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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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★Did you make this recipe? Please give it a star rating below in the comments!★
Recipe adapted from Old Fashioned White Bread from Gluten Free Mama.
Homemade Gluten-Free Bread {bread machine, dairy-free option}
Ingredients
- 1 1/2 cups warm milk, ,dairy-free use cashew, almond or coconut milk
- 1/4 cup unsalted butter, ,dairy-free use Earth Balance or Smart Balance
- 2 eggs, ,beaten
- 1 teaspoon apple cider vinegar
- 1/2 cup honey
- 3 cups all-purpose gluten-free flour, I like Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose. 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.
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.
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?
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!
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?