Maggie’s First GFCF Homemade Yeast Bread

UPDATE Thursday, May 15, 2008. I feel it’s only fair to share that my Mom and Fred both call this bread “only edible”. Neither of them are GFCF, but they are in agreement that this bread doesn’t taste “normal”. The boys and I both like it, but I admit to being on the lookout for new recipes. I want something that meets my high standards of pleasing all, not just GFCF folks. On the other hand, the muffins from the previous post are magnificent no matter who you’re cooking for, so that’s at least 1 big success. CLOSE UPDATE

 GFCF yeast bread

First off I want to give Tom all the credit for the recent photographs. He’s getting really good at it and has been unbelievably cooperative. Praise God! And thank-you Tom.

Next, we’ve tried 2 types of store-bought GFCF bread, both by Ener-G–White Rice Loaf & Brown Rice Loaf. Both of them are best toasted, but for the most part the guys said “Yuck! too dry.”

My bread however, has been met with much approval. It’s dense, like homemade whole-grain bread, but still velvety and moist. The flavor and texture are divine. It’s easy to slice thinly after it cools completely. I baked it in a 9 by 5-inch loaf pan and it didn’t get as tall as we like for sandwiches. Next time I will bake it in an 8 by 4-inch pan for a taller slice of bread.

This bread is good enough (especially after trying the store-bought stuff) that we can eat it every day and not feel deprived. It doesn’t taste exactly like wheat bread, but it doesn’t taste like it’s not wheat bread either.

First you must prepare the flour mixture.


  • 24 ounces or 4-1/2 cups white rice flour
  • 1 cup soybean flour
  • 1 cup cornstarch
  • 1/2 cup instant mashed potato flakes

Combine all together. Makes about 7 cups. Store on the pantry shelf in a clearly labeled, resealable container. This recipe uses ingredients that are inexpensive in my local stores, assuming I grind my own rice flour. If I have to buy pre-ground rice flour, then it’s cheaper to order it off of the Internet. I haven’t tried it with brown rice flour yet, but hope to soon.

Now you can prepare the bread. It is loosely based upon the True Yeast Bread recipe in The Gluten Free Gourmet by Bette Hagman.


  • 1-3/4 cups soymilk, heated to luke warm
  • 1/4 cup melted butter-flavored shortening or vegan margarine
  • 3 eggs
  • 1/3 cup brown sugar
  • 3 cups GF Flour Mix (above)
  • 1 tablespoon Xanthan Gum
  • 1-1/2 tablespoons active dry yeast
  • 2 teaspoons salt
  • Up to 1/4 cup water, as necessary
  • Coconut Oil or Solid Shortening for greasing the pan

In a large stand mixer combine the soymilk, butter and eggs. Beat with regular beaters (not dough hooks) until well mixed. Add the brown sugar, flour, xanthan, yeast and salt. Beat with beaters until you have a stiff dough. If the beaters are laboring and the dough is crawling up the beaters out of the bowl then gradually add a little water until the dough stops crawling. The beaters may strain a little bit, but the dough shouldn’t crawl. Beat for 3 minutes. Remove the beaters from the bowl and scrape any dough back into the bowl.

Cover the bowl of dough with plastic wrap and let rise in a warm place for 1-1/2 hours. It will get puffier, but won’t exactly double in bulk. After rising smash the dough down with hands that have been well coated with oil or shortening. Generously rub a bread pan with solid shortening, it works better for keeping bread from sticking than anything else. Scrape the dough into the pan and coax the top into as smooth a surface as you can manage. As you can see from my picture my surface was not smooth in the least, but it still tastes good.

Lightly grease the plastic wrap and place it loosely over the bread dough. Let rise for 1 to 1-1/4 hours, or until risen slightly higher than the top of the pan. Bake at 350* for 45 minutes. The bread will be golden brown and crusty. Allow the bread to cool for an hour and then place in a plastic bag or wrap in plastic wrap. When completely cooled the crust will be softer and the bread will be gloriously easy to slice.

I have stored the bread in the pantry at room temperature because we have gone through it quickly. If I were keeping it more than a few days I would store it in the fridge. Since it’s easy to slice thin, it seems to provide more slices than conventional bread.

I haven’t tried it, but suspect this recipe could also be mixed and risen in a 1-1/2 or 2 pound bread machine on the dough cycle. Then it can be punched down, shaped into a pan, risen and baked in a regular oven. I do not know how it would perform when baked in a bread machine, but if anyone tries, please let me know your results. If your bread machine has been used for wheat-breads in the past be certain to clean it fastidiously before making gluten-free bread. This will eliminate cross-contamination.

I think it will make great rolls and may even try it for pizza another time. Next time I make it I’ll double the recipe for 1-loaf of bread and about a dozen hamburger buns.

I found the bread easy to mix and easy to prepare. Since I didn’t know exactly what would happen while it was rising, that was definitly a learning experience, but similar enough to conventional wheat-bread that I wasn’t too surprised by anything.

Any questions feel free to ask.



