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:
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.