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Soft White Bread (Gluten-Free)

This recipes comes to us from Kathy Scholz.

In a small bowl combine:
½ cup warm water
2 teaspoons sugar
4 teaspoons dry yeast granules
Set aside and let stand for 15 minutes

2 cups white rice flour
2 cups tapioca flour
¼ cup sugar
4 teaspoons xanthan gum
2/3 cup dry milk
1 ½ teaspoons salt
Combine the above six ingredients in a large bowl (use largest mixing bowl).

1 ½ cups water
4 tablespoons melted butter or oil
1 teaspoon gluten-free vinegar
3 eggs

Mix above dry ingredients in a large bowl, and the four liquid ingredients in a small bowl, then add the butter mixture and yeast mixture to the dry ingredients. Beat on high for 2 minutes. Use two small greased bread pans, as one large one seems to cause the bread to rise too high and become like a mushroom. Allow to rise in pan, then bake at 350 degrees 20 - 25 minutes. Adjust time depending on size of loaves. Can also be made as sandwich rolls, as indicated below: use small individual pie tins (about 4 across, purchase in paper goods supply store, round out the bottom crease with your thumb and finger, or press the tin down on the bottom of a jar the appropriate size to round out the crease, these may be reused time and time again) spray the tins with cooking oil, divide dough to make about 12 sandwich rolls, place pie tins on two cookie sheets, allow to rise, if desired brush with a mixture of egg and water, sprinkle sesame seed or poppy seeds over top, before baking. Bake until nicely browned in 15 -20 minutes.

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33 Responses:

 
bill converse
Rating: ratingfullratingemptyratingemptyratingemptyratingempty Unrated
said this on
12 Apr 2008 7:32:59 PM PST
This looked like a great recipe - I followed it religiously - after 20 minutes of baking I gave it another 10 minutes & after cooling the center was still very raw. What a waste of time & money - too bad it tasted very good at the edges.

 
Charlene Ashton
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
21 Jul 2008 12:27:35 PM PST
I use this recipe all the time, in fact I have 'modified' it for use in my bread machine. I always get a light loaf that reminds me of white wheat bread. I also use this to make hot dog and hamburger buns.

 
Susan P
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said this on
14 Jul 2010 2:54:57 PM PST
Would it be possible to get the 'modified' bread machine version of this recipe from you?

 
Maria Perez
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said this on
19 Jan 2011 9:36:23 PM PST
Charlene,
How did you modify the recipe?? My daughter is 6 years old and is on a gluten free diet. I'm in search of a bread that she likes. She says she wants something soft like the "real bread"

 
Lou Ann
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said this on
27 Mar 2011 11:43:00 PM PST
May I also get a copy of the bread machine version from you?

 
Sheramy
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
07 May 2011 5:06:09 PM PST
This has been the best white bread recipe I've found. I just got a new bread machine and would like to use this recipe. Would you mind sharing your modifications with me? Thanks!

 
Candace
Rating: ratingfullratingfullratingfullratingemptyratingempty Unrated
said this on
26 Feb 2012 1:29:10 AM PST
Charlene,

You need to share your modifications so that the rest of us can enjoy a nice light white bread.

 
Liz Wisniewski
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said this on
24 Jun 2012 10:48:37 AM PST
What are your modifications to the gluten-free soft white bread recipe (to use with our bread machine)?

 
Karin

said this on
08 Mar 2013 10:56:29 AM PST
Charlene,
What is your bread machine recipe or process, and have you used liquid milk and skipped the water?

 
Tracy
Rating: ratingfullratingfullratingfullratingemptyratingempty Unrated
said this on
04 Aug 2013 7:09:19 AM PST
Hello Charlene, please share your bread machine version. This would be kind and helpful of you.

 
edna keefauver
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
18 Nov 2008 12:56:10 PM PST
This is the best recipe for gluten free white bread that I have found yet. It is more like a wheat bread and even my family and friends enjoy it.

