This bread is a little heavier than ordinary bread. But it is gluten-free and easy to make.

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Ingredients

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

Directions

Instructions Checklist
  • To help insure success have all ingredients at room temperature before proceeding. Combine the white rice flour, brown rice flour, xanthan gum, and salt. Mix very well. The flours need to be completely combined.

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  • Combine the gelatin, sugar, egg replacer, milk powder, beaten eggs, vinegar and oil. Beat until well combined.

  • Combine the flour mixture, egg mixture and yeast together and beat well. A standup mixture works best for this. Add tepid water to dough if mixture is to dry. The dough should be somewhere between a normal bread dough consistency and a batter.

  • Pour into greased 9x5 inch bread pan and allow to rise in a warm, still place until doubled in bulk. Bake in a preheated oven at 325 degrees F (165 degrees C) until crust is a light to medium brown. Cool ten minutes in the pan, then to room temperature outside the pan before slicing.

Nutrition Facts

236.9 calories; 6.6 g protein; 39.8 g carbohydrates; 47.5 mg cholesterol; 362.4 mg sodium. Full Nutrition

Reviews (13)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/26/2008
For gluten-free bread this is 5 stars all the way...with some changes. The mix was too dry for me too I added at least an extra cup of water. I left out the milk powder as we can't have it worked fine. I baked it 325 degrees in my convection oven for 45 minutes and it was perfect. Even after cooling it's great with a texture very similar to heavier whole wheat bread which I love. I am thrilled to have this recipe. Thanks!!! Read More
(112)

Most helpful critical review

Rating: 3 stars
12/22/2003
Found the mix to be very dry. Had to add 2 cups of water to make it manageable. It would help to give a length of time to bake since there is no way to check if it is done. For some reason the bread did not double in size at rising perhaps to much water was added? After baking the centre was still very moist and chewy. The bread itself has a very good flavor and I will make it again. Read More
(39)
16 Ratings
  • 5 star values: 8
  • 4 star values: 5
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
06/25/2008
For gluten-free bread this is 5 stars all the way...with some changes. The mix was too dry for me too I added at least an extra cup of water. I left out the milk powder as we can't have it worked fine. I baked it 325 degrees in my convection oven for 45 minutes and it was perfect. Even after cooling it's great with a texture very similar to heavier whole wheat bread which I love. I am thrilled to have this recipe. Thanks!!! Read More
(112)
Rating: 4 stars
02/24/2009
This was a great recipe for gluten free bread. I did take other people's suggestions. I soaked the rice flour in the liquid for 20 minutes no dry milk and 4 eggs instead of the egg substitute. Rising takes a good amount of time. But everyone loved it here. Tastes great toasted with clarified Butter. Good for Nomad Genotype dieters. Read More
(68)
Rating: 5 stars
08/14/2003
I am on a Wheat and Dairy Free Diet for my Rhuematoid Arthritis and this recipe was great for me. It actually tasted normal and my family REALLY couldn't tell the difference!! Read More
(58)
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Rating: 4 stars
08/03/2009
Hi I haven't tried this recipe yet but I have tried a bunch of rice only bread recipes. A few tips that work on bread in general. I will try this recipe in a week or so. But I wanted to leave some tips. Use a thermometer and when the internal temp reaches 190oF then the bread is done. Also I preheat the oven to 150oF. Turn it off put the bread dough in and it rises quite well. Or if it is over 100oF outside I put it in the sun with plastic wrap over it. Read More
(48)
Rating: 3 stars
12/21/2003
Found the mix to be very dry. Had to add 2 cups of water to make it manageable. It would help to give a length of time to bake since there is no way to check if it is done. For some reason the bread did not double in size at rising perhaps to much water was added? After baking the centre was still very moist and chewy. The bread itself has a very good flavor and I will make it again. Read More
(39)
Rating: 5 stars
06/20/2011
I liked this recipe very much. I used four eggs instead of the egg substitute and olive oil instead of walnut oil. The texture is dense but for me that was a plus. Read More
(26)
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Rating: 4 stars
01/06/2003
Find a way to test for doneness; for me the center was not cooked enough. Taste is good. Read More
(22)
Rating: 5 stars
02/19/2011
This is the first time I've made GF bread with yeast and I appreciated the extra tips about what the consistency should be. Dense but lightly sweet. It's a keeper. Thanks for sharing!! Read More
(17)
Rating: 5 stars
07/15/2012
This is by far the best tasting best textured rice bread I have tried. However I had to make it twice because it was my first time making bread and I didn't know that the yeast had to be activated in sugar and water first - the recipe makes no mention of it. Maybe that could be added for other first-time breadmakers? I too found that an extra cup of water was needed. Without it it was as dry as pie dough. Other than those notes the bread is fantastic! Will make again! Read More
(14)