loaf of homemade gluten-free bread made in a bread machine on a cutting board with a knife and butter in the background
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5 from 51 votes

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

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.
Course Side Dish
Cuisine American
Keyword gluten-free bread, gluten-free bread machine recipe
Prep Time 10 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 40 minutes
Servings 12 slices
Calories 212kcal
Author Audrey from Mama Knows Gluten Free


  • 1 1/2 cups warm milk ,dairy-free use cashew, almond or coconut milk
  • 1/4 cup unsalted butter ,dairy-free use Earth Balance or Smart Balance
  • 2 eggs ,beaten
  • 1 teaspoon apple cider vinegar
  • 1/2 cup honey
  • 3 cups all-purpose gluten-free flour I like Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
  • 1 teaspoon salt
  • 1 1/2 teaspoons xanthan gum ,leave out if your flour already has it in it
  • 1 3/4 teaspoons rapid yeast/instant yeast ,I use Fleischmann's Bread Machine Instant Yeast


  • 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!


  • Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose. I like Pillsbury gluten-free.
  • The best way to measure gluten-free flour is the “spoon & level” method. Using a spoon, scoop the flour into the measuring cup.  After you’ve spooned the flour into the measuring cup, use the back of a knife to level off the top of the measuring cup. Friends, please do not scoop the flour out of the bag with your measuring cup.
  • I usually store the leftover bread in an airtight container, once it's completely cooled. It may be kept on the counter (at room temperature).
  • It is also best not to slice the bread before you store it, so just store the left-over portion of the loaf.
  • I like to reheat my bread the next day because the gluten-free bread is best when warm.
  • I have an Oster bread machine that has a gluten-free setting.
  • If your bread machine does not have a gluten-free setting, you will want the setting that only has one mixing cycle (it's often the quick, rapid, rapid rise, one rise or basic feature). You can also override the pre-programmed settings for a 20-minute mix cycle, 1-hour rise cycle, and 1 hour-bake cycle.
  • Mama says "Check all of your labels!"


Serving: 1slice | Calories: 212kcal | Carbohydrates: 35g | Protein: 5g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 40mg | Sodium: 263mg | Potassium: 74mg | Fiber: 3g | Sugar: 14g | Vitamin A: 205IU | Vitamin C: 0.1mg | Calcium: 61mg | Iron: 1.3mg
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