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.
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.
If you are looking for more traditional recipes you’ll definitely want to make my Gluten Free Pizza! It’s a staple. 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, 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 pulled it down last year until I could revamp the recipe. I’m excited to say that I’ve improved it tons! It’s now the best and easiest recipe (in my opinion and hopefully yours). 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 in 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. If you have question please leave a comment. I will get back to you.
If you are looking for a gluten-free pizza recipe or a gluten-free cheesy breadsticks recipe. I have those too. And they are equally amazing.
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. Here’s what I used and what results I had.
- 2 1/2 cups of my gluten-free flour blend + 1/2 cup of almond flour + 1/4 cup flaxseed meal (ground flaxseed) – This yielded a great loaf of bread but it wasn’t the winner.
- I realize not everyone can have nut flours or almond flour so I also tested a batch with 2 1/2 cups of my flour blend + 1/2 cup of millet flour + 1/4 cup of flaxseed meal. To be honest, I couldn’t tell the difference. It tasted the same and the texture was the same. It’s an amazing nut free gluten free bread.
- 2 1/2 cups of Bob’s Red Mill 1-to-1 gluten-free flour blend + 1/2 cup of almond flour + 1/4 cup flaxseed meal – this was really good but it was a little on the heavy side. It didn’t rise quite as much. If you don’t want to mix flours, then I recommend this combination. If you can’t have nut flours use 2 1/2 cups of Bob’s Red Mill 1-to-1 gluten-free flour blend + 1/2 cup millet flour + 1/4 cup flaxseed meal.
This gluten-free dairy-free bread was originally developed for the oven but I have a gluten-free bread machine recipe below.
For this recipe I give the flour measurements in measuring cups and weight below in the recipe card so you can use either method.
Per a recommendation from my friend Megan from Allergy Free Alaska (who is a bread-making goddess) I ended up breaking down the flours further and the BEST gluten-free bread recipe is below, in the recipe card. But again, if you don’t want to mix flours or don’t have them all on hand, use option 3 above. And If you don’t believe that my friend Megan is a bread-making goddess just look at her homemade gluten-free hamburger buns. Dang! So good.
Egg-Free Substitution in Gluten-Free Bread
For an egg-free version of this gluten-free bread recipe you can use chia-eggs. 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). Bake for 70 minutes (putting a piece of foil over the loaf to help prevent over-browning, half way through).
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. Let’s talk about dairy next. 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.
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 is 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 gluten free bread recipe for the bread machine below. The picture at the top shows a loaf only baked for 55 minutes in the oven. I got a little impatient. When baked longer it finishes rising and you wont get that gummy texture at the bottom. Remember to cover your gluten-free bread with foil half-way 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 blow for my gluten free bread machine recipe.
- Don’t substitute anything 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 minutes to bring the temperature up.
- Read the recipe instruction and get all ingredients out before you start.
- Use dry active yeast or quick yeast BUT NOT INSTANT 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 (or possible you used instant yeast?). You want 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 BB-PAC20 (affiliate link) and it makes a beautiful loaf and is my preferred gluten-free bread machine.
- Add the warm water, oil, egg whites, and vinegar to the pan in your gluten-free bread machine.
- 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 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”.
Working with Gluten-Free Flours
When working with or measuring gluten-free flour, spoon the flour into the measuring cup and level. Do not scoop your measuring cup into the gluten-free flour. For this recipe I’ve also included the weight measurements.
How to make gluten-free bread in the oven
- Line a 8-inch x 5-inch metal loaf pan (or 8×4-inch) with parchment paper and spray it with cooking spray; set it aside.
- Add the sugar and yeast to your warm water (95°F-110°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, flaxseed 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.
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. I don’t have a recipe for bagels but you might like these Gluten-Free Bagels from Salted Plains. And if you’re looking for rolls try these Gluten Free Rolls.
