Easy Gluten-Free Bread
Updated
The easiest gluten-free bread recipe is baked right at home in your oven. This soft, fluffy white sandwich bread is made with amazing dexterity. I make it every week and slice it up for all my kids’ sandwiches.
Gluten-Free Bread Recipe
For years, readers have been asking me how to bake my Bread Machine Recipe in the oven. I have always baked my bread in a Oster bread machine with a gluten-free setting, but I wanted a recipe that could be made right in the oven.
This oven-baked gluten-free homemade bread is also completely dairy-free, a dietary must in my house. Instead of using milk, I used a mixture of olive oil and warm water to activate the yeast and add moisture to the bread. 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.
Gluten-Free Baking Tips
- 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.
- 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.
- 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. Do not scoop the flour out of the bag with the measuring cup.
- Gluten-free dough doesn’t benefit from being over-proofed. Once the dough doubles in size, it’s time to bake!
Easy Gluten-Free Bread
Equipment
- 1 Stand Mixer
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, You can use agave nectar or maple syrup.
- 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 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 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.
- Use a serrated knife to slice the bread. Using a smooth-blade knife can squish the 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 leftover 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to make Gluten-Free Bread Step-by-Step
Gather your ingredients.
Spray a 9-inch x 5-inch bread pan with gluten-free cooking spray. Using a large bowl, add 2 ½ cups gluten-free flour, 1 tsp baking powder, and 1 packet of instant yeast. Stir to combine the ingredients fully.
Make the dough: Add 3 large egg whites and 1 tsp salt to the dough and mix on medium speed for 1 minute. The dough should look like a thick cake batter.
Pour the gluten-free dough into the greased 9” x 5” bread pan. Place greased plastic wrap over the pan and drape a kitchen towel on top.
Proof dough: Set the dough aside in a warm area to proof for 30 minutes to rise.
Bake: Once proofed, place the bread pan on the middle rack horizontally. Bake at 350 degrees F for 30 minutes. The bread should be golden brown and reach an internal temperature between 205-210 degrees F.
Let the loaf cool for 10 minutes, remove it from the loaf pan, and place it on a cooling rack. Let the loaf cool completely before slicing.
Making it in a bread machine
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.
Serving Suggestions
This is an everyday gluten-free bread recipe. I make this sandwich bread for my family every week to enjoy for morning toast and sandwiches like my homemade Uncrustables.
Storage Instructions
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.
Place the wrapped loaf in a freezer bag. The bread can be frozen for up to 3 months. Thaw the bread in the refrigerator overnight.
could I double the recipe to use in a large (2lb) Pullman loaf pan? Or, make the recipe 2 x and cook in the 2lb Pullman pan or would it be too much?
Thanks
Hi Heidi, some other readers have doubled it with success!
Hi from Australia, would this bread still be reasonably fresh the next day? I find store bought gluten free bread goes stale very quickly. If your bread is best the same day then I could slice it and freeze. Am keen to give this a try.
Hi Margaret, it should maintain its texture and flavor for a few days! Check out the storage section to see how to properly store it to maintain freshness
My tasters loved the bread. One even said it was the best GF bread they ever had.
I do have one question: can the egg whites be swapped out for something else? I have a person who is allergic to eggs and is GF.
Hi Melinda, Glad they loved it! We haven’t tested this with an egg replacer, but you can try swapping it with chia or flax eggs.
Hi: If I use Namaste flour, how can I keep it from rising too much. It is rising in the oven again. My digestive system works better with Namaste. it cooked but fell slightly in the middle. It is soft & should I change anything in the recipe. Oh I also used molasses instead of maple & honey. Maple made too much liquid & because of my digestive honey is too much glucose. I like your recipe just wanted it to work .Any suggestions. L
Try reducing the yeast by about 25% to slow the rise and help prevent collapse. Namaste flour can be a bit starchy, which may cause over-expansion without enough structure to hold it. Since you swapped in molasses for maple syrup or honey, that also adds more acidity and moisture, so you might slightly reduce the total liquid in the recipe (by 1–2 tablespoons) to help balance the texture. It’s great to hear the bread still turned out soft! These small adjustments should help create a more even rise and stable loaf.
I am getting ready to try this recipe… would I need to make any adjustments if I am using Cup4Cup original formula (w/Milk) or Better Batter new Bread flour?
Hi Amy, We’ve only tested this recipe with Pillsbury Gluten-Free Flour, but a few readers have tried Cup4Cup and Better Batter with success.
I haven’t tried it yet. just wanted to know why egg whites vs using the whole egg?
Whole eggs would yield a softer, more moist crumb, which is great for some bread, but for a sandwich loaf, we want a bit more structure and a springier crumb.
Oh my!!! I tried this recipe for the first time today… it is so delicious. I made them into some rolls and then a loaf of bread. I will definitely save this recipe and it will be my new GF bread recipe. The little rolls I made turned out tremendous, I am hoping the loaf bread does as well.
Made this bread for first time today – it was perfect! Had to bake mine 45 mins to get the internal temp needed but that is likely my oven. I didn’t have instant yeast so just used active dry yeast and it took a little longer but rose beautifully. I used King Arthur gf bread flour so did not add xanthum gum. I also hand mixed. My new go to sandwich bread recipe for my husband and I.
My loaf rose wonderful but collapsed while cooking, but tastes great. Used a 9×5 pan
where can u find gluten free spray for the pans etc? I have 2 people at church camp the are gluten free, dairy free and can’t have pea starch. the Pillsbury gf flour has pea fiber in it.
Most cooking sprays are gluten free. You can use one that uses pure oils like canola, olive, or vegetable oil.
tried your receipe for the first time. have not made Gluten free bread before. why would the bread sink in the middle while cooking
Hi Glenna, Make sure it’s up to 200°F internally before pulling it from the oven to prevent sinking.
I don’t have a comment, I have a question. vacancy regular yeast be used instead of instant yeast?
Yes, it just requires a few more steps and more rest time.
Increase the amount by 25%, so for this recipe use 1 1/4 tbsp active dry yeast. Dissolve the yeast in 1/4 cup warm water (not hot, should be 105-115 degrees F) and a pinch of sugar. Let the mixture sit for 5-10 minutes until it’s bubbling and foamy. If it doesn’t bubble it’s probably old. Add this mixture to the recipe the same step you would add the instant yeast.
I also suggest letting the dough rise for 15-20 minutes longer when using active yeast as it needs more time to proof.
We love this bread, except one thing. The bottom is kind of wet. It stays too moist. Could I be doing something wrong?
Hi, Are you allowing the loaf to cool for 10 minutes in the pan and then removing it from the pan and placing 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.
I made this recipe verbatim. it was very thin batter so I added 1/2 more. it looked beautiful, temp internally was 205, took it out and it went flat. I’m a breadmaker and I have no idea what happened. any thoughts?
Hi Beth, 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!
Hear me out…BUY THE PULLMAN PAN. I was using the 9×5 metal bread pans and no matter what I did it always fell a little in the middle. I finally caved and bought a 9×4 Pullman pan and it was night and day. I also tried the recipe in metric vs US measurements and had a great success. It measures to about 4.5 cups of flour when measured out. If you have a kitchen scale, use it and try the metric approach! I sell this loaf to customers and get nothing but rave reviews!
Hi Audrey!
This bread turned out wonderfully! Do you think the honey could be halved? It’s slightly too sweet for my fiancé.
Hi Jennifer, That should be okay as others have reported they did that as well.
This was the first time I’ve baked bread in a pan- I usually use a bread maker but this recipe was so easy to follow and rendered the most delicious, fluffy gf bread I’ve ever had -I may never use the bread maker again! I substituted the honey for just about a 1/2 cup sugar (didn’t have any honey in the pantry). But I wish I could share my pics. The dough proofed so well and the final product has this amazing crown. I was excited to try it so it did crumble a bit as I cut the first slice while still warm but now that it’s cool it cuts smooth with a serrated knife (ty for that tip). I used King Arthur gf all purpose flour for my flour.
My bread came out with loose crumb. (lots of holes…?) What might have happened?
Hi, GF breads do tend to be on the crumblier side. We recommend letting it fully cool before slicing, or even chilling it a bit to help it hold together.
My family loves this bread! I have made it many times, and sometimes it sinks in the middle. How do I prevent this?
Hi Kimberly, Make sure it’s up to 200°F internally before pulling it from the oven!
Can you freeze this 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.
This recipe hates me. nothing happened when I proofed it. I don’t know what I did wrong. All my liquid temperatures were in the right range. I mixed it for the stated times. I put it in my oven on proof with the Saran wrap and dish towels, and nothing.
I’m sorry Lauren! There are so many factors that go into making gf bread!
I made the bread today and followed the recipe as written. All was good until I began to bake after it had risen. As it was baking the dough was overflowing the sides of the bread pan. What did I do wrong? I finished baking it and the bread is very soft but edible.
Hi Pam, What kind of flour did you use?
i had the same issue. It totally overflowed the pan, and I baked it for 40 minutes and it was still under baked in the center. The flavor is awesome though so I’m cutting off the parts that baked through. I’ll try it again, but you are not alone in your issue. I was a professional pastry chef for 30 years and celiac so I know my way around gf baking and gf flours. great recipe but I think the method needs a little tweaking
hubby loved it bust said it was a little crumbly, dough less doughy looking than yours also…how can I stop it being less crumbly please
ty
Hi Lucy, GF breads do tend to be on the crumblier side. We recommend letting it fully cool before slicing, or even chilling it a bit to help it hold together.
I absolutely love this bread! I made it with Bob’s Red Mill GF flour and topped it with 1.5 tablespoons of sesame seeds. It truly satisfies my bread cravings. After it’s cooled I slice it and freeze some and take a slice or two out a time. It’s wonderful toasted right out of the freezer.
Thank you for a simple and cost effective recipe!
I’ve made this several times. It tastes delicious every single time, although I have yet to make it exactly as prescribed. I use Divided Sunset flour. I just baked in a Pullman loaf pan for the first time but accidentally used the 13” instead of the 9”. It deflates every single time no matter what I do. Previous times I used a glass pan which I definitely do NOT recommend as it takes at least twice as long to bake. It’s been a bit gummy as well which I actually kind of prefer. Overall it is the best tasting GF bread I have ever tasted regardless how it ends up looking! I live in SW Florida so I wonder if the high heat/humidity adversely affects it as well.
I gave this rating as I found this recipe for the bread hard to follow really. I also had to add more gluten free flour to the mixture as it was too sloppy otherwise. The flour I used was freee bread flour. Plus I added xanthum gum which I didn’t need to as the flour already had it in. However it turned out really nice and with a lovely crispy crust
This is amazing, it’s crunchy, fluffy, tastes amazing, and is very similar to foccacia!
I see the thousands of comments saying this recipe worked for them. I am an experienced baker but have only been gluten free for a year, and this is my first time making bread. I have tried different flours, proofing temperatures, and bake times. and no matter what I do the bread deflates even after reaching the correct internal temp. it’s unfortunate I just can’t figure out what’s going wrong.
I just made this tonight and it is absolutely delicious and soft! Thank you so much for this great gluten free recipe!
Hi Audrey!!
the first time I made this I used just regular King Arthur measure for measure flour. Surprisingly, it turned out really good. The second time I made it same thing except it was a little gummy at the bottom. The third time I made it I had seen the note about the flower and I had bought King Arthur gluten free bread flour. This is where it took a turn. I baked it for the allotted time and I took the temperature and it wasn’t done enough so I left it in a total of probably 12 minutes more before I got it to read the right temperature. I let it sit in the pan for 10 minutes I turned it out of the pan to cool and went to the store. When I came home the loaf of bread had completely deflated and was just a weird lump. The only thing I can think of is when I was separating the eggs some yolk got into the egg whites. Do you think that could have messed it up? I will say about this recipe though of all the bread recipes that I have made this one tastes the best.
Hi Robert, It may have been overproofed.
This is the absolute best and easiest GF sandwich bread recipe. Bonus for the fact that there is no kneading and no need to pull out the stand mixer!
I will say that my husband and I cannot eat an entire loaf of bread in such a short time so I absolutely slice this and then freeze it in a freezer bag (I slightly separate the slices so they dont stick together). We then just take out the slices as needed. It can go straight to the toaster on the GF setting where it toasts up beautifully. I’ve also just let it rest on the counter to thaw a bit before making sandwiches.
My go to bread recipe! I use real maple syrup for a sweetener, rise in 9.5 Pullman pan and cook with lid on 40-45 min. Perfect loaf.
I made this exactly like you wrote but it fell in middle….help..why did it do this?
Hi Rhonda, It’s hard to know for sure. There’s a chance that there may have been too much moisture in the dough. 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.
Hi! Can I use psyllium whole husk in place of xanthan gum? Thank you
Hi Serena, Some other reviewers have tried it and had success!
I added 1 tsp cream of tartar to this. fixed the rise problem. 🥰
Love love this recipe but I’m having an issue with it cooking all the way through, I added 8 minutes to my second attempt still a little bit doughy on the bottom? What am I doing wrong
It sounds like it might just need a little longer to cook.
Thank you Audrey for this wonderful recipe and all your others. I’ve not looked at another store bought gluten free loaf since making this bread. It’s simple with easy to source ingredients and tastes delicious. I’m looking forward to trying more of your recipes. You have simplified and lowered the cost of a gluten free diet. Thank you and all the best!
Thanks Cee! So glad you’re enjoying the recipes 🙂
Ok it flopped 😓
Thermometer read 220 at 30min
Hi Esme, sounds like it baked quicker than ours did.
Tried today. Bread in the oven. I proofed in the top oven on the top rack with steam for heat (filled a pan below with boiling hot water), wrapped in a towel. It tripled in size while proofing.
Let’s see how the bake goes
When do you add the Xanthan gum?
Hi Emily, add it to your flour if it doesn’t already contain it.
Thank you for this wonderful recipe! My local grocers were out of Pillsbury GF flour (yes, I was on a hunt!), and I ended up with Divided Sunset GF flour. The ingredients were the closest and it came out great! Looked like the picture and delicious! I had to bake it 7 mins longer, otherwise, everything else was to a “T”, following your instructions. I am trying my 3rd batch tomorrow with the Pillsbury GF that was finally in; yay! I wanted to share about that flour as well as thank you!
Thank you Leslie! We always like to hear how other flours are working in our recipes 🙂
I made this bread to a “t”. I have an 8.3 x 4” Pullman loaf pan. I may have overproofed but I made sure to bake until the internal temperature was 210° The loaf sank after I brought the pan out of the oven. I waited 10 hours to cool before I sliced it. The texture is gummy. I know I probably need to bake longer since it’s a smaller pan, but if the temperature is right in the middle, how much longer do I bake? I don’t want to ruin another loaf. Please help!!
Hi Theresa, 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!
This bread is great! Unfortunately, I checked the temperature and it was fine. After I let it cool the whole top sunk in. I proofed until it doubled and followed the recipe exactly. Did it still over proof? If so, how do I keep that from happening again?
Hi Theresa, It could have been overproofed. What kind of gluten-free flour did you use?
Can I substitute the egg whites with something else? Can’t have any part of an egg.
Hi Lyn, we haven’t tested this with an egg replacer, but we recommend chia or flax eggs.
I made this the other day. I didn’t have the right flour, so I wasn’t expecting much. It was very tasty. It held together well. It was a bit too moist because there were beans in the flour, still great for toast with jam. Even though it’s not perfect, it’s still worth eating. I just ordered some bread flour and i will try again in a couple days.
First time bread baker, first time GF bread baker here! My oven also DIED literally right as my bread was ready to be baked!!!
I followed recipe to a T. I bought the 9×4 pan.
The bread proofed in a dome over pan. Lucky i have a little toaster oven that I was JUST able to fit the bread in! I didn’t think it would work, but it did! Baked an extra 10-15 min until the thermometer read 210.
Absolutely delicious bread! Nice crusty, dis better to be overbaked on outside. I used King Arthur Bread flour. Cant wait to make again…
Hi Audrey, I followed the instructions to make this recipe and it turned out great, however the next day it crumbled when I went to cut a slice. Any idea what might have caused this?
Thanks
Hi Sandra, Did you cook it until the thermometer read 200F? What type of flour did you use?
so easy to follow. I didn’t have rapid yeast. But I brought my water to temp with the honey melted inside and then put my dry active yeast in that and everything turned out great! A perfect white bread. We made French toast with it and it was amazing!!
I love the taste of this bread recipe. I have to omit the apple cider vinegar due to an allergy to apples. The only thing I’m having an issue with is the pan you recommended. I bought it specifically for your recipe. The “dough” being more like thick cake batter is leaking thru the holes on the bottom of the pan while proofing and while baking. Not sure what I need to do, aside from just using my regular loaf pan.
Hi Judi, 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.
I had the same problem. Had to transfer it to a loaf pan lined with parchment paper. Was a little bummed when I realized this was a problem. I had batter all over my kitchen counter. Still waiting for it to proof and bake.
My friend made me this bread. She asked what my favorite GF resource was and I sent her here. What a great recipe. It’s tasty! Great bread texture! It can also be sliced thin and toasted without crumbling. No small ask for GF!
My oven has a bread proofer. My friend makes regular gluten bread on a regular basis and this was the first time she had access to a proofer. We both agreed that the combination of the great recipe and good proofing meant for amazing results.
I followed the recipe exactly and the bread exploded while baking! Dough was everywhere in the oven. What might be the cause? I used your recommended Pillsbury gluten-free flour, which has the xanthan gum, so I did not add more. I am an experienced baker and have baked other gluten free items.
Hi Lois, it sounds like your dough may have been under-proofed. This can cause the yeast to rapidly produce gas in the oven, causing the bread to explode.
Hi Audrey,
Do you bake your bread with the Pullman pan cover on? If so, do you remove the cover at the end to allow for more browning?
Thanks! Love and use your recipes!
Hi Kathy, this was baked with the cover off.
Thank you for this easy, yummy recipe!! This is the second time I have made this bread, this time I doubled the recipe so I could freeze one, and I’m amazed at how tasty and easy it is. This is the first gf bread recipe that has turned out and I am so thankful that I found your recipe.
My bread rose and spilled over in the oven. Have a though? It is delicious though!!!!!
Hi Shirley, What size bread pan did you use? That could have caused the spillage. Also if the bread is left to rise longer than 30 minutes, that can cause spillage too.
The first time I made this, the bottom got stuck in my loaf pan but I wasn’t using the recommended Pullman Loaf pan. I have ordered it but it hasn’t arrived yet so I tried making it again today and used parchment paper in hopes to prevent sticking. I also left the loaf in the oven until it reached the recommended internal temperature and while it was cooling for the 10 minute you recommended, it fell in the middle. I won’t give up. I’ll try again with the proper pan. I hope I get the hang of it soon.
I am just starting to live gluten free after my doctor recommended it to solve my digestive issues. I was amazed that all my issues resolved within the first few days. I am now in the learning process of living gluten free. I have a question about making bread. Why do you (and most other gluten free bakers) use a smaller loaf pan? Why can’t you just increase the ingredients and instructions so we can make a normal size loaf? Its the same problem if you look at buying gluten free breads in the stores. Most of them are these tinier loafs, which make tinier sandwiches, toast, etc. It is so annoying. It sounds like you and others put a lot of effort into developing recipes and testing. So why not make the bread full size?
Hi Christine, while you can make this recipe in a regular 9×5-inch loaf pan, the pullman pan actually does some of the heavy lifting (pun intended) to help the bread rise. Using a narrower 9×4-inch pan allows the bread to “climb” up the sides, producing a lighter, less dense loaf.
Could you make a recipe and a half (or however much), so you have more dough to put in the bigger pan and therefore get a bigger loaf? Wouldn’t the bigger pan help it rise just the same way if there was more dough in the pan? I’ll be trying this recipe later – maybe I’ll give it a try with more dough in a bigger pan.
Hi Mariella, Let us know how it goes!
I tried this recipe 3 times and it failed each time. Not cooked on the bottom and collapsed completely once taken out of the oven. I have followed the recipe very closely. I need to move on to a new recipe as this one does not work. I even let it stay in the oven an extra ten minutes and it still turned out the same way each time.
Hi Steve, we’re sorry to hear that this didn’t work out for you. We always recommend using the brands of flour we test with (Pillsbury or Better Batter) for the best results. Using a different brand means you may have to adjust the wet-to-dry ratio to achieve a similar result.
This is amazing! For those wondering about King Arthur GF Measure for Measure flour…you CAN use it! Same measurements and everything! I had the best results with rapid yeast (vs active dry yeast) and used a little extra honey and a TBSP of sugar for added sweetness.
Hello, I made this recipe today expecting that I will have to try this a few times. I went out and bought new oven and instant read thermometers, the recommended load pan, and a scale so my ingredients would be precise. I also bought all new ingredients with the exception of the baking powder. I pre-measured all the ingredients and followed the recipe to a “T”. When I sliced it, the top 75% of the loaf is perfect, but the bottom 25% looks like bread pudding (gummy). Any thoughts or suggestions would be greatly appreciated!
Hi Cricket, it sounds like your bread needed a few extra minutes in the oven!
If it’s any consolation, I had to bake my loaf for about 45 minutes (vs the suggested 30). The thermometer needs to be around 205 before pulling out!
Hello, This recipe looks great. I am new to Gluten free and i’m excited to try it. Can this be made in a bread maker?
Hi Kelsey, we recommend our gluten-free bread machine bread recipe (click here!).
Fantastic bread! I’ve used Cup4Cup and also Ancient Grain Cup4Cup, each time without the psyllium husk, and both loaves were amazing! It took about 1 hour to get to temp in the middle so I covered the top with aluminum foil after 30 minutes. Great recipe!
