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    Scott Adams

    White Bread (Gluten-Free)

    Scott Adams
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    Reviewed and edited by a celiac disease expert.

    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.



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    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

    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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