Canyon Bakehouse Country White contains inflammatory seed oils (canola oil and likely sunflower oil) that promote inflammation. The DIY version eliminates these toxic oils, uses certified organic ingredients, and provides better nutrition without artificial preservatives. Coconut oil replaces canola oil for healthy saturated fats that support hormone production.
Based on: Country White
· Makes 2 loaves (approximately 32 servings)
· Serving: 1 slice (28g)
Why This Recipe is Seed Oil Free
Commercial Country White from Canyon Bakehouse often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
The original Country White may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Ingredients
Organic brown rice flour
480g (4 cups) · Anthony's Organic Brown Rice Flour
Primary flour base providing structure and nutty flavor in gluten-free bread
Organic tapioca flour
240g (2 cups) · Bob's Red Mill Organic Tapioca Flour
Provides protein structure, binding, and richness while supporting proper rise
Active dry yeast
14g (2 packets) · Red Star Active Dry Yeast
Creates rise and develops complex flavors through fermentation
Sea salt
8g (1.5 teaspoons) · Redmond Real Salt
Enhances flavor, controls yeast activity, and strengthens gluten-free structure
Organic apple cider vinegar
15ml (1 tablespoon) · Bragg Organic Apple Cider Vinegar
Adds tang, helps preserve the bread naturally, and improves texture
Warm water
360ml (1.5 cups) · Filtered water
Hydrates flours, activates yeast, and creates proper dough consistency
Instructions
Step 1. Proof the yeast by combining 120ml (1/2 cup) warm water (110°F), 12g (1 tablespoon) organic cane sugar, and 14g (2 packets) active dry yeast in a large bowl. Whisk gently and let sit for 5-10 minutes until foamy and doubled in size — this ensures your yeast is alive and active. Dead yeast will not foam, so start over if no activity appears.
Step 2. In a separate large mixing bowl, whisk together all dry ingredients: 480g brown rice flour, 240g tapioca flour, 120g sorghum flour, 60g potato flour, 6g xanthan gum, and 8g sea salt. Whisk thoroughly for 2-3 minutes to ensure even distribution — gluten-free flours and xanthan gum tend to clump, so proper mixing is crucial for consistent texture.
Step 3. In a medium bowl, whisk together the wet ingredients: 3 whole eggs, 2 egg whites, 80g melted coconut oil (cooled slightly), 15ml apple cider vinegar, and the remaining 240ml warm water. The coconut oil should be liquid but not hot enough to cook the eggs — around 100°F is perfect.
Step 4. Create a well in the center of the dry ingredients and pour in the proofed yeast mixture and the whisked wet ingredients. Using a wooden spoon or stand mixer with paddle attachment, mix on medium speed for 3-4 minutes until you have a thick, sticky batter — gluten-free bread dough is more like a thick batter than traditional bread dough. The mixture should hold together but remain quite sticky.
Step 5. Divide the batter evenly between two greased 8.5x4.5 inch loaf pans lined with parchment paper. Smooth the tops with a wet spatula and cover loosely with oiled plastic wrap. Let rise in a warm, draft-free place (75-80°F) for 60-90 minutes until the dough has increased by about 50% and is slightly domed above the pan edges — gluten-free breads don't double like wheat breads.
Step 6. Preheat oven to 375°F during the last 15 minutes of rising. Remove plastic wrap and bake for 45-55 minutes until the tops are golden brown and an instant-read thermometer inserted in the center reads 205-210°F. The crust should sound hollow when tapped, and the bread should spring back lightly when pressed.
Step 7. Cool completely in pans for 15 minutes, then turn out onto wire racks and cool for at least 2 hours before slicing — gluten-free breads continue to set as they cool and will be gummy if sliced too early. Store wrapped at room temperature for up to 3 days, refrigerated for up to 1 week, or slice and freeze for up to 3 months.
Storage
Store completely cooled loaves wrapped in plastic wrap or airtight container at room temperature for 3 days, refrigerated for 1 week, or slice and freeze for up to 3 months. Toasting refreshes day-old slices perfectly.
Cost Comparison
Cost per serving (homemade)$0.21
Cost per serving (store-bought)$0.45
Savings53%
Higher upfront cost due to organic ingredients and bulk buying, but significant per-serving savings. Quality is dramatically better with no inflammatory seed oils, preservatives, or artificial ingredients.