If you’ve been struggling to find a gluten-free bread machine bread recipe that actually works, one that’s soft, sliceable, and perfect for sandwiches, this bread recipe is for you! This homemade gluten-free bread is light, fluffy, and easy to make with your bread machine. This recipe works if your bread has a gluten-free setting; I also share directions for those who have a bread machine without a gluten-free setting.
When we first went gluten-free almost 15 years ago, we couldn’t buy a loaf of gluten-free bread in a store. My kids were young, and it was really rough thinking of things to pack in their lunchboxes. I spent years perfecting this gluten-free bread recipe to work in my bread machine. My kids wanted a bread that was fluffy, not dense.
I am proud to say all of my testing paid off. This is the best gluten-free bread machine recipe you’ll try! It’s soft, fluffy, and has that classic sandwich bread texture my kids love. It is similar to Wonder Bread, something you might remember from your childhood.
I made this recipe as easy as possible for you to make, and it is naturally gluten-free and dairy-free, with options for egg-free and gum-free baking. Hundreds of readers have made it and shared their success! Even their wheat-eating family members love it!
I have quite a few great bread machine recipes, and you can get all of these delicious gluten-free bread machine recipes in one spot. If you prefer to bake bread in the oven, check out all of my delicious gluten-free bread recipes!
New to gluten-free bread baking? Don’t miss my Ultimate Guide to Gluten-Free Bread Recipes That Work. It’s packed with all of my gluten-free bread baking tips, gluten-free flour advice, and reader-favorite recipes.
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- Gluten-Free Flour Blend: For best results, use the combination of flours I tested. My custom DIY All-Purpose Flour Blend and Cup4Cup also work well in this bread machine recipe. Avoid Bob’s Red Mill 1:1, King Arthur Measure for Measure, and some other 1:1 blends because they don’t work well with yeast.
- Flaxseed Meal: Optional, but I encourage you to use it because it adds moisture and structure. Use finely ground.
- Eggs: Use large eggs. For egg-free, many readers have had success swapping Just Egg liquid replacer.
- Apple Cider Vinegar: Boosts rise and improves texture.
- Baking Powder: Use aluminum-free.
- Sugar: Just a couple of tablespoons to activate the yeast and balance the flavor.
- Salt: I used sea salt.
- Yeast: Always confirm it’s gluten-free. (Red Star Platinum is not gluten-free.)
Allergen Substitutions:
This recipe is very forgiving, and you can swap these common allergens and still make a great loaf of gluten-free bread in your bread machine.
- Egg-Free: Replace the eggs with Just Egg.
- Gum-Free: Use my DIY gluten-free flour blend with psyllium husk instead of xanthan gum.
- Yeast Swap: Use rapid yeast if needed—same quantity works.
- Alternate Flours (reader-tested): Great Value GF flour and Namaste have been reported to work by readers, but I haven’t tested them personally.
A Note From My Kitchen
Gluten-free bread machines can be a little unpredictable, so don’t be surprised if your first loaf looks slightly different than mine. The key is layering your ingredients carefully in the machine pan and mixing the dry ingredients together before you pour them into the bread machine. This helps prevent dry spots, ingredients not blended well, and sinking middles. And if your loaf isn’t brown enough, this can happen with different bread machines; just run a short bake-only cycle at the end. You’ve got this!
How to Make Delicious Gluten-Free Bread in Your Bread Machine (Step-By-Step)
Step 1: Whisk the dry ingredients together before adding them to the machine. This helps prevent unmixed flour pockets and creates even rise, especially important in gluten-free baking!
Step 2: Blend the wet ingredients until smooth. This helps evenly distribute the eggs, oil, and vinegar, so your bread has the right texture.
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Steps 3 and 4: Pour the dry ingredients over the wet ingredients. Don’t stir the ingredients together. Your bread machine will do the work. This layering helps the yeast activate properly.
Quick Check In: How are you all doing so far? Hopefully, I have answered your questions up to this point. If you have any questions about any step of this recipe, please drop a comment below. I am quick to respond to reader questions.
Step 5: Sprinkle the yeast evenly on top, then start the gluten-free setting. Use a homemade cycle if your machine doesn’t have one (see the Bread Machine Tips below).
Step 6: After 5 minutes of mixing, use a spatula to scrape down the sides of the bread machine pan. This ensures you will not have any dry flour. It tends to get stuck in the corners.
Step 7: Let the bread sit for 10 minutes after baking is finished, then remove it from the pan to cool. This keeps the bottom from getting soggy.
👀 Sandi Says: Don’t slice the bread too soon! Let the loaf cool completely (100%) so the crumb can set. This will prevent gumminess.
Store your freshly baked bread the right way! Read How to Store Gluten-Free Bread so you can keep it fresh longer.
Thank you for coming up with this seriously easy, no-fail recipe. My wheat-eating husband said it’s his favorite bread ever, including regular gluten bread.”
Angela H., Facebook comment
Bread Machine Troubleshooting:
Here are some tips to help you know which settings to use when baking this bread recipe. I use a Hamilton Beach machine, but bread machine settings vary by brand and model. Here’s how to get the best results:
What do I do if my bread is underbaked?
If your bread is underbaked, it means your bread machine’s gluten-free setting is too short. To fix this problem, run a short “bake-only” cycle to finish the browning.
What do I do if I live at a high altitude?
Yeast can be a lot more active at higher altitudes. This article discusses how to adjust your ingredients so your recipe will work in a bread machine.
What do I do if my bread machine doesn’t have a gluten-free cycle?
If you have an older bread machine or a machine without a gluten-free setting, these settings can be used. Use the Homemade setting:
- 20 min mix
- 45 min rise
- 90 min bake
Why didn’t my bread rise properly?
The most common reasons are inactive yeast, chlorine in tap water, or using a flour blend not designed for yeast baking. Also, check your bread machine’s baking cycle length.
I have a lot more troubleshooting help available for you. Read my Gluten-Free Bread Troubleshooting Guide. Also, check out my top recommendations for my favorite Gluten-Free Bread Making Tools.
Frequently Asked Questions:
This gluten-free bread machine recipe makes a 1.5-pound loaf.
If you can’t use potato starch, substitute tapioca starch as a replacement.
Always put your wet ingredients into the bread machine first. It helps prevent flour pockets at the bottom of your bread loaf.
If you are using a bread machine, the baking time is automatic. To test for doneness, insert a toothpick into the center of the bread. If the toothpick comes out clean, it is done baking. If you see batter or crumbs, the bread must be baked longer.
More Gluten-Free Bread Machine Recipes:
1. Gluten-Free Hawaiian Bread – This bread is easy to make in your bread machine or oven.
2. Gluten-Free Whole Grain Bread – This whole-grain blend is deliciously easy to make if you prefer a whole-grain sandwich bread.
3. Several readers have made my Gluten-Free Oat Bread in their bread machines.
This post may contain affiliate links. Please read our Disclosure Policy.
Love This Recipe?
💬 Did you make this gluten-free bread machine sandwich bread recipe? Drop a comment below, and let me know how it turned out! ⭐⭐⭐⭐⭐ Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!
The Best Gluten-Free Bread Machine Recipe
Ingredients
- 1 cup sorghum flour 156.09 grams
- ½ cup brown rice flour 88.1 grams
- 1 cup tapioca starch 143.4 grams
- ½ cup potato starch 93.4 grams
- 2 tablespoons ground flaxseed meal
- 2 tablespoons cane sugar
- 1 teaspoon xanthan gum
- 1 teaspoon sea salt
- 1 teaspoon baking powder aluminum free
- 2 large eggs
- ¼ cup light oil * see note
- 1 teaspoon apple cider vinegar
- 2 teaspoons active dry yeast rapid rise also works
- 1 ½ cups warm purified water * SEE NOTE
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Instructions
- In a large mixing bowl, add 1 cup sorghum flour, 1/2 cup brown rice flour, 1 cup tapioca starch, 1/2 cup potato starch, 2 tablespoons ground flaxseed meal, 2 tablespoons cane sugar, 1 teaspoon xanthan gum, 1 teaspoon sea salt, and 1 teaspoon baking powder and whisk to blend.
- TIP: Always blend the dry ingredients before adding them to the bread machine. Dumping everything in at once can lead to uneven mixing, which affects how well the bread turns out.
- In a smaller bowl, add 2 large eggs, 1/4 cup light oil, 1 teaspoon apple cider vinegar, 1 1/2 cups warm purified water, and whisk to and blend.
- Check that the paddle is securely attached to the bread machine's spinner and spins freely. Pour the mixed wet ingredients into the machine's bread pan.
- Pour the whisked dry ingredients on top of the wet ingredients, ensuring an even layer.
- Dump the 2 teaspoons active dry yeast (1 packet) on top of the dry ingredients. Close the lid, select the gluten-free setting, and press start. If your bread machine has no gluten-free cycle, refer to my notes below.
- If your bread machine has this setting, use it. After 5 minutes, take a soft rubber spatula and push the flour down from the sides of the pan. This tip will help prevent unmixed flour pockets on the side of your bread.
- The dough should look wetter than traditional bread dough and that’s exactly what you want. Once mixing stops, you can remove the paddle with long tongs or wait until the baking cycle is complete.
- When the cycle ends, let the bread sit in the pan for 5 minutes. Gently slide the bread out of the pan and place it on a cooling rack. This prevents the bread from overcooking and drying out from the residual heat in the bread pan.
- The only downside to using a bread machine is the little paddle comes off into your bread. The bread stays hot for some time so I highly recommend you using tweezers or these pointed tongs to remove the paddle. It is easier to remove when the bread is hot.
- Do not slice the bread until it has fully cooled to room temperature!!! (I know it is tempting to eat warm bread, but this is critical!!) This helps the crumb set and prevents the bread from becoming gummy.
Notes
- Many bread machine recipe directions will say you can dump all of the ingredients into your bread maker. Do not do this! When you are mixing as many ingredients as are needed for gluten free bread, you risk the ingredients not getting mixed thoroughly, and that can affect how the bread turns out!
- Most yeast is gluten-free, except for Red Star Platinum. It has wheat. As always, check the ingredients label for any yeast you buy. Also, check the expiration date of the yeast to ensure it has not expired.
- Always use purified water when baking with yeast. Tap water often contains chlorine and other chemicals that can weaken or even kill your yeast, preventing your bread from rising properly. Choose filtered or bottled water free from these additives to get the best rise and texture.
- I prefer light oils, including avocado and canola oil. You can use other oils, but they may impart a flavor to the bread, which can be good or bad.
- Note: Cup4Cup recently changed its flour blend formulation to remove the dry milk powder. It behaves a little differently. I haven’t had a chance to retest this recipe with the new flour blend formulation, but two readers have and wrote to tell me the new blend works well. If you use Cup4Cup, add 3 cups Cup4Cup instead of the individual flour/starches. Omit the xanthan gum, vinegar, and flaxseed.
- WATER – For some reason, some readers have reported the middle caved from the batter being too wet, indicating there is too much water. Others don’t experience this. I am assuming it is the bread maker, they live at a high altitude, or if someone is using cup measurements. If you notice the bread sinks in the middle, use 1 1/4 cups of water.
- You can bake this bread in your oven. The full directions are here in my Gluten-Free Bread recipe.
- Store leftover bread in an airtight container. Gluten-free bread tends to spoil fast, so I recommend slicing the bread and freezing the slices. I flash freeze the slices, then put them in a freezer-safe zipper bag.
- Undercooked Bread: If the gluten-free setting underbakes, run a short “bake-only” cycle to finish browning. The gluten-free time/cycle settings differ for every machine and model number. I am not sure why this is, but I am noticing it. Here are things I noticed and some ideas to make your machine work in this recipe:
- High Altitude: Yeast can be more active. Use less yeast and consider baking in the oven instead.
- No Gluten-Free Cycle? If you have an older bread machine or one without a gluten-free setting, use the “Home Made” cycle: 20 min mix, 45 min rise, 90 min bake.
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, my rule of thumb is to add more flour if your dough or batter is wet and add more liquid if the dough or batter is too dry!
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
Gluten-Free Bread Related Reading
Why We Use Binders In Gluten-Free Baking
More Gluten Free Bread Recipes:
What size loaf is this? Did I miss it?
Looks so good. Can’t wait to give it a try.
Hi Sally, this recipe makes a 1.5 lb loaf.
I am throwing out any other recipes I have saved… this Truly is the BEST!!! Made 2 GF loaves in the bread machine one using the flours with the flax and a second using cup4cup and both are outstanding!!! Thank you!!!
I am so glad you loved my bread recipe…and even happier you consider my recipe a keeper. Thank you!
Made this for the first time and it is delicious. Can not believe it tastes this good and gluten free.
I am so glad you loved my bread recipe. It is definitely a keeper. Thank you so much, Cynthia for coming back to leave a review.
I swapped Tapioca for arrowroot, otherwise followed the recipe exactly. My breadmaker only has the following options, “Basic medium, dark light, whole wheat, sweet, fast bake, French and dough”, so I chose Basic Medium 1 lb. And it turned out perfectly! I’m so happy, thanks so much!
Thank you so much for your note. I am so glad the basic medium setting worked. I am glad you wrote about this as I am sure it can help other readers.
Hi Sandi – apologies I wasn’t chasing up for a response just hadn’t seen that my reply had been posted so was checking in to make sure it hadn’t got lost! I’m still pretty new to gluten free baking so don’t understand the science behind how it all interacts. I wasn’t able to get hold of sorghum so I’ll try and get some then try again. I was wondering whether it was the yeast left on top of the bread rather than the flaxseed as I don’t see how the flaxseed would have separated out from the flour mix! It was very odd. Anyway, I’ll try again with the sorghum and see how that goes. Thanks.
Hi Emily, no worries. Gluten-free is like a massive science experiment most times. I have a huge resources section on my blog that talks about the flour blends, and other ingredients and how things work.
Help! My loaf seems to be dry in the middle with a wet doughy bread around it then a good crust but with a layer of the flaxseed on top. What have I done wrong?!
Hi Emily, I need more information in order to help you. 1. What gluten free flour blend did you use, or did you use the combo of flour/starches I list in the ingredients? 2. Did you swap any ingredients? 3. What bread machine are you using, and does it have a gluten free setting? If not, what setting did you use? 4. Did you whisk all the dry ingredients together before adding them to the bread machine? If the flaxseed was all on top, I suspect you didn’t?
Hi. I used this recipe although didn’t have sorghum so swapped that for more potato starch. And I don’t use xanthan so swapped out for tapioca starch. I’m using a Panasonic bread machine with the gluten free setting. I did mix up the dry ingredients really well (my son was doing that for ages so it confused me about what I thought was the flaxseed. Could it have been the yeast though? I put that on top of the dry ingredients in the machine as directed. Thank you for helping!
Hi Emily, Unfortunately you changed my recipe and your questions are not clear, so it is hard to say what happened. You swapped a grain for a starch, which have very different properties and starch sort of dissolves more than a grain. You never told me exactly what happened with the bread. What confused you about the flaxseed? What happened that you are asking me about the yeast?
Hi. Did you get my reply?
I did and just responded. Please note I don’t answer questions promptly on the weekend. I have a family and we like to enjoy our weekends.
Thank you so much for helping me get a healthy gluten free loaf from my first try of my bread maker. It’s delicious! Have you made this with a. Our dough starter instead of the yeast in a bread maker too?
Thank you so much for coming back to let me know it worked well. I was really happy to help you get that perfect loaf. I haven’t tested this recipe with a dough starter.
Your recipe contains baking soda and I have a bad reaction to corn as well as wheat so I use
4:1 Lemon Juice:Baking Powder. I mix these together first and then add any other stuff.
Can I use this right with the dry ingredients?
New to bread machine,
Janet
Hi Janet, I would add that to the wet ingredients just before you add the dry ingredients in the bread machine. I haven’t tested the 4:1 juice/baking powder blend…so I can’t say if that would work overall instead of baking soda.
Thanks Sandi for getting back to me so quickly. I am brand new to gluten-free bread machine activities and so far I have tried 6 one pound loaves and NONE of them has actually risen. I ‘m going to try a one and a half pound loaf next in case the machine wants to handle more dough in order to work. I haven’t tried your recipe yet (no sorghum flower or flax seed meal) but I’ll try it after number seven.
Please wish me luck and mention me in your prayers, if you do that sort of thing.
Thanks again,
Janet
The frustration is real and it is especially difficult when you are new to gluten-free. I am glad you will try my recipe next, it does make a 1.5 pound loaf. Please keep me posted.
Hi Sandi,
Well, I tried your recipe and it worked beautifully. The other recipe would simply not rise. I thought it was the yeast, so I proofed it and I thought it was the machine, so I priced a Cuisinart. But with yours it raised beautifully. It went so high in the first hour that my machine punched it down and it rose again! And the taste is wonderful. The bread is too crumbly for sandwiches, however. Is there a fix for that? And if you can come up with a substitute for those expensive eggs, or even one of them, my pocketbook would appreciate it. Thanks for your attention to all this.
Janet
Hi Janet, I am so excited you got a good rise. If it was crumbly, what did you use as a binder? Did you use my flour blend or another? I searched several hundred comments on this recipe post to see if anyone mentioned an egg replacer. Sadly, I don’t see that any of my readers swapped the eggs, or if they did, they didn’t come back to tell anyone how it worked.
Hi again,
I used your recipe exactly except that I swapped out 1 tsp baking powder for 1 tsp baking SODA and 2 tsps lemon juice. I mixed that in with the water. I also dropped the flax seeds. I have a lot of problems with food allergies and flax has got a bad reputation in that department.
Maybe I should increase the xanthan gum? Or add a little oat flour? I have read that these are good binders and I actually have them on hand!
And thanks so much for looking up the eggs. I think I’ll keep using the eggs as written, and maybe skip one meal a week to compensate for the expense … I’m kidding … overactive sense of humor … sorry.
Thank you again for this recipe and your help. I admit I was becoming discouraged.
Janet
Hi Janet, omitting the flaxseed meal could be a bit of the issue with crumbliness. You used 1 teaspoon of xanthan gum? I wouldn’t add more as it can give an off flavor. I like your idea of maybe adding a little oat flour…maybe swap 1/4 sorghum flour for oat flour? It is a guess, but I am hoping that would help it from being crumbly.
Hello again Sandi. This bread had the best flavor I have ever tasted in gluten-free loaves. Period. And the oat flour worked somewhat but now I cannot seem to slice the bread into thin slices. If I make them an inch thick, it works well but any thinner and it crumbles into pieces again. The bread was only a little warm when I tried to slice it … almost all the way back to room temperature … so that might be the problem. But I also know absolutely nothing about what I am doing. Is there a trick to slicing sandwich bread that you could share with me? Another thing that bothers me a little, the bread machine doesn’t seem to give the loaf enough time to complete its final rise so that the top end of the loaf is actually concave. And I think it needs to bake a little longer too. The inside of the bread is far from being dry. Should I somehow interrupt the process, let it raise more and then bake it longer in the over? Should I try a different brand of bread maker? Please help again. Thanks, Janet
Hi Janet. The bread really needs to cool to room temperature before slicing. It allows the bread to set so it is easier to slice. I have seen bread slicers on Amazon that make slicing easier as well. Please remind me which bread machine you are using? I do include directions for those who don’t have a GF setting to customize a setting. Maybe that would give you a longer bake time?
Hi again and many, many thanks for all your attention. The machine I bought was the cheapest one with a gluten-free progam on Amazon, Elite Gourmet. It is a really good machine but it has a lousy user guide. When I used their recipes for the first 7 loaves, they would not rise. Then I tried yours and suddenly the machine was working! After my last message to you I tried one more thing. I substituted another 2 tablespoons of the sorghum flour. I used a total of 3/8 cup oat flour and it WORKED. I let the bread cool and used a bamboo slicer from Amazon (after returning two plastic slicers and one metal slicer) and it holds together for sandwiches and makes the very best ever French Toast. Thanks again for the attention and all the education.
Congratulations, Janet!! Your note made me so happy and I was very glad to help you succeed so that you could enjoy delicious gluten free bread>
Just a quick note to tell you that I tried to make a grilled cheese sandwich with my new bread and it did break in half when I tried to flip it. I am going to add more oat flour (half oat, half sorghum) to my next loaf and see what happens. BUT IT WAS DELICIOUS ANYWAY.
Hi Janet, I am not that familiar with oat flour, so please do come back to let me know how using more works out.
First let me thank you again for all your help and information. That oat flour worked like a charm and the bread is perfect so now I want to make a “little” change. I want to add more protein so I thought I could dissolve whey protein powder in the water. With my powder, it would be about 3 tablespoons and add 17g protein to the loaf. I would like to use the vanilla flavor and get a little more sweetness in the bread but my whey powder is sweetened with stevia and I have heard that stevia does not bake well. Any suggestions?
Hi Janet, I love your creativity. Unfortunately, I don’t have any advice. I haven’t tried your suggestions before and I don’t want to steer you the wrong way. Keep me posted how it turns out.
Even though this did sink in the middle (I will use 1 1/4 cup of water next time) this had to be one of the best breads I have made! Used rice flour to sub for sorghum flour. Just excellent!
I am so glad you enjoyed the bread, and I agree to use 1 1/4 cups water next time.
This is the best bread recipe ever!! I have trying gluten free recipes for my bread maker and nothing worked: too hard, didn’t mix. This one is perfect. Thank you so much for perfecting the recipe and sharing with others!!!
You absolutely made my day. Thank you so much for trying my recipe!
Do bread machines warm the water for you or do you still need to warm the water before putting it in the bread machine?
Hi Julia, the bread machine should warm it up…I would add room temperature water.
Does your bread machine just do one kneed and one rise on the gluten free setting? My machine does two kneed and 3 rise…and I’ve read that that’s too much for gluten free and can damage the loaf.
