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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

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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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3 Responses:

 
Whitney
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said this on
28 Nov 2008 1:38:46 PM PDT
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

 
amie
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said this on
06 Aug 2011 6:47:07 PM PDT
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!

 
Regina
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said this on
14 Oct 2011 6:03:17 PM PDT
Hi Amie, potato starch is not the same as potato flakes. Substitute with corn starch.




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That explains EVERYTHING. I had Aetna PPO about 4 years ago, and it was horrible. Absolutely horrible, and expensive. They jacked up the price the year Obamacare came out, from $550 a month (family) to $725 a month and I got stuck paying it for a year. I dropped them like a rock when open season came around. They are a greedy and worthless insurance company.

Hi Ahhhnold (is that like Shwartzenegger?! ), I am also waiting for my endoscopy. In the meantime, the people on this message board suggested that I request the celiac antibody panel to be drawn. Do you know if that was included in your blood work? If not, you can ask your primary care doctor to order it while you wait. That might shed light on just what's going on in your body. I had mine drawn yesterday and am waiting for the results, but they typically can be back within a few days. Why not give it a try?

I know what you mean. On one hand, I don't want celiac disease, but on the other hand, it would be a "fixable" problem that would explain so many of my health problems... all the way back to age 11, honestly! From my understanding, from the very nice and knowledgeable people here, only one test being flagged high counts as a positive or potential positive. Letting the GI specialist know this means that they will (should) take extra care when doing and endoscopy and taking samples for biopsy. Good luck! I hope you get your answers!

A protein in corn that can be utilized by itself as a thickening agent or extracted in some cases to be used as a protein additive in highly processed foods like some process meats, gravy, sauces, etc. More often found in pet foods. Not related to wheat gluten or something the typical celiac needs to worry about. Me on the other hand am highly allergic to corn, if you have the same thing avoid it, along with modified food starch, vegetable oils, vegetable proteins, (these mixes normally contain corn) and several other processed forms along with the obvious corn starch, corn syrup, corn, masa, corn flour, maize, etc. Damnedest thing, they now often make biodegradable bags from corn starch/corn gluten, same with some new disposable ware....found out about the bags after breaking out in a rash from one I got at a health food store......

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