Categories: Gluten Free Bread RecipesGluten Free Casein Free RecipesGluten Free Corn Free RecipesGluten Free Dairy Free RecipesGluten Free Kid-Friendly RecipesGluten Free Nut FreeGluten Free RecipesGluten Free Sugar Free Recipes

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

Yield: Makes 1 loaf; 16 -17 slices.

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:

Oil a 9×5" or 9x4x4" metal loaf pan.
Preheat oven to the lowest possible temperature.
Add honey to warm water or milk; stir; add yeast; stir; set aside for 5 minutes allowing a foam to form on the top.
Meanwhile, whisk together all remaining dry ingredients in a large bowl; set aside.
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.
Add the oil, vinegar and yeast mixture to the egg whites and mix for about 20 seconds until blended. Stop mixer.
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).
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.

If using top with oatmeal; and using moistened fingertips, pat into dough.
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.
Remove pan from oven and preheat oven to 375°F. The dough will continue to rise.

Bake for approximately 30 minutes.
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.
Remove loaf from pan and immediately transfer to a wire rack to cool completely, about 2 hours, prior to slicing.
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.

Update: I have since learned that arrowroot powder makes everything softer, but it takes much longer to bake.

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.

3.1

© Copyrighted 2009 - 2016. Wilkins Publishers. All rights reserved. All content, photos and images are copyrighted by us or their respective owners. You must obtain permission by their owners before using any of them.

View Comments

Mary Kay says:

January 7, 2016 at 5:30 am

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!
- Gluten Free Recipes says:
  
  January 7, 2016 at 11:01 am
  
  Mary,
  
  As stated in the first paragraph, I created this recipe for others. I have several tapioca-free bread recipes in my bread category - http://glutenfreerecipebox.com/gluten-free-recipes/bread/. I hope this clarifies things for you.
  
  Are you allergic to tapioca? If so, check out this recipe - http://glutenfreerecipebox.com/gluten-free-oat-bread-machine-recipe-gf-setting/.
  
  Carla
Geraldine says:

April 16, 2015 at 5:14 pm

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 :)
- Gluten Free Recipes says:
  
  April 16, 2015 at 11:36 pm
  
  Geraldine,
  
  Try this gluten free bread recipe - http://glutenfreerecipebox.com/grain-free-gluten-free-with-almond-bread/. It's grain free and gum free and calls for almond flour. I'm not grain free and love it!
  
  Carla
Donovan says:

March 7, 2015 at 9:33 am

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.
- Gluten Free Recipes says:
  
  March 7, 2015 at 4:38 pm
  
  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
Diane says:

February 20, 2015 at 8:33 am

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!
marg says:

February 1, 2015 at 5:03 pm

Can I make this without yeast and egg white, if so how. Thanks Marg
rindy says:

January 15, 2015 at 9:44 pm

Is there anything to use in place of yeast?
Linda Ogburn says:

November 20, 2014 at 11:23 am

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.
- Gluten Free Recipes says:
  
  November 20, 2014 at 12:21 pm
  
  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
Shannon says:

October 25, 2014 at 8:14 pm

Could this bread be made in a breadmaker? Not a baker so just wodering what different options I might have. Thanks..
- Gluten Free Recipes says:
  
  October 26, 2014 at 10:02 am
  
  Shannon,
  
  I haven't tried this one in a breadmaker. It is probably too soft. However, you can find my gluten free breadmaker recipes at http://glutenfreerecipebox.com/category/recipes/bread/gluten-free-bread-machine-recipes-bread/. However, none of them are potato- and corn-free.
  
  Carla
Kelly says:

September 10, 2014 at 11:32 am

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?
- Gluten Free Recipes says:
  
  September 10, 2014 at 2:21 pm
  
  Kelly,
  
  Instead of this recipe, try one of my egg-free recipes - http://glutenfreerecipebox.com/dairy-free-gluten-free-egg-free-bread/ or http://glutenfreerecipebox.com/egg-free-gluten-free-bread-rolls/.
  
  Carla
Lorene says:

August 31, 2014 at 12:21 pm

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.