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Gluten-Free Bread Recipe for a Oven or Bread Machine

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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.

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

a close up of the inside of a loaf of gluten free bread on a cutting board

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.

a close up of a loaf of gluten free bread on a cutting board, wrapped in a stripe towel

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.
  4. 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).

slices of gluten free bread next to a cutting board with a knife and a loaf of bread

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.

top down beiw of a whole loaf of brown bread on a cutting board

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.

a collage photo of slices of gluten free bread on top, and a loaf of brown bread on the bottom with the words east gluten free sandwich bread in text in the center of the image

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.

Yield: 1 loaf

Gluten-Free Bread Recipe

a close up of the inside of a loaf of gluten free bread on a cutting board

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 1 hour 15 minutes
Total Time 2 hours 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:

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. 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.
  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. Flour blend option: 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. The 2 1/2 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.
  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.

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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
© Chrystal
Cuisine: American / Category: Recipes
a loaf of brown bread on a cutting board with the words easy gluten free bread in text at the top

 

 

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Reader Interactions

Comments

  1. My husband has Celiac, and had thyroid cancer this year. He is currently on a low iodine diet for two weeks because he is having RAI therapy next week. Needless to say, this has been extremely challenging. I’m going to give this bread a try! Thank you!

    Reply

  2. Ok I just made this using target brand GF flour blend, 1/2 cup almond flour (did not have millet), and thought I had flax but it went bad! Used psyllium husk in its place. It looks good and tastes great, but the inside isn’t bread consistency- it’s more wet. not dry/crumbly. Was it all my substitutions? or is this how yours comes too?

    Reply

    • Hi Dayna,
      You switched out a lot of the main ingredients. I haven’t’ used the target gf flour or psyllium husk in place of the flaxseed meal. I’m pretty sure it was your substitutions. This bread should be bread-like and not dry or crumbly.

      Chrystal

      Reply

      • This bread looks really light! Is it crumbly or does it hold together pretty well? Thanks for sharing it. I have a homemade gluten free flour blend that I use for all my GF baking. Would that work as a substitution you think? It has most of the same flours you use. Thanks again for sharing! I’ll use it as my next gluten free experiment!

        Reply

    • Thank you for your willingness to publish your efforts to create a gluten free dairy free bread. I made a loaf last night and it was fabulous. It was tasty and delightful. My wife can’t eat gluten and the stuff at the store is awful. We do all we can to eat healthy. Thank you.

      Reply

  4. Hi Chrystal
    I wanna try to rebake this recipie but I don’t have any flax in my home.
    What should I do to substitute it?
    I do have basil seeds and sesame seeds..do they have the same function?

    Reply

  5. Hi,
    I made this bread last night with the Bob’s red mill flour, almond flour and flaxseed meal. It tastes AMAZING! When I first proofed the dough it doubled in size but once I started baking it in the oven it deflated back to it’s original size. Anything I can do for it to hold its shape/size?

    Reply

    • Hi Kush,
      It sounds like the dough may have proofed/risen too long. Did you use instant yeast or active yeast? If it’s instant yeast, either pop it in the oven if you’re in a warmer climate or only let it rise for 20 minutes. If it’s active yeast, try letting it rise for 30-40 minutes before putting it in the oven.

      Best,
      Chrystal

      Reply

  6. I made this bread and has absolutely the best flavor of any gluten free bread that I have tried. I had bought this gluten free flour by mistake and now it will be a regular purchase for me. It got a good rise but it caved in just a bit in the center. I did use butter instead of dairy free butter but wouldn’t think that would affect it. I will be making this again so if any ideas how to prevent that caving, I would appreciate it!

    Reply

    • Hi Becky,
      I am so glad you like it. It could be that you had too much yeast, or it rose too much before you baked it. Did you use instant yeast by any chance?

      Best,
      Chrystal

      Reply

  7. Also I meant to ask, what purpose does the vinegar serve? I don’t have experience with that but I noticed that your recipe and a few others I’ve found look really light and fluffy. Does the vinegar do that as it reacts with the other ingredients?

    Reply

  8. I just made your gluten free bread and it’s delicious, I LOVE IT! It did sink, and is only 2 inches tall, lol, but the taste is amazing for gluten free! Not sure what I did wrong, it was my first time ever trying to make homemade bread. I had to do a couple things different, I don’t have a mixer, so I had to mix it by hand, the bread pan I used is insulated (it’s kinda old, but it’s all I have), and I didn’t have apple cider vinegar, so I used rice vinegar. I noticed it never did get any higher in the oven. I used active yeast, not the quick kind, it is a little sticky on the inside, but not bad at all. Maybe it needed more time because of the insulated pan??? Not sure. Thank you so much for the recipe, I will continue to make it because it’s so good, probably after I get a new bread pan, lol.

