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 ½ cups of my gluten-free flour blend + ½ cup of almond flour + ¼ 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 ½ cups of my flour blend + ½ cup of millet flour + ¼ 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 ½ cups of Bob's Red Mill 1-to-1 gluten-free flour blend + ½ cup of almond flour + ¼ 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 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 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 
Yani
Hi I have everything except the rice flour. Can you tell me what other flour I can use to substitute? Thank you.
chrystal
I'm sorry, I don't have a sub for the rice flour. It's a main ingredients in this recipe.
Best,
Chrystal
Yani
Thank you for your reply
Payam
Hello. I tried 2 times, and mixture was very soft and watery and didn't look like dough. Is it how it's supposed to be? What mistake you think I have done?
chrystal
Hi Payam,
What flour blend option did you use?
Chrystal
Yvonne
Hi I want to make this but need to replace the flax meal, can I use more millet flour instead?
chrystal
I haven't tried replacing the flaxseed meal with more millet.
Best,
Chrystal
Aina
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?
Christina
I'm not Chrystal, but I think the flax would be very important in this recipe. I've baked gluten free for about 13 years, and I often use flax to help bind the other ingredients together.
Hope that helps! 🙂
chrystal
Thanks for helping Christina 🙂
Best,
Chrystal
Pauline
Bob's Red Mill already has Xanthum Gum. Do you still need to add 2 1/2 tsp xanthum gum?
chrystal
You can leave it out if you want. Adding it will increase shelf life.
Best,
Chrystal
KHUSHBOO ARORA
I used active dry yeast. I'll try proofing it for 30 minutes next time. Thanks!
Crystal
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?
chrystal
Adding vinegar increases the yeast’s ability to make the dough rise and it adds to the flavor.
Best,
Chrystal
Carmen
Have you tried using Agave instead of sugar? Or any other natural sweetener that isn’t refined white sugar or honey?
chrystal
I haven't personally tried it. I typically stick to sugar or honey for bread recipes.
Best,
Chrystal
Julie
For a bread machine, what size loaf does this make, 1, 1.5 or 2 lb?
chrystal
It's a 2 pound loaf.
Best,
Chrystal
Dustin
It was pretty good for GF. It was very easy so I'll make it again.
chrystal
I'm so glad you liked it.
Best,
Chrystal
Karis
When using the bread machine, what size loaf should I select? 1lb, 1.5lb or 2lb
chrystal
Every machine is different, I use one with a gluten free setting. I'd start with the 2 lb, since it's closer to a 2 lb loaf.
Best,
Chrystal
Erin TN
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.
chrystal
I am so glad you like it. Thank you for sharing that you add spices and that you cover it at the end with foil.
Best,
Chrystal
Jasmine
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?
chrystal
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
Amy Gift
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!
chrystal
I am so glad you liked it. Thank you for sharing what you used.
Best,
Chrystal
Lindsey
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.
chrystal
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
shelley ellul
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
chrystal
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
Jan
Oh, I meant to also ask, would this bread work for gf crutons? The salad recipe I have calls for baked gf crutons. I wonder if anyone has tried to make crutons from the bread. Thanks!
chrystal
You can use white vinegar, and yes, after a couple days you can dry out any remaining bread and make croutons with it. I have a recipe for croutons if you like.
Best,
Chrystal
Kim
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.
chrystal
It can be from too much mixing or not letting the bread rise enough before putting it in the oven.
Best,
Chrystal
Rachel
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
chrystal
Hi Rachel,
I would still include it.
Best,
Chrystal
Moses
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.
chrystal
That section is for those that need other flour options. Scroll down to the recipe card for the recipe, that has the best option.
Suzy R
How hot should my oven be? I don't see the temp listed anywhere.
chrystal
It's in step 8, 350°F.
Best,
Chrystal
Joan Barnett
Hello again Crystal,
With your GF and DF BREAD recipe, to be cooked in a bread machine, should I leave out the sugar and warm water, which are to prove the yeast?
I have been adding the sugar still and wonder if I should have left it out...,
Would you have a recipe for White Wine Sauce please?
Thanks,
Joan ( Sedgley)
chrystal
I don't currently have a recipe for white wine sauce. For the bread, here's the instructions for a 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".
Best,
Chrystal
Paula Meeker
My Breadman Ultimate bread machine doesn’t have a gluten-free cycle. But I do have a custom program setting. I found a gf program on another site but it is for a 1.5 lb loaf. Would anyone know how to adjust this for 2lb loaf?
Warm 10
Knead 3
Knead 15
Rise 1off
Rise 2 off
Rise 3 65
Bake 55
Scott
Hey, I've been making your bread for my mom (celiac), and the results have been excellent. Thanks for the recipe.
chrystal
I am so glad you both love my bread recipe. Thank you for letting me know.
Best,
Chrystal
Toni
Thank you so much for this recipe. Can anything be substituted for the Flaxseed meal?
Suzanne
I used the blue bag 1-1 baking flour. It has xanthan in it. What about the baking powder?
chrystal
Unless you are at high altitude, I would still add the baking powder.
Best,
Chrystal
Grace Garbe
I made this bread to use in your stuffing recipe. They both turned out great. This was my first time to make gf yeast bread (though I have made lots of yeast breads before having to go gf).
I am allergic to white potatoes and daughter is allergic to tapioca, so I used brown rice flour, sorghum flour, arrowroot, almomd flour, and flaxseed meal. Bread rose well and had a hearty texture and taste with no air pockets.
Will be making this a lot for toasted sandwiches. This joins your pizza crust recipe as a "best recipe."
