Soft Potato-Free Corn-Free Gluten Free Bread Recipe (Dairy-Free Option)

I thought it appropriate to create a gluten free bread recipe which is free of both corn and potato since so many of you are intolerant to either or both.  My husband is a breadaholic. He refers to himself as a bread connoisseur. It’s always a compliment when he enjoys my gluten free bread recipes, as he still consumes some gluten food. He enjoyed this one, and I hope you will, too. It’s perfect for young kids as well as adults.

Note: The photo of the bread folded below is when it is cool…and it is still very soft.

Potato-Free Corn-Free Gluten Free Bread Recipe

51

Yield: Makes 1 loaf; 16 -17 slices.

Potato-Free Corn-Free Gluten Free Bread Recipe

A potato-free and corn-free, gluten-free bread recipe for those intolerant to all three. No sacrificing on taste or texture.

Ingredients:

  • 1 cup non-fat milk (or water, for dairy-free), heated to 110°F
  • 2 Tablespoons honey (or agave syrup)
  • 2 1/4 teaspoons instant dry yeast
  • 1 1/4 cups gluten-free oat flour; (or sorghum or millet flour, if oat intolerant)
  • 1 cup tapioca flour/starch
  • 1/2 cup arrowroot powder
  • 1/4 cup flax seed meal
  • 1 Tablespoon guar gum
  • 3/4 teaspoon fine sea salt
  • 1 teaspoon apple cider vinegar
  • 4 large egg whites, at room temperature
  • 1/4 cup extra virgin olive oil (or neutral cooking oil)
  • Oil or gluten free spray oil for pan
  • 2 teaspoons gluten-free oats for top (optional)

Instructions:

  1. Oil a 9×5" or 9x4x4" metal loaf pan.
  2. Preheat oven to the lowest possible temperature.
  3. Add honey to warm water or milk; stir; add yeast; stir; set aside for 5 minutes allowing a foam to form on the top.
  4. Meanwhile, whisk together all remaining dry ingredients in a large bowl; set aside.
  5. In the bowl of your mixer, add room temperature egg whites; beat on high speed until large bubbles form, about 30 or more, depending upon the power of your mixer. Do not allow to form soft peaks. They should remain egg white-like, but have bubbles on top.
  6. Add the oil, vinegar and yeast mixture to the egg whites and mix for about 20 seconds until blended. Stop mixer.
  7. Add the entire dry ingredients mixture; beginning at a low speed, mix just until blended; increase speed slowly to high; beat an additional 4 minutes (6 minutes for 2 loaves; 8 minutes for 3 loaves).
  8. Add dough to the prepared pan; sprinkle top with water; using a rubber spatula, distribute dough evenly and smooth. If you've added too much water, pour it out.
  9. If using top with oatmeal; and using moistened fingertips, pat into dough.
  10. Turn oven off; place the bread pan in the oven; and leave the oven door open approximately 6-inches. Allow the dough to rise until it is about 1/2-inch over the top of the pan, about 30 minutes.
  11. Remove pan from oven and preheat oven to 375°F. The dough will continue to rise.
  12. Bake for approximately 30 minutes.
  13. Cover with foil; and continue to bake for approximately 30 additional minutes, total bake time 1 hour. When the bread is baked the crust will be very hard, but will soften as it cools.
  14. Remove loaf from pan and immediately transfer to a wire rack to cool completely, about 2 hours, prior to slicing.
  15. Slice with an electric knife, serrated knife, or electric slicer.

Tips

I ended up under-baking this bread; therefore, it turned out super-soft. I baked it for 37 minutes. Then it fell a bit. I can tell by how much it fell that it was underbaked by about 20 minutes. Therefore, I adjust the baking time above. However, if you desire a really soft bread and do not care how uneven or small the pieces are, go ahead and bake it for about 40 minutes. I do that once in awhile, just because I want some gluten free bread that is soft as Wonder Bread. In addition, when baking bread this soft, it works best if you use an electric slicer or electric knife to slice it for sandwich bread. Use a high speed setting on a slicer.

The next time I make this bread I will try increasing the oat flour by 1/4 cup and decreasing the tapioca flour by 1/4 cup to lessen the stickiness of the bread.

You may be interested in:

Gluten Free Starch Substitutes

Gluten Free Bread Recipes

Gluten Free Bread Machine Recipes

52 Replies to “Soft Potato-Free Corn-Free Gluten Free Bread Recipe (Dairy-Free Option)”

  1. Hmmm, this recipe contains tapioca flour, but you stated that you were allergic to it and so created a recipe without it. Am confused. You also sound so knowledgeable about baking and have given just incredibly awesome and patient responses. thank you so much!

