Gf Melody's Brown & White Bread

Gluten-free bread that actually holds together is hard to come by, and this bread machine recipe delivers exactly that.

A blend of brown and white rice flour gives you the best of both worlds: the nuttier, more complex flavor of brown rice flour with the lighter crumb of white. Xanthan gum does the structural work that gluten normally handles, binding everything into a dough that rises properly and slices without crumbling.

The key is adding the warm water gradually while the machine kneads. Dumping it all in at once overwhelms the rice flour, which absorbs liquid differently than wheat. A rubber spatula helps push the sticky dough off the sides of the pan during kneading since rice flour dough doesn’t form a clean ball the way wheat dough does.

Pro Tips

• Make sure the water is warm, not hot. Hot water kills the yeast before it can do its job.
• Beat the eggs well before adding. They provide structure and lift in place of gluten development.
• Keep a rubber spatula handy during the kneading cycle. GF doughs are sticky and tend to climb the sides of the bread pan.
• Let the loaf cool completely before slicing. Gluten-free bread is fragile when warm and needs time to firm up.

Variations

• Replace the brown rice flour with sorghum flour for a milder flavor.
• Add a tablespoon of honey instead of sugar for a slightly richer, golden crust.
• Fold in dried herbs like rosemary and garlic powder for a savory sandwich loaf.