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.
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Pyrex3-Piece Prepware Mixing Bowl Set
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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
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Reynolds Kitchens Quick Cut Plastic Wrap, 225 Square Feet
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Checkered Chef Cooling Rack - Set of 2 Stainless Steel, Oven Safe Grid Wire Cookie Cooling Racks for Baking & Cooking - 8” x 11 ¾"
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Mercer Culinary M23210 Millennia Black Handle, 10-Inch Wide Wavy Edge, Bread Knife
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Good Cook 7428419185195 8 Inch x 4 Inch Loaf Pan (8 x 4 Inch (2 Pack), Stainless
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KitchenAid KSM150PSAQ Artisan Series 5-Qt. Stand Mixer with Pouring Shield - Aqua Sky
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Zojirushi BB-CEC20 Home Bakery Supreme Breadmaker & Gluten-Free Accessory Bundle
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Anthony's Xanthan Gum, 1 lb, Batch Tested Gluten Free, Keto Friendly, Product of USA
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Bob's Red Mill Gluten Free 1-to-1 Baking Flour, 22-ounce
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Hamilton Beach Digital Electric Bread Maker Machine Artisan and Gluten-Free, 2 lbs Capacity, 14 Settings, Black and Stainless Steel
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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.
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!
Dee
Hello, will be trying this soon. When loaf comes out of the oven: cool in pan or out of pan on a rack? Thank you for giving us bread lovers hope of a gf sandwich bread for hiking trips. We are tired of wraps. Best, Dee
chrystal
Cool in the pan, then transfer to a rack to finish cooling.
Jill
Yes! (its the vinegar, not the apple that's important : )
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.
Kelly Tan
Hi, I just made this over the weekend for my son and he loves it! Thank you! I used 2 tbsp of psyllium husk since since mine doesn't look finely ground like power to me but have been using it in place of gum for my baking. This is a keeper!
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
Molly scott
What happens if a full egg is used instead of just egg whites? Just curious if you know. Is it a different flavor/texture if two eggs are used instead of the egg whites? Thanks!
chrystal
The texture is a little closer to a quick bread if you the yolks.
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.
Molly
This was so delicious and easy! I made both the mix of flours (altho added a little bit of sorghum as i was short on rice flour) and the Bob’s red mill version and both were great. Thank you!
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?
Gillian Whitby
Hi....I used the mix of flours in the recipe card. The temperature was between the figures given. It rose beautifully!! I baked it for 60mins. But when it was cold and I sliced it it was crumbly in the mouth! I so wanted to get the same results as everyone else!!
chrystal
The only thing I can think of if you used the exact ingredients in the recipe card is that maybe a step was missed or maybe one of your flours was rancid.
Gillian Whitby
Thanks. All the flours were brand new and well in date and I’m sure I didn’t miss a step! I was soooo looking forward to it!! I’ll give it another go!
Gillian Whitby
Everything was at room temp. I mixed it for 2 mins as per the instructions. I’d be happy to try it again if I knew what to change!!
Maura
hi, how do I turn off the "rest" setting on my Zojirushi bread machine? I can't figure out how to do this! Thanks so much!
chrystal
If you have the one with the gluten free setting, it's in the manual how to turn it off. Also, if you google it, there are a few videos. I lent out mine, so I can look at it right now. Sorry!
Lanny
On the zojirushi BB-PAC20, Hold down the ^ and the v ( time setting buttons) at the same time for three seconds
chrystal
Thank you Lanny!
Best,
Chrystal
Darcy
First I want to thank you for all your GF recipes. I just recently found your website and I’ve tried several of your recipes. I’ve tried so many GF bread recipes that I given up. My community is small here in Nova Scotia and finding certain things are impossible. I went to bulk barn and found a bread flour mixture with seeds and nuts . I sub it for your flour combination it makes a wonderful loaf of bread. Great texture, we can eat it without toasting it first not dense like so many I’ve tried even my husband loves it . Thank so much.
Molly
If I use bobs 1-1 do I still need to add xantham gum??
chrystal
Hi Molly,
You can leave it out.
Best,
Chrystal
Samina
Hi Chrystal,
I am going to try to make this bread soon but want to make sure I am clear about all the ingredients before getting started .
1) Can I substitute the white rice flour with brown rice flour same quantity?
2) Will white vinegar (as that's what I have on hand) work for this recipe or I have to use apple cider vinegar?
3) After the bread is out of the oven for how long it should be kept in the pan to cool before putting it on the wire rack?
4) If I use option#3 Bob's Red Mill 1:1 baking flour that is the blue bag right?
I still have to add xanthan gum?
5). For the egg substitution: Mixing chia seeds with water. Is it room temperature water or warm water?
Could you please let me know. Thanks!
chrystal
Hi Samina,
You are switching up quite a few things, so I'm not sure exactly what it will result in. Yes, you can use brown rice flour. Yes, white vinegar is fine. Let it cool in the pan for 15-20 minutes before removing to the pan. Make sure it's done cooking before you pull it out of the oven or it will collapse. Yes, Bob's Red Mill 1:1 is the blue bag, you don't need to add xanthan. Room temp water for the chia eggs.
Again, you are doing all my possible substitutions at the same time. Let me know how it turns out.
Best,
Chrystal
Samina
Okay, will try soon. Thank you so much!
Molly Scott
Hi - Is it possible to put the bread in the refrigerator after rising and bake later in the day or the next day?
Thanks!
chrystal
Hi Molly,
I haven't tried placing the dough in the refrigerator and baking it after. I'm guessing it wouldn't rise the same.
Chrystal
Vaishnavi
Hi,
I tried making this. The dough wasn’t sticky so I kneaded it slightly. The bread didn’t rise after 60 minutes. Didn’t rise in the oven either. I substituted the xantham gum for 3 tbsp of psyllium husk powder. Where could I have gone wrong?
chrystal
What flour blend did you use? The dough should have been sticky. For the rise, there's a chance that your yeast was bad or it didn't proof.
Best,
Chrystal
Sandra Martino
Hi, You don’t mention how many grams your gluten free flour blend is in the recipe, just 2.5 cups. Do you have that info? Easier and more precise than measuring cups in my experience. Thank you!
chrystal
I don't, but I have it on my list to grab next time I bake.
Best,
Chrystal
Crystal
Hi there.
I used the recipe as exact, except I used Almond Flour, instead of the Millet flour (which says you can swap out).
So I combined all of the flours, and then added the wet ingredients, mixed. I used instant yeast, so I then added that to the mixture, just as it was (2 1/4 tsp). I did not proof it, I just added it as it is. But after mixing all of that in, it only came out as a very thick floury texture. It wasn't doughy or thick and sticky. So I added some water to it, and it made it more doughy. I tried it in the oven this way, since I didn't want to waste what I had tried putting together, and the bread didn't rise and didn't come out as a nice loaf.
Where did I go wrong? I have never used instant yeast before, so I am not sure when I am supposed to add it, how much, and if I am supposed to add water to it first?
Thank you so much for your help!
chrystal
Did you add the water in with the wet ingredients? The dough is on a soft side when mixed.
Best
Chrystal
Crystal
I added the water to the whole mixture (once the wet and dry ingredients were mixed). So basically I added it at the very end of everything being mixed, because afer adding in the egg whites, oil, etc., it still came out still as very floury, and not doughy at all.
chrystal
Hi Crystal,
Next time you make this bread, you'll need to add the water in with the egg and the oil, vinegar, etc. Also make sure when you are measuring the flours that you spoon the flours into the measuring cup and then level it.
Best,
Chrystal
Crystal
Hi there,
But water isn't in the recipe. And since I used instant yeast, the recipe didn't say to add water to that either. I only added water to my whole mixture after the fact because it looked like my batter was not turning in to a dough.
So how much water would I add to the liquid (egg, oil, vinegar) mixture? I am just not sure how much to add.
I measured my flour in a measuring cup and leveled it off like you mentioned.
chrystal
Water is in the recipe. It is the first ingredients listed, in the first part of the recipe. If you are using regular yeast, you add the yeast water and sugar and let it "proof". If you are using instant yeast, you add the yeast and sugar in with the flour and the water in with the eggs, oil, etc.
I hope that helps,
Chrystal
Jasmeen Singh
Hi Chrystal,
I have been using your recipe for blend #2 for the bread maker. The bread bakes well, but when I cut it, it’s becomes crumbly and breaks easily. I’m using the flours at room temperature. I have tried multiple times but it’s comes out same every-time. Is there anything I’m missing?
Thank you,
Jasmeen
chrystal
Are you still adding in the flaxseed meal? Or is it possible you're adding too much flour? You could try adding in the ingredients separately (vs. a the mix) and see if a step was missed.
Best,
Chrystal
Shelly Atkinson
Great recipe. I tend to like my bread a little sweet - any tips?
chrystal
Hi Shelly,
I am so glad you like it. I'm not sure about making it sweeter, maybe use honey instead of sugar since it has a stronger flavor.
Best,
Chrystal