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A gluten-free bread recipe that is easily baked in the oven. This soft gluten-free white sandwich bread has an amazing texture, bends, squishes, and is easy to slice. The bread is also naturally dairy-free.
Gluten-Free Bread Recipe
For years readers have been asking me how to bake my Gluten-Free Bread Machine Recipe in the oven. I have always baked gluten-free bread in a bread machine with a gluten-free setting.
I have an Oster bread machine with a gluten-free setting. Using a bread machine makes it super easy, and I can just set it and forget it.
I know a lot of people do not have bread machines, but they still want to enjoy homemade gluten-free bread. That’s why I have developed this oven-baked gluten-free bread recipe. I know a lot of you have been waiting a while for me to publish this gluten-free bread recipe, and I promise it is worth the wait!
I wanted a bread recipe that would not only be gluten-free but also dairy-free as well. You won’t need any dairy-free alternatives for this gluten-free bread recipe, just olive oil, and warm water. So now you can easily enjoy a loaf of gluten-free and dairy-free bread.
I also wanted this bread recipe to be a gluten-free white bread recipe. So, it’s a little different from my original bread machine recipe and uses egg whites instead of whole eggs.
This recipe makes excellent gluten-free sandwich bread! This yeast bread is so soft, has an amazing texture, bends and squishes, and is easy to slice.
I have also included a gluten-free bread recipe video that shows step-by-step how to make this easy gluten-free bread recipe.
How To Make Gluten-Free Bread
- This gluten-free bread recipe only has a few simple ingredients: gluten-free all-purpose flour, baking powder, instant yeast, honey, olive oil, apple cider vinegar, warm water, room temperature egg whites (from large eggs), and salt. (photo 1)
- Spray a 9″x 5″ bread pan or 9″x 4″ small Pullman loaf pan with gluten-free cooking spray. Move the top oven rack to the middle rack. Preheat your oven to 350°F.
- Add the gluten-free flour, baking powder, and instant yeast to a large bowl and stir to combine the ingredients. (photo 2)
- Add the olive oil, honey, and apple cider vinegar, and warm water to the flour mixture and mix on low for 1 minute. If you are using a stand-up mixer, use the paddle attachment, not the dough hook.
- Add the room temperature egg whites and the salt to the dough and mix on medium for 1 minute. The dough will look like a thick cake batter.
- Pour the dough into a greased 9″x 5″ bread pan. (photo 5)
- Spray plastic wrap with gluten-free cooking spray and cover the top of the pan. (photo 6)
- Cover the pan with a kitchen towel and allow the bread to rise in a warm place to rise for 30 minutes. The bread will have risen almost to the top of the pan. (See photo number 7). Do not allow the bread to rise longer than 30 minutes.
- Place in the oven to bake for 30 minutes at 350°F. The bread will be golden brown and have an internal temperature between 205-210ºF. (photo 8)
- Allow the loaf to cool in the pan for 10 minutes. Remove the loaf from the baking pan and place it on a wire rack to cool. If the bread completely cools in the pan, the steam can get trapped and the loaf can get soggy, especially on the bottom.
- Allow the bread to cool completely before slicing.
What is the best type of yeast to use in this gluten-free bread recipe?
This recipe uses instant yeast or rapid rise yeast. I use Fleshman’s Rapid Rise Yeast. It is important to use the rapid yeast and to make sure it is at room temperature.
Rapid rise yeast does not need to be proofed and can be added directly to the flour. It is still important to use warm water because yeast is a live organism and thrives in a warm environment.
Heat the water just until it feels warm to the touch. Or use a thermometer to check the water’s temperature. The ideal temperature for instant yeast is 100°–110°F. If the water is any hotter than that, it could kill the yeast and your bread will not rise.
If you want to make sure that your instant yeast is still active, you can proof the yeast before adding it to the flour mixture. Add the honey to the warm water and stir until it dissolves.
Then add the yeast to the water mixture and allow to sit for 5 minutes until bubbly. This is not a necessary step. This is only needed if your yeast is not new or fresh.
I have not tried active dried yeast in this recipe. Active dried yeast requires a proofing step. Active dried yeast also requires a longer rising time.
Is yeast gluten-free?
Most yeast is gluten-free, but some kinds of yeast do contain gluten. The most common kinds of yeast used for baking, like baker’s yeast, active dry yeast, and instant yeast, are gluten-free.
I use Fleshman’s Rapid Rise Yeast, and it is labeled gluten-free. Always check your labels.
Where is the best place to rise gluten-free bread?
Bread rises the best in a warm location. My oven has a bread proofing mode. When the oven is set in bread proofing mode it is a 100°F.
I always move the top rack to the middle rack. I proof and I bake the bread on the middle rack. I never want the bread to touch the top of the oven rack.
What is the best type of bread pan for baking gluten-free bread?
I test baked this gluten-free bread in two different types of bread pans. I used both a 9-inch x 4-inch Small Pullman loaf pan and a Wilton 9-inch x 5-inch non-stick pan.
I highly recommend using the 9-inch x 4-inch small Pullman loaf pan with this recipe. The Pullman loaf pan has a narrow bottom with steep, high sides and a ridged surface that gives gluten-free bread dough the extra support to help it rise the best. I did not use the lid in this recipe. I only bought the Pullman loaf pan.
If you bake the gluten-free bread in a 9-inch x 5-inch bread pan, it will not rise as high because the pan is larger than the Pullman loaf pan. Even though it does not rise as high, it’ still as delicious!
What is the best way to store gluten-free baked bread?
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 pre-slice the bread before you store it, so just store the left-over portion of the loaf.
Can I freeze the bread?
Yes! The bread can be frozen once it is completely cooled. Wrap the loaf tightly in plastic wrap, then wrap it in foil or freezer paper.
Place the wrapped loaf in a freezer bag. The bread can be frozen up to 3 months. Thaw the bread in the refrigerator overnight.
Can I make this recipe in a bread machine?
Yes, you can! Even though I developed this gluten-free bread recipe to be an oven-baked recipe, I also tested it in my bread machine. Just swap out these ingredients for the ingredients in my gluten-free bread machine recipe and follow the recipe’s directions. I always recommend using a bread machine that has a gluten-free setting.
Gluten-Free Flour
I like baking with an all-purpose cup for cup (or 1 for 1) gluten-free rice flour blend. A cup for cup gluten-free flour blend has rice flour, starches and already has xanthan gum it.
Xanthan gum helps to replace the elasticity and texture of gluten. It makes gluten-free baking so much easier! Make sure not to add any extra xanthan gum to your flour if it already has it in it. If you do you will get really gummy bread!
My preferred brand of gluten-free flour is Pillsbury gluten-free flour. I have found that 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 cup for cup blends are not recommended for yeast baking.
I have not tested this recipe with any other brand of gluten-free flour. This bread recipe will not work with almond or coconut flour.
Tips For Measuring Gluten-Free 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. If you do you may get more flour than the recipe calls for.
Also, measure flour using nested measuring cups. Do not measure dry ingredients in a liquid measuring cup.
Tips For Baking Gluten-Free Bread
- Make sure you have fresh yeast (see tip above for checking your yeast).
- Always use room temperature ingredients! Yeast thrives in a warm environment.
- You can bring your egg whites to room temperature by pacing the whole large eggs in a bowl of really warm (but not hot) water and let them sit for 5 minutes.
- Always use gluten-free non-stick cooking spray to grease your pan and the plastic wrap. I like either coconut oil or olive oil cooking spray.
- Bake the bread on the middle rack.
- I also like to bake my bread horizontally for even baking.
- Remove the loaf from the baking pan and place it on a cooling rack. If the bread cools in the pan, the steam can get trapped and the loaf can get soggy, especially on the bottom.
- Use a serrated knife to slice the bread. Using a smooth-blade knife can squish the bread.
Dairy-Free Baking
This gluten-free bread recipe is also naturally dairy-free. I used olive oil and warm water when creating this recipe so it would not only be gluten-free but dairy-free as well.
Some of my favorite dairy-free alternatives that I like to bake with are almond, cashew or coconut milk. If you can’t have nuts, you can also use soy milk.
I also like baking with coconut oil or Smart Balance butter.
More Gluten-Free Bread Recipes To Try!
Another of my favorite gluten-free bread recipes are:
These bread recipes are also super easy to make!
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 {Dairy-Free Option}
- Easy Gluten-Free Banana Blueberry Muffins
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★Did you make this recipe? Please give it a star rating below in the comments!★
Easy Gluten-Free Bread {Dairy-Free}
Ingredients
- 2 1/2 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 teaspoons xanthan gum, , leave out if your flour already has it in it
- 1 teaspoon gluten-free baking powder
- 1 packet rapid rise/instant yeast , (2 1/4 teaspoons)
- 1/4 cup extra virgin olive oil
- 1/4 cup honey
- 1 teaspoon apple cider vinegar
- 1 1/2 cups warm water (100-110°F)
- 3 egg whites, , from large eggs and room temperature
- 1 teaspoon salt
Instructions
- Spray a 9-inch x 5-inch bread pan or 9-inch x 4-inch small Pullman loaf pan with gluten-free cooking spray. Move the top oven rack to the middle rack. Preheat your oven to 350°F. I used both a 9-inch x 4-inch Small Pullman loaf pan.
- Add the gluten-free flour, baking powder, and instant yeast to a large bowl and stir to combine the ingredients.
- Add the olive oil, honey, and apple cider vinegar, and warm water to the flour mixture and mix on low for 1 minute. If you are using a stand-up mixer use the paddle attachment, not the dough hook.
- Add the egg whites and the salt to the dough and mix on medium for 1 minute. The dough will look like a thick cake batter.
- Pour the dough into a greased 9-inch x 5-inch bread pan or the 9-inch x 4-inch small Pullman loaf pan. I HIGHLY recommend using a 9-inch x 4-inch Small Pullman loaf pan. Spray plastic wrap with gluten-free cooking spray and cover the top of the pan. Cover the pan with a kitchen towel and allow the bread to rise in a warm place to rise for 30 minutes.
- Place in the oven to bake for 30 minutes at 350°F. Bake the bread on the middle rack horizontally. The bread will be golden brown and have the internal temperature between 205-210ºF.
- Allow the loaf to cool for 10 minutes in the pan. Remove the loaf from the baking pan and place it on a cooling rack. If the bread completely cools in the pan, the steam can get trapped and the loaf can get soggy, especially on the bottom. Allow the bread to cool completely before slicing.
- 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 pre-slice the bread before you store it, so just store the left-over portion of the loaf.
- The bread can be frozen once it is completely cooled. Wrap the loaf tightly in plastic wrap, then wrap it in foil or freezer paper. Place the wrapped loaf in a freezer bag. The bread can be frozen up to 3 months. Thaw the bread in the refrigerator overnight.
Video
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.
- Best baked in a 9"x 4" small Pullan loaf pan. If you use a 9"x 5" bread pan, the bread will not rise as tall. I used both a 9"x 5" bread pan and a 9-inch x 4-inch Small Pullman loaf pan. I HIGHLY recommend using the small Pullman loaf pan.
- Store the leftover bread in an airtight container, once it’s completely cooled.
- The bread can be frozen up to 3 months.
- Use a serrated knife to slice the bread. Using a smooth-blade knife can squish the bread.
- Mama says, "Check all of your labels!"
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Please help! I just made this today and measured out all of the ingredients and let is rise and it sank as it cooled and it also was a little gummy at the bottom. Where did I go wrong??
Hi Kellie, what brand of GF flour are you using? Different flours require different levels of hydration, so that could be the culprit. If you are using Pillsbury, we suspect the bread could use a longer mix and a longer bake!
I must be doing something wrong because although the bread looks and tastes fine but it doesn’t rise at all. I’ve tried this recipe twice.
Hi Rachel, we recommend checking your yeast for freshness. It sounds like it may have been old. We recommend testing it by placing it in some of the warm water by itself for about 10 minutes. If there are bubbles, it is good to go. If not, we recommend starting over with new, fresh yeast.
Recently been diagnosed with gluten and dairy allergy. First time making bread and this recipe did not disappoint! Easy to follow instructions and came out delicious! Thank you for this recipe.
Finally I have made a gluten free bread I am proud of and will eat instead of playing hockey with. This turned out light and fluffy. Amazing. Thank you soooooo much
Would there be any recommendations for an egg replacement for the recipe?
Hi Katie, we have not tested this recipe with an egg replacer, but we recommend a commercial one like Bob’s Red Mill.
Hi, I’m new to baking bread, but my daughter is Celiac, so trying to prepare descent bread and foods for her. My question, I purchased the pullman loaf pans, they came with sliding lids and the pans have little holes in the bootom. 1. Should I line the bottom of the pan and do I bake with the lid on?
Thank you
C.J.
Hi Cheryl, we recommend baking with the lid off. We have not had any issues with leaking (the holes in the bottom allow for airflow), but if you find the dough to be too wet, you may want to line yours!
I have made this recipe four times now using King Arthur flour. I did add a teaspoon on xanthan gum because KA flour didn’t have any in it. I also added a tablespoon of Bread and Cake leavening from King Arthur and my bread machine has a gluten free setting so that’s how I make this recipe. It comes out perfect every time and is our favorite bread out of the recipes that I have used. We love it, especially when it is first made and slightly warm. Yummy!
make it alot with Bob’s gf. aff 1 tbsp corn starch and 1 whole egg to 2 egg whites and it is perfect
I made it! It is a recipe cited by the author as soft and squishy, wonderful smell, and a easy to put it together. I had to bake an additional 15 minutes to achieve an internal temperature of 205 F. Thank you. My daughter will soon devour it within a week!
I made this after completely blowing it the first time. My question is, Is there a way to modify this recipe so it can be made in a bread making machine? My whole family is going gluten free so I’d like to make more then one loaf at a time. Also can you recommend a food scale that has the. in the grams because mine was pricy but does not have it. Thanks, I have your books on hold at the library.
Hi Tricia, we have a gluten-free bread machine bread recipe (click here!) that has already been rigorously tested to be successful in a bread machine. We like the Escali Primo digital food scale (it’s available on Amazon) as a great budget-friendly option.
Turned out perfect! Looks just like your picture! This bread is the best gluten free bread I’ve ever had – the texture is wonderful. I didn’t have apple cider vinegar and had to use white wine vinegar. Had to add 5 minutes baking time and highly recommend the use of a thermometer. Thank you!
I will take these tips into consideration and try again! Thanks!
Hi!! I’ve tried this recipe twice now. Both times the bottom half inch of the loaf is undercooked while the rest is perfect! I even invested in a Pullman pan and followed directions to a T. What could be the problem?
Hi Jeannie, what brand of GF flour are you using? Different flours require different levels of hydration, so that could certainly be the culprit. If you are using Pillsbury, we suspect the bread could use a longer mix and a longer bake!
I have just made this bread for the third time and while the taste is good, it is never done at 30 minutes. The middle is still raw. It takes an hour in the oven (cover with the Pullman loaf lid at 45 mins to prevent over browning) in order to reach the correct internal temperature.
Hi! I have made this bread twice (second time with a pullman tin) and both time the bread has a very soggy bottom. I end up just keeping it in the oven longer, but it still seems undercooked after 30mins in the oven so I end up baking it closer to 50 (and it is still a wet bottom). I’m not sure what could be causing it as I have followed the directions to a tee :/ any help would be appreciated!
Hi Maggie, we recommend getting an oven thermometer to check your oven temperature as a next step. Oven temperature can vary by up to 25°F or so from the displayed temperature, and this can have a big impact on baking time.
I made this for the first time today. It is super crumbly. I made it exactly as the recipe says. I was disappointed.
Hi Brandi, how did you measure your ingredients? We recommend using a kitchen scale for the most accurate results. It sounds like your dough was a little dry, which can cause it to turn out crumbly.
Did you bake your loaf with the lid on the Pullman loaf pan?
Hi Hollie, we left the lid off!
I haven’t made this yet, but I am wondering if you have any thoughts on using aquafaba as an egg replacer? My daughter is allergic to egg so I need to try some kind of alternative. Appreciates any ideas, thanks!
Hi Allison, we have not tried this bread without the egg, but it does play an important role in the overall structure of the bread. We would recommend trying an egg replacer like Bob’s Red Mill over aquafaba, though!
I would not add bean water as “egg” here. That will be gross and may not work as well as an egg (as a binder).
Mix 1 tablespoon of cornstarch into 3 tablespoons of water for every egg and it should help bind the ingredients as well as eggs do.
First time making this GF bread recipe, but definitely not the last! I’ve been so disappointed with the texture and taste of commercial gluten free breads, that I decided to make my own! I’m not new to baking, but a complete novice with making bread. This bread was so simple to make, turned out perfectly and tastes DELICIOUS. I made 2 brat buns (trial run) and one loaf of bread. I’m super excited to come across this recipe (and others!) as we have a completely gluten free kitchen. Thanks Audrey!
Hi Audrey, I’d like to try this recipe and wondering what you think about using my bread machine to mix only ie. Dough Setting. For traditional bread it works great. I simply take out the beautiful raised dough, roll it out, form it, lay on a greased cookie sheet and voila! It’s perfect every time. I suspect however, your GF recipe will not work this way, and so would like your feedback before I try. TY!
Terri R.
Hi Terri, we have a great gluten-free bread machine bread recipe (click here!) that you can try! We recommend baking this bread in a loaf pan, as it needs the structure of the pan to achieve a proper rise.
I tried this recipe with cup4cup flour and it turned out amazing! I ordered Better Batter flour, do you believe this flour would work for this recipe?
Hi Kayla, we have only tested this recipe with Pillsbury Gluten-Free Flour, so we cannot comment, but Better Batter is one of the brands we use to test many of our other recipes.
I personally loved this recipe with Bobs Red Mill gluten free 1 to 1 baking flour and I use avocado oil and I put 4 egg whites instead of 3 .. I completely stopped buying gluten free bread.
I found it at Wal Mart
Is there another flour that may work? I cannot find the Pillsbury anywhere.
Hi Melissa, we recommend Better Batter as well for yeast baking.
my Pullman pan has holes in the bottom, would this recipe still work since it’s such a wet dough?
Hi Susan, we have not experienced leaking issues with this recipe, but you can line your pan with a parchment sling to be on the safe side!
I’m having so much success with this recipe and it is very tasty! My Pullman pan seems to be leaking so much of the batter/dough from the bottom though… Is it my particular pan? Is this common?
Hi Anna, your pullman pan should be fully sealed at all 4 bottom corners. If the dough is leaking out of the bottom, you may have a faulty pan!
It is coming out of the 3 holes so would you still consider this faulty? This is my first time baking with this pan so I just want to be sure!
Hi Anna, the dough should not leak out of those holes at all! We recommend using a parchment sling to line the pan if greasing it isn’t working well enough to prevent it from leaking out of the bottom.
This bread was so good and so easy even I couldn’t mess it up. I have IBS and have been gluten and dairy free for probably about ten years now. I’d pretty much given up bread, because the stuff in the store is just so bad. Lord I miss good bread. lol But now I don’t have to. Thanks so much for a great recipe!
Unfortunately, the bread came out extremely crumbly and the center deflated. It broke apart when I removed it from the pan. Yes, I waited the 10 minutes before removing from the pan. At $10 for 1 907gr bag for gluten free flour, that’s an expensive bread to have to throw out. I can’t even cut it, it just falls apart! Very disappointed.
Hi Diane, what brand of GF flour did you use? It could be an issue of hydration if you used a different brand than the one we recommend and tested with, but it could also be overproofed if it deflated after baking!
I used Robin Hood Gluten Free Flour since I couldn’t find the flour you used.
Hi Diane, that is most certainly the issue here. Unfortunately, every brand of GF flour is made with a different blend of ingredients that affect its final hydration and thus, the outcome of the recipe. You may have to tweak your measurements until you find something that works with that brand of flour.
Thanks….I think I can order the GF brand you used on Amazon. I will give that a try….thanks again
hi,
I’m just wanting to ask when making this above gf bread recipe is it ok to use whole eggs instead of just egg whites.
I would like to know why only whites are used.
I look forward to hearing from you.
thanks Fiona
Hi Fiona, the egg yolks are fattier and can weigh down the bread, causing it to turn out dense and chewy!
Not sure if this might help some, but I noticed mine started to flatten, so I turned it on its side to cool, and it turned out fantastic.
There are so many Pullman loaf pan size ranges. Exactly what are your dimensions. I can find close but not exact. Or do you have a link to the best product? Thanks!
Hi Tiersa, there is a link to the pan we used in the first step of the recipe card!
the first time I made this it came out perfect. the 2nd and right now 3rd time it deflated as soon as it came out of the oven. I followed the recipe exactly and tested it at 207° when it came out of the oven. Any idea why? I used all the same ingredients including same yeast.
Hi Susan, it sounds like it may have been overproofed!
Good texture but I’ll have to cut in half the salt. Way too salty. 1 tsp salt for 2 1/2 cups flour added bitterness. Outside of that the bread was good but I’m throwing out this batch and making another with 1/4 or 1/2 tsp salt.
Was wondering if it’s dairy free it calls for eggs
Hi Donna, eggs are not considered dairy!
We are experienced home bakers but this is our first try at gluten free bread. we followed the recipe exactly and teno checked it and 4 attempts all collapsed. There was nothing light and fluffy about any of our attempts. The breads were heavy and dense. We used PC gluten free all purpose mix. First attempt and last. Almost 30.00 worth of ingredients in the garbage.
Hello, we don’t recommend using PC gluten free all purpose mix to make this recipe. Our preferred brand (and the one we test most of our recipes with) is Pillsbury gluten-free flour. We cannot guarantee results with a different brand of flour, especially in yeast recipes, due to differences in formulations.
Same!! My “dough” was just soup. It rose very little and is a flat, small “loaf.”
Hi Donna! Eggs come from chickens! Hope that helps!
My gluten free family love this recipe. I use Bobs Red Mill 1 to 1 flour with terrific results.
I really appreciate you crating these recipes.
I really liked this recipe, but I don’t know what happened. Every time I make it now, the crust forms, but the entire inside sinks to the bottom and is all gummy. I have an oven thermometer so I know my bread isn’t being baked too hot, and I proof it for exactly 30 minutes. Please help, I love this recipe when it turns out!
Hi Odette, we recommend proofing for a shorter time period. It sounds like your kitchen may be a bit warmer than our test kitchen!
I have a proofer, it never goes over 72 degrees. I proof for 30 minutes
What brand of flour are you using?
BEST RECIPE EVER!!!!!!
I made this and it was a beautiful loaf of bread in the pan right up until I removed it after cooling for 10 minutes I placed it on my rack and within 5 minutes it collapsed. not sure what I did wrong, but it still tastes good. I will try it again for sure. I did cook it in a glass high sided pan. Baked at 350 for the suggested time inside temp was 210 when I took it out.
Hi Andrea, it sounds like either your loaf overproofed before it went in the oven, or your oven was a bit too hot, causing the outside of the loaf to firm up before the inside was done baking!
My first time to make gluten-free bread, and it turned out great! I used 340 g of Pillsbury gluten-free flour and mixed ingredients with a Dutch Dough Whisk. Baked in a 9×5 loaf pan for 40 min to reach 205 degrees. It was delicious fresh! Slicing and freezing with parchment paper between slices works well too.
Could this recipe be converted to make cinnamon raisin bread?
Hi Daphne, we have not tried turning this bread into cinnamon raisin bread. You could certainly fold in some raisins and cinnamon, but the bread may not be as sweet!
I’ve tried this with King Arthur 1 to 1, and I end up having to divide it between two loaf pans, because it rises way out of the one pan. does this happen to anyone else?
I made this gluten free bread. It rose up nicely and looked so nice coming out of the oven. However, as it cooled, the top sunk in. Tasted much better than it looked.
Not sure what went wrong as I tried to follow the recipe precisely.
Hi Patricia, it sounds like either your loaf overproofed before it went in the oven, or your oven was a bit too hot, causing the outside of the loaf to firm up before the inside was done baking!
Loved gluten free bread with honey and apple cider vinegar in it! It is the best tyso much
I’ve made this bread a couple of times. The first few it turned out great. Then I don’t know what happened, but the bread never fully bakes anymore. My thermometer hits the necessary temp, but is super doughy. I’ve not changed anything from the original recipe.
I used a glass 9×5 ….had to cook for almost an hour before turned golden and was done in middle….it was lumpy looking…not a smooth top like your picture…..I followed directions and used all the right ingredients…it was really dry tasting….what did I do wrong
Hi Rhonda, what brand of flour did you use? Different brands require different levels of hydration, and some brands are not recommended for yeast baking. Furthermore, if your bread took that long to cook, I would look into getting an oven thermometer to make sure your oven is at the proper temperature. Ovens sometimes need to be recalibrated as they age.
After a near disaster with my batter overflowing because I chose to do 1.5 times the amount of ingredients for a 10 x 6 loaf pan, I still was able to salvage the bread. It baked well. No problems with cracks, etc. But you do not have to worry about using a 9 x 5 loaf pan – it would be absolutely fine. Don’t increase the ingredients either.
But the KEY to this recipe is not necessarily the oven temp, but far more important is that you have a food thermometer to check the INTERNAL temperature of the bread – and if you make sure it reaches 205 degrees F – you’ll be fine. With that said, I don’t have celiac disease, I’m fine with eating gluten. I just thought I’d try to eat less gluten these days. Sadly, and I feel bad for people who can’t handle gluten, I don’t like the taste of gluten free flour (and I used a good one – Pamela’s gluten free flour). I mean for people who love gluten free, I think they’ll love this recipe. But I find something unpalatable on my tongue when eating gluten free baked goods. It’s just not a good feeling or taste. Not delicious.
This is the first bread I’ve ever made and it came out perfect and delicious! I’ve already made 5 loaves and I don’t plan on stopping any time soon! Quick question: If I wanted to make bread with flour that contains gluten instead of gluten free flour could I just use the same recipe but substitute the flour? I looked online but nothing clicked the way that your recipe did (if that makes any sense). Thank you!
Hi Kris, we have not tried this recipe with wheat flour, but it should work. You may need to adjust the liquids slightly up or down to get the right consistency, though!
I used 1 cup of warm water instead of 1 1/2 cups and 2 egg whites instead of 3. All other ingredients and times I kept the same. It turned out perfect! Thank you again!
If I mix this without a mixer do you think I would still be able to get the right consistency?
Hi Anna, the dough is a bit more liquid than wheat-based bread dough, so it may be difficult to mix by hand, but not impossible!
I only have regular size Pullman loaf pans. Can I double the recipe and make a large loaf? Or maybe double would be too much for one regular size pan….maybe I could 1.5 the recipe. HELP!!! New to GF baking and not sure if things can be doubled the same as regular recipes. Cheers
Hi Sarah, to convert from a smaller pullman loaf to a standard size, the recipe would need to be 1.44 times to be more exact. You could probably 1.5x the recipe, but you may end up with some overflow or leftover dough. It will also likely need to bake for a bit longer!
Fabulous recipe! This is the best recipe I have tried..and I’ve tried quite of few of them over the years. I love that egg whites are used instead of whole eggs, along with the Olive Oil. I like to freeze bread slices so I can just grab them when making lunch. So, after the loaf cooled completely, I put it into the fridge for 2 hours, and it was easier to cut into slices for sandwiches. I put the slices into a gallon zip lock bag with waxed paper between layers and I always toast them.
burnt on outside, undercooked on inside, all my bread is doing this…why??
Hi Crystal, this sounds like an oven issue. We recommend picking up an oven thermometer and testing the temperature of your oven. Did you know that it could be up to 50°F off from the registered temperature? You can use this information to adjust the temperature or have a professional recalibrate your oven so that it performs better in the future!
I’m new to gluten and dairy free, and to baking homemade bread. I tried to follow the recipe exactly, but used a regular 9×5 loaf pan. It came out pretty, but had a couple of deep cracks on top. When it cooled, and we tried to slice it, it just crumbled. My husband kidded that he’d never seen bread that had to be eaten with a spoon. What did I do wrong?
Hi Susie, in general, if your loaf was dry and crumbly, it likely needed a bit more liquid added. If it was soupy in the middle, it probably needed to bake for a bit longer. If you have a thermometer, you’re looking for an internal temperature of about 205°F.
Finally!!! I found this site in November/December of last year. I have celiacs and so does my daughter and I wanted to start baking our own breads and the like. I got an artisan mixer and set out to baking away. It has been a fun journey but things were not coming out as expected. I used King Arthur 1:1 and thought it can’t be too much difference. And I tried different recipes than here, same so so results. I stumbled on Bloomfield Farms Gluten Free All purpose Flor Mix. The reviews for that seemed to justify buying 25lbs of flour! So I tried the bread recipe again and voila! We have a beautiful loaf of bread. I even made sure to check the temperature and pushed it right to 205. Can’t wait to try more. Thank you so much!
This is the best gf bread!! I’ve been fighting with gf sourdough bread for a while, making homemade starter then trying to make bread and it never comes out right. I’m so glad I made this today! I used the pullman loaf pan, bobs 1 to 1 and avocado oil instead of olive oil and it is soft and delicious! I was worried about the texture when I poured it into the pan to proof for 30 mins but I’m so impressed by the finished product. Thank you for the recipe and this is the 1st of many I will make!
I followed the recipe exactly using King Arthur gf flour. It turned out perfect. It’s really soft and has a slight sweetness from the honey. Yummy. I will be slicing it and freezing as suggested. I wonder if I could add in flax or something to amp up the fiber and nutrition.
I would love to try this recipe but am currently on the FODMAP diet and it is recommended that honey is not used. Could I substitute sugar for the honey in this recipe? Thank you
Hi Beverly, yes, that should work just fine!
Do you happen to have an egg-free bread recipe? I am gluten-free, but also cannot have eggs or dairy, and it has been SO difficult finding bread recipes that don’t include those either. Hoping you might have an alternative recipe that fits the bill!
Hi Diane, for an egg-free option, we recommend you try our gluten-free sourdough bread (click here!)
Can you roll these into balls to rise and then bake as buns? I’m thinking hamburger buns…
Hi Donna, we recommend you try our gluten-free hamburger buns recipe (click here!). We also have a hot dog bun recipe that will be published soon!
I need help! The top on my bread is not turning out. It’s cracked and looks more like a biscuit. The inside looks great. It’s white, soft, squishy and tastes great. What am I doing wrong? All of my ingredients are new and fresh. I’m getting discouraged. Help, please.
With gluten-free baking, some cracking is common. If the rest of your bread looks and tastes good, we’d say don’t worry about it!
Hello – first time bread baker here. I have a 13×5 monfish pan with lid…should i just double the recipe measurements to fit? And do i use the lid….???
Hi Ashes, we have not tried making this recipe in that size pan, but we imagine you would have to double and increase the baking time.
can you make this without honey? or any type of sugar? I am looking for a bread that has no sugar and no wheat flour
Hi Lisa, the sugar is necessary to activate the yeast and achieve the desired texture.
I’ve made this several times now and it’s so good! The only problem I’m having is it’s too soft! Something I never thought I’d say about gluten free bread! It’s so good with butter and honey but for use for sandwiches it’s too soft. What can I do? Should I try adding less water?
Hi Brittany, you could try a little less liquid or a slightly longer bake time!
Hai..I’m from Indonesia. Here in Indonesia we have a quite a lot of gluten free flour. The most common is cassava flour mixed with xantan gum. Since you said in the recipes that you use rice flour, cornstarch and xantan gum, may you share the composition of each ingredients for the flour blend?
Thanks before
Hi Nadia, this is the flour we most often use to test our bread recipes: https://www.pillsburybaking.com/products/gluten-free-flour/gluten-free-flour
What would make the bread brown and crusty on the outside and only reach an internal temperature of 165-170.
Hi Regina, have you tested the actual temperature of your oven? You can buy an oven thermometer for a few dollars from Amazon, Walmart, or Target to find out if the actual temperature is off from the number on the dial! More than likely, this is the case!
I was so excited to find this recipe, but I guess I’m doing something wrong. I’ve made it several times, following the directions to a tee, including using all the recommended brands. it still hasn’t come out. So frustrated.
I am so excited about the loaf of bread that I just made following your instructions exactly. It looks like it belongs on the cover of a bread cookbook and smells wonderful. I am letting it cool completely before I try it which is extremely hard! Lol. I am a recent celiac diagnosed person and I miss bread. This recipe was very easy to follow. Thank you so much.
I love the taste and the texture of this bread. However, it looks gorgeous when I remove it from the oven but then it falls flat. what am I doing wrong?
Hi Mary, it sounds like either your loaf overproofed before it went in the oven, or your oven was a bit too hot, causing the outside of the loaf to firm up before the inside was done baking!
I have made this bread and my family really like it but can you make rolls with this recipe?
Hi Connie, we recommend trying out our gluten-free rolls recipe (click here!)
I finally got a gluten-free recipe right and this one was amazing. Accidentally forgot to let it rise in somewhere warm, but it’s still turned out great. I also added a little bit more, honey. The taste was fantastic! I can’t wait to make something else here.
The rapid rise/instant yeast packet states “120-130 degrees”. Should I follow that guideline or your recipe 100-110 degrees? I have made this recipe 8 times and i’ve struggled with gumminess, deflating or falling apart. It always tastes wonderful, but I have so many issues 🙁
Hi Kayla, so long as your bread is rising, the 10°F temp difference shouldn’t negatively affect the recipe. It sounds like your bread could use some extra time in the oven!
Thank you for the response Sam, I greatly appreciate it. I adjusted the water temperature to 115 degrees (right in the middle of the recipe suggestion and the Fleischmann’s Rapid Rise Instant Yeast instructions).
My bread is rising, however the top has VERY uneven deep cracks. It isn’t smooth like the photo or easy to slice. What would be the reason for the excessive expansion/uneven cracks at the top? I begin the proofing timer as soon as I finish the last step of mixing. I immediately transfer to the 9″ x 5″ Wilton bread pan and cover with plastic. Our home is 72 – 74 degrees. Please help 🙁
Hi Kayla, is your bread dough cracking during the rise time or the bake time? If it’s during the rise, it is likely a bit too dry and needs to be covered. If it is during the bake time, it is possible that the bread is overproofing, although 74°F is not considered too warm. How are you measuring the flour? We recommend using a kitchen scale or the spoon-and-level method, since scooping directly from the bag can cause compaction in the measuring cup (too much flour). Adding too much flour to the dough can cause it to dry out and crack during baking.
The dough is smooth and looks perfect after proofing (for 30 min), covered with saran wrap in a 74 degree environment. However it cracks during the bake time, around 5-8 minutes into baking at 350 degrees on the middle rack for 32 minutes to reach a 200-210 degree temp. I use a scale and measure all of my ingredients to the gram. I have all new ingredients (nothing expired). I use 335g (2½ cups) Pillsbury Gluten Free flour, 4g (1 tsp) Baking powder, 7.5g — 1 packet, (room temp) of Fleischmann’s Rapid Rise Instant Yeast, 50g (¼ cup) Extra Virgin Olive Oil, 85g (¼ cup) Honey, 5g (1 tsp) Apple Cider Vinegar, 350g (1½ cups) Warm Water (105°F), 3 Egg Whites (room temperature, 73 degrees) from Large Eggs and 5g (1 tsp) Salt. I feel very defeated. I am on my 5th try this go around — I have previously tried this recipe (about a year ago) with 6 failed attempts. The bread tastes delicious but I’m having so many issues and I can’t figure out why. 🙁 I don’t know if I should lightly wet my spatula and go over the batter prior to baking or score the batter on the top prior to baking or decrease the proofing time from 30 minutes? When slicing the loaf (after it is completely cooled), the middle to bottom of the loaf is stable, however the top easily falls apart. It isn’t dry, it is still moist but it doesn’t hold structure. The top of the baked loaf has very DEEP cracks, it makes it nearly impossible to slice the bread without the top of the slice falling apart. Please advise. 🙁
Hi Kayla, I believe too much flour is the culprit here! We used 312.5g of flour vs your 335g, and while that doesn’t seem like a huge difference, it is about 7% more!
I second the extra baking time. I have a digital thermometer that I use in my smoker and decided to check the temp. After 20 mins I was only at 184 deg. 5 mins later I was at 205. In the past I’d have pulled it out and again had spongy bread. Now I have a beautiful loaf that slices nicely and does not crumble apart. You can pick up a digital thermometer with a long cord for under $20 and set it to the desired temp and it will ring you when it is done.
Wow! 1st time I do a bread that is not dense!! It is moisture, fluffy, light and so yummy!! I let is a little more than 30min and did broil for 5 to get the top crusty. I replaced the Xanthan by corn starch as I did not have
It is better toasted but wow… amazing recipe! I am glad I tried it! Better than any gluten free bred you find out there. A 5 starts!
Can I use a substitute for the honey?
Hi Lisa, agave or simple syrup would work best!
my bread rose, I used a 9×5 pan but when I cooled it it started to lose the height. it’s a bit dense but tastes good. do you have to put the yeast in water to rise or just add it to the flour as it said in the recipe. I used fast acting yeast. it’s not fluffy like yours was.
Hi Carole, this seems to be a common problem when using a standard 9×5 pan. We used both in testing and found that a 9×4 pullman loaf pan worked better for helping the bread to maintain its structure after baking. Unfortunately, GF breads are much more delicate due to the fact that they lack gluten for structure, so falling is always a risk even if everything is done correctly.
I bought the Pullman pan because it was stressed as very important, but reading the comments it looks like a regular loaf pan may have been better- It overflowed in the oven! No big deal. When we cut it, about a quarter of the loaf along the bottom was thick and gummy. Was it just not baked enough? I used the recipe ingredients to a T with King Arthur GF flour and no extra xanthan gum. The flavor and texture of the bread is amazing! This was my very first foray into GF baking. What would you suggest for next time?
Hi Alyssa, we do not recommend using King Arthur GF flour in this recipe, so this is likely the culprit for the issues you experienced!
Thank you. I chose KA GF bread flour so I thought that would be ok. I’ll try it with your recommendations! Thanks for the reply!
I’m a newbie and my hubby and youngest daughter are both gluten-free. Hubby has been ready to kill for a loaf of gluten-free bread when I came across this recipe. I tried it two days ago and have the second busy rising now. Both were ecstatic about the bread so it looks like I now have a new hobby. Thank you to the creator of this recipe.
I love the taste of this bread but it rises way too much! It overflows the pan even when I only let it rest 25 minutes before baking. I measure carefully and follow the directions to a tee. I even tried using a larger pan but the results are the same. Help!
Hi Karen, it sounds like your kitchen may be warmer than our test kitchen. We recommend letting the bread rest for 15-20 minutes next time!
I’m wondering if this is part of my issue as well? My Kitchen is 74 degrees. What is the temp of your test kitchen? I will adjust my time to 15-20 min as well….
We keep our kitchen at 72°F!
I made this today and my bread did the same thing. I had bread all over my over. The taste is great. I used a 9×4 pan as the recipe was BOLD in saying that it was highly recommended. I was unsure of the size to begin with but I am new to gluten free and this was my first ever attempt at bread. I might try the 9×5 next time.
Did you use an instant thermometer for the water? It may be too hot.
Amazing! Easy and best GF bread we’ve ever made at home. We used the Pillsbury flour – I think that does make a difference as we’ve never used that type of GF flour before, and this ended up being the best bread ever.
A very exciting start. Followed the recipe except for the flour(1C potato starch, 1C tapioca !/2 C amaranth)
since we can’t eat rice. Used a 9×4 open pullman and it puffed way up then collapsed during cooling. Sort of a cross between a Yorkshire pudding and jelly bread! Needed longer in the oven but also probably less water because there’s no rice in the flour. Lovely flavor. I’ve been making Brazilian bread for years and this would be a nice change.
When you say mix wet ingredients with dry, can I use a spoon since I don’t have a mixer?
Hi Maureen, that should work!
Can this recipe be used in a bread machine that has a Gluten Free setting for baking?
Hi Mary, we recommend you try our gluten-free bread machine bread recipe (click here!)
Made this with Bobs red mil 1 to 1 and it turned out pretty good. It’s almost like dessert bread to me with the sweetness though. Was going to try it with half the honey – think it would work ?
Hi Stephanie, we do not recommend adjusting the ingredient quantities in this recipe!
I’m following the recipe but on a loaf tin it goes up and fluffy and then deflates once is out of the oven. what could it be?? Love the taste tho 🤗
Hi Angela, it sounds like the bread needs a bit more time in the oven! If you have a thermometer, you’re looking for an internal temperature of about 200°F.
Absolutely delicious! Best of the gluten free bread recipes I’ve tried. I used cup 4: cup flour because of your warning about using King Arthur’s flour with yeast.
love this recipe….and I’ve tried a looooot of GFrecipes. thank you so much! it is perfect
Hello, followed the recipe and then I smelled burning! Turns out my Pullman Loaf Pan has a lid and I just assumed I was supposed to put it on. Was that wrong?? I went back and looked at your instructions and video and no where does it say. I’m guessing that’s what went wrong because the bread squeezed out the sides. 😬
Hi Alie, a pullman pan might be a little too small for the quantity of dough in this recipe. We recommend a standard 9×5-inch loaf pan, no lid!
I have a question: we baked the GF bread until internal temp read 205°. Took it out of the oven and then in a few minutes it deflated. Could you give me a few tips on why this could have happened. By the way I had to bake it at 350° for 40 minutes to get it to the 205°.
Hi Joseph, there are many reasons your bread may have collapsed. It could have been overproofed, it may have had too much liquid, or the eggs may have been too cold. We highly recommend measuring your ingredients with a food scale to avoid discrepancies in hydration, and make sure to bring the cold ingredients fully to room temperature!
I love this simple recipe! I use King Arthur gluten free all purpose flour and it turns out wonderful even in a regular bread pan. Thank you thank you!
I used the same flour that you used and everything and mine turned out busted and terrible on top. 😭
Same! So disappointed
tastes good, but it sinks in the middle? any suggestions?
Hi Alicia, gluten-free breads tend to take a bit longer to bake, so make sure it’s up to 200°F internally before pulling it from the oven!
I’ve tried others and this recipe is a GAME CHANGER! SO HAPPY to have discovered this. It turned out exactly as per the recipe card. I actually didn’t have apple cider vinegar, so I added more honey. Soft, and fluffy, and TASTY!
I had high hopes but wasn’t as good as it sounded I did exactly I instructed but it wasn’t very soft taste was ok but not great and when touching it your hands get greasy from the olive oil that is in it for toasting it’s ok as I did but for a sandwich I’m not sure it would be very good I used the recommended flour too
Thank you for the recipe. I only had a 9×5 bread pan. I took the bread out when it reached 205F. Let it cool in the pan for 10mins, then cool on the cooling rack until it was cool to the touch. When I sliced it, the bread was a bit moist. Any ideas on how to make it more dry? Thank you!
Hi Ben! You might try increasing the bake time just slightly.
Hi there, would I be able to use whole eggs instead of egg whites? I really find it difficult to separate eggs, so I am hoping that it would be OK to use the entire egg.
Hi Tami! Egg yolks will affect the softness and structure of the bread. It’s best to use just the egg whites.
Followed the recipe and it was so lovely!! I’m glad you included the temp for the bread bc it would be hard to know otherwise but so good! 👏
Is there a way to make this without eggs? I unfortunately am allergic to eggs AND wheat but I am dying for some real homemade bread!
Hi Mandy! You could try substituting with flax seed eggs or aquafaba.
Not sure what I did wrong, but mine turned out very crumbly. Tasted great, just wouldn’t hold together. I followed the recipe to the letter. Any suggestions?
Hi Stephanie! It could either be the type of gluten free flour you’re using, as different blends can produce different results, or the dough could use a bit more moisture. You could try increasing the amount of water in the dough. I’d start with 2-3 tablespoons of water at a time, so that you don’t add too much.
I made this and love it but why does it overflow everytime?
Hi Natalie! Are you using a 9″x 5″ bread pan or 9″x 4″ small Pullman loaf pan?
Can I use sugar in place of the honey in this bread recipe? I did not like the sweetness and the honey in the bread. If so, how much sugar?
Hi Jackie! Yes, you can substitute sugar in place of the honey. I would recommend using brown sugar since it’s more flavorful than granulated white sugar.
This is my first try with the bread. I usually have very good luck with your recipes. This one fell a little short but I think there were a few things I need to change. 1) I didn’t have a Pullman pan so I used a regular loaf pan. The dough rose very high and when I lifted the plastic off it fell a bit. On top of that husband came home early and the dog galloped past the oven so I think that contributed to the fall. 2) it needed about 44 minutes as opposed to 30.
Do you use the cover on the Pullman pan or just leave that off?
I did everything to a T with this recipe and the center did not fully cook. I didn’t realize it until the oven was already cooled off. Any suggestions?
Hi Kelly, it sounds like your bread needed more time in the oven! We recommend baking until the bread reaches at least 195°F internally!
The taste is excellent! One question– while using everything recommended (including the Pillsbury GF flour), the bread is very crumbly. How do I remedy this? Slightly less flour? Add xanthan gum? Any tips appreciated!
Hi Nicole, as with any gluten-free baked good, it is easy to end up with a crumbly result. Try adding a bit more liquid and/or fat next time!
Hi, tried making this bread today. I used all the same ingredient but my bread is cracked along the top. In addition it seems to be wet in the middle. I left it for another 10 minutes but it was still wet in the middle and begun to burn so I had to take it out. Any tips?
Hi Gigi! I would loosely cover the bread pan with foil and let it bake longer. That way the top doesn’t burn while the inside continues to cook.
Absolutely wonderful. I used Great Value all purpose gluten free flour. I followed the recipe as written. it turned out beautifully. I’ve made it several times. It is simple and easy to follow. Thank you for the wonderful recipe.
So good and so easy!!!
Can I use pure maple syrup instead of honey? If so, would I use the same amount? My husband can’t have honey unfortunately.
Hi Megan! Maple syrup should work as well. The yeast just needs some sort of sugar to feed on.
How did it turn out with the maple syrup?
Wow! This white GF bread is the bomb. What a pleasant surprise this was and so easy. My oven took a bit longer to finish baking. Our Granddaughters and daughter will love it when they visit in a couple weeks. I plan to bake and freeze more. They have only had the store bought type which has no taste. I can’t wait to try another one of Mama Audrey’s recipes.
Which flour did you use? I’ve made this recipe successfully with King Arthur’s GF Flour and Bob’s Red Mill GF Flour, but Cup4Cup immediately shrank when I took it out of the oven!
Hi Robert, there is a handy “metric” measurement button on the recipe card that converts from cups to grams. 2 1/2 cups of flour is about 313 grams, so that could be where the issue is!
I never leave comments but am so thankful you posted this recipe, I had to. Since I can’t do wheat, dairy, soy, nuts or potatoes (potato starch), there was only 1 GF bread in stores that I could eat. But I’d stopped buying it because it was a tiny loaf and the price had gone through the roof. I then tried making recipes using chia seeds and psyllium husk but both gave me asthma symptoms. I thought I might never eat a sandwich with bread again:( Then I decided to try yours as I have no issues with any of the ingredients you listed.
I used 2 C Namaste Organic Perfect Flour Blend (no potato starch) and substituted 1/2 C of Bob’s millet flour for more protein, used 2 eggs instead of 3 whites, and added 1 Tbsp of cornstarch, in a regular 9×5 pan. It was a little sweet for me, so next time I’ll cut the honey in half, but it came out FANTASTIC – reminded me of the soft honey wheat bread from my childhood although so much healthier! My husband even loved it. You have no idea how excited I am! Thank you.
Hi Robin! So wonderful to hear that. I’m glad you enjoyed this recipe!
This recipe was fabulous! Very quick and easy to make, the texture was perfect, the bread was very tasty, I loved it! I used Robin Hood All Purpose Gluten free flour (had xanthum gum already in it) and used a 9×5 pan, baked it for 32 min. and it was just right. I can’t say enough good things about it!
I tried your recipe today for the first time. Read thru it carefully ( thought) and mixed by hand as have no wooden paddle on my mixer. Came together well. Had a 5 x 9 inch glass bread pan, so added parchment paper sides to make it deeper. Poured the batter in the pan and leveled it off. Here is where I goofed. Missed the part about letting rise for 30 mins. Stuck it in the oven to bake. Checked in 30 minutes and wasn’t brown or raised that much. Checked for internal temp and was gooie yet, when I took the guage out. Left it in 15 more minutes and checked again. Temp was 212 so took it out. Had browned some by then. Let it cool before cutting. To my surprise it was a great texture and light. Looked like regular bread. Put butter on it and ate two slices it was so good. After reading over your notes again, I see I missed the letting it raise for 30 mins. Oops!! So want to try it again, and see how much higher it will rise. I think also I needed to run a table knive thru the batter to level it out, so it doesn’t have valleys thru it. I’ve tried another recipe but it takes more work and time, so thinking this might be my go to recipe from now on. I just found out one of my sons can’t eat regular wheat flour bread now either, so therefore I’m trying out recipes for him also. Thank you for this easy and great tasting recipe.
I am new to eating gluten free! I love this recipe! It tastes the most like normal bread! I do toast it and just love it! I do bake it for 32 minutes to cut down on sogginess. I also substitute maple syrup for the honey due to dietary issues. It’s a keeper!
my mom has been getting tummy issues every time she ate the bread from the store or when ever we made home bread. So I made your recipe tonight and had alot of fun testing it out… so the final test is to see if she has any tummy issues… so far so good. and she loves how it tastes… thank you for this recipe.
This is the most delicious bread and it is super easy to make!!! Please give this recipe a try! Thank you!!! Might anyone suggest a possible lower glycemic alternative to the honey (although the honey flavor is yummy)?
Wow, I loved this bread recipe. I am officially never buying gluten-free bread from the store anymore.
My whole family loved it. I made this yesterday and the bread didn’t even make it one night.
I made this recipe, and my bread was soggy. I ended up cooking it for 50 minutes and still soggy inside. Any idea why this happened?
Hi Maddie! It could either be the type of gluten free flour you’re using, as different blends can produce different results, or the dough could use less moisture. You could try reducing the amount of water in the dough.
This recipe is really impressive. I’ve never made a GF loaf quite like it. I made my own GF flour from the Minimalist Baker site consisting brown and white rice flour, potato and tapioca starches, and some Xanthan Gum. It worked really well, I didn’t didn’t even have to be very precise with the proportions. I was loose with the vinegar, honey, egg whites and I forgot to add the 1/4 tsp of extra yeast. I did have the opportunity to set it on a stovetop with the oven going and this gave the loaf a great rise. I used a Pyrex loaf pan coated with coconut oil and spread some avocado oil over it because I was worried it would stick. It did not stick at all! The finished texture is somewhat dense and this consistency allows for amazingly thin cuts. The slices do not toast in the oven like bread, I notice that only the edges brown, but it’s very good this way. This is one for my recipe book, thank you!
bread was a huge success amd doesn’t taste Gluten-free. thank you so much!!!!!!!
I did that the first time. I overproofed it and I tried a glass dish. Still I baked it and we ate it and it wa# delicious. Next time I used a metal tin. Came out great. Then we got a Pullman from my girls for xmas. Even better. I use King Arthur 1:1. I’ve added a tsp of xanthum even though it’s in the flour. It’s a little more airy. I’ll try it one day without and see what happens.
This is the best gluten free bread I’ve ever tasted, bar none.
I also made this with the wrong flour. I used measure for measure. I didn’t get the rise before baking so I thought it was ruined but after 30 minutes of baking my break rose over my small Pullman )thank you for recommending) and my bread was beautiful. I’ve tried so many FAILED recipes before this one. Thank you! And the taste is better than anything I’ve ever bought!
SO GOOD! I used King Arthur measure-for-measure because that’s what I had available and used the proof mode on my oven. I also noticed that it didn’t rise much pre-bake, but definitely rose some in the oven. On the second try, I pre-activated the yeast and let it sit for probably 15 minutes before mixing it in. I also put the pan on top of the pre-heating oven instead of proofing it inside the oven. I got a MUCH better rise.
I made the bread for my fiance’s family (who aren’t gluten free) and they LOVED it! I prefer the bread less sweet, so I used probably about 1 1/2 tablespoons of honey instead of 1/4 cup on the second try and was satisfied with the more savory taste. I tried making “rolls” in a muffin tin and they turned out wonderfully. Filled the cups about halfway, proofed for 30min, baked for 20min rotating the pans at 10 min, and I got 19 “rolls”.
I love this recipe but, I live at 7500 ft. I’m not sure if altitude is the problem. The bread rises perfectly until I cook it and then the middle falls. I don’t know what I’m doing wrong?
Hi Colette! Since you’re at such a high altitude you may need to bake the bread at a higher temperature. Try baking it at 375ºF.
This is a wonderful GF white bread. Thank you so much. Congratulations on all your successes, and thank you for sharing your story.
I tried several ‘trusted’ recipes only to have MANY GF white bread failures. I purchased expensive GF bread that had no taste, and the texture was more like card board.
I would like to encourage anyone needing to be gluten free to explore your recipes.
This is the best bread I’ve ever baked. It does not taste gluten free. Thank you so much for the recipe and the easy to follow instructions. I’ll definitely be making it again.
Just wondering if we should bake this with the Pullman pan lid on, or off? it’s my first time using a Pullman pan and it comes with a side on neta lid. Your instructions didn’t specify. thank you!
Hi Colleen! This recipe was developed and tested without using the lid.
I made this in my bread machine which turned out great. My family loves the texture. A lot of pillsbury gluten free products contain pea protein which is a no no in our house so we use bobs red mill all purpose flour.
I have tried your recipe 2 times and it does not rise. What am I doing wrong? My yeast is fresh. Please advise. Thank you
Hi Laura! There’s a chance it’s the type of gluten free flour you’re using. There are many blends that don’t do well in yeast recipes. You might also try proofing the dough in a warmer environment.
I am new to gluten free baking,,this was my first attempt at baking any type of bread. This recipe and the instructions were so easy to follow and every tip and detail were just right for me! The bread smelled great when baking and tasted even better! Thank you so much for sharing!!
I have made this bread two times. I use the Pillsbury GF flour and follow the recipe. It rises well and taste fine but the top of my loafs do not look like your picture. My bread top has long cracks, wish I could post a picture. What I am doing or not doing that would be causing that? Thank you!
Hi Diane! It sounds like your dough might need just a touch more water. Start with 1-2 tablespoons. The dough should be sticky, but not loose.
I made this bread exactly as described and it is delicious. I will make it again but I have one problem, the Pullman loaf pan. I did not own one so I ordered one online. Do all Pullman loaf pans have three holes in the bottom? The bread batter was thin enough to leak through the holes and make a mess in my oven. You do not specify whether to use a pan with holes or not.
Hi Mary! Sorry to hear that. Most Pullman loaf pans have those 3 holes at the bottom so that steam can escape. The dough should be sticky, but not thin enough to seep through the holes in your pan. I would use at least 1/4 cup less milk and see if that helps.
made this for the first time, but it won’t be the last time! we loved it. great texture, good toasted, but also very good not toasted! beats any store bought gf bread!?
Can you use tapioca flour for this?
Hi Shy! You would need to use a blended flour that may include tapioca flour, but tapioca flour on its own will not produce the same results.
Absolutely amazing I just about gave up on gf bread and trying to make for my friends and myself. No nasty aftertaste not dense and overfilling. It’s just perfect Thank you so much
I’m so happy with this recipe!! I’ve been searching for a good gluten free bread recipe for years but never with any success. I’ve made it twice now and a friend is requesting the recipe as well. Thank you so much!!
My wife is very gluten sensitive, so we’ve been eating GF bread for awhile. Recently I looked closely at the label and discovered it contained high oleic sunflower oil. We’re done with that bread. I searched high and low for a healthy gluten-free bread, and every one of them contained a toxic seed oil like canola, sunflower, safflower, etc. I found one recipe online for GF bread, but it turned out awful, and smelled like an omelette. Then I discovered Mama’s recipe. It was easy to make, tastes great, and the texture is like REAL BREAD. Wow, I’m so grateful. Thanks Mama.
I followed the directions for a bread machine. The outside of the bread was cooked perfectly but the inside was liquid. Going to try again but in the oven.
Hi Sandy! You could try adding about 1/4 cup less water to the dough. As long it’s still sticky and not crumbly, it should be fine. Does your bread machine have a gluten free setting?
After so many failures using other recipes and all the loaves that went out to the birds, I finally have a recipe that really works. Wonderful texture and no spongey feel, or funny gritty feel. Just bread that tastes as good as it looks, thankyou so very much for sharing this with us.
I made this bread using Mama knows gluten recipe and thought it was gonna’ be a bust because it looked a little flat before Zi put it in to bake. This is for my son and family whose will be staying for a few days so I’ll see what they say. It looks like bread and I’m hoping it’s a hit and the first time is a charm
I had given up on enjoying bread. This recipe is amazing! I made it with a grain free flour blend from a local health food store and it was perfect. Thank you for sharing this recipe.
Excellent recipe, that tastes amazing, is very flexible, has a wonderful texture, and really easy to make. I have made this recipe about 7 times now and it keeps getting better. I can’t seem to find the Pilsbury flour at the store and have been using Bob’s Red Mill 1 to 1 and it’s great. I’ve made this with both the rapid rise and regular yeast, and either one works nicely. I definitely would recommend staying with the honey over sugar in this recipe for the flavor. I only have a 5 x 9 pull man the is glass. I have learned butter is the best ‘loaf pan greaser’ so that the loaf falls right out complete after the initial 10-minute cool down.
If you don’t have a stand-up mixer (I’m in that situation) you can totally do this by hand. I’ve used a hand mixer, and it doesn’t come out the same as manually stirring this. The first minute of mixing takes some strength, but the second mix with the eggs is easy and you get that texture of thick cake batter.
Not more store bought bread for now! Thank you for this recipe!
Make this alot. I use Bob’s 1 on 1 and add 1 tbsp cornstarch and 1 whole egg plus 2 whites! Perfect every time! My gluten friends luv it!!
hey! Do you do this instead of the 3 egg whites in original recipe?
Pullman loaf pants are wonderful. Both sizes are handy to have. Gluten free caputo flour is unbeatable, IMO
great directions, and makes perfect bread.
I am very new to needing to eat gluten free. I’ve been making a loaf of bread machine bread every week for a couple of years, so I was ready to try gluten free. I tried a different recipe and had two complete failures. Then, a friend found this recipe and I tried it, only hoping it’d be edible. Much to my delight, it not only turned out, but it looks like bread, is light and fluffy, and it tastes great and holds up for sandwiches. I am so grateful I found this recipe so early on in my GF journey! Thank you!
