White bread is one of the meals our gluten-free family misses the most, as is true for the majority of celiac patients. I developed this after making numerous batches of bread that tasted nothing like real wheat bread.
| Prep Time: | 20 mins |
| Cook Time: | 25 mins |
| Additional Time: | 1 hr 5 mins |
| Total Time: | 1 hr 50 mins |
| Servings: | 12 |
| Yield: | 1 9×5-inch loaf |
Ingredients
- 1 tablespoon active dry yeast
- 3 tablespoons white sugar
- 1 ¼ cups warm water
- 1 ⅓ cups rice flour
- ⅔ cup sorghum flour
- ½ cup potato starch
- ½ cup cornstarch
- ⅓ cup vegetable oil
- 3 eggs
- 1 tablespoon xanthan gum
- 1 ½ teaspoons salt
Instructions
- Grease a 9×5-inch loaf pan.
- 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.
- 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.
- Place dough in a warm place until it has risen just over the top of the loaf pan, about 1 hour.
- Preheat oven to 375 degrees F (190 degrees C).
- Bake in the preheated oven until loaf is medium golden brown, about 25 minutes.
Nutrition Facts
| Calories | 222 kcal |
| Carbohydrate | 34 g |
| Cholesterol | 47 mg |
| Dietary Fiber | 3 g |
| Protein | 4 g |
| Saturated Fat | 1 g |
| Sodium | 340 mg |
| Sugars | 3 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
I made the bread according to the directions. it tastes delicious. only negative is the amount of sodium. A bit high fo rthe one serving
I am waiting for the dough to rise before I bake it. The recipe states 1 hour and it seems like it has only risen a little bit. Any tricks to get it to rise faster.
It’s the best. I made modifications (1/4 cup extra brown rice flour, instead of white. 1/4 cup extra soy flour). Added 1 tsp baking powder. Scraped dough off sides of bread machine tin 1 minute after bread machine began, to better mix it all and help a large ball form. Substituted either 2% milk, or almond milk instead of buttermilk. It’s DElicious! Whole family actually likes it.
This bread is delicious! I used three cups Bob’s Red Mill 1:1 gluten-free flour blend which already has xanthan gum. The only thing I messed up on was I didn’t let the yeast proof long enough. I left the dough to rise and it overflowed the pan! It continued to overflow in the oven too.
I’ve tried this twice now, and it’s good, but I can’t get mine to rise. I have SAF instant yeast and the first time I made it, I tried proofing it like the recipe calls for abs had to sub out a different flour in place of the sorghum because I didn’t have any (I forget what flour I used, but I looked up substitutes before doing it) and it didn’t really rise. It was very bland on it’s ok but decent as toast. It was very very dense and somewhat wet in the middle, maybe I didn’t bake it long enough? My husband is gluten sensitive so we’re trying to limit how much wheat bread we use. He enjoyed it well enough. I’m in the process of baking it a second time, I have sorghum this time and because it’s instant yeast I didn’t proof it. I still can’t get it to rise much and it’s been nearly 2 hours. I let it sit for a while in a barely warmed oven, since our house is at 68 degrees) I’m not harboring hope that it will rise much more before the oven preheats. Any suggestions? Should I add baking soda or powder like one reviewer said?
I have a gluten allergy and for over 2 years have been on a quest for a good store bought GF bread. I’ve tried every brand on the market and never found one that I truly enjoyed. I decided it was time to make my own. This was the first recipe I tired and hands down it’s better than any bread that I purchased. It tastes great and it was moist. This recipe changed my life!
This was my first time making gluten free bread, even though I have made countless loaves of yeast breads with gluten. It is absolutely delicious – moist, soft with a slightly crunchy crust, and full of air pockets. I followed the recipe exactly except for using 3 cups of Bob’s Red Mill 1 to 1 Gluten Free Flour in place of the other flours, corn starch and xantham gum (since my flour had it already in there). I also used other reviewers’ suggestions about putting loaf in a pre-warmed to 200 and then turned off oven to rise. Turned out perfectly! I’m so grateful to have a recipe for my daughter who has recently gone gluten free.