  2. Hi, I have just discovered your Potato-Free Corn-Free Gluten Free Bread Recipe…it looks great however I am on a Paleo diet and I’ve tried a lot of Paleo bread recipes that just aren’t bread. This recipe has all the ingredients I can use but the Oat, Millet and Sorghum flour, is there a grain free substitute I can use that will give the same results? Please tell me yes because I’m desperate to find a grain free bread recipe that tastes like real bread that my family will love.
    Geraldine :)

  3. Hello Carla. I just want to start off by saying thank you very much for posting this recipe for this kind of bread. My mother has many diet restrictions, which lead me to look for a recipe like this in the 1st place. I’ve made the bread twice and she loved it. The texture the second time around was even better. Still though, both times I made it, it fell after rising and while baking. I read the response you wrote back to someone else as to reasons why this would happen. One thing is that I chose to use active dry yeast as opposed to instant-rise. My mother has so many sensitivities, I did not want to use anything with added chemicals really, even if it makes baking easier. I took into account your tips on the flour amounts, and I believe that made the texture much better, yet I have to wonder if using the active dry yeast would require making adjustments. What suggestions would you have? Even if she likes the bread as is, I still would like it to come out and not fall, haha.

    1. Donovan,

      You are very welcome. The yeast has no baring on the recipe. Active dry yeast just takes longer to rise. Try allowing it to rise slowly versus in a preheated oven and prevent it from over-rising. You don’t want the top to crack. Baking longer also helps when you do allow it to rise too long.

      Good luck!
      Carla

  4. Hi, Carla – I made your bread (using the gf oat flour) for my husband, and he LOVED it! He also likes buckwheat, so I wanted to ask if you think your bread would still work using half gf oat or sorghum flour and half buckwheat flour. Thanks for any guidance/advice you can give me!

    Diane (Orleans, Ontario, Canada)

    PS: I’ve referred many of our gf friends to your website, and they love it as much as do we!

  5. I have made this bread 3 times now. It looks beautiful when put in the oven. However, sometime during baking it always falls. What is going on? I’ve never had that problem when making “regular” breads.

    1. Hi Linda,

      I am glad you are enjoying the bread. I have only had a bread fall during baking once. However, I have had experiments fall upon cooling which means it has not baked long enough. The time my fell in the oven, it occurred when I poked it too early with a toothpick/wooden skewer. It also had too much leavener in it. The causes of any bread falling can be the following:

      Over-rising (too many air bubbles)
      Underbaking
      Too much leavener (yeast, baking powder, baking soda, buttermilk and any combination of these)
      Mixed too long (too many air bubbles)

      I hope this helps.
      Carla

  6. Could this bread be made in a breadmaker? Not a baker so just wodering what different options I might have. Thanks..

  7. My 3 year old can’t tolerate gluten, corn or potato so very pleased to find this recipe. Problem is he is also egg allergic, any suggestions for an alternative to the egg whites? Would extra flax work?

  8. I’ve been trying to create a corn-free, potato-free, gluten-free bread for some time now and haven’t been too successful. I’m so glad to find your recipe and look forward to trying it.

  9. Hello! This looks like a great recipe! What can I use instead of the added starches tapioca etc. I realize the texture would be different but would there be a reasonable substitution?

    1. Hi Jessica,

      I only use starches in all of my gluten free bread recipes; therefore, I cannot guarantee you good results. However, my suggestion is to use any of the light gluten-free flours such as sorghum, rice, or millet. Even buckwheat may work, however, it may need additional liquid. See the substitution pages for different types of flour:

      Meanwhile, I like the idea of a starch-free bread; therefore, I just wrote a recipe for this type of bread. I’ll get in the kitchen and test it out. Then I will let you know. It will be wholegrain, as I need to cut back carbs on my new diet.

      Thanks for suggesting it.

      Carla

      Carla

  10. Well, I wish I could just call you and see what I did wrong! My bread did not rise. Checked date on yeast- it doesn’t expire until Sept. Used parchment paper to line pan. Subbed Chia for flax. What do you think?

    1. Marisa,

      I wish you could call me, too, but I am afraid it would not help. The only thing that seems to help is watching you make it. A video would be the most help.

      Meanwhile, using a high-powdered mixer such as KitchenAid helps whip air into the batter. In addition, I never use parchment paper to line the loaf pan as I prefer a smooth surface for rising. It is always best to follow gluten free recipes precisely without substitutions. If you have an allergy to an ingredient is the only time I suggest experimenting with substitutions.

      With that said, I would try the recipe again using the exact ingredients and just oil the loaf pan. In addition, if your yeast mixture bubbled as it should have, your yeast is fine.

      Good luck!
      Carla

  11. I just made this for the first time and am SO excited! It actually rose! I’m new to bread making and new to GF in general. I’ve tried a couple other GF bread recipes and they have turned out thin and dense – they didn’t rise at all. Can’t wait to taste this – it’s still cooling. It’s a bit misshapen and caved a bit in the middle, but by far the best looking loaf of bread I’ve ever made! :) I’m going to try the increased oat flour suggestion next time.

    1. Brenda,

      I’m glad to hear you are excited. Caving in and falling is a sign of not baking long enough or too much leavener. In this case, it just needs to bake longer next time.

      Enjoy,
      Carla

  12. I’m new to GF baking and living overseas, so finding a lot of GF ingredients without having to order them is HARD! Is it possible to make this recipe with regular Bob’s Red Mill GF flour?

