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  • Scott Adams
    Scott Adams

    Basic White Bread (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    This recipe comes to us from Cory Bates

    3 Eggs
    1 teaspoon vinegar
    ¼ cup oil
    1 1/8 cup water

    3 1/3 cup gluten-free flour mix
    3 tablespoon sugar
    1 ½ teaspoon Salt
    2/3 cup dry milk
    2 ¼ teaspoon active dry yeast

    Add all wet ingredients to bowl, mix well, and set aside. Combine all dry ingredients in another bowl and mix well. Slowly add dry ingredients to liquid stirring constantly. Beat for several (5-7) minutes with a mixer or vigorously by hand to insure complete mixing. The dough will be the consistency of very thick cake batter. Place dough in slightly greased bowl, cover, and set in warm place. Allow to rise until about double in size. Punch the dough down and fold out into bread pan coated with cooking spray. Smooth out any bumps on top of dough ball with your finger. Cover and allow to rise until about double. Place in 375 degree preheated oven for 35 minutes. Cover top of bread with aluminum foil and bake an additional 20 minutes. Enjoy!

    This recipe also works well in bread machines. Set to normal cycle, large loaf size and follow directions for your bread maker. Make sure that all the ingredients are well blended during the mixing stage by checking periodically and pushing any remaining dry ingredients downward with a rubber spatula being very careful not to touch the mixing blade.

    The flour formulation worked well with muffins, cookies and biscuits as well. 1:1 substitution for normal flour gave good results in these recipes.


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  • About Me

    Celiac.com's Founder and CEO, Scott was diagnosed with celiac disease  in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. Scott launched the site that later became Celiac.com in 1995 "To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives."  In 1998 he founded The Gluten-Free Mall which he sold in 2014. He is co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.

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