Happy Cooking and Baking,
Chrystal
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. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. They never cost you extra.Gluten-Free Bread Recipe
Ingredients
For the yeast proof:
For the bread:
Instructions
Notes
Recommended Products
Nutrition Information:
Yield:
16
Serving Size:
1 loaf
Amount Per Serving:
Calories: 162 Total Fat: 5g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 35mg Sodium: 185mg Carbohydrates: 27g Fiber: 1g Sugar: 2g Protein: 3g
Carm says
How do I substitute brown rice flour for the white?
chrystal says
Hi Carm,
I haven’t tried brown rice flour in this bread recipe and I’m not sure if it would yield the same results, but you could try a 1 for 1.
Best,
Chrystal
Kelsey says
Cam – did brown rice flour work? Thanks!
Bernadette says
I made this bread in my bread machine. I followed it to a T with only one substitution. I used sorghum flour instead of flaxseed. And guess what, it still turned out GREAT! This is a true testament to what a great recipe this is. Thank you!!
chrystal says
Hi Bernadette,
I am so glad you liked it! Thanks for stopping by.
Chrystal
Cathy says
Can I substitute flax seed meal with chia seeds instead? Flax seeds tend to give me more hot flashes.
Thanking you in advance.
chrystal says
Hi Cathy,
I haven’t tried subbing it out but a reader left a comment that she used sorghum instead of flax and it turned out great. Hope that helps! Let me know how it turns out.
Best,
Chrystal
marta says
It’s the best gluten free bread ever, so soft even for the next day, no more bread from store for me, love it!
chrystal says
Hi Marta,
I am so glad you think so! Thank you for stopping by and letting me know you love this bread recipe.
Best,
Chrystal
Katelyn says
I was just wondering if I would still do the yeast proof step if I wanted to make the bread in my bread machine or is that step only if baking in the oven. Thanks!
chrystal says
Hi Katelyn,
I have a section above the recipe for bread machine recipes. You don’t proof the yeast for the bread machine. Here is what it says:
Add the warm water, oil, egg whites, and vinegar to the pan in the bread machine.
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 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”.
I hope that helps! Let me know how it turns out.
Chrystal
Ann Leeth says
What is xanthan gum. Do supermarkets have it?
chrystal says
Hi Ann,
Xanthan gum is a binding agent. In gluten-free baked goods it helps pull the ingredients together and bids them. In this recipe is helps where gluten is missing. Xanthan gum is carried in many grocery stores, and in almost all health food stores like whole foods, market of choice, etc. Bob’s Red Mill makes xanthan gum, so you could look for it in the baking isle with other Bob’s Red Mill products.
Hope that helps,
Chrystal
JTK says
Supermarkets do carry it, but it will cost you a lot more to buy it there. I just priced out Bob’s Red Mill Xanthan Gum at Fred Meyer, and an 8 ounce bag was over $12. On Amazon, you can get Anthony’s Premium Xanthan Gum for $10.87 for a full pound.
chrystal says
Hi JTK,
Thanks for chiming in! because very little xanthan gum is needed in this recipe it will last a really long time (and make several dozen loaves of bread).
Best,
Chrystal
Dee says
Wal-Mart had it at about $9 in Ohio.
VW says
Have you tried replacing the each egg whites with chia eggs or flaxmeal egg substitutes?
chrystal says
Hi Vaishali,
I haven’t tried it yet but I am making a couple loaves this next weekend and I will try to remember to test one with chia-egg. Because It already calls for flaxseed meal I probably wouldn’t try it with the flaxegg.
Best,
Chrystal
Cheryl says
Thank you so very much for your recipes and all of the work you put into creating them. I also appreciate your wonderful review of all of the flours, as well as how to make our own flour blend. I was so hoping to use my bread machine, but it does not have a gluten free setting. Would you mind explaining what that is, and how it makes a difference in the final product.
Thank you so much!!!
chrystal says
Hi Cheryl,
You can also make this in the oven in a loaf pan. My understanding is that the gluten-free cycle mixes is once instead of letting it rest, rise, and then mixing a second time. If you don’t have the gluten-free cycle option, use a quick program that features one mixing cycle, rather than two. Hope that helps.
Chrystal
Christina silvestri says
Hello,
Thank you for sharing. Getting ready to make this but I have a quick question first. For my bread maker, I have to choose a loaf size. What size does this yield so I can set it appropriately?
chrystal says
Hi Christina,
My bread machine does 2 lb. loafs, so set it at 2lbs. 🙂 Let me know how it turns out!
Best,
Chrystal
Halima njobdi says
I want to make gluten free bread with wheat flour how do make it, I intend to go commercial with it producing 100kg bag of flour daily
chrystal says
Hi Halima,
I have never made this with wheat flour as I can’t eat wheat. It might be best to google bread recipe.
Best,
Chrystal
Pauline Nagle says
Can this bread be made by hand. I only have a hand mixer with no paddles. No bread machine either.
chrystal says
Hi Pauline,
I haven’t made this by hand myself, but if you work the dough until its well combined, it should turn out 🙂
Best,
Chrystal
Ann Pinkerton says
I have the same bread machine that you have. My family likes the pineapple juice flavor of Hawaiian bread. I haven’t tried making the Hawaiian bread with gluten free ingredients so I was wondering if you have used pineapple juice for the liquid in your gluten free bread?
I love experimenting with different ingredients also. I use cold pressed olive oil and honey or brown sugar in some of my testing.
Thank you for your detailed instructions and variety of ingredients to utilize. Your tests of successes and things not to do are also very valuable.
With my highest regards,
Ann Pinkerton
chrystal says
Hi Ann,
Honestly, I have never tried making bread with pineapple juice. I wonder how it would work with the yeast for the yeast proof. Is that how you incorporate it when you make Hawaiian bread?
Best,
Chrystal
Doreen Healey says
Hi. I live in Egypt and all these different flours are not available here, however, just this week carrefour have introduced a commercial gluten free flour. I have a sage bread machine and would love to make gluten free bread for my friend who has coeliac disease. Could you recommend a good recipe which makes soft white bread that would freeze? I tried to make both gluten free bread and also a normal white loaf which had eggs in the recipe but I find they turn out a bit cakey. All the gluten free recipes seem to contain eggs. Would love your advice. Thank you.
chrystal says
Hi Doreen,
Thank you for stopping by! Most gluten-free breads do contain eggs but not all are cakey.Here is one I found that is a gluten-free vegan bread. I haven’t tried it myself but the texture looks nice. https://alittleinsanity.com/soft-gluten-free-vegan-bread-recipe/
Best,
Chrystal
Bob Chiang says
Hi Chrystal,
Thank you so much for the awesome bread recipe. I made a loaf in an old Sunbeam bread machine that doesn’t have a gluten free setting. The “quick” setting turned out a delicious, moist and chewy(!!!) loaf with gorgeously browned crust. My whole family agrees that it’s the best gluten free bread any of us has ever eaten. My wife said it’s the best bread she’s had in the five years since she stopped eating gluten*.
Thank you again,
Bob Chiang
* except for some wheat bread she treated herself to during a vacation in France ; )
chrystal says
Hi Bob,
I am so, so glad your family loves my gluten-free bread recipe. It’s a favorite of ours too. And I’m glad you were able to use your bream machine. Thank you for stopping by and letting me know. 🙂
All my best,
Chrystal
Diane says
Is there something I can use instead of the tapioca starch?
chrystal says
Hi Diane,
You can use arrowroot starch. Hope that helps.
Best,
Chrystal
Lisa says
Can you use corn starch instead of tapioca or arrowroot?
chrystal says
Hi Lisa,
I haven’t tried it with cornstarch, but I imagine it would work. They texture may be a little different.
Best,
Chrystal
Rachael says
Love love love this recipe! Best gluten free bread. Thanks for all your hard work and dedication to make so many awesome recipes my family enjoys.
chrystal says
Hi Rachael,
I am so glad you like it! Thanks for stopping by to let me know.
Best,
Chrystal
Denise Costa says
Hi Crystal
I just made this bread!!! OMG it’s to good to be true.
Your directions are so easy to follow and fail-proof.
I was worried about my rice flour being old..nope it didn’t affect it at all.
