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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.
Want more yeast bread recipes? Check out this buckwheat bread, this flaxseed bread, this millet bread or this sorghum bread!
Jump to:
- Gluten-Free Bread Recipe at a Glance
- Step-by-Step to the Best Gluten-Free Bread
- 🍞Making the Gluten-Free Dough
- Baking
- Storage Tips
- 💭Pro Tips
- Homemade Gluten-Free Bread FAQs
- Other Yeast Bread Recipes
- Recipe
Gluten-Free Bread Recipe at a Glance
For every time you wondered whether you'd ever have delicious gluten free white bread again (and wouldn't pay a fortune for it), this is the bread you've been looking for. It's incredibly light and tasty. Here are some other reasons you'll love this recipe:
- It's budget friendly with lower priced flours and starches.
- It's dairy free as written.
- It rises nice and tall.
- The recipe is gum free - no xanthan or guar gum - it uses a gum alternative.
- There are step by step instructions for easy-to-follow prep.
Ingredients & Substitutions
Since brands of flours and starches sometimes produce different results, here are the specific brands I use and recommend and then an alternative if a substitute will work equally well. (I use Nuts.com flours and starches for almost everything, the exception is this Buckwheat bread and flour)
- Tapioca starch - Tapioca starch and tapioca flour are the exact same thing, the names are interchangeable. I recommend the 5 pound bag from Nuts.com as it is a great price and will last you a very long time - in fact, find out how to store it here.
- Sorghum flour - I would not recommend substituting the sorghum flour as it has a distinct protein and fiber content. I haven't tested another flour.
- Potato starch - Starches are an important part of gluten free baking (as I talk about in my baking class) but a lot of the time, they can be substituted pretty easily. Cornstarch or more tapioca starch would also work well.
- Brown rice flour - I use the brown rice flour from Nuts.com because it works great and the price is right. I haven't tested out a substitute for brown rice flour so I wouldn't recommend it.
- Egg whites - I've gotten a lot of questions about these egg whites over the years (this recipe was originally published in 2016!). The only thing that I would recommend for the egg whites is aquafaba. It's not an exact match as far as flavor and taste, but it works well as a substitute for the egg whites.
- Brown sugar - For the brown sugar, I recommend Imperial brown sugar as it never fails in delicious flavor or quality. As a substitute for the brown sugar, I would recommend Swerve brown sugar.
- Vegetable oil / olive oil - These can be used interchangeably. In my baking masterclass I use a combination of both olive oil and vegetable oil, but I've also tested just the vegetable oil - either way works just fine in this recipe.
- Active dry yeast - There are different types of yeast - you may see bread machine yeast, instant yeast, quick rise yeast... but the one for this recipe is active dry yeast. I recommend the Fleischmann's brand as it never disappoints in quality and a beautiful rise.
- Salt - I've had readers ask me if this is an essential ingredient or what they can substitute for it. Since I haven't found a salt alternative that tastes great in this bread, if you're following a low sodium diet, then the salt can be cut down to ¼ teaspoon. I wouldn't advise completely eliminating it but it can be cut down for diet reasons.
- Apple cider vinegar - This is another ingredient I get a lot of questions on. Apple cider vinegar is important for helping with the rise. It combines with the baking powder to activate and contribute to a nice tall rise in the bread. There is no substitute for this. White vinegar is not the same and will lend a hint of vinegar to the bread whereas apple cider vinegar won't.
- Chia seeds - Chia seeds and flax seeds are important because they are the xanthan gum replacements. Use ground chia seeds for the best results (ground seeds are smaller so you won't bite into a seed!). I use the 365 brand of whole seeds and then ground them with a coffee grinder to a fine ground.
- Golden flax seeds - I use and recommend the Bob's Red Mill brand of golden flax seeds. Flax seeds can also be used, but I recommend ground flaxseed so there's no 'seed' pieces in the bread. I would suggest storing them in the refrigerator (same for the chia seeds) to prolong the life of them.
- Baking powder - The baking powder helps with that gorgeous rise. I use Clabber Girl as it's a gluten free product I trust. I would not recommend substituting the baking powder.
Measurements for each ingredient, plus detailed directions for making the bread are in the recipe card below.
Note about Flours
While this recipe does use a combination of gluten free flours (rather than a gluten-free flour blend), I've found it's the best way to get the flavor and consistency of white bread without using xanthan gum. Plus, flours can be stored for longer storage if you don't use them up within a few months time.
Step-by-Step to the Best Gluten-Free Bread
Mixing this bread batter is best done by breaking everything down into small steps... if you're more of a hands-on, visual person, we make this in my baking class so that might be worth checking out here.
The first thing is to separate the eggs (image 1), eggs are easiest to separate when they're cold so do this step first, then set the bowl aside to warm up while prepping the remaining ingredients. Steps 2-5 show preparation of the yeast proofing in the warm water, making the chia seed/flax seed mixture, mixing the dry ingredients, and making the brown sugar mixture.
Image 6 is the egg whites after they're whipped.
Note on Whipping Egg Whites
This process can take anywhere from 5 - 8 minutes. Be patient and let the machine do the work. They are done when you see stiff peaks.
