Nearly Perfect White Bread

Updated June 2011. You may also wish to review this alternate recipe.

The bread above contains two tablespoons of buckwheat flour, giving it a hint of whole grain flavor.

The origins of this bread date to 2007 as an experiment using Expandex to improve the texture of gluten free bread. The improvement has been dramatic. Over the years we have tried to find a substitute for Expandex. The closest substitute has been sweet rice flour. But it does not work in the same way or as well. If you can't find Expandex, you can use Chebe. Please see below.

You can create a bread with a definite "whole grain" taste by adding toasted whole grains to the dry ingredients.

Sandwich bread
Amount (measure) Amount (weight) Ingredient
1 3/4 cups 7 oz High Protein Gluten Free Bread Flour (see recipe below)
1 3/4 7 oz All purpose Gluten Free Flour (Here is our preference)
2 Tablespoons 0.9 oz White sugar (You could double this for a sweeter bread or use 1/2 cup of sugar to make a cinnamon raisin bread.)
1 Tablespoon 0.35 oz Instant yeast (or one package of yeast)
1-1/2 teaspoons 0.3 oz Xanthan gum
1-1/2 teaspoons 0.3 oz Guar gum (or Xanthan gum if you don't have Guar gum)
1/2 teaspoon 0.05 oz Kosher salt (You could double the salt.)
3 Tablespoons 1.5 oz Margarine melted or olive oil
1/2 cup   Liquid egg whites (You could use two whole eggs for a richer bread.)
1 1/4 cup   Water - 110° F
1 teaspoon   Baking powder


Gluten Free High Protein Bread Flour Recipe (55% whole grain)
1 Cup
Bean Flour (White bean flour preferred. Garbanzo is OK but the bread will have a stronger bean flavor. Purchase from Barry Farm [Ohio] or Bob's Red Mill [Oregon])
1-1/2 Cups
Whole grain Sorghum flour (Bob's Red Mill, Barry Farm or other)
1 Cup Corn starch
3/4 Cup
Tapioca starch
1/4 Cup
Expandex - If you cannot locate Expandex* then substitute 100% of the tapioca starch and Expandex in this recipe with 1 Cup Original Chebe Mix

* In Northern California, Expandex can be ordered from Gluten Free Specialties.


Toasted whole grains to add to the bread
1 1/2 oz A mixture of whole grain teff, millet, sesame seeds, and amaranth that you toast in a dry skillet until just starting to turn golden brown. You could also use quinoa grain, but you have to wash it first to eliminate the natural bird repellant. Note also that quinoa is a bit sour. You could also add flax seeds if you desire.
1/2 oz Pre-toasted whole buckwheat groats ("kasha") Medium grind kasha is OK if you can't find whole buckwheat.
1 oz Raw or toasted sunflower seeds

Note the above measures are a starting point. You can add more or less to taste.