An Easy Gluten Free Bread Recipe That Anyone Can Make (That’s Dairy-Free, Too!)
Tired of gluten-free bread that tastes like cardboard? Try this easy gluten free bread recipe that turns out soft and bendable every time (even at room temperature).
Have you ever bought a bag of chips, only to open them and find, like, 6 chips and the rest of the bag is air?
That’s how I was feeling about my store-bought gluten-free bread.
I was paying a pretty penny, but half the loaf was missing!
My buttered knife was staring at a slice of this bread with only hole to fill. So I folded the bread in half, pretended to not care, and silently cried inside.
Disappointment. Again.
Baking gluten free bread at home led to other problems.
Namely, gluten-free bread that went flat like a pancake.
Or was crumbly and didn’t hold together well.
Or tasted like cardboard (an overused saying, but if the shoe fits…).
I’m embarrassed to say I’ve cried a few tears over bread. Nothing I made tasted good, and everything I made was wasting money.
Fail.
But I’m glad I kept searching for answers to why my gluten free bread was doing those weird things.
Because now I’ve found a reliable gluten free bread recipe that I make every month, usually twice…at least.
Read next: How to Stock a Gluten-Free Pantry on a Budget
The best gluten-free sandwich bread recipe…
This is by far my absolute favorite gluten-free sandwich bread recipe. It’s not a white sandwich bread, so don’t expect that. It’s got a great whole grain taste, much like a whole wheat sandwich bread.
It checks all the boxes!
This gluten free sandwich bread is:
- Soft
- Bendable
- Delicious at room temperature (which is really hard for a gluten-free bread)
- So stinkin’ easy to whip up
- And it’s dairy-free!
Is it cheaper to make your own gluten free bread?
Have you seen the price for a loaf of gluten free bread in the store?! Oh my goodness gracious. It’s ridiculous. And as I said before, half the loaf is missing sometimes!
This bread costs a fraction of the store price to make at home…and tastes a million times better.
That’s just the best win-win situation possible, right?
I even did the math, and each loaf comes out to only cost about $1.50.
Compare that to $4.99 (at least). Yes, it is cheaper to make your own bread at home, my friends.
To save the most amount of money, try to buy your gluten-free flours and ingredients in bulk.
If you have celiacs and are unable to shop the bulk section for risk of contamination, try ordering through a local co-op, like Azure Standard. This might also save you quite a bit of money!
Related: Easy gluten free dinner rolls—that even kids can make!
Disclaimer: This post contains affiliate links. I may earn a small commission if you make a purchase, but you will not be charged a penny extra! And mama, I never recommend products I don’t love or believe in.
Baking gluten-free bread is so different from regular bread-making.
Think of it more like making muffins.
It’s way more like a batter than a dough. But don’t get confused, this gluten-free bread is EASY to make! Just like muffins. It’s just different.
If you’ve been binge-watching The Great British Baking Show (like me), it’s nothing like those breads here! There is no kneading. Uh-uh. Nope. And there’s only one proofing.
Instead of gluten, we’re working with gums and yeast. So there is a proofing, but only after you’ve poured your dough-batter into the pans.
Again, easy.
Tips for the best gluten free bread:
- This gluten-free bread relies on xanthan gum to bind it together and add chewiness. To really help the gum do its job, you need to beat the “dough” for 3 minutes. This is an important step to not skip.
(Note: I have only tried this recipe with xanthan gum, but it should work just fine with psyllium husk or guar gum. If you try it, let me know how it turns out!). - I have made this bread with my own 4-ingredient flour blend recipe, so I can’t vouch for how all gluten-free flour blends will work. I have also made it successfully with this flour and this flour.
- If you plan on freezing the bread, it’s best to wait until it cools, slice it, and then put it in the freezer. This bread does mold more quickly than regular bread if it’s left at room temperature. It is best stored in the fridge or the freezer after 2-3 days. It has always reheated beautifully for me.
- This recipe is for TWO loaves of bread, but it is crazy-simple to halve and just make one loaf.
Can I make this gluten-free bread vegan?
Short answer, yes!
This gluten free bread has turned out beautifully without eggs.
Here’s how to make this gluten free bread vegan:
I recommend using 1/4 cup of chia seeds and an extra 1/2 cup of water.
Simply add the chia seeds and extra water with the flaxseed mixture and let it all gel together and proceed as normal.
It doesn’t rise quite as high as the egg batter version, but is very tasty and soft.
Is this gluten free bread dairy-free?
Yep.
There’s not dairy involved here, even originally.
Water all the way and it works perfectly.
Is this healthy gluten free bread?
This is a bit harder to answer, as the definition of “healthy” really depends on every person’s individual needs.
But on a grand scale, this is a healthy gluten free bread recipe. It has wholesome ingredients, very limited processing, and uses flaxseed, almond flour, and brown rice flour for a filling slice.
It is still full of carbs, even though well-derived, and should be eaten in moderation.
What is the best way to store gluten-free baked bread?
Gluten free bread stays fresh at room temperature for about 2 days, when sealed in an air-tight container.
