Wednesday, September 8, 2010

Really Good Bread

Yes, I actually found some gluten-free bread that is fantastic...well, actually I didn't find it, my neighbor Michelle gave me some, she's helped me so much as I adjust to this new diet.  Her family is also gluten-free, she and both of her kids are gluten intolerant, and her son is also sensitive to milk, eggs, soy, and, she is very creative with her cooking.  Anyway, this recipe is fantastic, it smells like real gluten bread cooking in your house, and it tastes like it, too!  It has a nice chewy, yes chewy!, texture, it's fantastic plain and in sandwiches...make your bread from scratch, it's worth it.

Ruth’s Gluten-free Bread

Stir together:
¾ C brown rice flour
2/3 C potato starch
2/3 C tapioca flour
2 tsp potato flour
2 ½ tsp xanthan gum
2 tsp egg replacer
1 tsp salt
2 tsp (1 pck) unflavored gelatin
1/3 C almond meal (or grind up some almonds)
1 tbsp sugar

1 tbsp yeast
Put yeast on top of powder mixture

Stir together in separate bowl:
1 ¼ C warm water
1 tsp vinegar
1 ½ tsp olive oil

Pour on top of yeast and let it sit for three minutes.
Mix everything together on low speed.

Add two egg whites
Mix until combined and beat on high speed for five minutes.

Grease a loaf pan
Spoon into pan and let rise for 20 min. (texture is really sticky, thick)
Smooth it out with wet fingers or greased spatula
As bread is rising, preheat oven to 400 degrees
Bake for about an hour, covering with aluminum foil after first 10 minutes.


  1. Can I do anything to add an egg instead of the egg replacer? Obviously, 2 tsp is more than one egg.

  2. You can try adding an egg instead of the egg replacer, just decrease the water by ~1-2 tablespoons and add the egg in the same time as the yeast/water mixture. Let me know if it works.

    1. I know this is an old post, but since there isn't a reply here, I thought I would add it in just in case someone else is looking. Yes, substituting the egg replacer with one egg worked great! I decreased the warm water by 2 tablespoons and whisked it all together before pouring the mixture over the yeast. This bread is delicious! We especially love it for grilled cheese sandwiches!

  3. I can't have eggs, will this turn out if I skip the egg whites and just add more egg replacer to replace them or does it end up awful that way?

  4. I have not tried it without the egg whites. The egg whites to help with the texture of the bread, but you could try it without, using egg replacer mixed with water in its place. It's worth giving it a shot.

  5. I bought a gluten free flour mix. Can I use that for recipe??

    1. I haven't tried it with a flour blend, I'm not sure it would work. I use a different ratio of flour to starches in yeast breads than I do in other baked goods (which I use my flour blend for), so I really think it's probably better to use the recommended separate flours.

  6. What might substitute for tapioca flour?
    Wife is allergenic to tapioca.
    Any suggestions would be greatly appreciated.


    1. Arrowroot powder would be the best alternative, you could also try potato starch or corn starch.