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Gluten-Free Bread Recipe for an Oven or Bread Machine

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By / Last Modified On September 20, 2023

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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.

a close up of the inside of a loaf of gluten free bread on a cutting board

Best Gluten-Free Bread

We have a ton of amazing bread recipes here at Gluten-Free Palate. Try our perfect gluten-free yeast-free bread. You'll be shocked at how delicious it is. We also have the best gluten-free sourdough bread recipe if you prefer a bit of tanginess in your loaves!

If you are looking for more traditional recipes, you'll definitely want to make my Gluten Free Pizza! It's a staple.

Autumn is now here, so we're currently whipping up all things pumpkin. Try our brand new Gluten-Free Pumpkin Roll recipe, or our fan-favorite classic Gluten-Free Pumpkin Bread.

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 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 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.

a close up of a loaf of gluten free bread on a cutting board, wrapped in a stripe towel

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 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.

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).

a collage of eight photos showing how to make gluten free bread

Making Gluten-Free Bread

  1. 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.
  2. 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.
  3. Add the oil, egg whites, vinegar, and proofed yeast mixture.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.

top down beiw of a whole loaf of brown bread on a cutting board

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.

Tips for making gluten-free bread

Tips for making gluten-free bread infographic

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 instructions 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.

a collage photo of slices of gluten free bread on top, and a loaf of brown bread on the bottom with the words east gluten free sandwich bread in text in the center of the image

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 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.

slices of gluten free bread next to a cutting board with a knife and a loaf of bread

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 is 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 as 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 and 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.

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.

Yield: 1 loaf

Easy Gluten-Free Bread Recipe

a close up of the inside of a loaf of gluten free bread on a cutting board

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.

Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Additional Time 1 hour 15 minutes
Total Time 2 hours 35 minutes

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:

Instructions

  1. Line a 8-inch x 5-inch metal loaf pan with parchment paper and spray it with cooking spray; set it aside.
  2. 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.
  3. 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.
  4. With the mixer still going, add the oil, egg whites, vinegar, and proofed yeast mixture.
  5. Turn the mixer to a medium speed and mix for an additional 2 minutes. The dough will be thick and sticky.
  6. 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.
  7. 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.
  8. When the dough is near the top of the pan, preheat your oven to 350°F.
  9. 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.
  10. Remove the loaf from the oven and let cool completely before slicing.
  11. 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

  1. 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.
  2. 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.
  3. 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.
  4. Make sure your water is between 95-110 degrees before adding the yeast. This is warm to the touch, but not hot.
  5. 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.
  6. 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.
  7. 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).
  8. 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:

16

Serving Size:

1 slice
Amount Per Serving: Calories: 162Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 35mgSodium: 185mgCarbohydrates: 27gFiber: 1gSugar: 2gProtein: 3g
© Chrystal
Cuisine: American / Category: Recipes
Thanks for sharing!
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Note on Questions and Comments: All comments and questions are answered in the order they are received. I aim to answer all questions within 48 hours. There may be a delay on weekends and holidays.

Reader Interactions

Comments

  1. hi. the bread appearance is same as yours. as for the texture, is it really slimy? i am quite new at this kind of bread.

    Reply

    • Hi Millie, The bread shouldn't be slimy after it's baked. Did you make any substitutions? Possibly it could have baked longer too.

      Reply

      • Hi, I used to bake my breads using bread flour but I’ve started to go gluten-free recently. So I’m looking around for a good gluten-free bread recipe online.
        Questions:
        1. Can I use 3 eggs instead of egg whites?

        2. Can I knead the dough?

        3. Can I cover the dough with a cloth instead of plastic wrap?

        Reply

        • Hi Gio!
          1. Other readers have used whole eggs instead of just the whites, but we left the yolks out to give this recipe a lighter texture.
          2. Kneading is not necessary. It's also very hard to do with gluten-free doughs since they are looser. Mixing too much can give your GF bread a dense texture as well.
          3. Yes, a cloth should be fine in place of the plastic.

          Reply

          • Hello, can I use corn flour instead of rice flour?

          • Hi Dawid,

            I have not tried it, but I don't think it will work. Corn flour absorbs liquid differently to rice flour and it may be dry.

      • For high altitude ie. 5000. Ft. Do I have to increase the flour? I am using option 3 ie. Bob's Red mill flour, almond flour, and flaxseed meal.
        Thank you

        Reply

        • Hi Peggy,

          I have not calculated this myself but with the research I did for 3,000 feet and above add 3% more flour than the recipe suggests.

          Reply

  2. This has become my go to recipe for gf bread. If you have Bob's red mill flour, it's so simple to put together. I hand mix, and it still works, i replace the xantham gum with psyllium and it still works. No complaints, very grateful!!

    Reply

    • Hello! So glad you love the recipe! Thanks for sharing what worked for you.

      Reply

      • Hi Liz,

        I am sorry to see you go.

        Reply

        • I can't find the instructions to make this bread in a bread machine?

          Reply

          • Hi Linda,

            It is above the recipe card, under the heading GLUTEN-FREE BREAD IN A BREAD MACHINE

      • Hi Lindsay! My husband and I recently went gluten free after being diagnosed with Lyme. He bought me the bread machine to reference as the tip machine for Christmas this year! Made an attempt to bake a gluten free dairy free egg free and sugar free loaf and boy was that interesting. Used the homemade setting as you stated to not allow for a punch down for gluten free bread which this machines gluten free setting does do. I set it for 20 minute mix 1 hour rise and 1 hour bake. The center was goooey and firm. Yuck. Assuming I didn’t use enough flour but can’t help but think it was under baked as well? Thoughts or insights?

        Reply

        • Hi Gretchen,

          I think you may need to bake it for a little longer. You may need to adjust it according to the machine you have. Measure your flour with the cup and spoon method too.

          Reply

      • Can I take out the potato starch? Substitute with more tapioca starch or with something else? I have a sensitivity to potatoes.

        Reply

        • Hi Jay,

          You can use arrowroot starch.

          Reply

  3. Hi. I was thinking about adding some seed like Sunflower pumpkin, chia or hemp to up the protein. Would that work out ok?

    Reply

    • I think you could definitely add seeds to the recipe! Start with a small amount if you plan to experiment, as they might weigh things down a bit. Come back and let us know how it works please!

      Reply

      • Have you used cassava flour? Just wondering how I would substitute in this blend?

        Reply

        • Hi Debe! I haven't tried using cassava flour in place of any of the flours or starches. If you're up for experimenting, I would probably start with using all cassava instead of the GF Flour blend, and then tweaking from there. It will require some trial and error to make that kind of big substitution though.

          Reply

  4. Hi! I’ve seen many recipes that say to omit the xanthan gum if your flour mixture (eg Bob’s red mill 1-1) contains it. If I followed your recipe using Bob’s red mill 1-1 with the additional flours as directed, would I still need to add the additional xanthan gum?
    Thank you!

    Reply

    • If you use flour with xanthan gum then you do not need to add extra xanthan gum to the recipe. Thanks for checking!

      Reply

    • Hello,
      What size loaf of bread does this make in a bread machine? 1lb, 1.5lbs or 2lbs?
      Thank you!

      Reply

      • Use the 2-pound setting! The Zojirushi machine I use only has one size, and it's 2 pounds.

        Reply

  5. If I dont have flaxseed meal, what can I replace it with or can I skip that?

    Reply

    • Hi Inah, I suggest waiting until you can get the flaxseed meal. There isn't a great substitute for it in this recipe. Thanks!

      Reply

      • Just to throw in my two cents, i have substituted flaxseed meal with teff flour (i grind my own teff seeds in a coffee grinder) and it has come out excellently! Cant find flaxseed for the life of me around here, but Bobs Red Nill wholegrain teff is always in my local grocery store.

        Reply

        • Hi Zach,

          Thanks for sharing your recipe test with us! It will help other readers!

          Reply

    • I have used Hemp hearts for flaxseed and follow the recipe as written. Every batch has come out perfectly! Love the recipe!

      Reply

      • Amazing! So glad to hear that you love it, Sue.

        Reply

  6. Hi I wouldn't make this recipe unless a beginner but the recipe for your gluten free bread is how I started and doesn't work properly, even in your photos you have the two most basic problems Gluten free breads have. One is collapsing and two, I can see the base is gooey, ie the base is or has not risen and is thick/sticky/dense and people who have made this have the same issue. I have made gluten free bread now for 5 odd years and without boasting took me about 200 loaves of bread to "Almost" get it right. I have my own recipe I will share one day but it's as good as normal bread and you will unknowingly not taste the difference or the texture is of normal bread. I can tell your one main problem is a serious lack of Protein, you need heaps of protein which helps with the collapsing. Taking the egg yellow out is sacrilege and your flour mix is not quite there. Rising agents not enough as you have to not quite break a common baking rule to get success. One good thing though is you are not far off with this recipe and I can tell you little changes make big differences on the outcome. Also you cannot make this type of bread by hand, forget it, you will bet a gooey base every time, it needs to be done in a stand mixer with a "K" beater and mixed for min 3 min. My bread is fresh and almost crumb-less after 5 days in the fridge or any length of time out of the freezer. Another word to everyone starting out on this journey, GF bread comes out differently depending on the regional flours and the time of the year, so any recipe, even mine will need some tweaking if you want to make my recipe in the USA or where ever. I'm in NZ. Another tip, weigh everything, don't measure your dry ingredients. I agree with a lot of your comments on do's and don't but there are a few comments that are absolutely vital to success that are missing. Good luck.

    Reply

    • Lawrence, hello! First, thank you so much for the detailed comment and suggestions for our readers. This bread recipe is actually very suitable for GF bread making beginners, because of the simplicity of it. It's one of the most made recipes here, and so many are pleased with the loaves that they've baked. There certainly is much more to learn about gluten free bread, and you are right - for everyone there may be some trial and error until it's the way you want it.

      Reply

      • I just made my second loaf of GF bread using your recipe Lindsay and I can say they both turned out perfect! I wish I could post pictures. :o) AND the reason this is a big deal for me is that I am a beginner as in never made bread before. I was surprised at how easy it is and how well it turned out. So, for beginners, this is a great place to start. Good luck! And thank you Lindsay for this very nice recipe!

        Reply

        • Hi Stacey!
          Thank you so much for coming back to let us know how much you liked the bread recipe, and for sharing it with your friends! While there isn't really a way for you to leave a photo here, we would love it if you'd share your photos on social media and tag us! @glutenfreepalate on Facebook or Instagram. You can also come back and leave a link to your post here in the comments.

          Reply

    • Great recipe! I substituted almond flour for coconut flour and worked just fine. Very easy and very effective.

      Reply

      • I am new to making yeast breads and this recipe was wonderful! Question: if using instant yeast (and therefore don’t proof) do you still add the water and sugar? Thank you!

        Reply

        • Hi Kim! You don't need to proof the Instant yeast, but I do find that dissolving it in water helps it to incorporate better.

          Reply

        • Thank you very much for the recipe.I tried this in a bread machine and it turned out perfect. I substituted Xanthan Gum with 3 tablespoons of Psyllium husk.

          Reply

          • Thanks, Hyma. It's a great pleasure. I appreciate you sharing your substitutes.

  7. Yeast is gluten.

    Reply

    • Hi Susan, Most types of commercially available baking yeasts are gluten-free, including active dry and instant yeast. When looking at labels, you should be careful with "brewer's yeast" and "yeast extract", both of which are made with barley.

      Reply

    • Hi Lindsay, thank you for this amazing recipe I have it in my bread machine right now and I’m looking forward to enjoying it as avocado toast with a drizzle of balsamic vinegar & cherry tomatoes! Oh my so yummy I’m salivating just thing about it — In any case my question is does the bread need to be cooled for a certain amount of time before I slice into it I don’t want to crumble it. I’m familiar with Einkorn bread and although it’s not gluten-free it has a lot less gluten than regular breads so I usually have to wait approximately an 1 hour to 90 minutes. Your response would be greatly appreciated. Thanks again ; )

      Reply

      • Hi Sharon! I think you will be ok to slice it after letting it cool just a bit. An hour isn't totally necessary. If you slice it when it's very hot, it will tend to crumble, you're right.

        Reply

  8. Hello. I tried this recipe and it was a bust. 🙁 What did I do wrong? I followed the instructions for the bread maker and put all the wet ingredients down first, then I added in all the dry ingredients that I premixed in a separate bowl, then made a whole in the dry ingredients and added the unproofed yeast. I set the machine to the GF setting. The bread never rose and was just a crumble. Should I have proofed the yeast or even added warm water? My bread maker suggests I add a dry ingredient down first. This was my first time making bread and I’m a bit list. Thanks for the help!!

    Reply

    • Hi Jen! We can definitely try to troubleshoot! First, did you make any substitutions? Second, what type of bread machine are you using? You should check that the GF bread setting only does one mix cycle, then one rise cycle, then bake. If it does anything more than that, the dough will be overmixed and dense. You also may want to use the suggestions of your bread maker instructions. It's possible that it works very differently from mine and requires the ingredients in a different order.

      Reply

      • How long was the baking time? The recipe says 1 hour and 5 minutes. My bread machine only bakes for 40 minutes on the GF Setting so I had to switch it to bake another 25 minutes (or actually 30 minutes because I replaced the egg whites with chia seeds…).

        Reply

        • Hi Sandy,

          View point 9 - bake for 60 – 65 minutes. Thanks

          Reply

  9. Hello! I have made this three times and it is always dense and unbaked on the bottom, but I love the taste and texture of the rest of it and am committed to getting it right. I subbed Bobs but made no other changes. Any advice? Thank you!

    Reply

    • I think you probably just need to bake it a bit longer. You might also check the temperature of your oven, sometimes the oven isn't actually the temperature you are setting it to, and that can make all sorts of recipes difficult. Which flour are you using?

      Reply

  10. I was wondering if you can substitute Guar Gum for the X.Gum?

    Reply

    • Hi Quin, We haven't tested that substitution. If you try it, let me know how it worked please!

      Reply

  11. Hello, I have great success with this recipe. I make it for my Celiac friends/family. As I bake using measurements in grams/ounces, I'm wondering if there is a perfect internal temp of baked bread? I'm thinking about the time and it generally doesn't take as long as 65 min and sometimes it's under 60. Would you have a recommendation on temp?

    Reply

    • Hi Gina! That's a very interesting question, but I've never checked the temperature of the bread. You should check the temperature next time you bake a perfect loaf and see what it is 🙂

      Reply

  12. I’m not sure what I did wrong, but my dough ended up being harder and clumpy. I was able to hold it in my hands. Similar to a regular dough. And it didn’t rise. I rechecked the ingredients and instructions but I can’t find where I went wrong. I used the Bob’s Red Mill Gluten Free 1 to 1 Baking Flour. Any idea where I could’ve gone wrong? Thanks.

    Reply

    • Hi Keenan! Sorry that you had trouble with your dough! I've used that flour blend with great results. Dry bread dough is probably due to some error in measuring. First, how did you measure the flour? If you scooped into the bag, rather than spooning the flour into the measuring cup, you may have measured too much. If it wasn't that, possibly the liquids were not enough? Small eggs rather than large ones could be the culprit. Is it possible that your yeast wasn't fresh, or that you added water to the yeast that was too hot? That could explain why it didn't rise, but the denseness of the dough could have a lot to do with that as well. I hope you'll try again!

      Reply

  13. I have been making this bread for about 9 months now, one or two loaves a week. Amazing! Here are my changes:
    flours
    i use a mix of white and brown superfine rice flour 90g/55g
    I usually use half almond and half millet
    I have found that 2 Tbl of psyllium powder was better than 3.
    A recent discovery has led to even better turn outs, adding 1/16 tsp of ground ginger and ascorbic acid powder.

    To those with gummy bottoms i figured out i have to get the bread out of the pan asap.

    Reply

    • Hi Fuente,

      Thanks for sharing your variations.
      So glad you love the recipe! Thanks for sharing what worked for you.

