Gluten is absent from this straightforward rice flour white bread recipe. It is simple to make in your bread maker. The gluten-free flours and xanthan gum are typically simple to locate in your neighborhood health food store.
| Prep Time: | 5 mins |
| Cook Time: | 1 hr |
| Additional Time: | 10 mins |
| Total Time: | 1 hr 15 mins |
| Servings: | 12 |
| Yield: | 1 (1 1/2-pound) loaf |
Ingredients
- 3 large eggs
- 1 tablespoon cider vinegar
- ¼ cup olive oil
- ¼ cup honey
- 1 ½ cups buttermilk, at room temperature
- 1 teaspoon salt
- 1 tablespoon xanthan gum
- ⅓ cup cornstarch
- ½ cup potato starch
- ½ cup soy flour
- 2 cups white rice flour
- 1 tablespoon active dry yeast
Instructions
- Place ingredients into a bread machine in the order listed, or follow the order recommended by the manufacturer if different.
- Select the sweet dough cycle. Five minutes into the cycle, check the consistency of dough. Add additional rice flour or liquid if necessary.
- Let bread cool for 10 to 15 minutes before removing from the pan.
Nutrition Facts
| Calories | 242 kcal |
| Carbohydrate | 40 g |
| Cholesterol | 48 mg |
| Dietary Fiber | 3 g |
| Protein | 6 g |
| Saturated Fat | 1 g |
| Sodium | 275 mg |
| Sugars | 8 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
This is a great recipe, I finally got a gluten-free loaf that is not dense. I saw in the feedback that it will still work well with substitutions so these are the recipe changes made: Didn’t have potato starch so used 2/3C of cornstarch, swapped the buttermilk for almond milk, and added 1/4C sunflower and pumpkin seeds – it turned out great! Also used ½ King Arthur Gluten Free All Purpose Flour and ½ Almond flour since it is delicious. Tips: As stated by someone else, it is not like bread dough but more like banana bread consistency when mixing, but don’t worry it bakes well. It rose almost to the top of the loaf pan, so use the large loaf setting on your breadmaker so it bakes enough.
The first time I followed the reviews and added more flour. It flopped! The second time I followed the original recipe and it turned out fantastic! I was skeptical about the batter instead of the usual dough ball but it rises and is awesome! I don’t buy soy flour and added 2 1/2 c. white rice flour. I also used almond milk instead of buttermilk since that’s what I have. Finally…an amazing GF breadmaker bread recipe!
What a mess. I measured and used the ingredients called with the exception of soy (no soy for me – thyroid disorder) and I used extra rice flour (I researched and this was the best suggestion). The dough was so stiff that my breadmaker overheated and quit. I pulled the sticky mess dough out and put in a loaf pan, which was my plan all along, but the dough function only ran for about 14 minutes (out of 1:40) before it quit. It barely rose. It’s a brick. Which is disappointing after all the GLOWING reviews.
Really great – the best gluten free bread I’ve made yet. I didn’t change anything about the recipe and it turned out perfectly for me.
I altered the recipe for my 1.5 lb bread maker and also took the advice below to add more flour because the original recipe was off. Here is what I came up with!
No and yes will make again
Well, I made a few changes after looking at the numerous reviews. I used a combination of white and brown rice flour. Used chia seeds (1Tbs mixed with a Tbs water) instead of xanthan gum and used arrowroot starch instead of potato starch. First off, the amount of flour is definitely incorrect. I looked at the gluten free recipe that came with my bread machine and it was very similar except that my recipe called for an extra cup of flour. I put everything in the bread machine on the dough setting and after about 10 minutes it looked like a cream soup. I then starting adding more rice flour and added about an extra 1 cup. I was sceptical when the cycle was done as it seemed so thin but I poured it into a loaf pan, into the oven, set it at 350° and let it go. It baked for about 40 minutes and did rise and bake okay. It is dense but the taste is better then I thought it would be. In a nutshell, it needs an extra cup of flour!
This is a wonderful versatile recipe for a ‘white’ GF dough. I have used it to bake bread in the breadmaker, and in the oven make pizza crust , dinner rolls, and monkey bread. It always turns out well. I sub the soy flour for either almond or oat flour, depending on what the end use will be. I often use just whole milk that I add the ACV to instead of buttermilk with good results.
