Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.




  • Celiac.com Sponsor (A1):



    Celiac.com Sponsor (A1-M):


  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate
  • Record is Archived

    This article is now archived and is closed to further replies.

    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.

    Celiac.com Sponsor (A12):
    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.



    User Feedback

    Recommended Comments



    Guest Danny Kelley

    Posted

    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.

     

    Link to comment
    Share on other sites
    Guest Bill Greenfield

    Posted

    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?

    Link to comment
    Share on other sites
    Guest michelle wojcieszek

    Posted

    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 !!!!!!!!

    Link to comment
    Share on other sites
    Guest Julie

    Posted

    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.

    Link to comment
    Share on other sites
    Guest Lia

    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! :)

    Link to comment
    Share on other sites
    Guest Robin Miller

    Posted

    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!!

    Link to comment
    Share on other sites
    Guest susan

    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.

    Thanks.

    Link to comment
    Share on other sites
    Guest Alena

    Posted

    very good.

    Link to comment
    Share on other sites
    Guest Alyson

    Posted

    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!

    Link to comment
    Share on other sites
    Guest Angie

    Posted

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

    Link to comment
    Share on other sites
    Guest missie

    Posted

    Am anxious to try this after the rave reviews..what is a 'Bread Tin?' a loaf pan?

    Link to comment
    Share on other sites
    Guest Aaron

    Posted

    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!

    Link to comment
    Share on other sites



    Guest
    This is now closed for further comments

  • Get Celiac.com Updates:
    Support Celiac.com:
    Donate
  • About Me

    Scott Adams

    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.


  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-M):




  • Related Articles

    Scott Adams
    3 cups gluten-free flour mix(see below)
    ¼ cup sugar
    3 ½ teaspoons xanthan gum
    2/3 cup dry powder milk
    1 ½ teaspoon salt
    2 teaspoons sugar
    ½ cup lukewarm water
    1 ½ tablespoons yeast granules
    ¼ cup shortening
    1 ¼ cups water
    1 teaspoon vinegar
    3 eggs
    Combine flour, sugar, xanthan gum, milk powder, and salt in bowl of heavy duty mixer. Use strongest beaters. Dissolve the 2 teaspoons of sugar in the ½ cup of lukewarm water and mix in the yeast Set aside while you combine the shortening and 1 ¼ cups water in saucepan and heat until shortening melts. Turn mixer on low. Blend dry ingredients and slowly add shortening and water mixture and the vinegar. Blend, then add eggs. This mixture should feel slightly warm.
    Pour the yeast mixture ...


    Scott Adams
    ½ cup amaranth flour
    ½ cup tapioca flour
    2 teaspoon arrowroot powder
    2 teaspoon light, cold-pressed oil
    ½ cup water
    1/3-2/3 cup extra flour for kneading
    Sift the flours with the arrowroot powder. In a separate bowl, mix the oil and water, then add to the flour mixture. Work the dough with a fork and then your hands. Knead briefly and roll into a ball. Divide the ball into 8 parts. Roll each part into a ball and pat flat. Sprinkle each bread with flour and roll between 2 sheets of waxed paper with a rolling pin. Turn frequently while rolling, and lift the waxed paper occasionally to add flour so the dough does not stick. The bread should be rounded and about 1/8 inch thick.
    Preheat the oven to 400 degrees. Lightly oil a frying pan and heat to me...


    Scott Adams
    This recipe comes to us from Karen Oland.
    Preheat oven to 475F. While preheating, put cast iron skillet in oven, with a scant tablespoon corn, safflower or peanut oil in bottom. 6 heaping soup spoons (approx 1 cup) of corn flour/corn starch or corn flour/sorghum flour mix (3:1)*
    1 rounded teaspoon baking powder
    ¼ teaspoon salt
    ¼ cup powdered milk (or powdered buttermilk)
    1 egg
    Mix dry ingredients in mixing bowl.
    Wait until oven is preheated (or at 450F) before continuing. Mix enough water into dry ingredients to get to a "pancake batter" consistency (thinner than waffles, but not runny). Add one egg and beat well (batter gets a little volume to it - use a hand mixer if your arms arent up to the job). Pour into the hot skillet, return to oven and bake a...


    Jules Shepard
    If you crave the crusty on the outside, soft and chewy on the insideFrench breads of your former life with gluten, give this recipe a try.It's simpler than you might think, and it will make quite an impressionon your table for any meal!
    This recipe is easily doubled to maketwo baguettes.
    Ingredients:
    1 ¼ cup very warm water
    2 ¼ tsp rapid rise yeast (1packet)
    1 tsp. granulated cane sugar
    1 tsp. sea salt
    2 ¼ cups Jules Gluten FreeAll Purpose Flour
    Milk (dairy or non-dairy) or mixed egg wash for brushingon uncooked loaf (the milk will help to brown the loaf; an egg stirred with a tablespoon of water will make the loaf shiny and lightly browned)
    Corn meal
    Directions:
    Prepare a proofing area to let yourloaf rise; a good option is to place the loaf in a preheated 20...


  • Recent Activity

    1. - gregoryC replied to gregoryC's topic in Traveling with Celiac Disease
      7

      Celebrity Cruise for Gluten Free

    2. - trents replied to ABP's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      1

      9 year old- questionable results

    3. - ABP posted a topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      1

      9 year old- questionable results

    4. - Scott Adams replied to Gluten is bad's topic in Gluten-Free Foods, Products, Shopping & Medications
      3

      Gluten Free ADHD medications

    5. - trents replied to gemknorodo's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      5

      Help with blood test result


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      125,880
    • Most Online (within 30 mins)
      7,748

    schussb
    Newest Member
    schussb
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      120.9k
    • Total Posts
      69k

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Popular Now

    • gemknorodo
      5
    • Patrick-Tyler
      5
    • Pua
      9
    • GeordieGeezer
  • Popular Articles

    • Scott Adams
    • Scott Adams
    • Scott Adams
    • Scott Adams
    • Scott Adams
  • Upcoming Events

×
×
  • Create New...