🍞Making the Gluten-Free Dough
Image 1 above is what the batter / bread dough will look like after adding the wet ingredients (yeast/brown sugar mixture) to the whipped egg whites. Then you'll add the flour to this mixture (step 2). Once you mix that for 2 minutes, you'll end up with batter that looks like image 3. Image 4 is an overhead view of it - the batter is thin. Not thick like bread dough. But that's how it's supposed to be.
Baking
After fully mixing the batter, scrape the bread dough into a prepared loaf pan. A 9"x5" bread pan is recommended. Alternatively, you could use a Pullman loaf pan.
Allow the dough to rise until 50% larger or around 30 minutes - it should not hit the top of the loaf pan. Place the risen bread in a preheated oven and bake for around 45 minutes. You'll want to use an instant read thermometer to be sure the temperature reaches 205 F. Once it does, remove the pan from the oven and let it cool for 10 minutes on a wire rack before turning it out of the pan to finish cooling completely, which is between 3-4 hours.
Storage Tips
After the bread has cooled completely, store it in an airtight container at room temperature for up to 2 days. Any longer than that and you'll need to freeze the loaf for longer storage. The best way to freeze this bread is to slice the loaf first, then freeze. I go over this more in my masterclass below.
💭Pro Tips
Besides this being one of the tastiest gluten free breads ever, it comes together really easily. Slice it sandwich thin like this sandwich bread, or thick, hearty slices (like this French bread), either way works for a perfect sandwich! Below are a few easy tips for a delicious loaf every time...
1. Room temperature ingredients
Allow the ingredients to come to room temperature so everything mixes properly. This is very important in gluten free baking.
2. Use recommended flours
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. Other flours like almond flour, buckwheat flour, or oat flour wouldn't produce the same results.
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.
4. Use golden flax seeds
You can find golden flax seeds 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
5. Whip the egg whites
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.
6. Rise time
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.
7. Instant read thermometer
Use an instant read thermometer to check for doneness. It is done when the temperature registers between 205F - 210F.
Homemade Gluten-Free Bread FAQs
Can I use different flours in this recipe?
I would not recommend it - the flours have been tested and retested and this combination works best!
Can I substitute the egg whites?
Aquafaba is an acceptable egg white substitute.
How do I store this bread?
The best to store this loaf is by slicing the bread (once it's cooled completely) and place pieces of wax paper in between each slice, then freeze the entire loaf. Unfortunately, gluten free bread goes stale much faster than other breads.
My batter is really thin - is this correct?
Yes! Resist the urge to add more flour or starch, the batter is supposed to be thin.
Other Yeast Bread Recipes
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rating below! And make sure to follow me on Instagram, Pinterest and Facebook too!
Recipe
Amazing Gluten Free White Bread Without Xanthan Gum
A delicious, tender bread and a golden brown crust - it can only mean only thing - gluten free white bread without xanthan gum!
4.14 from 96 votes
Course: bread
Cuisine: American
Diet: Gluten Free, Low Lactose, Low Salt
Prep Time: 25 minutes minutes
Cook Time: 45 minutes minutes
Rising time: 30 minutes minutes
Total Time: 1 hour hour 5 minutes minutes
Servings: 12 slices
Calories: 190kcal
Author: Christine
Ingredients
- 3 egg whites
Brown sugar mixture
- 55 grams brown sugar about ¼ cup
- 2 Tablespoons olive oil
- 2 Tablespoons vegetable oil
- 1 Tablespoon apple cider vinegar
Yeast mixture
- ¾ cup warm water for mixing the yeast
- 1 ½ Tablespoons active dry yeast
Chia seed mixture
- 4 teaspoons hot water
- 1 teaspoon chia seeds
- 1 teaspoon golden flax seeds
Flour mixture
- 175 grams tapioca flour about 1 ½ cups
- 65 grams sorghum flour about ½ cup
- 70 grams brown rice flour about ½ cup
- 80 grams potato starch about ½ cup
- ¾ teaspoon salt
- ½ teaspoon baking powder
Instructions
In a large bowl, separate the egg whites. Set aside to warm to room temperature while preparing the remaining ingredients.
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 medium bowl, mix together the flours, starch, salt and baking powder. Set aside.
Whip the egg whites for 5-8 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.
Add the flour mixture and beat for 3 minutes. At this point the ‘bread dough’ will not resemble bread dough at all. It will be thin.
Grease, or spray with cooking spray, a 9" x 5" baking pan generously. Set aside.
Pour batter into the prepared pan.
Set the pan in a warm place to rise. Let rise for 30 minutes. It will still be well below the rim of the pan.
Preheat the oven to 350 F. Bake for 45 minutes or until an instant read thermometer reads 205 F and 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.
Video
Notes
- Use the flours called for in the recipe.
- Proof the yeast before adding to the batter.
- Start stirring the chia seed/flax seed mixture immediately after adding the water as it will clump quickly.
- Whip the egg whites until stiff peaks form. (About 5-8 minutes on high)
- Batter will be thin when poured into pan.
- Let rise for no more than 30 minutes.
- Let cool completely before slicing.
Nutrition
Calories: 190kcal | Carbohydrates: 33g | Protein: 3g | Fat: 5g | Saturated Fat: 2g | Sodium: 139mg | Potassium: 164mg | Fiber: 1g | Sugar: 4g | Vitamin C: 0.2mg | Calcium: 21mg | Iron: 0.7mg
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Recipe originally published 1/2016.
