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.
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.
Tip #2 – Use the flours in the recipe. They create a lovely loaf of amazing bread because the fiber and protein content of these particular flours work perfectly together.
Tip #3 – Proof the yeast. Is that yeast really fresh and active? Proofing it before adding the rest of the ingredients not only gets that lovely bread-yeast smell flowing throughout the kitchen, but it also reveals if the yeast is fit to use.
Tip #4 – Use golden flax seeds. You can find them online and at Whole Foods, labeled golden flax seed meal. The texture is different from regular ground flax seed – the golden variety seems finer.
Here’s another recipe that uses golden flax seeds: Gluten Free Outback Steakhouse Bread
Tip #5 – Whip the egg whites until stiff peaks form. See that lovely golden brown crust and delicious interior you could just sink your teeth into? That’s the lighter than air properties of whipped egg whites.
Tip #6 – Use a large bowl and add in the rest of the ingredients. The batter will look more like thin cake batter than bread dough.
Tip #7 – Add the batter to the pan and let it rise. The pan will be quite full after the 30 minute rise time. Place it into the oven just before it hits the rim. You should be able to grab the pan without getting batter all over your hands.
Are you ready for the best gluten free white bread recipe ever?! Here it is!
Amazing Gluten Free White Bread Without Xanthan Gum
- 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
- 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.
- 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.