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!"
Nutrition
Julie Mcconnell says
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.
Sharon Pults says
Do you have a suggestion for where to buy a pullman pan in the size you are talking about?
Audrey says
Hi Sharon! I bought the Pullman pan from Amazon.
Jeania says
I made this bread just like you suggested & it has turned out beautiful. Thank you so very much for figuring it out.
Lisa says
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.
Susan Brunke says
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!!!
Cathy Lanc says
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.
Cathy lanc says
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.
Steph says
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…
Cindy says
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?
Audrey says
Hi Cindy! You can use lemon juice in place of the vinegar. I hope you try my recipe and enjoy it. Thanks for asking!
Ann Buckham says
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
Chad says
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
Debbie Crowe says
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!
Linda says
Have tried other gluten free bread recipes but this is the best! And far simpler and quicker to make. Thank you!
Elizabeth Seliga says
This is by far the best gluten-free bread we have ever baked. We have tried all the recipes!
Brenda says
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?
Proudmama says
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.
Amanda says
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!
Susan Fournier says
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.
Paula Schmidt says
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.
Lorenna says
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
Pam says
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!!!
Rose says
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!
Sonia says
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!!
Sonia says
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
Elizabeth says
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
Cathy says
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!
Carrie says
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!!
David Battaglia says
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.
Shawna Haas says
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?
Audrey says
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!
Kathy Cain says
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!
Faye says
This turned out great!
Gloria says
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!
Shan says
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!
Alicia Kirkland says
Hi, do you know if bobs red mill gluten free all purpose flour will work for this recipe?
Audrey says
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.
EJ says
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.
Audrey says
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.
Aimee says
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!
Stefan Schreuder says
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.
Thomas says
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.
Julia says
I just made this bread. It was so easy any smells delicious.
Pam says
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!
Glenn says
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…….
Audrey says
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.
Charlotte says
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.
Ingrid says
I absolutely love this recipe! The bread came out beautiful and tasted great.
Linda says
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!
B says
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.
Merry says
Thank you for the recipe ,this the best gluten-free bread recipe ever
Susan Bauer says
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.
Sharon says
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@
Beverly Hermes says
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!
Sandi says
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
Audrey says
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.
Debbie says
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.
Cathy McIntyre says
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!
Valerie says
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.