Looking for that perfect loaf of homemade gluten-free bread? Try my easy gluten-free bread machine recipe that will satisfy cravings for soft and tasty bread. Includes a dairy-free option.
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Recipe originally posted April 2017, photos updated April 2018.
Easy Homemade Gluten-Free Bread with a Dairy-Free Option
Finding good gluten-free bread can be challenging. I have tried just about every gluten-free brand of bread on the market.
Personally, I am not a big sandwich person (unless it’s big fatty sub like a cheesesteak) and I have a hard time paying over $5 for a very small loaf of bread.
I do really like bread with pasta dishes and soup, so what’s a mama to do?
I broke down went out a bought a bread machine that had a gluten-free setting. The bread machine that I have is an Oster bread machine with a gluten-free setting. When I set the machine to the gluten-free setting it no longer allows me to choose between a 1.5lb or a 2lb loaf. So, I’m assuming it’s a 2lb loaf.
I ended up modifying a recipe on the back of Gluten Free Mama’s flour blend a bit to find the perfect bread machine bread recipe for my family. I have also made this recipe using 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.
How To Make Gluten-Free Homemade Bread in 3 Easy Steps
The bread machine with a gluten-free setting is super easy to use.
- The first step is to put all of your wet ingredients into the pan.
- The second step is to add all of the dry ingredients, except for the yeast.
- The final step is to make a little hole in the flour with your finger and then pour the yeast into the center.
Making gluten-free homemade bread in a bread machine is as easy as that! Just make sure your bread machine is set to the gluten-free mode.
I have not tried to make bread by hand because honestly, I don’t have time for all of that. I just add all the ingredients into my bread machine and walk away until it’s done.
Pro Tips For Making Gluten-Free Bread
- I usually 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 slice the bread before you store it, so just store the left-over portion of the loaf.
- I like to reheat my bread the next day because the gluten-free bread is best when warm.
What if my bread machine does not have a gluten-free setting?
If your bread machine does not have a gluten-free setting, you will want the setting that only has one mixing cycle (it’s often the quick, rapid, rapid rise, one rise or basic feature). Gluten-free bread does not need a second rise.
If you don’t have a feature with only one mixing cycle, try to see if you can override the pre-programmed settings for a 20-minute mix cycle, 1-hour rise cycle, and 1 hour-bake cycle.
You can also check out your bread machine’s manufacturer website to see if they have a gluten-free setting suggestion for their bread machine. Some bread machine makers have instructions for a gluten-free bread setting for their older models.
Gluten-Free All-Purpose 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.
Pro Tip For Measuring 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.
Dairy-Free Baking
I have also included a dairy-free option for the recipe. My husband, myself and youngest son are all dairy-free as well. So now you too can enjoy a gluten-free and dairy-free homemade bread.
I promise it is just as delicious made with the dairy-free butter and milk. Some of my favorite dairy-free alternatives that I like to bake with is almond, cashew or coconut milk. I also like baking with coconut oil or Earth Balance or Smart Balance butter.
This gluten-free bread is so soft and is so full of flavor, unlike some of the cardboard tasting store-bought brands. I always serve this bread warm and my family eats it all in one sitting.
Gluten-Free Bread Recipes
Another one of my favorite gluten-free bread recipes is my Gluten-Free Rolls {Dairy-Free Option} and Gluten-Free Buttermilk Biscuits {Dairy-Free Option }. These recipes are super easy to make!
Looking for a gluten-free bread recipe baked in an oven? Try my NEW recipe for Easy Gluten-Free Bread {Dairy-Free}
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
- 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!★
Recipe adapted from Old Fashioned White Bread from Gluten Free Mama.
Homemade Gluten-Free Bread {bread machine, dairy-free option}
Ingredients
- 1 1/2 cups warm milk ,dairy-free use cashew, almond or coconut milk
- 1/4 cup unsalted butter ,dairy-free use Earth Balance or Smart Balance
- 2 eggs ,beaten
- 1 teaspoon apple cider vinegar
- 1/2 cup honey
- 3 cups all-purpose gluten-free flour I like Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
- 1 teaspoon salt
- 1 1/2 teaspoons xanthan gum ,leave out if your flour already has it in it
- 1 3/4 teaspoons rapid yeast/instant yeast ,I use Fleischmann's Bread Machine Instant Yeast
Instructions
- The first step in making bread in your bread machine is to add all the wet ingredients first to the bread baking pan.
