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!**
The Tools & Ingredients In This Recipe:Print
Soft Gluten Free Sandwich Bread Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hours 30 minutes
- Yield: 1 9 x 5 Loaf 1x
- Category: Baked Goods
- Cuisine: Gluten Free
This is the BEST Soft Gluten Free Sandwich Bread Recipe Ever! It’s Easy to Make & Delicious… Enjoy Bread Again!
- 1½ Cup Water or Milk (or Milk Alternative)
- 3–4 Tablespoons Honey, Sugar or other Natural Sweetener
- 2½ Teaspoons Dry Active Yeast (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
- Optional: Mix in your desired sweet or savory flavors (like cinnamon or onion powder).
- 2 Teaspoons Apple Cider Vinegar or Lemon Juice
- ¼ Cup Olive Oil
- 2 Large Eggs (see options for egg free below)
- In measuring cup, measure & warm milk to just above body temperature – it 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.
- Combine Dry Mix ingredients in small bowl.
- Combine Wet Mix ingredients in bowl of stand mixer fitted with the paddle attachment. Mix just for a few seconds.
- Add in the proofed Yeast Mix and mix again for just a few seconds.
- Add the Dry Mix and beat on medium-high for approx. 3 minutes. Dough will be wet, but thick and sticky!
- If necessary, oil and flour your 9×5 Loaf Pan or spray with non-stick coating. I use USA pans and do not need to coat them.
- 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.
- Preheat your oven to 375° Degrees Fahrenheit.
- Important: Do NOT over-proof the bread – Just let it rise approx. 20-30 minutes depending on your room temperature. Don’t let it rise above your loaf pan like regular bread or let it crest 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. The remaining rise will occur in the oven.
- Bake for approx. 35-45 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).
- Unlike regular bread, Do NOT let the loaf sit in the pan to rest. Carefully remove loaf from the oven – Within 1-2 minutes, gently turn it out onto its side onto your cooling rack. Allow to cool completely before attempting to cut into slices. I use my meat slicer or a sharp serrated bread knife to achieve even slices.
I use a 9×13 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.
You can also try my Gluten Free & Vegan Pizza Crust Recipe
FOR HAMBURGER BUNS:
Prepare as you would for Pizza in a 9×13 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
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.
You can also try my Gluten Free & Vegan Crunch Roll Recipe
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.
You can also try my Soft Gluten Free & Vegan Bread Recipe.
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.
Store any leftovers in a airtight bag on your counter for up to 2 days. Refrigerate or Freeze as needed, but be aware that Gluten Free bread will dry out quickly once chilled. You can cover it & warm it in a microwave to help soften it again.
Use extra bread to make Gluten Free Bread Crumbs, by drying them in the Oven or Dehydrator and then blending them in your VitaMix Blender or Food Processor.
- Serving Size: 1 Slice
- Calories: 75
- Sugar: 0 g
- Sodium: 0 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 0 g
- Fiber: 0 g
- Protein: 0 g
- Cholesterol: 0 mg
Here’s a better look at the proofing & baking process.
Shape Dough in Pan using wet hands if needed.
Dough will retain most of the imperfections.
Leave Dough on Stove Top to Proof while Oven is pre-heating.
See how it’s starting to rise?
Dough has been proofing for about 20-25 minutes and is ready for the oven!
After 5 minutes in the oven.
After 10 Minutes in the Oven.
After 15 Minutes in the Oven.
After 20 Minutes in the Oven.
Notice how the original markings have stayed?
After 25 Minutes in the Oven.
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.
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.
All Done… Enjoy!
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
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!
Where can I buy Ericka’s flour mix?
Susan, Ericka’s flour mix is something you mix together yourself. It’s 1 bag each of Brown rice flour (I use millet flour instead because I don’t like brown rice flour), White rice flour, Sweet rice flour, and Tapioca flour. Plus 2 and a half Tbsp of xanthum gum.
You can find the recipe at this link.
I used ground flax and red mills gf baking flour and it came out awesome!!! I made it for my picky toddler who we just converted to gluten free. I made the whole loaf into French toast and froze it for him for the week. He loves it and he’s 2!!! It really is delicious!!!!
Hello Erika! I’ve tried this recipe 3 times and it’s never risen like yours. It rises a bit, but once I put it in the oven it stops. It comes out still edible but not soft and risen. I follow your recipe precisely and your flour mix too🤔
Hi Julia! I’m not sure why your loaf isn’t rising… This may sound like a dumb question, but are you sure your yeast is fresh? If the yeast batch is bad, that can cause limited rising. I use Bob’s Red Mill live yeast found in the refrigerated section of the grocery store – that seems to work the best for me (not the stuff in the packets on the shelf or rapid rise). Hope that helps! =) God Bless! ~Erika
Trish, can you share how much of the flax seed you used with this recipe and how you used it? I too can’t use the xanthan gum but use the chia and flax seed for my other recipes just fine. Many thanks if you can!
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 (-:
Can’t wait for you to try it… I make it often and it always turns out great! =)
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
I hear ya! This recipe will hopefully satisfy your soft & fluffy craving without anybody getting hurt… LOL!=) Enjoy & God Bless! ~Erika
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.
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: https://goo.gl/khvxIx
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!
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! =)
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.
Yay! So glad it turned out well for you!
Enjoy & God Bless!
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…
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!
All those trials paid off. Well done! I just shared your post on Facebook so I hope you get a ton of readers! Blessings, Erika!
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 :)
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. That being said, here’s a link to a recipe 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! =)
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!
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!
I want to use brown sugar to replace 4 Tablespoons Honey .
How many brown sugar to replace 4 Tablespoons Honey . ?
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!
Hi, thank you for sharing all your recipes!
I use brown sugar as the sweetener ,mybread turns yellow brown.
I guess due to Singapore ‘s humidity weather I have to do a few more trails to get the right result for this wonderful recipe.
My first loft was a little yellowish and it did not rise much in the oven.
If I can some advise from you that will be great 😘
Thanks in advance!
May you tell me how many “gram” brown sugar replace 4 Tablespoons Honey?
Thanks a lot
I believe that 4 Tablespoons of Brown Sugar is equal to 50 grams.
Hope that helps!
If I help you, I baked it with 4 tbsp of brown sugar and it comes out so good! Actually I replace 2 “flax seeds eggs” for common eggs :)
Glad to hear the Brown Sugar & Flax Eggs worked for you Zoy! =) God Bless! ~Erika
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.
Thank you so much for sharing this recipe. My family loves it! Can you tell me about how many servings there are in one loaf?
We are new to gluten free. Learning a lot.
Can this recipe be used in a bread machine?
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
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. : )
I used the recipe in my bread machine yesterday and it was good. Definitely better than what prepared bread I found in the store.
Thanks for sharing this Judith… may I ask what kind of bread machine you are using and what setting you used? =) ~Erika
what was your process? did you make the loaf or just the dough?
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
Yay! I’m glad you tried again and that it’s working for you! =) God Bless! ~Erika
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 .
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!!!
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! =)
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.
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! =)
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.
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.
I have been making this bread with wonderful results! However, my mixer does not have a paddle attachment option and the dough gets up in the beater during mixing. I am wondering if dough hooks would blend this dough sufficiently?
Hi Gayla, I don’t think the dough hook would work as well to blend the ingredients. I think the beater attachment would probably work better. However, if you try, please let me know how it goes. Thanks & God Bless! ~Erika
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?? :)
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?
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. =)
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?
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
Turned out really tasty but mine came out orangey brownish colour almost like a carrot cake. Not sure why, perhaps because of the apple cider vinegar or egg??! I have no idea, real strange….
In a pinch can I use the King Arthur’s Flour MIx for this bread?
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!
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.
Just wondering if you could sub coconut oil for the olive oil?
Yes, I believe that Coconut Oil would be a great sub for the Olive OIl!
Enjoy & God Bless!
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!
Check out azure standard/ They have better prices on their flours. I didn’t see the sweet flour on their site. Is it really necessary?
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!
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.
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.
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.
Yay! I’m so glad you loved it… Thanks for letting me know! =)
Enjoy & God Bless!
Christy – How much did you decrease the yeast? I’d like to do so also.. Thanks!
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.
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!
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.
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!
Thanks Erika, I get it now. I can use my cake tort tool for that I think.
Have a good New Year.
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!!
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! =)
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?
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! =)
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.
That was to say on the stove for 80 minutes not in it…
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.
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.
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?
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.
NYC Mommy of Two
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.
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???
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.
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
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
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! =)
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!
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!
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!
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 :)
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!
I’m gluten sensitive, so it isn’t life and death for me BUT, I don’t recommend keeping some gluten. Use your regular flour if you must, but go to gluten free yourself. You will be glad you did. Judith
I totally understand not wanting to waste something so if you really want to go GF, and you don’t want to waste flour, maybe you can have some fun with it! You can use it for wheat paste or if you have kiddos, make your own toxic-free play dough! Or maybe donate it to a child care place or school for these purposes?
Here are a couple of fun links I came across while trying to think of solutions for gluten laden flour (-;
This site also has some interesting recipes, some Asian! Good luck and enjoy!!!
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.
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.
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!
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!
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 :(
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?
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. :-)
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!
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!?
