Actually Soft, White, Tasty Gluten-Free Bread

If you, like me, have tried many of the gluten-free breads from the market, you know how nasty they can be. I was sure that some of it was really sawdust, glued together and painted. (OK...I knew better, but it wasnt easy to be sure). Well, guess what, Dan has a Gluten-Free recipe for White Bread that will blow you away. It is soft and is the best one I have ever eaten. Dan and I make it about two times per week. I have been known to share some, too, with those I love. If anyone finds one that beats this one, please let me know; because, I would just have to prove it to believe it. And, toasted ..WOW! It is, in my own expression, Too good to eat! So, here is the recipe: This bread is prepared as three separate components that are then added together and mixed. The three parts are: 1. Yeast Mix 2. Dry Ingredients Mix 3. Wet Ingredients Mix

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Actually Soft, White, Tasty Gluten-Free Bread Save
Actually Soft, White, Tasty Gluten-Free Bread

If you, like me, have tried many of the gluten-free breads from the market, you know how nasty they can be. I was sure that some of it was really sawdust, glued together and painted. (OK...I knew better, but it wasnt easy to be sure). Well, guess what, Dan has a Gluten-Free recipe for White Bread that will blow you away. It is soft and is the best one I have ever eaten. Dan and I make it about two times per week. I have been known to share some, too, with those I love. If anyone finds one that beats this one, please let me know; because, I would just have to prove it to believe it. And, toasted ..WOW! It is, in my own expression, Too good to eat! So, here is the recipe: This bread is prepared as three separate components that are then added together and mixed. The three parts are: 1. Yeast Mix 2. Dry Ingredients Mix 3. Wet Ingredients Mix

  • Preparing Time: 30 minutes
  • Total Time: 2 hours
  • Served Person: 2
low sugar diabetic bake sandwiches bread vegetarian white meat free tree nut free nut free contains gluten red meat free contains fish shellfish free contains dairy contains eggs contains honey pescatarian
bread

Step-by-step

  • In mixer bowl, combine dry ingredients thoroughly.
  • Observe the yeast mixture. It should have AT LEAST doubled in size. If it has, combine the WET MIX and the YEAST MIX.
  • Turn on the mixer and slowly add these wet ingredients into the dry ingredients. Allow to mix on low until all of the mixture is wet.
  • Mix on high for two minutes.
  • Divide contents into two medium, greased loaf pans. Oil a spatula and smooth top of loaves. Place in a warm, draft-free place until risen. Normally, this takes 60-90 minutes. (If your oven has a warm setting that is around 170 degrees or less, put pans into oven and set at the minimum temperature to rise)
  • When bread has risen, bake at 350 degrees for 30-35 minutes. Crust will be a golden brown when bread is ready.
  • Remove the pans from oven and the bread from the pans. Place bread on wire racks to cool.

Baking without gluten demands precise resource management, specifically regarding how batters are scaled and how structural starches behave under heat. When multiplying this formula to bake additional loaves for a larger household, avoid doubling the yeast blindly; instead, increase the yeast by only fifty percent to prevent over-fermentation and subsequent collapse during the final proofing stage.

Balancing Starches and Liquids

Achieving a tender crumb requires precise ratios between brown rice flour, tapioca starch, and potato flour, because altering these proportions without adjusting the hydration will result in either a gummy center or a crumbly, dry structure that refuses to slice cleanly. Tapioca flour provides the necessary elasticity that mimics gluten, while the potato flour retains moisture during the 350-degree bake, ensuring the interior stays soft rather than turning dense and chalky.

  • If the loaves sink in the middle during the 60 to 90 minute rise, the environment was likely too hot, causing the yeast to exhaust its food supply before baking.
  • Should the crust brown prematurely before the internal crumb sets, tent the loaf pans loosely with aluminum foil at the 15-minute mark.
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