Gluten-free bread that's perfect for your next sandwich.
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1 cup warm milk, (about 110ºF)
1/4 cup sugar
2 1/4 teaspoons active dry yeast
2 1/2 cups Gluten-Free Flour Blend (see below)
1 teaspoon salt
1/4 cup Land O Lakes® Butter melted, cooled
2 large Land O Lakes® Eggs
Combine milk, sugar and yeast in 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 about 3 minutes or until batter is very smooth.
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 20-30 minutes or until just above top edge of pan.
Heat oven to 350°F.
Bake 42-50 minutes or until top is golden brown. Remove bread from pan; cool completely on cooling rack.
Gluten-Free Flour Blend: Combine 2 cups rice flour, 2/3 cup potato starch (do not use potato flour), 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.
It is important to use potato starch not potato flour in the Gluten-Free Flour Blend.
For easy storage and to increase shelf life - slice bread and package individually. Store in freezer and take out a slice at a time for fresh bread.
Explore reviews fromour online community
This is a wonderful recipe! The texture is more cake like than bread. However, it holds together better than any GF bread that I've ever tasted. I'll likely lower the amount of sugar in the future. Follow the recipe exactly and you'll get great results. I used a cast iron loaf pan and got a great crust on it.
Thank you! This recipe worked for me in my crappy oven. I had to bake it for an hour and a half. A little sour, so I'll try experimenting with the brown rice flour.