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! =)
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 :(
I’m not sure what happened to yours… did you follow the recipe exactly or make any substitutions?
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
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?
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. =)
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.
Thanks for the update Andrea – You sound like me… a recipe tinkerer! LOL! So glad it turned out! =)
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.
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!
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.
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!
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?
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!
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.
I found I had to cook it a bit longer. I also checked the internal temperature as is recommended. That did the trick.
The milk I used was fat free milk.
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.
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.
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, 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
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.
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.
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!
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
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
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!
My bread was not cooked inside.it was v brown
Outside not cook from inside
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?
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.
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
what can one use to replace the yeast in this recipe?
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!
yes! this! did you ever try this? I dont want to make 16 cups of flour just to make this recipe. Thanks!
Another commenter, Sarah, posted a breakdown above. https://alittleinsanity.com/soft-gluten-free-sandwich-bread-recipe/#comment-168100
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.
Did you ever find an answer to this question?
It was answered in another comment: “5.25 Ounces (per cup)”.
any chance you have a calories figured for your recipes? thanks
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?
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
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!
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!!
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!
Lynette Maryhana Kingipotiki
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.
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.
Thank you for this recipe, I tested and it is AMAZING! Thank you!
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?
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?
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.
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?
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?
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.
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.
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.
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!!!!
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?
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
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!!!!!!
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!
Can this dough be frozen in the desired shape and then thawed out and used later?
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!!!
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!
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
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!
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.
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.
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.
I Do not own a mixer with dough hooks. Is there another way of mixing all this? Have a hand mixer only
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.
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.
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.
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.
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?
I am in the process of researching Kitchenaid stand mixers. What type of mixer are you using for this bread dough?
I am torn between the monstrous Pro bowl lift style and the smaller Artisan tilt head. Any suggestions?
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?
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.
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
Hey, maybe it’s suppose to be sticky?
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.
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.
Is the temperature for the oven in Celsius?? Also, can I do this by hand or does it have to be with machine?
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! :)
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
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
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.
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
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!
no idea why my hubby’s pic turned up in my post above?
I cannot imagine the work that goes into fine tuning your recipes! From the bottom of my heart – Thank You!!! This bread is delicious!!
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?
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?
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
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.
Great instructions. Bread came out exactly as recipe. Thanks!
Yay! Thanks Marie for sharing! =) God Bless! ~Erika
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!!
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!
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.
Did you try this? I just bought a bread machine because store-bought breads are not desirable.
I’ve tried this recipe twice and both times the top dropped.
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.
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?
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.
Suzanne de Beaumont
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.
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!
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! :)
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!
I tried to improvise based on what I had at home and that I was making this in a bread machine. I did not have canthan, so used corn starch. I only had 2 1/3 cups gluten free all purpose flour so added 2/3 cup almond flour. Following the bread machine instructions, I mixed all the dry ingredients and whisked. Added one extra egg (because I saw that in the ‘alternative – bread machine version’ of another recipe) and whisked that all together. Put the wet ingredients in first, laid the dry ingredients on top of that, made a well in the dry ingredients and added the yeast.
While it was baking, it overflowed in the bread machine and made a horrible mess. That said, it’s the best tasting bread I’ve eaten in 10 years since I had to stop eating gluten.
Help! I love this bread but need a conversion that won’t jump out of the pan. I have ordered xanthan gum and Krusteaz gluten free all purpose flour. Hoping that will help.
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 :)
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??
Thanks so much for sharing your pearls, my gluten free bread came out just as you said it would….thanks a mill…
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.
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.
Thank you for the recipe. I just made this bread and it came out good. Just took it out of the oven and it looks great although it did not rice as tall as yours. My first time to make some gluten free bread. Can’t wait to make some sandwiches tomorrow.
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?
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.
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..
Suzanne de Beaumont
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.
what size loaf is this 1.5 lb or 2.0 lb.?. trying to know for my gluten free bread maker settings
how many pounds is this loaf? 1, 1.5, or two?
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?
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?
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
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.
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.
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!!
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 Vitacost.com 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. :)
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?
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.
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 & Thrive, so maybe in the future you can try there to save some extra $$. God Bless & Enjoy! ~Erika
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.
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
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!!
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!
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?
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! =)
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.
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…
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! =)
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
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….
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
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
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
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.
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
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.
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.
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.
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 :)
I just figured out how to search and saw you answered this already, sorry!
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?
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! =)
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?
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!
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
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?
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
Made it. Love it. Thank YOU!
Haha! Yes! You’re Welcome! =)
God Bless! ~Erika
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!
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. =)
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!
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
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.
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
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.
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.
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.
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.
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.
Hi Jane! See my comment below about how these modifications you made won’t work. =) ~Erika
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! =)
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! =)
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!
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?
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 Vitacost.com 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.
Great recipe for people who are gluten free!
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!!!
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
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!
Thanks so much Mariana… I’m thrilled you enjoyed it! =) God Bless! ~Erika
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!
Yay! So glad you enjoyed the recipe… And Garlic breadsticks sound delicious right now! =) God Bless! ~Erika
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 :)
Hi Janice! Thanks so much for the sweet comment… I am so glad you are enjoying the bread! God Bless! ~Erika
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?
Hi Denae! You’ll notice in the recipe that I do not recommend using an egg replacer in this recipe – it just doesn’t work well. If you need a Egg Free version, CLICK HERE to try my Gluten Free Vegan Bread Recipe – that works fabulously for our family – I make it weekly! Hope that helps! =) God Bless! ~Erika
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.
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
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!!!!
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
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!
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
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 :).
Thank you for your efforts I’ll try this recipe
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!
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
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!!!
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
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 !!
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
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
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!
Thanks Daniel! So thrilled to hear it worked well for your family! =) God Bless! ~Erika
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 ><
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?
Hi Andrea! We have egg white allergies in our house too! Have you seen the Vegan Gluten Free Sandwich Bread Recipe I posted yet? It’s become our new favorite for everything from sandwiches to hot dog buns! =) Enjoy & God Bless! ~Erika
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?
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
Can this bread be made in a 2lb bread maker?
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
Rande | RandeMoss.com
This was my first attempt at homemade bread and it turned out great!! I didn’t even add extra xanthan gum (my flour did have some in it) and it was still awesome.
WhooHoo! So glad it turned out well for you! =) God Bless! ~Erika
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!
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
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!
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
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!!!!
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
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?
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
Thanks for this and other resepes. I will try all of them. )))
Is volume of Your cup 240 ml or 250 ml ?
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
Erika, what can replace Sweet rice flour?
And I am waiting for wafer recepe. ) Hope You will place it soon ))))))
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
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.
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
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.
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.
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
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
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
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!
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?
Clarification of previous post. When I sliced the loaf before freezing, the middle could have used 5″ more baking time from 30 to 35 minutes.
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!
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?
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
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!!!
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
What does the vinegar do for this recipe – I notice that is is an ingredient in several GF bread/pastry recipes.
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
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.
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
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!
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.
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.
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.
Awesome Cheri! So glad it worked out well for you… I’ll bet the brown sugar substitution was delicious! =) God Blees! ~Erika
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!
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!
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!
I forgot to add, we are on the east coast basically right at sea level or perhaps just a tad higher than sea level.
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!
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. :)
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
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!
Hi Sandra! So thrilled to hear that the recipe worked good for you even with the modifications! =) God Bless! ~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?
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!
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.
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
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 :)
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!
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?
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!
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!)
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.
I love this recipe! I have made it your way and I have made buns with spelt flour. It works wonderfully! We love this!!
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
wouold i beable to double the recipe and freeze some??
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?
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?
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.
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.
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.
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
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.
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
If using a bread machine, what order would you place ingredients ?
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
Your oven is gas or electric?
Hi Carolina, My oven is electric, but others with gas ovens have made this recipe too. The oven temp should be 375 degrees Fahrenheit. God Bless! ~Erika
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 .
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.
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
RECIPE WORKED OUT GREAT! MY WIFE HAS CROHN’S DISEASE AND WITH IT, COME GLUTEN ALLERGY. THIS IS BEST GLUTEN FREE BREAD MY WIFE HAS EVER HAD! EATEN FRESH, NOTHING BETTER IN THE GLUTEN FREE BREAD MARKET!
Hi Carmine! So happy to hear that this recipe was enjoyed by your wife… God Bless! ~Erika
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.
Can I use this recipe in a bread machine?
Yeast have to have sweet or they don’t develop. You can not make this recipe without sugar.
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?
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
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
Will it work to use Guar gum in place of the Xanthum gum?
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
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
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
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.
BREAD MIX ADDITIVE
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.
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! :)
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?
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
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.
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
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!
Beka R. W.
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.
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.
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.
Any recommendations for high altitude, we’re at 8,000 ft in NE AZ
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
Kathryn A Irwin
“”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.
Do you think this recipe could be done in a bread machine?
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?
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?
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.
I made this bread recipe with Indian millets and it was superb. I replaced eggs with flax meal. Thanks for an awesome recipe.
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.
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?
This bread is amazing and I generally don’t have things turn out, but it did. Thank you for this recipe as it’s made eating gluten free so much more enjoyable.
