Real Recipes From Real Home Cooks ®

gluten-free "white" bread

(3 ratings)
Recipe by
Krista Corner
Sunburst, MT

My boyfriend has Celiac disease. It's a disorder in which the person has an allergy to gluten, which is found in barley, rye, wheat and sometimes oats. Since I live in Northeastern Montana, it is really hard to find some ingredients, so I had to take a couple recipes and "create" my own.

(3 ratings)
yield serving(s)
prep time 30 Min
cook time 1 Hr

Ingredients For gluten-free "white" bread

  • 2 tsp
  • 1 c
    milk, warm
  • 2 tsp
    active dry yeast
  • 1 1/2 c
    sorghum flour
  • 1 c
    white rice flour
  • 2 Tbsp
    rosemary, dried
  • 3
  • 1/4 c
    canola oil
  • 2 c
    corn or potato starch
  • sprinkle
    crushed red pepper

How To Make gluten-free "white" bread

  • 1
    Mix dry ingredients together really well.
  • 2
    Mix milk, sugar and yeast together, stir really well together and let sit until nice and foamy.
  • 3
    In large mixer bowl, beat eggs and oil until foamy, add milk/yeast/sugar mixture and mix together.
  • 4
    Next add in dry mix a little at a time. The dough should be sticky, not like a regular dough. If it is too sticky, add a little bit more rice flour. If it is too dry, add a little water.
  • 5
    Put into a 9X5 loaf pan (metal not glass) and bake at 375 for an hour, or until top is golden brown.
  • 6
    Once finished, cool for 10 minutes in pan on a cooling rack. After 10 minutes take loaf out of pan and place on cooling rack to finish cooling. Serve with butter

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