This is probably the best-textured gf bread I’ve had! It’s got a firm crust, but is super lovely and soft inside. If you have to eat gluten free anyway, I definitely recommend trying this one out for some fantastic toast or sandwiches!

Ingredients:

• 1/4 cup plus 1 tablespoon room temperature water
• 1 cup buttermilk, room temperature
• 3 large eggs, lightly beaten, room temperature
• 1/4 cup canola oil
• 2 cup 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 sugar
• 1 package (2 1/4 teaspoons) active dry yeast

Grease a 9×5″ loaf pan and set aside. Preheat oven to 375 degrees. Combine the water, buttermilk, eggs, and canola oil in a large bowl.

In another bowl, combine the remaining ingredients and mix thoroughly. (You can also combine the dry ingredients in a large ziplock and shake well to combine if that sounds more fun.)

Gradually add the dry ingredients to the wet ingredients while beating with a mixer on low speed.

Continue to beat about 10 minutes, then transfer the batter into the greased bread pan, smoothing the top of the batter to be roughly even.

Cover loosely and let rise in a warm place approximately 1 hour.

Bake 60 minutes, or until browned on top and the loaf passes the toothpick test.

Cool in the pan 10 minutes, then turn out to cool completely on a wire rack.

Gluten Free Buttermilk Bread

From Red Star Yeast (bread machine directions available at link).

• 1/4 cup plus 1 tablespoon room temperature water
• 1 cup buttermilk, room temperature
• 3 large eggs, lightly beaten, room temperature
• 1/4 cup canola oil
• 2 cup 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 sugar
• 1 package (2 1/4 teaspoons) active dry yeast

Grease a 9×5″ loaf pan and set aside. Preheat oven to 375 degrees. Combine the water, buttermilk, eggs, and canola oil in a large bowl. In another bowl, combine the remaining ingredients and mix thoroughly.

Gradually add the dry ingredients to the wet ingredients while beating with a mixer on low speed. Continue to beat about 10 minutes, then transfer the batter into the greased bread pan, smoothing the top of the batter to be roughly even. Cover loosely and let rise in a warm place approximately 1 hour.

Bake 60 minutes, or until browned on top and the loaf passes the toothpick test. Cool in the pan 10 minutes, then turn out to cool completely on a wire rack.