About the author


Christine is a wife, mom and lover of good food. When she's not on Facebook or Pinterest, you can find her in her kitchen, experimenting for more gluten-free-bread.org recipes!

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  1. 1


    This sounds awesome.
    Can it be made with something other than xanthan gum (which does not agree with me)?
    Thank you for all you do.

    1. 1.1

      C.J. Brady

      Hi Wendy,

      Thanks for the kind words! So I have some substitutions for it, actually quite a few. I have not tried it with a sub, but try using 4 tsp. of psyllium husk powder in sub for it and then also separate the eggs – use the yolks in with the liquids and then whip the egg whites a bit and then stir them in before adding the dry ingredients.

      Here’s the article about the subs for xanthan gum: https://gluten-free-bread.org/make-substitutions-xanthan-gum-baking

      It won’t be exact, but it’ll mimic the stability that xanthan gives.


  2. 2


    Can this be done in a bread machine.

    1. 2.1

      C.J. Brady

      Hi Patty,

      Yep, very easily actually – use the basic cycle and just add the liquid ingredients first and then the dry ingredients (including yeast).

      Hope that helps!


  3. 3


    Can I make this without the Italian seasoning to use it as a sandwich bread? Also I have a proofing setting on my oven. Should I use it for the 1 hour rise?

    1. 3.1

      C.J. Brady

      Hi Carol,

      Thanks for asking!

      So this recipe, https://gluten-free-bread.org/traditional-gluten-free-white-bread make a great sandwich bread. You can try just leaving the seasoning out, but I recommend the recipe link I shared if you want more of a sandwich bread style.




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