- Warm the milk and melt butter. I combine this step and add the milk and butter to a large glass measuring cup and heat in the microwave. Pour warm milk and melted butter in the bread baking pan.
- Pour the honey into the bread baking pan.
- Pour the beaten eggs into the bread baking pan.
- Add the apple cider vinegar to the bread baking pan.
- Now it's time to add your dry ingredients.
- Add the flour, salt, and xanthan gum (leave out if your flour already has it) to the bread baking pan.
- The last step is to add your yeast. First, make a little hole with your finger in the flour. Pour the yeast into the hole.
- Start the bread machine and set to the gluten-free setting.
- As your bread machine is mixing, you may need to go in and scrape the sides down into the batter with a spatula. The dough will be similar in texture to cake batter. Your bread machine may be different and you may not need this step.
- Cool before slicing. Enjoy!
Notes
- Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose. I like Pillsbury gluten-free.
- 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.
- I usually 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 slice the bread before you store it, so just store the left-over portion of the loaf.
- I like to reheat my bread the next day because the gluten-free bread is best when warm.
- I have an Oster bread machine that has a gluten-free setting.
- If your bread machine does not have a gluten-free setting, you will want the setting that only has one mixing cycle (it's often the quick, rapid, rapid rise, one rise or basic feature). You can also override the pre-programmed settings for a 20-minute mix cycle, 1-hour rise cycle, and 1 hour-bake cycle.
- Mama says "Check all of your labels!"
Nutrition
Patricia Buckwalter says
Made this tonight and it was great! Came out perfect, I used agave nectar instead of honey as I did not have enough honey on hand so may have been a tad on the sweet side. First gluten free bread I have ever made… will be trying more recipes from you.
Teri says
This bread came out great, even though I changed things. I used montana oat flour blend, 2 cups and 1 cup soy flour, added 2 tsp dough conditioner, less butter and honey, added natural applesauce to make up for lowering both, added 2 T whole psyllium husk and 1 scoop protein powder. Rose really high. I did not use a bread machine, but mixed with my kitchenaide and cooked in the oven after letting it raise in a 9×5″ loaf pan for 40 minutes. Baked at 375* for 45 min, covering with foil after 30 minutes. Sunk a little, but I will try a little less milk next time. Thank you for a great recipe. 🙂
Jen says
I have no complaints. Easy to make and so delicious. Wouldn’t know it’s gluten free.
Natalie says
Amazing! Try it – you will not regret it!
Leland Hargrove says
I was recently advised to go onto the FODMAP diet because of intestinal/stomach problems. I really like my homemade bread, so my wife and I knew we had to find a great gluten free bread recipe. And with your recipe, we have!
I have been using a Panasonic bread maker with the automatic yeast dispenser, which doesn’t have a gluten free program. I use the basic/ fast bake program which is 1 hour 55 minutes. I have to say, it is So Good!
I use Bob’s Red Mill 1: 1 baking flour and the only revisions I made to the recipe was using 1 1/4 cups of milk and reduced the honey to 1/3 cup. Thank you so very much! If I hadn’t decided to try your recipe, this lifestyle eating change most likely would have failed.
Chante McLin says
I was skeptical because I had an older bread machine with no gluten-free setting. However, after finally finding the Pillsbury flour and the instant yeast (both at a Walmart in a nearby county here in Florida…and no I don’t live in the sticks, lol.) I decided to give it a try. Reduced honey to 1/4 cup and used Earth Balance and almond milk. Used the rapid feature on my machine, 78 minutes. Amazing!! Soft, delicious, and ahhhhh! No more of that awful, expensive, gluten-free bread from the store for me! Thanks, GF Mama!
Anderson says
Can’t thank you enough for this awesome recipe to enjoy a wonderful tasting gluten free bread! Unbelievable!
I used cup4cup flour and it ended up great. I also used it with both butter and coconut oil and both time it was prefect!
I used Panasonic bread machine (Doesn’t have gluten free option) on The rapid bake setting (medium size and light crust).