After that it starts to mold quickly.
Gluten free bread is best stored in the refrigerator or freezer for the best results.
How to freeze homemade gluten free bread
Before freezing, allow your freshly baked loaf to cool to room temperature and then slice.
Place your slices in an airtight container. I found containers at Ikea that are the perfect size, but I also store the slices in a freezer-safe Zip-loc bag , with a slight slant on them so it’s easy to pull pieces apart.
You can reheat the frozen bread in a toaster or in a microwave with it wrapped in a tea cloth or paper towel. Start by reheating 30 seconds, and then 10 seconds at a time until warm.
Is yeast gluten free?
Yeast is naturally gluten free.
Most active dry yeast brands will be gluten free (like this popular one), but always read the label to make sure no other ingredients have been added.
To learn more about how to read nutrition labels for gluten, check out this article: Foods to Avoid When Eating a Gluten-free Diet.
There’s a free printable or download to help you know what is and is not glutenous.
What gluten free flour is best for bread?
When it comes to gluten free bread, you need a blend of gluten-free flours. You don’t want to use just one type of gltuen-free flour, say, like alllllll almond flour.
Nope.
To mimic the structure of wheat, we want to combine whole grains, starches, and gums.
I make my own flour blend that you can find the recipe for here. Bonus, it’s way cheaper this way.
If making your own flour is too daunting right now, I recommend looking for these ingredients.
- Find a flour that includes higher amounts of whole grains, like rice flour, sorghum flour, or millet flour.
Ingredients are listed with the highest amount of each in order, so you want to see these ingredients listed first. - Find a flour that does NOT contain garbanzo beans.
Garbanzo beans add density and a…well, bean flavor. It tastes “gluten free” in the bad kind of way to many people.
Here are a few pre-made gluten free flour blends I recommend for baking bread:
- Kind Arthur Gluten Free Flour
- Bob’s Red Mill 1-to-1 Gluten Free Flour
- Pamela’s Gluten Free All-Purpose Flour
Want more easy gluten free bread recipes that are dairy free, too? Try these next!
- Best Vegan Gluten-Free Rolls EVER
- Amazing GF Cinnamon Raisin Bread
- Easy Weeknight Gluten Free Flatbread (only 5-ingredients!)
- Gluten-free Pretty-darn Perfect “Rye” Bread
Now let’s make some bread! I’m getting really hungry talking about it.
And my grass-fed butter is waiting so patiently…
The Best Soft Gluten Free Sandwich Bread
This soft, pliable bread is gluten-free, dairy-free, and tree nut free if desired. Gluten free bread doesn't have to taste terrible! Enjoy.
Ingredients
For the yeast mixture:
- 1 cup warm water (about 110° F)
- 2 tablespoons organic sugar or honey
- 2 envelopes, or 4 ½ teaspoons, active yeast
For the flaxseed mixture:
- 1 cup warm water
- ½ cup ground flaxseed
Dry ingredients:
- 3 cups gluten free flour blend
- 1 cup almond flour (UPDATE: for those with tree nut allergies, this can be replaced with another cup of gluten free flour or brown rice flour)
- 1 tablespoon himalayan salt (reduce to 2 teaspoons if using sea salt)
- 1 tablespoon xanthan gum
Wet ingredients:
Instructions
- Combine the water and sugar in a measuring glass and stir to dissolve the sugar slightly. Add yeast and gently mix together then set aside in a warm area for 5 minutes until frothy
- In the bowl of the mixer, combine the other cup of warm water with the ground flaxseed and stir well. Let sit while the yeast mixture proofs, for about 3-5 minutes
- Now add the gluten-free flour, almond flour (or extra cup of gluten free flour), salt, xanthan gum, eggs, oil, yeast mixture, flaxseed mixture, and molasses to the mixer bowl and turn it on low
- Mix together until combined, scraping the bowl to incorporate it all
- Once it’s all smooth and there aren’t any major lumps, turn the mixer to high and let beat for 3 minutes
- While it’s mixing, grease and lightly flour (with brown rice flour) two bread loaf pans
- Divide dough-batter between the two pans and smooth the tops as best you can since they will hold that shape through baking (if you REALLY want the tops smooth, you can oil your hands and smooth the tops gently)
- Cover pans loosely with plastic wrap or a towel and let rise in a warm place for 35 minutes. You don’t want the dough to rise above the top of the pan, so keep an eye on it
- Preheat oven to 375° F while the dough is rising
- Bake the bread for 40-50 minutes until the top is nicely browned and the inside temperature is 200° F. If the top starts to get too dark to early, you can add a tin-foil tent over the top to help stop the browning
- Let bread cool for 20 minutes until turning out onto a cooling rack to finish cooling before slicing (unless you’re like me and cut off the ends while they’re still piping hot to smother them in Kerrygold butter to devour)
- Enjoy!
Notes
Once cooled, slice and store left overs in the fridge or freezer after 2 days. This bread does mold quickly if left out.
