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/ Last Modified On September 20, 2023A homemade gluten-free bread recipe that's simple to make, dairy-free, and bakes into the best gluten-free bread. Make your next lunch with this easy gluten-free sandwich bread.
I've also included instructions for making this gluten-free bread in a bread machine for those who prefer to use a bread machine when making gluten-free bread.
I've included instructions to make this gluten-free bread recipe into a gluten-free vegan bread.
Best Gluten-Free Bread
We have a ton of amazing bread recipes here at Gluten-Free Palate. Try our perfect gluten-free yeast-free bread. You'll be shocked at how delicious it is. We also have the best gluten-free sourdough bread recipe if you prefer a bit of tanginess in your loaves!
If you are looking for more traditional recipes, you'll definitely want to make my Gluten Free Pizza! It's a staple.
Autumn is now here, so we're currently whipping up all things pumpkin. Try our brand new Gluten-Free Pumpkin Roll recipe, or our fan-favorite classic Gluten-Free Pumpkin Bread.
My Gluten Free Pancakes are also a big hit among readers. For more ideas, check out my Easy Gluten Free Recipes.
You're going to want to make everything with this gluten-free bread. Deli style sandwiches, grilled cheese sandwiches, gluten french toast ... everything.
Gluten-Free Bread
I posted a gluten-free bread recipe back in early 2015. It was okay, but it wasn't the best gluten-free bread. It had a little bit of a quick bread texture.
I also now have a gluten-free bread recipe for the bread machine (see further down if you use a gluten-free bread machine).
Just look at the texture of this easy gluten-free bread. It's amazing. The gluten-free loaf featured in this picture could've used a few more minutes in the oven, but I'll talk more about that below.
You are going to love this gluten-free dairy-free bread. I promise.
Please, please read through this post. I share my experience and what worked and didn't when I was reworking this gluten-free bread recipe.
Gluten-Free Flours to use when making gluten-free bread
When I first made this gluten-free bread recipe, I used my gluten-free flour blend. It works great, but I realized it needed something more.
I tested several different flour blend options before settling on the winner, the one that I think makes the best gluten-free bread. See the recipe card for the gluten-free bread recipe that readers love.
Here are some additional options for making this gluten-free bread recipe. Note that these substitutions will yield slightly different results. If you decide to go with one of these substitutions, you will need to replace all the flours and starches in the recipe with the following (everything else stays the same):
- 2 ½ cups of my gluten-free flour blend + ½ cup of almond flour + ¼ cup flaxseed meal (ground flaxseed).
- 2 ½ cups of my flour blend + ½ cup of millet flour + ¼ cup of flaxseed meal. It's an amazing nut-free gluten-free bread.
- 2 ½ cups of Bob's Red Mill 1-to-1 gluten-free flour blend + ½ cup of almond flour + ¼ cup flaxseed meal.
- 2 ½ cups of Bob's Red Mill 1-to-1 gluten-free flour blend + ½ cup millet flour + ¼ cup flaxseed meal.
This gluten-free dairy-free bread recipe was originally developed for the oven, but I have a gluten-free bread machine recipe version below for those who like to use a bread machine.
Egg-Free Substitution in Gluten-Free Bread
For a gluten-free vegan bread version of this gluten-free bread recipe, you can use chia eggs or Bob's Red Mill Egg Replacer (2 eggs worth).
I've only tested this gluten-free egg-free bread recipe in the oven. I haven't tested the egg-free version in a bread machine.
Swap out the 3 egg whites with 2 tablespoons of chia seed + 7 tablespoons of water (let sit for 5 minutes and stir before you add it to the mixture). Or use Bob's Red Mill Egg Replacer and mix up 2 eggs worth.
Bake for 70 minutes (putting a piece of foil over the loaf to help prevent over-browning, halfway through).
Making Gluten-Free Bread
- Add the sugar and yeast to your warm water (95-110 degrees F) and stir; set it aside for 5-10 minutes but no longer.
- While your yeast is proofing, in the bowl of a stand mixer fitted with the paddle attachment, add the flours, flax seed meal, xanthan gum, baking powder, and salt. Turn your mixer to low and mix just until combined.
- Add the oil, egg whites, vinegar, and proofed yeast mixture.
- Turn the mixer to a medium speed and mix for an additional 2 minutes. The dough will be thick and sticky. Turn off the mixer and scrape down the sides.
- Using a rubber spatula, add the dough to your prepared loaf pan making sure to fill in the corners of the pan and level the top. Wet your fingers and smooth the top.
- Cover the dough with a lightly oiled piece of plastic wrap and allow it to rise in a warm place for 45 to 60 minutes, or until it has risen slightly above the loaf pan.
- When the dough is near the top of the pan, preheat your oven to 350°F. Remove the plastic wrap and bake for 60 – 65 minutes. Half way through baking, cover the bread loaf with a piece of foil to keep it from over-browning.
- Remove the loaf from the oven and let cool completely before slicing. Slice the entire loaf and store in a container at room temperature for up to 4 days or in the freezer for up to a month.
These numbered steps match the numbered photos above and are for illustration purposes. For the complete list of ingredients and instructions, please see the recipe below.
Dairy-free gluten-free bread recipe
I still can't get over how amazing this gluten-free sandwich bread is. It's better than any gluten-free bread I've had, and my family, including my gluten-eating husband, agrees.
This gluten-free bread is also dairy-free. I've tested it with dairy (milk for activating the yeast and butter instead of oil) and I found it to add to the quick bread texture.
If you want this gluten-free bread to have the same texture as deli-style sandwich bread, then you need to use water when activating the yeast and oil instead of butter.
Trust me. Plus, it's less expensive to use water and oil in gluten-free bread recipes than it is to use milk and butter.
To make this a gluten-free vegan bread, see the instructions above for subbing out the eggs for chia eggs.
Gum-free gluten-free bread
I use xanthan gum in this gluten-free dairy-free bread recipe. I feel it yields the best results.
Not everyone can have gums. You can use psyllium husk powder (not full husks) in this recipe. I only tested it once, but I used 3 tablespoons of psyllium husk powder in place of the xanthan gum - yes, that reads 3 TABLESPOONS.
Psyllium husk powder is not a 1-to-1 for xanthan gum. Again, I only tested this one time, so I cannot claim that this is the best sub for xanthan gum.
Sure, it worked for me, but I haven't checked to see if it's repeatable with that amount of psyllium husk powder.
How long to bake gluten-free bread
This gluten-free bread recipe works best when baked for 60-65 minutes in the oven or on the gluten-free setting in a bread machine.
See my notes on the gluten-free bread recipe for the bread machine below.
Remember to cover your gluten-free bread with foil halfway through baking so it doesn't over-brown.
You might read that a loaf is done baking once it hits around 200 degrees F. Please bake this loaf 60-65 minutes, even if your thermometer says otherwise.
Tips for making gluten-free bread
Here are my tips that work with this gluten-free bread recipe. See below for my gluten-free bread machine recipe.
Don't substitute anything in this gluten-free bread recipe unless I specified above that I've tested it. This is important. If you substitute something, I can't guarantee anything, and I can't help you troubleshoot if something doesn't work in your gluten-free bread.
Ingredients at room temperature work best. You can always run your eggs under warm water for a couple of minutes to bring the temperature up.
Read the recipe instructions and get all ingredients out before you start.
Use dry active yeast or quick yeast. I use Fleischmann's yeast: it's labeled gluten-free. I've also used Red Star yeast.
If your bread sinks in the middle before it is done baking, you most likely let the yeast proof sit too long before using it, or you let your bread rise too long. You want to put your gluten-free bread in the oven when it rises just above the top of the loaf pan, no longer.
Make sure your water is between 95-110 degrees before adding the yeast. If you don't have a thermometer, I suggest you get one.
Line the loaf pan with parchment paper and then spray it with oil. This will help you remove the loaf from the pan.
Pan size matters. If you use a wider pan, your loaf will be wider and shorter. If you use a narrower pan, your loaf baking time might change.
Again, if you have any questions on how to make gluten-free bread, please leave me a comment below. I've included a video that shows step-by-step how to make gluten-free bread.
Gluten-Free Bread in a Bread Machine
If you prefer to make this gluten-free bread recipe in a bread machine, make sure you have one with a gluten-free setting. I have a Zojirushi bread machine and it makes a beautiful loaf and is my preferred gluten-free bread machine. There are other bread machines, just follow their instructions if they are different.
Check out our list of the Best Gluten-Free Bread Makers on the market today if you're looking to purchase one yourself. (I highly recommend it!)
- Add the warm water, oil, egg whites, and vinegar to the pan in your gluten-free bread machine. Do not add the yeast here. We are not proofing the yeast, we will add it in later.
- In a large mixing bowl, whisk together all dry ingredients except for the yeast (sugar, flours, flaxseed, xanthan gum, baking powder, and salt) and add to the bread machine pan on top of the wet ingredients, in a mound.
- Make a hole in the center of the top of the dry ingredients that are in the bread machine and add the yeast. Don't let the yeast touch the wet ingredients.
