Whip up this simple and easy-to-make homemade gluten-free bread. It is a straightforward, no-fuss recipe with tips and information for success. This easy-to-make bread is the ideal base for any sandwich, perfect for your next lunch.
I've also included instructions for making this gluten-free bread in a bread machine for those who prefer to use a bread machine when making gluten-free bread. If you are vegan, I've included instructions, too!
Start your gluten-free baking with this Gluten-Free Yeast-Free Bread, this tangy, easy Gluten-Free Sourdough, and the sweet Gluten-Free Cinnamon Raisin Bread; each recipe has a different taste.
The Gluten-Free Hawaiian Rolls are one you need to add to your list, while the Gluten-Free Rye Bread is so good, too. Which one will you choose next?
Gluten-Free Sandwich Bread Recipe
I posted a gluten-free bread recipe back in early 2015. It was okay, but it wasn't the best gluten-free bread. It had a little bit of a quick bread texture. I also have a gluten-free bread recipe for the bread machine (see further down if you use a gluten-free bread machine).
Just look at the texture of this easy gluten-free bread. It's amazing. The gluten-free loaf featured in this picture could've used a few more minutes in the oven, but I'll discuss that below.
You are going to love this gluten-free, dairy-free bread. I promise.
Please, please read through this post. I share my experience and what worked and didn't when I was reworking this gluten-free bread recipe.
Why You’re Going to Love This Gluten-Free Bread
Tastes so good - Leave the store-bought bread and enjoy real, fresh, homemade bread that tastes delicious.
Great for various diets - You can make this bread dairy-free, and I've also included a vegan option.
Simple And wholesome ingredients - This recipe blends gluten-free flours and natural ingredients. So, no nasties.
Ingredients in Gluten-Free Bread
For The Yeast Proof
Water (95°F-110°F) - The warm water activates the yeast, which is important for the bread to rise.
Sugar or Honey - This acts as food for the yeast, which helps activate it and produces carbon dioxide, which causes the dough to rise.
Active Dry Yeast - The key leavening agent, it ferments the sugars and creates air bubbles that make the GF bread light and fluffy.
For The Bread
White Rice Flour - This ingredient contributes to its structure.
Tapioca Starch - Adds chewiness and helps bind the ingredients, improving the bread's texture.
Potato Starch or Arrowroot Starch - This helps with the bread's moisture and is for that tender crumb.
Millet Flour or Almond Flour - Adds a nutty flavor.
Ground Flaxseed (Flaxseed Meal) - This increases the fiber content and can help bind the dough, similar to gluten.
Xanthan Gum - Replaces gluten's role by providing elasticity and stickiness. This is for the bread's structure.
Baking Powder - An additional leavening agent that helps the bread rise and achieve a light texture.
Salt - This is added for the overall flavor of the bread and regulates yeast activity.
Oil - Adds moisture and richness, contributing to a soft texture and extending the bread's shelf life.
Egg Whites - Provide structure and stability to the bread, helping it to rise and maintain its shape.
Apple Cider Vinegar - Improves the bread's texture and interacts with leavening agents for a better rise.
Equipment Needed for This Gluten-Free Bread
Loaf Pan - A standard-sized loaf pan of 9x5 inches works well.
Stand Mixer with Paddle Attachment - This is for mixing the dough so that the bread has the right texture. You don't need a dough hook for this recipe.
Mixing Bowls - Used for preparing the yeast-proofing mixture and combining the dry ingredients before mixing with wet ingredients.
Thermometer - To measure water temperature for yeast activation, ensuring it's within the optimal range (95°F-110°F).
Rubber Spatula - Useful for scraping down the sides of the bowl during mixing and transferring the dough to the loaf pan.
Plastic Wrap or Damp Cloth - To cover the dough during the rising process to create a warm environment to aid the yeast.
Wire Rack - For cooling the bread after baking, which helps to prevent sogginess and keep the bread's structure.
Serrated Knife - A serrated knife is for slicing the finished bread. It has a saw-like blade that helps to cut through the crust easily without squashing the center of the bread.
If you have any questions about making Gluten-Free Bread, please leave a comment, and we will get back to you as soon as possible.
Additional Gluten-Free Flours to use when making this gluten-free bread
I used my gluten-free flour blend when I first made this gluten-free bread recipe. It works great, but I realized it needed something more.
I tested several different flour blend options before settling on the winner, the one that I think makes the best gluten-free bread. See the recipe card for the gluten-free bread recipe that readers love.
Here are some additional options for making this gluten-free bread recipe. Note that these substitutions will yield slightly different results. If you decide to go with one of these substitutions, you will need to replace all the flours and starches in the recipe with the following (everything else stays the same):
- 2 ½ cups of my gluten-free flour blend + ½ cup of almond flour + ¼ cup flaxseed meal (ground flaxseed).
- 2 ½ cups of my flour blend + ½ cup of millet flour + ¼ cup of flaxseed meal. It's an amazing nut-free gluten-free bread.
- 2 ½ cups of Bob's Red Mill 1-to-1 gluten-free flour blend + ½ cup of almond flour + ¼ cup flaxseed meal.
- 2 ½ cups of Bob's Red Mill 1-to-1 gluten-free flour blend + ½ cup millet flour + ¼ cup flaxseed meal.
