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.
-
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
-
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
-
Reynolds Kitchens Quick Cut Plastic Wrap, 225 Square Feet
-
Checkered Chef Cooling Rack - Set of 2 Stainless Steel, Oven Safe Grid Wire Cookie Cooling Racks for Baking & Cooking - 8” x 11 ¾"
-
Mercer Culinary M23210 Millennia Black Handle, 10-Inch Wide Wavy Edge, Bread Knife
-
Good Cook 7428419185195 8 Inch x 4 Inch Loaf Pan (8 x 4 Inch (2 Pack), Stainless
-
KitchenAid KSM150PSAQ Artisan Series 5-Qt. Stand Mixer with Pouring Shield - Aqua Sky
-
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
-
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.
Amanda
Hi there! I just got a bread machine and while I cook, this is my first time baking break and first time using a bread machine. I followed your original recipe using almond flour vs. millet. The results were great. However, the bottom half of the loaf was darker on the outside, but a little gummy in spots (undercooked??). The top was better and the middle of the loaf very good. Any thoughts? The default setting was "medium" so I'm wondering if it should be set to "dark" allowing it to cook a little longer.
chrystal
Hi Amanda,
I am not familiar with a "medium" or "dark" setting. It might have something to do with your personal bread maker - not all cook the same. Do you have a loaf pan? It's really simple to make this in a loaf pan. Maybe try that first so you can get a feel for the recipe and what the texture should be like. Sorry I can't be more help with your bread machine settings.
Best,
Chrystal
Amanda
First of all, this recipe is amazing! I was wondering if the ingredients doubled nicely to make more than one loaf, or not?
chrystal
I am so glad you liked it! I haven't tried doubling it myself, but I don't see why it wouldn't work. Maybe write out the ingredients double so an ingredient isn't missed.
Best,
Chrystal
Suzanne Martinez
Hi, I made option 1 with the flour, almond flour and flax. I only cooked it 22 minutes. It was done but dry tasting. I do like the flavor, but would like it to be more moist. Do you have any suggestions? Maybe back off on bake time 5 minutes? Gluten free baking is very new to me and I've been experimenting allot and it's frustrating. Please help.
chrystal
Hello Suzanne,
What size of a pan did you use? This dough wouldn't bake up that quickly and it wouldn't have been dry in that short amount of time. It sounds like something might have been left out or a larger pan was used.
Best,
Chrystal
Karissa Appleby
Hello
I have the bob’s red mill 1 to 1 flour blend that includes xanthan gum already, would I omit the xanthan gum in the recipe or use less?
Thanks
chrystal
Omit the xanthan but please note that the Bob's Red Mill option delivers a loaf that is tasty, but not as fluffy as the original option I give.
Best,
Chrystal
Stephanien
I made your gf blends, how could I use those in your bread recipe?
chrystal
Did you make the blend with millet flour? If so use 3 cups of that blend in place of the white rice flour, potato, tapioca, and millet. If you made my non millet flour blend, use 2 1/2 cups of that blend in place of the white rice flour, potato and tapioca.
Best,
Chrystal
Angie
I love, love your bread recipe!! However, I'm having a hard time getting the bread to come out dryer. It's gummy, the worst being at the bottom. I've increased baking time, tried mixing it longer. I just can't seem to get dryer loaf. What might I be doing wrong? Your recipe is the only on I love, so any ideas would be wonderful, just like ur recipe!
chrystal
Hi Angie,
Definitely don't mix it longer, that actually creates a gummy texture. I'd try putting it in the oven sooner, maybe when it gets to be about 2/3 to 3/4 of the way up the loaf pan.
Let me know if that does the trick for you.
Best,
Chrystal
Deeanna
If using Bob’s, do you still add the baking powder? If so,
Is this right for Bob’s (which already contains xanthan gum):
21/2 cups Bob’s
1/2 cup almond flour
1/4 cup flaxseed meal
NO xanthan gum
1 teaspoon (5g.) baking powder
1 teaspoon (6g.) salt
1/4 cup (2 oz.) oil of choice
3 egg whites (75g.)
1 teaspoon (6g.) apple cider vinegar
Thank you!
chrystal
Yes, and the following for the yeast:
1 1/4 cup (10 oz.) water between 95°F-110°F
2 tablespoons (25g.) sugar (or honey)
2 1/4 teaspoons dry active yeast (a 7g. packets worth)
Best,
Chrystal
Carol
I love your flour mix and want this to work for me. I have an older Oster Bread Machine and have used the "Sweet" setting (very bad result -- extremely doughy-- and the Express Bake (80 min cycle)setting. The Express was a little better but still very doughy and underdone. I could try the 58 minute Express Bake setting but am worried it won't work again I am getting tired of eating up all the doughy bread by myself. I happen to like some doughiness! However, I have been trying to reach Oster and get nowhere. Maybe you have an idea for me other than buying another bread machine with an actual gluten free setting. I don't want to spend the money if I can make this formerly wonderful one work!!!
chrystal
Hi Carol,
I am sorry, I have never used an Oster Bread Machine. Have you tried baking this in the oven? I promise it's super simple.
Best,
Chrystal
Dawn Stefonek
Hello,
I may have missed it but I am wondering what size loaf pan to bake in the oven.
Thank you,
Dawn
chrystal
8-inch x 5-inch metal loaf pan
Best,
Chrystal
Andy
This turned out amazing. I followed all instructions pretty much to a tee... and got the fluffiest, best textured gluten free bread yet... and I have tried many other recipes. I was mainly concerned about the possibility of gumminess at the bottom of the loaf, but to my delight, it was not gummy at all. Cooked for 60minutes. One thing I realized after making it and looking at recipe again is I totally forgot to add the baking powder! But even without it, it still came out fabulous!
chrystal
Hi Andy,
I am so glad you liked it. Thank you for taking the time to stop by and let me know.
Best,
Chrystal
Marybeth Nacey
Hi! I just got a bread maker and tried your recipe, it came out pretty good, my husband said it looked a tasted like bread! This was my fourth recipe to try in my bread maker - the first 3 were terrible!
Question--how could I make your recipe so that it comes out a little "lighter"?
chrystal
I am so glad you both liked it. It does come out a little lighter in the pan vs. the bread machine. You could try doing brown rice flour instead of the millet flour. I haven't done this myself, but brown rice flour is lighter than millet flour.
Best,
Chrystal
Marybeth Nacey
Thanks! I finally located the ingredients for your recipient with the nut flours and rice flour so I’m trying that today- thanks for your response!
Suzanna
I did the recipe today and the bread is just PERFECT !! I am so happy to finally have found a good gluten free bread recipe.
I did it in a round loaf form and its just amazing.
Thank you for sharing.
chrystal
I am so glad you loved it.
Best,
Chrystal
Quinby Visser
Hi Chrystal, thanks so much for the recipe, I absolutely love it. I was wondering if I could substitute half of the millet flour for buckwheat flour and if that would change the texture of the bread? I love the bread as is, but millet flour is really expensive where I live and I make it quite often now so I thought replacing half with a cheaper flour would make it less costly for me.
chrystal
Hi Quinby,
I haven't personally subbed in buckwheat flour but I have a few readers who have with success. As long as your buckwheat flour is fine ground it shouldn't change the texture too much.
Best,
Chrystal
Talya
I just got a Zojirushi breadmaker and am using it for the first time. I followed your recipe twice now using Bob's 1:1 with both option 3 and 4. The bread comes out really delicious, but it seems like maybe it doesn't rise as much as it's supposed to, and as soon as it starts to bake it just collapses. I proofed the yeast to make sure it is still good and it is! Any ideas what I might be doing wrong?
chrystal
Hi Tayla,
Are you using instant yeast or active dry yeast? Also, you shouldn't have to proof the yeast. The bread maker will do the work for you.
Best,
Chrystal
Jacqui
This bread was AMAZING. I haven’t had bread this good in such a long time! Thank you so much
I wanted to ask how I could make a multi grain version?
chrystal
I am so glad you like it.
Best,
Chrystal
Fred Nunez
I make this bread loaf once a week for my son and it is by far the best GF bread recipe I've tried. Though I have a machine I much rather make the loaf in the oven. Comes out perfect every time. Just make sure it doesn't proof too long or it will collapse, but it will still taste great. Why spend $5-$8 for a store bought when this is so much better and economical. 78
chrystal
Hi Fred,
I am so glad you and your son love it. Thank you for taking the time to stop by and let me know.
Best,
Chrystal
Victoria
I really want to try your bread, but I am allergic to corn. Can baking soda be substituted for baking powder, since baking powder is made with corn starch?
chrystal
You could try using 1/4 - 1/2 teaspoon of baking soda. I haven't tried this myself but the general rule is 3 times the amount of baking powder to baking soda.
Best,
Chrystal
Caryn Cook
Hello! Can a glass loaf pan be used instead of the metal pan? If so, would anything need to be changed? Thanks!
chrystal
I haven't personally tried it in a glass pan but a few readers have with success. I would only let the dough rise to about 3/4 of the way up the pan and then put it into the oven, don't wait until it reaches the top of the pan.
Best,
Chrystal
Kit
I tried your recipe in my bread machine and it came out great but after taking it out of the pan to let it cool it started to collapse. I’ve tried to bake the bread on medium and then dark but both times the loaf would start to collapse after being taken out of the pan. Any suggestions?
Thanks
chrystal
Hi Kit,
What bread machine are you using? And what setting did you bake it on? Did you use instant yeast?
Best,
Chrystal
Kit
Hi Chrystal, thanks for getting back to me. My machine is a Zojirushi and I used the gluten free setting. For yeast I used active dry and baked the bread on the dark setting.
chrystal
Hi Kit,
It all sounds good except I don't use the dark setting. If you try it again leave the dark setting off.
Best,
Chrystal
judi
I am really excited to try this recipe. I can't eat wheat, and I recently learned I can't eat the gums, so I've been searching, searching. What I really really really appreciate about your work and posting is all the answers and variances you've provided to people's anticipated questions, especially for someone like me who previously had no interest (or reason) to bake bread. I'll be back in a week or so.... post baking.
chrystal
I hope you love it.
Best,
Chrystal
Katherine
Hello. This is the easiest and best tasting gluten free bread I have made! Light, fluffy, tasty, beautiful golden colour. I found Gluten Free Palate during COVID shut down. In the past few months I have baked numerous lemon loaves (family favourite!) banana breads, pumpkin breads, and now the gluten free bread. Chrystal you are a gem! Thank you for your detailed instructions and tips. You are much appreciated! I am inspired to try more of your amazing recipes!
chrystal
Thank you for such a sweet comment. I am so glad you are loving my recipes. I hope you find many more recipes on my sight to love.
Best,
Chrystal
Tonnie
Crystal, I made this GF bread 2x but must be doing something wrong. I used Bob's 1:1 GF flour and then added wet ingredients first and then dry. What about the yeast. Just explain how to add it? Thank you (I am very new at this)
chrystal
Hi Tonnie,
Did you use ALL bob's red mill 1:1? There are some different blend options listed in the post. The recipe card has the order in which the ingredients need to be added. You'll need to "proof the yeast" with the water, sugar and yeast, then add it to your dry ingredients along with the other wet ingredients.
Best,
Chrystal
Janelle
I have a cuisinart bread machine. I use Namaste all purpose flour blend (3 cups) and the bread turns out very moist and soft! My family loves this recipe
chrystal
Hi Janelle,
Thank you for sharing. I am so glad you like it.
Best,
Chrystal
Jenny
Hi there!
I made this recipe today and it is one of the best GF breads I've had texture wise! I reccomended this to a friend but she is a bit intolerant to flaxseed, do you think it could go without? Thanks so much in advance! Jenny
chrystal
Hi Jenny,
I am so glad you like it. I haven't personally left out the flaxseed yet, but you use more millet in its place and see how it goes.
Best,
Chrystal
Cristina
Hi! I tried to make the bread but the center deflated making it uneven. Do you know what could cause this? Thanks.
chrystal
Hi Cristina,
Did you use instant yeast by any chance? Did you change anything in the recipe? When bread rises too long before baking, it will bake up in the oven and then collapse. If you followed my recipe without substitutions and didn't use instant yeast, try putting your bread in the oven earlier.
Best,
Chrystal
Julie
Hi
Can I use instant yeast and if so do I still need to do the yeast activation?
Thanks
chrystal
Yes, you can use instant yeast. You don't need to proof it. Just add the sugar and yeast in with the flour, and the water in with the egg and oil. Only let it rise for 20-30 minute before you put it in the oven otherwise it will rise too quickly and collapse after it cools.
Best,
Chrystal
Julie
So don't let it rise to top of the pan. Just a little rise for 20-30min
chrystal
Correct. The instant yeast rises so much faster that if you wait until it reaches the top and then put it in the oven you risk it rising too much and collapsing. You'll want to let it rise about 30 minutes, then put it in the oven.
Best,
Chrystal
ina
THANK YOU!!!
I baked this recently and it was GREAT. I have only recently had to cut gluten out of my life and this is a real life saver. The texture is good, it's not too sweet and it really is great bread. Will try to bake it again for a party this weekend.
chrystal
I am so glad you like it. Thank you for letting me know.
Best,
Chrystal
ina
hi Chrystal,
when I baked your bread last I was visiting my parents in Italy and they had all the ingredients at hand. Here in Sweden it is super hard to find flaxseed meal. Only non-ground flaxseed...
I can also not find millet or tapioca starch in the supermarket.
I am wondering what you would suggest subbing those for?
I was reading online that flaxseed meal can be subbed 1:1 with chia seeds or another type of gluten free flour depending on what it is used for.
I also read online that I could swap tapioca starch with either potato starch, arrow root, or cornstarch...
Do you have any suggestions on what would be best?
I was thinking of trying:
3tbs psyllium husk
295 ml water
25gr honey
7gr active yeast
145gr rice flour
85gr arrow root / potato starch
92gr arrow root
60gr almond flour
25gr chia seeds / almond flour
1tsp baking powder
1tsp salt
60gr oil
3 egg whites
1 tsp ACV
what do you think about this?
chrystal
Hi Ina,
You can ground the flaxseed into flaxseed meal using a food processor. You could try:
3tbs psyllium husk
295 ml water
25gr honey
7gr active yeast
145gr rice flour
85gr potato starch
92gr arrow root
60gr almond flour
25gr chia seeds OR almond flour OR grind your own flaxseed meal
1tsp baking powder
1tsp salt
60gr oil
3 egg whites
1 tsp ACV
Best,
Chrystal
Samantha
I made the recipe yesterday sooo easy & quick
I made one large loaf absolutely a keeper. I used Cup 4 Cup flour as I didn’t notice a recipe for homemade flour.
chrystal
Hi Samantha,
I am glad to hear Cup 4 Cup worked for you. I do have the flours listed in the recipe. Did you use all Cup 4 Cup instead of the flours? Or did you still add the millet and flaxssed meal?
Best,
Chrystal
Linda
Can one use whole eggs in place of the whites? Would you sub 2 whole eggs? Do it by weight?
chrystal
You can use one or two whole eggs, just note that it gives it a little different texture.
Best,
Chrystal
Donna
I live in the mile-high city of Denver, do I need to add more flour to the recipe for high altitude?
chrystal
I would start with omitting the baking powder and only letting is rise for 20-30 minutes before baking it in the oven.
Best,
Chrystal
Riantika
Hi Chrystal,
Greetings from Indonesia 🙂
I just found your blog when I searched gf bread recipe and I have a question. Have you ever tried using mocaf flour (cassava flour)? Do you have mocaf flour blend options?
Here we tried to expand the function of mocaf flour since our country is the largest cassava producing country. Thanks in advance 🙂
chrystal
HI Riantika,
Thank you for stopping by from Indonesia! I haven't worked with cassava flour, so I'm not going to be much help there. There are cassave flour recipes that others have made if you search for them.
Best,
Chrystal
Lark
Hi. I want to try your recipe but don’t have a stand mixer. Can I hand mix this recipe? Thanks.
chrystal
Yes, just make sure to keep mixing until all the ingredients are well combined.
Best,
Chrystal
Ted Butler
Hi
I just purchase your Sweet & Simple Gluten-Free Baking Cookbook. I was surprised that the recipe i wanted isn't in there. Can you send me your gluten free bread recipe please.
chrystal
Hi Ted,
This page, the one you commented on has my bread recipe. If you look just above where you left a comment you'll see a printable recipe card, you can select print and print it to PDF.
Best,
Chrystal
Cassie
Hi! Can I use a flax egg vegan substitute instead of a chia seed egg?
chrystal
Hi Cassie,
I haven't tried flaxseed egg in this recipe since flaxseed is already in the recipe. If you can get your hands on some Bob's Red Mill Egg Replacer, that works really well in this recipe. Use 2 eggs worth.
Best,
Chrystal
C DuBois
We tried making this and we followed your tips and recipe to the letter. Our first try was a success (surprisingly because I was never much of a baker)! We never imagined we would be able to make better than store GF bread at home. We also tried your chocolate cake recipe and that's delicious also! Thank you for sharing all these recipes! We look forward to trying more.
chrystal
Awe, I am so glad you loved both my bread recipe and my chocolate cake. I have over 250 recipe and I hope you find many more that you love. Thank you for taking time to stop by and let me know.
Best,
Chrystal
Kelly Stinnett
Thank you so much for sharing this recipe, I love this bread! It's been a life saver as I adjust to a GF life. I use a flour called Divided Sunset as well as almond and flax meal, with coconut oil, and it is sooo good! I also tried it with a very good olive oil and while not great as a PB & J bread it made the best croutons.
chrystal
So glad you loved it. Thank you for sharing which flour blend you used.
Best,
Chrystal