Gluten-Free Bread Machine Bread {Dairy-Free Option}
Published
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 Gluten-Free Bread Machine 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.
How To Make Bread Machine 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
- 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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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. 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 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
- 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.
- 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
Nutrition information is automatically calculated, so should only be used as an approximation.
Outstanding recipe! I can’t believe how delicious it came out. Thank you so much!!!
I’ve made this loaf, exactly following your recipe, three times now. It works well every time!
And this last time I made it as a communion bread for my church- and got so many favourable comments as well as several requests for the recipe.
Thanks
My bread machine is older and does not have a gluten free setting. What setting
Should I use?
Hi Cindy–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.
Hello.
I followed this recipe exactly and with a half hour left in my machine my bread collapsed. Do you have any feed back why this could have happened? this is my first time using it. it, it is a Cuisinart with GF setting.
Hi Dana, we recommend leaving the loaf in the turned-off oven after baking to help dry it out so it doesn’t collapse!
That happened to me, too, Dana. My issue was with the heated milk and butter. Once I kept those chilled, the bread didn’t collapse. I also had to halve the honey and increase the flour a bit.
This really is a great base. If using a Zojirushi, do not heat the milk or butter. I halved the honey and did not increase the liquids. I cut the butter into small cubes and placed on top of the flour. Best gf bread machine bread!
Can I use active dry yeast and proof it first?
Hi Sue, yes you can 🙂
Today was my first time to make gf bread in our old bread making machine. End product is perfect, THANK YOU for sharing. I put the yeast in the pan 1st, then the dry ingredients, then put liquid in last [this is what the instruction book says]. Used Whey in place of liquid as I make Cottage Cheese using Greek yoghurt so always have plenty of Whey. Used the Rapid Bake and Light crust. 100% recommend your recipe.
Oh My! I have died and gone to Heaven! I cannot tell you how many loaves of gf bread I’ve made in the last 2.5 years since I was diagnosed with Celiac – at least 25 or more. And just about all of those have ended up in the trash cuz they were bricks! This bread is the closest thing to real bread that I’ve had. My search for a great gf recipe is over. It just came out of the bread machine an hour ago and it smelled soooo good. I did let it cool for about a half hour but then I had to slice a small piece just to see if yet another loaf of bread was destined for the trash. I couldn’t have been more wrong. I am impressed and so thankful that I found your recipe. It’s not dense like so many others I’ve tried; it is unbelievably soft and squishy; it doesn’t crumble when you slice it; but most of all it is DELICIOUS!!! Thank you! Thank you! Thank you! Just fyi, I used King Arthur’s all purpose flour and followed the recipe exactly. I am a happy camper!
Yay Sharon! Thanks for sharing 🙂
Can this be made without a bread machine, I’m used to making regular bread there old fashioned way.
Hi Cheryl, I’d use this recipe if you don’t have a bread machine: https://www.mamaknowsglutenfree.com/easy-gluten-free-bread/
absolutely amazing!!!! I love all your recipes but this was my first GF bread in the bread machine and I am blown away at how easy and delicious this was!! Made with almond milk and ghee.
This recipe is simple and delicious. I followed the recipe exactly as written and the bread was fluffy and flavorful.
I used Bob’s Red Mill GF baking flour. I used 1/ honey and 1/4 maple syrup and baked in Oster breadmachine on #8, Gluten Free setting.
Hi! I am wondering what your thoughts are about replacing the xanthan gum with psyllium husk powder and still achieving the same texture?
Hi Caitlin, A few reviewers have done so with success.
Texture came out great, but this is a dessert bread, NOT a sandwich bread… sickeningly sweet with a half cup of honey in it. Yes yeast needs sugar, but there is clearly way more sugar in this recipe than the yeast actually needs. Will drastically cut down on the honey next time.
what size on bread machine..1 pound 1 and 1/2 or 2 pounds
Hi Rhonda, We used a 1.5-lb bread machine.
I just tried this recipe this morning. It was going great and smelling good until baking and it overflowed my bread machine. My machine goes up to two pounds. I had to unplug and clean the heating coils as they were smoking. I put the pan back in to bake. The loaf fell to half the pan while I was cleaning coils so I don’t have high hopes that this will turn out. I want to try again. Should I use less yeast? I live at elevation 6700 if that makes a difference. Suggestions? Thank you.
Hi Kymberly,
Here are some solutions: 1. Try reducing the yeast by 25% to start. 2. Try reducing the total liquid in the recipe by 1–2 tablespoons to give the structure more support. 3. Try making a smaller batch since because gluten-free dough expands differently than wheat dough. 4. Over rising is one of the biggest culprits in collapse and overflow at high altitude, reduce the rising cycle.
Hoping this works. I have tried 3 different GF 1:1 flours in my bread machine, which has produced lovely brick doorstop! fingers crossed
You may want to try ALL PURPOSE flour – not 1:1 – I have never been able to do a successful bread with 1:1
Fantastic recipe. Used Great Value GF Flour and my Oster machine, no issues at all. Just wonderful wonderful bread that won’t make me blow up like a balloon! Thank you 🙂
This is one of the best gluten free bread machine recipes that I have found! I did use Bob’s 1-1 and it turned out great. I do convert all my recipes to grams and milliliters. Precise measurements in gluten free baking always gives better results.
Can I use sugar instead of honey and how much should I use?
Hi TRay, the honey sweetens and adds moisture to the bread, so we recommend adding a bit of extra liquid to the dough if using granulated sugar. You can substitute the sugar for honey 1:1, so use 1/2 cup of sugar.
I tried 2 times and it is just too wet. There is way too much liquid.
I love this gluten free bread. It’s so simple and tastes better than any other recipe I have tried. I have made it 20+ times and it’s always perfect. I use the rapid cycle on my bread machine because there’s no gluten free cycle. I use Walmart brand (Great value) GF flour or pillsbury. I have used real maple syrup in place of the honey with great results. Thank you💗
At first I was encouraged by the way this smelled and looked. But about 2/3 thru the cycle, the pretty domed top of the loaf collapsed and I ended up with a brick. I was exceedingly careful, but to no avail. Another disappointment.
Living at over 4600 feet, I altered the recipe slightly for the elevation, (2 extra T of milk and only 1.5 t of yeast) but it came out tasting great, with an amazingly light and airy texture I’ve never found in GF bread before. Just after finishing, the top felt squishy and it fell quite a bit as it cooled. Any tips on avoiding that?
Hi Julia, Sounds like it might have been a bit too much milk.
Love it !! Easy to make and come out perfect. I used my Hamilton bread machine machine GF setting.use cup 4 cup flour I can’t get pillsbury around here.
The only thing I will try to modify next time is the amount of honey, I don’t do sweets and the bread was a little too sweet for me. But the honey gives the right moisture to the bread , so not sure if I should remove the honey.
The first time I made this loaf recipe I wound up putting the whole thing (except for the first piece cut while warm out of the breadmaker) in the food processer making gluten free bread crumbs out of it, It tasted chalky, crumbled when sliced, crumbled and fell apart in my hands when tried to both make and eat a sandwhich. Not one to give up, I tried making it again a couple of days ago, followed the recipe to a tee, ingredients as specified. I used the quick setting on my breadmaker, not having a gluten free one. Again, the first warm piece was delish, stored the rest of the whole loaf in an air tight container as recommended. Went to make a sandwhich and the same thing happened. What am I doing wrong? Why am I not getting that perfect gluten free loaf? this was dense, hard, not soft and tasted like cardboard. Not wanting to waste the expense, I’ll again be making bread crumbs! Help!
Hi Elizabeth, We’re sorry you’re not getting good results! Did you wait until it was completely cooled to store it? Was it sliced into before cooling?
First gluten free bread machine recipe that I have made that turned out great. This will be my go to from now on. It did sink in the middle but may have been my flour. I’m in Canada and don’t have Pillsbury flour. I will keep on experimenting with different flours till I get one that works. I have a breadman machine that has a gluten setting. Looking forward to making raisin bread with it.
Hi this is Patty I live in Ecuador and can’t get over the counter pillsberry gf flour can you give alt flours to use I can’t have any gluten
Hi Patty, A few reviewers have had success with Bob’s GF flour, America’s Test Kitchen blend, and Cup 4 Cup GF flour. Hope that helps!
Your Homemade Gluten-Free Bread {bread machine, dairy-free option} calls for 1/2 cup honey. How should I adjust the recipe if I want to only use 1/4 Cup honey?
Hi Sheila, in testing, we found that 1/2 cup of honey worked best. We cannot guarantee the same great results if you use less honey.
Can I make this without the honey? I try hard to be sugar free and don’t need the sweetness. Or do I need to add something for additional liquid?
Hi Marsha, the honey feeds the yeast to help the bread rise, and it helps keep the bread moist. We don’t recommend omitting it.
Absolutely love this bread! Do you have a recipe for a regular sandwhich loaf?
Hi Jennifer, we sure do:https://www.mamaknowsglutenfree.com/easy-gluten-free-bread/
Hi! So I’ll be using the Red Mills All Purpose flour as it’s my go to and I’ve had good results with it in the past. I have an egg allergy so what would you suggest I sub this with? Thanks in advance!
Hi Misu, You can use an egg replacer, such as Bob’s Red Mill. Enjoy!
my son has an egg allergy also and I used the
Bob’s red mills egg replacer along with the Bob’s red mills all purpose flour and it came out better than expected.
This recipe sounds amazing and I am looking forward to trying it. Can you tell me what size bread machine this recipe is for? My machine is a 1-1 1/2 lb machine.
Thanks
Hi Crystal, we used a 1.5-lb bread machine.
Just FYI, I have used King Arthur flour for bread making for years and it always comes out fabulous!
Thank you, exactly the comment I was searching for; I’ll give it a try!
Yep, I just made it with King Arthur flour and it’s amazingly good! My gluten sensitive kid is very excited.
That’s really helpful to know! I’m just getting started trying bread and was hoping I could use this one. Do you use the one specifically meant for bread making?
I followed these exactly and they were so gritty! They lacked flavor and weren’t flat like the video/photo. Ended up having to throw them away. They weren’t edible!
Hi Christina, what brand of flour did you use? Different brands have different main ingredients, and some are definitely grittier than others!
Oh my goodness! After trying numerous gluten free bread recipes I think I finally found the winner! This loaf is soft, light & bouncy – not to mention freaking delicious. It’s officially my favorite!
PS. I used Caputo gluten free flour. It’s awesome for bread, pizza crust, etc.
I have made your gluten free bread recipe in my bread machine. I have had many compliments until someone did like it because it was not baked all the way. After making your recipe several times, I switched to Bread flour, but noticed your recipe does not call for bread flour. How does that affect the recipe and I have also been using the King Arthur brand, not realizing it does not work the best in the bread machine. What do you suggest? I understand I should not use King Arthur brand, but what about regular gluten free flour in the bread machine vs. gluten free bread flour?
Thank you for your help.
Hi Stacey, we have not tested this recipe with gluten-free bread flour, so we cannot advise on how it would turn out. We highly recommend using Pillsbury or Better Batter GF flour for this recipe, as those are the brands we tested with. With other brands, you may experience different results because different brands of GF flour have different hydration requirements. If your bread is undercooked, it likely needs to bake for longer. We also recommend letting it cool in the warm bread machine before removing. This will prevent temperature shock that can cause the bread to sink and turn dense.
THIS.BREAD.IS.ABSOLUTELY.AMAZING!
OMG! I went back to the store and bought out most of the gluten free flour on the shelf! I left a little for the others ;)…this is so moist, and so so good! It tastes like dessert! I am thoroughly impressed. Thank you! Can’t wait to try the other recipes in the site.
Since the flour already has xanthem gum do I still need to add it? Thanks
Hi Beverly, you can leave it out if your blend already contains it.
hello,
Can I use Kings Arthur Gluten Free Measure to Measure Flour?
Thank you
Hi Silvia, we recommend Pillsbury GF or Better Batter for the best results. King Arthur is generally not recommended for yeast baking.
This was my 5th recipe I tried and it’s a keeper! It rose beautifully and was very delicious. I thought it was a lot of honey but, I wanted to make it exactly as written for the first time before I started making any tweaks. After reading the recipe again and comparing it to my unsuccessful loaves, the amount of honey was really the only difference I could see that would make it rise so beautifully. I may try the recipe with sugar (same amount) and see if I get the same rise. My other (unsuccessful) recipes really only called for about 1 Tbsp. of sugar so, maybe the yeast just really likes that much sugar/honey!
This bread was the 5th recipe I tried in my bread machine. And, it by far the best!! My 3rd semi-successful loaf was most bread-like but, didn’t ride as much as I wanted. I made this recipe with the milk and butter microwaved and then added to the eggs and vinegar. I thought it was a lot of honey but, I wanted to follow the recipe the first time. This was a beautiful loaf of bread and was so delicious. Thank you!
I have made this twice in my bread machine. I saw in your reviews that you can sub sugar for honey. Would you suggest the same amt. I also noted that in your recipe not using bread machine, you use 1/4 cup. BTW this bread is awesome and I did follow your advice and changed the proof setting which avoided the dip in the middle. Thanks
We recommend substituting 1:1, so use 1/2 cup of sugar. You can definitely try with 1/4 cup but we haven’t tested that amount in this recipe, so we cannot guarantee the same results.
Made this is Bread today in my Cuisinart bread maker on the gluten-free setting. I
used the Pillsbury flour as the recipe called for followed everything else exactly however my bread fell in the center after having to go through a second cycle I stopped the machine to remove the paddle. The dough was not a ball more like cake mix I dug the paddle out and when I pressed to restart it started the whole cycle over again. Would this cause the bread to sink or should I cut back on the liquid? Any suggestions the bread is delicious and I really want this recipe to work out for me.
Hey Kathy, I have the same issue. Have you figured this out yet?
Hi Whitney, if your bread cycle restarted, this would definitely cause the bread to sink from being overworked.
I ran the recipe and it completely collapsed in the middle. I might need a high altitude recipe, because I followed the recipe exactly. Not sure what happened, the dough was more like cake batter when it was mixing and never looked like dough, never balled up at all.
Hi Cynthia, what brand of GF flour did you use? Different brands have different hydration requirements, and it sounds like you may have needed a bit more flour in this case. We also recommend letting the bread cool in the turned-off oven to help prevent collapsing.
This happened to today too. Not sure if it is too much liquid or maybe the suggestion of leaving the bread in the bread maker when it is done so it is not shocked by temperature change. Going to try to cut the milk slightly and leaving it in the bread machine the next time since the dough was too wet when I removed the paddle. No way to remold it. But it looks delicious. I used Pamela’s GF flour.
Thank you. This is an amazing recipe and it looks and tastes like regular bread.
Just ordered your cookbook on Amazon! Can’t wait to try all the great recipes
Best gluten free bread recipe I have ever used. I also make raison bread from this recipe. I add 1 cup of raisons. I soak raisons for about 10 min in warm water and then drain out the water. I let start the bread maker and let it do a stir of wet and dry ingredients first. I pause the bread maker and then add the the 1 cup of raisons. I also add some cinnamon! It turns out awesome. Have done this 4x now. Thanks so much for this amazing recipe.
Smells great! However, center fell. I made it in a Cuisinart bread maker on gluten cycle.. The consistency was like cake batter so when I paused to remove the paddle I had to dig down to remove it. The batter was soupy not a ball at all. When I tried to restart the cycle, it started over. There was a nice crown but then it sank it. Tastes great!! Any suggestions?
I made this today in my Cuisinart 200 and had the same results. Find any solutions?
Hi Heather, Did you use Pillsbury gluten-free flour?
This is the best recipe for GF BREAD I have found. Make it for my Mom. She lives it. Diagnosed with celiac disease at 80, so she missed regular bread. This definitely satisfies her. Thank you .
This is not only great gluten free bread, it is great bread period. It is soft and has a nice crumb. Love it!
Turned out delicious, if not a little on the crumbly side. Any suggestions for next time? Used the pillsbury flour.
Hi Nikki, you may need just a touch more liquid next time. It’s likely that your kitchen has a lower overall humidity this time of year.
Your Gluten Free bread machine recipe: I followed ingredients exactly. The dough rose beautifully and I was so excited. Later I smelled burning. The dough had risen above the pan and spilled onto the heating unit and was burning. I had to unplug the machine. The bread was ruined and a big mess. I’m so disappointed. The bread machine recipe for the GF cycle has not risen properly, and I was so hopeful for this recipe.
Make certain your yeast is not expired and it does help to be sure the eggs are room temperature. Maybe these two things will help you. Also, I’ve used 1 to 1 gf flour and it turned out well. I also am careful that my xanthum gum has not expired. Kind regards. I hope you try it again and it works for you!
same thing happened to me. what a mess to clean up and bread did not some out good at all. sunken and falling apart
Amazing! Best bread I’ve had since 2016 when I had to go gluten free. it’s a lot like challah bread, which isn’t surprising given the amount of honey. This was my first gluten free yeast bread recipe I’ve ever made, and I’m excited that it came out this good. I’ve made regular toast, French toast, and if course ate a slice with butter right out of the machine. I used Cup4Cup floor that I found at Walmart.
Hi and HELP! My husband was diagnosed with EOE and has to do a 6-week elimination of gluten, dairy, nuts, egg and soy (yikes!). Can this recipe be made with flaxseed eggs in lieu of the real deal? I love baking/cooking, but these restrictions are definitely a BIG challenge!
Hi, we recommend an egg replacer, such as Bob’s Red Mill, over a flax egg.
I really enjoyed making this bread and enjoyed the taste! My only thing is I found it very sweet and super dense. I’m not sure if I did something wrong!
Can I do half honey next time? And how do I make the bread less dense or is it meant to be super dense!!
GF bread does tend to be quite a bit denser than a traditional loaf. However, if your loaf seems to be gummy, we recommend lowering the temperature by 25°F and increasing the bake time.
Been looking for a really good GF bread machine recipe to replace the high cost of the gf breads found at the grocery stores. This recipe is a winner and will be a new pantry Staple in our meal prep. Not only is it bigger than the store bought, it’s more filling and will save us money. I feel like I can actually eat a real hardy sandwich again. Thank you.
BEST gluten free bread is an understatement!!! So light, gorgeous color, eggy-tasting, I’ll rarely try another recipe (If it ain’t broke, don’t fix it!!) ABSOLUTELY LOVELY.
I have made this recipe for a while. I tried many others but this is the best. thank you.
I completely followed your recipe. I have an Amazon Basics bread machine with a gluten-free option. All was going well until about halfway through the baking cycle. The bread fell in the middle drastically! However, the color, taste and texture were very good! I was only able to salvage about half of the loaf. I watched try it again. Any suggestions?
Hi Connie, it sounds like your dough overproofed. If you have the option to shorten the proofing cycle, we would recommend that.
what size loaf is this so I can set the bread machine to the correct loaf size. thanks
Hi Theresa, we used the 1.5-lb setting!
The bread came out moist and absolutely delicious .
This was very sweet to me- almost like a dessert bread. I am wondering if it would turn out the same with less honey? Or is there a substitute? Thank you for all the notes and guidance as it was my first time make GF bread.
I’ve made this bread several times for my 9 year old who’s gf so I pack his lunches..I’ve tried different ways to proof it, tried baking it for a longer amount of time and it just does t come out the way I feel like it should. it’s less indented when it comes out so that’s good but it’s like still doughy the bottom section of the bread and I’m not sure what I’m doing wrong. It might be the temp of the oven. I’ve proofed in on the counter with a towel but I live in Indiana and it’s cold. I’ve tried proofing in the microwave with a cup of hot water. I have the correct pan also..Can someone please help me!!
Hi Tricia, if the bread is turning out doughy at the bottom, it likely needs a longer bake!
Best ever was my last hope of trying to make gluten free bread !! It worked amazingly!! Tastes great as well !!! Thank you so much !!!!
I tried your gluten-free bread using a bread machine. It was by far and enlarge the best bread I’ve made to date. I did not have any apple cider, but it didn’t matter.
OMG, I just made this Gf loaf, came out perfect and delicious. I’ve been Gf for 6 years now and have been missing bread so much. This is by far the best recipe I’ve had,thank you. I bought a bread machine (black Friday deal) the other day. the recipe that came with machine failed (came out hard) had to use manual settings, (20 min mix, 1hour rise, 1hour bake) I’m happy THANKS
well I tried this recipe in my kbs bread maker using the gluten free setting and it bubbles over the sides and all into the bread maker. I used the recipe as is (not multiplied) and set it to 1.5 pound as I saw in the comments.. it was looking so good in the ferment stage but now it’s everywhere 😓
oh no i have a kbs and it looks good in the ferment stage right now!!!!!
Wondering if you had any luck making this on the gluten free setting with the KBS machine?
Does the Pillsbury gluten free flour have xanthan gum in it?
Yes, it does!
Love this recipe! Tastes so good. Sometimes it collapses- any tips? Also if I added cinnamon, how would that modify the recipe?
I made my first loaf today and the inside collapsed. I’m glad I’m not the only one who this has happened to. Have you figured out what makes it collapse?
Hi Breanna, we recommend leaving the loaf in the turned-off oven after baking to help dry it out so it doesn’t collapse!
for about how long would you recommend?
Hi Kirsten, anywhere from 15-30 minutes should be sufficient.
I tried the next loaf with just under 1 and a half cups of milk and it turned out perfect. It is absolutely delicious! Thank you so much for sharing this recipe ♥️
for how long once the oven is turned off?? thanks so much
Hi Tricia, 15-30 minutes should be sufficient.
Made this bread as my first in my new machine. It tastes great! The loaf did sink in the middle on the top. Any idea why?
Good texture, but too sweet for my tastes. I need reduced sodium, so I cut the salt down to 1/2t, and added 1t potassium chloride. I used the same Oster machine. Any suggestions for modifications if I cut the sweetener down to 1/4 cup? Thank you.
I made your recipe tonight and it feels dense and heavy. while the machine was proofing I accidentally hit a button that starts to kneed it fof few seconds and it just kept on its cycle. Hamilton Beach GF 2lb large loaf I used the Pillsbury as recommended
Hi Crystal, the extra kneading during proofing likely knocked a lot of the air out of the loaf, causing it to turn out dense.
This was my first attempt at baking GF bread. it won’t be my last! Such a great texture and taste, it is like eating regular bread! The bread didn’t taste like eating a sponge! LOL Thr crust was golden brown and firm , the bread was fluffy and delicious! I reduced the honey by 1/2 and used Bob’s Red Mill and a couple TBS of tapioca flour. I baked it in a 20 year old bread machine on rapid cycle. I am looking forward to adding new flavors to my next loaf. Thank you for sharing this recipe and I appreciate all the helpful comments.
Sorry I forgot to leave the 4 star rating…also I use Bob Red Mill 1 to 1 flour.
I make this bread all the time and I love it! It rises well in the bread maker and freezes well. I put all the wet ingredients together and pour them in first then I add the flour mixture. After letting my bread machine run for a couple of minutes, I pause the machine for about 10 minutes to let the yeast rise in the mixture. After the bread is cool, I slice it and place it between squares of parchment paper, put in a large baggie, and freeze. I have also added raisins to the mixture and made raisin bread for toast in the mornings! Thank you for the great recipe!
I got a bread maker as a wedding gift and was so excited to use it. I ended up hating the gluten free recipes that came with the instructions and was so put off I put the bread maker away for a year. Today I finally felt like doing the research and finding a good recipe. I was hesitant at first but the amount of good reviews on this recipe gave me hope and it looked easy too. It baked beautifully, I was so shocked, and it tastes very good!! I can’t wait to eat toast again in the mornings and make a homemade avocado toast. Love it
I have been struggling with several recipes learning how to use my bread machine I got last Christmas. This is the first recipe with clear instructions that yielded an absolutely AMAZING loaf of bread! Thank you thank you!
Dam this was yummy. My dietitian has me on gluten free and it’s crazy stuff! The bread is like 5-6 bucks! So I made your recipe and it’s awesome! Thanks
Has anyone tried this with egg replacer?
I have used egg replacer. Bobs Red Mill specifically and it worked great. Measured out 2 eggs and made no adjustments.
Making the loaf now not sure of loaf size my bread maker says 1lb , 1 1/2 lb or 2lb I pick1 1/2
Hi Jeanette, we used the 1.5-lb setting!
Would this recipe work for a 1lb bread machine?
Hi Ana, we think it would likely overflow in a 1-lb machine.
Love it thank you now gotta buy the book!
Excellent!!
Just made this and it was fantastic!! Used soy milk and Imperial margarine.
The top did fall a little while baking, but that’s not a deal breaker.
I’m also not able to access the metric measurements (chrome browser for Android phone), so I might Google and then write up a cheat sheet for myself. I will definitely make it again!
I was thinking about reducing the honey next time, but I’m nervous. I imagine I would have to add more milk if I do that?
What should the consistency of the dough be during the mixing process. Mine seems pretty wet. Almost like a really thick cake batter?
Hi Heather, this dough is much wetter than a traditional bread dough due to the lack of gluten!
This bread was incredibly tasty with a great crust. AND – all this despite my using one of the NOT good with yeast gluten free flour blends. The bread did cave in a bit, so next time I will try using less liquid to see if that corrects the issue. Also used only 1/4 cup honey – plenty sweet enough for me. I also added sunflower seeds. You can bet this will be a regular on my bread making rotation.
I just made my first loaf in the bread machine….is there a reason that it fall in the middle? Still good but didn’t look too pretty.
Hi Becky, it sounds like it might be a bit underbaked. We recommend temperature checking your bread next time. It should be 200-210°F internally when it is done!
Is it possible to use oat milk with this? Can’t use nut milk if I’m sending it to my kids schools. Thanks!
Hi Michael, it should work!
Hi and thanks for the recipe. One question: if I want it to bake without the mixing hook when and how do I take it out?
Thanks
I’m having trouble accessing the metric measurements for this recipe so that I can weigh ingredients. When I click the link for metric, it just takes me back to the top of the page. Do you know what I may be doing wrong?
Hi Tyler, we just tested this feature and it seems to be working on our end. Please let us know if the problem persists.
This is the best GF bread I’ve ever tasted! It has a lightly sweet flavor and bakes into a spongy texture. Delicious warm with butter but also great the next day as toast. I used a bread machine with the GF setting and it was simple to put the ingredients together, put in the machine and it was ready in 2 hours. Love it!
This is my first time making a gluten free bread. Thank you so much for the recipe-I added a few herbs because I was in the mood for savory and it was great. I have a Hamilton Beach bread maker and used the gluten free setting with a medium crust and a 2 lb loaf. The crust was absolutely great. I did forget to melt the butter and instead used cut pieces. I also forgot to add the yeast at the end and instead sprinkled in with other dry ingredients. No issues with moisture.
I love the breads taste I used sugar instead of the honeybased on price honey in Arizona way too $$$and most have turned to sugar, I found Pillsbury gf flour only at Walmart home delivery nothing stores, but my question is my bread is very very crumbly is it needing more liquid, as for the recipe it is wonderfully easy. 5 stars for that and flavor
Hi Sue, moisture is likely the issue. The honey both sweetens and adds moisture to the bread, so we recommend adding a bit of extra liquid to the dough if using granulated sugar.
I have no idea what I’m doing wrong I followed your recipe exactly but I’m using a different GF flour from Australia… the cycle is 3 hours for the gluten-free setting on the bread maker machine however there is one hour to go and it’s still looks like cake batter. do I trust the process and wait the last hour or should it be a dough by now??
Hi Mandy, GF bread doughs are often quite a bit looser than traditional, but you still may need to add more flour. Different brands of GF flour require different levels of hydration, so it’s a bit of a guessing game using a different brand than we tested with.
Delicious!!!!! This is just what we have been searching for. A gluten free bread that has the consistency of bread.
Thank you Thank you Thank you!
I made this bread today in an Oster machine. Followed the recipe exactly. It’s by far the GF best bread I have ever tried. Thank you soooo much. Tomorrow I am making another loaf as a gift to a friend who is GF also.
This was a delicious recipe. Is there any substitution for the xanthum gum?
Hi Karen, you can substitute psyllium fiber powder for xanthan gum using a 2:1 ratio!
Followed the recipe exactly and then my machine started to catch on fire. The dough was still liquid and it inflated like crazy and overflowed into the machine.
Hi Ren, we always recommend checking on your dough about 10 min into the kneading cycle to check the ratio of wet to dry ingredients. The dough should be forming a cohesive ball. If it is too liquid, you’ll need to add a bit more flour. An overly wet loaf can rise too much and overflow. We recommend weighing the wet and dry ingredients for the best results.
What if it looks too dry when you check it after 10 min? Should you add more milk? I have made this recipe several times and although we like the taste of the bread, many of the times it came out too dense/dry and the batter seems thicker than what you’re describing. Instead of using honey we used raisin syrup, which is fairly liquidy, so I’m not sure what the problem is? I am using the Pillsbury flour you recommended and Gold Instant Dry Yeast, and following the recipe as shown. I didn’t add xanthan gum since the Pillsbury flour has it
Hi Suzanne, if the dough looks too dry during mixing, we recommend adding a bit more milk, letting it mix some more, and reassessing. Depending on the ambient humidity of your kitchen, you may need to adjust the final flour-to-liquid ratio.
The same thing happened to me but I am going to try again and watch it because I can tell it’s going to be delicious!
Thank you, thank you, thank you for giving me the courage to try making homemade GF bread! I have multiple food sensitivities (gluten, dairy, eggs), and was able to adapt your recipe with replacements for the milk (1 1/2 cups room temperature carbonated water), butter (1/4 cup olive oil), and eggs (no replacement needed as the carbonated water helps with leavening and binding). My first try was unsuccessful because the gluten free option on my new bread maker mixes the batter a whopping three times! But when I manually overrode that program with your exact instructions the second time around, the loaf turned out beautifully. I am so grateful, to be able to eat bread again, and it is moist and delicious, even with the modifications. Thank you again!
The recipe was really good but it overflowed during the rising stage in the gluten free setting. I set it to make 2lbs on gluten freee and it overflowed bad!
love the look of the recipe but haven’t tried it yet, so can sugar be used instead of the honey which is like liquid gold now in the store.?
Hi Sue, you can absolutely use granulated sugar!
followed the recipe step by step.
sunbeam bread maker progr 10 size: 1000 gram. and Woolworth gf flour. Best home made GF bread we ever made. Thanks for this recipe
Could i substitute maple syrup instead of honey?
Hi Katelyn, it should work!
The flavor and moisture of this recipe is fantastic! I need to do some adjusting to my bread maker to keep it from falling. I would like the texture to be less dense.
I realllllly wanted this to work haha. Followed all the directions, used the rapid rise on my bread machine. I’ll say, the taste was good, but my bread came out I think undercooked? It had a gummy crumb. When I tried to cup it it just collapsed and crumbed everywhere 🙁
Hi Jessie, it does sound like it was underbaked. We recommend increasing the bake time on your machine or popping it into a preheated oven for an extra few minutes at the end. The bread should register about 200-210°F internally when it is baked all the way through!
Super stoked about this recipe!! This was the first recipe I tried in my bread machine and i LOVE it! It’s on the sweeter side, but tastes like that Hawaiian bread. I wouldn’t have believed it was gluten free if I hadn’t just made it myself. I couldn’t make mine exactly the same, and my machine didn’t have a GF setting so I used the 58 minute Express Bake. It wasn’t quite as done as it should have been, but Google said to just pop it in the oven at 350 until it’s ready. (I just toasted each slice in the air fryer before using.) I used WalMart gluten free flour blend, and a tub of Country Crock because it was all I had on hand. My bread machine is an Oster 5838 I got on a whim from Facebook Marketplace!
I just made this today for the first time. Unfortunately, I left it to cook and went to run errands and the dough ended up overpoofing and spilled into my bread machine. The part of the bread I was able to salvage tasted absolutely amazing. I will try it again but use the quick cycle instead of the gluten free cycle. I did have to scrape the sides in the beginning to get some of the flour to mix in. Also, I am vegan and used the just eggs as a substitute and plant butter, and I didn’t have honey on hand so I used agave. Hands down the best gluten free bread I’ve ever had. I think I’ll try without so much sweetener or non at all next time so have a bread to use for veggie burgers. Also, I used the Caputo gluten free flour I purchased on Amazon. It’s a little more pricey but I find it’s the best one I have found.
The taste is wonderful. First time I made, came out perfect. The last two times, the loaf has collapsed when removing from pan. Checked and double checked all measurements. Any idea as to what my problem is? The cookbook is awesome
Hi Theresa, it may be because it’s summertime. In warmer weather, bread proofs faster, and overproofed bread tends to collapse. If you have the option to decrease the proofing time on your machine, we recommend doing that!
thanks for recipes gluten attack my fingers.
I made this tonight, it turned out well!
It came out big like normal bread! It was delicious, thank you for sharing this recipe. I did find it to sweet. could I put less of honey to make it less sweet?
Hi Holly, the amount of honey in the recipe is what we found necessary in testing to achieve a great end result. You can experiment with less and see how it works for you, but we cannot guarantee the same great results.
hello Audrey. Do you think this recipe could be halved for a 1# to 1 1/2# bread machine? I have a concern that the pan could overflow in a small bread machine.
Hi Tina, we don’t see why not!
Hi
Can this be done without a bread machine?
Hi Gretchen, we recommend this easy gluten-free bread recipe (click here!) if you don’t have a bread machine.
P.s. Happy to send photos but couldn’t see an option to attach. It was delicious!!!!
SO good!!! This turned out really well and we just enjoyed it nice and warm with blackberry jam. Thank you for the recipe!!
Delicious
So disappointing. It looked wonderful while it started baking, and then it completely sunk in the middle. I do not have a gluten-free option on my machine. So I used Insta. It was 30 minutes of kneading ,44 minutes rise, and 45 minute bake. Nice bound crust on the outside but doe on the inside I really need a good recipe as my grandchildren are gluten and Dairy-free and they’re eating toast every morning! Lol
I use the Pillsbury Gluten-free all purpose, flour blend, and rapid rise instant yeast and almond milk. Help!
Hi, 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.
Ha! Forgot to leave stars lol
I can’t believe it! This bread tastes and looks amazing, it rose like a regular loaf, not a teeny tiny typical GF loaf. Sorry I didn’t take any pics before we ate it🤪
Mine fell in the centre but did not effect flavour one bit. This is .y go to GF bread recipe now. Thank you!!
Is this 1.5 or 2 lb loaf?
Hi Valerie, I believe this recipe is for a 1.5-lb loaf!
This recipe is AMAZING! Since diagnosed celiac, I have truly missed bread. The store bought GF bread just doesn’t cut it.
This recipe is EXACTLY what I have been looking for! Delicious! I will make again and again! Thank you!!
Hi! I’ve made this bread a few times following all the directions and the taste is great. However, my bread keeps turning out a bit small and dense. Is this normal? The bread maker yeast says 2 1/4 tsp.. should I be adding 2 1/4 instead of 1 3/4? I think my gluten free bread machine setting might still be double mixing.. could that be it ? Just trying to make it less dense! Thx
Hi Vivi, GF bread in general does tend to be a bit denser than wheat flour bread. You could certainly try adding more yeast, but we have not experimented with that and cannot give any advice as to what the results may be.
have you tried sifting your flour?
I tried making this, followed the recipe exactly, used the gluten free bread setting on a Hamilton beach bread maker that I bought from Walmart just for that purpose. After a couple hours I smelled something burning. I went out to the kitchen, the bread machine was in flames. So much for that, my bread making days are over before they began.
Hi Rick, it sounds like your bread maker either had faulty parts, overheated, or some ingredients spilled onto the heating element. We always recommend keeping an eye on any new appliance the first time running it, as these things unfortunately can happen. We would advise you to contact the manufacturer for further assistance.
I haven’t made this bread yet, but I’m wondering if you know if Arrowhead Mills 1 to 1 Organic All Purpose gluten free flour will work? You mention that both Bob’s Red Mill and King Arthur 1 to 1 don’t work well. it I like to stay as organic as possible. Thank you for your help!
Hi Carla, we have not tested this recipe with Arrowhead Mills, unfortunately. Please let us know your results if you do!
working on my second loaf now. first loaf looked nice but was gooey in the middle. this second loaf has spilled over while rising. I’m using the gluten free option on my machine, what am i doing wrong?
thanks
Hi Tena, if the loaf is spilling over during rising, it has likely overproofed. If you have the option to set a shorter proof time on your machine, we recommend that.
Yesterday I my bread turned out great! It sunk a little in the middle but otherwise it was great. I am so thankful for this recipe! Made it again today and it spilled over. The only difference was yesterday I used Fleischmann’s RapidRise Instant Yeast and whole milk compared to today I used Fleischmann’s bread machine instant yeast and 2% milk. Could the different yeasts make a difference? Or the milk?
Hi Shelly, it certainly could. Other factors could be the ambient temperature and humidity in your kitchen or subtle measurement errors if you used customary instead of metric measurements.
I’ve read so many of the comments here so obviously I’m preaching to the choir, but this bread is excellent. Texture, flavor, you would never know it’s GF! Thank you, and I’ll be saving your website!
This recipe is very good, and I am THRILLED to still be able to use my bread machine!!! The only thing I have trouble with — I wish I was able to slice it thinner.
