By Wendy Stoltz / Last Modified On January 30, 2023
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.
I've included instructions to make this gluten free bread recipe into a gluten free vegan bread.
We also have the perfect gluten-free sourdough bread recipe if you prefer a bit of tanginess in your loaves!
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.
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 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.
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. See the recipe card for the gluten free bread recipe that readers are loving.
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 that like to us a bread machine.
And If you don't believe that my friend Megan is a bread-making goddess just look at her homemade gluten-free hamburger buns.
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).
Making 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 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. Turn off the mixer and scrape down the sides.
- 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.
These numbered steps match the numbered photos above and are for illustration purposes. For the complete list of ingredients and instructions, please see the recipe below.
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.
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.
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.
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 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 couple of 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. 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.
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 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.
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 fresh 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 or in between each slice, so it's easy to pull it 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 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, 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 flours into the cups and then leveling? You should always spoon then level.
Otherwise, you'll end up with more flour than 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 lose 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!
Want to level up your gluten-free cooking and baking skills? Check out our roundup of the best gluten-free cooking classes online.
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.
Easy Gluten-Free Bread Recipe
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.
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.
Nutrition Information:
Yield:
16Serving Size:
1 sliceAmount Per Serving: Calories: 162Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 35mgSodium: 185mgCarbohydrates: 27gFiber: 1gSugar: 2gProtein: 3g
Monica Sharma
Hi !! My husband is also intolerant to buckwheat / sorghum / almond flour /oats
Please suggest replacements in the recipe. I have thrown out about 6 bread loaves so far and I’m desperate. More so ,he is desperate to have bread. Recently discovered his intolerance to the above and wheat !! Appreciate your help.
chrystal
Hi Monica,
If you make the recipe as-is with the flours (and not Bob's Red Mill 1-to-1) there isn't any buckwheat, sorghum, almond flour or oats.
Best,
Chrystal
Monica Sharma
Hi. Your recipe says millet or almond ,but I cannot use both!
So can I use coconut flour / buckwheat ( I was mistaken he can eat buckwheat) or what else ?
chrystal
I have readers that have used buckwheat in place of the millet. Just make sure it's fine ground.
Best,
Chrystal
Jane
Hi
I can’t have rice, any ideas what I can substitute the rice flour with?
Thank you
chrystal
Hi Jane,
Some of my readers have used fine ground buckwheat flour or oat flour. I haven't personally tried these myself.
Best,
Chrystal
CHARLOTTE GRIMES
I just made my first bread. I don't think the yeast rose up like it should and I don't know what I did wrong. what do you have to do to proof the yeast? I used honey and warm water next time I am going to use sugar. When I mixed all the ingredients in my mixer, all per instructions, it came out a hard big lump. I went and tried to let it rise, it didn't. I baked it and it never rose, so now I have a large hard tack! to eat. I'll try again, I need help!
chrystal
Hi Charlotte,
Can you tell me what flours you used? Also, how did you measure your flour? The best way to measure is to shake the flour to add air, then spoon it into the measuring cup and level it. For proofing the yeast, you use warm water and sugar (honey is fine), and you let it sit for a few minutes until it foams up. If the water is the wrong temp or the yeast is old, it won't proof. I hope that helps.
Best,
Chrystal
CHARLOTTE GRIMES
I am going to measure the flour lightly, spoon by spoon, into a cup. I used Bob's Red Mill Brown Rice Flour, Tapioca Flour, Arrowroot, Xanthan Gum. Simply Milled Flax Seeds, and Baker's Corner Almond Flour, bought the last two at Auldi's/sp. They didn't have them at the local store. My yeast was fresh but it didn't foam up like it should have, my mistake, I went ahead and tried to use it. I will try to make bread again, will let you know how it turns out.
brita
I made this recently for my sister in law who is gluten free and we both really loved it! Definitely making this regularly! thanks!
Joyce Standley
Hi Crystal: I h
Iave enjoyed your bread receipt so much, my friends love it.
l
do you have an answer for the air holes in the bread? I have tried a lot emof different things to prevent them. but have not been sudcessful in preventing th
preventing them,
please advise,
k
i
chrystal
Hi Joyce,
I am so glad everyone loves it. Sometimes air holes are caused from too much yeast. Try reducing the yeast by half and see if that helps.
Best,
Chrystal
Sarah
Can I add extra things to the bread, like oat, seeds, nuts, etc.? Would I need to adjust other ingredients to do that?
chrystal
A few readers have added nuts and seeds, sometimes to the batter and sometimes to the top, with success. I haven't added too much myself.
Best,
Chrystal
Jenny
Could you incorporate lupin flour in this recipe and how would you do it?
chrystal
I haven't worked with lupin flour yet.
Best,
Chrystal
Crystal
The Bob's Red Mill 1 to 1 GF flour I found already has Xanthan gum in it. Is that the same one you suggest to use? If so, should I still add 2 1/2 teaspoons of additional xanthan gum? Thanks!
chrystal
Hi Crystal,
You don't need to add the xanthan if you're using the 1-to-1 (blue bag).
Best,
Chrystal
Becca
I am starting to grind my own grains and have brown rice, could I replace the white rice flour with brown rice flour?
chrystal
If it's fine ground, it should work good.
Best,
Chrystal
Betty
Can I use a ready bread flour mix that contains a variety of GF flours including xanthan gum? If yes, how many cups of this flour do I need to use?
Looking forward to hearing from you.
Many thanks.
chrystal
Hi Betty,
If you have a ready made bread flour it's probably best to follow the recipe on the bag. I'm not sure how it would work in my bread recipe.
Best,
Chrystal
Divyaa
Hi,
Can I avoid the Flaxseed meal ? I am intolerant to that.
Or is there a substitute that I can use here ?
Thank you so much for all the hard-work in your recipes. You are a savior.
Best,
chrystal
Hi Divyaa,
I am sorry, I don't have a good substitute for the flaxseed meal at this time. One reader left it out entirely and said they liked the results.
Best,
Chrystal
Janet
I also can not do flax. I replaced it with 1/4 cup modified tapioca starch (Expandex), which is different than tapioca flour. And where it calls for 3/4 cup tapioca "starch," I used tapioca "flour" there. (Don't know if those two are different...) And I opted for the millet instead of almond (allergic) and the potato versus arrowroot. Olive oil, instead of avocado, but may try that too. Turned out great! So yummy!
Also, I made this in my bread machine. It's an older model without the gluten free program. I used the "dough" program for mixing and rising, although I had to help the mixing along by scraping the sides a bit. Then used the "bake" function for an hour. My machine has a tendency to under-brown, but I put a hot pad on top of the window to insulate it and the bread turned out perfect!
chrystal
Thank you so much for sharing, Janet! Tapioca starch and tapioca flour are the same. It's great to know the expandex worked in place of the flax. That will be very helpful for those who also can't have flaxseed.
Best,
Chrystal
Zara
I have a question. I’m making this for the first time, the first time making any gluten free bread. The instructions on my active dry yeast say 2-1/4 tsp in 1/4 cup warm water. Your recipe has double the volume of water. Is this on purpose for your bread. Whose instruction should I follow . Thank you, I’m deciding now because I’ve already done everything else.
chrystal
Hi Zara,
Please follow the instructions I have listed. The yeast and water is specific to the amount of flour I use and the types of flours.
