Rating: 4.5 stars
114 Ratings
  • 5 star values: 88
  • 4 star values: 16
  • 3 star values: 4
  • 2 star values: 4
  • 1 star values: 2

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.

Recipe Summary

cook:
25 mins
additional:
1 hr 5 mins
total:
1 hr 50 mins
prep:
20 mins
Servings:
12
Yield:
1 9x5-inch loaf
Advertisement

Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Grease a 9x5-inch loaf pan.

    Advertisement
  • 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

222 calories; protein 3.9g; carbohydrates 34.2g; fat 7.6g; cholesterol 46.5mg; sodium 339.5mg. Full Nutrition
Advertisement