Butter Basted White Bread

Gluten free bread always taste better if you make it yourself!  This is our favorite.  It’s great for sandwiches.  This recipe comes from Bette Hagman – More From The Gluten Free Gourmet.

Here’s what you need:

2 cups white rice four

1/2 cup potato starch flour (not potato flour!)

1/2 cup tapioca flour

2 1/2 tsp xanthan gum

2/3 cup dry milk powder

1 1/2 tsp salt

1 1/2 tsp egg replacer (optional)

3 TBS sugar, divided

2/3 cup lukewarm water

1 1/2 TBS dry yeast granules

4 TBS butter – melted

1 additional cup warm water

1 tsp vinegar

3 eggs – room temperature


In a large bowl, mix together the flours, xanthan gum, milk powder, salt, egg replacer and all but 2 tsp of sugar.

Take your 2 tsp of sugar and dissolve it in 2/3 cup lukewarm water – mix in the yeast.

Combine the melted butter with the 1 cup of water – add the vinegar.

Slowly add the butter mixture to the dry ingredients.  Then add the eggs, one at a time.

Pour the yeast mixture in the bowl and beat on high for  2 minutes.

Cover the bowl with plastic wrap and a towel and place in a warm spot for 1 hour or until it has doubled in size.

After it has risen, mix the dough on high speed for 3 minutes and place in a large greased load pan. Let the dough rise for about 45 – 60 minutes or until it is slightly above the top of the pan.

Preheat oven to 400 and bake for 1 hour.  Cover with foil after 1 minutes of baking.  Bread will have a slight hollow sound when done.  Remove from pan immediately to cool.