This gluten-free dairy-free bread recipe was originally developed for the oven, but I have a gluten-free bread machine recipe version below for those who like to use a bread machine.
How To Make Gluten-Free Bread
- Add the sugar and yeast to your warm water (95-110 degrees F) and stir; set it aside for 5-10 minutes but no longer.
- While your yeast is proofing, in the bowl of a stand mixer fitted with the paddle attachment, add the flours, flax seed meal, xanthan gum, baking powder, and salt. Turn your mixer to low and mix just until combined.
- Add oil, egg whites, vinegar, and proofed yeast mixture.
- Turn the mixer to a medium speed and mix for 2 minutes. The dough will be thick and sticky. Turn off the mixer and scrape down the sides.
- Using a rubber spatula, add the dough to your prepared loaf pan, filling in the corners of the pan and leveling the top. Wet your fingers and smooth the top.
- Cover the dough with a lightly oiled piece of plastic wrap and allow it to rise in a warm place for 45 to 60 minutes or until it has risen slightly above the loaf pan.
- When the dough is near the top of the pan, preheat your oven to 350°F. Remove the plastic wrap and bake for 60 – 65 minutes. Halfway through baking, cover the bread loaf with a piece of foil to keep it from over-browning.
- Remove the loaf from the oven and let cool completely before slicing. Slice the entire loaf and store in a container at room temperature for up to 4 days or in the freezer for up to a month.
Please see the recipe below for the complete ingredient list and instructions.
Gluten-Free Bread in a Bread Machine
If you prefer to make this gluten-free bread recipe in a bread machine, make sure you have one with a gluten-free setting. I have a Zojirushi bread machine and it makes a beautiful loaf and is my preferred gluten-free bread machine. There are other bread machines, just follow their instructions if they are different.
Check out our list of the Best Gluten-Free Bread Makers on the market today if you're looking to purchase one yourself. (I highly recommend it!)
- Add the warm water, oil, egg whites, and vinegar to the pan in your gluten-free bread machine. Do not add the yeast here. We are not proofing the yeast, we will add it in later.
- In a large mixing bowl, whisk together all dry ingredients except for the yeast (sugar, flours, flaxseed, xanthan gum, baking powder, and salt) and add to the bread machine pan on top of the wet ingredients, in a mound.
- Make a hole in the center of the top of the dry ingredients that are in the bread machine and add the yeast. Don't let the yeast touch the wet ingredients.
- If your machine has a "rest" setting, cancel it. You don't need it. With the Zojirushi you have to do this before you select any other settings.
- Select the gluten-free bread setting on your machine.
- Close the lid and press "start".
Please let me know if you have any questions about making this gluten-free bread recipe.
Egg-Free Substitution in Gluten-Free Bread
For a gluten-free vegan bread version of this gluten-free bread recipe, you can use chia eggs or Bob's Red Mill Egg Replacer (2 eggs worth).
I've only tested this gluten-free egg-free bread recipe in the oven. I haven't tested the egg-free version in a bread machine.
Swap out the 3 egg whites with 2 tablespoons of chia seed + 7 tablespoons of water (let sit for 5 minutes and stir before you add it to the mixture). Or use Bob's Red Mill Egg Replacer and mix up 2 eggs worth.
Bake for 70 minutes (putting a piece of foil over the loaf to help prevent over-browning, halfway through).
Dairy-free gluten-free bread recipe
I still can't get over how amazing this gluten-free sandwich bread is. It's better than any gluten-free bread I've had, and my family, including my gluten-eating husband, agrees.
This gluten-free bread is also dairy-free. I've tested it with dairy (milk for activating the yeast and butter instead of oil) and I found it to add to the quick bread texture.
If you want this gluten-free bread to have the same texture as deli-style sandwich bread, then you need to use water when activating the yeast, and oil instead of butter.
Trust me. Plus, it's less expensive to use water and oil in gluten-free bread recipes than it is to use milk and butter.
To make this a gluten-free vegan bread, see the instructions above for subbing out the eggs for chia eggs.
Related: Easy Gluten-Free Artisan Bread Recipe
Gum-free gluten-free bread
I use xanthan gum in this gluten-free dairy-free bread recipe. I feel it yields the best results.
Not everyone can have gums. You can use psyllium husk powder (not full husks) in this recipe. I only tested it once, but I used 3 tablespoons of psyllium husk powder in place of the xanthan gum - yes, that reads 3 TABLESPOONS.
Psyllium husk powder is not a 1-to-1 for xanthan gum. Again, I only tested this one time, so I cannot claim that this is the best sub for xanthan gum.
Sure, it worked for me, but I haven't checked to see if it's repeatable with that amount of psyllium husk powder.
Tips for making gluten-free bread
Here are my tips that work with this gluten-free bread recipe. See below for my gluten-free bread machine recipe.
Don't substitute anything in this gluten-free bread recipe unless I specified above that I've tested it. This is important. If you substitute something, I can't guarantee anything, and I can't help you troubleshoot if something doesn't work in your gluten-free bread.
Ingredients at room temperature work best. You can always run your eggs under warm water for a few minutes to keep the temperature up.
Read the recipe instructions and get all the ingredients out before you start.
Use dry active yeast or quick yeast. I use Fleischmann's yeast: it's labeled gluten-free. I've also used Red Star yeast.
If your bread sinks in the middle before it is done baking, you most likely let the yeast proof sit too long before using it, or you let your bread rise too long. You want to put your gluten-free bread in the oven when it rises just above the top of the loaf pan, no longer.
Ensure your water is between 95-110 degrees before adding the yeast. If you don't have a thermometer, I suggest you get one.
Line the loaf pan with parchment paper and then spray it with oil. This will help you remove the loaf from the pan.
Pan size matters. If you use a wider pan, your loaf will be broader and shorter. If you use a narrower pan, your loaf baking time might change.
Again, if you have any questions on how to make gluten-free bread, please leave me a comment below. I've included a video that shows step-by-step how to make gluten-free bread.
Frequently Asked Questions
How long to bake gluten-free bread?
This gluten-free bread recipe works best when baked for 60-65 minutes in the oven or on the gluten-free setting in a bread machine.
See my notes on the gluten-free bread recipe for the bread machine below.
Remember to cover your gluten-free bread with foil halfway through baking so it doesn't over-brown.
You might read that a loaf is done baking once it hits around 200 degrees F. Please bake this loaf 60-65 minutes, even if your thermometer says otherwise.
What size of a pan do I use to make Gluten-Free Bread?
This gluten-free bread recipe was developed using a 9 x 4 inch metal loaf pan. You can use a different size loaf pan, but you'll want to watch the cook time. Also, it won't have the same rise, depending on the size.
You can also make this bread recipe in a glass loaf pan lined with parchment paper. Metal and glass pans transfer heat differently, and gluten-free bread loaves typically have a thicker crust when baked in a glass pan.
How to store freshly baked bread
This fresh-baked bread stays soft for 2-3 days after it's been baked. You'll want to let it cool to room temperature before you slice it. We like to store it whole, in a sealed container, or wrap it tightly with cling wrap, and slice it as we need it.
After a day or two, we will freeze any bread that's left.
Can I freeze gluten-free bread?
Yes, you can freeze this gluten-free bread loaf. After it has completely cooled, slice the loaf into equal slices. We like to place a piece of parchment paper in between each slice, so it's easy to pull out of the freezer.
You can either defrost the bread in the microwave or you can let it sit at room temperature until it has thawed.
Why is my gluten-free bread dense?
If you are using a bread machine, does it have a gluten-free setting? This setting is essential because it only does one mix cycle, not two mix cycles, as you get with other settings.
If you don't have the gluten-free setting option, use a quick program with one mixing cycle rather than two when making gluten-free bread. Mixing it twice will always cause the bread to be denser.
Are you scooping your measuring cup into the flour? Or spooning the flour into the cups and then leveling? It would be best if you always spoon and then level. Otherwise, you'll end up with more flour than you want, which will cause the bread to be dense.
Are you storing your flours in the freezer or refrigerator? If flours are stored that way, they lose moisture, and when they are mixed with other ingredients, they tend to absorb more of the moisture, and the bread is denser.
Can I Double This Bread Recipe?
Yes, you can double this gluten-free bread recipe. When doing so, use two loaf pans to ensure even baking and consider slightly adjusting the yeast quantity to avoid over-proofing.
Be mindful of the mixer capacity for the increased volume of ingredients, and check for any necessary adjustments in baking time.
However, I recommend you try the recipe first. I usually make two doughs for two loaves as it is easier to handle and yields consistent results.
View our step-by-step instructional video for this recipe on YouTube.
Simple and Easy Gluten-Free Bread Recipe
Whip up this simple and easy-to-make homemade gluten-free bread. It is a straightforward, no-fuss recipe with tips and information for success.
Ingredients
For the yeast proof:
- 1 ¼ cup (10 oz.) water between 95°F-110°F
- 2 tablespoons (25g.) sugar (or honey)
- 2 ¼ teaspoons dry active yeast (a 7g. packets worth)
For the bread:
- 1 cup (145g.) white rice flour
- ¾ cup (85g.) tapioca starch
- ¾ cup (92g.) potato starch (or arrowroot starch)
- ½ cup (60g.) millet flour (or almond flour)
- ¼ cup (25g.) ground flaxseed (flaxseed meal)
- 2 ½ teaspoons (9g.) xanthan gum
- 1 teaspoon (5g.) baking powder
- 1 teaspoon (6g.) salt
- ¼ cup (2 oz.) oil of choice (I used avocado oil)
- 3 egg whites (75g.)
- 1 teaspoon (6g.) apple cider vinegar
Instructions
- Line a 8-inch x 5-inch metal loaf pan with parchment paper and spray it with cooking spray; set it aside.
- Add the sugar and yeast to your warm water (95-110 degrees F) and stir; set it aside for 5-10 minutes but no longer.
- While your yeast is proofing, in the bowl of a stand mixer fitted with the paddle attachment, add the flours, flax seed meal, xanthan gum, baking powder, and salt. Turn your mixer to low and mix just until combined.
- With the mixer still going, add the oil, egg whites, vinegar, and proofed yeast mixture.
- Turn the mixer to a medium speed and mix for an additional 2 minutes. The dough will be thick and sticky.
- Using a rubber spatula, add the dough to your prepared loaf pan making sure to fill in the corners of the pan and level the top. Wet your fingers and smooth the top.
