Kings-Style Hawaiian Bread

  This bread is very sweet and tastes a lot like the Hawaiian bread sold in grocery stores around the United States. Pineapple juice and ginger give it its distinctive taste. 3 cups(12 oz […]


This bread is very sweet and tastes a lot like the Hawaiian bread sold in grocery stores around the United States. Pineapple juice and ginger give it its distinctive taste.

3 cups(12 oz or 340g) better batter gluten free  flour

2 eggs

1 cup pineapple juice

1 cup water

3/4 cup sugar

1/4 teas. ginger

1/2 teaspoon vanilla

1 package yeast

4 Tbsp margarine, melted

In the bowl of your electric mixer, beat the eggs.

Add pineapple juice, water, sugar, ginger, vanilla and melted margarine.

Add flour to egg mixture and stir until well mixed.

Sprinkle in yeast, mixing well.

Beat on high speed for 3 minutes.

Leave batter in bowl and cover with cloth and place in warm place. Let rise 30 minutes. Remove from bowl very gently and place in well greased 2 quart casserole or tube pan. Cover and place in warm place and let rise about 45 minutes to 1 hour.

Bake at 350 degrees 25 to 30 minutes.
Let cool completely before removing from pan.

20 Responses

  1. Cynthia

    Could you make rolls out of these instead of a single loaf?

    I can’t wait to try it, I miss hawaiian bread!!

  2. raisingallergykids

    This bread was wonderful!!! I made them as rolls using a scant 1/2 cup and placing in a rectangular pan. I just wanted to mention that I made these with Ener-G egg replacer eggs and a dairy free butter substitute and it turned out perfectly! My kids loved, loved, loved it!
    Thanks for such a great recipe. Now if I can keep it in the house long enough I am going to try making a King’s Hawaiian Coffee Cake. Gonna post the beautiful pictures of the bread on my blog! Thanks for such a great recipe that could be easily made to accommodate all our families allergies.

  3. twodogpsych

    I would like to try to make this in a regular loaf pan but I am quite sure this recipe calls for too much dough for a regular loaf. How would I adjust the recipe? Thanks!

    • Naomi

      This recipe should fit in one 9×593 inch pan or two 8×482 3/4 inch pans easily and without any adjustment.
      You may alternately choose to divide the recipe in half, as follows:
      1 1/2 cups better batter flour

      1 egg

      1/2 cup pineapple juice

      1/2 cup water

      6 TBSP sugar

      1/8 teas. ginger

      1/4 teaspoon vanilla

      1.5 tsp yeast

      2 Tbsp margarine, melted

      This would make one small 8×4 inch loaf

  4. erich

    I made this recipe using everything listed except that I substituted 2T of ground yellow flax in 1/4C hot water (allowed to cool)for the eggs. Also used Fleishmanns bread machine yeast

    Temperature in the kitchen was 78F. first rise 30 minutes,
    I but the dough in to a well greased anf floured 9 inch round cake pan. Second raise 45 minutes.

    After the 45 minute second rise the dough had risen to the point that it was actually starting to fall over the edge of the pan, and about 5 inches high.

    I decided to bake it anyway, It continued to rise and rise and rise! Most of it spilled over onto the oven liner, what small amount there was left in the pan had completely collapsed.

    Was I supposed to use a tube cake pan like an angle food pan or?

    By the way your flour is simply put THE BEST!


    • Naomi

      HI, Erick!

      sounds like your issue is the yeast – bread machine yeast is ‘instant’ yeast, meaning it hasn’t been coated first. It will rise in half the time called for in the recipe – so for you this would be 15 minutes for the first rise, and about 23 minutes for the second rise.

      I think this will solve your problem!

  5. hsuzanne

    How would you make a roll …my dough was like a thick cake batter..this is my first ever bread recipe to mixed up beautifully but the texture threw me off…i had to bake almost an hour and then it sunk… heartbroken….i am new to the gf world….and feeling a little bummed :(

    • Naomi

      sounds like you didn’t measure enough flour when you measured – did you make sure to use the full 12 ounces of flour? – Did you do both risings? The texture should have been like very thick pancake batter on first mixing and like drop biscuit dough or loose cookie dough by the second rise.

  6. jasminedcole

    Wondering if you used dried ground ginger or fresh?
    I’m guessing dried ground but I suck at backing so I don’t guess.

  7. LaurieHanan

    It had been a long time since I last attempted gluten free baking, because the results were always so disappointing. But today I finally gathered my courage and tried this recipe. I took your advice and weighed the flour, checked my oven temperature, and followed the recipe very precisely. It was fine until I took it out of the oven. As soon as I took it out, it started to fall. Now, two minutes later, it looks like a pancake. Another expensive experiment gone wrong.

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