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Gluten Free Farmhouse Buttermilk Bread

Gluten Free Farmhouse Buttermilk Bread
This tender, hearty, homemade buttermilk yeast bread is a gluten-free dream come true.
Yield 1 loaf
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17

Reviews

Ingredients

  • 1/4 cup plus 1 tablespoon water (120-130°F)
  • 1 cup buttermilk (warmed to 120-130°F)
  • 3 large eggs (lightly beaten)
  • 1/4 cup canola oil (may substitute melted butter, cooled to room temperature)
  • 2 cups brown rice flour
  • 1/2 cup potato starch
  • 1/2 cup tapioca flour
  • 3 1/2 teaspoons xanthan gum
  • 1 1/2 teaspoons salt
  • 1/4 cup granulated sugar
  • 1 tablespoon egg replacer (optional)
  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Active Dry Yeast

Instructions

  • In a large bowl, combine the water, buttermilk, egg and oil; mix well and set aside.
  • In a separate bowl, add brown rice flour, potato starch, tapioca flour, xanthan gum, salt, sugar, egg replacer (optional) and yeast. Whisk to combine.
  • With the hand mixer on a low speed, gradually add the flour mixture to the water mixture; mix until well blended. Beat about 10 minutes. Pour batter into three 2×5-inch greased bread pans or one large 9×5-inch loaf pan. Cover; let rise approximately 1 hour.
  • Preheat oven to 375°F.
  • Bake for 30 minutes for 3 small pans or 60 minutes for 1 large pan. Use a toothpick to test for doneness.
  • 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.

Notes

Get Bread Machine Method here.
Photo by Yesterfood.

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Review & Comments

Jena | Reply

Can this recipe be made with a 1:1 gluten free flour?

Red Star Yeast | Reply

Hi Jena,

We typically don’t recommend using GF flour in a yeast recipe developed for wheat flour.

Happy Baking!

AudMae | Reply

5 stars
Oh my goodness! I have been baking gluten free for 30+ years. This loaf of bread is amazing! The best I have made in a long time! I did use some plant-based egg replacer that was made with chia seeds, but that is the only thing I altered.

Donna | Reply

I don’t have or need egg replacer. Should I leave it out or use an egg?

Red Star Yeast | Reply

Hi Donna,

If you don’t mind using an egg I would use it to help emulsify your batter otherwise you can omit as well.

Happy Baking!

Donna | Reply

I like this recipe a lot. I would really like to beat this less than 10 minutes it’s a,hardship of sorts. Why is it necessary to beat the batter 10 minutes. Wouldn’t 3 minutes do it?

Red Star Yeast | Reply

Hi Donna,

With all the ingredients needed to create this GF bread you need the long mix type to emulsify everything together as well as create the optimal structure for the loaf.

Happy Baking!

Sara Shannon | Reply

5 stars
This is the best gf bread I’ve made–taste and texture…and I’ve tried MANY recipes for my son, who has celiac disease. (I think buttermilk is the secret.) I’m so excited to make it for him because he really misses good bread. I followed the recipe as written except I used instant yeast. I was concerned my loaf didn’t rise during resting but it did in rise perfectly in the oven. The top of the loaf got a little brown, I’ll cover with foil for the end of baking next time. I’m happy to see other reviewers’ comments that it works with various types of flour and I’m looking forward to experimenting.

Donna | Reply

When recipe says beat batter for 10 minutes after combining on low speed, what speed should it be beat on if using an electric hand mixer?

Red Star Yeast | Reply

Hi Donna,

Speed 2 or 3 depending on how many speeds are on your hand mixer. I have a kitchen aid hand mixer that goes from 1-7 in increments of 2.

Happy Baking!

Annette | Reply

Can I use phylium husk instead of the gum if so how much would I use please

Red Star Yeast | Reply

Hi Annette – We have not tested this recipe with psyllium husk, but you can certainly play around with the recipe to see if it works. Let us know!
Happy baking!

Karen | Reply

There’s an egg allergy in my home, but this bread looks amazing! Any idea if aquafaba or flax egg would work for this recipe? Thanks for any advice 🙂

Red Star Yeast | Reply

Hi Karen – We have not tested the recipe using an egg substitute, but you can give it a try. Let us know how it turns out!
Happy baking!

Teri | Reply

5 stars
Great recipe!!! I made 16 rolls. Nice and soft. Taste great. I used 2 cups of Montana gluten free baking mix and 1 cup flax ancient grains gluten free mix, with 1/4 cup oat fiber. Added 2 tsp dough enhancer and 1 1/2 tsp baking powder. Rest same. Will definitely make again.

Jane | Reply

5 stars
I made this recipe this evening. I added all of the ingredients except for the egg replacer and that’s only because I didn’t have any. This recipe turned turned out so good I will definitely make it again. Thank you for sharing.

Terri | Reply

The yeast doesn’t need to be activated with warm water first? The recipe calls for active dry yeast not instant yeast. I didn’t know that regular yeast would work without activating it first.

Red Star Yeast | Reply

Hi Terri – That is correct, you can add the active dry yeast directly into the flour. You can also rehydrate/activate the active dry yeast first in the water (110-115°F), then proceed with the recipe.
Happy baking!