Thanks for sharing this delicious recipe.
Denise Costa says
What a great bread recipe.
This bread is by far the most amazing homemade gluten free bread.
Thanks for sharing!
Denise Costa says
I posted again because I thought the first one didn’t post. Oh well I still say this is the best ever!!!
chrystal says
So glad you like it! Thanks for letting me know. 🙂
Best,
Chrystal
Andy says
Hello!
I am interested in trying out this recipe except due to a food allergy I cannot have anything apple. Do you know what I could try in place of the apple cider vinegar please? I also intend on trying this recipe with my Bob Mill’s Egg Replacer (fingers crossed) as I cannot have eggs either & hoping it will work. Thank you!
chrystal says
Hi Andy,
You can use white vinegar 🙂 I haven’t tried the egg replacer yet in this recipe. Please let me know how it turns out.
Best,
Chrystal
Andy says
Thank you! Will do!
Meg says
If you use the Bob’s Red Mill 1-1, do you still add xanthan gum since it’s already in the flour?
chrystal says
Great question! The options I provide that use 2 1/2 cups of Bob’s Red Mill 1-to-1 still use xanthan because of the extra flours that I you mix with it. Hope that helps!
Chrystal
Meg says
Thanks!
Judy says
Hi did you ever make this recipe using the chia egg in the previous comments from April I believe? I cant eat egg but would sure like to try this recipe. Thx Judy
chrystal says
Hi Judy,
I just did the final test of this bread recipe using chia egg. It’s fantastic! Swap out the 3 egg white 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 it for 70 minutes (putting a piece of foil over the loaf to help prevent overbrowning, half way through).
Best,
Chrystal
Alexis says
Where do I find a 8×5 Pan? I
See 8×4 or 9.5 x5. Thanks for your help!
chrystal says
Hi Alexis,
You can use a 8X4 pan.
Best,
Chrystal
Diane says
I was reading that the arrow root and tapioca starch are high in carbs is there any way to use half of those and substitute the balance with something else? By the way I made this twice and love the taste. The second time I made it I missed it on the dough setting on my bread machine and then put it in a regular loaf pan to bake, I don’t like the hole in the middle of the bread.
chrystal says
Hi Diane,
I haven’t tried subbing out the tapioca. I’m not sure why you’d get a hole in the middle. Was it from the bread machine paddle? So glad you like this bread recipe.
Best,
Chrystal
Diane says
The hole was from the paddle. In the same article I read you can use hi-maize resistant starch or oat fiber or Lupin flour for less carbs. Have you heard of this?
chrystal says
I haven’t! I would imagine oat flour would still be high in carbs but lupin flour might help lower them. I haven’t worked with it though.
Best,
Chrystal
Gloria says
Why just egg whites? Can you use the whole eggs?
chrystal says
I went through almost 20 rounds of testing and egg whites delivered the best texture. It helps keep the bread light. You can use the whole egg, but it adds a bit of a quickbread texture to the bread.
Best,
Chrystal
Andrew says
Hi Chrystal!
I just ate a small slice of your Gluten Free Recipe (3 tbsp of psyllium), and I am very grateful for your help. Since going Gluten Free one month ago, this is my first slice of bread!
Thank you again, and I am looking forward to making gluten free pizza this Sunday too!
Best Regards, Andrew
chrystal says
Hi Andrew,
I am so glad you like my bread recipe! Thank you for letting me know you used psyllium instead of xanthan. Let me know how the pizza turns out!
Best,
Chrystal
Rachel LMH says
I couldn’t find white rice flour so I did have to substitute brown rice flout at a 1 to 1 ratio. It turned out amazingly! This is the best GF bread I’ve ever made. My kids devoured it, too. It rises and gets fluffy – which sets it apart from many other GF bread recipes. This one really is a keeper. I made it in the oven this time but will try the breadmaker next time to see how that turns out.
chrystal says
Hi Rachel,
I’m so glad you love this bread recipe. I took many, many tests to get it just right and I’m so glad I could share it with my readers.
Happy baking and cooking,
Chrystal