Gluten-Free Bread Machine Bread {Dairy-Free Option}

4.93 from 285 votes
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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. 

sliced loaf of gluten-free homemade bread on a wooden cutting board with a knife and butter int he background.

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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.

Gluten-Free Homemade Bread recipe steps

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.

Gluten-Free bread slices on a plate with butter and jelly in the background.

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!

gluten-free rolls in a basket and gluten-free biscuits in a basket.

Looking for a gluten-free bread recipe baked in an oven? Try my NEW recipe for Easy Gluten-Free Bread {Dairy-Free}

3 slices of gluten-free bread with the loaf

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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.

4.93 from 285 votes

Homemade Gluten-Free Bread {bread machine, dairy-free option}

Servings: 12 slices
Prep: 10 minutes
Cook: 2 hours 30 minutes
Total: 2 hours 40 minutes
loaf of homemade gluten-free bread made in a bread machine on a cutting board with a knife and butter in the background
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 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

Serving: 1sliceCalories: 210kcalCarbohydrates: 35gProtein: 5gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 45mgSodium: 229mgPotassium: 72mgFiber: 3gSugar: 14gVitamin A: 213IUVitamin C: 0.1mgCalcium: 64mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Side Dish
Cuisine: American
Tried this recipe?Mention @mamaknowsglutenfree or tag #mamaknowsglutenfree!

About Audrey Roberts

I'm Audrey Roberts, a busy mama of four and I love sharing the recipes that I make for my family. I make gluten-free family-friendly recipes that are simple and delicious that you can too! I use easy to find ingredients that won't break your budget. You will also find dairy-free options and Paleo recipes. I am also the author of The Everything Gluten-Free & Dairy-Free Cookbook, which is an Amazon Best Selling Cookbook in the US and Internationally. Living gluten-free since 2010. I hope by me sharing my journey it may help you with yours.

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559 Comments

  1. 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!

  2. 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.

    1. 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!

  3. 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.

  4. 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.

    1. 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!

  5. 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✨✨✨✨✨+

  6. 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.

  7. 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?

    1. 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!

  8. Mine came out delicious but caved. I have a new Elite Gourmet machine and I set it for two pounds. Any suggestions?

    1. 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!

  9. I used bobs red mill in the bread recipe, just used a pinch more xanthan gum and yeast and it came out beautifully!!

    1. 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????

      1. 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.

  10. Amazing recipe! It turned out great and tastes better than any store bought gluten free bread. My new favorite recipe for bread!

  11. 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.

    1. 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!

  12. 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!

  13. 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!”

  14. 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!

    1. 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.

  15. 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!

    1. 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.

  16. 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!!

  17. 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!

    1. 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.

  18. 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?

    1. Hi Kimberly, there is a toggle on the recipe card to find the gram measurements for this recipe!

  19. 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!!!

    1. 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!

    1. 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.

  20. 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.

  21. 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!

    1. 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!

  22. 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!

  23. 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.

  24. 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?

    1. 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!

  25. 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.

  26. 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!

  27. 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.

  28. 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?

    1. 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.

    1. 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.

  29. 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!!

  30. 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?

    1. 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.

  31. 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.

  32. 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?

    1. Hi Cathy! You can pour the yeast straight in. Just make sure that the yeast you’re using is still fresh.

  33. 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.

    1. 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!

  34. 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.

  35. 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

    1. 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.

  36. 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!

    1. 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!

  37. 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.

  38. 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.

  39. 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.

  40. little on the sweet side. reminds me of sweet bread (Mexican style). it was delicious though and the air pockets! just like real bread;

  41. 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!

  42. 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?

    1. 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.

  43. 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!!!

  44. 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!

  45. 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.

    1. 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.

  46. 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!!!

  47. 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 ❤️

    1. 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!

  48. 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.

    1. 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

  49. 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.

  50. 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…..

  51. 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!

  52. 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.

  53. 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!

  54. 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.

  55. 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 .

    1. 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!

  56. 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!

  57. 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!!

  58. 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!

  59. 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! ❤️

  60. 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.

  61. 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.

  62. 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

  63. I had this bread today for Easter. Another guest brought it and I’m making it tomorrow. Thank you!

    1. Hi Max! Bob’s Red Mill says on their website that their 1-1 gluten-free flour is not recommended for baking with yeast.

    2. 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!

  64. 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?

  65. 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?

  66. 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?

  67. 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!☺️

    1. 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!

  68. 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?

    1. 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.

  69. 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. 🙂

  70. 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!

  71. 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

  72. 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!

  73. 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?

    1. 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!

  74. 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.

  75. 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!

  76. 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.

  77. 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!

  78. 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!

    1. 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.

  79. Absolutely delicious! BEST GF bread I ever have tasted! This will be my go-to recipe from now on! THANK YOU for sharing!!

      1. Hi Angela! I have not tried this recipe with just egg whites. My other gluten-free bread recipe is made with egg whites.

  80. 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.

    1. 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!

  81. 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.

  82. 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!

  83. 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.

      1. 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!

  84. 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.

    1. 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.

  85. 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!

  86. 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!

  87. 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!

  88. 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.

    1. 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!

  89. 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!!!!

  90. 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!

  91. 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.

  92. 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!

  93. 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.

  94. 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!

  95. 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.

  96. 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

  97. 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.

    1. 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.

    2. Hi Nancy. I make this recipe weekly and substitute the butter with 1/4 cup of olive oil and its perfect each time!

  98. 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?

    1. 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.

  99. 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!

  100. 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?

    1. 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.

  101. 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.

  102. 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!

  103. 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.

  104. 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.

  105. 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.

  106. OMG THIS IS AMAZING! Finally, GF bread that doesn’t taste like cardboard. I cannot thank you enough for posting this

  107. 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. 🥲

    1. 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.😊

  108. At last I’ve found a GF bread recipe that works in my bread machine. It’s a tad sweet but yummy regardless

  109. So delicious!!! My family absolutely loved it! Is there a way to make it less wet? Should I do less milk?

  110. 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

  111. 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

  112. 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!

  113. 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!

  114. 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!!!!

  115. 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!

  116. 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.

  117. 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.

  118. 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!

    1. 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!

  119. 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.

  120. 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!

  121. 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!

  122. 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!

  123. 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!!

  124. 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.

  125. 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.

  126. 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.

  127. 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!

    1. 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!

  128. 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!

  129. 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

    1. 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 ♥️

      1. 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!

  130. 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!

  131. 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.

    1. 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.

  132. 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.

  133. 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.

  134. 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.

    1. 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!

  135. Seriously great tasting. Had to make sure I used the right “gluten free” flour. Yes, sure did. Great taste and nice texture. Thank you.

  136. 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

    1. 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!

  137. 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.

  138. 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.

  139. 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!!!

  140. 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!

  141. It was so amazingly deliciouse gluten free bread. I used your recipe and my bread machine. Thank you for you talents and sharing.

  142. 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.

  143. This recipe is amazing. I substituted 1 tablespoon of Knox gelatine for the xanthan and it worked very well.

  144. 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!

  145. 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.

  146. 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.

  147. 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.

  148. 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!!!!

  149. 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!

  150. 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.

  151. 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!

  152. 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! 😋

  153. 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!

  154. 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!!

  155. 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!

  156. 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.

    1. We have tried different recipes but did not like the results. This the turned out beautifully and is delicious. Thank you.

  157. We’ve tried pretty much every gluten free bread recipe and this is the winner by far!! It’s so good!

  158. 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!

  159. 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:)

  160. 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,

  161. 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!

  162. 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.

  163. 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!

  164. 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.

  165. 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. 🙂

  166. 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.

  167. 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!