Nothing beats soft and fluffy gluten free bread fresh out of the oven! Stop settling for crumbly, tasteless bread and learn how easy it is to make your own with no kneading and only one rise.
Updated 1.30.2024 Same recipe, more comprehensive instructions 🙂
Have you been missing full-sized slices of soft, bendable, bread? If the answer is yes, then this gluten-free bread recipe is for you!
We've tried many a store bought variety, but they can be spendy and many don't even taste very good (but you can check out our list of favorite gluten free bread brands here)
I grew up on homemade bread and was so disappointed with the store-bought options for gluten-free bread, so I knew I had to create my own recipe that would taste good enough for our whole family to enjoy it.
It took some effort and tweaking over the years, but I'm happy to report that my gluten-eating kids devour this bread when it comes out of the oven! It is soft and bendable and has the same flavor as a regular homemade loaf of bread.
You're going to LOVE how easy it is to make, too!
Table of Contents
WHAT MAKES THIS THE BEST GLUTEN FREE BREAD RECIPE?
This gluten free sandwich bread isn't grainy or crumbly or gummy. It is soft and fluffy and has that yummy freshly-baked smell and taste.
You'll also love that it's easier to make than regular bread! With no kneading and only 1 rise, you'll be enjoying fresh-baked gluten-free bread in no time.
I did my best to replicate the recipe my husband's grandma passed along to me, and he agrees that this bread tastes just like hers. A decade later, we still bake a loaf almost every week.
You can use this gluten free bread any way that you would normally use bread. makes great sandwiches, grilled cheese, and french toast!
MY FAVORITE BREAD PAN FOR BAKING HOMEMADE GLUTEN-FREE BREAD
I sometimes use my Norpro 12 Inch Nonstick Bread Pan and others I use a standard size loaf pan. It really depends on what size you want your slices 🙂
WHICH GLUTEN FREE FLOUR WORKS WELL FOR BREAD?
A mixture of gluten-free flours and starches, combined with xanthan gum, work the best for gluten-free bread.
I use a gluten free flour mix that I developed which is very easy, inexpensive, and more nutritious than many pre-made blends you would find at the store. The recipe includes 3 different batch sizes and if you use the small batch it's just the right amount for this recipe.
I make a point of testing all the gluten free recipes on this site with a variety of gluten free flours so that I can share what has worked and what hasn't.
If you would like to use a pre-made blend, gfJules works the very best. It makes the softest bread with the highest rise! Better Batter is also an option, but I find it doesn't rise as much.
INGREDIENTS YOU'LL NEED TO MAKE GLUTEN FREE BREAD
High Quality Gluten-Free Flour
In gluten-free bread making, the flour you use has a huge impact on your end result. I highly recommend using my homemade blend or gf Jules for this recipe as it will give you the lightest, fluffiest bread.
Yeast
you can use instant yeast or active dry yeast. Be sure to check your labels because not all yeast is gluten-free!
Sugar
Yeast requires sugar in order to activate. You can substitute with honey if you prefer.
Salt
If you're on a low-sodium diet, feel free to reduce the salt used in this recipe by 50%
Potato Flakes
Also known as instant potatoes. This is optional but does help improve the texture of gluten-free bread. If you're allergic to potatoes, simply leave these out.
Powdered Milk
Also known as instant milk. Find it in the baking aisle near the canned milk. If you're dairy free, you can substitute powdered coconut milk or leave it out.
Egg
If you're avoiding eggs, you can use an egg substitute. I've had great results with Bob's Red Mill egg replacer.
Butter
Use room temperature butter. You can also use a butter substitute or olive oil if you're dairy-free.
Warm Water
It is important that your water is the right temperature. Too hot and it will kill the yeast, too cold and the yeast will have a hard time activating. The water should be around 110 degrees F which is a bit warmer than room temperature.
***Amounts and instructions can be found in the recipe card below
HOW TO MAKE GLUTEN FREE BREAD
Bread making is an art, and baking gluten free bread is a different experience entirely, so I have included the step-by-step pictures and more detailed instructions below to walk you through the process.
If this is your first time making gluten free bread, you'll be surprised to learn that it's actually much easier than wheat bread! You'll measure the dry ingredients into a bowl, add the wet ingredients, mix with the paddle attachment of your stand mixer, shape, and let it rise once before baking.
There are a few important things to remember about gluten free yeast breads.
- There is no need for a second rise
- You don't have to knead the dough
- you want your "dough" to be more of a batter consistency. It's a little difficult to capture in a picture, but you can see that the dough is not thick enough to be shaped by hand, and is still quite sticky, similar to a thick banana bread batter.