God bless you and your blog Erika! My son was recently diagnosed with malabsorption/food allergies/failure to thrive, and was put on a strict diet about 3 months ago. Then after our last visit to his pediatrician, she made it even stricter by eliminating all gluten and legumes…I attempted to try a different pizza crusts last week, but it had all these other crazy flours in it and was such a hassle, headache to make. Also the taste wasn’t the best. With all that being said, I am SOOOO grateful to stumble across your blog today!!!!! Everything is so simple. THANK YOU!!! I can’t wait to try this gluten free bread AND your GF pizza crust tomorrow!
Can I replace the eggs with flax eggs?
Hi Shanae, I live in Cape Town South Africa. Ihave been using the recipes from Erika addapting with glutenfree flours that we get here and having excellent results. Baked 2 loaves of bread yesterday afternoon and it came out perfect!! Erika your amounts of the ingredients works like a charm, Thank You. From a beautiful wet Cape Town. Ben
Thank you SO much for this recipe. I made it today with a few minor tweaks and it’s PERFECT!!
Hi Erica. I use your GF mix all the time. Love the cupcakes I make with it. I use it fpcup for cup and so far so good. I made the bread recipe and it was yummy. I love using the flour as a dry batter for frying chicken. Dry to buttermilk the back in the dry. So yummy. Thank you for your flour recipe you saved me. I have celiac and couldn’t eat anything with flour and when I did I got very sick. Now everybody eats glutenfree and loves it.
I’m sorry I didn’t read all responses because there are so many :-) Can this recipe be used with a bread maker?
Hi there. I have just made my first one in the breadmaker !!!! Worked like a charm.
So I’m just getting into gluten free baking (I’m 20 and I’ve have a bunch of food issues) and I don’t really have a thermometer right now and I can’t afford to buy a bunch of baking utensils.
Would this recipe be okay without the extra Xanthan gum? And is there any other way to decipher how done it is in the middle without a thermometer?
I forgot to mention that I only have Bobs red mill Gluten Free flour.
First, Thanks for all the wonderful work you have done to make these recipes! Every single one I have tried we have enjoyed.
Second, For those who can not have egg in these recipes I would like to share what we have tried (with success, I might add). We use fresh ground flax seed and warm water. The mixture may vary with other baking mixes but with your GF mix we use the following: 1 egg = 1 Tbsp golden flax seed + 3 Tbsp warm water.
For this recipe I:
While the yeast is proofing,
I grind the flax seed (using a small coffee grinder) and mix it with the warm water in my standing mixer. Then add the oil and apple cider vinegar. Then follow the rest of your recipe.
Thanks so much for sharing your tips on using flax eggs! =) I also have a Gluten Free & Vegan version of this bread recipe that uses Aquafaba (or chickpea liquid) in place of eggs. =) Enjoy & God Bless! ~Erika
I really appreciate you for sharing this valuable recipe which is so easy to make. We as a family love this GF bread. I have a question – can we make dinner rolls with this dough after rising? Thank you!
Hi Vishali. The dough doesn’t keep it’s shape, even after rising it still pretty sticky. What I did to get rolls was to scoop them into a cupcake pan. The batch made about a dozen easy with enough leftover for 3-4 more had I been so inclined. Like the bread, the rolls have a crunchy outside and chewy inside so with the reduced size the crunchy to chewy ratio is a little higher. Tenting with foil sooner might help cut that down and I’m going to try it next time. Good luck. Brie
This GF bread is so amazing! Can’t stop eating it!
If you are going to do the pizza crust, how long and what temp do you cook it for. I would like to do individual round pizzas.
I would also be interested to know temp and cook time for the 9×13 pan. thanks so much!
Can I substitute coconut flour for one of the rice flours and still get a fluffy loaf?
First time making GF Bread.. I just could not buy another frozen loaf at the store. Came out awesome. Thank you.
Hi, just wanted you to know that I made this recipe with Bob’s GF Flour Mix (I can’t use your mix sadly as I’m allergic to rice) and sugar free honey (I used nonfat dry milk to feed the yeast). I also used SAF Instant Yeast as someone told me this is a good fast-acting yeast for GF breads. OMG! It’s gorgeous bread. The house smells so good! I haven’t had bread since my wheat insensitivity was diagnosed months ago. Thanks so much for the recipe. I’m forever grateful. Now just to keep my mits off of it until it’s ready to cool on the rack. :D
Hey Erika! This looks lovely! I desperately need a picture of the dough as you are beating and have incorporated everything into it, just before pouring into pans. I’m not sure of the consistency it needs to be. Thick and sticky can be a lot of things!!! lol
Hi Erika. Is it possible to half the amount of honey or would it effect the proofing process? I find the bread a bit too sweet….but still love it! Thanks
Hi Ben, Maybe try cutting the sweetener by 1/3 to start… then back it up from there. As long as your yeast seems happy after letting it proof, then it should work. =) Enjoy & God Bless! ~Erika
I made this tonight and it totally hit the spot that was craving gluten!!! Light & fluffy….so delicious….I used agave instead of honey and added caraway seeds! Thank you so much!!!
Yay! So glad you enjoyed it… Adding the caraway seeds sound delish! =) God Bless! ~Erika
Hey, Erika. I gave the recipe another go using fresh yeast. This time it rose while waiting for the oven to heat up. So that’s good. But it really didn’t rise any more than this…and it certainly doesn’t look anything like your pictures. So I’m not getting a complete rise. As well, I’m still finding it moist. (And are the loaves supposed to weigh a ton?!? LOL) So I’m wondering if I’ve undercooked it. I think if you saw it, you’d be shaking your head. HELP!
So glad to know the fresh yeast worked! =) Yes, gluten free baked goods do weigh more than the regular breads because of the density of the rice flour. Leaving it in the oven a few extra minutes after it reaches temperature will help… and don’t forget to remove it from the pan promptly after pulling it from the oven (that can also cause excess moisture). Otherwise, if you feel it’s still too moist, you can always back off the water a tablespoon at a time. Hope that helps! =) God Bless! ~Erika
I tried this last night. (I’d whipped up a batch of your flour recipe.) Was a little surprised that the mixture didn’t rise. At all. However… What a fantastic loaf! Very tasty. Perfect for toast, which is really all I want this bread for. But I do have one element I could use some feedback on. The loaf has the consistency of a pound cake. Well…maybe not quite, but it does seem a just a tad moist. What should I cut back on, liquid-wise? Thanks in advance!
Hi! The proof/rise on gluten free baked goods can be a bit deceiving – But, it should have risen well once in the oven. The loaf should not have the consistency of pound cake… which paired with no rise makes me suspect that the yeast may not have been fresh, or it was over worked. Glad you enjoyed the loaf… Hope this helps for next time! =) God Bless! ~Erika
First of all, your pie crust and sloppy joe recipes were a delicious success! Thank you! I have a couple of questions about this one: Is the honey necessary or would maple syrup or sugar do? My son has Fructose Malabsorption so honey and molasses are out. Also, is the extra xantham gum critical? He also is sensitive to “gum thickeners.” Thank you so much for this wonderful resource!
It is with great excitement I tell my Cuisinart Convection bread machine results using Erika’s recipe! I scoured lots of comments I saw the question asked but never any results… so here goes!
I followed manufactures instructions and put wet ingredients on bottom of loaf pan
Added dry ingredients then yeast. (I did not add the yeast to the warm milk and honey)
Per manufacturer instructions ~ While it was mixing I scraped the sides a couple times but I believe it would do fine without my assistance
Bread was delicious but heavy like pound cake. To be honest it was still the best gluten free bread I had ever tasted.
I proofed the yeast like Erika (warm milk, honey, yeast)
Adding all wet ingredients in bottom of loaf pan including proofed yeast
Added Dry ingredients.
Per manufacturer instructions ~ While it was mixing I scraped the sides a couple times but I believe it would do fine without my assistance
My bread machine is a Cuisinart convection model with gluten bread setting
I used the gluten setting, 1 1/2 pound loaf with med crust setting.
While I do believe the bread baked this method is a bit heavier than Erika’s I find this perfectly acceptable and truly better than any other gluten free bread I have ever tasted! My husband adores it both ways. (Maybe because it’s to only homemade bread I’ve ever made him and he loves warm bread!)
Thank you Erika for all the testing and expense you went to create this recipe, I bet it had ups and downs. I figured it was my responsibility to take the risks and expense try this recipe with my bread machine.
To those who make this recipe with varying results I have the following thoughts do with them as you wish:
Make sure your measurements are accurate, baking is chemistry… for those of us who are not born bakers it can be a bit intimidating. But I say go for it! (My first gluten free biscuits were like rocks!) I felt defeated. It was not helpful my husband wanted to save one to put on display!
I had a thought are folks using dry measuring cups for dry ingredients and liquid measuring cups for the liquid ingredients? (Thinking chemistry again)
I live the Pacific Northwest, elevation isn’t a problem here but humidity haha well sometimes it’s called liquid sunshine for a reason around these parts!
I’ve also learned I can order all the ingredients to make this flour directly from Bob’s Red Mill and if my order is over 50.00 shipping is free… squee! I am not sure if there are restrictions to where they ship to.. you can polk around their site at https://www.bobsredmill.com
Take care and may each of you be richly blessed on this journey!
Also could this also be made in a bread maker?
Hi Kristin! See my comment a few posts down from today, Jan 16! :)
I can’t say “thank you” enough for this recipe! I’ve made it probably 4 times…I’ve got a loaf going in the oven now! I’m on the blood type diet, which has really helped with digestive issues, amongst other things, so finding this recipe has been great. I was skeptical at first, as I am with most bread type recipes, but I was truly surprised at how good it tasted and how awesome it held up. My family loves it, too! Thanks again!
P.S. What a beautiful family you have! It’s awesome that there are people out there willing to adopt and give kids a permanent home. May God bless you and your family!
I’m baking this right now… but just realized I put it in the upper oven (convection) it’s been in about 20 minutes and looks pretty good. Any suggestions? Shorten time? Cover? Change temp? Thank you!
I am brand new, about 2 months in, on this gluten free lifestyle. I have been craving bread like no one’s business and tried several store bought brands . . . Can’t do it, so I decided to make my own and found your recipe. Made it today and I have to say, the taste and texture is the closest I’ve come to the real thing! Can I say excited!! Only problem I had was it didn’t rise very much. I followed the recipe to the T, but I do not own a “kitchen aid mixer “. I used a hand mixer with the bread dough attachments. Would this be the problem? I want to make this again since I liked it so much but I need height. Any suggestions? Thanks for this recipe!
I’m not an expert baker and our oven is completely not dependable, but I made this yesterday for my gluten free partner and it was a complete hit. Thank you! Amazing recipe and resulted in a very happy evening.
I’m excited to try this recipe! But I had a few questions. How can I find out the nutrition on this recipe? Can I decrease the baking powder? Wanted to decrease the sodium levels.
This recipe sounds wonderful. I do have a question though. May I substitute King Arthur Gluten Free multi-purpose Flour for your flour mix? (I already have this in my pantry) If so, how much xanthan gum would I use? My King Arthur flour doesn’t have xanthan gum in it already. Thanks! :)
Thank you from the bottom of my heart! Found you on YouTube which led to your site. I have 4 grandchildren and 1 daughter that are gluten-free. We cannot afford the store bought mixes or ready to eat bread. The kids just love yeast bread and doughs. I have been searching for an EASY to make bread because my skills with homemade bread is terrible. Tomorrow I will mix up a batch up your flour receipe and bake bread!!!!!!! The kids will be thrilled to pieces to have breads and doughs available every day!
Lisa in Wisconsin
Hi Erika – I just came across your recipe after getting a Cuisinart CBK-200 bread maker for Christmas. I see several people have commented and asked about adapting your recipe for a bread machine, so I’d love to share the results. I have always been a great cook, but a horrible baker, so this has been a new adventure for me. Though I’ve had successes and failures with other recipes so far, I tried yours last night and really loved it. Here’s what I found…
I used your recipe as-is with the following changes:
– I used room-temp sparkling water instead of regular water or milk (found that tip somewhere)
– I used the vinegar option (vs lemon juice)
– I mixed all dry ingredients separately (except yeast)
– I added about 2 tablespoons finely chopped fresh rosemary to the dry ingredients (try a cup of cranberries for an extra WOW!)
– I mixed all wet ingredients separately and poured that in the machine
– I slowly layered the dry ingredients on top of the wet
– I made small depression in the dry ingredients and added the yeast
– I set the machine to gluten-free, 2lb loaf, light crust and let it do its work!
-Results: I had the same experience as several others that I didn’t get a big puffy rise out of the loaf, but it rose a little and didn’t fall, and that’s a good thing. The bread has a wonderful flavor and texture. It’s dense, moist, spongy, but not gummy and toasts beautifully.
-What I may try differently: A little more yeast and a little less xanthan gum, and also I may pre-proof the yeast with the water and honey as per your recipe…but otherwise – delicious!
Thank you! I can’t wait to try more of your recipes!
thanks for the bread machine tips! can I make this in an old bread machine that doesn’t have GF option? which option would you choose? white loaf, etc?
My 7yr old daughter has a gluten allergy and we normally buy her bread. We have tried other recipes, but this will be the last because she loves it! This bread is so soft and moist. The flavor is spot on as well. Needless to say, I won’t be buying bread anymore, just making it. Thank you for the wonderful recipe. I can’t wait to try your other recipes!!
Hi Lena, Hearing that your daughter can enjoy bread again makes my momma heart sing! Thanks for sharing this! =) God Bless!
I just made this tonight and I am totally blown away with how soft and fluffy and delicious this is. Thank you so much. I can finally have a PB&J sandwich thanks to this. I have shared this page on my FB page so that others can enjoy this scrumptious bread. Thank you so much for providing this for us. The flour I used was Domata brand and it still worked perfectly.
Hi Gennie, Yay! I’m so glad you enjoyed the recipe & that you can have a PB&J again! =) Thank you for sharing the recipe with others, I pray it will be a blessing to them too. Enjoy & God Bless! ~Erika
Hi Erika. I am on a search for what I consider the perfect gluten free bread. I’ve made several recipes already and although they were good, they weren’t quite there for me. Today I made your recipe in my bread machine and it is almost perfect. The reason I say almost is because I will slice and freeze it for future use and I want to see how it will hold up. But as of right now it is the best one! I did change up the recipe just a tad. I used my own gluten free flour mix because I have a rice allergy. I also added an extra teaspoon xanthan gum and used only 1 tablespoon of honey. Thank you for sharing this recipe!! I will be spreading the word!
Hi Cindy! I’m so excited that you were able to make the recipe work well in a bread machine… I get asked all of the time for bread machine tips – Would you mind sharing the Model & Settings you used (and perhaps how you loaded the ingredients)? Thank you & God Bless! ~Erika
Erika, I have a Cuisinart that has a gluten free setting. I put the liquid ingredients in first making sure everything was at room temperature. Then I whisked the dry ingredients together and put those on top of the liquid. Last I added the yeast. Pushed the button and a few hours later – pure yumminess!!!!
Thank you for the breadmaker info & tips Cindy! xo ~Erika =)
Is there an egg substitute I could use?
Hi Kennedy, Have you tried my Gluten Free Vegan Bread Recipe yet? It’s very similar, but doesn’t use eggs. =) God Bless! ~Erika
Mark J Caccamo
Hi Erika, Firstly i am not a baker by any standard. I am an engineer and can pretty much follow instructions to the letter. I have attempted to make your Soft Gluten Free Sandwich bread for a friend who was complaining about the dismall quality of store bought gluten free bread on the shelves at the market. My first loaf was a disaster. I missed your instruction to bake to an internal temp of 210-220 instead taking it out along the time line you estimated. It looked good and then proceeded to fall like the leaves in the fall.
I paid closer attention to detail with the second attempt, baking to an internal temp of 217. the bread looked great. i let it cool completely but when i cut into it the inside had fallen leaving a dense overmoist bottom and a hole the size of the grand canyon. Please help.
Hi Mark, What a great friend you must be! =) Falling is a very common issue with Gluten Free baking when the loaf is overproofed. Even though the loaf won’t double in size, try backing off the proofing time (maybe only proof it for 15-20 mins). Gluten Free baked goods cannot hold their structure when overproofed, so hopefully that will fix your problem. The other mistake people make is leaving the loaf in the pan for several minutes after removing it from the oven – this will cause it to be gummy and sink. My suggestion is to gently remove it from the pan right after pulling it out. Hope this helps. =) God Bless! ~Erika
Hi! I wondered if I could use Cloud 9 GF baking flour for this bread since I have a new bag on hand? It’s a one to one baking ratio. Also, can I cut down on the yeast without compromising the quality of the bread as I have a sensitivity to it? I am new to GF baking and have lots to learn. Thank You.
Hi Erika! Thanks for the recipe(s). Wondering…I do not have a paddle attachment for my mixer, can I do it by hand? Also can your flour mix be used cup-for-cup for other recipes? I have an awesome zucchini bread recipe that I would like to make with this flour. Thanks!
Hi Patty! Does your mixer have the standard wire whip attachment? If so, that may work out better than a hand mixer. And, there are many recipes that do well using my Gluten Free flour mixture cup-for-cup (cookies & pancakes work beautifully), where others may need a little tweaking because Rice flours absorb waters & fats a little differently. However, your Zucchini bread recipe should work fine… just keep an eye on the consistency you’re used to and adjust if necessary. Hope that helps… God Bless! ~Erika
Help! I have tried this recipe so many times. My son was recently diagnosed with a gluten and dairy allergy and this has been the most difficult replacement item to find! I consider myself a decent baker, with standard flour I feel I’m darn good at bread making! However, I am failing miserably at this one. No matter how many times I try, I cannot get this bread to rise! I’ve even bought the same pans and nada, no rise at all. Am I not proofing long enough? What am I doing wrong!
Hi April! If you’re not getting any rise during the proofing process, it sounds like your yeast is bad. You also don’t want to treat this like a regular bread recipe – Over-proofing Gluten Free breads will result in a collapsed loaf. A short rise (about 20 mins or so) is all you need. God bless you for your perseverance – I know first hand how hard it is to abruptly have to change your lifestyle as a result of allergies. ~Erika
Just let me be your cheering section here: You can do it!!! It’s so hard for folks who are good wheat bakers to adapt to GF baking. You really do have to throw out lots of hard-won experiential knowledge, like knowing when the dough texture is juuuuust right. :-) Erika’s yeast advice is great – I was really surprised to figure out the same when I was working on my king cakes recently. NOTHING was turning out right. My yeast wasn’t even very old. But on my husband’s advice, I went ahead and replaced it. BAM! POW! It worked. Dagnabbit – he was right. :-)
One other tip that goes against wheat-baking knowledge — when I take my baked bread out of the oven, I turn it out immediately (and gently) onto a cooling rack and lay it on its side. I let it cool overnight (it is really, really hard to do that, I know). With these two steps, I have seen that the moisture content stays just right – not gummy (by taking out of the pan quickly) and it doesn’t dry out (letting it cool completely). Also, I only go to a firm 206 degrees. Going any longer results in burned edges and dried out bread in my kitchen. Who knows why. Maybe it’s just my thermometer. Anyway, keep trying! Once you figure out the quirks in your kitchen, you will tape this recipe up on your cabinets and make it every week. :-) (or maybe that’s just me)
I am grain free, rice ,corn and wheat free also due to health conditions. I just bought Red Mill GF Flour made with Garbanzo beans, potato starch tapioca flour, sorghum flour, and fava bean flour. Will this work in place of rice flours. This is the first bead I have seen that is close to the real thing, Also is there a substitute for Xanthan Gum. It’s available but costly for such a small amount. This change has just come to me a few months ago and the price for living this way is very costly so I am looking for less costly products. I have chis, flax and most everything for cooking and baking this way except Xanthan Gum. pl
Hey Victoria, others may have different input on this but for me, the teaspoon of ground chia seed in water has worked perfectly in every single gluten free recipe i have ever tried. Be sure to factor the water used to soak the ground seeds in with your liquid total. I will not use the gums, especially xanthan as i personally feel it is not healthy. I have several different blends i use for different recipes. Still, the chia works every time. Usually i use a teaspoon of ground chia, soaked, with two cups of the flour. I grind a cup and then store in a small ball jar in the freezer. Saves time…..especially in the middle of baking…..and you’re not going to be able to grind just a teaspoon anyway. Might as well do it ahead of time.
Hi Barbara, thanks for the tips I am so new to this and I am also retired and Italian and now having to change 60 plus years of eating just to calm my body down. Its hard enough to go gluten free but like I said I have to be off corn, wheat and rice so it makes things harder. I was lucky to find this flour and I hope it will work like her rice flours. I am going to make it tomorrow and I will let you know how it comes out. Thanks again I will take all the help I can.
I know how you feel Victoria. I turned 61 yesterday and tho not diagnosed with anything, i find that a gluten free diet makes me feel over 100 percent awesome. I’ve eaten clean, fresh, and no chemicals, for nearly 40 years now. Gluten is even more insidious than it used to be and we were never meant to eat this much.
As an aside, you might be interested in a ebook that just hit amazon for only $1.99…..it’s Dr. Terry Wahls book on auto immune diseases and how to reverse them with diet and a few supplements. It’s titled The Wahls Protocol: A Radical New Way to Treat All Chronic Autoimmune Conditions Using Paleo Principles. Gut issues are in that category…..Her story is fantastic going from vibrant to almost totally debilitated with MS, and as a doctor finding that the only way is to give the body what it needs. She reversed all her symptoms and now leads a nearly-normal life again. Thousands have used her protocol…..Our bodies are trying to tell us something important….we need to listen.
Oh, and don’t get discouraged or give up. After a short while, you will never even have to think about it twice. And one hint…..if you can’t eat it, or you are not supposed to….don’t bring it in the house. Maybe it’s time the whole family went gluten free???? After all, what is not good for you is most probably not good for them either… Maybe you can keep others from having the same issues you do.
You can do this!!!
Thanks for the input but I’m on my own with this one and that’s okay. I don’t have problems with my gut at all it is inflammation in my body along with other never and pain conditions. I am hoping per doctors orders going grain, gluten , rice, and corn free will in time make me feel better, it has only been since the end of Jan and we know everything take time if it is to work. I am not giving up at all. I am going to bake up this bread with your twist of the chis seed and my version of flour mixes seeing my DR doesn’t want me to have rice so that means rice flour. I will post on how it comes out. Thanks for being there it’s hard when these changes come so sudden especially in older ages and having to change but in the end it will be worth it.
I did it! After 3 attempts that were great flavor but not enough rise, I followed a tip and used sparkling water and it was awesome!! I use a bread machine on the gluten free setting (zojirushi), put in liquids first, then dry, then yeast in the dry well. This time I used sugar instead of honey(only because i was out, 3 tbsp) I also use sweet brown rice flour, because I couldn’t find white. Its AWESOME!!! Thank you so much !!
Just wondering if I can make several loaves and freeze it?
This bread is outrageous! Love it! You are a genius. I have tried sooo many recipes with not luck, I started to think my baking days were over. This is hand down the best gluten free bread recipes ever!
Thank you so much!
This is a lovely recipe. I did notice that a lot of readers were confused about what kind of stand mixer to use. This was a concern of mine too when trying to choose a high quality mixer capable of making bread.
I therefore did a ton of research and created an in-depth guide on the matter. Hopefully your readers benefit from this as much as mine have :)
I made Pizza with this and it turned out perfect!
Hi Anna, Awesome! So glad you enjoyed it! God Bless! ~Erika
I do not have a stand mixer or a handheld mixer, is their any tips you could give me on doing it by hand? Please OH please!
Hi Jessica! I’ve never made this recipe by hand mixing, so I can’t guarantee what kind of results you’ll get. At very least, I’d recommend a cheap pair of electric beaters to get better results. Let me know how it goes! =) God Bless! ~Erika
Thank you for this recipe! This is the best gluten free bread that I have ever had! I happened to have Namaste Gluten Free All Purpose Flour (from Costco) on hand, so I used that instead of Erika’s flour blend. I added extra xanthan gum as called for by the recipe and it turned out perfectly! I only proofed my bread for 15 minutes as the dough had risen to the top of the loaf pan. I thought I was being conservative, but I’m glad I put it in the oven when I did because it still fell a little when it cooled, but not badly. It was the most delicious, chewy, soft bread. We had it with butter as a side to homemade seafood chowder at a dinner party. It was a huge hit. My husband who isn’t gluten free, ate half the loaf, haha. I’m excited to give this recipe a try for pizza, hamburger and hot dog buns!
Hi Christal! Thanks so much for the sweet comment & for the tips on how yours turned out. Overproofing is one the main reasons Gluten Free baked goods fall – you were smart to only let it go for 15 minutes. =) I have a Pizza Crust & Bun Recipe I think you’ll enjoy too! God Bless! ~Erika
I found your bread recipe after giving up Wheat and it truely is great bread. My son in law says its the best bread he has ever had. I was using whole milk and switched to whey after purchasing an Instant Pot and making our own Yogurt, the whey makes the bread softer and fluffy. If you dont have an Instant pot I highly recommend you give it a look, it’s amazing. Thanks for all the great recipes
Hi Jarrod! Thanks so much for the sweet comment – I’m so glad to hear you enjoyed the recipe. And, I agree with you… the Instant Pot is amazing & one of my favorite kitchen appliances! =) God Bless! ~Erika
I just tried this recipe last night. My family said that it is the best tasting gluten free bread that we have tried but for some reason, mine came out dense like pound cake instead of flufyblike yours. So just realized that my yeast is rapid rise instant yeast. It says “simply add to dry ingredients and follow your recipe. No need to hydrate with water. No proofing required.” Should I try that next time? Does that mean no proofing after it is all mixed and in my loafboan? Do you think it would work or should I get different yeast?
Hi Whitney! I’m so happy to hear your family liked the bread. There’s a couple of reasons it may have turned out dense. The first is the yeast – I would try a fresh batch of yeast that isn’t rapid rise & follow the recipe instructions for proofing. The second is over-proofing the dough. Anything longer than 15-20 minutes can cause the loaf to collapse. Gluten free bread doesn’t have the same strength & can’t hold-up when left to proof too long. Hope these tips help! =) God Bless! ~Erika
Hi tried to make this bread 4 times, although it taste great i cant make it stay risen. Every time i take it out of the oven it deflates. Ive cooked it an extra 25 minutes, i’ve turned it on its side 3/4 the way though, i’ve even treated it like a science experement, using the thermomiter in the yeast ect: and still no decent results.Im about to give up,The bread sinks in the middle and is all doughy and under cooked, i cant get the temp up in the middle of the bread, i would so like to get this right, somebody please tell me what im doing wrong im about to give up and go back to the bad stomach becouse this is throwing money in the bin
Hi Gaynor, I admire your persistence! The primary reason Gluten Free Bread collapses is from over proofing before putting the loaf in the oven. Gluten free food can’t hold the structure of a high rise. Try proofing it for only 15 minutes to see if that helps. Otherwise, I’m not sure if you’ve made any other substitutions that would cause this. God Bless! ~Erika
I do not have access to all the various types of flour you used in the recipe, what I can get is all purpose GF flour. Can I use that alone to make the bread.
Hi Ann Marie, Others in the comments have had success with other All Purpose Gluten Free Flour Mixes – but each Flour Blend is different. If you decide to try it out, let me know how it goes! =) God Bless! ~Erika
Question: I have made this flour several times and just realized I made it wrong. I used white sweet rice instead of Sweet rice. My breads were coming out very good. I made regular, jalepeno and cinnamon raisin. I am going to go get the sweet rice flour and try making it the right way, I can’t imagine my bread turning out any better.
Thanks for the recipe and sharing. I swap out a lot of olive oil for coconut oil in my recipes and works really well too.
Hi Vikky, Thanks for the comment & tip! Coconut Oil does work great as a substitution for Olive Oil in this recipe – However others may not like the Coconut flavor – so I would recommend refined coconut oil if they prefer to have no coconut flavor. =) God Bless! ~Erika
Erica, congratulations on a great recipe for gluten free white bread. I have tried so many other recipes that weren’t bad over the last few years and finally found yours. I’ve been making your recipe for about six months now and it comes out perfect every time. One tweak I did make was to add one quarter cup of Bakers Special Dry Milk to each loaf mixture. This seems to help with the proofing of the Dough and adds to the flavor of the finished product. It also helps to prevent the top of the loaf from collapsing without overcooking so that you end up with a nice light golden brown loaf. My Granddaughters absolutely love this bread for everything from sandwiches to French Toast. It stays soft and tastes great. We all love it. Thank you 👍👍👍👍👍
Thank you for sweet comment & tip David! I’m so glad you found a recipe that your whole family can enjoy! =) God Bless! ~Erika
OMG I finally made the bread the right way. My first mistake was adding sweet rice flour for Sweet flour there is a difference. My second mistake was I used Erika’s Flour Mix and failed to add the Xantham Gum because the flour mix already had some. So I thought I would try it out and Bam it was so awesome. I wonder how many make the same mistakes I made. Bothy Thank you so much for sharing as you do. :)
Thanks Valerie… I’m so glad you tried again & that it worked out well. =) Enjoy & God Bless! ~Erika
Oh my goodness. My husband is on the Low FODMAP diet and the gluten free bread options leave a lot to be desired…expensive, dry and much smaller pieces. I searched for a recipe to try and came across your website a week ago. I went shopping for all the ingredients and Whole Foods had everything but the Sweet Rice Flour so thank goodness for Amazon. I made it today and it is seriously SO GOOD! It’s so soft and tastes good too. I will be replacing the store bought bread I even buy for myself that has gluten in it with this.
Erika, thank you so very much for sharing all the things you do. It can be very hard when dealing with digestive issues and there’s nothing like finding a great replacement option. You’re a blessing and I know my husband and I thank you. Carrie
Thank you Carrie! It truly blesses my heart to hear that it was enjoyed & that your husband can enjoy bread again. =) Enjoy & God Bless! ~Erika
I just baked this yesterday, my first ever attempt at baking bread. I want to get our kids off wheat but haven’t the heart to tell them they can’t eat bread, and I’m hardly a good example as I’m Irish therefore genetically modified to want to eat bread (I try not to).
All I can say is WOW! Seriously, this is a game changer in the wheat free bread world. It’s just tastes fantastic, I’m able to eat bread again and I can get our kids off wheat. Thanks so much for taking the time to not only publish this but experiment to find the right flour mix (I can’t even begin to think how long that took), as that seems to be the key ingredient to me, and the way to get the fluffy white bread texture.
I live in Malaysia, I can get all the ingredients here, all Bob’s Red Mill, with the exception of the Sweet Rice Flour, which they don’t stock, mainly because Glutenous Rice Flour (despite the name it is glueton free, it’s sticky rice flour) is sold here, a fairly significant component in cooking here (SE Asia region).
I followed your instructions exactly, but I proofed the dough for 20min as the room temperature here is about 26deg C so I thought the mixture was already well on its way. I’ll try 30min to see if I can get an extra fluffy bake…
Again, thanks so much, just an amazing recipe.
Thanks for the sweet comment Mike! I’m so glad you enjoyed the bread. As for the Sweet Rice Flour, you’ll likely find it in the Asian markets under ‘Mochiko’ or ‘Mochi Rice Flour’. Also, over-proofing is the number one reason Gluten Free baked goods collapse – so I’d be conservative with the proofing times. =) God Bless! ~Erika
Thanks so much for this great recipe. I’ve tried it (i used it with a mix similar to yours, but it also had chick pea flour) and it was wonderful! A straightforward recipe that wasn’t too fussy as some of the G/F bread recipes can be.
It rose beautifully. I’ve learned to always check the internal temperature of G/F bread as it will collapse if the inside isn’t fully cooked.
Thank you! So wonderful to hear that your substitutions works & that you enjoyed the bread. =) God Bless! ~Erika
I was just wondering if its.okay to us Canol oil instead of Olive Oil? Thanks!
Hi Christine, Canola Oil should be fine, but I’m unsure whether it will affect the taste/texture… Let me know how it goes! =) God Bless! ~Erika
So I replaced the flour mix with the PC gluten-free flour mix as it’s rice free, I’m deadly allergic to rice so that’s why I changed this part out. Followed the rest of the recipe and so far have made 4 loaves of bread, 6 hot dog buns, and 6 hamburger buns and everything turned out amazing. I stopped eating bread a while ago as I didn’t like the gluten free and to find something rice free was impossible but this recipe has been wonderful. It’s very fast to make so a person who works can have bread in no time and it freezes perfect. Everything I froze when I unfreeze it tastes like it should. I love this recipe!!!!!! Thank you, it’s been a life changer!!!!!!
Hi Karen! Thanks so much for the sweet comment. I’m thrilled to hear that the substitutions worked & that you can enjoy bread again! =) God Bless! ~Erika
I stumbled upon this recipe today as I was scouring the web for a good gluten free bread recipe. My husband was just told by his doctor that he can’t have gluten, dairy, or added sugar for a while, and he was so sad about missing out on bread. This loaf definitely gave him something to smile about! It’s delicious, and I’ll definitely be making it again. Thanks so much for sharing, and I’ll be coming back here often to make more of your delicious recipes!
Thank you so much for such a wonderful easy gluten free bread recipe.
I milled flour from some quinoa to replace the brown rice flour, which has worked amazingly. I was also lucky enough to have our own honey from our Flow Hive (unfiltered unheated honey)!
We’re going to use this recipe for pizzas tonight.
Thanks for sharing!
Just tried this recipe and it turned out exactly like your pictures….and it’s delicious! thank you!
(tried to give it 5* but it wasn’t working)
Just finished making this and letting it cool. I had to use almond milk because my mother insisted on trying it (even though she is not gluten free) and also insisted that it had to have milk not water, therefore the bread is a bit more ‘doughy’ than is probably intended, but I actually quite like slightly doughy bread so that isn’t much of an issue. My bread pan does not have as high of sides as the USA pans, so I couldn’t let my dough rise very long, so it is not as tall as the dough in the picture (it still rose a fair amount in the oven though). I did not have a paddle attachment on the stand mixer I used so I just used the beaters and that did not seem to cause a problem. I saw a comment saying that the crust was a little dry/crunchy so they wiped the top with some butter/oil before the bread had completely cooled and that seemed to help, I will try that next time I make this. Unfortunately I don’t know when that will be because I live in a college dorm most of the school year and therefore don’t have access to an oven. However I WILL be making this when I can because the taste is almost disturbingly the same as normal bread.
I just made my second loaf so here are some up so here are some updates/tips on making this recipe. This time I used water instead of almond milk for the yeast and I’m not really noticing any gumminess, so if you find yourself having problems with gumminess and are using almond milk/a milk substitute that may be the problem. I’ve personally found that the bread needs to be in the oven for at least an hour in order to reach 210 degrees, but the oven I’m using is older so that may be part of the problem. I tried wiping the crust with oil before it cooled to try and soften the crust but that did not seem to make a marked difference. When the recipe says that the bread can only be at room temperature for 2-3 days it MEANS 2-3 days. I forgot to put the bread in the fridge on the third day and the next morning the entire loaf was covered in mold, even though it was fine the previous day. This time making the loaf the yeast decided to make a huge air bubble just under the top crust of the bread which is kind of annoying, but I don’t think there is any way to change that. All in all my biggest problem with this recipe is that I need to work on my bread cutting skills, I keep losing a few slices because I accidentally cut them to thin!
Hi Jennifer, sometimes having the bread too close to the top of the oven can cause an air bubble to occur under the top crust. I find the middle shelf or one below works best. This might also help with the crust being too dry. The nice thing about making your own bread is that there are no preservatives, but this does mean it won’t last as long as commercial breads. The olive oil does help to preserve it for those few days. We usually slice the bread when it’s completely cold then freeze in a large snap lock bag.
Erica, what brand of digital thermometer are you using?
Can your gluten free flour mixture be used in a gluten free bread machine recipe?
My bread didn’t rise much during the proofing time of 20 mins. nor in the oven.
What could have gone wrong? I checked the baking powder in hot water before baking and it was OK. The yeast also proofed right.
This is my second time attempting to make gluten free bread, (first time using this recipe). I can’t believe how easy and good this was! I am thrilled to be able to make my own bread from now on, and can’t wait to try new sweet and savory variations on this! Thank you!
My first loaf is baking now and it smells amazing.
