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Gluten-Free Potato Rice Bread

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“A tasty, slightly chewy bread that stays moist without being crumbly. Even my non-GF spouse likes it. This is my adaptation of a recipe from "Easy Bread Making for Special Diets."”
2hrs 30mins
2 8x4 loaves

Ingredients Nutrition

  • 867.57 ml white rice flour
  • 157.80 ml potato flour (not potato starch)
  • 236.59 ml tapioca starch
  • 22.18 ml active dry yeast
  • 1.23 ml vitamin C powder (from health food store)
  • 9.85 ml salt
  • 29.58 ml xanthan gum (yes, it's 2 T plus 2 tsp)
  • 9.85 ml xanthan gum
  • 473.18 ml apple juice
  • 236.59 ml water
  • 6 extra large eggs (should be 1/4 cup each, if not add water or another egg to total 1 1/2 cups)
  • 59.14 ml oil (olive or canola)


  1. Sift dry ingredients together and set aside.
  2. Heat the apple juice and water to 115 degrees, set aside.
  3. In large mixer bowl, beat eggs and oil together.
  4. Add apple juice and water.
  5. Slowly add dry ingredients at very low speed.
  6. One all ingredients are moist, beat at medium speed for 3 minutes--scraping bowl occasionally.
  7. Scrape dough together in bowl.
  8. Cover and put in warm place to rise for 1 hour.
  9. Beat again for 3 minutes at medium speed.
  10. Oil 4"x8" pans and coat with rice flour.
  11. Put dough in pans and let rise until double (about 30 minutes).
  12. Preheat oven to 375°.
  13. Bake about 30 minutes until loaves are golden and dough springs back to touch.

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