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    Home » Recipes » Sandwich Bread

    Amazing Gluten Free White Bread Without Xanthan Gum

    Published: Jan 14, 2016 · Modified: Dec 2, 2022 by Christine · This post may contain affiliate links · 132 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.

    Want more yeast bread recipes? Check out this buckwheat bread, this flaxseed bread, this millet bread or this sorghum bread!

    inside of slice of white 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!
    • 💭Pro Tips
    • Ingredients & substitutions
    • Note about flours
    • Mixing
    • Note on whipping egg whites
    • 🍞Making the dough
    • Baking
    • FAQ's
    • Other recipes you may like!
    • Recipe
    image with text on it for bake a loaf of gluten free bread

    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.
    sliced loaf of bread on a cutting board

    💭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

    labeled ingredients on a countertop

    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

    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, 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

    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 10 minutes on a wire rack before turning it out of the pan to finish cooling.

    FAQ's

    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!

    • Traditional Gluten Free Easter Bread
    • Pull-Apart Gluten Free Parmesan Rolls (Dairy Free)
    • Mouthwatering Gluten Free Sticky Buns (Dairy Free)
    • Hearty Oatmeal Rolls: Gluten and Dairy Free

    Recipe

    Originally published 1/2016.

    Did you make and love this recipe? Give it your review and star rating rating below! And make sure to follow me on Instagram, Pinterest and Facebook too!

    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!
    4.08 from 90 votes
    Print Pin Rate
    Course: bread
    Cuisine: American
    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.
    • 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

    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
    Tried this Recipe? Tag me Today!Mention @zest_for_baking or tag #zestforbaking!
    image with text on it for bake a loaf of gluten free bread

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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
          • Alene

            February 07, 2023 at 1:03 pm

            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.

            Reply
            • Christine

              February 07, 2023 at 10:18 pm

              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

    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
    56. Deb

      July 07, 2022 at 11:58 am

      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.

      Reply
      • Christine

        July 07, 2022 at 1:26 pm

        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

        Reply
        • Deb

          July 08, 2022 at 3:54 pm

          Christine yes to all of the above. I followed everything really carefully.

          Reply
    57. Billie

      July 15, 2022 at 8:16 pm

      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.

      Reply
      • Christine

        July 16, 2022 at 7:02 pm

        Hi Billie,

        Thanks for asking - yes, just use all chia seeds - make sure they're ground though.

        Christine

        Reply
    58. Rick Ahern

      January 13, 2023 at 10:47 pm

      5 stars
      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.

      Reply
      • Christine

        January 17, 2023 at 9:00 am

        Thank you Rick, really appreciate it.

        Christine

        Reply

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    Christine Brady.

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    Since 2013, Christine has been helping readers with gluten free baking challenges and substitution issues, all while 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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