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Gluten Free Rice Free Bread

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A wholesome gluten-free bread recipe made without rice, featuring a blend of garbanzo bean and sorghum flour for a fluffy, nutty loaf.

Ingredients

Scale
  • 1 1/8 cup garbanzo bean flour (or 3/4 cup sweet white sorghum flour)
  • 1 cup cornstarch
  • 1 heaping cup tapioca starch/flour
  • 3 1/2 teaspoons xanthan gum
  • 1 1/2 teaspoons kosher salt
  • 3 tablespoons packed light brown sugar
  • 1/4 teaspoon cream of tartar
  • 1 3/4 teaspoons instant yeast (or 2 1/4 teaspoons active dry yeast)
  • 3 eggs (at room temperature)
  • 1 1/8 cups hot (not boiling) water
  • 3 tablespoons neutral oil (like canola or avocado oil)
  • Cooking oil spray

Instructions

  1. Grease and line a standard 9-inch by 5-inch loaf pan, and set it aside.
  2. In a bowl, whisk together the garbanzo bean flour, cornstarch, tapioca starch/flour, xanthan gum, salt, brown sugar, and cream of tartar.
  3. Add the yeast and whisk again.
  4. Add eggs, water, and oil, beating until smooth.
  5. Increase mixer speed and beat for 1 minute more.
  6. Transfer to the prepared pan and spread evenly.
  7. Spray the top with cooking oil spray, cover, and let it rise until nearly doubled in size.
  8. Preheat the oven to 375°F near the end of the rise.
  9. Remove cover and slice the top lightly with a knife.
  10. Bake for 35 to 40 minutes until it sounds hollow when tapped.
  11. Cool completely before slicing.

Notes

For added sweetness, consider using stevia, monk fruit, or allulose in place of brown sugar.

Nutrition

Find it online: https://www.glutenfreez.com/gluten-free-rice-free-bread-recipe/