Soft Gluten Free Sandwich Bread Recipe

Best Gluten Free Sandwich Bread

The words ‘Soft’ and ‘Gluten Free’ are rarely used in the same sentence – and for good reason… Most gluten free baked goods are dry, crumbly and taste like recycled rice cakes.  Why for the love of Pete (whoever he is), can we put a man on the moon, but can’t make a gluten free bread that doesn’t require toasting it first so we can eat it without falling apart?!

Good news my friends… Soft, Gluten Free Sandwich Bread, Pizza Crusts & Hamburger Buns do exist!  It starts with having the right combination of my  ‘Erika’s All Purpose Gluten Free Flour Mix‘ paired with the perfect ratio of other ingredients and a careful cooking method.  But that doesn’t mean you need to be a rocket scientist to make it… in fact this recipe is so easy, my kids help me with it all of the time and it still turns out great!

** If you’re looking for a VEGAN version of this recipe (no eggs), CLICK HERE for my Gluten Free and Vegan Bread Recipe!**

Soft Gluten Free Sandwich Bread Recipe

The special tools featured in this recipe are:

If you don’t already have a VitaMix or Excalibur Dehydrator, I strongly encourage you to check out what these machines are capable of!  For more information about VitaMix you can go directly to the VitaMix website.   For free shipping, be sure to use: Coupon Code: 06-004166

Soft Gluten Free Sandwich Bread Recipe
Prep time
Cook time
Total time
Soft Gluten Free Sandwich Bread Recipe - Makes 1 9x5 Loaf of Bread
Recipe type: Baked Goods
Cuisine: Gluten Free
Serves: 1 9x5 Loaf
  • 1½ Cup Water or Milk (or Milk Alternative)
  • 4 Tablespoons Honey
  • 2½ teaspoons Dry Active Yeast (I use an organic round yeast instead of the rod type. I buy it in bulk at my local natural food store - just be sure your yeast is fresh and alive.)
  • 3 Cups of Erika's All Purpose Gluten Free Flour Mix
  • 1½ teaspoons Xanthan Gum (in addition to whats already in the GF Flour Mix)
  • 4 teaspoons Baking Powder
  • 1 teaspoon Salt
  • (you can add sweet or savory seasonings to taste)
  • 2 teaspoons Apple Cider Vinegar or Lemon Juice
  • ¼ Cup Olive Oil
  • 2 Large Eggs (see options for egg free below)
  1. In measuring cup, measure & warm milk to just above body temperature - should be warm to the touch (not hot or cold). Stir in Honey and add Yeast last. Set-aside & let proof for approx. 10 minutes.
  2. Combine Dry Mix ingredients in small bowl.
  3. Combine Wet Mix ingredients in bowl of stand mixer fitted with the paddle attachment. Mix just for a few seconds.
  4. Add in the proofed Yeast Mix and mix again for just a few seconds.
  5. Add the Dry Mix and beat on medium-high for approx. 3 minutes. Dough will be wet, but thick and sticky!
  6. If necessary, oil and flour your 9x5 Loaf Pan or spray with non-stick coating. I use USA pans and do not need to coat them.
  7. Using a spatula, scrape the bread mixture into your prepared loaf pan and set on top of your stove to proof while the oven is preheating. Be sure to smooth out the loaf with spatula or wet fingers before proofing as the loaf will not smooth out itself.
  8. Preheat your oven to 375 degrees.
  9. It is important not to over-proof the bread - just let it rise until the mixture is approximately double in size (20-30 minutes depending on your room temperature.) Don't let it rise above your loaf pan… or just until it crests the top. Gluten free breads do not maintain their structure and will flow over the pan or collapse if left to over-rise or over-filled.
  10. Bake for approx. 30-45 minutes. If the crust is darkening too quickly, you can cover it with foil (tent open ended) and return to baking until done. (If it helps, I usually cook mine until I get an internal temperature of 210 - 220 degrees on my digital thermometer).
  11. Remove loaf pan from oven and let cool for 3-5 minutes before turning out onto your cooling rack. Allow to cool completely before attempting to cut into slices. I use my meat slicer to achieve even slices.
  1. I use a 9x13 Cake Pan, let rise as directed, & bake a thick flat loaf - once it cools cut it in half sideways and split it open to prepare with my toppings. Or, you can shape into rounds, let rise for approx. 15 min. and then bake on a Pizza Stone as directed. Once cooked, top with your favorite ingredients & return to oven and bake at 450 until done.
  1. Prepare as you would for Pizza in a 9x13 Cake Pan and then cut into 12 square 'buns', which can be split in half. Or, you can use a Hamburger Bun Pan (like the
  2. USA 6" Mini Round Pan I have by USA Pans) and fill each well ½ full and let rise until double in size. Bake as directed until done.
  1. Although some of you have had success with this - Due to the responses in the comments, I DO NOT suggest using Flax or Chia Seeds as a substitute for eggs. However, I have had some success using Chia & Ener-G egg replacers when making pizza dough and buns. I also have a tortilla and pita/flat bread recipes that are egg free! =)
  1. Feel free to add in seeds, nuts, raisins, cinnamon, etc…. Just be sure to stir them in by hand at the end before scraping the mixture into your pan.
  1. Store any leftovers in a airtight bag on your counter for up to 2 days. Refrigerate or Freeze as needed, but be aware that the bread will dry out quickly. Use extra bread to make Gluten Free Bread Crumbs, by drying them in the Dehydrator or oven and then blending them in your VitaMix.

Gluten Free White Bread Recipe

Soft Gluten Free Bread that Bends!

Here’s a better look at the proofing & baking process.

Gluten Free Bread Mix in Loaf PanShape Dough in Pan using wet hands if needed.
Dough will retain most of the imperfections.

Gluten Free Bread ProofingLeave Dough on Stove Top to Proof while Oven is pre-heating.
See how it’s starting to rise?

Gluten Free Bread Dough Ready for OvenDough has been proofing for about 20-25 minutes and is ready for the oven!

Gluten Free Bread Starting to Rise in Oven
After 5 minutes in the oven.

Gluten Free Bread Rising in Oven
After 10 Minutes in the Oven.

Gluten Free Bread Rising in Oven
After 15 Minutes in the Oven.

Gluten Free Bread Rising & Browning
After 20 Minutes in the Oven.
Notice how the original markings have stayed?

Gluten Free Bread Risen & Browning
After 25 Minutes in the Oven.

Tent with Foil if Necessary
If you think the crust is browning too quickly, you can tent it with foil.
I never have to do this, but your oven or pan may cook differently then mine.

Done when internal temp is 200 - 200 degrees
Bread is done when internal temp reaches 200 – 220 degrees.
I always keep mine in for 1-2 minutes extra after it reaches 210 to ensure the inside isn’t too sticky…
I believe this also helps it retain it’s shape so it doesn’t deflate.

Gluten Free Bread - Done!
All Done… Enjoy!

Gluten Free Pizza Crust
I use the same recipe to make our gluten free pizza in a 9×13 pan.
I sometimes use Dairy Free Daiya Cheese – Mozzarella Style



  1. Holly says

    My cabinet is full of a huge variety of flours so to bring it back down to 1-2 types of flours will be great! I often use either a flax or chia seed in place of xanthum gum. My question is, would that also worked a substitute in this combo? I prefer not to use any of the gums.
    Thanks so much

    • says

      Hi Holly!

      Great question! I love using flax & chia seeds in place of ingredients whenever possible. However, it’s been my experience, that the end results for this bread just aren’t consistent when I’ve tried flax or chia seeds. That said, I still think both of them are fantastic egg substitutes (and sometimes oil – with flax meal).

      If you decided to experiment with it, please post the results… I’d love to know how it turns out. Also, feel free to stir in chia, flax, or other ingredients after making this bread right before it goes in the oven. =)

      Enjoy & God Bless!

  2. Lynnie says

    Thank you for this recipe Erika. Haven’t tried it yet as I just baked eggless bread yesterday and am caught up. But your recipe looks so mucho better!!! Love your blog (-:

  3. Raymond says

    I am tired of the dry hard bread that is sold at trader joes / I would almost kill to eat some realy soft fluffy bread

    • says

      I hear ya! This recipe will hopefully satisfy your soft & fluffy craving without anybody getting hurt… LOL!=) Enjoy & God Bless! ~Erika

  4. says

    this bread has been my saving grace. i have wasted so much baking products trying to make something we could all eat/. and without a doubt this is the one. i’m going to try to make hot dog buns next. thank you so much for submitting this recipe for us newbies. this gluten free diet is about to kill me. i have more hope than i did yesterday.

    • says

      Hi Linda!

      I’m so glad you like it! I remember the feeling when I was faced with having to prepare everything gluten & dairy free for my kids – I honestly hated every recipe I tried! And the supposed ‘gluten free’ bread in the store made me want to choke it was so dry & tasteless! Hopefully you find that all the recipes on this site actually taste good and will save you some money.

      This recipe will work perfectly to make hot dog buns… This pan from USA Pans is my favorite:

      God Bless!

  5. Lynnie says


    The bread is exactly as you said, “soft and fluffy”! I was so happy and so is the family!!!

    No more hard, dense vegan, GF bread for us! Making a double batch today as it is now in high demand.

    Thank you soooooooooo very MUCHO!!!

    Besos and God bless you for sharing this incredible recipe with all of us!


    • says

      Hi Lynnie!

      Thanks for the sweet comment! I’m so glad you and your family enjoyed the bread… Don’t forget you can also use it to make pizza crust, hot dog buns, & hamburger buns too! =)

      God Bless!

  6. daffy says

    I just made this recipe and it worked perfectly! beautiful fluffy texture – the closest I’ve had to bread in a long time. thanks for sharing.

  7. says

    Wow, is all I can say. Oh, and thank you! And, you are amazing! Just finished my second loaf and this is a real winner. I can’t wait to share it with my GF friends. Did you come up with this recipe or did you get it from somewhere? Never mind, i don’t care. It is so good I don’t care if you got it from an alien that landed in your back yard. Serving it with Red lentil Curry Squash soup tonight. Good Job! DId I say thank you…

    • says

      LOL! Thank you Molly!

      This recipe is a culmination of several recipes I’ve tried… and I’ve tried a lot! I finally figured I’d go back to the basics of bread making and tweak it with what I’d learned from others. After many trials with the xanthan gum ratios and eggs – I finally landed on this one! I tried it at least 20 times before posting it here just to make sure it actually worked consistently! =)

      I’m so glad you’ve had success with it too. And your Red Lentil Curry Squash Soup sounds divine!

      God Bless!
      ~ Erika

  8. Gina says

    Hi, need some help here. I can’t use Yeast coz my son is allergic to it…..How do I replace it? My son also allergic to egg yolk. Please help me :)

    • says

      Hi Gina!

      Bless your heart! I know where you’re coming from – my kiddos all have different allergies & sometimes it feels impossible to find something they all can eat!

      In this recipe, you cannot take the yeast out of the recipe and still get the same results. And eliminating eggs from gluten free cooking can really alter the texture and ability to rise in the oven. There are a few grain free (also known as ‘Paleo’ diet) recipes that would allow you to prepare muffin or ‘cake’ style breads, but many of them have eggs. I’ll look through my stacks of recipes and see if I can find another suggestion for you. In the mean time, here’s a link to a recipe I’ve seen floating around on Pinterest that I hope will work for you.

      You are a great mom and your son is blessed to have you! Keep up the good work! =)

      God Bless!

  9. Nancy McCourry says

    Thank you for posting this recipe! My eyes are crossing and my mind is overwhelmed by the amount of gluten free blogs out there! I need it simple! Can’t wait to try this recipe!

    • says

      Hi Nancy!

      Going gluten free can be a bit overwhelming, so I try to keep everything as simple as possible… I hope this recipe works out well for you! Let me know how it goes!

      Thanks & God Bless!
      ~ Erika

  10. Jane says


    I want to use brown sugar to replace 4 Tablespoons Honey .

    How many brown sugar to replace 4 Tablespoons Honey . ?

    • says

      Hi Jane!

      Yes, you should have no troubles replacing the honey with brown sugar – or any other natural sweetener (agave, sucanat, white sugar, etc…). Just be sure to stir it up well in the warm water before adding the yeast.

      Hope that helps!
      God Bless!

  11. Judith says

    Have just started gluten-free and have high hopes of getting rid of (sometimes) incredible pain along with some digestive difficulties. We have just started this week, so will probably make a lot of mistakes. After 70 years of living, I know this isn’t going to be easy.

    The biggest challenge, I know will be bread, so I’m looking forward to your soft sandwich bread and buns. For years we have used a bread machine (on our 2nd) and made buns and bread. After reading all the positive comments, am sure this will be great. I haven’t found a food that doesn’t go better in a sandwich!

    You commented above on xanthan gum ratios and eggs. Can you give hints on how to determine these and other ingredients in converting recipes. Am so thankful to find the combination of ingredients for a flour replacement. Will be on your website a lot!
    Thank you! Thank you! Thank you!

    Thanks for sharing your recipes.

    • says

      Hi Mina!

      Good Question… Since the recipe is so easy to make with my stand mixer, I’ve never tried my bread machine. But, it sounds like Judith (in her comment below) tried it and it works! I’m sure there are several factors to be considered & types of bread machines. I know some bread machines have a ‘gluten free’ setting which eliminate the over kneading & extra proofing settings – but older machines like mine, do not have this.

      I’d love to hear everyone’s feedback if they’ve tried this recipe in a bread machine, how the results were, and which one they are using! I think I’ll try it this week and let you know! =)

      Thanks & God Bless!

    • Susan in Canada says

      Yes! I use the dough setting and transfer to a loaf pan to bake – beautiful every time. Thanks so much for a simple yet delicious bread recipe. : )

  12. Judith says

    I used the recipe in my bread machine yesterday and it was good. Definitely better than what prepared bread I found in the store.

  13. zoy says

    Hi, Erika!, After making a lot of attempts, I’ve achieved a beautiful gf bread. My first attempt was awful, and I got so disappointed, but now I can bake it a few times more, and it even comes out pretty good.

    Thank You, Erika

    • Ranice says

      Hi there,

      Im wondering about the taste of the baking powder. How is it, is it too strong. I never tried 4 tea spoon of baking powder to 3 cups of flour?? I need to know .

      Thank you

  14. says

    Your recipe here has changed our lives! My husband has high blood pressure despite his awesome physical fitness and diet regimen. Our daughter has an extreme gluten intolerance and dairy too. That being said… I have decided to make most of my own condiments and breads. This recipe has made life so much easier for us. Our daughter is well! I don’t add the salt and use almond milk instead of dairy milk, and the recipe tastes just as yummy as grandma used to make! Now my question is… do you have add-ins for this time of year? Maybe a way to make cinnamon bread, pumpkin bread, muffins, etc? Can I just add a cinnamon/brown sugar/butter mixture to the bread for something decadent??? Any ideas?

    Thank you for this recipe… I have shared it on facebook and email, and everyone is so grateful!!!


    • says

      Hi Molly!

      Thank you so much for the sweet comment – I’m so excited that this recipe works well for your family, and that your daughter is doing well!

      Yes, go ahead and throw in some yummy ingredients (like, nuts, seeds, cinnamon & sugar, onion & garlic, etc… I have tried a few of variations with mix-ins with this recipe, but I usually save the extra ingredients or toppings to stir in after I’ve mixed the basic bread recipe.

      However, too many wet/dry ingredient might alter the final result, so I like to use other gf recipes for my pumpkin, banana nut, orange cranberry, zucchini bread & muffins, etc… I have a couple of these on the site, but will work on getting more posted soon.

      If you come up with a new recipe, be sure to post it here or on my Facebook page – I’d love to see what you made! =)

      God Bless!

  15. Opal says

    Am looking forward to trying this recipe, but am wondering if it can be tripled, and if so what adjustments have to be made to the recipe? I prefer to bake 3 loaves at a time, in order to cut back on frequent baking. Thankyou.

    • says

      Hi Opal!

      I have never tripled the recipe before, but I have doubled it with no special modifications necessary. I’m not sure how large your mixer is, but perhaps you can make two separate double batches?

      I should also mention that this is a very simple recipe to make – so making a double batch every few days wouldn’t be as labor intensive – especially since gluten free recipes are always better fresh (or used within a couple of days). That said, I often make a couple of batches for pizza crust and freeze them after baking for later use and they still turn out fabulous! =)

      God Bless!
      ~ Erika

  16. Judith says

    I have an older Breadman Pro and used the quick loaf setting, since it doesn’t have the Gluten free. I had to keep scraping the sides to blend it since it didn’t go into a ball like wheat bread does. The loaf was much heavier than I understand it should be from all the posts. The taste is fine. My stand mixer is an old MixMaster, so I don’t think it will handle a heavy dough.

    As I understand you to say, it shouldn’t mix so long or raise more than once?? I have to play with the settings on my machine and see what I can get.

    • says

      Thanks for sharing this Judith!

      I too have a much older Breadman. I know many of the newer bread machines actually have a gluten free setting – which would probably have better results. Also, the wet mixture for this isn’t heavy at all – almost like a thick cake batter… so I don’t think your stand mixer will have any trouble with it.

      I’m going to experiment more with my bread machine and I’ll keep everyone posted.

      God Bless!

  17. zoy says

    I wonder if I can bake a cake (like a birthday cake)
    with your flour blend and replace this one for the plain white flour
    What do you think?? :)

  18. Sarah says

    I was wondering if you think this would work to make homemade “uncrustables”? I’ve used the sandwich press I have on some other homemade gluten free bread but the bread doesn’t compress or stick together…What do you think?

