Whip up this simple and easy-to-make homemade gluten-free bread. It is a straightforward, no-fuss recipe with tips and information for success. This easy-to-make bread is the ideal base for any sandwich, perfect for your next lunch.
I've also included instructions for making this gluten-free bread in a bread machine for those who prefer to use a bread machine when making gluten-free bread. If you are vegan, I've included instructions, too!
Start your gluten-free baking with this Gluten-Free Yeast-Free Bread, this tangy, easy Gluten-Free Sourdough, and the sweet Gluten-Free Cinnamon Raisin Bread; each recipe has a different taste.
The Gluten-Free Hawaiian Rolls are one you need to add to your list, while the Gluten-Free Rye Bread is so good, too. Which one will you choose next?
Gluten-Free Sandwich Bread Recipe
I posted a gluten-free bread recipe back in early 2015. It was okay, but it wasn't the best gluten-free bread. It had a little bit of a quick bread texture. I also have a gluten-free bread recipe for the bread machine (see further down if you use a gluten-free bread machine).
Just look at the texture of this easy gluten-free bread. It's amazing. The gluten-free loaf featured in this picture could've used a few more minutes in the oven, but I'll discuss that below.
You are going to love this gluten-free, dairy-free bread. I promise.
Please, please read through this post. I share my experience and what worked and didn't when I was reworking this gluten-free bread recipe.
Why You’re Going to Love This Gluten-Free Bread
Tastes so good - Leave the store-bought bread and enjoy real, fresh, homemade bread that tastes delicious.
Great for various diets - You can make this bread dairy-free, and I've also included a vegan option.
Simple And wholesome ingredients - This recipe blends gluten-free flours and natural ingredients. So, no nasties.
Ingredients in Gluten-Free Bread
For The Yeast Proof
Water (95°F-110°F) - The warm water activates the yeast, which is important for the bread to rise.
Sugar or Honey - This acts as food for the yeast, which helps activate it and produces carbon dioxide, which causes the dough to rise.
Active Dry Yeast - The key leavening agent, it ferments the sugars and creates air bubbles that make the GF bread light and fluffy.
For The Bread
White Rice Flour - This ingredient contributes to its structure.
Tapioca Starch - Adds chewiness and helps bind the ingredients, improving the bread's texture.
Potato Starch or Arrowroot Starch - This helps with the bread's moisture and is for that tender crumb.
Millet Flour or Almond Flour - Adds a nutty flavor.
Ground Flaxseed (Flaxseed Meal) - This increases the fiber content and can help bind the dough, similar to gluten.
Xanthan Gum - Replaces gluten's role by providing elasticity and stickiness. This is for the bread's structure.
Baking Powder - An additional leavening agent that helps the bread rise and achieve a light texture.
Salt - This is added for the overall flavor of the bread and regulates yeast activity.
Oil - Adds moisture and richness, contributing to a soft texture and extending the bread's shelf life.
Egg Whites - Provide structure and stability to the bread, helping it to rise and maintain its shape.
Apple Cider Vinegar - Improves the bread's texture and interacts with leavening agents for a better rise.
Equipment Needed for This Gluten-Free Bread
Loaf Pan - A standard-sized loaf pan of 9x5 inches works well.
Stand Mixer with Paddle Attachment - This is for mixing the dough so that the bread has the right texture. You don't need a dough hook for this recipe.
Mixing Bowls - Used for preparing the yeast-proofing mixture and combining the dry ingredients before mixing with wet ingredients.
Thermometer - To measure water temperature for yeast activation, ensuring it's within the optimal range (95°F-110°F).
Rubber Spatula - Useful for scraping down the sides of the bowl during mixing and transferring the dough to the loaf pan.
Plastic Wrap or Damp Cloth - To cover the dough during the rising process to create a warm environment to aid the yeast.
Wire Rack - For cooling the bread after baking, which helps to prevent sogginess and keep the bread's structure.
Serrated Knife - A serrated knife is for slicing the finished bread. It has a saw-like blade that helps to cut through the crust easily without squashing the center of the bread.
If you have any questions about making Gluten-Free Bread, please leave a comment, and we will get back to you as soon as possible.
Additional Gluten-Free Flours to use when making this gluten-free bread
I used my gluten-free flour blend when I first made this gluten-free bread recipe. It works great, but I realized it needed something more.
I tested several different flour blend options before settling on the winner, the one that I think makes the best gluten-free bread. See the recipe card for the gluten-free bread recipe that readers love.
Here are some additional options for making this gluten-free bread recipe. Note that these substitutions will yield slightly different results. If you decide to go with one of these substitutions, you will need to replace all the flours and starches in the recipe with the following (everything else stays the same):
- 2 ½ cups of my gluten-free flour blend + ½ cup of almond flour + ¼ cup flaxseed meal (ground flaxseed).
- 2 ½ cups of my flour blend + ½ cup of millet flour + ¼ cup of flaxseed meal. It's an amazing nut-free gluten-free bread.
- 2 ½ cups of Bob's Red Mill 1-to-1 gluten-free flour blend + ½ cup of almond flour + ¼ cup flaxseed meal.
- 2 ½ cups of Bob's Red Mill 1-to-1 gluten-free flour blend + ½ cup millet flour + ¼ cup flaxseed meal.
This gluten-free dairy-free bread recipe was originally developed for the oven, but I have a gluten-free bread machine recipe version below for those who like to use a bread machine.
How To Make Gluten-Free Bread
- Add the sugar and yeast to your warm water (95-110 degrees F) and stir; set it aside for 5-10 minutes but no longer.
- While your yeast is proofing, in the bowl of a stand mixer fitted with the paddle attachment, add the flours, flax seed meal, xanthan gum, baking powder, and salt. Turn your mixer to low and mix just until combined.
- Add oil, egg whites, vinegar, and proofed yeast mixture.
- Turn the mixer to a medium speed and mix for 2 minutes. The dough will be thick and sticky. Turn off the mixer and scrape down the sides.
- Using a rubber spatula, add the dough to your prepared loaf pan, filling in the corners of the pan and leveling the top. Wet your fingers and smooth the top.
- Cover the dough with a lightly oiled piece of plastic wrap and allow it to rise in a warm place for 45 to 60 minutes or until it has risen slightly above the loaf pan.
- When the dough is near the top of the pan, preheat your oven to 350°F. Remove the plastic wrap and bake for 60 – 65 minutes. Halfway through baking, cover the bread loaf with a piece of foil to keep it from over-browning.
- Remove the loaf from the oven and let cool completely before slicing. Slice the entire loaf and store in a container at room temperature for up to 4 days or in the freezer for up to a month.
Please see the recipe below for the complete ingredient list and instructions.
Gluten-Free Bread in a Bread Machine
If you prefer to make this gluten-free bread recipe in a bread machine, make sure you have one with a gluten-free setting. I have a Zojirushi bread machine and it makes a beautiful loaf and is my preferred gluten-free bread machine. There are other bread machines, just follow their instructions if they are different.
Check out our list of the Best Gluten-Free Bread Makers on the market today if you're looking to purchase one yourself. (I highly recommend it!)
- Add the warm water, oil, egg whites, and vinegar to the pan in your gluten-free bread machine. Do not add the yeast here. We are not proofing the yeast, we will add it in later.
- In a large mixing bowl, whisk together all dry ingredients except for the yeast (sugar, flours, flaxseed, xanthan gum, baking powder, and salt) and add to the bread machine pan on top of the wet ingredients, in a mound.
- Make a hole in the center of the top of the dry ingredients that are in the bread machine and add the yeast. Don't let the yeast touch the wet ingredients.
- If your machine has a "rest" setting, cancel it. You don't need it. With the Zojirushi you have to do this before you select any other settings.
- Select the gluten-free bread setting on your machine.
- Close the lid and press "start".
Please let me know if you have any questions about making this gluten-free bread recipe.
Egg-Free Substitution in Gluten-Free Bread
For a gluten-free vegan bread version of this gluten-free bread recipe, you can use chia eggs or Bob's Red Mill Egg Replacer (2 eggs worth).
I've only tested this gluten-free egg-free bread recipe in the oven. I haven't tested the egg-free version in a bread machine.
Swap out the 3 egg whites with 2 tablespoons of chia seed + 7 tablespoons of water (let sit for 5 minutes and stir before you add it to the mixture). Or use Bob's Red Mill Egg Replacer and mix up 2 eggs worth.
Bake for 70 minutes (putting a piece of foil over the loaf to help prevent over-browning, halfway through).
Dairy-free gluten-free bread recipe
I still can't get over how amazing this gluten-free sandwich bread is. It's better than any gluten-free bread I've had, and my family, including my gluten-eating husband, agrees.
This gluten-free bread is also dairy-free. I've tested it with dairy (milk for activating the yeast and butter instead of oil) and I found it to add to the quick bread texture.
If you want this gluten-free bread to have the same texture as deli-style sandwich bread, then you need to use water when activating the yeast, and oil instead of butter.
Trust me. Plus, it's less expensive to use water and oil in gluten-free bread recipes than it is to use milk and butter.
To make this a gluten-free vegan bread, see the instructions above for subbing out the eggs for chia eggs.
Related: Easy Gluten-Free Artisan Bread Recipe
Gum-free gluten-free bread
I use xanthan gum in this gluten-free dairy-free bread recipe. I feel it yields the best results.
Not everyone can have gums. You can use psyllium husk powder (not full husks) in this recipe. I only tested it once, but I used 3 tablespoons of psyllium husk powder in place of the xanthan gum - yes, that reads 3 TABLESPOONS.
Psyllium husk powder is not a 1-to-1 for xanthan gum. Again, I only tested this one time, so I cannot claim that this is the best sub for xanthan gum.
Sure, it worked for me, but I haven't checked to see if it's repeatable with that amount of psyllium husk powder.
Tips for making gluten-free bread
Here are my tips that work with this gluten-free bread recipe. See below for my gluten-free bread machine recipe.
Don't substitute anything in this gluten-free bread recipe unless I specified above that I've tested it. This is important. If you substitute something, I can't guarantee anything, and I can't help you troubleshoot if something doesn't work in your gluten-free bread.
Ingredients at room temperature work best. You can always run your eggs under warm water for a few minutes to keep the temperature up.
Read the recipe instructions and get all the ingredients out before you start.
Use dry active yeast or quick yeast. I use Fleischmann's yeast: it's labeled gluten-free. I've also used Red Star yeast.
If your bread sinks in the middle before it is done baking, you most likely let the yeast proof sit too long before using it, or you let your bread rise too long. You want to put your gluten-free bread in the oven when it rises just above the top of the loaf pan, no longer.
Ensure your water is between 95-110 degrees before adding the yeast. If you don't have a thermometer, I suggest you get one.
Line the loaf pan with parchment paper and then spray it with oil. This will help you remove the loaf from the pan.
Pan size matters. If you use a wider pan, your loaf will be broader and shorter. If you use a narrower pan, your loaf baking time might change.
Again, if you have any questions on how to make gluten-free bread, please leave me a comment below. I've included a video that shows step-by-step how to make gluten-free bread.
Frequently Asked Questions
How long to bake gluten-free bread?
This gluten-free bread recipe works best when baked for 60-65 minutes in the oven or on the gluten-free setting in a bread machine.
See my notes on the gluten-free bread recipe for the bread machine below.
Remember to cover your gluten-free bread with foil halfway through baking so it doesn't over-brown.
You might read that a loaf is done baking once it hits around 200 degrees F. Please bake this loaf 60-65 minutes, even if your thermometer says otherwise.
What size of a pan do I use to make Gluten-Free Bread?
This gluten-free bread recipe was developed using a 9 x 4 inch metal loaf pan. You can use a different size loaf pan, but you'll want to watch the cook time. Also, it won't have the same rise, depending on the size.
You can also make this bread recipe in a glass loaf pan lined with parchment paper. Metal and glass pans transfer heat differently, and gluten-free bread loaves typically have a thicker crust when baked in a glass pan.
How to store freshly baked bread
This fresh-baked bread stays soft for 2-3 days after it's been baked. You'll want to let it cool to room temperature before you slice it. We like to store it whole, in a sealed container, or wrap it tightly with cling wrap, and slice it as we need it.
After a day or two, we will freeze any bread that's left.
Can I freeze gluten-free bread?
Yes, you can freeze this gluten-free bread loaf. After it has completely cooled, slice the loaf into equal slices. We like to place a piece of parchment paper in between each slice, so it's easy to pull out of the freezer.
You can either defrost the bread in the microwave or you can let it sit at room temperature until it has thawed.
Why is my gluten-free bread dense?
If you are using a bread machine, does it have a gluten-free setting? This setting is essential because it only does one mix cycle, not two mix cycles, as you get with other settings.
If you don't have the gluten-free setting option, use a quick program with one mixing cycle rather than two when making gluten-free bread. Mixing it twice will always cause the bread to be denser.
Are you scooping your measuring cup into the flour? Or spooning the flour into the cups and then leveling? It would be best if you always spoon and then level. Otherwise, you'll end up with more flour than you want, which will cause the bread to be dense.
Are you storing your flours in the freezer or refrigerator? If flours are stored that way, they lose moisture, and when they are mixed with other ingredients, they tend to absorb more of the moisture, and the bread is denser.
Can I Double This Bread Recipe?
Yes, you can double this gluten-free bread recipe. When doing so, use two loaf pans to ensure even baking and consider slightly adjusting the yeast quantity to avoid over-proofing.
Be mindful of the mixer capacity for the increased volume of ingredients, and check for any necessary adjustments in baking time.
However, I recommend you try the recipe first. I usually make two doughs for two loaves as it is easier to handle and yields consistent results.
View our step-by-step instructional video for this recipe on YouTube.
Simple and Easy Gluten-Free Bread Recipe
Whip up this simple and easy-to-make homemade gluten-free bread. It is a straightforward, no-fuss recipe with tips and information for success.
Ingredients
For the yeast proof:
- 1 ¼ cup (10 oz.) water between 95°F-110°F
- 2 tablespoons (25g.) sugar (or honey)
- 2 ¼ teaspoons dry active yeast (a 7g. packets worth)
For the bread:
- 1 cup (145g.) white rice flour
- ¾ cup (85g.) tapioca starch
- ¾ cup (92g.) potato starch (or arrowroot starch)
- ½ cup (60g.) millet flour (or almond flour)
- ¼ cup (25g.) ground flaxseed (flaxseed meal)
- 2 ½ teaspoons (9g.) xanthan gum
- 1 teaspoon (5g.) baking powder
- 1 teaspoon (6g.) salt
- ¼ cup (2 oz.) oil of choice (I used avocado oil)
- 3 egg whites (75g.)
- 1 teaspoon (6g.) apple cider vinegar
Instructions
- Line a 8-inch x 5-inch metal loaf pan with parchment paper and spray it with cooking spray; set it aside.
- Add the sugar and yeast to your warm water (95-110 degrees F) and stir; set it aside for 5-10 minutes but no longer.
- While your yeast is proofing, in the bowl of a stand mixer fitted with the paddle attachment, add the flours, flax seed meal, xanthan gum, baking powder, and salt. Turn your mixer to low and mix just until combined.
- With the mixer still going, add the oil, egg whites, vinegar, and proofed yeast mixture.
- Turn the mixer to a medium speed and mix for an additional 2 minutes. The dough will be thick and sticky.
- Using a rubber spatula, add the dough to your prepared loaf pan making sure to fill in the corners of the pan and level the top. Wet your fingers and smooth the top.
- Cover the dough with a lightly oiled piece of plastic wrap and allow it to rise in a warm place for 45 to 60 minutes, or until it has risen slightly above the loaf pan.
- When the dough is near the top of the pan, preheat your oven to 350°F.
- Remove the plastic wrap and bake for 60 – 65 minutes. Half way through baking, cover the bread loaf with a piece of foil to keep it from over-browning.
- Remove the loaf from the oven and let cool completely before slicing.
- Slice the entire loaf and store in a container at room temperature for up to 4 days or in the freezer for up to a month.
Notes
- Please read all the tips and tricks in the post before you get started. If you prefer to use a bread machine, check further up in the post for instructions.
- Use dry active yeast or quick yeast. Instant yeast is okay and you don't need to proof it, just make sure you get it in the oven as soon as it rises to the top of the loaf pan.
- For the gluten-free bread machine recipe, add wet ingredients to the pan, and then dry ingredients except the yeast, make a hole in the center of the dry ingredients and then sprinkle the yeast into the hole. See complete instructions just above the recipe.
- Make sure your water is between 95-110 degrees before adding the yeast. This is warm to the touch, but not hot.
- Line the loaf pan with parchment paper and then spray it with oil, this will help you remove the loaf from the pan. Pan size matters. If you use a wider pan your loaf will be wider, and shorter. If you use a narrower pan your loaf baking time might change.
- Flour blend option: 2 ½ cups of Bob's Red Mill 1-to-1 gluten-free flour blend + ½ cup millet flour + ¼ cup flaxseed meal. The 2 ½ cups of Bob's Red Mill 1-to-1 is in place of the rice flour, tapioca, and potatoe. You are swapping the three with Bob's.
- Egg free option: Swap out the 3 egg whites with 2 tablespoons of chia seed + 7 tablespoons of water (let sit for 5 minutes and stir before you add it to the mixture). Bake for 70 minutes (putting a piece of foil over the loaf to help prevent over-browning, half way through).
- Not everyone can have gums. You can use psyllium husk powder (not full husks) in this recipe. I only tested is once, but I used 3 tablespoons of psyllium husk powder in place of the xanthan gum.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. They never cost you extra.
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Pyrex Smart Essentials 3-Piece Prepware Mixing Bowl Set, 1-Qt, 1.5-Qt ,and 2.5-Qt Glass Mixing Bowls, Dishwasher, Microwave and Freezer Safe
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ThermoPro TP510 Waterproof Digital Candy Thermometer with Pot Clip, 8" Long Probe Instant Read Food Cooking Meat Thermometer for Grilling Smoker BBQ Deep Fry Oil Thermometer
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Reynolds Kitchens Quick Cut Plastic Wrap, 225 Square Feet
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Checkered Chef Cooling Rack - Set of 2 Stainless Steel, Oven Safe Grid Wire Cookie Cooling Racks for Baking & Cooking - 8” x 11 ¾"
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Mercer Culinary M23210 Millennia Black Handle, 10-Inch Wide Wavy Edge, Bread Knife
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Good Cook 7428419185195 8 Inch x 4 Inch Loaf Pan (8 x 4 Inch (2 Pack), Stainless
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KitchenAid KSM150PSAQ Artisan Series 5-Qt. Stand Mixer with Pouring Shield - Aqua Sky
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Zojirushi BB-CEC20 Home Bakery Supreme Breadmaker & Gluten-Free Accessory Bundle
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Anthony's Xanthan Gum, 1 lb, Batch Tested Gluten Free, Keto Friendly, Product of USA
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Bob's Red Mill Gluten Free 1-to-1 Baking Flour, 22-ounce
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Hamilton Beach Digital Electric Bread Maker Machine Artisan and Gluten-Free, 2 lbs Capacity, 14 Settings, Black and Stainless Steel
-
NileHome Silicone Spatula Set, Rubber Spatula High Heat-Resistant Premium BPA-Free One Piece Seamless Design Cooking Spatulas Utensils Set For Kitchen 4pack(Black)
Nutrition Information:
Yield:
12Serving Size:
1 sliceAmount Per Serving: Calories: 26Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 14mgCarbohydrates: 5gFiber: 0gSugar: 0gProtein: 2g
This nutrition info is based on the exact ingredients and brands used at the time. It may not be 100% accurate. Please check your ingredients nutrition labels.
Elena
Thank you very much. I really loved your recipe. Bread turned out to be wonderful.
I wanted to share a beautiful picture how it turned out, how it looks like but the site does not allows pictures.
chrystal
Hi Elena,
I am so glad you loved my bread recipe. Thank you for letting me know. You're always welcome to share on IG if you have an account and tag me, or upload the photo to pinterest. I'd love to see it.
Best,
Chrystal
MaryAnn
Can’t I just use gluten free flour and no gums or other seeds or flours in the bread machine?
chrystal
Hi MaryAnn,
I don't think it would work. It took me a long time to develop this recipe to get the texture perfect. You can look in the post to see the other options I have.
Best,
Chrystal
Megan
First of all, wow! I've made this bread three times, and the first two I made various substitutions due to what I had on hand and the bread was 'good'. Wasnt sure I agreed with all the rave reviews. Then I was finally able to make it exactly as you did (only diff is I have natural almond flour, i think it adds a nice texture) and oh my goodness what a difference! It really is amazing. Thank you for taking the time to figure this recipe out.
I wanted to ask if you've ever tried baking more than 1 at once? My family eats this bread so fast I want to make a batch each week and freeze some. It would be easier if I could bake 2 or 3 at a time, but I'm unsure how they will turn out.
Thanks again!
chrystal
Hi Megan,
I am so glad you loved it! I haven't tried making more than one at a time yet. I think you could start with 2, make sure you scrape the bowl really good half way through mixing, and bake them. Maybe push the pans a little further back into your oven since they will both be in there at at the same time.
If you try it, let me know how it turns out!
Best,
Chrystal
Margie Capello
Can you make this recipe without using the tapioca starch?
chrystal
Hi Margie,
I haven't personally tried subbing out the tapioca but it might work with arrowroot if it fits in your diet.
Best,
Chrystal
Agnes Lipski
Hi Crystal
I made the bread. I can't thank you enough for developing it and posting it. This is the bread I am going to eat for the rest of my life. I am not ciliac but I have read Dr Pearlmutter book The Grain Brain. I started gluten free diet and I feel really good. Maybe it is in my head.LOL I am hugely concerned about gluten products. Being an athlete I also need carbohydrates to fuel my workouts.
I am sure Bread Making Gods inspired you!
Keep going, you are making a huge impact on people's lives. This receipe will spread like a wide fire. I am sharing it with all my friends.
All the best
Agnes
chrystal
Agnes,
I am so glad that you love this bread recipe. A lot of people fee better when they remove gluten from their diets. It's not in your head 🙂 Thank you for stopping by and the sweet not.
Best,
Chrystal
Dee
Can I use a flax egg instead of a chia egg? I am severely allergic to both regular eggs and chia seed. Thanks!
chrystal
Hi Dee,
I haven't personally tried flax egg but because this recipe already uses flaxseed meal I'm thinking the bread would be a little denser if you used flax egg.
Sorry I couldn't be more help.
Best,
Chrystal
Shanna D. Hayes
I am trying to find a bread recipe for my son. It's been extremely difficult as he cannot have the following:
Barley, cashew nut, egg, garlic, malt, milk, mustard, rice, rye, safflower, wheat, yeast and nothing with these products in it.
chrystal
Hello Shanna,
I'm sorry, I don't have a recipe that is free of all those ingredients. You will probably need to play with gluten free flours and starches that he can have until you find a blend that works for you.
Sorry I couldn't be more help.
Best,
Chrystal
Sherry Johnson
I couldn't be clear on what your gluten free flour blend is. Could you restate it very simply please?
chrystal
Here is my blend.
Gluten-Free Flour Recipe – Yields 4 cups
2 cups white rice flour
1 cups tapioca flour
1 cups potato starch
Directions: Mix all the gluten-free flours in a large zipper storage bag or a bowl. Store flour blend in an airtight container. Shake the container before using in case any gluten-free flours have settled.
Gi
I followed to the T, but it came out brittle.
It was my first GF homemade bread and it didn’t taste as the wheat ones. Kids love it regardless but hubby and I couldn’t eat...
chrystal
Hi Gi,
I'm not sure why it would have come out brittle. This is a tender loaf with a lovely texture. Did you bake your loaf in the oven or a bread machine? Did you use the exact same ingredients I did? I'm happy to help you figure out what could have gone wrong.
Best,
Chrystal
Lucia
Hi,
Thank you for posting this recepies!
Can I use 4 cups or BRM all purpose gf flower, instead if this mix?
Also, would you please be kind to explain why only egg whites?
Lucia
chrystal
Hi Lucia,
I haven't tried this recipe with straight bob's red mill flour. I'm not sure how it would turn out.
Best,
Chrystal
David
I made this bread last night. It was amazing. I eat gluten, but I know a lot of people who don't. The previous recipe I tried was barely edible. The gluten-free people I fed it to said it was good, but ... Then, I made your recipe, and it was great. Next time, I might even try the vegan substitutions because I know a lot of vegans. I'm bringing it to synagogue tomorrow night (I often bring the challah) along with non-gluten-free challah and vegan challah, and I know the gluten-free people are going to love it. I am going to be a hero to the gluten-free crowd, and I have you to thank for it.
Here are my notes. Your note said to avoid instant yeast, but that is what I had. I used it, and it was fine (I make a lot of bread with gluten and generally use the instant because I get it in large quantities). You suggested lining the pans with parchment paper. I skipped the parchment paper, and they came out of the pan fine. Your recipe calls for egg whites, leaving a bunch of yolks. Since I made it in place of challah, I mixed the yolks with a little bit of water, and brushed the top of the loaves with some of the yolk mixture before baking. You said to cover half-way through. The top didn't look too dark, so I waited until 3/4 of the way through, but this might have had something to do with the egg wash. Since I wanted to leave the loaves for tomorrow night (I doubled the recipe and made two loaves), and I wanted to taste how it came out, I put a bit of the dough in muffin tins (and took those out of the oven after 30 minutes). They made great dinner rolls.
I will be making this recipe regularly.
chrystal
Hi David,
I am so glad you like it! Thank you for sharing your notes. I'm adapting this recipe to make rolls for Christmas and I'm excited that you liked this recipe in roll form.
Best,
Chrystal
Donna Kumhyr
Hi there! I was wondering if you could use this dough to make dinner buns and/or cinnamon rolls? I want to make my husband some for Christmas! Thank you!
chrystal
Hi Donna,
Yes, you can use this recipe to make dinner buns. I'm posting a recipe for dinner buns using this recipe soon. For cinnamon rolls, I have a cinnamon rolls recipe.
Best,
Chrystal
Marie
Thank you so much for posting this recipe! I made it this evening. I should have left it in the oven a bit longer, it's a tiny bit doughy. My oven is usually slower than most. An extra 10 min would have done the trick for me. But I was thinking.... What do you think about using butter instead of the oil, and milk instead of the water. I don't mind the dairy. I'm a bit addicted to butter lol
chrystal
Hi Marie,
When I was first doing recipe testing for this bread recipe I used butter and milk. I found the texture to be closer to a quick bread. You can certainly use it though.
Best,
Chrystal
Joan long
I’m looking forward to trying this recipe soon! One comment. Did you really mean to say that a serving size was a loaf.
NUTRITION INFORMATION:YIELD: 16
SERVING SIZE: 1 loaf
chrystal
Haha, no. I eat the whole loaf 😉 But it's not the serving size. I'll get it updated.
Best,
Chrystal
Tabatha
Hi there, if I’m using option 3 with bobs red mill which already had xanthum gum in it, so I still need to add it???
chrystal
No, you don't need to add it.
Best,
Chrystal
Heather
Thank you for such a great bread recipe. I just found out I need to leave wheat products out of my diet for 6 months. This bread recipe is a keeper! Thanks for all your hard work developing the recipe.
chrystal
I am so glad you like it Heather! Thank you for taking time to stop by and let me know.
Best,
Chrystal
Bella McEwen
Hi, I am looking forward to trying this. My husband has been suffering from health issues that we can not find a cure for. Our next attempt is to cut out gluten. I was wondering about making this without the mixer. I do not have one. What are your thoughts on this. I have a hand held mixer but not the big one with bread paddles, Thank you for posting this recipe. I look forward to hearing from you.
Have a wonderful day 😀
chrystal
Hi Bella,
You can use a hand mixer and take breaks to scrape the bowl. You only need to mix it for 2-3 minutes. The idea is to really help the ingredients combine.
Best,
Chrystal
Bella McEwen
Thank you.. When I try it, I will let you know
Bella
Bella McEwen
Hi Chrystal
I tried the bread and it turned out wonderfully, thank you so much for the recipe. I do not have a problem that I know of with gluten but I actually liked the bread so much that I may switch (hehe) Now I look forward to checking out some of your other recipes.
thanks again
Bella
chrystal
Hi Bella,
I'm so glad you like it. It reminds me so much of a fresh loaf from the bakery.
Best,
Chrystal
Amy
Hello there! I love your recipe. Upon looking at the nutrition info I just wanted to be sure. Is the macros for the entire loaf? Thanks so much!
chrystal
Hi Amy,
Yes, it's the entire loaf. I keep fixing it and the recipe card keeps reverting it back. Sorry about that!
Chrystal
Amanda
Why 3 egg whites? What is the reason for this instead of 2 whole eggs?
chrystal
Hi Amanda,
You can certainly use 2 eggs. I felt the texture was better with 3 egg whites vs. two eggs.
Best,
Chrystal
tammy romer
I'm sorry, a bit confused. You say if you don't want to mix flours, use this one. But, all flour options include a mixture. Can you please post which is the most flavorful, non mix option?
Can I use agave instead of honey or sugar?
chrystal
Hi Tammy,
First, you can use agave instead of the honey/sugar. The best option to mix the least amount of flours would be to use 2 1/2 cups Bob's Red Mill 1-to-1 Gluten Free Baking Flour + 1/2 cup of millet flour + 1/4 cup of flaxseed meal. The millet flour and flaxseed really help with the texture, producing a lovely loaf. I hope that helps.
Best,
Chrystal
Brita
This is delicious bread that doesn't taste like other gluten-free breads. I wasn't able to use her mix since am not able to have corn or potato starch so followed her recipe for this gluten free bread. It turned out perfectly delicious!! Will be making this every week!!
chrystal
I'm so glad you like it!
Best,
Chrystal
Robert E DuPre
My wife is meeting with a Gastroenterologist in three days. We have reason to believe that she has IBS. We are both medical professionals so our decision to move toward a gluten reduced diet is not a matter of poke and hope! We have good reason to believe there is evidence to support a conclusion that gluten has become an indigestible substance for her especially. I was raised by a mother who was a chef, so my love of all things cooking goes pretty deep. A move to eliminate gluten as well as drastically reduce carbohydrates literally flies in the face of everything I have been trained to do in a kitchen since childhood, nonetheless, to everything there is a season and a time for every purpose under heaven. After reviewing countless bread formulas and with tremendous trepidation, I decided to use this as our starting point. Carefully weighing every ingredient and placing them into our Zo Supreme, I baked the first loaf of gluten free bread I have ever attempted. Once removed from the maker and sufficiently cooled, I sliced off a piece. First impression was, "this looks exactly like a loaf of bread!" The crumb was normal, it flexed and behaved like normal, so I buttered the piece and took a bite. What a revelation! My wife was at the library. I texted her phone and asked her to return home ASAP. Before she got her coat off, I presented her with a piece of buttered bread. She reacted to it much the same as I did with a sense of disbelief and profound joy. This was bread! Not some "we'll get used to it" sort of compromise, rather, just a normal slice of ordinary looking and tasting bread.
She is now preparing her lunch for work tomorrow which will consist of a normal sandwich on normal bread. I can't tell you what a joy it is to write this review. She can have toast and coffee in the morning again, a sandwich at work for lunch again and we don't have to hold our nose and deal with it to accomplish that.
I don't know how to Thank You Crystal. I will say that the second loaf will be out of the Zo in a few minutes and I will be running it over to our neighbor's house so she can try it out on her kids, one of which has a sensitivity as well. Please know that what you do here is a greater benefit than you may realize to more people than may take the time to respond.
From ALL of us, a profound THANK YOU!
Dr Bob
chrystal
Hello Bob,
Thank you for sharing your wife's story and for taking time to come back and leave such a thoughtful review. I'm so glad everyone loves this bread. I worked hard on developing a recipe that would give the best taste and texture. I hope you find many more recipes that you and your wife can enjoy (that you can also share with your neighbors).
Best,
Chrystal
Monica
I uses the bread machine and in my first attempt I did the egg substitute and it came out not fully cooked on the inside. So I tried again with the eggs and it was much better, but still feels a little gummy and left a lot of gummy residue on my knife. Any tips?
chrystal
Hi Monica,
The only thing I can think of is if you either did a step out of order, or possible the setting was different delivering a different baking time and temperature. Do you have a gluten free setting?
Best,
Chrystal
Randy Menk
Hi Chrystal,
I have made this bread without, then with, the machine. It comes out perfect - I obviously liked it so much I bought the machine! Thanks again, this bread has been a life saver!
chrystal
Hi Randy,
I am so glad you love this bread recipe and I'm glad to hear that you get equally delicious results in the oven and the bread machine. Thank you for sharing.
Best,
Chrystal
Judy Daley
Chrystal,
I am going to try this bread recipe. Can I use Egg Replacer instead of chia seeds? Also can I use All purpose Flour, Atesian Blend + whole grain. Pamelas?
chrystal
Hi Judy,
I haven't tried egg replacer yet but if you have experience with it and from-scratch bread baking, I'd say give it a try. I haven't tried other flour blends with this recipe, sorry.
Best,
Chrystal
Brita
I LOVE this recipe!!! Can it be doubled to make 2 loaves?
chrystal
Hi Brita,
I'm so glad you love it. You can double the recipe and make two loafs. I recommend writing out the ingredients list for two loafs, so you don't accidentally miss doubling an ingredient.
Best,
Chrystal
Amanda
Hello, I am wondering if you think applesauce would be an OK substitute for eggs in this recipe? I can’t have eggs or flax I use applesauce as a replacement for a lot of baked goods and it’s normally undetectable! Ty -Amanda
chrystal
Hi Amanda,
I don't think it will work. It took me a long time to develop this recipe and the egg whites and flaxseed meal are key. I did have success with chia egg but you'll still need the flax. So sorry.
Best,
Chrystal
Abbi
I have tried eight recipes in search of a gluten free bread and this is the best one I have found. It's excellent and tastes amazing when it is warm and has butter on it.
chrystal
Hi Abbi,
I am so glad you like it. Thank you for stopping back by to let me know.
Best,
Chrystal
Mindy
I am slightly confused. I bought the 1to1 gluten free flour blend. Does that mean I don't need to buy the white rice flour, tapioca starch, and potato starch? I have never made any gluten free recipes
chrystal
Sorry for the confusion Mindy. There are two general options: the first is to follow the ingredients and directions listed in the recipe, mixing all the flours. The second it to use the 1-to-1 and mix it with almond flour and flax (see the notes above the recipe card).
Best,
Chrystal
Debra
This bread turned out so good! I even messed up by putting the egg yolks as well as the whites in the mix. It doesn’t even taste gluten-free!! Thanks so much.
chrystal
Hi Debra,
I'm so glad! Thanks for letting me know.
Best,
Chrystal
Judi Bowling
Dear crystal,
I'm new to gluten free foods, my message theraspy said that it might help with my discomfort in my muscles!
I'm allergic to almond so just wondering if I can use hazelnut flour in the mixture and what does the gum do to the bread?
Truely yours Judi
chrystal
Hi Judi,
I haven't tried hazelnut flour in this recipe in place of the almond flour, but it should work. I've used hazelnut flour in other recipes in place of the almond flour. The gum in this recipe helps to bind all the ingredients together and creates a gluten-like texture to the dough.
Best,
Chrystal
Julianne Anderson
I made this. I am at 4500 ft above sea level, it held up great! Thanks so much! This was a great recipe!