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gluten-free Yeast Bread At Altitude Recipe

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I have unsuccessfully tried to bake gluten free bread by hand (no bread machine) several times now, and the bread does not want to rise.

I live at 5800 feet. Does anyone have a good yeast bread recipe that they've had success with at altitude. I've done so much research on this and EVERYTHING I read says something different. I have yet to find a gluten free bread recipe at altitude. Most recipes say to use the rules for altitude and the gluten free should not be an issue; however, I would really like to see a step by step exact bread recipe that works.

Thank you!

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This recipe has floated around the forum quite a bit. I have baked it at 6200 ft at Lake Tahoe and it comes out exactly the same as here at sea level.



* 2 cups rice flour (white)

* 1 cup tapioca flour

* 3 teaspoons xanthan gum

* 1 1/2 teaspoons salt

* 2 teaspoons egg substitute (optional)

* 2 tablespoons sugar

* 1 1/2 cups lukewarm water

* 2 tablespoons fast rise yeast

* 2 tablespoons butter or margarine, melted

* 3 egg whites, beaten slightly

* 1 teaspoon vinegar

* melted butter, for brushing (optional)


1. In the bowl of a heavy-duty mixer, place flours, xanthan gum, salt, and egg replacer (if used).Blend with mixer on low.

2. In a small bowl dissolve the sugar in the water, and add yeast.

3. Wait until the mixture foams slightly, then blend into the dry ingredients.

4. Add the butter, egg whites, and vinegar.Beat on high for 3 minutes.

5. To form loaves, spoon dough onto greased and cornmeal-dusted cookie sheets in two long French-loaf shapes or spoon into special French-bread pans.

6. Slash diagonally every few inches.If desired, brush with melted butter.

7. Cover the dough and let rise in a warm place until doubled in bulk, 20 to 25 minutes.

8. Preheat oven to 400 degrees. Bake for 40 to 45 minutes.

9. Remove from pan to cool.

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