Konjac Flour Bread (Gluten-Free)

Seven pieces of bread on a white surface.

5 from 1 vote

Konjac Flour Bread (Gluten-Free)

This is a gluten-free loaf bread recipe made with konjac flour instead of psyllium husk. It is gluten-free, vegan, and xanthan gum free!

Prep Time5

Cook Time1

Rising time1

Total Time2 5

Course: Bread

Cuisine: American

Keyword: konjac bread, konjac flour bread

Servings: loaf

Calories: 1538kcal

Author: Natasha Levai

Cost: 5

Ingredients

70 grams tapioca starch or arrowroot starch
130 grams cornstarch or potato starch
100 grams brown rice flour or sorghum flour
100 grams white rice flour
10 grams salt
15 grams sugar or honey/maple syrup
6 grams konjac flour
7 grams instant yeast, NOT active dry
350 grams water, tap water is fine

Metric - US Customary

Instructions

First, mix all of the dry ingredients in a large mixing bowl and whisk to incorporate.
Then, add water and mix using an electric mixer with dough hooks or a wooden spoon.
The dough will resemble a thick paste and be very sticky.
Prepare the baking tin by greasing it and/or lining it with parchment paper. Greasing the pan first makes the paper cling to it better.
I recommend making a few cuts in the baking paper as you see in the picture to make the lining process easier!
I like to use a 9x5 inch (22.5x12.5 cm) Pullman loaf pan.
Line it with parchment paper and fix it in place with clothespins until you place the dough in the loaf.
Transfer the dough to the bread tin, cover it with a tea towel, and let it rise until the dough comes to the brim of the bread pan. It takes about 40-60 minutes depending on the temperature in your kitchen.
About 20 minutes before the bread is done rising, start preheating the oven to 350F/175C.
Place the dough into the preheated oven and bake for 1 hour. Once the bread is done, take it out of the bread pan, remove the paper (if using), and transfer the loaf onto a cooling rack.
Let the bread cool completely and enjoy! I recommend using a serrated knife for slicing.

Notes

Storage

Store the bread in a bread bag or container at room temperature for 3-4 days or freeze for up to 3 months.

To freeze, slice the bread and line the slices with parchment paper to prevent sticking. Place the bread into a freezer bag or container and keep it for up to 3 months.

To defrost, place the slices into the microwave for 1-2 minutes.

Troubleshooting & Expert Tips

- The bread sank during baking - this can happen due to overproofing (letting the bread rise for too long) or opening the oven during the first 40 minutes of baking.

- A large hole between the top crust and the crumb - this tends to happen if you let the bread rise for too long.

- The crust is too hard - you can cover the bread with foil for the first 40 minutes, then remove it for the rest of the time. Add 25g of olive oil to further soften the crust.

- The bread is not tall enough - this bread is not designed to be very tall. Gluten-free bread tends to do better if it is baked in a smaller loaf.

Nutrition