Amazing Gluten Free White Bread Without Xanthan Gum (Plus 6 Tips for Making It)

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 is actually delicious to eat as well.

It doesn’t get any better than that.

Actually, scroll down and have a look at the ingredients…

There is nothing in it that will bankrupt your pocketbook! Double win!

The flops of making gluten free white bread

When we were in creation mode for this bread recipe, there were two big flops. And I’m going to share them since it is all a part of this becoming the most amazing bread ever.

Initially, when I was putting this recipe together, 4 egg whites seemed like the way to go since I don’t use xanthan gum and I needed to compensate for that. Plus, more egg whites means a nice golden crown right?

So 4 egg whites get whipped to extraordinary heights and then the rest of the ingredients are added to the bowl. The batter is looking amazing, beautiful in fact. I add the batter to the baking pan – it is quite full at this point, but I set it on the oven to rise. Fast forward about 30 minutes and my beautiful batter is about to touch the rim of the pan. Must be time to bake it right?

Knowing from experience that the batter might run over the pan, I placed some foil under the pan in the oven. A drop or two here or there, no big deal.

This bread rose so high in the oven, it wasn’t just a drop or two on the foil, chunks were falling onto it. So the first tip…

Tips for the most amazing gluten free white bread recipe

Tip #1 – pay attention to your pan size. 4 egg whites may have turned out ok, In a bigger pan. Anything you change / add / subtract in a recipe – keep in mind what you’ll be baking it in.

So I mentioned 2 flops – the second attempt was with the flour combination. We had some flours in mind, but decided to give the light mix a try instead.

It baked up nice, but was so incredibly dry and full of holes.

So tip #2 – use these flours. They create a lovely loaf of amazing bread.

Tip #3 – The pan will be quite full when it rises. 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.

Tip #4 – Use the golden flax seeds. They are new for us here at Gluten-Free-Bread. I found them at Whole Foods, labled golden flax seed meal. The texture is different from regular ground flax seed – the golden variety seems finer.

Tip #5 – Grease the pan well. If you use cooking spray, make sure it covers the entire pan. This is important for being able to turn it out of the pan easily.

Tip #6 – The two oils seem to really balance the bread out well. We’ve usually used just one or the other in the past, but this combination is a perfect blend.

Amazing Gluten Free White Bread Without Xanthan Gum

Ingredients:

¼ cup brown sugar
2 tbsp. olive oil
2 tbsp. vegetable oil
1 tbsp. apple cider vinegar

¾ cup warm water
1 ½ tbsp. active dry yeast

4 tsp. hot water
1 tsp. chia seeds
1 tsp. golden flax seeds

3 egg whites

1 ½ cup tapioca flour
½ cup sweet white sorghum flour
½ cup brown rice flour
½ cup potato starch
¾ tsp. salt
½ tsp. baking powder

Directions:

Grease, or spray with cooking spray, a 9 x 5 baking pan generously. Set aside.

In a small bowl, mix together the brown sugar, oils and vinegar. Set aside.

In a medium bowl, mix together the water and yeast. Set the timer for 1 minute to allow it to proof.

In the meantime, in a small bowl, mix together the 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 large bowl, beat the egg whites until they have stiff peaks.  Slowly pour in the yeast – brown sugar mixture and add the chia slurry. Beat on medium speed for 1 minute.

In a medium bowl, mix together the flours, starch, salt and baking powder. Add it to the wet mixture.  Mix until smooth.

At this point the ‘bread dough’ will not resemble bread dough at all. It will be very soupy and thin. (It’s supposed to be!)

Pour it into the prepared pan.

Set the pan in a place where it won’t be disturbed to rise. The exact time of the rise will differ. It only took 30 minutes for mine to rise to the top of the pan. You want it just below the rim of the pan.

Preheat the oven to 350°F. Bake for 45 minutes or until a toothpick comes out clean.

The result of all that bread prep

This bread is by far some of the best tasting, best textured gluten free bread. Enjoy it alone or in a sandwich or even toasted with jam for breakfast. It’s an amazing treat that even gluten eaters will find delicious. And it pairs wonderfully with our new cookbook!

Check it out at Gluten Free Bread’s Slow Cooked Meals