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.
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.
- 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.
- 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
Renee says
This recipe just helped me justify buying a bread maker. Amazing! The texture, density and flavor are awesome. I followed the directions and used my GF setting. I used Better Batter and Kroger’s Active Yeast. Light, airy and the perfect sponginess—NOTHING like store bought GF breads. I’m so thrilled I started with this recipe. I will be making it again tomorrow and the next day, and so on. Thank you!
Shalia says
I have made this recipe twice, and it’s amazing. It’s way better than any store bought GF bread, although I did not make mine dairy free. I am using Better Batter brand flour, and using the “sub in some whey powder” suggestion for 1/2 cup of the flour, and it comes out so light and fluffy and my picky Autistic kids are calling it “real bread”. (They are so mad they have celiac.)
I’ve tried several other recipes, and this one just WORKS well. Love it love it. I *do* have to pull it from the pan before the 10 min or the bottom gets a bit squishier than I like, but otherwise, it’s amazing. I’ve also put it in a hot dog pan, and made hot dog buns with it, and it makes great hot dog buns too. Hooray!
Silvia says
I’m brand new to GL dietand miss bread. I used Bob’s 1-1 Gluten Free. Only have regular 9×4 pan. Bread rose wonderully. Needed 10 mins longer baking to brown a bit. Seems a bit under baked on the bottom so I may need to get the recommended size pan. Otherwise it tastes wonderful! Thank you so much for this recipe and all the GL you have researched and are willing to share with us!
Laura Tsingos says
Turned out pretty good considering: my yeast had expired 2 months prior; my GF flour was also expired; and, I didn’t have the lidded loaf pan as suggested. I can see why that lid would help as the top cracked a bit so bread slices more easily fell apart. But the simplicity of the recipe works for me, and it tasted good too!
Casey says
I just made this for the first time and it turned out great. Due to instant yeast shortage I had to use active dry yeast and the bread turned out pretty good. Very tasty.It falls apart pretty easy but its still very good. I gave it 10 extra minutes to rise and cooked it 10 min longer that recommended. Thanks for sharing your recipe. Im going to try to make dinner muffins with this same recipe.
Michelle Serr says
My bread is coming out like a banana bread texture. I used a regular mixer and I used krusteaz flour. But still taste good !
Audrey says
Thank you so much Michelle for the 5-star recipe review! The texture of your bread is caused by the sorghum flour, brown rice flour, and millet flour in the Krusteaze flour blend. It is a heavier and denser gluten-free flour compared to the Pillsbury gluten-free flour that I bake with. It also does not absorb liquid the same way as the Pillsbury does. I am so happy that the flavor was great! Thanks again.
Janaya says
OMG! Thank you so much for making this recipe! I honestly thought it wouldn’t work/ taste good but it was so amazing it was like I was eating regular bread again. It didn’t taste funny, no issues when cooking, rose fine, easy instructions. When I saw it baking and smelt it I got really excited but as soon as I took it out of the loaf and ate it I couldn’t happier. I would 100% recommend this to everybody even people who are not that good at cooking and even people who aren’t gluten-free. And it’s also dairy and nut-free! Being Gluten-Free can be very hard more so for people who were bread lovers and I couldn’t be happier with this recipe it fulfilled my expectations by far.
Thank you so so much!
Gemma Primmer says
After trying many recipes this past year, I have find the perfect one. I had lost hope on baking gf bread at home. This one is a keeper. Thank you so much!. I am going to buy that pan for sure now.
Phyllis S says
I write this with tears in my eyes. I made this bread yesterday. I love the taste and texture and it’s easy to make. You know a bread is good when it tastes good plain! It tastes good as is, or toasted, I even added mozzarella on a few slices and baked them in the oven! Why the tears. I searched your website and found a cookie recipe where you dipped half the cookie in white chocolate. Your recipe mentioned Toll House gf, df white chocolate morsels which I never knew existed. I bought a few bags today. You get gluten free needs. That many of us are also dairy intolerant. Celiac gave me gerd too so white cocoa is the only chocolate that won’t harm me. I just learned I may be allergic to soy and these morsels are free of soy and free of 8 allergens! I feel blessed to have found your website. Thank you so much!