    1. Michelle,

      Bob’s Red Mill flour should work, but will have a different texture. In addition, because Bob’s flour blend contains bean flour you will need to add additional liquid. Bean flours absorb more liquid due to its high fiber content. In addition, you will need to add either guar or xanthan gum.

      Good luck!
      Carla

  13. I was wondering if you have a gluten free corn free potato free flour blend that I could use in this bread and cookies and so on :)

    1. Hi Louise,

      The ingredients in this recipe is gluten-free, corn-free, and potato-free. For cookies and cakes, I would use a higher ratio of starch and less guar gum. Try using 3/4 cups gluten-free oat flour; (or sorghum or millet flour, if oat intolerant) 1 cup tapioca flour/starch 1 cup arrowroot powder, and 1 1/2 teaspoons guar gum.

      Let me know how it turns out.

      Carla

  14. I have made this recipe twice now. The first time I followed the recipe and I thought it was good except I didn’t care for the flavor of the flax. When I made it the second time I substituted hemp seed meal for the flax. This is the best gluten free recipe I have tried so far. Next time I will try your suggestion of increasing the oat flour by a 1/4 cup and decreasing the tapioca flour by a 1/4 cup. Today we’re having caesar salad and we wanted croutons so I dried out 3 pieces of the bread in the oven and seasoned with garlic, pepper and olive oil. This bread is now my go to for croutons!

    1. Marcia,

      Thanks for taking the time to leave me your positive feedback.

      If you do not like the flavor of flax seed, you may wish to try chia seeds next time. They have similar properties to flax as they also gel.

      Carla

      1. Hey Carla, I can eat eggs,can I substitute an egg/eggs for the flaxseed? Or do you have another great recipe that uses egg and not flax? Thanks a lot, you are The Chef!!! XO

        1. Hi Becky,

          I haven’t tried substituting the flaxseed for additional eggs. If it works, please let me know. If you cannot tolerate flax seed meal, I suggest using chia seeds (they do not need to be ground.)

          Carla

    1. Hi Beth,

      Guar gum or xanthan gum hold all of the ingredients together and make a thicker batter or dough. Without the guar gum, you would end up with a batter. There are other things you can use though. However, they are not easy to find in your local store. This bread recipe calls for psyllium husk powder. Check it out at http://glutenfreerecipebox.com/grain-free-gluten-free-with-almond-bread/; however, the bread does not hold up well when packed for a lunch. Most gluten-free breads need to microwaved to create a soft sandwich-bread-like texture. Or you can toast them. Fresh out of the oven, they can be amazing!

      Carla

  15. Facebook Question and Answer – Jan. 18, 2014:

    “Hi, I made your Potato-free corn-free Gluten free Bread Recipe yesterday. My first attempt at making GF bread from scratch. Ate two slices with butter. so good. I used 2% milk and xanthum gum in place of the guar gum. My question is, Can I sift all of the dry ingredients together and store in baggies for future use? Im thinking they would be stored in the refrigerator as they contain flax seed meal? Thank you.”

    ~ R.C.

    “Absolutely, Rena. Go ahead and mix up and store your ingredients in advance. Store in the freezer or refrigerator, but be sure to bring them to room temperature prior to using. I am glad to hear that you’re enjoying this recipe.”

    ~ Carla

    “Thank you, Carla. I love your recipes. Going to try the dinner rolls soon, but the bread is a keeper, even my husband said it tasted better than any store bought GF Mix or Bread.”

    ~ R.C.

  16. I have a pullman pan 13 x 4. Instead of covering the bread with foil would this covered pan work? And do you think if it was covered the whole baking time that would be ok? Or should I leave it open for the first 30 minutes? Also Should I double the above recipe for this size bread pan?

  17. Looks like I might have just found the perfect sandwich bread for my GF reluctant husband. He insists on “soft” bread. Will be making this soon.

  18. Hi! I just discovered your site and I love it! I am going to explore it more. I wanted to ask if you might consider posting more baking recipes without guar or other gums – I, like many others, can’t eat them! Great site!
    Yuri

  19. Email question:

    “Do you happen to know the macro nutrient breakdown of your bread in this above mentioned recipe?”

    My response,

    I do not have the nutritional values at hand for this recipe. I have, however, began to add gluten-free ingredients to an online database where you can calculate it yourself. Here is the link to the article that I explain everything: http://glutenfreerecipebox.com/gluten-free-recipe-calculator-nutrition/

    I hope this helps.

    Carla

  20. This bread is amazing! Thank you so much for sharing the recipe. I have recently been diagnosed with MS and have made the decision to go gluten, dairy, soy, and peanut free. Being new to GF baking, I had only experimented with a couple of bread recipes and they were awful. And then someone on AllRecipes recommended your site…WHAT A BLESSING!

    Anyhow, I have made this bread recipe 3 times now and it has baked up perfectly every time. The last 2 times making it, I increased the yeast to 3 tsp (I like a loftier bread) and it turned out perfect that way as well. I have used both coconut milk and almond milk successfully. My family also likes the bread and my teenage girls are very difficult to please when it comes to gluten free foods. This bread is so good, no one would even think about it being GF. Thank you again for developing and sharing this recipe. I am sure it will be my go-to bread recipe for years to come.

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