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Gluten-Free & Wheat-Free
Egg Bread

GF Recipe Summary

Gluten-Free Egg Bread: This light yellow gluten free egg bread is perfectly suited to sandwiches and general use.

This gluten free bread was fashioned in the style of a traditional egg bread. It has a light, pleasant flavor that is perfect for many sandwiches. It also is great when used to make French Toast. This recipe is sure to become a favorite!

Gluten-Free Recipe Card and Pictures

Gluten-Free Egg Bread

⅓ Cup Cold Milk
½ Cup Vegetable Oil (such as Canola)
2 Eggs, Slightly Beaten
1 Egg White, Slightly Beaten (reserve egg yolk for egg wash)
¼ Cup Sugar
2½ Teaspoons Xanthan Gum
2 Teaspoons Baking Soda
1 Tablespoon Baking Powder
½ Teaspoon Salt
¼ Cup Quinoa Flour
¼ Cornstarch
¾ Cup Glutinous Rice Flour
2¼ Cups White Rice Flour
1 Tablespoon Amaranth Flour
1 Cup Buttermilk
¼ Cup Plain Yogurt
1 Teaspoon Milk (for Egg Wash)
1 Teaspoon Sesame Seeds (Optional)


In a large bowl, combine all dry ingredients and mix together (Xanthan gum, baking soda, baking powder, salt, flours, and cornstarch); set aside for later use.

In mixing bowl, add vegetable oil and cold milk. Mix using the whisk attachment (preferred) on your mixer for 2 minutes. Add slightly beaten eggs/whites and sugar; mix.

Add dry ingredients from large bowl as well as the buttermilk and yogurt; mix. Pour bread batter into greased standard bread loaf pan (9x5 inch). Take reserved egg yolk and add 1 teaspoon of milk; mix to create an egg-wash. Gently brush the egg-wash on top of the bread (use all of the mixture). Sprinkle sesame seeds over the top of bread (if desired).

Place in 350°F preheated oven and bake for one hour. Remove from oven. While still wearing oven mitts, transfer bread to wire rack and allow to cool.

Your finished gluten-free Bread should look something like the completed recipe pictures shown here (featuring optional Sesame Seeds)
Gluten Free Egg Bread - Sliced

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