I hope you enjoy having this gluten-free homemade bread, smothered in butter (or honey). Because there are no giant missing holes. So you can.
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How long does this bread stay good for? Do you usually keep in refrigerator or have you freezer it before? Thanks for the recipe! My bread is currently in the oven and im so excited to try it.
I’m so glad you tried it! How did it turn out for you?
The bread lasts for 2 days at room temperature. After that it can mold quickly. I usually slice mine and put it in the fridge for up to a week, or in the freezer for up to 3 months (but it NEVER lasts that long around here haha)
TY I really needed tbis recipe.
You are so welcome! Thank you for taking the time to comment.
I have made this bread for my partner, who is gluten intolerant, and he just absolutely loves it. He far prefers it to the store-bought breads that he’s tried. Thank you.
Michael! I’m so glad to hear this! It’s my favorite so far 🙂 Thanks for taking the time to comment.
I’m terrible in the kitchen and never made a bread, but I wasn’t spending $6+ at the grocery store for gluten free bread!!
Tonight I successfully made 2 loaves of bread from your recipe! I used a store bought gluten free all purpose flour (as they didn’t have items on your blends recipe), but it still turned out tasty! It didn’t rise as high though.
Thanks for this awesome recipe I’ll be using all the time now!! I’ll be sending others your way for this bread.
Your comment just made my DAY! Thank you for taking the time to leave some encouragement and feedback here. I’m so glad it turned out tasty, but I”m interested in why it didn’t rise higher for you. There’s a handful of things that come to mind. Sometimes the yeast/sugar mixture needs more time to get frothy before adding (5-10 minutes until it really gets bubbly). It can also be the yeast isn’t good anymore (even after sitting in sugar water it doesn’t get very bubbly even after 10 minutes). Sometimes patting the bread and “smushing” it into the pan a bit too much can take some of the air out (been guilty here! Trying to make it all smooth and pretty. oops). Or it could be it didn’t rise in a warm enough environment, and maybe needs to be covered with a plastic or silicone cover to trap that humidity in. Hopefully one of these tips helps for next time! I’m doing a happy dance with you for NOT paying $6 a loaf and enjoying homemade gf bread (oh the joy!) 😉
I have yet to try this recipe, but i make something similar and line a bread pan with parchment (need to be a little creative in forming a slightly high liner, to help the batter rise, without spilling all over the place- it happened to me before lol). Placing the filled pan in the microwave ensures the batter will rise too. Then carefully transfer to the oven after 35 mins. I cant use xanthan gum so i replace with konjac powder. Hopefully, it will work with this recipe, too!
Thank you for your input! I’ve never tried konjac powder, how interesting. I will need to do some research on that 😉
Is it necessary to add the listed xantham gum if your GF flour blend already contains xantham gum? Thank you! Can’t wait to try it!
It does need the added xanthan gum to help it bind better AND to add a soft, chewiness to the bread. That said, I’ve totally made it without the extra xanthan gum (because I was out of xanthan gum but really wanted bread, darn it haha). It still worked, but was a bit crumbly, and certainly needed to be eaten warm.
Thanks for taking the time to ask <3
Can you do this with a hand mixer or do you need a stand mixer with dough attachment?
I use a paddle attachment with my kitchen mixer, so no dough hook needed! I feel like it would work great with a hand mixer since it is very batter-like. If you give it a go, would you come back and tell me how it worked for you?
I tried it with the hand mixer that didn’t work the bread didn’t rise an the yeast was good so that wasn’t it maybe too much
I’m so sorry to hear that! Rats. I’ll ask around to borrow a hand mixer and see if I can’t figure out a way to make gf bread with one.
Were you able to borrow a hand mixer and have success?
I have not been able to test it yet! I’m sorry. I’ll let you know as soon as I do. I have a hand-mixer coming from Amazon 😉 I’m just too curious! I want to see if it will work, darn it.
Kendra, I did it! I tried this with the hand mixer and it turned out awesome. The only difference was that after I let the yeast froth and the flaxseed gel, I put everything in the bowl all at once and then mixed (It needed all of the wet ingredients to really get going). I had to stop a few times to shake off the paddles because the dough was riding up on them. I also needed to scrape down the sides of the bowl a couple extra times.
Not bad at all! And it tastes awesome. I can’t tell the difference.
Can you make it in a bread machine?
Hi Susan, I have not tried making this in a bread machine. I will try to borrow one from a friend and get back to you!
I can only find instant yeast where I live, can I replace the active yeast with instant yeast?
That ought to work just fine! Instant yeast doesn’t need to be proofed with the water and sugar mix. You add the instant yeast in with the flour and then add the water and sugar with the rest of the wet ingredients. You can usually get away with a faster rise, too, so I’d suggest checking it after 25 minutes to make sure it’s not rising over the top of the pan. Let me know how it turns out for you!
Have you ever tried making this bread in a bread machine? Did you make any alterations to the quantities or the order?
I have not tried it in a bread machine, and I’m not sure how to alter the recipe for it to work (I’ve never actually used a bread machine). If you try it, would you let me know how it turns out?
