Rice flour is commonly used as a primary ingredient in gluten-free bread due to its neutral flavor and ability to provide a soft and tender texture.

All-purpose flour contains gluten, which is a protein found in wheat, barley, and rye. Therefore, it is not suitable for gluten-free bread.

Xanthan gum is a common ingredient in gluten-free bread as it acts as a binder, helping to hold the ingredients together and provide a cohesive texture.

Eggs, butter, and milk can all be used to add moisture, richness, and flavor to gluten-free bread.

Gluten-free bread is typically baked at a lower temperature, around 350°F (175°C), to prevent it from drying out and becoming crumbly.

Teff flour is a gluten-free flour made from the teff grain. It has a slightly nutty flavor and is often used in gluten-free bread.

Gluten-free bread is typically denser than regular bread due to the absence of gluten, which provides structure and elasticity.

Honey, maple syrup, and agave nectar can all be used to add a slightly sweet flavor to gluten-free bread.

Gluten-free bread can be stored in an airtight container at room temperature for a few days, in the refrigerator for up to a week, or in the freezer for several months.

Chickpea flour, lentil flour, and pea flour are all high in protein and are often used in gluten-free bread to improve its nutritional value.

Baking powder or baking soda is added to gluten-free bread to help it rise and achieve a light and airy texture.

Lemon zest, orange zest, and apple cider vinegar can all be used to add a slightly tangy flavor to gluten-free bread.

Gluten-free bread typically requires a shorter baking time compared to regular bread, usually around 30-35 minutes.

Buckwheat flour has a slightly bitter flavor and is often used in gluten-free bread to add depth of flavor.