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This month’s Ratio Rally is bread! Gluten free bread, one of the hardest baked goods to produce gluten free. I’ve had many attempts in the past few years to make a good gluten free bread with a comparable texture and crust to wheat bread. This recipe is the closest thing that I’ve made to conventional wheat bread. Thank you to Karen for hosting this month, and being so helpful in this recipe! Check her post here. Now, onto the ratio:

(and yeast)


Now this ratio may seem really simple, but don’t be fooled. The types of gluten free starches use can definitely affect the texture. For example, use primarily potato starch, and you’ll end up with a heavier, dense bread. A good gluten free flour blend for bread will need a mix of heavy and lighter starches.

For this recipe, I decided to use a blend of sweet rice flour, potato starch, tapioca flour, and millet flour. I also normally try to avoid xantham gum for my ratio rally posts, but I decided to include it in this recipe for some added structure since I’ve had difficulty with breads in the past.

Onto my tips/lessons learned from the ratio rally this month. Here’s the three big ones:
1. Don’t worry about kneading gluten free bread dough. In practically any traditional bread recipe, the instructions will guide you to knead your dough. Don’t worry about it for gluten free bread…it’s practically impossible to do, and all I’ve ever ended up with is a tough dough after adding all the starch needed for it to hold some form during kneading.
2. Eggs are your friends. Eggs can work wonders in lightening up sandwich bread, it works wonders to aerate the dough.
3. Steam in an oven = CRUST. If you bake your bread in an environment where it’s exposed to steam, it will produce a lovely, mouth-watering golden crust. I don’t fully understand the science behind why, but believe me, steam works all sorts of wonders. I detail this in the recipe, but you can produce this by placing a pan in the oven while it preheats, and then add water to the pan when you put the dough into the oven to bake.

Also, in some of these pictures, you’ll see that I’ve added some toppings. Before placing the small rolls in the oven, I sprinkled some herbs such as thyme, oregano, and basil on top for an aromatic topping. Feel free to experiment will all sorts of toppings to find your favorite. Also, for the recipe behind the french toast pictured above, check out my recipe that I posted last week, here.

Be sure to check everyone’s recipes below!

~Aunt Mae (aka ~Mrs. R) | Honey From Flinty Rocks | Millet Chia Bread & Variations
Adina | Gluten Free Travelette |Seedy Sandwich Bread
Angela | Angela’s KitchenOur Family’s Basic |  Gluten Free Dairy Free Bread
Brooke | B & the boy! | Buckwheat-Oat Bread
Charissa | Zest Bakery | Cherry Pecan Pot Bread, Gluten Free
Claire | This Gluten-Free Life | German Vollkornbrot (Seeded Bread)
Erin | The Sensitive Epicure | English Sandwich Bread (gluten-free & egg-free)
Jenn | Jenn Cuisine | Gluten Free Boule
Jonathan | The Canary Files | Gluten-Free, Vegan Mediterranean Soda Bread
Karen | Cooking Gluten Free | Gluten Free Sandwich Bread and Gluten Free Naan
Meaghan | The Wicked Good Vegan | Vegan Gluten-Free Bread
Meg | Gluten-Free Boulangerie | Ciabatta (gluten-free, egg-free/vegan)
Monika | Chew on This! | amaranth skillet flatbreads, amaranth mini pita rounds
Morri | Meals with Morri | No Knead Sun-dried Tomato & Basil Flatbread (yeast free & grain free) 
Pete & Kelli | No Gluten, No Problem |Gluten-Free Challah
Rachel / The Crispy Cook | Gluten Free Chickpea Sandwich Bread
Tara | A Baking Life| Gluten-Free Sandwich Bread & Boule

Gluten Free White Bread

Prep Time: 3 hours, 30 minutes

Cook Time: 55 minutes

Total Time: 4 hours, 25 minutes


  • 12 oz warm water
  • 1 tsp yeast
  • 2 tsp salt
  • 2 eggs
  • 1 tbsp canola oil
  • 2 tbsp honey
  • 7 oz sweet white rice flour
  • 5 oz potato starch
  • 5 oz tapioca flour
  • 3 oz millet flour
  • 1 tsp baking powder
  • 2 tsp xantham gum


