Bread is the recipe gluten-free bakers get asked for most, and the one most likely to disappoint. The fix is not a longer ingredient list — it is the right ratio of flour to starch. This loaf is two parts Dainty fancy white rice flour for structure, one part tapioca starch for chew, and one part potato starch for softness. That is the whole trick.
Prep time: 20 min (plus 45 min proof) | Bake time: 45-50 min | Makes: one 9x5in loaf
Ingredients
- 250 g (2 cups) gluten-free white rice flour
- 125 g (1 cup) tapioca starch
- 125 g (¾ cup + 2 tbsp) potato starch
- 12 g (1 tbsp) psyllium husk powder
- 7 g (2¼ tsp) instant yeast
- 10 g (1½ tsp) fine sea salt
- 20 g (1½ tbsp) sugar
- 400 ml (1⅔ cups) warm water, 38°C / 100°F
- 2 large eggs, room temperature
- 45 ml (3 tbsp) neutral oil
- 10 ml (2 tsp) cider vinegar
Method
- Whisk the psyllium husk into the warm water and leave it 5 minutes, until it thickens to a loose gel. This is what replaces the gluten — do not skip it.
- Whisk the rice flour, both starches, yeast, salt and sugar together in a large bowl.
- Beat the eggs, oil and vinegar into the psyllium gel, then pour the wet into the dry. Mix on medium with a paddle for a full 4 minutes. The dough will look like thick batter, not bread dough — that is correct.
- Scrape into a greased and parchment-lined 9x5in tin. Wet your hands and smooth the top flat.
- Cover loosely and proof in a warm spot 45 minutes, until the dough rises about 2 cm above the rim. Gluten-free dough will not double — over-proofing collapses it.
- Heat the oven to 190°C / 375°F. Bake 45-50 minutes, tenting with foil at 30 minutes if the top browns fast. Internal temperature should read 96°C / 205°F.
- Turn out onto a rack and cool completely — at least 2 hours. Slicing warm gluten-free bread gives you a gummy crumb every time.
It slices cleanly on day one and toasts beautifully for three more. For longer storage, slice the whole loaf and freeze it with parchment between the slices, then toast straight from frozen.
