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 sourdough 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!
It had just a tad too much moisture, evidenced by the slight sinking in of the bottom (mostly) and a little on one side of the loaf. You can see the built-up condensation in the photo above at the bottom of the loaf. It only occurred after removing from the oven. And once I sliced the ends off to allow the steam to escape, it stopped sinking in So I reduced the water by 2 tablespoons in the recipe below. I’ll give it another go and see if it needs to reduce further and will keep you posted.
As in all gluten-free bread 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 countertop.
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 slightly 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 at 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 though the 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 [their white bread ingredients has changed.
As of January 21, 2018, see Udi’s White Bread ingredients including Modified Tapioca Starch, Modified Cellulose, and Cultured Brown Rice, all highly refined ingredients.
As of January 11, 2020, the overly high-processed ingredients only include modified food starch and maltodextrin.
Latest recipe version pics: