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.
Want more yeast bread recipes? Check out this buckwheat bread, this flaxseed bread, this millet bread or this sorghum bread!
This post contains affiliate links. Affiliate links support Zest For Baking at no additional cost to you. I receive a commission if you choose to make a purchase through these links.
Table of contents
Why this bread is a must-make!
For every time you wondered whether you'd ever have delicious gluten free white bread again (and wouldn't pay a fortune for it), this is the bread you've been looking for. It's incredibly light and tasty. Here are some other reasons you'll love this recipe:
- It's budget friendly with lower priced flours and starches.
- It's dairy free as written.
- It rises nice and tall.
- The recipe is gum free - it uses a gum alternative.
- There are step by step instructions for easy-to-follow prep.
💭Pro Tips
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...
1. Room temperature ingredients
Allow the ingredients to come to room temperature so everything mixes properly. This is very important in gluten free baking.
2. Use recommended flours
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.
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.
4. Use golden flax seeds
You can find golden flax seeds 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
5. Whip the egg whites
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.
6. Rise time
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.
7. Instant read thermometer
Use an instant read thermometer to check for doneness. It is done when the temperature registers between 205F - 210F.
Ingredients & substitutions
Since brands of flours and starches sometimes produce different results, 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 out how to store it here.
Sorghum flour - I would not recommend substituting the sorghum flour as it has a distinct protein and fiber content. I haven't tested another flour.
Potato starch - Starches 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 brown rice 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 was originally published in 2016!). 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 in delicious flavor or quality. As a substitute for the brown sugar, I would recommend Swerve brown sugar.
Vegetable oil / olive oil - These can be used 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. 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.
Golden 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.
Measurements for each ingredient, plus detailed directions for making the bread are in the recipe card below.
Note about flours
While this recipe does use a combination of gluten free flours, I've found it's the best way to get the flavor and consistency of white bread without using xanthan gum. Plus, flours can be stored for longer storage if you don't use them up within a few months time.
Mixing
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, chia seed/flax seed, 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 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
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 10 minutes on a wire rack before turning it out of the pan to finish cooling.
FAQ's
I would not recommend it - the flours have been tested and retested and this combination works best!
Yes - aquafaba is an acceptable substitute.
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.
Yes! Resist the urge to add more flour or starch, the batter is supposed to be thin.
Other recipes you may like!
Recipe
Originally published 1/2016.
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Recipe
Amazing Gluten Free White Bread Without Xanthan Gum
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.
- Start stirring the chia seed/flax seed mixture immediately after adding the water as it will clump quickly.
- 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.
Nutrition
Wendy
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.
C.J. Brady
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
Karen
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.
Karen
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.
C.J. Brady
Awesome!
Jeanne
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?
Christine
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
Sandra
I was so jazzed I actually had all ingredients in my gf/DF pantry. It did take me an hour to get it together after gather ALLLLL the ingredients. But I'm eating my first piece now and it's heavenly! It's well worth the effort. BTW I didn't grind the flax seed, and I would recommend using parchment paper
Christine
Oh so happy to hear this Sandra!
Enjoy it 🙂
Christine
Dee K
Can you sub honey for the brown sugar?
C.J. Brady
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
Chris
I make mine with 1/4 cup of honey and it's come out great.
Judith
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?
C.J. Brady
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!
Grace
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
C.J. Brady
Hi Grace,
Wonderful! So glad you enjoyed it! (It's one of my personal favorites too)
Have a great day!
Chris
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
C.J. Brady
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!
Lori
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!
Cindy
Can I omit the chia seeds?
C.J. Brady
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!
Mary
Looks wonderful have you tried using Aquafaba instead of egg whites it whips up the same that makes the bread vegan also
C.J. Brady
Hi Mary,
Thanks for the comment!
I haven't, but I'm very curious to try it now! Thanks for the recommendation!
Deborah
I’m following FODMAP diet and can’t have apple cider vinegar. Is there something else I can use?
C.J. Brady
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!
Deborah
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
C.J. Brady
Hi Deborah,
Thanks for asking - try corn starch or arrowroot starch.
Hope that helps!
Samantha
Hello! Would it be ok if I substituted the tapioca flour and sweet white sorghum flour and use all brown rice flour?
C.J. Brady
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!
Reyhana
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
Christine
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
Reyhana
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.
Christine
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!
Reyhana
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
ron
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.
Christine
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
Michelle
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.
Christine
Thanks Michelle!
-Christine
Fatima
Hi. Can I substitute tapioca or arrowroot with potato starch?
Thanks in advance ?
Christine
Hi Fatima,
Those should be fine to substitute.
Hope that helps!
Anna
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
Christine
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
Katherine Butler
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!
Christine
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
Britt Mattson
Great recipe! I subbed 2Tbsp raw honey for the brown sugar with great success.
Amy
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!
Rania
The best bread I’ve tried so far.. thank you❤️
Christine
Thank you for the feedback 🙂 You made my day!
Betsy Taylor
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!
Christine
Glad you liked it!
