I finally did it!  After two previous attempts – Bread Fail #1 and Bread Fail #2 – I finally made an airy gluten free white bread. I wonder, can you still call it white bread if it doesn’t contain white flour?

This time around I did three key things differently.

#1. I measured the temperature of my water  and made sure it was between 120 and 130 degrees before adding the yeast. No dead yeast around here!

#2. I reduced the amount of xanthan gum. The first attempt had some signs that there was too much xanthan gum, but I had so much to do differently I went against my better judgement and used what the recipe said. Always trust your instincts!  The dough was a little “sticky” with less xanthan gum.  This is good!  It was far too dry on the first attempts.

#3. I changed the way I proofed the bread. To proof bread you need a warm and humid environment. But without a proofer, what can you do?  There are a ton of innovative ways to do this on the internet. I even saw one person use a dryer!  I chose to put it in the microwave.

 
On Bread Fail #2, I used the microwave method, but a little differently. In my failed attempt I put the microwave on 10% power with the bread and a cup of water in the microwave for 3 minutes. Then, without opening the door waited another 3 minutes, followed by another round of microwaving for 3 minutes at 10% power. Then I let it sit for at least 6 minutes.  I did this cycle a few times trying to get the bread to rise. But – as I’m sure you guess by now – the microwaving was cooking the dough. I might have accidentally left it on full power the first 2 minutes. I’m sure that has nothing to do with it though. 😊

For this attempt, I put a cup in the microwave by itself and set the microwave to high power. I left it on until the water started boiling – about 2 minutes. Then, I set my bread dough inside the microwave and closed the door. I did not turn on the microwave after that point. I wait 45 minutes before opening the doors and finding out what happened!

I was so excited to see my bread had finally risen!  I was beginning to think it would never happen, but I am nothing if not tenacious.

 
After the bread baked, you’re supposed to wait until the bread is cool before slicing it. Have I told you yet how impatient I am?  Yeah…  I sliced right into that bad boy while holding the bread with a pot holder. Just look at all those air pockets!

And look how springy it is!

Therefore, it is with great relief that I can finally say – I DID IT!  Try this Gluten Free White Bread today, or Pin it for later.

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Gluten Free White Bread

Soft and springy white bread, perfect for sandwiches.

Prep Time 20 minutes

Cook Time 45 minutes

Total Time 1 hour 50 minutes

Servings 1 Loaf

Ingredients

• 3/4 Cup Water
• 2 Packets Yeast
• 3 Egg Whites
• 1 Tablespoon Brown Sugar
• 3 Tablespoons Coconut Sugar
• 1/4 Cup Olive Oil
• 1 Tablespoon Apple Cider Vinegar
• 2 Cups Tapioca Flour
• 1/2 Cup Brown Rice Flour
• 1/2 Cup Potato Starch
• 1 1/4 teaspoons Xanthan Gum
• 3/4 teaspoon Salt
• 1/2 teaspoon Baking Powder

Instructions

1. Beat egg whites in an electric mixer with a whisk attachment until stiff peaks form. While waiting, warm water to 120-130 degrees F, then add yeast, oil, and vinegar. Yeast should stand for 5 minutes
2. After eggs have reached stiff peaks, slowly add in the liquids while mixing and mix until just combined.
3. Switch to a paddle attachment on the electric mixer. Add the dry ingredients and mix for 1 minute.
4. Pour the batter into greased loaf pan. Let rise for 45 minutes in a warm and moist place.
5. Bake in a preheated oven at 350 degrees F for 45-50 minutes.

Recipe Notes

Adapted from Growing Gluten Free.

 

Looking for Coconut Sugar?  Find it on Amazon here.

Happy Baking!