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.
Best 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, gluten french toast … everything.
I’ve included instructions to make this recipe into a gluten free vegan bread.
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.
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 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).
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.
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 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.
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 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
I’ve included the instructions for making gluten free bread in the oven in the recipe card below.
Why was 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 like 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. 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 then leveling? You should always spoon then level.
Otherwise you’ll end up with more flour then 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 loose moisture and when they are mixed with other ingredients they tend to absorb more of the moisture and the bread is denser.
I don’t have a recipe for bagels but you might like these Gluten-Free Bagels from Salted Plains. My newest recipe – Gluten Free Rolls!
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.
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 slice
Amount Per Serving:
Calories: 162Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 35mgSodium: 185mgCarbohydrates: 27gFiber: 1gSugar: 2gProtein: 3g
Theresa
Hi Chrystal! I made your bread in the oven once and it came out amazing! I just got a bread machine for Christmas and I’m anxious to use it! In your recipe for the machine, do I still need to proof the active dry yeast before putting it in the machine? Or does the machine do the proofing for me?
chrystal
Hi Theresa,
There is a section in my post that talks about this. It gives step by step, including when to add the yeast 🙂
Best,
Chrystal
Amber
I just found where you said to bring the, to room temp. Thanks!
Ms Felimi
You just add the liquids first, dry next and make a well in the dry and add yeast. Make sure yeast doesn’t touch liquids
Mandy
Hello! Looking forward to trying this recipe – can I make it without a stand mixer? And does a glass vs metal loaf pan make any difference? Thanks!
chrystal
Hi Mandy,
You can use a hand mixer. Glass and metal pans both work.
Best,
Chrystal
Theresa
We can’t use flax (too much fiber) or any nut flours (allergies). We need something IBD-friendly, if anyone has any experience with that! Can you recommend something else to use with the Bob’s 1:1? I used your machine recipe but experimented with subbing the flax/almond flour with more Bob’s and it completely deflated. I have no idea where to even begin to find substitutes that work…! Any tips?
chrystal
I haven’t tried swapping the flaxseed for more bob’s but I would imagine it would work. If you try it, please let me know how it turned out.
Best,
Chrystal
Artu
Hi Chrystal- thanks for this recipe. Can I substitute the white rice flour with the same amount of super-fine brown rice flour?
chrystal
I haven’t personally tried it myself but I have readers who have, that liked the results.
Best,
Chrystal
Randy
I have tried various ratios of brown and white rice flours, leaving the total the same at 145g, without any negative effects. Lately I’ve been doing a half and half mix.
Jan
My son is allergic to apple. Do you think white vinegar would work in place of the apple cider vinegar? Thanks!
Oona
This gluten free bread recipe is just mind blowing!!! I made it yesterday, and it came out way bigger than the pictures, and it is soooooooo delicious, WAY better that the cardboard-ey store bought gluten free bread that is like $12, and with so many air bubbles that there is like nothing there. This gluten free bread also probably costs only a few dollars of ingredients, a big difference from store bought gluten free bread! This is a recipe that will be used again and again, thank you for creating it!!!!!!!! I used arrowroot instead of potato starch, and as far as I can tell, it works amazingly!!!! I highly recommend this recipe, just follow the ingredients, and the one on the recipe card that is called the best, is really the best!!!
Opal McLellan
I made the gluten free bread in my bread machine and it seems a little gummy. Any suggestions? Also when you refer to a tablespoon, is it level tablespoon or a rounded one.
Thanks.
chrystal
What bread machine do you have? Did you turn of all cycles besides the gluten free one?
Best,
Chrystal
Randy
I second that, its about the only GF bread I can eat.
Randy
Light toasting in a toaster works for me.
Luigi
Hi Chrystal, is there any problem if I swap the apple vinegar for rice vinegar ? I think it is gonna be tough to find apple vinegar in my town.
Thank you!
Gina M Vermilyea
This really is the best gluten free bread recipe!
chrystal
I am so glad you think so 🙂 Thank you.