I’ve made this bread twice. Love the texture but the taste has a bit of a bitter taste. I’ve added extra honey and even added cinnamon this time, but I still taste the bitterness. Any suggestions?
Hi, Thank you so much for sharing your recipes. I am enjoying using your flour mix and I absolutely loved your toll house chocolate chip cookies recipe. I’m new to this and I keep failing on the bread recipe and don’t know why. Maybe it deflates as I check the loaf temperature or its my dish.I only have glass. What do you think could be wrong? It smells good, starts to look good but then is a little raw in the end. 😣
I used to have the same problem. Now, I bake the loaf at 325F for one hour and twenty minutes. I haven’t had the raw problem since. If it’s flattening, don’t proof the bread twice. After you finish mixing, put the batter in your loaf pan and let in rise for 20-30 minutes only and pop it into your preheated oven. The bread will always fall a bit, but it shouldn’t completely flatten.
Hi Danny, thank you for your comments. I tried it your way. The loaf looks perfect on the outside. I got the temperature to 211, thermometer came out clean but it’s still a bit raw so the next time I’ll try to cook it a little longer maybe till it reaches 220 and hopefully it’ll be perfect!
Oh, no. If it makes you feel any better, I also used to have the raw problem and I changed many things to try and fix it like buying new pans, trying new recipes, etc. I’m not sure if you’re using water, but I usually have better results when using milk. It seems like water is harder to cook out than milk, but I’m not sure. You could try reducing the liquid by a few tablespoons and see if that helps. If you have that wet bar at the bottom, there’s probably something in the recipe that needs to be adjusted. If it’s a rawness throughout, that might just be too much water.
Another thing is, gluten free bread will often be raw in the middle if it is warm. It will dry out over night. I take the bread out of the loaf pan as soon as it finishes and put it on its side. Then I will wait 8 hours or over night before even trying to cut it. It is much easier that way. If you still can’t get the recipe to work, try using a recipe where millet flour is the main ingredient with tapioca flour as the second ingredient. Those recipes usually play nicer for me.
You will find a recipe that works with your ingredients, your pans, and your oven. We’ve all gone through the twenty failed loaves thing, so don’t give up. You are making progress with every loaf.
Wow! Thank you so much for writing me again. I appreciate so much all your help. I used milk and honey in the recipe and will keep all your suggestions in mind.
It is a little tricky trying these new recipes and gluten free. It definitely make me sympathize even more now with the people that have no choice but to eat this way like a friend of mine that’s celiac.
Honestly my naturalpathic doctor is trying me on this diet because I developed vertigo and I was willing to try anything because it won’t go away. I don’t know what’s going to happen but I really do like cooking and baking so it’s great to see all these websites and support groups. At the least I can help my friend more
and have found new and yummy recipes that I really like. And lunches that don’t have to be sandwiches. After 12 weeks the vertigo is unchanged and if the doctor decides I shouldn’t continue with thr diet, I think I’ll still stick with limiting as much gluten as I can especially with what I’ve learned.
Thank you again. Oh and before I forget, the stickiness in the bread dried out some in the fridge. So close. 😉
All the best,
Does this recipe work with a bread machine? thanks!
I am planning to make your Bread in the next day or two. i have a question about the yeast. The recipe calls for dry active yeast and I am wondering if rapid rise will work just as well, or if the results are better with regular yeast?
Do you know if there would be any modifications for high altitude? I’m at 5000 ft. Thanks!
Hi Sheri, I can’t say for sure what modifications you’ll need to make for this recipe… Hopefully one of my faithful commenters will chime in with their experience. I can tell you that I wrote this recipe while living at sea level… But I have made it without modification at 1000 foot level as well. My guess is that you’ll have to increase the baking temp by at least 10 degrees & possibly increase the liquid if the mixture is too dry. However, you might try it as-is and see how it comes out & modify it from there… You can always turn it into breadcrumbs if it’s a total fail. =) Please keep me posted on how it goes. God Bless! ~Erika
I tried this recipe for the first time and did not get the rise as pictured above. I let the bread rise to just below the edge and baked it to 215 F at 375F. It smells WONDERFUL!!
Any suggestions for increasing the rise in the future?
I tried your recipe and I have to say the flavor was spot on. I have a daughter that is having difficulty coming to terms with being gluten free and her only negative was that it was a bit too spongy in texture for her. Is there a way to dial it back a touch without losing the softness? Perhaps decreasing the Xantham gum? Or is it a function of my not getting the rise you achieved in your bread? I used a 9.25″ x 5.25″, but it did not achieve the loft as shown in your pictures. Please help!
I make GF things for my GF friends and I have made your bread (as has my daughter) and it was FANTASTIC!! I can’t believe how great it is! But I don’t want to make so much of your Flour Mix at one time – have you a Flour Mix for 6 cups (two loaves) instead of 17 cups? I’m really lousy with math and don’t want to screw this up! When I divide by 3, I get: 1.4166666666. Thanks in advance!
I’ve made this dozens of times successfully both as written and with sweetener changes (juice in place of some water with no other sweetener). Last week, I made two batches of this using Erika’s flour mix (as written) but swapped out the additional xanthan gum for a flax/chia seed. They baked well but looked awfully dark, and I found upon slicing it that the bread was dark throughout. It threw me for a loop as I’ve made similar substitutions to other GF breads without issue. It wasn’t until my daughters sampled it — and loved it — that we realized that the bread both smelled and tasted an awful lot like pretzels. I’ll have to try the same substitution again in the future to be sure it was the cause.
Hi Sara, That’s so cool… I love it when an experiment goes right! If you decide to try it again, let me know how it goes. =) God Bless! ~Erika
I noticed you recommend spray oil to prevent sticking. Sprays contain gluten so this revipe is not gluten free as advertised.
Hi Kathie. I’m pretty sure Erika would have assumed you use a gluten free oil, whether spray or otherwise. Of course that’s entirely up to you.
Hi Kathie, Just like Mike pointed out, please be sure to use a non-stick oil spray that meets your dietary requirements. I either use a 100% coconut oil spray which can be purchased online or at your local store. God Bless! ~Erika
I’m in Heaven. I have made this twice because I really thought for sure the first one was too good to be true. This doesnt look like any gf bread I have ever had in the past and so easy to make. Thank you sooooo very much.
Hi Karalee! Thanks so much for the sweet comment – I’m thrilled to know that you enjoyed the bread. =) God Bless! ~Erika
Is it ok to use banana as an egg substitutional
Hi Amma! This is a great question… I haven’t personally tried bananas as a substitute in this recipe, so I can’t say for sure how it would turn out. My guess is that it would be very moist. If you decide to try, please let us all know what modifications you made & how it turned out. =) Thanks & God Bless! ~Erika
Hello Eriks I tried your recipe yesterday it is my first time I bake with gluten free flour, it went great thank you so much .. and next time I will try banana and let you know :)
Your recipes loo amazing. I can’t wait to start making them. I’m gluten free but, also carb free, please tell me what I can use instead of the white rice flour and sweet white flour in your gluten free flour recipe. I can use other flours.
Thank you in advance
Thank you so much for sharing your recipes and tips. I just tried your gluten-free sandwich bread recipe, because I liked Trader Joes glue-free bread but not the price/size. Although I failed to put in the yeast mix at the right time and cooked the bread in a slightly smaller loaf pan, it is fabulous and so easy to put together. I waited until it was coolish to cut in to, but hadn’t the patience to wait until it was cold, so it’s maybe more dense than if I had followed directions. I will consider getting the USA pans in the right size as perhaps these smaller glass ones made it rise too high. Next up is your hummus recipe in my Vitamix. So thrilled to have stumbled on to your site!
Thanks Erika for this fantastic bread recipe and special thanks to Sherry ^^up thread who gave instructions re: using the Bread Machine. I have a Cuisinart Convection bread machine as well. Came out perfect. (thanks to Bisbeetam as well)
I made a Paleo version of this bread (i.e. no grains) using this Bob’s Redmill Paleo flour mix https://www.bobsredmill.com/paleo-baking-flour.html.
What I changed:
-Instead of the 3 cups of Erika GF suggested flour, I used 2, 3/4 cups of the Bob’s Red Mill Paleo flour mix & 1/4 cup flax meal (Bob’s has a good golden one) im sure you could do 2 flour & 1 flax meal and that would work too.
– Used Organic – unsulphured – Molasses instead of honey (same 3-4 TBL spoons)
– The Paleo mix doesn’t come with gum in it, so used 3 teaspoons instead of the 1 1/2 recommended, I think 2 would be sufficient as well.
Followed the rest of the instructions just as Sherry recommended, using the GF setting. Came out PERFECT. I Absolutely love it.
Wish I could add pics, this will be my go to for Bread from now on. It came out like real regular bread (Molasses makes it look like a whole-wheat loaf!). It doesn’t rise to the top of the bread pan like Erika’s pictures, yes still very soft, tasty and all things good!
Can this recipe be made in a bread maker with a gluten free setting?
Erika, I’ve been trying to find a gluten free bread that I can love and I think yours is it! I just finished my last loaf after making the full recipe for the flour mix. Each loaf got better as I was able to tweek the rising and baking times according my kitchen temperature and stove. Thank you again! Once I had to give up gluten, I didn’t think I’d ever be able to enjoy bread like this again.
