The Best Gluten Free Bread Recipe
I have found it! Yep, this is hands down the best gluten free bread recipe that I have ever tasted!
Now I’ve had plenty of experience with gluten-free bread recipes, I mean I did write the book Gluten-Free & Grain Free Breads, Batters & Doughs, but I have to tell you, this one is something special!
I am super excited to share with you all this easy and delicious gluten-free bread recipe!
As I mentioned in this post: Gluten Free All Purpose Flour Recipe Without Brown Rice, I was having a really hard time finding a gluten-free flour and gluten free bread recipe that didn’t have brown rice in it.
Gluten Free Bread Recipe Without Brown Rice
Brown rice can be very problematic for many individuals, including myself. Make sure to read this post that explains why I choose white rice over brown rice.
So I set out to make not only a gluten free all purpose flour recipe without brown rice, but also a gluten free bread recipe that also did not have any brown rice in it.
Here is that recipe! I mean really, how delicious does this look?
A Closer Look…
This bread is so delicious I just had to give you a closer look! 🙂
Do you want a piece yet? Oh, and let me tell you… it makes the best toast and, is sturdy enough to put two eggs on top to make a delicious breakfast sandwich!
Top It With My Favorite Jam Recipe!
Or you can just put some of your favorite organic fruit preserve or try this delicious strawberry jam recipe!
I also did a how-to video a few years back showing you how easy it is to make your own jam!
So let’s get to the recipe already… are you ready for this? I am about to share, quite simply, one of the best recipes out there for gluten-free bread!!
The Best Gluten Free Bread Recipe Ever!
Prep Time: 15 minutes- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
Yield: 16 pieces 1x
Category: gluten-free
Method: baking
Cuisine: american
Prep Time:
Yield:
Category:
Method:
Cuisine:
Print Recipe
Pin RecipeDescription
The best gluten free bread recipe that is made without brown rice flour! Great for sandwiches and toast!
Ingredients
- 2 1/2 cups gluten free all purpose flour without brown rice flour ~ See Recipe
- 1 cup warm milk (about 110ºF) of choice (nut milk, fresh coconut milk or raw goat or cow’s milk)
- 1/4 cup organic cane sugar
- 2 1/4 tsp active dry yeast
- 1 tsp sea salt
- 1/4 cup butter or ghee melted and cooled
- 2 large eggs
Instructions
- In a small bowl, combine warm milk, sugar and yeast. Stir and dissolve the yeast and allow the yeast mixture to sit for 10 minutes.
- In a large mixer bowl that attaches to a stand up mixer, combine the gluten free all purpose flour and salt and turn the mixer on low and for a few seconds to blend.
- Add the yeast mixture to the flour and blend on low for 30 seconds.
- Add in butter and eggs and blend on low scraping the sides as needed. Blend until dough is well blended, about 30 seconds.
- Turn the mixer on high and beat for 3 minutes or until the batter becomes smooth.
- Cover the bowl with a towel and allow the dough to rise in a warm place for an hour. I heated my oven up to 100ºF and then turned the oven off and placed it in the oven for an hour.
- Grease a 8×4 or a 9×5″ bread pan with coconut oil or butter. Stir the dough after it has rose for an hour and gently place it into the prepared bread pan.
- Cover with a piece of greased plastic wrap and loosely lay it on top and allow the bread to rise in a warm place for another 20-30 minutes or until the loaf rises just to the top of the loaf pan.
- Preheat the oven to 350ºF and bake the bread for 40-50 minutes. The bread will be golden brown on top and have a hard shell.
- Remove from pan and completely cool before slicing into it. Once cool, slice and enjoy!
Notes
Please note: this recipe has been tested to work without brown rice flour. It has not been tested any other way and I highly recommend that you follow this recipe exactly as written with no substitutions.
Calories: 145 Fat: 4.1g Carbs: 23.7g Protein: 2.5g Recipe Adapted From Land O Lakes
Nutrition
- Serving Size: 1 piece
My family is trying to be gluten free
Great recipe. Tried it and it is the best I’ve found after 10 years of looking for good bread of celiacs in my family
★★★★★
The woman who wrote this recipe is delusional. The bread is edible if you can’t have gluten, but its not the second coming.
★★
I wish you had said what your favorite recipe is because after multiple tries at many other recipes this is my go to bread. If you have found another you love I would like to try it. I did make a few adjustments of my own but this is the basic recipe and I’m thrilled I found it!
