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Gluten Free White Bread

Name: Gluten Free White Bread
Ingredients: 1 1/2 cups water (room temperature); 1/4 cup canola oil; 3 large eggs, lightly beaten (room temperature); 1 teaspoon cider vinegar; 2 cups white rice flour; 1/2 cup tapioca flour; 1/2 cup potato starch; 1/3 cup corn starch; 1 1/2 teaspoons table salt; 3 tablespoons granulated sugar; 1 tablespoons egg replacer (optional); 1 tablespoon xanthan gum; 2/3 cup non-fat dry milk; 1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Active Dry Yeast

Our favorite gluten-free white bread is so easy to make. Perfect for sandwiches, toast or just plain with butter.

Yield 1 (9×5-inch) loaf

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Ingredients

Wet Ingredients

1 1/2 cups water (room temperature)
1/4 cup canola oil
3 large eggs, lightly beaten (room temperature)
1 teaspoon cider vinegar

Dry Ingredients

2 cups white rice flour
1/2 cup tapioca flour
1/2 cup potato starch
1/3 cup corn starch
1 1/2 teaspoons table salt
3 tablespoons granulated sugar
1 tablespoons egg replacer (optional)
1 tablespoon xanthan gum
2/3 cup non-fat dry milk
1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Active Dry Yeast

Instructions

Prepare pan: Grease one 9×5-inch bread pan; set aside.
In a stand mixer bowl, add all wet ingredients and mix well with paddle attachment.
In a medium bowl, whisk together all dry ingredients until thoroughly combined.
With mixer on low speed, gradually add the dry mixture to the wet mixture; mix until well blended. On medium speed, beat about 10 minutes. Pour batter into pan. Cover; allow to rise approximately 1 hour.
Preheat oven to 375°F.
Bake for 45 to 60 minutes; use a toothpick to test for doneness. When baking is complete, remove pan from oven and wait for 10 minutes before removing bread from pan. Cool on wire rack before slicing.

Notes

Get Bread Machine Method here.

Review & Comments

Cam Gates | 1/21/2015 Reply

This is the only bread recipe I have made
in the last i5 tears since I have been diagnosed. It is the best. I add one Knox gelatin and flax.