Hello! I tried to make this bread a few times but it doesn’t come to temp no matter how long it cooks, it also rises and forms up nicely while it’s baking but then falls when it cools. Maybe I’m doing something wrong. Do you have any suggestions?
Hi Taylor, if the bread doesn’t get to temperature, then it is not cooked through and will collapse once taken out of the oven. Make sure you are checking the temperature in the very center of the loaf with an instant-read thermometer for the most accurate results.
Hello! Thank you! I will try that!
Do I add zanthum gum when using pillsbury flour?
Hi Kathy, we did not add any xanthan gum when using Pillsbury!
This was so easy to make and it tastes so good!! My whole family loved it. Definitely will be making this more.
Dear Audrey, thank you for this wonderful recipe which I followed to the T, except I used Jules GF Flour. I have only tasted the piece of crust that I pinched off, but can tell it’s delicious. I used maple syrup for sweetening, by the way. Going to have it with butter and jam, along with my Handmade applesauce. I’ve missed my bread so much but now I don’t have to thanks to your recipe!
My loaf is in the oven as I text. After it cools down, can I pre-slice it, place parchment paper between each slice, wrap it up, and freeze it? Then, I can just take a slice as needed?
Hi Tina, yes!
Hello,
What is one serving exactly please, in grams ? Is it one slice ?
Thank you
Diana
Hi Diana, one slice should be about 58 grams.
I successfully baked bread for the first time using thus recipie! I do have a question though bc when I pulled out a piece to thaw after freezing it, I went to cut it and it fell apart. Any suggestions on the right way to do this?
Hi Paul, we would recommend slicing the loaf before freezing it, and tightly wrapping each slice in plastic wrap. Unfortunately, the freezer does tend to suck moisture out of things over time, so the longer the bread is in there, the crumblier it will be once thawed.
I can’t find Fleishmanns rapid rise yeast nearby or to arrive in less than 1 month on amazon.
On amazon I did find Scratch Gold Instant Dry yeast for a rapid rise. Will this work??
Hi Donna, instant yeast should work!
Love this bread! I halfed the honey to make it less sweet and it still works perfect. By chance, it says 112 kcal per serving, does that mean its 1120 per slice? Slightly confused on the nutrition side.
Hi Lainey, this is 112 calories per slice. kcal is the technically correct term for the colloquial “calories”.
do you have a recipe to use the 13 inch Pullman pan? I want to buy a Pullman pan but thought it would be easier for me and my family if I make the larger loaf so it lasts longer! thanks!
Hi Kaitlyn, you’d need to multiply the current values by approx. 1.44 to fill a 13-inch pullman pan. Bake time may also need to be adjusted, but that will be more trial-and-error on your end, as we haven’t tested it.
Here are the measurements in grams:
451 g all-purpose gluten-free flour
4 g xanthan gum
6 g gluten-free baking powder
7 g packet rapid rise/instant yeast
78 g extra virgin olive oil
122 g honey
7 g apple cider vinegar
511 g warm water
130 g egg whites
8 g salt
I have tried many of your recipes and am well pleased with the results. simple ingredients that are budget friendly but with great results are what I look for. Thank you. I will be trying your red velvet cake recipe to take to a church function soon but plan to do muffins instead.
I give this bread 5 stars! My 90 year old friend has to eat gluten free. I have been in search of a gluten free bread recipe that tastes like bread . I tried this Easy Gluten Free Bread ( dairy free) recipe. It is absolutely EASY. The taste is delicious and not at all the dry and have to smother it in jam just to be able to swallow it. I do have a question : The bread is delicious but I found it crumbles very easily making it not possible to use for a sandwich. What can I do to make the bread able to be sliced and used for sandwiches? As a side note : the crumbs worked very well in place of crackers in soup!
Hi Shirley, GF breads do tend to be on the crumblier side. We recommend letting it fully cool before slicing, or even chilling it a bit to help it hold together.
This is absolutely delicious. I used Red Bob’s 1-2 mix. It is so easy, my husband enjoys baking this recipe – and it is “husband proof”!
I’ve made this recipe twice, didn’t check the internal temperature the first time but did the second. Both times it fell and was doughy in the middle. The taste and texture are great. What would you suggest?
Hi Rebecca, we recommend leaving the loaf in the turned-off oven to cool slowly. Sometimes, the temperature shock can cause the loaf to fall.
I tried to make it for the first time today and it’s a very dense and a little doughy have I done something wrong
Hi Adele, there are many possible factors. Depending on the brand of GF flour you choose, you may experience different results. Also, if your yeast is dead, it may cause a dense loaf. We also recommend checking your oven temperature to ensure it is correct.
Hi Audrey, thank you for sharing your recipes. I made the bread this morning and the result was excellent. I used a 1 to 1 GF flour from a local grocery store, a blend of sweet rice flour, brown rice, potato starch m tapioca flour, sorghum and xanthan gum. Thank you again.
The easy gluten free bread recipe is nothing short of excellent!
Easy to follow instructions and tips and delicious bread
Entire family loves it even those who are not gluten free.
Thank you!!!
This recipe was a hit in my house! My kids loved it with their peanut butter and honey sandwiches! I ran out of eggs and had to double the recipe last minute because I accidentally did too much oil, my substitutions were: avocado oil, instead of olive oil, applesauce to substitute my shortage on egg yolks. Turn down amazing and I’m so proud of myself for making it!
This is the BEST GF bread recipes I have ever made. I’ve been GF for over 35 years and have experimented with many GF bread recipes over that time. Living in Australia I used Nodo plain flour and the taste and texture were spot on.
Thank you for this great recipe.
I love the predictability and how otherworldly fast and easy is … but it’s so, so very dry. I take the bread out of the oven when it’s the correct temperature, wait until it’s cool, only do a slice at a time, and keep it in an airtight bag. What can I do to have a more moist bread? Also, the taste is quite bland as well.
Hi Autumn, what brand of GF flour are you using?
This is my Go-To bread recipe.
This bread turns out beautifully every time. I don’t care for the taste. I’ve tried different flour. Maybe it’s the olive oil.
Can I freeze the dough to bake it at a later time? I would like to make a large batch. One to bake now and a couple to bake later.
We recommend baking the loaves, then slicing and freezing them. You can toast individual slices as needed and they will taste fresh!
can I bake the bread with a lid on the Pullman pan?
Hi Terry, we haven’t tested this recipe with the lid on, but it should be ok.
I made this for my daughter-in-law and we loved it! The honey gives it a nice flavor and it had a good texture for sandwiches and made great toast. This will now be a staple when she visits.
Great recipe and super easy! The bread was just a bit too sweet for me. Is there a way that I can put less honey? Do I need to substitute?
Hi Emily, you can certainly experiment with less honey, but we cannot guarantee the results. We found in testing that the amount of honey used yielded the best results.
why shouldn’t we pre slice the bread before we store it? have made this recipe before and it was still a little raw inside, do you think maybe I should lower the temp to 3:25 and cook a little bit longer than 30 minutes. I didn’t know if living any higher elevation or lower elevation made a difference? thank you
Hi, pre-slicing the bread causes it to dry out and turn stale faster. Elevation will affect the final results, but we don’t have much experience baking at elevation, so we recommend checking out a guide for assistance. If the bread is still raw inside, we would recommend baking for longer covered with foil.
I’ve made this recipe 3 times now. followed it exactly using a gram scale and even my laser thermometer for the warm water. every time it’s come out if the oven the bottom of it is still seemingly half raw or congealed. the flavor is great, which is why I keep trying, but it’s frustrating.
Hi Jon, we recommend investing in an oven thermometer. It sounds like your oven may be running cooler than the indicated temperature. You can remedy this by turning up the temperature or by baking for longer!
Instructions don’t say when to add Xanthum gum.
Hi, the xanthan gum gets added with the flour if (and only if) your GF flour blend doesn’t already contain it!
I made this bread yesterday and I am so impressed at how easy it was to make and how wonderful it turned out. Thank you!
Really want to try this but have a honey allergy, can we use regular sugar? If so, how much? Thank you!!
Hi Jessica, you should be ok to use 1/2 cup (100 grams) of granulated sugar.
Followed the recipe. step by step. My consistency was never thick cake batter, but thinner. Tried it twice with different flour.
I give this recipe a 8 my husband gives it a 7. Still working out kinks on making the perfect gluten free bread. This recipe is a step up from others I’ve tried.
I’ve made this recipe so much that I have it memorized. I don’t buy bread from the store anymore. Anytime someone tries this bread they are shocked it’s gluten free. It’s amazing! I’ve used this recipe to make cinnamon rolls, buns, and cinnamon bread as well. I just had to tweak the recipe slightly for those. This is seriously the best recipe ever! I’ve never found a better gluten free bread recipe.
Oh no! It’s not vegan!
made the bread it over flowed luckily I baked with a pan underneath the cooking dish and it still needed more time in the over center was still raw
Made this yesterday for my GF daughter-in-law. Followed the recipe as stated except I was out of honey, so I substituted equal parts agave and maple syrup for the honey. I don’t have a Pullman pan so I used a standard 9×5. It overflowed a little in the oven, but baked well other than that. It wasn’t smooth like your pictures and had a craggy top. That made it a little challenging to cut, but it tasted great though!
Hi Audrey,
What am I doing wrong?
My bread rises beautifully and looks wonderful when cooked.
But after it comes out of the oven, the middle completely collapses to half its height.
I’m waiting for to cool.
Thanks for your thoughts
Claudia
In my experience the bread collapses when it has been overproofed
I am having the same issue. Rises beautifully when cooking, but when I pull it out still in the load pan even, it collapses back to half its size. Taste is good, but not sure why it’s happening either.
Hi Claudia and Sara, if the bread doesn’t get to temperature, then it is not cooked through and will collapse once taken out of the oven. Make sure you are checking the temperature in the very center of the loaf with an instant-read thermometer for the most accurate results.
Thank-you for sharing this recipe, Audrey. I made it with chia not eggs, psyllium husks not xanthan, baking soda not powder with mix of almond, quinoa, tapioca, oats and rice flours. Have made many other gf breads and this is the 1st to slide out of pans (9X 5 and 2 mini bundt pans, rose to top fast). Had a mini bundt still warm and it was good, maybe little sweet. Bookmarked to make again!
When baking with the Pullman do you bake with the lid on our off?
Lid off!
Hello! Would this bread work well if I cut it up into cubes to make Thanksgiving stuffing and then bake it to dry it out?
Hi Jen, we haven’t tried that but don’t see why not!
I made this loaf for this exact purpose and yes! you can cube it up and dry out. I cubed it after it was completely cooled and dried it out at 250 for 1 hour (shaking up every 10-15 mins)
This bread is soooo good! So thankful to have found it. It was easy to make. I sliced and froze mine so I can easily pull it out and it still taste great dethawed.
Easy to make and tastes delicious
We love this bread. It is a staple in our home and I make a fresh loaf every week. We have not bought a loaf of bread in ages. I use Bloomfield Farms GF All Purpose flour for all of our yeast recipes and it does great. At +/- $2/lb with shipping it is much cheaper than some of the others we’ve used. Again, thank you for all your recipes.
