Gluten & Yeast Free Italian Bread
- Ready In:
- 55mins
- Ingredients:
- 11
- Yields:
-
1 loaf
- Serves:
- 8-10
ingredients
- 1 cup rice flour
- 1 cup brown rice flour
- 1 cup tapioca flour
- 3 teaspoons xanthan gum
- 1 1⁄2 teaspoons salt
- 2 tablespoons sugar
- 1 1⁄2 cups water
- 2 tablespoons melted butter (I use a light butter spread)
- 3 egg whites, beaten slightly
- 1 teaspoon vinegar
- melted butter, for brushing (optional)
directions
- In a bowl, place flours, xanthan gum, salt and sugar. Blend with mixer on low or by hand.
- Add the butter, egg whites, and vinegar.Beat on high or stir in by hand until well mixed.
- Pour batter into a buttered bread pan.
- If desired, brush with melted butter. (I spray with spray butter to reduce calories and fat.).
- Preheat oven to 400 degrees. Bake for 40 to 45 minutes.
- Remove from pan to cool.
Questions & Replies
-
I have a yeast and gluten intolerance. With reference to the yeast intolerance I was informed that vinegar is a yeast. Your recipe states it is yeast free but it does contain vinegar, is some vinegar safe to consume i.e. the apple vinegar mentioned? A number of bread recipes ask for yeast so if you could clear this up for me I would be most grateful.
Reviews
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Love this recipe. I followed other posters tip and used baking powder as well. Since I have had GF bread recipe failures in the past, I baked only half the recipe. Also used honey instead of sugar and Guar gum instead of Xanthan. Turned out really, really good. The best part is you dont need yeast which I am trying to avoid.
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This is a great recipe with patience. After reading some reviews and trying a few variations....I changed it up a little.... I added 2 tsp of non-alum baking powder, I used 2 tsp of xan. gum instead of 3 and 1 tablespoon of sugar. After researching and experimenting...I used distilled water, sea salt and apple vinegar. Also, the kids that I am making the bread for are allergic to eggs, therefore, I substituted a gelatin mixture for the eggs. After mixing really well with a mixer, I decided to make dinner rolls instead of a loaf. It cooked well and all the way through. My friends couldn't tell it was gluten, yeast and egg free bread. I couldn't give it a full 5 stars because of all the modifications, but it is a really good bread.
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Tweaks
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Love this recipe. I followed other posters tip and used baking powder as well. Since I have had GF bread recipe failures in the past, I baked only half the recipe. Also used honey instead of sugar and Guar gum instead of Xanthan. Turned out really, really good. The best part is you dont need yeast which I am trying to avoid.
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tried this after I had read the reviews, and made a few changes of my own. I use a (purchased) bread flour mix for baking,cut the egg down to 1.5 whites and used 3tsp of baking powderand olive oil instead of butter. Also I have found that if using a loaf pan, the smaller and narrower, the better the loaf will rise. I have made this 3 times, using flours as described in the recipe and also with brown flour mix, each time I bake it is better. Next time I will use sparkling water instead of tap water, to give it a bit more lift. this makes great sandwiches and toast also keeps a few days. Great recipe!