Never miss a recipe!

Email updates from Living Free

This is my favorite gluten free bread so far. I’ve tried a bunch of different types (all experiments) but all of them were lacking something. Some were too dense, some tasted like cardboard, some didn’t rise at all, the list goes on and on. This bread is consistently amazing. If you toast it, it’s crispy on the outside but soft and warm on the inside. Even after being in the fridge for over two weeks! (I probably shouldn’t admit that I keep it that long, but come on… a whole loaf of bread is a lot for ONE person to eat in a short period of time.) Its not the healthiest in terms of having lots of different grains, nuts, etc. But that’ll be next for this recipe. For now I’m just thrilled to have something yummy to spread peanut butter on!

Gluten Free ‘Wonder Bread’

3 medium eggs
1/4 cup corn oil
1 tsp red wine vinegar
1 1/2 cups warm water
3 tbs light agave nectar
1 tbs xanthan gum
2/3 cup dairy free powder (a milk substitute powder)
2 cups brown rice flour
1/2 cup potato flour
1/2 cup tapioca flour
1/2 cup corn starch
1 tsp sea salt
1 package yeast (approx 2 tsp)


You’ll need a bread machine. That might be the biggest downfall for someone – having a machine. I was given one as a hand-me-down gift a while back. It’s been a pure lifesaver.

In a medium mixing bowl, combine all wet ingredients. In a separate large mixing bowl, combine all dry ingredients. Once each is well mixed (I used a whisk in both separate bowls), pour the liquid in the bread machine first. Then add the dry on top of the liquid. Set the machine to its Normal Setting and then ‘White’. On some machines I think ‘Light’ will work too.

I love love love this bread!

PrintPrint Get a PDF   version of this webpage PDF

This recipe is linked to Just Another Meatless Monday, and Gluten-Free Wednesdays.

Related Posts with Thumbnails
Share →

8 Responses to Gluten Free ‘Wonder’ Bread

  1. laura says:

    WOW!! I have several sad gluten free friends who wil be so happy to have this recipe. You know sometimes you just need bread w/o whole grains and such. I love this recipe. Thanks for adding it to the link up. I’ll enjoy following you and passing your blog on to my friends too.

  2. Nadine says:

    I find so few recipes that call for potato FLOUR. Just wanted to confirm that with you, please. It is yellowish and heavier/grainier than potato starch, which is very white and fly-away, similar to tapioca starch. Does this match your experience? (It would be great to get to use my potato flour!)

    • Hi Nadine, good news! It IS potato flour! The main reason I know for sure that I used potato flour is that I don’t own any potato starch at the moment! And it is a bit yellow. Let me know if you end up making the bread :) Thanks!!! ~Aubree

  3. Iris says:

    Looks delicious! I have a bread machine that I’ve never used, but I need to learn.

  4. Linda says:

    Gluten-free bread is so tricky. I know exactly what you mean about your past experiments. I’m glad you found a recipe that works for you! Thanks for participating in Gluten-Free Wednesdays.

  5. Brian says:

    It’s nice to find a gf bread to enjoy. Sometimes all the trial and error is difficult but it’s worth it in the end.

  6. Joy says:

    I’ve bought “Udi’s White Sandwich Bread” which my Celiasc (picky) son will eat. I am wanting to try your recipe so he can have some variety.
    Like you (and all GF bakers) have tried and pitched MANY loafs of bread!!!!
    The best luck I have had is NOT in my (traditional)bread maker.
    I know they make bread makers w/GF settings and only rise 1 time.
    My question is what type of bread maker did you use? Did you try this bread not in the bread maker?
    Thank you in advance!

    • Hi Joy, the brand of my bread machine is Welbilt. Unfortunately I don’t know that much about the machine itself, it was a ‘hand-me-down’ gift from my grandpa who taught me how to use it. (Much better than any user manual :)) This is a regular bread machine with only a few settings. The first setting options are whole grain, yeast, or quickbread. The second option is Dark, Medium, or Lite. For the most part I select yeast bread and lite (IF the recipe I’m using has yeast, which it usually does – otherwise I do wholegrain). I’ve had more success than failure with this machine and the recipe I posted it my ‘tried and true’. Unfortunately, I have not tried this recipe without using the machine.

      Let me know if you try it with your bread maker and how it turns out!

      ~Aubree Cherie

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>