Melissa says
I haven’t used my bread machine since I stopped eating gluten almost 4 years ago. I have never tried store-bought gluten free bread due to the other ingredients and sugar. I have a Zojirushi and I used the Gluten-free Setting. This was the first time I’ve even attempted to make a GF bread. (Yes, I’ve gone almost 4 years without any type of sandwich or something to dunk in a soup! Although I recently had the idea to grill baked potatoes and used them as hamburger/hot dog buns and they were pretty phenomenal!)
I used Vitacost brand baking flour (which already contains the xanthan gum), coconut oil instead of butter, and dropped the honey to 3 Tablespoons. It came out PERFECT! My daughter who does eat gluten kept begging to try it (she was worse than me haha), so after letting it cool about 35 min I sliced it with my Cuisinart electric knife, which has a bread knife blade and allows you to cut the bread while it’s still warm without smooshing it. I found this recipe months ago but had to wait until I could finally find yeast to try it. It was worth the wait!!!
Both my daughter and I ate a warm slice plain with nothing on it and it was still delicious-I can only imagine how it will be with butter, spreads, as a sandwich, etc. THANK YOU!!! Can’t wait to try some of you other recipes! 🙂
Carrie L says
This recipe has all those 5 star ratings for a reason. I made this with Bob’s all purpose flour in my Cusinart bread machine. What came out was the best GF bread I’ve ever tasted in the almost 2 decades I’ve been gluten free. No joke. I got 4″ of rise, a perfect crust, and a beautiful soft and springy crumb. It’s amazing.
Elissa Vining says
This is the best gluten free bread recipe! Everyone in the family loved it! I will probably be making this bread at least once a week from now on. Used almond milk and plant based butter. Thank you so much for sharing!
Stacia Hickey says
First I made this bread with a different gluten free flour and it was wet and heavy. Then I used the Pilsbury brand which was recommended. SO good! Even better? I wrote and asked what I might do differently to be able to use my regular blend and got the nicest email that was full of all kinds of gf blend information regarding water, water absorptions, . . . great info!
Ashley KU says
Holy cow!!! My family and I were blown away by this bread. It is beyond delicious! Beautiful texture and flavor, doesn’t fall apart when heavily buttered 🙂 perfect! I am the only one In my house who has a sensitivity to gluten, and as household chef I often find myself in a predicament of cooking to not mess with my tummy or cooking something GOOD (because..let’s be honest, finding good taste/texture GF recipes can be a challenge). I’m so happy to have found your site and look forward to trying more of your recipes! Thank you for giving a bread that won’t mess with me and that my whole family actually enjoys.
Dan Miniely says
After eating the often freezer dried GF bread from the store I was desperate to find a recipe that would give me an alternative as I often found store bought bread was similar to dry french toast without syrup. I followed the directions exactly but used a much lesser quality GF flour as it was all that we had at the moment. The results were great. I manged to get a few pieces before my wife got the rest. As a matter of fact she has stopped eating regular bread and now steals my Gluten Free bread. I am now looking to remove the honey to have a sandwich bread as well as this bread do you have any suggestions on what I should try to replace the missing moisture from the honey (please not more egg).
May says
I have tried this recipe twice in my Zojirushi bread machine. First time I used the gluten free setting and the bread was gorgeous but immediately collapsed. This time I used the “quick”setting and the bread didn’t rise as much but it also didn’t collapse, and it had good texture. Next time I will remove the baking ban to a cooling rack, because the bread loaf got smooshed a bit removing immediately from the baking pan. I would also like to experiment with less honey.
Tony Hall says
I wanted to thank you for this recipe. My wife and I decided to go gluten free mainly for my 4 year old son and he loves his sandwiches. After buying store bought bread for a few weeks and being discouraged by those prices and lack of flavor, we decided to get a bread machine. Instead of using a recipe which came with the machine, I used yours (Dairy version) and the first time out, it came out perfect. Not only did your recipe taste better by leaps and bounds, it also tasted better than regular gluten store bought bread.
Unfortunately our machine had serious quality control issues on this first loaf and we had to return it. After shopping around for other machines, I realized that by just baking gluten free bread, I could try your recipe
using our stand mixer and just bake it myself without those additional regular gluten bread steps.
I used this exact recipe (Dairy), but followed your directions for baking without a machine from another one of your other gluten free recipes. I used my KitchenAid stand mixer, toaster oven and bought a Pullman 9×4 loaf pan based on your recommendation in the other recipe. I preheated the toaster oven on convection at 350 degrees and set for 30 minutes.