Kulkanist Khamsirivatchara
If my machine did not have a gluten free program what should i do to make a gluten free bread?
chrystal
You could try a short mixing cycle, but to be honest, I have only ever used a gluten free setting. Could you possible make this in the oven? It's super easy.
Best,
Chrystal
Kathleen Stratman
What happens if you use both egg yolks and the whites in your recipe?
chrystal
I haven't use the whole egg for all three eggs, but you could use 2 full eggs.
Best,
Chrystal
Samantha
Hi Chrystal! I am a newbie to the bread world; I just received a Cuisinart Compact Breadmaker as a gift and decided to try your recipe. It was delicious, but I clearly have some troubleshooting to do. The loaf didn't rise very much, and the inside was dense/gummy.
I used Bob's Red Mill Gluten Free All Purpose Baking Flour (3 cups, spooned), Bob's Red Mill Egg Replacer (2 eggs worth), and 1 packet of Fleischmann's RapidRise Yeast. I followed your recipe and did not proof the yeast and instead placed it in a divot on top, though I'm wondering how well I centered it in the pan (if that makes a difference?). The only thing I modified was adding the salt to the wet ingredients because my user manual said the yeast and salt should never touch. I also used the water temperature range you indicated, but I noticed the yeast packet calls for a higher water temperature, so I was wondering if that played a role in the bread not rising much?
I cooked using the gluten-free setting, medium toast, and only had the option to do a 1-1/2 lb loaf. I've read through the comment section, but haven't come across much to help me. Just curious what your thoughts are, as I'm looking forward to trying this recipe again.
chrystal
Hi Samantha,
I haven't used that particular bread machine but first, I would recommend not using the Bob's All Purpose in this recipe. It doesn't work in this recipe in the oven or the bread machine.
I do give an option for using the Bob's 1-to-1 (which is a very different blend) combined with millet (or almond flour) and flaxseed meal but that was for the oven, not a bread machine.
I recommend trying the recipe with the ingredients in the main part of the recipe card in the bread machine (not any of the other options) and then experimenting from there.
Best,
Chrystal
Connie
Can I substitute brown rice flour for the white rice flour? Also, I have a bread machine (zojirushi BB-HAC10) but it does not have a gluten free option. If I go with the oven route, I do not have a mixing stand to mix the ingredients. What do you suggest?
chrystal
I haven't tried this recipe with brown rice flour, a few readers used fine ground brown rice flour and love it. I would bake it on the oven first, to get a feel for the recipe. It's really simple. You can mix it with a hand mixer or by hand, you'll want to mix it until all the ingredients are well combined.
Best,
Chrystal
Lisa
Hi Chrystal,
Let me begin by saying, I don't know how to cook, bake anything so it's not surprising that my bread didn't come out. I'm just trying to figure out why...
it didn't rise and was a bit gummy in the middle.
I used Instant Yeast and Option #3 (Bob's gluten free, Almond flour and Flaxseed meal) and added the xanthum gum (per comments) even though it's already included in Bob's flour.
I used the same amount of water and sugar with the yeast. And used olive oil instead of avocado oil.
I don't have a mixer so just used my hands. I let it rise for 45-60 minutes and when it wasn't rising, I gave it another 45min before sticking it in the oven (rather than throwing it out).
Appreciate your thoughts. I want to try again.
Thanks,
Lisa
lisa
I meant to add, that I used still used the baking powder and I used Coconut sugar instead of regular sugar, not sure if that would cause a problem.
chrystal
Hi Lisa,
I haven't personally used coconut sugar to activate yeast. There are a couple of reasons it may not have rise, one is that you used coconut flour, the other is that your yeast could have been bad. This isn't uncommon. Next time, use honey or sugar to activate your yeast, let it get nice and foamy before you add it. Also with instant yeast, you want to let it rise just to under the top of the pan.
I hope that helps,
Chrystal
Lisa
Hi Chrystal,
I didn’t use coconut flour just coconut sugar. Do you think not using a mixer could have also been a problem? I only have a handheld one.
And wasn’t sure if adding the xanthum gum was an issue.
Thanks!
Lisa
chrystal
Sorry, I meant coconut sugar. It doesn't activate the yeast the same way. I'm not sure on the mixer, I would imagine if you mix it well that it would still work.
Best,
Chrystal
Judy
I am100 % new rogluten free.
I have Bob Mills flour which best before date is May 11 is it still useable?
I also have Robin Hood flour same date.
Do you recommend Duinkerken bread mix. And I’m taking for granted this is rice flour. I bought it at Bulk barn.
chrystal
Hi Judy,
Flours can go rancid, I'm not sure if it's good or not. I haven't tried the Duinkerken bread mix, sorry.
Best,
Chrystal
Jennifer phillips
This was my very first home made bread. My dad has celiac and I’m always making him gf stuff. But finally tried bread. Since most store breads are junk. OMG! This was amazing!! So soft and fluffy. It tasted like regular white home made bread. It was wonderful!! My dads response to tasting it was worth it! Thank you for sharing and this recipe is saved for many more breads in the future. ❤️
chrystal
I am so glad you both loved it. Thank you for letting me know.
Best,
Chrystal
Kelli
Have you used Namaste GF Flour yet? I will try oven first as my Oster bread machine doesn’t have a GF setting..
chrystal
Hi Kelli,
A lot of my readers have gotten poor results with the Namaste. I don't recommend it for this recipe. So sorry!
Best,
Chrystal
Lisa
Hi Chrystal,
When you say, place the dough in a warm place to rise- where do you suggest? A warm oven?
chrystal
You can let it rise in a warm oven (Sometimes I turn it on to preheat for a few minutes, then turn it off and place the bread inside), or near an oven if it's been on.
Best,
Chrystal