A couple of days ago I made my first attempt at making a copycat recipe for an Udi’s-style gluten free white bread recipe. It was a flop. Today I took another stab at it and created a decent gluten free white bread recipe! Yeah! It’s not perfected yet, but still tasted wonderful, even after it cooled. I used many of the ingredients which Udi’s white bread contains, however, the rice flour is just a little grainy. You can’t notice it in a sandwich, but you can notice it a little when eating it plain. I’d really rather use sorghum flour instead of rice flours, but just had to give this a go. Meanwhile, the texture of this bread is wonderful! -similar to sour dough sliced bread. It has that Udi’s chew, yet soft. And this recipe makes a much larger loaf than Udi’s white sandwich bread. I also added some substitutes for corn-free dieters. Enjoy my gluten free white bread recipe!
As in all gluten-free breads just warm it up a bit once it begins to stale to get it back to that fresh feel. This can be achieved by either microwaving on a low temperature or by heating a moistened paper towel in the microwave on high and laying it on top of the bread on your counter top.
I tried to keep this recipe as natural as possible. I did not use Expandex, though I was tempted. However, rice flour and starches make a fluffy texture all by themselves. Stay tuned in for updates as I continue to experiment to get rid of that slight gritty texture. I’m thinking I’ll most likely reduce the brown rice flour in this gluten free white bread recipe to 1/2 cup and then increase one of the starches. I also will play around with the amount of water; possibly lessen the vinegar, and try beating it on a slower speed. Sometimes when the holes in the bread are too large it keeps the moisture (steam) locked in those holes and that can also create the sinking. I’ll add my updates at the bottom of this page and announce that I tried something new on Twitter and Facebook.
UPDATE – September 14, 2012: Though I haven’t made this recipe lately, I’ve learned that thought outside may be brown enough, the inside still needs additional baking. Therefore, I have updated the baking time from 35 minutes to 45 minutes. That should do the trick, though I haven’t tried it myself. Once it has reached the desired browning cover with foil and continue to bake. This recipe as is should work well with additional baking time. I think I’ll make again soon and use an additional egg white. I’ve had much success with using 4 egg whites lately.
You may read the Udi’s Gluten Free White Sandwich Bread ingredients at this link.
A copycat recipe of Udi's While Bread (Original). The perfect texture for sandwiches, without additives.
- ¾ cup filtered water, warmed to 110°F
- 1 Tablespoon evaporated cane juice (or sugar)
- 1 Tablespoon brown rice syrup
- 1 packet or 2 ¼ teaspoons gluten-free instant dry yeast (SAF and Red Star are gluten-free)
- 3 egg whites, at room temperature
- 1 teaspoon apple cider vinegar
- ¼ cup extra virgin olive oil (or grape seed oil)
- 2 cups tapioca starch
- ½ cup brown rice flour
- ½ cup potato starch
- 2 teaspoons xanthan gum*
- ¾ teaspoon salt or fine sea salt
- ½ teaspoon baking powder
- Grease or spray oil a 9×5-inch silver metal loaf pan (not black inside, because silver reflects heat and black absorbs heat).
- Preheat oven to 170 – 200°F (lowest possible).
- Add syrup and sugar to warm water and stir; add yeast and stir again. Use a large enough cup, as it may bubble over; set aside until foamy on the top, at least 5 minutes, or until you have completed mixing the dry ingredients.
- Beat the egg whites on high speed in a large mixing bowl until foamy, not yet at soft peaks.
- Whisk together the dry ingredients; set aside.
- Add the oil, vinegar and yeast mixture to the egg whites and blend on low for a short time.
- Add dry ingredients all at once and mix on low speed until all dry ingredients are moistened. Then beat on high for 1 minute on high.
- Add dough batter to prepared pan and distribute and smooth the top with a little cold or room temperature water using a rubber spatula. You'll want to meet all sides of the pan. If you miss the corners that will be okay. It will fill in upon rising.
- Turn oven off. Leave it open for about 30 seconds to bring down the temperature a bit. Place the bread pan in the oven. Close the oven door and allow the dough to rise until it has risen 1" over the top of the pan, about 30 minutes. If you see any cracks in the top of the bread that is your cue to remove it from the oven.
- Remove pan from oven and preheat oven to 350°F.
- Place the pan on the center of the rack in the center of the oven and bake for about 45 minutes.
- Remove the loaf from the oven and immediately remove it from the pan (careful it will be hot). If you do not remove it right away the steam will make the crust soggy.
- Slice the ends off so that the steam will be allowed to escape. Set the loaf on its side on a cooling rack to cool completely, at least an hour. If you slice it too soon, it will bunch up and appear smaller and not uniform.
- Slice with an electric slicer, electric knife or serrated knife.
If you are not sure if your baking powder is fresh, just place a little bit in some warm water. If you hear it sizzling then it's still fresh. If not, discard it.
* Corn-free dieters should only use corn-free xanthan gum in this gluten-free white bread recipe or substitute with guar gum (I haven't tried this, though); and use a corn-free baking powder. One brand of corn-free baking powder is Hain Featherweight. Featherweight is gluten-free, corn-free and sodium-free. It contains monocalcium phosphate, potato starch, potassium bicarbonate. Or you can make your own. See recipe for Corn-Free Baking Powder Recipe.
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