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Gluten And Lactose Free Bread

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My sister in law passed this recipe to me, I don't know the orginal source. I think it is the best and the closest to "real" bread I have found. I have posted the recipe as it was given to me, but I have made substitutions when baking. I do not put in the egg substitute and I use 5 whole eggs. For me it seems a bit more moist with the extra egg, my personal preference. I had read somewhere that if your end product is dry to add an extra egg. I do not use a bread machine. Just a note for those who keep your flour in the freezer like I do, make sure you let your flours come to room temp before making your bread, it will alter the way the bread rises. I have also substituted buckwheat for the rice flour and it turned out nicely. I use this recipe for my hamburger buns also. If you have them, use muffin rings for your forms or I have used foil that I have folded into strips, formed rings and used paper clips to hold them.

Gluten and Lactose Free Bread

Dry Ingredients:

2 cups rice flour

1/2 cup potato starch

1/2 cup tapioca flour

1/3 cup cornstarch

1 T xanthan gum

1 1/2 tsp salt

3 T granulated sugar

1 T egg substitute

1 T Red Star active dry yeast or other active dry yeast


4 egg whites

4 T canola oil

1 tsp cider vinegar

1 1/4 cups warm water

In med bowl, measure all dry ingredients. Stir or whisk well. Combine liquids and mix well.

Lrg bread machine method: Transfer wet and dry ingredients and yeast to baking pan of bread machine in the order suggested by the manufacturer. Press start. Help mix dough during kneading cycle; mixture will be very thick. Use 1 rise and 1 knead cycle if machine is programmable. Remove upon completion of baking cycle.

Oven Method: Preheat oven to 375 degrees. Lightly oil 9x5 inch loaf pan. Add yeast to mix and beat in liquids. Beat 2-3 minutes. Scrape into loaf pan, cover with plastic wrap sprayed with Pam, and let rise to the top of the pan. Bake 40-45 minutes or until lightly browned. Cool on wire rack before slicing.

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Thanks, Cherbear. I have to stay dairy free too because of casein allergy. One thing that looks interesting to me is that it can be made it a 9 x 5 pan. Most of the bread I bake calls for smaller pans and sometimes it would be nice to just have a "normal" size slice! I will also probably use the whole eggs because moist bread is my preference too. Thanks for the suggestion. I'm going to try it tomorrow.



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I just use Pam no stick cooking spray, found in the baking ailse at the grocery store with the other oils and what not. There is one made with flour in it so be sure to read the label. I just use saran wrap to cover the dough while it rises. Remove the plastic wrap before you bake! Didn't notice that part wasn't in the instructions, sorry for the confusion.

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Cherbear, I made the bread last night and it's my new favorite! The texture is good; it's moist, not gummy like some I've baked. It looked like so much batter to go into a 9 x 5 pan and I chickened out and put it in two 8 x 4 pans. Maybe now that I have a feel for the batter, next time I'll try the bigger pan. Also, I put foil over the bread at the start of the baking process. It got golden around the edges, and no burned spots which can be a problem, since gluten free flours brown more quickly. I'm going to pass the recipe along to my oldest son, the college student. He uses buckwheat sometimes and I'll bet he would really like the bread using that flour instead of the rice. Thanks again!

:P Paula

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