Wonderful Gluten Free White Bread

          

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.

Original recipe makes 1 9×5-inch loaf

Ingredients

1 tablespoon active dry yeast
3 tablespoons white sugar
1 1/4 cups warm water
1 1/3 cups rice flour
2/3 cup sorghum flour
1/2 cup potato starch
1/2 cup cornstarch
1/3 cup vegetable oil
3 eggs
1 tablespoon xanthan gum
1 1/2 teaspoons salt

  • PREP

    20 mins

  • COOK

    25 mins

  • READY IN

    1 hr 50 mins

Directions

  1. Grease a 9×5-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.

Nutrition

Calories: 222 kcal
Carbohydrates: 34.2 g
Cholesterol: 53 mg
Fat: 7.6 g
Fiber: 2.8 g
Protein: 3.9 g
Sodium: 340 mg

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