And this is why I came to the comments. Lol. The 2lb, 3.25 cup loaf I attempted yesterday.. maybe this needs to be 3/4 of this recipe? Or half it to do a 1.5lb loaf? I’m just trying to get back into the bread machine thing since my daughter is GF.
I’m very curious how it would work in a bread machine. Mixing the gums in the bread is really important for that chewy texture. Is there a way to extend the mixing in a bread machine?
I’m not sure what I did wrong with this recipe! LOL I know I accidentally put 2 tablespoons of molasses in but I didn’t think that would make a difference. My batter was so thin, which obviously made it not rise. Going to cook it and see what happens? Fail for me but I’m sure it was totally my fault because looks like everyone else had success with it!
I’m sorry it didn’t work well for you. The extra molasses shouldn’t have made that big of a difference. Hmmm. Did you add the extra xanthan gum and beat it for 3 minutes? I’d love to help problem solve so that it turns out for you next time!
PS. it does rise a bit when baking, too, so hopefully it’s still edible for ya!
Is there another flour blend can you recommend?
Absolutely!
I really like both Pamela’s Gluten Free All-Purpose flour or King Arthur’s Gluten-Free Flour
I just made this bread. In order to get the loaf to look like the picture, I would have to put all the batter in one pan. And there is no flavor, it’s just blaaaaa. Guess I will stick with the recipes I have perfected and forget about trying others.
That’s so sad it didn’t turn out for you! I get two high loaves every time, so I’m not sure what happened. Having gluten-free recipes not turn out is always frustrating since the ingredients cost a bit more than glutenous. I feel for ya. Hope you still give it another try later! Always happy to have you shoot me an e-mail to try to problem solve a recipe with you 🙂
I have been making GF bread for 10 years and never found a recipe as good as this. Thank you, thank you thank you.
You are so welcome! Thank YOU for taking the time to comment. You’ve made my day.
Can I use olive oil for the oil ?
Absolutely! I actually just did that swap the other day. It turned out wonderful. I liked the savory undertones it added to the bread, but it was still very subtle. 🙂
Is ground flaxseed the same as flaxseed meal?
What a fantastic question! From what I have researched, no, they are not the same. Flaxseed meal is made from flaxseed that has been pressed for oil. It is devoid of the healthy fats that flaxseeds have. Ground flaxseed is taking the whole flaxseed and grinding it into a powder, therefore keeping the oils and healthy fats in tact. A subtle difference, but a difference. For this recipe, however, I don’t think making that swap would be a problem. I think it should work interchangeably. I’ve just never tried it myself, so I can’t be 100% sure.
If my GF flour has xanthan gum in it already, do I need to add more to batter?
The extra xanthan gum helps everything bind better AND adds a soft, chewiness to the bread. That said, I’ve totally made it without the extra xanthan gum. It still worked, but was a bit more crumbly, and certainly needed to be eaten warm.
I’m so excited to try this recipe, but will have to wait a while for my flaxseed to get here. Do you think it’s a 100% necessary ingredient?
I love that you’re excited! That warms my heart. I have honestly never tried making it without the flaxseed, but here are my thoughts: The flaxseed acts as a binder, similar to an egg. It also adds nutrition and that “multi-grain” taste. I would guess that you could add two extra eggs and omit the flaxseed. It would be missing some of the flavor, but should still work! I’m just not sure since I haven’t experimented with it myself. I’m sorry I can’t be more helpful here!
No, no! That was super helpful. Thank you 🙂 I’ll report back!
Hey! Did replacing the flaxseeds with eggs work? Thanks!
I tried this today!!! It’s fantastic. My Husband and I are very pleased. Thank you so much for sharing your recipe.
Vicki, you just made my day! You’re welcome. Totally my pleasure to share bready-goodness!
I’m so glad you both enjoyed it.
Hi, is a “T” a tbsp or a tsp?
Thanks
Great question–and important! haha
T=tablespoon
🙂
Does this recipe really call for a Tablespoon salt and Tablespoon xgum??? Seemed like a lot of salt wanted to make sure before I ruined my bread. Thankyou
It is one tablespoon of each. It’s 1 1/2 tsp per loaf, since this makes two loaves. If you’re using sea salt you can reduce it to 2 tsp total.
The xanthan gum will help keep it bendable and soft so that it stays awesome at room temp. 🙂
I was wondering on the salt and X gum if that’s 1 Tablespoon salt or 1 teaspoon also on the X gum 1 Tblsp or 1 tsp. Thankyou
I just followed your recipe and I cannot tell you how happy I am that I found it! This bread is so DELICIOUS! Perfect texture, Perfect flavor and easy to make. The only think I added was a sprinkle of hemp seeds on top of the loaves. I can’t thank you enough!
Wish I could post a photo of my loaves.
Oh, Maria, I am so glad it worked well for you and that you’re enjoying it! You just made my day.
Thank you for taking time to let me know! It was well-timed encouragement.
