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- White Bread #2 (Gluten-Free)
White Bread #2 (Gluten-Free)
- By Scott Adams
- Published 07/26/1996
- Gluten-Free Bread Recipes
- Rating:
Scott Adams
In 1994 I was diagnosed with celiac disease, which led me to create Celiac.com in 1995. I created this site for a single purpose: To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives. Celiac.com was the first site on the Internet dedicated solely to celiac disease, and since then it has become an invaluable resource to people worldwide who seek information about celiac disease and the gluten-free diet.
In 1998 I created The Gluten-Free Mall, Your Special Diet Superstore! which was also another Internet first—it was the first gluten-free food site to offer a shopping cart-style interface, and the ability for people to order gluten-free products manufactured by many different companies at a single Web site.
I am also co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.
From several recipes, I have put together my own recipe for Gluten-free white bread. It is a white rice, tapioca, corn and yeast bread that is very spongy and a wonderful breakfast and lunch bread. Would love to hear from others who have experimented with different bread recipes and bread machines. Hope you enjoy it and write back.
Dry
Ingredients (Mix in a bowl):
2 cups white
rice flour
1 cup tapioca
flour
½ cup corn starch
2/3 cup powdered
dry milk
½ cup Sugar
1 tablespoons xanthan
gum
2 packets dry yeast
1 ½ teaspoons salt
Liquid
(Mix Separately in another bowl):
4 eggs beaten lightly
1 ½ cups warm Water
¼ cup Corn Oil
1 Teaspoon Cider Vinegar
Add Liquid to mixed dry ingredients. Mix well for 60 seconds. Let Rise for 1 ½ hours in warm humid area. Then bake 50 min. in nonstick bread tin at 350 degrees. Remove from oven when very light brown. Note: Removing light will keep bread spongy and less crumbly. Let cool for 10 min. then remove from tin and cool for 30 min longer. Ready to eat. As always, Celiac.com welcomes your comments (see below).
Get FREE Celiac.com email alerts (1-3 email per month with the latest celiac disease research and information, gluten-free recipes, etc.).
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21 Responses to "White Bread #2 (Gluten-Free)"
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said this on
14 Nov 2007 10:15:00 AM PDT Question/Comment: I have got to tell you that this gluten free bread is perhaps the best bread I have ever tasted. And to think there is no gluten. Now I have hot dogs, hamburgers, sandwiches, and all other breaded products to look forward to for the rest of my life. This
really must be God's blessings. Thanks so much for this wonderful web site and for the recipe author Rick Barrera. You really made my day, my week, my life. |
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01 Jan 2008 4:17:24 PM PDT I LOVE your bread! One question: Mine rises to about an inch and one half. I have tried less yeast, but still no higher. Am I doing it wrong or is this normal?
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13 Mar 2008 4:21:23 PM PDT Rick- have tried just about every gluten-free bread recipe out there for my mom and yours has them ALL beat according to her - THANK YOU !!!!!!!!
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14 Mar 2008 8:22:25 AM PDT I also thought this recipe was EXCELLENT. It was so nice to be able to mix the ingredients by hand (rather than a heavy-duty mixer) and not have to let it rise twice. This bread is SO much better than anything you would buy for $5-6 a loaf in the store! :) I agree that this bread is as good or better than anything that is gluten-free or not.
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10 May 2008 7:49:27 AM PDT Wow! Awesome bread and so easy to make! Mine overgrew the first time I made it so I'll make adjustments for the altitude here in the Canadian Rockies but just a great recipe with a wonderful moist texture to have plain or toasted. It's a keeper! Thanks! :)
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23 Jul 2008 8:02:45 AM PDT WOW!! We have only been doing gluten free for a short time while waiting for a diagnosis for our daughter. It's been hard until I made this bread. Everyone in the family loves it. Our daughter is thrilled with the soft texture and the taste. The recipe is now taped to the inside of the cabinet so that it is always available when I need to bake a loaf (or two!). Thank you, Rick, for making this new phase of our lives much easier!!
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said this on
26 Dec 2008 11:39:07 AM PDT Please tell me (or add to the recipe) what the consistency of the batter is supposed to be after adding the liquid ingredients.
