Don’t you hate it when you’re eating a sandwich and the bread totally falls apart all around your hands so the only bread you’re left with is what’s held by your fingers? Yeah I do too, so I created this bread recipe that also happens to make fabulous hamburger buns or even dinner rolls. It tastes great, has good texture, and doesn’t fall apart.
I’m at high altitude. About 4500 feet and that makes a difference, especially when it comes to bread! So please realize that your baking time may vary. If your bread comes out drastically different looking than mine please let me know so maybe we can figure it out together.
Update! I’ve since moved and live very near to the coast, less than a mile from the Gulf of Mexico (hooray for the beach!) and this recipe still comes out well every time. I did not notice any changes from the altitude.
One tip that I have learned: If the bread appears to be getting too dark but it still needs a few minutes to bake, just turn the oven off but leave the loaf in there to finish cooking all the way through.
- 1 packet rapid rise yeast
- 1¼ cup milk, between 105-115 degrees
- 2 tbsp butter
- 2-4 tbsp sugar, divided (or you can sub honey or other sweetener if you'd prefer)
- 1 cup tapioca flour
- ¾ cup potato starch (not potato flour!)
- ¾ cup brown rice flour
- 2 tsp baking powder
- 1 tsp Knox gelatin
- 2 tsp xanthan gum
- 1-2 tsp salt (I prefer 2 but that may be too salty for some)
- 1 egg, room temperature (so it doesn't kill your yeast)
- 2 egg whites, whisked until frothy, at room temperature
- Preheat oven to 350 degrees. Prepare bread pan or hamburger bun pan (I use a muffin top pan) by greasing and dusting with rice flour.
- In saucepan over low heat, heat milk and butter to 105-115 degrees. Pour into mixing bowl, add yeast and 1 tablespoon sugar and set aside while it proofs.
- In another bowl combine dry ingredients: the remaining sugar (3 tbsp for a sweet bread, 1 tbsp for more of a sandwich bread), tapioca flour, potato starch, brown rice flour, baking powder, Knox gelatin, xanthan gum, and salt.
- Once yeast is really good and poofy, turn mixer on low speed and add the 1 full egg and egg whites, beat for a moment, then slowly add in your flour mixture. Once the flour isn't flying all around anymore, turn mixer speed to medium and beat for at least 1 minute. Your dough should resemble the consistency of thick muffin batter at this point.
- Scrape dough into prepared pan, cover with plastic wrap and a towel, and set in a warm place to rise. Allow to rise 40 minutes for bread or 30 minutes for buns.
- Uncover, smooth it out with wet finger tips, and bake 25-35 minutes for bread or 20-30 minutes for buns.
- IMPORTANT: You want it to be a nice deep golden brown. If you take your bread out of the oven and start to see it sinking quickly within the first minute or so out of the oven, you can still save it by shoving it back in the oven for another 5 minutes or so. It's very easy to want to take this bread out of the oven a little too soon and if you do it will sink quite badly. However I've learned that if I just watch it for the first 1-2 minutes out of the oven it's totally salvageable. It will sink just slightly when it comes out and that's normal but if it seems to be moving at a rapid pace just put it back in the oven and let it bake just a little longer.
- Allow to cool 5-10 minutes, then invert onto wire rack to continue cooling.
Variations: I’ve used this with fabulous success as dinner rolls as well. In fact I made them for Thanksgiving this year. The only change I made was I put the dough in muffin cups, filled about 1/2 full, to bake.
Inspiration: Of course we all want a good gluten free bread recipe. I tried dozens of recipes and was never fully satisfied with any of them. My biggest complaint was how they often fell apart. So I set out to make my own recipe. This is another Rachel original and it definitely took the longest of all my recipes to perfect. This bread does not fall apart!