To make this recipe for homemade gluten-free bread you'll need the following gluten-free ingredients. All ingredients should be at room temperature before starting.
For consistent results, it is highly recommended that you don't make ingredient substitutions in this recipe and that you weigh your dry ingredients on a good quality kitchen scale. If you bake bread often, it's so much faster and easier to weigh than to measure.
- 135 grams / 4.8 ounces / about 1 cup white rice flour
- 100 grams / 3.5 ounces / about 1 cup tapioca starch
- 75 grams / 2.6 ounces / about 1/2 cup sweet sorghum flour OR light buckwheat flour - See note below.
- 70 grams / 2.5 ounces / about 1/2 cup brown rice flour
- 20 grams / 2 tablespoons dry active yeast
- 25 grams / 2 tablespoons cane sugar
- 11 grams / 1 1/2 teaspoons salt
- 3 grams / 1 teaspoon guar gum
- 2 grams / 3/4 teaspoon xanthan gum
- 1.25 grams / 1/4 teaspoon ground ginger (adds flavor and acts as a natural preservative)
- Optional - 7 grams / 1 tablespoon apple fiber (a dry nutritional supplement, available at health food stores)
- 3 large egg whites, room temperature (114 grams / 4 ounces)
- 2 tablespoons light olive oil (25 grams)
- 1 teaspoon apple cider vinegar (5 grams)
- 286 milliliters / 9.66 ounces lukewarm water / 1 cup + 3 tablespoons + 1 teaspoon (don't use hot water - it will kill the yeast)
Gluten-free sweet sorghum flour or light buckwheat flour both work beautifully as a portion of the flours used in this recipe. Both Bouchard Family Farms in Fort Kent, Maine and Buffalo Valley Grains in Buffalo, MN sell light buckwheat flour online.
If you have a grain mill you can grind your own gluten-free light buckwheat flour. Use gluten-free hulled buckwheat. Birkett Mills and Eden Foods both sell hulled buckwheat and both products make wonderful home-ground light buckwheat flour.
Learn more about gluten-free flours and starches. Check out our Gluten-Free Flour and Starch Glossary