Total Time
Prep 15 mins
Cook 40 mins

This recipe was posted for a request for gluten&lactose free bread. Quoting the website that this recipe was taken from, "This recipe comes from Glenna Vance at Red Star who was looking for a moist and tasty gluten-free bread that reduces the cholesterol (no egg yolks) and is also lactose-free. This is a real gift for gluten-free bread bakers!" I'm not really sure of the prep time

Ingredients Nutrition


  1. In a med sized bowl, measure all of the dry ingredients.
  2. Stir or whisk well.
  3. Combine liquids and mix well.
  4. Large Bread Machine method: Transfer wet and dry ingredients and yeast to baking pan of bread machine in the order suggested by the manufacturer.
  5. Press start.
  6. Help mix dough during kneading cycle; Mixture will be very thick.
  7. Use 1 rise and 1 knead cycle if machine is programmable.
  8. Remove upon completion of baking cycle.
  9. Oven method: Preheat oven to 375°F.
  10. Lightly oil a 9-x-5-inch loaf pan.
  11. Add yeast to mix and beat in liquids.
  12. Beat 2 minutes.
  13. Scrape into loaf pan, cover with plastic wrap, and let rise to the top of the pan.
  14. Bake 40-45 minutes or until lightly browned.
  15. Cool on a wire rack before slicing.
Most Helpful

Best best best gluten free bread ever! Tastes like real bread! I used 1 t. Honey and safflower instead of canola! I also let it knead for 20 in breadmaker, let rise in warm 200 degree oven and then cook about 40-45 mins! Awesome!!

Food Intolerances Cook July 29, 2009

This is the best gluten-free bread recipe I have tried! It's tasty and not crumbly. Because I don't have a problem with cholesterol, I used 3 whole eggs rather than 4 egg whites & egg substitute. I also use olive oil instead of canola and bake using the old fashioned method rather than a bread machine.

Max's Grandma May 25, 2010

This recipe is wonderful. It is consistently very good, the best I have tried yet. I tried subbing a cup of sorghum flour for the rice and didn't care much for it that way, but I can sub for the starches with no problem ( I usually don't have potato starch so often use tapioca for it) but the potato starch does add a bit more softness if you have it.

kacantu1 December 28, 2008