Hi Julia, Two kneading and 3 rise cycles are definitely too much. I share a lot of tips in the recipe, but if you go to Tips For Using a Breadmaker in the Table of Contents, you will see this info for those without a gluten free cycle on their bread machine: Some breadmakers do not have a gluten free cycle, or the cycle isn’t long enough. If this is the case, use the “Home Made” custom cycle, programming in about 20 minutes Mix, 45 minutes Rise, 90 minutes Bake.
Hello! I’m so excited to try this recipe out! My son is allergic to rice do you have a recommendation for a substitute?
Hi Shelby, I do have a rice-free flour blend, but I haven’t tested it in this recipe yet. https://www.fearlessdining.com/homemade-gluten-free-flour-blend-recipe-without-rice-flour/
What can use in place of xanthan gum…I’m allergic.?
Hi Min, I would recommend using either guar gum or psyllium husk powder. Please keep me posted.
So I got a bread maker for Christmas and used this recipe and made a loaf of bread this morning. I replaced the xanthan gum with guar gum as suggested and the bread was AMAZING. I haven’t had bread in a year and half and this recipe was PERFECT. Thank you and Merry Christmas!
Merry Christmas. I am so glad you got a bread maker. It is good to know guar gum worked so well so that you could enjoy fresh bread. You made my day, Min.
Hi Sandi – I noticed Min used guar gum with good results, but can you please advise how much psyllium husk powder you would try? I’m new to gluten free baking.
Hi Erin, I am not sure who Min is. I haven’t really done much with guar gum. If you are new to gluten free baking, I have a gigantic baking resources section that will be really helpful for you. I also talk about binders, why gluten free flour blend matters and why many 1:1 blends don’t work with yeast, baking tips, and a troubleshooting guide. As for this recipe, I would add 2 teaspoons of psyllium husk powder. https://www.fearlessdining.com/gluten-free-resources/
I’m using a mix of: 1/2 cup white rice; 1/2 cup brown rice; 1/2 cup oat flour; 1/2 cup tapioca and 1 cup arrowroot. I can’t have potato and don’t have sorghum. I’m struggling to get it right – too much water and it sinks (at only 1 1/4 cups water) and too little (just under 1 cup) it becomes a brick. Is it just my flours or is there something else that might be going wrong?
Hi Kate, since you are not using my flours I tested in the recipe. I am not sure how to help. You are using a lot of starches.
Absolutely love it. My go to recipe for our weekly loaf
I am so glad you loved my bread recipe. Thank you for coming back to let me know!
Great recipe! I made it as written (except I reduced the water to 1-1/4 cups), and I will be testing other flours in place of the sorghum. I don’t care for the taste of flax. Are you using this as a binder? Do you think I can leave it out, or use another egg as a binder?
Hi Tammy, I am glad you loved the bread. I would think it is okay to leave the flax out…it was more for texture.
I can’t get my dough to rise. I’ve tried 3 times in my bread maker and once in the oven. Brand new yeast and did everything as directions called for. It tastes delicious just wish it would rise. I’m not giving up!
Hi Amy, I am happy to troubleshoot. Are you using my combination of flours or a gluten free flour blend? Does your bread machine have a gluten free setting? Did you substitute any ingredients?
I am using cup4cup and yes it has a gluten free setting. No substitutes. I have one in right now. Fingers crossed! It has to be something I’m doing wrong.
Which Cup4Cup blend? They recently reformulated their blend to removed the dried milk powder. You can tell the new version by the front of the bag. Does yours say free of the top 9 allergens? I haven’t tested the new version in this recipe yet.
Sandi 5 star bread! I apologize for the 4 stars, I know it was my mess up not anything to do with the recipe. If I can change that I will.
I just took out a loaf from my oven and it’s beautiful.
Waiting on the bread maker to be finished but it looks like it rose nicely. My house smells amazing.
I used the a new bag of cup4cup that has “top 9 allergen free” on the bag.
I am so glad it all worked out, Amy!! I miss my house smelling like fresh baked bread and I need to remedy that soon LOL. Thank you.
Hi Sandi
I’ve been trying to find the perfect healthy gluten free bread recipe to make for my coeliac daughter for quite some time now, and I would love to try making your recipe. The only issue I have, we don’t have Cup4Cup in Australia, and I can’t get a non contaminated sorghum flour either.
Is there any other healthy flour I could use to replace the sorghum, and how would it effect the liquid amounts used?
Hi Jolanta, I do list out ingredients individually instead of Cup4Cup, but that does contain sorghum. I do have a sorghum free blend, but I haven’t tried it in this recipe. It should work, as this blend does very well in yeast recipes. https://www.fearlessdining.com/sorghum-free-and-gluten-free-flour-blend/
I was just wondering what temp your breakmaker bakes at fortis gluten free loaf. I had to do a custom cycle since my timings were so different preset but my loaf turned out very short (like 3in tall) and hit 210 degrees at only 70 minutes. wondering if my temp was off or something else?. I think the suggestion was 288 degrees and I just went with it. Thanks for any insight you have, I really want this bread to be as good as others have said it is!
Hi Heidi, That is a good question. I use a Hamilton Beach machine with a gluten free setting. I read the manual and I “think” it bakes at 350º F. It is hard to tell because it doesn’t break down the cycle temperatures.
So happy to have found this recipe. First try was a bit dense, so I reduced the water by 2 tsp, and added a full packet of yeast, which measures 2 1/4 tsp. Solved the problem. Thank you for creating and sharing this recipe.
I am so glad you found what worked for you and you enjoy the bread. I am not sure which flour blend you used, maybe that is why it was a little dense.
Recipe worked perfectly and tasted great. My loaf was a little short, but it wasn’t dense, so I think I did it right! The flour blend seems much healthier than buying a 1:1 white baking blend.
I am so glad you enjoyed this bread, Erin. Thank you so much. If the loaf was a little short, you may have used a 2 cup loaf setting on the bread machine. Which brand do you have?
Have made this bread twice now and both times turned out great. My machine is very old (40 yrs) and does not have GF or custom settings. I just set it on dough first and then after that cycle put it on the bake cycle. Was a little afraid that it would not work as the bake cycle is only 60 minutes. But both loafs are done and really good. Hubby says is a keeper recipe. Maybe time to buy a new bread maker. Ha, Ha
Thank you so much for the tips on the settings you used for your bread maker without GF settings.
I have a severely autistic child who has a gluten intolerance and extreme food aversion… he literally only eats GF grilled cheese for 99% of his meals. He is SO particular with the bread and I have tried so many homemade recipes in an attempt to get away from store brands and all of their preservatives. The recipe has been a god send… Thank you!! He loves it!!!
You absolutely made my day. I am very familiar with the struggle to find foods autistic children will eat. Thank you so much for writing to me to tell me how much he loves it.
My dad is a meat and potatoes kind of guy and he will even eat this bread. I am not gluten intolerant but this is my go-to bread recipe. It is a hit anytime I make it
You made my day, Kelly. I am so glad your dad loves this bread recipe. Thank you!
Hi Sandi! I have Krusteaz all-purpose gluten free one-to-one flour. I also have a Welbilt bread machine that I bought around 20 years ago, and it came with a user manual/recipe book that had a few gluten free bread recipes. The simple gf bread recipe was really good, but I’ve lost the book. I’ve tried to find it online but haven’t had any luck. Have you had any experience with either the flour or the Welbilt machine?
Hi Valerie, I am sorry for the delay. I was out of the country for a wedding. I haven’t heard of the Welbilt machine. I do keep track of flour blends readers use when they tell me, but I don’t see anything about someone using that flour blend. It is worth trying, if their website says their flour works with yeast…add more liquid or flour as needed so your batter consistency is similar to mine in the photos.
This is the best gluten-free bread recipe! Even those who don’t like gluten-free bread, absolutely love this! I’m not gluten intolerant but it is my go-to bread because of how delicious it is
I am so glad you loved this bread recipe. Thank you so much!
I have a question regarding the size of the loaf. I have a Breville bread machine. I have to select the size of the loaf to start the machine. The gluten free bread setting is for either 2 or 2.5lbs (1 or 1.25kg). Do you know which size loaf your recipe makes? Do you have any experience with a Breville bread machine?
Hi Stephanie, I don’t have any experience with that brand, but my recipe makes a 1.5 lb loaf. I hope this helps.
Thank you! Do you know how I could modify the recipe for a 2-2.5lb loaf? If I doubled it to a 3lb loaf, could I still use the 2.5lb loaf setting?
I haven’t had to do this, and haven’t tested it…I don’t want to steer you in the wrong direction trying to guesstimate quantities. I don’t think baking a 3 lb loaf in 2.5 lb max machine is a good idea…the dough could overflow and get into the heating element,
Can I subsititue honey for the sugar?
Hi Erin, honey should be fine to use in this recipe.
Do I need the xanthum gum in the recipe if I use your flour mix and not whatever cup4cup is? Up to it says no gum. But then in your recipe at the bottom it lists the xanthum gum…
If I do need it – can I use whole psyllium husk instead? If so how much would replace the xanthum gum? I’m confused.
Hi Erin, if your blend has psyllium added, you do not need to add any xanthan gum. You can use psyllium husk, but make it a gel in some of the liquid before adding it to the bread machine.
I am confused – I don’t know what cup for cup is so I am going to use your gf flour blend. Do I need the xanthum gum or not for this? Or the apple cider vinegar? In one place near the top you say that your gf flour blend is gum free but then you say to use xanthum gum in the recipe at the bottom.
If you are using my blend, and add the psyllium powder as listed in the recipe…you don’t need a binder like xanthan gum. I explained in your other comment. I answered your question about psyllium husk there as well. Yes, you will want to use the apple cider vinegar.
Thank you – I accidentally posted two comments so sorry! So I do need the xanthum gum in the recipe if I make your flour mix. OK. Was just confused because you don’t mention it above in your instructions and say no gum necessary.
Hi Erin, if you use my flour blend and don’t add psyllium husk powder, you do want to use xanthan gum. It is no gum necessary if you include the psyllium husk powder.
I forgot the baking powder and it was still fabulous. I made one in my bread machine and one normal in the oven. the over loaf turned out much better. the bread machine one collapsed in the middle. (it did not hit the top). the oven loaf went to a pot luck (after slicing) it was picture perfect. although my bake time was a solid 15min longer to test clean. would add a bit more salt….but if I am honest I say that nearly always so it’s probably perfect for most. won’t bother with the bread machine, but 10/10 will make again
I am so glad you enjoyed the recipe. I 100% prefer baking in my oven as well. I find different bread machines have different timing, which can make it a bit tricky until you learn the quirks of the machine you own. Thank you so much for coming back to let me know!
Hi. I have a Sunbeam bread machine with a Gluten Free setting. I have Bob’s Red Mill 1to1 flour to use. Any idea what to change in this recipe to make this flour work?
Thank you.
Hi Susan, I haven’t had good luck with Bob’s 1:1 or KA Measure for Measure in my bread recipes. Those blends don’t work well in yeast recipes. I wish it stated that on the bags, but it does say this on their websites.
