Name: Gluten-Free White Bread
Yield: Makes 1 loaf with sixteen 1/2-inch-thick slices
Ingredients: 1/2 cup tapioca flour; 3/4 cup garbanzo bean (chickpea) flour; 1 cup potato starch; 1 1/4 cups white rice flour; 2 1/2 teaspoons dry yeast; 2 tablespoons sugar; 1 tablespoon ground flax seeds; 1 1/2 teaspoons kosher salt; 3 eggs; 1/4 cup plus 1 1/2 teaspoons safflower oil; 1 1/2 cups warm water, or more if needed

Editor's note: Use this white bread to make Barbara Kafka's gluten-free English Muffins .

This recipe would not be possible without the late Bette Hagman and her book The Gluten-Free Gourmet Bakes Bread. She was innovative and to be respected. I made a few changes to avoid artificial ingredients, but the credit is hers.
The bread also makes great toast.
French Meadow Bakery makes a similar good loaf, available online and in speciality stores.

Recipe notes

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