    • says

      Hi Sarah!

      Although I’ve never tried, I do actually think this recipe would work great for gluten free uncrustables! Let me know if you try it and how they turn out. =)

      God Bless!

  19. Judith says

    I haven’t tried bread machine again, but did try it with my MixMaster this a.m. It came out more or less the same as the bread machine. Neither of them look like the pictures you show. You say to not let it rise above the pan, yet your finished loaf looks about the same as regular loaf?? What is secret, what am I missing?

    • says

      Hi Juidth. Hmmmm…. I am very particular about my yeast being fresh and organic – perhaps that might be it? I also swear by my USA loaf pans – but I’ve made this loaf so many time in many different pans and it always turns out like the pictures. I’m going to upload some more detailed photos I took during the rising & baking process – perhaps that will help everyone visualize how I let it rise. =) ~Erika

    • says

      Hi Kim!

      I love King Arthur’s Gluten free flour mix… but it’s so expensive. I haven’t tried it with this recipe, but it should work. I would suggest adding an additional 1/4 tsp of the Xanthan gum per cup of flour since King Arthur’s blend doesn’t have any. (That would be an additional 3/4 tsp for one batch)

      Hope that helps… Let me know how it goes!

      God Bless!

    • Kim says

      First batch was too wet.. I used Almond milk and had to use chia seeds for eggs (used your 2 tablespoons Chia to 6 Tablespoons water). I’m going to cut the liquid some and try again…. The flavor is fantastic!!! It’s just too wet to set – it fell when cooling.

  20. Celia says

    Best GF bread I’ve made and I’ve been trying to years. Great texture, great taste. The other recipes I’ve used have all been crumbly, heavy, or rubbery. Thank you!

    • says

      Hi Teretta!

      Azure Standard is awesome, but they don’t ship to Hawaii where I live… so Amazon is my main ‘go to’ online store. But if you can get it cheaper from them, go for it! =)

      I believe that the Sweet Rice Flour is essential to the success of this particular flour combination – and if Azure Standard doesn’t have it or can’t get it, Amazon does here -> Here’s the link.

      Hope that helps!

      God Bless!
      ~ Erika

  21. Christy says

    Hi Erika,

    Can you make this ahead of time and freeze it prior to baking? I know you can buy frozen normal bread and bake it that way, want sure about gluten free. It sure would save some time.


  22. Bev says

    WOW, the GF soft white bread is fabulous. I made two loaves. The first one disappeared immediately. Then I made buns with the recipe. OH SO GOOd! I can’t wait to try the pie crust next. This is the best bread I have made!
    Thank you so much.

    • Christy says

      I made this today also. I froze half to see if it works. I also did a slow refrigerator rise on round one for six hours. I have another batch in there now. I used less yeast this time because the other seemed like it tasted too yeasty.

    • Christy says

      I decreased it to 1.5 teaspoons. It’s rising in the fridge just fine, but I have not baked it yet. I read online if you freeze dough to add more yeast. So I froze half the last batch with the full yeast she called for. I have small loaf pans so I could do that and still have one to try.

    • says

      Hi Christy!

      I’m excited to find out how it all turned out! =) I’ve always tried to keep the yeast to a minimum, but this only works when you’ve got good, fresh yeast. I’ve never frozen this mixture before it was cooked, so please keep me posted!

      Thanks & God Bless!
      ~ Erika

  23. Christy says


    I noticed when making this today it seems wet. How do you form rolls and pizza dough with this. Especially the dough it’s too wet for that unless you want pan pizza.


    • says

      Hi Christy!

      Yes, it is a very wet/sticky mixture… so when I make breads, Hamburger buns or pizza, I use wet hands to smooth out the dough into the shapes I want. But as a general rule, I make my pizza crusts by taking a 9×12 cake pan and then slicing it in half lengthwise (splitting it open), and making a giant 13×18 pizza crust (which is essentially two 9×12 rectangle crusts).

      Hope that helps – God Bless!

    • Christy says

      Thanks Erika, I get it now. I can use my cake tort tool for that I think.

      Have a good New Year.

  24. Christina K says

    My son has a gluten and egg allergy and I came across your bread recipe and was very excited to try it as the store bought ones were quite dry and tasted horrible. I made your gluten free mix and used the flax for egg substitute. My bread seemed sticky especially toward the bottom of the bread pan. I baked for 45 mins and added an additional 10 mins but its still seems sticky. Is this normal or could you give me advice to fix this? The bread tastes wonderful other than that. Thanks!!

    • says

      Hi Christina!

      Flax eggs do work, but can be tricky – if you continue to find that the mixture is too sticky at the bottom, there are a couple things to consider:

      1. Reduce the amount of water when making the flax eggs to 4 or 5 TBSP instead of 6;

      2. Make sure to cook this to full temp. I recommend 200-210 degrees internally… If the top crust is browning too quickly, tent it with foil (I will post photos of this) and continue cooking until a tester comes out clean.

      Hopefully one of these suggestions will work… please keep me posted! =)

      God Bless!

  25. Joan says

    I’ve just put together the flour but before I try to make a loaf…can this be mixed by hand or does the
    mixer do something special for the dough?

    • says

      Hi Joan!

      I haven’t tried mixing it in anything but my KitchenAid stand mixer with the paddle attachment. Generally a stand mixer takes less time and is more efficient at mixing… plus the paddle doesn’t whip or create air bubbles the same way beating can. But if you have a powerful set of beaters I think this recipe should work fine – You may have to adjust your beating times so that everything is incorporated and mixed thoroughly. I’m not sure trying to mix it by hand would be ideal since the mixture is very wet & sticky. It is very different than traditional dough.

      I hope that helps! Let me know how it goes! =)

      God Bless!

  26. Christy says

    Hi Erika,

    PLEASE forgive me but I altered this and its more awesome (for me anyway). I ground my own rice in the vitamix, but I don’t like the grittyness so I’m caving to Bob’s next time.

    I’m not sure if it’s dense because I ground myself or because of the rice flour. But due to the density I tried to lighten it a bit this time. Instead of 3 cups flour I did 2.5 added half a cup of cornstarch and a 1/4 cup whey protein isolate (I read this in a cookbook that it helps hold it together). I also decreased the yeast to 1/2t it still has a hint of yeast aftertaste so I’m going to try decreasing it to 1/4t this weekend. I put it in a bowl and left it in the fridge to retard it (sorry that’s what it’s called for those that don’t know). I left it for 19 hours due to working today and I put it in the fridge at 10 last night. I moved it to a greased pan set it in the stove for 80 minutes while it warned and cooked it as directed.

    It’s less crumbly and dense and had very little aftertaste of yeast.

    I think in the next batch I’m going to try psyllium instead of x gum.

    Oh and one last thing. I didn’t proof the yeast. I mixed all dry ingredients, added eggs then warm water, last salt since it interacts with yeast. I mixed it as I added stuff in the kitchen aid.

    If you do a slow rise in the fridge make sure to cover it with plastic wrap and spray it with PAM first. Cover with a lid but don’t seal the gasses well pop the top off.


    • Dayna says

      I have tried SO MANY gluten free bread recipes and this is the freaking Holy Grail of gluten free bread!!! I made it using Christy’s adjustments because I had heard the same about whey protein isolate. I also made a few adjustments of my own. I used 3 tbsp. honey granules instead of liquid honey and I used expandex modified tapioca starch instead of regular tapioca starch in the flour mix. I did not let the mix retard. I placed it all in my T-Fal breadmaker on the gluten free setting and let it go. I had to watch it to make sure the rise wasn’t too high. I stopped the proofing about 15 minutes early. I put it on the bake cycle for 45 minutes and it came out absolutely perfect!!!

      It has a soft crumb and bends like soft white bread. And what a delicious flavor!!

      Thanks for the fantastic recipe and the spot on modifications.

    • David says

      Nope, you cannot use Wey Protein Isolate. Every manufacturer of WPI warns that there can be, at the minimum, traces of gluten in WPI. You can buy gluten free wey protein, but not isolate if you have a true allergy like celiac. Please do your homework on this ingredient before using.

  27. Jordan says

    Hmmm, this recipe (even the wording) sounds AWFULLY familiar…

    I’m all about remixing and remastering, but perhaps give original credit where original credit is due?

    • says

      Aloha Jordan,

      Thank you for your comment.

      Almost every single gluten free recipe on the web is based on some sort of original… and as you can see from several of my other posts, I always give credit where credit is due if I’ve modified a recipe. I looked at the links you provided and although the recipes are similar to mine, they are clearly not the same. My bread recipe came from a culmination of countless different recipes I’ve tried over the past several years. After many failed attempts, I finally settled on this combination of ingredients & method that produced the most consistent results.

      I am no master baker (and don’t claim to be), but I have always enjoyed creating in the kitchen – My passion is for my children, their health, and sharing what I’ve discovered with others. Hopefully my site will give them hope & encouragement to thrive with their current dietary restrictions.

      God Bless!
      ~ Erika

    • NYC Mommy of Two says

      Hi Erika,

      THANK YOU for your heartfelt response!!

      I’m with you on this; I’m in a very similar boat as a mother of toddlers who have some similar food allergies and at the same time some very different food allergies. My food allergies are not as severe but it’s not just my kids with this issue. As a parent and especially a mother, the whole process of trying to find recipes that works for your family is not an easy task, let alone to be a mother and a wife. I don’t have to tell you how difficult it is to try tons of recipes yet results don’t quite work out.

      As we tweak and combine tons of different recipes that are out there, how are we supposed to remember which one it was so similar to? It is a given that recipes will be quite similar with some variation. To give credit where it is due, that’s great; it’s not like we’re out to fool anyone, or plagiarize, or make money off of this. Our sincere objective is to be able to feed our kids the safest way possible by avoiding ingredients they are allergic to for health reasons. Some people just need to chill out!! Sorry, I was just so irked by that comment to you as it was a poor judgmental accusation. This world would be a better place if everyone would look to seek the greater good in each other, share what you have, help one another, and work on themselves to be a better person rather than trying to pass off any negativity.

      May all be well to everyone and filled with love, always. Life is too short. I’m not religious, but I do bless everyone with goodness.

      <3 Alana

  28. Diana C. says

    Hi! I am just in the process of waiting for the bread to raise but my dough was not sticky but actually kind of runny. I added a 4th cup of rice flour in the hopes it turned out as described but now I’m nervous LOL!. After I added the 4th cup of flour the dough was not as runny – kind of like a thick cake batter. Is that the way its supposed to be???

    • says

      Hi Diana!

      My mixture isn’t what I’d consider runny… it’s a very thick and sticky dough that requires me to use wet hands to mold it into my pans. I think a thick cake batter is a great way to describe it. =) I’m wondering if your liquid ratio was a little high or perhaps a mis-measure of the flour? Either way, I hope the recipe turned out.

      God Bless!
      ~ Erika

  29. says

    I have made your receipe twice now the first time i didnt have rice flour so just used a regular gf flour mix and it turned
    out quite well,today i got the sweet rice flour and tried just like your receipe,my problem is i let it raise to the
    top of the pan as you say so it wont run over then stick it in the oven hoping that it will raise more like
    my old bread receipes did but it does not raise more yours raises above the pan it still tastes good and
    is moist and holds together but how do i get it to raise high like your pictures

    • Beverly Fullerton says

      i again tried the bread receipe checking to see if oven set right moved it up
      a little it is not as light as yours looks could the difference be in the area
      and needs more yeast or what i really like it otherwise

    • says

      Hi Beverly!

      There’s so many factors that can cause bread to not rise correctly: old yeast, elevation, type & size of pan, are you using real eggs or an egg substitute, over-proofing, etc. If you’re following my recipe exactly, then try proofing it for only 20-25 minutes on the stove top while you’re preheating the oven. I’m posting some more step-by-step photos which will hopefully help you visualize my procedure and help give you the optimal results.

      Thanks for the comments… God Bless! =)
      ~ Erika

    • Teresa Kelley says

      Hello Erika!
      I just want to thank you for all of your hard work in providing this website for us. I’ve used so many of your ideas and recipes in just the last week and each one has been fabulous. I made your bread today and it is delicious. However, I have had some of the same challenges as others have mentioned in that the dough rose to the top of the pan, yet didn’t rise more during baking. It also fell after the baking and my internal temperature was correct. I plan to continue experimenting with this recipe since it is delicious even in it’s “compact” form. Considering I live in Arkansas where the elevation is 1,371 and understand the elevation for Hawaii is 13,000, I wonder if there might be a way to adjust the ingredients to accommodate the difference in elevation. I’m just mentioning this to see if anyone else may have had similar positive results for making adjustments in these kinds of cases.
      Thank you again, Erika and God bless you and your family!

  30. Sonia says

    Thanks for this recipe! I made this today in a bread maker, my three boys loved it! I know it’s a great recipe when my 17 year old who does not have to eat gluten free asks for another slice. This is great sandwich bread and my boys were doing a “happy dance” that they will have what looks like “real bread” and not the frozen gf bread I have been buying! It will also save my $$ which is also a good thing!

    Again, thanks for posting, I have shared it with several friends since we have all been looking for a good GF Sandwich Bread recipe for kids!

    • says

      Hi Sonia!

      That is so great – thank you for the sweet comment & shares!! =) I’d love to know what bread machine you have and what setting you’re using to make the bread successfully.

      Thank you & God Bless!
      ~ Erika

    • Michwags says

      @ Sonia
      Could you share how you did this in the bread maker? At which point in the recipe did you change? the steps and what changes did you make? It is easy enough as is but the bread maker would be even easier for me if it turns out equally good :)

  31. Wyn says

    I am wanting to try this recipe, however, my husband would like for me to use all the flour we have in the house first and not throw it out. So, if I make your recipe using 2 cups of your GF mix and one cup of regular gluten flour …. what adjustments do you think I would have to make? I know this defeats the purpose of making a bread gluten-free, but maybe it will just have LESS gluten in it until all my regular flour is gone. Thanks!

  32. Liz says

    I tried to make two loafs of bread, with two different recipes, this one turned out MUCH better than the first one I tried but I still had some issues.
    My bread is not rising enough once it gets into the oven, it rose almost to the edges of the loaf pan like it did in your picture but did not get any higher than that during the baking time.
    I’m just wondering if you know that the problem could be?
    Thank you so much! Signed, Liz.

    • says

      Hi Liz!

      If you try again, maybe you can try letting it rise for only about 20-25 minutes, so it doesn’t overproof. Hopefully that will help.

      God Bless!

  33. Beatrice says

    Hi. My local bulk barn does not carry sweet rice flour.
    What can I use instead???
    So happy I found this recipe and your blog
    Now just need to conquer the sweet rice flour hurdle!

    • Allegra says

      Beatrice–If you have a Loblaws/Superstore near you, check out the “ethnic” aisles for small clear plastic bags labelled “glutinous rice flour” (does not contain gluten; don’t worry!). You should find it in the Chinese section, written in English and Thai script. Even better, if you can find a small white box called Mochiko Blue Star in the same aisle, that would work too. Good luck with your search!

  34. Sarah says

    I attempted to make this using Robinhood nutri gluten free flour blend and unfortunately it’s extremely dry! I have no idea what to do, it’s the consistency of cookie dough! Disappointed :(

    • says

      Hi Sarah!

      I am not familiar with Robin Hood Nutri Flour… it appears to be a Canadian product, I think? But, after looking it up online, the ingredients include sugar beet fibers and a blend of other flours & starches that I’m not sure how it will react with this recipe.

      Wish I could help you more – perhaps it would be a good GF flour substitute for cookies and muffins?

      God Bless!

  35. Debbie Mills says

    I have been searching for GF flour mix to make bread and found your recipe. Made the flour mix today and a loaf of bread. Wow! Turned out great even after cooking in glass bread pan! After cooling, we cut in slices with electric knife & bread cutting form, grabbed the first piece, gave it the sniff test & smiled, took a bite & smiled even bigger, then came the butter test & we’re giddy with excitement. We have a btread flour mix and bread/buns recipe. Ya!!!!!! Thank you! I’m so excited about this bread that I’m ordering USA bread pan, hamburger, & hot dog bun pan. :-)

    • says

      Hi Debbie!

      That is Awesome!! =) I love it! We had a similar reaction in our house too… It’s amazing what having a ‘real’ slice of bread means to someone who hasn’t had one in a long time. Oh, and you are going to LOVE the USA pans – they are soooo worth it!

      Enjoy & God Bless!
      ~ Erika

  36. Krista says

    When I made this bread it worked out perfectly until I took it out of the oven – it looked perfect but after 2-3 minutes out of the oven it completely collapsed into itself and deflated.

    Why did this happen!?

    • says

      Hi Krista!

      I’m not sure why your loaf deflated. Some possibilities could be that have been overproofed, or a little under cooked. Try leaving it to proof for only about 20-25 minutes & an extra couple extra minutes in the oven – until the temp is 210. Be sure to remove it promptly from the pan and let it cool on a rack before cutting. Hope that helps! =)

      God Bless!
      ~ Erika

  37. Jess says

    I’ve tried making this twice today and both attempts failed. The crust separated from the middle – the middle still being sticky even after an hour in the oven :(

    • says

      Hi Jess!

      I’m not sure what happened to yours… did you follow the recipe exactly or make any substitutions?

      God Bless!

    • Patti says

      I have had that as well… sometimes it’s awesome but other times this happens … I can’t figure out what is happening😞 I love this recipe though

  38. Andrea says

    I made this loaf 3 times and the first time it turned out great, so delicious! I raved about it and sent the link to GF friends. I’ve tried making it twice since then and both times it has fallen after coming out of the oven and isn’t fully baked in the middle (despite checking temp with a digital thermometer). I’m not sure what is going on! I have made sure not to let the bread rise for too long and baked it for up to 55 minutes and still had this issue. I am going to try to get a oven thermometer to see if that helps things but I’m not sure why it would have worked the first time and not the past 2. Any ideas?

    • says

      Hi Andrea!

      Unfortunately, I have no idea why it would come out perfectly the first time and not the next. I make this bread so often, and it always turns out great & fully cooked in the middle. Are you making any substitutions? Hopefully the digital thermometer will make the difference – I always use mine so I never guess when it’s done – so maybe that will help. Also, make sure you have the loaf in the middle of the oven at the correct temp. Hope this helps… Keep me posted. =)

      God Bless!

    • Andrea says

      So to follow up… I tried thinking back to the first time I made it and I hadn’t made your flour blend, rather mixed equal parts of flours and estimated the xantham gum..probably did close to a tablespoon. I also covered my loaf pan with plastic wrap while it proofed, a habit from a pizza recipe. I had used your flour blend after the first attempt and on Friday I attempted again with it but added 2 teaspoons of xantham gum and covered with plastic wrap while it proofed. The loaf turned out just about as good as the first time and I’m guessing it’s because of the xantham gum increase. It did sink a bit after cooling however so I’m going to try with 1 tablespoon next time and see what happens.

    • says

      Thanks for the update Andrea – You sound like me… a recipe tinkerer! LOL! So glad it turned out! =)

      God Bless!

  39. MaryJean Wampler says

    I want to say thank you for sharing your recipes. I have been searching high and low for a great GF sandwich bread recipe that doesn’t have to be toasted. Yours was the jackpot of all recipes. I absolutely love it! Even my husband who is not GF loves it. I also have found that your GF all purpose flour blend is very cost effective and I am able to use it for so many things. I am not celiac, but I am gluten sensitive. It had been a challenge until I found your site. Thanks for the inspiration.

    • says

      Hi MaryJean!

      Thank you so much for your sweet comment – I am thrilled that the bread turned out well & that you are enjoying the recipes. My hubby is my toughest customer when it comes to Gluten Free foods – it has to pass his taste test for me to know its good! =)

      Enjoy & God Bless!
      ~ Erika

  40. Joan says

    Hi Erika,

    After agonizing over spending the money for the Kitchen Aid mixer for months, I finally took the plunge. Will be picking up the mixer tomorrow at FedEx and will make the bread in the afternoon. Wish me luck! Have the flours already mixed and ready to go.

    • says

      Hi Joan!

      You are going to have so much fun with your new Stand Mixer… Now I wonder how I ever did without it! =)

      Enjoy & God Bless!
      ~ Erika

  41. Jan says

    Dear Erica,
    I have tried the recipe 2 times and the bread does not rise as the pictures show.
    I substituted via seeds for the eggs. Do you think not using eggs would cause this?

    • says

      Hi Jan!

      I know how frustrating it is not being able to use eggs… I have a son who is allergic. Unfortunately, Chia & Flax eggs will never be a perfect substitute for real eggs and the loaf will not rise as high as the one in my photo. There are some people in the comments who have had great success in adjusting the yeast/rise/bake instructions. In my own experiments, I have found that I don’t care for the Flax Egg results.. But with the Chia Eggs, I use little less water & a little more yeast & baking powder, which helps a lot. I’ve also tried Ener-G Egg Replacer with some success… But whenever you use an egg substitute, you will probably have to let it rise a few minutes longer and leave it in the oven for several extra minutes if it’s not done.

      I hope this helps! God Bless!
      ~ Erika

  42. Jennie O'Brien says

    Hi, I tried this recipe using Ener-G egg replacer, but my bread never baked through. I had it in the oven for an hour and a half, but it was still super gooey in the middle. I checked and double checked the recipe before adding each ingredient. Not sure what went wrong.

  43. Jan Hargraves says

    Dear Erica,
    Thanks so much for the suggestions. I will experiment. Just as a side note , the bread has a wonderful flavor ans smells wonderful. It also stays fresh and soft, the family loves it!
    Thanks so much.
    God Bless you and your family.

  44. Liliana says

    Ive just made this bread, and ive got to say, it tastes amazing! I tweaked it a little, working with ingredients i had in the pantry, but it turned out beautifully, if not a tad crumblier (which i love!) than appears in your photos. I love the larger amount of olive oil used and the use of ACV. It’s coming up to Winter here in Australia, and this will be a perfect accompaniment to stews and soups in the colder months.

    • says

      Hi Liliana!

      WooHoo!! So glad you loved the recipe and that it turned out well for you. I get tons of questions from Australia & New Zealand asking me where to buy the flours & ingredients… where do you get yours?

      Thanks & God Bless! ~ Erika
      ~ Erika

  45. Maxine Jenkins says

    Erika, my bread fell. What might I have done wrong? I cooked it the full 45 minutes but I do not have a thermometer. I am new at this & can use lots if help. I am determined to succeed. God bless you for sharing. Maxine

    • says

      Hi Maxine!

      Did you make any modifications to the recipe? Perhaps it overproofed… that is one of the main reasons for bread to fall once removed from the oven.

      God Bless!
      ~ Erika

  46. Liliana says

    Hi Erika,

    For your Australian and NZ fans, the flour i used is gluten free **plain** flour by Macro (a great brand here that do organic products, and many, gluten free). Something i didnt know until i tried this recipe (and not until i Googled the phrase) was that all purpose flour (as it’s called in the US), is known as plain flour in Aus (not sure about NZ though). Our two major supermarkets (Coles and Woolworths) stock gluten free flour. The flour was really the only one of your ingredients that stumped me initially, as i hadnt heard of all-purpose flour.

    For most of the other ingredients (eg. honey, ACV, eggs) i definitely use organic and the best places to buy them would be at farmers markets, and/or health food stores. Id also suggest people go along to their local health food store and spend some time in there getting to know the products and seeing what’s available. I’m always surprised at the new things i find! :o)

    Hope that helps.


  47. Bonnie Michaelis says

    Erica, I was so excited to try your recipe today. I used your flour mix and followed all of your instructions to a T. My bread rose beautifully while proofing and it was almost at the top of my 9 X 5 loaf pan before I put it in the preheated 375 degree oven. However, it never rose anymore at all while baking. It remained level with the top of the pan without even any raise to the center. Would you have any idea what I’ve done wrong? I tried 2 loaves today and even went out and purchased new yeast in case that was the problem but alas. :( I really would like this recipe to turn out. It looks so delicious!

  48. Mira says

    I want to try your bread recipe, but I like to make sure of a couple things :)

    1) Is it two and half teaspoons of dry yeast, and also 4 teaspoons of baking powder for 3 cups of flour?
    2) Also can I omit the xanthan?
    3) Can I use robin hood gluten free flour?
    Thanks so much

  49. Heather says

    I love the flavor and texture of this bread. I live at an elevation of 3900ft, and I keep having deflation issues.

    I have made 5 loaves so far, and each one has risen beautifully in the oven, then slowly looses it’s umpf.

    I noted that your instructions call for allowing it to rise until double, but not over the edge of the pan. Well, with my pans, the ridge is not quite double. So, on the fifth loaf, I placed parchment “walls” around the inside so that it could rise to the pan sides. The proof took a long time due to a draft in my house…..however, it was looking superior! and when the internal temp was at 203F I turned the oven off and let it sit in there for about 4 minutes. Removed it and placed on a cooling rack. I left in near the oven door to see if slowly bringing down the heat would be the answer, like with cheesecakes.

    Nope. it deflated. What elevation are you cooking your recipes at? Maybe that would help to know?

    At any rate, I love this bread! You are a life saver and a goddess!!! <3

    • Andrea says

      I never even thought about how altitude might effect the rise of the loaf! I myself am at only about 783 ft and also have deflation issues with the original recipe. I was able to remedy things by adding more xantham gum, less water (only 1 1/4 cups), and a touch more yeast.. however given your high elevation I’m not sure what would help. How long are you letting the dough rise? The timing is key, I had let mine proof for long periods in the past but they would fall afterwards. Now I let it rise for 20-30 minutes and no more! Usually the dough barely rises, but still turns out great afterwards! So I would focus on the length of time you letting it rise rather than how high it rises.

      Side note, made this recipe yesterday and totally forgot the baking powder and it turned out just about the same! It just didn’t rise at all before going into the oven and maybe was slightly shorter in the end. Good enough for me!

    • Rosanna says

      My bread did the same thing too! I tried baking it longer checking the temperature as I went, but after a while gave up. I finally took the bread out, cooled it, sliced it, toasted it and made it into breadcrumbs with my food processor ( the taste of the bread was too good to waste)
      I would still want to know how to correct this problem because I premixed the recipe for the flour mix and now have several bags left to use up. Any ideas?

    • Merilyn says

      Hi Rosanna,
      I had trouble at the start as well, I had to get new measuring cups because my Australian ones were the wrong size, also a baking thermometer. I make sure I use the little tent with foil so it doesn’t over cook the top.
      I can have the same problem as you and a few others if I use silver coloured baking tins in my oven. When I moved into this home I had to buy all new baking tray/tins because nothing cooked in the centre with this oven using anything silver so after reading oven instructions found I had to buy different ones. Worth a check.

      My bread is never a nice light colour like Erika’s however I only ever slice it all up and freeze it for my slice of toast I have on weekends anyway and love it.
      I have however used it for:
      :Pickelets – No one noticed the difference between those and the ones with gluten. Well worth a go it you like pancakes/pikelets.
      :Tart crust and brownies.
      You can use this flour for just about anything just give it a go, and Erika has some lovely recipes you can use it with as well. I’m sure you will be pleasantly surprised.

    • says

      Hi Sana & Rosanna, I’m not sure why you would be having this issue… If you’ve followed the recipe exactly, then perhaps it is the pan? I swear by my USA pans and have much better results when I use them. Also, over-proofing is the #1 reason for a collapsed or doughy loaf – Gluten free dough doesn’t hold structure the same way, so be sure not to over-proof it. Hope those tips help! =) God bless, ~Erika

  50. Adrienne says

    Do you have an actual break down of how many cups for each flour you use for a one loaf? I don’t have full bags of the flours you mentioned so I wanted to just mix up one batch to try out this recipe. Thanks!

  51. Artemis says

    I love the look of your bread. I have had so many failures but my best success has been with weighed measurments could you tell me the weight of 3 cups of your gluten free flour? or could you tell me if you scoop the flour into your measuring cups or do you lightly spoon it into the measuring cup. I have notice any where from 2-3 Tablespoons of flour difference per cup in the two different measuring procedures. Thanks I would love to try it the bread looks wonderful.

  52. Suzanne says

    Ok so not sure what I am doing wrong but I have made the bread twice now and both times it barely barely rose. My finished bread looks like your picture of bread after 10 min in oven. Any ideas what I am doing wrong?

  53. says

    Hi Erica, I made your flour mix. Just got done making the bread it looked like yours , until I had it out of oven for a couple of minutes, then it fell. I did use a thermometer. And it read 203 . maybe should go to 210. But the top was covered and it was still getting pretty brown. Burned a bit on one side. I was using a glass pan. Maybe that wasn’t good. Anyhow. Will try again. Let me know if I can do anything else. Thanks much! Karen

  54. says

    I bought all of the ingredients to make your fabulous flour mix (well, I hope it’s fabulous – it’s been all over pinterest). I am counting calories for my particular diet and I tried to enter it into My Fitness Pal, and then plug it into your sandwich bread recipe. I think I must’ve done something horribly wrong because I’m coming up with 500+ calories for two slices (for a sandwich). By chance, have you calculated the calories for a piece of this bread, and how many slices do you get in a loaf? Please tell me I’ve miscalculated – I’m going to be heartbroken if I’ve made this flour mix for the sole purpose of finally being able to make bread and it’s too many calories!

  55. Megan says

    This recipe looks amazing and I’ll have to try the flour recipe you used. I used the flour I had left over today to make it and did not nearly get the height that you have. Every time I make bread I either barely get it above the pan or just below the rim of it. My bread is typically very dense. What am I doing wrong? Is there a certain spot you want to put it in the oven? It rose to where it should’ve it just didn’t life very well in the oven. What am I doing wrong? Even when I used to make glutenous breads I always had this problem. I would love to figure out what I am doing wrong. My baking powder seems to be working too. It bubbled quite a bit when I tested it in very hot water. Thanks for your amazing recipe though!!

    • Ami Bertrand says

      I am having this exact problem and I have never baked any bread before so I have no idea how to even begin tweaking anything. My dough just barely rose at all. I put it back in the mixer and did more kneading and then back in the pan. Then it was worse, less rising. I took it out and separated it into two balls and stuck it in wax paper in the fridge while I am traveling but not sure what to do with it now…please help? I really need to make bread for my son since he is egg, wheat and dairy allergic but I have no idea where to begin with tweaking! Please send some ideas if possible. I live in KY if that helps any from an elevation standpoint. Thank you!

  56. Lynette Maryhana Kingipotiki says

    Hi I am from New Zealand. 60 year old mum and nanna with gluten intolerant grandchildren and myself have just been diagnosed with it. I buy gluten free bread from our supermarket and it is horrible. I feel like im eating glue. Im looking forward to making this one, and have to use hand power as my mixer doesnt have paddles. darn it. Thank you and will let you know how it goes.

  57. Kenai says

    After over a year and a half of living the GF lifestyle, I’ve turned into a total snob when it comes to gluten-free recipes and products.

    And you know what? YOUR RECIPE ROCKS!!! I made it last night and am resisting the urge to eat the whole loaf in one sitting. I’ve tried white sandwich bread recipes that involved baking everything from a runny pancake-like batter, to working what feels like “real” (i.e.- wheat) dough. I knew your recipe had a lot of potential when it was being worked in my Kitchenaid just by the smell of it. I have to admit, I was a little skeptical that the mouthfeel would be pleasant (I’m usually not a fan of flour blend recipes that call for a lot of white rice flour AND tapioca starch), but oh my goodness. Perfect balance of texture, beautiful little nooks and crannies from the leaveners, and most of all: excellent flavor. Thank you so much for developing this recipe! Oh, and I have a theory about utilizing it for burger buns: using a levered ice cream scoop to measure and transfer batter into greased 2″ or 3″ round mini-cake pans to proof, then bake for “real”-looking buns! Can’t wait to try it for pizza too.

  58. Velda says

    I was wondering if I could cut down on the honey in this recipe, or leave it out all together, as i really don’t enjoy sweet tasting bread. Will it effect the texture do you think?

  59. Bina says

    Hi Erika:
    I made your bread mix and baked the bread, for about 45 minutes. the tester came out a little wet so I left it in the oven at 300 (to dry it out) for another 10 minutes. The tester came out ‘done’. It looked good, but when I put it on the rack, it soon deflated. When I cut it upon cooling, it felt wet, as if not thoroughly cooked. What went wrong?
    I have baked breads (using regular flours with gluten) for years and have had success in this area. I am not sure what I could do differently, except bake for longer. Your thoughts?

  60. Lyn says

    Thank you – this recipe just tastes so fantastic, I had my first sandwich in 6 weeks since going gluten free and then I took half the loaf of bread to a friend who has celiac’s and she couldn’t believe how tasty it is and her husband had a slice and thought that it was a wheat bread. I have tried other flour blends, I am tossing them – I was told you “get used” to the funky tastes – I much prefer your blend, it tastes so good, smells great when it bakes and there is no funky taste.
    Thank you so much.

  61. EVA says

    This bread looks delectable….I NEED to create such a beast!

    But this is my first time ever baking bread; I’ve never even used yeast! So I have two quick questions:

    1. Could I replace your flour blend with Bob’s GF All Purpose? It works for literally everything I’ve ever baked, so I was wondering if it’s magic would work here. I’m on a super-tight budget and can’t afford to buy all of those flours. If so, how much xantham would I add?
    2. For the egg, would applesauce or a “psyllium egg” work as a sub?


  62. Sally says

    I made this, it was good, and it was soft like real bread, but the next morning the bread was dry. How do I prevent this? How should I store it?

  63. Lawrence says

    Hi Erica
    I have made your flour mix using all ingrediand from our local Bin inn shop. I see the question asked before, how much does or is your flour mix suppose to weigh per cup.
    Q, when proofing is it ok to let it proof on a wam (hand warm) stove top or rather on a counter at room temp 15-20 deg C air ambiant temp? i.o.w rather let it rise slowly?
    Q. The mixing process, seems imperitive that a stand mixer with paddel is used. Is not a hand mixer with dough attachments ok? I have a hand mixer and ran the dough hooks for about 3-4 min, the mix comes out quite smooth? Am I not getting enough air into the mix, my bread rises without any issues, just callapses after cooking and gooey at the bottom.
    Now I have made 3 trys and all have been flops and suspecting my main problem is oven temp or incorrect flour volume, so will invest is a oven therm to check this but have wondered about my 3 questions above if you can help please. Thank you.

