One Good (Gluten Free) Loaf

One of the first thoughts that went through my head when I learned I had a sensitivity to gluten was: bread.

It wasn't that I was going to miss eating it, but rather making it. I love making bread. Sifting the dry ingredients, making a well for the liquids, kneading the dough, setting it in a warm place to rise. Nothing says home like a bowl of dough, covered with a vintage tea towel, rising on the hearth. And the smell....ah the smell of making bread, from beginning to end. Particularly the end. I remember many a night when we would fall asleep to the smell of freshly baked bread. Sweet, yeasty dreams.

Nothing makes me feel more like a can-do woman than making bread (or turning a sock heel). So I did what any bread loving, gluten sensitive woman would do - I got to work concocting a gluten free bread. Here's the recipe, inspired by these two recipes:

the bread also rises

Rice Flour Bread

2 1/2 cups rice flour blend (follow link to Carol Fenster's rice flour blend recipe)
2 T sugar
2 T rice milk powder*
1 T xanthan gum
1 T dry active yeast
1 t salt
3 egg whites
3 egg yolks
2 T melted butter
1 t apple cider vinegar
1 cup very warm water*

*you may use 1 cup warm milk in place of water and rice milk powder

In mixing bowl, beat egg whites until stiff peaks form. Transfer egg whites to a small bowl. Add egg yolks, butter, vinegar and warm water to mixing bowl and blend. Sift dry ingredients together (rice flour blend, sugar, rice milk powder, xanthan gum, yeast and salt). Add dry ingredients to mixing bowl and beat for three minutes. Fold beaten egg whites into dough and stir just until incorporated.

Spread mixture in a greased loaf pan, cover with towel (vintage if possible), and set in a warm place to rise for an hour. Heat oven to 375 and cook bread for one hour. Take bread out of oven and let sit for about ten minutes before removing the bread from the pan. Allow bread to cool before cutting (if you can wait that long).

I slice the bread into thin pieces and store in a covered container in the refrigerator. The loaf usually lasts for several days. It makes wonderful toast.

buttered toast

I'd like to thank all the gluten free bread lovers who came before me and made my gluten free breakfast possible.


  1. i don't have much experience with gluten-free, but that bread looks really yummy!

    and your new header - perfect. love it!

  2. That bread looks really, really good. I might try a loaf of it this weekend. Thanks for sharing the recipe!

  3. This looks good to me. I'm going to forward it to my gluten intolerant cousin. Maybe she'll make some and share with me.

  4. read just as i'm about to step into the kitchen and make a gluten free loaf myself for camping at new brighton tomorrow......could you be more on my mind? xo

  5. AnonymousMay 06, 2009

    do I dare tell you that I have a gluten free bakery 10 minutes from my house? they have the yummiest treats ever. seriously, ever.

  6. Thanks, Molly! I'm off gluten now too, so I appreciate the recipe. Have you tried baking with any of the Pamela's Products mixes? They're wonderful, and you can get them for a discount from amazon.com

  7. Mmm, this looks great! I haven't tried any yeasty gluten-free breads yet because I love toast and I haven't bought myself a dedicated toaster yet.

  8. It looks delicious. I may sound dumb for asking, but does it taste any different because of the lack of gluten?

  9. I like to look at the fruit and veggies and yummy bread. And read chicken stories. We have had similar 'Smally' incidents here too. Yay for chicken heartiness!

  10. where do you get rice powder?

  11. raymora - i bought the rice milk powder from our local natural food store.

  12. thank you for sharing- i'm newly allergic to gluten and have been toying with bread making.

  13. AnonymousMay 10, 2009

    Wow, thanks for this! I have been talking about making bread for EVER (or at least as long as we have been gluten free, which is pretty long!). This looks like one I could make right now, with what we have on hand.

  14. Thanks for sharing this recipe. I just walked past the three delicious-looking loaves of wheat bread I made yesterday for my family and thought, "I sure would like some yeast bread to slice and butter." I will be making your recipe today!

  15. This sounds great!
    My daughter's best friend hosted a 'guten & egg yolk' free BD party on Sun - she has probs. with gluten & my dau can't have egg yolks - the most delish chocolate muffins & even potatoe salad!
    I've been using coconut oil & flour since reading about their bennies - the flour is an easy add to recipes :)

  16. Congrats on your gluten free bread. I never had good luck with it. Your bread looks better then the gluten free bread I've bought at the store.
    My cousin's son just got NH to have a month dedicated to Gluten awareness. It was part of his Eagle Scout. It's this month. They have a web sight that him and his brother have had since they were little. It has tips, and links for finding gluten free food.'Icanteatthatclub.com' He is going to work with congress now to get a national awareness of gluten allergy. He was diagnosed with Celiac when he was a little boy.


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email: mollydunham@sbcglobal.net
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