Kori Stolzman says
This turned out wonderful! I made this GF recipe for a friend. And she said it was AMAZING! I altered slightly: sifted the flour after measuring, proofed the yeast, and 1 heaping tsp of psyllium husk. I used a 9.25 x 5.25 pan. I’d like to get the 9×4 Pullman. Thanks!
Kristen says
I saw this recipe a couple weeks ago and decided to make it today! It is sooo good… I eat toast almost every morning so I’m excited to try this as toast. It was very easy to follow. I didn’t have any problems with the recipe. I used Krusteaz GF flour. I also added turbinado sugar with a little bit of water instead of the honey. I definitely will be making this recipe again. Thanks for sharing!
Nidhi says
Thank you so much for this amazing recipe. I used the glutenfree flour I get here in Sweden and the results were fabulous. My top develops cracks and is not smooth like this but that is not much of an issue. Can I use normal whole wheat flour for this recipe if I want to make a normal bread? Would it work?
Linda says
This was a very easy recipe. I used flaxseed instead of egg. I think there may be a little too much liquid, so will try reducing it by 1/4cup next time. I bet this recipe is easy to customize with add-ins, too. I’m going to keep playing with it. Thanks for sharing it with us!
natasa says
Hi, I made this bread today, it was pitch perfect, and really easy to make. But, one question though, do I need to use honey or sugar in this recipe, or can I make it without. Thanks, Natasa from Palma de Mallorca
Audrey says
Thank you so much, Natasa for the wonderful 5-star recipe review! I am so happy that you enjoyed the bread. I have not made the bread without honey or sugar. Most bread needs a little sugar to help the yeast rise. Since this bread does not have any dairy you probably just need a little sugar for the yeast. If you try it without the sugar can you please let me know how it turns out? Thanks again!
Karen Croteau says
Your Gluten free bread was delicious. I will make this bread on a weekly basis. It was really good as toast and I used it to make sandwiches. This is by far the best gluten free bread I have eaten. Thank you for the great recipe.
Valery Baur says
Thank you for this wonderful recipe!!! I do have a question though. I use JF Jules flour and I spoon it in. I’ve made this bread twice and both times the bottom of the loaf sucks in. (I’m talking like a balloon deflating) The top portion that swelled up and over is perfect, but the bottom is sucked in. It’s still light and fluffy, even though it sucked in. But any idea why this is happening? Baked to internal temp of 208 degrees.
Thank you again!
Audrey says
Thank you so much Valery for the wonderful 5-star recipe review. I am so happy that you enjoyed the bread. I have not tested my recipe with GF Jules flour, so it may be the reason that the loaf sucks in. All brands of gluten-free flours are made differently, so they all bake a little differently. I am glad that the bread was still light and fluffy. You are so welcome, I love sharing the recipes I make for my family. Thank you again!
Charlotte says
This was wonderful! Has anyone made rolls instead of a loaf?
Audrey says
Thank you so much Charlotte for the wonderful 5-star recipe review! I am so happy that you enjoyed the bread. I have not tried this recipe to make rolls, but I do have a gluten-free diner roll recipe on my website. Thank you again!
Suzanne says
This is the most delicious gluten free bread recipe ever! The crust that resulted was awesome. I will never buy store bought gluten free bread again. Thank you for the lovely recipe.
Audrey says
Thank you so much Suzanne for the awesome 5-star recipe review, it really made my night! I am so happy that you enjoyed the bread and it’s the best gluten-free bread recipe ever. You are so welcome, I love sharing the recipes that I make for my family. Thank you again!
Colleen says
My pan was a smidge too small the first time I tried this recipe and scooped extra batter into a muffin tin. They made such nice rolls.