Made this today, a cool rainy day and it made us very delighted with the result! I didn’t grease the pan well, but with a little nudge it came out and cut easily with our serrated knife. Hardest part waiting for it to cool! Will keep in my recipe book! Thx
does this work fine with normal yeast not quick rising?
Hi Brilliant, we have found that this recipe works best with quick rising yeast!
I just purchased Pillsbury gluten free flour. It has xanthan gum included in it. is this enough or do I follow your receipe and add more? Please advise.
Hi Carolyn, we left out the extra xanthan gum when using Pillsbury.
I make this for my daughter and daughter-in-law. They love it. It is the closest to regular bread.
Checked flour ingredients of Namaste organic perfect flour blend. They are: sorghum flour, brown rice flour(long grain white rice,rice bran), starches( tapioca and/or arrowroot), gums (guar gum and/or xanthan). I hope you have a suggestion. My batter is thicker than what you show in the video, but still comes out gummy and sinks, like it has too much moisture. Thank you!! Also I sub agave nectar and avocado oil. Food allergies.
I have made this bread multiple times and consistently had problems with it being underdone. I bought Pullman pans and have tried baking them with and without lids. I have learned to put my loaf pan on a sheet tray as it always overflows. They also always sink considerably. I am using Namaste perfect blend organic flour. I tried extra xanthan gum and it didn’t seem to make a difference. Should I reduce the water?
Hi Wendy, we tested this recipe with Pillsbury GF flour and highly recommend it. Other brands contain different blends and ratios of ingredients that can throw off the balance of the loaf.
try it with 3 tbsp psyllium husk mixed in flours, dries out batter
I did not read all your comments (too many), so this question may have already been addressed.
In your recipe you do not state for the maker to use/not use the lid of the Pullman loaf. I watched the video, nothing there either. Consequently, I have to ask. Why is a Pullman loaf pan made so important in the instructions–the side construction to induce climbing, the exact sizing of the pan for the quantity? I have one, of course. However, I’d like to get my head around the reason, based on this recipe, as I’m new to baking gluten-free. This loaf will represent my first attempt. I’d like it to be a good first-time experience.
SAD FYI–Forty years of making the most delicious breads, pastries, biscuits, crackers on this earth and now…ugh, gluten free, no more weaponized wheat for me. Doing serious research today. Saw your loaf and thought, “now that looks like a soft sandwich bread”. I am dying for a sandwich! Being a detail person when cooking and, baking being a scientific artform requiring attention to detail, I just need to understand your reasoning/experiences behind the choice.
And mama! I always read the labels. Good advice.
Hi Elle, we had the best success in testing using a Pullman pan, as it fit the quantity of dough well and helped the bread to climb and rise higher!
I made this recipe over the weekend. It WORKS. The batter was exactly as described. It climbed the Pullman loaf pan as described to rise to almost 5 inches tall. I did deviate from the recipe by adding a tablespoon of sugar to promote browning and a bit of sweetness to the loaf. Very nice result, btw.
It cuts like gluten bread. It tastes mostly like gluten bread, although the texture is different, especially the next day. Nevertheless, I toasted two pieces the day after (didn’t get brown) for a sandwich. It held together as gluten bread and made a great sautéed fish sandwich. I was very happy, mama. Finally, a sandwich. Thanks!
Hi Audrey, Do you have a bead receipt for brown bread? My family doesn’t eat white bread. Do you have one for cinnamon biscuits? Any cookie receipts would be wonderful, also. Thanks, Linda
Hi Linda, unfortunately, we do not have a recipe for GF brown bread at this time, but we do have one for cinnamon biscuits (click here!). To browse our GF cookie recipes, click here!
Tried this and it was fine. The bread turned out ok, it was just a little more eggy than I would have liked.
First time making. Used 9×5 pan and and loaf actually overflowed a little on one side during baking. I let it rise longer than 30 minutes as you said it might not rise enough in larger pan. Baked for 35 minutes to get to 205 degrees. I love the texture and density of the loaf using your recipe with Pillsbury flour. My new favorite loaf bread. ❤️
Hi, I’ve made this recipe twice. Both times the kids loved it toasted. I have used the pilsbury flour and I have followed the recipe. For some reason my loaf doesn’t turn out like yours, it caves in the middle alittle and looks like jigsaw puzzles on top. 🤣 I’m not sure what I’m doing wrong here? Any suggestions? Thank you so much
If I use psyllium not xanthan it is not so gummy.
The google link to your recipe says you used Nature’s Promise Gluten Free flour (rice) for this recipe, but when you jump to the recipe it says you use Pillsbury gluen free flour. can I use Nature’s Promise?
Also, can I use granulated sugar instead of honey and omit the vinegar?
Thank you
Hi Carol, we made this recipe with Pillsbury, but other readers have used Nature’s Promise with good results. You can swap sugar for the honey, but we do not recommend omitting the vinegar!
Am I able to use raw honey in this recipe?
Hi Fawn, it should work!
Not sure what I did wrong. I followed the recipe exactly but it overflowed and left a huge mess in my oven. I used Krusteaz gluten free flour and supposedly it’s ok to use yeast. Used a 9×5 pan…thats all I have.
Hi Teri, we have only tested this recipe with Pillsbury GF flour, so we cannot comment on Krusteaz but suspect that is likely the culprit for why your bread turned out differently.
Hi! I absolutely love this recipe! So does everyone who tries it. I have a question now… I have a friend who can’t have eggs. Is there an egg replacer you would suggest to take the place of the egg whites? I have to rule out aquafaba. I know she doesn’t like the taste of that. Thank you for by our help!
Hi Karen, we haven’t tested this with an egg replacer, but we recommend chia or flax eggs.
I have tried this receipt three times with similar results each time. The loaf is no where near cooked after 30 minutes. And the last one tried was cooked for 45 minutes with over 1/2 inch still not cooked on the bottom. Any suggestions? Thank you.
Hi Coleen, we recommend checking your oven temperature with a thermometer. It sounds like it may be running cooler than the stated temperature. We recommend baking until the loaf reaches 200°F internally!
I haven’t tried the recipe yet can I use the whole egg not just the whites?
I live at 5200 ft. Would I need to adjust this for high elevation?
Hi Jeanette, there are many adjustments that need to be made at high altitude. We recommend following this guide: https://www.kingarthurbaking.com/learn/resources/high-altitude-baking
I made this bread yesterday. I live at 7600 feet and did nothing different from the recipe except it had to cook a little longer. It is so good. I’m going to try the bread machine version next as the last recipe I tried there was AWFUL. Thank you!!
Hi there, this looks amazing! I’m just wondering if it’s possible to leave out the honey, and if so, what would I need to replace it with?
Thanks 🙂
Hi Felicity, some sugar is necessary for the bread to rise properly. You could use agave or granulated sugar instead.
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
Hi Valerie. I just want to be sure, you use 1 egg plus 2 egg whites when using Bob Mill’s flour? It’s starting to get chilly out and I want to start baking. Thank you
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, we used a 9×4-inch pullman pan.
I have heard some people talk about three little holes in the bottom of their pans. I have a 9×4 Pullman loaf pan. I’m so glad that you posted a picture of what you have because that is exactly what I have, there are no holes in the bottom. am I correct I did not see any?
Some pullman pans do have holes in the bottom, while others do not. Either type will work with this recipe.
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!
Hi Caryl! You can use a bread machine with a gluten-free setting. My machine is a 2.0lb loaf. Please make sure to use a brand of gluten-free flour that is recommended for yeast baking. I am so happy hear that you have loved all the recipes of mine that you have tried. Thank you so much!
I don’t want the bread to be dairy free. How do I modify it?
Hi Dina! You could used melted butter in place of the olive oil.
I made this tonight for the first time tonight. Since I’ve been disappointed so many times in gluten free bread recipes, I only made 1/3 of the recipe and cooked it in a mini (6×3) loaf pan. Since it was such a small volume, I just mixed by hand. I was a little worried because it didn’t seem to rise much during the initial 30 minutes but it rose beautifully in the oven. I had begun to think it wasn’t possible to have bread that was so close to the same texture and taste as “regular” bread but this was pretty darned close. Thank you so much! This will become my go-to GF bread recipe!
This is delicious! I made it for Holy Communion at church. What an improvement over what we’d buying from the store! All your notes and recommendations were so helpful! Thank you from me and First United Methodist in Oakhurst, NJ!
That makes my heart so happy to hear and it really blessed me! Thank you for the wonderful 5-star recipe review.
Love this recipe! For sure, Pillsbury is the best GF flour to use (I thought I’d experiment). I also threw in some flax seed, and everyone in the house loved it. I’ll keep trying to get that beautiful top crust you show in the picture, too. Thank you!
Phenomenal recipe! I’ve tried dozens of homemade gf bread recipes and they usually turn out chewy, grainy, or hard as a brick. I have made this recipe 3 X’s now and it has turned out beautifully every time!!! I’m so excited to have fresh homemade bread again and it tastes just as good as regular bread. My husband also gives it a 5 star review. Thumbs up, folks!
All I can say is WOW! I am so happy to have found this recipe. Having been diagnosed with Celiacs, finding a good sandwich bread has been quite the challenge for other recipes were very grainy and not tasty at all. The flour you use ABSOLUTELY makes a difference. I used the Pillsbury flour Audrey recommends, and I’m so glad I did. This bread is soft, spongy and delicious. It truly is the closest thing to sandwich bread that I have found. Thanks from the bottom of my heart ♥ Audrey for ALL your delicious recipes. Please keep them coming. Also, bought your cookbook and many great recipes I have tried so far. 👌 Maybe there will be a 2nd edition..lol 😂
Thank you so much for the wonderful recipe book and for buying my cookbook! Your kind words and encouragement really made my night and blessed me.
WOW! I just made this bread today for the first time. I followed the recipe exactly as listed. I went to the grocery store just to buy the Pillsbury flour. This bread is so good, has a nice crust and very moist and soft as a cloud inside, and not grainy at all. My 4 year-old grandson is GF & DF. When he tasted the bread there was an instant big smile and he said “Abby, this is the best bread EVER! Then when he ate his sandwich at lunchtime he told me “I can’t taste the crust at all Abby”. I am so happy to have found your website. This is an amazing recipe. Even my picky husband loved this bread. This will be the only GF we eat from now on. I’ll be making it to send it home with him too. Thank you,
Excellent recipe ! I plop them into biscuits into a 9×13 pan it’ll make 12 easy ! Top them with butter and some salt out of the oven and WOW! They heat up great the next day! They’re about to go in the oven for Thanksgiving! Delicious ! Love this recipe !
