For over 30 years, long before we even started the Little Aussie Bakery & Cafe, we have been working to perfect the best gluten free bread on the planet (and by “we” I mean mostly Rita, although the rest of us have been faithful taste-testers by her side the whole time). There have been plenty of mistakes and false starts throughout the process, but we have vowed never to give up. Even now we work diligently every day to push ourselves to do just “that much” better for tomorrow.
We always believed in ourselves, but validation finally came in 2011 when Rita was named one of the Top Ten Bread Bakers in America by “Dessert Professional” Magazine. Not only did her bread beat out all the other gluten-free bread out there, it was ranked in the top echelon of all artisanal bread in America! Our gluten-free white bread was selected by professional chefs and bakers from around the country as some of the best there is. We do, of course, sell in our store and online.
But now, for the first time ever, we’ve decided to share our famous recipe for The Little Aussie Bakery’s Gluten-Free White Bread Loaf! So enough of this chit-chat, let’s get to it!
Equipment:
- Stand mixer with “k” blade
- Medium-sized loaf pan (8″x 4.5″ x 3″ high) or small Pullman pan with no lid (tall sides are necessary when making gluten-free bread to give support)
- Size #10 portion scoop
Ingredients:
- 3 ⅛ cups Little Aussie Bakery’s All-Purpose Flour Blend
- 2 ¼ teaspoons active dry yeast
- 3 ⅓ tablespoons sugar
- 2 teaspoons salt
- 2 ¼ teaspoons guar gum (NOT xantham gum)
- ⅓ cup light-tasting oil of choice
- 1 ½ cups warm water
Method:
- Spray or grease loaf pan on the bottom only (DO NOT spray or grease sides).
- In mixing bowl, combine all dry ingredients and blend.
- With mixer running on low speed, add oil and warm water to dry mix.
- Blend on high speed for 5 minutes – the dough should resemble sticky mud (gluten-free bread dough is much wetter and stickier than wheat-based bread doughs).
- Dip the portion scoop in water, and scoop 6 portions of the dough into the loaf pan. There should be 3 scoops laid across the bottom, covered by 3 more scoops on top. Dip the portion scoop in water as often as necessary to prevent the dough from sticking.
- Spray the top of the wet dough liberally with oil spray.
- Leave the dough out in a warm room until it has risen to the top of the pan. This takes about 30-40 minutes.
- Bake in a preheated oven at 450-500°F for 30-35 minutes. When done, the bread will have a browned crust and will sound hollow.
- Turn out to cool on a wire rack.
- Cut only when cool (gluten-free bread needs time to set; if cut too soon, it can be “gummy”).
- Dig in! Eat it plain! Toasted with jam! What’s your favorite way?
Can I Buy the bread flour from you…. having a hard time finding a good bread flour that is processed in a tree nut free faciltiy.
I hope at last a good bread recipe that is not dry,gummyor weights a TON AND Thank You for sharing…it is such an expense to keep trying to find a bread recipe that is worth the cost and time to make…And most of all a bread that will rise and not fall flat while cooling…Will search for car gum tomorrow…Again…Thank You.
Thanks Lorraine, enjoy 😀
Hi Rita,
Would love to try your flour blend, but cant seem to get any links to work. Is there a direct contact for you? and are you situated in Australia?
Kind regards
Heather
Hi Heather,
We are in the US, and have not been in business since 2015. This site is for informational purposes only. Cheers Rita
Can you provide the recipe for your GF all purpose mix then? Or can it be substituted with Bob’s red mill 1:1? I’d love to try this recipe, but the flour blend is a hurdle. Thank you!
I have bought so many loaves of GF bread trying to find one I could use to make toast, or grilled cheese. I’m so excited to try this. Thanks so much for sharing your hard-worked for recipe!!
This sounds amazing. I was just wondering if you have a keto recipe since we are supposed to stay away from the starches. I have been trying to find a good keto bread recipe and all that I can find don’t taste good or they taste good but are very crumbly. I would love some ideas.
Hi Lisa, carb free was never our thing, I don’t even have a suggestion. Sorry.
Cheers Rita
Can this be purchased and shipped?
Sorry Renita, can’t do at this time. Thanks for checking us out.
Can this recipe be made in a bread machine?
Hi Lindsay, Sorry not well suited for a bread machine. Thanks for reaching out.
Cheers Rita
For those of us from other countries who cant buy your flour mix…could you list the flours that are in your mix?
Hi Maria,
Sure: Erawyn red label rice starch, tapioca starch, and potato starch. Thanks for reaching out. Cheers Rita
The link to the bread flour is broken and so is the “Click here to get the goodies”link.
Hi there.
I would like to know what flours do you use in your flour blend.
Is there a substitute for egg whites.
Hi Rasheeda,
Thanks for getting in touch. We use red tulip potato starch, and a variety of Thai rice starches. There is no egg white in our flour blend, if that is what you are asking. Otherwise it depends on the recipe as to what with or whether you can replace egg whites. Hope that helps. Best Rita
Thank You
Greatly appreciated.
Can you really not subsitute xanthan gum for guar if you don’t have it on hand? Or what is the reason for guar over xantham gum?
Curious why you use guar gum instead of xanthan? i have always used xanthan —- is there something wrong with it?
Hi Jen, nothing wrong with Xantham, guar just works better with our recipe. Cheers Rita
Hi…Would any gluten free flour blend work? Would you give the flour blend recipe too? I know that’s probably a lot to ask,lol. Thanks
Just make sure you use one that does NOT have guar or xanthan gum already added 🙂
I need the All Purpose flour blend. The link doesn’t work.
Hi Amy, Sorry about the slow response, we can do some all purpose for you if you still want it. Call Rita on 210 440 7037 and she will be happy to help. Cheer John
Thank you for responding but as of right now I am good. Decided not to go all gluten free yet till I see a holistic doctor. Going with organic flours and breads at the time.
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We had it for the first time this past weekend and it was sooooo good and soft. Better than gluten filled bread! I was in awe!
Aww, thanks, Shannon! We’re so glad you enjoyed it!