Wonderful Gluten Free White Bread Recipe - Allrecipes.com
Wonderful Gluten Free White Bread Recipe
  • READY IN ABOUT 2 hrs

Wonderful Gluten Free White Bread

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 1 9x5-inch loaf Change Servings


  1. Grease a 9x5-inch loaf pan.
  2. Dissolve yeast and sugar in warm water in a bowl. Let stand until the yeast softens and begins to form a creamy foam, about 5 to 10 minutes.
  3. Combine yeast mixture, rice flour, sorghum flour, potato starch, cornstarch, vegetable oil, eggs, xanthan gum, and salt together in the bowl of a stand mixer; mix on medium speed until incorporated, about 2 minutes. Spoon dough into the prepared loaf pan. Smooth the top of dough with the back of a wet spoon.
  4. Place dough in a warm place until it has risen just over the top of the loaf pan, about 1 hour.
  5. Preheat oven to 375 degrees F (190 degrees C).
  6. Bake in the preheated oven until loaf is medium golden brown, about 25 minutes.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 25 mins
  • READY IN 1 hr 50 mins

Reviews More Reviews

Nov 06, 2012

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.

Nov 10, 2012

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!

Nov 06, 2012

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.

Jan 06, 2013

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.

Jan 21, 2013

This was a hit for the whole family, especially my newly gluten free 6 year old son. He lives for a PB&J, and I really thought I was going to be forced to pay $5 a loaf for the bread mix in the GF section. I made it into into a mini loaf pan, that makes 8 little loaves (like muffins). I can cut each lengthwise into four slices, and he takes 2 little PB&J sandwiches to school now. It cost me about $2.25 to make the 8 tiny loaves, which is pretty close to what I paid before for WW sandwich bread.

Apr 04, 2013

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!

Feb 05, 2013

I made this bread several days ago and WOW! As much as I LOVE to bake, I've never ventured into baking with yeast (probably because I don't ever remember my mother making anything with it), it made me nervous so for years I had used a bread machine. The bread machine was given away 2yrs ago when I down-sized and moved to a place with nil-to-none counter space. Several months ago I went wheat-free and one of the things I missed a lot was bread (It just wasn't worth $5+ to buy a loaf). I came across this recipe about a month ago and it sounded pretty simple so I saved it and vowed to try it after the holidays. I'm thrilled that I did!! It is so easy to make. It slices well, toasts well, and freezes well! I sliced the whole loaf the day after I made it and but it in a freezer bag and stuck it in the freezer. I was afraid it would mold faster than I/we would eat it; my teens aren't as madly in love with it as me but are thankful to have the option of bread again. It freezes well, I just take it out by the slice and either toast it or just let it sit for about 10min to thaw. The consistency is different than regular bread because the gluten isn't there but it IS good! I made it exactly as written. It's a batter bread as opposed to a dough bread, which is what makes it soooo easy!!!

Apr 18, 2013

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!


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  • Calories
  • 222 kcal
  • 11%
  • Carbohydrates
  • 34.2 g
  • 11%
  • Cholesterol
  • 53 mg
  • 18%
  • Fat
  • 7.6 g
  • 12%
  • Fiber
  • 2.8 g
  • 11%
  • Protein
  • 3.9 g
  • 8%
  • Sodium
  • 340 mg
  • 14%

* Percent Daily Values are based on a 2,000 calorie diet.

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