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.

1. 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.
2. 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.
3. 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

Yield: 1 loaf

Gluten-Free Bread Recipe

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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.

Prep Time 15 minutes

Cook Time 1 hour 5 minutes

Additional Time 15 minutes

Total Time 1 hour 35 minutes

Ingredients

For the yeast proof:

• 1 1/4 cup (10 oz.) water between 95°F-110°F
• 2 tablespoons (25g.) sugar (or honey)
• 2 1/4 teaspoons dry active yeast (a 7g. packets worth)

For the bread:

• 1 cup (145g.) wite rice flour
• 3/4 cup (85g.) tapioca starch
• 3/4 cup (92g.) potato starch (or arrowroot starch)
• 1/2 cup (60g.) millet flour (or almond flour)
• 1/4 cup (25g.) ground flaxseed (flaxseed meal)
• 2 1/2 teaspoons (9g.) xanthan gum
• 1 teaspoon (5g.) baking powder
• 1 teaspoon (6g.) salt
• 1/4 cup (2 oz.) oil of choice (I used avocado oil)
• 3 egg whites (75g.)
• 1 teaspoon (6g.) apple cider vinegar

Instructions

1. Line a 8-inch x 5-inch metal loaf pan with parchment paper and spray it with cooking spray; set it aside.
2. 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.
3. 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.
4. With the mixer still going, add the oil, egg whites, vinegar, and proofed yeast mixture.
5. Turn the mixer to a medium speed and mix for an additional 2 minutes. The dough will be thick and sticky.
6. 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.
7. 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.
8. When the dough is near the top of the pan, preheat your oven to 350°F.
9. 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.
10. Remove the loaf from the oven and let cool completely before slicing.
11. 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

1. 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.
2. Use dry active yeast or quick yeast BUT NOT INSTANT YEAST.
3. 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.
4. Make sure your water is between 95-110 degrees before adding the yeast. This is warm to the touch, but not hot.
5. 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.
6. 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.
7. 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).
8. 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.

• 
  Habor 022 Meat Thermometer, FDA Approval 4.7 Inches Long Probe Thermometer Digital Cooking Thermometer with Instant Read Sensor for Kitchen BBQ Grill Smoker Meat Oil Milk Yogurt Temperature
• 
  Chicago Metallic Commercial II Traditional Uncoated 1-Pound Loaf Pan
• 
  Zojirushi BB-PAC20BA BB-PAC20 Home Bakery Virtuoso Breadmaker with Gluten Free Menu setting

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

This nutrition info is based on the exact ingredients and brands that I used a the time. It may not be 100% accurate. Please check your ingredients nutrition labels.