  64. Jennifer says

    I have attempted this recipe twice today…. both times my loaf caved in :(
    I’m losing my mind trying to get a good loaf of bread made for my newly gluten free boyfriend.
    The problem I run into is with the yeast. I think….
    Can you please help me with the proofing process of it? After I mix the honey and warm milk, do I stir in the yeast or just let it sit on top the milk?
    Any help is greatly appreciated! The bread tasted fine, it’s just the shape that I always mess up.
    Thanks, Jen

  65. Kim says

    Hi Erica,
    I just recently found out that my son is allergic to gluten, dairy, eggs and much more. I made this recipe last night without any adjustments except for the use of Ener-G egg replacement for the eggs. It didn’t turn out as lovely as yours. Maybe you can help me adjust the recipe.
    1. It didn’t rise and stayed a dense bread. Still moist but very dense. Is this because of the the lack of eggs?
    2. It tastes a bit salty. Any idea why that would be?

    If any readers have suggestions too, please let me know. Thank you very much. Trying so hard to stay away from the processed and expensive foods.


  66. Carole says

    Yippee! My second attempt worked out just right! My first loaf yesterday rose and was just beautiful when I took it from the oven, but immediately deflated! The taste was good enough for me to try again today. After reading these comments, I reduced the liquid (and scalded my milk), used 2 tablespoons honey and 2 tablespoons organic whole sugar ( sugar feeds the yeast), added more salt (salt controls the rise), I added 1 teaspoon dry gelatin, and then I covered it early, before it got too brown, and baked it a full hour total, reducing the heat to 325 for the last 30 minutes. No deflating! I also made a couple of hamburger buns in small tart pans, which turned out perfect. I am just now getting fresh tomatoes from my garden and just had two grilled burgers with fresh tomatoes on a BUN for the first time in almost two years!!!!

  67. Edouard says

    I just tried this recipe and the taste us absolutely amazing! Except that when I took it out of the oven, it deflated :(…The. I went to cut it and it was nice and spongy at the top but closed at the bottom…what did I do wrong?

  68. Pauline says

    Hello all, I was wondering if I could use this bread recthis evening. Paulineipe in my bread machine? Just starting to cool GL for my husband who has celiac disease–recent discovery. Thanks. I’m trying your zuchini recipe

  69. Joy says

    Hello! I have been baking breads on and off for years and have NEVER come across a good sandwich bread that would hold together (even gluten)! My hubby was diagnosed not too long ago with gluten intolerance and he loves sandwiches. As you well know, the store bought loaves are wanting to say the least. Anyway, I just tried this today and I am SUPER excited! It was really easy! In place of the Kitchen-Aid standard mixer, I used my Vita-Mix with the blade made for grinding grains. I also used Bob’s Red Mill gluten-free flour (that has the mix of flours already blended). That being said, thank you SO MUCH for posting this! This will make a happy hubby and a keeper for my recipe box!

  70. says

    I have to say, I totally eliminated bread from my life over a year ago and Erika’s recipe let’s me imbibe every once in a while (-; I agree with you Joy on using Bob’s Red Mill (when you don’t have time to mix your own mixture). Especially if you’re busy like most of us are. Since there is not a human alive that can digest gluten (and hasn’t been for over 4,000 years) since we don’t even have the enzyme to break down the protein that is gluten, this recipe should be THE recipe for every baker from here to Timbuktu! It is AMAZINGLY AWESOMELY TASTY!!!!

    Thank you Erika!!!!!!

  71. Kaitlyn says

    Thanks for this recipe! it turned out really good. Even my siblings that are not gluten free said that the little bites they had made them want a whole slice :)
    Thanks again Erika!!!

  72. Lawrence says

    Right! finaly getting it, but still a bit of sinking in top after taking out the oven, so will try reducing the liquids a bit to get a slightly stiffer mixture.
    I used Canola oil for the first time and it changed the dough consistancy a bit but the bread tasted no different and seemd to hold a bit beter.
    I still use a hand mixer with dough twirlys (not quite dough hooks) and beat up to 6 minuts or until the texture changes to a smooth form like very thick pancake mixture and bake in an oven at 400 degF for about 50 min right at the bottom of the oven, although it still does tend to get rather dark on top, but we like it like this and also it does not stay hard so no worries there.
    I use a bit more Xanthan gum 1 tsp more and I bake this bread now 1 – 2 times a week and have also tried it in a muffin tray,(about 1/3 to half cup of mixture in each cup), boy this works great, not only does the cook time half (20 min or less) but super soft muffins that equal 2 slices of bread (about 10 buns per 1 loaf mixture).
    They freeze realy well. Also I make up double the mixture with no difference in the results.
    Thanks again Erika, this bread is the best by far,it’s fantastic!
    PS. I had some store bought GF bread the other day because I hadn’t baked and almost threw it away after the first bite, it was so lowsy!

  73. KathYAline says

    Thanks for the recipe.. I have tried the recipe twice now.. taste is great but both times my bread did a good rise but then lost its rise.. I am using my Zojirushi bread machine and have it programed for gluten free baking.. I followed the recipe just as is.. do you have any tips on how to not loose the rise?? thanks

  74. Natasha says

    Hi, please help.

    I am not sure what I am doing wrong but each time I tried, it wouldn’t rise enough in the oven. It was kind of squished and I’m not sire what I did wrong.
    I use ener-g egg replacer instead of eggs, and I put honey in the last time.

    I think I may have used guar gum instead of xantham gum, though. I may have put a bit too much guar gum as well.would that cause it not to rise???

    Also, the bread looks a lot less white than the pictures you have here; how can I change that?
    I do nor have a hand mixer or stand mixer so mix it by hand but I mix it well.

    So many people have had success with your recipe and I don’t want to give up on it.

    Please help me!


  75. Jean says

    Thanks for the simple recipe! The bread turned out nice and soft, but it is not white (inside)!

    Did I do something wrong? I used 3 small eggs instead of 2 large ones.
    I only covered the bread with foil (like a tent) 30 minutes into baking. Could that be the reason?

    Other than the colour, the bread tastes great!!! Hope my kids will like it for their sandwiches tomorrow.

    • says

      Mine came out quite yellow inside, but I know it’s from our eggs. We have our own chickens and their eggs have super yellow yolks, which always make my baked goods very yellow.

  76. Bryan says

    Love the bread but I can’t seem to keep it from falling when it cools down. makes for a flatter denser loaf but still the best GF bread I’ve had.

    • Angelia says

      It doesn’t use a dough hook. I used my flat paddle in my mixer. I say try it with the hand mixer, its pretty thick and goopy though.

  77. Alma says

    Hi. Thank you for your recipe.
    I have now baked it twice. I am feeling helpless… First one never reached the height as yours (and everybody elses). Was sticky inside. I am clueless.. Second one is in the oven right now and it’s not as high as yours… What do I do wrong…? I let this one proof for 4 extra minutes. Forst one only 23… Followed your recipe all in detail dear friend. But what to I do wrong…?! Also the first one sunk a little. Thank you.

  78. says

    I just wanted to say thank you for this recipe. Hubby and I are new to the gluten free thing and bread is one thing he asked me for. I made my loaf in my breadmaker on the Rapid setting (which is 13 minute knead, one rise of 10 min, bake 35 min). I love that I can do it in the breadmaker, it makes it so much more convenient.

  79. Angelia says

    Hello! Love the flour blend!! QUESTION! Is there a way to get the baking powder flavor not so strong? I gave the entire loaf to the chickens because it made me gag. Is it a requirement in the process of making the bread? Its overwhelming.

  80. Alma says

    About the pizza. I don’t understand. I bake a thick loaf, and then wait for it to cool, split it in half sideways and then let it rise??? Please help anyone?

  81. Joan says

    I am in the process of researching Kitchenaid stand mixers. What type of mixer are you using for this bread dough?

    • Joan says

      I am torn between the monstrous Pro bowl lift style and the smaller Artisan tilt head. Any suggestions?

  82. Candice says

    I followed this recipe almost exactly, except for using flax seeds instead of the gum and the end result was a very runny batter, almost like I was making crepes, is this the correct consistency?

  83. Joan says

    Candice, Look at the very top of this thread. Your question will be answered. On a general note, if you don’t follow the recipe EXACTLY, don’t expect the same results that Erika got. There is a reason for the ingredients she used.

    • Alma says

      Joan with ALL respect. I followed everything! And my bread came out not only low but also sticky. I gagged when took a bite due to the eating compact rice porridge consistency. I followed it ALL. Have NO idea why it happens. I am a good baker. I recently went gluten free but I bake regular things and I even have a small bakery. I just do not know what happen when baking this bread. I want to make sure that I am only speaking of my own experience. I am not after putting people down. Just want to make it clear. Thanks

    • Candice says

      Hi, just to say that if I had used the gum like the recipe said, I can’t see anyway it would thicken anymore than it was, so not sure what went wrong with mine. However in saying that, even though it was runny, it rose really well during proving and then again in the oven and was lovely and soft just like the real thing if eaten the same day and then pretty good to toast, thanks for the recipe.

  84. Joan says

    Alma- my comment about substituting was not directed at you. If you read through the thread, many people are saying the bread did not come out right and at the same time state that they substituted ingredients. This seems to be a very touchy recipe- either the bread comes out great or it’s a total flop.

  85. Joyfulmomof6 says

    Just wanted to say thank you. This is seriously great bread, and so easy. It worked perfectly with no problems
    I only used half of the honey and it was fine.
    I appreciate the time you took in developing this, and I love the EASE of your flour blend! It was just what I was looking for….at least something in a GF life should be easy! :)


    • says

      Hi Nanci! Thank you so much for the sweet comment & kind words about my recipes! And, I’m so glad that using only 1/2 the honey worked well with the recipe. Enjoy & God Bless! ~Erika


    I never write a review, but I said I would have to learn. You and your recipes are Amazing!!!! I baked a loaf of your bread for a family dinner. My daughter-in-law’s brother is gluten intolerant. I don’t do well on the stuff myself, it kinda lie there like a block of cement. Everyone absolutely Loved Loved Loved it. They left the wheat bread and rolls alone and only ate your bread. Since than I have tried the cornbread, same results. I don’t think I will ever bake gluten bread. Easy easy easy and the Taste is out of this world. Bravo and thank you

    • says

      Hi Deborah! Thank you so much for the sweet & encouraging comment! I’m so thrilled to hear that the bread was a success & hit with your family. I’m sure your family appreciates all of your efforts to accommodate their special diets. God Bless! ~Erika

  87. Leone says

    i tried your recipe the other day and am so happy with the results. recipe was easy and it tastes great. Thank you for sharing. Will follow your site for other recipes in the gluten free line.

  88. Katie says

    I just did this recipe, and am having trouble with it, but don’t know what I am doing wrong. Its turning out dense and not at all wet and thick with the dough, and then its cooking into a brick. I’m sure that I am messing something up, but if you could give me some guidance I would be so grateful! :-) Thanks, Katie

  89. Carrie says

    Hi Erika – made your bread today, but used Pamela’s bread flour instead since I needed to get it used up. It turned out great! My fussy 9 year old told me that it was sooo good especially dipped in the chicken gravy we had with dinner tonight. I do have a question for you. My daughter and I are currently on a Candida diet that does not allow us to eat honey for now. Could I make this without it? I’m excited to try and make your flour recipe since I used up the last of my other brand. Thanks again for the great recipe!

  90. Billie says

    I cannot imagine the work that goes into fine tuning your recipes! From the bottom of my heart – Thank You!!! This bread is delicious!!

  91. Oksana says

    Dear Erika,

    Thank you so much for your great recipes! The muffins turned out to be amazing, but the bread is always sinking after I take it out of the oven. What am I doing wrong?
    Thank you!

    • Katie says

      I am having this same problem…not sure what i’m doing wrong, but i haven’t gotten a response yet from my post. Do you think that maybe we need to keep it in the oven longer?

    • says

      Hi Oksana! I’m sorry, but I’m not sure what the problem is. With everybody’s pans, ingredients & methods varying, it’s so hard for me to know why you’re having this problem. I like Katie’s suggestion of leaving it in a little longer. I tend to have the best success with Gluten Free baking when I wait for the internal temperature to reach 220 – 225 degrees. Perhaps leaving it in a little longer will help. =) God Bless! ~Erika

  92. Deanna says

    I love this bread recipe. I live at high altitude (8000 Ft), my bread doesn’t quite rise when baking. It still tastes great but I need to make a slight adjustment to the recipe? I am open to any suggestions to make this recipe work at high altitude.


  93. Lori says

    I am needing to go gluten free for my diet. There is a lot I had already known, am learning, and want to learn. My biggest issue is that I am single and I love bread! I have made gluten free bread, and yes, it does dry out as I read you mention in your article. What suggestion might you have that I could make smaller loaves from the 1 recipe?? Freeze the other? I don’t know if you have had that come up or have tried to freeze it. Thank you!!

    • Diane says

      I”m not Erika, of course, but I just have to say I’ve never seen bread that didn’t freeze successfully, whether regular or gluten-free. If I make homemade GF bread, I slice it all the first or second day, then spread out the slices in a Ziploc bag (freezer type would be best), and lay them flat, carefully, somewhere in your freezer. You can stack them up a bit as long as they are staggered. You just need to be able to separate them later. When they are solidly frozen, the bag can be tossed anywhere. Then you just take out what you need and thaw it or toast it. I’ve been doing this for years and it’s the only way to keep bread fresh until you can use it!

  94. says

    Hi Erika, Since I want to bake this bread in a bread machine, could I know the weight of this baked bread. This is in order to use the right program setting on my machine.
    Thank you for this recipe.
    Chris D’Souza
    Ontario Canada

  95. Suzanne says

    THe taste is great but the loaf came out very moist and very sticky. Should I reduce the liquid or cook it longer?
    It didn’t rise nearly as much as your pictures. I did test the temperature and it was a little over 200 when I took it out of the oven.

  96. Melissa says

    I’m also experiencing the fall once it comes out. It looks beautiful, until it rests and collapses. I’ve reached the right temp, followed everything to a t. It rises beautifully, and I leave it in the extra couple of minutes. It tastes great, but I am so frustrated with the deflating. I so want a normal sized slice of soft bread! Has anyone figured out a reason for why some don’t deflate and some do?

    • Melissa says

      Replying to myself, after stewing on it, I think my oven may run a little hotter. I think judging by the brownness, and the deflation, it may be that I need to bake at a lower temp for a longer time to prevent it. Anyone tried this? I’m thinking of lowering to 325 and extending the baking to an hour.

  97. Suzanne de Beaumont says

    Thanks for your post. I’ve had 2 problems, not rising very much and then collapse. I think I’ve solved both problems so I hope this helps.
    First, having made traditional bread in the past, I didn’t believe that you could get a good sized loaf with only a 20 minute proof. So, my first attempts failed miserably because I was expecting the batter to rise more and when it didn’t, I let it sit more, big mistake. So today I let it sit in a warm place for 25 minutes and I was just beginning to see the batter increase in size. Well, it rose beautifully in the oven just like the pictures on this site.
    The second thing I did was check the temperature after about 30 minutes. The loaf was already a beautiful brown but I kept it in the oven for another 30 minutes, checking the temp. until it was over 210 degrees. Aside from the temperature, I could tell the middle was still not cooked because the stem of the thermometer came out coated with batter. And it did not collapse.
    The lesson for me was to believe Erika’s instructions!!! Oh, and the bread was the best yet.
    Thanks Erika!

    • says

      Thank you so much Suzanne for your kind & helpful response!!

      I think you’ve made excellent suggestions for getting a loaf that won’t sink after baking! There are so many factors that go into making a successful loaf of Gluten Free bread – but over-proofing it can definitely cause collapse as can under-cooking it. It is important to rely on your thermometer instead of on the length of time it has been cooking. Especially since everybody’s pans and ovens are different. 210-220 degrees seems to be the sweet spot for most of my gluten free baked goods – and I’d suggest always leaving it in a little longer than you think just to be sure it’s done on the inside.

      Thank you again & God Bless!

  98. Maria says

    This is excellent by the way. I have tried differnet gluten free flours and find the best loaf is the all purpose gluten free flour available in Canada at Bulk Barn. It is a mixture of chickpea and fava bean flour and doesn’t have the xanthan gum in it. I add a total of 5 tsp. of xanthan gum and the bean flour gives it a little more protein. It turns out perfect and rises great!
    Thank you! :)

  99. Daniel says

    Hi Erika

    If I’m making this in a bread machine (using the gluten free setting), which order would you recommend putting the ingredients in? Seems to be a lot of difference between other recipes as to whether to add the yeast first, last or somewhere in between!


  100. Heather says

    Hi Erika,

    Thanks very much for your recipe – i was so excited when i came across it for my little guy. Unfortunately i am possibly the worlds worst cook and i ended up baking a very moist cake instead haha! Do you have any idea what i might have done/not done to make it turn out that way? I was making it late at night but im pretty sure i got the ingredients right. I think i may have left the water/honey and yeast mixture too long…Do you think that would do it? Or possibly didn’t proof it long enough before putting it in the oven. The consistency when i put into the baking tin looked like yours as did the finished product on the outside but it was a disaster in the middle.

    Appreciate any pointers you can give :)


    • Lisa says

      I have been looking for a gluten free bread recipe for months and have not found one I am happy with any of the one I have tired and it has been MANY. I came across your bread recipe on Saturday and tried it out. I noticed the batter was a little too runny so I added a tablespoon more of your flour mix. My loaf did not rise as much as your did and the outside was very dark. Sound I tent the bread after a 1/3 hour in the oven? I live in So Florida and it was a cool day not humid. I was thinking I might reduce the water to 1/14 cups. I absolutely love the texture and taste of this bread. Do you have any pointers??

  101. Gary Arthur says

    Hi Erika
    Thanks so much for sharing your pearls, my gluten free bread came out just as you said it would….thanks a mill…


  102. says

    This is my second time making this. The bread is soooo good. The loaf comes out just like your pictures. This just may be the only bread recipe I will use from now on. I always have to have a slice of it warm with butter. Even my husband who doesn’t have to eat gluten free likes it. Thanks for the recipe.

