Bread, always synonymous with flour and soft texture and can be enjoyed every day. I am a connoisseur of bread and love to try a variety of loaves of bread from soft to hard and cannot be bitten at all. This time I am not discussing ordinary bread in general, but giving you recipes and methods for making unusual and perhaps strange sounds, because the bread I have made is bread made from non-wheat alias “gluten-free” before I tried various kinds of recipes and methods in college a few years ago. However, the result could not be said to be perfect, and I still consider it a failure, yep failed to make us even more curious and not give up to be able to get the best results according to my version as a cook. Finally, after trying to dismantle here and there finally this unique bread, so also in my home kitchen.


Gluten-Free Bread Recipes

  • 1 teaspoon baking powder (may be removed but the result is not as fluffy as possible)
  • 2 1/2 teaspoons of dry yeast
  • 3 1/2 tablespoons granulated sugar (split into half) (may replace dried palm sugar)
  • 1/4 cup of warm water (43 degrees Celsius)
  • 1 1/2 cups of warm milk as well as water (may replace water or coconut milk/soybean juice)
  • 2 tablespoons of sunflower seed oil
  • 2 tablespoons margarine
  • 3 eggs
  • 1 tablespoon of lemon juice
  • 2 cups (320g) rice flour
  • 1/2 cup (66g) tapioca flour
  • 1/2 cup (81g) potato starch (I replace it with quinoa & flaxseed mixture)
  • 1/3 cup (46g) cornstarch
  • 1 tablespoon Xanthan Gum
  • 1 3/4 teaspoon salt


How to make:

  1. Put half the sugar, yeast, and warm water into a mixer and stir until blended and look bubbly that indicates active yeast and good quality and allow to rise for 5-10 minutes.
  2. Turn the mixer back while adding warm milk, sunflower seed oil, and margarine. Later, it will be seen that the margarine doesn’t blend, don’t worry, it’s not a big problem. Stir at low speed, then add the eggs and lemon juice, and the liquid mixture is finished.
  3. Put all the remaining ingredients that were previously put into the bowl first and stir with a balloon whisk so that the new flat slowly input into the mixer. You will see a lumpy dough and flavored bread in general, at this step you will definitely feel more excited to make it, continue the speed until five minutes at medium speed. Don’t be afraid of over-mixing, because this is without gluten. Instead, we want our unique bread to be increasingly emulsified because of the dough we keep stirring.
  4. Prepare a size bread pan if we buy bread at the supermarket, just choose a rather large one so that the results will be good according to the recipe, then spread margarine to all sides of the pan, put the bread mixture into the pan and spread it with a wet spatula or your hands dampened with water In order not to be sticky, at this step you should not think that the mixture is sticky or not smooth, because that’s how gluten-free bread should be.
  5. Next, after being flat and all the trays are covered in dough, stay in the fermentation resting for one hour at a humid temperature, when you want to one hour heat the oven to a temperature of 190 degrees Celsius, after expanding directly enter into the hot oven and bake for 20 minutes at the same temperature.
  6. Tadaa! This is the gluten-free bread, let it cool first in a cool rack, and then it can be removed from the baking sheet, then sliced ​​according to taste, can be eaten using whatever you like or toasted it is more fun! Good luck.