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Gluten Free White Bread

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This is my first foray into the world of gluten free bread baking. The reason I’ve chosen to supplement my bread repertoire with gluten free is the fact that so many people are looking to eat gluten free these days due to gluten intolerance and health issues. I am more than happy to be able to offer those of you eating gluten free and few choices here, and I plan to continue to do so from time to time.

I found this recipe on-line by doing a search for gluten free breads. There are a lot of blogs and websites out there that post strictly gluten free recipes. They are worth taking a look at if you or someone you love is gluten intolerant. Some of my favorites are: The Art Of Gluten Free Baking (that’s where this recipe came from),  Baking and Boys (my friend, Katrina runs this blog which is a combination of gluten free and *regular* recipes), and In Johnna’s Kitchen (where Johnna shares recipes that are all gluten free and *healthy*, almost all of the time).

The recipe I am sharing today starts with a gluten-free flour mix that can be used in place of all-purpose flour for all of your favorite recipes. The initial dollar investment for the specialty flours you’ll need may be a little costly up front, but once you have them all on hand, you can mix a big batch of flour and you’ll be set for a good long time. *Note – I doubled the recipe shown here so I’d have plenty on hand for future baking.


1 1/4 cup brown rice flour
1 1/4 cup white rice flour
1 1/4 cup sweet rice flour
1 1/4 cup tapioca
2 scant teaspoons xanthan gum

-Whisk or stir all ingredients together and store in a covered, air tight container.

I didn’t know quite what to expect from this gluten-free bread and honestly I didn’t hold out much hope that it would resemble my beloved homemade white bread in any regard. The texture and weight of the dough in the pan had me a little worried. This bread dough wasn’t what I’ve been used to, but then again how can I have possibly expected it to be?

As the bread started baking in the oven, I was actually pleasantly surprised. It smelled of homemade bread…The kind I’ve been baking in my kitchen for as long as I can remember! I felt hopeful.

The next test would be the slice test, and then of course… the taste… duh, duh, duh *insert mysterious music here*

The thing you’ll notice about this bread is the crumb, or lack there of. To say this bread is dense is kind of an understatement. The texture resembles an egg bread to me, so I’m actually pretty OK with that because I happen to love egg breads.

Once cooled, it sliced beautifully. I put it on the dinner table that night and decided not say a word, wait patiently for some sort of response from my family, and then spring the news on them that they just ate gluten-free bread. I waited. They ate. I waited. They ate.

Finally I couldn’t take it anymore, and I asked them “So, what do you think of the bread???”  Their response: “It’s good!” That’s it?!! No, “YUCK! What the heck is this?” No, “WellIt’s different!“, and then pushing it away. They ate it, and they liked it…They really, really liked it! And so did I!

Yield: 1 loaf

1 1/2 cups warm milk (110 degrees)
2 tablespoons active dry yeast
1/2 teaspoon plus 4 tablespoons sugar (I used coconut palm sugar)
3 1/2 cups gluten-free, all-purpose flour mix (above recipe), more if needed
2 teaspoons xanthan gum
4 teaspoons baking powder
1 teaspoon salt
2 teaspoons natural apple cider vinegar (with the mother)
1/4 cup olive oil
2 eggs at room temperature
olive oil spray for pan

-In a small bowl dissolve the yeast in the warm milk. Add the 1/2 teaspoon sugar, stir and allow the mixture to sit and get foamy, approximately 10 minutes.
-In a large bowl (I used my stand mixer), whisk together the flour, xanthan gum, baking powder and salt.
-Using the dough hook (or a wooden spoon if you’re mixing by hand), add in the yeast mixture, apple cider vinegar, olive oil and eggs.
-If the dough seems too wet, add a touch more flour (starting with 1/4 cup) until the dough is stick and lumpy but not overly wet. Continue to mix the dough to thoroughly to fully incorporate all the ingredients. If you’re mixing by hand, you may want to switch from the wooden spoon to mixing with your hands. It will be easier because this is such a heavy dough.
-Spray a 9×5 inch loaf pan with olive oil spray and spoon the dough evenly into the prepared pan. *Note – spraying the top of the loaf with olive oil spray will allow you to use your fingers to evenly pat the dough in place without the dough sticking to your fingers.
-Place the loaf in a warm, draft free place to rise until double, approximately 1 hour.
-Preheat oven to 375 degrees.
-Bake the loaf in the preheat oven for approximately 45-50 minutes. If the loaf seems like its getting too brown before the 50 minutes is up, place an aluminum foil tent over the top and continue baking.
-Cool the loaf on a wire rack and after about 5-7 minutes, take the bread out of the pan and allow it to cool completely.
-Slice and serve.

Kudos Kitchen By Renee Gluten Free White Bread Recipe

Kudos Kitchen By Renee Gluten Free White Bread Recipe

I’m pretty sure you can tell by the pictures that the consistency of this bread is heavier and doughier than a full on, gluten packed loaf of white bread. That said, the taste is really pretty close in comparison to standard white bread (all things considered) and it’s a good alternative if you’re trying to eat gluten free.

If you know me, you know my love for baking breads of all kinds. I don’t think I could ever give any of them up completely, so I won’t even try. What I will continue to bake and share with you here on my blog, is a little something for everyone. Gluten free and full gluten.  My hope is to have all who visit here feeling comfortably full and well fed when they leave, and anxious to return to see what else I’ve been cooking and baking up here in my Kudos Kitchen!

And, because things are never strictly black and white (i.e gluten and non-gluten), and there are always shades of gray in between, I’ve decided to coordinate this post with a Boston terrier jewelry box. In other words, never be afraid to step out of your *box* and try something new. You never know, you just might be pleasantly surprised with the results!  LOL. I realize this one is quite a stretch, but you can’t blame a girl for trying. Plus, I just really, really love Boston terriers! Woof! 🙂

If there is ever anything I can paint for you, please don’t hesitate to contact me or visit my shop which is located in the navigation bar. Custom orders are always welcome and I can work from any description or photo you send my way.
Kudos Kitchen By Reneé ~ Where food and art collide on a regular basis!

Until we bake again,


Friday 7th of February 2014

I think it's great that you made gluten free bread. I've only done GF cookies. I tried several different GF All Purpose Flours before settling on one that created a GF sugar cookie as close to my own regular sugar cookies as possible. When cooking/baking GF, especially for those of us who are not gluten intolerent I think it's essential to experiment. The taste and texture of some GF foods are not what we are used to and it may take several attempts to find what makes you happy (results wise). I'm glad that your family enjoyed your first foray into GF baking.