Kelsey Breda says
I followed all directions, even made sure my yeast was active since it was a little close to expo date, used a thermometer for all steps that required it, cooked it until internal temp was reached etc. Used bobs 1 to 1, came out looking amazing and then dropped flat within minutes. Tasted great but was about an inch thick. Any thoughts on how to avoid this next time? I used a metal bread loaf pan 9×4
Audrey says
Thank you so much Kelsey for the wonderful 5-star recipe review! I am so happy that you enjoyed the bread and it tasted great. Thank you for sharing the brand of flour you used, as I know it will help others. I have not tested my recipe with Bob’s 1 to 1, but it contains sorghum flour which does not absorb liquid the same way as the Pillsbury. That may be why the bread sank. I highly recommend using a Pullman loaf pan as well. It was a game-changer for me in baking bread. Thank you again!
Tom P says
I proofed the yeast as it was expired and added all the ingredients to my bread machine to do the mixing for me. I was expecting a dough ball to form and got real nervous when it didn’t. I added tablespoon after tablespoon of flour and it still never formed a ball. I realized it was right there in the directions that it would be a thick batter consistency so I poured it in the pan. It still came out perfect!! I’d say I added 6 more heaping tablespoons. So I guess there is a decent for margin of error. Thanks
Audrey says
I am so happy that you enjoyed the bread Tom! Gluten-free dough oftentimes more like a thick batter, rather than the traditional dough ball that is made with wheat flour. I am so glad that even though you added more flour to the recipe, it came out perfectly! I would love to know which brand of gluten-free flour you used. Some brands of gluten-free flour do not absorb liquid the same as the Pillsbury and need extra flour in the recipe (ones that contain sorghum). You are so welcome, I love sharing the recipes I make for my family. Thank you for taking the time to leave a wonderful recipe review.
Elizabeth says
I love this recipe and have made it 3 times now. I have used Pillsbury Gluten Free flour and it turns out perfect. I used Bobs Red Mills this 3rd time and it turned out to be a disaster. Please don’t ever use this flour for this recipe! It does not work and falls apart. It dripped and leaked all over the bottom of my stove and was a mess.
Audrey says
Thank you so much Elizabeth for the wonderful 5-star recipe review! I am so happy that you enjoyed the bread and have made it several times. I am glad to hear that you have found success in using the Pillsbury gluten-free flour. Unfortunately, Bob’s Red Mill does not absorb liquid the same way as the Pillsbury does, and it sounds like that is why it dripped over the pan. If you use a different brand of gluten-free flour with my recipe again, especially if you use one with sorghum flour in it, you may need to add extra 1/4 to 1/2 cup of flour to the dough because of this. I am really happy that the bread turned out perfectly with the Pillsbury! Thanks again!
Erin A says
First attempt at making gluten free sandwich bread and it turned out beautifully and is so good! Very happy with this recipe and can’t wait to try more of yours!
Audrey says
I am so happy that you enjoyed the bread Erin! Thank you so much for the 5-star recipe review and I hope you enjoy the other recipes you try. Thanks again!
Iida says
Best gluten free white toast kinda bread recipe we have tried. Random tip for other bakers I noticed the batter should be rather on the runny side than too thick for the bread to rise well. 🙂 Thank you Audrey for a great recipe. I think we will keep dipping into other recipes as well.
Audrey says
Thank you so much Lida for the wonderful 5-star recipe review, it really made my day! I am so happy that you enjoyed the brad. You are so welcome, I love sharing the recipe I make for my family. I hope you enjoy the other recipes you try. Thank you again!
JL says
good choice.
Audrey says
Thank you so much JL for the wonderful 5-star recipe review! I am so happy that you enjoyed the bread. Thanks again!
Christi West says
I love the taste of this bread! So yummy!
Audrey says
Thank you so much Christi for the wonderful recipe review! I am so happy that you enjoyed the bread. Thank you again!
Jo says
I used a 9×5 pan and the bread is amazingly delicious!!!!! Thanks for the recipe!
Audrey says
Thank you so much Jo for the wonderful 5-star recipe review. I am so happy that you enjoyed bread and it was amazingly delicious. You are so welcome, I love sharing the recipes that I make for my family. Thanks again!
Hannah says
Thanks for the great recipe!! So nice to be able to make gluten free bread at home
Audrey says
Thank you so much Hannah for the wonderful recipe review! I am so happy that you enjoyed the bread. You are so welcome, I love sharing the recipe I make for my family. Thanks again!
Bridget says
I am new to GF baking and baking bread in general. This recipe was easy to follow, and I had all the ingredients in my house to make this bread. I had two questions. First, can you use a hand mixer with balloon mixing attachments for this recipe? Also, I used Bob’s Red Mill GF flour since I haven’t been able to find the Pillsbury GF flour. I cooked the bread a bit longer due to the different flour. When I cut into the bread, I noticed along the inside edge a thin layer that almost looked like it was underdone – a glossy look to it. Is this typical for GF bread? Other than these two questions, everything went smoothly. This is definitely my go-to bread recipe. Thank you for your help and making this recipe available!
Audrey says
Thank you so much Bridget for the awesome 5-star recipe review! I am so happy that you enjoyed the bread and it is your go-to bread recipe. You can definitely use a hand mixer for this recipe and the balloon attachment will work well since the dough is similar to a cake batter. I am glad that you adjusted the time when using the Bob’s Red Mill flour as it does not absorb liquid the same as the Pillsbury gluten-free flour. I order the Pillsbury gluten-free flour form Walmart. I am not sure about the difference in the inside edge, as I have not had that happen. Can you please tell me which type of pan you used (glass or metal and size)? You are so welcome, I love sharing the recipes I make for my family. Thanks again!
Bridget says
I use the Pullman pan that you recommended in your recipe. Thank you!
Audrey says
Hi Bridget! I am so happy that you use the Pullman pan that I recommended. It was a game-changer for me in baking homemade bread. Thank you so much for the 5-star recipe review and I am so happy that you enjoyed the bread. Thanks again!
Sarah K says
Super user friendly recipe. I also used Bob’s Red Mill 1-1. Good to know about the moisture content. Taste was delicious, I will bake a little longer next time and use my oven’s convection setting. Thanks for posting the recipe!
Audrey says
Thank you so much Sarah for the wonderful 5-star recipe review! I am so happy that you enjoyed the bread. Thank you for sharing the brand of gluten-free flour you used, as I know it will help others. You are so welcome, I love sharing the recipes I make for my family. Thanks again!
Patti says
Thanks for this bread recipe. It tastes like the homemade bread I used to make when my kids were little and we were not eating gluten free. It is such a treat to have homemade bread with dinner again. I am really enjoying your recipes. Looking forward to trying some more and will leave a review for others.
Audrey says
Thank you so much Patti for the wonderful 5-star recipe review, it really made my day! I am so happy that you and your family enjoyed the bread and that you are enjoying my other recipes as well. I hope you enjoy the other recipes you try. Thank you again!
Mary Ellen says
Wow! This is my first time making gluten free bread and I’m thrilled with the result. Better than store bought gluten free bread in every way.
Audrey says
Thank you so much Mary for the wonderful 5-star recipe review, it really made my night! I am so happy that you enjoyed the bread and it turned out better than the store-bought bread. Thank you again!
Rachel Dal Zotto says
Hi there,
I have only just started eating gluten free recently. I made this yesterday and have just finished my breakfast , topping it with banana! Beautiful!!
I used my own gf flour mix and because I can’t have eggs I just replaced it with 3 tsp of flax meal. I accidentally forgot to put the ACV in but it came out really nicely. Not sure exactly how it differs from yours but I was very happy. Very easy to make too. Didn’t taste like gf bread from awhile ago!
I’m going to make another loaf today with all the ingredients!!
Thanks heaps
Audrey says
Thank you so much Rachel for the wonderful 5-star recipe review! I am so happy that you enjoyed the bread. Thank you for sharing that you were able to use flax meal in place of the eggs, as I know it will help others. You are so welcome, I love sharing the recipes that I make for my family. Thank you again!
