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

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Wet Ingredients

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

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