So this is an additional comment to mine of 1:05: after I baked it in the oven an additional 10 minutes out of the pan, I cut the crusty end (my favorite part), slathered it in butter, and it was Great! It is heavy and on the small side, but I will definitely use the recipe again, and I will get the instant yeast instead of active. I assume that is where it went wrong. The taste is great and the texture of the lowest part of the loaf is right. I just won’t be eating the top that has a very distinctive smoked taste. LOL Next time I hope to give it 5 stars!
This is my third attempt at gf bread in my new machine. The first 2 (Using different recipes) were fails, and so far, this one appears to be as well. I followed your recipe but because I had Active yeast, following another bakers tip, I mixed the yeast with milk at 105 degrees, and waited for it to froth, then added it with the melted butter and other wet ingredients. Finally, I had bread that was rising and when it started baking, the house smelled like fresh baked bread…until I smelled a burning odor and looked at the bread machine and smoke was coming out of every crevice!! I unplugged it and carried it to my porch. At first I thought I’d plug it in outside and let it continue to bake because it looked so good, but I read in the Hamilton bread machine troubleshooting that I should turn it off, allow to cool, then wipe it out. Boo. I had a bread pan full of luscious looking bubbly dough and a smoking machine. So I took it out of the machine, once I could unstick it from all the burnt dough inside the machine, and now have it in my oven on a cookie sheet. I can smell the burn odor, but will hopefully be able to tell you it worked soon….
hmm..it probably would’ve tasted good, hard to tell with the residual burnt smell. And of course it totally fell, so it’s half the size it should be. At this point, I’m ready to give up on baking gf bread. I have to give it a low score because it will probably go in the trash with the other 2 loaves. But I’m open to suggestions if anyone has ever had your dough rise too much and completely run over.
Hi Becky, it sounds like some of the dough or another ingredient may have spilled onto the heating element of your machine causing it to smoke. This can happen when there is a spill while loading the machine or if the dough overflows as it is baking. We recommend trying with a slightly smaller loaf next time!
I have been able to successfully make a vegan version of this recipe. I use a flax egg and add 1 tsp. of baking powder to the dry ingredients. I use the Bob’s Red Mill All Purpose flour. My bread machine is a Cuisinart.
Could you substitute the honey for applesauce or something else? I am making for a T1diabetic.
Also did your dough seem more runny at first than bread made with gluten? I used Bobs Red Mill and added an extra cup but not sure i should’ve now. Still tasted DELICIOUS!! Just very dense.
Hi Penny, we have not tested making this bread with applesauce. The dough will be more slack than bread made with gluten, but it should not be super runny!
This is very good GF bread.
I also have an Oster bread machine GFree.
I think I need to cut the liquid just a little since the middle sank and was to wet. I sliced it the next day and it sliced pretty good. I toasted some on cast iron pan with some butter olive oil mix I blend. Any tricks you may have besides cutting small amount of the liquid. I must say it is a great bread for GF.
Thank You for sharing✨✨✨✨✨+
Came out very craggy for me. ☹️
Being new to gluten free baking, this bread is the best ever. It is moist and so yummy. You will not be disappointed. Thank you for this recipe.
Way too much sugar! First round of this bread was sickeningly sweet, like a sweet roll. Second round we halved the honey and it still came out great but tasted like bread, not dessert. 14g of sugar per slice?! That means a two slice sandwich has more sugar than a cupcake. Can we get a version without all the sugar?
Hi, the sugar is there to feed the yeast and help the bread rise. Unfortunately, with GF baking, things can be a bit funky. This was the amount that we found necessary in testing. We’re happy to hear you had different results on your second try!
Can I make this with All Purpose Almond Flour?
Hi Millie, unfortunately, this recipe will not turn out with almond flour.
Mine came out delicious but caved. I have a new Elite Gourmet machine and I set it for two pounds. Any suggestions?
Hi Janet, the most common reason we see for the bread caving in is overproofing. If you have the option to decrease the proof time on your machine, that is what we would recommend!
Thank you. I can’t wait to try this!
I’m new to the gluten-free/dairy-free life. Do you think oat milk would work?
Yes!
I used bobs red mill in the bread recipe, just used a pinch more xanthan gum and yeast and it came out beautifully!!
I too am brand new to gluten free world. I used bobs flour as well, followed the recipe exactly, and the gluten setting on the bread machine- and, sadly, it shrunk to 1/2 a loaf height and was raw inside.
Any suggestions????
Hi Sue, 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.
Amazing recipe! It turned out great and tastes better than any store bought gluten free bread. My new favorite recipe for bread!
Love this recipe!
just made it for the first time, husband got me a bread maker so I could try making my own bread, and I’m not sure what I did wrong. it raised really well, and then collapsed back down before baking, resulting in a half loaf. I didn’t weigh it all out and think that might be my problem.
Hi Elizabeth, not weighing could be the culprit, but it also sounds like it may have overproofed! Next time, try baking it a bit sooner!
I am anxious to try this recipe, but I wondered if there is a substitute for the honey. My tummy doesn’t always take kindly to honey. Thank you!
Maple syrup is the next best thing!
The whole family loves this bread! When talking to my husband about possibly modifying it just to change things up he said “No…don’t mess with perfection!”
Hi, I tried this recipe with the exact measurements except subbed the flour for bobs red mill 1 to 1 (I know not ideal) using a kitchen arm bread maker on the gluten free setting. With 50 mins left the dough ended up bubbling over the sides of the bread container and burning against the heating components. The dough was super bubbly – like a very happy sourdough starter. Any idea what I did wrong? I want to successfully make this bread so badly! Thanks!
Hi Olivia, more than likely, the flour was the issue here. We like Pillsbury gluten-free flour. Bob’s Red Mill 1 for 1 states on their website and/or package that their blends are not recommended for yeast baking.
Mine did a little but it was the best loaf of bread ever. just had to turn the fan on and let it go!!
This is the most amazing gluten free bread ever! I followed the recipe exactly and used a cusinart bread maker on the gluten free setting. Can’t wait to make the rolls and biscuits mentioned in the blog!
Has anyone tried this with chai seeds or other for egg free options? Would love to hear.
I will try various options and let you know.
Hey!
What type of flour did you use? Which Cuisinart model do you have?
Hello,
I use my bread machine to knead the dough but I bake the loaf in my oven. How long should I bake the loaf and what temperature?
Thank you!!
Hi Veronica, start with 30 minutes at 350°F!
I had Bob’s Red Mill 1 to 1 and used it. the bread was delicious!
This is the second time I’ve made this and both times now the bread falls flat in the machine. :/ the bread is edible in most areas just not what it should be I changed it up the second time letting everything be room temperature. not sure why this keeps happening? I used king Arthur flower.
the taste of the bread is amazing! I hope to get it right next time please help!
Hi Shavon, we used 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.
I made this recipe twice today with the Pillsbury Gluten Free Flour. I can’t understand why both times the bread collapsed in the center. I followed the recipe carefully. I have made other recipes in the same bread machine close to a dozen times but found the texture of the best recipe I had to be somewhat rubbery. I had good results making your blueberry muffin recipe so I decided to make the bread in hopes for a softer texture. It smells so good too. I wish I knew what I did wrong. One thing that is different is the other recipes I have used were measured in grams and not cups or spoons. It was very exacting. I prefer that style of bread recipe. Perhaps listing both is possible?
Hi Kimberly, there is a toggle on the recipe card to find the gram measurements for this recipe!
I have the cuisinart bread machine. I followed the recipe except used Walmart gf flour. I also used sweetened vanilla soy milk because that’s what I had and I took it out of the machine and baked it in a pan. It turned out almost perfect. The rise was amazing, it didn’t fall the only thing it got pretty dark on top, not burned. I also checked temperature with a thermometer because I wanted to make sure it was done. Any suggestion what I could do to keep the top from getting so brown? Reducing the time won’t help because it started browning immediately? It’s pretty sweet esp with sweetened milk in it but I love it <3 So light and fluffy. Btw this is the first time I’ve made gf bread. I believe it helped for me to pray for success!!!
Hi Brenda, you can tent the bread with aluminum foil to keep it from getting too brown!
After repeatedly failing with my bread machine, I tried to find a recipe that would work well. I could not be happier!!! This recipe is incredible and beyond delicious. It’s squishy and doughy despite gluten free-ness. Moist and sweet and just 10/10!!!
I don’t use honey, I substituted for real maple syrup…oh my goodness! it was freaking amazing!! I can’t wait for breakfast tomorrow! thank you for the yummy recipe. I used Walmart brand (great value) gluten free flour. it worked perfect!
What measurement did you use for the syrup? Thank you!
Can i use active dry yeast instead of instant rise?
Hi Ariel! If you’re positive that you’re active dry yeast is still active, you should be able to use it in place of instant yeast.
This recipe is so good I’m breaking my never comment practice. It is moist and tender instead of dry and crusty like so many gf breads and has a very pleasing texture. I’d give it six stars if I could. I used the gf setting on my Oster and scraped the sides as recommended. I also used Bob’s Red Mill Gluten Free 1 to 1 Baking Flour against recommendation because it was all I had and it made a beautiful loaf, albiet a little dense, but great texture and absolutely delicious. Thank you for my new favorite gf bread.
I love this bread recipe- it’s like I’m eating traditional bread again 😁
This is the best Gluten free bread I have ever had. Even folks who eat regular bread like it.
This is my first Gluten/Dairy Free Bread Machine recipe I have tried and boy, it is excellent!! My Oster bread machine has a gluten free setting which was perfect! I added the ingredients and just let the machine do the work and it turned out perfect! At first I wondered as it seemed very “heavy” and thought it would be hard as a brick when cutting into it but it’s very light and airy. I cut the honey down to 2 tbsp as I don’t like bread that is too sweet and I don’t use vinegar (allergy) so substituted 1 1/2 tsp. lemon juice. I didn’t have DF margarine so used 1/4 cup olive oil instead. I let the loaf cool down completely and put it in the fridge overnight and it cuts beautifully. Warmed it up in the toaster and it’s delicious! Now I’m cubing some slices to make my own croutons for salads! Thank you for such an easy and delicious GF/DF bread machine recipe! So much tastier and bigger than the tiny loaves you buy in the store!
Can you please put the ingredients in cups instead of grams?
Hi Marty, there is a clickable button on the recipe card between the ingredients and the steps that says “US Customary”. If you click on that, it should put everything in cups!
Can you replace milk with water in this recipe?
You can, but the result will be much less tender!
I am in love with this recipe. I have made it several times and my family loves it! I live at a high altitude and it worked perfectly! No more buying terrible store bought bread! I used Jules flour, freshly made almond milk and miyoko’s butter. I have a cusinart bread machine with a gluten free setting. I did use the 2 lb setting and light crust. I do think some bread machines that have a gluten free setting are better than others. I am wondering if you can just use the dough cycle and make rolls? Anyway, many thanks for this recipe!
Hi Bev, we haven’t tried this, but it could work!
I made this recipe twice now for my boyfriend who has to eat gluten free. The first time I made them into sub rolls. And the second time into hamburger/sandwich rolls. I brushed them with a little margarine before baking. Both times we both absolutely loved them!! He especially loves the sweetness of this recipe.But I lowered the honey to 1/4 of a cup.
I was so anxious to try this and followed to a T except I didn’t melt the butter. My dough didn’t rise unfortunately . Any suggestions?
Hi Jen, we recommend checking your yeast to make sure it isn’t expired. You can test it out by placing it in the warm milk and letting it sit for about 10 minutes. You should notice foaming that indicates the yeast is alive. If not, you may need new yeast!
I’m eager to try this recipe with my new breadmaker, but in programming the machine, it is necessary to choose a weight for the desired size of the loaf. the choices are 1 lb, 1.5 lb, or 2 lb. I suppose if I had to play it safe I would just choose the 1.5, but I’m hoping you have some input? it’s looking like I’m going to run into this problem with all internet found recipes, and may have to stick with the boring old book it came with 😞. Thank you for any advice you have to offer. I appreciate it.
Hi Melissa! I would use the 2 lb setting to be on the safe side.
Delish!!! I have been struggling with store bought GF bread being so bland and the tiny slices! I remembered I had a bread machine and this was the first recipe I found with decent comments. Yummy. The kids and I can’t stop eating it. I used the Cup4Cup brand since the note suggested to avoid certain brands. I did notice the same advice on their website for their recipes. This is a keeper!
This recipe is awesome. I used my own gf whole grain flour recipe but otherwise followed the recipe using plant butter and plant milk. It is moist and flavorful with the right amount of sweetness. This recipe is a keeper.
This is my favorite GF bread machine recipe! I love the flavor. It’s always doughy in the middle though. Any suggestions to fix that?
Hi Kimberlee! It’s likely a moisture issue, and different kinds of gluten free flour can produce different results. I would try reducing the amount of milk by about 1/4 cup and see if the reduced moisture helps.
Can I add cinnamon and raisins to this?
Hi Wendy! That sounds delicious. I think incorporating a bit of cinnamon into the dough would be easy, but I can’t guarantee how it will hold up with the addition of raisins.
I made this bread in my old bread machine yesterday!! I used Namaste GF Flour & it came out great! Don’t be afraid to use a different flour than what was mentioned in the recipe. I did cut the honey back by half per comments made! Thank you for the recipe! Glad I tried it & it will be my go to bread now!!
The flavor of this bread is incredibly and I can’t believe how good the texture is! Unfortunately, my bread sunk in the middle. I followed the recipe exactly with no ingredient substitutions. My bread maker had an GF setting so I used that. Any idea what could have caused the error in the process?
Hi Rebecca! It’s likely a moisture issue, and different kinds of gluten free flour can produce different results. I would try reducing the amount of milk by about 1/4 cup and see if the reduced moisture helps to prevent the sinking.
First recipe that worked! I was not only new to using a bread maker, but baking at 7800’ altitude has its own issues.
Made the following adjustments; reduced the milk and honey by 1/8 cup, reduced yeast down to 1 1/8 tsp, increased flour by 1/8 cup and salt to 1 1/2 tsp. Most important change was to switch from Red Mill to Pamela’s GF flour. Red Mill is great but apparently not good with yeast recipes. After the second mix cycle I pulled the dough to remove blade and gently rolled it into a better ball shape. Very happy how it turned out.
Question – do you have to activate the yeast prior to pouring it into the dry mixture or do you just pour the yeast powder in?
Hi Cathy! You can pour the yeast straight in. Just make sure that the yeast you’re using is still fresh.
Best GF bread. I have tried so many, and this one is wonderful. I did add vanilla to my recipe.
Please help! I have tried this recipe twice. Both time the loaf collapsed in the last hour of baking. The first time I followed the recipe but used King Arthur. Obvious fail. The second time I used Pillsbury GF flour. It still collapsed, and I followed the recipe exactly. I have a Hamilton Beach bread maker and am using the GF cycle option.
Hi Gloria! There’s a chance that there may have been too much moisture in the dough. Things like humidity level and altitude can impact the moisture level. You could try adding about 1/4 cup less milk to the dough. As long it’s still sticky and not crumbly, it should be fine. Also, make sure that all ingredients are room temperature before getting started. Hope this helps!
I’m obsessed with this recipe! I never would imagined myself making bread on a weekly basis. But this recipe is so quick, it’s become a staple in our home.
So delicious my picky son went back for seconds. I just had a slice for my after dinner snack with peanut butter. This was my first time making bread and I accidentally put the yeast in before the xantham gum. Can’t wait to make it again, and maybe again
Would this work ok with an egg substitute? So it would be gluten / dairy / egg-free?
Hi Omaid! I think aquafaba would work as a good egg substitute. 1/4 cup aquafaba per egg.
Is there anything I could use to replace the egg?
Hi Sheree! It likely won’t turn out exactly the same, but you could substitute the eggs for aquafaba. Usually about 1/4 cup aquafaba is equal to 1 egg, so I would use 1/2 cup aquafaba for this recipe.
Outstanding!This was our first GF recipe in an older breadmaker. Wonderful!! The initial idea was to make this bread for Thanksgiving stuffing but we “gobbled” it up so now I have to make more. OH DARN 🙂 LOL!! Thanks again!
BEST BREAD IVE EVER HAD!
I’m a celiac, and I haven’t been a big fan of bread since I became diagnosed, Back in 2016. I got a bread maker for Christmas, and wanted to try it out, the “recipe” that came in the book, was crumbly and didn’t even form right! So I went looking for recipes to try!
NEVER IN MY LIFE, did I expect to find such a fluffy light but sweet and savory bread! better than any bread I have ever tasted! My sister who is not a celiac, was so surprised that I was eating bread, let alone non gluten free or she thought, she asked me to make her a loaf and freaked out when I cut it and starting eating it, thinking it wasn’t gluten free lol, showed her the recipe I was using and now she won’t stop eating it! I’ve made 5 loafs in 3 days and 2 went to her lol!
I have searched high and low for gluten free recipes for breads, buns, etc., and let me tell you, this is THE BEST ONE I have EVER found. It’s still moist, not too dense, simple to make, and tastes good just as is, you don’t actually neeeeed to toast it. My only comment would be, if you didn’t want a sweeter tasting bread, cut back a bit on the honey. Otherwise, this is absolute perfection. 10/10.
First time making gluten-free bread in my new bread machine. It came out fantastic love it . This recipe was great. I should of done this year ago. Thanks again for the great recipe .I will never buy gluten-free bread again.
I had been buying GF bread from the supermarket and not happy with it at all. this was my first time making gluten free bread as well as using a bread maker, i was amazed at how good the bread came out. I will be using more of your receipes.
Any chance you have a cinammon raisin gf receipe for a bread maker? Thanks.
Audrey
This is THE BEST gluten free bread I’ve ever tasted or made. And I just keep making it. Thank you so much for sharing
Christy S. Aka sospbeit@yahoo.com
Love this bread can’t wait to have it for breakfast
little on the sweet side. reminds me of sweet bread (Mexican style). it was delicious though and the air pockets! just like real bread;
Just wanted to note that I love to bake and I love the gluten free Great Value brand GF flour and I tried this recipe with that flour and it worked great!
Hi there! just made this gluten-free bread and it came out perfectly, thanks for sharing this recipe! Now, the price for the Pillsbury gluten-free flour alone now is very expensive, more than $6 dollars, and a loaf of gluten-free bread in the market costs around $8, not too much of savings here, only thing is that you are making the bread with just these few ingredients which is good, but I wonder if there’s any other gluten-free flour we can use that’s cheaper or at least if there’s any other place where we can buy the Pillsbury one in bulk or some other way cheaper?
Hi Arian! There is no option to buy the Pillsbury gluten-free flour in bulk. I order it from Walamrt. I do not recommend any other brand of flour with our bread recipes.