After taking the loaf out at 30 minutes, I found the internal temperature was a bit too low and after putting it back in a few times after temperature checks, I found the bske time with this recipe to be approximately 48 minutes (Reaching an internal temperature of over 200 degrees). I’ll just try 45 minutes straight through next time. Once again, the bread was amazing and I even preferred the texture. The Pullman pan also made a very good looking loaf. I oiled the pan and later seasoned it after baking with coconut oil. The loaf just slipped right out.
Sorry for the long narrative but I had to say how amazing your recipe is and my son loves it.
Thanks so much!
Joel says
The bread tasted great but the loaf size was quite small, maybe a 1 lb size if that. I’m not sure if I’m doing anything wrong so I’m wondering if anyone has any ideas for me to get a larger loaf? Thanks for helping us navigate our GF world.
ann says
eggs are dairy….there are eggs in the dairy free version
Audrey says
Hi Ann. Eggs are not a dairy product. Dairy is a product made from the milk of mammals (mostly cows). So dairy refers to milk and any food products made from milk, including cheese, cream, butter, and yogurt.
Narcisse Navarre says
Thank you so much for this recipe and for the bread machine settings/tips. I have an older William Sonoma Grande and until now I haven’t been able to bake gf. I have been making this bread since early March and it’s become my Friday tradition. Gf bread has disappeared from my supermarket so this is a godsend. Fantastic!!! I wish I could give it 10 stars.
Julie says
I am new to GF way of eating, and none of the store bought breads were as good as this one. I used Bob’s GF flour, and the result was really yummy! Not bad considering it was my FIRST loaf of bread in my new bread machine. We are trying to cook/prepare more and more food ourselves for many reasons, and this recipe is right there in the top of the list of foods we are now enjoying. I am looking forward to trying some variations I’ve read in the comments, like applesauce and spices. Has anyone tried adding cheese for a more savory taste? Thanks again!
Cindy Ferland says
I have been on the search for bread my whole family can enjoy together and we finally found it! Thank you for sharing this recipe. I pulled out my old bread maker that I thought I would never use again after going Gluten Free! I used the Rapid feature and it was delicious.
Cecilia says
I tried different GF breads and didn’t like them .I just made this bread in my bread machine following the directions and setting the machine for gluten free bread and came out fantastic!!! Thanks for this easy to follow and a tasty recipe.
Karen says
Best gluten free recipe ,tried twice now and texture so good even the grankids cannot tell the difference. Love the handy hints enclosed as well. Have panasonic bread maker early model so know gluten free setting however rapid bake perfect.
Jeanne says
I followed your recipe exactly and this is the best gluten-free bread I have ever tasted. It is actually moist! And tastes delicious. Store-bought gluten free bread is getting better, but none compare to this. Thank you so much for helping my celiac family enjoy bread again.
Jean says
I’ve been gluten free since 2007 and this is one of the best bread machine recipes I’ve tried! I use the better than cup 4 cup flour mix recipe (google it). The only negative is the loaf fell a little bit in the middle after baking- I may use a little less liquid next time. It was a humid day so that could have played a role, that and I was on a conference call when the baking completed so I was unable to remove it from the machine until 30 min after the bread finished baking. But even the collapsed part is delicious. thank you for sharing! I will also try out the modification one of the comments mentioned to make a cinnamon raison loaf.
fingers says
This came out delicious. A little sweet, but delicious.
Stacy M says
My daughter has celiac disease and doesn’t like a lot of the store bought bread options. She loved this! Said it was the best bread she ever tasted! Thanks so much for this recipe!
Dee says
This was AMAAAAAZING! So delicious and easy to make! THANK YOU!!!
Cynthia says
Hi Audrey! I made this recipe and it came out DELISH!!! Neither myself or my husband are gluten-free, but I made this for a friend who is. Unfortunately (or not!) the bread machine paddle got stuck in the bottom of the bread and I just couldn’t give it to her with a hole in the bottom! What’s a mother to do? Cut a piece and make sure it was good enough to give as a gift!! It sliced so smoothly and was moist and yummy. I used Bob’s Red Mill Gluten-Free All Purpose Flour, which for those unfamiliar, is a bean based, not a rice based flour.
