What Life Dishes Out A Gluten Free and (almost) Vegetarian Cooking Blog

January 22, 2011

Gluten Free “White” Bread

Filed under: Uncategorized — admin @ 2:54 pm

I haven’t tried any new bread recipes in a while, but I think my son has been growing bored with the selections I usually bake to keep on hand.  We’ve actually been buying Udi’s Gluten Free Bagels quite often lately.  Have you tried these yet?  They are expensive (about $7 for a pack of 4 at Whole Foods) but they are really, really good.  I’ll have a great sandwich recipe featuring those posted here on the blog soon.  In the meantime, I have a new bread recipe to share with you.  I just tried this for the first time today, and this is a very close adaptation of a recipe from Easy Gluten Free Baking, by Elizabeth Barbone.  I’ve tried her recipes before, and they always turn out fabulously.  One of my very first posts here was her Gluten Free Sandwich Bread, and recently we tried (and loved!) her Belgian Waffles.  My Mock Wheat and Mock Rye loaves are both adaptations of that Gluten Free Sandwich Bread recipe.

The only modification I made on this particular recipe was the omission of the Sweet Dairy Whey Powder.  I subsituted more nonfat dry milk in it’s place and although I don’t know how it would have turned out as written, I am very happy with my results!  So is my son, and that is the most important thing! :-) 

To make this, you’ll need:

1 1/2 cups Brown Rice Flour

1 cup White Rice Flour

2/3 cup Nonfat Dry Milk Powder (original recipe calls for 1/3 cup of nonfat dry milk and 1/3 cup dry sweet dairy whey)

1/3 cup Cornstarch

1/3 cup Potato Starch

2 Tbsp packed Brown Sugar

4 1/2 tsp Xanthan Gum

1 1/2 tsp Salt

1 3/4 cups Warm Water (110 degrees Farenheit is perfect)

2 large Eggs

1/4 cup (1/2 stick) melted Butter

1 pkg (2 1/4 tsp) Active Dry Yeast

What to do:

Lightly grease (use nonstick spray or canola oil) a 9 x 5 inch loaf pan and line bottom with parchment paper.

Place brown and white rice flours, dry milk powder, corn and potato starches, brown sugar, xanthan gum and salt in a medium bowl. 

Combine with wire whisk until well incorporated (you might have to use your hands to break up any brown sugar lumps).

Combine wet ingredients- warm water, eggs, melted butter and yeast  – with a whisk in bowl of stand mixer until yeast is dissolved. 

Place bowl on mixer stand, add flour mixture to bowl and combine using beater attachment for one minute on low speed. 

Scrape down sides of bowl.

Mix on high speed for 5 minutes.

Spread into prepared pan, using a wettened metal spatula to smooth the top.

Cover loosely with plastic wrap which has been sprayed with non-stick cooking spray, and let rise for 40 – 60 minutes, until dough reaches just past top of pan.

Remove plastic wrap and bake at 350 degrees for 55 – 60 minutes (or until quick read thermometer reads 208 degrees).

Let cool in pan for 5 minutes, then remove from pan to wire rack and let cool completely before slicing.

I think this bread will make a fabulous French Toast, so I am going to put that on the menu for our Sunday breakfast tomorrow!  I can’t wait!

Have a wonderul weekend, Everyone!


  1. Oh yum! i think I need to try this recipe, that loaf looks amazing! Did it actually take that long to bake? i find my loaves are always done in about 30-35 minutes. I wonder if this could be converted to make cinnamon buns…I have cinnamon buns on my mind lately. :)

    Comment by Jeanine — January 22, 2011 @ 4:59 pm

  2. @Jeanine I left it in for 55 minutes and it was good. This dough might work for a cinnamon raisin bread, with the addition of cinnamon and raisins. I’m not sure about the buns, though. Let me know if you try it!!!

    Comment by admin — January 22, 2011 @ 6:29 pm

  3. I made this last week and it turned out really well. It made great french toast! Thanks for a great recipe.

    Comment by Mary — June 3, 2011 @ 11:13 pm

  4. Mary, I’m so happy to hear you liked it! :-) -Carolyn

    Comment by admin — June 4, 2011 @ 6:33 am

RSS feed for comments on this post.

Sorry, the comment form is closed at this time.

Powered by WordPress