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Amazing Gluten Free White Bread Without Xanthan Gum

By Christine January 14, 2016 Updated January 23, 2022 123 Comments

Jump to Recipe Jump to Video Print Recipe
sliced bread on a brown platter

The title of this recipe sure sets the bar high, doesn’t it? Well, I promise, it will live up to its name! This Amazing Gluten Free White Bread Without Xanthan Gum is everything you’ve been wanting in a gluten free bread and more. It takes the qualities like texture, aroma, and appearance and combines that with a bread that's actually delicious to eat as well. And with no xanthan gum!

It doesn’t get any better than that.

inside of slice of white bread

And even better... scroll down and have a look at the ingredients…

There is nothing in it that will bankrupt your pocketbook! Double win!

image with text on it for bake a loaf of gluten free bread

Tips for making the most amazing gluten free white bread recipe

Besides this being one of the tastiest gluten free breads ever, it comes together really easily. Slice it sandwich thin like this sandwich bread, or thick, hearty slices (like this French bread), either way works for a perfect sandwich! Below are a few easy tips for a delicious loaf every time...

Tip #1 - Prep your space and 9" x 5" baking pan. AND, allow the ingredients to come to room temperature.

Tip #2 – Use the flours in the recipe. They create a lovely loaf of amazing bread because the fiber and protein content of these particular flours work perfectly together.

Tip #3 - Proof the yeast. Is that yeast really fresh and active? Proofing it before adding the rest of the ingredients not only gets that lovely bread-yeast smell flowing throughout the kitchen, but it also reveals if the yeast is fit to use.

Tip #4 - Use golden flax seeds. You can find them online and at Whole Foods, labeled golden flax seed meal. The texture is different from regular ground flax seed – the golden variety seems finer.

Here's another recipe that uses golden flax seeds: Gluten Free Outback Steakhouse Bread

sliced loaf of bread on a cutting board

Tip #5 - Whip the egg whites until stiff peaks form. See that lovely golden brown crust and delicious interior you could just sink your teeth into? That's the lighter than air properties of whipped egg whites.

Tip #6 - Use a large bowl and add in the rest of the ingredients. The batter will look more like thin cake batter than bread dough.

Tip #7 - Add the batter to the pan and let it rise. The pan will be quite full after the 30 minute rise time. Place it into the oven just before it hits the rim. You should be able to grab the pan without getting batter all over your hands.

How to make this bread

Ingredients & substitutions

labeled ingredients on a countertop

Since brands of flours and starches are always a hot topic, here are the specific brands I use and recommend and then an alternative if a substitute will work equally well. (I use Nuts.com flours and starches for almost everything, the exception is this Buckwheat bread / flour)

Tapioca starch - Tapioca starch and tapioca flour are the exact same thing, the names are interchangeable. I recommend the 5 pound bag from Nuts.com as it is a great price and will last you a very long time - in fact, find flour storage tips here!

Sorghum flour - I would not recommend substituting the sorghum flour as it has a distinct protein and fiber content. And I haven't tested another flour. So unless I've tested it, I won't recommend it.

Potato starch - Starches are an interesting ingredient. They are an important part of gluten free baking (as I talk about in my baking class) but a lot of the time, they can be substituted pretty easily. Cornstarch or more tapioca starch would also work well.

Brown rice flour - I use the brown rice flour from Nuts.com because it works great and the price is right. I haven't tested out a substitute for this flour so I wouldn't recommend it.

Egg whites - I've gotten a lot of questions about these egg whites over the years (this recipe is over 5 years old). The only thing that I would recommend for the egg whites is aquafaba. It's not an exact match as far as flavor and taste, but it works well as a substitute for the egg whites.

Brown sugar - For the brown sugar, I recommend Imperial brown sugar as it never fails me in delicious flavor or quality. As a substitute for the brown sugar, I would recommend Swerve brown sugar.

Vegetable oil / olive oil - I use these interchangeably. In my baking masterclass I use a combination of both olive oil and vegetable oil, but I've also tested just the vegetable oil - either way works just fine in this recipe.

Active dry yeast - There are different types of yeast - you may see bread machine yeast, instant yeast, quick rise yeast... but the one for this recipe is active dry yeast. And I recommend the Fleischmann's brand as it never disappoints in quality and a beautiful rise.

Salt - I've had readers ask me if this is an essential ingredient or what they can substitute for it. Since I haven't found a salt alternative that tastes great in this bread, if you're following a low sodium diet, then the salt can be cut down to ¼ teaspoon. I wouldn't advise completely eliminating it but it can be cut down for diet reasons.

Apple cider vinegar - This is another ingredient I get a lot of questions on. Apple cider vinegar is important for helping with the rise. It combines with the baking powder to activate and contribute to a nice tall rise in the bread. There is no substitute for this. White vinegar is not the same and will lend a hint of vinegar to the bread whereas apple cider vinegar won't.

Chia seeds - Chia seeds and flax seeds are important because they are the xanthan gum replacements. Use ground chia seeds for the best results (ground seeds are smaller so you won't bite into a seed!). I use the 365 brand of whole seeds and then ground them with a coffee grinder to a fine ground.

Flax seeds - I use and recommend the Bob's Red Mill brand of golden flax seeds. I would suggest storing them in the refrigerator (same for the chia seeds) to prolong the life of them.

Baking powder - The baking powder helps with that gorgeous rise. I use Clabber Girl as it's a gluten free product I trust. I would not recommend substituting the baking powder.

Mixing

steps to preparing bread

Mixing this bread batter is best done by breaking everything down into small steps... if you're more of a hands-on, visual person, we make this in my baking class so that might be worth checking out here.

The first thing is to separate the eggs (image 1), eggs are easiest to separate when they're cold so do this step first, then set the bowl aside to warm up while prepping the remaining ingredients. Steps 2-5 show preparation of the yeast, flour and brown sugar mixtures.

Image 6 is the egg whites after they're whipped.