I have a question, Jeanne (I’m sure Erika is quite busy answering all sorts of posts.)
I CANNOT get my bread to rise well. What did to undo to get it to rise? Of Erikas recipes, I cannot get any bread items to rise. Am I missing something? My loaf was baked in a loaf pan, but is only is about 2″ high while proofing and baking.
What am I missing? I live in FL, so no high altitude for me…
With your uncooked loaf only being 2″ high I wonder if you forgot to add the xanthan gum?
I use all the ingredients listed, including the extra xanthan gum.
In reading other ppls posts, the ONLY thing I do different is mix by hand instead of stand mixer as I don’t have one.
I’m curious if that makes a difference?
Love this bread recipe! Would you elaborate more on making hamburger rolls? Such as: How many rolls does one bread dough make. Will I need 2 mini pans for one dough?
I love this,and the vegan bread, recipe. I have made both and loved the results. We are considering buying a bread machine. How would I adapt the recipes for a bread machine?
Hi Erika, I don’t usually leave comments but I must make an exception for your recipe. This is, hands down, the best GF bread I’ve ever had. Better than any GF breads bought at the grocery store. The texture is wonderful, there is virtually no graininess, very moist and holds its shape like regular bread. I didn’t have sweet white rice flour so instead I doubled the white rice flour and added two teaspoons of sugar and the bread came out amazing. Can’t wait to try out the burger buns and pizza crust.
Thank you, thank you, thank you!
Hi Erika, Can I use Pullman bread pan with the lid for this recipe? How long should I bake it for?
Hello. i am interested in trying this recipe, however, with my past experience baking GF bread, I often have to bake it over an hour, or it falls and is gummy. 35-45 minutes seems very short in my experience (which is also quite extensive–i’ve been celiac for 9 years and made dozens of loaves). Should I be concerned? And do you use a high-sided pullman pan for this loaf? Thanks for the tips!
Can you make a free form loaf with this bread dough like a round or French oval loaf? Or will it spread out too much? Thanks!
I followed the recipe exactly. It was perfect! I am new to GF world, so I’m very overwhelmed right now with how to cook for my 7 yr old son. But he loves this bread so much! I completely cooled it. Then sliced and wrapped some very very good and placed in freezer. I take it out as needed. Warm gently in microwave and zap! Instantly soft again! Thank you so much for sharing!
I have tried this recipe three times with poor results. The bread remains gummy inside no matter how long I cook it. I am using a glass pan and use Rice Dream as the liquid. Otherwise I’m following the recipe exactly. What am I doing wrong? Is it the glass pan? THanks for your help
Hi Rick, I’ve been making this recipe for a few months now (~dozen loafs) and I’ve had nothing but great results.
I am also using a glass pan so I don’t think that’s the issue. For the liquid I stick to water. Perhaps the most important thing to check before pulling the bread out of the over is the internal temperature. Make sure your bread has reached an internal temp of at least 210 degree F. If you don’t already have a thermometer I would highly recommend using one. Oven temperatures vary so much and can’t really be trusted.
Hope this helps. Good luck.
Is this recipe soy free too?
I have found that not using a stand mixer does make a huge difference.
What differences do you notice? I don’t have a stand mixer but I’ve found this recipe comes out great!
So, I stuck with it. I rise my bread for a much shorter amount of time (about 15 mins) and I put foil on after about 25-30 mins of cooking. I cook for 40 mins and it has been coming out great every time! I don’t have a stand mixer so I just use a rubber spatula and it comes out great! Thank you again for this recipe. It’s a staple in my house now. <3
I JUST TRIED THIS AND IT TASTES WONDERFUL! AND SO EASY TO MAKE!!
I USED THE RECIPE ABOVE BUT I USED BOB’S RED MILL ALL-PURPOSE GLUTEN FREE FLOUR AND SUBSTITUTED REAL EGGS FOR BOB’S RED MILL EGG REPLACER (VEGAN) AND INSTEAD OF XANTHAN I USED PAMELA’S BAKING BINDER WHICH IS GUM FREE. I WASN’T SURE HOW THAT WOULD WORK, BUT IT TURNED OUT GREAT.
THANKS FOR THIS RECIPE!!!!
Hello… will try very soon… may i ask what is the weight per cup of your flour mix? (in g if you have)
Angie de Mink
Just wondering if you have ever made this bread with a bread maker?
I made tje flour mix a few months ago but procrastinated making the bread because of trying many disgusting, gritty store bought gf bread. Well I was out of bread and made a batch this morning so we could have breakfast. It was gobbled up and enjoyed by 6 different people. I now mixed up two more loaves to make it thru tomorrow. Thanks for the great recipe. Definitely soft and great for toast or a sandwich.
I was delighted to find your recipe – the flavor and texture are SO much better than the first ‘brick’ I made with another recipe. :) Thank you!
I was hoping you could help me with a problem I’m having with the bread. The issue I’m having is a slightly overdone, thick, heavy crust and slightly underdone interior. I did tent my bread and used an internal thermometer to try to get up to 210 F, but I was beginning to get concerned about cooking the bread to death. I went over an extra 20 minutes. I think that was a mistake – the first loaf of your recipe I made didn’t have this heavy a crust, but was still a bit underdone on the inside. Maybe an oven temp issue? Or a lack of enough moisture? The batter is incredibly thick and heavy to the point of making huge batter drumsticks out of the beaters.
Again, can’t tell you how much I appreciate your offering the results of all your hard work. I am a few weeks into my new diagnosis of Celiac/DH and this has kept me from floundering too much with adjusting to a new diet. Much appreciated!
Made your bread recipe with some GF flour I already had. I am going to try your mixture when I run out. Anyway I do not have a stand mixer so I mix by hand. The bread did not rise like yours but it sure tasted great! My husband who is very picky loved it. I have Hashimoto’s and have had to make some major adjustments with eating. It has been worth it. Thanks so much for your great work in coming up with these recipe’s. Bless.
Our family LIVES for this recipe! I only wish I’d found it sooner! We use this mainly for sandwich rolls (last longer than a bread loaf), dinner rolls and pizza crust. I didn’t read through all of the comments so hopefully I’m not being redundant; for sandwich rolls I put 8 equal mounds on a lined cookie sheet and using wet fingers form them into hockey puck shapes (for a more artisanal look I heavily flour my hands to form the puck shape, I wish I could post a picture, they’re BEAUTIFUL). I let them rise only while the oven is preheating and bake for 25-30 minutes. For the dinner rolls I use 12 equal mounds and use the same wet fingers/hockey puck technique, let rise only while the oven preheats and bake for 25 min. For pizza I stray from Erika’s method and spread the batter out thin on a parchment lined sheet pan and bake for 15 minutes at 450 degrees then top and bake until the bottom is slightly brown and the cheese is melted. Flax as an add-in is a must, but we’ve also love adding in sunflower seeds and oats.
Thank you Erika for a delicious and adaptable recipe, our 8 year old now requests these sandwich rolls over the store bought bread for her lunches and I can’t help but feel a ping of pride :)
I love the bread and pizza recipes, My 2 grandsons are both gluten free and I felt so sorry for them eating that hard bread. I tried many of your recipes and my grandsons both request me to make pizza and bread all the time, they asked me to try stuffed crust pizza, so tried it and it was great, You are a hero with me and my grandsons, Thanks so much!!
My name is Debbie and I just made your white bread soft gluten bread recipe. I followed the
recipe exactly for Gluten Free and used my bread machine to bake it. My bread turned out brown like the color of pumpernickel. It is very soft and moist not grainy like some of the gluten free recipes I have been trying. I used King Arthur flour all purpose gluten free. Thank You!
I was ready to give up on making gluten free bread. Tried many recipes from the internet that were hard as a hockey puck (went straight to the compost bin) or tasted blah.. One fail after another. Then I made your recipe for soft bread yesterday and it came out PERFECT! Soft, delicious with a beautiful rise. After all my failures, I could not stop staring at my loaf of bread. It is still soft this morning. You are a goddess in the kitchen. Looking forward to making more of your recipes. Thank you, I missed having bread until now.
My daughter has Coeliac Disease. I made this yesterday and she loved it! It is SO soft yet retains its shape which is hard to achieve with GF flour!
Many, many thanks – Victoria
I made this recipe last night and imediately cut out a slice to toast and spread with peanut butter.
It was really close to the real thing!
I have been gluten free for about 10 days and ive been really miserable without bread, or on poor gluten free substitutes.
My gluten eating boyfriend loved this bread.
I made it with bobs red mill gf flour which is mostly garbanzo bean flour, so it tasted kind of like hummus dip.
(Im lebanese so its unmistakable for me) and the olive oil gave it a kick i didnt love.
It also has a bit of an eggy smell, i may use chia seeds next time.
Overall, if i use erikas flour mix and maybe switch the olive oil with coconut, i cant wait to see how it willt urn out!
i have to also add that the bread rose beautifully in the oven and the top split open giving it a beautiful look, and yielding a tall loaf, and it is very soft. i beat by hand with a thick whisk for about 5 or 6 minutes and sprinkled with black and white sesame seeds.
gluten eating boyfriend added its the best bread hes had and that changing the olive oil would be a mistake.