If you’ve been struggling to find a gluten-free bread machine recipe that actually works—one that’s soft, sliceable, and perfect for sandwiches—this recipe is for you. It’s light, fluffy, and easy to make with simple pantry ingredients. Add everything to the bread machine, press start, and enjoy homemade gluten-free bread that tastes like real sandwich bread.
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This recipe 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!
❤️ Sandi’s Summary
1. This bread holds up to making gluten-free sandwiches.
2. Non-gluten-free people love this bread too!
3. My gluten-free bread maker recipe lets you control the ingredients, making it allergen-friendly.
4. If you don’t have a bread machine, you can make it in an oven. See my Gluten-Free Bread Recipe.
[👉 Jump to Recipe]
This is the best gluten-free bread machine recipe you’ll try! It’s soft, fluffy, and has that classic sandwich bread texture—almost like the Wonder Bread you might remember from your childhood.
Love your bread machine? Check out all my delicious gluten-free bread machine recipes in one spot. If you love to bake, check out all of my delicious gluten-free bread recipes!
Allergen Information:
I know many of my readers have multiple food sensitivities. Here’s what you won’t find in this simple gluten-free bread recipe:
- no gluten
- no dairy
- no nuts
- no soy
- no oats
Made this recipe in my bread maker using Just egg substitute, and it came out AMAZING!! Thank you so much for making gluten-free bread that finally tastes delicious and holds up when used 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!”
mia k., facebook comment
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- Gluten-Free Flour Blend: Use my custom blend or Cup4Cup for best results. ⚠️ Avoid Bob’s Red Mill 1:1, King Arthur Measure for Measure, and some other 1:1 blends—they don’t work well with yeast.
- Flaxseed Meal: Optional, but adds moisture and structure. Use finely ground.
- Eggs: Use large eggs. For egg-free, many readers have had success with Just Egg liquid replacer.
- Apple Cider Vinegar: Boosts rise and improves texture.
- Baking Powder: Adds lightness—use aluminum-free.
- Sugar: Just a couple of tablespoons to activate the yeast and balance the flavor.
- Salt: Sea salt or kosher salt both work well.
- Yeast: Always confirm it’s gluten-free. (Red Star Platinum is not gluten-free.)
Substitutions:
- 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.
👀 Sandi Says: If you’re experimenting with other flour blends, make sure they are yeast-compatible. Some all-purpose blends are designed only for cookies and cakes and won’t rise properly in bread.
Tips For Using A Breadmaker:
This recipe’s success depends on your bread machine and cycle settings. I use a Hamilton Beach machine, but settings vary by brand and model. Here’s how to get the best results:
- 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.
Also, check out my top recommendations for the Best Gluten-Free Bread Making Tools.
Step-By-Step Photos and Directions:
Note From The 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 and mixing the dry ones before you pour them in. This helps prevent dry spots and sinking middles. And if your machine doesn’t brown the loaf enough, you’re not alone—just run a short bake-only cycle at the end. You’ve got this!
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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!
🔑 Sandi says: 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.
Step 2: Blend the wet ingredients until smooth. This helps evenly distribute the eggs, oil, and vinegar, so your bread has the right texture.
Steps 3 and 4: Pour the dry ingredients gently over the wet ingredients. Don’t stir—your bread machine will do the work. This layering helps the yeast activate properly.
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 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 FAQ below).
Step 6: After 5 minutes of mixing, use a spatula to scrape down the sides if needed. This ensures no dry flour gets stuck in the corners.
Step 7: Let the bread sit for 10 minutes after baking finishes, then remove from the pan to cool. This keeps the bottom from getting soggy.
👀 Sandi Says: Don’t slice too soon! Let the loaf cool completely so the crumb can set—this helps prevent gumminess.
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
Frequently Asked Questions:
Store your freshly baked bread the right way! Learn How to Store Gluten Free Bread so you can keep it fresh.
This gluten free bread machine recipe makes a 1.5-pound loaf.
If you can’t have potato starch, use tapioca starch to replace the potato starch.
Always put your wet ingredients into the bread machine first. It helps prevent flour pockets at the bottom of your bread loaf.
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.
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.
If your bread didn’t fully cook and you did cook it on a gluten-free setting, it may be the brand of bread machine’s bake setting time. You should be able to lengthen the bake time using a short bake-only cycle and stop it when the top of the bread is more golden.
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.
Love This Recipe?
💬 Did you make this 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 Recipe for Your Bread Machine
Ingredients
Equipment
Method
- 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 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 press the flour down from the sides. This tip will help prevent unmixed flour pockets on the side of your bread.
- The dough should look wetter than traditional bread dough—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.
Nutrition
Notes
- Many bread recipe directions will say you can dump all of the ingredients in the bread maker. Do not do this! When you are mixing as many ingredients as is 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 Red Star Platinum. As always, definitely 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, and it doesn’t behave as the old formulation. I haven’t had a chance to retest this recipe with the new flour blend formulation.If you use Cup4Cup, add 3 cups Cup4Cup instead of the individual flour. Omit the xanthan gum, vinegar, and flaxseed.
- WATER – For some reason, some have had the middle cave, indicating there is too much water. Others don’t experience this. I am assuming it is the bread maker 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.
- 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.
Nutritional 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.
Tried this recipe?
Let us know how it was!
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.
Gluten-Free Bread Related Reading
Why We Use Binders In Gluten-Free Baking
More Gluten Free Bread Recipes:
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.