Note on whipping egg whites: This process can take anywhere from 5 - 8 minutes. Be patient and let the machine do the work. They are done when you see stiff peaks.

Making the bread dough

steps to preparing bread dough

Image 1 above is what the batter / bread dough will look like after adding the yeast/brown sugar mixture to the whipped egg whites. Then you'll add the flour to this mixture (step 2). Once you mix that for 2 minutes, you'll end up with batter that looks like image 3. Image 4 is an overhead view of it - the batter is thin. Not thick like bread dough. But that's how it's supposed to be.

Baking

baked loaf of bread on a wire rack

This is a fully baked loaf of bread - you'll want to use an instant read thermometer to be sure the temperature reaches 205 F. Once it does, remove the pan from the oven and let it cool for 5 minutes on a wire rack before turning it out of the pan to finish cooling.

FAQ's about this bread

Can I use different flours in this recipe?

I would not recommend it - the flours have been tested and retested and this combination works best!

Can I substitute the egg whites?

Yes - aquafaba is an acceptable substitute.

How do I store this bread?

The best to store this loaf is by slicing the bread (once it's cooled completely) and place pieces of wax paper in between each slice, then freeze the entire loaf. Unfortunately, gluten free bread goes stale much faster than other breads.

My batter is really thin - is this correct?

Yes! Resist the urge to add more flour or starch, the batter is supposed to be thin.

Other recipes you may like!

  • Millet Bread (Dairy Free)
  • Sorghum Bread {Gluten & Dairy Free}
  • Gluten Free Buckwheat Bread
  • Easy Gluten Free Potato Bread {Dairy Free, Sugar Free}

Are you ready for the best gluten free white bread recipe ever?! Here it is!

Updated 12/19/2018, then again 1/2022.

white bread served on a brown platter

Amazing Gluten Free White Bread Without Xanthan Gum

A delicious, tender bread and a golden brown crust - it can only mean only thing - gluten free white bread without xanthan gum!
4.11 from 78 votes
Print Pin Rate
Course: bread
Cuisine: American
Keyword: dairy free bread, gluten free bread recipes, gluten free white bread, gluten free yeast bread, gum free bread
Prep Time: 25 minutes
Cook Time: 45 minutes
Rising time: 30 minutes
Total Time: 1 hour 5 minutes
Servings: 12 slices
Calories: 190kcal
Author: Christine

Ingredients

  • 3 egg whites

Brown sugar mixture

  • 55 grams brown sugar about ¼ cup
  • 2 Tablespoons olive oil
  • 2 Tablespoons vegetable oil
  • 1 Tablespoon apple cider vinegar

Yeast mixture

  • ¾ cup warm water for mixing the yeast
  • 1 ½ Tablespoons active dry yeast

Chia seed mixture

  • 4 teaspoons hot water
  • 1 teaspoon chia seeds
  • 1 teaspoon golden flax seeds

Flour mixture

  • 175 grams tapioca flour about 1 ½ cups
  • 65 grams sorghum flour about ½ cup
  • 70 grams brown rice flour about ½ cup
  • 80 grams potato starch about ½ cup
  • ¾ teaspoon salt
  • ½ teaspoon baking powder

Instructions

  • In a large bowl, separate the egg whites. Set aside to warm to room temperature while preparing the remaining ingredients.
  • In a small bowl, mix together the brown sugar, oils and vinegar. Set aside.
  • In a medium bowl, mix together the warm water and yeast. Set the timer for 2 minutes to allow it to proof.
  • In the meantime, in a small bowl, mix together the hot water and chia and flax seeds. Set it aside (it will become a slurry mixture within a few minutes).
  • Add the brown sugar mix to the yeast, mix and set aside.
  • In a medium bowl, mix together the flours, starch, salt and baking powder. Set aside.
  • Whip the egg whites for 5-8 minutes, until stiff peaks form.
  • Slowly pour in the yeast – brown sugar mixture and add the chia slurry. Beat the mixture on medium speed for 1 minute.
  • Add the flour mixture and beat for 3 minutes. At this point the ‘bread dough’ will not resemble bread dough at all. It will be thin. 
  • Grease, or spray with cooking spray, a 9" x 5" baking pan generously. Set aside.
  • Pour batter into the prepared pan.
  • Set the pan in a warm place to rise. Let rise for 30 minutes. It will still be well below the rim of the pan.
  • Preheat the oven to 350 F. Bake for 45 minutes or until an instant read thermometer reads 205 F and the crust is golden brown.
  • Let the bread cool in the pan on a wire rack for 10 minutes.
  • Remove the bread from the pan and lay the loaf on its side to cool for 15 minutes. Turn to the other side and cool for another 15 minutes.
  • Turn the bread upright and allow the bread to finish cooling.

Video

Notes

  • Use the flours called for in the recipe.
  • Proof the yeast before adding to the batter.
  • Whip the egg whites until stiff peaks form. (About 5-8 minutes on high)
  • Batter will be thin when poured into pan.
  • Let rise for no more than 30 minutes.
  • Let cool completely before slicing.
Did you make this recipe?Tag @zest_for_baking and use the hashtag #zestforbaking!

Nutrition

Calories: 190kcal | Carbohydrates: 33g | Protein: 3g | Fat: 5g | Saturated Fat: 2g | Sodium: 139mg | Potassium: 164mg | Fiber: 1g | Sugar: 4g | Vitamin C: 0.2mg | Calcium: 21mg | Iron: 0.7mg
image with text on it for bake a loaf of gluten free bread

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Filed Under: Sandwich Bread, Yeast Breads

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Comments

  1. Wendy

    January 15, 2016 at 4:52 pm

    Are the chia and golden Flax seeds whole or ground?
    The ingredient list says "seeds" which I infer to mean whole seeds, but the text said golden flax seed 'meal' which means the seeds have been ground. If they, and the egg whites, are the substitute for gluten and xanthan gum shouldn't they both be ground?
    The recipe sounds awesome, BTW.

    Reply
    • C.J. Brady

      January 16, 2016 at 2:35 pm

      Hi Wendy,

      Thanks! And yes, the flax seed is ground - its sold in a package and called 'meal'. The chia seeds are seeds. They are really small though. Along the same lines as a poppy seed, but a bit bigger.

      Hope that helps!

      ~Christine

      Reply
      • Karen

        October 26, 2017 at 5:40 pm

        I was sitting hear waiting for my mixture to rise when i read the post about the flax seed needing to be ground. I hope i didn't just waste all my ingredients and my time. It would be helpful if you would edit your ingredient list to say flax seed meal. I didnt catch it in the paragraph above.

        Reply
        • Karen

          October 26, 2017 at 7:39 pm

          After baking:
          OMG! It's bread! And it's good! I can't wait to see how much better it will be with the seeds ground! Thanks so much for the recipe.

          Reply
          • C.J. Brady

            October 30, 2017 at 10:05 pm

            Awesome!

      • Jeanne

        July 20, 2019 at 10:36 am

        This sounds wonderful. Only problem here is that we have several food allergies. The only one in this recipe is eggs (chicken & duck.). Any suggestions that would not change the texture or flavor?

        Reply
        • Christine

          July 21, 2019 at 11:24 pm

          Hi Jeanne,

          Thanks for asking. So I've not used this, but it might be worth a try... it' a product called Aquafaba. I've done a little bit of research on it and it looks like it may work for the egg whites. See if this helps: http://aquafaba.com/

          Let me know if you decide to give it a go.

          ~Christine

          Reply
  2. Dee K

    January 15, 2016 at 6:24 pm

    Can you sub honey for the brown sugar?

    Reply
    • C.J. Brady

      January 16, 2016 at 2:40 pm

      Hi Dee,

      Ordinarily, yes, honey is a great sweetener sub for sugar. But the one thing I'm concerned with in this recipe is the added liquid. I may try that out at some point, but if you get to it before me, please let me know!

      Thanks,

      Christine

      Reply
    • Chris

      January 24, 2022 at 8:48 am

      5 stars
      I make mine with 1/4 cup of honey and it's come out great.

      Reply
  3. Judith

    January 17, 2016 at 4:52 pm

    Am I suppose to do anything to the yeast before just adding3/4 c warm water.

    I followed the recipe precisely
    I'm fairly new to baking
    Not great at it yet

    The flax,chia mix was not slurry -more like sticky glob

    The completed mixture was not soupy -more like thick soup.
    I've left it sit for 15 minutes. And not rising at all

    Perhaps I did the yeast wrong.
    Any ideas?

    Reply
    • C.J. Brady

      January 17, 2016 at 5:04 pm

      Hi Judith,

      Mine did not rise right away either. Give it about 30 minutes.

      Did the yeast / water mixture get foamy? It should have 'proofed' and gotten a little bit foamy.

      The chia mixture will look like a glob 🙂

      Hope that helps!

      Reply
  4. Grace

    February 08, 2016 at 10:49 am

    Hi Christine
    I just made your gluten free bread for the first time. It is amazing. It has great taste and rises beautifully. I have had bad luck with other recipes but was successful first time using yours.
    Thank you

    Reply
    • C.J. Brady

      February 09, 2016 at 8:31 am

      Hi Grace,

      Wonderful! So glad you enjoyed it! (It's one of my personal favorites too)

      Have a great day!

      Reply
  5. Chris

    February 20, 2016 at 1:22 pm

    Hello
    Is it possible to have this recipe in grams please

    Have tried using cups but am used to weighing everything and think I added to much flour mix

    Thank you for your time

    Reply
    • C.J. Brady

      February 20, 2016 at 8:19 pm

      Hi Chris,

      I didn't use weight for this recipe, but I found this that may help you. http://www.kingarthurflour.com/learn/ingredient-weight-chart.html

      Looks like a good resource!

      Hope that helps!

      Reply
  6. Lori

    May 04, 2016 at 11:05 pm

    Hello! Started down a gluten free path today in hopes of finding the culprit behind my migraines and joint pain. Considering I have bad reactions to xanthan and guar gum, I went on the hunt and found this recipe. I had already bought a Bob's Red Mill mixture (without xanthan) so used that instead of your suggested mix, plus, I didn't see the flax was supposed to be ground until I just read the comments, but even so, the bread (other than overflowing the pan and making a mess) tasted great! I'm an avid baker, so the idea of giving up wheat flour made me immensely sad, but after making your bread I have hope! Thanks so much!

    Reply
  7. Cindy

    October 18, 2017 at 11:18 pm

    Can I omit the chia seeds?

    Reply
    • C.J. Brady

      October 24, 2017 at 10:21 pm

      Hi Cindy,

      I would not advise it - the reason why is that this recipe was developed using that combination. It really makes the taste pop.

      But, if you give it a try without the chia, please let me know ok?

      thanks!

      Reply
  8. Mary

    January 14, 2018 at 4:47 am

    Looks wonderful have you tried using Aquafaba instead of egg whites it whips up the same that makes the bread vegan also

    Reply
    • C.J. Brady

      January 17, 2018 at 4:48 pm

      Hi Mary,

      Thanks for the comment!

      I haven't, but I'm very curious to try it now! Thanks for the recommendation!

      Reply
  9. Deborah

    January 27, 2018 at 5:35 am

    I’m following FODMAP diet and can’t have apple cider vinegar. Is there something else I can use?

    Reply
    • C.J. Brady

      January 27, 2018 at 3:30 pm

      Hi Deborah,

      Thanks for asking. Rice vinegar would be an alternative. Stay away from white vinegar as it would be too harsh (flavor-wise) for the bread.

      Hope that helps!