  103. Allison says

    This is the first gluten-free bread I’ve made and it came out perfect. Thank you so much for your detailed instructions and to Suzanne de Beaumont for their additional advice. I used Better Batter flour and omitted the extra xanthan gum. My dough didn’t rise much but I put it in the oven after 25 minutes and kept it in there until a few minutes after my thermometer read 207 (over an hour later). And no collapsing, just beautiful edible bread.

  104. Hannah says

    Hello!! I’m new to this sandwich bread making and I tried this recipe with the special flour blend and everything and when it came out it was the right temperature inside but was still doughy and it completely flattened and tastes like raw potato….not sure what I did wrong. Any thoughts on how to it went wrong or tips for next time?

  105. Juliet Barnard says

    I was so excited to bake this bread. All the comments are so positive. What am I doing wrong. The first loaf fell flat as soon as I took it from the oven and was very sticky. Made one again tonight and after reading some comments decreased the temp to 350 and baked it for 60 min since it was very dark last night as well. Still no success. It remains sticky. My family has not had good bread since we have been GF. I know the yeast is good and I am proofing the bread before I bake it just as said. I love baking and it sure is a challenge now. I have to say a yeast bread has not been on my to do list till now because I did not think I could get it done. PLEASE HELP. So want my bread to look like your pictures and it does till I pull it from the oven.

    • Kim says

      I don’t have it down yet… but I’m close. I’ve reduced the water/milk by 1/4 cup and had to reduce the proof time also. I only proofed for about 10 minutes – just until the dough had “poofed” up a bit and then stuck it in the oven. That’s the first loaf that hasn’t collapsed after baking – but it was still wet. So I’m going to reduce liquids again… It tastes great.. it’s done – 210 degrees… That’s my experience so far..

  106. Suzanne de Beaumont says

    It took me a few tries to get it right. But, the first thing is to stay as close to Erika’s recipe as you can.
    The high baking temperature gives the last bit of height to the loaf.
    Checking the internal temperature is also key but don’t stick the thermometer in until the crust is already a dark brown.i don’t take them out of the oven until the internal temp. is at least 210 degrees.
    If your bread is coming out sticky its because the batter is too wet. Measuring the flour is always tricky so I always either add more flour or water to get the batter just right.
    Keep experimenting and you will soon see the difference.
    My entire family loves this bread even the ones who don’t have to be GF.

  107. Lisa says

    This is my 3rd time making this recipe. I have been gluten free for many months and still looking for a bread recipe. The only change to the recipe is was I omitted the gum and used organic psyllium husk the flakes no powder. The batter was a little runny so I added another tablespoon of flour and it seemed to be better. I just can’t seem to get the bread to rise as much as yours did in the oven. After removing the bread from the pan (USA brand pan) I let it cool for 15 minutes and then cut a piece. Wonderful texture and delicious. Can you give me any pointers on how to get the bread to rise more in the oven?

    God Bless

  108. Jessica says

    Hi Erika,

    I am currently making my second loaf of this bread. I am sad to say it’s not rising as well as yours as. The first loaf was so dense I had to throw it away. This loaf is slightly better rising a little bit above the rim of the loaf pan but is not as lovely as your finished product. I’m not sure what I could be doing wrong. When I first put this batch in the oven it looked more liquidy that yours does in the photos. Also big bubbles broke the surface of the dough for about the first five minutes of baking. I am using psyllium husks in place of xantham gum, almond milk, and white vinegar instead of apple cider vinegar but everything else is the same! Any ideas about what might be going wrong?

  109. Athena says

    Hey, Erika! Thank you so much for this recipe! I use your flour blend for everything now. I’ve made this bread a few times now and I love the flavor of it, but it keeps turning out really moist–more like banana bread but more wet. At first I thought it may have been because I used coconut milk (can’t have the regular stuff and almonds don’t always sit well with me), so the next time I made it I used water instead. It was still wet, so I baked it this last time for over an hour and a half and added extra flour, but it was still super moist. Any ideas of why this is happening?

    • Suzanne de Beaumont says

      When I first used Erika’s recipe, the bread came out really moist, as well.
      What seems to work for me is to reduce the amount of moisture by about 1/4 cup, I use water instead of milk. And I only use 1 Tablespoon of oil instead of 1/4 cup.
      The bread comes out plenty soft but not so moist and sticky.
      Hope this helps.

  110. Tommisa says

    Hi Erika! My husband is Gluten sensitive and I wanted to make him a great gf bread. I came across your recipe and decided i would make it for him unfortunatly the bread came out thick,heavy and a little soggy in the middle. I followed your instructions and let the dough rise a little while waiting for the oven. When I placed it in the oven is rose only about 1/2 of an inch. I let it bake for 40 minutes and took it out. Then I let it cool for 5 minutes and checked the tempeture of the bread. It went to 211degrees. Then I placed the loaf on a cooling rack and it instantly fell. Now I have a flat loaf of bread. I tried to make it again and I had the same problem. Please Help! Am I doing anything wrong. I have to get this right for my husband.

  111. debora cadene says

    Hi Erika…thank you for the recipie. I’ve made the flour and yesterday I made the bread. I didn’t get the rise you did, but I’m gonna keep at it, until I do. I’m not sure what the nutritional value of the bread as it, would be so I’m wondering if you’ve done that already and I just can’t see it. I am also wondering what might be a good add to the batter to get more fiber and Protien into it.

    thank you so much and I hope you have a GREAT, great day!!
    Debbie Cadene.

    • Dayna Gilchrist says

      Hi Debbie,
      I can give you a couple of tips to get what you want from the bread and actually improve the texture.
      I used the advice of another commenter, and used only 2.5 cups of the flour mix, added 1/2 cup of cornstarch, and 1/4 cup of whey protein powder. The whey protein powder gives it extra protein AND improves the crumb. I use NOW brand and get it from for a reasonable price. The container will last you a while if you are only using a 1/4 cup at a time. To get more fiber, you may want to replace one of the eggs with ground golden flax seed. Flax seed is high in fiber. To replace one egg, mix 3 TBSP water with 1 TBSP of golden flax seed meal. I would not recommend replacing both eggs because it would probably make the bread very gummy and you would get way less rise.

      If you try it, let us know how it turns out! I love this bread. It is my absolute favorite recipe and I would love to learn more ways to improve it, if that is possible. :)

  112. Breanna says

    I made this bread and followed the recipe exactly… The bread barely rose over the top of the pan during baking and then fell while cooling :( What did I do wrong?? Any ideas?

  113. E Flores says

    OH MY GOSH. I just want to thank you so much for creating and sharing this recipe. I have switched to gluten free diet since my 7 month old son may have gluten intolerance or celiac disease. I just have switched as a precaution to hurting him since he is getting all the nutrients from my breast milk. I went to a local health store and they didn’t sell any rice flour, so I couldn’t make the gluten free flour mix recipe made by you. :/ so instead they had their own gluten free all purpose flour mix which I picked up. Anyhow I followed the recipe substituting the premade mix I picked up and it came out fantastic. I actually just pulled it out of the oven and ate a warm slice with some butter on it. Mmm. I really have been missing sandwhiches and bread. Maybe I will try making French toast with this bread tomorrow morning? I AM IN LOVE WITH THIS BREAD.

    • says

      Thank you so much for the sweet comment… I’m so glad that the gf flour you’re using is working well! I order almost all of my gluten free flour & supplies from Amazon & Vitacost, so maybe in the future you can try there to save some extra $$. God Bless & Enjoy! ~Erika

  114. Wendy Alguire says

    I have made your bread lots of times now, I find making sure the yeast is fresh is very important, I tried older yeast one time at my daughters and it flopped. My grandson is gluten free and dairy free,, I don’t use milk just water, and he tells me my bread is the best ever, if my daughter does run out of my bread, he complains. I also just use the complements no name gluten flour from foodland, I am Canadian. I get just shy of two loaves per box..and it sometimes comes on sale for 3.49, regular price 5.99. That is still an awsome price for two loaves of glutn free , tastey bread. Thank you so much for your recipe, you have made me the best Granny Ever! Thank you, thankyou.
    Wendy Alguire

    • says

      Hi Wendy! Thank you so much for the sweet comment – I’m so glad the bread has worked well for you and your family! =) You are right… fresh yeast is SO important! I can’t tell you how many times I’ve had to toss yeast out after bringing it from the store – I wish everyone would keep it in the fridge for freshness. God Bless! ~Erika

  115. Jen Schmidt says

    Stumbled across this recipe on Pinterest a few weeks ago, and it has officially replaced our other gluten free bread recipe! We are using up the remainder of our GF all purpose mix and will try out the Erika’s recipe next!

    I use the alternative almond milk (unsweetened original), lemon juice, and EnerG egg replacer. I also skipped the extra xanthum gum as we don’t have that on hand. The bread didn’t rise much outside the oven, but when baking, rose beautifully like yours in the picture!

    Thanks for sharing the recipe! My 2 and 4 yr old allergy kiddos love it!!

  116. Kimberly Ness says

    I have tried this recipe twice now and was both times was so excited when I pulled it out of the ovnn and it was this amazing looking tall loaf, however both times it has fallen as it has cooled What am I doing wrong? I thought I needed to bake it longer, so the second time I tried that, but it still fell some. Help!

  117. Liz says

    I don’t know what I am doing wrong but I have tryed to bake this bread twice and had the same problem, it was wet and raw inside and no matter how long I baked it, the outside was becoming harder and harder until I just gave up. Do you know maybe why it is happening, I mix it by hand, maybe that’s the problem? Or maybe the temperature is to high?


    • says

      Hi Liz!

      I’m not sure what might be going wrong… The insides should never stay wet. Are you making any modifications or substitutions? I know that having a stand mixer does make a huge difference in the way the ingredients are incorporated, so maybe that’s it? You can also try tenting the top with foil (like in my photos) to see if that helps keep the crust from getting hard. Hope that helps! =)

      God Bless!

  118. PPuri says

    Hi Erika,

    I tried the gluten free bread recipe today and my only problem was that it didnt rise. I used instant yeast but put in the same amount and added it to the warm water and honey mix. Normally I would add the yeast directly to the dry ingredients. Do you think that could be the reason… Please advice.

    Thank you.

  119. Dana says

    I am so glad I found and tried this recipe! We are a GF family, but my husband suffers the true allergies. While I can tolerate homemade sourdoughs, he pretty much can’t have any bread. This is SO much better than the nasty, processed, store-bought stuff that costs and arm and a leg (that we rarely buy anyway because it’s terrible). I’ve made him two loaves in one week already. Great recipe!

    Question: have you ever made GF sourdough?? I’ve tried twice and failed. Wondering if you had any advice…

    • says

      Hi Dana!

      Thank you so much for the sweet comment! GF Sourdough bread is so tricky… There’s a website that I LOVE called Cultures for Health – It’s where I get most of my culture starters and they carry a line of GF Sourdough starter that gets amazing reviews. Creating a consistently good GF Sourdough has been on my list of things to do… so if you come up with a recipe that works, let me know! =)

      God Bless!

  120. jennb says

    I wanted to say a great BIG thank you!- your flour mix and subsequent bread / banana bread/ etc recipes have become mainstays of my family. Although only two of us a GF by necessity- the household is GF only for sanity ( I cook- I decide ;) Everyone LOVES the bread- it is far better than anything we have ever bought. I also add cornmeal and use it as pizza dough, and I’m about to try buns today. Thanks again

    • Debora Cadene says

      JennB…how will you do this as a pizza crust?? I’ve made a couple of loaves of the bread and really love it…still trying to get the time baked down pat…It takes almost an hour for me…but very worth it. I’d love to know how you will go about using it for a pizza crust though….

      thanks bunches,

    • says

      Hi Debora! I’m not sure what modifications JennB makes to this recipe for her Pizza crust, but I just added a recipe for Pizza Crust a few days ago over HERE… which is basically a egg free version of my bread recipe with a few modifications for a soft & chewy crust. Hope that helps! =) God Bless! ~Erika

    • says

      Thank you for the awesome comment! I can’t tell you how much joy it brings me to hear that your family is enjoying it… They are blessed to have someone like you who is willing to make it for them! Keep up the great work! Enjoy & God Bless! ~Erika

  121. Mindy says

    I’m on a gluten free diet and low fod map diet and can’t have honey is their something else I can substitute for that like sugar

    • Sara says

      Mindy, my daughter is on a diet free of gluten, dairy and sugar (amongst other things). The only sweeteners she is permitted at this time are xylitol and stevia but neither one will feed the yeast when making bread.

      I’ve worked around it by using substituting pear juice for part of the water in her current bread recipe. It calls for 1 3/4 cup water and 3 tbsp honey so I use approximately 1/2 cup pear juice and 1 1/4 cup water plus a little green stevia leaf powder with no other added sweeteners.

      Right now, I’m making this recipe for myself as written. Depending on how it turns out, I may make substitutions for her to be able to eat it as well.

    • says

      Hi Sara! What a great idea subbing the Pear Juice for honey/sugar… I hope that worked and that your daughter loved the bread! =) God Bless! ~Erika

    • Sara says

      It does work well though I’m sure it changes the flavor a bit. I’ve done this successfully with other gluten free recipes as well.

  122. Sally says

    Hi Erika. Thank you for all your hard work to bring us a recipe many have had success with. From reading through the comments there are some questions I see that are still outstanding. Answers will help me a lot.

    1. Several people mentioned making this bread in a bread machine. No one has said what setting to try. Is it Basic or Express or Quick or….? Does the extra kneading and rising time in bread machines make any difference?

    2. Do you have a recipe (or proportions of your Erika’s GF flour mix) to make only a single loaf – either 1.5 or 2 lb loaf? I know most GF recipes for 1.5 lb loaf calls for 3 cups of flour. I don’t have a family so just want a single loaf and can’t afford to experiment.

    Thanks again for all your efforts. I prefer to use my bread machine if possible and bake a single loaf.

  123. Ken says

    Hi Erika, I am on the healing side of H pylori bacteria and 2 weeks of antibiotics. During this process I seem to have developed a gluten sensitivity so am exploring the world of gluten free baking. I would like to try this bread recipe but only want to bake one at a time. Instead of making the 18 cups of your flower, which I may do as I get more experienced with this type of baking, can you tell me the flour and xanthan gum ingredients for a single loaf. Also, anything special you might suggest for baking at elevation (6200 feet). Thanks so much for your time and for making these recipes available for floundering folks like me.

  124. says

    Hi Erika,

    Have you doubled the recipe at all? I know that with some gf recipes they don’t double well, and some do. Any thoughts? THANK YOU for the recipes and in advance :)


  125. Chelsie says

    I have tried this twice now; both times in a bread machine. The first didn’t get fully mixed in the bread machine somehow and so of course didn’t come out right. The second time I mixed all the ingredients first, then put it in the bread machine. That helped a lot, and it LOOKS good, but is very gummy in the middle (so was the first batch). Even after I put it in the oven for some more time. I also substituted chia seeds for eggs both times.

    What could have made it so gummy? The bread machine? Chia seeds?

    • says

      Hi Chelsie!

      I haven’t ever tried this in a Bread Machine, but several others have with success… considering the different models & settings, I’m not sure how to advise you on that. But, I will say that I have had almost zero success using anything as an Egg Replacement in this recipe – its always too gummy.

      The good news is that I’m almost ready to post a new bread recipe that is completely Egg Free that works great – I’m running my 20th test batch right now & will post it when I’m confident it works. One of these days I’ll get around to trying it all in a bread maker and see if it comes out.

      Hope that helps! =)

      God Bless!

  126. Mimi says

    I just made this loaf and it’s still in the oven. It did not rise as much as yours did in the pictures. I left it for quite some time to rise. Right now I’m having difficulty getting the internal temp up to 220…I hope this comes out good, even without the big rise. I know my yeast was good as it was very foamed in the cup as I let it proof. Followed the recipe exactly but added some seeds and just a little almond meal just to give it the texture I like and a little more nutrition. I added only a little of each, maybe 1/4 cup. I’m in Arizona, it was a hot day until a nice thunder storm came thru…maybe the humidity from the storm caused it not to rise as much? or did I not wait long enough?

    • Mimi says

      I’m tasting this bread right now. IT’S AMAZING! I’ve never had a gluten free bread before and I’m SO GLAD this is my first…a very good experience, even tho it didn’t rise like I wanted it to, and (I think something is wrong with my thermometer) couldn’t get it to 220…it’s still very good! I like the texture, the color, the taste, and best of all, NO GLUTEN! Thank you so much for this recipe!

    • says

      Hi Mimi! Fantastic… I’m so glad it turned out well! The bread doesn’t always rise like conventional bread, so be sure to not overproof it – and since every oven cooks differently, I wouldn’t worry about getting to 220 as long as you’re confident it is completely done inside. Enjoy & God Bless! ~Erika

  127. Nicole says

    Hey! This recipe looks amazing! Is there any way to substitute the yeast? Maybe baking powder and lemon juice or baking soda and lemon juice?

    • says

      Hi Nicole, Unfortunately in this Gluten Free recipe the yeast cannot be substituted as it is needed to achieve structure and rise to make a light loaf. Hope that helps! :) God Bless! ~Erika

  128. Lauren says

    Hi Erika! My 15 month old daughter was just diagnosed with a gluten and dairy allergy. I have been determined to find a perfect bread recipe for her and our family as we all are deciding to go GF – mainly because this mama doesn’t want to cook twice for dinner :) Your bread recipe is FANTASTIC and I won’t bother to try another recipe. I used almond milk in mine and also used four egg yolks (she can’t have egg white). It’s such a yummy treat for her, so thank you for being such an incredible blessing to our family!
    My only question deals with storage of the bread. What have you found to be the best way to store the bread, and how long does it keep? Also, have you ever tried freezing it?
    Thanks in advance and God’s blessings to you!

    • says

      Hi Lauren!
      Your comment brings tears to my eyes… your story sounds so much like my own. I’m so thankful the bread turned out with your modifications & I pray your family will enjoy it! I haven’t frozen the bread after it has been baked, but one of the commenters said that they froze the dough with some success. Typically I store the bread in a bread bag on the counter for up to 3 days. I also put it in the fridge – But, like most gluten free baked goods, the fridge will make it seem harder/drier. So if it’s too hard, you can always warm it up or toast it before serving and it will usually spring right back. Hope that helps. =)
      God Bless!

  129. Lauren says

    I will definitely try putting it in the fridge! Also, I can’t remember if your children have dairy allergies or not, but we have a local store here in Georgia that sells all types of olive oil and they have a butter olive oil! I forgot to mention I subbed that for traditional olive oil. If your babies have dairy issues, it’s a wonderful and tasty substitute for butter (think: buttery yummy pancakes). The store is called Branch and Vine. Hopefully they have a website that ships, if it sounds interesting to you. Again, thank you for pouring your heart into this blog. I have a feeling when we get to Heaven we will be very good friends and share a loaf or two of your bread together :) Thank you for all you’re doing!

  130. Jane says

    I made this bread exactly as in the recipe. The bread tastes great and is soft. BUT I did not get the oven rise so I should have let it rise more before putting it in the oven. I also think that 3 cups of flour is too much for a 9×5 the loaf is very heavy. I think 2 or maybe 2.5 would be a better choice. I am going to give it a second try as in the recipe but let it rise longer before putting in oven. The only thing I did wrong was to scald the milk by accident but I did let it cool before adding yeast and honey. I do believe this is a great recipe as the texture and taste is very good. I just need to “tweak” it.

    Thanks so much for posting it…..

    • Suzanne de Beaumont says

      If it didn’t rise in the oven its because you let it rise too much before. I know that doesn’t seem right but this dough doesn’t act like regular bread dough with wheat.

      If you let it proof for only 30 to 40 minutes it will rise in the oven.

  131. jane says

    Hi again,

    I let it rise for 20 mins and it was at the top of a 9×5 pan. I went off your description of not letting it go over the top for support reasons. Also the loaf is very heavy so it seems that I would want to use less flour or make a smaller version of the recipe. The “flour” mix might also be the culprit as I noticed different colors of flour towards the bottom of my mixer. I let it mix for 4 mins (flour mix). Is there a way to make a 2 cup loaf instead of 3 and can we just add dry ingredients directly instead of pre-mixing flour mix? That way I know all things are in the dough instead of having left over flour mix.

    Dont get me wrong I love this bread and the taste. I just need to figure out what I did wrong and fix it. I will make another load tomorrow with smaller quantities and post back. I coated the top with butter while it was cooling down to soften the crust and it tastes great.

    • Suzanne de Beaumont says

      All I can think of is that your oven isn’t hot enough. I set mine at 375. But if it weren’t hot enough it wouldn’t get to 210 so quickly. It takes my loaves at least 45 minutes to get to 210. Wish I could be of more help.

    • says

      Hi Jane,

      Your flour should not be ‘different colors’ there is something wrong… and subbing 2 cups instead of 3 won’t work. Also, 4 minutes of mixing is too long. The bread mixture shouldn’t mix more than 2-3 once everything is incorporated. Hope that helps.


  132. jane says

    Hi again,

    I made my second loaf today with 2 cups mix and adjusted everything to fit. I followed info exactly. I let rise to almost top of 9×5 pan and put into oven. I cooked for 34 mins to internal temp of 210f and set into “off” toaster oven to cool down (so it would drop). For some reason yet again I got no oven bump and just the opposite. As it cooked it shrunk about 1.5 inches down from the top of the pan so I probably have another brick of bread.

    So frustrating! The bread is amazing in taste I just want the fluffy bread you made in the picture. I have no idea what to do now? Maybe double the yeast? Something isnt right and I dont know what to fix. Any help is welcome.

    • jane says

      Well it collapsed after it shrunk so now its 1″ tall in the middle. UGH!
      Not sure what I can do to solve this. Followed info to the letter. Just not working.

    • says

      Hi Jane!

      Based on all your comments, it sounds like you’ve made a few modifications to the recipe that would definitely affect the outcome. First thing you mentioned earlier was the different colors of flour at the bottom of your mix… the flour mixture should not be multiple colors – whisk it well before adding it to the yeast. You mentioned the loaf being heavy so you reduced the cups of flour from 3 to 2 – but that will not work since this recipe is for a 9×5 loaf pan (and just so you know, gluten free breads are substantially denser/heavier than regular bread). Also, your loaf would not be done at 34 minutes, it takes much longer than that to reach a correct temp – it may be that your oven temp or thermometer is off? Lastly, don’t leave it in the pan to cool… remove it after a quick 1-2 minutes rest and let it cool on the rack. Gluten free cooking isn’t like regular baking so do don’t expect the loaf to look or behave the same as regular bread. As an avid baker, I’m still learning this, so don’t too discouraged. =) My advice is to follow the instructions exactly; don’t over proof it; and check your temps for accuracy. Hope these tips help.

      God Bless!

  133. Katie Nelson says

    I’ve tried 2 loaves so far and both came out gummy. The first one I think was undercooked (even though I baked it longer than 45 mins) and I think I cut it too soon.. The 2nd one I baked for about 1hr 15mins and the top has still sunk in. I haven’t cut into that one yet but I’m afraid it’s gummy too. Any advice?
    The first one I turned into yummy croutons so that was good but I want bread not more croutons! =)

    • says

      Hi Katie!
      Typically when the loaf falls, it means it was overproofed – but I’m not exactly sure why it happened to you because I don’t know if you made any modifications to the recipe and/or if your oven temp is accurate. I’ve never had the loaf fall unless I forgot about it on the counter during the proofing process and it’s gotten too big – it will fall because gluten free baked goods lack the structure to maintain such a high loaf. Also, don’t leave the loaf in the pan more than a couple of minutes after pulling it out of the oven… the moisture from the pan will ‘gum’ up the inside.
      Hope these tips help! =)
      God Bless!

  134. Katie says

    Okay, thanks Erika! I’ll try again. I did leave it in the pan longer than a few minutes thinking if it was undercooked it might help out. The 2nd was better than the 1st but still too gummy to eat. I’ll give it a go tomorrow. I’ll watch my proofing (2nd one proofed for 30 minutes) and get it out of the pan sooner. Thanks for the tips!

  135. Belinda says

    Hi Erika,

    I am really excited to try this recipe. May daughter, who she is 22 years old, was newly found to be gluten sensitive so I wanted to surprise her with a loaf of bread she can actually eat without having problems. I went gluten free with her for a couple weeks to make it easier for her and I found that I felt so good and had so much energy I would like to make it permanent, but my husband is skeptical, he loves his bread. If I can make bread he loves I might get him on the same page.

    My husband and I went to the health food store to get flour to make all purpose flour, but it was so expensive, he wanted me to try ready made all purpose flour first. I bought Bob’s Red Mill all purpose baking flour, but the flours are different than yours. It has garbanzo bean flour, potato starch, tapioca flour, white sorghum flour, and fava bean flour. Do you think it would work if I use this flour mix for the bread?

    • Britt says

      Hi Belinda,
      I would not recommend using bean flours. To me, they taste, well, bean-y. My son is gluten sensitive as well, so I have LOADS of experience trying different breads. This recipe is, by far, the best I have encountered. I would suggest purchasing flours from or even visiting an Asian store in the area. They have very finely ground rice flours that are not gritty at a fraction of the price. Some people feel that it is unsafe because of possible cross-contamination with wheat during processing. I have used these flours for years and have had no issues. I have also changed the recipe slightly and found that it is even better. I used 2.5 cups of the flour blend, add 1/2 cup of cornstarch, and 1/4 cup plain whey protein isolate (you can also get this on vitacost). The whey protain isolate helps give it more structure for rise and better texture. This bread is superb.

  136. Donna Gibson says

    I am excited to try this recipe!!!!! Of the six in my family, four of us cannot/should not eat gluten. My question is how do I go about mixing the dough if I do not have a stand mixer with a dough paddle? Thank you!!!

    • says

      Hi Donna! If you don’t have a stand mixer, I think you can use beaters but it will probably take a bit more time for mixing. I have had comments from people saying they’ve had great success and others say it’s a bit too thick for beaters. If you try, let me know how it goes! God Bless! ~Erika

  137. Mariana says

    Thanks for sharing this recipe. I had an All Purpose gluten free flour in my pantry, and I wanted to make a loaf of bread for my family. I found your recipe, and I followed the directions exactly as you explain…. The bread turned out perfect! I loved it! I also saw your All purpose Gluten free flour recipe… I can’t wait to make it! Thanks again!

  138. dria says

    I just baked my first “loaf” (i made them as buns) and i am amazed at how great it tastes, and how soft it is! I had given up on having bread again until i read your recipe. I don’t bake often (usually only around the holidays) and never made bread before and it is delicious. I’m going to try to make garlic breadsticks next time! Kudos to you!

    • says

      Yay! So glad you enjoyed the recipe… And Garlic breadsticks sound delicious right now! =) God Bless! ~Erika

  139. Janice c says

    I just wanted to say thank you so much sweety for the recipe it taste so good the bread. Two years ago i had to give up gluten and i was. Bread addictict and that was very emotional for me to give it up, so i was so glad to finally taste a GF bread that taste just like the regular breads i use to it thank you from our home to yours :)

    Happy housewife
    Janice c

  140. says


    I have made your recipe twice. I have substituted eggs for flax the first time and banana the second time. The issue I am coming across is the bread is still stick and soggy, and hardly rises. What could I be doing wrong?

  141. says

    I want to try this bread but I don’t have acess to all those flours. I only have rice flour and potato startch. What would be a good amount to make a mixture? Also, I want to make on a bread machine.

    • says

      Hi Eli! I’m sorry, but I’m not sure how just those two flours would work and I’m afraid it wouldn’t have the right consistency. Also, I haven’t personally tried this in a bread machine, but several others in the comments have with mixed results… Let me know if you try it (and what machine/setting you used). Hope it turns out! =) God Bless! ~Erika

  142. Teri says

    Hi! I would love to try this recipe, brand new to gf! Would it work in a bread machine? Or how would I tweak it? Many thanks!!!!

    • says

      Hi Teri! I haven’t personally tried this in a bread machine, but several others in the comments have with mixed results… Let me know if you try it (and what machine/setting you used). Hope it turns out! =) God Bless! ~Erika

  143. Nikki says

    Hi there! I’m new to gluten free eating (not by choice unfortunately) and I’ve been dying for soft edible gluten free bread! I was so happy to come across this site! I attempted to make this bread today using your all purpose flour blend (also excited about!) and I’m not sure what I did wrong. It smelled amazing while it was baking, but I had to bake it nearly an hour for it to reach 210 degrees. When I sliced it, it was very gummy inside:( I’m wondering if it’s because I used a ceramic loaf pan as opposed to metal. Can you please help! I ate the heels of the loaf, and they were delicious! Now I want the whole thing!

    • says

      Hi Nikki! I’m not sure why your loaf turned out gummy inside… There are a few reasons this might of happened. Over proofing the loaf; Leaving the loaf in the pan after pulling out from the oven instead of putting it on a rack to cool right away; Substituting the eggs (if you need an egg -free recipe, try my Gluten Free Vegan Bread Recipe instead); Other substitutions; and possibly the pan… I’ve never used a ceramic pan before. Hope that helps! =) God Bless! ~Erika

  144. Mandie says

    How do you measure your flour? Do you scoop it in then level it off or do you fill it then level it off? I’m new to any kind of baking and have read that the way you measure flour does make a difference. With my flour container I can fill my measuring cup then level it off at the opening. Please let me know which way is best for measuring out the flour.

    I did try to make a loaf of bread tonight. It did not rise as much as yours then when I took it out it did sink in. I just noticed my pan is a little bigger than 9×5. It says 9.25×5.25. I’m going to Bed Bath and Beyond go pick up a USA 9×5 loaf pan like you use. I will be trying another loaf tonight. I just don’t want to keep wasting the flour I can’t afford that :(. I also use SAF instant yeast. It proofed just fine so I don’t think that has anything to do with it not rising as much as yours. When I took it out of the oven it waa 208 and it baked for 40 minutes then I let it sit in the pan for 5 minuts before putting on the cooling rack. You stated in your directions to let it sit in the pan for 3 to 5 minutes before moving to cooling rack but then in comments you said to remove right away to help prevent deflating. Which one should I do? Should I cook it longer to 225 degrees then take it out right away and put on the cooling rack? Please let me know so I can hopefully make a successful loaf today :).

  145. Angie says


    Words cannot express my gratitute to you! My grandson is only 3 1/2 and he was recently diagnosed with EOE. He’s going through testing to determine which of four foods are creating the little allergy related ulcers in his throat. Wheat, milk, soy & eggs are all out of his diet for three months.

    We were so challenged with bread! We purchased everything on your list. The only difference is we had to make sure that none of the products were crossed so we had to make different choices. Took a bit of homework on Amazon but we landed on Arrowhead White Rice Flour, Arrowhead Brown Rice Flour, Authentic Foods Sweet Rice Flour and Authentic Foods Tapioca Flour. I also had to use an egg supplement and found that the EnerG Egg Replacement worked well. I beat it with the olive oil and it became light and airy! The bread doesn’t rise quite as high as yours but it is still amazing!

    I was overwhelmed at first while mixing all the flours together but so worth it! My second loaf took minutes because the flour was already prepared.

    Here’s the best part…the bread is delicious and soft and amazing! My little grandson can now have a sandwich and not feel any different!

    God Bless you and your amazing family. We’re an adoptive family too! We were blessed with four beautiful grand children two of which are adopted!

    • says

      Hi Angie! Thanks again for your kind words… I LOVE hearing stories like this! I’m so blessed that the recipe worked well for you & I LOVE the photo you posted of your grandson eating the bread on my Facebook Page – it made my heart so happy! =) God Bless you too! ~Erika

  146. Sara Toponce says

    This is a million dollar recipe! I baked the vegan version of this bread and was more than impressed. I also passed this recipe on to my sister who runs a bed an breakfast and often has to cater to people with food allergies. She is excited to start baking away. Thanks!!!

    • says

      Thanks for the sweet comment Sara! It blesses my heart to know the recipe is being enjoyed and passed on so others can enjoy it too! =) God Bless! ~Erika

  147. Brytanny Howard says

    hi!! I am excited to try this receipe. Thanks for posting!

    I wonder though. If I freeze the bun after a day or so will it still taste good? I want to make this my new sandwich bread but I am still a little afraid.

    Let me know what everyone thinks / experienced !!

  148. Erika Walters says

    I’m impressed. Our daughter has seizures and we want to get her off of all the meds the hospital put her on. We were told to reduce gluten would help get her off of the meds faster. The bread recipe is the first we have found that rises well and tastes good. The rest of our children like it too…….. even the hubby! Thanks, Erika Walters

    • says

      Hi Erika! Nice name LOL! I love that you use a ‘k’ in your name too! ;) So thrilled to hear that every one in the family is enjoying the bread – I too have a son who suffered with seizures and diet played a huge role for him… I pray you have the same success! God Bless! ~Erika

  149. says

    I love this recipe!! Better than any GF bread from the store! And I love that it’s so simple to put together. To be honest, this was my first time baking bread with yeast and I was afraid it was going to be a disaster without a bread maker. But it turned out perfect. Thank you so much for taking the time to share this recipe. It will definitely be a staple in my family’s diet!

    God bless,

  150. Brytanny Howard says

    Hi everyone!!,

    I made this bread, its about to cook, thing is that I used a premixed bag of gluten free flour and I didn’t add extra xathan gum…not sure whats going to happen but I hope its good ><

  151. Andrea says

    Hello :)
    I am moderately sensitive to egg whites and wheat. Only mild to gluten. So my thing is staying away from egg whites and wheat. Gluten not so much. Can I make your bread receipe and use only the egg yolks? Or would you suggest I do the other receipe with no eggs in it?

  152. Maria says

    Hi, I really want to try this bread recipe but unfortunately xanthan gum is not available in my country, please let me know that is there any alternative for it?

    • says

      Hi Maria! In my testing, Xanthan Gum gave me the best results, but others have commented on using Guar Gum with some success. Hope that helps! =) God Bless! ~Erika

    • says

      Hi Jeanne! I haven’t tried it in a bread maker, but several others have tried and commented with mixed results – If you try it, please let us know what bread machine you are using & any tips you tried to make it work. Thanks & God Bless! ~Erika

  153. Helen Torris says

    I just made this loaf for the first time – my 8 year old daughter was recently diagnosed as celiac – and it turned out well!
    However, Im not sure that my oven gets hot enough, so at 375F, it took about 50 minutes for the internal temperature to get up to 210F. I did the foil tent on top and the loaf looks perfect, but it seemed a little undercooked inside – should I leave it in the oven longer, or turn the temperature up?
    Also, my husband thinks it is still a little ‘cake’ in taste (I translate that to be too sweet) what can I do about this?
    Love the website!