This is such an easy recipe, you'll measure all ingredients into the bowl of a stand mixer (you can use a hand mixer, too), and mix for a few minutes with the paddle attachment.
Because your dough is soft and sticky, you don't need to use a dough hook and you will want to shape it in the pan. No worries, it will (magically) turn out just like any yeast bread would.
Be sure to grease your pan well because gluten free goods tend to stick a little more. Using a rubber spatula or wet hands, round the top.
Allow your dough to rise in a warm spot. I use the rapid proof setting on my oven.
Be sure to bake the bread thoroughly. If you under bake, the dough will have a poor texture and will sink after you take it out of the oven. Look for a nice golden brown color and bake for at least 50 minutes.
HOW TO STORE GLUTEN FREE BREAD
Like all fresh-baked breads, gf bread doesn't have a long shelf life and is best served the day you bake it. For best results, store your gluten free loaf at room temperature in a sealed bread bag for 1-2 days.
You can also freeze gluten-free bread for longer storage. I recommend slicing the loaf, then placing in a freezer bag. Be sure to remove as much air as possible.
When you are ready to enjoy a slice (or two), simply warm it in the microwave or pop in the toaster.
FREQUENTLY ASKED QUESTIONS
Why is Gluten-Free Bread so Dry?
There are a few reasons gluten-free bread can be dry.
- You may have used too much flour. To ensure you're measuring the correct amount of flour, use the stir, scoop, and level method.
- Using the wrong type of flour. There are lots of gluten-free flour options, and not all of them work well for breads! While Bob's Red Mill 1:1 is a popular option for gluten-free baking, it does not work well in gluten free bread. Be sure to use a gluten-free flour blend that is formulated for breads, such as my homemade blend or gfJules.
- Expecting gluten-free bread dough to be the same as regular bread dough. Gluten-free bread dough should be sticky, similar to a thick banana bread batter.
Does Gluten Free Bread Dough Need to Rise Twice?
Gluten free bread only needs to rise once and does not need to be kneaded.
What Should the Consistency of Gluten Free Bread Dough be?
Gluten-free bread dough should be sticky, similar to a thick banana bread batter.
My Gluten-Free Bread Rises, then Falls After Baking
If your gluten-free bread rises but then falls after baking, you might need to bake longer and/or add a little more flour to the dough.
How Can I Tell When Gluten-Free Bread is Done?
The best way to tell if gluten-free bread is done is by taking its temperature. The loaf should be around 210 degrees F and the crust should be a golden brown color.
Can You Knead Gluten-Free Dough?
Gluten free dough does not require kneading because it doesn't contain gluten. Instead, gluten-free bread dough is combined with a mixer, shaped, then allowed to rise once before baking.
My Gluten-Free Bread Didn't Rise at All
There are a few reasons your gluten-free bread dough didn't rise. The most obvious reason is that your yeast isn't fresh. To test your yeast, add 2 ¼ teaspoons yeast and 1 teaspoon sugar to ¼ cup warm water (about 100 degrees F).
Allow the yeast mixture to rest for 10 minutes. It should become bubbly and double in size. If this doesn't work, it's time to head to the store and get some fresh yeast.
Another reason your gluten-free dough didn't rise could be that you may have incorporated too much flour into the dough. The dough should be more like the consistency of a thick banana bread batter than a traditional dough and if it's too thick, it will not rise well.
Try placing your bread dough in a warm place such as on top of an oven that is turned on, or inside an oven with the proof setting.
Can I use a Bread Machine?
I have tested this recipe with a standard bread machine using a gluten-free setting and it definitely did not turn out as well as the oven method. Because this recipe is so easy with no kneading and only one rise, I feel like it's worth it to bake in the oven.
Is Gluten Free Bread Actually Healthier?
If you are eating a gluten free diet because you have celiac disease or another medical condition that requires it, then gluten-free bread is obviously the safe option and making your own is probably healthier than what you would buy in the store.
If you don't have a medical reason to eat gluten-free, than gluten free bread is actually not any more healthy. In fact, it can contain less nutrients and more simple carbohydrates because of the starches required to create a soft texture.
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If you love this recipe, you might also like...
Blueberry Biscuits {gluten free}
Perfect for breakfast or brunch, these beautiful gluten free blueberry biscuits are perfectly light and fluffy, slightly sweet, and studded with blueberries.
THE BEST GLUTEN-FREE BREAD RECIPE
Gluten Free Bread
Ingredients
Equipment
Method
- Measure flour by stirring the flour, scooping into measuring cup, and leveling with the flat end of a knife. Add all ingredients to bowl of stand mixer (you can also use a hand mixer) in order listed.