      Reply
  10. Deborah

    February 09, 2018 at 2:59 pm

    Is there a replacement for potato starch? I am going crazy trying to find a gluten free recipe with no gums and no potato starch (I don’t eat nightshades). Thanks

    Reply
    • C.J. Brady

      February 09, 2018 at 3:45 pm

      Hi Deborah,

      Thanks for asking - try corn starch or arrowroot starch.

      Hope that helps!

      Reply
  11. Samantha

    March 08, 2018 at 6:31 pm

    Hello! Would it be ok if I substituted the tapioca flour and sweet white sorghum flour and use all brown rice flour?

    Reply
    • C.J. Brady

      March 11, 2018 at 10:21 pm

      Hi,

      Thanks for asking!

      I wouldn't recommend using all brown rice flour in this recipe. The tapioca provides the starchiness the recipe needs. All flours and starches work together to produce the perfect loaf.

      Hope that helps!

      Reply
  12. Reyhana

    December 12, 2018 at 4:37 am

    Hi I made your bread yesterday but it was a dissaster. It's my first time baking bread of any sort (gluten or gluten free). The outside of the bread cooked although the top was really hard and the inside did not cook at all. The mixture was runny. Was that how it supposed to look. Can u advice as to why it did not cook inside. I am really fustrated because this reciepe look pretty easy. The smell is great to. Please help me

    Reply
    • Christine

      December 12, 2018 at 4:37 pm

      I'm so sorry to hear that - this is one of my favorite breads! Did the yeast proof and then did it rise according to the instructions? Do you have an oven thermometer to check the temp?

      I will definitely re-shoot this recipe the next time I make it -

      Christine

      Reply
  13. Reyhana

    December 12, 2018 at 4:40 am

    Hi I fogot to mention that the mixture did not rise as well. Can u also post a video on how to make this bread? Maybe seeing it might help me.

    Thanks.

    Reply
    • Christine

      December 12, 2018 at 4:39 pm

      So if it did not rise, it might be an issue with the yeast.

      I'm working on the video 🙂 it's part of the plan for the coming year!

      But I'll post new pictures soon!

      Reply
  14. Reyhana

    December 13, 2018 at 6:52 pm

    Hi Christine,
    Thanks for your support. I must mention that the bread did rise a bit while baking therefore the yeast may have been ok? Can you advise what might have gone wrong with the inside not being cook. It was a gluey gello like consistancy. I really want to make this bread for my family to enjoy. Like I said before the smell is awesome and the taste from the top is just like regular bread thus making me want to make this bread even more.

    Looking forward to your advice

    Reply
  15. ron

    January 06, 2019 at 5:38 pm

    5 stars
    Christine: this is indeed the best gluten free bread I've made. In fact, in my opinion it is better than all commercial gluten free breads (except for against the grain) that i've tried. My wife even likes it.
    Question: how would you recommend how to double the recipe, one loaf goes by real fast.

    Reply
    • Christine

      January 07, 2019 at 10:40 pm

      Hi Ron,

      Thank you for the kind words! You made my day!

      So unfortunately, doubling just does not work. But, I have a solution... Instead of doubling the ingredients, make 2 batches, side by side.

      Doesn't impact the loaf one bit.

      Hope that helps!

      Christine

      Reply
  16. Michelle

    January 18, 2019 at 10:10 pm

    5 stars
    Thank you for this amazing recipe!! I've been gluten free for 10 years and haven't found a homemade bread recipe that I like. This is definitely the best I've tried -- soft, not too crumbly or dense, great taste... and I appreciate that it doesn't have xantham gum.

    Reply
    • Christine

      January 23, 2019 at 7:38 am

      Thanks Michelle!

      -Christine

      Reply
  17. Fatima

    January 23, 2019 at 2:58 am

    Hi. Can I substitute tapioca or arrowroot with potato starch?
    Thanks in advance ?

    Reply
    • Christine

      January 23, 2019 at 7:36 am

      Hi Fatima,

      Those should be fine to substitute.

      Hope that helps!

      Reply
  18. Anna

    February 02, 2019 at 3:30 pm

    Hi Christine. What is vegetable oil. Isn’t that soy. Can’t have soy. Can I use 4T of olive
    oil. Or 2T olive oil and 2T coconut oil or grape seed oil. Looks like a great bread. Anna

    Reply
    • Christine

      February 04, 2019 at 7:51 pm

      Hi Anna,

      Yes, the olive oil should work fine. Or canola oil. Not all vegetable oil has soy in it, but some do, so watch the label!

      Thanks,

      Christine

      Reply
  19. Katherine Butler

    February 25, 2019 at 6:27 pm

    Hello. I was wondering if this can be made in a regular breadmaker or do it have to be one with the gluten free option on it. Thank you!

    Reply
    • Christine

      February 25, 2019 at 7:56 pm

      Hi!

      I don't make it in a breadmaker, BUT the recipes I do make in one do not use a gluten free setting.

      This recipe is a great one and does not use a GF setting: https://zestforbaking.com/gluten-free-bread-sandwich-bread-bread-machine

      Hope that helps!

      Christine

      Reply
  20. Britt Mattson

    May 09, 2019 at 2:29 pm

    Great recipe! I subbed 2Tbsp raw honey for the brown sugar with great success.

    Reply
    • Amy

      June 16, 2019 at 7:51 am

      So good to know thank you! I've set off down this road as I can't have so many things between my brain and my body ?

      I nearly cried when found this and then read that I probably couldn't substitute honey for the sugar ? you beautiful people have made my day, I cannot wait to try this, a bit more shopping first though ?

      Thank you!

      Reply
  21. Rania

    May 29, 2019 at 5:50 pm

    The best bread I’ve tried so far.. thank you❤️

    Reply
    • Christine

      May 29, 2019 at 6:27 pm

      Thank you for the feedback 🙂 You made my day!

      Reply
  22. Betsy Taylor

    August 05, 2019 at 2:16 pm

    5 stars
    I just made this bread today & it turned out very nicely. It went together well (lots of dishes!) but I didn’t mind because it was worth it. Rose up in 25 minutes, & did take 45 minutes to bake. Made a lovely golden- brown loaf that tastes good! Crust is crunchy & center is soft. Good recipe without the gum, and thanks!

