Gluten-free bread that's perfect for your next sandwich.
Combine milk, sugar and yeast in small bowl; set aside 10 minutes.
Combine flour blend and salt in large stand mixer bowl; beat with stand mixer on low speed, gradually adding yeast mixture until well combined. Add butter and eggs; beat, scraping bowl occasionally, until well mixed. Increase speed to high; beat until batter is very smooth (about 3 minutes).
Cover, let rise in warm place 1 hour.
Grease 8x4-inch loaf pan. Stir dough; pour into pan, leveling top. Loosely cover with greased plastic food wrap; let rise until just above top edge of pan (20 to 30 minutes).
Meanwhile, heat oven to 350°F. Bake for 42 to 50 minutes or until top is golden brown. Remove bread from pan; cool completely on wire rack.
Gluten-Free Flour Blend: To make flour blend, combine 2 cups rice flour, 2/3 cup potato starch, 1/3 cup tapioca flour and 1 teaspoon xanthan gum. Use appropriate amount for recipe; store remainder in container with tight-fitting lid. Stir before using.
*This recipe was developed using alternative flours and other products labeled as "gluten-free". To date, however, the FDA and USDA have yet to define the term "gluten-free." We recommend reading all ingredient labels on food products thoroughly.
Dietary Fiber: 1g
Recently had our 7 year old diagnosed with Celiac and this is the fifth bread recipe that I've tried.... and it's a WINNER!! It is easier than several other recipes I've tried and not as heavy so we are IN LOVE! Don't waste your time on other bread recipes!
Sepi,I assume the taste that you are not enjoying is the garbanzo bean (chickpea) flour that is used in Bob's Red Mill All Purpose... It is an acquired taste, and while I love chickpeas, I do not love the flour (and neither do a large majority of GF people I know). Try omitting the chickpea flour and see if that changes the taste at all.
Hi Shirley, Thank you for sharing the recipes with everyone.I have a question and would be grateful if you could guide me. My boyfriend recently developed gluten intolerance and tried to find a Gluten-Free bread for him, so I tried couple of G-free recipes in my breadmacker (including the one suggested by my bread machine, and some few others with different flours). All results turned out looking great (high rise, beautiful texture etc.) but they had “AWFUL” taste and smell! I just had to throw them out! Though I had bought and tasted prepared G-free bread (like Udi’s white sandwich bread) and I thought they tastes wonderful to me! So I was wondering what is the matter with this awful result that I get!!? all my ingredients are Bob’s Red Mill and I tasted them in my mouth to see if I can realize which ingredient has that bad taste?!!The recipes I used combined these ingredients:1.Rice Flour (I used whole grain brown rice flour)2.Potato starch flour3.Tapioca flour5.Xanthem6.Salt/sugar/yeast/eggs/milk* In one of the recipies I used 1cup rice flour and replaced the other cup with Bobs redmill G.Free whole purpose flour.I would appreciate if you could help me with this issue.BestSepi
I found this recipe when my first try of making my own version of gf bread ended up as bird food. I'm not sure if the birds or squirrels actually ate it though LOL. This recipe is easy and wonderful. I will only make this recipe as it is sooo good. Since my dtg found out she is gluten and lactose intolerant it has been a real challenge to
Has this recipe been converted to use in a bread machine? Thank you
By FAR the best soft gf soft white bread recipe out there. Tender with that 'stretch' we miss in most gf baking. I ahve made thsi recipe 4 times now and it is my go to recipe. Thank you for a perfect formula for successful bread and rolls.
Amazing! I baked this for Christmas brunch and all really enjoyed it, and I admit it is as good if not better than my wheat version. I did add an extra egg which is really not necessary. Also-be sure to bake for teh ful time as the crust will be brown and center could still need more time if you go by look of the crust alone. Mine was baked perfectly at 50 minutes, but another 2 wouldnt have hurt. I removed it from the pan after 5 minutes and cooled on a rack, but we couldn't wait to try it so slinced into it while stil warn. Spread with sweet butter and had our first taset of heavenly bread. Thank you Land O'Lakes.Next time I will make a cinnamon swirl bread...let yiur imagination be your guide. I am thinking pepperoni bread, cheese bread, herb and garlic bread. Maybe cranberry orange swirl bread for New Years. Yum!!
It was a hit. I made this bread for my fiance last night. He had two sandwiches made from it, when I asked him it how the sandwiches were. He said, ... great! Better than that frozen bread we usually have. He was very surprised to find out I Baked it! Yay!
I just made this recipe and am eating the delicious bread as I write this review. This is the best gluten free bread that I have found. Thanks for posting this!I substituted coconut oil for butter. I didnt have any potato starch so my mix was 2 cups white rice flour and 1 cup tapioca flour.
Very good recipe I used King Arthur gluten free flour and made this into hamburger buns. My husband said to save the recipe for thanksgiving to make gluten free Grands biscuits (that is what they tasted like). I did use 1 teaspoon of xanthan gum in the recipe. I also added 1/2 tsp of vinegar as a dough conditioner. I really liked this bread I will make it into sandwich bread next time. I hate using dry milk powder or egg substitue like so many gluten free bread recipes call for. This was very good I just gave it 4 stars because I did adjust the gum and add the vinegar. I will also add 1 tsp of unflavored gelatin next time because the bread got dry quickly and it's suppose to help retain moisture.
I have tried many gluten-free recipes over the last several years for my daughter who is gluten-intolerant. This recipe rates the highest of ANY gluten-free recipe I have ever tried. My husband tried it and he could not tell it was gluten-free. I will be baking this bread each weekend.
Mine sunk after 15 min of baking :(
I can't believe I finally made a great gluten free bread! The last recipe I made was a brick! All I can say is awesome.
This bread is amazing! Finally a gluten free bread that tastes like "real" bread.I will be making this again and again. It did raise beautifully, had a nice texture, and my house had that wonderful smell of fresh bread in the oven. Thank you Land O' Lakes!
can i put this in the bread machine?
I used an extra tsp of Xanthan gum and it was perfect!! Stayed togethes wonderfully.My only question is how should i be stored? In the fridge, feezer or on the counter in a bread box?Thanks so much for this wonderful recipe!
I have tried many gluten free bread recipes but I think think this one is the best!
I used Bob's Red Mill all purpose flour blend and the recommended amount of Xanthan Gum, otherwise followed the recipe exactly. At 42 minutes it was exactly 208 degrees internal temp - done to perfection. If I hadn't made it myself, I would not believe that this is a gluten free bread. Fantastic - so good that I am going to cook a small roast so I can have roast beef sandwiches for lunches this week!
Yeah! Really good gluten free sandwich bread and it makes great toast. It has a slightly yeasty taste, like regular bread.
Due to a GF, no dairy & refined sugar diet I made a few subs. 1/4 C agave nectar / sugar. 1/4 C oil / butter. 1 C coconut milk (gave it a slightly sweet scent & flavor). Turned out wonderful. I think I didn't follow the rising instructions properly because i was using my bread machine to knead & then I transferred it to a regular loaf pan. It did raise to level with the top of the loaf pan, but never went beyond that & sinking just a tad bit. BUT it tastes wonderful! Still has a coarser crumb than glutened breads. Not sure how to fix that.
I tried this recipe this weekend and followed the directions exactly. I wanted to come back and comment on my findings. The bread rose and looked beautiful. The taste of the bread was very good and it did have a nice moistness to it. But the down side is that it is very crumbly. I now have the best ever bread crumbs! I think the problem is the amount of Gum for the 2 1/2 cups of flour is not enough. It would do well to add another teaspoon of Gum to help hold the bread together.
I made this and replaced the xanthan gum with gelatin instead. I can't tolerate the xanthan gum. It still turned out great! Absolutely loved it! Very light, like "real" bread.
For those looking for the perfect gluten-free bread recipe this is it!!! I followed the recipe exactly as written and have to say this is the best tasting bread ever. It's easy to make, rises fast (in case you've made gluten-free bread before you know it takes hours and hours to rise), it was done in onlyl a couple hours. It smells, looks, and tastes like real bread! Try it-you won't be sorry. This is the only bread recipe I will be using from now on!
Made this bread , it rose perfectly , tastes great and slices thinly with an electric knifeFinely a bread that's not a door stop or has no tasteThis is an easy go to bread. Thank You so much for a gluten-free bread everybody enjoys !
I rate this five stars on taste and texture but it did not rise to a full size slice. I will be having half sandwitches that taste yummy. Makes great toast with butter on it. Slightly sweet taste.
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/3074
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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