I can’t find the ingredients to make your flour blend can I use Bob’s red mill 1to1 baking flour instead? Also can I use rapid rise yeast… that’s all I can find.
Hi Gillian, Yes, Bob’s Red Mill 1 to 1 works well for this recipe! The rapid rise yeast should also work fine. I haven’t experimented personally, but I read that you need to use about 25% less. So in this recipe, you’ll use 3 1/2 teaspoons of the rapid rise yeast. If you want to halve the recipe and make one loaf, you’ll use 1 3/4 teaspoons. Let me know how it turns out 🙂
Is this 1Tablespoon of Salt and Xanthan
Gum or 1Teaspoon? Just wanted to double check before making it! Thanks!
Hi Afton! It’s a tablespoon of each. It sounds like a lot, but it makes two nice size loaves 🙂 Let me know if I can help more!
Have you tired to make this bread recipe in a instant pot?
Nicole, I have not tried baking it in the Instant Pot yet, but that is a fascinating idea to me! I’ll have to try it and get back to you 🙂
The bread reached temperature and looked beautiful when I took it out of the oven in five minutes it had totally collapsed and deflated . Any ideas what happened?
Beth, how disappointing! I’m sorry that happened. It could be a few different things. I had a loaf fall when I used a different flour blend. What gluten free flour did you use? It can also be that the oven wasn’t consistently the right temperature, so double check that your oven is correctly heating. It also needs the full amount of time to cook, so that the outside helps it to hold its shape. Did it bake for at least 45 minutes? And another possibility is that the yeast was over-proofed or old. A lot can play a role, but hopefully this helps you narrow it down! I’m happy to help troubleshoot 🙂
Looking forward to making this bread. If I use psyllium husk would it be the same amount as the xanthan?
Hi Marcia, I hope you enjoy this bread as much as I do! I have not personally used psyllium husk in this recipe. It should make a great substitute, though! From my research, you should increase it to 2 tablespoons psyllium husk for this recipe. I’d love to hear how it turns out. Please let me know if you can 🙂
Thank you, I am about to make it now so I will let you know how it turns out😊
You’re welcome :). Oh fantastic! I’m looking forward to hearing how it goes.
The psyllium husk worked. The bread sunk in a bit. The internal temperature was at 200 and it was a little moist(I hate that word 😆). The flavour is very good I really like it. Next time I will leave in the oven with it turned off after it’s done, for about 20 minutes to see if that helps it from the top to sink in. I do this with recipes that call for psyllium and it seems to work. Thank you for this recipe.
Thanks for the update, Marcia! I’m glad it worked for the most part! I don’t like the word moist either, but I love a lot of bread things being it lol. Hopefully that oven trick works well next time 😉
Hi there! I’m so excited to try this recipe! Before I do, I just want to clarify…I’ll be use Bob Mill’s 1 to 1 because I can’t get the other ingredients. I use the Bob Mills flour AND another cup of almond flour. Correct?
(Also, I’m using coconut instead of almond bc that’s what I have.) Fingers crossed!
Just double checking bc I’m deviating from the exact recipe. Thanks in advance!
Hello Melissa! Bob’s Red Mill flour blend will work great in this! I’ve used it myself 🙂
As for the almond flour, I’d suggest replacing it with another cup of the Bob’s Red Mill or plain brown rice flour. The coconut flour will absorb too much liquid and leave it crumbly and dry. If you want to add in coconut flour, reduce it to 1/4 cup.
I hope it turns out beautifully for you!
Hi! I’m really excited to try out this recipe. Is it possible to swap the eggs for something else to make it vegan friendly?
Hi Kemi! I have yet to swap out the eggs in this recipe. I’ll make some today (I have an idea) and see how it turns out. Hold tight! I’ll get back to you soon 🙂
Ok, Kemi, I successfully made a vegan swap for the eggs! I used 1/4 cup of chia seeds and an extra 1/2 cup of water. I added the chia seeds and extra water with the flaxseed mixture and let it all gel together and proceeded as normal.
It didn’t rise quite as high as the egg batter version, but is very tasty and soft. We’re having pb & js on it for lunch now. haha
If you try it, let me know how it goes (or if you have any questions)!
First time making recipe! Turned out very good. I used what I had on hand. So instead of mixing my own gf flour blend as you recommend, I used Cup 4 Cup brand and Trader Joe’s fine almond flour. Followed directions and ingredients exactly. Baked in my camper oven (in a baking stone bread pan). Thank you for sharing this recipe!
Rachel, you are so very welcome! Thank you for sharing your results with those flours. Hooray! I’m so glad it turned out well. Enjoy!
YOU MADE MY DAY!! 😁
I just made bread using your recipe. It’s outstanding, perfect crumb and soft & delicious. I also put a little batter in a small dish to make a burger bun 🍔 and it looks great.
I figure 1 T salt is one Tablespoon of salt Right? It does taste a little salty for my taste and HBP. Will it still be as good if I cut down salt to 1/2 Tbsp?I shared your blog and website on a GF group right away. Thank you.
Well, thank you for taking the time to make MY DAY! This was so encouraging to hear! I’m ecstatic you like it.
