I'm always trying different tweaks when making bread.  Obviously, this recipe isn't good for those who struggle with oats, but if you're able to each GF oats, this bread has wonderful and versatile texture.  Enjoy! 

Slices of yummy bread - in this case, ready to add garlic and butter for some garlic bread.

Tasty Bread Loaves

Preheat oven to 375 F. Line two bread pans with parchment paper. 

In a mixer, mix together: 

1 1/2 cup tapioca flour/starch

1 1/2 cup oat flour (GF if Celiac or sensitive)

1/2 cup steel cut oats (GF if Celiac or sensitive)

1 cup brown rice flour

6 Tbsp potato starch

1 Tbsp xanthan gum

1 Tbsp rapid-rise/quick yeast

1 Tbsp sugar

1 1/2 tsp salt

Add and mix in slowly, then beat 3-4 minutes, until nice and smooth: 

1 3/4 cup warm water

1 cup egg whites

1/4 cup oil (olive oil is my preference)

2 tsp apple cider vinegar

Divide batter into two parchment paper-lined bread pans.  Smooth the tops. Spray the top with a bit of water.  Cover loosely with an upside down pan in a warm area to rise 45-60 minutes, until doubled in size.  Bake at 375 F for 50-55 minutes.  Remove from pan and parchment paper.  Let cool completely. Slice and serve!  Leftover bread can be sliced and frozen in a freezer ziploc. Enjoy! 

Bread after rising, and ready to bake!

Fresh from the oven! Yum!

Tasty Bread Loaves Recipe by Successfully Gluten Free!

This tasty orange raisin bread whips up quickly.  I recently had some gluten-free orange raisin buns while visiting England, and while I loved the flavor, the texture wasn't my favorite. I prefer the texture of these yummy and easy to whip together loaves. This recipe is based off another favorite - the cinnamon raisin bread I posted a few years ago. Enjoy!

Fresh, yummy orange raisin bread

Orange Raisin Bread

Preheat oven to 375 F.  Line 3 mini loaf pans with parchment paper or one large loaf pan with parchment paper.

In a mixer combine:

1 cups brown rice flour

1/2 cup white rice flour

1/2 cup potato starch

1/4 cup + 2 Tbsp tapioca starch

2 1/2 Tbsp sugar (This bread is not very sweet, but you can double the sugar if you'd like a sweeter bread)

2 tsp rapid-rise/quick yeast

2 tsp xanthan gum

1 1/4 tsp salt

1 tsp baking powder

1 - 2 Tbsp orange zest

Add, and let beat 3-4 minutes:

1/2 cup warm water

1/2 cup fresh orange juice, RT (you can use half mango juice, if you'd like a slightly more orange color to your final bread)

3 eggs

2 Tbsp butter, softened

1 Tbsp oil 

Fold in: 

1/2 cup raisins 

Orange bread dough with the raisins folded in.

Scoop into prepared baking pans, filling about 2/3 full.  Smooth the tops with wet hands, or just spray the top of the loaves with water after smoothing them with the spatula.  Let rise in a warm location until the dough has puffed up just above the sides of the pan.  ~30-40 minutes.

Pans filled with the orange raisin bread dough, ready to wet the tops and let rise.

Dough is risen and ready for baking!

Bake the loaves at 375 F.  Mini loaves will bake for ~30 minutes.  Large loaf will bake for ~45-50 minutes. Let cool on a wire rack. Slice and enjoy! These slice reasonably well even while still a bit warm.  We prefer this bread with a dollop of butter. This bread will slice and toast nicely.  Delicious used in French toast, too.  Leftovers can be sliced and frozen.  Enjoy! 

Fresh from the oven!

Moved onto wire racks for cooling.

This bread slices nicely while still warm. 

Orange Raisin Bread Recipe by Successfully Gluten Free!

 I have so many different sandwich breads, and really I like them all, but I'm constantly tweaking and adjusting things to change textures, simplify the baking process, and play around with how the bread turns out.  This variation on a white loaf is a lovely addition to my bread repertoire. One batch makes three large loaves, which means there's plenty to cool, slice and freeze to eat later. This bread is versatile and works well for things like grilled cheese. Combine with an easy tomato soup for a quick meal. It will work well for a baked french toast, too, which is perfect over the holidays for a crowd. Enjoy!

A yummy slice of the white sandwich bread. 

Lovely White Sandwich Bread

Preheat oven to 375 F. Line 3 large bread pans with parchment paper. Set aside. 

In a large mixer combine: 

2 1/2 cup brown rice flour

3/4 cup sorghum flour (or extra brown rice flour)

2/3 cup arrowroot starch (or cornstarch)

1/2 cup tapioca starch

1/2 cup white rice flour

1/2 cup potato starch

1 1/2 Tbsp xanthan gum

2 Tbsp rapid/quick-rise yeast

2 tsp salt

Add and mix in: 

2 cups warm water

6 eggs

1/2 cup applesauce

1/4 cup oil (I usually use olive oil)

1/4 cup honey

2 Tbsp maple syrup

2 tsp apple cider vinegar

1 cup cottage cheese (optional, but you can add if you'd like to add a bit of extra protein. I find it works well and doesn't affect the texture negatively)

Beat for ~ 4 minutes, scraping occasionally until nice and light and fluffy.  Divide into the three parchment paper-lined bread pans (usually end up being filled ~2/3 each).  Set under an inverted cookie sheet (I usually play around until I can balance the pan on a couple of the bread pan handles).  Let rise in a warm location about 45 minutes, until nicely risen/nearly doubled. 

I forgot to snap a before photo, but here the loaves are risen and ready to bake!

Bake at 375 F for 50-60 minutes.  Let cool a few minutes before removing from pans to fully cool on a wire rack.  Once cool, slice and enjoy!  I have found if you've let it cool at least 20-30 minutes, you can usually slice it pretty decently to use right away.  The best is if you can let it fully cool, then you can get more accurate slicing.  Slice and freeze any leftovers in a ziploc. Pop them in a toaster to reheat. Enjoy! 

Fresh from the oven. Resting a few minutes before removing to a cooling rack.

Yum! Makes the house smell so good.

Lovely White Sandwich Bread Recipe by Successfully Gluten Free!

Sweetening with a bit of honey and molasses creates the brown color of this tasty bread. I'm always looking for yummy family-friendly breads that everyone enjoys. This recipe makes 3 nicely sized loaves.  Cooled bread can be neatly sliced and freezes perfectly. Enjoy!

Fresh yummy bread!

Fresh from the oven before moving to the cooling racks. Yum.

Delicious Brown Bread

Makes 3 regular sized loaves

In a mixer, combine: 

3 1/2 cups brown rice flour

3/4 cup sorghum flour

2/3 cup arrowroot starch/flour (or cornstarch)

1/4 cup potato starch

1/2 cup GF steel cut quick oats (optional - if you leave our use 1/2 less water)

1 1/2 Tbsp xanthan gum

2 Tbsp rapid-rise yeast

2 tsp salt

Add and mix, then beat 4 minutes: 

2 1/2 cup warm water

1/2 cup applesauce

2 tsp apple cider vinegar

4 Tbsp oil (olive oil works nicely)

4 Tbsp honey

2 Tbsp molasses

6 eggs

Divide into 3 loaf pans lined with parchment paper.  Cover with an inverted baking tray.  Let rise ~45 minutes, until nicely puffing over the top of your pans.  

Pans ready to cover and let rise.

Covered with an inverted baking sheet.

Risen and ready to bake!

Bake at 375 F for 50 minutes.  Let rest a few minutes in pan before removing from pan and parchment paper to fully cool on wire racks.  Once fully cool, bread can be sliced. I prefer freezing sliced bread, which helps it maintain it's fresh consistency.  Enjoy!

Baked bread! Yum!

Cooling delicious GF brown bread loaves. 

Delicious Brown Bread Recipe by Successfully Gluten Free!

 A delicious GF banana bread - and low to no refined sugar, which is great!  You can mash the bananas by hand to get a more chunky look to your bread, or literally throw all the wet ingredients into a blender (or use a stick blender) to mix together. Delicious with and without the addition of mini-chocolate chips.  Enjoy!

Delicious banana-date bread!  This was mixed by hand, but I often will use the blender for a less chunky version of this banana-date bread. Either way is great!

Banana-Date Bread

Makes 4 mini loaves

Preheat oven to 350 F. Line 4 mini loaf pans with parchment paper. 

Heat 1 1/2 minutes in the microwave:

1/2 cup milk

5 oz dates

Let rest 5-10 minutes.  Then puree with a stick blender.  (If you don't have a stick blender, there are a couple of other options: 1. Finely dice your dates before heating them with the milk OR 2. After 5-10 minutes of resting - just so your milk/date mixture isn't quite so hot, blend in a blender all the wet ingredients.

In a bowl, mix together: 

2 cups Kristin's Gluten-Free Flour Mix

1 tsp xanthan gum

1 1/2 tsp baking soda

1/2 tsp salt

1 tsp cinnamon

In a large bowl mix together: (If you're using a blender, you can put all of these plus the date/milk mixture (unblended) in and then mix, then stir into the flour mixture, above)

4 overripe bananas

4 Tbsp oil 

1/4 cup sugar OR 1/4 cup agave nectar

1 tsp vanilla extract

2 eggs

Date/milk puree, from above

Mix together dry and wet ingredients.  If desired, you can add: 

1/2 cup dark chocolate chips (optional)

Spread batter between the four mini loaf pans lined with parchment paper.  Bake at 350 F for 35 minutes, until nicely browned.  Let rest a few minutes in the pan, then remove from pans & parchment paper onto wire racks to full cool. Leftover bread can be sliced and frozen in ziploc bags.  Enjoy!

Fresh from the oven, just cooling a bit before removing to fully cool on a wire rack.

Banana-date bread recipe by Successfully Gluten Free!

A tasty gluten-free raisin (and/or cranberry, currant, cherries) cinnamon swirl bread.  It's nice and fluffy, and a bit easier than my other favorite cinnamon swirl-style breads: apple-cinnamon swirl bread, cinnamon swirl bread, monkey bread, monkey bread with drizzle, hearty-bread with cinnamon-raisin option, and pumpkin swirl bread. Enjoy!

Cinnamon Swirl Bread with currants, cranberries, and raisins. Yum!

Easy Raisin Cinnamon Swirl Bread!

Makes 2 large loaves, 6 mini loaves, or 3 mini loaves and 1 large loaf (it's versatile!)

Preheat oven to 375 F.  Line pans with parchment paper. 

In a mixer combine:

2 cups brown rice flour

1 cup white rice flour

1 cup potato starch

3/4 cup tapioca starch

1/3 cup sugar

2 Tbsp cinnamon

4 tsp rapid-rise/quick yeast

4 tsp xanthan gum

2 1/2 tsp salt

2 tsp baking powder

Add, and let beat 3-4 minutes:

2 cups warm water

6 eggs

1/4 cup butter, softened

2 Tbsp oil 

4 tsp apple cider vinegar

Fold in: 

1 cup dried fruit, like cranberries, currants, raisins, or cherries 

A combination of cranberries, currants, and raisins is my favorite, but I've done the following and it's also been delicious:

1/2 dried cranberries + 1/2 raisins

1/2 dried cherries + 1/2 currants

1/2 golden raisins + 1/2 currants

Batter ready to be scooped into prepared pans.

Scoop into prepared baking pans, filling about 2/3 full.  Smooth the tops with wet hands.  Let rise in a warm location until the dough has puffed up just above the sides of the pan.  

Mini pans filled and flattened with wet hands.

Large pan filled and flattened with wet hands, ready to rise.

Puffed nicely just over the edges, ready to bake!

Bake the loaves at 375 F.  Mini loaves will bake for ~30 minutes.  Large loaves will bake for ~45-50 minutes.   Let cool out of the pan.  Slice and enjoy!  These slice reasonably well even while still a bit warm.  We often have enjoyed this fresh with butter.  This bread will slice and toast nicely.  Delicious used in French toast, too.  Leftovers can be sliced and frozen.  Enjoy! 

Fresh from the oven.

Fresh from the oven and cooling.  These always smell so nice!

Golden raisins and dried cherries in this loaf! 

Easy Raisin Cinnamon Swirl Bread Recipe by Successfully Gluten Free!

Delicious Free-From Bread (No eggs, dairy, gluten, rice, seeds, or nuts)

This is a yummy GF bread recipe that I've nicknamed my "free-from bread" since it's free from all sorts of things commonly found in a gluten-free bread - two more unusual ones I needed to remove were rice and eggs in addition to dairy, gluten, nuts and seeds.   I have done a bit of playing around with recipe replacements for eggs that don't require any sort of seed (like chia, flaxseed, etc.)  I have found that a combination of applesauce and oil works really nicely.  Combining that with a need for a gluten-free bread that didn't include rice flour and I ended up with this recipe below! A winner, in my opinion!  It was soft and delicious.  It has a nice taste that isn't too sweet, so it was delicious alongside a beef stew my friend made, but would be equally tasty with a dollop of jam on top.  If you're OK with rice and eggs, my go-to sandwich bread is my French-bread style sandwich bread. 

Sliced "free-from" bread! 

Fresh from the oven - dairy-free, gluten-free, rice-free, seed-free, nut-free, egg-free bread! 

Delicious Free-From Bread (No Eggs, Dairy, Gluten, Rice, Seeds, or Nuts)

Makes 6 mini loaves

Preheat oven to 375 F.  Line 6 mini loaf pans with parchment paper. 

In a mixer, combine: 

292 g tapioca starch/flour (~2 1/4 - 2 1/3 cups) 

200 g oat flour (~2 - 2 1/4 cups) (make sure GF if Celiac or sensitive)

90 g potato starch (~2/3 cup)

70 g arrowroot starch (~1/2 cup)

1/2 cup quick cook steel cut oats (make sure GF if Celiac or sensitive)

3 Tbsp sugar

1 Tbsp xanthan gum

1 Tbsp rapid-rise/quick yeast

1 Tbsp baking powder

2 tsp salt

Add and beat 4-5 minutes: 

450 ml (15 oz) warm water (not hot)

180 ml (6 oz) applesauce (unsweetened, natural)

162 ml (5 1/2 oz) oil

1 Tbsp apple cider vinegar

Divide evenly between 6 parchment-lined mini loaf pans.  Use wet hands to smooth and flatten the tops of the loaves.  Set in a warm location to rise.  Cover by placing an upside down baking sheet over the tops of the loaf pans.  Let rise ~30 - 45 minutes, until the dough is just puffing up above the top of the pans when you look at them from the side.

Bake risen loaves for ~45 minutes at 375 F.  Remove from oven.  After 1-2 minutes, remove the loaves from the pans and parchment paper and place them on a cooling rack to cool.  You can tear into them to snack on right away, but best to let them fully cool before slicing.  These are tender, so thicker slices are perfect for this bread.  Great alongside something like a tasty beef stew or topped with jam.  Enjoy!    

Nice and airy bread. We all loved the texture and the applesauce lends a nice, natural sweetness to the bread. 

Delicious Free-From Bread (No eggs, dairy, gluten, rice, seeds, or nuts) by Successfully Gluten Free!

 These took a lot of experimenting with to get something that had the taste I wanted PLUS the shape I associate with a proper French baguette.  (Oh, and it cannot require some extra pan I don't have space for in the kitchen).  I have been making French bread in loaf pans for awhile (i.e. it has the flavor and exterior crunch/interior tenderness) and also a French bread-style sandwich bread, which we also really like.  However, I wanted something that could be easily used as a proper baguette for things like a brie & tomato sandwich, or thinly sliced and baked with olive oil for things like topping with bruschetta.   Or just pulling off pieces of hot bread to eat fresh!  Voila!  The parchment paper came to the rescue!  This recipe is easy to whip together, and you'll have fresh baguettes in no time!  Best fresh, in my opinion.  Enjoy!

They're just so pretty! Fresh Gluten-Free French Baguettes! 

So yummy. They get eaten quickly around here. 

They slice cleanly and work perfectly for appetizers, dipping, toasted with olive oil or butter. 

Easy Gluten-Free French Baguettes!!!

Makes six 12" baguettes or three 20" baguettes

Line pan(s) with parchment paper, creased with folds to make baguette-sized hollows for the bread to rise and bake in.  I love to use two 9x13 pans, but you could make all 6 half-sized loaves on a large cookie sheet or make 3 long baguettes on the large cookie sheet.  

In a mixer, combine thoroughly:
2 cups tapioca flour/starch
1 1/2 cups brown rice flour
6 Tbsp potato starch
3 tsp xanthan gum
1 Tbsp quick/rapid-rise yeast
1 1/2 tsp salt
1 Tbsp sugar

Optional: 1/2 cup quick-cook steel cut oats (if you use, add 1/2 cup water)

Add and mix in, beating 4 minutes:
1 1/4 cup lukewarm water
2 tsp apple cider vinegar
1/4 cup oil (avocado oil is my preferred choice)
1 cup egg whites (these can be purchased at the store near the eggs)

Scoop bread into a large freezer ziploc.  Snip the corner.  Pipe out your baguettes.  Aim for a size that is not too thick, as you want these to double in size while rising.  Let baguettes rise 45 - 60 minutes in a warm location, until bread has doubled and is getting cracks in the tops from rising.  Use kitchen scissors to snip little slashes on the top of each baguette before baking, if desired.  

Piped into prepared pans and ready to rise!

Doubled in size, ready to bake as-is or slash (below)

You don't have to add the diagonal slashes, but I think it looks really pretty once they're baked. 

Bake at 375 F for 40-45 minutes.  This length of time will allow the outside to get nice and crispy, but also allow the inside of the bread to fully cook.  If you cook it for less time, you'll find the inside is too sticky.   Let the bread cool a little before slicing (yes, we always taste-test it piping hot, but best to cool a little before slicing).  Sliced bread can be left in a sealed container on the counter and will still be delicious the next day! The crust will soften after being sealed, but a reheat in the oven will crisp it back up!   This has become the uncontested new family favorite bread recipe!  Enjoy!

Fresh from the oven.  I like to remove from the pan quickly to avoid soggy baguettes. 

Baguettes cooling.  One is about to lose a piece to eager taste-testers. 

I held them off long enough to take a photo of 6 half-sized baguettes. Yum!

The above slashed ones, fresh from the oven. 

Fresh from the oven, yummy French baguettes! Gluten-Free!

We had such a fun lunch with a French family we're friends with and brought a few loaves - they loved the GF Baguettes!

Easy Gluten-Free French Baguettes by Successfully Gluten Free!

This gluten-free monkey bread with a drizzle on top is a fun treat.  Using egg whites only and a different blend of flours helps the dough be lighter and fluffier than my original monkey bread recipe, although we still like that recipe, too.  The bread can be pulled apart to eat when it's freshly made.  Once cooled, I love to slice it in thicker slices to freeze and toast for yummy breakfasts or snacks.  Enjoy! 

Monkey bread with drizzle added while the bread was warm so it melts into the top of the bread.  You can also let it cool and then add the drizzle.

A slice of monkey bread, toasted and ready to eat.  I love it sliced and toasted best.

Monkey Bread with Drizzle

Makes 2 loaves

Preheat oven to 350 F.  Line two regular-sized loaf pans with parchment paper.  

In a mixer, combine: (It's important to mix dry ingredients first in gluten-free baking)

2 cups tapioca flour

1 1/2 cups brown rice flour

1/4 c + 2 Tbsp potato starch

1/4 cup quick cook steel-cut oats (Make sure these are gluten-free if Celiac or sensitive)

1 Tbsp sugar

1 Tbsp xanthan gum

1 Tbsp rapid rise/quick yeast

1 1/2 tsp salt

1 1/2 baking powder

Add the following and beat 5 - 7 minutes, scraping occasionally: 

1 1/2 cups warm water (not hot)

7.5 oz (just under 1 cup) egg whites

1/4 cup milk

1/4 cup oil (avocado, canola, light olive oil all work well)

1 Tbsp honey

2 tsp apple cider vinegar

While dough is mixing, prepare the following: 

Melt in a bowl: 

1/3 cup butter

Mix in a separate bowl: 

1/2 cup brown sugar 

1 - 2 Tbsp cinnamon (depends on how strong you like your cinnamon flavor)

Dip heaping teaspoonfuls of dough half into melted butter, then into the cinnamon-sugar mixture.  Using a second spoon, scoop the dough into the prepared large bread pans.  Repeat until the two pans are evenly filled.  I find I make two layers of dipped dough spoonfuls for each bread pan.  

You can use smaller sizes spoonfuls, if you prefer, but I find heaping Tbsp size scoops work well. 

Let bread rise, covered loosely - I find I need more space than just covering with plastic wrap for the rising.  I like to put a small baking pan upside down over the top of pans (you can have this resting on glasses or jars next to the pans if the pans don't have lips to rest the pan on top of).  If the bread is rising in a warm location, I find it rises in about 30 - 40 minutes.  If it is a cool day, it may take up to an hour to rise. It should be doubled in size.

Ready to cover with a upside down cookie sheet to rise.

It's always difficult to see the amount bread has risen in a photo, but if you look at the glass side of the dish on the left of the first photo compared to how the parchment paper is covered by the risen dough in the bottom photo, you can see now nicely it has risen.  

Bake bread at 350 F for 50-60 minutes.  You can cover the top of the bread loosely with aluminum foil for the last 10-15 minutes of baking if you don't want it to brown too much.   Let bread cool in pans for 5 minutes before carefully removing bread from pans (and removing parchment paper) and placing bread onto a cooling rack to cool.  

Fresh from the oven - let it rest 5 minutes before removing from pan and removing parchment paper.  

Once you place it on the cooling rack, mix together the following glaze: 

1 oz cream cheese, softened (optional)

2 Tbsp butter, softened

3/4 cup powdered sugar

1/2 tsp vanilla extract or vanilla bean paste

milk, 1 tsp at a time until smooth consistency

You can glaze your bread while hot if you'd like the glaze to melt into the bread a bit, or you can wait until the bread has cooled a bit, and then glaze.  Once the bread has cooled a bit, it's ready to eat!  You can pull pieces apart to eat, which is fun.  When the bread has fully cooled, you can slice it into thick slices and freeze.   I find this toasts up beautifully in the toaster oven.  Yum! Enjoy! 

Monkey Bread with Drizzle by Successfully Gluten Free!