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
karen C LANG
my bread machine is old school (20th century) , there's no gluten free setting. what setting do you suggest for an older bread machine, please?
chrystal
Is there a way to only have one mix cycle and to turn off the second proofing cycle? That would be my best guess.
Best,
Chrystal
SHELLEY Zingerella
Hi!
I let it mix ("knead") in the bread machine, and then pour it into a buttered bread pan-latvir rise there about 45 min and bake.
Gail Middleton
Karen, I had the same dilemma, an old bread machine without a GF setting. However, I read that you can do a GF in an old machine if you use the "quick bread" setting and that is what I do. It comes out awesome!!!
Jenny
Can this recipe be used to make dinner rolls instead of a loaf? I know the baking time will need to be adjusted but wasn't sure if any other adjustments needed to be made.
Lindsay
Hi Jenny! We have a recipe for dinner rolls that is based on this bread recipe. Check it out here
Lindsay
Is ok to bake multiple loaves at once in a standard size oven?
chrystal
I recommend baking one loaf at a time.
Best,
Chrystal
Kim
Can I use chia seeds instead of xantham gum?
chrystal
I haven't personally tried replacing the xanthan with chia seeds.
Best,
Chrystal
Lois
You mentioned that flours that have been stored in the refrigerator could make the bread more dense. Would you recommend adding more liquid to the recipe when using the refrigerated flours?
chrystal
I recommend measuring out the flours and letting them come to room temp before mixing with other ingreidents.
Best,
Chrystal
Jordan
Hi, there. I only have a hand mixer (no paddle attachment, just whisks). Would you recommend using that or just mixing it by hand?
Thank you! This looks like a very doable and delicious bake!
chrystal
You can mix this bread recipe by hand.
Best,
Chrystal
Carolyn
For us really difficult folks (allergic to wheat, flax, apples), What is a substitute for flax?
chrystal
Hi Carolyn,
Finely ground chia seeds might work in place of the flaxseed. You could also try almond flour in place of it.
Best,
Chrystal
Jane
Hi Chrystal
Will this recipe work with less sugar?
chrystal
The sugar feeds the yeast. You can reduce it slightly, but it may impact the yeast activation.
Ms Spring
I have now made this twice. Best ever!
I used the oven and a glass bread pan.
I used almond vs millet flour,
I tried the original 3 Tbsp of psyllium, but found a bit over 2 was better.
Oh, I also used 1.5 tsp of yeast by accident this first time, so did so again the second time.
Amy Won
Can I use tigernut flour in place of almond flour?
chrystal
Hi Amy,
I haven't personally worked with tigernut flour. It might be best to look for a recipe that specifically uses it. I'd hate for you to waste your ingredients.
Best,
Chrystal
Lily
I make 2 loaves of this bread on a weekly basis. We just can’t get enough! I use 2 1/2 cups of Bob’s Red Mill 1:1 flour and 3/4 cup almond flour. I also do the suggested egg white substitute. So good every time! Thank you! You’ve made going GF easy for some members in my family.
chrystal
I am so glad everyone loves it. Thank you for sharing what you used.
Best,
Chrystal
Sydney
Do you add xantham gum if your using bobs red milk 1 to 1 gf flour?
chrystal
You can leave it out.
Best,
Chrystal
Sam
Why are the egg yolks not included in the recipe? Would it still work if yolks were included?
chrystal
Hi Sam,
The whites help with a more bread like texture. Egg yolks tend to give it a more quick bread texture.
Best,
Chrystal
Rachel
Awesome recipe! And really yum! My Wheat allergic husband was impressed and he hates trying new gluten free stuff. Only had to sub almond meal as I couldn't get millet and it was a little dense but I mucked up timing and may have taken it out a bit early by mistake.
Samantha Campanaro
I’m excited to try this out because I love your other recipes. How long will the bread last out? And or can I freeze this? I’ve read some articles that gf bread lasts better in freezers so just wondering.
chrystal
Hi Samantha,
This bread stays good for 1-2 days, then start to stiffen a little. You can freeze it. I recommend slicing, then freezing, so you can pull it out one slice at a time if needed.
Best,
Chrystal
Jessica Morgan
Is there any way to make the bread taller? Can I double up the recipe and use a taller loaf pan? I love the bread it’s just a very small loaf that cuts up to small slices. What’s your recommendation?
chrystal
Hi Jessica,
You can use a narrower loaf pan. You may need to adjust the baing time.
Best,
Chrystal
Kim
I have a 2 lb loaf bread machine. Will this recipe be enough for a 2 lb loaf?
chrystal
Yes. You can make it in a 2 lb loaf machine.
Best,
Chrystal
Charity
May I know what alternatives can I use for almond flour and potato starch?
Thank you!
Lindsay
Hi Charity! You can use millet in place of almond. For the starch, experiment with tapioca, arrowroot, or cornstarch instead. Substituting may be a bit of trial and error for you! Best of luck, and let us know what you come up with please 🙂
Dori
What can I use in place of flaxseed I’m allergic to it.
chrystal
Hi Dori,
You can try almond meal in place of the flaxseed, or ground chia seeds. Just note that the texture will be different.
Best,
Chrystal
Paula
Just tried this recipe and am sooo happy with the result! I followed every tip and it worked! Thank you! I have tried many recipes; this is the first one to work well!
Anna C
I made this bread a few days ago and it turned out perfect! I am so pleased. It was easy to cut too. I was able to cut equal sized slices so that I can freeze it. I did not use a bread maker.
Sheila
I was wondering if I could use all gluten free flour, like Bob's Red Mill. I don't use almond flour and am not interested in blending my own flours.
Thanks
chrystal
Sorry, this recipes doesn't yield good results with all Bob's Red Mill.
Best,
Chrystal
Sarah
I’ve tried lots of recipes and had many failures but this one really works. I now don’t bother with the hassle of separating the whites from the yolks and just put the whole eggs in. It turns out great
chrystal
I am so glad you like it Sarah. Thank you for taking the time to stop back by and let me know.
Best,
Chrystal
Julia
I am so glad I found this recipe. Made it yesterday and it came out great, very light. I did cut the sugar in half and it did not affect the outcome, however next time I will try grapeseed oil as I found the avocado oil too heavy.
chrystal
I am so glad you like it Julia! We usually use olive oil, if that helps.
Best,
Chrystal
Heather
We love this bread using the white rice flour, tapioca starch, potato starch, almond flour and flaxseed meal version. That said, I am having a tougher time finding the tapioca starch. So, I replaced 1/4 cup of tapioca starch with 1/4 cup arrowroot starch since I had some. The loaf is even softer than the original version. I am thinking I will continue making it with some arrowroot starch since I like it even better.
April
Hello,
The bread looks amazing but you specify a bread pan 8 x 5 in the recipe but in the tips regarding pan size you say the recipe was developed using a 9 x 4 pan?
Please could you say which is to be used.
Thank you : )
chrystal
You can use either 🙂
April
Ok, thanks
Josie
The post says that you developed the recipe with a 9x4 pan, but the first step in the recipe card references an 8x5 pan. Which one works best with your given cooking times?
chrystal
The cooking time is for the 8x5 pan.
Best,
Chrystal
Pat
I have brown rice flour at home. Can I use that in the place of the white rice flour? Thanks! I’m eager to try your recipe.
chrystal
Hi Pat,
If it's fine ground brown rice flour, you can use it.
Best,
Chrystal
Pat
This is the first GF bread recipe I’ve tried and it turned out great! I used brown rice flour instead of white. Baked it 70 min in a 8x4 pan. Now I have confidence to try more GF recipes
chrystal
Hi Pat,
I am so glad that you liked it. Thank you for letting me know.
Best,
Chrystal
Denise
I will be using a bread machine . . . is it okay to add sesame seeds and/or sunflower seeds with the dry ingredients?
chrystal
Yes, you can add them.
Best,
Chrystal
Harleen Dhingra
Hi Chrystal,
I tried this GF receipe with fresh yeast and it has turned out very well.
Did each and every step with the given specification.
I am surely going to try this recipe next with Phylum hush and chia seeds in substitution of the xentham gum and egg whites.
Much Love and Regards,
Harleen
Cara
Hi! Thanks so much for the great recipe. Question for you! The post says the recipe was developed using a 9 x 4 pan size but the recipe suggests an 8 x 5 pan. Which do you suggest for best results and why?
Lindsay
Either will work. A standard loaf pan is usually 8 1/2 x 4 1/2, so somewhere in between those two. Thanks Cara!
Stacey Mc
This is a great recipe. I made this bread late last night in my bread maker and added 1 T. cinnamon and 1/2 C raisins and 1/2 C sunflower seeds. It is awesome! I can't wait to try other versions.
Lindsay
Hi Stacey! Your additions sound delicious. Thanks so much for coming back and leaving a comment.
Chris K
Do you still add baking soda if using one of the Bobs Red Mill combos?
Lindsay
Hi Chris! There is no baking soda in this recipe, but it does call for baking powder. You should add that regardless of what flour blend you use. It's key to getting the right texture.
Frank VK
I loved this!
Lindsay
Awesome! We really appreciate you stopping back to let us know.
Machiko B
I have a Zojirushi BB-SSC10. It makes a 1lb loaf. It also has two knead cycles for the gluten free recipe. (rest, knead,rest,knead, rise,bake)
Does your Zojirushi have two knead cycles and more importantly, do you have the amounts needed for a 1lb loaf?
I am eager to try your recipe as I'm not wild about the flavor of the recipe that comes in the Zojirushi cookbook.
Thanks so much!
Lindsay
Hi Machiko,
This recipe is a 1 pound loaf recipe, so it should fit fine in your machine. I do have the larger one, but I don't fill it all the way. All bread machines are a bit different, but you should follow the manufacturer's instructions for baking gluten free bread. You want it to only mix once, rise once, and then bake.
Louise
This is the nicest GF loaf I have made to date. I was lucky enough to have all the ingredients in the pantry and just went to work on it. I used the honey option in the yeast mix and the yeast went crazy. Absolutely delicious and I will definitely be making this regularly. Thanks so much for doing all the hard work on this!
Lindsay
I'm so glad you love it!
Alison Schroder
Please help!
I used your first flour mix - tapioca, potato and brown rice. Used Chia eggs too.
Firstly I used instant yeast dissolved in water with honey - it frothed but the dough wouldn’t rise after that! I followed the instructions. So now I have a solid loaf! What am I doing wrong?
Lindsay
Hi Alison, Sorry you're having trouble. Are you baking the bread in a bread machine or in the oven? My guess is that your kitchen might not have been warm enough for the dough to rise. It's also possible that the yeast wasn't quite fresh enough. The blends here use white rice flour, and it's possible that the brown rice flour made the mixture a bit too dense? It's so hard to say!