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  • Scott Adams
    Scott Adams

    Soft White Bread (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    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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    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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    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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    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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    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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    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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    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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    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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    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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  • 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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