I followed your directions for the oven baked bread. Proofed the yeast in 1/2 cup of water as directions indicated. My dough did not come together at all. So I warmed one cup of water and added it to the bread dough. That seemed to do the trick. It is rising now and I will bake it. Will let you know how it comes out.
That is interesting. What gluten-free flour blend did you use, or did you use my specific flour types listed?
Just discovered this recipe yesterday & last night made it by hand and oven baked. Turned out perfectly! We love it! So quick & easy – no weighing on scale this time! Thank you from Quebec 🍁 Canada.
You are very welcome, Laura. I would love to know if you used the flour types I recommended, or if you used something else from Canada. I often get readers who ask about using flour in Canada in my recipes. Thank you!
April 22, 2024
Hi Sandi,
Yes, I do use the flours you recommended in your recipe. I purchase them at a bulk bin store franchise we have in Canada called Bulk Barn, they are in the gluten free section. I sometimes use brown teff flour in place of the brown rice flour, as it is more nutritious and has a rich, nutty flavour we enjoy.
Thanks again, for a wonderful recipe!
You are very welcome!
I’ve started a bakery company and am using Zojirushi Breadmaker Plus
and my daughter sent me your recipe. The 1st was by cup measure. It caved but, I measured in grams next time and wala! Can’t tell it’s gluten-free and it tastes and feels amazing!! Thanks for sharing!!
You are very welcome!! I am so glad you loved this recipe. I haven’t tried that breadmaker, but I hear a lot of people love it.
This bread turned out beautifully. Soft and spongy and great tasting. Would never suspect it is gluten free. My new go to bread machine recipe!
I am so glad you loved this recipe, Beth. I take it as the highest compliment that it tastes as good as regular bread. Thank you!
I made this recipe for the first time in the updated HB breadmaker model and it exploded 😩. I read through a few comments and am guessing that next time I will need to reduce water. What didnt explode on me ended up baking really tasty though! 😂 Best tasting and not dense at all like other recipes. I sliced it up and have some yummy organic hummus to use as a dip for MNF tonight.
Wowza Koren. I haven’t heard of this happening. Do you live at a high altitude by any chance? I was on vacation in Tahoe once and was baking soft pretzels…my dough did something similar and so that is my first thought.
Can this recipe be made egg free ?
Hi Evelyn, I haven’t tested this recipe egg-free. If you do, please come back and let us know how it turned out.
Thanks for a great recipe! The bread is delicious. This was my first try at gluten-free bread baking. It raised great in my machine but when it was done it came out with a flat top. I will try less water. Also, the next day the bread is very crumbly. I have been reading about expandex, would that make a difference?
Hi Doug, I am glad you enjoyed this recipe. Less water is a good idea as humidity can play a big part with flour. I always recommend to slice and freeze the bread. Gluten free has a lot fewer preservatives, especially homemade bread, and it tends to get crumbly and spoil quickly. Freeze the bread with a small piece of wax paper between each slice so they don’t stick together.
Delicious bread and so much better than store bought,but crumbly the next day. Is it possible to use expandex? also, it rose beautifully but then fell at the end. This was my first time making gluten free bread, any suggestions?
Hi Doug, I responded to this comment above, but please let me know if you have any further questions. I am happy to help.
I made this today and it is superb! There’s no comparing it to anything I’ve gotten from a store. I love using the bread machine because it’s so hands off (I have a Cuisinart CBK-110 compact). Sandi’s photos were so reassuring because I panicked at some point because it was liquidy. I was missing flaxseed meal and Sandi even answered my question so I substituted 2 extra tablespoons of potato starch & Im still thrilled with the results!
I am looking to make this bread as soon as possible (I just got a bread machine with a gluten-free bread option), but I have some questions about one ingredient listed above. It has been extremely helpful that you tagged the products with Amazon. The one listed for tapioca starch is discontinued. Can you please suggest another option? Also, is there a difference between starch and flour? The one listed is flour, but there are also tapioca starch options through Amazon.
Hi Kelly, you can use another brand of tapioca starch. I like Bob’s Red Mill, which should be in most grocery stores.
Hi Sandi,
I made the bread yesterday, my first-time ever making bread, and it was DELICIOUS!!! I was amazed on how the process was so easy because of your detailed instructions, thank you! My bf who is loves his regular bread LOVED this bread, too. He normally doesn’t care for gluten-free bread but he kept going back for more. So far we have enjoyed it by simplying warming it up and then adding a bit of vegan butter. This has ruined store brought gluten-free bread, thank you!
I love hearing non-gf folks love this recipe!! You absolutely made my day! Have a great rest of your weekend!
I made this in the Hamilton Beach Artisan Bread Maker (29985) on the GF setting following the recipe exactly. It fell a little in the middle, so I will use less water next time. The texture was still great! It was soft and airy. I have been gluten free for 15+ years, so I have gotten used to the store bought bread options and this was so much better.
My kids are newly diagnosed with Celiac and I have not found any breads that they like yet, despite shopping at a grocery store with many, many options. They thought this bread didn’t have much flavor, so they aren’t sold on it. Has anyone tried adding honey or butter to this recipe for a little more flavor?
Hi Laura, Humidity may be playing a factor, so I agree using a little less water is a good thing to try. As for flavors, my kids like a bit more salt. Honey or butter is also fine to add, just be sure to compensate if you add a lot of liquid ingredients.
I made this bread with Cup4cup as I am unable to get one of the flours. The taste was great! Although the bread was dense… I used my new bread maker machine and used the specific bread machine yeast. Reading the reviews I lowered the water a bit, but I will retry it with the exact water and a different type of yeast to see if that is the cause as it tastes so good!! Do you have any recommendations that I could do? I am unable to to get the sorghum flour is there a substitute for that?
Hi Martina, I am glad you enjoyed the recipe using Cup4Cup. I have never used bread machine yeast so it is hard for me to say how it affects the recipe. I would definitely try it with active dry yeast next. Just remember to avoid Red Star “Platinum” as it has wheat. Another reader asked me about a sorghum flour substitute. I will work on testing some options in the next couple of weeks after things quiet down from the holidays.
This looks really yummy! I’m needing to reduce carbs for health reasons on top of being gluten free, is there a way to reduce the carbs by using almond flour to replace some of the flours/starch? I know potato starch has a lot of carbs.
Thank you!
p.s. I love using my breadmaking to make homemade breads.
Hi Mo, I haven’t tested this recipe using almond flour or other flour blends, and I don’t want to advise you incorrectly on how to sub things unless I have tested them. There is a great Facebook group on baking bread. It is called Gluten Free Home Bread Bakers. The admin is amazing and can probably better advise you.
This bread was absolutely delicious. It was light and fluffy. Tasted normal. It was great.
I am so glad you loved the recipe, Debbie. Thank you so much.
The bread machine you recommended isn’t available on Amazon anymore. A brand new model by Hamilton Beach is there now. I want to buy one, but I want to be sure you get the commission. Do you think the link will still work and give it to you? Or do you recommend a different machine?
You are so thoughtful, thank you. I think Hamilton Beach revamped the bread machine, but it should still have the same features. If you click my link to Amazon, I should get a commission still. Thank you very much.
This bread is delicious! I am a first time bread maker user so nervously set out to make this a few days ago. Wonderful gf recipe – thank you!
I am so glad you tried the recipe, Kylie. Thank you!
Hi my parents brought me a bread machine for Christmas (early present yay) and I’ve never used one before quite excited to try your recipe.
Could I add some seeds in this e.g (poppy, sesame, chia) and how would I do that?
Also does your gf flour blend work for this? On that page it says it does but I’m not sure how I’d do this as it’s different measurements it’s got phylium husk aswell.
Hi Sarah, if you add seeds, you want to add ones that wonn’t affect the moisture level, specifically chia seeds. They absorb a lot of moisture and this can dry out your bread. My blend does work in this recipe, so you would add 3 cups of my blend with 1 teaspoon extra psyllium husk. Omit the xanthan gum and flaxseed meal.
I can’t get the recipe to print. The page keeps going blank
Hi Melissa, What browser are you using? I have heard it doesn’t always work on Safari. I know it works in Firefox and Chrome. Please let me know. Thank you!
OK! So we had good results with the basic recipe, oven baking style, and we wanted a bigger loaf. Broke out the 13” Pullman loaf pan, increased the basic ingredients by half based on pan measurements, and oh my! We had to increase cooking time by a bunch but didn’t keep track, probably close to 20 minutes?
I love the photos you emailed to me of the bread. I have never used a pullman but wow, your bread turned out so good.
I absolutely love this recipe! Thank you so much! One question, I mix, then proof then bake in my oven. I proof directly in my bread pan. If I want to add cinnamon and raisins, when should I do that, as I’m reading that cinnamon can kill the yeast, causing it not to rise??? Thank you! You’ve enabled me to have great bread again!
Hi Kim, I have a great gluten-free cinnamon raisin bread recipe. I shape the dough then put it in the pan and proof. Here is that recipe. https://www.fearlessdining.com/gluten-free-cinnamon-raisin-bread/ I suspect the bread dough in my bread machine recipe is wetter, so maybe swirling the cinnamon and raisins in the pan, before proofing would work?
Water is the last ingredient after the yeast; do you mix the water with the wet ingred then pour the yeast on top of the dry ingred? I have never made bread so it may be a dumb question lol
Hi, Are you making it in a bread machine or baking in the oven? For bread machine: The wet ingredients go into the bread machine first, then dry ingredients on top. Sprinkle the yeast on last. If you are making it in the oven, add the warm water, sugar, and yeast. Let it bubble then pour it into the dry ingredient.
Oh my gosh. I’ve been experimenting with different gf bread recipes and I’m thrilled I found this one. I love using my bread machine and baking but since having to be gf, I had given up. I honestly haven’t had bread this good from anywhere since going gf. I measured ingredients by cup, not by weight. My husband, who is diabetic, loves bread and his numbers respond better to gf bread. He, too, love this. I think I’m going to mix a batch of the dry ingredients to have on hand to just mix and go. Thank you for this recipe. I can’t wait to try others from you!!
You made my day. Thank you so much for coming back to let me know you both loved my recipe!
Hello, is it ok to use warm water to activate the yeast more in the bread machine version? I made this 2x and it was excellent; however, it didn’t rise as much as your photos. Mine was 3 1/4” high. Thank you.
Hi Karen, I haven’t tried this, so please let me know how it turns out.
I finally – with some coaching from Sandi (thank you so very much!) made a loaf of this bread!!! I followed the oven baking instructions, didn’t make any drastic changes, used Cup4Cup flour, and it came out looking just like the picture. Two notes: first, I had to bake it at least 20 minutes longer, just checked it every ten minutes or so. Second, if you’re of an age and need to use glasses to read, be sure to do so when grabbing your 1/2 tsp measurer, because when it’s indented on a silver handle, tb sp can look a lot like tsp. Just sayin’.
I am so glad it worked out and you were able to enjoy fresh bread!! I also have to wear glasses to read :-).
Hi,
What can I use instead of rice flour?
