AuthorE. Gluten
DifficultyIntermediate

Though some people like our original bread recipe, I prefer this one. The substitution of Featherlight mix for some of the GF mix makes the texture springier. The reduction in the amount of yeast creates two benefits: a less-yeasty flavor and a decreased chance of too much air production while the bread is rising (which causes the bread to fall). This is the default bread recipe at my house. - Betsy

TweetSave
Yields1 Serving
Prep Time40 minsCook Time40 minsTotal Time1 hr 20 mins
 ¼ cup sugar
 2 ½ tsp xanthan gum
 1 ½ tsp salt
 3 ½ tsp yeast
 ¼ cup oil
 1 ¾ cups warm water
 1 tsp rice vinegar
 3 eggs
1

Combine Eating Gluten Free All-Purpose Flour, sugar, xanthan gum, and salt in the bowl of a stand mixer. Pour the yeast on top of the dry ingredients but don't mix it in.

2

Combine water, oil, and vinegar in a separate bowl. Pour on top of yeast and let sit 3 minutes. Mix together on low speed. Add eggs. Mix until combined. Beat on high speed for 5 minutes.

3

Grease 2 regular loaf pans (8x4x2) or 12 English muffin rings.

4

Spoonbread batter into pans and let rise for about 20 minutes. While the bread is rising, preheat your oven to 375°.

5

Bake loaf pans for about 40 minutes. Bake English muffin rings, rolls, and small loaves for 20-25 minutes. The bread will be a deep brown color when it is done. Remove it from the oven and let it cool. Slice the bread and place it in Ziploc bags in the fridge or freezer. When ready to use, place the desired number of slices on a plate and microwave on High for 15-30 seconds, until warm and soft to the touch.

Ingredients

 ¼ cup sugar
 2 ½ tsp xanthan gum
 1 ½ tsp salt
 3 ½ tsp yeast
 ¼ cup oil
 1 ¾ cups warm water
 1 tsp rice vinegar
 3 eggs

Directions

1

Combine Eating Gluten Free All-Purpose Flour, sugar, xanthan gum, and salt in the bowl of a stand mixer. Pour the yeast on top of the dry ingredients but don't mix it in.

2

Combine water, oil, and vinegar in a separate bowl. Pour on top of yeast and let sit 3 minutes. Mix together on low speed. Add eggs. Mix until combined. Beat on high speed for 5 minutes.

3

Grease 2 regular loaf pans (8x4x2) or 12 English muffin rings.

4

Spoonbread batter into pans and let rise for about 20 minutes. While the bread is rising, preheat your oven to 375°.

5

Bake loaf pans for about 40 minutes. Bake English muffin rings, rolls, and small loaves for 20-25 minutes. The bread will be a deep brown color when it is done. Remove it from the oven and let it cool. Slice the bread and place it in Ziploc bags in the fridge or freezer. When ready to use, place the desired number of slices on a plate and microwave on High for 15-30 seconds, until warm and soft to the touch.

Gluten Free Betsy’s Favorite White Bread (New and Improved)