Sadly, my celiac son has an allergic reason to xanthan gum. I cannot find any good recipes without xanthan gum.
I made this bread without the xanthan gum, turns out perfectly!!
I love it ?
★★★★
I also can’t have Xanathan gum and added a little flax meal as a substitute. I also added caraway seeds to give it a rye bread flavor. I am on the second rise now, so far so good. I used a combination of sorghum, white rice flour, tapioca flour and almond flour. It is rising nicely, I will write a follow up post about flavor and texture.
Pamela’s makes Not Xanthan, Not Guar. I found some at Sprouts. L
★★★★★
I have to avoid egg yolks & xanthum gum. I’ve used six egg whites and the bread comes out great.
★★★★★
What if you do not have a standing mixer just use hands and knead?
I have done it that way and have been very successful…
★★★★★
Hi! I made this bread last night and LOVE IT!!! Seriously amazing. I left out the xantham gum and instead put 1 tsp gelatin in the bread batter. It worked perfectly! Love that you use white rice flour and starches only 🙂
Emily I am so glad you liked this. Did you use Great Lakes Gelatin?
I can’t see xantham gum in the recipe?
It’s in the gluten-free flour blend recipe that I link to. Check that out and let me know if you should have any further questions.
Can you turn this recipe into cinnamon raisin bread? Very interested.
Halle is there an option where I Dont have to use eggs? Do have any recommended substitution?
I haven’t tried it yet without eggs, but certainly you can try an egg substitute. I like this one: http://amzn.to/2kN8tux
I need gluten-free recipes like this bread, adapted to high altitude. How would you suggest I do that?
This looks amazing and thank you for sharing!! I want to make this today and was wondering if I used Bob’s Red Mill GF flour, do you think that would work? It does not have a gum additive, but it looks like I could add gelatin. Thanks again for sharing this!!
I followed to the T and it didn’t rise. 2 hours and it didn’t rise. So I put it in the oven anyway. Wish me luck. Lol
Sounds to me Betty that your yeast was not active which will most likely create a very dense loaf of bread. You might want to replace your yeast before you make your next loaf of bread.
is there any thing I can change out the potato starch for? Trying to stay away from nightshades and potato is one?
You can try adding arrowroot powder or tapioca starch but I have not tested different ratios. Do let us know how it turns out if you experiment!
The best substitute for potato starch is corn starch. Kara wrote makes big goods much softer and it will take longer to bake.
Can I make this in a bread machine? I bought a bread machine when I discovered I was gluten intolerant and would like to utilize the machine for great tasting bread. I read somewhere that if you put all the liquid ingredients in first and then the solids, recipes will work just fine. Do you know if that’s true? Thanks!
I have never tried it in the bread machine. Less mixing/kneading is needed because there isn’t any gluten that is needed to be kneaded. I might overmix in a bread machine. If you give it a whirl, let us know how it turns out.
This is a great recipe. I was a little lazy and just used the GF all purpose flour I had on hand and put it all in my bread machine on the GF setting. The bread came out great.
★★★★★
when I made gluten free bread in a bread mixer I always used their quick bread setting and it came out excellent
What size loaf did you s
program it for?
Hi,
I just made this recipe in a bread machine that has a gluten free setting. It worked out great and taste really good! I don’t know if I’d like it for sandwiches, though. It’s a little sweet for me. Next time, I will probably try it with less sugar.
You need a bread machine with a gluten free setting….
★★★★★
What about cider vinegar? Will vinegar improve it in any way?
★★★★★
Does this bread need to be heated up to become soft? Or can I bring it with me for lunch (room temp/cold) and still have a good taste and texture?
No need to heat it up, it is soft right out of the pan!
Hi, can you tell me how I should store this bread? In the refrigerator? Maybe saran wrap? How long does it typically keep? Thank you!
I store mine in a dutch oven pot with a lid on it and leave it on the counter and it keeps it fresh for several days. It also depends where you live, as the humidity and climate can change how certain things should be stored.
I am used to kneading bread, but this recipe doesn’t call for kneading. Can you please describe the dough consistency when it is ready to put in the pan? Is it thick, or can you just pour it in. You obviously don’t shape the loaf.
I wouldn’t say it pours but you don’t have to form it either. It is somewhere in between and it takes a shape of its own. It’s a great bread!
