A gluten-free bread recipe that is easily baked in the oven. This soft gluten-free white sandwich bread has an amazing texture, bends, squishes, and is easy to slice. The bread is also naturally dairy-free.
Gluten-Free Bread Recipe
For years readers have been asking me how to bake my Gluten-Free Bread Machine Recipe in the oven. I have always baked gluten-free bread in a bread machine with a gluten-free setting.
I have an Oster bread machine with a gluten-free setting. Using a bread machine makes it super easy, and I can just set it and forget it.
I know a lot of people do not have bread machines, but they still want to enjoy homemade gluten-free bread. That’s why I have developed this oven-baked gluten-free bread recipe. I know a lot of you have been waiting a while for me to publish this gluten-free bread recipe, and I promise it is worth the wait!
I wanted a bread recipe that would not only be gluten-free but also dairy-free as well. You won’t need any dairy-free alternatives for this gluten-free bread recipe, just olive oil, and warm water. So now you can easily enjoy a loaf of gluten-free and dairy-free bread.
I also wanted this bread recipe to be a gluten-free white bread recipe. So, it’s a little different from my original bread machine recipe and uses egg whites instead of whole eggs.
This recipe makes excellent gluten-free sandwich bread! This yeast bread is so soft, has an amazing texture, bends and squishes, and is easy to slice.
I have also included a gluten-free bread recipe video that shows step-by-step how to make this easy gluten-free bread recipe.
How To Make Gluten-Free Bread
- This gluten-free bread recipe only has a few simple ingredients: gluten-free all-purpose flour, baking powder, instant yeast, honey, olive oil, apple cider vinegar, warm water, room temperature egg whites (from large eggs), and salt. (photo 1)
- Spray a 9″x 5″ bread pan or 9″x 4″ small Pullman loaf pan with gluten-free cooking spray. Move the top oven rack to the middle rack. Preheat your oven to 350°F.
- Add the gluten-free flour, baking powder, and instant yeast to a large bowl and stir to combine the ingredients. (photo 2)
- Add the olive oil, honey, and apple cider vinegar, and warm water to the flour mixture and mix on low for 1 minute. If you are using a stand-up mixer, use the paddle attachment, not the dough hook.
- Add the room temperature egg whites and the salt to the dough and mix on medium for 1 minute. The dough will look like a thick cake batter.
- Pour the dough into a greased 9″x 5″ bread pan. (photo 5)
- Spray plastic wrap with gluten-free cooking spray and cover the top of the pan. (photo 6)
- Cover the pan with a kitchen towel and allow the bread to rise in a warm place to rise for 30 minutes. The bread will have risen almost to the top of the pan. (See photo number 7). Do not allow the bread to rise longer than 30 minutes.
- Place in the oven to bake for 30 minutes at 350°F. The bread will be golden brown and have an internal temperature between 205-210ºF. (photo 8)
- Allow the loaf to cool in the pan for 10 minutes. Remove the loaf from the baking pan and place it on a wire rack to cool. If the bread completely cools in the pan, the steam can get trapped and the loaf can get soggy, especially on the bottom.
- Allow the bread to cool completely before slicing.
What is the best type of yeast to use in this gluten-free bread recipe?
This recipe uses instant yeast or rapid rise yeast. I use Fleshman’s Rapid Rise Yeast. It is important to use the rapid yeast and to make sure it is at room temperature.
Rapid rise yeast does not need to be proofed and can be added directly to the flour. It is still important to use warm water because yeast is a live organism and thrives in a warm environment.
Heat the water just until it feels warm to the touch. Or use a thermometer to check the water’s temperature. The ideal temperature for instant yeast is 100°–110°F. If the water is any hotter than that, it could kill the yeast and your bread will not rise.
If you want to make sure that your instant yeast is still active, you can proof the yeast before adding it to the flour mixture. Add the honey to the warm water and stir until it dissolves.
Then add the yeast to the water mixture and allow to sit for 5 minutes until bubbly. This is not a necessary step. This is only needed if your yeast is not new or fresh.
I have not tried active dried yeast in this recipe. Active dried yeast requires a proofing step. Active dried yeast also requires a longer rising time.
Is yeast gluten-free?
Most yeast is gluten-free, but some kinds of yeast do contain gluten. The most common kinds of yeast used for baking, like baker’s yeast, active dry yeast, and instant yeast, are gluten-free.
I use Fleshman’s Rapid Rise Yeast, and it is labeled gluten-free. Always check your labels.
Where is the best place to rise gluten-free bread?
Bread rises the best in a warm location. My oven has a bread proofing mode. When the oven is set in bread proofing mode it is a 100°F.
I always move the top rack to the middle rack. I proof and I bake the bread on the middle rack. I never want the bread to touch the top of the oven rack.
What is the best type of bread pan for baking gluten-free bread?