      Reply

  14. Hello! I am not brand new to being celiac but my first time baking bread. It turned out decent but a bit dense and gummy/sticky. Not the worst though! I used the bobs 1:1 with millet. I also pressed the dough into the pan… maybe that was not good? I measured my ingredients by weight 🙂

    Reply

    • Hi Meaghan,

      Here are a few possibilities: does your bread machine have a gluten-free setting? How do you store your flour? Look at the FAQ "Why was my gluten-free bread dense" and let me know if that helps you troubleshoot.

      Reply

  15. I keep the flour in it’s packaging in the cupboard. It was brand new when I made the bread. Even the flax.

    Reply

    • Hi Meaghan,

      Take a look at the other troubleshooting suggestions and I hope those resolve it.

      Reply

  16. Hi, I just made your bread yesterday and it turned out great. I had to substitute a bit as I didn't have all the ingredients. I substituted white rice flour with brown rice flour, potato starch with corn flour and I used coconut sugar. I also just realised that I forgot to add millet flour. Still your GF bread was the best one I have tried. Will try again with psyllium husk as I want to add more fiber.
    I do have one question to ask. I do not have a stand mixer. Using my bread machine, I can only bake one loaf at a time. Could I use a hand mixer instead of a stand mixer? Thank you.
    Thank you again for a great recipe.

    Reply

    • Hi Thee,

      You can use a hand mixer but it will need to have a higher power so it can combine all the ingredients.

      Reply

  17. Thank you for this recipe!
    I’ve made it a few times now and have sent the link to my sister - it is the very best GF bread recipe I’ve tried! The first time I made it I left the bread in the pan while it cooled and the bottom was a bit gummy. Since then I’ve taken it out of the pan within a few minutes and it turns out perfect!
    Thank you - I can enjoy bread again!

    Reply

    • Hi Nancy, wonderful, so glad you are enjoying gluten-free bread.

      Reply

  18. I've made this twice, and it doesn't rise enough in 60 minutes (both times, I couldn't let it rise longer due to appointments). Can you direct me to the FAQs? I can't find it. Thanks!

    Reply

    • Hi Judy,

      Here is the point sentence I think you are after "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." Is it rising slightly above the loaf pan?

      Reply

  19. I am a big fan of your gluten-free recipes. Tried some of them at my home and my husband loves them a lot though he is not a big loved of gluten-free foods.
    Anyways, I have a question. Yesterday I went to a grocery shop near to my house. And noticed a product labeled as Non-Gluten. Is there any difference between non gluten and gluten-free products?
    I googled and find this article about Non-gluten (https://japanesericeflour.com/What%20is%20Non%20Gluten/), I don’t know whether it is correct or not.
    Thanks.
    Isabella.

    Reply

    • Hi Isabella, I am hesitant to go by terms "non-gluten" I am an avid reader of the ingredient labels to er on the side of caution.

      Reply

  20. I made the recipe for the bread machine, and while it was delicious it was relatively small and dense. Am I perhaps doing something wrong? Thank you.

    Reply

    • Hi Jennifer,

      If you scroll on the recipe, I have included a question "Why was my gf bread dense?". Take a look and see if any of those suggestions help.

      Reply

  21. Best recipe ever! i love it! thank you so much

    Reply

    • Thanks, Teemun, glad you loved the bread!

      Reply

  22. Just made the bread using Aldi Has No plain gluten free flour. It contains tragacanth of which I am unfamiliar. I ended up just trying 1.5 tsp. xanthan gum to see how it turns out. I'm not getting any sliminess that others have noticed, my only problem is that it didn't rise much. My yeast was fine. Haven't cut into it yet.

    Reply

    • Hi Elaine,

      You need 2 ½ teaspoons (9g.) xanthan gum. This recipe does not have gluten-free flour in it. It has white rice and millet flour. Let me know which ingredient you need to replace and I can try assist you.

      I hope you enjoyed it once cut!

      Reply

  23. This bread turned out so well that I cannot stop eating it. I was out of flax so I blended chia instead and it worked perfectly. I used Bob’s 1:1 and almond flour and chia meal.
    I can’t wait to make more!

    Reply

    • Thank you, Lybz, so good to hear!

      Reply

  24. Thank you for your recipe. This is the 1st gf bread I've had that taste like bread. I have two questions:
    1. I have a little one who is also gf intolerance however likes white bread only. How can I make white soft pillowy bread?
    2. I followed the recipe to the dot but If I want to mix flours all at once or for atleast 3 times what your recipe calls for and store hence ready to go. How many cups would I use for your gf bread recipe each time I mix?

    Thank you

    Reply

    • Hi Sally,
      1. Here are all the bread recipes I have https://www.glutenfreepalate.com/?s=bread.
      2. I would suggest you mix them separately and then add them to Ziplock bags or airtight containers. The concern I have is if you do it in one batch you may not get the correct quantities of each ingredient.

      Reply

  25. When I printed the recipe it left off the oil, egg whites and apple cider vinegar. I just happened to notice as I was preparing to go out and buy ingredients. (It looks that way in the print preview too. I saw this with two printers.)

    Reply

    • Hi James,

      I just checked it, and it prints fine on my side. Did you use the print button on the recipe card?

      Reply

  26. Hi!
    I LOVE this recipe. It is so nice to have bread that tastes like bread and doesn't fall apart when I make a sandwich. I do have one consistent issue that I am wondering if you can help me with. My loaf always has a waist and the bottom comes up a little. Is there something I am doing wrong?
    Thanks so much,

    Reply

    • Hi Karen,

      Is this in the oven or in the bread machine?

      Reply

  27. Hi,

    This is by far the most delicious GF bread I ever tasted/made! Thanks!

    I suggest making it with your original recipe. I tried it with the egg replacer (Bob's Red Mill) and it was not the same at all, way to dense. And it didn't rise at all. So, I will stick with the egg whites. I also tried the 1 for 1 flour and it wasn't as nice as with all the flours. It didn’t rise either. Like I said, your original recipe is the BEST 🙂

    I have a question regarding the instant yeast. I understand there is not need to proof it, but I would like to know if I should put the same quantity of sugar with the instant?

    Thanks!

    Reply

    • Thanks, Brigitte. We love it too!

      Regarding your question, keep the sugar the same.

      Reply

  28. Thank you Lindsay for this wonderful recipe. I have tried MANY GF bread recipes, and this is by far the best! I substituted the egg whites with chia egg and the bread turned out beautifully.

    Reply

    • Your positive review of our recipe made our day! Thank you for trying it out, Barbara.

      Reply

  29. My dough is not rising. I’ve tried multiple times. My yeast activates and gets all bubbly. But when I mix the dough and put it in a warm place to rise, nothing happens. Any ideas?

    Reply

    • Hi Lindsay,

      Lets troubleshoot, does any of the below help

      Too much liquid: Gluten-free flours tend to absorb less liquid than wheat flour, so if your dough is too wet, it may not rise properly. Check you added the correct amount of liquid.

      Temperature: Yeast thrives in warm temperatures, so make sure that the area where you let your dough rise is warm enough. A temperature of around 80-85°F (27-29°C) is ideal.

      Over-proofing: It's also possible that if you leave your dough rising for too long, causing it to collapse. Try reducing the amount of time that you let your dough rise.

      Freshness of yeast: Make sure your yeast is not expired and is fresh. Old or expired yeast may not rise the dough properly.

      We hope this helps

      Reply

  30. THANK YOU for this five-star recipe! I followed your recipe exactly and used my Zojirushi bread maker. Honestly, they owe you! I had buyers remorse after investing so much in that bread maker, because their recipes (in my opinion) only made so-so GF bread. Your recipe was spot on! This will be in my regular rotation from now on! THANK YOU!

    Reply

    • You're very welcome, Noelle! I'm thrilled to hear that our recipe worked so well for you in your Zojirushi bread maker and that it turned out to be a five-star recipe. It's always gratifying to hear that our recipes help people make better gluten-free bread than they were able to achieve before. Thank you for sharing your feedback and letting me know that this recipe will be part of your regular rotation from now on. Happy baking!

      Reply

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