Gluten-Free Bread Recipe

Name: Gluten-Free Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cups Rice Flour; 1/2 cups Sorghum Flour; 1/2 cups Tapioca Starch; 1/4 teaspoons Salt; 1/2 teaspoons Xanthan Gum; 2 teaspoons Yeast; 1/2 teaspoons Sugar; 3/4 cups Warm Water; 2 whole Egg Whites; 1 Tablespoon Olive Oil

Servings: persons

1
Mix together the rice flour, sorghum flour, tapioca starch, salt, xanthan gum, yeast, and sugar.
2
Make a well in the middle and pour in the water, whites, and oil.
3
Stir to mix completely, then beat 3 minutes on medium-high.
4
The dough will be very thin.
5
Spread evenly in a lightly greased loaf pan and let rise for about 30 minutes.
6
Preheat the oven to 375.
7
Very lightly brush olive oil over the top of the loaf, being careful not to tear the top.
8
Bake the loaf for 45 minutes, until browned and crispy.
9
Remove from pan, cool until you cant stand it anymore, slice into thick slices, and eat.

216

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 cups Rice Flour, 1/2 cups Sorghum Flour, 1/2 cups Tapioca Starch, 1/4 teaspoons Salt, and more.

Yes, Gluten-Free Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Gluten-Free Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions