Gluten-Free Bread Machine Bread {Dairy-Free Option}
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Looking for that perfect loaf of homemade gluten-free bread? Try my easy gluten-free bread machine recipe that will satisfy cravings for soft and tasty bread. Includes a dairy-free option.
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Recipe originally posted April 2017, photos updated April 2018.
Easy Gluten-Free Bread Machine Bread with a Dairy-Free Option
Finding good gluten-free bread can be challenging. I have tried just about every gluten-free brand of bread on the market.
Personally, I am not a big sandwich person (unless it’s big fatty sub like a cheesesteak) and I have a hard time paying over $5 for a very small loaf of bread.
I do really like bread with pasta dishes and soup, so what’s a mama to do?
I broke down went out a bought a bread machine that had a gluten-free setting. The bread machine that I have is an Oster bread machine with a gluten-free setting. When I set the machine to the gluten-free setting it no longer allows me to choose between a 1.5lb or a 2lb loaf. So, I’m assuming it’s a 2lb loaf.
I ended up modifying a recipe on the back of Gluten Free Mama’s flour blend a bit to find the perfect bread machine bread recipe for my family. I have also made this recipe using Pillsbury gluten-free flour.
How To Make Bread Machine Bread in 3 Easy Steps
The bread machine with a gluten-free setting is super easy to use.
- The first step is to put all of your wet ingredients into the pan.
- The second step is to add all of the dry ingredients, except for the yeast.
- The final step is to make a little hole in the flour with your finger and then pour the yeast into the center.
Making gluten-free homemade bread in a bread machine is as easy as that! Just make sure your bread machine is set to the gluten-free mode.
I have not tried to make bread by hand because honestly, I don’t have time for all of that. I just add all the ingredients into my bread machine and walk away until it’s done.
Pro Tips
- I usually store the leftover bread in an airtight container, once it’s completely cooled. It may be kept on the counter (at room temperature).
- It is also best not to slice the bread before you store it, so just store the left-over portion of the loaf.
- I like to reheat my bread the next day because the gluten-free bread is best when warm.
What if my bread machine does not have a gluten-free setting?
If your bread machine does not have a gluten-free setting, you will want the setting that only has one mixing cycle (it’s often the quick, rapid, rapid rise, one rise or basic feature). Gluten-free bread does not need a second rise.
If you don’t have a feature with only one mixing cycle, try to see if you can override the pre-programmed settings for a 20-minute mix cycle, 1-hour rise cycle, and 1 hour-bake cycle.
You can also check out your bread machine’s manufacturer website to see if they have a gluten-free setting suggestion for their bread machine. Some bread machine makers have instructions for a gluten-free bread setting for their older models.
Gluten-Free All-Purpose Flour
I like Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
Pro Tip For Measuring Flour
The best way to measure gluten-free flour is the “spoon & level” method. Using a spoon, scoop the flour into the measuring cup. After you’ve spooned the flour into the measuring cup, use the back of a knife to level off the top of the measuring cup. Friends, please do not scoop the flour out of the bag with your measuring cup.
Dairy-Free Baking
I have also included a dairy-free option for the recipe. My husband, myself and youngest son are all dairy-free as well. So now you too can enjoy a gluten-free and dairy-free homemade bread.
I promise it is just as delicious made with the dairy-free butter and milk. Some of my favorite dairy-free alternatives that I like to bake with is almond, cashew or coconut milk. I also like baking with coconut oil or Earth Balance or Smart Balance butter.
This gluten-free bread is so soft and is so full of flavor, unlike some of the cardboard tasting store-bought brands. I always serve this bread warm and my family eats it all in one sitting.
Gluten-Free Bread Recipes
Another one of my favorite gluten-free bread recipes is my Gluten-Free Rolls {Dairy-Free Option} and Gluten-Free Buttermilk Biscuits {Dairy-Free Option }. These recipes are super easy to make!
Looking for a gluten-free bread recipe baked in an oven? Try my NEW recipe for Easy Gluten-Free Bread {Dairy-Free}
Check out a few of my most popular gluten-free recipes.
- Easy Gluten-Free Banana Bread
- Easy Gluten-Free Pancakes {Dairy-Free & Vegan Option}
- Gluten-Free Cinnamon Roll Cake
- Easy Gluten-Free Banana Blueberry Muffins
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Recipe adapted from Old Fashioned White Bread from Gluten Free Mama.
Homemade Gluten-Free Bread {bread machine, dairy-free option}
Ingredients
- 1 1/2 cups warm milk, ,dairy-free use cashew, almond or coconut milk
- 1/4 cup unsalted butter, ,dairy-free use Earth Balance or Smart Balance
- 2 eggs, ,beaten
- 1 teaspoon apple cider vinegar
- 1/2 cup honey
- 3 cups all-purpose gluten-free flour, I like Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose. Bob's Red Mill 1 for 1 and King Arthur Measure for Measure state on their website and/or package that their blends are not recommended for yeast baking.
- 1 teaspoon salt
- 1 1/2 teaspoons xanthan gum, ,leave out if your flour already has it in it
- 1 3/4 teaspoons rapid yeast/instant yeast, ,I use Fleischmann's Bread Machine Instant Yeast
Instructions
- The first step in making bread in your bread machine is to add all the wet ingredients first to the bread baking pan.
- Warm the milk and melt butter. I combine this step and add the milk and butter to a large glass measuring cup and heat in the microwave. Pour warm milk and melted butter in the bread baking pan.
- Pour the honey into the bread baking pan.
- Pour the beaten eggs into the bread baking pan.
- Add the apple cider vinegar to the bread baking pan.
- Now it's time to add your dry ingredients.
- Add the flour, salt, and xanthan gum (leave out if your flour already has it) to the bread baking pan.
- The last step is to add your yeast. First, make a little hole with your finger in the flour. Pour the yeast into the hole.
- Start the bread machine and set to the gluten-free setting.
- As your bread machine is mixing, you may need to go in and scrape the sides down into the batter with a spatula. The dough will be similar in texture to cake batter. Your bread machine may be different and you may not need this step.
- Cool before slicing. Enjoy!
Notes
- I like Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose. Bob's Red Mill 1 for 1 and King Arthur Measure for Measure state on their website and/or package that their blends are not recommended for yeast baking.
- The best way to measure gluten-free flour is the “spoon & level” method. Using a spoon, scoop the flour into the measuring cup. After you’ve spooned the flour into the measuring cup, use the back of a knife to level off the top of the measuring cup. Friends, please do not scoop the flour out of the bag with your measuring cup.
- I usually store the leftover bread in an airtight container, once it's completely cooled. It may be kept on the counter (at room temperature).
- It is also best not to slice the bread before you store it, so just store the left-over portion of the loaf.
- I like to reheat my bread the next day because the gluten-free bread is best when warm.
- I have an Oster bread machine that has a gluten-free setting.
- If your bread machine does not have a gluten-free setting, you will want the setting that only has one mixing cycle (it's often the quick, rapid, rapid rise, one rise or basic feature). You can also override the pre-programmed settings for a 20-minute mix cycle, 1-hour rise cycle, and 1 hour-bake cycle.
- Mama says "Check all of your labels!"
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I tried making this bread with the wrong flour, and it fell into a gummy mess. I ordered the Pillsbury flour and it didn’t fall, but the loaf is very small. Like I might only get 5 slices out of it. Is that normal? I used the GF setting on my bread machine and set it to 1.5 pounds.
Hi Hannah, This recipe typically makes a standard sandwich-style loaf, so you should definitely get more than 5 slices from it. Since the loaf no longer collapsed with the Pillsbury flour, it sounds like the flour issue was solved, but the bread may not have risen fully during the proofing or baking cycle in the bread machine. Some bread machines run shorter or cooler on the gluten-free setting, which can affect the final size. Make sure your yeast is fresh, your liquids are room temperature, and that you’re measuring the flour carefully since even a little extra gluten-free flour can make the dough too heavy to rise properly. The dough should look like a thick batter rather than a traditional bread dough. The pan size in the bread machine can also make a difference, since larger machines can sometimes spread the dough out instead of encouraging a taller loaf.
I am trying to understand and learn when to use gluten free BREAD flour vs gluten free all purpose flour
Hi Jane, Gluten-free all-purpose flour is best for softer baked goods like cookies, cakes, muffins, pancakes, and quick breads. It creates a tender texture but doesn’t provide much stretch or chew.
Gluten-free bread flour is designed for yeast recipes like sandwich bread, pizza dough, rolls, and bagels. It contains ingredients that help mimic gluten, giving breads better structure, chewiness, and rise.
In general:
Use GF all-purpose flour for tender baked goods
Use GF bread flour for chewy, structured yeast breads
I need this for a girlfriend and I on our women’s away weekends and she is extremely sensitive so I was very careful. I’m not as sensitive, but I still try to be cautious. My girlfriend absolutely loved it, and even the rest of the girls who came with us that weren’t gluten-free. Tried it and loved it.This is the best gluten-free bread I have ever made. I make sourdough bread weekly for my family. I have struggled to find a gluten-free bread that taste good that isn’t dry and could be used as an all-around base for sweet or savory breads, this is a solid win in my book.
Made this with King Arthur GF Bread Flour. I knew something was wrong when the bread machine was mixing it and I had tons of “globules” that never went away. I let it run its course, and ended up with a loaf of bread where the center collapsed to about 2″ tall. Had to throw it out. Will maybe try it again with Pillsbury flour but wouldn’t think it would turn the bread into a total disaster.
Hi John, Unfortunately that’s the nature of using different gluten-free flour used for breads. Gluten-free bread is very sensitive to flour blends, and even ones labeled “bread flour” aren’t interchangeable because the starch ratios and binders vary quite a bit. The King Arthur Gluten-Free Bread Flour behaves very differently from the Pillsbury Gluten-Free Flour I use and test with. In this case, the dough likely didn’t fully hydrate (which is why you saw those clumps), and that can lead to uneven structure and a collapsed center even if the loaf rises well initially. If you’d like to try again with KA you can adjust and add 2-4 tbsp more liquid to help hydrate. Or continue with Pillsbury, the dough should mix into a smooth, thick batter rather than forming separate pieces. I would definitely recommend trying it again with the flour listed in the recipe before making any other changes, since that’s what the recipe was specifically developed and tested with.
I bought the Pillsbury flour, and it says it has Xanthan Gum in it already. So in this case, I shouldn’t need to add more? I want to try it again just to see if I can get it to work.
That’s correct John, no need to add!
I also figured out how to manually set times on the machine, so I’m going to give it another go with 20 minute mix, 1 hour rise, and 1 hour cook (or whatever it takes to get the cook time right).
I had a problem with this recipe. I followed the the instructions exactly using Pillsbury gluten free flour as suggested. I use a Kitchenarm bread machine with gluten free setting for 2lb loaf. I was excited to see the bread rose beautifully, and then it FELL. I live at 5000 ft elevation. Is that an issue? Can you suggest an adjustment to the recipe? My previous use of Bob’s Red Mill gluten free flour following the bread machine recipe was not successful as the bread did not rise well. I appreciate any suggestions. Thanks.
Hi Judy, Thank you so much for the detailed note, this is really helpful! At 5,000 ft, elevation can absolutely cause this, especially with gluten-free bread. What you described—rising beautifully and then falling—is very common at higher elevations because the dough rises faster but the structure doesn’t set quickly enough to support it. I’d start by making just one of these adjustment at a time so you can see what makes the difference, rather than changing everything at once. First, try reducing the yeast slightly (about 25%) to slow the rise. If it still collapses, then on the next attempt you can add 1–2 tablespoons more flour or reduce the liquid slightly if the dough seems loose. Also, make sure the bread is fully baked through since an under-set center can cause sinking. It should reach about 200–205°F internally. It’s great to hear you had better rise with the Pillsbury flour, that’s exactly what I see in testing, so you’re very close!
I love this recipe. it really tastes good. But….. for some reason my bread “falls”. Not always, just some of the time. It usually takes a solid 39 minutes to cook. Should I cook it longer? I as far as the taste, ease of the recipe, it couldn’t be better. But, why is it collapsing?
Hi Jodi, 39 minutes is right in the expected range, but instead of relying only on time, I’d recommend baking until the internal temperature reaches about 200–205°F if you have a thermometer. That’s the best way to know the structure is fully set.
Wow, this is the third or fourth gluten free bread recipe I have tried and its wayyyy better than the previous ones. So soft and fluffy, just like the pictures.
For my bread machine I have a gluten free mode and I simply put everything except the flour and yeast into the pot, then the flour, then I made a little hole in the top of the flour mound to put the yeast, then I clicked start. Super simple and worked fantastic.
I used King Arthur’s gluten free BREAD flour, and fischmanns bread machine yeast.
It is a bit sweet, I may try the recipie with less honey so that the bread is less sweet and good for soup dips.
A great recipe, soft and tasty. I used 1/2 cup potato starch and 2 1/2 cups GF flour, as our flour did not have any potato starch
This was my first gluten free bread that actually turned out! I love it, but it’s pretty sweet for the rest of my family. Is there a good way to limit some of the honey without ruining the bread? Google suggests some water and/olive oil, does anyone have any pointers?
Hi there, I’m so glad it worked out for you, that’s always exciting with gluten-free bread! You can definitely reduce the honey a bit without ruining the loaf. The honey adds both sweetness and moisture, so if you cut it back I’d recommend only reducing it by about 1–2 tbsp and adding back 1-2 tbsp of water.
Amazing!!!!! This will be my go-to bread from now on! I used KA gluten free bread flour and extra creamy Planet Oat oat milk, it came out better than expected. Thank you for the recipe.