Gluten-Free White Bread Recipe

 

AuthorSteve Nubie
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Many bread machines have a gluten free setting. This setting has numerous rising and kneading cycles to compensate for the lack of gluten in various gluten free flours. And combining more than one of the gluten free flours is a key to gluten free success.

The most common gluten free flour is rice flour but the addition of other gluten free flours will enhance the flavor and texture of a gluten free bread. The addition of sugar or honey also helps the yeast to grow and raise the bread, and warm water is also critical to get the most out of the rise.

INGREDIENTS:
 3 eggs
 1 tablespoon cider vinegar
 1/4 cup olive oil
 1/4 cup honey
 1 1/2 cups buttermilk, at room temperature
 1 teaspoon salt
 1 tablespoon xanthan gum
 1/3 cup cornstarch
 1/2 cup potato starch
 1/2 cup soy flour
 2 cups white rice flour
 1 tablespoon active dry yeastץ
DIRECTIONS:
1

Place ingredients in the pan of the bread machine in the order indicated or recommended by the manufacturer.

2

Select the “gluten-free” cycle.

3

Five minutes into the cycle, check the consistency of the dough. Add additional rice flour or liquid if necessary.

4

When bread is finished remove and let finish on a baking rack or plate.

Ingredients

INGREDIENTS:
 3 eggs
 1 tablespoon cider vinegar
 1/4 cup olive oil
 1/4 cup honey
 1 1/2 cups buttermilk, at room temperature
 1 teaspoon salt
 1 tablespoon xanthan gum
 1/3 cup cornstarch
 1/2 cup potato starch
 1/2 cup soy flour
 2 cups white rice flour
 1 tablespoon active dry yeastץ

Directions

DIRECTIONS:
1

Place ingredients in the pan of the bread machine in the order indicated or recommended by the manufacturer.

2

Select the “gluten-free” cycle.

3

Five minutes into the cycle, check the consistency of the dough. Add additional rice flour or liquid if necessary.

4

When bread is finished remove and let finish on a baking rack or plate.

Gluten-Free White Bread Recipe

Steve Nubie

Steve Nubie has been writing professionally for 38 years. He is a Chef and has traveled across Asia and Europe studying language, culture and cuisine. He instructs culinary classes in the Culinary School at the College of DuPage in Glen Ellyn, Illinois and has written extensively on cuisine, cooking, diet and nutrition. He is a published author of 10 books including a cookbook and continues to write on subjects related to culinary trends.

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