The first gluten-free bread that I actually liked!

june 2009 Toby, bread,etc _9 with text

Look how high this rose!

june 2009 Toby, bread,etc _9_2 with text

June-July 2009 Crayola Factory etc 194-crop

True to her word, this bread is nice and soft! Here is a slice of mine, smothered in almond butter and soft enough to eat even with my wisdom teeth just out!

I saw this recipe on Ginger Lemon Girls website. I made a few slight adjustments to make this dairy-free and sugar-free too. Here’s what I did. (It’s almost the same recipe and directions with some interjections that may help you out and to make it dairy-free and sugar-free.)

Dry Ingredients:
1 cup brown rice flour
1/2 cup white rice flour
1/2 cup sorghum flour
1/2 cup tapioca flour
1/4 cup millet flour
1/4 cup potato starch
3 heaping tablespoons ground flax seeds
1/2 cup dry soy milk powder
3 teaspoons xanthan gum
1 Tablespoon and 1 t. Sure Jell*
1/2 teaspoon sea salt

Leavening/Proofing Ingredients:
2 1/2 teaspoons active dry yeast
2 teaspoons agave nectar
1/4 cup warm water (110 degrees)

Wet Ingredients:
1 1/4 cup warm water (110 degrees)
2 eggs, room temperature, beaten
2 egg whites, whisked
1/4 cup Earth Balance, melted
1/4 cup agave nectar**
1 teaspoon apple cider vinegar

*I had run out of unflavored gelatin, so I subbed an extra teaspoon Sure jell for the unflavored gelatin. (So you’re welcome to use 1 t. unflavored gelatin instead of the extra Sure jell.)

**I subbed 1/4 c. agave nectar for the 1/4 cup brown sugar but found it made the bread too sweet. Next time I will put either 1 T. or less of agave nectar.


  1. Proofing the Yeast: Mix together yeast, 2 teaspoons agave nectar, and 1/4 cup warm water. Set this mixture aside to proof. It should become aromatic, bubbly, and appear to be “growing” if it’s proofing correctly.
  2. In the bowl of your stand mixer whisk together ALL dry ingredients. Whisk or sift ingredients together thoroughly. I whisked together the ingredients after sifting them together. Then I set this aside.
  3. In a medium sized bowl whisk together all wet ingredients. Add proofed yeast to this mixture. If your yeast did not get bubbly and aromatic, start fresh with new yeast.
  4. Using the paddle attachment of your stand mixer on slow speed, gently pour wet ingredients into the dry ingredients. Mix dough on medium speed for 5-8 minutes. If you don’t have a stand mixer (like me) use a hand mixer. I used the dough with the dough hooks for the blender. Occasionally use a rubber spatula to push dough down the sides of the mixer bowl. While your dough is mixing (or after you finish mixing), prepare your loaf. Carrie notes the dough should resemble a VERY thick cake batter, I found mine to be even a bit thicker, almost like glutenous bread.
  5. Heat oven to 200 degrees and CUT OFF immediately. Spritz loaf pan (or pans if you are using smaller 8 x 4 1/2 pans) with non-stick cooking spray or olive oil.
  6. Pour dough into loaf pan (or pans — dividing evenly).
  7. Spray a sheet of plastic wrap with non-stick spray and gently cover the loaf pan, with the sprayed side facing the dough.
  8. Place covered loaf pans in the warmed oven and let rise for 50 minutes to an hour for large loaf pan, or 30 minutes for 2 small loaf pans. The dough should have risen to the top of the pans (but be careful not to let them rise too high).GENTLY remove plastic wrap.
  9. Heat oven to 350 degrees.
  10. Place risen loaf of dough in the oven. For a large 9 x 5 or 10 x 5 loaf, bake 45-55 minutes. For smaller 8 x 4 1/2 loaves bake 30 minutes. Crust should be light brown in color and a thermometer placed in the middle of the loaf should read around 190 for a finished loaf.
  11. Take loaves out of pans and place on cooling rack.
  12. Let loaf or loaves cool completely before cutting.

I store this bread on the counter for 2 days, if there is leftover bread after that point, I refrigerate or freeze remaining slices. Note I don’t leave it on the counter for more than a day, during the summer, otherwise the chance of molding is much higher.

Frozen or refrigerated bread slices and be made soft and pliable again by microwaving on medium power for 10-20 seconds.


I find this bread very soft and tasty. It is very filling. I made little pizzas even with it. :) It is more whole grain than most gluten-free bread’s I’ve made and it tastes great almost like “homemade white bread” I used to eat.

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