Gluten Free Farmhouse Buttermilk Bread


This delicious bread has been brought to you by Red Star Yeast, and I am happy to give you my honest opinions about it.


This tender, hearty, homemade buttermilk yeast bread is a gluten-free dream come true. The delicious taste and true bread texture is spot on for sandwiches, toast, whatever your little bread-loving heart desires. This is another GF recipe that I have served to gluten free and non gluten free guests that everyone loved.

Best of all, it's one of the easiest breads I've made. Your mixer does all the work (even a hand mixer will do!), and there's no complicated shaping. You pour the mixture into a loaf pan, let it rise for an hour, and bake. 



Gluten Free Farmhouse Buttermilk Bread

Print recipe

Wet Ingredients
  • ¼ cup, plus 1 tablespoon water
  • 1 cup buttermilk
  • 3 large eggs, lightly beaten
  • ¼ cup canola oil 

Dry Ingredients
  • 2 cup brown rice flour
  • ½ cup potato starch
  • ½ cup tapioca flour
  • 3+1/2 tsp xanthan gum
  • 1+1/2 tsp salt
  • ¼ cup sugar
  • 1 tablespoon dry egg replacer, optional
  • 2 and 1/2 teaspoons Red Star Active Dry Yeast (not Quick Rise)


    1. Spray one 9X5 inch loaf pan with cooking spray and set aside.

  • 2. In a large mixing bowl or your stand mixer bowl, combine the wet, room temperature ingredients and mix well.

    3. In a medium mixing bowl, combine all the dry ingredients, including the yeast. Be careful to mix these very well with a whisk (or even shake together in a gallon size zip lock bag). GF flours are very fine and must be blended thoroughly.

  • 4. With your mixer (or hand mixer) on low speed, gradually add the dry ingredients to the wet ingredients until well blended. Beat on low for 10 minutes.

  • 5. Pour batter into loaf pan. Place in a warm, draft-free place and allow to rise for 1 hour. Do not allow to over-rise. A few minutes before the hour is up, preheat oven to 350 degrees.

  • 6. Bake for about an hour. You can use a toothpick to test for doneness. My bread was done at about 55 minutes, and a toothpick came out with a few moist crumbs attached. 

  • 7. Set pan on a wire rack to cool for about 10 minutes. Remove bread from pan and allow it to continue to cool on the rack. Let cool completely before slicing. Store leftovers in an airtight container or ziplock bag.

    Cook's Notes: I used a Pyrex (glass) loaf pan and baked at 350 degrees.



You can see the recipe and notes for Gluten Free Farmhouse Buttermilk Bread on the Red Star Yeast website, and check out their other gluten free recipes, too.

Find Red Star Yeast on your favorite social media:
  https://www.facebook.com/redstaryeast/       



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27 comments:

  1. I was just thinking yesterday I need to break out the Kitchenaid and make some bread! And I also just bought some buttermilk. I think that's a sign. Thank you for sharing this great recipe at Pretty Pintastic Party!

    ReplyDelete
    Replies
    1. Karyl, those are definite signs, and I love any excuse to bake with buttermilk! Thank you for hosting, and have a great weekend!

      Delete
  2. This recipe sounds lovely! I have recently needed to eradicate all gluten from my diet and I miss a good slice of bread. I need to try this, thankz

    ReplyDelete
    Replies
    1. Sandra, I hope you love it as much as we do! Thanks for coming by! :)

      Delete
  3. There is nothing better than the smell of bread baking!

    ReplyDelete
    Replies
    1. KC, I certainly agree- it just says, "home", doesn't it? :)

      Delete
  4. Love baking with the kiddo we will have to try this

    ReplyDelete
    Replies
    1. Amy, this would be a great one to bake with the kids! Hope you enjoy it as much as we do! :)

      Delete
  5. That bread sounds wonderful! And fresh bread baking is the best!

    ReplyDelete
  6. Thanks so much for linking up with Full Plate Thursday, Joy! We will have an early Thanksgiving Edition on 11-22 -16, hope to see you there!
    Wishing you a bountiful Thanksgiving!
    Miz Helen

    ReplyDelete
  7. I love fresh made bread! This recipe sounds delicious!

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  8. This bread is moist and flavorful and lacks the grittiness and brick-like quality of other gluten-free breads. I made it in my Zoijirushi bread machine, and it came out great! I would recommend trying the dark crust cycle if you have that option because I think my first loaf may have been too moist on the medium crust setting.

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  9. This recipe calls for 1 tablespoon dry egg replacer, optional. How do I adjust the recipe to use an egg? I'm guessing that I would remove the ¼ cup, plus 1 tablespoon water in the Wet Ingredients as well as the 1 T. of dry egg replacer. Thank you.

    ReplyDelete
    Replies
    1. Hi, Anonymous! If you leave the egg replacer out, you do not have to make any adjustments to the recipe at all. Keep the water in as listed. If you leave the egg replacer out, do not add an extra fresh egg. The egg replacer just adds a little extra "hold together" properties for the bread, but is not necessary. You can put it in or leave it out, but either way, leave the recipe as is. :)

      I hope this helps! Thanks for stopping by!

      Delete
  10. I'm attempting to reduce lectin intake in my diet; is it possible to substitute white rice flour for brown? If so, are any modifications necessary, such as increasing liquid? Thank you! (I do make your brown rice version, and it's delicious!)

    ReplyDelete
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