Now, off to make another loaf. For my friend. Maybe. 😉
Sharon says
I made this using Bob’s Red Mill GF 1 to 1 Baking flour, as written in my Cuisinart CBK-200. Great texture and flavour. It is a little on the sweet side, I will try this with only 1/4 cup of honey next time. My son with Celiac Disease loved it! Thanks for the recipe, I will be making this often.
Mike says
This bread is fantastic! As an alternate to the 1/2 cup of honey, I used 1/4 cup of honey and 1/4 cup of apple sauce. It is less sweet and has a nice soft texture.
peggy gotthold says
Thank you so much! I used oat milk, apple sauce and chia seeds. This was my first truly amazing GF-vegan bread made. I have to get better at slicing because there is no way I could get 12 slices. It sunk a little in the middle but it was still good. I guess it needs a little less liquid because of the apple sauce? Thank you again. This was amazing.
Carolyn A. says
A few days ago I made this wonderful bread for the first time. I used my brand new Cuisinart Convection Breadmaker. My husband raved about it clear to the last slice. We loved the texture, the taste, and the ease of making it. I didn’t have Pillsbury GF flour, but I did have the ATK (America’s Test Kitchen) blend on hand, so I used that. I think it came out perfect. I do have a question: The non-bread machine recipe calls for 1/4 C. honey while the bread maker recipe calls for 1/2 C. Should I be using 1/4 C.? Thank you for providing these delicious recipes.
P.S. This morning I made MamaKnowsGlutenFree pancakes and they were delicious!
Audrey says
Thank you so much Carolyn for the wonderful 5-star reci[e review! I am so happy that you and your husband enjoyed the bread. If you would like a less sweet bread you can cut the honey amount down to 1/4 cup, like in my oven-baked bread recipe. I adjusted the amount of honey in my oven-baked recipe because I used egg whites and was going for a more traditional white sandwich bread recipe. Great question. Thanks again!
patti killory says
Your recipe was delicious , I used an egg substitute & it came out perfect & healthy for someone on an autoimmune diet…thank you
Lynn L says
Hello,
We love the flavor of this, but wonder, is this for a 1 lb or a 2 lb machine?
Audrey says
Thank you so much Lynn for the wonderful 5-star recipe review! I am so happy that you love the flavor of the bread. I have a 2lb loaf machine. Thank you again!
Diane Brown says
Made this recipe and the flavour is great. Thanks Diane
Audrey says
I am so happy that you enjoyed the bread Diane. Thank you for the wonderful recipe review.
Tasha says
Bread came out delicious and with a nice texture! Not too sweet and not too bland. Excellent flavor!
Audrey says
Thank you so much Tasha for the wonderful 5-star recipe review! I am so happy that you enjoyed the bread and it had excellent flavor. Thank you again!
Angela Brettell says
This is the best Low Fodmap recipe that I have found, I replaced the honey with Maple Syrup so that it was low FODMAP and added mixed seeds it is delicious. I have been trying to get a good one for a while now and this is perfect, thank you!
Audrey says
Thank you so much Anglea for the awesome 5-star recipe review. I am so happy that you were able to adapt the bread to fir your FODMAP needs, it turned out perfect and that you enjoyed it. Thank you for sharing your FODMAP adjustments, as I know it will help others. You are so welcome, I love sharing the recipes that I make for my family. Thanks again!
Danielle Frost says
Nice and easy to make. I substituted the xanthan gum for same amount of chia seeds with 1TSP water as I didn’t have any worked fine (after googling alternatives).
I’m keen to maybe try this with some mixed spice, cinnamon and add raisins to make more a fruit loaf. Have you tried this?
Thanks
Audrey says
Thank you so much Danielle for the wonderful 5-star recipe review! I am so happy that the bread was easy to make and that you enjoyed it. Thank you for sharing that you used chia seeds in place of the xanthan gum, as I know it will help others. I have not tried adding any mix-ins to the bread. If you try it I would love to hear how it turns out. Thanks again!
Heidi says
I made this bread according to the recipe, and my GF hubby loved it. He loves cinnamon raisin bread, and he mentioned this would make a good GF option. So I made the recipe and added 2 tsp. Cinnamon, 1/2 tsp Nutmeg and 1 C raisins. It was outstanding!
Audrey says
Thank you so much Heidi for the wonderful 5-star recipe review. I am so happy that you and your husband enjoyed the bread. Thank you for sharing that you made it into cinnamon raisin bread and it turned out outstanding. Thank you again!