Thanks for the feedback - really appreciate it!
Christine
Lee Lee
Hi,this bread can last for how many days?
Christine
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
Hanne Johansen
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?
Christine
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
Auset
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?
Christine
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
Jody
Can I substitute cassava flour for the tapioca
Christine
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
Jody
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
Christine
I'm working on it! It's been a lot of testing though to get that perfect texture - will have something soon I hope!
Ali
Can I use ground chia seeds and ground golden flax seeds instead of whole seeds?
Christine
Hi Ali,
Yes, absolutely!
That should work fine.
Hope that helps!
Christine
Sharon
Anxious to try this recipe. Can I substitute coconut palm sugar for the brown sugar?
Christine
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
Sharon
Also can I use avocado oil instead of vegetable oil?
Christine
Sure that should work fine.
Christine
Sharon
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!!!!
Olivea
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.
Christine
Thank you Olivea! Really appreciate the kind words and glad you are enjoying it 🙂
~Christine
Olivea
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!
Manisha
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!
Christine
Thank you for the feedback Manisha! Really appreciate that.
And yes great adjustments - glad you enjoyed it!
~Christine
Mandie Vanhlapha Garrett
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.
Christine
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
Cecília
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.
Christine
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
Beth
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!
Christine
Hi Beth,
So glad you enjoyed it! And thank you for the kind words!
Glad it was a hit 🙂
~Christine
Jen
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!
Christine
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
Jen
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!
Alene
I read through all the comments and didn't see anything about the rice flour. I cannot eat rice at all. Is there anything that can substitute for the rice? Thank you.
Christine
Hi Alene,
So I haven't tested this, but you could try using more sorghum flour. Let me know how that works as I'd be curious.
Christine
Kathy
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!!!
Christine
Hi Kathy,
So happy you enjoyed it! And GREAT tips for making subs - thanks for sharing!
~Christine
Liesbeth
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.
Christine
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
Liesbeth
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
Christine
Hi Liesbeth,
Yes, you'll still need the water.
~Christine
Lin
Hi Can I use any other flour to replace rice flour, I try not to use rice flour,Thanks
Christine
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
Valerie Peister
Will distilled white vinegar work in place of the apple cider vinegar? Thank you
Christine
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
Menachem
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.
Christine
Hi Menachem,
It seems off, but it is correct!
Thanks for asking - hope you enjoy it!
~Christine
Aishwarya Singh
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!
Christine
Oh sounds delicious - glad you enjoyed it!
~Christine
Chitra
I don't have brown rice flour - what can I use instead?
Christine
Hi Chitra,
Sure, white rice flour can also be used.
Thanks for asking!
Christine
April Swanson
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.
Christine
Hi April,
Thanks for sharing this - so happy to hear your feedback - glad you enjoyed it 🙂
~Christine
Dolores Boccio
I have a question. Can this batter be put into a bread make and baked in there?
Christine
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
Raychel
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?
Christine
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
Phyllis S
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.
Christine
So glad you enjoyed it Phyllis! Thanks for the feedback!
~Christine
André F.
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?
Christine
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
André F.
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
André F.
I wonder if you have tried substituting the egg whites for the aquafaba ? More specifically about its effects on the day after texture...
Christine
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
Haley
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.
Christine
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
Dan
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,
Christine
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
MIKE R LAPOINTE
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! .
Christine
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
Margaret
While this bread tastes great I did something wrong ( don’t know what) as my loaf fell.
Christine
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
Jen
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?
Christine
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
Sheri
Can you use this recipe in a bread machine?
Monica
Hello, I'm very hopeful about this recipe and wonder if you have a bread machine version? Thanks in advance!
Christine
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
Ruth
Made this bread, it's outstanding. Thanks for providing a bread recipe without xanthan gum, it's perfect for my needs.
Kimberley
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!
Deb
Hi Christine,
I made this exactly to the recipe carefully weighing all my ingredients with no changes or subs but mine came out like very stiff cookie dough. I had to add almost a full cup extra of water to get it to thin out at all. It raised nicely but deflated in the oven so it only came out about 1-1/2" high. Any ideas? I so want this recipe to work for my granddaughter.
Christine
Hi Deb,
Thanks for asking, let's see what might have gone wrong here... I'll ask you some questions so we can figure this out because the batter should be thin, not stiff!
Did your egg whites whip to stiff peaks?
Did you use 3/4 cup water?
Did your yeast get all foamy?
Let me know this and we'll start figuring out what might have gone wrong!
Christine
Deb
Christine yes to all of the above. I followed everything really carefully.
Billie
Can I use chia seeds in place of flax seeds as well as what the recipe calls for? I can’t eat flax seeds. I’m looking forward to trying this recipe.
Christine
Hi Billie,
Thanks for asking - yes, just use all chia seeds - make sure they're ground though.
Christine
Rick Ahern
This is the best bread You really know what your doing. Great instructions and tips. Finally a bread with no gums that won’t cost $25/loaf with shipping. Thank you.
Christine
Thank you Rick, really appreciate it.
Christine