As Lee would say, “something is wrong”. The video is different from the list of ingredients. She says 3/4 cup of corn starch, vs 1/3 on the list. Also, the list shows 2 TBSP GF. GF what? It is not in the video at all. I read another reviewers note, from Jan 2018. She says 3-1/2 cup flour. This says 2-1/2 cups. Why is it different? Has someone changed the recipe? Sorry, these are big changes. Do you really expect people to follow your recipes? At all? Ever? Buy the way, humidity and seasons changes things on baking. I think weight rather than volume is better. Recipes with weight are different, and maybe more difficult for many people. I hope this helps you.
Phenomenal. Used almond flour instead of soy flour. Let batter rise is loaf pan for about an hour in a warm oven with greased plastic wrap loosely on top. Took it out, preheated the oven to 375 and cooked for about a half hour, tested with a toothpick.
I changed the flours up. I used 3 cups of featherlite mix (see Bette Hagen’s recipe) and 1/3 flax meal.
This bread was very good, Since I didn’t have any soy flour I used sorghum flour. Turned out a little dense, I may try to cook it in the oven next time as my bread machine tends to overcook.
I have made this bread. If you follow the directions and the order inwhich the ingredents are added the recipe will yield consistant results everytime.
This bread is so versatile! I have had to swap out flours and starches numerous times, it always comes out as long as the substitute ratios are there. Tapioca, garbanzo,almond, it all works if you stick with the banana bread consistency in the bread machine. Hot tip is to add two teaspoons of baking powder to get that vinegar to bubble, and add some of that milk to proof the yeast and get a head start, as the sweet cycle is shorter than normal yeast breads. I have also added interesting things, like a teaspoon of instant coffee and unsweetened cocoa powder,cinnamon, pecans, cheeses…not all at the same time. Holds together well enough for French toast!!
Good recipe ~ in high humidity add a teaspoon or two of flour, so it is not gummy! I also added cinnamon just to change it up.
My husband doesn’t really like gluten free bread, although I’ve tried many recipes in my bread machine trying to find one he’d like. This one hit the bullseye. It was moist, held together well, and actually lasted in our pantry until we finished it up during the week. GREAT RECIPE – give it a try.
I didnt have honey, so i used 1/3 cup of sugar. It was a little too sweet. Next time ill try 1/4 cup of sugar.
After several attempts at gluten free bread (most turned out too dense), made this and it turned out extremely well! Read the reviews and was prepared with additional flour – didn’t need it. I added up all the flour necessary, and substituted the 3 1/3 cup total with Better Batter all purpose flour. It already has the xanthan gum in it as well so omitted that. Didn’t have buttermilk so used whole milk as 1 reviewer suggested. So soft, light and airy – has the texture of white bread. Tastes delicious! This one is a keeper!
The best gluten free bread that ive ever tried ! I tried it a wee ago, it turned out amazing! I’ve made 3,4 loaf so far. it’s been successful! I substitute the white rice with brown rice to make it healthier and used more of brown rice flour instead of soy flour. Then added 1/2 teaspoon of baking soda for texture as one of the reviews recommended and used coconut oil instead of olive oil. Regardless of the so much change, it just works right every time with no drama. I put ingredients in my bread machine at night, set a timer and let it go. In the morning, my home is filled with the delicious aroma of fresh bread that makes my day! Before I tried this, I had been trying to find the best recipe for gluten free bread since gluten free bread on the market is too expensive and too small. I tried all most all recipes on web, most of them were not successful. Either way, too dense or too chewy, almost like a rice cake. I’m so glad that I found this recipe. I’m so happy with how it turned out. I will sit on it forever ! Thanks 🙂
So far so good! I made it, and my husband who’s not gluten free said it was great – I haven’t tried it yet and will for my breakfast tomorrow toasted, but it rose more than any gf bread I’ve made I’d say. I took one person’s advice about proofing it in a warmed oven and another person’s advice about adding 1/4 t. baking powder. I had no potato starch and not interested in soy flour so I used tapioca flour. Mixed it in my bread machine and baked in oven after proofing (170 degrees and shut off, then cooked at 375 for approximately 45-50 mins I think). Will update if can –
I converted this receipe to GFCF, changed the types of flours, and it was delicious! I substituted quinoa flour for the soy, brown rice flour for the white rice flour, as well as replacing the dairy with Silk Original coconut milk. Yummy! Oh…for those wondering, it did not have a coconutty flavor. I think the richness of the flours I used and the honey keep that from occurring. Hope this helps some other families 🙂