I got a thick liquid - is that right? Or is it supposed to be a dough? There is no way of knowing if it's right if you don't include that information. Thanks. |
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19 Apr 2009 6:27:28 PM PDT Possibly the best bread I've ever had! Susan: the dough should be very thick, not liquidy, by the time you mix the dry and wet - maybe you mis-measured something? Bill: The bread should rise about the height of a normal loaf of bread that uses gluten - mine was maybe 5 or 6 inches high after baking. Before baking, when the yeast is fermenting, my dough raised about an inch. Make sure your yeast isn't expired, and using less will make it rise less. Lukewarm water and a warm room will make the yeast ferment, but if it's too hot the yeast will die off before baking. Hope that helps!
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20 Apr 2009 5:29:46 PM PDT Such awesome bread - thanks! Question to all - Has anyone made this successfully in a bread machine?
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29 Oct 2009 9:36:07 AM PDT I have made this bread both in oven and bread machine with a couple of changes:
a) I replaced the skim milk powder with two tablespoons of yogurt b) change to two x-large eggs instead of four medium (as I buy only xlarge) c) I add two tsp of vanilla & two tsp of baking powder d) when I make it on the bread machine - I only make with half the ingredients |
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said this on
10 May 2009 7:49:02 PM PDT Am anxious to try this after the rave reviews..what is a 'Bread Tin?' a loaf pan?
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20 Jul 2009 5:11:32 PM PDT Excellent bread. A little dense, but moist. My wife is the one with the allergy, but the whole family likes this bread so much, we probably won't by regular bread again. I didn't have Tapioca flour so I substituted 1/2 cup of potato flour and 1/2 cup of soy flour and it turned out great. Thanks Rick Barrera, Keep 'em coming!
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28 Sep 2009 6:13:15 PM PDT OH MY GOSH. I was diagnosed with celiac disease a year ago next month and after 4 attempts at homemade gluten free bread, I had nearly given up for good. I always use recipes that are highly recommended (which I'm now realizing does NOT mean everyone will actually like them) and prepare everything exactly as stated. I have scoured the internet looking at tons of new recipes for bread before deciding on this one. All I can say is THANK YOU, a million times thank you. This bread is amazing. Now I must know, does this guy have more recipes?
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29 Oct 2009 4:24:30 PM PDT Excellent! Best Ever! Made the bread in the "Breadman Ultimate" machine using the "Gluten Free" Bread setting. Perfect. Thank you so much. Am new to the program and craving seriously good tasting bread for last 3 months. Family loves it also. Used 2 packages "Red Star" quick rising yeast. Again, thank you for sharing.
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01 Feb 2011 6:59:52 AM PDT Great bread recipe. If you want to speed up the rising time, proof the yeast first by putting the warm water, 1 TBS yeast and sugar in the bowl. MAKE SURE TO REDUCE THE YEAST AMOUNT. After the yeast starts bubbling well, add the rest of the ingredients. Keep an eye on it once it goes in the pans because it usually rises in 20 minutes or less. Only let it get within a half inch of the top of the pan because it rises significantly in the oven. If you double this recipe it will actually spread out into three loaf pans.
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09 Mar 2011 1:09:48 PM PDT I have a daughter in law who has taught me the benefits if gluten free baking and cooking. Over the years, I have tried many, many gluten free bread recipes. I'm not celiac, so you might wonder why I would be so persistent in my pursuit of the perfect gluten free bread. I like to serve bread at family meals and I don't think she deserves to be left out. Plus, I really like the challenge. This is an AMAZING recipe. I have made it a few times now and it is by far the very best recipe. (I needed to buy a larger, proper bread/loaf pan because as it rose, it slopped over the sides of my regular loaf pan.) So, thank you so very much for your determination to perfect a bread recipe.
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14 Jul 2012 4:42:10 PM PDT I also had a thick liquid, so I added more flour(s) to firm it up. I used large eggs. Next time I'll try 3 and cut back on the water to start with. Excellent flavor though, I'll definitely make this again, thank you!
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29 Jul 2012 1:55:50 PM PDT Great recipe! The bread turned out beautiful but I did have to place aluminum foil over the top of the bread during the last 15 minutes as it was browning too fast.
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19 Sep 2012 5:24:00 PM PDT Excellent! Used two gums and added 1t Psyllium powder. See photos on my blog
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24 Oct 2012 8:06:47 AM PDT Love this bread. It stayed moist for a week. I don't eat bread everyday or it would not have lasted that long. But I have a question: what do you mean by removing the light?
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