    Reply
    • Christine

      August 06, 2019 at 9:12 am

      Glad you liked it!

      Thanks for the feedback - really appreciate it!

      Christine

      Reply
  23. Lee Lee

    August 25, 2019 at 3:21 am

    Hi,this bread can last for how many days?

    Reply
    • Christine

      August 26, 2019 at 7:49 pm

      Hi Lee,

      So it depends on how you store it - if you wrap it will and keep it at room temperature, it will last about 2 days. But if you slice and freeze it, it will last several months.

      Hope that helps!

      Christine

      Reply
  24. Hanne Johansen

    September 09, 2019 at 12:33 am

    Hi Christine!
    Thank you for the recipe on this nice bread., with out xanthan gum.I cant use sorghum flour it gives me stomach pain.What can i use instead?
    Can i use potato starch or corn starch?

    Reply
    • Christine

      September 11, 2019 at 8:13 am

      Hi Hanne,

      Thanks for asking! So this chart may help: https://zestforbaking.com/guide-to-gluten-free-flour-substitutes

      It lists many of the common flours and starches and the makeup of them so you can swap out an equal one.

      For sorghum, teff is very close. Any time you sub out a flour, the results may be slightly different though, but I hope this helps!

      Christine

      Reply
  25. Auset

    September 15, 2019 at 2:55 pm

    What can you substitute for yeast? I have gluten allergies and yeast is cross reactive and acts as gluten in the bodies of people that suffer from gluten allergies. Can I use a sourdough starter with this recipe?

    Reply
    • Christine

      September 15, 2019 at 10:07 pm

      Hi,

      Thanks for asking - so I have several yeast free recipes that might work for you. This sourdough roll recipe is delicious: https://zestforbaking.com/gluten-free-sourdough-bread-rolls

      I wouldn't advise swapping out the yeast in this recipe - only because I haven't experimented with it that way, so I can't say for sure what the results would be.

      Hope that helps!

      Christine

      Reply
  26. Jody

    September 18, 2019 at 12:13 pm

    Can I substitute cassava flour for the tapioca

    Reply
    • Christine

      September 18, 2019 at 5:14 pm

      Hi Jody,

      Thanks for asking - yes, that should be fine. I haven't tested it though, so I can't say the end result will be exactly the same.

      ~Christine

      Reply
      • Jody

        September 19, 2019 at 12:03 pm

        Thanks will try it. Do you also have a recipe for wheat and gluten free tortillias I have tried so many and they turned out heavy I am getting frustrated hope you can help me. Thanks

        Reply
        • Christine

          September 19, 2019 at 11:02 pm

          I'm working on it! It's been a lot of testing though to get that perfect texture - will have something soon I hope!

          Reply
  27. Ali

    September 23, 2019 at 11:35 am

    Can I use ground chia seeds and ground golden flax seeds instead of whole seeds?

    Reply
    • Christine

      September 23, 2019 at 7:05 pm

      Hi Ali,

      Yes, absolutely!

      That should work fine.

      Hope that helps!

      Christine

      Reply
  28. Sharon

    November 08, 2019 at 6:30 am

    Anxious to try this recipe. Can I substitute coconut palm sugar for the brown sugar?

    Reply
    • Christine

      November 08, 2019 at 8:06 am

      Hi Sharon,

      Thanks for asking - I haven't tested the recipe with it, but I think it would work just fine.

      Enjoy it and I hope that helps!

      Christine

      Reply
      • Sharon

        November 08, 2019 at 12:25 pm

        Also can I use avocado oil instead of vegetable oil?

        Reply
        • Christine

          November 08, 2019 at 4:23 pm

          Sure that should work fine.

          Christine

          Reply
          • Sharon

            November 08, 2019 at 7:48 pm

            Oh my goodness!!! Best gluten free bread ever! I cannot have xanthan gum so this was a life changer. I am typically paleo but will eat this on occasion. Can’t wait to serve to my friends and family. They will be blown away. I did substitute coconut palm sugar for the brown sugar and avocado oil for the vegetable oil. The only issue I experienced was the proofing of the yeast. I ended up following a you tube suggestion of adding 1 tsp of sugar to the yeast and 3/4 cup of very warm water. I let it sit for at least 10 minutes to ensure it was an active yeast. Yummy!!!!

  29. Olivea

    November 15, 2019 at 7:48 pm

    5 stars
    You deserve an award for this recipe! This is hands down the best gluten free bread I've ever made or purchased. Thank you for creating and posting this recipe - I plan to make it over and over again. It was great toasted, sprinkled with Gruyere cheese, and eaten with French onion soup.

    Reply
    • Christine

      November 17, 2019 at 10:12 pm

      Thank you Olivea! Really appreciate the kind words and glad you are enjoying it 🙂

      ~Christine

      Reply
      • Olivea

        November 22, 2019 at 7:39 pm

        5 stars
        Thanks Christine ! An update - I was able to double the recipe successfully today. I just doubled every ingredient, and followed instructions as written. Then at the end I divided the dough between two standard sized Pyrex bread dishes, covered each with plastic wrap, and allowed to rise for 45 minutes on top of the oven while preheating (since I'm in a cold climate). One minor note: I substituted corn starch for potato starch since I couldn't find it. Thanks!

        Reply
  30. Manisha

    February 04, 2020 at 11:17 am

    5 stars
    Hi so I made this today mainly because I ran out of Xanthan gun but also wanted to try it.
    I stuck completely to the recipe although I had to add a tad more water to the final batter because it was so thick and not as runny as you suggested it should be. We know that all these flours are different depending on brands too. So in the oven it did overflow slightly but not a huge issue. Once cooled it was great. A fab flavour a good chewiness to it as well. Look forward to trying sandwiches with it. Only thing I might do different is add a little less sugar it was a tad sweeter than we like it.
    Great thank you for sharing!