This is the BEST GF bread I’ve ever made. It tastes and smells like french bread made from wheat. Crusty outside and soft inside. My only challenge, as always, is getting it to bake all the way through. I used a pan similar to a pullman with the sides slanting in towards the bottom. I made three batches before getting the final one to bake almost all through. Turned the temp down to 300 and baked it 50 minutes. I also used seltzer instead of water, sweetened with half maple syrup and half honey, used a garlic/rosemary infused olive oil, and added flax seeds. I didn’t have enough Namaste flour blend and used a half cup of brown rice flour. I also used a combination of egg whites and aquafaba substitute after finding that the aquafaba by itself wasn’t sturdy enough (2nd try). I whipped the egg whites first with my immersion blender before adding them. I did add about 1/4-1/2 cup more brown rice flour at the end since I had used the equivalent of 4 egg whites instead of 2. It worked beautifully and cooked almost all the way through. The taste is amazing! And it’s strong enough to work in sandwiches and as toast for an egg. Thank you!
Made this to bring to a dinner party tonight for a couple who is gluten free. It’s my first attempt at gluten free bread, so I’m crossing my fingers that it tastes as good as it looks! I used BRM AP Gluten Free Flour and added xanthum gum according to the directions on the flour package. Baked it in a 9×4 Pullman pan, as you suggested, and got a very impressive rise in the oven during baking. The surface crust is irregular and reminds me very much of beer bread in that regard. One thing I’d love to ask, if I may. Would you be willing to add gram weights for the ingredients? As you alluded to with the flour, there is substantial variability when measuring ingredients by volume instead of weight. Thanks for sharing this recipe!
I doubled the recipe using 4 cups of President’s Choice Gluten free flour and 1 cup of quinoa flour. I still used a dough hook because the consistency was doughy. I added another 1/4 cup of water and some chia seeds. The dough was very sticky but it baked wonderfully, soft and fluffy on the inside with a nice crust! Will use this recipe again.
So glad I happened upon this recipe! My husband, very picky, loves this bread. Super easy & yummy. Thank you!
The best gluten free bread recipe ever! Love the crusty crust!
Mama really knows her stuff! I made this recipe with Nature’s Promise brand gluten-free (rice) flour from Food Lion, and canola oil instead of olive oil. I also used a hand mixer and a plain old 9×5 pan. The result was a wonderfully fluffy, tasty bread, not quite as tall as a store-bought sandwich loaf. It is delicious toasted with butter or to make sandwiches. I will definitely make this bread again!
Best bread recipe. Used it for French toast and my sandwiches. Stays for about a week when placed in the fridge. Somewhat brittle at the end of the week, but still good. I’m sure I will be able to leave it on the counter come winter time.
My husband has been GF for only a few months and has missed bread. Impossible to find any decent tasting GF breads in stores, from bakeries, online or even at farmer’s markets. I expected this one to fail like all other recipes I have tried but was pleasantly surprised. Done in an old DAK bread making machine, it turned out tall and fluffy. Great texture! Not dense at all. A tad sweet but my husband was soooooo happy and loved it. A KEEPER! Thank you so much for sharing this recipe. I am going to try to add ingredients like Oats and potato flakes for some variety in the taste. I would attach a photo but can’t see where to upload one.
I recently found out my son was gluten, dairy, and nut sensitive. He’s been so sad he couldn’t have bread. I made this today and it was amazing. My Dad even had a piece and loved it. He said it was better than store bought. Thank you so much for sharing this recipe!
I have never been so happy about a GF loaf of homemade bread as I am with this one. I love how it turned out in my new pullman loaf pan.
Followed the simple to follow directions in this recipe and voila…the best gf bread I have ever made. Thank you for this recipe. It’s a keeper.
#mamaknowsglutenfree
This is one of 3 loaves of gluten free dairy free bread I made today and so far the best. I think it may be my new go to bread recipe. Quick to whip up, though it did take a little longer to bake than called for the taste more than makes up for it! Comparable to store bought glutenous bread in taste and mouth feel! Even my bread snob 8 year old liked it
Delicious! Finally a bread I can eat and it’s so much better and lighter than store bought. I find other gluten free breads so heavy and dense – not the case with this one. It’s like eating real bread. I made this for the second time today using a store brand AP GF flour. The only difference I made was using two whole eggs rather than wasting three egg yolks. It turned out so delicious both times! I’m having an issue getting the bread to not fall a bit once it’s cooling. Going to try the Pullman pan to see if that helps, and maybe I’m just not levelling it out enough when I pour it in the pan.
Best gluten free bread recipe ever! I will make this over and over for the three men in my immediate family who have celiac. They absolutely love it!! Thank you! Thank you! Thank you!
Just made this today, exactly by the recipe and instructions. Even went back to the store for the Pillsbury GF flour. I cannot believe how it turned out!! Perfect texture and flavor. I can actually slice this for a sandwich. I am so excited to have found such a fantastic tasting GF bread!!
This turned out better tasting and texture than store bought gf bread. I used Cup 4 Cup flour, no problem rising. I did the rising in the garage (it’s been 100+ degrees here🧐). I couldn’t believe how fluffy the texture was! I did have a mishap, my range has a small and a large oven and I put it in the small one….oops it rose so high that it stuck to the element! I will definitely bake it in the lower oven next time and I will definitely make more soon!! Thanks again for a great recipe🌺
Dang! This is amazing! Used the Pillsbury GF flour, and only subbed maple syrup for the honey. (I have SIBO) I’m also a bit sensitive to egg whites, so may try with 2 whole eggs next time to reduce the whites. But, wow, this is just amazing! Both taste and texture were perfect. Thanks so much for this recipe!
This is the first GF bread recipe I have tried that actually works. I have to make my own GF mix, and I also reduced the sodium with kosher salt and 2/3 t of it. I also reconstituted 3 powdered egg whites. I used my small Pullman pan. It hadn’t risen much after the 30 minutes, so I gave it more rising time and a longer bake time. It turned out really well, and I will make it again. Thanks!
I made a loaf again today and tried a tip I received. Instead of warm flat water, I used warm carbonated water. It worked exceptionally well. I will continue to use the carbonated water. My bread was lighter, fluffier, and even seemed to have a finer crumb.
I love this bread! It’s easy to make, which is nice because I think it’s best within days of making it. This is better than the store-bought stuff and waaaaay less expensive!
We love this recipe! My husband is Celiac and missed his bread the most!! I made one loaf and he ate it in 4 days!! I have another loaf in the oven now!! Thank You!!
Loved it! I just recently found out I was gluten intolerant and this recipe has saved the day!! I used to eat sandwiches all the time and I thought they were a thing of the past but not any more! So please I found this recipe!
Amazing recipe!! I used the king Arthur GF flour and active dry yeast (I proofed it for a out 15 minutes total in 1/4 cup of 110°F water with a few spoons of sugar and some honey to really bring it to life) I substituted the olive oil with a 50/50 blend of avocado and sunflower oil. I’ve never had such a great success with gluten free before! Thank you so much for sharing!!
Wow! Really good, easy recipe with common ingredients. I just used a small hand mixer and did not have a problem with the dough being too thick. The loaf rose really well in 30 minutes and also baked in 30 minutes through. Nice light texture and spongy with good flavor and smell. I made it with King Arthur Measure for Measure gluten-free flour. Thanks for sharing this – I think it will be my go-to bread from here on out.
Oh my gawd!!! This recipe is EVERYTHING!!! Super easy and the results were amazing! No more spending crazy money on bad bread…this bread is perfection. And ps…I don’t bake at all …if I can do this anyone can.
Amazing recipe. I scattered seeds on top (pumpkin, sunflower, linseeds, sesame seeds, poppy seeds) after the 30 min rise time. Mine took longer to bake – 45 min – and was still slightly doughy, so will go for 50 min next time. Gone in a flash and enjoyed by everyone!
Made this bread for my mom she’s gluten free and doesn’t want dairy in her bread it was fantastic I’m so pleased this turned out for her I couldn’t have gotten a better recipe, so easy to make to she will have no trouble making it thank you amelia
Loved it!!! Really good and easy
I was hosting some friends who have alot of food sensitivities and I was panicking about what I could put out for food. I came across this recipe and appreciated how simple it was and with minimal ingredients so I gave it a try and it was awesome! Definitely will make this again❤
I have been making this recipe now for a while, almost enough to memorize it. It is the best recipe I have found and leagues better than any store-bought GF bread I have tried. I use the Great Value brand of GF Flour from Walmart and active dry yeast. I use two whole eggs instead of 3 egg whites. I have used maple syrup instead of honey, and it still turned out great. I have also used butter instead of olive oil, but I prefer olive oil. However, I use butter for my Pullman pan instead of cooking spray. It is very beginner-friendly to make.
I have tried a few GF bread recipes and this one is the winner. I used Robin Hood Gluten Free All Purpose flour. I love that it is quick, dairy free and delicious.
My husband is celiac and we have been searching for a GF bread recipe forever! After many dense, tasteless, crumbly loaves of bread we made this one and absolutely loved it! So moist and fresh tasting, easy to slices we ate it without toasted it. I am not celiac and I was impressed at what a lovely loaf of bread this is. Followed the recipe with Cup4Cup flour and 1/2 tsp of Xanthan ……perfect! Thank you❤️
This is the best gf bread recipe that I’ve ever used. Easy to mix and has been perfect when using the Pillsbury GF flour and pullman pan.
Incredible!! Ive never had a GF recipe turn out perfect first time before. It’s also rare that I bake something GF and have to fight my non coeliac kids for it!! Thanks so much 😀
Made this bread for the first time and it was almost all gone in no time . We loved it.
This bread is my favorite.
I love this recipe, thank you for posting it! I’m usually not a good baker but this recipe came out amazing the first time with no alterations. Very simple, easy, straight forward, and also delicious!
The fluffiest gluten free bread I’ve ever made. Simple and yummy recipe. Gone within a few days! Thanks for the recipe 👍🏼
I did not have any other flour to use so I used Bob’s Red Mill one to one baking flour. I used it on the first recipe this morning and it turned out great. The only thing I substituted was grapeseed oil for the olive oil. It turned out so good that I made two more. Several of our family members are gluten-free so I am experimenting for them. Thank you so much for the recipe and it is delicious!
I’m having a tea party, making mini sandwiches. Some need gluten free. This is new to me. I followed exact, but I divided into 3 Wilton mini loaf pans & hoped for the best. Put a pan on rack below to catch obvious over flow while cooking. Turned out great! Tasted a small piece & loved it. Love the honey. Taste like regular bread. I’m freezing it for the party. Thanks
Hello from South Africa. Fantastic recipe! I had a great result on my first try.
Thank you for the recipe. Like others, I also love this recipes. I was skeptical at first because I had tried a ton of other recipes and ended up feeding the bread to the squirrels and other critters in my yard. What sets this recipe apart from others is the flavor and texture. For the GF flour, I used whatever brand I bought from Costco. Delicious bread.
Loved you bread recipe. Just found you on line, and thought I would try yet another gf bread recipe. Mostly I’ve had dense crumbling loaves. I’ve also tried store bought gf bread that was absolutely awful for 6.00 a loaf. What a delightful surprise to find a loaf that was so easy to make and so delicious. Thank you so much for this wonderful bread recipe. I ordered your “The everything gluten free & dairy free cookbook” and am looking forward to many more wonderful recipes.