I made this recipe a few months ago trying to make a bread dough for beirrocks. The flour blend I used was Krusteauz all purpose blend which I didnt realize had brown rice in it. The recipe worked though the dough never held together sadly no bierrocks. But the dough did make according to my wife the best gluten free bread she has ever had. So needless to say I will still be using this recipe. <3
★★★★★
Hi Paul,
Thanks for the feedback! I have not tested this recipe outside of my own gluten-free flour mix, so happy to get some other feedback! 🙂
Better than gluten free breads at the store-yummy!
Yay Mary, so happy you are enjoying it!
Hi! I did not use a stand up mixer since I don’t have one. I just manually mixed everything. The bread is tasty but It didn’t rise enough. Do you have any recommendations to make the dough rise?
★★★★
In the cooler months, you may need to let the dough rise a little longer (say about an hour), this should help your dough rise better.
Do you have any recommendations on making this bread dairy free?
This bread could easily be dairy free. Replace the milk with nut milk or coconut milk and replace the butter with ghee.
Ghee is just clarified butter..not dairy free.
My son has allergy to xantham gum, do you have a substitute? Thanks
I really don’t Fe. Xantham gum is used to hold the bread together. I’ve seen recipes that use more eggs to complete this, but I have not tested this recipe for those results.
I use guar gum or gelatin.
I don’t see xantham gum in the recipe am I missing something?
It’s in the GF All Purpose Flour Blend (click on the orange text to see that recipe).
A lot of people use ground chia seeds with ground flax seed, also adding some psyllium husks
I am so thrilled to have made my first loaf of gluten free bread. Great recipe, but I did use my own white rice flour mxs with tapioca flour and potato starch, Fantastic out come! Thanks for all the effort you put into this recipe. It is such a feeling of satisfaction to end up with a great gluten free addition to my diet. Yes, I also use guar gum (one teaspoon).
★★★★★
I made bread using Bob’s Red Mill baking flour and it looks like the picture! It’s a big difference in making and eating bread on a gluten free diet ( it’s new for me)
SOOO yummy and I cut off the end while it was still warm. T he storage of it in a dutch oven pot is a great idea, do you cover it?
★★★★★
Yes, cover it so that the air doesn’t get in and dry out your bread. Glad you are enjoying this recipe. Thanks for sharing!
I am new to gluten free. I’m anxious to try your recipe.
★★★★★
Can I use honey instead of the sugar?
Sure can!
If using honey instead of sugar in this GF bread recipe, how do you adjust for the extra liquid in honey
I wanted to go gluten free in 2016 but had a challenge of getting what tasted like wheat. It wasn’t until February 2017 after months of research and trial and error that I got a gluten free flour that really tasted like wheat. When I made cupcakes with it and gave my husband and two more picky eaters, they could not tell the difference. I sell gluten baking mixes so this was added to my product list. I have made this bread three times and every time I make it, it doesn’t last 24hrs. It is lovely. Thank you so much for sharing.
★★★★★
What company makes the gluten free flour you are referring to in your comment?
I would be interested in your gluten free products too. Very new to gluten free eating but have been experimenting as well and came to this site, looking for a bread recipe – this one looks good!! Loved the picture!
What company makes the gluten free flour you use?
I keep seeing comments about xantham gum in bread recipe but don’t see the recipe calling for it. If it needs it how much?
Hi Phyl,
The 1st item in the bread ingredients start with a gluten free all purpose flour recipe. This is what has the xantham gum in it. There is a link on this item next to the ingredient. I questioned this as well after reading the comments and then saw the link.
Although I am not GF, I am trying this recipe out for a friend today. She really misses having delicious fresh bread. Hopefully she loves it.
Just wondered if you have to toast this or not, I had a bread from a place (Which closed) and I was able to have an egg salad sandwich which was very good and it tasted like real bread. I hope this will. It does look like a good recipe, but I’ll try it and see. Thanks Cindy
i like it!!….mine did not rise enough, but will try it again in a few days….this loaf wont last very long! i am tasting a yeasty taste that i am not sure should be there….is it related to the lack of rise?
Well, there is yeast in the bread so it will have somewhat of a “yeasty” smell to it. If it is very strong, then it could be that it didn’t rise enough. You’ll get it!
i am also interested in GF products especially those reasonably priced. Since I am not a great cook, I find myself eating the same things all the time and I find myself hungry a lot. Now that I have a good tasting bread option the lack of enough carbs in my diet may be resolved. interested ot know more though….