Glad to hear this came out great-but did you use the bread machine or by hand?
Oh Mama this bread is so delicious and the recipe easy to follow. I did all mixing by hand and it baked beautifully! I wouldn’t change a thing can’t wait to wake up tomorrow morning to make toast with it!!! Thankyou!
I adore this bread and have mad it dozens and dozens of time. Had wonderful luck just now baking it in a full size muffin tin – 350 Fahrenheit for 22 minutes. I greased the muffin tin with olive oil. Thank you so much for taking the time to create such a delicious recipe!
This is very good, and for the first time, I made a gluten free bread that turned out right! It could not have been easier and will be the recipe I use for bread until I decide to try another recipe.
Delicious!! far better than the store bought GF bread, which I hate the texture of. I used the wrong flour – King Arthur’s measure for measure – and 2 whole eggs instead of 3 egg whites, and it turned out delicious with a good texture! The bottom was a little moist and crumbly, and a part of it stuck to the bottom of the bread pan, but I think that’s because of the flour that I used. The next loaf that I make, I’ll try to use a 1/4-1/2 cup less water, or a little more flour, and see if that helps. Right now the real challenge is not eating this entire loaf in a weekend.
This is my go-to bread recipe. I use the President’s Choice Gluten free flour blend (Canada) and it is soooo much better than any gf bread I’ve bought from a store. (probably cheaper too!)
My wife has celiacs and hardly ever eats bread. When she does, it is the $6-7 gluten free, disgusting bread at the grocery store. I set out on a mission a couple weeks ago to find a decent recipe. I tried 4 different recipes over the past 2 weeks and all were failures. They were so bad, we just threw them away. I made a loaf with this recipe today and WE HAVE A WINNER!!! My wife loves it! Thanks a bunch! The bread machine recipe is next.
I made this delicious and easy bread recipe. I did a couple things differently just based off of my own experience and personal preference (like doing a half and half of water and milk, using 2 whole eggs in place of 3 egg whites and using melted butter in place of the oil). So yes, I changed it up a bit but this is a great recipe and while I will add a bit more salt next time, it came out with a great crumb, taste and texture. A winner and a keeper for sure!
Hi!! How much melted butter! I would like to try that!
This can be fixed two ways, first you can buy a gf bread pan. These have higher sides than standard bread pans. These are often called pullman style bread pans. OR… you can use your standard bread pan and make a foil sleeve that extends up past all four top sides of the pan by an inch or two. secure to the pan with kitchen string and double or triple fold the foil to add strength.
This was the bomb! I used the Robin hood brand and subbed for a tbsp of white sugar because I didn’t have honey on hand.
I don’t have any either so I wasn’t sure how it would turn out, glad to hear the honey absence didn’t ruin it!
This is the best gluten free bread recipe that I have found in 11 years of trying to bake my own bread. I used Bob’s Red Mill All Purpose Flour, it rose well and came out perfect. This will be my go to recipe from now on.
I like this bread so far. I’ve eaten one slice so much better than the awful gf ‘bread from the supermarket. now final taste test, how does it toast?
I followed the recipe to a T. it came out looking beautiful! But, while it was cooling in the pan it fell!!!! I let it cool as directed, took a slice and the middle is compressed and soggy!!!! Help!
Hi Carol! There’s a chance that there may have been too much moisture in the dough. Things like humidity level and altitude can impact the moisture level. You could try adding about 1/4 cup less water to the dough. As long it’s still sticky and not crumbly, it should be fine. You might also try reducing the oven temperature and letting the bread bake for longer. That way there’s more time for the center of the bread to set completely.
I made this recipe yesterday for the first time and I loved it! But I noticed my dough was spewing over the sides like crazy while baking and then after I took it out it slowly fell flat. I’m not sure why that happened I followed the recipe exactly! Other then that the texture is great and it’s got great flavour!
great bread recipe. No one around this area had Pillsbury flour. I ended up using Pamela’s gluten-free flour. it worked great. very easy and fast recipe, thank you.
Wow!!! I thought the batter was too thin and wouldn’t rise. But it did!!! This bread is delicious. 😋 I used ½ cup buttermilk and 1 cup water. I added ¼ teas cream of tartar. I used Pillsbury GF flour. This is probably going to become my go-to recipe. Thank you, Mama Knows Gluten Free. You DO know Gluten Free! 😍
Super easy recipe and amazing results!!! I used potato cooking water for the water and you couldn’t tell it was gluten free at all.
I was rather tired when I made this bread. I didn’t have Pilsbury gluten-free flour, so I used King Arthur gluten free flour. I did everything wrong. Mixed all the ingredients at once, accidentally turned off my 30 minute timer I set for the rising stage. Didn’t have the narrow pan. I did check the internal temperature and baked it an additional five minutes. The bread came out lovely despite all my errors. It tasted good as well. This is by far the best tasting gluten free bread yet! Thank you
I’ve been gluten free for 7 months. The one thing I have missed the most is good bread. I have to say….this bread is fantastic! I don’t have to buy those dense, dry, tiny sliced breads any more. Thank you so much for this recipe and the time you spent perfecting it. I can’t wait to try your other recipes. I used a 9×5 glass pan and it rose over the edges and ended up on the oven rack. It also sank a bit in the middle. Any suggestions? Thanks again!
l have been a celiac all my life which means l have been gluten free for 72 years!! l have spent my entire adult life trying to find a decent gluten free bread and now at last l have found it. This bread recipe is super easy to make. Tastes delicious. Excellent texture and well worth the 5 stars l gave it. l used Pillsbury g.f flour mix which already has xanthan gum in it. l will definitely be using this recipe from now on. Thank you so much for sharing it.
Just baked this. Tender, tasty. Best tasting of my gf bread attempts so far. This recipe is a keeper!
this is my first time making any type of bread and I got to admit it was really easy I even had to substitute olive oil for canola oil. but it worked out in the end. I wish that the video on how to do this was slow down just a little bit more. but I am very excited to dig in and try it. I also tried your lemon bars too and let me tell you with or without the powdered sugar they’re absolutely delicious
I’ve used the Peetz Gluten Free Flour S.M.A.R.T Blend One To One Baking Flour and it was wonderful
I am in love with this recipe. Soooo good! Tastier than store bought GF DF bread and so easy. Definitely a keeper. 😍
BEST GF BREAD EVER !!!!!!!!
easy made tastes good I made it and it was a success from 1st trial .. highly recommend it
My daughter and I made our first GF bread for my husband who’s GF and dairy free with this recipe using Bob’s Red Mill GF All Purpose and a 9×5 pan. It turned out great, with a nice rise, soft inside, and a nice light brown crust. We needed to cook it 10 minutes longer and it probably needed 5 minutes more as it was just a tad gummy inside. Hubby enjoyed it, but it was a bit on the sweet side for him (we liked the flavor), so we will cut back a bit on the honey. This recipe beats out the store-bought GF bread. Thanks for the recipe!
I have been gluten free for almost 30 years and have tried too many recipes to count. This is the absolute best gluten free bread recipe EVER! The bread is soft, fluffy and delicious. Not at all dense like most breads. So good! This is my new and last bread recipe!! Thank you for posting!!!
Thank you for this recipe! This is hands down the best gluten free bread recipe!
I made a few adjustments, just to add more fiber. I used 2 flax meal eggs, 1 egg white. Sprinkled flax meal on the top. It rose beautifully in my oven warming drawer and I warmed my Pampered Chef Stoneware loaf pan in the drawer while I mixed the bread. I love that I didn’t have to knead it!
Pillsbury flour is the best! Some flours have an off-taste. I could’ve added garden herbs, but instead I made a fresh herbed butter to use as a spread. It’s great all by itself, though! Delicious! I will make it weekly!
This is Mary again! I believe I increased the baking powder since I didn’t have P husk.
I am going to buy the cookbook!
Made this after trying several other recipes. This one has the best texture and maintains its flavor and texture for days. It is richer than normal breads, but it is moist inside and the crust is soft. We will be using this as our go to bread instead of store bought from now on.
It’s honestly perfect. Fluffy, not gritty. Smells delicious. I used King Arthur’s measure for measure and it rose up and over my 9×4 so I’m going to try a 9×5 to see if it keeps it all contained. but it’s perfect and so much less expensive and tastier than store bought. Thank you for this recipe!!
The bread turned out great! It’s my first time making gluten free bread and I am so happy with the texture and flavor. And I actually used Great Value gluten free flour🙂
Made for my 9 yr old nephew who is gluten and dairy free. Sure made this little boy happy. He and his whole family love it. Thanks for sharing.
I got this recipe from a friend at church. It has been fabulous. I have stirred vanilla and cinnamon in for a great breakfast bread. I have also stirred garlic powder in for a savory treat.
Love those ideas, Amy!
This is the absolute best GF bread recipe I have ever made. It was not to dry, and all the ingredients stayed within my financial capabilities. The options of affordable products used in the recipe allows me to practice these delicious recipes before making a meal for my friends and family, thank you for offering a GF bread option in my oven that tastes amazing.
the best gluten free bread recipe ever!
Love, Love, Love this bread recipe. I make it all the time. Thanks for the wonderful recipe.
yes I made this recipe today and very well please on the results, I made it in a glass pan and it turned out great. I tried other recipes and dense,dense so I tried this one before and somehow it wasn’t good I took my time this time and it worked thanks for this recipe.
I made this recipe and my husband loves it! I love the fact that it is so easy and quick. One question: How long will it last on the counter in a airtight container or ziplock bag??
Best recipe for gluten free bread out there!
I’ve made several having celiacs for many years.
Mama knows best recipes are the Greatest.😊
Thank you for making cooking gluten free easy and tasty 😋
This is my absolute favorite bread recipe. I’ve been having trouble finding the Pillsbury GF flour and have switched to Krusteaz All Purpose GF. I like it even better than the Pillsbury. I cut and freeze slices with a bit of parchment paper in between. Makes it easy to grab a slice for toasting.
we Love this bread but I was wondering if you have tried infusing it with herbs to use for a homemade stuffing?
