90-Minute Gluten Free Butter Crust Bread

I saw a similar bread recipe that wasn’t gluten free and just had to create a 90-minute gluten free butter crust bread version. I wanted a little sourdough flavor, which is a tall order in just 90 minutes but I did achieve my goal. If you’re not a sourdough fan, you can make it without any sourdough flavor too. This bread may be made tapioca or corn-free.

Check out the video to see its texture!

Superfine Rice Flour

You can use 1/4 cup superfine white rice flour or brown, or both (2 tablespoons each) as I did. Superfine rice flour provides a starchier texture similar to regular white bread.

Sourdough Flavor or Not

If you enjoy a little sourdough flavor, add some lactic acid. If not, substitute the lactic acid with 1 teaspoon apple cider vinegar. Just be sure to add the vinegar with the wet ingredients, not the dry.

Make the Bread More Tender

If you prefer a more tender and moister bread, add more melted butter to the dough up to 4 tablespoons.

90-Minute Gluten Free Butter Crust Bread

A delightful, gluten-like textured gluten free butter crust bread everyone will enjoy whether gluten-free or not with or without a sourdough flavor.
Course Breakfast, Dinner, Lunch, Snack
Cuisine American
Ingredient Keyword brown rice flour, superfine brown rice flour, superfine rice flour, superfine white rice flour, white rice flour
Prep Time 14 minutes
Cook Time 26 minutes
Rise 50 minutes
Total Time 1 hour 30 minutes
Servings 11 slices + 2 ends


  • 1 cup potato starch
  • 3/4 cup brown rice flour
  • 1/2 cup white rice flour
  • 1/2 cup tapioca flour or cornstarch
  • 2 tablespoons superfine white rice flour or regular white rice flour
  • 2 tablespoons superfine brown rice flour or regular brown rice flour
  • 1 tablespoon xanthan gum* (or 4-1/4 teaspoons guar gum, for corn-free)
  • 1/8 teaspoon lactic acid* scant (or see Notes*)
  • 2-1/4 teaspoons instant yeast SAF
  • 1 tablespoon granulated sugar
  • 1-1/4 teaspoons salt
  • 1/2 cup milk of choice I used non-fat
  • 2 tablespoons milk of choice
  • 1/2 cup water
  • 1 large egg** at room temperature (Important)
  • 2-1/2 tablespoons unsalted butter or dairy-free margarine, melted, divided, or as needed


  1. Oil an 8 x 4-inch loaf pan; set aside.
  2. In a large mixing bowl, combine dry ingredients: set aside.
  3. In a saucepan or microwave-safe cup, heat water, milk, and 1 tablespoon butter until warm (110-120°F). Add to flour mixture and mix for a few seconds. Add egg and beat at low speed until moist; beat 3 minutes at medium speed.
  4. Place the dough in an oiled bowl. Oil top and sides of dough too. (I use Pam extra virgin olive oil spray.) Cover; let rise in a warm oven or another environment (80ºF) for 20 minutes.
  5. Press on the dough to make it collapse. On a lightly floured surface, roll or pat out the dough to about 14x6 inches. Starting with shorter side, roll up into a lot.
  6. Using a dough scraper and spatula, transfer the dough to the prepared pan. Baste with melted butter, cover, and allow the dough to rise in a warm oven or another environment (80ºF) until almost doubled about 30 minutes.
  7. Preheat the oven to 400°F.
  8. When there are five minutes left in the raising time, baste the dough again with butter. Using a sharp knife, cut a slash across the top of the loaf, about 1 inch away from each end. Pour 1/2 tablespoon melted butter into the slash.
  9. Bake for 20 to 25 minutes until golden brown. Remove from pans; cool on a wire rack. Baste the crust with more melted butter.
  10. Slices with a serrated knife, electric slicer, or electric bread/meat slicer.


*You may replace the lactic acid with 1 teaspoon apple cider or white distilled vinegar. Just be sure to add the vinegar when you add the wet ingredients.

**For egg-free, replace the two eggs with 2 tablespoons melted butter or margarine and 1/4 cup liquid from a can of cannellini beans.

3 Replies to “90-Minute Gluten Free Butter Crust Bread”

  1. I made this bread today exactly as written. The first rise was as expected but after patting out the dough and then rolling it up it did not rise much in the pan.
    30 minutes was not long enough for baking as my tester came out sticky. So I ended up baking it for an hour. It never turned golden brown. It came out with a nice crunchy crust and a soft inside.
    But 2 slices will only make half a sandwich. How can I get my breads to rise more, be not so dense, and not feel like a heavy brick when it comes out of the pan?
    Otherwise this is a yummy bread!

    1. Theresa,

      In addition, are you using a stand mixer? That makes all of the difference in the world. Also, use the balloon/wire whisk attachment, not the paddle.

      Also, you mentioned something about rolling of the dough. Unlike gluten dough, this particular recipe is not made to roll.


Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.