So happy with this recipe – the best Gluten free bread ever! As I like a “brown bread” I adapted it to include buckwheat flour (2 cups GF flour, 1 cup buckwheat flour) and as I’m on a Fodmap diet swapped out honey for 1 tablespoon sugar. Wow, it’s the best GF bread I’ve tasted. Thank you!!!
Thank you for this scrumptious recipe. I did have to tweak it because I had the King Arthur 1:1 flour which says in the bag that it’s not for yeast recipes. I only used two cups of that flour and made up the third cup with various flours. It turned out great!!! Yours is the first gf sandwich bread recipe I’ve made that hasn’t tasted like peroxide!! I’ve used many other recipes of yours. Thanks for all your hard work to bring us easy, nutritious recipes!
Jeanie, may I ask what other flours you used?
PLEASE HELP!! I have been making this recipe in my bread machine for about a month now trying and each time it overflows in the bread machine and then the top of the bread is sunken. Taste is great but HOW do I stop it from doing that! I follow the recipe to a T but my flour blend is 1 1/3c Bobs Red Mill 1:1 + 2/3c sorghum flour + 2/3c oat flour + 1/3c millet flour so it still equals 3 c total flour like the recipe calls for.
Hi Morgan. I recommend using the Pillsbury gluten-free flour with my bread and yeast recipes. I would not recommend using your own flour blend with my recipes. Thank you for asking.
I started to make this recipe and discovered I only had nearly 2 cups of King Arthur GF AP flour (my go to gluten free). I added about 1/3 cup buckwheat flour and finished off with masa. I also added a teaspoon of xanthan gum! It turned out amazing!!!! Soft, sliceable hot. Can’t wait to try this recipe as is!!!
This is, hands down, the BEST gluten free bread I have ever had!!
I make it with real milk and butter and oh my WOW, we love it in our house.
Thank you for this,
Bless you ❤️
loved this, however so so sweet! going to adjust the recipe to have a lot less honey. Otherwise it was soft, yummy as a sweet treat!
Thanks for your wonderful GF bread recipe. I made it for the first time in my first time ever bread machine. It’s very delicious. Do you have a recipe for 5 cups of Almond flour? So the pan will be filled to the brim? God bless you.
This recipe was perfect I read some of the comments and didn’t put all the honey that was listed on the recipe I just added two spoons and was perfect.
Thank you
I may or may not be making a second loaf in 2 days. live in Canada using PC GF APF. it’s delicious
I used King Arthur measure for measure without a problem. Couldn’t find on their website you shouldn’t use it for yeast baking. Maybe they updated the site.
for years I have been making gf baked goods for my bride with okay results. I stumbled upon this recipe, tried it with fantastic results. my bride and I eat this bread, which actually tastes like angel food cake, exclusively.
with the bread machine it is literally a piece of cake. thank you for this. it is beyond a doubt the best gf bread we have ever tasted…..
Bread, the taste and texture of real bread!! Oh how I have missed you!
I was excited to try this but wanted to use ingredients I had on hand. Luckily it all worked out. I did cut the recipe in half just in case it was a flop. I used whole milk, salted butter and my GF flour listed the xanthum gum so no need to add that. I used King Arthur GF measure for measure flour. I used my gluten setting, 1.5 loaf and medium crust, although I probably should have used light. My machine is a Pohl Schmitt. While it was mixing, I took a peek. Definitely looked like cake batter but I resisted the urge to add more flour and just allowed it to do its thing. So happy that I did because it came out perfect. The texture is spot on, the flavor delicious. I will definitely make this again. Thank you!
I started to mix the wet ingredients in this recipe and then reading further I read that I’m not supposed to use King Arthur’s gluten-free measure for measure flour. I decided to proceed anyways, thinking it was going to be a failure. However, when I took it out of the bread machine it looked awesome. It tasted great and was very soft, on the inside. We loved it! My only comment would be that It is a little bit too sweet for us. I am wondering if I put in less honey if it would come out as well.
Sooo good! A little on the sweet side to use as sandwhich bread, so I’ll probably reduce the honey a little next time. Baked it yesterday evening and it’s already more than half gone! 😄 Question, though… Do you have any recommendations for high altitude? I’m at about 5500ft. I did have an issue with it collapsing (happens with the regular recipes that come with the bread maker too, so not a recipe issue). I know of a few options, but thought maybe you might be able to narrow down which adjustments to try. Thanks!
We recently tracked down what has been making my partner sick off and on for years – wheat! When a loaf of store bought gf bread didn’t work out, I researched some homemade recipes and decided to try this one. It was a success, he loves it!
I used King Arthur gf bread flour (following the recipe exactly) in a zojirushi bread maker on the gluten free setting. It was a little soft when I first turned it out but once it cooled it was nice and firm. He was shocked at how similar the texture was to “normal” white bread.
I’ve been making this weekly for 1 year , with delicious success. BEST gf bread ever . I make my own gf flour blend .and mix with gf oat flour .
Hi. Can you tell me what ratio you use for the gf flour and oat flour?
Thank you
I would love to hear your ratio as well please and thanks! I haven’t found a GF flour blend that works with this recipe yet and I’m super eager to try it!
I used Fioreglut flour from Italy. it has the gluten washed out and is approved for celiac. it was so delicious.! the bread raised high in my bread machine and it was soft and fluffy. what a treat! Every recipie of yours I have made, has been exceptional. Thank you for all your hard work!
OLD BREAD MACHINE IDEA—My whole family loves this recipe!! Even my son and myself, who do not need gluten free! I have a very old bread machine. I figured out how to make it in there- I use the bagel dough setting (it is closest to the 20 minute mix, 1 hour rise times recommended for gluten free bread). Gluten free bread can only rise once, so I stop the bread make before it punches down, (I stop it at about 1 hour 18 minutes) then I restart machine on bake only and set for about 1 hour 10 minutes on medium. Works great!!
This was delicious!
I’m actually shocked how dang good this bread turned out!!!! Everyone in my family raved over it! Even my hubby who refused to taste it at first loved it! It rivaled any other regular flour white bread machine recipe I’ve made. Thank you so much for sharing this!
This was so good and so easy to make!
I have two daughters, one grand daughter and myself with Celiacs disease. Needless to say, gluten free is a way of life with us. Lol!
This the best bread recipe I have found! ❤️
Great and easy recipe. My whole family loves it and they aren’t gluten and dairy free. I’d say I ate 1/3 to myself the day I made it. Lol. How can you not?! I used my own flour blend (which is based on Bobs red mill 1:1) and cut the xanthan gum to 1t. I also used 1/8 dairy free spread and 1/8 evo. Came out perfect.
Was wondering if you’ve ever used this recipe to make English muffins? The taste is amazing and reminds me of Canyon Bakehouse honey English muffins. I’ve yet to find a recipe I like to replicate them. I’m thinking of giving it a try.
Thank you for this wonderful recipe.
Thank you so much for a really good GF bread machine loaf of bread! it sliced so nice and didn’t fall apart when used for a sandwich like others do. I used Pillsbury GF flour. it tasted so good. finally a loaf of bread that turned out right. I just threw out two others that I tried . GF products are too expensive to do that . thanks again.
I made this today using Namaste GF “Perfect Flour” and on my Zojirushi Virtuoso+ Gluten course and medium crust. It was exactly as you said, almost like a cake batter, so I let it run without adding any flour. I wish I could post the photo I snapped right when I opened the machine. It was GORGEOUS! And as I jiggled it to release the pan from the machine, it started deflating and continued deflating as I got it out of the pan. It smelled divine, but I was afraid it would pop when I cut into it! I did eventually cut it and it is delicious, but gummy. It seems “done” and tastes almost the same as my friend’s, but a little gummier. And hers was bread-shaped. Any suggestions? Because I love it. Thanks much in advance, Linda
I had this bread today for Easter. Another guest brought it and I’m making it tomorrow. Thank you!
Can you explain why you/they don’t recommend Bob’s Red Mill 1 for 1? What would happen if I used it?
Hi Max! Bob’s Red Mill says on their website that their 1-1 gluten-free flour is not recommended for baking with yeast.
We had a 1:1 flour blend on hand that said it was not recommended to use with yeast recipes but tried it anyway. Unfortunately, the bread dough overflowed the machine pan and started burning on the element. I will definitely give this recipe another try with the correct/recommended flour though because it smells amazing!
I absolutely loved this. I used bobs red mill one-to-one GF flour and active dry yeast and it I I I used bobs red mill 1:1 flour and active dry yeast and it turned out great. So moist like a loaf of real bread with gluten! I used my bread maker and put it on the gluten-free setting.
I do have one question. I would like to make a loaf that is less sweet. What would happen if I removed the honey? Is there anything else I could put in there so it wouldn’t get too dry?
I absolutely loved this. I used bobs red mill one-to-one GF flour and active dry yeast and it turned out great. So moist like a loaf of real bread with gluten! I used my bread maker and put it on the gluten-free setting.
I do have one question. I would like to make a loaf that is less sweet. What would happen if I removed the honey? Is there anything else I could put in there so it wouldn’t get too dry?
This recipe sounds wonderful! My daughter isn’t supposed to eat egg whites, only yolks. Should we use yolks in place of whites, or try the egg replacer or flax egg replacement?
Hi! I’m wondering, before I make it, I will need to use coconut milk. Can I use canned coconut milk? Thank you! 🙂 excited to try it after all the amazing reviews!☺️
Hi Hannah! I have not tried my recipe with canned coconut milk. I would think that you will have similar results to the almond milk. I hope you enjoy the bread!
I made this bread today in my Elite bread maker using Bobs Red Mill flour with xanthum gum. It is delicious but the middle sank in and didn’t cook all the way. The bread maker does have a gluten free setting. Anything you can think of?
Hi Theresa! The Bob’s Red Mill 1 to 1 gluten-free flour is not recommended for yeast baking according to their website. That is why the bread sank. I highly recommend using the Pillsbury gluten-free flour with all my bread and yeast recipes.
HI, love this recipe, I also cut down on the syrup just a bit and used L’Angélique flour, worked very well. Anyone has ever tried freezing this bread? I always waste some since I am the only one eating it in the house. 🙂
This is really buttery and the honey gives it a delicious honey flavor. I want to keep making it but am wondering it it’s higher in carbs with the 1/2 cup of honey. Do you have any idea of the carb count? I’m pre-diabetic so need to watch my carbs. I may try it with maple syrup also. Thanks!
This was my first try and it turned out great!!! I used King Arthur measure for measure and it was great. Thank you so much
New to gluten free. Went out and bought some bread and decided immediately to find a good recipe and make my own. Made this today and loved it. Texture and taste is worlds above what you buy. It is a little sweet for me, especially being diabetic also. I will play with the amount of honey and may also try my Stevia. Just worried about the amount of liquid if I do. I sure don’t want a dry loaf. I will be baking some of your other recipes also. Thanks!
MIND BLOWN and so excited. I’ve tried several recipes for ‘oven baked’ GF bread and none were great, in either taste or texture and far to labor intensive. I ended up only using store bought GF bread for quite some time. Today I decided to google GF bread machine recipes and yours came up… I happened to have all the ingredients on hand so went for it. I used Bobs Red Mill all purpose flour (the red bag) and added the xantham gum because that blend doesn’t include it. I used almond milk and vegan butter because I’m also dairy free. I baked it in an older Zojirushi bread machine on the quick setting which is 2:18hrs and it came out PERFECT. I am literally thrilled right now at how delicious my warm homemade bread with ‘butter’ is after only having mediocre store bought bread for a while. It makes a good size loaf too, which is a nice change since most store bought breads have the most ridiculously small slices. QUESTION: Can the honey be reduced at all? Or would it affect the bake? Wondering if I can do just 1/3cup instead of a 1/2 cup just to help with sugar and calories per slice?
Hi Carla! I am so happy that you enjoyed the bread. You can always reduce the amount of honey if you wish. Thank you fo the wonderful 5-star recipe review!
Amazing bread. Best gluten free bread I have ever made. I used ghee, L’Angélique organic all-purposed flour (Québec) and agave syrup and it worked very well. Will cut down on the amount of syrup as a tad too sweet. But wonderful recipe! Thank you for sharing.
I made this bread recipe in my bread machine but took the dough out and divided it into 12 rolls. They were by far the best gluten free bread product I have ever made. My son in law was so pleased to have yeast rolls that weren’t like hockey pucks. This has become my go-to recipe for gluten free bread and rolls. Everyone thought they were regular rolls. Delicious!
Delicious 😋
I love this bread recipe, thank you for sharing. this the second time I have made it in the bread machine, I added a teaspoon of orange extract with the wet ingredients and during mix ins I added a 1/2 cup of crushed walnuts and a 1/2 cup og dried cranberries it was delicious. I will be making this bread all of the time without mix ins and with.
Thank you, the best gluten free bread ever, I made it with almond milk. Plan on making it again.
This is by far the best gluten free bread I ever had! So fluffy and easy to cut! I added cinnamon to mine since I knew it would be on the sweet side. I only had vanilla flavored almond milk, so I used that also. So delicious Thank you!
Love this recipe. Even my family that aren’t gluten free thinks it taste better than regular. Has anyone tried to substitute regular flour into this for those that don’t need GF?I use the regular bread setting, the GF setting didn’t cook it through. I also substituted syrup and it turned out perfect. I’ll be making this weekly instead of buying bread!
Hi Megan! I am so happy that you all loved the bread. I do not think this recipe will work with regular wheat flour. Thanks for sharing your tip about using syrup.
Absolutely delicious! BEST GF bread I ever have tasted! This will be my go-to recipe from now on! THANK YOU for sharing!!
Any idea if you can use this recipe using egg whites only?
Hi Angela! I have not tried this recipe with just egg whites. My other gluten-free bread recipe is made with egg whites.
New to GF diet and bread is the one thing (so far) that I haven’t found an answer for. Bought a new breach machine and tried the included recipe. Was terrible! Just ordered the Pillsbury GF blend that you recommended. But it says it includes Xanthan Gum already. Do I still add any at all or leave it out? Thanks so much! I’m super-encouraged to hear others have had success with your recipe.
Hi Pam! If the blend already has xanthan gum, you will not need to add more. I am happy to hear that you ordered the Pillsbury gluten-free flour. I hope you enjoy the bread!
I’ve made this countless times since I discovered your recipe! I sub almond milk and maple syrup and it’s delicious. Also, I use the King Arthur measure for measure (and omit xanthan gum) and it turns out just fine! Thanks for sharing this recipe.
This is by far the best gluten free bread I’ve made. It’s so fluffy and good. This is going to be made on a regular in my house!
Tried this last night it is truly the best gluten free bread ever. Definitely will be my staple to make. Can you freeze a few loaves at a time as I will be traveling soon and want to take it with me.
Is there a substitute for the honey? Or can you use less and the bread still rise and turn out okay?
Hi Joan! You can use your sweetener of choice. You can also cut back on the amount of sweetener as well. I hope you enjoy it!
I made this recipe with the Cuisinart breadmaker, and for some reason it seems very dense and doesn’t seem to cook all the way through. I put it on the gluten-free setting, but it says only one and a half pounds. I love the way the top of the bread taste but the rest doesn’t seem to cook. What am I doing wrong? I’m using Namaste gluten-free flour.
Hi Kristeen. I do not recommend the Namaste gluten-free flour blend for baking with yeast recipes. I bake with the Pillsbury gluten-free flour. I order it form Walmart. The Namaste gluten-free flour has sorghum in the blend and it does not absorb liquid the same as the Pillsbury gluten-free flour. That may be why the loaf is fully cooking all the way through.
I am new to gluten/dairy free cooking and this is my second baking attempt. my first, a pie crust, was atrocious so I was intimidated. This came out perfect! I used L’Angelique all purpose flour (from Quebec, Canada), Becel vegan spread and Silk unsweetened vanilla flavoured almond milk. My bread maker doesn’t have a GF setting, but I looked at reviews of the model and some suggested using the whole wheat setting which did the trick. I think I actually prefer this to the whole wheat honey loaf I used to make. Thank you so much for the recipe I look forward to trying many more!
Made this today and turned out amazing. my machine is older so I used the Express Bake 1.5 lb cycle. I used Bob’s Red Mill GF all-purpose baking flour and subbed 6tbsp chickpeas liquid for the 2 eggs. This will be our go-to bread recipe. Thank you!
Hands down the best gluten free bread recipe I’ve found! Amazing bread. The only thing I did differently was used agave syrup instead of honey because I didn’t have enough honey (1 for 1) . Fantastic bread! Thank you! The only one I will make from now on!
I just got a brand new Oster Bread Machine and made this on GF setting. It’s delicious and holds up well. I’m wondering if anyone has tried substituting may a half cup of casava flour for extra softness and shelf life? I used Bob’s Red Mill Baking flour. Couldn’t find any Pillsbury at the grocery store. Will order some.
For follow up. I did replace 1/2 cup of flour with 1/3 cup of casava flour. It turned out great. A touch softer. Will see if it lasts longer in the airtight container in the frig. I’m loving this recipe. Next time I’m going for a 3/4 cup replacement.. Thanks for this recipe!
Wow. This recipe is BY FAR the best gluten free (vegan with egg replacer almond milk and agave) bread we’ve ever made. Thanks so much for this!!!!
What did you use in place of eggs?
Tried other bread machine recipes, and was so disappointed. And store bought GF bread is not worth the trip. But this recipe is FABULOUS!!!! What a flavor!!! Thank you so much, this is my go to recipe, and I appreciate the tip about the GF flours, I did not know there were differences – I picked up the Pillsbury, it worked great!
I couldn’t wait for it to cool! it’s the best bread machine gf recipe I have tried. I’ll have to make it again, and let it cool first to compare.
This is the first gf bread machine bread I’ve made that came out good! And, I’ve tried many. The recipe was easy, I tried a new gf flour, Premium Gold (Amazon). Thanks so much for the recipe!
I have tried several gluten free recipes for bread. This is my favorite! Please listen about gluten free flour, they are not all created equal. Bob’s Red Mill baking flour works great so does Pillsbury.
just tried this recipe yesterday, and it was SO good. for those wondering– I added 2 Tblsp of chia seeds and ground flax for a little health boost and it turned out amazing!
Hi Jennifer! I have never added seeds to the recipe. If you try it please let me know how it goes. Thank you!
Excellent Recipe. I’ve tried many, many recipies. Some ok, some a brick and many in between. I’m SAVING this one and my family loved it.
Thanks so very much for this delicious recipe. I made this for the first time yesterday and used cup4cup flour from Amazon. The loaf is huge and absolutely scrumptious, great for both sandwiches and toast. Thanks again! Marilyn
This recipe was so good!! Best GF bread recipe I’ve tried! Thank you for sharing this recipe.
