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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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!"
Michele says
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
Karen says
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
Cynthia says
I make this bread for our church communion bread. It is a bit crumbly but then most of the gluten free breads I try are. This recipe is accepted by the whole church even though they know it is gluten and diary free. Some of the kids have said that they really liked it.
gab says
I’ve used the Peetz Gluten Free Flour S.M.A.R.T Blend One To One Baking Flour and it was wonderful
Lacey Harver says
I am in love with this recipe. Soooo good! Tastier than store bought GF DF bread and so easy. Definitely a keeper. 😍
Kirsten McNeal says
BEST GF BREAD EVER !!!!!!!!
Reem says
easy made tastes good I made it and it was a success from 1st trial .. highly recommend it
Kimberlee Shurin-Harper says
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!
Denise Brown says
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!!!
Mary Donahue says
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!
Mary Donahue says
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!
Nancy H. says
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.
Bridget says
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!!
Crista says
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🙂
Linda says
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.
Amy says
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.
Mary Donahue says
Love those ideas, Amy!
Kate Diaz says
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.
kate says
the best gluten free bread recipe ever!
Laurie says
Love, Love, Love this bread recipe. I make it all the time. Thanks for the wonderful recipe.
Lucille madden says
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.
Jeannine says
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??
Mindy says
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 😋
Kim says
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.
Justin says
we Love this bread but I was wondering if you have tried infusing it with herbs to use for a homemade stuffing?
Megan says
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
Jayne says
good recipe! worked well.
Carla Kautz says
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!
Sarah says
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.
Cristi says
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. 🙂
Dani says
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.
Amy J Harris says
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.
Ann-Marie Boisclair says
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.
Beve says
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.
Mary says
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!
Katie says
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?
Fonda Armour says
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
Jennifer says
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.
Jennifer says
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.
Audrey says
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.
Joseph L Haney says
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….
Katie says
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!!
Lisa says
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.
Audrey says
Hi Lisa! Yes you can use melted vegan butter in place of the oil. I hope you enjoy the gluten-free bread!
Diana McQuillan says
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.
Linda Burdib says
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
Brandy Yeager says
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!
Tina Dahlby says
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!
Audrey says
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.
Rhonda Graffin says
I love the look of this recipe. Would it work just as well in a breadmaker please?
Thank you for your recipes. Truly amazing. 👩🍳💖🙏
Audrey says
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/
DIANA EMBERLEY says
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.
Audrey says
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!
Becky Lowder says
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.
Jo says
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
Audrey says
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!
Cheryl says
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!
Chris says
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.
Tricia says
Is there a substitution for Xanthan gum ?
Audrey says
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.
Bass says
Great recipie! I expecally liked the mixing timings. Maybe that was why other recipies have failed me…
Miya says
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.
Audrey says
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.