- Cover the dough with a lightly oiled piece of plastic wrap and allow it to rise in a warm place for 45 to 60 minutes, or until it has risen slightly above the loaf pan.
- When the dough is near the top of the pan, preheat your oven to 350°F.
- Remove the plastic wrap and bake for 60 – 65 minutes. Half way through baking, cover the bread loaf with a piece of foil to keep it from over-browning.
- Remove the loaf from the oven and let cool completely before slicing.
- Slice the entire loaf and store in a container at room temperature for up to 4 days or in the freezer for up to a month.
Notes
- Please read all the tips and tricks in the post before you get started. If you prefer to use a bread machine, check further up in the post for instructions.
- Use dry active yeast or quick yeast. Instant yeast is okay and you don't need to proof it, just make sure you get it in the oven as soon as it rises to the top of the loaf pan.
- For the gluten-free bread machine recipe, add wet ingredients to the pan, and then dry ingredients except the yeast, make a hole in the center of the dry ingredients and then sprinkle the yeast into the hole. See complete instructions just above the recipe.
- Make sure your water is between 95-110 degrees before adding the yeast. This is warm to the touch, but not hot.
- Line the loaf pan with parchment paper and then spray it with oil, this will help you remove the loaf from the pan. Pan size matters. If you use a wider pan your loaf will be wider, and shorter. If you use a narrower pan your loaf baking time might change.
- Flour blend option: 2 ½ cups of Bob's Red Mill 1-to-1 gluten-free flour blend + ½ cup millet flour + ¼ cup flaxseed meal. The 2 ½ cups of Bob's Red Mill 1-to-1 is in place of the rice flour, tapioca, and potatoe. You are swapping the three with Bob's.
- Egg free option: Swap out the 3 egg whites with 2 tablespoons of chia seed + 7 tablespoons of water (let sit for 5 minutes and stir before you add it to the mixture). Bake for 70 minutes (putting a piece of foil over the loaf to help prevent over-browning, half way through).
- Not everyone can have gums. You can use psyllium husk powder (not full husks) in this recipe. I only tested is once, but I used 3 tablespoons of psyllium husk powder in place of the xanthan gum.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. They never cost you extra.
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Pyrex Smart Essentials 3-Piece Prepware Mixing Bowl Set, 1-Qt, 1.5-Qt ,and 2.5-Qt Glass Mixing Bowls, Dishwasher, Microwave and Freezer Safe
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ThermoPro TP510 Waterproof Digital Candy Thermometer with Pot Clip, 8" Long Probe Instant Read Food Cooking Meat Thermometer for Grilling Smoker BBQ Deep Fry Oil Thermometer
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Reynolds Kitchens Quick Cut Plastic Wrap, 225 Square Feet
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Checkered Chef Cooling Rack - Set of 2 Stainless Steel, Oven Safe Grid Wire Cookie Cooling Racks for Baking & Cooking - 8” x 11 ¾"
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Mercer Culinary M23210 Millennia Black Handle, 10-Inch Wide Wavy Edge, Bread Knife
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Good Cook 7428419185195 8 Inch x 4 Inch Loaf Pan (8 x 4 Inch (2 Pack), Stainless
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KitchenAid KSM150PSAQ Artisan Series 5-Qt. Stand Mixer with Pouring Shield - Aqua Sky
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Zojirushi BB-CEC20 Home Bakery Supreme Breadmaker & Gluten-Free Accessory Bundle
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Anthony's Xanthan Gum, 1 lb, Batch Tested Gluten Free, Keto Friendly, Product of USA
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Bob's Red Mill Gluten Free 1-to-1 Baking Flour, 22-ounce
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Hamilton Beach Digital Electric Bread Maker Machine Artisan and Gluten-Free, 2 lbs Capacity, 14 Settings, Black and Stainless Steel
-
NileHome Silicone Spatula Set, Rubber Spatula High Heat-Resistant Premium BPA-Free One Piece Seamless Design Cooking Spatulas Utensils Set For Kitchen 4pack(Black)
Nutrition Information:
Yield:
12Serving Size:
1 sliceAmount Per Serving: Calories: 26Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 14mgCarbohydrates: 5gFiber: 0gSugar: 0gProtein: 2g
This nutrition info is based on the exact ingredients and brands used at the time. It may not be 100% accurate. Please check your ingredients nutrition labels.
Janet
I've been trying to find a decent gluten free homemade bread recipe that is also dairy free. And works around my other dietary restrictions. Can I substitute chia for the flax? Allergic to flax. Also, haven't been able to get a hold of white rice flour lately, but I have brown rice flour. I've read it's like the difference between whole wheat and white flour. (Oh, how I miss whole wheat bread!) Any other considerations? Oh and I don't have any millet either. Should I just wait till I can get these things? Or any other ideas?
Janet
Woops! Just read the bit about substituting with Bob's 1-1. Yay, I love that stuff... Any ideas about the millet?
chrystal
If you read through the comments, some people tried different flours with success. Someone used almond flour instead of millet and loved the results.
Best,
Chrystal
Trisha
Can you use a glass bread pan instead of metal? Just don’t want to buy another pan. Thanks Trisha
chrystal
I haven't used a glass pan yet, it's on my list to try. It should work as long as it's large enough to the let the dough rise and bake, without spilling over.
Best,
Chrystal
Madeline Janis
I grind up my own almonds to make the almond flour and it adds a lovely slight sweetness
Robyn Miller
My husband said it tasted much better than store bought! (egg-free). Used Bob's 1:1, 1/4c quinoa+1/4c oat flour for the millet, used guar gum and the chia seed mix for egg. I followed all of your suggestions, and baked for 70 min in the 8x5" pan. Perfect, just came out a little "wet" i.e. underdone on the bottom. Maybe because I greased the parchment and it didn't need to be done (normally I wouldn't but thought that was suggested). Most likely the culpret and an easy fix! Thank you!
Nicole Whitney
Can I use corn starch in place of one (or both) of the starches? Just trying to use as much of what I already have on hand if possible.
Also, can I make my own white rice flour and/or almond flour?
And last but not least, is instant yeast okay? It was literally the only thing I could find, even online. The pandemic has created some type of weird yeast shortage. If yes, would you suggest I still follow the same process? On the package it says you don't need to proof and can add it when you add the dry ingredients.
Thanks so much for your help! I've made bread before many times but I'm new to gluten free baking. I've only made 1 attempt so far and it was not good. Just super dense and didn't really rise.
chrystal
Hi Nicole,
For my bread recipe I recommend making it using the ingredients in the recipe the first time so you can get a feel for the recipe. I do know it's difficult to find some ingredients right now. Maybe start with my rolls recipe? It's a little more forgiving and it uses similar ingredients.
To answer your questions:
You can use cornstarch in place of one of the starches but not both. You can make your own rice or almond flour, just make sure they are really fine ground. Instant yeast is fine but you won't need to let is rise as long. Add the water in with the other wet ingredients, and add the instant yeast and sugar in with the flours and starches. Let it rise for 20-30 minutes, then bake it. Instant yeast rises much quicker and you don't need to wait until the bread dough reaches the top of the pan to cook it. It will continue to rise in the oven as it bakes up.
Best,
Chrystal
Kusum Gala
Thank you so much for sharing your experience and recipe. I tried GF bread in Hamilton Beach bread maker. I bought all the ingredients according to the recipe from the booklet which came with the machine except eggs. We don't eat eggs so I bought egg replacer specifically to make sure I'm doing everything correctly. Anyway, good to know about chia seeds. I normally have been substituting eggs with chia seeds. And I feel temperature of milk was not as high as you described as recipe called for warm milk. I'm going to try again with some of the tips you have shared.
Thanks!
Kusum
chrystal
I am glad my tips help. I haven't tried the recipe from the hamilton beach booklet.
Best,
Chrystal
Steph
Hi!
Do I need to use a dough mixer or can I do everything by hand?
chrystal
You can mix it by hand, just make sure to mix it for a couple of minutes.
Best,
Chrystal
Kiran
hi! My bread didn’t rise a lot
The yeast was good
Could it be that I used to much flour
Cause my batter wasn’t as wet as yours
It’s was more like it formed a ball
chrystal
Hi Kiran,
What flour option did you use and how did you measure your flour?
Best,
Chrystal
Jackie
Made this today and it is delicious! Thank you for sharing this recipe!
chrystal
I'm so glad you liked it. Thank you for taking the time to stop by and let me know.
Best,
Chrystal
Sheetal
Hi, your recipe asks for a 8 by 5 inch pan but the more commonly available size is 9by5 inches or 8by4 inches. How does the recipe change in that case?
chrystal
You can use a 9X5 or an 8X4. A 9X5 won't be the same height, just a tad shorter.
Best,
Chrystal
Belinda Ho
hi Chrystal, I tried your recipe for the first time today and it was amazing! I used chia eggs per your instructions. I wanted to ask if you have tried using flax eggs instead and if your recipe will work with instant yeast instead as with the covid its hard to find yeast and all I have found was instant yeast. also do you have a recipe for dairy, gluten and egg free cinnamon buns? my baby has a food sensitivity to all these things. thanks so much for sharing, really appreciate it.
chrystal
Hi Belinda,
I haven't tried using fladseed egg in this recipe because it already uses flaxseed. You can use instant yeast but it will need to go in the oven just before it reaches the top of the pan.
I do have a recipe for gluten-free and dairy-free cinnamon rolls that you can use an egg replacer in.
Best,
Chrystal
Anne Casey
Your SUBSCRIBE link is NOT working. Please fix. Regards
chrystal
Hi Anne,
Thank you for letting me know. Are you talking about my email newsletter subscription?
Best,
Chrystal
Heather
I have made this recipe twice using the option 3 flour blend above (Bob's Red Mill 1-to-1 Gluten Free Flour Blend + Almond Flour + Flaxseed Meal), and both times it has turned out yummy! My husband and kids are like vultures whenever I get it out of the oven...I can't even let it cool before they have devoured it! I have been looking for a truly delicious gluten free bread recipe for a long time, and now I have finally found it...thank you for helping an IBS sufferer to finally be able to enjoy bread again!
chrystal
Hi Heather,
I'm so glad you like it. Thank you for letting me know which flour blend you used. I love eating the end pieces warm with a little butter, so I get it 🙂
Best,
Chrystal
Esra
This bread is absolutely mind blowing! This is the first time im trying making a gf bread and I cant stop eating it! This is the best gluten free bread I have ever had!
chrystal
Your comment made my day! Thank you so much for stopping back by to let me know. I'm glad you love it.
Best,
Chrystal
Margaret
Chrystal - Baked this bread this afternoon, and it's wonderful! I was very precise in measuring the ingredients, using a scale, and I used almond flour instead of millet. The bread rose and came out with a nice high dome. My husband and I ate half the loaf as soon as it was cool enough to slice. (I wanted to try the end piece with its crust, then another nibble, and another . . . . ) Thank you - it's literally a life-changing recipe! Margaret
chrystal
Hi Margaret,
I am so glad everyone loves it. It's hard not to slice into when it's warm. My kids are always waiting close by for when it does cool 🙂
Best
Chrystal
Arlene Caldwell
Hi Chrystal,
I tried your gluten-free bread recipe today and was delighted with how delicious and light it is! Thank you so much for sharing this recipe which is now my new go to bread recipe!
chrystal
Hi Arlene,
I'm so glad you like it. Thank you for letting me know.
Best,
Chrystal
Jeanette
I have to say this is the best GF bread I've ever made/had and I've made plenty. Thanks for sharing the recipe it's a life saver.
chrystal
I'm so glad you like it. Thank you for letting me know.
Best,
Chrystal
Lauren
If I use option 3 (I couldn't find all of the other flours) should I still add xantham gum in your recipe even though BRM 1-1 has it in it already?
chrystal
You can leave it out. Just note, the options with Bob's lends a slightly denser loaf, but it's still delicious.
Best,
Chrystal
Renee
I am going to be making a trip to denver. any suggestions on the high altitude.
chrystal
Hi Renee,
I would decrease the baking powder to 3/4 teaspoon, increase the water by 2 tablespoons and increase your oven temperature by 25 degrees F. You're bread will most likely rise quicker, and you'll want to get it in the oven as soon as it's just under the top of the pan.
Let me know how it turns out.
Best,
Chrystal
Johanna Bonfilio
I have Red Mill whole grain oat flour, millet flour, and almond flour, but no flax. How should I measure these out and can I use chia seed in place of flax?
chrystal
Hi Johanna,
I'm not sure. It might be best to look up a recipe that uses those flours specifically. Sorry I can't be more help but I haven't tested this recipe with that combination of flours and I'd hate for you to not get good results.
Best,
Chrystal
paula
Hi, I am completely new to the gluten free diet and have never eaten gluten free bread, so I’m not all sure what it’s supposed to be like. Is it normal for the texture to be somewhat sticky/gummy? I’ve made two loaves, baking the first for 60 minutes and the second for 70 minutes. While the second loaf came out better than the first, it was still gummy. Is this just how gluten free bread is?
chrystal
Hi Paula,
What flour blend option did you use? Gluten free bread tends to be dry and crumbly. This loaf shouldn't be stick or dry/crumbly. There are a few things that can cause the sticky. Some reasons, if you didn't cook it long enough, if you sliced into it before it was 100% cool (breads continue to bake for a bit when pulled out of the oven), if you left it in the pan too long before moving it to a cooling rack, if you overmixed the ingredients, if you subbed an ingredient, if the flours weren't measured properly, if the yeast did proof or proofed too long. I promise it's not hard it just happens sometimes.
I hope that helps,
Chrystal
Paula
I believe I found the problem..when checking all of my ingredients again, I realized I used sweet white rice flour instead of white rice flour. Would that cause the stickiness?
chrystal
That could be it, but definitely make sure to only let your yeast proof for the listed time as well.
Best,
Chrystal
Lorelei
I made this bread yesterday and have eaten half the loaf already. Tastes better than any other gluten and dairy free bread I've had. Crust is crispy all around and it's tender and not crumbly on the inside. Thank you!
chrystal
I am so glad you love it. Thank you for letting me know.
Best,
Chrystal
Troy Eddy
Fantastic recipe! This is the first loaf of bread I baked that didn't turn out to be as dense and heavy as a boat anchor. 🙂
Didn't have all your ingredients at home and made the following substitutions. Came out great and my daughter loved it!
2 cups (290 grams) Domata 1-for-1 GF flour blend
3/4 cups (75 grams) Bob's Red Mill GF Oat Flour
1/2 cup (60 grams) Bob's Red Mill Almond Flour
chrystal
I am so glad you and your daughter loved it. Thanks for sharing what flours you used. This is helpful for those who might be getting low on flours or are having a hard time finding them at the store.
Best,
Chrystal
Amanda
Thank you very much for sharing the recipe. Instead of xanthum gum. Can we use psyllium husk and if yes what’s the measurement?
chrystal
Hi Amanda,
This is in my post but I'll add it here for you 🙂
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.
Happy Baking!
Chrystal
Joiwind
This has become my go to gluten free bread recipe, and I am not a baker by any means. I use Trader Joe’s gluten free flour for the blend and then flaxseed meal and almond flour. (I have also made it with Bob’s 1-to-1 and that wasn’t as good). By accident I increased the egg whites to 84 grams on my 4th loaf and got a moister result in the end, which I do every time now! (I did use chia eggs when I was on a cleanse and it was also delicious, just didn’t rise as much). I baked the first few for 65 minutes, but have found that 62 minutes is the sweet spot for my oven. And I don’t use my convection option, which is rare for me. Most importantly, my husband, who’s not necessarily gluten free, raves about the bread. I just left town for a week and made him a loaf before I left. Thank you so much for adding all the variations of dairy free, egg free, etc. I might tackle some donuts next.
chrystal
I am so glad you liked it. Thank you for sharing what you used.
Best,
Chrystal
Cass
I'm always skeptical of recipes where everyone raves, especially since I've been GF for 14 years and have tried a fair doozy of bad recipes during that time. But, I have to say this recipe really does deliver a moist, flexible and delicious loaf of bread! I undercooked mine every so slightly - have the same bottom spongy look that the photo you posted at the beginning had. I also think I might have overproofed it just a smidge (even though it was in the 5-10 minute mark, because it is collapsing just a little bit on the sides. But it doesn't matter. It is very very good. I made no substitutions, except I didn't have ground flax meal, so I made my own with a mortar and pestle.
Seriously yum!
chrystal
Awe, I am so glad you liked it. Thank you for sharing.
Best,
Chrystal
Carmen
For the bread maker version the recipe mentions eggs. Can they be substituted with the chia eggs? Don't have a bread maker yet, but seriously thinking about getting one. Problem is my husband is the main gluten free consumer in the family but he can't eat eggs.
Thank you
chrystal
Hi Carmen,
I haven't tried chia eggs in the bread machine version, so I'm not sure. I find baking the bread in a loaf pan to be easier then the bread machine. I'm not sure why. Even though I have a bread machine I tend to reach for my mixer and loaf pan.
Best,
Chrystal
Susan dowd
Best gluten free I’ve ever made!
chrystal
I'm so glad you think so.
Best,
Chrystal
Upasini
I did not have all the flours in the recipe, so I substituted a gluten free mix that contained tapioca starth instead of the tapioca and potato starch (We don't get either in flour form in India). I also had to use psyllium instead of xantham gum. It still rose but not as much, as yours. It has a nice crunchy crust, and even tho its a little dense, it tastes great!! I had it with a garlic spinach sup and it was yum!
chrystal
I am so glad you liked it and that you were able to get it to work with what you had. Thank you for sharing.
Best,
Chrystal
Gio
I would like to know what is the vinegar for?
chrystal
It helps boost the yeast and it helps with the structure and texture of the bread. You get more of a spongy bread and less of a quick-bread like texture.
Best,
Chrystal
Claudia
I've just made this GF bread this morning! I was so happy with the texture and flavour of the bread from this recipe. Definitely the best GF bread recipe!
But, I baked the bread for 60mins, and the sides and bottom "shrinked" after removing from the pan, causing it to not have straight sides and bottom. Should i extend my baking time a bit more?
Thank you!
chrystal
Hi Claudia,
Definitely extend the time a little. Also, make sure you get it into the oven as soon as the dough has risen to just under the top of the pan.
Best,
Chrystal
Tyler Johnson
Thanks for the tip to use some parchment paper to make it easier to remove the bread from the pan. I have had some issues with my bread getting squished when I take it out, and that sounds like a good way to prevent that. I'll have to give that a try if I decide to try making some gluten-free bread.
Susan dowd
This is delicious and the best gluten free bread recipe I’ve used
Thank you
chrystal
Hi Susan,
I am so glad you love it. Thank you for letting me know.
Best,
Chrystal
Michael
I made a loaf in the bread maker earlier this week that tasted great, but didn't rise and was a bit moist. I'm not sure what I need to change.
I let the liquids acclimate to room temp, spooned the dry ingredients, used the gluten free setting, and made a divot in the top of the dry ingredients for the yeast.
Any ideas/suggestions?
chrystal
Hi Michael,
Did you use the gluten free setting? What flour blend option did you use? Did you add the yeast to the center of the dry ingredients? Do you live in a humid area?
Best,
Chrystal
Maria
Hi! I use arrowroot starch instead tapioca starch (i dont have tapioca)
and almond flour made from almond meal (from the milk) instead millet flour
its seems exactly of your video, but less tall, its taste so good, only what to know if maybe is the almond flour?
i will try with tapioca next time also.
i use a loaf pan of 9.25" x 5.25 x 2.75in
thanks!
chrystal
Hi Maria,
It could have been the combination of arrowroot and almond meal, or just the almond meal (I use fine ground almond flour).
Best,
Chrystal
Michael
Chrystal,
Yes I used the gluten free setting and added the yeast to the center of the dry ingredients(in a shallow divot).
I used brown rice flour instead of white rice and almond flour instead of millet flour, everything else was the same.
I live in the Dallas area which has an average of 65% humidity.
chrystal
Hi Michael,
I haven't used brown rice flour in this recipe, it could be that in combination with the almond flour. Humidity could have also played a roll. Next time maybe try the blend with no almond flour or try it in a loaf pan or pull the pan out of the bread machine right away, as soon as it's done and let it cool in the pan on a wire rack for a bit, before removing it.
Best,
Chrystal
Sarah
Made this yesterday, it is really really good, thank you!!! My husband is so much happier It is soft and not cardboard haha
2 questions though, my loaf is much darker on the inside. I covered it halfway through. I used the rice/tapocia/arrowroot/flax flour mix. Do you think it was maybe over cooked?
Also, I only have a hand mixer. which head would you recommend the beater or the hook looking thing.
Thanks for your help!
chrystal
Hi Sarah,
It shouldn't have been darker on the inside, even if overcooked. Did you perhaps use more flaxseed then called for? Or sub out one of the other ingredients?
Best,
Chrystal
Dave
YEAST CONFUSION! Help welcome (Chyrystal, if you are around, great!) - can anybody pls add clarification on adding yeast when using a bread machine? All ingredients ready to go, psyllium sub and all, I want to do this asap, today, if possible!. I am a bit confused about whether to proof the yeast first in the warm water OR add the yeast DRY in the little well made in the dry ingredient layer (as the final step pre-bake). Unclear to me because the water is supposed to be added with the initial wet ingredients, but then there is a clear step: only add yeast at the END, seemingly separating the un-yeast-y 10 oz. warm water in initial wet bottom layer from the dry yeast on top (the yeast needs the warm water to proof, yes?) Ideas? I know they'll ultimately mix but something missing, Ive misconstrued. Thx for help! Proof/no proof? If so when to add yeasty water?
chrystal
Hi Dave,
You do not proof the yeast if you are using a bread machine. Add the warm water with the oil, egg whites, and vinegar to the pan in your gluten-free bread machine.
Whisk together all dry ingredients except for the yeast (that's the sugar, flours, flaxseed, xanthan gum, baking powder, and salt) and add to the bread machine pan on top of the wet ingredients. Don't mix it in. Let it sit on top of the wet ingredients. 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.
Your bread machine will do the rest. It sit for a minute to warm up, then it will start to mix all the ingredients and go through its cycles.
Best,
Chrystal
Dave Dorsett
GREAT! I somehow - from days of yore - recall that proofing step, (and getting the water temp right) to be critical and easy to flub. I was having a hard time seeing here how that water initially UNDER all that flour would generate/maintain enough continued warmth while the mixing proceeds to do some semblance of proofing the yeast. Thx, Chrystal looking forward to this!
Marley
My Hamiton Beach bread machine has a gluten free setting. It takes 3 hours and 32 minutes. Would I be better off to use the dough setting and then the bake setting?
chrystal
Hi Marley,
I am not familiar with that particular bread machine. Have you tried making it with the gf setting already? How did it turn out?
Best,
Chrystal
Marley Kent
Hi Chrystal, yes, GF setting. This is the third time I have tried it with a bread machine. The center is always a gluey mess. I even cooked it an extra 30 minutes in the bread machine. This loaf was never going to cook anymore. Saw a comment about sweet rice flour, and rice flour. That could be the problem. Is sweet rice flour the same as glutenous rice flour? Anyway, I will have to try this without the bread machine.
chrystal
HI Marley,
Yes, sweet rice flour is the same as glutenous rice flour and its not recommended for this recipe. It's not recommended for this recipe, but some readers have had luck using it. I haven't personally tested it in this recipe. I suggest trying the oven version and using white rice flour and once you get a feel for the recipe and what the bread should be like, then move back to your bread machine.
Best,
Chrystal
kate
Hello there! I've been cooking this recipe at altitude (5,000 feet) and it tastes delicious! However, the end result is quite undercooked and dense. Do you have any suggestions as to how I should modify the temperature and cook time?
I'm also using the baking instructions for the egg-free chia seed version (which is awesome) for 70 minutes. Any suggestions would be appreciated!
chrystal
I haven't baked this at high altitude but I would suggest using instant yeast (don't proof it, add the yeast in with the sugar into the dry ingredients, and the water in with the wet ingredients) and don't let it rise. It will rises in the oven when it bakes. I think its rising and because of the altitude its rising too much to soon and then collapsing. Please come back and let me know if you try this.
Best,
Chrystal
Rae Cee
could you possible help me adapt your recipe? I'd be so grateful -- as I don't have all these ingredients. (I'm in an isolated place in Sardegna.) I have cornstarch. millet flour. almond flour. rice flour. chestnut flour. lupine flour. eggs. butter. olive oil. apple cider vinegar. Xanthen gum. oat meal. oat bran. sesame seeds. I have potatoes...and the yeast i have is in a square and is refrigerated...
chrystal
Hi Rae,
You could try the following, but please note that I have not tested this. I am guessing based on the ingredients you have and how they react in recipes.
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 - you should be able to use your yeast but you'll need to proof it.
1 cup rice flour
3/4 cup corn starch
3/4 cup oat flour (run your plain oatmeal through a food processor until it is flour)
1/2 cup millet flour
1/4 cup almond flour
2 1/2 teaspoons xanthan gum
1 teaspoon baking powder (if you don't have baking powder, leave it out, it may not rise as much).
1 teaspoon (6g.) salt
1/4 cup (2 oz.) olive oil
1 teaspoon apple cider vinegar
3 egg whites (save the egg yolks for another recipe that day, or the next day)
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 and starches, 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. NOTE: I don't know how your yeast works. If it's instant you'll need to put it in the oven sooner.
When the dough is near the top of the pan, preheat your oven to 350°F (176 Celsius).
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.
Again, I have not tried this myself. I am going off of the ingredients you listed.
Best,
Chrystal