Hi there Audrey, my sister and all her kids are GF dairy free and sugar free. It’s difficult to come up with a good meal and you not scared they won’t have any reaction to it. I received a breadmachine and I can’t wait to try out your bread. My question is if I can substitute the any of those butters with any kind oil and if so how much. Living on fixed income makes it not easy to buy more expensive butters etc. Thank you.
Hi Nancy! I have not tried my recipe with oil in place of butter. The most important thing for gluten-free yeast baking is using a brand of gluten-free flour that is recommneded for yeast baking. I like Pillsbury gluten-free flour and Better Batter flour. If you try it please let me know how it turns out.
Hi Nancy. I make this recipe weekly and substitute the butter with 1/4 cup of olive oil and its perfect each time!
Love this bread and knowing all the ingredients going into my bread, thank you for sharing! Do you think adding 1/3-1/2 cup of seeds would still work here or would i need to increase the liquids – any advice?
I am so happy to hear that you love the bred recipe. I have never added seeds before. If you try it can you please tell me how it turns out? Thank you.
AUDREY! I thank God for you and this ministry. I love how our Heavenly Father gives us different gifts to bless one another. I don’t like to cook, but with our autoimmune issues, I’m constantly looking for new recipes. I have your site bookmarked and I’m excited to try more of your masterpieces! I wish I found your recipe earlier so I didn’t buy so many extra ingredients. But this will be my mainstay. I used Bob’s Red Mill 1 to 1 (I still added 1 tsp of Xanthan gum after reading another reviewer), Bob’s Red Mill egg replacer, and 1/4 cup honey. I can tell I’d like it at your original recipe for a sweeter version, and I could also go down to 2 TB for more savory and love that too. My Hamilton Beach bread maker (the one with the corrected GF 1 rise only version) worked well. Thank you and God bless you and your family abundantly! Your site is a game changer!
Better than any gluten free store bought bread.
Thank you, thank you, thank you! Much better than anything store bought. A nice big loaf, great crumb and wonderful flavor! Has any one tried any add in’s with this?
I’ve made excellent cinnamon raisin bread with this recipe. I added 1 tsp cinnamon and a dash of nutmeg to the flour, then added 1c of raisins during the mix in beep on my bread machine.
My college aged son has a wheat sensitivity. The price of gluten free bread in the stores is crazy and we haven’t found a good one yet that doesn’t crumble apart. He’s in an apartment style dorm this year so we got him a bread machine and I sent him this recipe to try. He followed the recipe to a T and LOVES the recipe. Not only does he think the bread tastes amazing, but he says his dorm smells like a bakery.
This gluten free receipe nailed it! I made with namaste gluten free organic flour and used vegan butter and almond milk and was the perfect honey flavored bread. My daughter loved it, says a lot because she usually hates my gluten free breads. – Thank you!
out of this world
I followed your recipe to a T and this bread is so good! It is the first time I have made gluten-free bread and the first time I have used a bread machine in 20 years. This will be my go-to recipe for bread machine gluten free bread.
This is a great recipe which I have been using for years- love it and with inflation my backup canyon bakehouse is now $8 or $9 a loaf! I have experimented with different amounts of honey and milk – for me, using 1 1/3c milk with 2 tbsp honey is perfect. Sometimes my bread falls – I have been making it in my bread machine so I’ll keep tinkering with those settings as well.
I made the gluten free recipe that came with my bread machine and it came out like a brick. I threw it out to the birds and I’m not even sure they ate it. I then tried this recipe and it was delicious…moist and very tasty. It got rave reviews from my family.
OMG THIS IS AMAZING! Finally, GF bread that doesn’t taste like cardboard. I cannot thank you enough for posting this
I don’t know what I did wrong, making it now, followed the directions, but it’s so wet it’s not forming a dough at all. 🥲
Hi Jennifer! Gluten-free bread dough will not form into a dough ball. It will be more like a thick cake batter. What brand of gluten-free flour are you using? Not all brands of gluten-free flours are recommended for yeast baking. You can always email for more help.😊
At last I’ve found a GF bread recipe that works in my bread machine. It’s a tad sweet but yummy regardless
So delicious!!! My family absolutely loved it! Is there a way to make it less wet? Should I do less milk?
Just made this today, loved all the positive comments so I was hopeful. Well the recipe was so good it went in my recipe tracker so I can continue to make it. I am excited to try additional recipes from Mama Knows Gluten Free!! Thank you
Just made this today, loved all the positive comments so I was hopeful. Well the recipe was so good it went in my recipe tracker so I can continue to make it. I am excited to try additional recipes from Mama Knows Gluten Free!! Thank you
Wow! Thank you for this great recipe. Tastes and feels like « real » bread. I used La Merveilleuse GF flour from Cuisine L’Angelique, and reduced honey to 1/4 cup. My bread machine does not have a GF setting, so I used the Basic setting. Bread came out perfect! This was the first of your recipes that I tried, and I will for sure try others. Merci beaucoup!
THANK YOU for this recipe Audrey! I’ve been searching, experimenting and having lot of loaves that puff up then fall down into a flat mess. I’ve been using an AP GF flour that says it contains Xanthan gum, but I added some to a batch, and that seems to have solved the problem. I make several loaves a week sometimes, and this recipe is bar far the easiest, tastiest and consistent for me now.
Thanks again!
Oh wow, this bread was everything I hoped for and more!!! It’s delicious and moist even two days later. It doesn’t fall apart and does well sliced or toasted! I used the pillsbury GF flour recommended which does have xanthum gum. I was a little confused on if I should add more xanthum gum since it’s in the original recipe that uses pillsbury… After a little research, I found a lot of people recommend adding extra xanthum gum to GF flour that already contains it when using it to bake bread. I added one tsp and it came out perfectly! It made a nice tall 2lb loaf! That even the non GF people loved. I’m going to do it again this weekend and add some cinnamon and soaked raisins 😋. I have the Cuisinart bread maker and just used the normal Gluten Free setting. I added the ingredients exactly as the recipe said started my machine and left it alone until it was finished :). Loveeeed how easy this was! Thank you for such an incredible recipe!!!!
Thank you for such a wonderful recipe! My first time using my brand new bread maker and gluten-free bread at that! Turned out perfect!
Amazing recipe, thank you! What kind of xanthan gum do you like to use. There are a lot of them and I got lost. Thank you.
Thank you so much. I used extra white gold Gluten-free all purpose flour and organic Amber Agave in place of the Honey. I used lactose free milk And my bread machine has the gluen-free setting but it can only do a one or a one and a half. half the recipe to make a one loaf. I think I will try to get some honey and almond milk for the next time I make this.
The Robin Hood Flour has xantham gum in it – did you leave out the extra xanthum when developing this recipe? Just want to confirm before I try this recipe with my Bulk Barn flour which also has xanthum gum in it. Looking forward to making this!
Hi Carolyn. Yes leave out the xanthan gum if your gluten-free flour already has it in the blend. I hope you enjoy the bread!
I made this bread again recently… let’s face it I always have some on hand either in the kitchen or the freezer. I alternate loaves with raisin bread and “honey” bread. Ps for raisin bread I now use 2/3 cup of raisins that were soaked o/n in the milk I’m using for the bread the next day… This week I went to hungry jacks and ordered a whopper without the bun, brought it home, toasted 2 slices of this on the frying pan chopped the patty to fit and omg 😱 it was just like the real thing. You only need thin slices too as the “usual” buns compact. I can do honey but there are heaps of ways to lofo this recipe even further. Like notomato sauce, onion substitute df cheese. You are a total genius.
My first time using a bread maker. I have a 2lb Elite Gourmet bread machine. My first loaf following this recipe was awesome. I don’t have celiac disease but wanted to try gluten free bread. It is a little denser than I had expected but delish! Next time I will add some rosemary or cinnamon and experiment a little. Thanks!
Delicious! I love it toasted and buttered for my breakfast.
Absolutely love this bread! I feel like it has been an eternity since I have had bread that tastes like bread! My husband does not have a gluten issue like I do and he has been talking about this bread like crazy! Thank you for sharing!
Amazing! This is the best gluten free bread recipe I have found! Made tonight and the family ate almost the whole loaf in one sitting! A hint of sweet, crisp on the outside and so moist on the inside. A must try!
I made this gf recipe with Red Mill 1 to 1 baking flour, Red Mill egg replacement, 1/3 c. creamed honey and 1c. oat milk plus 1/2c. Thai canned coconut milk. I used an older 20+ year old Welbilt standard bread maker. This bread was done perfectly in the amount of time it ran, which was 2hr & 45min. The loaf is crispy outside, moist and dense inside, just the way I like it. Delicious!!
I loved this recipe sooo much I even made cheeseburgers with it… it was so good I wondered if I could tweak it to make raisin Bread… I added some cinnamon and allspice as well as .5 cup raisins. I also changed out honey (I didn’t have golden syrup which I would have used mL for mL) so I used half sugar, half water with some treackle. Microwave For a minute or so till the sugar dissolves, enough treackle to colour of golden syrup (using raw sugar, .5 TSP was a good ratio)….now it’s out of the breadmaker and it’s Devine. I haven’t had decent fruit toast in years. Thanks MKGF you have changed my life.
That was the best bread ever. I received a bread maker for Christmas with a gluten free setting because I was tired of buying gluten free bread at the store that wasn’t that great. Tried your recipe as you wrote it first time and second time I did as one commentator did and put in 1 cup of raisins and 1 teaspoon of cinnamon and 1/4 cup of nutmeg. It was so good. Every time I make a loaf I’m sharing half with my niece because she loves it too. Think she’s gonna get a bread machine so she can make it too.
OMG sooo yummy. My bread just came out of the bread maker. It is very nice. I got a little tired of my old recipe and I’m so glad I tried this one. I used reconstituted PDR milk. I’m. Also wondering how some raisins and cinnamon would go in here for another time.
Hi Audrey, I’ve made your Gluten-Free Bread Machine Bread three times now. It’s SO good! In fact, it’s the best gluten-free bread I’ve made. Even my hubby (who is not gluten free) likes it! Tonight I added 2 Tablespoons of cinnamon, 1/2 cup of diced, dried apricots, and 1/4 cup of dried cherries to the loaf during the kneading process. Yummy! I’m hooked! I’ll be making a second loaf tomorrow to take to my daughter’s home. I have a copy of your book, The Everything Gluten-Free & Dairy-Free Cookbook. I’ll be trying lots more of your recipes. Thank you for caring about others and sharing your recipes with us!
I’ve made this for years with the recommended Pillsbury brand flour. Tonight I made it with Bob Red Mills GF 1:1 flour and it was perfect! I love this recipe and will continue to make!
This was my first time ever baking bread and I have to say I was pleasantly surprised!!! I can barely tell there’s honey and it’s just the perfect amount of sweet. I’ve shared this recipe with so many people already and I just made it yesterday, 12/5 lol!! So happy a dairy/gluten free bread can still be just as good as regular bread. Thank you for sharing this!
By far the best GF bread I have made!! Thank you for sharing this with us. Being GF has challenges, bread being the biggest!
Have you tried to use the batter for rolls??Thanks again, Tammra
I have been in the hunt for good gluten free bread after my diagnosis 8 months ago and nothing tasted like or had the texture of regular bread until I tried this recipe today! I made the recipe exactly how written using Bob Mills 1 to 1 gluten free flour. I will be making this daily in my bread machine for my son and I to replace the store night stuff we normally buy. The only thing is I live in a rural area where honey isn’t always available at the store. Can I substitute the honey for regular white sugar? I always have white sugar on hand as we buy in bulk when we go shopping once a month. Thank you for this amazing recipe! From: a bread lover ♥️
I am so happy that you enjoyed the bread Stephanie! You can substitute regular sugar or even pure maple syrup for the honey. Thank you so much for the amazing 5-star recipe review!
This was great! It is all of the wonderful things others have said. It is great to have with a meal, but I am still looking for a bread recipe for sandwiches that is not sweet. I have 2 teenage boys who were diagnosed with celiac disease earlier this year and the bread is the toughest thing to replace by far. Your recipes have been my favorite since changing to gluten-free for my family. Every recipe I’ve tried has been wonderful. Thank you so much for sharing all of your hard work!
This recipe looks almost perfect for me!
Is there anything I can substitute for apple cider vinegar? I’m allergic to apples, and I’m concerned that apple cider vinegar will also make me break out.
Hi Lois! You can use lemon juice in place of apple cider vinegar. Please let me know if I can help you in any way.
This bread was the best gf bread ever. Because of my dietary restrictions, I replaced the honey with maple syrup and used almond milk. YUM! I could eat this with every meal or as a desert. Simply delicious.
I was amazed that it was gluten-free. So easy to make, just measure and hit the button… Off we go. I actually made it for my sister. it is”hit or miss” when she goes to get groceries if it is in stock. I made it and took it to her while still warm. She was impressed. Flavor and texture was great. She has to have gluten free. But I may make it for myself. Sent sister link to website. I look forward to trying other recipes.
I can eat bread again!!!!! This recipe is so easy but so wonderful. I have had to be gluten free for almost 2 years, and have not been able to find a bread that was actually tasty. I have a bread machine without a gf setting, but even my husband who does not have to gf loved it. Thank you, Thank you, Thank you.
If you do not have a gluten-free setting on your breadmaker you can just use the rapid bake setting. This has been my go to recipe for five years now. Mmmmmmmm!
Seriously great tasting. Had to make sure I used the right “gluten free” flour. Yes, sure did. Great taste and nice texture. Thank you.
Thanks – I found bread again 🎉💥👍that won’t give me the itchies and it’s awesome.
I just made this earlier today using oatmilk and for the flour I used 1.5c brown rice flour, 1c sorghum, and 0.5c teff and it is a dead ringer for a whole wheat bread. This was great in my bread machine and will be my go to. Thank you for the wonderful recipe
Thank you for your modification of this recipe! I used the flours you recommended, and also cut the honey down to 1/4 c. It is delicious!
This recipe is great! Only thing I would give a heads up on is it’s more of a sweet bread recipe. It reminds me of Hawaiian sweet rolls. Also if you are around 7,000 feet, add more yeast.
I have this bread with great success. I have tried making gluten free bread in the past with little success. Thank you for the receipt and the info.
Omg I love it! This recipe is lit!!! ❤️ Thank you! It’s the perfect crunch and softness inside! Great flavor too! I was questioning the honey I gotta confessed but decided to just follow it and see and I’m very glad I did!!!
Great recipe! Tasty gluten free bread ! Best bread maker recipe that I’ve tried!
Oh my goodness, this is so wonderful! We are newly recent GF, dairy, and egg free for half of our household. Everyone loves it! This worked wonderfully on our machine. Thank you so much for sharing! My family says thank you!
Followed the recipe exactly and loved it!
This was delicious!!!
It was so amazingly deliciouse gluten free bread. I used your recipe and my bread machine. Thank you for you talents and sharing.
Amazing recepie!! We added one part Jawar flour and 2 parts Gluten-free All purpose blend, sunflower and flex seeds. Result was yummy 😋. Thank you.
This recipe is amazing. I substituted 1 tablespoon of Knox gelatine for the xanthan and it worked very well.
I have been using this recipe as my base for about a year now. I have a zohirushi machine which does not have a gf cycle and tried many variations of settings – for me, 45 min rise + 1 hour bake works best to avoid the bread from collapsing – that and I also reduced milk to 1 1/3 cups and honey to 1/3 cup (I may further reduce honey -it’s wonderfully sweet but I’m trying to see how low I can go w/ honey and still love it). I also make sure the milk is at 95-100 degrees F when I put it in the pan so by the time the bread starts to mix, the mixture is more like 95 degrees to maximize yeast growth. I’ve also made cinnamon raisin bread with this recipe (1tsp cinnamon + 1/4 tsp nutmeg to flour, then 1c raisins during the “add in” beeps). Yumma. Thank you!
I baked a loaf of the bread in my bread maker today. Yummy,Yummy, I am eating a slice right now. I am also diabetic and was wondering if the honey could not be substituted with something else. Live this bread and will bake again.
OMG This is good! I used butter instead of non dairy and flax milk because the kids drank the almond . i also subbed some weird cookie flavored beer my daughter had for half the milk.And we didnt have honey so i had to use birch sugar. AND i had to add a bit more xanthan gum because I buy the cheapest walmart gluten free flour. With all of that my bread came out just like yours. I sliced the end off as soon as It came out of the machine. Moist, no crumbling, nice and tall instead of the awful dry grocery store bread that is 2 inches tall.i went back because I had to have more.Did i mention the crust perfectly chewy with melted butter dripping off of it. i sliced the second piece off paper thin just to see if I could. It held together nicely without falling apart. This is going to be my go to for sandwich bread. It is far above any other gluten free sandwich bread Recipe I have made or bought in the store.
WE just made the Gluten free Bread in our bread machine. It came out delicious, light and fluff the first time. I do not need to be Glutten Free but my girlfriend does.. It tasted just like regular bread. You could not tell it was a Glutten -Free.Bread.
Thank you for your clear instructions.
Today I made this using Bob’s Red Mill all purpose gluten-free flour. I also substituted psyllium husk for xantham gum. I used almond milk (homemade) and earth balance spread. It was awesome! The best gluten-free bread I’ve ever had and now I won’t have to pay $5+ a loaf for ho hum gluten-free bread. Thanks a bunch!!!!
The recipe that came with my Sunbeam bread machine resulted in a crumbly mess and a waste of a bunch of specialty ingredients. This recipe turned out perfectly and my husband who is gluten sensitive says it is the best bread he has tasted!
Love this recipe. This is the first gluten free bread I have made. I had a few substitutions, I used coconut oil and 1/4 cup of honey and 1/4 cup of maple syrup. I did add 1 tsp of xanthan even though the mix has it ( Divided Sunset All Purpose Gluten Free Flour) and I used the whole packet of rapid yeast approximately 2 1/4 tsp. I can’t wait to have another slice. Thanks for sharing your recipes.
Made this bread for a friend of mine, came out prefect with this recipe! Delicious toasted with butter and strawberry jelly. Next time we’re going to try it with homemade strawberry jelly that I can make in my bread machine!
Wow! This makes the most delicious GF bread! I make it weekly for GF friends. They describe it as “the best GF bread we’ve ever eaten”. Thanks for sharing the recipe. Soooo yummy! 😋
Delicious! Made this tonight in my Breville Breadmaker on GF setting 2lb. Nice crispy crust but soft inside. Used Bobs Red Mill All Purpose GF flour. Followed recipe exactly with no issues. Top did sink a bit but not a big deal. Thank you!
I followed this recipe to a T using my Hamilton Beach bread machine, which also had a gluten-free setting. It turned out perfect, with a darker crust but moist inside. I love that it’s slightly sweet because of the honey. I’ll never buy GF bread again!!