Do you have a suggestion for where to buy a pullman pan in the size you are talking about?
Hi Sharon! I bought the Pullman pan from Amazon.
I made this bread just like you suggested & it has turned out beautiful. Thank you so very much for figuring it out.
This bread is amazing!! I’ve never made a gluten free product that was able to rise the way this did. It was so easy and much quicker than other recipes I have tried.
This is the most amazing gluten free bread recipe I have tried to date! My husband has a wheat and milk allergy and loves the bread so much!!! I have also used this bread recipe to make hamburger buns and pizza which also turned out fabulous!!! Thanks so much!!!
The very best gluten free bread! I have that on the authority of an eleven year old connoisseur, who is so excited to REAL peanut butter sandwiches again. Also, the easiest to. make and the best results.
The very best gluten free bread! I have that on the authority of an eleven year old connoisseur, who is so excited to REAL peanut butter sandwiches again. Also, the easiest to. make and the best results.
Absolute great recipe and sooo easy to make. Partner is gluten free now and he’s not happy about the prices of gf store bread. He is over the moon that I found this one.
I have just one question. Can this be made with gf self raising flower as well? Where we live we can’t get Pillsbury and I was very successful with the plain gf flour, but we have heaps of self raising in the cupboard and am wondering if this will work too? Would have to leave out baking powder but I’m unsure about yeast…
This bread spinds amazing and the reviews are great. I am allergic to vinegar so is there a substitute or can I just leave it out?
Hi Cindy! You can use lemon juice in place of the vinegar. I hope you try my recipe and enjoy it. Thanks for asking!
Love this recipe! I don’t use any other for loaf bread. I changed a few of the ingredients because I don’t have issues with those foods. Such as whole egg instead if whites, milk not water and butter instead of oil. Also I was out of honey so I used amber maple syrup. It is wonderful. The taste is amazing.. original recipe is fabulous also
I’m new to the gluten free lifestyle and this recipe was a lifesaver. I tried the store bought bread and it didn’t satisfy. This recipe was super easy and the bread came out moist and flavorful. Thanks for the recipe
Finally! A really good and easy gluten free bread. I followed your instructions exaxctly including the cooling time and it turned out great! Served it with dinner and everyone had seconds! It is so hard to find tasty recipes like this. GF bread is very expensive too. This was soft and tasty. Thanks so much, I will be making this again and again. I am heading over to look at your book now!
Have tried other gluten free bread recipes but this is the best! And far simpler and quicker to make. Thank you!
This is by far the best gluten-free bread we have ever baked. We have tried all the recipes!
This is so good! It reminds me of Hawaiian bread! I know that you have a pizza crust recipe, but I am thinking of trying this for my husband’s favorite pizza, barbeque chicken pizza on crescent roll crust! What do you think?
I have leftover Pillsbury gluten free flour and made this. It’s amazing. The bread is springy with nice aroma of honey. Tastes like regular bread. The egg whites does the magic too I’m sure.
I have been eating keto for six years and recently decided to switch back to a “clean” gluten free diet. I made this loaf following instructions and even have the Pullman pan. My flour was a mix of the Trader Joe’s gluten free flour and the krusteaz gluten free flour. I did not add xantham gum since both have it. It turned out awesome! Will make this over and over again and will make soon for a neighbor that can’t have gluten! Thanks so much for such an awesome recipe!
It turned out beautifully! Airy, light, crisp on the outside. A little sweet, so pull back on the honey if you don’t want that.
I’ve made this twice in four days, we love it so much. Tender, satisfying, beautiful: our gluten eaters love it, too! I have a baking powder allergy so I substitute cream of tartar and baking soda, still a gorgeous rise. Using a one to one flour blend, works perfectly. I do need to cook it longer than 30 minutes, maybe more like 45. We love to toast our slices. Note: it is realllly hard to wait for this to cool, it smells so good!! Try to remember that its still cooking while it cools… but if you know you cant wait, you could always make two… Thank you so much! I couldn’t love this more- grocery store GF bread is always a bit sad. Thank you for all the work that went into perfecting this. WE LOVE IT. Total game changer.
Once I tried this recipe I couldn’t stop myself from making it again and again I’m just about to make it now! I love it
Finally a delicious gluten-free bread!!!! This recipe is easy and doesn’t take long at all to make. I’m so excited to have bread back in my life!!! I am gluten and dairy sensitive and all the breads from the grocery stores are heavy, and dry like biting into a sponge. I have tried a few other gluten free bread recipes and was not impressed. I tried this recipe yesterday and already half the loaf is gone. I’m so thankful for this recipe!!!
Thank you for a great, easy recipe for sandwich bread. I am gluten sensitive and it was difficult to find a good recipe that isn’t heavy like a brick! I purchased the small Pullman loaf pan and dedicated it to the recipe. I slice the bread thin and toast it which brings out the flavor. Great for sandwiches, and even toast and jam. My husband loves it too. Thanks again!
OMG, this bread is amazing! It was my first time making gluten free bread and I’m so glad I did. I used Bob’s Red Mill all purpose gluten free flour. The bread is so soft and has great flavor. It will be my go to bread recipe from now on. Thank you for sharing the recipe!!
This is the easiest bread recipe and came out amazing. The only difference is I baked it for 40 minutes. Used white wine vinegar as I didn’t have apple cider. Thanks for sharing
My first time making gf bread. It was excellent, fluffy, soft. Made a few errors but it still turned out very well. A million times better than store bought gf bread. Thank you
This bread recipe is an absolute game-changer for our family. We used your recommended brands of flour and yeast, a 9 x 5 pan, and hand mixed everything. Baking time was longer than 30 minutes due to oven issues, but a few pokes with a thermometer ultimately resulted in a delicious loaf of bread, perfectly baked. Could not be happier! Thanks for providing all the tips, photos and videos in your recipes. For me, those details are the difference between disappointment and success!
Easy, fantastic, and delicious bread recipe. Lovely crust on the outside and fluffy on the inside! Even my gluten eating husband thought it was delicious!! Super happy it doesn’t require expensive ingredients. Make sure to stick to the 30 min rise as we were cooking dinner and I was a bit late in putting it in the oven and it overflowed out of the pan before I could get it into the oven. Damn good recipe and so worth the effort! Taste definitely beats any store bought bread!!
Hands down this is the best GF bread I have ever had. I use a Zojirushi bread machine and program it for a 2 hour rise which results in a taller, fluffier loaf for us.
Your recipe saved my husband’s lunch!!!! I’ve tried so many complicated bread recipes, used all the expensive flours and starches and came out with flat dense heavy bread every time. Your recipie is FANTASTIC!!!!! I initially thought it was not going to work using the Pillsbury cup for cup flour, every other recipe I used said you cannot use it because it was not recommended for bread. Boy are they wrong. Your bread is simple and cheap to make. I’m absolutely thrilled I tried yours. My hunt for the perfect bread is over. Can I please share the recipie with my gluten free group on facebook?
Hi Shawna. I am so happy to hear that you and your husband have enjoyed the bread! Using a brand of gluten-free flour that is recommended for yeast baking, like the Pillsbury gluten-free flour, is key to gluten-free yeast baking. I would love it if you shared my recipe with your Facebook group. Thank you so much for the wonderful 5-star recipe review!
I have been looking for a good gluten-free bread recipe. This is it! This is amazing! I used my 8.7×4.7×4.5 pullman loaf pan and King Arthur Measure for Measure Flour . It was easy and turned out perfectly! I didn’t have enough honey so I added maple syrup and molasses to the honey to make 1/4 cup. I did have to cook it longer than 30 minutes at 350. Was I supposed to cover the pan with the lid? I wasn’t sure, so didn’t cover it while it was baking. Thank you for the BEST gluten-free bread recipe!
This turned out great!
The first time I made this bread it crumbled apart. I learned from two mistakes. I hadn’t cooked it until the thermometer read 200F and I hadn’t added in the xanthum gum because my flour said it had it already. Made it a second time and it turned out perfect!! I switched out the olive oil for melted butter in the same weight and it worked. I am not dairy free so I prefer that taste but the first loaf tasted great too. Thanks so much for such an easy recipe that turns out so perfect! Definitely making this all the time now!
If someone gave me this bread without telling me where it was from, I’d assume it was FULL of gluten. I can’t believe how soft it is. Thank you so much for a simple and incredible recipe!
Hi, do you know if bobs red mill gluten free all purpose flour will work for this recipe?
Hi Alicia! I do not recommend the Bob’s Red Mill gluten-free all-purpose flour as it is made with bean flour. Thank you for asking. Please let me know if you have any other questions or I can help you in any way.
I used it and it came out fine. Granted, it was only my second time making bread. I used 2 cups of the Bob’s GF all purpose, and 1/2 cup of buckwheat flour. The batter was looser than I expected, and it turned out just fine. It was quite dense but I didn’t mind. This recipe is a keeper.
I am so happy that you enjoyed the bread! I have never baked with buckwheat flour. I am glad that it worked in my recipe. Thank you so much for the wonderful 5-star recipe review.
Really the best gf bread I’ve had. I make this every other week and it’s still my fave. Thank you SO much for this recipe!
Hi, it was great and had a great taste.. the best measurings ever.. thank you so much…Do you have any advice on what to put instead of honey? 🙏🏻
My wife is allergic to both gluten and dairy, hence this is one of the most amazing recipe discoveries I have made, thank you so much. I found that using Sweetened Vanilla Almond milk, assists with a crunchy top crust. Does not matter how much you play around with these ingredients, the bread almost always comes out perfectly. Proper life saver for my family.
I used Great Value GF flour, two eggs instead of just the egg whites (based on other reviewers), and this is by far the best recipe I have tried. Bread is perfect for grilled cheese. Great for all kinds of sandwiches. Even though I believe Udi’s bread is the best store-bought GF bread, this recipe is much better. On top of the bread being delicious, it is super easy to make. I am not a baker by any means and have had to learn 100% of my cooking online. This recipe is beginner-friendly.
I just made this bread. It was so easy any smells delicious.
First time I’ve ever baked bread of any kind. I recently decided to go gluten free, & saw this recipe! I purchased the recommended small Pullman bread pan from Amazon & I used Krusteaz gluten free all purpose flour from where I grocery shop (they didn’t have the Pillsbury brand). I thought, oh well, I’ll just try it…I am soooo pleased with this recipe! It came out perfect & soooo yummy!! I’m no longer afraid to bake bread – Thank you soooo much!
My wife has been gluten free for two years. Bread is what she has missed most. Your recipe has rebalanced this situation. Her comments are glowing in describing the flavour, taste & texture………rave reviews, really, with nothing but positive comments…….Thank you so much…….
I am so happy that your wife is enjoying what she has missed the most! Thank you so much Glenn for the wonderful 5 star recipe review. You are so welcome, I love sharing the recipes I make for my family and helping others.
thank you so much for this wonderful recipe. I have tried many bread recipes and this is the first successful one ! Your instructions are clear and very helpful. Bravo.
I absolutely love this recipe! The bread came out beautiful and tasted great.