BakinNow says
It has been difficult finding gluten free bread, but I managed to find some GF flour and this recipe. So glad I did, because it’s waaaay better than the bread I was buying. Fast and easy to make too.
Audrey says
Thank you so much for the awesome 5-star recipe review! I am so happy that you enjoyed the bread and it is way better than the bread you have been buying. Thanks again!
Julie Course says
I think I have tried every shop version of gluten free bread and there isn’t one I can say I actually enjoy. Have just made this for the fist time, definitely not going to be the last as I absolutely love the texture and in the most part the flavour. However, I have found it to be quite sweet – if I reduce the amount of honey do I need to add more of one of the other liquids?
Audrey says
Thank you so much Julie for the wonderful 5-star recipe review, it really made my day! I am so happy that you enjoyed the bread and it has the texture and flavour you have been searching for. Others have reduced the amount of honey and have not told me if they added any extra liquid to compensate. I have not tried the recipe with a reduced amount of honey. If you try will you please let me know how it turns out? Thank you again!
Maria says
Everyone in my family loved the flavor of the bread.
Audrey says
Thank you so much Maris for the wonderful 5-star recipe review! I am so happy that everyone in your family enjoyed the bread. Thanks again!
Julie course says
I have been meaning to let you know how I got on for a while. I reduced the honey content to ¼ cup without adding any more liquid and this definitely suited out pallet more without spoiling the texture. I experimented a little more and replaced the butter with oil – again it didn’t change the texture but changed the taste from a brioche style flavour to a more savoury flavour. I love both.
Ann says
This is a great recipe! I made this last night, using 3 cups of Cup 4 Cup GF flour (blue bag) and cow’s milk (warmed and added a quarter lemon wedge to make buttermilk) and it was perfect. I also added a tablespoon of flax just because I like some fiber. I used a 10 year old basic Oster bread machine that does not have a gluten free setting, just used the 58 minute express. Good results. The bottom and sides had a crust and on top it was lighter, but cooked thoroughly and did not fall apart when cut. Thanks for your recipe!
Audrey says
Thank you so much Ann 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 and that you also used the express setting on your bread machine, 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!
Jacqueline Murray says
Sooooo delicious!!! Just made this recipe for the first time with my new SKG bread maker. I followed the instructions as listed above and used the gluten free setting on my bread maker. Although the setting on mine is 3 hours, it turned out amazing! Highly recommend.
Audrey says
Thank you so much Jacqueline for the wonderful recipe review! I am so happy that you enjoyed the bread and it turned out amazing. Thank you so much for sharing what brand of bread machine you used, as I know it will help others. Thank you again!
Alice Bailey says
I wanted to thank you for such a simple but wonderful bread recipe. This has become my “go to” bread recipe for the last year. But I did want to tell you that I have been experimenting with ways to make it a little healthier and I have been so happy with the results! Basically I use:
1 cup Bob’s Red Mill 1 to 1 baking flour,
1 cup gluten free Ancient Grains all purpose flour,
then 1 cup of my own. So far I have ground up my own oat flour and added it..
Another time, a friend had given me some raw pecans, so I ground up a mixture of oats and pecans. Then I throw in some chia seeds.
I have not made a bad loaf yet! Thank you again for the recipe.
Audrey says
Thank you so much Alice for the wonderful 5-star recipe review! I am so happy that you enjoyed the bread and that it is your go-to bread recipe. Thank you for sharing your modifications, 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!
Rick says
This is the fourth gluten free bread recipe we’ve tried and it’s the only one that tastes delicious whether it’s toasted or not. The texture and taste are outstanding. No need to look for another GF bread recipe, this is the one.
I heated the milk with butter in the microwave to a temperature of 100-110 degrees, used Fleischmann’s Active Dry Yeast, and Bob’s Red Mill All Purpose Gluten Free Flour. It all worked perfectly.
Thank you for an outstanding recipe!
Audrey says
Thank you so much Rick for the awesome 5-star recipe review, this really made my day! I am so happy that you all enjoyed the bread, it was delicious, the taste and texture is outstanding and especially that you won’t need to look for another bread recipe. Thank you for sharing what brand of gluten-free flour you used, as I know it will help others. You are so welcome, I love sharing the recipes that I make for my family. Thanks again!