Patty Benedict says
Made this bread for the first time with no problems at all. I loved the fact that it came out beautifully with just the simple pantry ingredients I already had on hand. I’ve spent hours of my time and a whole lot of money on specialty flours and finicky instructions just to see another failure. Honestly I couldn’t believe how easy and simple this one was. Try it, you won’t be disappointed!
Audrey says
Thank you so much Patty for the awesome 5-star recipe review, it really made my day! I am so happy that you loved the bread and that it was a simple recipe that came out beautifully. That really made my heart happy to hear. Thank you again!
Julie says
I am so excited to have found this recipe – and your whole site! My daughter has been gluten-free for almost a year now and I had only gotten store-bought GF bread. She liked it alright, but only as toast for breakfast since it was pretty dry by itself. I made a loaf of your bread this week and it got 2 thumbs up from her! She had it with a little butter last night for dinner and with jam this morning for breakfast. It is so much softer and fluffier than store-bought! I think she will like it as sandwich bread too which will be SO helpful for lunch options. The cup-for-cup flour will be a game-changer as I had been using almond flour or coconut flour for any baking which wasn’t always a hit. Tomorrow night I am trying your chicken and dumplings. : ) Thank you so much for sharing your wonderful recipes!
Audrey says
Thank you so much Julie for the awesome 5-star recipe review, it really made my day! I am so happy that you and your daughter are enjoying the bread. It really makes my heart happy. Thank you for sharing the brand of gluten-free flour you used, as I know it will help others. Coconut and almond flour definitely do not bake the same as a rice flour blend. Grain-free baking is completely different in taste and texture to using a gluten-free rice flour blend. I hope you enjoy the chicken and dumplings. You are so welcome, I love sharing the recipes I make for my family. Thanks again!
Anne K says
I could cry for joy after tasting this bread! Thank you. This reminds me of the bread my grandma used to make. I used 2 cups “America’s Test Kitchen” Dairy free flour recipe and 1/2 cup Bob’s Red Mill. I baked in a 8 1/2 x 4 1/2 pan with a foil collar. Worked like a charm, I may invest in a Pullman loaf pan just for this bread! Thanks again!
Audrey says
Thank you so much Anne for the awesome 5-star recipe review, it really made my day! It makes my heart so happy that you enjoyed the bread and it reminds you of the bread your grandma use to make. Thank you for sharing what brand of gluten-free flour and size pan you used as I know it will help others. I highly recommend the Pullman bread pan, it made such a difference in my bread making. You are so welcome, I love sharing the recipes I make for my family and helping others. Thanks again!
Laura says
I used bob’s red mill 1:1 baking flour and the bread turned out delicious. It was a tiny bit underdone (even at 205 degrees) but we ate it all anyway. I would make this again the next time I’m hosting gluten free friends.
Audrey says
Thank you so much Laura for the awesome 5-star recipe review! I am so happy that you enjoyed the bread. Thank you for sharing which brand of gluten-free flour you used, as I know it will help others. It may have been a tiny bit underdone (even at 205 degrees) because Bob’s Red Mill has sorghum in their blend and it does not absorb liquid as well as the Pillsbury gluten-free flour I use. Next time you may need to bake it a little bit longer to adjust for that. I am glad that everyone still enjoyed the bread. Thanks again!
Melissa says
Can you use something in place of the egg whites?
Audrey says
Hi Melissa! I have not tried an egg replacer with this bread recipe. I have a friend that bakes bread using aquafaba successfully. I have only baked with the Bob’s Red Mill egg replacer. If you try it will you please let me know how it turns out? Thank you for asking!