    Reply
    • Christine

      February 04, 2020 at 2:20 pm

      Thank you for the feedback Manisha! Really appreciate that.

      And yes great adjustments - glad you enjoyed it!

      ~Christine

      Reply
  31. Mandie Vanhlapha Garrett

    March 13, 2020 at 12:57 pm

    5 stars
    The bread turn out AWESOME. The only thing is I am trying to make it rise a little higher...like about 1/2 to 1 inch more so it will be about the same size as the store bought bread....so do you know how I can make that happen without having to double the recipe because if I double, I am afraid it will not cook properly. Thanks.

    Reply
    • Christine

      March 14, 2020 at 8:14 pm

      Hi Mandie,

      Thanks for the great feedback!

      So try using an 8" x 4.5" pan. The slightly smaller size will help the dough rise a bit more.

      Hope that helps!

      ~Christine

      Reply
  32. Cecília

    March 16, 2020 at 10:41 am

    5 stars
    Christine
    Thank you for the recipe, this is the best gluten free bread recipe. Golden,,solft,tasty,.The only thing is a little grinding and I wondering why?I noticed on the comments that they talk about honey, but doesn't have honey on the ingredients. Thank you so much.

    Reply
    • Christine

      March 16, 2020 at 11:03 am

      Hi Cecilia,

      Aw, glad you enjoy it! So there was talks about honey to possibly replace the brown sugar. But I mentioned that it would change the consistency as honey is liquid and brown sugar isn't. The sorghum flour adds the texture you're referring to, but it's what gives the bread it's great consistency so I wouldn't recommend substituting it.

      Hope that helps!

      Christine

      Reply
  33. Beth

    April 01, 2020 at 7:16 am

    5 stars
    This was the best gf sandwich bread I’ve made. Not gummy at all. I just realized I forgot the Apple cider vinegar ?, maybe that’s why I thought it was a little sweet (not bad though). I can’t wait to make it again the right way. My husband is so happy!

    Reply
    • Christine

      April 02, 2020 at 3:46 pm

      Hi Beth,

      So glad you enjoyed it! And thank you for the kind words!

      Glad it was a hit 🙂

      ~Christine

      Reply
  34. Jen

    April 19, 2020 at 4:47 pm

    Hi Christine,

    This recipe looks fantastic, and I am eager to try it. However, we don't have chia or flax seeds in the house, and I have no idea when or if i can get them, given our stay-at-home orders. Are they in the bread for structural reasons, or are they there for taste? If the former, I won't try the bread until i can get them, but if it's the latter, I may give it a go for now (and try it with the seeds sometime in the future when I can get them.

    Thanks for any input you can give me!

    Reply
    • Christine

      April 19, 2020 at 8:52 pm

      Hi Jen,

      So they are there as a binding ingredient. Since this bead has no gums in it, the flax and chia act as binders to give the bread structure. You can try replacing them with xanthan gum if you have that - but you'd need to eliminate the hot water too. So you'd use 1 tsp. of xanthan gum instead of the chia, flax and hot water. I haven't tested this, so I'm not certain of the results, but that's what I'd recommend.

      Let me know if you try it!

      ~Christine

      Reply
      • Jen

        April 22, 2020 at 8:56 am

        Thanks so much, Christine! My son has a soy allergy, so we avoid xantham gum - so I will just wait until I can get some flax and chia seeds!

        Reply
  35. Kathy

    June 25, 2020 at 7:50 pm

    5 stars
    I just made .... and enjoyed,.,.. this bread for the first time. So amazingly yummy!!!
    I did make some changes- used arrowroot flour instead of potato starch. I used 2 whole eggs instead of 3 whites. Lazy me- I just didn't want to have to bake something else with the 3 yolks. I did beat the whites separately and then added the yolks. This definitely gives an 'eggy' taste but my hubby and I loved it.
    I also added 1 teaspoon of psyllium + 2 tsp water to make a psyllium egg. Later I realized this was totally unnecessary but it was already done and it worked out really well in the end product..
    I also lined my loaf pan with parchment paper and built up the sides to avoid the overflow that others have commented on.
    The loaf needed an extra 10 minutes but was delicious!!! Only change I will make next time is to use my bigger loaf pan.
    Thanks so much for a wonderful recipe!!!

    Reply
    • Christine

      June 26, 2020 at 8:31 am

      Hi Kathy,

      So happy you enjoyed it! And GREAT tips for making subs - thanks for sharing!

      ~Christine

      Reply
  36. Liesbeth

    July 02, 2020 at 2:28 am

    Can I use instant yeast instead of active dry yeast? If yes, is it correct that instant yeast does not have to be proofed?!
    So I can skip the water in the recipe, or do a need that too for the liquid?
    What is the amount of instant yeast then, it is less than active dry yeast right?
    I hope to hear from you soon, I can’t wait to try your recipe!
    Thank you.

    Reply
    • Christine

      July 02, 2020 at 11:51 am

      Hi Lisabeth,

      Sure, you can try the instant yeast. Same quantity of it - just watch the rise time. It may not need quite as long.

      Hope that helps!

      ~Christine

      Reply
      • Liesbeth

        July 03, 2020 at 3:59 am

        Dear Christine,

        thank you for your reply.
        I still have a question.
        If I use instant dry yeast instead of active dry yeast, do I need to add the 3/4 cup warm water?

        Best regards,
        Liesbeth

        Reply
        • Christine

          July 07, 2020 at 1:52 pm

          Hi Liesbeth,

          Yes, you'll still need the water.

          ~Christine

          Reply
  37. Lin

    July 17, 2020 at 7:09 pm

    Hi Can I use any other flour to replace rice flour, I try not to use rice flour,Thanks

    Reply
    • Christine

      July 18, 2020 at 1:08 pm

      Hi Lin,

      I haven't tested it with any others, but this chart might help to determine a good one to sub with: https://zestforbaking.com/guide-to-gluten-free-flour-substitutes

      Hope that helps!