I test baked this gluten-free bread in two different types of bread pans. I used both a 9-inch x 4-inch Small Pullman loaf pan and a Wilton 9-inch x 5-inch non-stick pan.
I highly recommend using the 9-inch x 4-inch small Pullman loaf pan with this recipe. The Pullman loaf pan has a narrow bottom with steep, high sides and a ridged surface that gives gluten-free bread dough the extra support to help it rise the best. I did not use the lid in this recipe. I only bought the Pullman loaf pan.
If you bake the gluten-free bread in a 9-inch x 5-inch bread pan, it will not rise as high because the pan is larger than the Pullman loaf pan. Even though it does not rise as high, it’ still as delicious!
What is the best way to store gluten-free baked bread?
Store the leftover bread in an airtight container once it’s completely cooled. It may be kept on the counter at room temperature. It is also best not to pre-slice the bread before you store it, so just store the left-over portion of the loaf.
Can I freeze the bread?
Yes! The bread can be frozen once it is completely cooled. Wrap the loaf tightly in plastic wrap, then wrap it in foil or freezer paper.
Place the wrapped loaf in a freezer bag. The bread can be frozen up to 3 months. Thaw the bread in the refrigerator overnight.
Can I make this recipe in a bread machine?
Yes, you can! Even though I developed this gluten-free bread recipe to be an oven-baked recipe, I also tested it in my bread machine. Just swap out these ingredients for the ingredients in my gluten-free bread machine recipe and follow the recipe’s directions. I always recommend using a bread machine that has a gluten-free setting.
Gluten-Free Flour
I like baking with an all-purpose cup for cup (or 1 for 1) gluten-free rice flour blend. A cup for cup gluten-free flour blend has rice flour, starches and already has xanthan gum it.
Xanthan gum helps to replace the elasticity and texture of gluten. It makes gluten-free baking so much easier! Make sure not to add any extra xanthan gum to your flour if it already has it in it. If you do you will get really gummy bread!
My preferred brand of gluten-free flour is Pillsbury gluten-free flour. I have found that not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
Bob’s Red Mill 1 for 1 and King Arthur Measure for Measure state on their website and/or package that their cup for cup blends are not recommended for yeast baking.
I have not tested this recipe with any other brand of gluten-free flour. This bread recipe will not work with almond or coconut flour.
Tips For Measuring Gluten-Free Flour
The best way to measure gluten-free flour is the “spoon & level” method. Using a spoon, scoop the flour into the measuring cup. After you’ve spooned the flour into the measuring cup, use the back of a knife to level off the top of the measuring cup.
Friends, please do not scoop the flour out of the bag with your measuring cup. If you do you may get more flour than the recipe calls for.
Also, measure flour using nested measuring cups. Do not measure dry ingredients in a liquid measuring cup.
Tips For Baking Gluten-Free Bread
- Make sure you have fresh yeast (see tip above for checking your yeast).
- Always use room temperature ingredients! Yeast thrives in a warm environment.
- You can bring your egg whites to room temperature by pacing the whole large eggs in a bowl of really warm (but not hot) water and let them sit for 5 minutes.
- Always use gluten-free non-stick cooking spray to grease your pan and the plastic wrap. I like either coconut oil or olive oil cooking spray.
- Bake the bread on the middle rack.
- I also like to bake my bread horizontally for even baking.
- Remove the loaf from the baking pan and place it on a cooling rack. If the bread cools in the pan, the steam can get trapped and the loaf can get soggy, especially on the bottom.
- Use a serrated knife to slice the bread. Using a smooth-blade knife can squish the bread.
Dairy-Free Baking
This gluten-free bread recipe is also naturally dairy-free. I used olive oil and warm water when creating this recipe so it would not only be gluten-free but dairy-free as well.
Some of my favorite dairy-free alternatives that I like to bake with are almond, cashew or coconut milk. If you can’t have nuts, you can also use soy milk.
I also like baking with coconut oil or Smart Balance butter.
More Gluten-Free Bread Recipes To Try!
Another of my favorite gluten-free bread recipes are:
These bread recipes are also super easy to make!
Check out a few of my most popular gluten-free recipes!
- Easy Gluten-Free Banana Bread
- Easy Gluten-Free Pancakes {Dairy-Free & Vegan Option}
- Gluten-Free Cinnamon Roll Cake {Dairy-Free Option}
- Easy Gluten-Free Banana Blueberry Muffins
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★Did you make this recipe? Please give it a star rating below in the comments!★
Easy Gluten-Free Bread {Dairy-Free}
Ingredients
- 2 ½ 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 ¼ teaspoons)
- ¼ cup extra virgin olive oil
- ¼ cup honey
- 1 teaspoon apple cider vinegar
- 1 ½ cups warm water (100-110°F)
- 3 egg whites , from large eggs and room temperature
- 1 teaspoon salt
Instructions
- Spray a 9-inch x 5-inch bread pan or 9-inch x 4-inch small Pullman loaf pan with gluten-free cooking spray. Move the top oven rack to the middle rack. Preheat your oven to 350°F. I used both a 9-inch x 4-inch Small Pullman loaf pan.
