Delightfully Gluten Free (TM)

Tom’s Light Bread

For a very long time, a forum buddy, Jen, has been talking about this Tom’s Light Bread Recipe that she got from It’s been on my to-do list that whole time, and I finally got around to it, LOL!

I made this recipe 2 ways – the way Jen makes it (the original way), and a European way of making bread (sourdough sorta). (I’m not going to copy down the original recipe, you can click on that link and go to it. There are oven and bread machine directions.)

The European method was recently posted on the Delphi Celiac forum by Mireille, having come from the Better Batter Blog. Essentially, you are letting the yeast meld with the flours and create a sour, more complex flavor.

We did not find any difference in the texture of the two breads, but we highly favored the flavor of the sour one. These breads were baked side by side, for exactly the same amount of time.  (The sponge of the sour one had sat on the counter for 27 hours.) Interestingly, the regular version got a really dark crust, though the European method was a light golden brown.


Tom’s Light Bread, European Style

To make the sour sponge (this part to be done the day before):

Mix together in a bowl:
1 1/8 cup chickpea flour (garbanzo bean)
1 cup cornstarch
1 cup + 1 TBS tapioca starch
3 1/2 tsp xanthan gum
Remove half of this mixture and store in a bag.

To the bowl add:
3 TBS brown sugar (make sure there are no lumps)
2 1/4 tsp active dry yeast
Whisk together well, then stir in (gently – does not need to be beaten):
1 1/8 cup warm water
Cover with plastic wrap and place in a warm area for 8 to 24 hours.  I placed mine in the microwave (off, of course), after having heated a bowl of water to warm the microwave.

The next day:

In the bowl of your KitchenAid, place:

Sour Sponge (yesterday’s work)
The rest of the flour mixture
1 1/2 tsp salt
1/4 tsp cream of tartar
3 TBS vegetable oil
3 eggs, lightly beaten (before cracking, warm the eggs in a bowl by running warm water over them)

Beat on medium speed for a few minutes (remember to scrape the sides). You may need to add a little warm water to achieve a thick cake batter-like consistency. Place in a greased 9 x 5 loaf pan. Cover with plastic wrap and set in a warm, draft-free place, until the dough has doubled in size.

Bake in a preheated 375° oven for 35-40 minutes, until the bread sounds hollow when thumped. Turn out onto cooling rack and allow to cool. Store in a large ziploc bag or other closed container.







15 responses to “Tom’s Light Bread”

  1. Glutigirl Avatar

    This is really interesting to me. It’s so weird they came out different colors! I wonder if there is a way to do the European method and still use my Zo? I have made Tom’s Light Bread in my Zo and really liked it. It stayed fresh for 3 days easily. So far it’s in my top 3 favorite breads.

  2. delightfullyglutenfree Avatar

    Yeah, I was pretty shocked by the colors.
    I think you could just dump in the sponge and the rest of the ingredients, and let it go as normal. I will probably try it in my Cuisinart next week and see if it turns out.

  3. Kate Avatar

    OH yeah babee! I’m so glad you experimented with this. I was wondering about her great ideas (BetterBatter) after scanning a few of her pages.
    I’m not a fan of bean flour, but maybe I can try Tom’s Light Bread with Amaranth/Sorghum mix.

    Your loaves are beautiful.

    I am curious about the coloring too – I LOVE quandries like that!

    I’m so happy you have written such a great post.

  4. delightfullyglutenfree Avatar

    Thanks, Kate. I’d like to experiment with a few different flours, too. I don’t mind chickpea flour, but I’d like to see what it would taste like with some others. 🙂

  5. carrie Avatar

    That is really interesting how the colors are different! Both loaves are lovely though! I’ve not tried that recipe! Seems I must now! Although I agree with Kate! I don’t like garbonzo bean flour either! Sorghum and millet are my favorite! I’ll be posting a recipe with them soon for Mary Frances’ blogging event!! I can never get homemade loaves to rise like that! They are beautiful!!

  6. Phyllis Avatar

    Cassandra, I want to come live with you. I’ll take care of the kiddos and you cook. Sound like a plan??!!

  7. Cassandra Avatar

    Sounds great! LOL.

  8. Roben Avatar

    Cassandra, my hand has been raised and you’re not calling on me! lol The sour loaf is likely lighter in color because the yeast has eaten some of the sugar and, among other things, sugar aids browning.

  9. Cassandra Avatar

    I knew it had something to do with the sugar, lol. I forgot about the yeast being alive and eating it. Thanks. 🙂
    I was thinking of trying this with one of your breads. Do you think it would work if I added just a little yeast?

  10. Maia Avatar

    No fair – Roben stole my answer. 🙂

    Just kidding – I’ll defer to Roben’s vast knowledge any day! Thanks Cassandra – they look so beautiful. And so does your site. I’ve checked it out a few times – keep up the good work!

  11. Cassandra Avatar

    Thanks, Maia!

  12. jocelyn Avatar

    I wonder if the fermentation helps break down the oligosaccharides in the chickpea flour, making it easier to digest and getting rid of that beany/metallic flavor that so many of us dislike.

  13. Cassandra Avatar

    I don’t know, Jocelyn. That would be really great information if we could find out. 🙂

  14. Katherine Avatar

    Do you know if this bread is high in fiber?

    Also, I’ve never made bread before. Do I need a cuisinart type food processor to make it, or could I mix by hand?

    Thanks a lot!

  15. Kris Avatar


    I do not have a food processor. I acutally use my bread machine on the dough mix setting. But I do not let it rise in the machine. I take it out after the kneeding cycle and then put it in my bread pan and bake. It is the best way I have found. And my bread turns out great every time. Make sure that your water is very warm when adding.