Whether you avoid wheat due to allergies or for another reason, there are many other grains you can use to make bread without wheat flour. It may take a process of trial-and-error to find a recipe that yields bread with the consistency and taste you desire. The combination of brown rice flour, cornstarch and buckwheat flour will result in bread that is similar to breads made with wheat flour.
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Measure and pour the yeast and honey into the small bowl. Measure the water into a glass measuring cup and use the thermometer to adjust the temperature of the water until it is the correct temperature. Add the water to the yeast and honey and stir the ingredients well and allow them to sit undisturbed until foamy.
Measure and pour the flours, the cornstarch, the cornmeal, the xanthum gum and the salt in a large bowl. Stir gently to combine the ingredients.
Combine the eggs, the cooking oil and the vinegar in another small bowl; stir the ingredients well. Pour the yeast mixture into the egg mixture and stir well.
Add the liquid ingredients to the dry ingredients. Stir with a wooden spoon to incorporate all of the ingredients.
Place the dough onto a countertop (dust the countertop with additional brown rice flour) and knead the bread dough for approximately 8 minutes.
Grease a large bowl and place the dough into the bowl. Cover the bowl with a towel and allow the dough to rise for approximately one hour until it doubles. You can tell bread dough has doubled when you insert an index finger into the dough and the indentation from your finger remains. If the indentation disappears, allow the dough to rise longer.
Punch down the dough and place it into a greased bread pan. Allow the dough to rise in the bread pan until it doubles again and the loaf is nicely rounded.
Bake the bread at 375 degrees F for approximately 25 minutes. The bread is finished baking when the crust is golden brown and the bread sounds hollow when you tap on the top of the loaf with your fingers.
Remove the bread from the oven and cool it in the bread pan on a wire rack for approximately 15 minutes. Carefully loosen the bread from the pan to remove it and allow the bread to cool completely before slicing.