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Bread

Dry Ingredients:
  • 6 cups - gluten-free flour mix
  • 5 tsp - xanthan gum
  • 3 tsp - salt
  • 3 tsp - gelatin
  • 6 tsp - instant yeast
    Wet Ingredients:
  • 4 - eggs
  • 1/3 cup - vegetable oil
  • 1/3 cup - honey
  • 2 tsp - vinegar
  • 1/2 -3/4 cup - peeled and grated potato, raw
  • 2 1/2 cups - warm water

Preparation:

Sift together dry ingredients in medium bowl. With heavy-duty mixer, blend first 4 wet ingredients. Add potato and beat. Add water, and with beaters on low, gradually add dry ingredients. Beat on highest speed for 31/2 minutes. Spoon into 2 or 3 greased bread pans and let rise for 10 minutes. Bake in 350° oven for 25 minutes. Cover with tinfoil and bake for another 40 minutes. Best fresh. After two days, slice remaining bread, freeze, and use for toast. This recipe can sometimes be finicky, often depending on the weather. In some altitudes the xanthan gum may need to be increased or decreased by a teaspoon or so. *An old standby recipe which has been in the family for ten years. It's the very best bread recipe we have ever discovered.