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Wonderful Gluten Free White Bread
May 04, 2014

I couldn't believe it but this bread really is great no matter how you slice it. I've made numbers of recipes over the years and haven't found one like this. I've made three loaves of this recipe so far and each has been delicious. The first attempt was by the book, so-to-speak, except I use fresh yeast (between 18-20 grams) because dry yeast is not available to me and white rice flour. Second attempt I subbed half white half brown rice for the rice flour but maintained the other types of flours/starches and topped with buckwheat, brown rice and millet flakes. Third attempt (the one in my picture) 1/2 white and 1/2 brown as well as tapioca for corn starch and guar gum (equivalent doses) for the xanthan (ran out of a few things). In the second and third attempt I used 2 TBSP of low fat powdered milk and it has a fluffier texture to it and tossed some sesame seeds on top. Will continue to use this third recipe. Also, I never used an electric mixer. All done by hand, much easier I think. For those who weigh: 181 grams rice flour (my brown and white rice flours weigh about the same)+70 grams sorghum+75grams potato starch+63 grams tapioca. The conversions on this site seem to go by volume not weight. Definitely a keeper for basic bread recipe. Toasted, sandwiches or just plain, simply a winner! Thanks to Christy.

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