You can say that I’m definitely taking one for the “team” with this recipe. I’m stepping outside of my grain-free comfort zone to create a delicious and highly versatile Gluten-Free Bread Dough.
Some of you are probably asking why if I stay away from grains (other than some occasional rice) would I want to make a Gluten Free Bread?! The answer is really easy, I’m not perfect but I do have celiacs and a gluten free bread is an acceptable deviation from grain-free perfection for me as an occasional treat. However, the gluten free bread products are the store are really awful and chock-full of questionable ingredients that I’d rather avoid.
Now, do understand that this bread isn’t something that should be eaten as a regular part of your healthy diet BUT I’d definitely rather you give into your craving with this homemade gluten free bread instead of the stuff at the store or worse yet eating gluten!
This recipe is the FIRST in a series that I’ll be sharing, this is only for the basic dough. This Gluten Free Bread Dough will be used in several upcoming recipes for Sandwich Bread, Crusty French Baguettes, Bread Bowls for Soup, Pizza crust, etc. Trust me this will be your go-to Gluten Free Bread Dough Recipe and it’s so very easy to make in your food processor or stand mixer.
BUT WAIT – you can make it up to 7 days ahead of when you want to use it and one batch can be used in several different ways! Â One batch made us 3 loaves of French Baguette and 1 pizza crust. That’s why I’m calling it the The World’s Best Gluten-Free Bread Dough.
Before we get to the recipe itself, I do want to tell you a few tips & tricks….
- First of all, if you have any questions regarding the ingredients I’ve used, feel free to click the links in the recipe to see the exact brands I recommend.
- At this time I have not experimented with any ingredient substitutions, so please don’t ask but feel free to comment on this post with any substitutions that you try even if they didn’t work to help others.
- I’ve made this dough 3 times, all of which have been made in my food processor using the dough blade however I’m confident the results will be the same if you use a heavy duty stand mixer fitted with a paddle. You can mix it by hand but it will be lots of work, that honestly takes away from the appeal of this dough.
- In theory you should be able to half or double this recipe but I have not tried it yet.
- You cannot over work this dough since it does not contain gluten, feel free to overmix it 🙂
- If it’s summer and the air conditioning is running constantly (like ours is) I placed my dough outside to rest. If t’s cold in the winter, you can let it rest in a warmed oven (turn oven on to 200 for 2 minutes then shut off and put dough inside).
- This dough will NOT be the same texture of a gluten-contaning dough. It is looser/softer, more of a very thick batter, don’t panic. If your dough is too dry add a little additional water if it’s too runny add a little more tapioca starch. Make sure it is smooth and not lumpy.
- I recommend resting and storing your dough in a 1 gallon glass canister. I keep several of them on hand for kombucha and they work perfectly for this dough. Whatever you store it in cannot be have an air tight lid, this dough must breath, the glass lid that comes with the canister works perfectly.
What recipes do you want to see me create using this dough recipe?? Please comment below so that I can add them to my list!
Ingredients
- 2 cups organic brown rice flour
- 1.5 cups sorghum flour
- 2 cups Tapioca Starch
- 1 cup organic potato starch
- 2 tbsp active dry yeast slightly rounded
- 1 tbsp Sea Salt heaping
- 2 tbsp xanthan gum
- 3 cups Warm Water, filtered roughly 90 degrees
- 4 large eggs
- 1/3 cup avocado oil
- 2 tbsp Honey
Instructions
- In a large bowl, combine dry ingredients. Mix well using a whisk.
- Combine liquid ingredients in a 14 cup food processor fitted with dough blade or a heavy duty electric mixer fitted with a paddle.
- Working in batches, gradually add dry ingredients into the liquid, until well incorporated. The 'dough' will be thinner than a traditional wheat-containing dough, more closely resembling a thick batter.
- Transfer dough to a 1 gallon glass canister (with non-airtight lid) or other similar vessel. Allow the dough to rest at room temperature for 2 hours or until it doubles/fills the 1 gallon canister.
- The dough can be used immediately after resting or it can be refrigerated (in a non-airtight container) to be used in the next 7 days.
Is this a dough that can be rolled out and worked with?
It can be used like traditional
Bread dough In most applications
Pls make a gluten free Hokkaido milk bread recipe
Thanx for the recipe would like to try but I wanted to ask you….How do you measure your flours?
Do you spoon the flour into the cup? Do you scoop the flour from the bag with the cup measurement?
You don’t activate the yeast in warm water in your instructions. Will this work with active dry yeast if I don’t activate in warm water first?
The recipe works perfectly as written.
I recently bought a Pullman and can’t wait to try this dough. I have all the ingredients except the yeast. Which brand do you recommend?
There really isn’t much difference in yeasts unless you get to a sourdough starter. I just grab it at the grocery, I do like the bulk in a jar opposed to packets.