Like most people with celiac disease, I find white bread is one of the foods our gluten-free family misses the most. After much trial and error in making gluten-free bread taste like real white bread, I created this wonderful gluten-free white bread recipe.
Ingredients
- 3 tablespoons white sugar
- 1 tablespoon active dry yeast
- 1.25 cups warm water , about 110 degrees F/43 degrees C
- 1.33 cups rice flour
- 0.67 cups sorghum flour
- 0.5 cups potato starch
- 0.5 cups cornstarch
- 0.33 cups vegetable oil
- 3 eggs
- 1 tablespoon xanthan gum
- 1.5 teaspoons salt
Instructions
-
1
Grease a 9x5-inch loaf pan.
-
2
Dissolve sugar and yeast in warm water in a bowl. Let stand until yeast softens and begins to form a creamy foam, 5 to 10 minutes.
-
3
Combine yeast mixture, rice flour, sorghum flour, potato starch, cornstarch, vegetable oil, eggs, xanthan gum, and salt in the bowl of a stand mixer fitted with the paddle attachment; beat on medium speed until incorporated, about 2 minutes. Transfer dough to the prepared loaf pan; smooth top of dough with the back of a wet spoon.
-
4
Place dough in a warm place until it rises just over the top of the pan, about 1 hour.
-
5
Preheat the oven to 375 degrees F (190 degrees C).
-
6
Bake in the preheated oven until medium golden brown, about 25 minutes.
Nutrition Facts
Per serving
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