      ~Christine

      Reply
  38. Valerie Peister

    July 23, 2020 at 4:01 pm

    Will distilled white vinegar work in place of the apple cider vinegar? Thank you

    Reply
    • Christine

      July 23, 2020 at 9:47 pm

      Hi Valerie,

      So technically, white vinegar is vinegar and acts much like apple cider vinegar BUT the taste is the big difference. White vinegar is super strong and slightly more acidic than apple cider vinegar. It can be used, but I have not tested it in the recipe so I can't guarantee the results will be the same.

      Thanks for asking.

      ~Christine

      Reply
  39. Menachem

    July 24, 2020 at 10:22 am

    The ratio of starch to flour is very different that your flour mix, alot more starch then flour. Is that the correct ratio for this bread. I am a novice gluten free baker after 20 years of gluten baking, as my grand daughter was diagnosed with type 1 diabetics and celiac. my breads where tasty but the texture is not. They rise nicely but later collapse. It will take a lot of baking to master it. Thanks for your insight.

    Reply
    • Christine

      July 24, 2020 at 1:46 pm

      Hi Menachem,

      It seems off, but it is correct!

      Thanks for asking - hope you enjoy it!

      ~Christine

      Reply
  40. Aishwarya Singh

    August 05, 2020 at 2:03 am

    Hi Christine... I tried out your recipe and it turns out really tasty.. However, I only added store bought gluten free flour, sorghum and millet flour.. As I did not have other flours mentioned.. Also I added a few olives on top before baking.. Pretty happy with the result.. Thank you so much for this recipe!

    Reply
    • Christine

      August 05, 2020 at 9:03 am

      Oh sounds delicious - glad you enjoyed it!

      ~Christine

      Reply
  41. Chitra

    August 13, 2020 at 7:54 pm

    I don't have brown rice flour - what can I use instead?

    Reply
    • Christine

      August 15, 2020 at 4:09 pm

      Hi Chitra,

      Sure, white rice flour can also be used.

      Thanks for asking!

      Christine

      Reply
  42. April Swanson

    August 25, 2020 at 12:12 pm

    5 stars
    I am an avid baker and even used to grind my own grain to make flour until I had to start a gluten free diet a year ago. I have struggled with gluten free bread baking and tried this recipe out of desperation. I almost changed some of the ingredients because it looked too weird. It was really not like any other bread I have made, but it was absolutely delicious and beautiful! Thank you. By the way, I used whole flax seeds and ground chia seeds because that is what I had available. It worked well, but next time I will grind the flax seeds.

    Reply
    • Christine

      August 25, 2020 at 2:11 pm

      Hi April,

      Thanks for sharing this - so happy to hear your feedback - glad you enjoyed it 🙂

      ~Christine

      Reply
  43. Dolores Boccio

    September 07, 2020 at 6:39 pm

    I have a question. Can this batter be put into a bread make and baked in there?

    Reply
    • Christine

      September 08, 2020 at 11:57 am

      Hi Dolores,

      I have not baked it in a bead maker so I can't say for certain. If you try it though, let me know as I'd be curious to know the results!

      ~Christine

      Reply
  44. Raychel

    January 20, 2021 at 9:58 pm

    Can this recipe be used in a bread machine? If not do you have a recipe for a bread machine that does not involve any gums?

    Reply
    • Christine

      January 21, 2021 at 1:35 pm

      Hi Raychel,

      Thanks for asking - so this one is a favorite bread machine recipe! https://zestforbaking.com/gluten-free-bread-machine-cinnamon-raisin-bread

      Now it's a sweet bread, but if you're looking for more sandwich style, this one is great! https://zestforbaking.com/gluten-free-bread-sandwich-bread-bread-machine

      Hope that helps!

      Christine

      Reply
  45. Phyllis S

    February 15, 2021 at 3:51 pm

    5 stars
    It came out better than my recipe with xanthan gum in it! It didn't deflate after I took it out of the oven. It's not sticky and gummy. And it didn't require corn as an ingredient! I was very happy with the bread! Thank you.

    Reply
    • Christine

      February 15, 2021 at 10:20 pm

      So glad you enjoyed it Phyllis! Thanks for the feedback!

      ~Christine

      Reply
  46. André F.

    March 08, 2021 at 3:01 pm

    Hello, i am giving it a try, however, feels soo liquid, it would be nice to have pretty much all items in grams as well... including the egg whites...

    i am a little puzzled as you did not include any cream of tartar with the egg whites... any rationale?

    Reply
    • Christine

      March 08, 2021 at 5:44 pm

      Hi Andre,

      It just didn't need cream of tartar. It will be quite thin, but I promise, it bakes up beautifully!

      And the grams suggestion is noted!

      Thank you for making my recipe!

      ~Christine

      Reply
      • André F.

        March 09, 2021 at 8:55 am

        4 stars
        The bread turned out well, very nice once cooled a bit, i used millet instead of sorghum ( as i find its astringent taste objectionable ). For toasts the day after, well, not so great and i am not sure if that is the egg whites that firmed up. The bread is not as tender.
        All in all.... a good addition to my "work in progress" list.
        Thank you

        Reply
      • André F.

        March 09, 2021 at 9:04 am

        4 stars
        I wonder if you have tried substituting the egg whites for the aquafaba ? More specifically about its effects on the day after texture...

        Reply
        • Christine

          March 10, 2021 at 11:04 am

          Hi Andre,

          So I haven't tried it. As with all gluten free breads, the day after is almost never as good as the day of (I say almost because I do have muffin recipes that still taste wonderful on day 2) What I typically do with this bread and my other yeast breads is freeze them. Place slices of wax paper in between each slice and freeze the entire loaf. Makes amazing toast.

          Thanks for enjoying it!