Yes, the 1 T = 1 tablespoon. I use himalayan salt and it isn’t too salty, but I reduce the salt if I’m using sea salt. I need to update the recipe with that info. 1/2 a Tablespoon of salt will work great! It won’t do anything funky to the texture. 🙂
Hi! I just finished baking this recipe. My pans must gave been smaller than yours. I wound up with two loaves and 6 rolls! Lol! Just trying to be good and wait for them to cool before slicing! 😊💜
Hahahaha! I’m so glad it multiplied for you lol
Hope you enjoy! The waiting right after is that hardest part for me, too 🙂
Thank you for this recipe! I just made a loaf (using Bob’s Red Mill blend and almond flour) and it’s really delicious. I recently needed to go dairy and gluten free so this bread is perfect. I’ve been paying like $7 a loaf from store bought GF. I’ll be getting another loaf pan so I can make two at once.
Jennifer, thank you for taking time to drop a comment! I so appreciate your feedback.
The cost is crazy in stores, isn’t it?! So glad you enjoyed this recipe and can save some money by making it at home now 🙂
Amazing! I’ve been trying several recipes for gluten free bread and this one by far is the best! Great texture, flavour and very easy! Thank you!
I’m ecstatic to hear it, Nevena! Thank you for dropping by to tell me 🙂 You made my day.
Sorry if this seems silly, but you denote certain measures with ‘T’ does this stand for tablespoon. I only ask for clarity as you show teaspoon as tsp. Love the gf recipes, thank you.
Hi Isobel! Sorry for the confusion, it’s not a silly question at all! Yes, T=tablespoon. It’s old school abbreviation, but I’m working to change all my recipes over to reduce the confusion. 🙂
If you use Bob’s Red Mill flour with xanthan gum do you still add in more xanthan gum?
Hi Judy! You do still need the extra xanthan gum for the best texture, in my opinion. You can omit it if your flour has some in it, but it may be more crumbly and need to be heated before eating. I’ve omitted it when I’ve been out in the past, and the bread still had good flavor; it just wasn’t as soft and pliable as normal. 🙂
Hi, I’d like to try this but I have a severe allergy to eggs particularly the egg yolk. Could I just use the egg whites and have the recipe still be successful?
Hi Chelsea! I feel for you. I have actually made this bread with success by replacing the eggs entirely with chia eggs (1/4 cup chia seeds mixed with 1/2 cup water, allowing it to gel for 5 minutes). The bread is a bit denser than normal, but really tasty for sandwiches. I preferred it warmed up a bit first. You could omit the egg yolk and just use the egg whites if you prefer, though I’ve never tried it so I can’t guarantee success.
I also have these dinner rolls that are gluten, dairy, and egg free!
Let me know if I can be of more help!
I tried this with the chia replacement for eggs and it turned out a bit gummy. Then I tried Just Egg instead (I used 6 1/2 tablespoons) and it turned out GREAT!!!! Thank you so much for an allergy free homemade bread recipe!!! We love it!
This is excellent to hear! (eggs-cellent ;))
Thank you, Julie, for letting me know! I’ll have to give Just Egg a try soon <3
Mine isn’t rising at all. I haven’t baked gluten free bread before, but I also used egg substitute. Would applesauce have worked better? Or is this not an egg free friendly recipe? I’m new to the gluten free, egg free, dairy free life. I’ve also never worked with yeast, but it was really frothy by the time I put it in. I covered it with plastic wrap and put it in the microwave to rise. After a half hour, nothing. So it’s on the preheating oven with a tighter cover now. Should I try this recipe again with applesauce? Any tips??
Hi Jessica! I have made this a couple times with chia seed eggs and it worked well! It doesn’t rise as high and the finished bread does need to be reheated before eating for the best texture, in my opinion. How did your loaf bake? It should rise a bit in the oven while it’s baking. Do you know how warm your water was with the yeast mixture? The water needs to be about 110 degrees for yeast to really get going, so I’d double check that. It sounds like you did it right! I’ve never tried it with applesauce, but I probably wouldn’t sub it for eggs in this particular recipe.
Let me know if I can be of more help! I really hope you get a good, tasty loaf.
Have you tried any egg replacers for this recipe?
Lisa, Yes, I have! I used 1/4 cup of chia seeds and an extra 1/2 cup of water. I added the chia seeds and extra water with the flaxseed mixture and let it all gel together and proceeded as normal. The loaf came out more dense and less pliable than the egg version, but delicious all the same. I make it this way when I’m short on eggs or just to mix it up a bit.
Julie in the comments said this:
“I tried this with the chia replacement for eggs and it turned out a bit gummy. Then I tried Just Egg instead (I used 6 1/2 tablespoons) and it turned out GREAT!!!!”
I have yet to try Just Egg (plant-based alternative), but sounds like a great egg-free option!
Made exactly as instructed. Delicious. Outstanding. Fantastic texture and taste. Seriously. Best one I’ve made and so much better than the ones at the store. THANK YOU!
Oh Regina, I’m SO, so glad! You’re very welcome. Thank YOU for taking time to comment <3
Can this be made in a bread machine?
Hi Suzanne, I have never tried it in a bread machine, so I don’t know for sure. You may want to search for a gluten free bread machine bread recipe and compare.
I wish you the best!
Have you tried this with any other sugars? I’ve recently had to go gluten, dairy, & sugar free. I can’t use cane sugar, honey, or fructose. I know you need the sugar to feed the yeast. Any suggestions would be greatly appreciated. I really want to make your bread. Thanks!
Hi Kathy! I have not explored how to make bread rise without sugar in the yeast. The yeast “eats” the sugar and produces carbon dioxide gas bubbles that cause it to rise. However, I did a quick search after reading your question and many people swear you don’t need sugar to activate the yeast, so long as it’s fresh yeast.
I’ll experiment with it this weekend and get back to you as soon as I can!
Kathy, so sorry for the delay in response. We had multiple family emergencies come up, but I DID test this out without the sugar in it.
I would say it was much more of a success than I thought it would be! I simply put the yeast in with the flour, and added the extra water to sit with the flax mix. Everything else was the same for the recipe directions. After pouring the batter into the pan I let it rise an extra ten minutes.
Over all, the bread turned out well. It did fall a bit while cooling, but nothing catastrophic.
I hope you get to try it and enjoy it!
I made your flour blend and added the xanthan gum the recipe called for. Is this correct? Or do I only add it if I use a blend that doesn’t have xanthan gum? The texture was wonderful, but the taste was off, almost tasted like baking soda, not sure why so I’m trying it again!
Danielle, the extra xanthan gum is needed for an extra soft sandwich bread that isn’t crumbly, even if the mix has it in it.
I’m curious why there was a strong flavor. It’s certainly possible that you’re sensitive to the xanthan gum flavor, or that the brand you used is potent. I have noticed with a couple batches of potato starch from Bob’s Red Mill there can be a really interesting after-flavor as well. What brands did you purchase?
Hopefully we can figure it out and you can enjoy some bread!!
I’ve been making this bread recipe consistently for about a year and am so grateful for it! I have substituted the almond flour for chickpea flour (gram flour from an Indian grocery), and the ground flaxseeds for whole flaxseeds or chia seeds and have only seen great results! I do always put foil on top of the pans to prevent browning at the end of the bake time, and leave the pans in the oven as the oven cools to prevent sinking in the center. I wanted to ask if anyone has tried making it outside of the loaf pans (maybe one large loaf on a pizza pan) or used other methods to achieve larger loaves of bread? The recipe makes 2 loaves, and I’d like to try to double the loaf size to hold more on my sandwiches but I’m not sure how to go about this. What would you recommend?
Taylor, thanks for the encouragement and feedback! I love how you’ve owned this recipe. That makes my heart SO happy.
I recently purchased a jumbo bread pan and I pour the whole recipe into it. It’s been fantastic, especially since I make a lot of bread for our family of 6. The bake time can be a bit longer, but you sound like a pro with the foil on top. You know what’s up.
I have also tried baking it in a large pyrex dish, but it seems to need higher walls to climb to get any height. I’d love other people’s ideas, too!
Since finding this brilliant recipe, we no longer buy sandwich bread. Both my husband and I enjoy the texture and flavor of this bread.
Do you have the nutritional value of a loaf that I can further break down by slice?
Thank you
Has anyone ever used this recipe and formed into hotdog/hamburger buns?
Finding good buns has been our biggest struggle for being gluten free and my kids and husband love this sandwich bread!
I’ve tried this recipe twice, and both times I’ve loved it!
The first time I tried this recipe I mistook the ground flaxseed as regular flaxseed (lol) and wound up with a flat, crunchy, and overall very funny loaf. My issue with the rise could have been with the flaxseed OR with the temperature of my proofing area (too cold). This second time I’ve tried it, I didn’t have the ground flaxseed and so used your suggested substitute of 2 Eggs (that you mention further down in the comment section) with a warmer room for proofing and I had a wonderful rise!
I was also curious to see if this recipe could work with a hand-knead instead of a machine knead and it does! The first time I made this I used a stand mixer and it was less messy, but kneading it by hand gave me a good crumb. I will definitely be using this recipe in the future :^)
Have made this bread several times now. My wife and I practically eat an entire loaf before it cools! Thank you so much for sharing.
Hahaha, John, this made my day! I’m happy to hear you and your wife are enjoying this bread! It was a life-saver for me and my family.
My best results for bread so far. My first two attempts using other recipes were awful. This time- Not perfect, but I’m going to try it again.
This is really good! I like how airy it is and how well it slices! I used Bob’s red mill 1:1 along with the amount of almond flour required. I didn’t use the additional xanthan gum and I used olive oil as the oil. This recipe is definitely a keeper!
How long will this keep in the fridge?
I have kept it in my fridge for about 5 without issue. It really should be put in the freezer if you won’t go through it before that time frame. It’ll keep well sliced and frozen for up to 3 months.
