February 20, 2017 Amy 0Comment

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.

 

GF White Bread Dough for Sandwiches
Bread dough in mixing bowl before transferring to loaf pan

 

#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!

GF White Bread Dough for Sandwiches rising
Bread dough before proofing

 

GF White Bread Dough for Sandwiches risen
Bread dough after rising in microwave

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!

GF White Bread Dough for Sandwiches slice
And look how springy it is!

GF White Bread Dough for Sandwiches springy

 

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.

GF White Bread Dough for Sandwiches finished

 

Print Recipe
Gluten Free White Bread
Soft and springy white bread, perfect for sandwiches.
GF White Bread Dough for Sandwiches slice
Prep Time 20 minutes
Cook Time 45 minutes
Passive Time 45 minutes
Servings
Loaf
Ingredients
Prep Time 20 minutes
Cook Time 45 minutes
Passive Time 45 minutes
Servings
Loaf
Ingredients
GF White Bread Dough for Sandwiches slice
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.

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Happy Baking!