Corn Flour Bread

4.50 from 2 votes

This delicious and easy corn flour bread recipe is naturally gluten-free, dairy-free, vegan, and gum-free! This bread is soft, moist, easy to make, and it won't crumble to pieces like so many other gluten-free breads out there.

Prep Time15

Cook Time1 30

Rising Time1

Total Time2 45

Course: Bread

Cuisine: American, European

Diet: Gluten Free

Keyword: bread with corn flour, corn flour bread, corn flour recipes, cornflour bread, cornmeal bread, gluten free corn flour bread, maize flour bread, maize meal bread, polenta bread

Servings: loaf

Calories: 2223kcal

Author: Natasha Levai

Cost: 5$

Ingredients

Wet Ingredients

30 grams whole psyllium husks or 28g of psyllium powder
520 grams water warm or room temp
30 grams any neutral oil I used sunflower oil

Dry Ingredients

200 grams tapioca starch or arrowroot starch/potato starch/cornstarch
300 grams corn flour NOT cornstarch/cornmeal/maize meal
12 grams salt
15 grams sugar or maple syrup/honey
1 teaspoon baking powder NOT baking soda
1 packet instant yeast if using active dry yeast, acitvate it prior to use

Metric - US Customary

Instructions

In a small bowl, whisk whole psyllium husks and warm or room-temperature water. Whisk right away to prevent clumping. Let the mixture sit for a couple of minutes until it thickens into a gel.
30 grams whole psyllium husks, 520 grams water
In a large mixing bowl, add all dry ingredients and whisk well to ensure they’re evenly combined.
200 grams tapioca starch, 300 grams corn flour, 12 grams salt, 15 grams sugar, 1 tsp baking powder, 1 packet instant yeast
Add the psyllium gel and oil to the dry ingredients. Mix thoroughly using a wooden spoon, an electric mixer with dough hooks attached, or simply use your hands until all flour is incorporated and the dough is smooth.
30 grams any neutral oil
Turn the dough over onto a lightly floured working surface, flatten it out into a large rectangle, then roll it up from the longer side. Curl the dough up like a snail shell, then shape it into a batard.
Place the corn flour dough in a standard 9x5-inch (23x12 cm) loaf pan lined with parchment paper. Gently press the top to flatten. Tip: Don't use glass baking pans for they aren't as good at transferring heat which results in underbaked bread.
Place the pan in the oven and set it to 50°C (122°F). Allow the dough to rise until doubled in size, about 30 to 60 minutes. Once risen, increase the oven temperature to 175°C (350°F) with the loaf still inside and wait until it reaches the desired temperature before setting up the timer.
Bake uncovered for 1 hour, then cover the top with aluminum foil (shiny side up) and bake for an additional 30 minutes.
Once baked, take the bread out of the pan, remove the baking paper, and transfer the loaf onto a cooling rack until it is no longer warm to the touch (3-6 hours).
Use a serrated knife for cutting, and freeze the slices to keep the loaf fresh for longer. Enjoy!

Notes

Tips:

Use an oven thermometer to ensure the proofing and baking temperatures are correct.
Mix the dough for 5-10 minutes to create a smoother texture and prevent the top from cracking.
Don't use too much flour while shaping to prevent drying out the dough.
Store the bread at room temperature in a bread box or a bag for up to 4 days and in the freezer for up to 3 months. To freeze, slice the loaf and place it into an air-tight freezer-friendly container. Microwave to defrost!

Nutrition