Gluten Free Bread Recipe & Understanding Soy Lecithin

I have been looking for a gluten free bread recipe that Sarah would enjoy.  I haven’t had a lot of luck at the grocery store so I thought that I would try making my own. Gluten free baking is entirely different from baking with traditional flours.  Gluten in traditional flours makes the dough elastic or chewy which is what gives it the normal texture you expect from bread.  Because there is no gluten in gluten free flours, the bread has an entirely different texture. Breads with gluten also rise more than gluten free breads because the gas is trapped when the gluten strands are formed which causes the bread to rise.  No gluten = no rising like a traditional bread.

Understanding Soy Lecithin

Soy lecithin is an ingredient in many gluten free baked goods. It is a natural chemical that is found in plants and animals that makes up cell membranes. Soy lecithin helps with emulsification of the fats in gluten free bread. That helps the bread remain softer by retaining more moisture. If you have ever tried gluten free bread in the past, you may have noticed that it is much drier than traditional bread.  Soy lecithin helps with that problem.

Soy lecithin is an emulsifier.  It helps two different ingredients stay together – like oil and water.   Soy lecithin also helps stabilize foams by incorporating air into liquid.   You can learn more about emulsification by using a (affiliate link) Molecular Mixology Kit which includes soy lecithin, sodium alganate, and calcium lactate.  You will also learn more about the processes of spherification and gelification.  These are natural texturing agents that can be used to make any dish or drink more fun.  What a great way to wow your guests this holiday.

The Molecular Mixology Kit contains 1 box of 4 sachets of sodium algenate, 1 box of 4 sachets of calcium lactate, 1 box of 2 sachets of soy lecithin, 1 slotted spoon, 2 pipettes, 1 silicone mold and a booklet with 3 Molecular Margarita recipes. You can learn to make citrus foams, azure bursting pearls and learn about spherification.

gluten free bread recipe & understanding soy lecithin

Gluten Free Bread Recipe

5.0 from 7 reviews
Gluten Free Bread Recipe & Understanding Soy Lecithin
Cook time
Total time
Recipe type: Bread
Cuisine: Gluten Free
  • 1 tsp Baking Soda
  • 2 tsp Baking Powder
  • 1 Tb Sugar
  • ½ cup Brown Rice Flour
  • ½ cup Tapioca Flour
  • 1 tsp Soy Lecithin Granules
  • 1 Tb Frozen Orange Juice Concentrate
  • 4 large Eggs, separated
  1. Preheat oven to 375°. Lightly grease a 9" x 5" x 2-1/4" bread pan, set aside.
  2. Whip egg whites until stiff. Add egg yolks one at a time and then orange juice concentrate, whip in. Add soy lecithin, mix briefly.
  3. Add dry ingredients, mix well.
  4. Pour batter into prepared bread pan and bake 25 minutes (dough will not rise to top of pan). This recipe may be doubled.
  5. Makes 1 loaf (12 slices)

gluten free bread recipe & understanding soy lecithin

Enhanced by Zemanta


  1. Looks like a delicious bread resipe, and using good flour.

  2. Karen Glatt says:

    I love homemade bread and really like your Gluten Free bread recipe. I will have to try to make this. I bet it tastes so delicious and right out of the oven is the best! Thanks for the recipe!

  3. until recently I had NO CLUE what soy lecithin was.

  4. Through the pictures you can see this bread is actually soft. My mother in law has celiac so sometimes she makes me try her baked good finds and some have that heavy feeling and grainy texture. Thanks for the recipe….will definitely share it with my MIL. 🙂

  5. Virginia @thatbaldchick says:

    I love homemade bread!

  6. I know a lot of people who can only eat soy-free products and then sounds like a yummy one!  Thanks for sharing this recipe.

  7. Your explanation is so easy to understand! I had no idea until I read this post.

  8. Matthew's Mom says:

    Love this recipe – just the perfect combination of ingredients!

  9. Okay I have to try this. I went Gluten Free a month ago now and I’ve been miserable without some form of bread. I cut it all out completely. This bread actually still looks moist unlike other gluten free I have seen.

  10. This looks really yummy. I don;t have issues with gluten but when I’ve tried alternatives I have found it to be too doughy. This looks like it would be a good taste. 

  11. That looks so delicious, Ellen! Thank you for explaining about soy lecithin too, I really had no idea what it was.

  12. I never knew those things about soy lecithin. Thanks for the info. The bread looks yummy.

  13. Great info, I never knew what Soy lecithin – but I use it in an eczema lotion recipe just to thicken it.

  14. i have never tried making gluten free bread but we did make gluten free cupcakes once. I never knew what soy lecithin was for!

  15. Very interesting, I’ve heard some conflicting things about soy lecithin, in particular that most of it comes from GM crops and is extracted using chemical solvents, so if this is an issue for people it might be good to look for organic lecithin.

    Thanks so much for sharing this on Waste Not Want Not Wednesday, I’ve pinned it 🙂

  16. Can soy lethicin powder be used instead of the granules? Not thinking, I bought the powder form.

  17. Mary Letson says:

    I am recently diagnosed with Celiac and enjoy reading these recipes!

  18. can liquid soy lecithen be used in teh above bread recipe?
    Pam Higgins
    Bryant AR

Speak Your Mind


Rate this recipe: