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.
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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.
Michele Swingle
Have you ever played with sourdough starters that are g/f and d/f and made a successful loaf of bread? I am looking at a Potato sourdough starter.
chrystal
Hi Michele,
I haven't personally tried one in many years. Sorry I can't be more help.
Best,
Chrystal
Nick
Your nutrition chart says Serving Size: 1 loaf.
Do you mean I slice?
Tks
NICK
chrystal
Hi Nick,
Yes, although some people eat the whole loaf 😉 I'll get it updated.
Best,
Chrystal
Teresa Quandt
My bread machine does not have a gluten free setting. Are there alternative settings you can recommend?
chrystal
Hi Teresa,
You will want the setting that only has one mixing cycle like the quick, rapid, rapid rise setting. I haven't personally used this setting as I have a gf bread machine, but others have said it works. This recipe is really easy to mix up for the oven so please consider the oven version.
Best,
Chrystal
Alycia
This is an exceptional recipe! I may never buy a gluten free loaf again!
Many thanks for your tireless testing and retesting!
chrystal
You are very welcome. I'm so glad everyone loves is.
Best,
Chrystal
Elizabeth
Okay, I have been baking gluten free bread for about 13 years, many different recipes. This is hands down the best. My toddler told me it tasted like real bread
chrystal
Hi Elizabeth,
I am so glad you and your little on love it. I worked hard to get the texture and flavor just right. 🙂
Best,
Chrystal
Desta Reynolds
Could you use brown rice flour instead of white or does that change the consistency?
chrystal
Hi Desta,
I haven't tried brown rice flour in this recipe, but if its fine ground then it should be fine. The texture might be slightly different.
Best,
Chrystal
G. Sutton
Any alterations for. High altitude. We live in Prescott Valley,Az.
G. Sutton
chrystal
I would start by only letting it rise 30 minutes or until it just reaches the top of the pan. At higher elevation the yeast will cause the bread to rise quicker.
Best,
Chrystal
Jennifer
I cannot have butters or oils of any kind. Have you made it without either of those ingredients? Any suggestions?
chrystal
Sorry, Jennifer. I haven't tried it without oil or butter yet.
Best,
Chrystal
Anna Gesaman
I made mine with the Bob’s red milk gluten free flour 1:1 and chia egg. For some reason the inside is soft and delicious but the crust is super hard?
chrystal
I haven't heard the of crust being hard. Did you use only bob's red mill 1-to-1? That could be why.
Best,
Chrystal
Guillem
Hi,
I have a bread machine with a gluten free program byt I have a few doubts:
- My machine (Hamilton Beach) only has 1.5lb and 2lb loaf size options. If I'm not mistaken, your machine has only 2lb sizes but your recipe seems to be for a smaller loaf, do you just put the same program for any bread size?
- The gluten free program in my machine lasts for 3:30hours (9, 25, 18, 35, 70, 55 for first and second kneading- dough rise, third dough rise and baking respectively). Could you confirm the program in your machine has similar timings? The recipes that come with the machine all include active dry yeast and no baking powder or similar, wondering if that it makes a difference.
Thanks in advance!
chrystal
Hi Guillem,
I am not an expert on all bread machines but I'll do my best to answer your questions. My machine is a 2 lb loaf, but you can make a 1.5lb loaf in it. Sometimes the different is how high or tall the pan is inside the bread machine. For this recipe you want to cancel the "rest" setting. This will reduce the amount of time the cycle takes by taking away some of the kneading and rising.
Do you have a loaf pan? I'd suggest making this recipe as it, in the oven so you can get a feel for it and see how it should turn out.
I hope that helps.
Best,
Chrystal
Sydney Holst
I am new to this and have a question. Does this end up being less expensive than store-bought gluten free bread? The flours are so pricey it seems like I should just fork up the money for a store bought loaf. I’m sure homemade is much better, I’m just waging my risk, $ and time vs. what I might end up making(or destroying) on my own.
chrystal
Hi Sydney,
The flours overall are expensive, but please remember that each bag of each of the flours will make multiple loafs. Depending on how much you pay for each flour and starch, you'll either come out ahead, or even.
Best,
Chrystal
Katey
I used Namaste Perfect Flour Blend with your recipe. I made a white loaf and a rosemary loaf, and my boyfriend, his roommates and I finished off both loafs in a single sitting! This recipe is AMAZING, thank you!!
chrystal
I'm so glad everyone loved it. Thank you for sharing what blend you used.
Best,
Chrystal
Francine Singer
I want to try your roll mix, but all i have is brown rice that I have ground into flour, I do not have any white rice flour. My question, can I substitute brown rice flour for white rice flour?
chrystal
Hi Francine,
If you're brown rice flour is fine ground, it should work.
Best,
Chrystal
Cassy
I am new to this - If I use your flour blend - GF All Purpose Flour with Almond Flour and with Flaxseed meal what does that replace in the overall recipe? Do I still need to add the tapioca starch and the potato starch?
Thank you
chrystal
Hi Cassy,
Those are all different options. Yes, If you use my flour blend with almond flour and flaxseed, it replaced the other flours. You'd use 2 1/2 cups of my gluten-free flour blend + 1/2 cup of almond flour + 1/4 cup flaxseed meal (ground flaxseed) instead of the 1 cup (145g.) white 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).
Best,
Chrystal
Vicky
Hi! Do you add xanthum gum even if my flour already has it in there?
chrystal
Yes, in this recipe you still want to add it.
Best,
Chrystal
Chelsea
Hello!
I am planning to make this recipe but I have one question first as this is my first time attempting bread of any sort. If I use Bob's Red Mill 1-to-1 gluten-free flour blend + millet flour and flaxseed meal as you specified above, should I still add in the additional 2 1/2 tsp of Xanthan gum you have in the recipe above even though Bob's Red Mill 1-to-1 gluten free flour blend already has it within its ingredients?
Best Regards,
Chelsea
chrystal
Hi Chelsea,
Yes, still add the xanthan gum. While the blend has the xanthan, it's still best to add it in this recipe.
Best,
Chrystal
Judith Wilkinson
I just made a loaf of bread using your recipe for the bread machine. I must say I did not have all the right flours. my gluten free flours are just a combination of everything I’ve bought in the past. I put them all together into a Tupperware cannister and shook it like crazy. other than that, I followed your recipe diligently. I do not have a bread machine with a gluten-free setting. we have an ancient black and decker and I use the quick bread setting. I left it in the bread machine after it finished baking for an extra half hour just to add a bit more baking time I just sliced off a piece and it is “to die for “. Thank you for all you do to create great recipes!!
chrystal
I'm so glad you liked it and I love that you were able to use your own blend. Thank you for sharing.
Best,
Chrystal
erin
Can I leave out the flaxseed?
chrystal
I haven't personally tried leaving it out. I designed this recipe to include it. Depending on what flour blend option you are using, you could possible leave it out.
Sorry I can't be more help.
Best,
Chrystal
Erica
I can’t have tapioca. Do you have a recommended replacement for the tapioca flour? Thanks!
chrystal
You can use arrowroot.
Best,
Chrystal
Vicki
Hi, I just made a loaf of bread. While the crust is amazing, it is gummy inside. Any thoughts on what would cause this? I did use a glass bread pan and forgot to use room temperature eggs. Everything else was exact.
chrystal
Hi Vicki,
There are three things that can cause it: too much mixing, not giving the yeast enough time to do it's job (rise), and undercooking it. I haven't personally tried using a glass pan so I'm not sure if that played into it, but sometimes oven temperatures are off and the bread doesn't cook at the correct temperature.
I hope that helps,
Chrystal
Joanne
Hi. I am going to try baking your homemade gf bread today. Just curious, what's the difference if I do use milk and butter instead of water and oil. I want a nice bread to serve with soup or pasta!
chrystal
The milk and butter will give it more of a quick bread texture vs. a sandwich bread texture.
Best,
Chrystal
Shauna
I cannot find millet flour for your Bob's red mill 1 to 1 substitute. Can I use almond flour or coconut flour instead? Or what is your suggestion?
chrystal
Hi Shauna,
You can using almond flour, but I haven't personally used it with the Bob's combo.
Best,
Chrystal
Ruth
I can’t seem to find potato starch or arrowroot starch in my area. Can I I see more tapioca starch as a substitute or will this wreck it?
chrystal
Hi Ruth,
I haven't personally tried it. Do you have a all purpose gluten free flour blend? You could try replacing the potato starch with the all purpose flour blend.
Best,
Chrystal
Ruth
Thank you, I’ll give that a go and let you know how it goes! I’m just trying to find rice flour in stock at the moment because flour of all types are sold out everywhere at the moment!
chrystal
I understand. There are many flours I can't find at the moment.
Best,
Chrystal
Meg
Are there any substitutions for yeast that you know of that would still work in this recipe? I recently found out that I can't have it.
chrystal
I haven't personally tried it personally, but others have used baking powder. To substitute baking powder for yeast in recipes, use about 1 to 1-1/4 teaspoons of baking powder for every cup of flour.