- If your machine has a "rest" setting, cancel it. You don't need it. With the Zojirushi you have to do this before you select any other settings.
- Select the gluten-free bread setting on your machine.
- Close the lid and press "start".
Please let me know if you have any questions about making this gluten-free bread recipe.
What size of a pan do I use to make Gluten-Free Bread?
This gluten-free bread recipe was developed using a 9 x 4 inch metal loaf pan. You can use a different size loaf pan, but you'll want to watch the cook time. Also, it won't have the same rise, depending on the size.
You can also make this bread recipe in a glass loaf pan lined with parchment paper. Metal and glass pans transfer heat differently, and gluten-free bread loaves typically have a thicker crust when baked in a glass pan.
How to store freshly baked bread
This fresh-baked bread stays soft for 2-3 days after it's been baked. You'll want to let it cool to room temperature before you slice it. We like to store it whole, in a sealed container, or wrap it tightly with cling wrap, and slice it as we need it.
After a day or two, we will freeze any bread that's left.
Can I freeze gluten-free bread?
Yes, you can freeze this gluten-free bread loaf. After it has completely cooled, slice the loaf into equal slices. We like to place a piece of parchment paper or in between each slice, so it's easy to pull it out of the freezer.
You can either defrost the bread in the microwave or you can let it sit at room temperature until it has thawed.
Why is my gluten-free bread dense?
For your bread machine, does it have a gluten-free setting? This setting is important because it only does one mix cycle, not two mix cycles as you get with other settings.
If you don't have the gluten-free setting option, use a quick program that features one mixing cycle, rather than two, when making gluten-free bread. Mixing it twice will always cause the bread to be denser.
Are you scooping your measuring cup into the flour? Or spooning the flours into the cups and then leveling? You should always spoon and then level.
Otherwise, you'll end up with more flour than you want which causes the bread to be dense.
Are you storing your flours in the freezer or refrigerator? If flours are stored that way, they lose moisture and when they are mixed with other ingredients, they tend to absorb more of the moisture and the bread is denser.
My newest recipe - Gluten Free Rolls!
Want to level up your gluten-free cooking and baking skills? Check out our roundup of the best gluten-free cooking classes online.
I hope I've set you up for success with making the best gluten-free bread you've ever had. If you have any questions about this gluten-free bread recipe, leave a comment. Also, if you make it, I want to know what you thought! Please come back and share your experience.
Easy Gluten-Free Bread Recipe
A homemade gluten-free bread recipe that's simple to make, dairy-free, and bakes into the best gluten-free bread. Make your next lunch with this easy gluten-free sandwich bread.
Ingredients
For the yeast proof:
- 1 ¼ cup (10 oz.) water between 95°F-110°F
- 2 tablespoons (25g.) sugar (or honey)
- 2 ¼ teaspoons dry active yeast (a 7g. packets worth)
For the bread:
- 1 cup (145g.) white rice flour
- ¾ cup (85g.) tapioca starch
- ¾ cup (92g.) potato starch (or arrowroot starch)
- ½ cup (60g.) millet flour (or almond flour)
- ¼ cup (25g.) ground flaxseed (flaxseed meal)
- 2 ½ teaspoons (9g.) xanthan gum
- 1 teaspoon (5g.) baking powder
- 1 teaspoon (6g.) salt
- ¼ cup (2 oz.) oil of choice (I used avocado oil)
- 3 egg whites (75g.)
- 1 teaspoon (6g.) apple cider vinegar
Instructions
- Line a 8-inch x 5-inch metal loaf pan with parchment paper and spray it with cooking spray; set it aside.
- Add the sugar and yeast to your warm water (95-110 degrees F) and stir; set it aside for 5-10 minutes but no longer.
- While your yeast is proofing, in the bowl of a stand mixer fitted with the paddle attachment, add the flours, flax seed meal, xanthan gum, baking powder, and salt. Turn your mixer to low and mix just until combined.
- With the mixer still going, add the oil, egg whites, vinegar, and proofed yeast mixture.
- Turn the mixer to a medium speed and mix for an additional 2 minutes. The dough will be thick and sticky.
- Using a rubber spatula, add the dough to your prepared loaf pan making sure to fill in the corners of the pan and level the top. Wet your fingers and smooth the top.
- Cover the dough with a lightly oiled piece of plastic wrap and allow it to rise in a warm place for 45 to 60 minutes, or until it has risen slightly above the loaf pan.
- When the dough is near the top of the pan, preheat your oven to 350°F.
- Remove the plastic wrap and bake for 60 – 65 minutes. Half way through baking, cover the bread loaf with a piece of foil to keep it from over-browning.
