Whip up this simple and easy-to-make homemade gluten-free bread. It is a straightforward, no-fuss recipe with tips and information for success. This easy-to-make bread is the ideal base for any sandwich, perfect for your next lunch.
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 vegan, I've included instructions, too!
Start your gluten-free baking with this Gluten-Free Yeast-Free Bread, this tangy, easy Gluten-Free Sourdough, and the sweet Gluten-Free Cinnamon Raisin Bread; each recipe has a different taste.
The Gluten-Free Hawaiian Rolls are one you need to add to your list, while the Gluten-Free Rye Bread is so good, too. Which one will you choose next?
Gluten-Free Sandwich Bread Recipe
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 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 discuss 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.
Why You’re Going to Love This Gluten-Free Bread
Tastes so good - Leave the store-bought bread and enjoy real, fresh, homemade bread that tastes delicious.
Great for various diets - You can make this bread dairy-free, and I've also included a vegan option.
Simple And wholesome ingredients - This recipe blends gluten-free flours and natural ingredients. So, no nasties.
Ingredients in Gluten-Free Bread
For The Yeast Proof
Water (95°F-110°F) - The warm water activates the yeast, which is important for the bread to rise.
Sugar or Honey - This acts as food for the yeast, which helps activate it and produces carbon dioxide, which causes the dough to rise.
Active Dry Yeast - The key leavening agent, it ferments the sugars and creates air bubbles that make the GF bread light and fluffy.
For The Bread
White Rice Flour - This ingredient contributes to its structure.
Tapioca Starch - Adds chewiness and helps bind the ingredients, improving the bread's texture.
Potato Starch or Arrowroot Starch - This helps with the bread's moisture and is for that tender crumb.
Millet Flour or Almond Flour - Adds a nutty flavor.
Ground Flaxseed (Flaxseed Meal) - This increases the fiber content and can help bind the dough, similar to gluten.
Xanthan Gum - Replaces gluten's role by providing elasticity and stickiness. This is for the bread's structure.
Baking Powder - An additional leavening agent that helps the bread rise and achieve a light texture.
Salt - This is added for the overall flavor of the bread and regulates yeast activity.
Oil - Adds moisture and richness, contributing to a soft texture and extending the bread's shelf life.
Egg Whites - Provide structure and stability to the bread, helping it to rise and maintain its shape.
Apple Cider Vinegar - Improves the bread's texture and interacts with leavening agents for a better rise.
Equipment Needed for This Gluten-Free Bread
Loaf Pan - A standard-sized loaf pan of 9x5 inches works well.
Stand Mixer with Paddle Attachment - This is for mixing the dough so that the bread has the right texture. You don't need a dough hook for this recipe.
Mixing Bowls - Used for preparing the yeast-proofing mixture and combining the dry ingredients before mixing with wet ingredients.
Thermometer - To measure water temperature for yeast activation, ensuring it's within the optimal range (95°F-110°F).
Rubber Spatula - Useful for scraping down the sides of the bowl during mixing and transferring the dough to the loaf pan.
Plastic Wrap or Damp Cloth - To cover the dough during the rising process to create a warm environment to aid the yeast.
Wire Rack - For cooling the bread after baking, which helps to prevent sogginess and keep the bread's structure.
Serrated Knife - A serrated knife is for slicing the finished bread. It has a saw-like blade that helps to cut through the crust easily without squashing the center of the bread.
If you have any questions about making Gluten-Free Bread, please leave a comment, and we will get back to you as soon as possible.
Additional Gluten-Free Flours to use when making this gluten-free bread
I used my gluten-free flour blend when I first made this gluten-free bread recipe. 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.
How To Make 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 oil, egg whites, vinegar, and proofed yeast mixture.
- Turn the mixer to a medium speed and mix for 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, filling in the corners of the pan and leveling 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. Halfway 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.
Please see the recipe below for the complete ingredient list and instructions.
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.
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).
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.
Related: Easy Gluten-Free Artisan Bread Recipe
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.
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 few minutes to keep the temperature up.
Read the recipe instructions and get all the 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.
Ensure 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 broader 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.
Frequently Asked Questions
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.
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 in between each slice, so it's easy to pull 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?
If you are using a bread machine, does it have a gluten-free setting? This setting is essential 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 with 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 flour into the cups and then leveling? It would be best if you always spoon and then level. Otherwise, you'll end up with more flour than you want, which will cause 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.
Can I Double This Bread Recipe?
Yes, you can double this gluten-free bread recipe. When doing so, use two loaf pans to ensure even baking and consider slightly adjusting the yeast quantity to avoid over-proofing.
Be mindful of the mixer capacity for the increased volume of ingredients, and check for any necessary adjustments in baking time.
However, I recommend you try the recipe first. I usually make two doughs for two loaves as it is easier to handle and yields consistent results.
View our step-by-step instructional video for this recipe on YouTube.
Simple and Easy Gluten-Free Bread Recipe
Whip up this simple and easy-to-make homemade gluten-free bread. It is a straightforward, no-fuss recipe with tips and information for success.
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.
-
Pyrex3-Piece Prepware Mixing Bowl Set
-
ThermoPro TP510 Waterproof Digital Candy Thermometer with Pot Clip, 8" Long Probe Instant Read Food Cooking Meat Thermometer for Grilling Smoker BBQ Deep Fry Oil Thermometer
-
Reynolds Kitchens Quick Cut Plastic Wrap, 225 Square Feet
-
Checkered Chef Cooling Rack - Set of 2 Stainless Steel, Oven Safe Grid Wire Cookie Cooling Racks for Baking & Cooking - 8” x 11 ¾"
-
Mercer Culinary M23210 Millennia Black Handle, 10-Inch Wide Wavy Edge, Bread Knife
-
Good Cook 7428419185195 8 Inch x 4 Inch Loaf Pan (8 x 4 Inch (2 Pack), Stainless
-
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:
12Serving Size:
1 sliceAmount Per Serving: Calories: 26Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 14mgCarbohydrates: 5gFiber: 0gSugar: 0gProtein: 2g
This nutrition info is based on the exact ingredients and brands used at the time. It may not be 100% accurate. Please check your ingredients nutrition labels.
Carm
How do I substitute brown rice flour for the white?
chrystal
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
Cam - did brown rice flour work? Thanks!
Bernadette
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
Hi Bernadette,
I am so glad you liked it! Thanks for stopping by.
Chrystal
Cathy
Can I substitute flax seed meal with chia seeds instead? Flax seeds tend to give me more hot flashes.
Thanking you in advance.
chrystal
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
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
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
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
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
What is xanthan gum. Do supermarkets have it?
chrystal
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
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
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
Wal-Mart had it at about $9 in Ohio.
VW
Have you tried replacing the each egg whites with chia eggs or flaxmeal egg substitutes?
chrystal
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
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
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
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
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
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
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
Can this bread be made by hand. I only have a hand mixer with no paddles. No bread machine either.
chrystal
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
Ana
I dont have a stand mixer... can I mix by hand?
chrystal
I haven't personally tried it but you can. You'll want to keep mixing for a minute or two after all the ingredients are incorporated, to form the elasticity.
Best,
Chrystal
Ann Pinkerton
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
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
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
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
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
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
Is there something I can use instead of the tapioca starch?
chrystal
Hi Diane,
You can use arrowroot starch. Hope that helps.
Best,
Chrystal
Lisa
Can you use corn starch instead of tapioca or arrowroot?
chrystal
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
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
Hi Rachael,
I am so glad you like it! Thanks for stopping by to let me know.
Best,
Chrystal
Denise Costa
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.
kelly hanaway
Hi Ladies,
Crystal and Denise, what other dry ingredients did you incorporate w/ how much rice flour?
Thanks, Kelly
chrystal
Hi Kelly,
Is there something specific you're trying to do with this recipe? Maybe I can help.
Chrystal
Denise Costa
What a great bread recipe.
This bread is by far the most amazing homemade gluten free bread.
Thanks for sharing!
Denise Costa
I posted again because I thought the first one didn't post. Oh well I still say this is the best ever!!!
chrystal
So glad you like it! Thanks for letting me know. 🙂
Best,
Chrystal
Andy
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
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
Thank you! Will do!
Meg
If you use the Bob's Red Mill 1-1, do you still add xanthan gum since it's already in the flour?
chrystal
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
Thanks!
Judy
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
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
Where do I find a 8x5 Pan? I
See 8x4 or 9.5 x5. Thanks for your help!
chrystal
Hi Alexis,
You can use a 8X4 pan.
Best,
Chrystal
Diane
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
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
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
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
Why just egg whites? Can you use the whole eggs?
chrystal
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
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
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
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
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
Jessica
Is there a way to make the bread without having a standing mixer? Or possibly using a handmixer? I don't have a mixer and would rather not spend a bunch of money on a new one.
chrystal
Hi Jessica,
I haven't used a hand mixer, but you could mix it with a hand mixer.
Best,
Chrystal
Christiane
Could the millet be substituted with something else? I have elevated TSH levels and millet is supposed to have goitrogenic effects
chrystal
Hi Christiane,
I haven't tried subbing it out, but I'd try the same amount of Buckwheat Flour or Sorghum Flour.
Best,
Chrystal
Joyce Maxner
WOW! YUM! This is the best gluten free bread I have ever eaten. I made 3 loaves in the last 24 hours. My 10 year old granddaughter loves it and would have eaten the entire loaf herself. My husband wants to nominate you for the Nobel peace prize. Your bread is life changing. Thanks for working so hard to make a bread like this.
Joyce
chrystal
Oh my gosh! You made me smile this morning. Thank you for the compliments (from all three of you). I'm so glad you like my gluten free bread recipe. Thank you for taking time to stop by and let me know.
Best,
Chrystal
Angela Tripp
I wasn't able to find the recipe for making the bread. I've never made bread until my son required gluten free. Any help will be appreciated. Also, I only have a hand mixer. I saw you using a large mixer with a paddle looking device. Is there a way to mix my ingredients?
Angela Tripp
I apologize; I found the recipe and your mentioning using a paddle. Question. I'll be using the 1 to 1 baking flour. do I need to include 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? I noticed the 1to1 already had xanthan gum.
thanks
chrystal
Hi Angela,
You can mix your ingredients with a hand mixer, that's fine. I have a section on the page that talks about what you can use if you use the 1 to 1 baking flour.
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 OR you can 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.
I hope that helps,
Chrystal
G. Janzen
Okay, this is pretty amazing. Delicious bread. I can't believe it's gluten free, and I'm sure I could fool some folks. So much less work than making wheat bread because no kneading required! I've made one loaf, now I'm going to double the recipe! Great work, Chrystal, and thank you for the re-vamping and all the improvements. Saved me from all the trial and error. My wife loves it too.
chrystal
I am so glad you and your wife love this gluten free bread recipe. Thank you for letting me know.
Best,
Chrystal