My husband was diagnosed with Celiac this week after spending several days in Intensive care and being tested for every diarrhea test under the sun. He is a diabetic and had gone into Diabetic Ketoacidosis and severe hydration, not to mention the hit to his kidneys. Scared the daylights out of me, but he is home now and doing 150% better. We were shocked at the diagnosis and that your diet could almost kill you. Now the shock of gluten free prices. Sweet Mother of Pearl!!!!!! After buying the first miniature loaf of bread, I went in search of recipes and found you. First one I tried and the store bought is now only good for the chickens compared to this. We were thrilled. The only question was , it didn’t rise well when baking. The yeast frothed up great. So I felt it was okay. No doubt something I did. First time I ever tried to make bread. Any guidance you can provide will be GREATLY APPRECIATED. Just ordered ingredients to make your flour blend as well. Thank you so very much for sharing your knowledge!!!!!!.
I was in tears reading about your story. How terrifying. I’m glad your husband is on the mend and knows more about what his body needs (or doesn’t need) to be healthy again!
I’m sorry the bread didn’t rise very much for you.
It could be a few things. The first thing that comes to mind is overproofing the yeast beforehand. The yeast mixture should only sit for 5 minutes. I have overproofed the mixture before and had a fairly flat loaf. It could also be that you used a denser flour blend. Or it could even be the quality of the ingredients. I bought a bag of xanthan gum from Walmart that was absolutely terrible and everything I used it in wasn’t rising. As soon as I bought a different brand, all my recipes were normal again haha
And the last thing I can think of is to make sure the bread is covered while it rises and in a warm area.
Yeast bread can be finicky, but hopefully you can pin point the issue.
Let me know if you have any more questions!
This recipe worked out! I’ve been trying to find a great gf bread recipe. 4 buns for $10 is not ok 😭 so I’ve been upping my GF baking game.
The premade gf breads all have seed oils or are $10+ so what choice do I have?
I added 1tsp baking powder and 1/4 tsp of baking soda. It turned out chewy and soft. I been missing that. Thank you for experimenting for us.
Thank you for taking the time to comment! This so encouraged my heart. It was such a relief to me to have a frugal, delicious loaf of (gf) bread, so I feel you!!
Love this recipe! I’ve made it 4 times now. It does require me to be able to set aside almost 2 hours of my day when I make it, so I don’t always get the chance to make it on a weekly bases.
The last two times I’ve made it, I’ve chosen to make it all in one, 12 inch loaf pan. I leave it uncovered in a drawer during the proving process and let it rise above the pan line to get the classic mushroom top. I’ve found that is what I prefer. Also, to smooth the top I use a silicone spatula dipped in avocado oil, instead of my fingers. For me, it gets better and faster results to achieve the smooth top. Thanks for the recipe!
Hi!
What size loaf pan did you use?
Great question! I either use two 9×5 bread pans or one of my favorite jumbo bread pans that I found on Amazon HERE
It’s 16×4 and makes a great sandwich loaf.
Thank you so much for this recipe. We are new to gluten free eating and find the taste and cost of store bread atrocious! I was able to make this with a flour that already included the Xanthum Gum and still save. Plus the taste was AMAZING 😍.
Even our son who is a picky eater like it. He ate half a loaf on his own. Guess I’ll be making this on the regular.
Oh, Yvonne, this just made my day! How fantastic. Thank you for taking the time to share this feedback!
If I am using Bob red Mill 1-1 GF flour, should I omit the Xanthan gum from the recipe cause it already added in the flour?
I personally prefer the extra xanthan gum, as it makes a longer lasting soft texture to this bread. HOWEVER, it is not necessary since the flour you’re using does contain some. It will still work without it. Let me know if I can help with any other questions 🙂
This bread is amazing!!
Do you know the nutritional facts on it?
I am making this right now. It smells so good! It rose beautifully. I do not have a mixer, and I know mixing the xanthan gum is important to activate the stretchiness, and stretchiness is important for the rise and texture, so I put it in my blender with the wet ingredients until it got thick and “stretchy”, at least a minute of blending to reach its thickest. So anyone without a mixer, try the blender!
Thank you for sharing your great idea of using the blender! Brilliant.
Hi! I am new to the world of gluten free anything! I am excited to try this recipe but I do have a quick question. Do you have to use a flaxseed mixture or is there a substitute that can be made for this?
Hi Zahara, Hopefully you can find some helpful things here as you start your gluten free journey <3 Thanks for your question! I have not made this without the flaxseed mixture. The flaxseed is great nutritionally, but also structurally for the bread. If you were to skip it I would suggest adding another 2-4 eggs in its place to help bind the ingredients. Let me know if you end up making this recipe without the flax!
I am making this today. Not in the oven yet. Excited to try. I made my own combo of Gf flours. I used almond the 1 cup you added plus I used teff , millet , tapioca , oats , and buckwheat. I have used this combo in other breads. I realize my bread will not be a white bread but it’s going to be awesome. Thanks for a great recipe.