This came out Great. My son has to be gluten free… and he said it was the best gluten free bread he has ever tasted! Thank you for helping make his 30th birthday more special!
I use King Arthur One for One measure and DOUBLE it up in my long Pullman. Comes out sooop perfect and is delicious!!! I bake it at 350 for 30 minutes covered and bake it for another 10 with Lid off to get it a little more golden.
Thank you for the recipe ,this the best gluten-free bread recipe ever
I was recently diagnosed gluten and dairy intolerant. I have tried various GF breads, and most of them weren’t all that great. I had all the ingredients on hand, so I thought I’d give this one a try. When I made your recipe this morning (and how quickly it is to make and bake), I was so pleasantly surprised. The taste and texture are excellent. And I do love this Pullman pan, which I did purchase specially for this bread. No more grocery store GF bread for me.
This is the best GF bread I have had. I happen to have the same bread machine and it was very easy. I have used several kinds of flour and they have turned out fine. I love that it’s not grainy at all and has a wonderful flavor. Thanks so much@
I use this recipe all the time. My hubby is gluten free but I can’t tell any different! I’m loving eating with him gluten free! This recipe is amazing!! Thank you Mama for giving all of us gluten free cooks a wonderful and delightful loaf of fantastic bread!
Best gluten free bread I have ever made. Taste and texture were perfect. It does make a difference of what flour is used. I can not find the Pillsbury GF so after a few trials with other flours, I found that Great Value All Purpose Flour GF worked well. Would really like to try the Pillsbury though. Where can I get it?. Thanks
I am so happy that you enjoyed the bread Sandi! Thank you so much for sharing that the Great Value All-Purpose gluten-free flour worked well. I order and buy the Pillsbury gluten-free flour from Walmart. Some of my grocery stores and Amazon also carry it, but it is more expensive than Walmart.
Pillsbury GF is also available at bj’s if you have one in your area. You must be a member to buy there. It comes in a 5lb. bag and is $8.99.
This bread recipe is amazing! I’ve made so many loaves of GF bread that were dense and crumbly and too small for sandwiches. Your recipe gave me a beautiful, big, soft slice with great taste. Thanks for the thermometer tip. I actually needed 55 minutes of baking time to get the right bake but the finished loaf was perfect. Thank you for a wonderful recipe!
This is the best gluten free bread recipe with yeast I’ve tried. I have an egg allergy, so I used 6Tbsp of aquafaba instead of the egg whites and it turned out great. I also added 1/2 tsp of garlic powder and 1 tsp of Italian seasoning. Yum.
Fantastic! I heated a towel and placed it under the pan while it rose. I also added 1/4 cup of sugar to sweeten the loaf. Fluffy, soft and sweet. tastes like cake! Not at all like a GF loaf of bread. So easy and so good! The first recipe I have had that was this easy and tastes better than them all. Also, every step is extremely accurate.
Excellent! I also used 2 whole eggs, as opposed to 3 egg whites. Added 2 TBSP Bobs Red Mill Flaxseed meal. Thank you for the recipe.😊
THANK YOU!! Fabulous bread recipe, easy and so tasty.
This is the best gf bread I’ve made yet! Even my non gf boyfriend likes it! There will be more made in the not too distant future!! Thank you!
The texture of this bread is superb, spongy not crumbly, and even after day 2 it tastes and feels fresh. I used Freee GF flour and 1 tsp of Arrowroot Powder (didn’t have x gum) and added 2/3 cup of gf oats. Making a second loaf today as the first one is almost gone!
Great GF bread recipe. Made it in my breadmaker. After experimenting with so many different
recipes for keto bread that were horrible or full of wheat gluten I am in love with this recipe. It may not be entirely keto but am past caring as long as it is gluten free. Thank you so much
I love this healthy bread recipe and it is amazing bread fragrance, I made it several times and still love it
just perfect
Had to make several adjustments for high-altitude baking, but finally made a beautiful, delicious loaf of bread! Since I figured it out, my husband and I have been going through about two loaves per week! (Can you tell we’ve been deprived of good gluten-free bread? :’D) I used simple oat flour which produced a light, spongy, yet hearty and filling bread that doesn’t fall apart. I used two whole eggs instead of three egg whites, and the recipe still works great. The honey and apple cider vinegar combo gives it an almost sourdough taste. We’ve used the bread for toast at any meal (put cinnamon, butter, and more honey on it at breakfast), dunking in soups, and for grilled cheese and tomato or grilled turkey and spinach sandwiches. Thank you so much for this recipe! I would recommend to anybody.
Absolutely scrumptious. My husband is coeliac and at 73 he had given up on bread as the gluten free bread at the supermarket is so awful. He said he’d rather eat the doormat than another slice of that. I’ve tried so many recipes and had almost given up until this one. I can’t thank you enough he’s over the moon.
Best gluten free bread recipe out of many that I have tried. Love the texture and lightness of the loaf but no taste or flavour. Any tips for adding more flavour or a ‘kick’ to the taste?
Hi Liz! I am so happy that you love the texture and lightness of the bread. As far as adding more flavor to “kick” to the taste, you could always add herbs or seasonings to the batter. Also, the flavor is also influenced by the brand of gluten-free flour you use. All brands are made differently.
I’m not much of a baker and am horrible at reading instructions, but somehow it still came out great! I am looking forward to exploring more of your recipes.
A good recipe, very forgiving.
OMG!!! I can’t believe home baked bread can be sooooo delicious! Thank you so much Audrey Roberts for this wonderful recipe. I followed it step by step and it turned out amazing. Super soft and my kids and husband are relishing it 🙂 Thanks once again 🙂
This was my third attempt at gluten free sandwich bread, the first two were an utter disaster. Not so with this recipe, it was perfect – and really satisfied my craving for a good sandwich. This will now be my go to bread recipe. Why pay $6 (or more) for awful gluten free bread at the grocery store when you can make it yourself (yes, if I can do it, then anyone can)?
Thank you so much I love this recipe. I used King Arthur measure for measure but I but attends to pack so I pour it out on wax paper and before I measure it. Also I used two cups King Arthur and one half cup Mokito sweet rice flour, plus one tablespoon chia seeds sorry, I don’t know how to post the picture
First time to make this and it came out perfect, everyone loved it! 😉
Love this bread. I just added a extra cup of flour so I could knead it. Divided it into 16 pieces and stuffed each piece with sauce salami and cheese. I then let it rise. Baked it and hubby loved it. Until son found them and he had to share.
I just took it out of the oven and it looks and smells amazing. Can wait for it to cool so I can have some.
Excellent gluten free bread. This was my first time making gluten free bread and it was a success. It’s very delicious, and the texture is nice. It did turn out a little sweet, so I would use less honey next time. I also used 2 whole eggs instead of egg white only, and it turned out really well.
I am so glad I tried this a second time! The first time I used a regular 9 x 5 bread pan and a different gluten-free flour, and it came out disgusting and sticky and soggy in the middle. I almost threw the recipe away. I then read other comments and decided to try again with Pillsbury gluten-free flour and ordered a Pullman pan. Totally different results! I also baked it for 40 minutes instead of 30. I left the Pullman pan closed and removed it in the last 10 minutes. It was fantastic! Thank you for this recipe!
WOW! Seriously, WOW! Made this for the first time today. I’m in the uk and got all the ingredients at our local Morrison’s. Opted for Doves freee plain flour and added xanthum gum. Used sugar instead of honey (a IBS thing) (but replaced the 1/4 cup honey with 2 tsp sugar and added 1/4 cup water to the warm water quantity) Took the advice with checking the temperature and added 5 minutes to the cooking time. Read a comment about cooling the loaf on its side, makes sense, worked a dream. So the bit about cooling completely before getting that first slice off. I tried, I mean but when you’ve waited years for a simple homemade gluten free loaf recipe to be discovered ………… I confess it wasn’t completely cool. But it was just one slice, promise. Absolutely gorgeous. Finally I can have my favourite breakfast of eggs on toast. Thank you so much for wonderful and perfectly simple recipe. You’ve made my day.
I just wanted to update my review. Firstly there seems to be an issue with Allison’s yeast at the moment so would highly recommend Doves which is certified by CoeliacUK. Moved house and have inherited an Aga. 😱😱😱. Total panic stations but this recipe has worked a dream. Exactly 30 minutes in the bottom of the roasting oven ( if you’ve got an Aga you’ll know what I’m on about). Bread is slightly caught on the top but doesn’t taste any different. I slice and freeze then pop bake o glide sheet on the simmer plate with a spray of oil and toast the bread xxx. The BEST GF BREAD RECIPE EVER XXX
Made in England. Absolutely the best gluten-free bread I’ve had! Soft and squidgy texture! I used Doves GF white bread flour & Allison’s easy bake yeast.
after trying several gf bread recipes THIS is the Only one my husband likes-great flavor, not dry and crumbly. what a relief to find a yummy GF Bread!!!!!!!
Second time’s a charm! My first attempt was a disaster and Audrey wrote to ensure I retried the recipe with Pillsbury GF flour. I had to wait for it to arrive by mail order from Walmart.com as our Walmart does not carry it. So glad to have given it a second run. What a difference. I hope that someone reading this can learn from my experience: do NOT use the Namaste brand GF flour (Costco sells it) in this recipe. My first loaf turned out to be a thick gelatinous, gummy mess that had to be thrown out–so sad. The second loaf is perfect throughout and looks like the pictures.
Another tip of Audrey’s to not overlook is the thermometer. I checked the temp at 30 min, and although it LOOKED ready, the thermometer stem came out with some uncooked batter so I didn’t even wait for a temp reading–I just let it bake another 15 min. When I rechecked the temp at the 45 min mark, it was exactly 205 degrees, and the edges had pulled away from the pan sides even more.
I always cool my breads on their sides on wire racks and since this had released from the pan by 3 min, I went ahead and took it out of the pan to cool on the rack then, not at 10 min mark. I think I was nervous about it being too soggy because of my first loaf. Should not have worried.
This flour makes all the difference. I found that the bags of Pillsbury are not very large. I ordered two and am glad that I did. This brand also contains the Xanthan Gum so you do not add any.
Another tip: check the date on your baking powder. Many of us don’t use it often. I recently replaced mine during Christmas baking as I found the expiration date was 2005! Whew! Good catch. Only 15 years too old haha. It isn’t that expensive and you want your recipe to turn out. Thanks for this recipe!
I am so happy that you found success with the Pillsbury gluten-free flour! Thank you so much for the wonderful 5-star recipe review, as I know it will help others.
Hello I would dearly like to thank you so much for a fantastic recipe😊 I’ve been coeliac for 16 years and have tried many times to make my own bread(unsuccessful) but how happy I am now to make a foolproof recipe🙏 thank you millions,😜👍
This has become my favorite bread recipe. I started making it with three whole eggs, and it still came out great. At first I couldn’t find a reasonably priced gluten free flour mix, so I made a mix from a recipe that I found online. I even used it in my bread maker, but I can’t use it in the bread maker with egg whites because it overflows the basket. If I use whole eggs it comes out great. I recommend this recipe to everyone!
