Weekly Recipe – Gluten-Free White Bread

breadThis recipe has been a challenge. Every gluten-free bread I have purchased has been grainy, dry, doesn’t make good sandwiches and just doesn’t taste good! I was determined to create a bread that tasted like home-made. I’ve researched and put several different recipes together and have developed this recipe. The bread is soft and tastes like home-made. It’s a little denser than most home-made breads, but stays fresh for several days if you place it in an airtight container or seal it in a baggie. My family went through two loaves this weekend and my office co-workers ate a third loaf. Everyone gave me great reviews!

This recipe will make a 2 pound loaf. If your bread-maker is like mine (1-1/2 pound) you will need to cut the recipe by 1/3 except for the yeast which is one package. I’ve posted a picture of the ingredients for the flour. Our local grocery store carries all of these ingredients. Don’t let the Xanthan Gum price scare you away (it was $13 for 8 oz). You only use a small amount and it is necessary for the bread to pull together correctly. The other ingredients are not expensive. I have a flour mill and make my own rice and tapioca flour.flour combination

White Bread

3 Eggs, large

1 tsp white vinegar

1/4 cup Canola Oil

2 cups White Rice Flour

1/2 cup Potato Starch

1/2 cup Tapioca Flour

1/4 cup Corn Starch

1 Tbs Xanthan Gum

4 Tbs white sugar

1-1/2 tsp salt

1-1/8 cup milk

1-1/8 cup water

1 package Gluten-Free yeast

Combine liquid ingredients and pour carefully into bread machine baking pan. Mix together dry ingredients and add to baking pan. Carefully seat pan in bread machine. Select normal/white cycle (mine says “basic”) and start machine. After mixing cycle begins, help any unmixed ingredients into the dough with a rubber spatula, keeping to edges and top of batter to prevent interference with the paddle. Remove pan from the machine when bake cycle is complete. Invert pan and shake gently to remove bread. Cool upright on a rack before slicing. *Note: if you don’t have a bread machine you can do this manually. Doing manually you will need to allow dough to rise in a warm area, not your oven though, punch it down, let it rest for 10 minutes then place in bread pan(s), cover and allow to rise again (should double in size). Melt butter and brush on top of the loaf or loaves. Heat oven to 350 degrees. Bake for 55-60 minutes. Top will be golden brown. I brush butter on two to three times during the cooking cycle. It gives the crust a buttery flavor. (Total time from beginning to end is approximately 3 hours.)


One thought on “Weekly Recipe – Gluten-Free White Bread

  1. Pingback: Weekly Recipe – Gluten-Free White Bread | thisisglutenfreeliving

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