Linda Hanson | Reply

Can white rice, flour be used instead of brown rice, flour

Red Star Yeast | Reply

Yes.
Happy baking, Linda!

diane seitz | Reply

If I use a premade flour blend that has xanthan gum, do I still add it per the recipe?

Red Star Yeast | Reply

Hi Diane – I’m not sure what level of xanthan gum is in your flour. You can try it without adding additional xanthan gum and see how it goes! If the dough structure is overly weak, try adding in an extra teaspoon. Let us know how it turns out!
Happy baking!

Terri | Reply

Can the premium yeast be used in this gluten free bread recipe?

Red Star Yeast | Reply

Hi Terri – Are you referring to our Platinum Yeast? If so, that product is not gluten-free and should not be used in this recipe. You can use our Red Star Active Dry or Quick Rise Instant Yeast in this recipe. More information on our products can be found here: https://redstaryeast.com/red-star-products/
Happy baking!

Barb | Reply

5 stars
What are the nutrients numbers for this bread? I made it and it was the BEST recipe I have found! Thank you

Red Star Yeast | Reply

Hi Barb – We’re so glad you enjoy the recipe! We don’t have the nutritional information available, however if you google ‘recipe nutrition calculator’ you’ll find websites that you can plug in the ingredients to get the information. Serving size depends on how thick the slices are. Typically 10-12 per loaf.

Denna | Reply

What do you need the egg replacer for? Also can I switch out a one-to-one gluten-free flour for the three cups of combined flour?

Red Star Yeast | Reply

Hi Denna – The egg replacer is for added protein, but is optional. Yes, you can replace the flour with a 1-to-1 GF flour blend; note that the absorption may need to be adjusted.
Happy baking!

Camry | Reply

5 stars
This is absolutely the BEST recipe for GF bread. I followed the recipe exactly and it turned out Perfectly all three times that I made it. It’s moist and taste great, not dry and crumbly. It holds it’s shape. The top and sides do not sink while cooling like other recipes I have tried. It does take 1 full hour to bake. I put an aluminum foil tent over the loaf the last 15 mins to keep it from getting too dark. The bread freezes up nicely too. Thank you so much for sharing.

Teri | Reply

This is the BEST gluten free bread I have ever made. The rating above that said you can use any blend of flour is correct. I used 1 cup oat flour and one cup of a teff blend (1/2 cup teff flour, 1/2 cup soy flour, 1/4 cup brown rice, 1/4 cup corn flour and 1/4 cup sorghum flour mixed), and the rest of the flour the same. Added 1/4 cup oat fiber and 1 1/2 tsp dough conditioner. It tastes really good, rose, did not sink and has a great texture. Thank you so much!!!

Teri | Reply

I also reduced the oil to 2 Tablespoons and added 2 Tablespoons unsweetened applesauce. Also reduced the sugar to 2 Tablespoons.

Teri | Reply

5 stars
I made this bread as rolls. It made 16 rolls that I can use for hamburgers, about that size. I used 1 cup brown rice flour, 1/2 cup sorghum flour, 1/2 cup soy flour, the same potato and tapioca flour. I added 1/4 cup oat fiber to increase the fiber and added 1 1/2 tsp baking powder and 2 tsp dough conditioner. They came out great. Thank you so much. I will try it as a loaf of bread next time.

Janet | Reply

5 stars
I made this with one cup brown rice flour and one cup sorghum flour. Other than that I followed the recipe as written. The bread came out beautifully! It rose very high in my 9X5 inch loaf pan. The bread was so soft and delicious. No one could believe it was gluten free. The next time I make this I will reduce the sugar by half. This is a great recipe and it will be my go to for many other baked goods such as pizza dough. Thank you for the best gf bread recipe I have ever tried.

Brian | Reply

5 stars
Best loaf I’ve made so far. I’ve tried a handful of recipes and variations on those recipes. They all tend to over rise and fall. This is the 1st loaf that looks like a regular loaf of bread.

I replaced the the 1/2 cup of tapioca flour with 1/4 cup of cornstarch.

I used 1 and 1/4 teaspoon of yeast.

I baked it on the sweet bread setting on my bread machine as a 1.5 lb loaf with a light crust.

James W. Luders | Reply

5 stars
Very pleased with the results. I used all purpose gluten free flour…two total cups. I also did the yeast different. I dissolved the yeast in a 1/4 cup warm water with a tablespoon sugar. I let it set till it was nice a bubbly. I added it to the wet right before I added the dry. I used the traditional method. It came out nice a soft.

I did butter the crust right after I removed the bread from the oven.

Five for Friday: Travel and Leisure Edition - She Dwells in Possibility | Reply

[…] bread machine this week, so I’ve been making loaf after loaf of this delicious, soft, gluten-free Buttermilk Bread. Give it a try this weekend! You won’t be […]

Sandra | Reply

4 stars
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.

Marianne | Reply

5 stars
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.

Jackie | Reply

5 stars
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.

Nanci Wood | Reply

5 stars
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.

Laura | Reply

Nanci, what are the 3 C’s?

Louis | Reply

5 stars
I think 3 C’s refers to 3 cups of flour in total.

Donna | Reply

5 stars
Nanci, I am a few years late in finding this WONDERFUL recipe!!! It’s the ONLY one I use now. Just wondering how you handle this dough when making buns or cinnamon rolls? I can tell that this recipe would perfect for making those too!!

KL | Reply

5 stars
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.

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