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  • Scott Adams
    Scott Adams

    White Bread (Gluten-Free)

    This recipe has been modified from Bette Hagemans Butter Basted White Bread (More From the Gluten-Free Gourmet, page 38). Here it is:

    Combine 2 cups white rice flour, ½ cup potato starch flour, ½ cup tapioca flour, 2 ½ teaspoon xanthan gum, 2/3 cup dairy milk powder, 1 ½ teaspoon salt, 2 tablespoons plus 1 teaspoon sugar and 2 ¼ teaspoon saf-instant yeast granules thoroughly. In a separate bowl, combine 4 tablespoons melted butter, 1 cup warm water, 1 teaspoon apple cider vinegar. Slowly add to dry mixture, then add 3 room temperature eggs, one at a time (the mix should feel a little warm). Beat on high for 2 minutes. Cover with plastic wrap and a towel, and rise until doubled (time varies). After the first rise, beat the dough again for 3 minutes on high. Fill a large loaf pan 2/3 full (can use extra dough in muffin tins) Let rise until slightly over top of pan; bake at 350 for 30-45 minutes, covering with alum foil after the first 10 minutes. Delicious, and freezes pretty well.

    This recipe comes to us from Marne L. Platt in New Jersey.


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    This bread is very buttery and rich and full of flavor! The texture is similar to a biscuit. I have had problems getting the bread to rise before baking it, but when it does rise, it comes out with nice air bubbles in the bread. This bread is great for sandwiches or just eating plain. Thanks

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    Potato starch flour is what exactly? I live in Costa Rica and have a very hard time finding ingredients listed as such...

    Could I substitute with Potato flakes? Help please...thank you so much!

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    Potato starch flour is what exactly? I live in Costa Rica and have a very hard time finding ingredients listed as such...

    Could I substitute with Potato flakes? Help please...thank you so much!

    Hi Amie, potato starch is not the same as potato flakes. Substitute with corn starch.

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    Yeast is a gluten cross-reactor wherein the chemical structure is so similar to gluten protein that the body cannot distinguish between the two.  No thanks!

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    7 hours ago, Guest Laura said:

    Yeast is a gluten cross-reactor wherein the chemical structure is so similar to gluten protein that the body cannot distinguish between the two.  No thanks!

    yeast is gluten free.  cross reaction is a myth.

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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.

  • Related Articles

    Scott Adams
    This recipe comes from Great Gluten Free Goodies by Rebecca Reilly:
    1 cup sugar
    ½ cup butter, softened
    2 eggs
    3 ripe bananas
    pinch salt
    1 teaspoon baking soda
    2 cups gluten free mix
    ½ teaspoon xanthan gum
    Cream the butter. Add sugar and continue creaming for several minutes Then add the eggs, one at a time. Mash the bananas with a fork, then stir into mixture. Add salt. Mix flour, soda, xanthan together. Gently stir into batter. Spoon into greased pan. Bake at 350 for 1 hour. This is great toasted with butter and cinnamon or honey on top.

    Scott Adams
    This recipe comes to us from Jessie James of Canada.
    Here is my very favorite recipe which has evolved over many years of trial and error:
    2 ½ cups brown rice flour
    2 cups white rice flour
    ½ cup bean flour (or potato or tapioca or white rice flour)
    ¼ cup garbanzo bean flour
    2 + 2 tablespoon sugar
    1 ½ teaspoon salt
    1 teaspoon Cream of Tartar
    1 teaspoon baking soda
    ½ cup flax seed (fresh ground in blender)
    1 packet of traditional yeast granules
    2 eggs (room temp)
    ½ cup oil or melted butter
    Method: Put 2 Tablespoon sugar in 2 cups warm water and stir. Add yeast and stir. Leave in a warm place for a few minutes to develop yeast. Sift dry ingredients into large mixing bowl, except flax. Grease two bread pans (13 x 4 ½ is good). Add flax to dry ingredients - do not sift it. Mix flax in well. Add two eggs and ½ cup of oil or melted butter to warm yeast mixture. Whisk until frothy. Pour into dry ingredients and mix. Add another cup of warm water. Batter should be like a thick cake batter - just pourable. Add water a bit at a time and continue stirring to get desired consistency. Do not over beat but be sure all ingredients are thoroughly mixed with no lumps.
    Pour into greased pans and set in warm place to rise for about an hour. Bake at 350 degrees F for one hour. Test with cake tester which should come out clean. Sides should be pulling away from pan. Do not under bake. Up to 20 min. extra wont hurt it. Turn pans upside down on cake racks for 5 min. Remove bread from pan and let cool upside down on rack. When cool, slice with topside down and freeze.
    This makes about 20 slices per loaf. They separate easily with the point of a knife when frozen. To use, toast in gluten-free toaster or on cookie sheet in oven. I toast them 3 times to get right degree of browning. Oven works best.

    Scott Adams
    This recipe comes to us from Pat Mazza.
    3 cups of gluten-free(Betty Hagman) Flour Mix **
    1 egg
    1 tablespoon gluten-free baking powder
    2 cups of buttermilk
    1/3 cup of sugar
    ¼ cup melted butter
    2 ½ teaspoons of xanthan gum
    1 teaspoon of salt
    1 teaspoon of gluten-free baking soda
    ½ cup raisins
    Preheat oven to 325F. Grease a loaf pan. Sift dry ingredients together. Whisk milk and egg together, and then add to dry ingredients. Add butter and mix until combined, do not over mix. Add more buttermilk if it seems too dry. Put in prepared pans and bake 50-55 minutes. Check to see if done wit a toothpick and the top is brown. Put pats of butter on top while still hot, if desired.
    **The gluten-free mix is from the Betty Hagman books:
    2 parts white rice flour or 6 cups or 3 cups
    2/3 parts potato starch flour or 2 cups or 1 cup
    1/3 part tapioca flour or 1 cup or ½ cup

    Scott Adams
    This recipe comes to us from "Juliet" in the Gluten-Free Forum. It was adapted from The Wheat-Free Cook - Gluten-Free Recipes for Everyone by Jacqueline Mallorica.
    Servings: 8
    Active Prep Time: 5 - 10 minutes
    Cooking Time: 12-14 minutes, 10 minutes cooling time
    Ingredients:
    ¼ cup flaxmeal
    ½ cup brown rice flour (preferably superfine grind)
    ¼ cup potato starch
    ½ teaspoon baking soda
    ½ teaspoon baking powder
    ½ teaspoon xanthan gum
    ½ teaspoon fine sea salt
    1 teaspoon sugar
    ¾ cup buttermilk (or ½ cup plain whole milk yogurt plus ¼ cup milk)
    1 large egg
    2 tablespoons extra virgin olive oil
    Cornmeal for dusting pan (optional)
    Directions:
    Preheat the oven to 450ºF, and heat either a 9” cake pan or heavy, well-seasoned 8 ½” skillet at the same time. Combine all the dry ingredients (minus the cornmeal) and mix well (I use a whisk). In a separate bowl, whisk together the buttermilk, egg, and 1 tablespoon of oil. Using an oven mitt, remove the hot pan from the oven. Add the remaining tablespoon oil and swirl it around to coat the bottom of the pan. Dust the pan with the cornmeal, if using. Pour the liquid ingredients into the dry ingredients, mix until smooth and scrape the batter into the hot, oiled pan. Spread the dough out as evenly as possible inside the pan. Transfer to the oven and bake until brown and crusty, 12-14 minutes. Flip the bread out onto a wire rack, and let cool for 10 minutes before cutting into wedges.
    Option: Use an 8” square pan for more rectangular pieces of bread.


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