- Remove the loaf from the oven and let cool completely before slicing.
- Slice the entire loaf and store in a container at room temperature for up to 4 days or in the freezer for up to a month.
Notes
- Please read all the tips and tricks in the post before you get started. If you prefer to use a bread machine, check further up in the post for instructions.
- Use dry active yeast or quick yeast. Instant yeast is okay and you don't need to proof it, just make sure you get it in the oven as soon as it rises to the top of the loaf pan.
- For the gluten-free bread machine recipe, add wet ingredients to the pan, and then dry ingredients except the yeast, make a hole in the center of the dry ingredients and then sprinkle the yeast into the hole. See complete instructions just above the recipe.
- Make sure your water is between 95-110 degrees before adding the yeast. This is warm to the touch, but not hot.
- Line the loaf pan with parchment paper and then spray it with oil, this will help you remove the loaf from the pan. Pan size matters. If you use a wider pan your loaf will be wider, and shorter. If you use a narrower pan your loaf baking time might change.
- Flour blend option: 2 ½ cups of Bob's Red Mill 1-to-1 gluten-free flour blend + ½ cup millet flour + ¼ cup flaxseed meal. The 2 ½ cups of Bob's Red Mill 1-to-1 is in place of the rice flour, tapioca, and potatoe. You are swapping the three with Bob's.
- Egg free option: Swap out the 3 egg whites with 2 tablespoons of chia seed + 7 tablespoons of water (let sit for 5 minutes and stir before you add it to the mixture). Bake for 70 minutes (putting a piece of foil over the loaf to help prevent over-browning, half way through).
- Not everyone can have gums. You can use psyllium husk powder (not full husks) in this recipe. I only tested is once, but I used 3 tablespoons of psyllium husk powder in place of the xanthan gum.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. They never cost you extra.
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KitchenAid KSM150PSAQ Artisan Series 5-Qt. Stand Mixer with Pouring Shield - Aqua Sky
-
Zojirushi BB-CEC20 Home Bakery Supreme Breadmaker & Gluten-Free Accessory Bundle
-
Anthony's Xanthan Gum, 1 lb, Batch Tested Gluten Free, Keto Friendly, Product of USA
-
Bob's Red Mill Gluten Free 1-to-1 Baking Flour, 22-ounce
-
Hamilton Beach Digital Electric Bread Maker Machine Artisan and Gluten-Free, 2 lbs Capacity, 14 Settings, Black and Stainless Steel
-
NileHome Silicone Spatula Set, Rubber Spatula High Heat-Resistant Premium BPA-Free One Piece Seamless Design Cooking Spatulas Utensils Set For Kitchen 4pack(Black)
Nutrition Information:
Yield:
16Serving Size:
1 sliceAmount Per Serving: Calories: 162Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 35mgSodium: 185mgCarbohydrates: 27gFiber: 1gSugar: 2gProtein: 3g
Angie
Question, do you have the gram measurement for the alternate to use 2 ½ cups of Bob's Red Mill 1-to-1 gluten-free flour blend? I am excited to make this as my sister has Lupus and has gone gluten free which minimizes her symptoms. Thanks in advance!
Wendy Stoltz
Hi Angie,
Unfortunately not, but here is a handy tool you can use - https://convertrecipe.com/convert_US_to_metric.php
We hope it helps.
Brenda
I went to the Bob's site and they have a chart that shows 1 cup of the 1 for 1 GF flour weighs 148g. So 2.5 cups = 370g.
Shannon
I love this recipe and make it frequently. Can it be doubled to make two loaves? Would I need to double the yeast? Thanks so much!
Wendy Stoltz
Hi Shanon!
I'm glad to hear that you love the gluten-free bread recipe and make it frequently! Doubling the recipe to make two loaves is definitely possible, and it's a great idea if you want to have more bread on hand or share it with others.
When you double the recipe, you'll need to adjust the quantities of all the ingredients accordingly. This includes the yeast as well. In general, when doubling a bread recipe, it's recommended to increase the yeast by about 50%. So if the original recipe calls for 1 teaspoon of yeast, you would use approximately 1.5 teaspoons when doubling it. I have not however tried this myself so you will need to experiment. I usually just make the recipe twice.
Happy baking, and I hope your doubled batch turns out delicious!
Ibrahim
Hello Wendy
I have just baked this loaf of bread for my daughters for the fourth time. They both follow gluten-free diet and they love the bread I make with this recipe.
I generally follow the instructions, but I use four whole eggs instead of three egg whites. The loaf rises better.
Thank you
Ibrahim
Wendy Stoltz
Hi Ibrahim!