Stella, I also was trying to figure out tasty carbs to add to my diet. I discovered Pamela’s whenever bars and I buy 3 boxes of 5 a week because my kids grab them for breakfast and snacks. Coconut chocolate chip is the best. They are not overly sweet just delicious.
I used this recipe with a GF flour mix that my daughter had made up from a previous attempt at bread. I have to say that her recipe turned out really dense and the tough. This recipe using the same flour turned out Great!!
I used half coconut milk and half cows milk. In the future I think I would stick with cows milk because I can taste the coconut milk. . And because her last attempt turned out so dense I added a tiny bit more yeast. The baking time was perfect and I devoured the end piece; my favorite.
Hey Janice! Sounds like a winner version of this recipe. Glad it worked out for you and that you are enjoying it!
Hi Halle
Made the bread followed the recipe with out the gum . Tasted nice except for the fact found it hard to swollo too dry and yet when you chew it its soft . What did I do wrong ?
Cheers
Coco
Leaving the guar gum out of the recipe will do exactly what you described. If you don’t want to use gums, you could try substituting 1 tablespoon of unsweetened and unflavored apple butter. I’ve had great results doing that.
I never manage to get the dough to rise? Don’t know what I am doing wrong as I followed the recipe:-)
Sounds to me Aase that your yeast is bad. Try purchasing some new yeast and I bet your dough will rise nicely.
Hi.. I noticed in your all purpose flour recipe that it required arrowroot powder AND tapioca flour.
I purchase Mackenzies ‘Arrowroot (Tapioca Flour)’ which is stated on label.
Bit confused as I thought there was no difference?
thankyou
Julie
Hi Julie! Arrowroot and tapioca flour are not the same. Tapioca flour I find works best were texture matters (think bread and pasta), it gives it that chewy outcome. Arrowroot flour doesn’t offer that chew and is a tad bit lighter.
I must admit your slice of bread delicious And am drooling at the pictures. I use whole grain in glutenfree flour for it to be a bit healthier and low glycemic. I make 60% of sorghum, millet, quinoa, rice, flaxmeal and 40% of starches like arrowroot,tapioca.
I made this bread exactly as the recipe calls, using fresh ingredients. The bread didn’t not rise as it should and ended up like a brick. Very disappointed.
Kelly how old is your yeast? Even if you just bought it, it might be too old and will leave your bread like a brick, as you described.
I bought my yeast today and the expectation date says it’ll last for another year. I had very little rise as well.
It might not be that your yeast is bad, but when the yeast was mixed with the water, the water was too hot and killed the yeast. The water should only be warm.
Can u make gluten free bread without eggs? I am allergic. Having a terrible time trying to find things to make/ eat.
Unfortunately, this recipe would NOT work without eggs. Sometimes I make a naan-like flatbread that is equal parts water, almond flour and tapioca flour. Cook them up like you would a pancake in a greased skillet. Makes for a good sandwich wrap.
You can probably just use chia seeds and water as a substitute. https://detoxinista.com/how-to-make-flax-eggs-or-chia-eggs/
I too am egg allergic there is an egg replacer sold in health food stores that could make the change work. Every time I use it in other recipes it swaps out well.
This turned out great! Thank you!
That’s great Jeannie, so glad you are enjoying your bread!
Hi there! I just used his recipe – and as a vegan I used egg replacer (Orgran Brand) which worked fantastic.
Also, I didn’t have any Xanthan Gum so I just used regular flour mixed with 2 Egg White (Orgran) and the bread turned out phenomenal.
By far the best and easiest gluten free recipe I’ve ever found and I actually jumped with joy when I finished making it! Delicious!!!
★★★★★
Thanks so much for posting your adaptations! I am staying away from eggs, so I will have to try your version soon!
Made this today and we really liked it. I used 1/8 cup of sugar and my own gluten free blend of sorghum and teff flours with arrowroot powder. It tasted very good. My one daughter who doesn’t have gluten issues said it tasted a lot like “regular” bread.
★★★★★
Molly, do you mind sharing your ratios for your flours as mentioned in this comment?
Very curious!
Thanks so much,
Katy
★★★★★
I’d like Molly’s proportions also for gluten free flour
Can this be frozen in balls to make cinnamon pecan rolls with? I make them for grandkids with frozen store doughbbut want to enjoy them too
Hello,
Can you tell me if you use a less caloric substitute for potatoe starch and tapioca?
Please share your gluten free flour recipe too.