I bought a bread maker with the gluten free setting, mostly just to make bread. This recipe turned out fabulous! I’m getting ready to start another loaf. I also made the banana bread that is baked in the oven. It was also fabulous! Even my gluten eating hubby loved it, and couldn’t tell it was gluten free! Thank you so much for sharing your recipes!
Wow! I bought an Oster bread machine with the gluten free setting on ebay just to make this bread. I was not disappointed! It is soft and sweet and better than regular flour breads. I was going to try the recipe for the soft gluten free bread that only uses olive oil and egg whites but this is so good I ‘ll probably only do it out of curiosity.
We have tried different recipes but did not like the results. This the turned out beautifully and is delicious. Thank you.
We’ve tried pretty much every gluten free bread recipe and this is the winner by far!! It’s so good!
Wow! I will not be buying anymore $20 loaves of GF bread. Your recipe is amazing! I used cup-4-Cup flour. I had a little snafu with the yeast but the recipe still came out super! And, this was my first attempt at making GF bread ever much less in the new bread maker machine. Thank you! You are my new go to for GF recipes!
This recipe is full-proof and very forgiving. I have made this with multiple GF flours but think Cup4Cup is best. Have used multiple lactose and non-lactose milks but think whole cows milk (non-lactaid with Cup4Cup) makes the best loaf. I use an older Sunbeam bread maker with medium/rapid/large settings:) I would recommend this recipe to anyone – would never know it is gluten free. My father LOVES this bread and it is a blessing since he is on two medicines for two cancers that really effect his appetite – he eats this bread almost every day at least twice a day:)
THANK YOU for sharing this recipe!!!
Wife loved this bread. I added psyllium husk. First loaf that actually rose all the way. Thank you.
Great recipe, exactly as written, using the Quisinart Convection BM on M crust setting. I pulled it immediately after baking, which caused a small sagging of the top, but it still tasted great…rookie breadmaker! My mom and daughter with gluten allergies were thrilled. I’m now trying to tweak this base by adding 1/4 tsp cinnamon and 3/4 cup dried apples. Hoping for great French toast tomorrow,
Dear Audrey – This is the best gluten-free bread recipe we have ever tried. The recipe is perfect for my bread maker. I like to use a bit less honey, but other than that, all other ingredients and measurements are perfect. Thank you!
This was amazing flavor. Needed to make a gluten-free loaf of bread (first time using the GF setting) in order to make stuffing my husband can eat. We ate some plain while still warm and it was the best gF bread I’ve ever tasted. Used default of M crust and I envision some croutons from this too. Also my first time making stuffing from scratch too. I’d just make the loaf the day before. Hubby said we don’t have to buy stuffing cubes off Amazon anymore. We can make our own! Shared with my aunt and cousin since she has a picky 9-yr old with celiac.
This was my first GF bread made in my new breadmaker. It was fabulous! It did not rise as much as I thought it would, but made a wonderful tasty loaf that I could slice thinly. I could not wait for it to cool as it smelled heavenly and tasted even better with a nice buttery flavour. Thanks so much. I will be following your recipes in the future!
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.
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. 🙂
I have no complaints. Easy to make and so delicious. Wouldn’t know it’s gluten free.
Amazing! Try it – you will not regret it!
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.
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!
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).
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! 🙂
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.
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!
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!
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.
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).
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.
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!
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.
eggs are dairy….there are eggs in the dairy free version
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.
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.
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!
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.
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.
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.
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.
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.
This came out delicious. A little sweet, but delicious.
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!
This was AMAAAAAZING! So delicious and easy to make! THANK YOU!!!
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. 😉
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.
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.
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.
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!
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!
Your recipe was delicious , I used an egg substitute & it came out perfect & healthy for someone on an autoimmune diet…thank you
Hello,
We love the flavor of this, but wonder, is this for a 1 lb or a 2 lb machine?
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!
Made this recipe and the flavour is great. Thanks Diane
I am so happy that you enjoyed the bread Diane. Thank you for the wonderful recipe review.
Bread came out delicious and with a nice texture! Not too sweet and not too bland. Excellent flavor!
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!
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!
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!
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
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!
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!
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!
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.
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!
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?
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!
Everyone in my family loved the flavor of the bread.
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!
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.
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!
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!
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.
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!
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.
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!
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!
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!
Best recipe around, thank you so much. I had tweaked a little over the last few months for our tastes, etc, but by far the best recipe out there. I now use 4 egg whites and a little less honey and yeast, but it’s been fun to experiment. Love your recipes, thanks again.
Thank you so much Alex for the awesome 5-star recipe review, it really made my night! I am so happy that you enjoyed the bread and that it’s the best recipe you have tried. Thank you so much for your kind words about my recipes! You are so welcome, I love sharing the recipes I make for my family. Thanks again!
Can I substitute real maple syrup for the honey? If so, is it the same amount or I need to adjust the ingredients?
Hi Nicole! You can easily substitute pure maple syrup for the honey in this recipe and sue the same amount. Thank you so much for asking as I know it will help others! I hope you enjoy the bread.
Great recipe! It is the go-to now for my kids’ lunches and I make 2 loaves a week. I did reduce the honey to 1/4 cup (since they do PB&J and have plenty of sugar with the jelly) and use oil in place of the butter/butter replacer (habit from the box mix I used to use.) I use Better Batter for the flour. My flour amount does fluctuate depending on the dampness of the weather (up to 1/3 c extra). My loaves do twist in on themselves some upon cooling and don’t look as pretty, but they still taste good. I did try cooking it overnight and removing in the morning but any leaving in the pan after the timer goes results in weird middle of the loaf – extremely wet and compacted.
Thank you so much Cindy for the awesome 5-star recipe review! I am so happy that you and your kids enjoy the bread. Thank you for sharing your modifications and the brand of flour you used as I know it will help others. Thanks again!
I bought the same bread machine that you have. This is the first gluten free bread that has
actually turned out for me. It is delicious too! Thank you so much!
Thank you so much Rae for the wonderful 5-star recipe review! I am so happy that you enjoyed the bread. You are so welcome, I love sharing the recipes I make for my family. Thank you again!
Best I’ve tried..
Thank you so much Brice for the awesome 5-star recipe review! I am so happy that this is the best gluten-free bread you have tried. Thanks again!
This is DEFINITELY the best GF bread! My sister’s bread machine doesn’t have GF so we used the quick bread setting!! It is hands down far and above store bought. Not crumbly and dry, super moist and soft! We live in Canada so we used Irresistible brand all purpose GF flour. Thank you so much!!
Stephanie
Thank you so much Stephanie for the awesome 5-star recipe review, it really made my night! I am so happy that you and your sister enjoyed the bread and it’s the best gluten-free bread. Thank you so much for sharing that you used Irresistible all-purpose gluten-free flour from Canan, as I know it will help others. You are so welcome, I love sharing the recipes that I make for my family and helping others. Thanks again!
This was a delicious first recipe to make with our new bread machine. The bread came out perfect. Thank you
Thank you so much Mike for the awesome 5-star recipe review! I am so happy that you enjoyed the bread and it came out perfect. You are so welcome, I love sharing the recipe that I make for my family and helping others. Thanks again!
Great flavor and texture. This is a keeper for sure.
Thank you so much Geri for the awesome 5-star recipe review! I am so happy that you enjoyed the bread. Thanks again!
Easy and delicious. Tastes like a good honey wheat bread.
Thank you so much Wendy for the awesome 5-star recipe review! I am so happy that you enjoy the bread. Thanks again!
Thank you sooo much for this recipe. I have tried many with moderate enjoyment from my GF daughter. This loaf was a big hit both for her and her non GF boyfriend. Made it again for a brunch today (a hit again), and have a loaf in the freezer to use for Christmas Morning Overnight French Toast. The sweetnest of this GF loaf should be great addition to our Christmas morning breakfast. Thanks again
Thank you so much Lynda for the awesome 5-star recipe review, it really made my night! I am so happy that everyone enjoyed the bread and you will be having it for Christmas breakfast. You are sp welcome, I love sharing what I make for my family. Wishing you and your family a Merry Christmas! Thank you again!
Thank you for this recipe. Best GF bread I’ve ever made. Made twice. Once with honey, once with maple syrup. Both equally great.
Thank you so much Charlotte for the awesome 5-star recipe review, it really made my night! I am so happy that this is the best gluten-free bread you have ever made. Thank you for sharing that maple syrup also worked great in the recipe, as I know it will help others. Thanks again!
This bread is delicious! Made it for a friend who has celiac. He raved about it so gave him the recipe. He said he’s rushing out to buy a bread machine.
Thank you so much Barb for the wonderful 5-star recipe review! I am so happy that your friend enjoyed the bread. Thank you again!
Best recipe to date and I’ve tried several. Thank you
Thank you so much Charlotte for the wonderful 5-star recipe review! I am so happy that you enjoyed the bread this is the best gluten-free bread recipe you have tried. Thank you again!
Turned out really good. Nice texture but a little sweet. Might lessen the honey next time.
Thank you so much Sharon for the wonderful recipe review! I am so happy that you enjoyed the bread. Thank you again!
Thank you for this recipe! I got tired of buying expensive gluten free bread in the store just to be disappointed ?. Your recipes make me so happy! Do you have any more gluten free bread machine recipes to share? By the way I love your cookbook!?!
Thank you so much Shakeita for the awesome 5-star recipe review, it really made my day! I am so happy that you enjoyed the bread. You are so welcome, I love sharing what I make for my family. I am so happy that you love my cookbook too. Right now I have two gluten-free bread recipes on my blog. Thanks again!
I made a loaf today with my new bread machine and it turned okay OK, just too sweet for my taste. I’ll give it another try in a few days with way less honey(if any) ! Thanks for the recipe.
Thank you Ani for the wonderful 5-star recipe review! I am so happy that you enjoyed the bread. If you don’t like your bread on the sweet side you can just cut back on the honey. Thanks again!
Thank you so much for this recipe! I tried it out yesterday, exactly as you wrote it, and it turned out just like the ones in your photos. The bread is so light, but rich and tasty with it.
It is the first GF bread recipe I have tried, I don’t see any reason for me to look any further.
I must admit I was a bit sceptical after the mix cycle had finished as the dough looked rather runny. Not like a normal bread mix. I wasn’t sure if it was meant to be that sort of consistency? Anyway, I decided to leave the machine running and was rewarded with perfect results.
Thanks again. Keep up the great work!
Best regards,
Broc
Thank you so much Broc for the awesome 5-star recipe review! I am so happy that you enjoyed the bread. You are so welcome, I love sharing what I make for my family. Thank you so much for your kind words and encouragement!
My first attempt at a gluten free bread in a machine and it turned out fantastic! Going to keep this as a base recipe and start adding nuts and seeds for a heartier bread.
Thank you so much Boudica for the awesome 5-star recipe review! I am so happy that you enjoyed the bread and it turned out fantastic. I have not tried adding nuts, but that sounds delicious. Thanks again!
I sent this last night as a possible recipe to my best friend, but thought I’d try it before giving her a full recommendation. It was fabulous! Even my gluten-eating SO enjoyed it and went back for more. I was short on the honey, but just used the little I had. I think more would have made it too sweet for us. I’ll probably give it a try egg free and maybe try some other substitutions, but two thumbs up for it as is!
Thank you so much Sarah for the awesome 5-star recipe review! I am so happy that you enjoyed the bread. I have not tried the recipe egg-free, so please let me know how it turns out. Thank you for recommending my recipe to your friend and for the wonderful review!
I made another loaf today. I used flaxseed meal mixed with water as an egg replacement, but then added an egg as well. The flaxseed meal suggestion I got from here: https://gfjules.com/tag/egg-substitute/. I followed the substitution as given. Instead of honey, I made a simple syrup. I also set my GF cycle and let it do its thing. (Last time, I hijacked it part way through to prevent a 2nd kneading.) It turned out even better than last time! I ate several slices with butter before dinner. I love how easy to remember this recipe is. I double checked a couple things, but pretty much remembered everything!
Thank you so much Sarah for the wonderful recipe review! I am so happy that you enjoyed the bread. Thank you so much for sharing your egg substitution, as I know it will help others. I am glad that the recipe is easy and you have enjoyed the bread. Thanks again!
Thanks! This recipe makes very good bread. I substituted 1/4 C Expandex for 1/4 C of the flour. I also substituted agave for the honey (didn’t have any). Next time I will reduce the agave…because it is sweeter than honey.
Thank you so much Irish for the wonderful 5-star recipe review! I am so happy that you enjoyed the bread. Thank you for sharing your modifications, as I know it will help others. Thanks again!
Hi there! Sorry I might have overlooked it, but what temperature do you suggest is good for baking this bread in a conventional oven? Newly GF mama here but all excited to try and cook healthier! Thank you!!
Hi Zeina! This recipe is specifically for the bread machine. I do have a gluten-free bread recipe that is baked in the oven at 350°F. You can check out my oven-baked bread recipe HERE. I hope that helps. Thanks for asking!
We also have an egg allergy. Can I substitute the eggs in this recipe? Thanks!
Hi Julie! I have not tried this recipe with an egg replacer. The only egg replacer I have baked with is Bob’s Red Mill egg replacer. If you try it, will you please let me know how it turns out?
I have been using this recipe for awhile now and we can’t thank you enough for it! My son is overjoyed to have tasty bread again.
I was wondering if you could tell me if this dough would work to make hamburger buns. I know I would take it out of the bread maker before it starts to rise, but I don’t know how to let it rise before baking. Do I put it in the oven to let it rise? How long? What temp? How long and what temp for baking?
Thanks so much!
Thank you so much Ashley for the wonderful 5-star recipe review! I am so happy that your family enjoyed the bread. I have not tired using this recipe to make buns. If you try it will you please let me know how it turns out? You are so welcome, I love sharing the recipes I make for my family. Thanks again!
I’ve successfully used flax and/or chia seeds as an egg replacer in a pinch. I haven’t tried this recipe yet. (Just found it tonight, on the list for tomorrow.) I would imagine it would work the same. I learned that trick from GF Jules’ blog and recipes. No one in my house was any the wiser that I hadn’t used eggs.
This is a great gf recipe! I haven’t gotten a great loaf since I got my bread maker over a year ago. This turned out beautiful.
Thank you so much Nikki for the wonderful recipe review! I am so happy that you enjoyed the bread and the loaf turned out beautifully. Thank you again!
I had a bread maker and wasn’t fond of it – any insight on making this in the oven? I tried to look in the notes and comments and don’t seem to find any. I’m desperate to find a recipe that 1) isn’t so expensive, 2) isn’t so heavy 3) is easy to make 🙂 thank you!
Hi Lisa! I have a NEW recipe for oven-baked Gluten-Free Bread. I hope you try it and enjoy the bread. Please let me know if you have any questions.
Love this bread recipe! But when I use King Arthur multi-purpose GF flour, I have to add half a cup more,
Thank you so much Andrea for the wonderful recipe review! I am so happy that you love the bread. Thank you for sharing your flour modification, as I know it will help others. I have not tried this recipe with King Arthur. Thanks again!
I made this bread today for my wife since she has a severe gluten allergy. I will say this bread turned out perfect and is very tasty. The recipe was super easy to follow and I was a bit nervous since my bread machine does not have a gluten free setting (Oster model ckstbrtw20) but I found a great alternative. I carefully read through each setting on my machine and found that if I used the dough setting to mix, knead, and rise (1:30 minutes) and then used the bake setting which bakes the dough for an hour it turned out perfect. For anyone who is wondering about the best setting for this bread and doesn’t have a gluten free setting I strongly suggest doing it this way. Kudos to Mama knows gluten free for this recipe and simple instructions. Thanks a million not only from me but from my wife who can now enjoy fresh baked bread from the bread machine again. 5 stars only because I can’t give more.
Thank you so much Ricky for the wonderful 5-star recipe review! I am so happy that you and your wife enjoyed the bread. Thank you so much for sharing how you were able to use your bread machine that does not have a gluten-free setting. I know it ti will help others a lot. You are so welcome, I love sharing what I make for my family. This really made my day, thanks again!
No need to make any changes to recipe, it is amazing! My husband was shocked that this would fit in our diet, it’s that good!
Thank you so much Alex for the awesome 5-star reci[pe review! I am so happy that you and your husband enjoyed the bread. You really made my day. Thanks again!
Wow – this recipe is fantastic! I’m eating a piece of warm bread now and couldn’t be happier! I confess – I normally just buy gluten free bread because it’s easier. This recipe might change that!
I can’t wait to try making cinnamon bread next! Thank you so much for sharing this recipe! It will definitely be my go-to from now on!
Now I just have to keep myself from eating half the loaf in one sitting…
Thank you so much Becca for the awesome 5-star recipe review! I am so happy that you enjoyed the bread and that the recipe is fantastic! You really made my day. Please let me know how your cinnamon bread turns out. I adore anything cinnamon. You are so welcome, I love sharing what I make for my family. Thanks again!
Hi this recipe sounds amazing! But before i try to make it I would like to know what bread machine you use. I have found several with GF setting but I am not sure which one to go for. Any advice would be appreciated!
Hi Jeannette! I have an Oster Expressbake Bread Maker with Gluten-Free Setting, 2 Pound, White (CKSTBR9050-NP). I hope you enjoy the bread!
Thoughts on cutting the honey in half? Any other adjustments needed or will it turn out ok only less sweet?
Hi Lindsay! You can cut the honey in half and the bread will still be delicious. My family just likes sweeter bread. I hope you enjoy the bread!
Hi Audrey! THANK YOU for this recipe! This is finally a GF bread recipe that is almost like normal bread! We loove the taste and texture. With it being so sweet, I might even cut them into slices and dry them in the oven as rusks to dunk in our morning coffee? 🙂 I added a little baking powder and substituted the liquid with soda water to help create more bubbles and ‘rise’ in the bread, as I was worried that the instant yeast might not work properly. I’ll be making another loaf for tonight and cannot wait to dig into it! 🙂
Thank you so much Heidi for the amazing 5-star recipe review! I am so happy that you enjoyed the bread. I am working on a new bread recipe that uses baking powder, but I have not tried soda water in a bread recipe before. Thank you so much for sharing that tip. Thank you again!
Is there any way a flax or chia or aquafaba egg would work in this recipe? I really want to try this, because the reviews are fantastic and my poor celiac daughter has lived too long without bread (so I’m finally ordering a machine!).
Hi April! I have not tried the recipe with an egg replacement. If you try it, will you please let me know how it turns out? I have baked with Bob’s Red Mill replacer, but I have not tried it with the bread recipe. I hope you and your daughter enjoy the bread!
I have just decided to cut wheat from my diet this week for health reasons.