Thank you. We are still new to making gluten-free bread, and it has been a bit rough. Not any more! This bread is awesome! So soft, not at all dense. Although not at all big bread fans, we have missed our toast in the morning. This bread was easy to make, didn’t take all day, and tastes wonderful! We are looking forward to trying more recipes.
It came out just as you described! I used Bob’s Red Mill GF flour. Very easy to make. Thank you.
I also used Bob’s red Mill GF flour. I had to add the xanthum gum but a great flour.
This bread was perfect! I used bobs red 1 to 1 flour and left out the xanthium gum. I also tested the yeast first. Incredible- by far the best gluten free bread I’ve tried! Thank you so much!
This bread is ahhhhhhmazing!! Last time I threw in some cinnamon and raisins!! Mmmmmm so good!
Hands down the best tasting and easiest gf bread recipe I’ve found. However, I have had a couple of loaves deflate once I bring it out of the oven, and it tends to be still doughy in the middle even if it doesn’t collapse straight from the oven. I have found if I turn the oven off at 30 minutes then crack the oven door after another 10 mins, it will cool slowly while cooking just a bit more and doesn’t collapse. So good!! Also, I’ve added rosemary and garlic to the oil, heat until aromatic, then cool before adding it to the bread mixture. This comes out beautifully too.
I know that you recommended the 9×4 pan, but most bread pans are 9×5 or 8×4. That pullman pan is not only longer, but it is deeper. You should specify that if doing it in a standard 8×4 you should probably use two pans. Mine overflowed all over long before the 30 min. rise was over. That said, the bread is delicious and the texture very light. I told my daughter-in-law, who is our gluten intolerant family member, that she’d have to fight me for it. This will be our go to GF bread from now on.
I have worked with gluten free products a lot and this is by far the best gluten free bread I have ever made. I highly recommend it!
This bread is amazing! It worked well with Pillsbury flour and Bobs Red Mill Egg Replacer. Thanks for great gf recipes that actually work!
I’ve been baking gluten free recipes for years and bread was something I failed at so many times I really just didn’t think it was possible to get a soft delicious bread. I decided to try this recipe and it was PERFECT. I only had 2 eggs in my fridge so I used one egg and one egg white instead of the 3 egg whites and it still turned out AMAZING. We are the entire loaf in one day. Thank you so much for sharing!
I am allergic to dairy,eggs,nuts,dairy,,, and wheat. I made this bread usig red mill powdered egg replacer and oatmilk. This is the first gluten free bread I’ve made in my bread machine that actually came out like bread. It came out quite dense and moist, but really delicious. Any suggestions to help make it less dense would be helpful
This was also my first time baking gluten-free white bread! I didn’t have enough gf flour so I added a white rice flour as someone here had done. I left it to rise, but forgot it after one hour….my bread kinda exploded. However, the bread that remained in the pan is so soft and delicious. Thanks for this wonderfully simple recipe. I will try it the proper way next time. Can’t wait!!!
Fabulous recipe! Best GF bread I’ve made yet. Pretty sure I won’t be buying pricy small loaves anymore.
Have you tried to make this egg free? We have two allergic to eggs, but I’m scared to even try an alternative!
I used flax “eggs” and it rose well and tasted great.
My daughter has an egg allergy and her whole life changed at 28 when she discovered duck eggs it’s a different protein and she can enjoy all things baked 😁 I’m sure duck eggs will work perfectly in this but I’d add two instead as they are larger , good luck .
This recipe was so easy to make and the bread turned out fantastic! I made it exactly as written in the recipe. I had to bake it for 50 minutes (instead of 30 minutes per the recipe) to get it to an internal temperature of 200-210 degrees, but this is because my oven runs on the cool side. When I went to make the bread a second time, I only had 1.5 cups of Pillsbury flour left, so I combined it with 1 cup of Bob’s Red Mill 1 to 1 flour, and it also came out perfect! The crust turned out browner and crispier than the all-Pillsbury flour mix. Thanks for this great recipe!
Absolutely fabulous! I got tired of buying overpriced frozen GF bread at the store that I didn’t even like. So on a whim decided to try this recipe. First time baking bread and it came out perfectly. I did use the 9×5 pan since that’s what I had. But after it came out of the oven, I immediately ordered the 9×4! Thank you. This will be a regular in my kitchen but now I am itching to try your other recipes too!
Wow this bread is amazing. It is the first gluten free bread I have made and it is so easy. I usually bake 2 loaves and the slice and freeze. Super easy!! Very lovely and soft texture 👍🏻👍🏻
Finally!! I have been searching forever to find a good, home-made GF/DF bread recipe, and this is the best! It’s so light, fluffy and best of all – delicious! It was easy to make too. Thanks so much for this recipe. I can finally enjoy my own GF bread without any questionable or not-so-good for you ingredients like most store bought. So yummy!!
Outstanding recipe, I didn’t have honey so I replaced it with silan it is just perfect. So soft and bouncy and soft.. thank you for sharing.
Made this recipe this weekend for my sister who was visiting and is gluten free. Easy and delicious ? Thank you! My who family enjoyed it! I sent the left overs home with her and she said it was great toasted!
this was the best gluten free bread that i have made to date! thank you!
Never made gluten-free bread before. I made it for my mom and although I eat regular bread, I would say this tastes pretty good. I will probably make it for myself and kids, its quick and easy especially since there is no kneading.
This is a great everyday kind of gf bread! I didn’t have enough all purpose flour so I ended up doing 1 c all purpose, 1 c brown rice flour and 1/2 c almond flour. Otherwise I followed the recipe to a T. It was soft with a nice crust. Delicious!! Even my kids who eat regular bread daily really liked it! 🙂 Definitely a keeper!
Oh my. Made this bread today and it turned out just delicious. Thank you, first time making bread, it was so easy. This is definitely a keeper. Thank you.
My first bread EVER and definitely my first gluten free bread. Bread is the thing I’ve missed more than anything (except chocolate) since going on this post-cancer journey…but THIS BREAD!! Amazing and then some. Plus I screwed it up by mistaking the leftover baking powder in the bowl (long story, but about 5 extra teaspoons) for left-behind flour mixture and so I threw it into the batch and then realized what it was after it was all mixed in. Major-mini meltdown but recovered enough to throw it in the oven while I read “What happens if I use too much baking powder” articles which told me it would taste bitter and deflate asap. Happy to say NONE of that happened and I’m eating it now with butter and marmalade and it’s as amazing as promised. Maybe more so.
It’s so easy to make i can even make it and I’m a kid
Yum!! This recipe is awesome, definitely one of the best gluten-free bread recipes I’ve found. I can’t have xantham gum, but FYI for anyone else in the same boat – gelatin is a great substitute (I use 1 Tbs. per cup of flour). Just about to make another loaf – thank you for the recipe!
This recipe was very chewy and I really enjoyed it but maybe next time I’ll add a little Less olive oil. Anyways butter instead would also work amazingly! Thx so much xx 5 stars my daughter loved it!
This was my first attempt at GF bread and it turned out perfect. The instructions were spot on. The bread was flavorful and delicious.
My first time making bread and I tried this recipe using King Arthur all purpose flour. It came out amazing and so tasty!!! I will be making this same recipe again and will no longer be purchasing expensive loafs at the store
This is, by far, the best bread I have ever had in my life! I can see why its got 5 stars. It is so darn delicious and wished I made 2 loaves. I had to use Active dry yeast because that’s what I had..so I mixed it according to the directions on the packet using 1/4 cup warm water of the 1 1/2 cups needed for your recipe. Worked great! I let it rise for 40 minutes & used the 9×4 pan too. I had to cook mine for 40 min to get to 210 degrees. Which was no problem, I just laid tin foil over the top of the bread those last 10 minutes so it wouldn’t brown too much more. Perfect, perfect, perfect! Oh, and by the way, this is the first time I’ve ever made bread from scratch too! Thank you soooo much for sharing this super duper gluten free bread recipe rise@MamaKnowsGlutenFree and tag #mamaknowsglutenfree!
Just made this today It was absolutely delicious soft best recipe! Even my hubby loved it.
Hi Audrey. I have decided to go gluten free and dairy free due to thyroid and adrenal issues that don’t seem to be clearing up. I made the bread Friday night using Bob’s Red Mill 1 to 1, and like others said, it sunk and was gummy at the bottom half. I was able to get 1 bag of the Pillsbury 1 to 1 gf flour yesterday and made another loaf last night. I made it in a regular 9×5 loaf pan and it came out beautifully. My birthday is next month so I’m going ask for some of the pullman pans. Thank you so much for this website. I can’t wait to try more or your recipes. My next one is going to be your chocolate cake.
Great bread recipe! This was my first attempt at making any type of yeast bread, it came out great, didn’t have any instant yeast, so I used fleischmann’s active dry, used 1/4 of water didn’t proof it and let it sit for 5 minutes then just added 1 1/4 cups of water. Other than that followed the recipe. I use a cooking thermometer for everything, so I’m glad you provided an internal temp I had to cook the bread about another 12 minutes to reach 205. This will become a daily recipe, no more $6 loaves of bread! Thank you so much.
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!
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!
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!
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!
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.
My bread is coming out like a banana bread texture. I used a regular mixer and I used krusteaz flour. But still taste good !
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.
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!
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.
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!
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!
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!
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?
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!
Hi, I made this bread yesterday, it was pitch perfect, great, and easy to do. But one question though, do I need to use honey or sugar in the recipe, or can I do it without any sweetener? Natasa
Hi Natasa! I am so happy that you enjoyed the bread. I have not tried the recipe with anything but honey. If you try it with a different sweetener can you please let me know how it turns out?
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
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!
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.
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!
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!
This was wonderful! Has anyone made rolls instead of a loaf?
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!
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.
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!
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.
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
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!
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
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.
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.
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!
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!
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!
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.
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!
good choice.
Thank you so much JL for the wonderful 5-star recipe review! I am so happy that you enjoyed the bread. Thanks again!
I love the taste of this bread! So yummy!
Thank you so much Christi for the wonderful recipe review! I am so happy that you enjoyed the bread. Thank you again!
I used a 9×5 pan and the bread is amazingly delicious!!!!! Thanks for the recipe!
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!
Thanks for the great recipe!! So nice to be able to make gluten free bread at home
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!
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!
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!
I use the Pullman pan that you recommended in your recipe. Thank you!
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!
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!
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!
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.
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!
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.
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!
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
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!
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!
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!
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!
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!
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!
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!
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.
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!
Can you use something in place of the egg whites?
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!
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
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!
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!
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!
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!
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!
Very easy to make and has a great flavor! Great recipe!
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!
I made it and it turned out great! Yay! ?
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!
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.
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!
Has this bread recipe ever been tried in a bread machine?
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!
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. ?
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!
This is a good bread. It makes nice sandwiches and great toast.
Thank you so much Marcie for the wonderful 5-star recipe review! I am so happy that you enjoyed the bread. Thanks again!