Gluten Free White Bread
If only words could express how happy and excited I am about this post today. After a series of failed and not-up-to-the-mark attempts I proudly present a perfect gluten free white sandwich bread. Yes it is perfect in every possible way. It taste really good, it has nice brown crust all over with soft and white inside, it absorbs butter, it gets pleasantly crisp when toasted in a toaster. It is easy to handle as a sandwich or French toast.
Bread is not just breakfast.. It is school lunch, it is a snack even if smothered with butter only, easy portable meal during travelling, you can dress up bread into a fancy sandwich and voila there is your dinner but what if there is no such option for your special dietary needs? I tried so many recipes and practically write a whole book on what not to do and which recipe is just a waste of resources. No kidding. This is adapted from Nichole Hunn’s Gluten Free White Sandwich Bread , I adjusted it according to locally available flours and after a few months here we are 🙂 Please be patient and keep on practicing if your first attempt isn’t successful. Gluten free flours behave differently and don’t taste like regular wheat flour. It is like a one bowl dough, mix everything with electric beaters or food processor and transfer to a baking tin. Wait and see it rise
Gluten Free White Bread
A perfect gluten free white bread.
- 126 gm fine brown rice flour
- 126 gm fine white rice flour
- 63 gm tapioca flour
- 84 gm potato starch
- 2 1/4 tsp xanthan gum
- 1/4 tsp cream of tartar
- 2 tsp instant yeast
- 2 tbsp caster sugar
- 2 tsp salt
- 1 1/2 cups warm milk
- 5 tbsp cooking oil
- 1 tsp apple cider vinegar
- 1 whole egg
Grease a 3.5 x 7.5 tin with cooking oil.
In a large mixing bowl combine brown rice flour, white rice flour, tapioca starch, potato starch, xanthan gum, cream of tartar, instant yeast, sugar and salt. Whisk well.
Add warm milk, cooking oil, apple cider vinegar and egg.
Mix everything using electric mixer with dough hooks attached or a food processor.
Keep kneading for about 5-6 minutes.
Dough should not be dry. Infact it should be like thick batter.
Transfer to greased tin, cover loosely with foil and let it rise in a warm place fora bot 70-80 minutes. Dough should rise above the rim.
Preheat oven at 180 C/ 350 F.
Put a slit all the way through the top, about 1/8 inch deep in the center.
Put tin in the oven and bake for about 45 minutes. Rotate the pan after 35 minutes. Dough should be well browned from all sides.
Remove from the oven. Run a knife along the edges of the pan to loosen the loaf (be careful not to damage the bread while doing this) and transfer to a wire rack to cool completely.
Slice as required. You can wrap and freeze individual slices if required.
I prefer weighing gluten free flours as they are denser than wheat flour. If you have tried different brand you must be well aware of the fact that each brand has different level of flour fineness. That is why it is important to weigh.
Do not let the bread sit in the tin once baked. The steam would collect in the bottom of the pan and would make the bread soggy.
Store the loaf in refrigerator and slice as required. I would recommend not to slice the whole loaf at once. Consume in 3-4 days.
If needed, slice the loaf, wrap each slice individually and freeze.