 
Shari Wilson
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said this on
22 Nov 2008 4:30:33 PM PST
This is the best I have ever had!!! I have tried a lot of recipe's and this is just phenomenal!

 
susan
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said this on
26 Nov 2008 1:40:52 PM PST
What did I do wrong? For me too, the first time I baked it the batter was very thick and it took a long time to bake. The second time the batter wasn't even a dough! But the first one tasted great!

 
Debbie Bluestein
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said this on
05 Jan 2009 9:28:38 AM PST
I love this recipe! My family gobbles it up! It is very easy to make, I do leave it in the oven for about 10 minutes longer stated. My only problem is that the bread keeps collapsing as it cools after de-panning. Any help that you can offer would be great.

 
Shari Wilson
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said this on
01 Feb 2009 11:59:38 AM PST
I know that if I put too much dough in the bread pan it will be still doughy in the middle. Careful with how much you put in. I only fill it up about 2'- 2 1/2'. I let it rise for about 1 1/2 hour. The unfortunate part is it does collapse a little. I haven't figured that out yet. Susan...the reason the batter could have been more thick and then not as thick was how long you blended or left something out of the ingredients. It is best to blend it until it is like a paste. Just don't put too much batter in the pan and allow it to rise and it should turn out fine. Also...wait to take it out of the oven until the top is brown. Hope this helps!

 
Audre
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
02 Feb 2011 6:28:05 PM PST
Bread turned out great.
Tips: Have everything i.e., eggs at room temperature
Use warm water at 110 degrees, add sugar and stir, add yeast but don't stir and put in warm draft free location - I use oven heated to about 90 degrees for 15 minutes. Put dough in well greased pans on cookie sheet, cover with clean cloth and put in oven at 80 degrees to rise. A pan of hot water on bottom of oven keeps it warm. When risen carefully remove from oven and preheat oven. Carefully remove cloth and put pans in middle rack of oven. Cook for 35 min.

 
Paula
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said this on
13 May 2011 9:17:18 AM PST
I find that the bread doesn't collapse if I cook it longer. I am up to about 35-40 minutes. I even checked the temperature of my oven to make sure it wasn't off.

 
Sidney Abernathy
Rating: ratingfullratingemptyratingemptyratingemptyratingempty Unrated
said this on
31 Mar 2009 12:39:02 PM PST
This recipe is terrible. I spent all the time preparing the ingredients and the money purchasing them, only to have the bread fall. It came out looking great but it ended up looking like a brick. What a disappointment.

 
Angela
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said this on
12 Jul 2010 7:25:34 AM PST
I made this bread for my family (we have three celiacs in our family of six), this bread went over very well. My four year old took some convincing that it was actually gluten free. He kept poking it and saying "no special bread does not feel soft, gluten bread feels like this." He finally ate it and was very happy. I am going to try to use this recipe for cinnamon rolls.

 
Tracy Morrison
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said this on
04 Nov 2010 6:32:26 AM PST
I have baked my entire life and this recipe failed miserably !

 
Lyd
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said this on
20 Jul 2011 2:32:58 PM PST
Bread was certainly delicious. Not the same textures as wheat white bread, but still good. However, the mixture was very runny comparted to dough.

 
S M Gilliam
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said this on
09 Jan 2012 11:09:50 AM PST
This is the most delicious Gluten-Free bread I have ever eaten. And, it is a reasonably simple recipe. I did substitute OLIVE OIL for the butter and it is still great. I made half of it in a bread loaf pan, and the other half I put in 4" cake pans and made 6 rolls for burgers, etc. WONDERFUL!!!! Thank you so much for this recipe.