- Mix on medium speed for 3 minutes. It should be the consistency of a thick and sticky batter, like a banana bread that has too much flour. Add additional water or flour 1 T at a time if needed to attain this consistency. Refer to the photos in the post to see what the consistency should look like.
- Grease bottom and corners of a loaf pan. I use butter.
- Spread batter in loaf pan, peaking the middle a bit lengthwise instead of spreading flat.
- Cover lightly with plastic wrap sprayed with cooking spray or oil and let the bread rise in a warm place until loaf has almost doubled in size. I use the rapid proof option on my oven and it takes about 25 minutes.
- Preheat to 350°.
- Bake for 45-50 minutes, until bread looks firm and is a nice deep golden brown on top. If you take it out too early, it will fall as it is cooling.
- Brush the top with butter.
- Let the bread cool for 10 minutes in pan.
- Invert onto a cooling rack and allow to cool completely before slicing.
- Be sure to enjoy it fresh! It is best this way.
- The best way to store gluten free bread is to slice, place in a Ziploc freezer bag, remove all the air, seal, and freeze. You can then remove a slice and pop it in the toaster or microwave as you need. It might help to put pieces of wax or parchment paper between the slices so they don't stick together.
- Once you have frozen the bread, it's best toasted or warmed in the microwave for 10-15 seconds. I don't recommend refrigeration as the bread tends to crumble easily.
Nutrition
Notes
- I recommend using gf Jules gluten free flour or my blend in this recipe.
- When measuring flour, always stir, scoop into your measuring cup, and level off.
- The psyllium husk powder is optional, but aids in elasticity of the dough and bread.
- For dairy free, use olive oil or a dairy-free butter substitute and powdered coconut milk (or omit the powdered milk)
- for egg-free, use an egg replacer. I love Bob's Red Mill egg replacer for this recipe.
- Yeast needs sugar in order to activate, so don't leave it out. You can use honey if you prefer.
- If you can't tolerate potato flakes, simply leave them out.
1 cup brown rice flour, sorghum flour, or a combination of the two (I usually use half and half)
⅔ cups potato starch (not potato flour)
⅔ cups tapioca starch (also called tapioca flour)
1 tablespoon xanthan gum (you can substitute guar gum but it doesn't work quite as well) Directions: whisk together in a large bowl.
Gaile says
Seems like an awful lot of gum. I have always heard just one teaspoon per cup of flour. You have more then that in your flour mix and then you say to add more in your bread recipe.
LifeAfterWheat says
Gaile you are right, 1 tsp gum per cup is the standard for yeast breads. My flour mix recipe uses just over 2/3 tsp per cup of flour, so the additional puts you at about 1 1/4 tsp gum per flour in this recipe. It's what has worked for the texture we like but you are welcome to adjust to your own preference. Happy Baking!
Sherry Carby Moody says
Just curious why not the whole egg .......Wht happens
LifeAfterWheat says
Sherry, using egg whites provides better lift and a lighter texture. Happy baking!
Becky DeSantis says
WHAT???? I saw nothing about separating the egg. I used the whole egg and bread is in the over right now.
thereislifeafterwheat@gmail.com says
I used to separate the egg but last time I updated the recipe I changed it to just a whole egg, hope you enjoyed the bread!
Steve C says
Is there a way to make a taller loaf? Made this and the loaf is quite short, doesn’t seem to have fallen.
thereislifeafterwheat@gmail.com says
Check your pan size, if you're using a 9x5 loaf pan instead of an 8x4 it will be a bit shorter. Also, be sure you're using fresh yeast, allowing it to rise long enough in a warm area, and using a flour I recommend...I get the tallest rise with gfJules.
JuDean says
What kind of yeast do you use? I thought instant yeast was gluten.
LifeAfterWheat says
I use SAF instant yeast, which doesn't contain any gluten. Thanks for stopping by!
Hazelc says
Does this work in bread machines?
LifeAfterWheat says
I have not tried this recipe in a bread machine, it's so easy to mix up that I just haven't bothered. If you try it, please let us know how it turns out! Thanks for stopping by!
Vickie says
I tried this recipe and have never been so pleased with the results. After buying several different brands of gluten free bread this is hands down the best flavored and the texture was awesome. My kids who always turn there noses up at my gluten free baking thought I had made sourdough bread. After ooohhhing and awwwing over it I broke the news. They still think I was lying. This will be a mainstay recipie and I won't be purchasing gluten free bread from the store any more. I use pamelas gluten free baking mix and omit the xanthumgum as its already added. Instead of plain vintner I use Braggs apple cider viniger. I think it adds to that sourdough flavor without the trouble of making a starter. I also intend on using it as a pizza dough as well. Thanks for sharing this. 🙂
LifeAfterWheat says
I'm so glad your family enjoys this recipe as much as ours does, thank you for taking the time to come back and leave a comment! I bet your family would love our soda biscuit recipe, too, it's one of our kids' favorites.
