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I used ChatGPT AI to generate this gluten-free bread recipe and I could not be happier. When I owned my bakery, I always had problems creating a nice gluten-free bread that was light, fluffy, and full of texture and taste. This recipe has it all. You will notice one of the ingredients in this recipe is apple cider vinegar. What a great addition I never thought about. It does three things: gives the bread a tangy taste, it helps activate the yeast, and vinegar also will help soften the bread. I think you will find when eating the bread, you almost have a sense of eating sourdough bread, which I absolutely love.
I was sure to give the bread a good mix in the machine to generate lots of air and help activate the xanthan gum.
Lastly, this recipe adds xanthan gum as an ingredient. You will see at the bottom I have also added a recipe for gluten-free flour. In that, I added the xanthan gum into the mixture. Maybe you want to use this mixture for something other than bread and do not need the xanthan gum, which will form the bread structure to help the bread rise. In that case, you can always add it later when making bread.
I do hope you will share your results with me!
Here is the ChatGPT recipe
![](https://daveanything.com/wp-content/uploads/2023/04/CHATGPT-GFBREADRECIPE-746x1024.jpg)
VEGAN GLUTEN FREE BREAD
Ingredients
- 280 g Gluten-Free Flour (see recipe below)
- 7 g Active Dry Yeast
- 5 g Xanthan Gum
- 5 g Salt
- 15 g Sugar
- 295 ml Warm Water 110f/43c
- 30 ml Vegetable Oil
- 5 ml Apple Cider Vinegar
Instructions
- In a large mixing bowl, whisk together the gluten-free flour, active dry yeast, xanthan gum, salt, and sugar.
- Add warm water, vegetable oil, and apple cider vinegar to the bowl. Mix until the dough comes together.
- Using an electric mixer, beat the dough for 2-3 minutes until it becomes smooth and elastic.
- Grease a 9-inch loaf pan with oil or cooking spray.
- Transfer the dough to the prepared loaf pan, and smooth out the top with a spatula.
- Cover the pan with a clean kitchen towel, and let it rise in a warm, draft-free place for 1-2 hours, or until the dough has doubled in size.
- Preheat the oven to 375°F (190°C).
- Bake the bread for 40-45 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Remove the pan from the oven and let it cool for 5 minutes before removing the bread from the pan and allowing it to cool on a wire rack.
Gluten Free Flour
Ingredients
- 150 g Rice Flour
- 75 g White Corn Flour
- 75 g Buckwheat Flour
- 75 g Tapioca Starch
- 50 g Corn Starch
- 6 g Xanthan Gum
Instructions
- Mix all ingredients together well and store until you are ready to use.
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