One of the things that I missed most when I started eating gluten-free is some slices of good white bread. I used to enjoy spreading some butter on it, or adding some cheese! No more white bread! I tried several recipes, and the only successful recipe was this one.

I hope you will enjoy this white loaf bread as much as I did. Keep in mind that by using this bread we are going to create other recipes, like Knefe! Yes Lebanese Knefe! (Kunafa), and croutons. We can also use this bread to make gluten-free breadcrumbs.

The Bread Proofing


Yields: One big loaf/12 slices

- 2/3 cup brown rice flour
- 2/3 cup white rice flour
- ½ cup tapioca flour
- ½ cup potato starch
- 2 tsp xanthan gum
- 2 tsp baking powder
- 1 tsp salt
- 2 tsp sugar
- 1 tbsp yeast
- 1 cup of warm milk/soy milk (dairy-free) or even water
- 2 tsp vinegar (pure grape or apple vinegar)
- 4 tbsp. vegetable oil (I use canola oil)
- 2 eggs

My Gluten-Free White Loaf Bread Right Out of The Oven


  1. Put the warm milk (soymilk or water) in a bowl. Add to them the sugar and the yeast and wait few minutes until it starts to rise and bubble.
  2. Mix all the dry ingredients in a big bowl.
  3. Mix the eggs, oil, and vinegar in a bowl and add them to the flour mixture. Mix well with a wooden spoon or use an electric stand mixer.
  4. Add the yeast mixture and mix welluntil you form a smooth dough (a bit runny and sticky).
  5. Oil the loaf tin using some olive oil. Transfer the dough to the tin. Cover and let rest for 1 and 1/2 hours.
  6. Heat the oven to 200°C. Bake the bread for 30-40 minutes. Transfer to a rack to cool and then carefully turn it out on a wooden board to cut.
  7. Slice the loaf. Wrap individual slices and freeze them up to 6 months.