Gluten Free Hawaiian Sweet Bread

Gluten Free Hawaiian Sweet Bread | Glutenfree-jenny.comDELISH!  In our gluten days I used to make a Hawaiian bread all the time, so I was excited to try this version of Gluten Free Hawaiian Bread.  It turned out fantastic!

It’s similar to Portuguese Sweet Bread (pao doce), as it has a rich texture and slightly sweet taste.  We served it with soup, but it would also make a delicious french toast.



Preheat oven to 350 degrees. Lightly grease a 9×5-inch loaf pan or two 6-inch round cake pans.

In a small bowl, combine warm water, 2 teaspoons sugar and yeast. Stir just until dissolved. Cover with a clean kitchen towel and set aside in a warm area for 10 minutes. Mixture will form a foam head about an inch tall.

Place rice flour, potato starch, tapioca starch, ½ cup sugar, Pixie Dust and salt in the bowl of a food processor or heavy-duty stand mixer with paddle attachment. Blend dry ingredients together, about 3 minutes. If mixing by hand, place dry ingredients in a large mixing bowl and whisk together until well combined.

In a small bowl, whisk melted butter, eggs and warm milk until blended.

Add egg mixture to dry ingredients and combine. Add yeast mixture to dough and mix again until dough forms. If mixing with a heavy-duty stand mixer, this process takes about 5 minutes. With a food processor, about 2 to 3 minutes. By hand, about 10 minutes. Dough will be soft and sticky.

Transfer dough into prepared pan(s). Smooth top into desired shape with wet hands or a spatula dipped in water. Place in a warm area to rise for 40 minutes.

Score loaf top about ¼-inch deep with a sharp knife and if a shiny surface is desired, brush with an egg mixed with 1 tablespoon water.

Place pan(s) in preheated oven and bake for 40 to 45 minutes for a loaf, 35 to 40 minutes for two boules. Bread is done when bottom sounds hollow when tapped and internal temperature reaches 195° to 200° F.

Makes one 9×5-inch loaf or two 6-inch round boules.

6 thoughts on “Gluten Free Hawaiian Sweet Bread

    • Pam,

      Pixie dust is a combination of flax seed, chia seeds and psyllium husks, all ground up in a powder. I use this as a replacement for all recipes that require xanthan or guar gum. The reason I do this is because not only are the gums extremely expensive to purchase, one is a derivative of corn (GMO’s) and the other is bacteria taken for plants that can cause slow digestion and stomach issues. Plus Pixie Dust is a whole lot healthier! If you click on any of the highlighted Pixie Dust script it will take you to my post about it. It was developed by a doctor in Washington State and so it will link you to her site to get the ingredient amounts. Give it a try! Oh and I grind up a bunch and then keep it in my freezer.


  1. Your recipe looks very good, except for the 15? teaspoons of Pixie Dust. Is that amount correct?

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