Moist Gluten-Free & Lactose-Free Artisan Bread
This delicious artisan bread recipe was developed to satisfy the needs of those following a gluten-free and lactose-free diet. Originating from Glenna Vance at Red Star, this bread is not only moist and flavorful but also cholesterol-conscious, as it omits egg yolks. With a perfect combination of rice flour, potato starch, and tapioca flour, this bread achieves an excellent texture without compromising on taste. Ideal for sandwiches, toast, or enjoying on its own, this recipe is a wonderful addition to any gluten-free baking repertoire. Whether you use a bread machine for convenience or prefer the traditional oven method, you'll find this bread fulfills your cravings for something hearty and satisfying.
N/A
Servings
80
Calories
13
Ingredients
Ingredients
Rice flour
2 cups (measured)
Potato starch
1/2 cup (measured)
Tapioca flour
1/2 cup (measured)
Cornstarch
1/3 cup (measured)
Xanthan gum
1 tablespoon (measured)
Salt
1 1/2 teaspoons (measured)
Granulated sugar
3 tablespoons (measured)
Egg substitute
1 tablespoon (measured)
Active dry yeast
1 tablespoon (measured)
Egg whites
4 (separated)
Canola oil
4 tablespoons (measured)
Cider vinegar
1 teaspoon (measured)
Water
1 1/4 cups (measured and warm)
Instructions
1
In a medium-sized mixing bowl, combine the rice flour, potato starch, tapioca flour, cornstarch, xanthan gum, salt, and granulated sugar. Whisk thoroughly to ensure even distribution of dry ingredients.
2
In a separate bowl, mix the egg whites, canola oil, cider vinegar, and water together until well combined.
3
If using a bread machine, pour the wet mixture into the baking pan first, followed by the dry ingredient mix and the yeast (in that order, according to the manufacturer's instructions).
4
For the oven method, preheat your oven to 375°F (190°C) and lightly oil a 9-x-5-inch loaf pan. Add the dry mixture into the wet ingredients and beat for 2 minutes until the batter is smooth.
5
Transfer the dough into the prepared loaf pan, cover with plastic wrap, and let rise until it reaches the top of the pan. This may take about 30 to 45 minutes depending on room temperature.
6
If using a bread machine, press start and assist with mixing during the kneading cycle, as the dough will be thick. If your machine allows, use one rise and one knead cycle.
7
Once risen, bake the loaf in the preheated oven for 40-45 minutes, or until it is lightly browned and sounds hollow when tapped.
8
Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely before slicing.
Nutrition Information
2g
Fat
12g
Carbs
3g
Protein
Frequently Asked Questions
Frequently Asked Questions
Is this bread gluten-free?
Yes, this bread is specifically developed for those following a gluten-free diet, using a blend of rice flour, potato starch, and tapioca flour.
Is this recipe lactose-free?
Yes, this artisan bread is completely lactose-free.
Who is the creator of this recipe?
This recipe was developed by Glenna Vance at Red Star.
Is this bread suitable for a low-cholesterol diet?
Yes, the recipe is cholesterol-conscious as it omits egg yolks and uses egg whites instead.
What flours are used in this bread?
The flour blend consists of 2 cups of rice flour, 1/2 cup of potato starch, and 1/2 cup of tapioca flour.
Can I use a bread machine for this recipe?
Yes, this recipe can be made using a bread machine or a traditional oven.
What is the recommended oven temperature?
If using the oven method, preheat your oven to 375°F (190°C).
How long does the dough need to rise?
The dough should rise in a loaf pan for approximately 30 to 45 minutes until it reaches the top of the pan.
How many calories are in a serving?
Each serving contains approximately 80 calories.
What is the fat content per serving?
There are 2 grams of fat per serving.
How much protein does this bread contain?
Each serving provides 3 grams of protein.
How many carbohydrates are in a serving?
There are 12 grams of carbohydrates per serving.
What size loaf pan should I use?
A 9-x-5-inch loaf pan is recommended for the oven method.
What is the purpose of xanthan gum in this recipe?
Xanthan gum is used as a binder to provide structure and texture that gluten usually provides in traditional bread.
Why is cider vinegar included?
Cider vinegar is often added to gluten-free breads to help with the rise and improve the overall texture.
How long should the bread bake in the oven?
Bake the loaf for 40-45 minutes until it is lightly browned.
How do I know when the bread is finished baking?
The bread is done when it sounds hollow when tapped and has a lightly browned exterior.
How long should the bread cool before slicing?
Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
What order should ingredients be added to a bread machine?
Pour the wet mixture in first, followed by the dry ingredients, and finally the yeast on top.
How many egg whites are required?
The recipe calls for 4 egg whites.
What kind of oil is used?
The recipe requires 4 tablespoons of canola oil.
Is there any sugar in this bread?
Yes, the recipe uses 3 tablespoons of granulated sugar.
Does this recipe use active dry yeast?
Yes, it requires 1 tablespoon of active dry yeast.
Is cornstarch necessary for this recipe?
Yes, 1/3 cup of cornstarch is used to help achieve the desired artisan texture.
What is the texture of the dough?
The dough will be thick, and you may need to assist with mixing during the kneading cycle in a bread machine.
What should the water temperature be?
The 1 1/4 cups of water should be warm to help activate the yeast.
Does this bread contain fiber or sodium information?
The provided nutritional data does not specify fiber or sodium content.
Can this bread be used for sandwiches?
Yes, it is ideal for sandwiches, toast, or eating on its own.
How many total ingredients are needed?
There are 13 total ingredients in this recipe.
Is there an egg substitute used?
The recipe lists 1 tablespoon of egg substitute in addition to the egg whites.