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  • Scott Adams
    Scott Adams

    White Bread #2 (Gluten-Free)

    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.

    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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    OH MY GOSH. I was diagnosed with celiac disease a year ago next month and after 4 attempts at homemade gluten free bread, I had nearly given up for good. I always use recipes that are highly recommended (which I'm now realizing does NOT mean everyone will actually like them) and prepare everything exactly as stated. I have scoured the internet looking at tons of new recipes for bread before deciding on this one. All I can say is THANK YOU, a million times thank you. This bread is amazing. Now I must know, does this guy have more recipes?

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    Such awesome bread - thanks! Question to all - Has anyone made this successfully in a bread machine?

    I have made this bread both in oven and bread machine with a couple of changes:

    a) I replaced the skim milk powder with two tablespoons of yogurt

    B) change to two x-large eggs instead of four medium (as I buy only xlarge)

    c) I add two tsp of vanilla & two tsp of baking powder

    d) when I make it on the bread machine - I only make with half the ingredients

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    Excellent! Best Ever! Made the bread in the "Breadman Ultimate" machine using the "Gluten Free" Bread setting. Perfect. Thank you so much. Am new to the program and craving seriously good tasting bread for last 3 months. Family loves it also. Used 2 packages "Red Star" quick rising yeast. Again, thank you for sharing.

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    Great bread recipe. If you want to speed up the rising time, proof the yeast first by putting the warm water, 1 TBS yeast and sugar in the bowl. MAKE SURE TO REDUCE THE YEAST AMOUNT. After the yeast starts bubbling well, add the rest of the ingredients. Keep an eye on it once it goes in the pans because it usually rises in 20 minutes or less. Only let it get within a half inch of the top of the pan because it rises significantly in the oven. If you double this recipe it will actually spread out into three loaf pans.

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    I have a daughter in law who has taught me the benefits if gluten free baking and cooking. Over the years, I have tried many, many gluten free bread recipes. I'm not celiac, so you might wonder why I would be so persistent in my pursuit of the perfect gluten free bread. I like to serve bread at family meals and I don't think she deserves to be left out. Plus, I really like the challenge. This is an AMAZING recipe. I have made it a few times now and it is by far the very best recipe. (I needed to buy a larger, proper bread/loaf pan because as it rose, it slopped over the sides of my regular loaf pan.) So, thank you so very much for your determination to perfect a bread recipe.

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    I also had a thick liquid, so I added more flour(s) to firm it up. I used large eggs. Next time I'll try 3 and cut back on the water to start with. Excellent flavor though, I'll definitely make this again, thank you!

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    Great recipe! The bread turned out beautiful but I did have to place aluminum foil over the top of the bread during the last 15 minutes as it was browning too fast.

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    Love this bread. It stayed moist for a week. I don't eat bread everyday or it would not have lasted that long. But I have a question: what do you mean by removing the light?

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    Wonderful recipe I'll try to make this bread I'm little confused about yeast is it gluten free? Please mention the gluten free yest.

    Red Star brand yeast is gluten-free.

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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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