- Add the gluten-free flour, baking powder, and instant yeast to a large bowl and stir to combine the ingredients.
- Add the olive oil, honey, and apple cider vinegar, and warm water to the flour mixture and mix on low for 1 minute. If you are using a stand-up mixer use the paddle attachment, not the dough hook.
- Add the egg whites and the salt to the dough and mix on medium for 1 minute. The dough will look like a thick cake batter.
- Pour the dough into a greased 9-inch x 5-inch bread pan or the 9-inch x 4-inch small Pullman loaf pan. I HIGHLY recommend using a 9-inch x 4-inch Small Pullman loaf pan. Spray plastic wrap with gluten-free cooking spray and cover the top of the pan. Cover the pan with a kitchen towel and allow the bread to rise in a warm place to rise for 30 minutes.
- Place in the oven to bake for 30 minutes at 350°F. Bake the bread on the middle rack horizontally. The bread will be golden brown and have the internal temperature between 205-210ºF.
- Allow the loaf to cool for 10 minutes in the pan. Remove the loaf from the baking pan and place it on a cooling rack. If the bread completely cools in the pan, the steam can get trapped and the loaf can get soggy, especially on the bottom. Allow the bread to cool completely before slicing.
- Store the leftover bread in an airtight container, once it’s completely cooled. It may be kept on the counter at room temperature. It is also best not to pre-slice the bread before you store it, so just store the left-over portion of the loaf.
- The bread can be frozen once it is completely cooled. Wrap the loaf tightly in plastic wrap, then wrap it in foil or freezer paper. Place the wrapped loaf in a freezer bag. The bread can be frozen up to 3 months. Thaw the bread in the refrigerator overnight.
Video
Notes
- I like Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose. Bob's Red Mill 1 for 1 and King Arthur Measure for Measure state on their website and/or package that their blends are not recommended for yeast baking.
- Best baked in a 9"x 4" small Pullan loaf pan. If you use a 9"x 5" bread pan, the bread will not rise as tall. I used both a 9"x 5" bread pan and a 9-inch x 4-inch Small Pullman loaf pan. I HIGHLY recommend using the small Pullman loaf pan.
- Store the leftover bread in an airtight container, once it’s completely cooled.
- The bread can be frozen up to 3 months.
- Use a serrated knife to slice the bread. Using a smooth-blade knife can squish the bread.
- Mama says, "Check all of your labels!"
Nutrition
Terry Clendening says
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!
Marilyn Swanson says
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
Pam says
I love this healthy bread recipe and it is amazing bread fragrance, I made it several times and still love it
Martina says
just perfect
Rebekah says
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.
Jacqui McLaughlin says
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.
Liz says
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?
Audrey says
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.
Reva says
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.
anne says
A good recipe, very forgiving.
Anamika says
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 🙂
Judy says
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)?
Jo-Anne Caisse says
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
MICHAELA ABEGAO says
First time to make this and it came out perfect, everyone loved it! 😉
Dianne Burnett says
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.
William says
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.
Stasi says
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.
Brenda M. says
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!
Emma Thompson says
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.
Mrs James says
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.
Deb Thoele says
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!!!!!!!
BK says
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!
Audrey says
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.
Angela murphy says
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,😜👍
Mary says
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!
Melissa says
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.
Kate says
It came out just as you described! I used Bob’s Red Mill GF flour. Very easy to make. Thank you.
Sarah says
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!
Donna Hill says
This bread is ahhhhhhmazing!! Last time I threw in some cinnamon and raisins!! Mmmmmm so good!
Shelly says
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.
Brittany says
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!
Riley says
This bread is amazing! It worked well with Pillsbury flour and Bobs Red Mill Egg Replacer. Thanks for great gf recipes that actually work!
Rowina says
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!
Britton says
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!
RLMH says
I used flax “eggs” and it rose well and tasted great.
Teri says
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!
Rupa Sethu says
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!
Karina says
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 👍🏻👍🏻
Christine says
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!!
Hagit Zeitoun says
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.
Patty Harris says
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!
stefani says
this was the best gluten free bread that i have made to date! thank you!
Simply Keys says
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.
Liz Scales says
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!
Audrey Quist says
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.
Anne says
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.
Ari says
It’s so easy to make i can even make it and I’m a kid
Cara says
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!
Rebecca says
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!
Jennifer Diatz says
This was my first attempt at GF bread and it turned out perfect. The instructions were spot on. The bread was flavorful and delicious.