This was my first attempt at making a gluten free bread from scratch (I’ve used the packet mix before). I had buckwheat and tapioca flours so used 2 cups buckwheat and 1 cup tapioca flour. I thought 1/2 cup of honey rather too much, so I used 1/4 cup, but will reduce this again as I found it too sweet.
I used my bread maker on the gluten free option.
I’m happy with my loaf. The texture is good and it cuts well, looks just like your photos!
Thank you for sharing your recipe ?
Thank you so much Andie for the wonderful 5-star recipe review! I am so happy that you enjoyed the bread. I am glad to hear that the recipe worked well with buckwheat and tapioca flours. I have not tried baking with buckwheat, but I need to try it. Thank you so much for sharing your modifications. You are so welcome I love sharing what I make for my family. Thanks again!
OK, so I’ve tried this recipe a few times and it’s always wonderful. But I wanted to try making a couple of alterations to make it a little more of a morning healthy bread.
So I added
– a half a cup of oatmeal
– a half a cup of flaxseed meal
– an extra egg
– replaced the honey with half a cup of brown sugar to lighten the loaf
– used 1/4C melted butter for the oil
The results were quite fantastic! I don’t have a bread machine with a gluten-free settings so I just use the rapid bread setting. Thank you so much to Audrey for the original recipe because it’s amazing!
Thank you Robbie for the awesome 5-star recipe review! I am so happy that you enjoyed the bread. Thank you for sharing your modifications to the recipe and that you were able to use the rapid bread setting. I know that it will help others. You are so welcome, I love sharing what I make for my family. Thanks again!
Just made this recipe last night and not only was it ridiculously easy but it came out perfectly on the first try! I used the Wal-Mart Great Value All-Purpose blend and it was just fine, for anyone curious about that particular one.
Thank you so much Lois for the amazing 5-star recipe review! I am so happy that you enjoyed the bread and that it came out perfectly on the first try. Thank you for sharing that the recipe worked well with the Wal-Mart Great Value All-Purpose blend, I know that will help others. Thanks again!
Hi! I’m a little confused. You said,
“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 need a second rise.”
Does it need a second rise? Or not?
Thanks in advance for your help,
Julie
Hi Julie! Gluten-free bread does not need a second rise. Thanks for catching that, I fixed it. I hope you enjoy the bread!
As I sit here commenting, the most delicious slice of bread is in hand. The honey flavor is perfect. No need for butter, the bread is sensational on its own.
I finally pulled the trigger and bought a bread machine with the gluten free setting, (a T-Fal). So sick of purchasing sub-par bread that is small in size, but packs a wallop on the wallet, a bread machine seemed logical. I have been researching simple recipes to try, and found this site. Using King Arthur’s measure for measure gf flour and following all the instructions to the letter, the bread maker yielded a perfectly baked, 2lb loaf with a nicely browned crust. The texture, taste, and smell are unmatched. Thank you! Life is good again
Thank you so much Alex for your amazing 5-star recipe review! You really made my day. I am so happy that you are enjoying the bread. I have never tried King Arthur’s Measure for Measure and I am glad to hear that it worked well with the recipe. I am going to have to try it. You are so welcome, I love sharing what I make for my family. Thanks again!
This looks lovely! I Wouid love to try this but our bread machine doesn’t have a gluten-free setting. Any ideas for how to bread-hack our machine and behave the way we need it to for a gluten-free rise? TIA
Hi Rachel! 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 also 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. I hope you enjoy the bread and thank you!
I have read somewhere that you can use a French bread setting if you don’t have one for gf.
Hi Georgia! I have never tried that. If you try it will you please let me know if that setting works well. Thanks again for sharing!
Instead of using the gluten free flour, could I use almond flour?
Hi Valarie! This recipe will not work well with just almond flour. Almond flour does not absorb moisture the same as rice flour and the texture is very dense condensed compared with rice flour. If you want to use all almond flour, I would look for an almond flour bread recipe. Thanks for asking and if you try my recipe I hope you enjoy it.
I made this today and it came out great. A lot less dense than other gluten-free bread recipes I’ve tried. Good texture, great taste, thanks for this one!
Thank you so much Moggie for the wonderful recipe review! I am so happy that you enjoyed the bread. You are so welcome, I love sharing what I make for my family. Thanks again!
We eat gluten free due to celiac disease. I was recently gifted a bread machine with a gluten free setting and a friend recommended this recipe to me. I am so impressed with the results! I used oil instead of melted dairy free spread, but I followed everything else exactly. The flour I used was 2 cups of robin hood gluten free flour and 1 cup of go go quinoa gluten free blend flour. I added 3/4 tsp of xanthan because the quinoa flour blend did not include it. I am so impressed with the result! My whole family loves this bread. The texture is amazing. It can be a sandwich untoasted. This will be on regular rotation at my home.
Thank you so much Genoa for the awesome 5-star recipe review! I am so happy that you and your family enjoyed the bread. Thank you for sharing what flour you used, I have never tried Robin Hood of Go Go Quinoa. I am glad to hear that they and the oil worked well with the recipe. It really makes my heart happy that you said the texture is amazing and you will be making the bread regularly. Thank you again!
Fail! Eggs are dairy, this isn’t dairy free!
Hi Rhonda! Eggs are not dairy. “According to the U.S. Department of Agriculture, dairy refers to “all fluid milk products and foods made from milk.” This includes milk, yogurt, cheese, ice cream, and butter. Eggs are not included. They belong in the meat, poultry, fish, and eggs category, and are considered animal products.” There are three of us in my family that are dairy-free so I always try and include a dairy-free option in my recipes. I like cooking and baking with almond, cashew or coconut milk and Smart Balance butter. I hope this helps you understand a little better what dairy-free means. Wishing you nothing but the best.
I am so confused on why the ingredients say bread pan then when adding dry it switches somewhere to bread machine
Hi Melissa! It’s the bread pan inside of the bread machine. I hope you enjoy the bread!
Hello, I am wondering if I can substitute anything in place of the apple cider vinegar?
Hi Channing. You could use lemon juice in place of the apple cider vinegar. I hope you enjoy the bread!
This makes a great GF loaf. I make a loaf every week. I use the Bob’s Red Mill GF 1:1 flour, and it turns out wonderfully. Sometimes, I’ll even doctor it up and make cinnamon bread by adding 4 tablespoons of cinnamon to the recipe.
Thank you so much Jennifer for the wonderful 5-star recipe review! It makes my heart so happy to hear that you make this recipe every week. I am glad to hear that the Bob’s Red Mill 1;1 flour works well in the recipe. I also like making cinnamon bread. I just love the flavor of cinnamon. Thanks again!
I would love to try this recipe, but I don’t have a breadmaker machine. Would you please send me an email. Thank you.
Hi Yong! I will be posting my recipe for bread baked int he oven very soon. I will email you when the recipe is posted. Thank you for asking!
Can you please send me a note when you publish the oven recipe. I have the flour but no bread maker!! Thank you.
Hi Deb! I will definitely send you an email when I publish the recipe. I will publish it in the next few weeks for sure. Thanks!
To say that it turned out great – understatement. It’s rich and soft and flavorful, it turned nice golden color even though everyone says it’s hard to get gluten free loaf to turn golden. It cooked all the way through. I didn’t have to help mixing with the spatula or interfering with the process in any way. I premixed all the liquid ingredients in a bowl beforehand and poured it into a baking pan and then put all dry ingredients with dry yeast on top. I highly recommend it! Can’t wait to try this recipe with some seeds in it
Thank you so much for the amazing 5-star recipe review! I am so happy that you enjoyed the bread. Your comments really made my day! That is a great tip about premixing the wet ingredients. Thank you again!
My first attempt I used arrowhead mills gluten free baking blend and it fell and was very gummy. I knew you had said that all gluten free baking blends were not created equal so I tried a recipe for a gluten free baking blend that I also found on Pinterest and used that. My first attempt I used THMs Super sweet instead of the honey and it turned out great ( I only did this because I was out of honey)… then I made another one and instead of using the milk I used water ( adding 1 1/2 tsps extra butter per cup of water). I’m not completely dairy free but I’m doing my best to cut it way down and I’m not a fan of the almond milks, etc… anyway, since I was still out of honey I used molasses and it turned out absolutely amazing! Using the water cuts the cost back as well so win, win????????????
Thank you so much Pamela for the wonderful 5-star recipe review! I am so happy that enjoyed the bread and that you were able to adjust the recipe with success. It’s so true that not all flour blends are not created equal. I have tried a lot of gluten-free flour blends and they all bake differently. I love that you used molasses, I am definitely going to try the recipe with it. Thank you again!
I after being diagnosed with Celiac almost 3 years ago, i didn’t know what I was going to do, I grew up on Italian food, I LOVE bread, pasta, cinn. rolls, cake etc. At the time I lived in central PA, State College was an hour away so my gluten free choices were very limited to what ever Wal-Mart carried, it was the only store in town that had food and having to pay almost $7.00 for a tiny load of bread is just robbery, $19.99 for 5lbs of flour made it so I couldn’t afford to bake, anyway sorry for venting, I am back home in CT, better doctors, more choices, bread is still outrageous but flour is more affordable, so I do not have a bread machine, I did look through the reviews to see if anybody else had that problem but didn’t see any. I do have my Kitchen Aid, how would I go about making your bread with my Kitchen Aid?
Hi Annie! I totally understand the struggle with missing your favorite foods and the high cost of gluten-free products. I am going to publish my recipe for bread baked in the oven next week. I highly recommend baking with Pillsbury gluten-free flour. I order it from Walmart for less than $5 for a 2lb bag. Some stores also carry it, but I order in bulk because I do so much baking. I get free shipping to my home, but there is always the option to ship free to your local store too. I will email you next week when I get the recipe posted, but definitely check back because sometimes my emails end up in the spam folder.
Can you please send me a note when you publish the oven recipe. I have the flour but no bread maker!! Thank you.
Hi Deb! I will definitely send you an email when I publish the recipe. I will publish it in the next few weeks for sure. Thanks!
Excited to bake gluten free bread in the bread machine
I hope you enjoy the bread Carol!
I have a kitchen aid bread machine with the gluten-free option. I used Robin hood all purpose flour with almond milk. It dropped 2 inches from the edge of the pan, leaving a crusted thin layer 2 inches in height all around. It came out easily and my husband and I ate the crusted edge. It was sweet but amazing.
I have attempted two other online recipes and they both overflowed and made such a mess. I was hopeful with my third try.
I haven’t had a slice yet as it is cooling down from a 2hrs 44min cycle. But it seems promising based on what we just tasted!!!
I’ll try it with the Red Mill brand next time.
What would you recommend as alternative to honey for making it less sweet? I can’t see eating this as a sandwich, but rather for just toast along with jam.
Thanks for the recipe!! I’ve gain confidence back in my rookie baking and bread machine!
Can’t wait to try your other recommended recipes.
Btw… I love how you offer all kinds of alternatives. How the recipes are simple and easy to follow. The check boxes are fantastic! And all your added tips. Really has helped me out in my kitchen rookiness. LOL… cooking is one thing, but having to make specialized items is even harder. So thank you for that!!!
Cheers!
Val
Hi Val! You could cut down on the amount of honey or substitute a lesser amount of granulated sugar in the recipe if you want the bread less sweet. I would definitely continue to use the Robin Hood gluten-free flour as it looks like it has the same ingredients as the Pillsbury gluten-free flour that I use. Bob’s Red Mill has sorghum flour in it. From my test baking with flours with sorghum, they do not absorb liquid the same way. I have not tried this recipe with the Bob’s, so if you try it will you please let me know how it turns out? It makes my heart so happy to hear that I have helped you get your confidence back for baking. Thank you so much for your kind words and encouragement!
I made this today with a regular bread maker! I selected 2lb sandwich bread on my black and decker maker. It took 3 hours to bake on this setting and I used robinhood all purpose flour as well as 1/2 of the salt. It turned out delicious! The middle sunk a bit however with butter it tastes like homemade rolls to me! My littles love it!! Uay…thank you! I hope it roasts well…:D no more buying bread for me!
Hi! I am so happy to hear that you and your littles enjoyed the bread! I am glad to hear that the recipe worked in a regular bread machine without a gluten-free setting. I have never tried Robinhood gluten-free flour before. Did you allow it to cool a little before removing it from the pan? Sometimes if you remove it too early it can cause the bread to sink. Thank you for the wonderful recipe review!
The BEST!! Wow. Phenomenal recipe. This bread was absolutely delicious. For reference, I used Bob’s Red Mill one-to-one baking flour. I did not add the xantham gum, since that flour already includes it. I also used Good Karma brand flaxmilk + protein dairy-free milk and plant based “butter.”
As far as the bread machine, I have an old Welbit ABM3500 bread machine. I used the “dough” setting first, then right after used the “baked” setting once and it came out perfect! Pretty much all gluten free bread made in an old machine should use the dough + bake cycle 🙂 thank you for this recipe!!
Thank you so much for the amazing 5-star recipe review Brittney! I am so happy that you enjoyed the bread. I have never tried flax milk, I usually use almond or cashew milk when I make it dairy-free. I’ll have to try that. Thank you for the settings tip for using older bread machines. You are so welcome I love sharing what I make for my family. Thank you again!
Also loving the taste and texture and think this recipe would make great rolls. Do u think if I took it out before it bakes and made rolls and baked them that they would turn out? Thx!
Hi Lisa! I am so happy that you enjoyed the bread. I have a recipe for dinner rolls that I think you would really like. If you try the dinner roll recipe please let me know how you like them. I hope you enjoy them!
What size or weight loaf does your bread machine make? My bread machine is very old and I think it makes a 1 to 1.5 pound loaf. Other GF recipes I have made overflow and make a huge mess. So I have learned I have to make sure of the recipe size for the loaf. I am encouraged by the comments and reviews on here! I am going to have to try your recipe using an egg replacer though too. I’ll let you know how it works out!
Hi Stephanie! My bread machine makes 1, 1.5 and 2-pound loaves. It does not show me what size loaf it is in the gluten-free setting. I have never tried the recipe with egg replacer. Please let me know how it works out. Thanks!
Can you use less honey? I usually use 2 Tbsp. Sugar and or honey for other non-gluten free recipes.
Hi Diane! My family likes a sweeter bread, but when I make a savory bread I do cut back on the honey. I do feel the honey helps with the softness of the bread. I hope you enjoy it!
This was delicious! And tasted like real bread! My husband, who does not have to eat gluten-free, even enjoyed it. AND, this was my first time EVER making bread, and it turned out great on the first try!! I have the T-faI bread machine and just hit the program 1 button for gluten-free bread. I am allergic to eggs, so I used 2 tablespoons flax meal soaked in 6 tablespoons warm water for 10 minutes as the egg replacer, and that worked too. (Mentioning in case that is helpful for other readers.)
Do you happen to have a sandwich bread recipe? I am super excited to try more of your recipes.
Thank you!!
Thank you so much Nicole for the wonderful 5-star recipe review! I am so happy that you enjoyed the bread. I am glad to hear that the flax eggs worked well with the recipe. Thank you for sharing your results, I really appreciate it! I do not have a sandwich bread recipe yet, I’m still working on it. The dinner rolls are great for sandwiches and making sliders. I hope you enjoy the other recipes you try. Thanks again!
How can I make this vegan — i.e., replace the eggs. Have you had any success with flaxseed “eggs” ?
Hi Pat! I have not tried making this recipe with flaxseed eggs. I have only just started baking egg-free with the Bob’s Red Mill egg replacer. If you try it, will you please let me know how it turns out?
You are amazing! After feeling “off” for the last 15-20 years we came to find I’m gluten intolerant. This made me mad because I love bread, pizza dough, cookies, cakes, garlic knots…you get the picture lol. So after a month of suffering while watching my family eat their sloppy Joe on big beautiful fluffy rolls while mine is just on my plate being spooned into my mouth I cannot say how thankful I am for your site! I feel like I can eat the things I enjoy without saying “oh forget it, gimme a roll!” And then feeling tired, foggy and off afterwards. It’s definitely a win-win! So thank you from the bottom of my heart and keep up the excellent work! Oh, and since this is supposed to be about this bread, yes it is AMAZING!!! And, yes it fills the gluten bread void, unlike some that are just “meh, it’s kinda like bread.” This IS bread. Hallelujah!!! ????
Thank you so much Meaghan for the amazing 5-star recipe review! I can’t tell you how happy it makes me to hear that you enjoyed the bread. Thank you so much for your kind words and your encouragement! You totally made my night. I am so glad that you are feeling better, since going gluten-free. It was life changing for me as well and I suffered for over 15 years so I totally understand. Plus I’m a foodie, so I really get it. You are so welcome, I love sharing what I make for my family. I started my blog to help others and it really blesses me. Thank you from the bottom Meaghan my heart!
Ileft you a message about your biscuits which were fantastic so I was looking forward to making the bread. I was disappointed to find that you have to use a bread machine and I don’t have one. Have you heard of anyone making this in the regular overn? It would be great to have bread again. I’m like yolu though in that I prefer subs with plenty of good fatty flavors like the cheesesteak you mentioned.. I’m going to go now and check your dinner roll recipe to see if I’ll be able to make them without a bread machine
Hi Ruth! I am going to test my bread recipe baking it in the oven. I’ll update you as soon as I test it out. The dinner rolls are super easy to make and do not need a bread machine. I use the dinner rolls to make cheeseburger sliders for my kids and they love them.
This recipe is perfect! The bread turned out amazing. The taste is superb. Thank you for this awesome gluten free bread recipe! I’ll be making it again and again and again.
Thank you so much Julie for the amazing 5-star recipe review! I am so happy that you enjoyed the bread. You are so welcome I love sharing what I make for my family. Thank you again!
Thank you for posting this wonderful recipe, I can finally make my own bread and really enjoy it. No more store bought bread for me. I feel with your recipes I can enjoy being gluten free and not feel that I missing out in life
Thank you so much Sue for your kind words and your wonderful 5-star recipe review! I can’t tell you how happy it makes me that you enjoyed the bread. You have really blessed me. Thank you again!
Help, I have an old machine, that doesn’t have a Gluten free mode!
Hi Stephanie! I have not tried using the recipe in a bread machine that does not have a gluten-free setting, but others have and they left a comment that the bread turned out wonderful. If you try it please let me know how your bread turns out.
I just got a bread machineas a gift. It did not have a GF setting. I used the wheat setting and it turned out AMAZING. I had tried another recipe from another blog last night and it tasted like flour. I knew I wanted honey in my next attempt so I tried yours. It was the best ever. Thank you so much! Do you have a gf pizza dough you like?
Thank you so much for the wonderful 5-star recipe review Maegen! I am so happy that you enjoyed the bread. You are so welcome, I love sharing what I make for my family. I do have an easy pizza crust recipe you can find it HERE: https://www.mamaknowsglutenfree.com/gluten-free-pizza. I hope you enjoy it! Thanks again!