    Reply

    • Hi Diane,
      It sounds like either the water wasn’t warm enough or possibly the yeast was bad (this does happen). Next time try different yeast, double check the temp on the water and possibly use a different pan, just in case.

      Best,
      Chrystal

      Reply

  12. I’ve made this bread about 6 times and its always PERFECT! I add spices like garlic, parsley or whatever I have on hand and it gives it a great, fragrant smell and taste. I cover it with foil for an extra 5-7 minutes in the oven so that the inside will keep cooking but the outside won’t burn. I’ve made numerous other GF breads and this is by far my favorite. And grocery store GF bread is just ridiculous. $8 for a small loaf and tiny slices that taste like cardboard? No, thanks.

    Reply

  13. If I put pumpkin seeds or sunflower seeds in the dough would I need to make any amendments to the recipe?
    You said for instant yeast you don’t need to proof it, but do you need to add the same amount of water to the dough that you would have used to proof the active yeast?

    Reply

    • I haven’t personally added seeds straight to the dough. For the yeast, you don’t need to proof it but you do need to still add the same amount of water and sugar.

      Best,
      Chrystal

      Reply

  14. I made this bread in the bread machine following Option 3 flour mix and the steps above. It’s the best recipe I’ve found so far! Because it was a little gummy, I will review that section for next time and try the Option 2 flour mix. Thank you for all the details. Baking gluten free bread is not easy!

    Reply

  15. Hello! I didn’t see in the recipe where to add the water in the bread machine recipe. I wasn’t sure about adding it to the wet ingredients because of the egg whites potentially poaching.

    Reply

    • It’s the first step under the “How to make bread in a bread machine section” about half way down the post. Add the warm water, oil, egg whites, and vinegar to the pan in your gluten-free bread machine. The water is warm, it won’t poach the eggs.

      Best,
      Chrystal

      Reply

      • Hello I’m not a good cook definitely not a bread maker. I’m to confused about all the different flours. Wish I was near you I would buy the bread from you

        Reply

        • Hi Shelley,
          What flours do you currently have in your kitchen? Do you have flaxseed meal and yeast? Depending on those, I’ll recommend one of my options.

          Best,
          Chrystal

          Reply

  16. I have tried 2 times each time there is a big hole inside the loaf. Everything else is good. May I know what is the possible reason for that?

    Reply

  17. This is absolutely amazing! It is like real bread in it’s softness and pliability. I thought I would never be able to have e great bread again, but here it is. I have mixed up packets with the dry ingredients so when I want to make it I just need to proof the yeast and add in the wet ingredients. Thank you so much for this recipe.

    Reply

  18. Hello,

    I plan to make this recipe using the 3rd option (Bob’s Red Mill 1:1, and almond flour) – this May be a silly question, but do I still need to include the xanthum gum?

    Thanks

    Reply

  19. Thank you for this recipe! I deviated from you a bit, but everything came out very nice. I used Bob’s oat flour and Bob’s all purpose flour with Bob’s flax seed meal. The batter was a bit dry so I added an additional egg white and some water. I also added some plant based cheese replacement in the batter before the rise. The texture and the taste were exceptional. I would love to send some pictures. My loafs did fall a bit moving them from the rise to the oven and I could have made 4 small loafs out of the double batch that I made. First time that I ever attempted GF bread. Thanks!! love to send you some photos.

    Reply

    • Hi Brett,
      I am so glad you liked it. I haven’t personally used that combination of flours or plant based cheese in this recipe so I’m not sure I can be any help troubleshooting why the loaves fell but I am so glad you enjoyed them.

      Best,
      Chrystal

      Reply

  20. I find the beginning of your advice confusing, stating that this recipe is good but not best. So where is the best recipe then? I’m about to spend hours making gluten free bread, not reading all this dribble.

    Reply

  21. Your recipe tastes wonderful and is my go-to gluten free bread. However, the last few loaves have the sides sucked in to where the bread is as narrow as 2″ wide. I wrote to Zojirushi thinking that the temperature might be off but was told there was no way to check it. I use the gluten free setting, no rest. Do you have any suggestions? I’m using all of the same ingredients as always. This time at the suggestion of Zoirushi I tried using a cooler temperature of water but it did not help. Thanks so much!

    Reply

    • This can happen due to several reasons but the most common is that the bread rises and falls too quickly due to too much yeast or too much liquid. Did you measure out your yeast or use a packet? Did you use instant yeast or active yeast? I recommend active yeast for the bread machine. You can also reduce the yeast by 1/4 to 1/2 teaspoon and see if that helps. Also, if you don’t have enough salt this can happen. Make sure you’re adding enough salt and maybe even increase it by 1/4 teaspoon.

      Best,
      Chrystal

      Reply

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