Hi Ash, I haven’t tested any rice-free flour blends so I am not sure how to advise.
I was really in the mood to try baking a loaf of GF bread. I searched around and found yours. However, I didn’t have all the different types of flour so I just used my King Arthurs GF Bread flour. I followed the rest of the recipe exactly. I took the dough out after the dough cycle and let it rise in a bread pan, then baked it in the oven as you directed in your notes. I have to tell you this bread turned out amazing! It’s the best gf bread I’ve ever had; soft and full of flavor. Thank you so very much!
Hi MJ, I am so glad you loved this recipe and I am thrilled to hear the KA Bread Flour worked well. That is the one with gf wheat starch?
Sandi
That crumb is fantastic! I love using sorghum in bread recipes, in my opinion it is a very underutilized ingredient in gluten free baking.
I am really glad you love the bread. I agree about sorghum, I find it is healthier than straight rice flour blends.
What type of YEAST do you refer to ? (regular ? fast-rising?). Thanks
I almost always use active dry yeast. Our store usually has Fleischman’s brand yeast.
I just read some more comments and my question (below) was answered. Thank you.
I just tried this bread for the first time last night. I followed the instructions exactly. The outside got super done but the middle just wouldn’t cook all the way! I have a Cuisinart bread maker and the gluten free setting is under 3 hours total for all the steps. My machine doesn’t have the option to customize and doesn’t break the steps down, so I don’t know how long each step takes. After baking I tried to run a bake only cycle but my machine runs an error if you try to do anything else right away bc it is “too hot”. Even to just bake apparently. So I stuck it in the oven at 350 for another at least 40 minutes. It was getting better but still not done. Problem is I kept checking it. My husband was hovering and didn’t want it to burn so kept having me check like every 5 minutes. 🤣 I think it may not have cooked properly since I kept opening the oven to check? I wonder if I stick it in the oven right away for another 30 minutes or so if that would help? Would love to hear any thoughts to help me troubleshoot! Thanks so much!!
Hi Mary, I am not familiar with that breadmaker. You can try baking this bread in the oven instead of the bread machine. Did you substitute any ingredients? It definitely sounds like it didn’t bake enough. When cake or bread is baking, it is critical not to open the oven door. The fluctuations in temperature will cause the middle to sink. How do you measure your dry ingredients?
If using Cup4Cup, do you still use the tapioca starch and the potato starch? I want to make this bread tomorrow, so I hope you can answer quickly. Thank you.
Hi Susan, you do not need to add the starches if you are using Cup4Cup…it is already in the mix.
Can white rice flour be subbed for the brown rice flour? TY!
Hi Deb, In this instance I do not think you can make this substitution. I haven’t tested it so I do not know if it would turn out well.
Very tasty! Probably the best GF bread with a bread machine I’ve tried so far (and that’s quite a few!). I made it with the Cup4Cup flour per the notes. I did have to cut the water down to 1 1/8 cup to keep the middle from falling in, but I’ve had to do that with other recipes too. I think it’s my bread machine. I need to try more of your GF recipes!
Hi Beth, it is probably the Cup4Cup and not the machine. Cup4Cup has dried milk powder in the blend, and I suspect it liquefies when the wet ingredients are added…making it a little wetter.
Thanks for the info! I’ll keep that in mind. I can only get Cup4Cup in my small town and that’s in only one place. The other has no GF flour. I will try ordering different individual flours online to make your blends. 😊
I would just stick with the Cup4Cup, but maybe reduce the liquid slightly in my bread machine recipe. It is a great blend for so many things.
Can I use Authentic Foods Steve’s Bread blend for this recipe?
Hi Rita, That blend does not work in a bread machine.
Hi, if using your blend with psyllium husk, how much instead of the listed ingredients do I use?
Hi Sharon, If you are making my blend with psyllium husk, you would just use the total 3 cups of my blend. Skip the xanthan gum.
Thank you! I’m making this bread today, I can’t wait!
Thank you for the wonderful recipes. I have read in some places that gluten free flours should be refrigerated after opening the package. Is that necessary? Or can I just store my flours in an air tight container on the shelf?
Thank you!
Hi Teresa, It really depends on the flour brand. I know Better Batter GF Flour says not to refrigerate because it can activate the leavening agents.
This bread is delicious, and the gluten-free recipe works wonderfully with my new breadmaker! Thank you!
I am so glad you loved my bread recipe. Thank you so much for coming back to let me know.
Beware! Just Egg has transglutaminaise and does not say gluten free on the packaging.
First, I have not tested Just Egg in this recipe. I have a reader who tested and used it. According to Celiac.com Just Egg does not contain gluten ingredients and the company declares allergens. https://www.celiac.com/celiac-disease/is-just-egg-gluten-free-r5420/
Hi, I made this bread today in my Hamilton Beach Breadmaker and it looked like it was going to be fantastic until there was about 40 minutes left on the bread machine timer and the loaf sunk right to the bottom of the pan. I’m wondering if you can help me try and figure out what went wrong. I’ve picked off some of the edges and the taste is amazing. Not sure if it was too wet or there might have been too much yeast. Thank you.
Hi Darlene, I am happy to help troubleshoot. First, did you use my exact ingredients, or did you substitute anything? Did your machine have a GF setting? When bread sinks, it means too much liquid. How did you measure your flour? This is a good guide to troubleshooting bread too: https://www.fearlessdining.com/gluten-free-bread-troubleshooting/
Hi Sandi, I weighed all my flours and followed it exactly. I thought afterwards that I used instant yeast, not active dry yeast. I’m thinking that might have made a difference. Also, we live at sea level and perhaps the flours are a little damper. I will definitely try it again though and let you know. Thanks for your help.
If you are at sea level, it could be part of the reason…I know those at high altitude need to adjust as well. I would definitely try adding more of the rice and sorghum flours and see if that helps.
I’m making your bread now in my bread machine with one to one gluten-free flour but I’m surprised that your recipe doesn’t say to warm the water first. Why is that missing from the recipe I feel like every other recipe I’ve read said the water Hass to be warm to activate yeast
Hi Bob, it may vary by bread machine, but my machine heats before it starts to mix so in this scenario, warm water isn’t needed. If you want to use warm water, you definitely can.
What kind of yeast do you call for in this recipe? Active? Dry? Instant rise? I’m new to bread baking so not sure which to purchase. Thanks!
Hi Elizabeth, I use active dry yeast.
Hello
I’d like to try this recipe but I’m not sure I can do a 1.5 pound loaf, do you have measurement for a 2 pound loaf by chance? Thanks in advance!
Hi Gena, Unfortunately, I don’t have a 2 lb version. My breadmaker is 1.5 lb so that is all I can test. You could also bake this in the oven if that helps.
Why do I have to use so many different types of flours, it is too expensive!
Most store-bought gluten free flour blends do not work with yeast, meaning they don’t rise well. My blend works. The only other blend I have tested is Cup4Cup if you prefer to use that.
Quick question- do you recommend instant yeast or active dry yeast for this recipe? I will be using a bread maker with the gluten free setting.
I used active dry yeast. Thank you!
This was my 2nd attempt using my new bread maker after an epic failure the first time. It came out perfect and the taste and texture was so good! I did use a 1:1 gluten-free flour and added 11/2 teaspoons of baking powder. I used the basic cycle on my machine and stirred and scraped the sides during the initial kneading cycle. I will be making this bread weekly from now on!!!
I am so glad you found my recipe and tried it. It sounds wonderful and now you can enjoy great bread 🙂
Your recipe actually works. Best bread since going gluten free
I am so glad you loved the recipe, Terry. Thank you so much!!
The recipe states cup4cup flour can be used and if so to omit the xanthum gum, apple cider vinegar and flax seed. What about the brown rice flour, tapioca starch, potato starch and sorghum flour? Maybe that is understood, just confirming! Thanks
Hi Barb, the Cup4Cup is in place of the other flour as well. Thank you.
Wonderful recipe!! I tried 5 or 6 other GF bread recipes that were flops. I’ve probably made this recipe over a dozen times. It usually barely makes it out of the bread maker before it starts getting eaten! Light, Moist, and fluffy. I’ve also found that if I’m running short on sorghum flour it’s very forgiving with substituting other GF flours, just may need to add to more water. A few tbsp of almond flour gives a lovely texture. Can’t thank enough for such a great recipe!!
You are very welcome, Kathy. I am thrilled you love the recipe and can make it work with easy subs.
Do you have to use a bread mixer machine or an you mix with a mix master?
Hi Norlla, You can easily mix this up and bake it in the oven.
Your recipe looks wonderful. I have just purchased a bread machine but the loaf sizes are 900g, 1150g and 1350g. Can I double your recipe?
Hi, I haven’t seen a machine that makes 3 lb loaves (my recipe doubled.)
Sandi I am such a doofus. I had not noticed your recipe was already in three sizes. So I chose the middle size. I stopped the Gluten Free program after the first Rise as it was not doing much and left it sitting for a while. When I went back it was almost touching the lid so I turned it on to Bake. Bad move. It was overflowing from the pan and there were a few bits of dough on the element . So I have moved it to a normal pan and into the oven while I clean up. So far it is the best looking loaf I have done so far – I usually can only make bricks but I am expecting it to collapse or do something bad.
Hi Marjorie, please keep me posted. I think I know the setting you are talking about. How was the dough consistency? Did you use my blend or another gluten free blend?
Sandi my loaf came out BEAUTIFULLY!! It was the best thing I have ever done. It was light and fluffy and had the texture of normal bread. My daughter and granddaughter dropped by (both gluten free too) and had multiple slices. My husband loved it. Your recipe is the best! (I have a photo but not sure how to send it to you.)
Hi Marjorie, I am so excited everyone loved the bread. It is very fluffy, almost like Wonder Bread my kids like to say. Thank you so much for coming back to let me know.
Is it possible to use Jules 1:1 ratio GF flour blend with this bread recipe and bake in oven?
Hi Marie, I haven’t tested that blend in my recipe, so I do not know how it will turn out.
Just purchased a new Cuisinart Compact Breadmaker. Instructions provided with the machine closely-followed this recipe. I chose this recipe as my wife is on a restricted diet. This first bread loaf came out wonderfully, both in appearance and taste. We both loved the taste. Thank you so much for sharing this!!!
I am so glad you and your wife are enjoying my recipe. Thank you so much for coming back to let me know.
I’m not an avid baker but I’m not new either. I’ve been making GF bread for some time and tried to experiment myself. This is the best bread recipe I’ve made. I love the texture and flavor! However I’m having a hard time cutting the bread. It seems to fall apart easily. Maybe the bread is still too warm when I’m cutting it? How long do you let it sit out on a wire rack before you cut it? Previous breads I could cut after or cooling for only a few minutes.
Hi Suzy, I am so glad you loved this bread. The bread does need to be fully cooled (like at least an hour on a wire rack to cool) before cutting it. As regular and gluten free bread cools, the process of starch retro-gradation is completed and the water molecules move outward, toward the crust. If you cut into a hot loaf, the crumb is still too soft and wet. The bread won’t slice neatly, it will tend to be gummy and stick to your knife.