I had to make a few substitutions because I couldn’t find all the ingredients. According to Google I used the the best subs for sorghum (millet flour), rice flour (whole wheat rice flour) and potato starch (arrow root starch/flour). The texture takes some getting used to. This is not your regular yeast dough – it’s super sticky and only really comes together during the rise (your dough is not ruined if you can’t knead it 😉 ). I also don’t care for the after taste, but I suppose there’s no such thing as a gluten-free bread that tastes exactly like buttery gluten bread goodness. All in all, decent recipe. I’ll try again.
Super easy recipe to follow and delicious bread! Mine did take closer to 40 minutes to bake, but I think this will be out staple gluten free bread. Much better than anything you can get in the store!
First time making bread ever, let alone gluten free. Easy to make and really happy with the results. Tastes good!
Nice bread, just a little too sweet for my taste
This bread is by far the best I have found, and SO easy. I actually used oat flour this time instead of sorghum and I think it was even better. My daughter liked it better.
I made this recipe only I substituted Bob’s red mill 1:1 gluten free baking flour in place of all the other flours in this recipe. I kept the same measurements and added them all together except for the corn starch. I happened to have that on hand. It smells lovely and came out nicely browned in 25 mins! I do think I should of let it rise a bit more though because the top ended up really flat for me. It is dense as others have mentioned but has really lovely air pockets like you get with wheat bread. I would make this again!
Awesome recipe! I substituted tapioca flour for the sorghum and used butter in place of the oil. OMG! Good~!!
Added some jalapeños, along with garlic powder, basil, oregano and onion powder and made some buns and they turned out amazing!! Really impressed with how much it tasted like buns with gluten
Thank you so much Christy E. This is without a doubt the best GF bread I’ve ever made. I was skeptical when making it because it was one very wet dough that I put into the loaf pan but it came out way better than I ever expected. I made only one adjustment to the recipe. I used 1/2 cup skim milk and 1 cup water instead of all water. This bread is dense but soft and moist but not doughy at all. It’s not crumbly on the inside yet it has a very nice crumb crust like wheat bread on the outside. Very nice and my family loved it. I will be using this recipe as my ‘go to’ from now on.
Using my own flour blend, 2 white rice, 1 each potato starch, tapioca flour, I found this recipe to be the best! ( I avoid sorghum..). I also use butter and coconut oil for fats. Add the juice and rind of half a lemon. Scooping the batter into 17 greased english muffin rings…or large canning jar rings, smoothing the batter with dampened fingers, allowing them to rise about an hour, and baking 20 minutes at 375* and another 10 at 350, they are incredible!!! Splitting them after cooking, they provide the best container for sandwiches, rolls, and even a base for strawberry shortcakes! Best toasted, they finally provide a superior bread base for any meal!
Will definitely make again. My wife and cousin are gluten intolerant. It was delicious. Only changes were pre-made gluten free flour, and I made the bread like I would any other white bread. That is to say I added the eggs beaten and salt to the sponge then the flour. Thanks for sharing!
This gf / df bread is sublimely delicious! WHY, WHY, WHY havent I been doing this all along? At about the same cost per loaf this bread is far superior to anything I have purchased in the store. Sandwiches!! Welcome back into my life!!! Cant wait to try it as toast!! So delicious warm out of the oven…I had bread with butter and jelly!! Soooo goood.
Very delicious! Substituted honey for the sugar and brown rice flour for the white rice flour. Bake a few minutes longer that stated. We enjoyed it a lot!
Absolutely delicious!! Great gluten free texture, waaaay better than store bought breads. I dare say it’s better than traditional white bread! I’ve used it in sandwiches and toast. Toast is my favorite, it crisps on the outside and stays soft on the inside. They key is making sure you activate the yeast right! Google activating yeast if you’re a newbie to it, it helped me a lot! I swapped out potato starch for tapioca for allergies and it came out fabulous! My bread rose over the top of the pan.