Best,
Chrystal
Amber
Hi Crystal,
I made your bread yesterday using my namaste gluten free flour blend. It turned out perfect. Thank you for sharing your recipe. I did have one question. Do you bring your egg whites to room temp or do you use as is? I used as is because the instructions didn’t say or I didn’t see it. I was just curious. Thank you!
Ruth
I will never buy gf bread in the store again if I can help it. This recipe is hands down the best. I’ve made it several times and am very impressed with how wonderful it is. I noted that the baking time needs about an extra 20 minutes, as gf bread retains a high level of moisture. I also let it cool completely for hours prior to storing. Lastly, be sure to visit your local Asian grocery or Asian grocery aisle where may of these fours are extremely inexpensive.
chrystal
I am so very glad that you love it. Thank you for letting me know.
Best,
Chrystal
Daphne Herling
My husband is highly sensitive to corn, grapes and apples which leaves only rice vinegar as an option. Can I substitute rice vinegar for the apple cider vinegar in the oven bread recipe.
chrystal
Yes, you can use rice vinegar.
Best,
Chrystal
Cid
Hi, do you think I can replace xanthan gum with psyllium husk powder? Also egg whites with aquafaba? I can’t have eggs and corn :/
chrystal
You can use psyllium husk powder but I haven’t used aquafaba in this recipe or in combination with the psyllium. Sorry I can’t be more help with that.
Best,
Chrystal
Shelly Atkinson
Great recipe. I do not have a professional mixer – just a hand held one. Will this work?
chrystal
It should work, just be careful not to overmix it.
Best,
Chrystal
Leigh
Hi Crystal,
I am not gluten free myself but am attempting to bake a loaf of gluten free bread for my friend as a gift. Can I use instant yeast instead of dry active? So then if I don’t proof it do I need to adjust the process? Thanks!
chrystal
Hi Leigh,
Yes, you can use instant yeast. Add the instant yeast and sugar in with the flours, then the warm water in with the oil and egg. You don’t need to let it rise as long, maybe 20 minutes or so, then pop it in the oven.
Best,
Chrystal
Sherry Quackenbush
Thank you for this recipe. I followed your instructions to a T except, I used Namaste gf flour (I get it at Costco) in place of your blend. The bread raised beautifully and baked up with a nice crust. I baked it for 60 minutes and though it sliced up fine, it was a bit gummy/sticky. This could be the result of the flour I used, or perhaps I just need to bake it for another 5-10 minutes. Anyway thank you for the very clear and detailed instructions- I have made lots of “regular” bread but this was my first gf loaf and it was a win!
Sherry Q.
chrystal
Hi Sherry, It could have been the Namaste. I haven’t used it in this recipe. Next time bake it for 10 minutes longer, and see if that helps.
Best,
Chrystal
Sophia
Oh my gosh! This bread is so life changing-ly delicious!
I adjusted the flours slightly to suit what I had on hand. So I did 2 cups of Bob’s red mill all purpose, 1/2 cup of brown millet flour, 1/2 cup of almond flour and 1/4 cup of chia (as I had no linseed in the pantry). It was amazing!
Ders
Accidentally left out the flax meal, and I’ll never add it in. This loaf is tasty, chewy and moist. Really unexpected flavor and overall great, repeatable loaf.
Claire
I’m a little confused as I’ve made flour blend 1 in a larger quantity but don’t know how much of it to use in the oven version of the recipe.
chrystal
Use 2 1/2 cups of my gluten-free flour blend #1 in place of the white rice flour, tapioca, and potato starch. You’ll still need to add in the millet and flaxseed meal. I hope that helps.
Best,
Chrystal
Mary Combs
I have potato and tapioca flour – not starch. Are these interchangeable?
chrystal
Tapioca starch and Tapioca flour are basically the same but Potato starch and flour are very different and not interchangeable in this recipe.
Gillian Whitby
Hi! I had high hopes for this bread having read all the reviews but after following instructions to the letter I found the result was the same very crumbly texture I was trying to get away from! The flavour was good but did I do something wrong?
Thanks,
Gill
chrystal
Hi Gill, it shouldn’t have been dry or crumbly at all. A couple things, what flour did you use? Was it at room temperature when you started? Is there a chance you overbaked it or overmixed the batter?