  1. In a medium bowl, combine the water, yeast, and salt. Let sit for 5 minutes.
  2. To the water, whisk in the eggs, oil, and honey.
  3. Whisk in the rest of the ingredients until well combined.
  4. Tightly cover with plastic wrap, and cover with a towel. Let sit in a warm place for 3 hours.
  5. Distribute the dough into a greased bread pan, and cover again. Let sit in a warm place for 30 minutes.
  6. Place a pan with about 1 inch height into the lower rack of an oven, and preheat to 450F. Once preheated, place the bread in the oven, and about 1 cup water into the pan on the lower rack. Close the oven and bake for 10 minutes at 450F.
  7. Reduce the temperature to 375F, and bake for another 45 minutes.
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  1. Andrea says:

    Looks beautiful!! I was diagnosed with Celiac in November and I still haven’t tackled homemade bread…. I’d love to try this, but I don’t have millet flour. Do you think there’s a good substitute for it? If not, I might have to go on a special mission to find it…. 🙂

  2. Morri says:

    My goodness, this looks good. Like pb&j good. Like grilled cheese good. Like cinnamon toast good.

    Okay, now I’m hungry again.

    Beautiful job.

  3. Cindy DG says:

    Ah, bread….its a tough one in the gluten free diet. I have struggled to make the perfect bread. I am getting better. I’ll try this recipe! Thanks for linking up at our Gluten Free Fridays recipe party! We had over 120 recipes! 🙂 Thanks for making it a huge success! I have tweeted and pinned your recipe to the Gluten Free Fridays recipe board on Pinterest! 🙂 Hope that you’ll join us next week! Cindy

  4. Erica Roberts says:

    Hello. thanks for the tips and can’t wait to try it. So many g.f. bread recipes don’t require one to proof the year first like for wheat bread. Maybe your method makes the difference for lightness and rising. Can’t wait to try.
    Question: Does the bread freeze well?

  5. mojo1979 says:

    just from observation…has anyone tried doing this recipe like making a mousse?or perhaps soufflee?..I have just recently as in two days ago realized that i can no longer have wheat products….I guess im looking hard for substitutes…

  6. Kim says:

    Any idea why no matter what gluten free bread recipe I make, the outside is done but the inside is doughy? Help! Suddenly gf and two lunches to pack….boys need their pb&j!

    • T.R. Crumbley says:

      Hey! So here’s my potential ideas:

      1. It could be the ratio of flour to the other ingredients. Depending on the gluten free flour blend you use, you may have to adjust the ratio to the other ingredients if using a traditional wheat recipe.

      2. It could be something related to the temperature of the oven?

  7. Darlene says:

    I have a bread mix that I purchase from a gluten free bakery in a rural small town – their bread is out of this world. It looks and tastes like regular bread. It rises beautifully. It is light an airy due to the yeast used and not crumbly. I’ve never been able to find it anywhere else. I am new to gluten free – so not very knowledgable. I was trying to find a bread receipe to match their listed ingredients – the mix is expensive to buy $8. per loaf. Would you please look at these ingredients and let me know what you think might be the correct ratios for these ingredients. It makes one regular size loaf.

    Ingredients: White rice flour, potato starch, tapioca flour, millet flour, flaxseed flour, potato flakes, sea salt, organic cane sugar, xanthan gum.

    Directions: Put the entire contents of the Mix in a bowl.

    Add 2 tbsp of quick rise instant yeast to the flour mix. Beat the dry ingredients with a mixer for two minutes to thoroughly mix the yeast throughout the flour.

    In separate bowl mix 2 eggs, 1/4 cup sunflower oil, and 1 tbsp of Apple Cider vinegar until well blended.

    Beat the dry mix with a hand blender and slowly add the egg mixture.

    Add 1 cup lukewarm water and blend for 3 minutes (dough will seem very sticky)

    Scoop mixture into a lightly greased loaf pan.

    Using a wet spatula spread out bread mixture evenly to create a smooth flat surface. This is done by dipping the spatula in a bowl of water several times while smoothing out the top of the batter.

    Let rise for 15 – 30 minutes.

    Bake bread at 400 F for 60 minutes. Cool on rack.

    Any ideas on the correct ratios of these ingredients? Your recipe has come the closest so far to the actual ingredients.

    I would greatly appreciate any insight you can provide.

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