I just wanted to add, I just made this in my old bread maker (no gluten free setting) and just used the basic bread setting and it worked just fine! And delicious by the way. Thanks for sharing! Toddler and husband approved to boot so that is always a perk 😉
Thank you so much Lyanne for the wonderful 5-star recipe review! I am so happy to hear that you and your family enjoyed the bread and it worked well in your breadmaker without the gluten-free setting. You are so welcome I love sharing what I make for my family. Thank you again!
Would this work with gluten free wheat flour?
Hi Leryn! I have never seen gluten-free wheat flour because wheat is gluten. Most gluten-free flour blends are made with rice.
So sorry! I meant almond flour. What about that as a substitute?
Hi Leryn! I have never tested this recipe with almond flour. I have used Gluten Free Mama’s Almond Flour Blend which is an almond and rice flour blend with this recipe and it was very good. Almond flour by it’self is very dense. I have never tried to bake bread with it, I’ve only made muffins with almond flour (Paleo Muffins). So, I’m not sure if almond flour would work.
My son is on the 6 food elimination diet and very picky, I am going to try to make this but he isn’t allowed to have eggs… can I use an egg replacer for the eggs?
Hi Misty I have not tied this recipe with an egg replacer yet. I have tired my biscuit recipe with Bob’s Red Mill egg replacer and they turned out great. Please let me know if you try the recipe with the egg replacer and how it turns out. Thank you!
Any way to bake this in the oven?
Hi Sharon! Yes you can bake it in a greased loaf pan at 400° for 1 hour. Cover the bread after 30 minutes to prevent the bread from over browning. Make sure you cover the bread in a mixing bowl with plastic wrap and cover with a towel to rise in a warm spot for 30 minutes ( I have a bread proof option on my oven that is 100°). I hope you enjoy the bread!
Delicious! Tried it this weekend with my new bread maker. I had dry active yeast and forgot to account for extra liquid so it sank but next time I’ll know lol. Thank you for a yummier and cheaper bread than we were purchasing in the store.
Thank you so much for the wonderful 5-star recipe review Amanda! I am so happy that you enjoyed the bread. You are so welcome I love sharing what I make for my family. Thanks again!
Best bread I’ve had in about ten years! I bought a new bread machine specifically to make this bread. And I am super happy with the results. Delicious!
Hi Cindy thank you so much for the wonderful 5-star recipe review. It makes my heart so happy that you enjoyed the bread! I love my bread machine, it makes baking bread much easier. Thank you again!
Thank you Audrey for a great recipe! First time I baked it, bread sunk in the middle but this time I followed the advice to let it cool gradually in the machine and then in the pan. Results were perfect and it’s a real size bread loaf not like store bought. Awesome! I used Bob’s Red Mill all purpose and guar gum instead of the xantham gum.
Thank you Nancy for the wonderful 5-star recipe review! I am so happy that you tried it again and followed the advice to let it cool in the machine and the pan and you enjoyed the bread. I’ve not tried the Bob’s Red Mill flour and guar gum with the recipe, but I am glad that it worked well for the recipe. You are so welcome Nancy, I love sharing what I make for my family. Thank you again and I am so happy that you enjoyed the bread!
I used all the ingredients that you suggested and the bread was amazing right out of the machine. Honestly, I haven’t had better bread.
Thank you so much Melissa for the wonderful 5-star recipe review! I am so happy that you enjoyed the bread. Thank you again!
My bread machine does not have a gluten free setting. It has: basic, rapid, quick, grain, and french. May I still try making this bread in my machine? I hate wasting ingredients, so don’t want to attempt a gluten free recipe if it’s not going to work out.
Hi Ronaye! I have never used the recipe with a bread machine that does not have a gluten-free setting. I am not sure what setting would be the best. If you give the recipe a try can you please let me know what setting you tried and how it turned out?
Will a poster machine with out gluten free option work ok
Hi Crystal! I have only made the recipe in a bread machine with a gluten-free option. If you try it in a machine without a gluten-free setting will you please let me know how it turns out?
Awesome! This was the first thing I made in my new bread maker and it came out amazing! I can’t wait to try other recipes by this Mama!!!
Thank you so much Nikki for the amazing 5-star recipe review! I am so happy that you enjoyed the bread. I hope you enjoy the other recipes you try. Thanks again!
For the first time in 4 years I had fresh baked bread that was still warm. This recipe is heaven sent and I am so happy that I found it. I can not have vinegar so I substituted lemon juice. No problem. Norma
Thank you Norma for the wonderful recipe review! My heart is so happy to hear that you enjoyed the bread. I am glad to hear that the lemon juice worked in the recipe. Thank you again Norma!
This bread is amazing. Even my non GF friends devoured 3/4 of the loaf in 30 minutes I followed the same instructions and used the same ingredients and used cashew milk for this recipe. Amazing. Definitely recommend and will make many more times!
Thank you so much TC for the amazing 5-star recipe review! I also use cashew milk (or almond milk or coconut milk) for the recipe. I am so happy that everyone enjoyed the bread. Thank you for your recommendations!
Delicious!! Used this recipe to make the first gf loaf in new bread maker. Came out amazing. Son said its the best bread ever.
Thank you so much Amy for the amazing 5-star recipe review! I am so happy that you and your son enjoyed the gluten-free homemade bread. Thanks again Amy!
I just got a bread machine and this was my first recipe. Unfortunately the crust came out thick and hard. The only substitution I made was sugar instead of honey. Would that make that much of a difference? If not, do you have any suggestions? I had it set for light crust, and the gluten free cycle.
Thanks!
Hi Jan! I am sorry to hear that the crust was thick. I have never made the recipe without the honey, so I am not sure how that would change the recipe. Also what brand of gluten-free flour did you use? My bread machine only has a gluten-free cycle and does not have a crust choice.
I used the ‘medium’ crust level on mine. But I also used honey; not refined sugar. Try again and use honey! Probably could use agave nectar instead if you have that on hand. It’s definitely worth another try.
Thank you TC for the wonderful 5-star recipe review and for the helping Jan with her questions! I really appreciate it, so my bread machine does not have a crust setting. I hope she will give the recipe a try again using the honey and the setting you suggested.
How can I make rolls from this recipe using my bread machine
Hi Irene! I’m working on developing a gluten-free roll recipe. I hope to have it up on the blog soon. I will email you when it’s posted. Thank you so much for the 5-star recipe review!
Seriously, bless you! I LOVE bread (how else are you going to get a fat girl with celiac disease)?!? A year ago after my diagnosis I bought my first loaf of gf bread and it made me cry because it was so awful. I didn’t know that gf bread could be so soft with minimal aftertaste.
I had to sub in rice vinegar, and it still turned out great. Thank you so much!
Thank you so much Jen for the wonderful 5-star review! You have seriously blessed me with your kind words. I am so happy you enjoyed the bread. You are so welcome, I love sharing what I make for my family!
This bread looks awesome!
Thank you Wilhelmina for your wonderful 5-star recipe review! I hope you enjoy the gluten-free bread.
Thank you so much for all the details you put into this recipe, I have a friend who eats gluten free and she always has difficulties finding good gluten free bread, This recipe will be perfect for her!
Thank you Shadi for your wonderful 5-star recipe review! I totally understand and I hope your friend enjoys gluten-free homemade bread.
I baked it today! I’m super satisfied with the results. It tastes so good and has a good texture. I don’t have a bread machine so i made it in a conventional oven and it was a success. I used a little bit more milk. I’m going to do this recipe often. Thank you.
Thank you so much Ester for the wonderful 5-star recipe rating! I am so glad to hear that the recipe worked in the oven. I’ve never tried it that way. I need to try it. How long did you let it rise before baking it? You are so welcome I love sharing what I make for my family!
I am making this right now and the middle is sank in and didn’t rise like the rest of the bread. I used Bob’s red mill gf flour and added xantham gum. Any ideas why the middle didn’t rise? I used the gf setting on my bread machine too. I am assuming it’s bc I didn’t use a gf flour blend.
Hi Jen! I have never had that happen before. I have never tried making the bread with Bob’s Red Mill before. I think that is your problem. The Bob’s Red Mill is a bean and sorghum flour and is not a rice flour blend. I can tell you that bean flour blends do not bake the same as a gluten-free rice flour blend. I have only made the bread using Pillsbury gluten-free and Gluten Free Mama Almond Flour Blend. Using the right gluten-free flour really does make a difference. I hope you will try the recipe again using either Pillsbury gluten-free or a gluten-free rice flour blend that has similar ingredients to the Pillsbury.
IMG_3523.JPG Audrey you made my day
Over the years i’ve made several bread recipes
????????????????You have a great picture of the bread. My bread has NEVER come out the size of a regular slice of bread. Enclosed is a picture of the bread I baked tonight. I have allergies to many flours such as tapioca, soy, corn of NO kind, buckwheat, sorghum etc. i can use only brown or white rice,arrowroot, potato starch.
Your bread recipe is just GREAT! Thank you, thank you, thank you????????????????
Thank you so much Irene for the wonderful 5-star recipe review! I am so happy that you enjoyed the bread and the recipe worked to accommodating your flour allergies. You are very welcome, I love sharing what I made for my family!
This is SO good! Amazing, really. I have been GF baking for a while now, and I”m good at it, but this takes all of the work out of it! I just got a bread machine with a GF setting today, and I can’t believe it has taken me this long! I followed the recipe except for the honey. I only had my expensive local honey, and I didn’t want to waste 1/2 on a bread that gets baked and will ruin the good properties anyways, so I used a little over 1 Tablespoon of coconut sugar. Worked like a charm! I don’t know how the honey would have turned out, but it can’t have been any better! Thanks for a great recipe. I can’t wait to look through more of your site.
Thank you so much Cayla for the wonderful 5-star recipe review! Bread machines really do make baking bread so much easier! I am happy to hear that the coconut sugar worked in the recipe as well. I am so happy that you enjoyed the bread! You are so welcome, I love sharing what I make for my family. I hope you find some other recipes to try. Thank you again!
I just made this recipe. Love it. I went both dairy and gluten free.
Thank you so much Vickie for the wonderful 5-star recipe review! I am so happy that you enjoyed the dairy and gluten-free bread. Thanks again!
Hi, I’ve been searching for a good gluten free bread recipe and am anxious to try this one out this weekend. I wanted to know if Buttermilk could be used in place of the milk? If so, would I use the same amount or would an adjustment need to be made?
Hi Melissa! I have never tried the recipe with buttermilk. In my experience with baking with buttermilk, it always helps the texture. Please let me know if you try it how it turns out. Thanks!
I’m very exited to try and make this very soon. My machine at home has a gluten-free setting but you also have to tell it if this is a 1.5 or a 2 pound loaf. You don’t post what size loaf this is. Can you tell me so I can get this to come out correctly?
Hi Kelly! I think it is for a 2lb loaf. When I set the bread machine on the gluten-free setting it does not give me the option to choose a loaf size like the other settings. So I am assuming it’s a 2lb loaf. I hope you enjoy the bread!
I made this again over the weekend and I use a Cuisinart Bread Machine too and have no problems. I’ve made this several times. This time I used half Mama’s Best GF flour and half Pillsbury as I was using the last I had of Mama’s Best. It worked great and I sure like the pricing of the Pillsbury better. I have started using ghee in place of the regular butter and that works great too! This has made me so happy to have great bread back in my diet again.
Hi Judy! I am so happy that you enjoyed the bread. I have never cooked or baked with ghee, but I definitely want to try it. I’m a big fan of the Pillsbury gluten-free flour because of its great baking results, but that it’s also very affordable compared to some of the other gluten-free flours on the market.
I made this in my Cuisinart bread maker yesterday and had to stop it during the baking time. It expanded and dumped down the sides of the pan and onto the heating element. I used Bob’s Red Mill 1 to 1 flour. Perhaps with this flour you need less yeast as it rises very nicely? I like the recipe so I’m thinking I’ll try again with less yeast. Any tips or suggestions?
Hi Sarah! I have never had my bread over-expand. I’ve also never had anyone else tell me they have had this problem either. What type of yeast are you using? I don’t know how the recipe will turn out with less yeast. I have always made it will all the ingredients in the recipe.
Hi, I’m making the bread right now in my bread machine, but the dough looks super soupy. Is this normal? I’m pretty sure I added 3 cups of flour.
Patty
I made a loaf today and it turned out great! We put homemade raspberry jam on it after it had cooled slightly. So good! Thank you for the recipe.
Homemade raspberry jam sounds amazing Lynne! I am so happy that you enjoyed the bread. You are so welcome! I love sharing what I make for my family. Thank you so much for the wonderful 5-star recipe rating and review.
Hi, I’m making the bread right now in my bread machine, but the dough looks super soupy. Is this normal? I’m pretty sure I added 3 cups of flour.
Patty
Hi Patty! What brand of gluten-free flour are you using?
I made this today and loved it. My mom -who isn’t gf- thought it was super good. Do you know if it makes a 1 1/2 or a 2 lb loaf? My machine has a setting for both. I set it at the 2 lb setting and it seemed a little dark. It didn’t affect the taste in the least. I will definitely be making it again.
I am so happy that you and your mom enjoyed the bread Paula! I’m not sure what size loaf my bread maker is on the gluten-free setting. I checked on my machine and it did not show me which size loaf it is. My machine has a setting for both too. This is the machine that I have. Also what gluten-free flour are you using? Different brands of flour will have different results? https://www.amazon.com/Oster-Expressbake-Bread-Machine-CKSTBRTW20-NP/dp/B003GXM0EM/ref=sr_1_3?ie=UTF8&qid=1532465891&sr=8-3&keywords=oster+bread+machine+gluten+free+setting
For gluten free rice flour do you mean an all purpose mix (that has other ingredients like tapioca starch already mixed in) or just plain white rice flour?
Hi Jodi! I use Pillsbury gluten-free all purpose flour. It is a cup for cup rice flour blend that already has the xanthan gum in it. I also really like the Gluten Free Mama’s almond flour blend flour and I had to take that recommendation off the recipe because people were getting confused and trying to make this recipe with almond flour. That’s why I said to use a rice flour blend. I hope you try the recipe and enjoy it!
Is there anything to use in lieu of the xantham gum?
Thanks!!
Hi Ashley! Guar Gum and Psyllium Husk are also used in gluten-free baking. I personally have not tried them. I hope this helps.
Are you sure about 1/2 honey? My dough seems a bit runny.
Hi Candice! Yes I use 1/2 cup of honey. What brand of gluten-free flour are you using?
Success! So the first time I tried this months ago it did not work out well but I realized it was operator error and I used just regular almond flour. Mistake. I got the recommended Mama’s blend but then decided to cut out all bread to cut carbs. Finally it was time to try it again and let myself have occasional bread. It turned out fabulous! Finally a gluten free bread that actually looks like a loaf of bread and tastes delicious. I have a Cuisinart bread machine and it worked great in there. I did use almond milk and that worked just fine. I will definitely be making this again and exploring your other recipes. Thank you! None of the other gluten free breads seem to have a good rise to them.
I am so glad that you enjoyed the bread! You are not the only person who confused the flour recommendation and used just almond flour, so I removed the Mama’s Gluten Free Almond Flour blend as a recommendation from the recipe as to not confuse anyone else. It is my favorite gluten-free flour blend to make bread with, but I have also used Pillsbury gluten-free too. I make my bread dairy-free as well. You are so welcome, I love sharing what I make for my family. I hope you try some of my other recipes and enjoy them as well. Thank you for the wonderful 5-star rating!
I will definitely be trying more of your recipes. I love that you are adding more Paleo recipes too. Thanks for the tip that the Pillsbury gluten free works too. That I might be able to find locally. Have you ever tried to make a gluten free sourdough bread? Or other artisan breads?
I am so happy to hear that Judy! We are eating more Paleo, so I’ll be adding more and more Paleo recipes as well. I hope you enjoy the other recipes that you try. I buy the Pillsbury gluten-free flour at my local Walmart for less than $5 for a 2lb bag. I have never made gluten-free sourdough bread or any other artisan bread. I plan to experiment more with a variety of gluten-free bread recipes.
I look forward to seeing what you come up with for other gluten free breads. This is by far the best I have found. And I love finding the Pillsbury flour this is not as pricey! Thanks for that tip.
Thanks Judy! I bake a lot and the Pillsbury gluten-free flour definitely helps with my budget. A lot of the gluten-free flours are expensive in comparison. I hope you will give it a try.
Another amazing and affordable flour I have came across is Walmart’s Great Value gf flour.. it’s the best one I have used and only like 2.98 per bag! I’m gonna try this recipe with that flour and see how that works, I’ve always had success with this flour 🙂
Hi Isa! I have not tried the Great Value gluten-free flour with my bread recipe, but I have tried it with my biscuit recipe. The Great Value gluten-free flour batter was wetter and the biscuits were not as flaky and fluffy as the biscuits I made with the Pillsbury gluten-free flour. Please let me know how the Great Value works with the bread recipe. I hope you enjoy it!
Can you use something else besides honey?
Hi Laurie you could use 3 tablespoons of granulated sugar instead of the honey. Thank you for asking.
Hi, I’m wondering if my bread machine does not have the option for GF, Is there any other way to use the machine to make the GF bread? I have one but, I am moving and it is packed away? I never really used it but someday wanted to…It is not a new machine as some one gave it to me ? I would hate to have to buy a new one?? I am guessing , maybe I will have to?? Thank you in advance
Hi Bobby! I have only made gluten-free bread in a bread maker with a gluten-free setting. I would highly recommend that you do not use a used one unless it was for gluten-free bread. There may be residue left in the machine. I am highly reactive to cross-contamination, so a used one would not work for me. I bought an Oster bread machine with a gluten-free setting at Walmart. I hope this helps.
I am trying to stay dairy free due to a milk allergy. Do you know if either almond milk or coconut milk would work? Just got a bread machine and can’t wait to try this! I miss bread!
Hi Judy! I have not tried the recipe with dairy-free milk. If you try it please let me know how it turns out. I also like to bake with cashew milk, coconut and almond too.
Absolutely will let you know. Heck it’s worth a try! So far this sounds like the best bread option I have found!
Hi. Can you tell me if this will work with egg replaces? I usually use flaxseed gel. And can I use a dairy free butter?
Hi Donna! I have never tried this recipe with egg replacers. I have used dairy-free butter and it works very well with the recipe. If you try it could you please let me know how it turned out? Thanks!
Just got a bread machine for Christmas that has the gluten free option. Been looking for hours for a good easy recipe. This looks like the one but what size loaf are you making?
Hi Ann! It’s a regular sized loaf. I use the gluten-free option on my bread machine as well. Thank you for asking.
That bread looks so good! Definitely going to try this.
Thank you!