Can I use honey or maple syrup in place of sugar? We try hard to be refined sugar free.
Hi Shauneen, I haven’t tested either, but I have used them in other recipes. If you try it, please do come back and let me know how it worked.
I just tried this recipe and it was delicious. Also avoiding regular added sugar and I used coconut sugar instead of white refined sugar. We couldn’t taste any coconut flavor. The top sunk a bit but i’ll try little less water next time as in the tips I’ve read.
I love that you tried coconut sugar. I will try this next time. Thank you.
Just took this out of my bread machine and it was the best bread I’ve made! Thank you, Sandi for another great recipe!! I used the full 1 1/2 cups of water and actually added another 2 Tablespoons. I just watched the dough after it was blended and it looked a little dry
I am so glad you loved the bread, Angelina. Thank you!
Have you tried Steve’s GF blend with this recipe? Does it work the same as your blend?
Hi Lisa, Steve’s blend doesn’t work in the bread machine. It also needs less flour than other blends. If you try this, use 1/3 cup less flour and bake it in the oven.
If I cannot have yeast what can I use? And, can this be done if you do not have a bread machine?
Hi Tayler, You can easily bake this bread in the oven. There are directions to do this in the post. As for yeast, I have never made this recipe without yeast, so I do not have any suggestions. I don’t want to recommend something and have it fail.
Hello! In regards to yeast should I be using traditional dry yeast or the fast active one?
I also noticed the cook time was about an hour and a half but my bread machine is saying it will take 3 and a half hours! Is that normal?
Thanks!
Hi Katie, I used active dry yeast. The cook time is going to vary widely by breadmaker brand, setting, etc. Go with what your bread maker says…but that does sound really long. Is that a gluten free cycle?
Yeah it was on the gluten free cycle on the Hamilton beach bread machine! I was very surprised at the amount of time it’s taking! It’s still going haha
Thanks so much for replying!
My bread maker also takes 3 1/2 hours for this recipe
New to cooking gluten free & curious if I omit the tapioca & potato starch along with the when using the Cup4Cup flour or are those still necessary? Thanks!
Hi Jaime, if you are using Cup4Cup, omit all of the gluten free flour and starches listed. This is listed in the FAQ section in more detail.
Hi there, I have an egg allergy, do you have any suggestions for how to effectively substitute it, I really wanna make a gf bread machine bread 🙂
Thank you!
Anna
Hi Anna, I haven’t tested any egg replacer in this recipe. I am hesitant to make a suggestion because I can’t guarantee it would work.
Made this morning using your GF flour blend. Came out perfect, though a little darker than the picture. Used my zojirushi bread machine.
Love the crunchy crust too and perfect for toasting.
I am so glad you got to try the recipe, and maybe I need to splurge on a Zojirushi because my Hamilton Beach doesn’t get the crust crisp.
Sandi,
I have another question. I am unable to digest Xantham Gum- can I substitute Psyllium Husk powder in the 2:1 ratio?
Thanks
I haven’t tested psyllium husk with the original blend listed in this recipe, but psyllium works really well with my gum-free flour blend in this recipe. Use this blend, omit the flaxseed meal. https://www.fearlessdining.com/easy-gluten-free-all-purpose-flour-blend/
This may be a stupid question…but the sugar and the water in the ingredients list, is that the sugar and water to proof the yeast? or it also goes in the mix and then there is extra sugar and water for proofing the yeast. using the bread machine with gluten free setting.
Hi AJ, it isn’t stupid. My recipe calls for a little sugar because it helps the yeast grow better. The main liquid is water for the batter. If you are baking without a bread machine, then you would proof the yeast separately in the water and sugar.
alright, so if I’m using a bread machine I use all the ingredients in the list and then just put the dry yeast on top? I have made it three times now in three different ways and it hasn’t worked yet but it has still been tasty so I’m so hopeful lol
Hi, Using a bread machine, you are supposed to add the wet ingredients, then the dry on top, then you sprinkle the yeast over that. What bread machine are you using? Does it have a gluten free setting? I added a section to this post about bread machines with tips.
I bought the Hamilton Beach model with the Gluten free setting after reading all the info. I’ll keep trying! Thanks for all your help and patience!
Keep me posted.
I wonder if we can use honey instead of white sugar?
Hi Lisa, I haven’t tested any liquid sweetener…but the amount is so small it should work.
Super bread for breakfast!
I am so glad you enjoyed this bread. Thank you so much for coming back to let me know.
I tried this recipe a while back and forgot to leave a review. Anyways, I used Bob’s Red Mill 1:1 (blue bag) as that is what I have on hand. It turned out amazingly well. I had my gluten free taste tester try it and she loved it. She stated it was the moistest bread she has ever had. Being done in a bread machine it may not have been the “prettiest”, but the taste was great.
I am thrilled to know that the Bob’s 1:1 blend worked! Thank you so much for coming back so others know!!
When you used Bob’s Red Mill did you have to delete any of the other ingredients?
I didn’t have luck with that blend so I will hope that Ellen sees your questions and responds.
I have a Zojirushi bread machine. I made this recipe using the custom flour mix you recommend. It tastes good, the only problem I had was that the top of the crust puffed up in a few places and then opened up leaving a one inch or so air pocket. did I do something wrong? I made the Cup4Cup version recently and it came out perfect.
Hi Noreen, I am not familiar with the Zojirushi bread machine. What setting did you use?
I used Premium Gold gluten free flour. Subbed 1 teaspoon psyllium husk: xantham gum. KBM bread machine. Gluten free setting. Bread came out very light n fluffy. Lasted a week in the fridge. I have tried many flours. Many recipes. Love love love this recipe. Thank you very much.
Wow, I am so glad to know another flour blend works in this recipe. Thank you so much. Can I ask what brand of breadmaker you used?
I’ve got this in my bread machine right now. Is it normal for the dough to be runny, more like thick batter than dough?
Thanks
Hi Barbara, the batter shouldn’t be runny. Did you substitute any of the ingredients?
Sandi, if using Cup4Cup do I omit the sugar also?
Hi Jill, you still want the sugar using Cup4Cup to help activate the yeast.
Thank you, first loaf has been put in the bread machine! I am so excited!
Keep me posted :-).
I have been looking for a good GF bread machine recipe. Modifying regular GF bread recipes can be challenging. I’m going to try this.
On another topic, I live alone and sometimes want something sweet. Your DF Mug Cakes are ideal, and tasty, too. Thanks. It means I don’t have a whole batch of sweet things calling me until they’re finished…
I hope you enjoy it! I will test this blend in one of my mug cake recipes this week.
I tried this recipe with my bread machine. The dough bubbled and and overflowed during rising time. Then while baking, the centre portion sunk in and needless to say, the bread wasn’t edible at all as it turned out wet & gluey on the inside. What should I change or adjust?
Hi Jan, I haven’t heard of this dough overflowing as you described. Did you use my exact recipe or substitute any flours/ingredients I listed, or did you use a blend I haven’t tested? Typically if the bread sinks in, there is too much liquid. How do you measure your gluten free flour? Did you use a bread machine or the oven?
I followed the metric version of your recipe and measured everything either using a scale or tablespoons / teaspoons as per listed in your recipe. The only thing I changed was I substituted the brown rice flour with normal rice flour. The whole kneading, rising & baking was done in a bread machine.
I don’t use metrics here in the U.S., so I use a converter that is part of my recipe card. I am wondering if there is a discrepancy in the converter. I will have to email the recipe card company and ask about this. It sounds like there wasn’t enough flour in the recipe.
i did mine in the oven and it severely overflowed on to my elements. what a mess! I followed everything exactly as written!
Hi Karen, What size loaf pan did you use? Which gluten free flour blend, what type of yeast, etc? Are you at a high altitude? I have had explosive yeast like that when I tested my gluten free pretzels recipe the first time in Truckee (near Lake Tahoe.) Elevation was 6000 ft.
Hi I used all the ingredients you indicated and used an 8 x 4 pan. Maybe I need to reduce the water? and no , not at high altitude. I’m itching to try it again and will reduce the water and what happens!
Hi Karen, I think your pan size is too small. This recipe makes a 1.5 pound loaf, which usually is baked in a 9-10 inch pan.
Hello. Same thing happened for me today. Overflowed and got all over the heating elements and set off the fire alarms. Tried to resolve but the rise was lost while I had to clean up and then didn’t cook well. Followed the recipe with zero changes. Might try again and cut back some. Maybe the pan is smaller. Supposed to be a 2lb loaf size.
Hi Chris, are you in a high altitude by any chance? I was in one this past week and found the yeast went crazy with a higher altitude (5800 ft). I have never seen my yeast do this before. I believe Jan was at a higher altitude. This bread makes a 1.5 lb loaf, so it shouldn’t have bubbled over like this.
Is there a replacement for sorghum flour for the bread?
Hi Peggy, I haven’t tested other flours in this recipe yet. Cup4Cup blend works if you prefer to use a blend.
I cannot have yeast either. Do you have a gluten free bread recipe similar to this one that doesn’t include yeast please?
Hi Belinda, I do not have a yeast free bread, but my gluten free biscuits recipe is worth testing as a yeast free option.
Can i buy your GF Bread Machine Mx? just new to baking and cookingGF I have found out the hard way that I cannot eat ready GF processed foods , I have been so sick thank you for your website it goes in great detail
Jackie Potter
Hi, I don’t sell anything. I only provide the free recipe.
I don’t have a bread maker so I used the over baking method; I haven’t tasted it yet but it is very short, like it didn’t really rise much so it is only the height of half a regular loaf of bread, is this standard? Or I did something else wrong?
Hi Allie, did you use my specific flour blend or another? Just basics to check, but was the yeast expired? How and where did you rise the dough?
I did use the specific flour blend and the yeast was new that day. I let it raise by one of my heat vents that day. Any recommendations for a way to proof? My bread maker without a gluten free setting just crapped out so I’m thinking about getting one with the setting and maybe I’ll try that too! Still going to try this again as it was quite tasty! Thanks for your response 🙂
Hi Allie, to proof, I use warm water no hotter than 110º F. I add the sugar and yeast and let it bubble for 5-10 minutes. I then add the wet ingredients and then mix into the dry ingredients. To rise the bread dough. I preheat my oven to 200º F and then turn off the oven. I cover the pan of dough and put it into that warm oven to rise.
Maybe I missed it, but what size loaf does this make?
Hi Abby, it is in the FAQ. This recipe makes a 1.5 lb loaf.
Please forgive my ignorance , I am totally new to GF. You said to use Cup4Cup and omit other flours, does that also mean omit the tapioca starch and potato starch?
Hi Joy, So Cup4Cup has what you need so you can use that in place of the other flours (sorghum and rice), starches, and flaxseed meal.
Thank you so much for such a quick reply! My daughter will be sooo excited!
I have tried many, many recipes as well as gf ready-made bread mixes with varying success (mostly awful) both in the breadmaker and in the oven. I’ve just done this one today and it is absolutely perfect in every way! I used the breadmaker and the only change from your recipe was (because of an egg yolk allergy) egg replacer. I avoided doing a chia or flaxseed egg replacement given the recipe already had ground flaxseed in it and I didn’t want to ruin the texture.
It is unbelievable to be able to once again eat bread that tastes and feels like REAL bread! Thank you so much! In case any one is interested, I used a Panasonic SD-ZB2512 on the gluten free setting (14) (medium crust).
You made my day, Sita. I am so glad you found my recipe. I also love your way of subbing out the eggs. This will help many readers!
Fantastic bread recipe. I know it isn’t recommended to use Bob’s Red Mill 1:1 flour but that is what I have on hand so that is what I used. It turned out so light, fluffy & moist. I gave most of the loaf to someone I know that has been gluten free for quite some time now and she said it is the best gf bread she has ever had. Fearlessdining.com has become my go-to place for gluten free recipes. I have yet to have anything I have tried from this site not turn out wonderful.
Hi Ellen, all I can say is WOW! Thank you so much, and also for letting me know that Bob’s 1:1 turned out well. This is wonderful news for many.
Hello,
Would you have a substitute for the sorghum flour? Unfortunately I am unable to use that.
Thanks!
Hi Colleen, I haven’t tested any other flour types in place of sorghum. This recipe will work with Cup4Cup gluten free blend if that is easier for you.
My daughter in law who has celiac disease really loved this bread, from flavor to texture! Thank you so much for this delicious recipe! I’m wondering if this same recipe could be used to make dinner rolls, or would there need to be modifications?
Hi Tina, I am so glad everyone loved this bread recipe. I haven’t tested the dough for dinner rolls as it is wetter for the bread machine. You would probably need to use 1/4 or so additional flour blend.
I have been experimenting with Sandi’s recipe for a bread machine. Currently I use Trader Joe’s GF all purpose flour, 3 cups to replace the other flours. I use 1/4 cup extra virgin olive oil. I use brown sugar and follow the ingredients in her recipe. I just used 1 extra large egg. I have an Oster bread machine. I use the Basic setting (no gluten free option) and Light crust.
Thank you so much for coming back to let us know how you tweaked the recipe. I am really glad to hear another gluten free flour blend works with this recipe!
This is the best gluten-free bread recipe I’ve made to date (after 2 years of experimenting)! My loaves don’t seem to bake completely, so when the cycle ends I take it out of the bread pan, put it in a regular bread pan and put it in my oven until it browns a bit. I’m not sure how to adjust my setting on my bread machine, but this worked fine for me. Also, since I make one loaf each week, I make up 3 batches of the dry ingredients at a time so it makes it quicker to make on subsequent weeks.
Thanks so much for sharing your recipe, it turns out perfect every single time!
I am so glad you love the recipe, Pam. I have had another ask me about settings because they also need to bake their bread a little longer. What bread machine are you using? I am truly glad you love the recipe, and I love your time-saving tip with the flour.
Hi Sandi,
I got a new bread machine to make gluten free bread, it has settings for 1, 1.5 and 2 lb loaves. Which should I pick for this recipe??? so excited to try this.
Hi Sandra, this is a 1.5 lb loaf.
Hi, so excited to try this. Can I please use Bob red mill gluten free 1 to 1 baking flour? It has potatoe starch, xanthum gum and sorghum flour! Thanks for your response.
Hi Anila, I have not tested Bob’s 1:1 flour blend in this recipe, but I am skeptical it would work. It says right on the back of the bag it is not good for yeast recipes, so my first thought is that the blend will not work in my recipe. Cup4Cup is the only blend I have tested so far that will work.
Is the yeast instant or regular
Hi Leslie, I use active dry yeast. I don’t know what you mean by regular.
Hi. For this recipe. Can I use bobs red mill’s individual flours to make this?
Hi Carol, I answered on FB, but you can use any brand of the individual flours I specified.
Wow! Finally a soft springy gluten dairy and soy free bread!!! Fortunately I had all but potato starch (subbed in organic cornflour) and with help from my instant pot duo crisp a beautiful albeit round loaf appeared. Didnt rise as much as expected but it was a cold day…
Thank you so much!!
I wonder if i could do a bulk mix of all the dry ingredients (baking powder? Sourgum?) And maybe refrigerate it to make this an easy weekly bake for school lunches?
Hi Kim, I am so glad you loved this bread recipe! Potato starch is fine to use. I recommend rising in the oven. I heat mine to 200º F, then turn off the oven. I rise the bread dough there where it is warm. I suppose you could bulk mix the ingredients…just be sure they are very well blended.
Hi there, I tried this recipe. Bread was fluffy only issue was a bitter taste after chewing the bread. What could have caused this? I used almond milk instead of water.
Hi Amrita, That bitter taste is most likely because you used baking powder with aluminum. The recipe does call for aluminum-free baking powder to avoid that bitter taste.
Hi Sandi-
I’m excited to try this recipe and I was going to use Cup4Cup. How much cup4cup flour should I use exactly for this recipe? I’ll keep ya posted on my results. Thank you so much!
Hi Katie, You use the same quantity of the flours added up. 3 cups of Cup4Cup. Also, omit the xanthan gum and flaxseed meal.
Hi Sandi!
I clicked the “tapioca starch” link (because I don’t have any) on the recipe and it links to tapioca flour. Are they the same? Can I use tapioca flour? Thank you!
Hi Marie, it is the same and will behave the same in the recipe.
I don’t have a gluten-free setting on my bread maker; can I still use this recipe?
Hi Robin, You can definitely make this without a gluten free setting, but every machine is so different. I recommend choosing the setting on your machine with the very shortest knead cycle.
I made the bread in a oster bread maker. It tastes fine but the bread is dark brown. Did I do something wrong?
Hi Laurel, I haven’t heard of this happening. Did you use a bread machine with a gluten free setting? Also, did you substitute any ingredients?
I only substituted arrowroot flour for the potato starch. I baked it in a oster bread machine on settings gluten free dark crust and 2.0 lb loaf. I did put it in my oven when it came out of bread machine as it did not reach 205 degrees in the center. Help
Hi Laurel, You mentioned you use an Oster bread maker. It sounds like it has a gluten free setting? I don’t think switching the starch would make a difference. I haven’t heard of a dark crust setting. My machine doesn’t have this setting. This recipe makes a 1.5 lb loaf. I would recommend calling the help/customer service line for your breadmaker.
How long will this bread last in the fridge? I am looking for a good GF bread that will last at least 5 days in the fridge. We make breakfast sandwiches every morning.
Hi Amanda, I think 5 days would be pushing it for any bread, even store-bought. Once the bread is open, the clock is ticking because there are no preservatives. I slice my bread and store it in the freezer. It thaws easily.
Hi, I’m new to trying my own gf bread. Could you tell me please what all ingredients are not-needed if I use cup4cup? Thanks!
This information is in the FAQ section, which you can go quickly to by using the Table of Contents at the top of the post.
My family enjoys this bread!! I think this is the best gluten free bread I’ve ever tasted. Even the non gluten free members say this is better than store bought regular bread!
I am so glad you love this bread recipe, thank you so much for coming back to let me know!
Can I make this recipe without xanthan gum? That ingredient gives me a headache. What will happen without it?
Hi Winn, I have not tested this recipe without xanthan gum. You could test using psyllium husk as a replacement, but I haven’t had a chance to test it. Please let me know if you test it and how it turns out.
Made this recipe in my bread maker using Just egg substitute and it came out AMAZING!! Thank you so much for making a gluten free bread that finally tastes delicious and holds up when using it to make sandwiches. We will continue to make this bread and refer it to others searching for a great gluten free tasting bread. You’re the best!
I am so glad you loved this recipe. I truly appreciate your coming back to let everyone know Just Egg works to make this bread egg-free.
Hi
I have made it twice now and it sinks in the middle, well the whole top sinks.
Any thoughts? I cut it an ear it anyway and it tastes amazing!!!! So good!!! But does not look appealing at all.
Too much yeast? Too wet? Not sure what to do.
Hi Shawna, it sounds like a little too much liquid. Are you using the exact flours I recommend? Are there any other substitutions? Consider 1/4 cup less liquid and let me know how that works.
Hi
I am trying another loaf right now and will respond.
I didn’t reduce by 1/2 cup of water yet.
The first two times I followed the recipe exactly. Now I’m going rogue abs trying something else lol
I’ve added 1/3 cup of white rice flour and 1/2 arrowroot starch without reducing liquid.
I also reduced yeast by 1/8.
Also added one tablespoon of potato flakes.
So far it’s thicker in the pan so I’m hopeful. I’ll post more later today when it’s done.
The point is although the first two loaves collapsed, they are still edible, just ugly. When I say edible…. I truly mean the best gluten free bread ever so I refuse to give up on making this work.
I can’t wait to hear how your experimentation works Shawna!
Just a little tip for everyone
I use a Hamilton beach bread maker with the gluten free setting
At the end of the second rise cycle, literally as you hear the click sound, be ready with a wet hand and a wet spatula, slowly slide the spatula along one edge and go under the bread, use your wet hand to remove the paddle and bam, bread machine bread with no hole
It’s perfect every time
That is a great tip. Thank you so much, Shawna!
Is this recipe for a 2lb bread or a 1.5lb bread in the bread machine? And if it’s not for a 2lb how much more of the ingredients to make it 2lbs. Thanks
Hi Siera, this recipe makes a 1.5-pound loaf. I am not sure about the additions to make it a 2-pound loaf because my bread machine doesn’t hold a 2-pound loaf so I can’t test it.
My husband is allergic to tapioca. I was going to substitute corn starch? What do you recommend? Thanks!
Also do I need fo buy bread machine yeast ?
Hi Kala, I would think it will work, but I have not tested it. If you try it, please let me know how it turns out.
I only use all-purpose GF flout. Can I substitute it for all the flours in this recipe? I am really looking for a bread machine recipe and hope I can do that. Thanks
Hi Kathy, I have tested both King Arthur Measure for Measure and Bob’s 1:1 and neither worked well in this recipe.
I’ve made this recipe a few times now. It’s great! I continue to wonder about the asterisk next to ‘light oil’. I don’t see any reference in your notes. Just curious. Thank you for taking the time to create this recipe!
Hi Mari, I am glad you love this bread recipe. I added a note that includes my two favorite light oils for baking. I hope this helps. I appreciate the heads up I didn’t include it.
Made this recipe in my bread machine. Turned out good. I didn’t add the flaxseed, I’m not a fan of flaxseed so I left the 2 Tablespoons out. I’ll definitely make again. Thank you! 😊
I am so glad you loved this bread recipe Mary, thank you so much for coming back to let me know!
This recipe sounds amazing! and I really would like to give it a try.
I have an older Breadman Pro TR900S, just pulled it out of storage after a very long time. You mentioned you too have this machine, so I was wondering what setting you use for your recipe as there is no gluten free setting? The Rapid Whole Wheat setting looks ike it might be a bit long and the Deluxe Super Rapid setting appears it may be far to short.