Thanks,
Malini
Hi My name is Candy and I was looking for delicious gluten free bread and came across your site. after reading all the wonderful comments I went out and bought the items needed. I am new to gluten free.
Could you tell me what do you use to cut your bread. It looks very even and I would like to have mine look that way. I will let you know once I bake the bread. I am sure it wil be wonderful
Hi Candy, Welcome! I just used my serrated bread knife and it worked out great. Remember to let your bread to FULLY cool before slicing. Let us know how it turns out! 🙂
Hi Halle, in response to Julie Byrne’s and your reply comment of August 2017, you are right in what you say. However in Australia one cannot buy the two flours anymore. I am guessing that farmers are not growing arrowroot for a commercial product (but folks on Pitcairn Island make their own). The shop substitute is Tapioca which has been made from the Cassava root vegetable. Maybe in the States of America it is possible to get the two but by the looks of ‘Mackenzies’ who honestly declare their ingredient, it seems real Arrowroot flour is unlikely.
Is the sugar necessary? I try to avoid sugar. Thanks
You probably could eliminate it, but I haven’t tested the recipe without it.
Really yummy bread.
I am on step # 5 and I cant wait to try this!!!!
Great recipe. People keep talking about not rising. Lol. My first attempt went everywhere. What a mess. But what survived was very tasty. Second attempt much better. My only issue is how dry it seams. Can I add something to help with that ?
Bret, you can try to cook it a little less and that should help with the dryness.
Hi, I tried this recipe and it turned out good. The only problem was the amount of sugar. i found it very sweet. Just wondering if i could use half the sugar? Thank you.
★★★★
Yes, you could easily use half the sugar with success.
Hi.. I made this bread today for my son who is a celiac.. The taste was awesome.. my bread rose fine in the first hour.. When I put it in the loaf pan and left it for another round to rise.. It didn’t rise much.. As a result the bread is quite dense..what can be the reason.. I had put 2 medium size eggs..and kneaded it by hand
There is no need to knead this bread as there is no gluten in it. That is most likely why it was dense. Next time, just remove it and place it in the pan and let it rise to the top of the pan for the second rise and you will be good to go.
Hi.. If possible, please upload a video for this recipe.. Thanks alot..
I made this bread yesterday, came out very well, However I had to add one more egg and some more milk to make sure the consistency of the dough was good. Came out very soft and nice. Thanks a lot for this recipe.
On hindsight, is there an more less caloric substitute for Potato Starch and Tapioca flour so that this could fit well for diabetics too ?
★★★★
* I meant to say a less caloric substitute
Potato starch and tapioca play important roles in this bread recipe. I have several other gluten-free breads that might work for what you are looking for:
Gluten Free Vegan Bread Recipe – https://wholelifestylenutrition.com/recipes/gluten-free-vegan-bread-recipe/
Gluten-free Bread Recipe With Oats – https://wholelifestylenutrition.com/recipes/gluten-free-sandwich-bread-recipe/
My husband has celiac and this is such a great bread I am not even trying and other recipe. It taste so much better than any bread that you can buy and so very easy to make. Thank you so much for sharing.
★★★★★
So happy that you and your husband are enjoying it!
Thank you for the recipe! When you use the stand mixer should we be using the dough hook or paddle? Sorry if that is a silly question.
Good question! I use the paddle, not the dough hook.
This bread completely fell apart when we tried to take it out of the pan.. guess we’ll use it for bread crumbs
★
Oh no, I am sorry to hear that! Did you use parchment paper to help remove it from the pan? I’ve never had that happen…
I was so excited to try this recipe when I found it because the ingredients are simple. I used the last bit of my gluten free flour. I loved the way it turned out. I was so excited. My husband even enjoyed it who isn’t gluten free. However…… Shortly after I made it my very large dog jumped on the counter and ate the whole damn loaf. luckily I did get to eat a couple slices. Even though I’m so mad at my dog, I’m saving this recipe and making it again as soon as I get more flour! Best gluten free bread I’ve made so far!
★★★★★
Oh my goodness Kristin, sorry to hear that your loaf disappeared so quickly! Well at least we know the dog loves it too, right? 🙂
Lol ….my dog also ate it also ?my first time making this bread ?had my back turned for 2 mins, he seemed to enjoy sooo much, I made it again! Every one loved, ps dog is now on lock down during bread making.
can I use coconut oil instead of the butter? how much?
I haven’t tried it, you certainly can try it. I’d swap them equally.
So good!! I used the Jovial gluten free bread flour. My kids, husband and I all loved it. This will be my go to bread recipe.
★★★★★
Happy you and your family are enjoying this bread!
Can’t have tapioca What can I substitute for that flour
This is a yummy, simple GF bread. It is a beautiful color, great texture, delicious flavor, and it’s easy to make. I would like to suggest that you adjust the timing to include the rising time (1 hour and 20 minutes).
★★★★★
Thank you so much. I was looking for bread recipe with white rice flour. This came out perfect in Bread machine with gluten free setting.
Can you make these with brown rice flower?
I have made this bread for several of my friends who have celiac and they are amazed by how good it is! With the white rice flour it is less cakelike and more of a regular bread texture. It also lasts longer than some of the other recipes. This is a winner for sure!
★★★★★
I haven’t tried the recipe yet, but am anxious to do so. Can this hold up to free form baking? I have a bread recipe (wheat) that I use and just I plop it in a large dutch oven to bake. I also use the same recipe to steam the bread to make a sort of dumpling (think Chinese bbq pork buns). Will this (or any GF bread) recipe hold it’s shape?
If not, that’s OK too, my daughter was just diagnosed with Celiac disease and I’m trying to find a bread substitutes. The idea of buying the Udi’s (or similar) brand in the store doesn’t appeal to me.
Thanks for your expertise on the topic!
I made this for the first time today. It turned out great! It is very tasty. I do find it a bit on the sweet side. Could I reduce the amount of sugar to half?
Yep, you certainly can do that and still have great results.
I tired it with egg whites and no sugar
Instead of butter I used organic unsweetned apple sauce and used almond milk instead of regular milk.
It was so yummy
This is the best gluten-free bread recipe I have used thus far. However, I used Mama’s Gluten Free Coconut Blend flour and the dough was runny. It rose great but then fell in the center once I put it in the oven. Even with that, it was great tasting and pretty light.
I’m wondering if I should just add an additional 1/4 cup of flour to get it to the right consistency. I tried making it again with 3/4 C milk, but it didn’t rise correctly.
So, what are your thoughts?
Thanks much,
Nancy
Also, I used duck eggs, which are usually larger than chicken eggs. Maybe this is why the batter was runny. Your thoughts please.
I used this recipe and made it in bread machine with a gluten free setting. It was very good.
★★★★
Hi, can this recipe be made with just white rice flour only?
Just made this with great value all purpose GF flour. It turned out perfect!! So much better than the store bought gf breads. Thank you for an amazing recipe!
★★★★★
Trying this recipe for my grandson.
I am excited to make your recipe! Have you ever tried making it into rolls?
Thank you so much!
Can I use flax eggs instead of regular eggs?
Really good bread! Best GF recipe I have made.
★★★★★
Love the taste but it’s too dry and crumbly for sandwiches. I used garbanzo bean flower. Was that that reason? Fantastic nutty flavor. But how do I get that wonder bread feel and texture for sandwiches?
★★★★
Currently baking this beauty and it smells AMAZING! I used a different flour mix (white rice, sorghum, buckwheat, millet, tapioca) and added 2 tsps of Xanthan Gum in the final mix. Also used active yeast mixture not dried yeast. Both rises we’re impressive! Doing the bake in my breadmaker as the pan is deeper and I think this is going to be a tall loaf 😀
It baked perfeftly in the breadmaker! Also for those having issue with rising time due to temp I did my final rise in the oven set to low and a wet tea towel over the top. Will definitely be making this again!
★★★★★
Well, I see lots of good comments here. I am used to bread making and have made various gluten free recipes which have been good, but more cake like than bread, so I was enthused to find this recipe. I did everything exact and twice but each time it did not rise and was just a heavy, cracked dough that would hardly stay together. I was so precise with everything and my yeast was fresh and did ferment before I put it in. Disappointed I’m afraid.
★
I have made this bread twice and both times it ends up sinking in the middle. It rises in the pan just fine, but then, after the bake, the middle caves in. I used whole milk, butter, and everything else according to the recipe. The second time i made it I used less milk, thinking the amount of liquid might be the problem, yet I has the same issue. Any thoughts on where I might be going wrong?
Should I be using a dough hook in the stand mixer?
No need to, the dough hook is to knead a yeast loaf and helps with breaking down the gluten. There is no gluten in this loaf, so a dough hook isn’t needed.
