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Nutrition Facts
Serving Size 1 loaf 402g Recipe makes 1 loaf) The following items or measurements are not included below: gluten-free flour xanthan gum
Calories 543
Calories from Fat 382		(70%)
Amount Per Serving		%DV
	Total Fat 42.5g	65%
	Saturated Fat 24.3g	121%
	Monounsaturated Fat 12.1g
	Polyunsaturated Fat 2.4g
	Trans Fat 0.0g
Cholesterol 404mg		134%
Sodium 1530mg		63%
Potassium 307mg		8%
Total Carbohydrate 29.3g		9%
	Dietary Fiber 1.9g	7%
	Sugars 25.8g
Protein 13.8g		27%
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Gluten Free White Bread

Recipe #130262 | 2¼ hours | 15 min prep | add private note

⁽⁸⁾ RATE IT NOW Print Recipe

By: Catfish Charlie
Jul 18, 2005

The best tasting GF bread I've found yet, and the cheapest. The ingredients are the key to this bread, so try not to substitute. The flour mix is especially important, so if possible use gluten free flour Gluten Free All Purpose Flour Substitute (http://www.recipezaar.com/110497) to make the cheapest, best tasting gluten free bread you've ever tried. This recipe is adapted and modified from one by Bette Hagman. The biggest change to the original recipe is the flour mix used. Cooking time includes rising, baking, and cooling.

1 loaf (change servings and units)

Ingredients

2 cups gluten-free flour (recommended recipe 110497)
1 1/2 teaspoons xanthan gum
1/2 teaspoon salt
1 teaspoon egg substitute
1/2 teaspoon unflavored gelatin (optional)
2 tablespoons sugar
2 1/4 teaspoons dry active yeast
2 small eggs (or 1 egg plus one egg white, medium)
3 tablespoons butter, softened
1 teaspoon vinegar (or dough enhancer)
1 cup warm water

Directions

1
Combine all dry ingredients except yeast. May be stored in this condition for months in a ziplock style bag.
2
Preheat oven to 400 degrees F.
3
Grease 8 1/2 x 4 1/2" bread pan and flour with rice flour, or grease and flour muffin tins for buns.
4
In heavy duty mixer, whisk eggs and vinegar (or dough enhancer), add butter. Add about 3/4 of the warm water.
5
Combine yeast with the dry mix and slowly add to the wet ingredients with the mixer on low.
6
The mixture should be like a very thick cake mix, add more of the warm water as needed.
7
Turn mixer to high and beat for 4 minutes.
8
Turn dough out into the pan for baking.
9
Cover with plastic wrap and let rise in a warm place (on top of oven is usually a good place) until the dough has doubled in size.
10
Bake in 400F oven for 50 to 60 minutes for loaf, 30 to 40 minutes for rolls. Cover with aluminum foil after 10 minutes for light crust on top, 20 minutes for medium crust on top.
11
Remove from oven, allow to cool 20 minutes before cutting for best results.

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Browse similar recipes by category

Course > Breads > Yeast
Main Ingredient > Pasta, Rice & Grains > Rice
Main Ingredient > Beans
Main Ingredient > Eggs/Dairy > Eggs
Preparation > Time to Make > < 4 hours
Preparation > Inexpensive
Dietary > Free of... > Gluten-free

Featured Reviews for This Recipe

From: InTheKitchen

On Sep 14, 2009

I have tried too many GF bread recipes to count and have always been disappointed - this one is a winner - by FAR the best and the closest to 'normal' (and I can eat gluten - it's my family that is Celiac). I increased the recipe by half again and made a larger loaf with great results (the egg increase was 1 egg white). I also mixed by hand. My family simply can't get enough - I am going into mass production!

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From: Marla "the Cuttngirl"

On Jul 28, 2009

Wow! Awesome! Super fluffy with tons of air pokets. Very light in texture. I used 1 cup chick pea flour, and then tapioca and corstarch. Would recommend baking at 375 as it did get a bit browner than I prefer.

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From: fls6519

On Apr 6, 2007

Catfish Charlie is my new HERO!!! Your flour mix & this bread recipe are awesome! After having tried many recipes for bread, this was the first that came out looking, feeling & tasting like a good bread. I was an avid bread maker pre-celiac & was really having trouble adjusting my family to the nasty versions that are out there. This recipe mixes up quickly, raises well, & slices beautifully. It does not need toasting to be able to eat it either. This is a must have!

9 people found this review helpful

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From: Merv48

On Nov 12, 2007

This really good! I used your recommended flour recipe, which also makes outstanding buttermilk pancakes. I used an extra egg in place of the egg replacer, as it's expensive and mostly tapioca flour, anyway. A little too moist in the center, probably because I only baked it 50 minutes ( the extra egg may have contributed). Next time, I'll try baking it for 60 minutes, but lowereing the temp to 375, as the crust on the bottom and sides got darker and thicker than I would prefer. My oven may be running a little hot. Will recommend this recipe to others. Thanks, Catfish Charlie!

7 people found this review helpful

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