Best,
Chrystal
Zara
Hi, thank you for your response. I made it and was wowed! This was my first experience making any bread with yeast let alone a gluten free loaf. The first try wasn’t quite right but the second one was much better! The first go around I weighed all of my ingredients. I used my own almond flour that I made from the almond pulp I get from making almond milk, egg whites, and psyllium husk powder. l definitely over mixed the dough which I didn’t realize was possible until I made my second loaf. The second time I used measuring cups (scooping like you suggest!), store bought almond flour, the psyllium husk powder and chia egg alternative. I think I still over mixed it but it was night and day from the first one. I clued into the over mixing when I watched the mixer go around and about a minute in I thought ok much better it looks like the video! But then as it continued I realized oh it’s getting thicker! I changed a lot in the second go around so I’m not 100% sure what went wrong the first time but in case your other recipe followers were wondering, those were my blunders and triumphs! Thank you so much!! I’m making it again today for my mom’s birthday. That’s the reason I wanted to learn I was also thinking about putting some pumpkin seeds on top of the loaf. Very best!
Annie Unrein
Could you use whole eggs instead of just egg whites in this recipe?
chrystal
You can but it will change the texture slightly. The extra fat in the yolk creates a quick bread like texture.
Best,
Chrystal
Teri
What brand of bread machine do you use and recommend?
chrystal
I have a Zojirushi.
Best,
Chrystal
Sweta tandon
We can use instant yeast please??
Quantity please?
chrystal
Yes, you can use instant yeast. Use the same amount and put the loaf in the oven when it's about 1/2 to 3/4 up the pan.
Best,
Chrystal
Kelly
Absolutely loved the bread but my husband weren’t so keen on it because it was white flour. Which flour would you recommend to replace rice flour- buckwheat, sorghum, Millet or teff or a combination?
chrystal
Hi Kelly,
Some readers have used a fine ground brown rice flour in place of the white rice flour and loved it.
Best,
Chrystal
Kelly
Thanks Crystal. I tried brown rice flour as well and he still wasn’t keen. Which other whole grain flour would you recommend?
chrystal
Maybe try replacing half of the rice flour with buckwheat flour and see if that is a better fit for him.
Best,
Chrystal
Aleida
Hi, I can't eat potato starch. Is there a substitute I can use? Thanks!
chrystal
You can use arrowroot starch in place of the potato starch.
Best,
Chrystal
Bekah
Thank you so much for taking so much time to teach us this awesome recipe! I’m new here, been off gluten for a few months and immediately bought a bread maker which I just opened now and read the manual because you got me hyped!! I think I get how it all goes together- gonna try prepped chia seeds in place of gum. But what is stumping me is that my fancy new machine wants me to put in a weight (In lbs) 1, 1.5, or 2. There is a gluten free setting and a not so helpful chart that basically gives you a random recipe and I guess you’re supposed to compare the ingredient measurements to determine weight. Also, it’s half metric and half standard lol HELP PLEASE!
chrystal
Hi Bekah,
I would put it at a 1.5 pound loaf setting.
Best,
Chrystal
Bekah
Thanks Chrystal! I actually read back to the beginning comments after I posted, and I think you said 2lbs so that’s what I did. Haha! Made my kids favorite tuna salad w fresh homegrown tomatoes and it was a huge hit!! Thank you so much! I can’t wait to
Try your desserts!
chrystal
I am so glad!
Best,
Chrystal
Alayna
What about oat flour instead of the almond flour?
chrystal
That might work. I haven't tried it myself.
Best,
Chrystal
Erin Driver
Hi
What substitute is there for the flax seed meal?
Thank you.
Erin Driver
chrystal
I don't currently have one but some readers have left it out completely and liked the results.
Best,
Chrystal
Adrienne
When using a bread machine, do you still proof the yeast or just put the 2.25 tsp dry active yeast into the mound of dry ingredients?
chrystal
No proofing, you add the yeast to the mount of dry ingredients.
Best,
Chrystal
Angelica
Hello,
The link you have to the xathan gum goes directly to another baking powder in amazon, is this link correct?
chrystal
It sounds like it's no longer correct. I'll get it removed.
Best,
Chrystal
Olivia
How many cups of your gluten free flour blend option 1 does this bread recipe need?
chrystal
You can replace the white rice flour, tapioca, and potato with 2 1/2 cups of flour blend #1, but you'll still need to add the millet and flaxseed.
Best,
Chrystal
Olivia
Thank you so much. I will give it a go and get back to you x
Josephine
This is the best gf bread I've ever made. Thank you, Chrystal, for this recipe.
I used Bob's Red Mill GF blend, sugar rather than honey, no flaxseed, and almond flour instead of millet flour. I used a bit less salt than stated.
The results were fantastic (and I've been looking for such a recipe for YEARS)!
Wishing you every success, Chrystal and to all other gf bakers.
chrystal
I am so glad you loved it, Josephine. Thanks for sharing what you used.
Best,
Chrystal
Shivangni Jain
So I tried making this loaf, I baked my Loaf for about 65 mins, but the loaf did not get Golden; and came out pretty dense.
I’m certain I’ve followed the recipe to a crisp as I used a weighing balance. Any idea what could have gone wrong? Much appreciated. Thank you!
chrystal
Hi Shivangni,
Can you tell me which flours you used? Did you bake it in the oven, if so what type of a pan?
Best,
Chrystal
Chrisy Coburn
I can't have potato or tapioca fours/starch. Can I replace those with cornstarch?
chrystal
Hi Chrisy,
I haven't tried cornstarch in this recipe, sorry!
Best,
Chrystal
David
Do you have these recipes in a book that I can order?
chrystal
Hi David,
I do have a cookbook but it is sold out. You are always welcome to print the recipes you want to make and put them in a three ring binder.
Best,
Chrystal
Sara
Hi, this receipe looks amazing and I can't wait to try it! Can I use Kuzu root starch instead of the chia seeds? In the past, I made a paste with the kuzu root starch, oil and water in place of eggs.
chrystal
Hi Sara,
I haven't personally every used kuzu root starch, so I'm not sure.
Best,
Chrystal
Muna
Can I substitute homemade coconut flour for potato starch? Where I live, potato starch isn't always available, you can only find it in specialty shops that are kind of far away.
chrystal
Hi Muna,
Coconut flour works differently than other flours, and absorbs a lot of the liquid. I'm not sure it would work in place of potato starch.
Best,
Chrystal
Patricia
You listed to use an 8 x 5" loaf pan. I only have 9 x 5 or 8 x 4. Which would you suggest I use?
chrystal
I would use the 9x5 to start.
Best,
Chrystal
Kim
So confused—I’ll buy store gluten free bread after trying to decipher which recipe and ingredients to use.
chrystal
You can use a store bought bread or you can bake your own bread. Most store bough breads will work. If you want a more "from scratch" stuffing that doesn't use bread, I have a paleo stuffing recipe that you make.
Best,
Chrystal
Kathy
I can’t find millet flour. Can I substitute sorghum flour?
chrystal
Hi Kathy,
Sorghum will work in place of the millet.
Best,
Chrystal
Anu
Hi I want to make 2 loafs and do I need to double xantham gum as well?
chrystal
Typically you would, but you could try it with one serving of xanthan, it should still be enough.
Best,
Chrystal
Shareesa
I made this using your flour blend, xanthan gum, and oil last week and I. Am. Shocked. It’s legit bread! It folds without breaking! It doesn’t crumble! I sliced it and individually wrapped before putting in the freezer. I had two slices defrosting at all times in the bread box. I ate sandwiches and toast and my eyes rolled in joy each time. Thank you for this recipe! It’s now a staple for myself.
chrystal
You are welcome. I am so glad you liked it. Thank you for taking the time to stop back by and let me know.
Best,
Chrystal
Melissa Pflanz
Thanks for this great recipe. It's the best gf bread I have tried. I have retyped it and reorganized it for the 2 different bread machine versions and vegan versions (with GF flour blend and without) to make it a little easier to read and understand. Let me know if you would like me to email you this for your own future use.