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    Soft White Bread (Gluten-Free)


    Scott Adams


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    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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    Guest bill converse

    Posted

    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.

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    Guest Charlene Ashton

    Posted

    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.

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    Guest edna keefauver

    Posted

    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.

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    Guest Shari Wilson

    Posted

    This is the best I have ever had!!! I have tried a lot of recipe's and this is just phenomenal!

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    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!

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    Guest Debbie Bluestein

    Posted

    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.

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    Guest Shari Wilson

    Posted

    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!

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    Guest Sidney Abernathy

    Posted

    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.

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    Guest Angela

    Posted

    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.

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    Guest Susan P

    Posted

    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.

    Would it be possible to get the 'modified' bread machine version of this recipe from you?

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    Guest Tracy Morrison

    Posted

    I have baked my entire life and this recipe failed miserably !

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    Guest Maria Perez

    Posted

    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.

    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"

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    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!

    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.

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    Guest Lou Ann

    Posted

    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.

    May I also get a copy of the bread machine version from you?

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    Guest Sheramy

    Posted

    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.

    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!

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    Guest Paula

    Posted

    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!

    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.

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    Bread was certainly delicious. Not the same textures as wheat white bread, but still good. However, the mixture was very runny comparted to dough.

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    Guest S M Gilliam

    Posted

    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.

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    Guest S M Gilliam

    Posted

    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!!!

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    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.

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    Guest Candace

    Posted

    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.

    Charlene,

     

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

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    Guest Suzzique

    Posted

    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.

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    Guest Liz Wisniewski

    Posted

    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.

    What are your modifications to the gluten-free soft white bread recipe (to use with our bread machine)?

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    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.

    Did this work the 3rd time? I am just starting to cook gluten-free for the grandkids and would like a good bread recipe!

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    Guest Karin

    Posted

    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.

    Charlene,

    What is your bread machine recipe or process, and have you used liquid milk and skipped the water?

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  • About Me

    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. In 1998 I founded The Gluten-Free Mall, Your Special Diet Superstore!, and I am the co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.

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