Bread is one of the most ancient foods on the planet. After grilled meat, bread is probably the first food humanity invented. Flour, water and yeast, that’s all you need to make bread. Of course, we’ve gotten quite good at making bread, and now you’ll find hundreds of sophisticated types of bread, from croissants to ciabattas. The sky’s the limit!
You can add all types of things to bread. For starters, you can make yours with milk, eggs and butter; those are the richest bread types. You can also flavor them with fruit, add a crunch with nuts, and infuse them with cooking spices.
In the same way you can add ingredients to bread to make it tastier, you can remove some ingredients to make it healthier. I’m talking about gluten, which is harmful to some people.
Today we’re all about simplicity, so we’re not only making gluten-free bread, but we’re also not using yeast — that’s as easy as bread gets.
Gluten is a protein present in many grains, including wheat, barley, rye, and spelt. These are big no-no’s, so what to use?
You can always use buckwheat flour or almond flour, but today we’re using a few lesser-known ingredients for bread-making: brown rice flour, cornstarch and tapioca starch (or tapioca flour).
With your gluten-free flour ready, you’ll also need baking powder, a pinch of salt, several eggs, milk (I use oat milk to make this bread vegan) and a little coconut oil. Here’s how you bake this marvelously inclusive bread.
In a large mixing bowl, combine the brown rice flour, tapioca flour, corn starch, baking powder and salt.
Separate the eggs from the yolks into two different containers.
In a second bowl, whisk the yolks until smooth and aerated, add the milk and the coconut oil. Reserve.
Combine the egg yolk mixture with the flour mixture and combine thoroughly.
In the egg white mixing bowl, whip the egg white until soft peaks form, and fold the egg whites with the batter without over-mixing.
Preheat oven to 350°F.
Butter the loaf pan.
Transfer the dough into the loaf pan.
Bake for 45 minutes. Check if cooked through with a wood pick and cook for up to 15 more minutes if necessary.
Let the bread rest and cool down before unmolding.