I Cant Believe It'S Gluten Free Bread Recipe

Name: I Cant Believe It'S Gluten Free Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups rice flour, WHITE; 1 cup Bob's Red Mill gluten-free all-purpose baking flour; 3 teaspoons xanthan gum; 1 1/2 teaspoons salt; 2 tablespoons sugar; 3 eggs; 2 tablespoons butter, melted; 1 teaspoon vinegar; 1 1/2 cups warm water; 2 tablespoons yeast

Servings: persons

1
["In a mixing bowl, combine dry ingredients and mix well.", "Put eggs in your bread machine, and program to ""dough"". Let it beat the eggs for you. Then add the rest of the wet ingredients.", "Once mixed, stop the machine. Add dry ingredients on top of wet, and top with the yeast.", "Turn the bread machine back on to ""dough"". Using a rubber spatula, scrape down the sides of the dough often. I let the machine mix the dough for about 4 minutes, scraping often, then turn the machine off.", "This dough will be very loose and sticky. Pour into a greased 9x5 bread pan and smooth over the top. Brush with melted butter if desired. Top with seeds etc if you like.", "Preheat oven to 400 degrees. Place breadpan on top of stove, cover with tea towel and wait half an hour until it has doubled in size. Pop it in the oven for 30 minutes until brown and fragrant. Remove from pan immediately or it will get soggy.", "I slice it once its cooled and freeze it in a ziplock bag. Makes really great french toast and sandwiches."]

514

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
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

Saved locally in your browser — visible only to you.

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: 2 cups rice flour, WHITE, 1 cup Bob's Red Mill gluten-free all-purpose baking flour, 3 teaspoons xanthan gum, 1 1/2 teaspoons salt, and more.

Yes, I Cant Believe It'S 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!

I Cant Believe It'S Gluten Free Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions