Gluten Free Bread Recipe using Oat or Sorghum Flour | Gluten Free Recipes | Gluten Free Recipe Box (2024)

1. Carla,
   I am allergic to nightshades. What may I use in place of potato starch? Thank you.

   Reply

   1. Jenn,

      Use cornstarch. See more substitutes at http://glutenfreerecipebox.com/gluten-free-substitutes/.

      Carla

      Reply

2. I do not have guar gum, what can I substitute for it?

   Reply

   1. You can add more xanthum gum to the mix if you want to make it. I did and it turned out great. Although I’m starting to get more recipes that say to use the combo, so I plan on adding it to my gluten free pantry.

      For more substitution suggestions, see http://glutenfreerecipebox.com/gluten-free-substitutes/.

      See Also

      Classic Italian Pizzelle Cookies | Walking on Sunshine RecipesBaked Feta With Honey RecipeRainbow Sprinkle Cake RecipeHomemade Paleo Granola Bars Recipe (Grain Free, Gluten Free, Oat Free)

      Carla

      Reply

      1. Hi Sarah,

         Xanthan gum and guar gum may be substituted for one another in equal amounts.

         I am glad to hear you are enjoying this recipe.

         Carla

         Reply

3. Thank you for sharing your recipe. After many failed attempts in making GF brerads I will try this one. I wanted to know if I can use 2 whole eggs instead of 4 egg white?

   Zeinab

   Reply

   1. You are very welcome, Zeinab,

      It is my experience that you should not use 2 whole eggs. Egg yolk creates too much of a crumb and may make the bread break easily. Egg white is the key to making bendable gluten free bread.

      Enjoy!
      Carla

      Reply

      1. Ok so I made this bread today and it was a total success. Looks and feel exactly like yours in the video and it smells lovely. Thank you so much.

         Reply

         1. Zeinab, you are very welcome. If you are dairy tolerant, try adding 1/4 cup non-fat/fat-free instant dry milk to the warm water, prior to adding sugar/honey/agave and yeast. It turns out a much better bread – higher and less shrinkage.

            See Also

            RECIPE: Lobster Mashed Potatoes

            Keep enjoying!

            Carla

            Reply

4. Hi Carla, my son is allergic to eggs as well. I wonder if use the egg white substitute if it will still rise and be as nice as yours? Thank you for your website and recipes it give me hope of making good tasting meals that are gluten free, dairy free and egg free!

   Reply

   1. Hi Autumn,

      I’d give egg replacer a try, but add about 1/2 teaspoon of baking powder, as well to the dry ingredients. I haven’t tried it myself, but I believe the use of baking powder along with the egg replacer is best. Please let us all know if it works out for you.

      Carla

      Reply

5. Hi. Your recipe sounds delicious. I was wondering if this could be made in a bread machine as well? I use my bread machine for all of my bread doughs that I make, and would like to know if I can use a bread machine to make the dough, then transfer to a regular loaf pan.

   I recently went gluten free for health issues, and came across your site.

   I have a Zojirushi bread machine that I would use.

   Thank you in advance for any help that you can give regarding my inquiry.

   Reply

   1. Hi Lisa,

      This recipe cannot be made in an bread machine. You must whip the egg whites to bubbles in order to create the little holes in the bread. And the dough is very sticky, therefore, you’d be hand stirring the batter while in the bread machine. You can use any type of mixer to make this, though, even a hand mixer. Sorry!

      Carla

      Reply

6. I made your sandwich bread using the sorghum flour. It came out great. I had a major problem though getting it out of the pan. I used a pyrex glass pan which I oiled very well with olive oil. Was the glass pan the problem? HELP!

   Monica

   Reply

   1. Monica, it must be the glass pan. Carol Fenster suggests using a silver metal pan. I have used silver and black and have had no problem. When using a metal pan it naturally separates from the sides. It just falls out. So sorry this happened to you. I have never tried using a glass loaf pan.

      Carla

      Reply

7. Comment left on Carla’s Gluten Free Cake Flour Blend:

   “I made your gluten free sandwich bread using sorghum flour (son is allergic to oat) and replaced the potato starch (son allergic to potato) with arrowroot. Finally a wonderful bread. It did fall a little bit while cooling. Thank you so much!…”

   ~ Shelley Walker

   Reply

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