Wonderful Gluten Free White Bread

Wonderful Gluten Free White Bread

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Christy E. 4

"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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1 h 50 m servings 222 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 222 kcal
  • 11%
  • Fat:
  • 7.6 g
  • 12%
  • Carbs:
  • 34.2g
  • 11%
  • Protein:
  • 3.9 g
  • 8%
  • Cholesterol:
  • 46 mg
  • 16%
  • Sodium:
  • 340 mg
  • 14%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  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.


  1. 56 Ratings

Most helpful positive review

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 setti...

Most helpful critical review

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....

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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 setti...

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 chang...

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 b...

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 glute...

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 ...

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 ...

I couldn't believe it but this bread really is great no matter how you slice it. I've made numbers of recipes over the years and haven't found one like this. I've made three loaves of this rec...

This bread is the best I've found. I cut it into slices as soon as cool. I wrap a few together in plastic wrap and put each bundle together in gallon ziplock bag. These all go in freezer. The b...

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 optio...

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