Gluten-Free Bread

Gluten-free baking is structural engineering, and this loaf gets it right by combining four flours that each contribute something different. Bean flour provides protein and body, cornmeal adds texture and sweetness, cornstarch adds tenderness, and quick-cooking tapioca thickens into a gluey paste that mimics the binding role of gluten.

The boiled tapioca is the recipe’s smartest trick. By cooking it to a clear, thickened gel before adding to the dry ingredients, you’re creating a gluten substitute that holds the bread together as it rises and bakes. Skip this step or try to use raw tapioca and the loaf collapses.

Dusting hands and surface with cornstarch (not flour) for the brief knead is critical. Wheat flour contamination defeats the whole purpose. Many serious celiac kitchens keep dedicated cornstarch shakers just for this.

Pro Tips

• Use certified gluten-free baking powder, regular powders may contain wheat starch
• Don’t expect to knead like wheat dough, gluten-free “kneading” is just 4 to 5 gentle folds
• Brush the top with milk before sprinkling poppy seeds, they won’t stick otherwise
• Test doneness by tapping the loaf, it should sound hollow when fully baked
• Cool completely before slicing, hot GF bread tears more easily than wheat bread

Variations

• Stir in fresh chopped herbs (rosemary or thyme) for an herb loaf
• Add a tablespoon of sesame seeds or sunflower seeds to the dough for crunch
• Press the dough flat onto a baking sheet for gluten-free focaccia or pizza crust