A Tradition in Family Baking

Gluten Free – Farmhouse Buttermilk

4.8 from 5 reviews
Gluten Free - Farmhouse Buttermilk
THIS RECIPE MAKES 1 LOAF
Ingredients
Wet Ingredients
  • ¼ cup, plus 1 TBSP Water
  • 1 cup Buttermilk
  • 3 Eggs, large, lightly beaten
  • ¼ cup Canola Oil (may substitute butter)

Dry Ingredients
  • 2 cup Brown Rice Flour
  • ½ cup Potato Starch
  • ½ cup Tapioca Flour
  • 3+1/2 tsp Xanthan Gum
  • 1+1/2 tsp Salt
  • ¼ cup Sugar
  • 1 TBSP Egg replacer, optional
  • 2+1/4 tsp Active Dry Yeast
Instructions
BREAD MACHINE METHOD

  1. Combine wet ingredients; pour carefully into baking pan. Measure dry ingredients; mix well to blend. Add to baking pan. Carefully set pan in bread maker. Select NORMAL/WHITE cycle, or GLUTEN FREE CYCLE (if machine has one); start machine. After mixing action begins, help any unmixed ingredients into the dough with a rubber spatula, keeping to edges and top of batter to prevent interference with the paddle. Remove pan from the machine when bake cycle is complete. Invert pan and shake gently to remove bread. Cool upright on a rack before slicing.

TRADITIONAL METHOD

  1. In a mixing bowl, combine the wet, room temperature ingredients and mix well. All dry ingredients, including the Active Dry Yeast, should be thoroughly blended together before adding to the wet ingredients. Mixing them together in a bowl with a wire whisk or shaking them together in a gallon size, self-sealing plastic bag is suggested. Gluten-free flours are very fine and need to be well blended before liquid is added to them.

  2. With the hand mixer on a low speed, gradually add the dry ingredients to the wet until well blended. Beat about 10 minutes. Pour batter into three 2x5-inch greased bread pans or one large 9x5-inch loaf pan; allow to rise approximately 1 hour. Bake at 375°F for 30 to 60 minutes respectively; use a toothpick to test for doneness.

  3. When baking is complete, remove the pan from the oven and wait for 10 minutes before removing the bread from the pan. Cool on wire rack before slicing.

  4. NOTE: We recommend using Active Dry Yeast in gluten free recipes. The fast action of the instant (Quick Rise) yeast may cause the dough or finished loaf to collapse. You can substitute Instant (Quick Rise) in place of Active Dry Yeast in gluten free recipes. When using Instant Yeast, expect your batter/dough to rise faster - about 50% faster. Adjust your rise times accordingly. Traditional methods: substitute equal amounts; Bread Machine: use ½ tsp Instant Yeast OR ¾ tsp Active Dry Yeast per cup of flour in your recipe. Visit Gluten Free tips and Lessons in Yeast & Baking for more information.
 

5 Comments
  1. I loved the texture and taste of this bread. But I had a problem with the dough being so soft that as it rose it kinda spilled over the pan sides. It still had loft and cooked all the way through, I was even able to slice it! Just curious if anyone can advise me on this. I’m new to GF bread baking. I used ground chia seed and replaced the potato starch with rice flour. Also I was wondering how you could use this for making rolls, the consistency was more like a cake batter than bread, way to soft to form rolls? Thank you all for any help I can get with this.

  2. Best GF Bread So Far!

    This bread is moist and flavorful and lacks the grittiness and brick-like quality of other gluten-free breads. I made it in my Zoijirushi bread machine, and it came out great! I would recommend trying the dark crust cycle if you have that option because I think my first loaf may have been too moist on the medium crust setting.

  3. I’m rather new to gluten free baking. I have tried a few recipes from other sources. When I stumbled on this site, I was amazed. Lots of great information and recipes all together. I couldn’t wait to try this buttermilk bread. WOW! The tastiest loaf I’ve made so far. (I made mine using a standing mixer). It’s NOT dry and crumbly, falling apart before it reaches the toaster. It’s NOT weird tasting. Red Star yeast, thanks for taking Gluten Free baking seriously. I would highly recommend this site to anyone starting with Gluten Free baking. If you’re just starting, take time to read through the recipe and tips. It is different than regular bread making. Thanks again Red Star.

  4. I have been gluten-free for almost 34 years. I don’t remember when I first started making this bread, my original recipe is so old and yellowed. But it is my go to recipe for everything. I can make loaves, buns, cinnamon rolls, and pizza crust with this dough! It just works and is the most hassle-free bread I know of. It comes out of the oven and smells divine and taste wonderful. I suggest this recipe to all newly diagnosed celiacs. You can mix up the flours and make your own bread mix. (White and brown rice, tapioca and potato starch and sorghum flour). As long as you use 3 C ‘s it works. Thank you for this wonderful recipe.

  5. Best GF bread recipe we have found (we have been searching for 8 years). Easy to make in bread machine. Rises tall and stays tall- doesn’t fall like other breads.

Leave a Reply

Rate this recipe: