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Gluten-Free Bread Recipe for a Oven or Bread Machine

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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.

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.

Best Gluten Free Bread

Best Gluten Free Bread Recipe

You’re going to want to make everything with this gluten-free bread. Deli style sandwiches, grilled cheese sandwiches, 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 pulled it down last year until I could revamp the recipe. I’m excited to say that I’ve improved it tons! It’s now the best and easiest recipe (in my opinion and hopefully yours). 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. If you have question please leave a comment. I will get back to you.

If you are looking for a gluten-free pizza recipe or a gluten-free cheesy breadsticks recipe. I have those too. And they are equally amazing.

Best 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. Here’s what I used and what results I had.

  1. 2 1/2 cups of my gluten-free flour blend + 1/2 cup of almond flour + 1/4 cup flaxseed meal (ground flaxseed) – This yielded a great loaf of bread but it wasn’t the winner.
  2. I realize not everyone can have nut flours or almond flour so I also tested a batch with 2 1/2 cups of my flour blend + 1/2  cup of millet flour + 1/4 cup of flaxseed meal. To be honest, I couldn’t tell the difference. It tasted the same and the texture was the same. It’s an amazing nut free gluten free bread.
  3. 2 1/2 cups of Bob’s Red Mill 1-to-1 gluten-free flour blend + 1/2 cup of almond flour + 1/4 cup flaxseed meal – this was really good but it was a little on the heavy side. It didn’t rise quite as much. If you don’t want to mix flours, then I recommend this combination. If you can’t have nut flours use 2 1/2 cups of Bob’s Red Mill 1-to-1 gluten-free flour blend + 1/2 cup millet flour + 1/4 cup flaxseed meal.

This gluten-free dairy-free bread was originally developed for the oven but I have a gluten-free bread machine recipe below.

For this recipe I give the flour measurements in measuring cups and weight below in the recipe card so you can use either method.

Per a recommendation from my friend Megan from Allergy Free Alaska (who is a bread-making goddess) I ended up breaking down the flours further and the BEST gluten-free bread recipe is below, in the recipe card. But again, if you don’t want to mix flours or don’t have them all on hand, use option 3 above. And If you don’t believe that my friend Megan is a bread-making goddess just look at her homemade gluten-free hamburger buns. Dang! So good.

Egg-Free Substitution in Gluten-Free Bread

For an egg-free version of this gluten-free bread recipe you can use chia-eggs. 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). Bake for 70 minutes (putting a piece of foil over the loaf to help prevent over-browning, half way through).

Best Gluten Free Bread Recipe

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. Let’s talk about dairy next. 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.

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 is 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.

Best Gluten Free Bread Recipe

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. The picture at the top shows a loaf only baked for 55 minutes in the oven. I got a little impatient. When baked longer it finishes rising and you wont get that gummy texture at the bottom. 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 blow for my gluten free bread machine recipe.

  • Don’t substitute anything 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 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 BUT NOT INSTANT 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 (or possible you used instant yeast?). You want 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.

Best Gluten Free Bread Recipe

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 BB-PAC20 (affiliate link) and it makes a beautiful loaf and is my preferred gluten-free bread machine.

  • Add the warm water, oil, egg whites, and vinegar to the pan in your gluten-free bread machine.
  • 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 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”.

Working with Gluten-Free Flours

When working with or measuring gluten-free flour, spoon the flour into the measuring cup and level. Do not scoop your measuring cup into the gluten-free flour. For this recipe I’ve also included the weight measurements.

 

How to make gluten-free bread in the oven

  • Line a 8-inch x 5-inch metal loaf pan (or 8×4-inch) with parchment paper and spray it with cooking spray; set it aside.
  • Add the sugar and yeast to your warm water (95°F-110°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, flaxseed 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.

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.

I don’t have a recipe for bagels but you might like these Gluten-Free Bagels from Salted Plains. And if you’re looking for rolls try these Gluten Free Rolls.

Happy Cooking and Baking,

Chrystal

Yield: 1 loaf

Gluten-Free Bread Recipe

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.

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

Ingredients

For the yeast proof:

  • 1 1/4 cup (10 oz.) water between 95°F-110°F
  • 2 tablespoons (25g.) sugar (or honey)
  • 2 1/4 teaspoons dry active yeast (a 7g. packets worth)

For the bread:

  • 1 cup (145g.) wite rice flour
  • 3/4 cup (85g.) tapioca starch
  • 3/4 cup (92g.) potato starch (or arrowroot starch)
  • 1/2 cup (60g.) millet flour (or almond flour)
  • 1/4 cup (25g.) ground flaxseed (flaxseed meal)
  • 2 1/2 teaspoons (9g.) xanthan gum
  • 1 teaspoon (5g.) baking powder
  • 1 teaspoon (6g.) salt
  • 1/4 cup (2 oz.) oil of choice (I used avocado oil)
  • 3 egg whites (75g.)
  • 1 teaspoon (6g.) apple cider vinegar

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 BUT NOT INSTANT YEAST.
  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. If you can't have nut flours use 2 1/2 cups of Bob's Red Mill 1-to-1 gluten-free flour blend + 1/2 cup millet flour + 1/4 cup flaxseed meal.
  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 loaf
Amount Per Serving: Calories: 162 Total Fat: 5g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 35mg Sodium: 185mg Carbohydrates: 27g Fiber: 1g Sugar: 2g Protein: 3g
This nutrition info is based on the exact ingredients and brands that I used a the time. It may not be 100% accurate. Please check your ingredients nutrition labels.
© Chrystal
Cuisine: American / Category: Recipes
Best Gluten Free Bread Recipe

 

 

Comments

  1. 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.

    Reply

    • 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

      Reply

    • 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

      Reply

  3. 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!

    Reply

    • 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

      Reply

  4. 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

    Reply

    • 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

      Reply

    • 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

      Reply

  6. 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.

    Reply

    • 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

      Reply

    • 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.

      Reply

  8. 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…

    Reply

    • 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

      Reply

    • 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

      Reply

      • 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

        Reply

  9. 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.

    Reply

    • 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

      Reply

  10. 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!

    Reply

    • 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

      Reply

  11. 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

    Reply

    • 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

      Reply

  12. 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

    Reply

  14. 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.

    Reply

  15. 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 😀

    Reply

    • 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

      Reply

      • 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

        Reply

  16. 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!

    Reply

    • Hi Amy,
      Yes, it’s the entire loaf. I keep fixing it and the recipe card keeps reverting it back. Sorry about that!

      Chrystal

      Reply

  18. 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?

    Reply

    • 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

      Reply

  19. 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!!

    Reply

  20. 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

    Reply

    • 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

      Reply

  21. 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?

    Reply

    • 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

      Reply

  22. 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!

    Reply

    • 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

      Reply

  23. 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?

    Reply

    • 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

      Reply

    • 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

      Reply

  25. 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

    Reply

    • 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

      Reply

  26. 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.

    Reply

  27. 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

    Reply

    • 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

      Reply

  28. 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.

    Reply

  29. 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

    Reply

    • 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

      Reply

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