Gluten Free version of Amish White Bread

So last week was a bread revolution!! I was of course perusing Pinterest and it seemed to be full of this recipe for Amish White Bread on allrecipes.com. So I joined the revolution and since my husband was also requesting it via my sister-in-laws facebook page because she was making it too… I jumped in and made the bread. I’d been looking for a recipe as my go to homemade bread anyway and it turned out WONDERFUL!! The easiest yeast bread I have ever made for sure!! Here is a picture of how mine turned out:

NOT gluten free Amish bread

Beautiful don’t you think?! 🙂 It was super easy, only a few ingredients and delicious to boot!! If you decide to make it be sure to read the comments on the allrecipes site, it seems you can lower the sugar content to 3 Tbsp!! I will also be trying to add some whole wheat flour instead of all white to try to make it healthier still!

Well after I made the bread I also shared the picture with my mom who thought it looked good, but can’t eat it because she has Celiac Disease and needs to eat gluten-free foods. But she said she was going to try to convert it and she did just that this weekend. I wanted to share that recipe here too so that those that need a gluten free alternative can still indulge in this wonderful bread!!

GF Amish White BreadGF Amish White Bread

GF Amish White Bread

Gluten-Free Amish White Bread
Prep 20 Min Cook 45 Min Total 1 Hr 5 Min
Servings: 8

Ingredients:
1-1⁄4 cups warm water 110 degrees F/45 degrees C
1⁄8 cup vegetable oil
1-1⁄2 Tbsp white sugar (I’m sure you could substitute honey)
2-1⁄2 tsp active dry yeast
3⁄4 teaspoons salt
2⁄3 cups each of brown rice flour, tapioca flour and corn starch
2 tsp xanthan gum
1 tsp vinegar

Directions:
In a large bowl,add all the dry ingredients, including the yeast.
Mix in water and oil. If using a stand mixer, beat at medium speed for 3-4 minutes.
Put in 1 greased and floured 8×4 bread pans. Let rise until just about to the top of the pan, about 15 minutes.
Bake at 350 degrees F (175 degrees C) for 45-50 minutes.

Also note that my mom does live at a pretty extreme altitude (7300 ft.) so you may also need to tweek it little (more or less cook time, more or less liquid and possibly more yeast) to make it work at sea level. Another note if you haven’t made much gluten-free bread the “dough” is much more like a thick cake batter and only needs to rise once

much quicker! I think I’m going to have to try this too!! She did say “if they like and miss the taste of a real yeast bread they will love this!”

Happy bread making!! Enjoy! I’d love to hear how it goes if you make either version!

Linking up at Our Simple Country LifeLinking up at Our Simple Country LifeLinking up at Our Simple Country Life

Linking up at Our Simple Country Life

Posted on January 23, 2012, in Recipes. Bookmark the permalink. 24 Comments.

  1. Thank you so so so much for posting this!

  2. I bake alot of gf breads and they almost always have eggs. Is that a photo of your mother’s bread without using eggs?

    • distractible-me

      Yes I believe it is without eggs. It is has been sometime since I’ve made this but it is good the day of but will dry out quickly.

  3. no eggs? and your instructions never talk about when to add the yeast?

    • distractible-me

      That’s correct, no eggs. And the yeast is to be included in the dry ingredients. I have not made this in quite a while so if I remember right it is good the day it’s made and will dry out quickly.

  4. When do you put in the vinegar?

  5. This is the best gluten free bread I’ve ever made. I do live at 6300ft elevation.

  6. I, too, have Celiac. Thanks to you and your mom for this bread recipe. Will try it in the morning for breakfast. jm

  7. When does the vinegar go in? With the water and oil? You don’t proof the yeast first? If you use honey I’m assuming that goes in with the water too since it’s liquid?

    • The vinegar and honey go in with the wet ingredients and you are correct the yeast is not proofed, it is just added to the dry ingredients. Hope it turns out for you!

  8. nadine plingos

    has anybody made this in a bread machine with gluten free setting?

    • distractible-me

      I haven’t tried that but would guess it would work just fine. I would compare a recipe that is made for the bread machine and make adjustments accordingly. Just make sure it’s not going to be too much batter!

  9. Hi Natalie! Thanks from the depths of my heart & tummy for this GF & egg-free recipe. I’ve been baking GF breads for YEARS now with nothing that ever looked, felt, or tasted like regular bread – until baking yours! And it was so easy!!! I’m so grateful to you & your Mom for the recipe. You’ve both just brought a little normal & a lot of joy to our family’s table.

    In case it’s helpful to someone else, I made these substitutions: used coconut sugar & coconut oil (for the sugar & veg oil), used 1-3/4 tsp instant yeast (instead of the active yeast), & replaced the corn starch with arrowroot powder.

    Blessings to you & yours!

  10. Barbara Borntrager

    I live a 6600 feet and tried this recipe today. (It’s a snow day!) The flavor is good, but I am a little disappointed with the texture. It has large air holes and is slightly gummy. Do you have any idea as to why and what to do to make a finer texture? At the bottom of the loaf the dough is solid and pasty. I am struggling to find a gluten free bread that comes close to wheat bread and was hoping this would be the one.

    • Hi Barbara,
      I would suggest you sift your flour, make sure you are measuring the ingredients correctly, the “dough” should be like a thick batter so add the liquid slowly and when it seems that all the dry ingredients are moistened don’t add more liquid. Also I’ve had some xanthan gum that has been overly gummy so you could try lowing the amount you use. The frustrating thing about gluten free baking is it can be finicky… Good luck, if you try it again let me know how it goes!

  11. I love this recipe! I’ve been making it for over a year now. I use a muffin top pan to make buns so delicious 😋 I add a little molasses and substitute 1/3 of a cup of quick oats for some of the flour. This is the best gluten-free vegan bread I’ve ever made! Thank you!!!

  12. I love this recipe it’s my go-to recipe for making buns! I substitute 1/3 of the flour for ground up oats and add a spoon of molasses for flavor and color!

  13. I made pizza crust from this and it turned out great! Thanks again 🙂

  14. Hi, there is no mention about adding the vinegar

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