Hi Denise, my old Breadman has a gluten free setting but the rapid setting will probably work. Please keep me posted.
Trying it today on the rapid whole wheat setting. I’ll keep you posted. 🙂
After two false starts, ( my pan popped out twice and I had to restart the process ) the bread didn’t rise quite like it should have, likely to the false starts and partial mixing before the third attempt. However the bread texture looks just right and tastes yummy. I’m not sure how to attach a photo, but I’ll try.
If anyone is considering substituting tapioca flour with cassava flour, I just successfully tried it (oven baked). I baked 2 loaves; 1 of each – side by side. They tasted identical. The only difference was texture. The loaf with tapioca flour was fluffier in comparison. The loaf with cassava flour was a bit more dense, but absolutely cooked just as well and a very edible substitution. Will definitely use cassava flour again. It has a bit more nutrition than tapioca flour.
Wow, Dawne! Thank you so much for doing this experiment. It didn’t occur to me that the bread would be a little denser with cassava, but it makes sense. Thank you so much for sharing this info with all of us!
is this a 1.5 lb loaf or 2 lb?
Hi Carey, it should be a 1.5-pound loaf.
Hi, Sandy,
I’m trying to locate sorghum flour in my area and It’s been hard to find. Is there another flour you could substitute in place of sorghum?
I’m going to attempt to make this.
Thank you
Leslie
Hi Erika, I usually find it by Bob’s Red Mill in stores, or I order it on Amazon, to be honest, I have not tried any other flours to sub. I find the gluten free flour blends don’t work as well in this recipe either.
thank you
Hi, Sandi,
I am baking the bread now in the bread machine. I followed your directions and my Secura Bread Machine has a GF setting. It looks very wet though still with only 43 minutes left in the cycle. Do you have any recommendations if it doesn’t cook right when the time is up? I hate to waste all the precious ingredients. Thank you, Leslie
Hi Leslie, 43 minutes is still a long time. Did you substitute any ingredients or follow my recipe exactly? Thank you.
It’s looking much better right now. I’m not used to seeing the dough so wet over the last 40 minutes or so. But it’s baking better now, the heat rose in the BM. It doesn’t look as nice as your photo though, a bit sucken rather than a nice rounded top.
After the bread cools, feel free to send me an email with a photo. Did you use my exact recipe or substitute ingredients?
If you have an Indian grocery store nearby, they usually sell Sorghum Flour. It’s also known as Juwar Flour.
I think foodtolive.com has it and Vitacost.com. Of course, Amazon too.
That is good to know. Thank you so much Dawn. I get my sorghum on Amazon.
Have you tried Cassava Flour in place of the Tapioca Flour?
I’ve read that both come from cassava root. Cassava flour is from the whole root (more fiber & less processed) and Tapioca is just the starchy part
However, cassava flour is said to be thicker and to reduce other thickeners/ gums.
Hi Dawne, that is a good question. I have cassava flour but have never tried substituting it. If you try it in the recipe, please do let us know how it turns out.
I found a trick on a YouTube video (I think?) on a way to avoid the paddle being baked into the bread. After the kneading cycle, take the paddle out. I tried it and the only indent was from the peg that holds the paddle and the bread slid out of the pan………Thanks for sharing
That is an awesome tip Robin, thank you!
I’m looking forward to making this bread! Since I do not have a bread machine, am I correct in assuming this will not require kneading? Seems reasonable, just confirming…thanks!
Hi Leslie, you really can’t knead gluten free dough like you would wheat dough. You would just drop it into the loaf pan and let it rise, then bake it.
Notes on yeast:
Most baking yeast contains Sorbitan Monostearate (SMS) which is a SYNTHETIC ingredient made from Sorbitol (derived from corn/potato) and Stearic Acid. SMS improves the activity of instant dry yeast when it’s rehydrated.
If you are looking for all-natural yeast WITHOUT SMS, these 2 do NOT contain it:
1) RED STAR Active Dry Yeast (Gluten free) Only ingredient is Yeast. Sold ONLY in individual packets (3-packet strip) that contains 2.25 tsp (1/4oz) in each packet.
According to Red Star:
“This is all-natural, pure yeast, is grown on cane molasses and without any other ingredients added.”
2) Hannaford brand Active Dry Yeast. Only ingredient is Yeast.
Sold in individual packets (3-packet strip) that contains 2.25 tsp (1/4oz) in each packet. Unsure if gluten free.
Thank you, Dawne.
Couple questions..
1) For oven method, the recipe says 1.5 cups of water and 1/2 cup water for proofing yeast. Is that a total of 2 cups water for the whole recipe (oven cooked) OR is the total amount 1.5 cups water which is inclusive of the 1/2 cup needed for proofing yeast?
(I tried the recipe using 2 cups water but it was overly watery and bread was way too moist and took forever to cook. It tasted good though.)
2) Re: “Light Oil”. You mention seeing a note regarding the oil, but I’ve read the recipe at least 2-3x and can’t find the note. Can you please clarify what is considered a “light oil”?
(I used avocado oil)
Thanks.
Hi Dawne, You would want a total of 1.5 cups of water total. Light oil is something without a strong flavor. I use canola or avocado oil most for this bread.
Thanks for clarifying that. I’m looking forward to trying it again… with less water as you suggested.
I’ve tried the recipe 3 times now (oven baked) with the water amount you suggested. Yes… it worked better. Hubby loves it!!!
Also, since a packet of yeast is 2 1/4 tsp (recipe is 2 tsp) and I didn’t want to waste yeast, I added 12.5% more to the ingredients. Still worked great.
Last batch, I sprinkled some home-grown rosemary on the top. Yum!!
Hi Dawne, I m so glad you love this recipe and the rosemary sound lovely. I usually dump the whole packet in if I am using a packet.
I just made your bread recipe. The whole family just loves it. It is so soft and tastes better than store bought bread. Thank you for sharing your recipe.
You made my day coming back to let me know everyone loved it! Thank you!
I have an older bread machine and it doesn’t have the gluten-free button. What setting would be best to use? I am anxious to try this!
Hi Beth, Thank you for your note. I really am not sure what setting to recommend. You want to make sure the setting you choose doesn’t knead the dough endlessly as gluten free bread doesn’t need this. Try to find a cycle that has one mixing cycle.
Finally, a light & fluffy gluten-free bread machine bread that tastes wonderful!
I really want this to work. It rose to within 1/4” of the top of the bread pan – and then the center caved in to 1/2 the height. The crumb was still nice and fluffy and the crust was great too. The only modification I made to the recipe was to substitute aquafaba powder & water in place of the eggs.
My bread machine is a Cuisinart CBK-200.
Do you have any suggestions?
Thank you,
Steven Williams
Hi Steven, I am not familiar with aquafaba so I am not sure if that was it. Usually, if the bread rises way up, then caves it means the yeast activated causing it to rise too quickly. Did you use a packet of yeast? I am wondering if reducing the amount of yeast may help?
Hi Sandi,
I used 2 teaspoons of instant yeast. I had a thought – when I mixed the aquafaba powder with water to egg substitute, perhaps I added too much water. If the dough was too thin would that result in a sinking loaf?
Anyway, this bread was so good I want to try it again. Maybe next time I will use Bob’s Red Mill egg replacer instead.
Thanks,
Steven
Hi Steven, I don’t have experience with aquafaba as an egg substitute, but thin dough can definitely cause the loaf to sink. Keep us posted on your progress to make this recipe egg-free :-).
Amazing recipe!!!!! I am gluten sensitive and can’t do white flour. This was SO, so so good!!! Thank you! Keep up the great recipes!!!
I am truly glad this recipe helped you. You made my day coming to let me know.
Thank you for this great recipe. I have used your recipe with some substitutions bc of allergies.
I have replaced:
– the tapioca starch with arrowroot flour/starch (1 to 1);
– potato starch with cornstarch (1 to 1);
– sugar with monk fruit sweetener (1/3 monfruit for 1 sugar);
– Fleischmann’s yeast for bread maker.
The result was amazing. Very tasty firm enough to spread a nice pate). This is the first time we used a bread maker (Cuisinart CBK-200). We used the gluten free program. The bread raised nicely and cooked evenly. We will use this as our flour based for other kinds of bread.
I am so glad you loved the recipe and it is good to know monk fruit sweetener works well. I would love if you could give the recipe a star rating to help other readers if you have time.
I am wondering what kind of oil is best? Thank you in advance, Jen
Hi Jen, I used avocado, but canola will also work well. Thank you!
I have a bread machine but it has no GF setting.. just start as normal?
Hi Lin, I have never used a bread machine without the GF setting. I did a quick search and it seems you can use your machine, but make sure to pick the setting with only one mixing cycle.
Hi
Is there a way you can post the ingredients in grams? I tend to like weighing flours as it’s more accurate. Thanks!
My bread maker had 3 loaf sizes (2lb, 2.5lb, 3lb) Can I make a 3lb loaf with these ingredients or do I need to adjust anything?
My Breadman Pro machine is pretty old (around 2008). I tried to look it up and I think it is 2 lbs, which is what I based my recipe on.
Good information here, Thanks!
Thanks, Glenda, I am glad I can help you make homemade gluten free bread.
I didn’t have sorghum flour, so I used oat flour instead. I have an older two paddle Zojirushi breadmaker that is pretty reliable.
The resultant loaf had an excellent taste and texture – but the loaf sunk in the middle pretty severely.
I’m going to attempt this again, but I think I’m going to take out the baking powder and possibly substitute psyllium husk powder instead. I think it had too much lift – and that the yeast alone is fine. I buy the yeast in packets – so it tends to stay potent.
If it works – I’m wondering if I should enlarge the recipe to get a full 2 pound loaf. But first, I want to get a loaf that doesn’t sink.
Hi Adam, I haven’t used oat flour, but I do know it absorbs a bit more liquid than sorghum. I am not sure how that works in my recipe. Gluten free baking is so much like a science experiment. My loaf was pretty big, I am not sure the exact weight, but it made pretty large slices of bread in my machine.
I cut out the baking powder second time around. But still didn’t work. I have a habit of pre-heating the water (1 min in the micro) that also deviates – and could also be over-proofing the yeast. 20 years of GF baking – you get into habits that can mess things up with a new recipe. The problem is – it is just about the best tasting loaf I’ve made – even though it has a concave top. The texture and taste are amazing.
My Zoji is 20 years old – and doesn’t have a GF setting. But close enough. Might be an excuse to get a newer model!
LOL, my older Breadman is a good 10 years old. It isn’t perfect. I am glad you love the flavor of the bread. I am happy to help troubleshoot more. Here is my email, you can send me photos of the batter so I can see? also of the machine bread pan so I can see how deep etc.
Could you use one of the gluten free flour mixes? Perhaps Red Mill 1-1?
I only tested this with my blend as listed in the recipe, which worked amazingly well, and King Arthur Measure for Measure, which did not work.
Can the rice flour be substituted with something else? Part of my diet is rice free. Thank!
Hi Eve, I haven’t tested any others, but I would think millet flour would work well as it is similar in texture to brown rice flour.