Diane says
What adjustments should be made for baking this bread at 7000 foot elevation? Increase temp by 25 degrees? Bake for 40 minutes?
thereislifeafterwheat@gmail.com says
Sorry Diane, I don't have experience with baking at that high of elevation.
Amanda Priano says
Vickie have you tried this with Pamela's Artisan Blend All Purpose GA flour? This does not have xanthan in it. Just gar gum. I'm just wondering how much xanthan to add.
Rocky says
@Amanda Priano, If Guar gum is added then Xanthan is not needed....they pretty much do the same job. Happy baking
Josh says
What flour mox do you use?
Josh says
What flour mix do you use?
LifeAfterWheat says
I use my homemade blend Josh, which you can find here: http://thereislifeafterwheat.com/2014/10/13/gluten-free-flour-mix/
If you're looking for a pre-made flour, I would suggest GF Jules or Gluten Free Mama's Almond Blend. Another reader used Pamela's and said it turned out great! Just be sure to omit the xanthan if using Jules or Pamela's because they already have some mixed in. Happy Baking!
patty says
really want to limit or avoid rice and bean flours but then my bread falls apart and is too crumbly. I heard adding more tapioca flour helps but haven't done it yet. I normally do use Pamela's or Bob's red mill but she uses rice flour...make the breads gummy and he likes the bean which is gross. The main problem with store bought is they use canola oils and too much sugar. I use olive oil and honey.
thereislifeafterwheat@gmail.com says
I hear ya Patty! I use my flour mix for this bread recipe, and often substitute sorghum flour for the brown rice flour. Here's the recipe: https://thereislifeafterwheat.com/2014/10/gluten-free-flour-mix/ -Celeste
Elle Edwards says
I was excited to see this recipe until I saw that it uses egg whites. Is there some substitute? I am allergic. It's been forever since I've gone near bread and I'm patiently awaiting someone's suggestion. Thanks in advance!
LifeAfterWheat says
I bet it would work to use EnerG egg replacer, you would use 2 1/4 tsp EnerG egg replacer whisked into 3 T water as a substitute for the 3 eggs and be sure to use as soon as you prepare it. I hope you get to have some delicious bread soon! Thanks for stopping by.
Elle Edwards says
Thank you for the substititution suggestion. I will give it a try and let you know how it goes!
LifeAfterWheat says
Please do Elle!
Amie says
The liquid in a can of garbanzo beans whips up just like egg whites. Each can is about 2 egg whites worth. Make some hummus..and some bread 🙂
Angel says
Fabulous idea!
Lisa says
An egg replacement is 1T ground flaxseed plus 3T water. To keep nutritional value of the flax seed, grind as needed. This adds fluffiness to pancakes vs. using eggs.
LifeAfterWheat says
Thanks for the tip, Lisa!
Elle says
Awesome, I'm gonna try that!
Chris Burkley says
@Elle Edwards,
You can replace the egg with a flaxseed egg.
Rebecca says
Delicious bread and very easy to do!
LifeAfterWheat says
So glad you enjoyed it, thanks for stopping by!
Mary Tomblin says
i can not wait to make this 🙂
LifeAfterWheat says
It's a great recipe, thanks for stopping by!
Amanda Priano says
I have a couple questions. First, I just bought a gluten free all purpose flour off Amazon. It has the same ingredients you use to make your flour blend. Here is the link to it: http://www.amazon.com/gp/product/B00V54D714?psc=1&redirect=true&ref_=oh_aui_detailpage_o01_s01
It does have xanthan in it already just like your flour mix does. You said it the ingredient list to add 1 and 1/2 tsp if there it's already xanthan in it. I just wanted to double check to see if that's what I do. Second, you can buy frozen bread dough in stores. You just put it in the pan to thaw and rise for 6 to 8 hours then bake. They do not do this for gluten free bread sadly. Could I freeze this dough like they do in stores? Then take it out to thaw/rise then bake? I would like to have a couple ready in the freezer to just pull out and bake. What are your thoughts? Would I just make the dough form it in a log then freeze it?
LifeAfterWheat says
Hi Amanda! I haven't tried this flour mix, but the main ingredient is millet flour so the taste and texture will be different than mine. I'm actually not a huge fan of the taste or texture millet offers, but others love it so it's just whatever your preference is. I'm also not sure if this particular flour is heavy or light on the xanthan, so you can add it and if it's too spongy, omit it next time. Or, you can leave it out and add it next time if the bread is a little crumbly. I also haven't tried freezing the dough and am hesitant to do so because it can be difficult to get gluten free dough to rise under different circumstances but, again, you're welcome to try and I would love to hear how it goes for you! having dough in the freezer would be so convenient. Does that answer your questions? Thanks for stopping by!
