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Wonderful Gluten Free White Bread

Wonderful Gluten Free White Bread

  • Prep

    20 m
  • Cook

    25 m
  • Ready In

    1 h 50 m
Christy E.

Christy E.

Like most people with celiac, I find white bread is one of the foods our gluten-free family misses the most. I created this after much trial and error in trying to make a bread that tastes like real wheat bread.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 222 kcal
  • 11%
  • Fat:
  • 7.6 g
  • 12%
  • Carbs:
  • 34.2g
  • 11%
  • Protein:
  • 3.9 g
  • 8%
  • Cholesterol:
  • 53 mg
  • 18%
  • Sodium:
  • 340 mg
  • 14%

Based on a 2,000 calorie diet

Directions

  1. Grease a 9x5-inch loaf pan.
  2. Dissolve yeast and sugar in warm water in a bowl. Let stand until the yeast softens and begins to form a creamy foam, about 5 to 10 minutes.
  3. Combine yeast mixture, rice flour, sorghum flour, potato starch, cornstarch, vegetable oil, eggs, xanthan gum, and salt together in the bowl of a stand mixer; mix on medium speed until incorporated, about 2 minutes. Spoon dough into the prepared loaf pan. Smooth the top of dough with the back of a wet spoon.
  4. Place dough in a warm place until it has risen just over the top of the loaf pan, about 1 hour.
  5. Preheat oven to 375 degrees F (190 degrees C).
  6. Bake in the preheated oven until loaf is medium golden brown, about 25 minutes.
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Reviews

Meg0525
27

Meg0525

11/6/2012

Made this for my gluten intolerant Hubby. Good taste! A little dense, don't know if that is normal or not, but still tastes good! I had two pieces. I made it in my bread maker, it has a GF setting. I used GF all purpose flour that already had Xanthum gum in it, so I just added up all the flours and put that many cups of my all purpose in. I also used cocont oil in place of the vegetable oil.

shelle
23

shelle

11/10/2012

This gluten free recipe for white bread is simply delicious. This was the first "yeast" recipe for gluten free bread that I have made. Found it to be simple and straight forward. The only change was using brown rice flour since I had no white rice flour. I stronly suggest the use of a stand mixer with the bread blade since gluten free dough is much more sticky than traditional yeast bread doughs. The bread holds up very well for sandwiches and makes a wonderful toast for breakfast. I like very much!

myboysmom
19

myboysmom

11/6/2012

I made this bread yesterday for a friend who is gluten intolerant. She loved it and said it tasted very good. I followed the recipe exactly using the white rice flour, I am going to try with brown rice flour per her request next time.

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