Love the taste but it’s too dry and crumbly for sandwiches. I used garbanzo bean flower. Was that that reason? Fantastic nutty flavor. But how do I get that wonder bread feel and texture for sandwiches?
Bake this bread today. I was a bit sceptical cause the dough was very gluey. Turned out its a very nice loaf. Springy & really yummy. Thank you for the recipe ?
★★★★★
This is a horrible recipe. No offence intended, but it contains nothing but starch, starch and more starch. And it tastes like a solid blob of starch. I am shocked at how many people actually commented that they liked this recipe…. sure, you can’t question individual taste, but this is by far one of the worse gluten-free breads I have ever had.
I had high hopes for it, but right off the bat, when I started making it, and realized that the main ingredients are white rice flour (starch), potato starch, arrowroot (starch) and tapioca (oh. what the hell, more starch), I kind of lost hope. Then, once baked, I tasted it and confirmed that it’s nothing but starch. Not even a pleasant texture.
The only positive I can say about it is that it has a very nice yeasty aroma (and it contains eggs, which is a good thing if you’re into that kind of thing).
Back to the drawing board, this recipe is not usable.
★
Hi,
What is the purpose of the sugar on this recipe – for taste or does the yeast need it?
All the commercial GF breads are sickly sweet and oily. The very reason why I would make homemade is to avoid using any sugar in the bread.
Look forward to hearing from you.
Many thanks
This bread is really easy and seriously delicious. The texture is excellent, which doesn’t always happen with gf products.
A couple of changes that worked well: 1) added 1tsp of Xantham gum for binding, 2) greased the pan with bacon grease, 3) added 1/4 water to the bottom of the oven to create steam which gives a crispier crust while keeping the inside moist.
I made this bread last night for a challah using a bread mold and a separate one in a bread pan. OMG! This is the best gluten free bread I have ever had! And the recipe is so easy!
Thank you so very much for sharing this!
★★★★★
Thank you so much for your recipe! I actually forgot to buy the xantham gum but made it anyway. It came out on the dense side but the flavor is excellent! Will make it again with the gum and I’m sure I’ll see the difference.
May I ask, what is the best way to store this bread?
★★★★★
I used a pre-packaged all -purpose gluten free flour (No brown rice). It is important to note that if your flour does not have xanthan gum in it, you must add it.
Hi! I was recommended this recipe from a nurse at the hospital where my son was having his endoscopy to confirm celiac. She has a daughter with celiac too and has been using this recipe for 4 years! I’ve been making my own bread for years, so I’m really thankful to have a recipe for my family now. I just checked my loaf which is on the bread rise option in my oven, and it will not rise at all. The yeast did proof in the milk- so I know that wasn’t the issue. Any thoughts?
It rose well and smelled great while baking. But halfway through it fell. Ratsumfratzum frats!
What did I do wrong?
★★★
Yes! This is the best recipe I’ve had! Kind of a mixture between bread and cake. Turns out perfect every time and it’s filling too. I’ve had no stomach issues with this bread either. Lovely.
★★★★★
On my goodness! This is the BEST Gluten-Free bread! This is the first time I have made gluten free bread. It is so easy to make! I followed the instructions exactly and it came out perfectly! Thank you!
★★★★★
As for another alternate to Whey, I have used egg-whites (and/or isolated egg-white protein) where possible and have found it to work quite nicely and not alter the flavor of baked items too much. In fact, that is one great thing with the whey protein: it didn’t change flavor profile of recipes much. So, an inert-tasting protein is ideal. As such, that really limits what I’d recommend as it will depend greatly on the recipe as to whether the taste of any particular protein will affect (negatively) the outcome/taste.
I have used pea-protein on occasion, but that definitely has a taste. So does soy. And some things like hemp protein are interesting but way too “strong” flavored for most recipes. Also, I have found the veggie-derived proteins in general (like soy, pea, hemp, etc.) tend not to have the same baking profile that the whey and/or egg protein offers.
★★★★★
I want to make a gluten free bread without using eggs. Can you help?
Hi!
Can we use olive oil or canola oil instead of butter? Because we are trying to avoid Gluten and dairy.
HI, I used oat flour instead and my batter was quite liquidy and not like a dough you can just pick up out of a bowl. It looked like a pancake batter. Is it supposed to be like that?
Can I omit the sugar (due to Candida diet) in this recipe without it ruining it?