 
S M Gilliam
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said this on
09 Jan 2012 11:15:16 AM PST
Oh, I forgot to add, it takes longer to bake. I believe the 15-20 minutes is meant for the rolls; and, I would go for the 20 minutes or longer. A loaf must bake much longer, or it will fall... (Been there, done that!) It is well worth the experimentation to find the correct baking time. I forgot to time it, so I just checked for doneness...darker brown than I would usually consider it to be done. Then, I buttered the top as it came out of the oven. YUMMY!!!

 
MKP
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said this on
21 Feb 2012 11:14:12 PM PST
I am a professional chef, and we are experimenting with Xanthan Gum. This recipes seemed great. Both times I carefully followed the above recipe (pastry requires precision) and both times they flopped and were heavy and doughy inside. I had to bring to the attention of my bosses that the oven is surely faulty? But - to eliminate factors, I have decided to use this exact recipe for the THIRD time in my oven at home tonight. Will report back tomorrow.

 
Steve
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said this on
03 Nov 2012 4:24:23 PM PST
Did this work the 3rd time? I am just starting to cook gluten-free for the grandkids and would like a good bread recipe!

 
Suzzique
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said this on
06 Apr 2012 3:17:01 PM PST
This bread came out great! Very yummy! I'm glad that I read threw the other comments first. The only thing that really made a difference for me was the cook time. It really does need about 35 minutes over 20 - 25. It did seem like it pulled in a bit on the sides but other wise I had no problems. If you live in a large city go to the Asian markets for the rice flour and tapioca flour. They are much cheaper there. Usually less than $2 a bag.

 
Denise
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said this on
15 Mar 2013 10:16:21 AM PST
I managed to start this recipe before I realized I hadn't gotten dried milk or eggs! So whilst dashing to the shops, the yeast was working and I put the yeast into too small a bowl and it poured over the top by the time I got back, and when I combined it all there's no way I was going to beat it for 2 minutes! I could barely stir it! I let it prove till it doubled in size (took an hour and half)! So as you can see, I am a pants cook, but this bread turned out great and I am soooo pleased. It is as near real bread as you are gonna get in my book without paying the earth for it. Enjoy!

 
Diane
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said this on
26 Mar 2013 10:46:02 AM PST
A sure test of doneness for gluten-free bread is to test it with an instant read thermometer. Internal temperature needs to be 200 degrees. If it's 180-199, turn off the oven and let it sit for about 10-20 minutes. If it's less than 180 degrees, continue to bake, checking every 10 minutes until it reaches 200 degrees. Hope that helps.

 
Diane
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said this on
26 Mar 2013 10:47:21 AM PST
What can I sub for dried milk if I can't have dairy?

 
Sarah
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said this on
08 Apr 2013 3:04:15 PM PST
I used almond meal in place of the powdered milk 1 to 1.

 
Sarah
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said this on
08 Apr 2013 1:31:33 PM PST
I made this last night. I made several substitutions. I used all cassava flour, 4 eggs (more of a mistake) less water to account for the extra egg. I also used almond meal in place of the powdered milk. I let it rise for 1 hour in a 100 degree oven and then turned the oven up to 350 degrees and left the bread in the oven and set the timer for 70 minutes. I baked it in a 9x4 pullman loaf pan without the lid. It came out with a nice light crust on the sides and a crunchy top. It is still a bit wet in texture but the loaf held its shape and did not sink. I also baked some in muffin tins and I let them bake for 35 mins. Overall it came out good just needed a lot more cooking time.
Cassava flour is not the same as Tapioca flour. They are from the same root but the cassava flour is the whole root and Tapioca flour is only the starch.

 
Heather
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said this on
27 Nov 2013 12:40:17 PM PST
Only thing I did different was use quick rise yeast and put it in with my flour as I would a regular bread recipe. Maybe where I didn't have the warm water in it (from using raised yeast), would be the reason mine didn't raise as much as it should have. I should have used ! 1/2 cups of warm water maybe instead of cold too, eh? All in all a nice tasting bread.

 
cyndy dumire
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said this on
25 Jun 2014 5:49:23 AM PST
Thank you! The best!




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