I’m always looking for different gluten free bread recipes. Most of the light, fluffy gluten free breads use eggs for that lightness. But it is possible to make gluten-free breads using baking powder instead of yeast and/or eggs.
Preheat oven to 400 degrees. Liberally grease an 8×5″ loaf pan (preferably glass for even cooking). In a medium bowl, combine:
2 cups brown rice flour
1 cup of all-purpose gluten free flour (oat, white rice, etc., would also work)
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon guar gum or xanthan gum
1/4 teaspoon salt
Whisk or stir to combine and aerate. In a smaller bowl, combine:
2 cups non-dairy milk
3 tablespoons oil
1 tablespoon vinegar
1 tablespoon maple syrup
Whisk or stir before adding to the dry ingredients. Using a large spoon or hand mixer on low, mix until combined. Batter will be the consistency of a cake batter. Pour into the prepared pan. Place in the middle of the oven. Bake for 50-60 minutes until a toothpick comes out clean or with a few dry crumbs. Cool completely before removing from the pan.
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