Gluten Free Delicate Buttermilk Bread
This gluten-free yeast bread has the added tang of buttermilk flavor. Perfect for sandwiches or toasted with jam or butter.
Yield 1 (9x5-inch) loaf
Ingredients
Wet Ingredients
- 1 1/4 cups plus 2 tablespoons water (room temperature)
- 3 large eggs, slightly beaten (room temperature)
- 1/4 cup canola oil (may substitute room temperature butter)
Dry Ingredients
- 2 cups white rice flour
- 1/2 cup potato starch
- 1/2 cup tapioca flour
- 1/3 cup cornstarch
- 1 tablespoon xanthan gum
- 1 1/2 teaspoons table salt
- 2 tablespoons granulated sugar
- 1 tablespoon egg replacer (optional)
- 1/2 cup powdered buttermilk
- 1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Active Dry Yeast
Instructions
- Prepare pan: Grease a 9x5-inch loaf pan; set aside.
- In a stand mixer bowl, add all wet ingredients and mix well with paddle attachment.
- In a medium bowl, whisk together all dry ingredients until thoroughly combined.
- With mixer on low speed, gradually add the dry mixture to the wet mixture; mix until well blended. On medium speed, beat about 10 minutes. Pour batter into pan. Cover; allow to rise approximately 1 hour.
- Preheat oven to 375°F.
- Bake for 45 to 60 minutes; use a toothpick to test for doneness. When baking is complete, remove pan from oven and wait for 10 minutes before removing bread from pan. Cool on wire rack before slicing.
Notes
Get Bread Machine Method here.
