1 of 1 photos

Photo by:

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 loaf 990g Recipe makes 1 loaf) The following items or measurements are not included below: tapioca flour xanthan gum Red Star active dry yeast
Calories 2329
Calories from Fat 553		(23%)
Amount Per Serving		%DV
	Total Fat 61.5g	94%
	Saturated Fat 5.4g	26%
	Monounsaturated Fat 34.5g
	Polyunsaturated Fat 18.2g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 3789mg		157%
Potassium 1315mg		37%
Total Carbohydrate 397.5g		132%
	Dietary Fiber 12.7g	50%
	Sugars 42.0g
Protein 40.7g		81%
how is this calculated?

Gluten & Lactose Free Bread

Recipe #57170 | 55 min | 15 min prep | add private note

⁽¹⁹⁾ RATE IT NOW Print Recipe

By: love4culinary
Mar 25, 2003

This recipe was posted for a request for gluten&lactose free bread. Quoting the website that this recipe was taken from, "This recipe comes from Glenna Vance at Red Star who was looking for a moist and tasty gluten-free bread that reduces the cholesterol (no egg yolks) and is also lactose-free. This is a real gift for gluten-free bread bakers!" I'm not really sure of the prep time

1 loaf (change servings and units)

Ingredients

Dry Ingredients

2 cups rice flour
1/2 cup potato starch
1/2 cup tapioca flour
1/3 cup cornstarch
1 tablespoon xanthan gum
1 1/2 teaspoons salt
3 tablespoons granulated sugar
1 tablespoon egg substitute
1 tablespoon Red Star active dry yeast or other active dry yeast

Liquids

4 egg whites
4 tablespoons canola oil
1 teaspoon cider vinegar
1 1/4 cups water

Directions

1
In a med sized bowl, measure all of the dry ingredients.
2
Stir or whisk well.
3
Combine liquids and mix well.
4
Large Bread Machine method: Transfer wet and dry ingredients and yeast to baking pan of bread machine in the order suggested by the manufacturer.
5
Press start.
6
Help mix dough during kneading cycle; Mixture will be very thick.
7
Use 1 rise and 1 knead cycle if machine is programmable.
8
Remove upon completion of baking cycle.
9
Oven method: Preheat oven to 375°F.
10
Lightly oil a 9-x-5-inch loaf pan.
11
Add yeast to mix and beat in liquids.
12
Beat 2 minutes.
13
Scrape into loaf pan, cover with plastic wrap, and let rise to the top of the pan.
14
Bake 40-45 minutes or until lightly browned.
15
Cool on a wire rack before slicing.

Questions about this recipe?

Featured Reviews for This Recipe

From: sinc

On Feb 1, 2010

I had no idea that gluten free rice bread could taste so good. I made it for my celiac mother-in-law and I will be making for my wife and I in the future as well. I used the 1 whole egg and 3 egg whites instead of the egg substitute as suggest in a side bar comment and I let it rise much more than to the top of the pan. I cross hatched the top and it looked terrific.

0 people found this review helpful

Was this review helpful to you? YES | NO

From: T-nini

On Aug 31, 2009

Made it is my bread machine. It turned out great. I love the taste and texture. I am going to try it in the oven to see if it turns out different.

0 people found this review helpful

Was this review helpful to you? YES | NO

From: Chef #504556

On Nov 7, 2007

This is the best gluten-free bread I have tried or made. Storebought bread is expensive and not very tasty. This bread is so close to the real thing. I make this all opf the time now. Last night I made some and did not have any egg substitute so I used three large eggs instead. I have always loved potato bread so I boiled two small potatoes and used the water from them inplace of the water. I also mashed up the potato and added it. Awesome. I will keep experimenting with this recipe!

5 people found this review helpful

Was this review helpful to you? YES | NO

From: skeefreek

On Apr 30, 2005

This was the first recipe I found on Recipezaar which got me to thinking what a good website I had found. I have followed the recipe twice now and find it makes up best with all the dough baked in one very large tin. Split the loaf in half if you want to and freeze half of it. The slices end up a little on the small size if you don't bake all at once. My husband who is on a wheat and gluten free diet said this was the nearest thing to "normal bread" he has tasted since he started the diet about three months ago. I haven't tried any variations yet but will keep you posted!

5 people found this review helpful

Was this review helpful to you? YES | NO

Read all 20 reviews