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Amazing Gluten Free White Bread Without Xanthan Gum (Plus 7 Tips for Making It)

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Updated 12/19/2018

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.

loaf of gluten free white bread on a wooden cutting board

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

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

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 or thick, hearty slices, 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.

ingredients sitting on a white board

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.

yeast in a measuring cup on a white board

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

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.

whipped egg whites in a clear glass bowl

slices of bread on a turquoise plate

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.

gluten free bread batter in a clear glass bowl

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.

bread batter in a metal baking pan

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

 

slices of bread on a turquoise plate

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!
4.27 from 30 votes
Print Pin Rate
Course: bread
Cuisine: American
Keyword: gluten free bread recipes, gluten free white bread, gluten free yeast 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

  • ¼ cup brown sugar
  • 2 Tablespoons olive oil
  • 2 Tablespoons vegetable oil
  • 1 Tablespoon apple cider vinegar
  • ¾ cup warm water for mixing the yeast
  • 1 ½ Tablespoons active dry yeast
  • 4 teaspoons hot water
  • 1 teaspoon chia seeds
  • 1 teaspoon golden flax seeds
  • 3 egg whites
  • 175 grams tapioca flour about 1 1/2 cups
  • 65 grams sorghum flour about 1/2 cup
  • 70 grams brown rice flour about 1/2 cup
  • 80 grams potato starch about 1/2 cup
  • ¾ teaspoon salt
  • ½ teaspoon baking powder

Instructions

  • Grease, or spray with cooking spray, a 9 x 5 baking pan generously. Set aside.
  • 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 large bowl, beat the egg whites for 4 - 5 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.
  • In a medium bowl, mix together the flours, starch, salt and baking powder. All at once, add it to the wet mixture. Mix until completely combined and smooth.
  • At this point the ‘bread dough’ will not resemble bread dough at all. It will be thin. 
  • Pour it into the prepared pan.
  • Set the pan in a warm place to rise. Let rise for 30 minutes. It should stay below the rim of the pan.
  • Preheat the oven to 350 F. Bake for 45 minutes or until 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 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

 

 

Reader Interactions

Comments

  1. 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.

    Reply

    • 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

      Reply

      • 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.

        Reply

      • 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?

        Reply

        • 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

          Reply

    • 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

      Reply

  3. 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?

    Reply

    • 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!

      Reply

  4. 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

    Reply

  5. 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

    Reply

  6. 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!

    Reply

    • 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!

      Reply

    • 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!

      Reply

  10. 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

    Reply

  11. Samantha

    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

      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

    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

      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

    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

      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

    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

    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

      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

    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

  18. 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

    Reply

    • 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

      Reply

  19. 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!

    Reply

    • 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!

      Reply

  22. Betsy Taylor

    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

      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

    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

  25. 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?

    Reply

          • 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!!!!

  29. Olivea

    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

      • Olivea

        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

    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

  31. Mandie Vanhlapha Garrett

    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

      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

    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

      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

    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

  34. 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!

    Reply

    • 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

      Reply

      • 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!

        Reply

  35. Kathy

    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

  36. 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.

    Reply

    • 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

      Reply

  39. 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.

    Reply

  40. 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!

    Reply

  42. April Swanson

    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

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