Filed under GFCF Recipes, Low Cost Foods, Pictures

10 responses to “Maggie’s First GFCF Homemade Yeast Bread

  1. WOW! You go Maggie! That looks fantastic!! I’ll have to try your recipe!!

    I’ve never punched down a GF yeast dough before. I always just put it in the pan, let it rise and bake it. I wonder if it makes much of a difference! I think without the gluten you don’t really need a second rise period, but it might make the bread more flavorful!

    Thanks for sharing! Great picture!


    wow maggie. a lot of people i know have wheat intolerence and have to pay the price of store bought gf bread as they cant get the quantaties right.
    that bread looks pretty tasty to me!!

    also with the noodles and such, where ever you use pasta you can substitute for rice. my dsil is a “silly yak” and when she goes out to eat she orders spag bol but with rice or other sauces.

    i ask her when she started feeling better after going gf she said after 3 days, but after a week had heaps more energy.

    good luck maggie, i hope this works for you.

  3. Ann

    Thanks so much, Maggie, for sharing your recipes. I’m going to try to make your bread sometime this week. One question… do you think I can substitute regular milk for the soymilk that you are using?

    I bought a loaf of GF bread at my local natural foods store last week and it’s OK but so very expensive. I think the brand is Kinnikinnik. They had a couple different brands but the lady at the store said this seemed to be what most people preferred.

    I’m on day 11 of being GF and so far I feel really good. I seem to have so much more energy and need much less sleep than before. I guess I didn’t realize how “fatigued” I had been feeling.

    Maggie, as always, you continue to be such an inspiration. Please tell Tom that the photos are wonderful! It helps so much to see the pictures when there’s a recipe.

  4. Hi Ann, yes, feel free to use dairy milk in place of the soymilk. Or even water and powdered milk would be fine too.

    The texture of this bread is a little more chewy than most wheat breads. If you make it, please let me know how it turns out. Even if you think it’s the worst bread you’ve ever tasted, any input will help others who are thinking of trying it too. I’m very thick skinned about recipes. LOL, after cooking for my persnickety family, even the harshest recipe critic is a pleasure. 😉

    I am noticing I have more energy too, like when I go low-carb, which is of course, very low in gluten.

    And Tom says “You’re welcome.” for the pictures.

  5. Hi, dear!

    All the dishes look yummy as usual. I stand in awe of your bread baking skill!

    Tom’s photos are great. Tell him a big thank you from your loyal readership.

    The new layout is great. I really, really like it.

    Have a lovely day!

  6. cbrunette

    Have you tried eating potatoes and other starches that are not so processed? I highly recommend Quinoa (my fussy hubby liked it!).


  7. hi there Maggie-Girl. 🙂 What a pleasure to see you. 🙂 I will let Tom know you like the pics. All the good feedback is making him very happy (if a little vain, lol). I like the new layout too. Not too different, but a little bit more feminine, and I like the right-hand arrangement. Plus BIG letters are good for my old eyes. I’m going to keep playing with bread recipes until I feel like I have a skillful foundation for GF baking under my belt. Hugs & Love Sweetie-pie.

  8. Hi Anna, I have some Quinoa but haven’t tried it yet. We do eat potatoes, the boys love them. Especially deep-fat fried tater-tots. Not exactly unprocessed, lol, but kid friendly. Thanks for the tips. :)–M

  9. Melissa

    Thank you so much for sharing this! Your old site was such a blessing and this one looks to be too. Thank you. My daughter has had headaches for 2 yrs. after ruling everything else out medically, her pediatrician suggested we try eliminating gluten and dairy. It took a week for her headaches to stop. I’m in no way telling you what to do. I just wanted to let you know it took longer than one week for us to see results. I will be trying you bread soon. We took your reccommedation of vegan gourmet cheddar – my daughter likes it melted. Some gfcf stuff is really not vety tasty – other things like Tinkyada pasta are great to the point of being indistinguishable from the gluten and dairy filled counterparts. Also, if you find Perky-O’s cereal cheaply – try it. It is good and so is Tofutti sour cream. Thanks again -Melissa

  10. I haven’t been here for a while, so I was shocked to see that you GFCF. We have been CF for almost a year now. My son has Verbal Apraxia that is very mild now since the elimination of caesin (I can never remember how to spell it). One thing I have learned from all of my GFCF friends is to be careful with using soy as a replacement as some of the same protiens in soy are found in milk. It could cause soy to be a problem as well.

    For milk, we use almond milk as a subsititute most of the time. I make my own almond milk that has the same consistency of cow’s milk (to me) and tastes awesome with the Hillbilly Housewife chocolate syrup mixed with it. Anyway, the recipe is VERY easy.

    1 cup almonds
    4 cups water

    Blanch almonds for 1 minute in boiling water. Squeeze the skins off the almonds. Place them in a blender with 4 cups fresh water. Blend for 3 minutes. Pour milk through a cheese cloth lined colander.

    What is so exciting about this recipe is that when vinegar is added, it curdles like cow’s milk. WOOHOO!

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