She has a wonderful herbed crusty bread recipe you should check out! I’m sure it’s online, but I found it in her cookbook
good recipe! worked well.
This gf bread recipe is amazing! I tried for years to make gluten-free bread with minimal success. I have made this recipe multiple times and just made hamburger buns tonight with the same recipe. The buns turned out fantastic. My husband and I are beyond impressed with this recipe. Thank you!
I made this with Bob Red Mill 1:1 GF Flour and it was a success. The only difference is that I added an additional 1 tsp of psyllium husk to the mix. Then I proofed it for 30 minutes at 100 degrees Fahrenheit.
It rose perfectly, no sinking. Soft texture, maybe a little too sweet for my tastes, but I’ll cut it down next time.
Thank you Sarah for sharing this, it is so helpful! I have been searching for a good gf bread recipe & really like Bob’s Red mill 1:1 gf flour, but wasn’t sure if/how I could make bread with it. I was wondering if anybody had tried it out with this recipe and how it went. Well, questions answered. 🙂 I will take your advice and add a tsp of chia (we don’t do well with psyllium) and give your proofing method a try as well. I haven’t really dabbled much with gf bread making but am looking to give it a try, so your info is appreciated. 🙂
I made this tonight for the first time and it was awesome. I used a nine by five loaf pan and great value gluten free flour. I also didn’t have the egg whites to room temp. The bread took an extra ten minutes and probably needed about five more it was just a little bit gummy on the inside but again I didn’t 100% follow the directions. My kids loved it and asked for second and I also had seconds! The best bread I have made so far … i haven’t had a gluten free bread actually be edible yet.
Great value gluten free flour is my favorite. I use 2 whole eggs instead of egg whites. I also use only two cups of gluten free flour and add half a cup of pulverized oats. This makes the bread taste more like wheat bread.
I made this recipe today. It’s nice and fluffy for a gluten free recipe. Tastes delicious as well. I posted a video of me making it to my YouTube channel. AM’s Heart of the Kitchen.
FINALLY. I absolutely love this bread. Have been looking for years on how to make a REAL loaf and you gave it to me. I also got a lesson on flours to use. Thank you so very much.
Best GF bread ever! My daughter was buying frozen at a local health food store and it was terrible as well as expensive. I used 4Cup all purpose GF flour. Wonderful! It made two loaves in glass bread pans!
LOVE the recipe and flavor but alas I failed. The loaf looked absolutely beautiful in the pan. I waited the 10 minutes but when I took the loaf out it split. 🙁 any idea what I did wrong?
Made GF bread for first time today for my sis bd to go with homemade chicken salad and some gf cookies for her. Made the bread in a mini loaf. Turned out well and slices well. Tastes great with the chicken salad I made! Will give sis recipe if she likes it! Would like a gf hamburger bun recipe
This is a wonderful sandwich bread. Cuts beautifully, tastes great and is soft like Wonder bread. It rose beautifully and looked amazing while baking. I made this with Bob’s All purpose flour and it collapsed on the top a bit as it cooled. However, this is the best GF sandwich bread I have ever made. I’ll try the Pillsbury flour next time.
I tried this but the bread proofed way too much (I didn’t check it before 30 minutes but at 30 minutes). I didn’t have rapid yeast so used dry yeast and proofed in the oven (I heated it to 200 degrees and then turned it off after it got to temp and put the dough in). It was so liquidy that it was pouring over the sides of the pan. I used King Arthur’s gluten free flour and measured it the way you recommended. Any idea what went wrong? I’m super discouraged.
Hi Jennifer! The King Arthur measure for measure flour is not recommended for yeast baking which is listed on the back of the flour bag and on their website. I recommend using Pillsbury gluten-free flour with my bread and yeast recipes.
Hi Audrey . I used Pillsbury and Brown Rice flour because i didn’t have enough of the Pillsbury. I absolutely love the bread and the texture and Taste is AWESOME…. But it’s my 2nd time but mine also tends to cave in in the middle during the cooking process… But I’m also not using rapid rise yeast because i have so much of the other…Next Loaf I’m planning to proof it before adding it to the recipe… But this is simply delicious…Thanks for sharing….
This is an absolutely incredible recipe.. very much perfected, I can tell. This was my first attempt ever at making bread, let alone gluten-free bread! I had heard sooo many bad stories up to this point of homemade gluten-free bread not turning out
right – BUT THIS – this is amazing. And SO EASY. One thing I have a question about was even at 350 degrees for 30 minutes, my bread came out a tad undercooked in the middle even though the edges were all golden.. Would you suggest putting on for higher heat or for longer in that case?
Thank you so much for this brilliant recipe!!
Hello. I am just curious can I put vegan butter in this recipe as a substitute for oil? Just wondering…I like the EVO as well.
Hi Lisa! Yes you can use melted vegan butter in place of the oil. I hope you enjoy the gluten-free bread!
Made this recipe this morning using Bulk Barn all purpose flour 2 cups plus 1/2 cup of white rice flour and quick rise yeast. Had to use the xanthan gum with it. Done in a mixer, it turned out beautiful. I put the plastic wrap on top with spray oil on it but next time I will leave it off as it rose and touched the plastic taking some of the dough with it when I removed it. This caused a dip in the middle. This is more like regular bread and porous to soak up gravy in stew and making French toast or melted cheese on bread. I will be making it again and no kneading to boot. Thank you for this recipe.
Thanks for the recipe and clear instructions. My first loaf was in a pan a bit too wide and my loaf fell a little. However it was gone in no time….so good! Today I’m using 2 small pans…5 3/4 X 2 1/2”. I also modified the flour by adding 1/2 cup whole almond flour and 2 cups GF flour also just a smidge more baking soda. We love whole grain bread and the almond flour gives this bread a lovely light brown color. My flour on hand is Bobs Red Mill 1 to 1 and it worked well on th first loaf
This was my first ever attempt at making gluten free bread and it turned out perfectly. My oven runs a bit cooler so I cooked it a bit longer until it reached 205. I love how easy this was! Thank you for another amazing recipe. I’ve had the best luck using your recipes!
I’ve made this loaf once and it was good! I am wondering how I may replace the honey. Can I use cane sugar? Do you think I can reduce the amount? Thanks!
Hi Tina! I am so happy that you enjoyed the. Yes you can use care sugar in place of he honey and you can reduce the amount to your sweetness liking.
I love the look of this recipe. Would it work just as well in a breadmaker please?
Thank you for your recipes. Truly amazing. 👩🍳💖🙏
Hi Rhonda! Yes you can make this recipe in a bread maker with a gluten-free setting. I also have a gluten-free bread recipe that is made in a bread maker. Here is the link to the recipe https://www.mamaknowsglutenfree.com/homemade-gluten-free-bread/
Are there any gf alternatives availabe in Canada to use in place of Pillsbury GF flour mix? Do you have recipes with measurements by weight; I find they are more precise with dependable outcomes.
Hi Diana! I have been told by my Canadian readers that Robin Hood gluten-free flour has been successful with my recipes. I do not measure by weight. I recommend using US measuring cups and spoons for all of my recipes. Thank you so much for asking!
This was very good. My son is gluten and dairy free and hasn’t had bread in a long time. He loved it! Thank you for your recipes. They have made it easier for my son to have more variety in his food choices.
I can’t wait to try this! My question, can Avocado oil or cooking olive oil be substituted for Extra Virgin Olive Oil? I’m trying to avoid a trip to the store haha
Hi Jo! Yes you can use any vegetable oil in the gluten-free bread recipe. Depending on which oil you choose the flavor may different. The avocado oil is a light oil, but if you use regular olive oil you will taste it a bit more than the extra virgin olive oil. Please let me know if you have any questions. I hope you enjoy the gluten-free bread!
I made this bread and substituted grape oil for the avocado oil. I wanted an oil with a neutral flavor. Turned out great.
I love this recipe. My son-in-law shared it with me, and I’m so thankful. The bread is so soft and has a great flavor. It is the best gluten free bread I have ever eaten. I like to make toast with it and another favorite is grilled cheese sandwiches. Yum!
This was my first attempt at making gluten free bread. it doesn’t have the same chewiness as regular bread, but the flavor is fantastic and it’s very soft. It is superior to the all of the store bought options we have tried. I used a regular, hand held mixer and it worked well. My husband was recently put on a wheat and dairy free diet and it has been interesting…. This bread just made it easier though. Thank you for the recipe.
Is there a substitution for Xanthan gum ?
Hi Tricia I have not tried any substitutes for xanthan gum with any of my recipes. It really important when gluten-free yeast baking to use a gluten-free flour blend that is recommended for yeast baking. I bake with Pillsbury gluten-free flour. I order it from Walmart.
Great recipie! I expecally liked the mixing timings. Maybe that was why other recipies have failed me…
Hello! I hope you’re doing well! I just made this recipe for my brother who is gluten free and he loved it! He asked me to include olives next time, but it was my first time baking bread and I wasn’t sure if I could just add things to do the dough since I did not want them to sink to the bottom or prevent a successful bake. I wanted to ask how I should approach adding things to the dough, olives, chocolate chips, etc and if there are certain things I should not be adding.
Hi Miya! I am so happy to hear that your brother enjoyed the bread. I have not added mix-in to this dough, so I am not sure. If you try adding mix-ins to the dough please let me know how it turns out.
AMAZING! Flavor and texture are perfect:)
Can I make this with gluten free sourdough starter instead of the yeast? If so how much do you think I would need to use?
Hi Ashly! I have never used a sourdough starter in place of yeast in my recipe. Gluten-free yeast baking is tricky, so I cannot recommend using it in place of the instant yeast. Thank you so much for asking!
Can I use this recipe in a bread machine with a gluten free setting? is this a 1.5 lb loaf or a 2.0 lb loaf? Thank you so much! I LOVE all your recipes that I have tried!