          Christine

          Reply
  47. Haley

    May 29, 2021 at 6:28 pm

    Can you use Bob's 1 to 1 gluten free flour instead of all the other flours? I don't know that I'll be making bread that often so don't want to invest in flours that I probably won't use again.

    Reply
    • Christine

      May 31, 2021 at 9:17 am

      Hi Haley,

      I understand where you're coming from, but these flours are essential for the bread. I promise it turns out amazing with this flour combination!

      Christine

      Reply
  48. Dan

    July 13, 2021 at 10:31 pm

    5 stars
    Hi Christine-
    Kind of a newbie here. Because of rampant global warming I am reluctant to run our oven in this 100+ Degrees Fahrenheit weather we have been having. I know you must be quite busy with your new Baking Class, BUT, would it be possible to produce a bread machine version of your wonderful GF White Bread with no gums? I don't seem to have the gift of successful substituting in the kitchen, so I am tired of all of the waste, and I would leave it to those who have the gift! Which would be you! Thank you,

    Reply
    • Christine

      July 14, 2021 at 5:10 pm

      Hi Dan,

      Thank you so much for the kind words 🙂

      I have some ideas for doing this that I will test out before publishing - stay tuned!

      ~Christine

      Reply
  49. MIKE R LAPOINTE

    September 15, 2021 at 10:05 pm

    Hi Christine,
    I was diagnosed with celiac almost 2 years ago now and have tried many bread recipes without total satisfaction. I tried this recipe and was very happy to see the final product looking just as your picture. Perfect rise and a nice round golden browned, basically crack-less top! The texture is the same as "normal" white bread soft or toasted as far as I'm concerned. The chia and flax seeds didn't agree with me so I tweaked the recipe as best as I can figure it out by using 1 teaspoon of xanthan gum and 1- 1/4 cups of water in place of the chia seeds, flax seeds and 3/4 cups of water. End result, the texture seems the same soft or toasted as before tweaked, the flavour is great, the top is golden brown but seems to "explode" like popcorn when rising in the oven and keeps the shape once cooled. If I use more water it droops over the sides, if I use less than 1-1/4 cups of water the batter starts to becomes too thick. I used a slightly bigger pan, ( 9.5" x 5-1/4" ) than the one recommended which seems to help it not droop over the sides as much. So I'm wondering if you can tell me how to keep it from drooping over the sides and how to not have the rise make the top look like a popped popcorn kernal without going back to the original recipe? Otherwise, this is the bread I will love for a very long time that I consider THE PERFECT LOAFOF BREAD with or without xanthan gum! It compares very close to "normal" white bread. A thousand Thank you's! .

    Reply
    • Christine

      September 16, 2021 at 10:10 am

      Hi Mike,

      Oh I am so happy to hear this - and even happier to help - so the first thing to try is reducing the rise time. I've had this bread rise in just 20 minutes before - but start there. Let me know if that helps!

      Christine

      Reply
  50. Margaret

    September 22, 2021 at 3:46 pm

    While this bread tastes great I did something wrong ( don’t know what) as my loaf fell.

    Reply
    • Christine

      September 22, 2021 at 9:51 pm

      Hi Margaret,

      So let's see what might have happened - it sounds almost like it rose too high. Collapsing sometimes happens when it rises too much. How long did it rise for?

      Christine

      Reply
  51. Jen

    October 09, 2021 at 10:06 pm

    4 stars
    Hi Christine,

    I tired out your gluten-free bread recipe and it was absolutely dishes! My question n is didn’t get height in the bread. My batter was not liquify, it was a soft non-sticky dough and it was a little dense (slightly wet insides after 45 minutes.

    I subbed arrowroot powder for the potato; honey for the sugars, and cassava flour for the tapioca.

    My loaf looked like regular almond bread, super flat. What did I do wrong
    Any suggestions?

    Reply
    • Christine

      October 10, 2021 at 9:31 am

      Hi Jen,

      Thanks for asking - so I'm glad you tried the basic recipe... so it could be many things... did you measure by weight? Did the yeast get foamy? I would not recommend subbing honey for the sugars without making other modifications to the amount of flour and starch in the recipe as it changes the consistency of the bread. Honey is liquid whereas sugars are not.

      I'd recommend making the recipe as is written, then on the next loaf, change one thing - maybe just the starches. Then check the result. On the next loaf try subbing the sugars if you want. It's easier to pinpoint what went wrong when you've only made one change as opposed to many!

      Hope that helps!

      Christine

      Reply
  52. Sheri

    December 08, 2021 at 11:37 pm

    Can you use this recipe in a bread machine?

    Reply
  53. Monica

    December 26, 2021 at 10:12 pm

    Hello, I'm very hopeful about this recipe and wonder if you have a bread machine version? Thanks in advance!

    Reply
    • Christine

      December 29, 2021 at 2:34 pm

      Hi Monica,

      Thank you - so I don't. This recipe uses one though! https://zestforbaking.com/gluten-free-rice-flour-white-bread-bread-machine

      Hope that helps!

      Christine

      Reply
  54. Ruth

    February 15, 2022 at 2:55 pm

    5 stars
    Made this bread, it's outstanding. Thanks for providing a bread recipe without xanthan gum, it's perfect for my needs.

    Reply
  55. Kimberley

    February 19, 2022 at 5:09 pm

    5 stars
    Definitely the best gluten free bread recipe I've tried...and I've tried a lot! This is easy to make, with a great texture & taste. A real winner!

    Reply

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Hi, I'm Christine, a gluten free baker living in sunny Texas! Zest for Baking is where you'll find gluten free (and dairy free) recipes, tips for substituting ingredients and help navigating the world of gluten free baking.

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Since 2013, Christine has been creating delicious gluten free baking recipes that no one would guess are actually gluten free. Her Zest For Baking recipes have been featured on The Daily Meal, Bloglovin' and Dr. Axe, to name a few. When she's not hanging out on Facebook or sharing pictures on Instagram or pinning on Pinterest, you can find her in her kitchen, creating more ZestForBaking.com recipes!

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