Amanda Priano says
I cancelled my order for the flour on Amazon. I'm going to buy all the ingredients to make your flour blend. 🙂 I will try a loaf and if I like it I'm going to try to freeze the dough. I will just do 1 to freeze and let you know how it all turns out!!
LifeAfterWheat says
Sounds great, I can't wait to hear how that works for you!
Heather Bryant-Bugden says
What happened to the flour mix recipe, the link always comes up not found?
thereislifeafterwheat@gmail.com says
So sorry Heather, it's fixed now!
Vanessa O says
You could bake up a couple loafs and freeze one whole.
Amanda Priano says
Where do you buy all the ingredients to make your flour blend? Is Amazon the cheapest? Also, do you have a recipe for hamburger buns?? I'm def trying a lot of your recipes. So glad I found this site!!
LifeAfterWheat says
Amanda I usually pick up bags of flour at my local natural foods store since it is close and I can get it anytime I want. If you plan ahead, Amazon can be a great resource! Authentic Foods has superfine flours which are sold on Amazon. As far as the hamburger buns, homemade are so tasty but we usually just keep Udi's hamburger buns in the freezer, pull out and toast as needed. Gluten Free Mama has a great bun recipe you can find here (I'm drooling over the onion variation): http://www.glutenfreemama.com/2014/06/mamas-basic-hamburger-bun-recipe-with-4-html/ Happy Gluten Free baking!
Amanda Priano says
I'm sorry I have some more questions for you!!! It's going to cost WAY YAY too much to buy all the ingredients to make your flour blend right now. We are on a very tight budget and can't afford to spend a ton!! I did find Pamela's gluten free all purpose flour on Amazon. Much more affordable!! Here is the link: http://www.amazon.com/gp/product/B00934S39E/ref=ask_ql_qh_dp_hza
Now this one does use all the same ingredients you use in yout blend with a few differences. No Xanthan but has arrowroot starch, guar gum, and rice bran. I was reading through the questions people asked about the product. It was suggested to add xanthan per cup of flour for some things. Since this flour blend has the same Ingredients as your blend, would you suggest following what you said for your mix? Adding 1/2 tsp per cup if using yeast? But since there is no xanthan in it at all, would i always add it in? I'm totally new to doing gluten free baking on my own. So I have no idea what it means to add or take away stuff for better texture. I dont want to waste anythin either. I want to start making your bread every week instead of buying it.
LifeAfterWheat says
I have a friend who used Pamela's and they seemed to like it. Guar gum has the same purpose as xanthan, so you can just add 1/4-1/2 tsp extra per cup of flour. If you're trying to cut costs, guar gum is actually a little cheaper so that will help a bit! I had tons of questions when we began the gluten free adventure, so don't ever feel bad asking!
Amanda Priano says
So I should add 1/4 to 1/2 tsp of xanthan per cup? I will save some money since I won't need to use as much xanthan since there is guar gum already. I will try it first with 1/4 tsp per cup and if need be go to 1/2 tsp. Thanks so much for all your help!! I will be sure to let you know how it all turns out :).
ELY says
Another idea if you want to try her flour blend is to try your local bulk foods store so that you can buy just a cup or two of each type of flour. Bulk Barn in Canada and WinCo on the west coast have that option-maybe something near you will work?
thereislifeafterwheat@gmail.com says
I'm always cautious with bulk bins because of cross contamination...it's a great money saver just do so wisely!
ryland aren nix says
i just tryd it it is so good you haft to try it i love it it is so easy and neat it is so good i love it so much i love it be cause it is so easy and you will love it too and i no you will to. I am 7 years old and love cooking.
LifeAfterWheat says
So glad you like this bread, Ryland! Thanks for stopping by and keep cooking!
countrygirl9897 says
When using the letter T for a measurement, are you referring to tsbp or tsp? Thanks!
LifeAfterWheat says
Tablespoon, sorry for the confusion!
Hannah says
This worked really well for me, thank you for the recipe! I used 9 tbsp of liquid from a can of chickpeas to replace 3 egg whites as I am vegan and it came out v well (this is an amazing trend I have recently caught on to, it even makes great meringues!). Can I ask whether the oil could be left out or is it necessary for texture? Many thanks again
LifeAfterWheat says
Love your egg substitution, thank you for sharing! The oil really does help the texture, I wouldn't leave it out. Thanks for stopping by!
Marg says
Made this bread yesterday on a whim and it turned out brilliantly! We have had so many different types of GF Bread since Celiac disease came into our lives-- this one was a snap to make and super delish! Taste and tecture is just like regular bread! Toasted was a revelation!!!!! Make this bread folks and you'll never feel deprived of regular bread again! Thanks a million from our family to yours!!!
LifeAfterWheat says
Thank you so much for the kind comments Marg, I'm so glad you love it, too!
mandiep89 says
Hello!!! I finally am making this bread!! I'm going to try a loaf and if I like it experiment with freezing the dough like we talked about. The only problem is I already messed up :(. Remember how I asked how much xanthan to put in since the mix already has guar gum? I only did 1/4 tsp for the whole thing when it should have been 1/4 per cup of flour as you said. Man :(. There is a recipes on the Pamela's website for white sandwich bread and they don't add any xanthan, just use the flour blend as is since it has guar gum in it. I guess I will see how it turns out!! I was REALLY excited to try your bread!! I have yet to find a store bought one that isnt crumbly. I will keep you posted on the results. It is currently rising then I need to bake it!! I have a couple questions for you.
What vinegar do we use? I wasnt sure so I used white distilled
Can you use coconut sugar in this or is white best.
I want to use this bread for sandwiches this week. Do I have to store in the fridge or can I put it in an airtight container for the week?
I bought the exact same yeast you use. A lot of people said they freeze it a n d it last for years. Do you freeze yours then take out to use as needed?
LifeAfterWheat says
1/4 TSP xanthan per cup of flour is actually perfect, let me know if I said 1/4 cup somewhere and I'll have to fix that! I've used regular white, rice, or apple cider vinegar and they all work great. I would stick to white sugar, but you're welcome to experiment with other types 🙂 I keep in a bread bag on the counter for a few days, or slice and freeze with parchment paper between the slices so you can pull out and toast as needed. It's definitely the best straight out of the oven though, enjoy!
mandiep89 says
I only did 1/4 tsp xanthan total when I should have done 1 and 1/2 tsp because there is 3 cups of flour. I just put it on the cooling rack. It will be very short bread. I didn't let it rise enough. This is my very first made from scratch homemade bread. So.....I will do better next time!!! Can't wait to try some with my eggs in the morning!
Do the different vinegars give the bread different flavors? Also...have you experienced some condensation on the bottom of the loaf when you remove it from the pan to put on the rack? Is that normal? I just hope the bottom of my loaf dries and it won't be soggy.
LifeAfterWheat says
You will soon love making your own bread! you can turn your oven on until it reaches 100 degrees, then turn it off and put the bread in to rise, should be ready in 20-30 minutes that way! I haven't noticed too much difference in flavor, though the apple cider does taste just a bit different. Once the bread has cooled it shouldn't be moist on the bottom anymore.
mandiep89 says
Alright I just cut off the end piece and gave the bread a try. Very soft but almost gummy too. Do you think it could be too gummy cuz I added xanthan when it already had guar gum? Or does that mean I need to add more xanthan? Like I said before I only put in 1/4 tsp instead of the 1 and 1/2 tsp. Please give suggestions for my next loaf :).
LifeAfterWheat says
Xanthan will make it more gummy because that's what makes it stick together. I would leave it out next time. There's always a little trial and error with gluten free baking because every flour mix is different. So experiment until you find what you love and then you can stick with that 🙂 I sometimes have better luck using flour blends that don't have xanthan or guar gum added so I can play with amounts and find what works best for each recipe. Happy Baking!
mandiep89 says
Any way you could add pictures for each step??? 🙂
LifeAfterWheat says
I am working on it, stay tuned 🙂 I also remembered that your bread may turn out a little gummy if you didn't bake it long enough. Mine gets fairly browned on top before it's done and it's usually 40 minutes, sometimes longer. Also, wait to slice until it's fully cooled and that might help.
LifeAfterWheat says
I just added pictures and more detailed instructions tot he post, I know it's a little late in coming but hope it helps and you soon have delicious bread straight out of the oven!
boudicca says
Wanted to print out just the recipe ----not every single darn comment.
Printer still printing.
LifeAfterWheat says
So sorry, I am working on a new site that will have printable recipes, it should be done in about a month so stay tuned! Meanwhile, you can copy just the recipe section, paste into a Word document and print from there. Thank you for stopping by!
katie says
Has anyone frozen this recipe with duccess?
LifeAfterWheat says
Katie we freeze the bread all the time, and just warm slices in the microwave or toaster as needed!
Cherryl says
Do you have a recipe for a chewy (not crunchy) gluten free pizza dough? Also for small buns like he burger buns with your home made gluten free four mix as I have mixed it and is ready to bake at home for my 9 year old daughter who is on a fodmap diet.she rather live witout bread after eating store bought GF breads. Now we r all on a fodmap diet!
LifeAfterWheat says
Yes! Search Pizza on the site and it will come right up-it's amazing and you'll love it! I haven't developed a gluten free hamburger bun recipe yet, but Gluten Free Mama has a great one! Thanks for stopping by!
Mimi says
I made this bread and it came out real hard and dense. didn't rise at all. what did I do wrong?
LifeAfterWheat says
I'm so sorry Mimi, there are a number of things that could have caused this. In order to get a good rise, the yeast needs to proof with the water and sugar until it's doubled in size, the dough needs to rise until it's as tall as the pan, the dough needs to be a batter consistency per the instructions, and it also can depend on what flour you use. Heavier flours such as Bob's Red Mill may not rise as well as a lighter blend. Does this help?
Samantha says
This bread is a great density, but WOW it's yeasty! I had absolutely zero problems with it rising. If anything, I had to punch it down a bit after only 10 minutes letting it rise. I used your flour recipe. Do you think I could reduce it by half a tbsp and still get good results?
LifeAfterWheat says
I've never had it rise that quickly, Samantha. Maybe it's an altitude difference or the dough was a little too wet. You are welcome to try reducing the yeast if you'd like!
Yudmila says
Thank you so much for this recipe, my 8 year old loved it and mama loves not having to pay $9 for bread
LifeAfterWheat says
So happy to hear your 8-year-old loves this bread! It is definitely more cost effective, and makes the house smell so good 🙂
millie says
ive been trying a LOT of gkuten free bread recepies...and this one... is awesome!!!
even my gratest critic (my son) likes it!!
no more store-bought breads for me!
thank you!
LifeAfterWheat says
So glad to hear that you and your son love it, Millie! Thanks for stopping by!
Becky says
Do you have to use INSTANT yeast?
LifeAfterWheat says
Hi Becky! All gluten free baked goods produce a better rise with instant yeast, so I recommend it.
Angela says
I've tried about 6 or 7 different gluten free bread recipes in search of a great sandwich bread and nothing compared to this one. This is my second time making this recipe and although it didn't rise well the first time this bread tasted AMAZING! My second attempt was much better, it rose very well and I actually made two loaves at once and they turned out well. They are cooling as I type this. My husband who is gluten intolerant for over 20 years says this is the best gluten free bread he has ever tasted. I used your flour mix too and it seems to be the best gluten free flour combination I have tried. And I have tried A LOT of combinations. I have a gas oven and I'm not sure if this is the reason my first attempt didn't rise well and the other recipes I had tried didn't rise well either. This time I created steam in my oven by putting ice cubes on a hot cookie sheet on the bottom rack of my oven as the bread was rising. It helped a great deal. I had also warmed my oven to 200 degrees Celsius to create a warmer environment without 'baking' the bread. Thank you for an AWESOME recipe!
LifeAfterWheat says
Thanks for stopping by and trying the recipe Angela, and thank you for taking the time to come back and write such a great review. I hope you try lots of other recipes here and enjoy them just as much! Happy gluten free baking 🙂
Angela says
I just took my two loaves out of the loaf pans and I had a lot of condensation on the the bottom of the pans and the loaves were a bit soggy. I read a previous post that this happened to someone else. I had lined my loaf pans with parchment paper. I find that it really helps from the loaves sticking to the pan. Should I NOT be using parchment paper? I turned the loaves upside down so the bottoms can dry out. So far they are drying well. I will wait until morning to cut them and see how they turned out.
LifeAfterWheat says
Hi Angela! Moisture can accumulate if the bread is left too long in the pan. This can be avoided by removing the bread from the pan to a cooling rack after about 15 minutes.
Angela says
Thanks for the advice. Will remember to do that next time. As my bread cooled, it deflated a bit. Could it have been because it rose above the loaf pan rim? As soon as I saw them rise that much I baked them but I guess by that time it was too late. I'll have to watch more carefully next time.
LifeAfterWheat says
Too much of a rise or not enough baking time can cause deflating. Also if the dough seems too wet that can cause a problem because it doesn't have the structure needed to hold it up. Hope that helps!
Angela says
Yes, that helps a lot. Thanks for all your advice.
LifeAfterWheat says
Anytime!
Courteney says
Have you ever substituted applesauce for oil? I do it for the bread I make my kids and wondered if it would work here. I just went gf due to stomach issues and it's helped me a ton. I also use honey for sugar, would that work here since it's used in the proofing process? Thanks!
LifeAfterWheat says
Hi Courteney! Yes honey would work just fine, use it in the recipe just as you would sugar. I'm not sure about the applesauce, I've done that in quick breads but never in yeast products. If you give it a try, let us know how it turns out! Hope you find lots of recipes you love here!
Denise says
As I live in S A what flour mix can I use?
LifeAfterWheat says
Hi Denise! Many flour mixes work well with this recipe, our favorite is my homemade blend which you can find here: http://thereislifeafterwheat.com/2014/10/13/gluten-free-flour-mix/
Marie says
Will 2 eggs in place of the 3 egg whites work in this recipe?
LifeAfterWheat says
In a pinch, yes. But the egg whites lend a much better texture/rise so I recommend using the full amount of egg whites. Thanks for stopping by!
Michelle says
Thank you! Thank you! Thank you! I've been making this for a few months and it has made the lifestyle change actually enjoyable. I enjoyed the flavor of this bread. My daughters liked it but not as a sandwich bread. I was stuck again. I still needed a sandwich bread that they would eat. I tried just adding 1 T honey and that did the trick. They now have a gluten free bread for their sandwiches. This was our last obstacle. Thank you!
LifeAfterWheat says
So happy to hear this Michelle, thanks for letting me know!
Ally says
I am excited to try this bread! You mentioned that if the bread will not be eaten the same day, it should be put in the freezer. I am going to be using it to dip into fondue and I need to make it early. If I plan on making it and not eating it for a day will it be alright?
Thank you!
LifeAfterWheat says
A day should be fine, just leave it on the counter in a ziploc. I wouldn't leave it for any longer than that though, and don't refrigerate it as that will make it crumbly. Enjoy!
Laura says
Hi there! Wondering - I only have a standard 8" loaf pan.. Has anyone ever tried it with that, or will it be just too much dough and cook wrong? Not sure if I should try it or cut the recipe by 1/3..
LifeAfterWheat says
Hi Laura! Feel free to use the 8" pan, just be sure your pan is filled no more than 2/3 full. If you have extra dough, you can make a mini loaf or shape it into rolls using wet hands or by putting it into a muffin tin. Enjoy!
threefatesfiber says
Reblogged this on Three Fates Fiber.
LifeAfterWheat says
Thanks for sharing! Glad you enjoyed it 🙂
PJ says
I cannot use sorghum flour. Can you recommend an alternative?
Thank you
LifeAfterWheat says
You can substitute brown rice flour. Enjoy!
Brenda Nicholson says
You mention heating your oven and then turning it off for the bread to rise, but you have 3 different temperatures within the content and comments: 90, 100, and 150. Could you clarify please? Thank you!
LifeAfterWheat says
I heat until the oven says 90, then turn it off. It continues to heat just a little so ends up being the perfect temperature. Thanks for asking!
ROSY says
FYI... CANOLA IS AN INDUSTRIAL OIL AND GMO'D, AND IS DEADLY TO THE BODY! NO ONE CHECKS ON THESE OILS TO SEE WHAT AND WHERE THEY COME FROM! I WORKED IN A LARGE HEALTH FOOD STORE AND CUSTOMERS CAME IN ASKING ME WHY WE SOLD CANOLA OIL AND TELLING ME HOW BAD IT WAS. I DID MY HOMEWORK AND FOUND OUT THEY WERE RIGHT!
Kristi says
I am super new to this whole gluten-free thing. I bake a lot of cookies and have found that Cup 4 Cup flour is a good 1 to 1 substitute. Could I use this in place of your flour mixture? Would I need to add anything to it? Thank you for your help! I am excited to find a bread recipe that I can make from home 🙂
LifeAfterWheat says
Welcome to gluten free Kristi! Hope you find lots new favorites here. I haven't tried Cup4Cup with this particular recipe, but it's a high quality flour and I think it would work great. Please come back and let me know how it worked!
KeeleyMcGuire says
This looks great!! Thanks for the updated notes too!
LifeAfterWheat says
Hope you try it, thanks for stopping by!
Strength and Sunshine says
It looks rather perfect to me! Although I definitely won't be using eggs!
LifeAfterWheat says
It really is the perfect bread recipe, and readers have commented that you can substitute Ener-G egg replacer, so you can still enjoy it!
Amanda | My Gluten-Free Miami says
I rarely make homemade bread, but I just may have to try this one. It looks great!
LifeAfterWheat says
It's a keeper, Amanda! And the great thing is, gluten free bread is sooo easy to make.
Larry says
Why did my bread flop after baking 50 minutes. Baked another 28 won’t raise raise but Flopped Why did my bread flop after baking 50 minutes. Baked another 20 it won’t raise raise but flopped
thereislifeafterwheat@gmail.com says
There are a few reasons bread can fall after baking. This can happen if you open the oven door before baking is complete, if the dough raised too much before baking, or if the dough needs a little extra flour. Hope this helps.