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    Scott Adams

    White Bread #2 (Gluten-Free)

    Scott Adams
    Reviewed and edited by a celiac disease expert.

    This recipe comes to us from Rick Barrera.

    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.

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    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.


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    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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    Guest Bill Greenfield


    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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    Guest michelle wojcieszek


    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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    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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    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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    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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    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.


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    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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    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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  • About Me

    Scott Adams 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. In 1995 he launched the site that later became Celiac.com to help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives.  He is co-author of the book Cereal Killers, and founder and publisher of the (formerly paper) newsletter Journal of Gluten Sensitivity. In 1998 he founded The Gluten-Free Mall which he sold in 2014. Celiac.com does not sell any products, and is 100% advertiser supported.

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