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.
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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.
Vicki
I purchased a Zojurishi bread machine as I have a problem have a problem with wheat. It is a 1 pound loaf machine and I would love to try your recipes but I don’t know what loaf size your recipe is for 1 - 1 1/2 or 2 pound. I’ve made up batches of both your gluten-free flour blends but I hesitate making the bread as I’m not sure of the loaf size. I look forward to your response.......thanks.
chrystal
Hi Vicki,
This recipe makes a 2 lb loaf in a bread machine. With that said, this recipe is super simple. It would be good to make it in the oven so you can see how it works 🙂
Best,
Chrystal
Cheri
Hi
Is it ok to mix the flour, and store in a bag, at room temp
So I don't have to measure them out every time?
chrystal
Hi Cheri,
Yes, you can pre-mix the flours.
Best,
Chrystal
Polly
I want to try this bread recipe it sound delicious but I don't have any flax in hand can I replace it with something else
Thank you
Polly
chrystal
One of my reader accidently left it out and said the bread still turned out amazing. I haven't tried this myself.
Best,
Chrystal
Annie
Can we use any other flour instead of almond or millet? Like buckwheat? Thanks
chrystal
I haven't personally tried oat flour in place of the millet, but it should work.
Best,
Chrystal
Karen
I didn't have any ground flaxseed, either. One time I substituted brown rice flour, and the second time I used gluten free oat flour. Both were good.
This is my favorite GF bread! Thanks for developing the recipe.
chrystal
Thanks for sharing Karen! I'm so glad you like it.
Best,
Chrystal
Marilyn
I'm having problems with the gluten free bread machine recipe . I cant use rice flour ever I substituted with oat flour the bread came out pretty good but still a little too dense. Also can you tell me what to wrap the loaf in after to keep it for daily use?
I used the baking powder one time but the bread rose so high it overflowed in my bread machine. Big mess hard to clean lol.
chrystal
Hi Marilyn,
I haven't used oat flour in place of the rice flour. If you do try it again, maybe use a couple tablespoons less of the oat flour. If you are a high elevation, cut the baking powder in half, or even use 1/4. For storage, you can store in an airtight container or a well sealing food storage bag.
Best,
Chrystal
Angie
Can you sub out the white rice flour with some other kind of gluten free flour?
chrystal
I haven't tried it myself.
Best,
Chrystal
Maribel
I’d like to try this recipe for my sister who is gluten free and vegan but she is also allergic to chia. Have you or anyone tried this recipe with flax eggs in place of chia eggs??
chrystal
I haven't personally but there are a few readers who have used Bob's Red Mill egg replacer with good results.
Best,
Chrystal
Sarah
Thank you for this recipe. We have made it dozens of times! I make it in the oven in a pampered chef stoneware bread pan. I always stick to a recipe as written at first because I know that you've already done all the testing! That being said, here is what I have found works the best for my family and kitchen. I'm in northeast Texas, at about 500 feet elevation. I have made this bread with both Bob's red mill gf flour and king Arthur gf flour. I buy what's on sale. We prefer it with millet over almond flour. Even though both flour blends contain xanthan gum, I add 1 tsp xanthan gum for better texture. Also, though it's not necessary for binding, I add 1 Tablespoon psyllium husk powder because it gives it a kind of "whole wheat" flavor. Because the psyllium kind of weighs it down and makes it denser, I offset with additional water for a total of 1.5 cups and 2.5 tsp yeast (from jar, not packets) for additional rise. The result is perfect sandwich and toast bread - light and soft, but stays together and slices well. My entire family thanks you!
chrystal
I am so glad. Thank you for sharing what you use at your elevation.
Best,
Chrystal
Eva
Previous message can be deleted. I wanted to say thank you for this recipe. My daughter was just diagnosed to be gluten free and it is hard to bake when she can’t be a part of the food testing. I hope to use this recipe as my optional recipe. My daughter mentioned that sourdough bread or bread that is left to rise over night does not hurt her stomach. Thanks again.
chrystal
You are very welcome. I am so glad you like it.
Best,
Chrystal
Rachael
This bread is THE BEST! I used the chia seed substitute for egg as my kids are egg, gluten & dairy free.
Thank you for this recipe, you’re amazing!
Could I put the mixture into muffin tins to make sort of rolls?
Thanks again you’ve saved me so much money buying specialised bread!!
chrystal
Hi Rachael,
I am so glad you love it. Yes, you can make this bread into rolls or you can use my rolls recipe with chia seed egg.
Best,
Chrystal
Vicki
I made this with the 1 to 1 GF flour, sorghum instead of millet and flax meal combination as well as chia eggs. Since Bob's Red Mill already has xantham gum in their mix I did omit that - recipe didn't spell that part out unless I missed it. I did keep the baking powder included and subbed the oil with applesauce - equal and used the GF setting on my bread machine, dark crust, 2lb loaf size. It is delicious, a little gummy, but toasts up so yummy, thank you!!
Evan
Hi, thanks so much for posting this recipe! I'd like to try it, but the person I'm baking it for can't have apple cider vinegar (they're on a low FODMAP diet). Do you know if it'll adversely affect the bread if I leave it out? Could I substitute something else instead? Thanks!
chrystal
Can she have white vinegar? It's low on FODMAP. If so, you can use that.
Best,
Chrystal
Lanny Collums
I have a zojirushi BB-PAC20.
For this recipe in my machine I made the following adjustments.
1) utilize the “homemade cycle” not the “Gluten free” cycle
2) cancel “rest
3) set knead for 15 min
4) skip rise 1 and rise 2
5) set rise 3 to 55 min
6) set bake to 65 min
Great rise and overall a great recipe. Pretty much the best Gluten Free bread recipe I’ve found so far. Great texture and taste! Really a nice looking loaf as well.
chrystal
Thanks for sharing the settings you used Lanny. I'm so glad you liked it.
Best,
Chrystal
Callie
Hi, I am celiac have a dairy allergy and not good with eggs either. I’m really struggling to find a recipe that caters for all my needs. All that I’ve tried so far come out very hard, dense and are inedible. I would really appreciate any advice. Thankyou x
chrystal
Hi Callie,
This recipes is gluten and dairy free, you can sub out the eggs for chia-eggs but I suggest you use the exact same ingredients for the rest of the bread and bake it in the oven for best results.
Best,
Chrystal
David R
I'm having the same issue. I live in South Florida. It's very humid this time of year. How should I adjust the recipe? I feel I need to reduce the amount of water the recipe calls for. Thoughts?
chrystal
Hi David,
You can try reducing the amount of water by 1/4 cup and see if that helps.
Best,
Chrystal
Maha
Hello. Thank you so much for posting this recipe. Well I tried it twice once with white eggs & the second with eggs substitute chia seeds. Its tastes great but Its so wet from inside as if not cooked yet. I followed every instruction and used the scale for the ingredients. What do u think my problem is or what is my fault. Or it should be wet from inside not dry
chrystal
It shouldn't be wet on the inside. Did you use the exact flours I call for in the recipe? Are you in a humid area? Or possibly it didn't cook long enough?
Best
Chrystal
Rosanna
Wondering if using 2 whole eggs instead of 3 egg whites would work?
chrystal
Yes, you can use two large whole eggs in place of the egg whites.
Best,
Chrystal
Stuart Boyse
I went looking for tapioca starch but all I could find was tapioca flour. Is that the same thing?
chrystal
Yes, they are the same. Just a note Potato starch and potato flour are very different (in case you run into a problem finding potato starch).
Best,
Chrystal
Sebastian
Hi Chrystal.
I tried the gluten free bread today but had to make a number of forced modifications.
I did not have potato (or arrowroot) starch. I replaced this with cornstarch.
I used cassava flour in place of tapioca starch.
I did not have millet (or almond) flour - I replaced this with more cassava flour.
I did not have flax seed meal or xantham gum. These were just left out.
Finally I used instant yeast, so did not bother to proof it - simply mixed it in with the dry ingredients. Also cut the sugar down to 1 tablespoon (Type 2 diabetic).
Turned out terrific. Rose too much (3X original volume) and fell - left it too long probably (1 & 1/2 hours). We loved the taste and texture. If anything it was a bit chewy (not "cakey") and slightly less "bready" but all-in-all terrific!
Am considering adding breadfruit or sweetpotato flour to substitute for the millet instead of using more cassava flour. Also thinking of adding corn meal for the flax seed meal.
Your thoughts?
Thanks.
Sebastian.
chrystal
Hi Sebastian,
Thank you for sharing what modifications you used. It difficult to find some of the ingredients in parts of the world. I think sweet potato flour could be an option for the millet, but it absorbs liquid quicker, you'll want to add a touch less. I haven't personally added cornmeal but it could work. And definitely watch that rise time this next time 😉
Best,
Chrystal
Sebastian
Happy with the substitution of sweet potato flour for millet flour as results were in no way diminished.
I found ground flaxseed so will not use corn meal. What is flaxseed contributing to the bread? Are you aiming for an oil seed flour? Maybe coconut flour could be a better replacement than corn meal?
I cut my rising time down to 30 minutes. Climbed in height three times higher than what I started with.......did not fall during rising.....but alas it crashed during baking. Still tasted great but I would like to get a dome towards a presentable slice instead of grater dominating the dish surface area.
Maybe my challenge is that the baking pan (somewhat oval Corelle dish) is too wide 11 x 7 x 3 inches (7 inches in the middle). I will switch to a 8.5 x 4.5 x 3 inches regular baking loaf pan.
Sebastian.
chrystal
Hi Sebastian,
Are you at a high elevation? You could cut the baking powder down by half and see if that helps. You've made a lot of substitutions so it's hard to pinpoint what it causing it.
Best,
Chrystal
Marsha
So ... I made your flour blend using arrowroot instead of tapioca. This recipe doesn't state how much of the blend to use. Do I just add the cups of flour in this recipe to come up with how much of the blend to use? How do I determine weight? Thank you for your help?
chrystal
You'll use 2 1/2 cups of the blend in place of the white rice flour, potato starch, and tapioca. You will still need to add the millet and flaxseed.
Best,
Chrystal
Diane
Hello. I am brand new to gluten free. I have a bread machine that does not have a Gluten free setting. Do you think it would work in that?
chrystal
Hi Diane,
I'm not sure as the mixing cycles are a little different. For the first time, I suggest you make this bread in the oven first, with no substitutions so you can see how it works 🙂
Best,
Chrystal
Greg
I’m about to try this recipe in my bread machine, which has a gluten-free setting. First I’m off to the store to pick up ingredients. I have no problem with dairy, and I was thinking about substituting 1/4 cup buttermilk for the same amount of milk. I did this with oatmeal bread recently, and the result was the lightest loaf I’ve ever baked. Killer. I also wonder if I can substitute sauerkraut juice from propared sauerkraut for the vinegar. My sister said she does this in almost all of her bread baking to excellent effect. Wish me luck!
chrystal
Hi Greg,
I haven't personally used buttermilk or sauerkraut juice in this bread recipe, so I'm not sure if it will work. Let me know how it turns out.
Best,
Chrystal
Kerry
Deliscious!
Sandra
I’m just about to try this recipe but I have a question. I am using the Bob’s Red Mill 1 to 1 flour. It has the gum already in it. Do I skip the extra zanthan gum from the recipe?
chrystal
If you use Bob's 1-to-1, you can skip the xanthan if you want, but I like to still add it. Just note, using the 1-to-1 does work but it doesn't have the same texture as using the individual flours that I've tested it with.
Best,
Chrystal
Analia
This recipe is amazing! I am in my first 10 days of celiac lifestyle and I am so happy to have found this recipe. I will stick to it for a long time. Thanks!!!
Josh
Love this bread!
Should it be cooled in the tin, or taken out to cool? It's not clear, but either way, I find that the base becomes a little bit concave and dense as a result.
chrystal
I am so glad you love it. I'd let it cool for 10-15 minutes in the pan then take it out and let it cool completely on a wire cooling rack.
Best,
Chrystal
Josh
ALSO, I switched Bob's 1-for-1 for the general purpose flour and got much better results. I'm wondering if this is because 1-for-1 already has xantham gum and by adding more I'm doubling up? Was it intended to have the gum in both the flour and the recipe?
chrystal
The xanthan in the 1-to-1 shouldn't have made a big difference in this recipe but you can certainly leave it out if you use it again. I haven't tried their general purpose in this recipe, so I'm not sure about that one.
Best,
Chrystal
Nola
This is the second time I have made your gluten free bread recipe. I was really amazed at how tasty it is. I have an egg allergy so used the chai seed substitute. It turned out wonderful again! I have a proof setting on my oven so only took 30 minutes to rise before baking. It is almost 4 inches tall in the center of the loaf.
Thank you for this great recipe.
chrystal
You are very welcome. I am so glad you like it.
Best,
Chrystal
Jane
I just made a loaf using your recipe. My stand mixer won’t mix this amount of dough (it’s too little and won’t pick up all the flour) so I threw it in my bread maker (after I proof the yeast) and put it on rapid setting so that it mixes it for a few minutes. Then I put it in the loaf pan to rise. It worked perfect! It is for my grandson, so I haven’t tasted it yet but based on the reviews, I believe it will be a success and something I will be making over and over again. Thank you!!
Jane
I also made a loaf for a friend and she says she has to hide it from her husband because it is that good!! Thank you!
chrystal
I am so glad they both love it. Thank you for letting me know.
Best,
Chrystal
Abigail
I don't have a stand mixer, only a hand mixer with the regular beater and dough hooks. Can I use either of them? Or just mix it by hand with spatula?
chrystal
You can mix it with your hand mixer using the dough hook.
Best,
Chrystal
Amanda Silver
What flour could work as substitution for rice flour? Which of the flours do you think could be substituted with buckwheat and cassava? I’m experimenting gluten free bread making like crazy! Many thanks for your recipe!
chrystal
Some readers have used oat flour in place of the rice flour with success but I haven't tried it myself. You can use buckwheat in place of the millet. I haven't tried cassava flour yet.
Best,
Chrystal
Gety
i forgot to add the vinegar. Would it make a big difference
chrystal
It shouldn't be too big of a difference.
Best,
Chrystal
Heather
Thank you! This is now my go to gluten-free bread recipe. I usually make it with the chia eggs and it turns out great.
chrystal
I am so glad you like it.
Best,
Chrystal
Priya Choudhary
Hi,
This recipe looks interesting. I have white tapioca pearls at home. can i simply grind them to make flour? I don't see potato starch in my grocery store. Can I replace it with Corn starch? How big difference it will make in texture and taste?
Thanks
Priya
chrystal
Hi Priya,
I haven't personally made my own tapioca flour, so I'm not sure. For the potato starch, you can use arrowroot starch in place of it.
Best,
Chrystal
Carla
Hi, How do you think this would work with BROWN rice flour instead of white rice flour? I have 1.5 bags of brown rice flour on hand that I have no idea what to do with, lol.
I have a loaf baking in the oven right now using the white rice flour (first time making it), but I am wondering if I might be able to use up some of my brown rice flour next time?
Thanks 🙂
chrystal
Hi Carla,
I have a few readers who used fine ground rice flour in place of the white rice flour with success. If you try it, please let me know how it turned out.
Best,
Chrystal
Rachel Yates
I was wondering if you can tell me what the internal temperature is of a perfectly cooked GF loaf? I realize the standard 190° w/o dairy, 200° w/ isn’t accurate... And w/ oven temperature fluctuation; I was just wondering if you had checked? Thanks so much!
chrystal
Hi Rachel,
I think it varies on the bread recipe but for this recipe I like to aim for 205.
Best,
Chrystal
Victoria
This was my first time baking bread since going gluten free. This recipe yields a loaf that is way better than any store bought gluten-free bread that I've tried so far! Excellent detailed instructions, and the subs are very helpful so that I didn't have to buy too many extra ingredients I didn't already have. I don't have a stand mixer, but my hand mixer with a dough attachment worked perfectly fine. It's also not a complicated recipe as I thought it would be when I first looked at it. This is a keeper and I'll definitely be making it again!
chrystal
I am so glad you like it. Thank you for taking the time to stop back by and let me know.
Best,
Chrystal
Leoni
Hi Chrystal. Thank you for this recipe. I will be trying it in my Breville bread maker this week. Would I be able to use this recipe to make a pizza dough using the dough option in the bread maker?
Cheers
Leoni
chrystal
Hi Leoni,
I haven't personally used this dough for pizza dough in a bread maker, but I would imagine it would work. I'd love it if you stopped back by and let me know how it turned out.
Best,
Chrystal
Donna
Hi I want to.try this and I am.just wondering if you can use instant yeast or should I use longer acting one?
Thank you for persevering to find the perfect bread recipe! I plan on adding caraway seeds to give it a rye taste.
chrystal
I feel that active yeast (not instant) works best.
Best,
Chrystal
Hannah
I never thought I'd live to read every comment posted on bread making! Fascinating.
Questions: I don't have a bread hook - could I mix everything by hand?
Should I oil my hands thoroughly to do this?
I'm at 3200 feet - any suggestions, other than move lol?
Thank you for taking the time to post all your answers to all these questions.
chrystal
If you have a paddle hook, you can use that. You can also mix everything with a spoon, just make sure it's mixed well. For the higher elevation, you will want to watch your rise time and put the bread in the oven before it rises to the top of the pan. I'd use half of the baking powder.
I hope that helps.
Best,
Chrystal