Best,
Chrystal
hala
i only have a microwave oven , is there a microwave or on stove option ?
chrystal
Sorry, there is not.
Best,
Chrystal
sarah
HI Crystal- Thanks for the amazing recipe. This is my first time making a yeast bread and it turned out amazing. I am using Bob mills 1-1 Gf flour- do I need to add the baking soda in addition? I made a second loaf this week using honey instead of sugar and the bread turned out a bit harder - more brick like...any thoughts or advice on that? I didn't cover it until the last 20 minutes vs. the first time about 15 minutes longer. Maybe thats what made it dryer?
chrystal
Hi Sarah,
If you use one of the options that include Bob's Red Mill 1-to-1 you would still need to add the other ingredients, minus the rice flour, tapioca, and potato starch. You don't need to add additional baking soda. The honey could have led to the crust being harder, but it could also be the Bob's Red Mill 1-to-1. Not covering it also will cause the crust to be harder.
I hope that helps.
Best,
Chrystal
LuLu
Hi Chrystal
I’m baking your gluten free bread recipe. It’s in the oven as I’m writing this. I followed your recipe exactly even mixing the flours for your flour recipe. I used millet flour instead of almond and chia eggs. Everything looked really good - until I went to check on how it was rising at 55 minutes. It had risen above the top of the pan by about 1 - 2 inches. I’m wondering how this will affect the finished bread. Should I bake at a lower temp? I have it at 350 right now. Or should I bake it a little longer than the 70 minutes recommend for the chia eggs? You might not see this question in time to help this loaf but thought I’d try. I’ll let you know how it turns out.
chrystal
Hi LuLu,
Do you live at a higher elevation? Did you use a quick active or quick rising yeast? And can you tell me the exact flour option you used? In this recipe, the bread can rise above the pan due to a few reasons including, if you are at a high elevation, or if you used a quick yeast, or let it rise too long. You want to put it in the oven as soon at it just reaches the top of the pan.
Best,
Chrystal
LuLu
I do not live at a higher elevation and used regular dry active yeast. I also used your recipe for mixing the flours. I’m sure I just let it rise too long. I should have checked it at 30 minutes but got busy and by the time I checked it had been 55 minutes and it was above the pan. But the bread turned out great. It was light with a crunchy crust but not too hard and has a good flavor. Thanks so much for the recipe. I’m wondering about freezing it. How is it after it’s thawed? And should I slice it before I freeze it?
chrystal
I'm so glad it turned out great. You can freeze it. It's not quite a soft afterward, but it still good. It's up to you if you want to slice it. If you plan on pulling it out a little at a time, then slicing it before hand will be easier.
Best,
Chrystal
Ruth
Is using instant yeast a big no no? I’ve finally found all the different flours but unfortunately my town is completely sold out of yeast and I only have instant yeast :(. I’m dying to bake this bread but don’t want to wreck it with the wrong yeast.
chrystal
Hi Ruth,
You can use instant yeast if needed, just make sure to bake your bread as soon as the dough rises to the top of the pan, not above the pan. I hope that helps.
Best,
Chrystal
Jan Gibson
Just made this with only one substitution. Tapioca starch was replaced with Bob’s Red Mill GF flour.
Bread came out as pictured. Tastes great.
My bread maker is 20 years old, so I used the quick bread setting, one rise, works fine on this and other recipes I have tried.
Well done , this will be my go to loaf. Thanks.
chrystal
Hi Jan,
I am so glad you love it. I love that you can still use your bread maker from 20 years ago to make this bread. Thanks for sharing.
Best,
Chrystal
Tomoyo
Hello Chrystal,
thank you very much for the amazing recipe! I Swapped out the egg whites with flaxseeds, and I formed like roll-bread and beaked them at 220 degrees for 15 minutes. They are really delicious and have perfect consistency!! I have been trying out some gluten free bread recipe, but yours is the best so far. Thank you again!
Tomoyo
chrystal
Hi Tomoyo,
I'm so glad you like it. Thank you for sharing.
Best,
Chrystal
Kia
Hello Chrystal
This recipe looks amazing and I would love to try it for my family, however I do not have a stand mixer, could this still be done mixing by hand the dough or is the stand mixer essential?
Thank you Kia
chrystal
Hi Kia,
You can mix it by hand, just make sure you mix it until it gets thick and sticky, and all the ingredients are combined.
Best,
Chrystal
annette
what if you dont have metal pans except glass pans?
chrystal
You can use a glass pan. The crust might be a bit darker.
Best,
Chrystal