I'm glad to hear that your daughters love the bread you make using this recipe! It's wonderful that you've found a way to accommodate their gluten-free diet. Experimenting with recipes and making adjustments to suit your preferences is part of the fun of baking.
Using four whole eggs instead of three egg whites sounds like a great modification. Eggs play a crucial role in baking, providing structure and moisture to the bread. The additional yolk in the whole eggs might contribute to a richer texture and enhanced rise in the loaf. It's fantastic that you've found this change to work well for you.
Keep up the great work, and happy baking to you and your daughters!
Best regards,
Joshua
I followed the bread machine recipe and after the kneading cycle it looked like clumpy, barely moist, powder. I followed the bread machine instructions. I feel like I'm missing something.. how do 3 egg whites and 0.25 cup oil make a dough consistency when mixed with 3.25 cups flower (plus the other stuff)? Thank you!
Wendy Stoltz
Hi Joshua,
Did you add in the water and oil?
Brenda
Made this bread for the first time. It was great! Loved the crust and flavor. I used the dough setting on my bread machine because I thought it only kneaded the dough once (gf setting also does that). I was wrong. It started a second knead so I pressed the stop button on my machine so that the dough could just rise. Got a perfect beautiful rise out of the bread and went to start the baking mode but the machine started to knead the bread again. Buh-bye beautiful rise. Had to unplug the machine to get it to restart and only bake it.
When it was done, it looked like another sad gf brick of bread. But it wasn't. Oh my god it was so good, even my picky husband loved it. I will say that the loaf was still moist in the middle but not wet or goey. My husband didn't wait for it to cool down so I'm sure that didn't help. As soon as I can get more Bob's flour I'll be making another loaf. This time the mixing and the rising will happen outside of the bread machine.
I used Bob's 1 for 1 GF flour 370 g = 2.5 cups) and almond flour. Didn't use xanathan gum, but added 1 TBS psyllium husk.
Wendy Stoltz
Congratulations on successfully making your bread for the first time Brenda! It sounds like you had quite the adventure with your bread machine, but I'm glad to hear that the end result was delicious.
Roberta Adams
Did you use husk or powder? And did you just throw it in the bread machine dry? Or premixed with liquid?
Wendy Stoltz
Hi Roberta,
You can use psyllium husk powder (not full husks) in this recipe, there is a link to my suggested powder in the article. I only tested it once, but I used 3 tablespoons of psyllium husk powder in place of the xanthan gum - yes, that reads 3 TABLESPOONS. I put it in as is.
Roberta Adams
Thank you
Roberta Adams
Update: great recipe! I added 2.5 tbsp of powdered husk and only used 1 whole small Banty sized egg (that’s all the egg I had). I used brown rice flour as I was out of white rice flour. I will change from millet flour to almond flour next time as I didn’t care for the strong millet taste. Turned out great. It’s a keeper
Wendy Stoltz
Thanks for coming back and letting us know Roberta. Enjoy experimenting!
Lauren
Hello!
If I do not have a stand mixer, what mixer would you recommend? Would the Danish Dough Mixer work for this recipe as well?
Thank you!!
Wendy Stoltz
Hi Lauren,
If you don't have a stand mixer, a hand mixer with dough hooks can be a good alternative for making GF bread. The Danish Dough Mixer could work too, I however have not tried it myself. Remember, gluten-free bread dough can be stickier and more delicate than regular wheat-based dough, so whatever mixer you choose, make sure it can handle the consistency and won't strain during the mixing process.
Experiment and see which method works best for you and your GF bread recipe. Happy baking!
Corinna
I am making this bread for the second time, and I’m just wondering why it needs to be pre-sliced. Is that for convenience or does the consistency make it difficult to slice later?
Wendy Stoltz
Hi Corinna,
It is purely for convenience so if we decide not to eat it all within 2-3 days we can place it in the freezer and take out the amounts as we need them.
Thanks,
Jean
Hello, I made the bread this morning and wondering when using a digital thermometer after 60 minutes of baking what temp should it be to be done? Thank you.
Wendy Stoltz
Hi Jean,
You might read that a loaf is done baking once it hits around 200 degrees F. Please bake this loaf 60-65 minutes even if your thermometer says otherwise.
Rebecca Panosso
Thank you for the recipe! Do you make the flour mixture up in bulk, any downsides to that? I’m all about convenience! If you do make in bulk, do you have the measurements for each ingredient and total for loaf?
Wendy Stoltz
Hi Rebecca,
Unfortunately I do not make it in bulk. You could however. Just be mindful of ingredient seperation and make sure the ingredients are fresh.
Thanks