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:
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.