A common starting combination is a blend of rice flour, tapioca flour, and potato starch in a ratio of approximately 2:2:1. For other gluten free flour options, check out this article.
Here’s a basic recipe that uses this ratio as a starting point:
Ingredients:
- 2 cups (240g) rice flour
- 2 cups (240g) tapioca flour
- 1 cup (120g) potato starch
- 2 tbsp (16g) xanthan gum
- 2 tbsp (26g) granulated sugar
- 1 tbsp (7g) salt
- 2 1/4 tsp (9g) active dry yeast
- 1 cup (240mL) warm water (about 110 F or 43 Celsius)
- 1/2 cup (120mL) olive oil (or canola oil for a milder flavor)
- 4 large eggs
Instructions:
- In a large bowl, mix together the rice flour, tapioca flour, potato starch, xanthan gum, sugar, and salt.
- In a separate bowl, mix together the yeast, warm water, olive oil, and eggs.
- Pour the wet ingredients into the dry ingredients and stir until a dough forms.
- Knead the dough for about 5 minutes, until it becomes smooth and elastic.
- Place the dough in a greased loaf pan and let it rise for about 1 hour, or until doubled in size.
- Preheat your oven to 350°F (175°C).
- Bake the loaf for 40-45 minutes, or until the top is golden brown and the internal temperature reaches 200°F (93°C).
- Let the loaf cool completely before slicing.
This is just a starting point and you will probably want to make adjustments to best suit your needs and tastes.