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 Tbsp. olive oil
- 2 Tbsp. vegetable oil
- 1 Tbsp. apple cider vinegar
- ¾ cup warm water
- 1 ½ Tbsp. active dry yeast
- 4 tsp. hot water
- 1 tsp. chia seeds
- 1 tsp. golden flax seeds
- 3 egg whites
- 1 ½ cup tapioca flour
- ½ cup sorghum flour
- ½ cup brown rice flour
- ½ cup potato starch
- ¾ tsp. salt
- ½ tsp. 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 water and yeast. Set the timer for 1 minute to allow it to proof.
- In the meantime, in a small bowl, mix together the 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 until they have stiff peaks. Slowly pour in the yeast – brown sugar mixture and add the chia slurry. Beat on medium speed for 1 minute.
- In a medium bowl, mix together the flours, starch, salt and baking powder. Add it to the wet mixture. Mix until smooth.
- At this point the ‘bread dough’ will not resemble bread dough at all. It will be very thin.
- Pour it into the prepared pan.
- Set the pan in a place where it won’t be disturbed to rise. Cover with a light towel and let rise for 30 -35 minutes. It should be just below the rim of the pan.
- Preheat the oven to 350 F. Bake for 45 minutes or until a toothpick comes out clean.
- Let cool on a wire rack for 5 minutes. Remove from the pan to continue to cool on the rack.
- 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 - 7 minutes on high)
- Batter will be thin when poured into pan.
- Let rise for 30 - 35 minutes.
- Let cool for 5 minutes before turning out onto a wire rack to cool completely.