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
-
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
-
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.
Ashley S
Why do you think my bread turned out kinda wet/moist inside? I baked 1hr 10 mins.. yummy tho!!!
chrystal
Hi Ashley,
Did you bake it in the oven or a bread machine? There are a few reasons it could be wet/moist. One is if your oven temperature is off, and it isn't cooked all the way. Another could be if the ingredients added weren't the exact amounts. Bread machines are all different, and if you used a different setting or added the ingredients in the wrong order, it could also be wet.
Sorry to hear it wasn't perfect but I hope some of those tips help.
Best,
Chrystal
Sarah
Hi Crystal, is there a reason why I can't use instant yeast? I live in the Netherlands, we only have instant yeast or fresh yest...
chrystal
Some people have had challenges with the instant yeast, but recently some have commented that they used instant yeast and it worked great. You can use it.
Best,
Chrystal
Marsha K Binkley
Crystal
I just bought the machine you recommend . Awesome machine . Would like to make the bread but a little confused . The above says to bloom yeast and yet your instructions for making with machine says not to let yeast touch wet . I just don't see types of flour and measurements of ingredients for that recipe . Could you please assist ?
Marsha Binkley
chrystal
Hi Marsha,
Sorry for the confusion. I give instructions for the bread machine in the post as an alternative to using a oven. The recipe is below with the ingredients etc. which also includes the oven instructions. For the bread machine, you make a hole in the flour for the yeast. The bread machine will mix in it.
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".
I hope that helps,
Chrystal
Colleen R
I used the gluten free flour millet flour n flaxseed mixture plus other ingredients n mine turns out perfect!
I love it! I mix by hand with whisk and I love it toasted the best
THANKYOU so much for sharing!
chrystal
Hi Colleen,
I am so glad you like it. Thank you for letting me know.
Best,
Chrystal
Jessica Clemens
Question- I have flaxseeds but not ground flaxseeds, do they really have to be ground up or is it fine to just mix them in as is?
chrystal
Hi Jessica,
Do you have a food processor? I'd put some in a food processor and grind it then measure out the ground flaxseed.
Best,
Chrystal
Joan Barnett
Dear Crystal,
Could you tell me please, which company I could order the flours and starches from in order to make some of your gluten free bread?
I have 'phoned Dove's but to no avail.
Also is tapioca starch the same as tapioca flour.
and is potato starch the same as potato flour?
also is almond flour the same as ground almonds
chrystal
Hi Joan,
What area of the world are you located in? I use mostly Bob's Red Mill products, which you can order from them directly or you can order from Amazon, Thrive, etc.
I hope that helps,
Chrystal
Liz
Joan,
Tapioca flour and Tapioca starch are the same.
Potato flour and potato starch are NOT! They are 2 different products.
Almond flour is finely ground blanched almonds.
Joan Barnett
Hello Crystal,
What type of flour mixer do I need to buy for your bread machine recipe ,for the dry ingredients?
I do have a hand mixer with 2 spinning attachments already but don't know if that would be suitable.
Joan
chrystal
Hi Joan,
If you're using a bread machine (hopefully with a gf setting) the bread machine does the mixing for you. Just add the ingredients in the order listed in the bread machine instructions section. If you're mixing by hand and baking in a pan, I recommend a kitchenaid stand mixer. You can use an electric hand mixer, just be sure to mix it for the same amount of time.
Best,
Chrystal
Marsha K Binkley
I tossed two loaves out , but it was my fault . My eyes are bad and I could not see the 11 steps needed . So I made some changes . I bloomed my yeast with Swerve instead of honey or sugar it is diabetic approved . Then I stirred 2 eggs with the oil and added the bloomed yeast to this . Next ALL dry items were whisked together and then wet and dry blended and stirred well together . I oiled then I put it into my bread machine and set it for homemade and went through the timers for each step . Bread is wonderful , great taste and light enough to make 9 sandwiches
chrystal
I'm so glad you liked it. Thank you for sharing.
Best,
Chrystal
Monie DeGroat
I only have glass loaves pans. Is that a problem?
chrystal
I haven't personally made it in a glass pan, but it shouldn't be a problem. Let me know how it turns out!
Best,
Chrystal
Sonja
My husband is also yeast
sensitive can I substitute sourdough for the yeast and if so how much?
chrystal
Hi Sonja,
I haven't personally tried this without yeast or with sourdough. Sorry I can't be more help.
Best,
Chrystal
Joan
Crystal
Did I see in one of comments section (not there now though) that 2 whole eggs would be fine instead if 3 egg whites?
I have all the ingredients now and hope to bake some gluten free white bread this weekend , using my new bread cooker.
Thank you for your prompt replies,
Joan (Barnett).
chrystal
Hi Joan,
Yes, you can use two eggs instead of 3 egg whites. Please note that the yolks are all fat and using them will change the texture slightly. Let me know how it turns out.
Best,
Chrystal
Marsha K Binkley
I was wondering if I was able to use liquid egg whites instead of cracking eggs for the whites
chrystal
Hi Marsha,
I haven't personally used liquid egg whites in this recipe. Sorry I can't be more help. If you decide to try it please let me know how it turns out.
Best,
Chrystal
catalin nastasa
I like the idea of gluten free, however these breads contain egg whites , do u have breads without eggs whatsoever ?
chrystal
Hi Catalin,
I have made this bread recipe in the oven using chia egg. I haven't tried it with other egg replacers. You could also try searching for gluten free vegan bread. I'm sure there are some great recipes out there.
Best,
Chrystal
Lauren Linkner
Hi Chrystal!
I am excited to try this recipe :-). I just got a bread machine with a gluten-free setting and this will be my second attempt at making bread in it. I do have a question: if I am using a one to one cup flour blend such as Bob’s, do I omit adding xanthan gum since the 1:1 blend contains it? Or do I also add the xanthan gum you listed? I didn’t see this mentioned in your post.
Thank you!
chrystal
Hi Lauren,
Because you're only using some of the Bob's 1-to-1 (I'm referring to the options I give) you'll still want to add xanthan.
Best,
Chrystal
Joan Barnett. UK
Hello Crystal,,
I carefully weighed and measured all the ingredients for your machine made GF bread and started it off.
By the time I looked again the mixing had finished and the rising had started when I realised that I hadn't added the sugar! I stopped the program and added the sugar and re started the with the mixing process.
I kept my fingers crossed...........
I used 2 eggs instead of the 3 egg whites.
It seemed really great when I finally turned it out onto the rack to cool.
I had some for my lunch today. It didn't crumble like most loaves that I have tried and it tasted really lovely.
Next time I shall add the sugar etc at the appropriate time.
Would the double mixing have done anything to the bread do you think Crystal ?
Thinking ahead do you have a bread recipe using seeds please?
Thanks,
Joan
chrystal
Hi Joan,
I sometimes forget an ingredient, so no worries, glad you were able to add it in. I've never tried adding an ingredient after the mix and rise, so hopefully it still rose after.
For the double mixing, It could have changed the texture and the rise. I don't have a recipe using seeds, but you could sprinkle seeds on top of this loaf (assuming you bake it in the oven).
Best,
Chrystal
Angel Quinn
Hi there, my loaf is currently in the oven. For the main flour blend I used Bob’s, all purpose flour so not his 1 to 1. Any ideas on what you think this may be like in the end? Thanks.
chrystal
Hi Angel,
I haven't tested the all purpose in this bread recipe. With that said, many readers are having challenges with the all purpose blend and tend to stick to the 1-to-1. How did it turn out?
Best,
Chrystal
Suzanne Kahn
I'm confused. Which of the ingredients in the recipe would the #3 flour mix replace? Would I still need to add the recipe's xantham gum and baking powder? Please clarify? Thanks!
chrystal
I'm sorry for the confusion. For the third flour blend option you would replace the rice flour, tapioca, potato, and millet flour with 2 1/2 cups of Bob's Red Mill 1-to-1 gluten-free flour blend + 1/2 cup of almond flour and you would keep the 1/4 cup flaxseed meal. Yes, you need to add the xanthan gum and baking powder still.
As mentioned in my post, this will be a little heavier than the original recipe, but it still delivers a nice loaf. The Bob's Red Mill 1-to-1 on it own doesn't work well due to all the starch, the almond flour and flaxseed add substance to it.
I hope that helps.
Best,
Chrystal
Suzanne Kahn
Thanks so much for clarifying that! Makes sense to me now!
Kershin
Hi Chrystal,
Thank you for your great recipe! It was my first time baking gluten free bread, for my daughter, and first time using a bread machine (Kenwood BM250). I followed your recipe to a T with the gluten-free setting on my bread machine, and the bread turned out really well!
chrystal
I'm so glad you liked it! Thank you for sharing.
Best,
Chrystal
Dori Vandaelle
Hello Crystal!
I do not even know how to thank you for the work you have done to present such an incredible gluten free bread recipe! I have recently been advised to go gluten free as a result of IBS. Your recipe has been such a blessing to me ... thank you from the bottom of my heart.
I have made your recipe three times now and absolutely LOVE it! I have used your recipe to make buns and was able to enjoy a yummy turkey burger! I found an idea on Mennonite Girls Can Cook (idea by Julie in the Gluten Free section). Julie uses strips of parchment paper stapled together to make bun holders! Brilliant!
My deepest thanks ...
Dori
chrystal
Hi Dori,
You are very welcome. I am so glad you love this bread. Thank you for the sweet message.
Best,
Chrystal
christine Long
Chrystal just to let you know I made the bread and I tell you what it is the first time my bread turned out the only thing I did different was I use Hemp instead of flax and 2 eggs just cause I have a hard time trying to figure out what to do with yokes anyway thanks and I will pass it on Christine
chrystal
Hi Christine,
I am so glad you liked it. Thank you for sharing what you used.
Best,
Chrystal
Lynette
my flour has all the others already in it . so just how much flour would I use? I do not use a machine.
chrystal
Hi Lynette,
You can use 3 cups of flour, plus a 1/4 cup of flaxseed meal. If your blend has flaxseed meal in it, use a total of 3 1/4 cups. Just note that your flour blend may have different ratios of each flour than the recipe calls for, so it may turn out different.
Best,
Chrystal
Kathy Gilbert
Just wanted to let you know that I made your loaf and it was great! It was my first GF loaf and I wanted to make something to take to a potluck for a dinner that included a friend who cannot have any gluten or dairy. She usually either passes on social events that involve eating or brings her own. She’s excited to try it and I’m loving being able to bring a tasty loaf to share. So, thanks!
chrystal
Hi Kathy,
Let me know what she thinks!
Best,
Chrystal
Karen
My husband has diabetes and I want to make this recipe “sugar free” or with a sugar substitute like monkfruit sweetener. Would it be a one-to-one substitution?
chrystal
Yes, in this recipe it would be a 1:1.
Best,
Chrystal
Lily
Hi Chrystal, my first time making GF bread. Followed your recipe/instructions to the letter. The bread turned out amazing and absolutely delish. I was a little concerned re the baking as my oven is fan forced and I’m sure the recipe is based on cooking in conventional electric oven. Anyways, it turned out fantastic .... thank you
chrystal
I'm so happy you like it Lily! Thank you for taking time to stop by and let me know.
Best,
Chrystal
Alyza
Hi Crystal, thank you for the recipe and all the alternatives!
I'm not super keen on owning a billion different flours, so I used the Bob's Red Mill 1:1 flour, flax meal, and millet flour with Xanthan Gum and it turned out pretty well!
The bread texture I think is similar to un-toasted white bread (where it can be squished together with two fingers) so perhaps some may call this 'gummy' but I think after a trip in the toaster oven or on a skillet for grilled cheeses it will work perfect! I wish I used a narrower loaf pan as my slices are way longer than they are tall, but for a first go round I am pretty happy I can EAT BREAD!
My only complaint is that the recipe time did not incorporate the hour to rise and hour to bake making it more like 2 hours 15 mins from start to finish.
Perhaps I'll make a quick hollandaise for eggs benedict over my new toast with the leftover yolks from this recipe.
Thanks again!
chrystal
Hi Alyza,
I'm so glad you liked it. It's best with the individual flours. I know it might seem like a lot of flours but it really does deliver the best results. I'm glad you were able to get great results with the Bob's Red Mill. I'll get the time updated to include the rise time (sorry about that).
Best,
Chrystal
Jeannine
Hi. This recipe sounds delish. I don't have flaxseed meal on hand (using alternate #3). Can I add additional cup4cup or almond flour and still get "ok" results? Thanks!
chrystal
Hello Jeannine,
I honestly haven't tried it without flax. You could try it with almond flour but I'm guessing the texture will be different as flax and almond flour absorb liquids different.
Let me know if you try it with almond flour and how it turned out.
Best,
Chrystal
Sue
Hi Chrystal, I made your bread recipe today and it is hands down, the best gluten free bread I have ever had. It was quite easy and your tips were invaluable. I might use 2 tsp salt next time, but otherwise I wouldn't change a thing.
chrystal
I am so glad you love it. Thank you for letting me know.
Best,
Chrystal
Lynn Wise
What loaf size in the bread machine works for this recipe?
chrystal
You can use a 1.5 lbs or 2 lb. loaf bread machine.