Royce Richardson says
The bread is the best yet. Tried many but this tastes like real bread! Also use this batter to make dinner rolls. Came out perfect!! Think it’s a bit easier than dinner roll recipe and tastes great
Thx for sharing. Royce
Audrey says
Thank you so much Royce for the awesome 5-star recipe review, it really made my night! I am so happy that it is the best bread and it tastes like real bread. Thank you for sharing that the dough also made easy dinner rolls that came out perfect, as I know it will help others. You are so welcome, I love sharing the recipes I make for my family and helping others. Thank you again!
Brianna says
I made the mistake of using a different blend of gluten free flour than what was in the recipe. It tasted really good but had much more of a corn bread texture. So next time I make it, I’ll make sure to buy the blend you recommend. Other than the texture, this recipe was super easy to follow and I still ended up with delicious bread!
Audrey says
Thank you so much Briana for the awesome 5-star recipe review! I am so happy that you enjoyed the bread and the recipe was super easy to follow. The brand of flour definitely changes the taste and texture of the bread. Unfortunately, gluten-free flours blends from the brands are all made differently. I am glad that you are going to try the recipe with the Pillsbury gluten-free flour next time. Thank you again!
Michelle says
Best gluten free bread recipe I’ve tried! Used active dry yeast mixed with water and honey for about 20 minutes and let the dough rise for about 50 minutes instead of 30. Came out light and fluffy. My 6 year old loves it!
Audrey says
Thank you so much Michelle for the awesome 5-star recipe review! I am so happy that you both loved the bread and it was light and fluffy. Thank you for sharing the steps you did when using active dry yeast, as I know it will help others. Thank you again!
Kaitlin says
Very easy to make and has a great flavor! Great recipe!
Audrey says
Thank you so much Kaitlin for the awesome recipe review! I am so happy that enjoyed the bread and it was very easy to make. Thanks again!
Amanda says
I made it and it turned out great! Yay! ?
Audrey says
Thank you so much for the awesome recipe review Amanda! I am so happy that the bread turned out great and you enjoyed it. Thanks again!
Cathy says
Thank you for your easy white bread recipe. Your direction were easy to understand. The bread turned out the way you said .
It was soft , and tasted very good. And it did not fall apart when ,you started to eat it. .and my husband felt as if her was eating a normal size sandwich
Having the finish temperature listed for the bread was very helpful.
I will be making this recipe again. And sharing with family and friends that have are gluten free thanks again.
Audrey says
Thank you so much Cathy for the wonderful 5-star recipe review, it really made my day! I am so happy that you and your husband enjoyed the bread, and that you will be making the bread again. I am glad that the directions were easy to understand and it turned out the way I said it would, soft, tasty and did not fall apart. Thank you so much for sharing this recipe with your family and friends that are also gluten-free. You are so welcome, I love sharing what I make for my family. Thank you again!
Irene says
Has this bread recipe ever been tried in a bread machine?
Audrey says
Hi Irene! Yes, I tested this recipe in my breadmaker that has a gluten-free setting. I talked about it in the post. If you are going to make it in a breadmaker, just follow the directions of my gluten-free bread made in a breadmaker recipe and swap out the ingredients. I hope you enjoy the bread!
Danette says
I found this site today and made the gluten free bread! It is so good! Way better than any store bought bread. And it was super easy to make. One tip, mine spilled over my bread pan so I’ll put a sheet pan under next time. And I had to cook it a little longer to get to temp. It’s soft and delicious. I am not a baker and this came out so good. I’ll definitely share this site and try other recipes. ?
Audrey says
Thank you so much Danette for the awesome 5-star recipe review! I am so happy that you enjoyed the bread and it was super easy to make. I’m not sure what size bread pan you used, but that could have caused the spillage. Also if the bread is left to rise longer than 30 minutes, that can happen too. I’ve had that happen myself when I let the bread rise to 45 minutes instead of 30 minutes. Thank you for sharing my recipes and I hope you enjoy the other recipe you try! Thanks again!
Marcie says
This is a good bread. It makes nice sandwiches and great toast.
Audrey says
Thank you so much Marcie for the wonderful 5-star recipe review! I am so happy that you enjoyed the bread. Thanks again!