    • says

      Hi Helen! Since every oven is different, getting your loaf to the right internal temp may take a bit longer… you might try leaving it in for few minutes longer next time. Also, be sure to watch the proof time… unlike regular bread, over proofing gluten free bread can cause it to collapse. Also, be sure to turn the loaf out of the pan onto your cooling rack almost immediately after pulling it out of the oven. Hope that helps! =) God Bless! ~Erika

  154. Cindy says

    Best gf bread ever! I’ve made this a few times now and it’s always perfect. My three year old is gf and she really dislikes the texture of the store-bought breads. I make this by halving the recipe and baking it in a smaller loaf pan and it’s the perfect size for her small hands. She’ll even eat the crust!

    Thank you for such a great recipe!

    • says

      Hi Cindy! So thrilled to hear that the bread recipe is a winner for your family… and what a great idea to make a smaller loaf for little hands! =) God Bless! ~Erika

  155. Brtanny Howard says

    This is my new official bread! It tasted so good, even after days of being in the fridge!!!!!!
    I make about a loaf a week at this point, however when I bake it, I cannot get my bread to go past an internal temp of 211 F.
    Not sure if thats normal or not, and it takes much longer in my oven, maybe 1 hr 30 min , but I feel like this longer cooking time allows the bread to retain its shape better.

    Either way its amazing and thank you so much for sharing it on the net!!!!

    • says

      Hi! So glad you enjoyed the bread recipe! =) You’re right, it’s much better to err on the side of letting it bake a little longer than not long enough. Every oven is different and getting your loaf to the right internal temp may take longer than the posted times. Enjoy & God Bless! ~Erika

  156. Rox says

    Great website, when we are by our daughter in the States I am going to try this recipe for her.
    I have a Q why do you say, “Proof on top of the stove top?” Is that because your stove top is always a bit warm because of an always on pilot light? With the newer stoves with electronic ignition the stove top is no warmer than the counter top right? So why do you always say proof it on the stove top?

    • says

      Hi Rox! I have a glass top stovetop, so it warms up quite a bit (but not hot) as I preheat the oven. I believe the little bit of warmth really helps proof the dough – especially on cold days. In another comment you asked about freezing the dough… I haven’t frozen the dough in disposable pans before, but there are others who’ve commented on having success with it. As you mentioned, I’ve had the best success with the loaves when I use my USA Loaf Pans. Let me know if you try the freezing ahead of time trick… would love to hear how it turns out! =) God Bless! ~Erika

  157. Natalya says

    Hello, Erika!
    Thanks for this and other resepes. I will try all of them. )))
    Is volume of Your cup 240 ml or 250 ml ?
    Natali )))

    • says

      Hi Natalya, I finally had a chance to check my measuring cups and they appear to be the standard 240 ml – but there are no markings on them to indicate otherwise. So, I pulled out my scale and weighed each cup of my Gluten Free Flour Blend and it was approx. 5.25 ounces per cup. Hopefully this will help. =) God Bless! ~Erika

  158. Natalya says

    Erika, what can replace Sweet rice flour?
    And I am waiting for wafer recepe. ) Hope You will place it soon ))))))

    • says

      Hi Natalya, I don’t usually recommend subbing the Sweet Rice Flour, but you might try Potato Flour (not the starch)… although I can’t guarantee how it will turn out. If you’re having trouble finding Sweet Rice Flour, try ordering it online or looking for ‘Mochiko’ at an Asian market. Hope that helps! ~Erika

  159. says

    Hi Erika,
    Your lovely flour and bread has a wonderful flavour and I have made the bread a few times.
    I cut it in slices and freeze slices until I need them. All good, however my bread has still not been as perfect as yours. I think it may have something to do with the measurements and was hoping you would send me the size of your measuring cups and spoons please because Australia and America have different sizes. I have looked quite a bit on line, as yet though I am not having any joy because it’s just to conflicting. I think it would be easier if I know what yours were or the type you use so I could buy some. Many thanks.

    • says

      Hi Merilyn! I finally had a chance to check my measuring cups and they appear to be the standard 240 ml – but there are no markings on them to indicate otherwise. So, I pulled out my scale and weighed each cup of my Gluten Free Flour Blend and it was approx. 5.25 ounces per cup. Hopefully this will help. =) God Bless! ~Erika

    • says

      Thank you for letting me know.
      After a bit of research, I ended up going with the US 240ml cup size, mine is 250ml. I also saw that the US tablespoon is 15ml, mine is 20ml.
      I made my 4th loaf using the US cup and spoon size, and my loaf only took 40 minutes to reach the right temperature instead of over 95 minutes, it was also light in colour like yours.
      I don’t have a mixer with a paddle attachment so using my old mixer with my first loaf was a nightmare. I now use the Thermomix to heat the milk and mix the bread dough. I still need to tweak that a little, however I think I have your bread up to a 98% on what it was, so I am very happy. If anyone is in Australia and having the same problem, I have seen some 240ml cups in Myer.
      Thank you Erika for the wonderful bread recipe and fantastic flour.

  160. Sara says

    Could you tell us how much flour you use by weight? I suspect the deflations and gooeyness in the middle may be from not enough flour or too much water.

    • says

      Hi Sara! I just made a loaf today and weighed everything carefully… Here’s what I came up with: Flour Approx. 5.25 Ounces (per cup). Deflation/Gooey can occur for multiple reasons in gluten free baking, including: wrong proportions; substitutions; over proofing; leaving in the pan too long after removing loaf from oven; and not reaching the proper internal temperature. Hopefully one of these will be of help to you. God Bless! ~Erika

  161. Cali says

    Erika, your a life saver thank you :)
    After recently turning gluten free, under duress may I add. I haven’t eaten bread in 6 months (prior to this I did not eat anything but). As a lad in his early twenties who has never baked anything in his life, following your recipe was a joy. Albeit a roller coaster of emotions haha. I was overjoyed with the outcome and taste, it was beautiful. I say “was” because I have just finished the last slice whilst writing this message. Oh well, looks like I’m going to have to start on my second tomorrow. Thanks again from not so sunny England


    • says

      Hi Cali! Thanks so much for your sweet comment – hearing this makes my heart so happy! I hope you enjoy every loaf! =) God Bless! ~Erika

  162. says

    THANK YOU!!! THANK YOU!! My 15 year old was recently put on a GF diet. He LOVES bread and this has really helped to make the transition for him.. Today I am making my second loaf. Our family has decided to go GF along with him!

  163. Carole Parry says

    I made this bread recipe for the first time, today. I’ve been trying various recipes and prepared mixes for outrageous prices. This beat them all. Hubby and I had tomato sandwiches on white bread that tasted like white bread. Thank you for your work and bless you and your family. He’s gluten free, I don’t have to be but why cook twice?

  164. Shawna says

    Hi, I made this bread today and it was AWESOME!! I subbed 123 Gluten Free Olivia’s all-purpose flour and it turned out perfect. In fact, I am making another batch for pizza tonight. Thank you! This recipe is a sanity saver for this momma!

  165. Jennifer says

    I LOVE THIS RECIPE!!! One question though… Can I make this in a bread machine? I haven’t had much luck with my bread machine and a gluten free recipe yet, so I’m wondering if this one will work?

    • says

      Hi Jennifer! I haven’t had success with it in my much older bread machine (there’s no gluten free setting), but several others have commented here that they have tried it successfully. If you do try it, please let me know how it goes with what model bread machine you have (and what settings you used, etc.)… it would be great to know! God Bless! ~Erika

  166. Laura Greer says

    Because of inflammatory issues my husband and I decided to start cutting wheat and gluten from our diet. I’ve never tried the gluten free bread in stores because its so darn expensive and I am told too dry for anything but toast. I saw your recipe and am thrilled to say my skepticism about making my own gf bread was unfounded. I don’t even have a paddle mixer, did this all by hand, and it turned out nearly perfect. Taste is AMAZING, and this is coming from someone with a former carb/bread/sweets addiction! My only problem is I must not have let it proof long enough, or perhaps my convection oven cooks it too quickly, as it wasn’t as tall as I would like for sandwich bread… I had to proof it in my warming drawer due to the house being a bit chilly this time of year, and it proofed to the height recommend in the recipe, so I’m thinking maybe I need to lower my oven temperature so it will take a little longer to bake…what type oven do you use? Any other suggestions to raise the height of the loaf? Again, I can’t say enough how pleased I am with the taste, and I am not a seasoned baker, let alone of gluten free, so I’m doing a happy dance!!!

    • says

      Thanks Laura! So excited the recipe turned out and that you enjoyed it! =) As long as you didn’t make any substitutions (like no eggs), I’m thinking you want to be careful about how long you proof it… In this case, over-proofing it can actually cause it to fall or shrink since gluten free foods have trouble maintaining their structure as it bakes. Depending on your weather, I wouldn’t proof it much longer than 20-30 minutes… or on the lower end if you are using a proofer/warming drawer. Hope that helps! =) God Bless! ~Erika

  167. Steve says

    Hi –

    What does the vinegar do for this recipe – I notice that is is an ingredient in several GF bread/pastry recipes.


    • says

      Hi Steve! Great question… Apple cider vinegar has multiple purposes when baking Gluten Free. Most notably is the acid/alkaline reaction we need for the leavening agents as well as taste – ACV does a great job of adding sweetness & flavor to an otherwise bland flour blend. Hope that helps! =) God Bless! ~Erika

  168. Lauren says

    I just wanted to thank you for your bread recipe. My son was diagnosed on the spectrum this year and having tried gf commercial bread I knew I needed to find an alternative, I tried your flour mix and bread and after 4 months my husband even prefers it to “flour bread”. Thank you so much this recipe was the easiest part about the changes we have gone through with our son.

    • says

      Hi Lauren, thank you for the sweet comment! I’ve experienced first hand how a gluten free diet can greatly improve a child on the spectrum… I’ll be praying that your hard work & dedication to changing his diet result in miraculous results in your son! God Bless! ~Erika

  169. Shelli says

    Hello! I’m having some trouble with this and maybe you can give me some advice. Mine keeps coming out moist and thick. It isn’t rising when I’m setting it to proof for 20-30 mins. I’m following the recipe to the tee, but have used coconut milk or almond milk and used extra virgin olive oil for oil. Could those substitutions be causing a problem? Any tips. Ivan tell by the flavor that this is the bread we’re hoping for, but I must be doing something wrong. I live in VA near the coast, so altitude wouldn’t be an issue. Thanks so much!

    • Laura says

      I am in the WNC mountains and am making my 2nd go at this recipe. It still didn’t rise while proofing but is baking and rising beautifully in the oven, and the only thing I did differently this time was using a Kitchen aid mixer as instructed, which I received for Christmas (yay). I suppose my hand mixing the first time was what kept it from properly rising.

    • Carole says

      I’m new at this too and I have found that I need to let it rise a bit longer and cook longer. I check the temp and let it rise to the recommended temp before I take it out.

  170. Cheri says

    My loaf turned out beautiful. Easy and quick recipe. I omitted honey (didn’t have any) and replaced it with half brown sugar and white sugar.

    • says

      Awesome Cheri! So glad it worked out well for you… I’ll bet the brown sugar substitution was delicious! =) God Blees! ~Erika

  171. Bob says

    First loaf was terrible – undercooked. Second loaf still undercooked. Then I got a thermometer where the probe stays in while the bread bakes and buzzes when the internal temperature reaches 210F ($15 at WalMart). That did the trick! Now it is perfect every time. Just for fun I substitute 1/2 cup cornmeal for 1/2 cup of the flour mix.

    THANKS!! This bread is great!

  172. Rox says

    First time and it was a S-u-c-c-e-s-s!
    I was so nervous, I never made bread before, we are visiting our daughter who has celiac disease and I was so excited to try this recipe out for her.
    I’ll try to do this step by step in an effort to help others.
    I bought all the flour Erica has in her flour blend, Bob’s Red ‘I’ll from Amazon
    Mixed one bag of each flour together in a huge stainless steel bowl together with the X( however you spell that) Gum. I used an extra large whisk and whisked it for at least 15 minutes. And took a spatula to the sides & bottom of the bowl to get all the flours mixed really well.
    I was nervous so After mixing the flour up I turned on the oven.
    I had bought the USA Hamburger Bun Pans and I put the pan on top of the stove top, which was warming up because the oven was on, so my bun pan was warm, not hot, but warm.

    My daughter does not have a fancy mixer, just a hand mixer with dough twirly hooks.
    I used dry Red Star Yeast and if you read the package it says that there is 2 1/4 teaspoons but the recipe calls for 2 1/2 teaspoons so I upended up the second package of yeast and added that additional 1/4 teaspoon. Also Read Star Yeast said that the Yeast works best when added to a liquid at 110-115 degrees Fahrenheit, I used the microwave to bring my milk & Honey mixture up to 113F. I poured in the yeast Nd used a small whisk to whisk it in, maybe whisked it for around 10 “stirs/whisks”

    Followed the directions exactly, but when it came time to mix it with the hand mixer, my husband hand turned the bowel for me, and again I used a spatula to get the ingredients from the side and bottom of the bowl mixed in. In other words I would beat it for a minute, then stop & scrape, then go back to beating it. I had to put the hand mixer on number 7 or it might have been 8 even to get enough power to mix it.

    I put the dough I the bun molds and smoothed it on top using wet fingers. I let it proof exactly 20 minutes, some had already risen almost to the top of the mold. I put them in the 375 oven and set the timer for 30 minutes. At about 15 or it might have been 20 minutes I put a foil tent on top as Erica shows in the picture as they were already quite brown and I didn’t want the hamburger buns to be quite that crusty.
    At exactly 30 minutes when the timer went off, I used a digital thermometer and they were at 212 degrees. I let them cook 5 more minutes and they were at 213 degrees, at which point I Removed them from the oven. I let them cool in the pans about 5 minutes, which looking back I think was to long. 2 out of the 6 buns caves very slightly, just a tiny bit, the rest stayed up nice and tall. They all rose up a good inch to 2 inches above the mould, so in. Other words they rose really well.

    The taste is GREAT, soft and spongy, not dry and hard!

    I really LIKE the USA Hamburger bun pan, I think it might be easier for us beginners to do the hamburger buns first before we do a loaf of bread.

    The only hard part was getting a half of a tablespoon full of the X-Gum ingredient. The recipe calls for 2 1/2 tablespoons. How do you get a half of a tablespoon? I eyeballed it and erred on the side of putting in a tad more than a bit less.

    Tomorrow we attempt a loaf of bread. For the first time in several years on Sunday my daughter will enjoy hamburgers from the grill ON A BREAD BUN, how cool is that? Thanks Erika, you made my visit to our daughter really really special!

    • Rox says

      Please excuse my typos, it was a long entry on an iPad. I think my daughters oven might be cooking a bit hot. The next attempt I will lower the temperature by 5 degrees. I’m telling you those buns rose right up high in the oven. They were a little browner than I would have liked on the sides and bottom, so I’m going to see if 5 degrees cooler will result in less browning, but they are delicious even kind of darker brown.

      I think having the bun pan on top of the stove for a good half hour while I nervously made the recipe and the oven was lit made a big difference, the dough went into a warm pan and 20 minutes was plenty of time for them to proof, the dough didn’t double in size during proofing, just rose up a bit, but when I put them in the hot oven they shot right up. Erika is right about one thing the bread is heavier than wheat based bread, it is heavier but still spongy and soft. I wish all the readers success!

    • Rox says

      I forgot to add, we are on the east coast basically right at sea level or perhaps just a tad higher than sea level.

  173. Reuby says

    Hi Erika,
    Please forgive me I know this is an old post & someone may have already asked this (there were too many replies to sort through)
    Anyhow… I am wondering if you think this same “soft” recipe would work in a bread machine with gluten free settings?
    I have NEVER baked any bread before & don’t have a stand mixer . The bread machine is more in my budget.

    Thank you, I really appreciate it!

    • Sara says

      Reuby, I often make this recipe without my stand mixer. It comes out a bit better with the stand mixer but I must store mine in my basement and often don’t have the energy to lug it up the stairs for a single loaf of bread. Just put a lot of arm strength into it. :)

    • says

      Hi Reuby! I have a really old bread machine, so I haven’t had success with making it in one. However, several commenters have posted their success making it in bread machines with a gluten free setting. However, you might consider the stand mixer before buying the bread machine, since it is the most used kitchen tool in my kitchen (along with my Vitamix). I wrote an article a couple of years ago on how I scored mine for about $100! Hope that helps! =) God Bless! ~Erika

  174. sandra mynard says

    Finally, a loaf of gf bread that worked! Despite my putting the four on top of the eggs oil instead of the yeast mix, it rose beautifully in the oven. I also used water instead of milk, sugar instead of honey and my own gf flour mix, thank you!

  175. Tamir says

    Hi Erika,

    Thank you so much.
    I am doing exactly the same as in the instructions but my dough does not proofing even after 5 hr to the same level that you show in the picture.
    Any idea what can be wrong? Should i use very specific yeast?


    • Kelly says

      Hi Tamir – I’m not Erika, but perhaps I can help. There are two things to look at when your dough isn’t rising well: the age and type of your yeast, and temperature of your liquids. Age: Yeast that is older doesn’t react as well – check the expiration date on the packet. Also, the yeast should be active dry yeast for baking. Nutritional or brewers yeast doesn’t work the same way. Temperature: The liquid that you use to proof the yeast at the beginning should be lukewarm. I use milk, and I put it straight from the fridge to the microwave and microwave on high for 1 minute. That makes it the perfect temp for us – you may have to play with it. If you use the microwave, be sure to stir it before you add yeast, since there could be hot pockets that kill the yeast. I also bring the eggs to room temperature. Finally, be sure that you added a sugar to the liquid. I saw earlier that someone wanted to eliminate the sugar from the recipe, but that just starves the yeast. They have to be able to eat something in order for the dough to rise. Good luck!

  176. Kelly says

    Perfect Perfect Perfect!!! I wish I could post a picture, because it turned out so beautifully. THANK YOU for saving me from $6/loaf bread — and this is SO MUCH better anyway. Tip to others: My convection oven didn’t work as well for this recipe. The conventional oven was the way to go. Also, do not pull out at 209 degrees. :-) Wait til the full 210 plus a minute or two, and you’re golden.

    THANK YOU SO MUCH!! you have one more devoted fan.

    • says

      Thanks so much Kelly! I’m thrilled that the recipe worked out well for you! And thanks for the EXCELLENT tips… you’re right, that extra degree and few minutes can make all the difference in the outcome. Enjoy & God Bless! ~Erika

  177. Sharon says

    Hi Erika – I firstly want to thank you for this recipe. Like everyone else who’s commented here, I think it’s infinitely better than any store bought brand I’ve tried.
    However, I’m new to gf breads and find the texture to have a fine grainy quality to it. I was wondering about your thoughts on substituting coconut flour for one of the rice flours (tho prob not the sweet rice flour given your previous comments)? I love the taste of coconut flour, but have no idea how it would work in baking bread. I’ve used it in gf muffins and they turned out great. I know each of your flours has a role – any chance coconut flour could work here?

    Many thanks in advance! God bless you and your family :)

  178. Debbi says

    Hi Erika,
    We were recently informed (yesterday) that my daughter is gluten intolerant, I can’t wait to try this out! We live in Colorado-altitude of 6000+ feet-do you have any suggestions for this bread for high altitude? I am thinking I will use my ‘altitude’ modifications that I typically use with my other recipes and see how it works but thought I would check first. Also, can your GF flour mixture be used for sauces/gravies as you would normal flour? Thanks for all the great recipes-you are certainly making this an easier transition for us!

  179. Kat says

    Hello Erika!
    I would like to know if your Soft Gluten Free Sandwich Bread Recipe can be made with a Bread Machine and if so would any modifications need to be made?
    Thank you,
    Kat W

  180. Alicia says

    Hello Erika,

    So I am new to this new way of cooking. I have been dealing with a corn allergy with my son, now finding that my daughter has a wheat allergy. I have used your all purpose flour recipe and made waffles for her with that, turned out excellent. So I proceeded forward in making the bread this evening, looked beautiful baked for 45 minutes. During the cooling phase it started to sink and not look so beautiful. What did I do wrong or did I miss something? I am desperate to make my daughter some soft, semi moist bread as I pack her school lunch every day. Please help me desperate mother over here!

    • Michwags says

      Alicia, (in case Erika doesn’t answer herself), from reading through mAny of the comments it sounds like when the bread falls/sinks the most common possibilities are it proofed/rose for too long (should be 20-25 mins, no more), or it was taken out too soon and didn’t cook long enough (should be 210 degrees on a digital thermometer and sit 3-5 min, then remove). Hope that helps. I’m making this in the morning so I’ll let you know if I learn anything that might help you (I’m the worlds worst baker though so fingers crossed!! haha!)

  181. Caroline Covell says

    Many thanks to Erika for the comprehensive instructions and to all who commented! Here are a few more tips, courtesy of Hodgson Mill. You can prepare the bread using either a 1 1/2 lb bread machine or a 9x5x3 bread pan, greased and dusted with cornstarch. If your bread machine does not have a gluten free cycle, your bread will not rise as high as it otherwise would. Heat the milk to 110 degrees and have all other ingredients at room temperature, so you may need to warm the eggs in a bowl of warm water. If you are using small eggs, use only two and add extra whites to equal 2/3 cup altogether. After you mix ingredients and place the thick batter in the pan, be sure to smooth the top with a wet spatula. After the short rise in the pan (25 to 30 minutes, or until dough reaches the top of the pan) bake in a preheated 375 degree oven for 60 to 65 minutes, but after the first ten minutes, cover with a double layer of foil, sealing the edges around the bread pan. After removing the bread from the oven (be sure to first check internal temperature, as Erika suggests!) turn the loaf out onto a wire rack. You should wait until it is completely cool before slicing. Refrigerate cooled loaves to preserve freshness. In lieu of rice flour, the Hodgson Mill mix contains garbanzo-fava flour and sorghum flour along with corn starch, tapioca starch and rice starch. Other ingredients that are not Erika’s recipe are soy lecithin and ascorbic acid, and the recipe does not call for baking powder.

  182. Ursula says

    I love this recipe! I have made it your way and I have made buns with spelt flour. It works wonderfully! We love this!!

  183. Wendy says

    So I just made this bread! and it turned out Excellent… I used Bob’s Red Mill 1 to 1 Gluten Free Baking Flour instead of the suggested flour mix because i had it on hand, I also used 1 cup coconut milk and 1/2 cup water for the liquid, I chose to blend the dry ingredients in the mixer bowl then made a well in the flour to pour the liquid ingredients into, I started with the dough hook which did not pick up the flour out of the bottom of the bowl so I ended up switching it out for the paddle blade (kitchenaide mixer) Followed the rest of the instructions to a T. It rose higher as it baked than when I first put it in the oven, and browned quickly, did use the foil tent to protect it from browning to dark, forgot to set the timer, so I ended up using a thermometer to gauge doneness as suggested, The crust seemed to be hard when removed so I brushed it with butter to soften it, making it easy to slice. The bread was nice and moist, flexible and tasty! Very satisfied with the quality of this recipe. Next time, i plan to add cinnamin and raisins to the batter just prior to placing in the baking pan, I like to toast my bread and use cream cheese on it for a substitute bagel breakfast. Thanks for the Recipe :) ~Wendy

  184. Amanda says

    I don’t have a paddle attachment, nor do I have a kitchen aid, I just have a basic mixer with the regular beater attachment. Is this something I can mix by hand? Or with the regular beater attachments?


  185. Hugh says

    I made this with Almond flour. Everything came out really wet. I live in Denver at altitude so I turned my oven down to 350. It took about 1hr but it was still so wet. The flavor was great but not useable.

    What can I do to make adjustments for altitude?

    • Nina says

      Hey we are in the springs and I make it with the Flour mix proposed (mill my own rice)and just follow the recipe.
      If you let the yeast rise in the milk(I even use almond milk) till its almost doubled you get the best results. I also see that my milk is warm (microwave it but not too hot) and all other ingredients room temperature.
      I beat the liquid parts till they are foamy.
      My bread comes out just perfect I just think almond flour is not as absorbant as rice flour.

    • CARMINE says

      when using almond flour, only use about a 1/4 cup in your mix. I tried a 1/2 cup and it was wet. I live at sea level.

  186. Nina says

    Life changing bread and flour recipe!!!!
    Since my husband went gf several years ago I tried sooo many flour and bread recipes.Non of them made athe cut many different types of flours with bad results.
    This is just sooo great that I m not even buy normal bread for myself anymore.
    I make my own riceflour I use half medium length white rice and short grain brown rice an buy the tapioca.
    I also made my bread with almond milk instead of normal milk cause my son can’t have dairy and it turns out great.
    For myself I m making a more savory version of the bread in which I substitute 1 of the 3 cups flour with shredded flax seed just use 2 tblsp of honey one more tsp of salt and some Italian herbs and also I m using water instead of milk.
    Thank you

    • says

      Hi Nina! Thanks so much for the sweet comment. I am so blessed to hear that your family enjoyed the recipe. I love the substituions you made – it sounds delish! =) God Bless! ~Erika

  187. Julie says

    I plan to make this with “Gluten free pantry baking mix”, I bought at Walmart, Will it work for this? The box didn’t have any directions for a bread recipe, and I checked the website none there Heather. I really need help here.

    • says

      Hi Julie, I’m sorry, but I don’t know if that GF flour from Walmart will work in this recipe. But, if you decide to try, and have good results, please feel free to post the brand & modifications (if any) that you made. Thanks & God Bless! ~Erika


    Hi Erika! Your recipe looks great.
    I just have one doubt, at what degrees I put the oven?
    Thanks for your help.
    Best regards from México City

  189. Mandy says

    Hi I made your bread today and it still came out dence not fluffy like the Pictures show yours the only thing I did different was I used active dry yeast in packets do you think that could have been my problem should I try to use extra yeast? I also don’t have a mixer with a paddle .

    • Jake says

      I’ve made this a number of times. I’m using active dry yeast (though I buy it in one pound blocks), and mix it all together by hand, and it comes out nice and fluffy. Some possibilities come to mind, are you at altitude? If you live in a place like Denver Colorado, which is a “mile high”, you have to adjust your recipes. Also, make sure you are letting it rise enough, don’t be impatient… Also, use fairly “fresh” flour, if it’s been around for a while, use it for something else like scones of biscuits or breading fish or chicken. Keep trying, I really like this recipe.

    • says

      Hi Mandy, If you followed the recipe exactly, then more than likely it was the mixing or bad yeast. Although a stand mixer with a paddle makes the job easier, you can do this with a hand mixer – it just takes a lot longer to mix properly. Also, be sure your yeast is really fresh & alive… bad yeast will make a very dense loaf. God Bless! ~Erika

  190. CARMINE says


  191. noura says

    Hello Erik,

    Is it possible to make this bread without honey or sugar at all? I am on a strict diet and can’t have any fruits, honey or any type of sugar. If there is any recipe for any kind of bread that is sugar free, I would to have it. Thank you.

  192. Caryl Muzzey says

    Hi Erika, I really like the flavor of this bread but I am having problems with the texture. It too gummy and not rising high enough. I’m thinking it is either my milk substitute (almond milk) or I’m not letting my yeast poof enough, plus it doesn’t seem to have enough moisture in my dough. Can you help me a little?

    • says

      Hi Caryl, Milk substitutes can be heavier/denser than water, so I’d try just using the water and see how that goes. Also, be sure not to overproof the bread & don’t leave it in the pan after pulling it out of the oven – Both of these things can create a dense & gummy loaf. Hope that helps! =) God Bless! ~Erika

  193. Donna Cieslinski says

    I have a few already opened bags of flour needed for this recipe. Do you know the ratio cup to cup or tsp to tsp etc. So I can put together a batch of your flour mix and use up what I have before get new unopened flours and mix together to have on hand. Can’t wait to try this recipe for the GF soft bread. Thanks in advance

    • says

      Hi Naomi, I don’t care for the inconsistent results I get when using Guar gum, it just doesn’t have the same texture. But, other commenters have tried with some success. If you decide to try, let us all know how it goes! =) God Bless! ~Erika

  194. Donna says

    Mine did not rise in the oven like yours. Yeast was fresh. The flour I used is GF and has some xanthan gum in it, could there be too much? And like other comments it was heavy/gummy. Thank you

  195. Sarah says

    I didn’t want to make a whole “all-purpose” batch of gluten free flour, so I figured out the ratios of the flours (and total xanthan gum; both in the pre-mix and in the recipe) for this specific recipe. If this helps anyone:

    3/4 cup white rice flour
    3/4 cup brown rice flour
    3/4 cup sweet rice flour
    3/4 cup tapioca starch (I actually find that any starch will do, including corn starch)
    2 3/4 tsp xanthan gum

    • Kelly Simon says

      Oh hey thanks! I usually try to keep a supply of Erika’s flour mixed up, but eeevvveerryyy once in awhile I don’t and I’ve wondered what the ratio is.

      And as a return favor, here is something else that can help out:

      I mix up the other dry ingredients and put in a separate container. I call it my “bread mix additive.” I put in enough to make 6 loaves, since that’s about how much I get out of one batch of Erika’s flour mix.


      3 TBSP Xantham gum
      1/2 cup baking powder
      2 TBSP salt


      1. Add all ingredients to a container that closes airtight. Shake to mix.

      2. When cooking Erika’s Soft Gluten Free Bread Recipe, add 2 TBSP plus 1/2 tsp of the Bread Mix Additive to the 3 cups Erika’s Flour Mix in the DRY MIX step.

      3. Continue making bread as normal.

    • Sarah says

      Thanks, Kelly!

      Also, I ran out of sweet rice flour, so I divided the 3/4 cup of it with 1/2 cup white rice flour and 1/4 cup tapioca starch. So the ratios look like this:

      1 1/4 cup white rice flour
      3/4 cup brown rice flour
      1 cup tapioca starch

      I found that the texture had no noticeable difference. Hope that helps! :)

  196. GILL MCMAHON says

    made this bread today and followed the recipe and cooking instructions to the letter. checked with food thermometer after 40 minutes and it needed more cooking – wasn’t up to temperature 0f 210-220 as recommended and thermometer came out with mixture attached. Baked for another 10 minutes when temp reached and thermometer clean. As it came out of the oven it collapsed spectacularly but gave it 20 minutes to cool down and then emptied out of the tin. it was a bit flat but after it had cooled right down I cut a slice and was soooooo disappointed to see it was obviously not cooked through. Unfortunately, had to bin – not sure if I will give it another try as I hate wasting food. Any idea what may have happened?

    • says

      Hi Gill! It sounds like the problem is that you left it in the pan after removing it from the oven. The moisture that builds up from keeping it in the pan causes it to become gummy and collapse. You have to turn it out onto a cooling rack right away. Plus, it must be completed cooled before attempting to slice it open. Gluten free bread behaves a lot differently then regular bread – but once you figure out its quirks, it gets easier! =) Hope that helps, God Bless! ~Erika

  197. GILL MCMAHON says

    Erika, thanks for reply – however, the loaf collapsed as I took it from the oven and it was stone cold before I cut into it. I will give the recipe another go and see what happens. Have been baking with gf ingredients for over a year now and have had some great success and some monumental failures!! I also have over 50 years experience baking and have learned to have patience!!! thanks again.

    • says

      Hi Gill, I have two more suggestions… First make sure you don’t overproof the loaf – 20-25 minutes should be more than enough. Second, try keeping the loaf in for an extra 5-10 minutes, even if it reached temp – tent if necessary. These and a good pan, may help to retain structure. God bless! ~Erika

  198. Rebecca says

    Just wanted to say thanks v much for a wonderful Gluten free bread recipe; it was really very nice -I took it to the home school class, as some of the mothers and children are gluten free (I am not) and they really loved it. I was sure I’d find a recipe for them some day so I am glad I found it here, thank you!

  199. Beka R. W. says

    I’m excited to have found your recipe for gluten free bread. I’ve been having a lot of diet issues since I contracted Lyme disease six years ago.

    I was wondering if you could tell me if stevia or a different sweetener would work instead of the xanthan gum? Just an thoughts…

    Thank you! God bless.

  200. Gloria says

    I make this bread for my husband he says it is very good. It is very moist after you let it cool and cut is there anything I can do to fix that. I leave it on the table in a bread box for 1-2 days then freeze them with 2 slices in each bag. Then defrost them still in the bag on counter the night before.

  201. Ben says

    Hi Erika Im living in Cape Town South Africa so we dont find you flour here and buying gluten free bread or rusks is seriously expensive and the products are not very nice. What type of flour can I also use to bake your bread with? I have tried a few recipes which came to nought and I had to throw the end result away! Please help.

  202. kriss says

    Hi Erika,
    I am not a fan of white rice. Can I substitute sorghum or sprouted brown rice in the mix without sacrificing the texture of the loaf?

    Thank you, Kriss

  203. says

    “”OMG!””I just made a recipe on another blog with Garbanzo & Fava flour. I followed the recipe loosely. I made a pizza since I was out of Baking Powder. It tasted like an old stale card box with refrigerator burn. It was horrid! I ate the topping & threw the rest of the thing out. I’m hoping you will actually tell me if this really tastes like bread or something like I just made. If so, I’ll forget this because it was nasty. I used all freshly bought flour & used my own fresh ingredients. The bread flavor was nothing like what I’m use to & I’d rather die eating something I recognize than eating a horrid tasting substitute. Please I need real bread, pasta, not something that was run over on the street.

  204. Karen says

    I have an Oster kitchen center and do not have a paddle with it. Also I am not interested in buying a
    new mixer . Can I make your recipe with my mixer?

  205. Shandy says

    I have never ever made my own bread, but I now need to try because my son I believe needs to be gluten free. He’s allergic to eggs so I want to try your recipe. I’ve recently noticed though that he may be allergic to apple cider vingegar. Can I substitute it with something else?

    Thank you,


    • Sara Turner says


      I’ve found that white vinegar can be used in place of apple cider vinegar in most gluten free bread recipes. I’ve also seen the recommendation that lemon juice be used but I’ve never tried it myself.


  206. Smitha says

    I made this bread recipe with Indian millets and it was superb. I replaced eggs with flax meal. Thanks for an awesome recipe.

  207. Vicki says

    I can’t get this to work. When I add the dry mix it’s like soup consistency! Maybe are you able to post the recipe in grams instead of cups. I’m in the uk so maybe your cups are different to mine… Thanks.

  208. Mala says


    I made this for my son who’s GF. He loved the taste, but mines didn’t rise as much. The yeast resting for 10 mins did rise to I know the yeast is good. I allowed the dough to rise almost 1 hr today hoping it would yield but that didn’t happen. Additionally, I store it in the refrigerator so that it can last longer but when I take it out its hard like any other bread on the market. Should I leave it outside?

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