Best,
Chrystal
Cheryl
I don't have an electric mixer can I make the dough in my food processer?
chrystal
I don't think it will work in a food processor. Do you have a hand mixer? If not, you can mix by hand, just make sure to keep mixing until all the ingredients are incorporated.
Best,
Chrystal
Jenna
Do you happen to know the appropriate weight to use of Bob’s Red Mill 1-1 flour blend? Since it’s different from your blend, I assume there is some difference in weight, albeit probably a small one.
chrystal
Hi Jenna,
I replaced all the flours with Bob's Red Mill, even the flax, to test it out and the bread didn't have the same rise or texture. If possible, I recommend 2 1/2 cups of Bob's Red Mill + 1/2 cup of millet flour + 1/4 cup of flaxseed meal.
Best,
Chrystal
Claire Pepe
Hi, Chrystal!
I was recently diagnosed with Celiac disease, and have been looking for recipes for bread. I tried once to make rolls, but the instructions weren't clear about how to work with gluten free flours, and I ended up with gluten free rocks. Your directions were so detailed that I decided to try again.
I used option #3, and the result was much better! The loaf is, as you described it, a bit dense, but very nice. It tastes like a real bread, not a compromise!
Thanks for your excellent instructions. I am excited to try some of your other recipes!
chrystal
I'm so glad you liked it! The loaf should still be nice, just a tad denser than the first option.
Best,
Chrystal
Kayla
Used 3 whole eggs and no flax seeds. Needed extra flour because of the liquid but very light and fluffy. Great for gluten free bread 🙂
chrystal
Thanks for sharing Kayla!
Note: For anyone interested in why she needed extra flour. She didn't add the flaxseed meal, which absorbs a lot of the liquid, so she added more flour to balance the loaf.
Best,
Chrystal
Sonya O
I made this recipe exactly as written. I read through the VERY thorough instructions and followed along. I weighed all my ingredients and it turned out PERFECT! The most difficult part was waiting for it to cool so I could cut it and eat it! Once I was able to do that it did not disappoint!
I did not use a commercial gluten free flour or a bread machine.
I did use chia seeds but I measured/weighed 2 tablespoons and ground them before adding to the water.
I baked it for 32 minutes, then tented with foil, then baked another 34 minutes.
I can tell you, this bread is really, really good! Thank you!
chrystal
Hello Sonya,
Thank you so much for sharing what you used. I'm delighted that you liked this bread recipe.
Best,
Chrystal
Amy
Hi, my dough is in the pan for 55 minutes but it is not rising, hmmm. Help please and I triple checked to make sure I am using all the correct ingredients.
chrystal
Hi Amy,
Is there a chance that you left the yeast out? Or perhaps the yeast was bad? Sometimes yeast can go bad.
Best,
Chrystal
Libbie
I've never made bred before. If you use Bob's Red Mill 1 to 1 with the millet flour and flaxseed meal do you still add the potato and tapioca starch to the flour blend?
chrystal
Hi Libbie,
The bob's in in place of the other flours, so 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.
I hope you love it!
Chrystal
Mike Sebazco
We just finished the Myers 30 day autoimmune cleanse and were looking for gluten-free options to rejoin the civilized world. I tried to make bread 15 years ago and it was a disaster. We’ve made 3 loaves now. The first one I eyeballed the flour mixtures and added the yeast mixture a little late and used avocado oil. The avocado oil was a little heavy and the loaf was a bit dense but the bread was terrific. #2 used safflower oil and made sure the yeast mixture was sufficiently warm, and rather than eyeball the flours I weighed them. It was perfect. Wife accused me of buying it somewhere. Great rise and the lighter oil was a perfect profile for us. Not at all dense and a wonderful bread texture. #3 exactly like #2 except I allowed to rise in a warm oven and it rose beautifully. Almost scary rise but the loaf is fantastic. The point of my comment is the bread exceeded all expectations and will be our “go to” for the foreseeable future. If I can make this bread successfully, anyone can. The recipe is very clear and the finished product is really a masterpiece. Many thanks to you, Chrystal for the work you put in to it. It’s well worth it.
chrystal
Hello Mike,
You are very welcome. I am so glad that you liked it. Thank you for taking time to stop by and share what you used. Happy baking!
Best,
Chrystal
Carolyn Butterfield
Do you have a gf recipe for Dilly Casserole bread?
chrystal
I don't. So sorry Carolyn.
Best,
Chrystal