Recipe by Christy E.
"Like most people with celiac, I find white bread is one of the foods our gluten-free family misses the most. I created this after much trial and error in trying to make a bread that tastes like real wheat bread."
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active dry yeast
1 1/4 cups
1 1/3 cups
1 1/2 teaspoons
Made this for my gluten intolerant Hubby. Good taste! A little dense, don't know if that is normal or not, but still tastes good! I had two pieces. I made it in my bread maker, it has a GF setting. I used GF all purpose flour that already had Xanthum gum in it, so I just added up all the flours and put that many cups of my all purpose in. I also used cocont oil in place of the vegetable oil.
This has the look and texture of the gluten free breads I have tasted, such as Udi's brand. It is just slightly more dense. For being homemade. I guess, I just expected something so much better. A year or so ago I decided to test gluten or wheat free baked goods to see how they would turn out. I found that despite the wheat not being included they still had tons of starch, eggs, butter, and sugar. Sometimes, at rates much higher than regular white or whole grain bread. This bread was no exception. It was super easy to make, as no hand kneading or shaping is needed. Though like most gluten free breads, I find it very rich and almost too sweet tasting. Definitely not like what I know as regular sandwich bread. This one was so sweet it almost reminded me of a mix between bread and a low sugar pound cake or as another reviewer put it closer to a very sweet "beer bread." I thought the amount of sugar seemed excessive. I liked the crunch it had. However, I think that was due to blending rice in my Vitamix grain container to make rice flour. I was just trying to use up sorghum flour, potato starch, and some xanthum gum. I bought these ingredients solely to test gluten free recipes as I only seem to see these ingredients in them and they do have a shelf life. I would definitely not recommend this recipe to someone that eats regular wheat bread, but possibly to someone gluten or wheat intolerant to save some money. Udis & similar brands run about $5.00 a loaf. I got 18 slices total.
This gluten free recipe for white bread is simply delicious. This was the first "yeast" recipe for gluten free bread that I have made. Found it to be simple and straight forward. The only change was using brown rice flour since I had no white rice flour. I stronly suggest the use of a stand mixer with the bread blade since gluten free dough is much more sticky than traditional yeast bread doughs.
The bread holds up very well for sandwiches and makes a wonderful toast for breakfast. I like very much!
I made this bread yesterday for a friend who is gluten intolerant. She loved it and said it tasted very good. I followed the recipe exactly using the white rice flour, I am going to try with brown rice flour per her request next time.
Just made this recipe only I used Flaxseed meal instead of Xanthan gum, and Tapioca flour instead of Sorghum flour. I was scared at how runny the dough seemed but remembered reading about gluten free dough looking like this. It turned out great! I am very impressed since this was my first attempt at making homemade gluten free bread. Thank you!
I've been gluten free for close to two years now. I've always bought Udi's bread, which is ok, but not anything really great. I then bought bread that was $8 a loaf. It felt wet and it was just gross. So this was my first attempt ever making Gluten Free bread because I've been trying to get a feel for baking again. Well, I can tell you this recipe is worth a shot. Most people who have celiac are allergic to soy and diary, so this was nice because I didn't have to try and sub anything. I made this bread and I only added baking powder, 1/2 tsp to 1 tsp. My daughter and I (GF) thought this was great and so good. It doesn't look like normal bread dough, it has a very wet look. Don't mess with it. I'll never buy bread again.
We went gluten free a week ago (due to Celiac disease). We have eaten better and had more delicious food than we have ever had (so far all from Allrecipes.com). I have already made this bread 3 times. It is AWESOME! I have found it works better using my 9 cup food processor than a mixer. Also, warming the oven (100 degrees and then shutting the oven off) and leaving the bread in the oven for an hour makes it rise much better.
This was wonderful! We have only been GF for 3 weeks, but REALLY missed bread the most. We found it a little salty, but our taste buds have not really adjusted to more healthy, lower suger options yet. Next loaf, I am going to cut the salt to 1/2 tsp, and add 1 more Tbsp of sugar to the dry ingredients. (not the yeast water) for maybe a little sweeter taste. I got lucky and found this recipe after only two other disastrous ones that went to the 4 doggies. Thank you!
* Percent Daily Values are based on a 2,000 calorie diet.
Wonderful Gluten Free White Bread
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 68
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Tastes and looks just like wheat bread!
See how to make gluten-free white bread in your bread machine.
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