If you have been searching for a gluten-free bread machine recipe that actually works, one that turns out soft, sliceable, and tastes like the Wonder Bread you remember from childhood, I made this for you. After 15 years of testing this recipe in my own kitchen for my kids, I have perfected this method to ensure your loaf never turns into a “brick.” By using a yeast-friendly flour blend and a specific blending technique, we can finally stop the gummy, underbaked failures and get back to making perfect sandwiches.
When we first went gluten-free almost 15 years ago, we could not buy a loaf of gluten-free bread in any grocery store. My kids were young and picky, and it was challenging to think 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 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 as well. Hundreds of readers have made it and shared their success! If you don’t have a bread machine, you can bake it in your oven. See my Gluten-Free Bread Recipe.
A Note From My Kitchen
I spent years testing this recipe specifically in my bread machine because gluten-free dough behaves very differently in a bread maker. Small changes, like blending ingredients first, choosing yeast-compatible flour blends, and scraping the sides of the bread pan early, make the difference between a dense loaf and a soft, sliceable one.
I know most of you prefer using a gluten-free flour blend, but many 1:1 blends do not work in yeast-based recipes. I did test one flour blend, Cup4Cup, in this recipe, and it worked well. If you use a different flour blend, check the back of the bag and the brand’s website to confirm it is suitable for yeast recipes.
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
Tested Gluten-Free Flour Blends
For best results, use one of the flour blends that I tested.
- Works: Cup4Cup (both the old version and new version), Sandi’s DIY All-Purpose Flour Blend.
- Doesn’t Work: Bob’s 1:1, King Arthur Measure for Measure, and bean flour blends. Always check the bag and the website of any gluten-free flour blend to ensure it works in yeast recipes.
Reader-tested blends (please see the comments for reader comments using these blends):
- Walmart Great Value Gluten-Free Flour
- King Arthur Gluten-Free Bread Flour
- Premium Gold Gluten-Free Flour Blend
- Two readers commented that they swapped gluten-free oat flour for the sorghum flour in my blend.
The rest of the ingredients:
- 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.
- Yeast: Always confirm it’s gluten-free. (Red Star Platinum is not gluten-free.)
Sandi Says: If you use a 1:1 blend, omit the flaxseed meal.
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. The 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.
How to Make Gluten-Free Bread in Your Bread Machine (Step-By-Step)
Step 1: Add your dry ingredients to a large mixing bowl. Whisk the dry ingredients together before adding them to the machine.
Step 2: Add the wet ingredients to a mixing bowl. Blend the wet ingredients until smooth.
Testing Tip: I know many recipes tell you to add the wet ingredients, then the dry ingredients, to the bread machine. Mixing them first helps prevent pockets of unmixed flour, evenly distributing the eggs, oil, and vinegar, and it promotes an even rise, especially important in gluten-free baking.
Steps 3 and 4: Pour the dry ingredients over the wet ingredients. Do not stir them together; the machine needs these layers to manage the yeast activation.
Quick Check In: How are you all doing so far? I hope I have answered your questions so far. If you have any questions about any step of this recipe, please drop a comment below. I respond promptly 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: Do not skip the 5-minute scrape! Use a butter knife to scrape the flour down from the sides and corners of the bread machine. Gluten-free dough does not ‘self-clean’ the pan walls like wheat dough does. This step ensures you do not end up with crusty flour patches on your finished loaf.
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: Do not 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 properly! Read How to Store Gluten-Free Bread so you can keep it fresh longer.
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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:
Why is my bread 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 adjustments do I make if I live at a high altitude?
Yeast can be a lot more active at higher altitudes. This article explains how to adjust your ingredients so your recipe will work in a bread machine.
What 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 advice available for you. Read my Gluten-Free Bread Troubleshooting Guide. Also, check out my top recommendations for my favorite Gluten-Free Bread Making Tools.
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.
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Frequently Asked Questions:
This gluten-free bread machine recipe makes a 1.5-pound loaf.
Always add the wet ingredients to the bread machine first. It helps prevent flour pockets at the bottom of your bread loaf. Note, I recommend always blending the wet and dry ingredients in mixing bowls first, then pour them into the bread machine with the wet ingredients first and the dry ingredients on top.
Insert a toothpick into the center of the bread. If the toothpick doesn’t come out clean at the end of the cycle, immediately start a ‘Bake Only’ cycle for 10-minute increments. Once the machine cools down, you can not easily start it back up, so check it the second the timer beeps.
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
More Gluten-Free Bread Machine Recipes:
I have several great bread machine recipes, and you can get all of these delicious gluten-free bread machine recipes in one place. If you prefer to bake bread in the oven, check out all of my delicious gluten-free bread 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.
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 (Fluffy Like Wonderbread!)
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.
More Gluten Free Bread Recipes:
I truly hope you enjoy this recipe. I have been testing and creating gluten-free recipes for over 15 years. Creating gluten-free recipes that do not taste gluten-free is my goal for every recipe. Sometimes I only have to test a new recipe a couple of times, and others it takes multiple times. I do this so you get reliable, delicious results every time!
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!