Gluten Free Bread Recipe

This gluten free bread recipe uses a mixture of flours including rice flour, potato starch and tapioca flour.


Dry Ingredients
2 cups rice flour
1/2 cup potato starch
1/2 cup tapioca flour
1/3 cup cornstarch
1 Tablespoon xanthan gum
1 1/2 teaspoons salt
3 Tablespoons granulated sugar

Wet Ingredients
1 small egg
4 egg whites
4 Tablespoons vegetable oil
1 teaspoon cider vinegar
1 1/4 cups warm water (105-110F)

1 Tablespoon active dry yeast


In the bowl of a stand mixer fitted with a paddle attachment, combine all of the dry ingredients.

Mix well.

In a separate bowl, combine the wet ingredients and mix well.

Add the yeast to the liquids and allow to sit for 5 minutes until a foamy mixture is seen.

To heat your oven to the perfect temperature for rising the dough, preheat your oven to 200F. Once heated, immediately turn it off.

Lightly grease a 9x5-inch loaf pan.

Add the wet ingredient to the dry ingredients in the stand mixer and beat for 2 minutes. Dough will be thick and heavy.

Once well combined, transfer the dough to the prepared loaf pan and put in the preheated oven.

Allow the dough to rise for 1 hour.

Remove dough from the oven.

Preheat oven to 375F.

Return the loaf pan to the oven and bake 40-45 minutes or until lightly browned.

Allow the bread to cool on a wire rack before slicing.