White Bread for the Bread Machine

White bread is one of the first things you begin to miss when you go gluten-free. It is one of the hardest things to make and have it resemble the original gluten-filled version. The gluten is the part that makes the bread chewy and delicious but without gluten, it would have the consistency of banana or zucchini bread. Although many of us still love those, the crumbly texture make it very difficult to produce something that will hold in your sandwich meat and other fillings.

Here in Niagara there is a Book Depot which has amazing deals on all sorts of books. I went there in search of gluten-free cook books first as they can be expensive and hard to find in small towns. I was able to get my  hands onto two Gluten-Free Bread books so I could test out a variety of recipes.

This recipe is from "125 Best Gluten-Free Bread Machine Recipes" by Donna Washburn and Heather Butt

2 1/4 cup  (550mL) Brown Rice Flour

2/3 cup     (150mL)  Potato Starch

1/3 cup     (75mL)    Tapioca Starch

1/4 cup     (60mL)    Nonfat Dry Milk Powder or Skim Milk Powder

1/4 cup     (60mL)    Granulated Sugar

2 1/2 tsp   (12mL)    Xanthan Gum

1 1/4 tsp   (6mL)      Bread Machine Yeast

1 3/4 tsp   (8mL)      Salt

1 1/4 cup  (300mL)  Water

1/4 cup     (60mL)    Vegetable Oil

1 tsp         (5mL)      Cider Vinegar

2                              Eggs, lightly beaten

2                              Egg Whites, lightly beaten

In a large bowl or bag, mix together all the dry ingredients very well.

Pour water, oil, and vinegar into the bread machine. Add the eggs and egg whites. 

Select the Dough Cycle and as the machine is running, slowly add the dry ingredients. Scrape the bottom and sides of the pan to make sure everything is mixed in.

When the mixing and kneading is complete, remove the blade but leave the bread pan in the machine. Smooth the top of the loaf quickly and , close the top and allow the cycle to finish. Turn off the bread machine. 

Select the Bake Cycle. Set the time to 60 minutes and the temperature to 350F. When the cycle is finished, take the temperature of the loaf with an instant read thermometer. It should be 200F. If it is between 180-200F, leave the machine on keep warm until baked the rest of the way through. If it is below 180F, put it back on the bake cycle and check every 10 minutes until it is done.

Once cooked, remove it from the pan and allow to cool completely on a wire rack. Sometime I place it in the oven (turned off) and allow it to cool on the rack in there. 

There you go! White gluten free bread from a bread machine! Once you have the recipe down, feel free to add some herbs or spices to it!