If you have longed to try making homemade gluten free bread, I have a really simple recipe you will love! This gluten free bread machine bread is light and fluffy and has the perfect texture for sandwiches. If you don’t have a bread machine, don’t worry because I include oven-baking instructions too!
This is the best gluten free bread machine bread you will try! It is soft, and it sort of tastes like Wonder Bread. Do you remember Wonder Bread from way back before going gluten free? That bread was my favorite growing up. I didn’t know gluten was like poison to my body at that point in my life.
Recipe At A Glance:
Allergen Information:
This homemade bread machine bread recipe is gluten-free, dairy-free, nut-free, and soy-free. As mentioned below in the Reader Rave, you can make this bread egg-free using the Just Egg brand egg replacer. Make it gum-free using my DIY Gluten-Free Flour Blend.
While you are visiting, you may want to check out all of my delicious gluten free bread recipes!
Reader Raves
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!” Mia K., Facebook comment
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
Why I love this gluten free bread machine bread recipe:
- I love this new bread recipe because it boils down to control. I can control the ingredients that go into this recipe with sorghum flour, and I realize that baking gluten free bread isn’t that hard.
- It is gluten free, dairy-free, soy-free, and corn-free! You can also use Just Egg to make this recipe egg-free.
- My secret to making the gluten free bread flour mix is to use more starch than usual. It keeps the bread fluffy and light. If you have been looking for that perfect sandwich bread, this is it!
- You can make it in the oven if you do not own a bread machine!
If you love sourdough, my loaf-style gluten free sourdough bread is really good too! If you want something sweeter, this gluten free lemon poppy seed bread is delicious.
If you need a yeast-free bread recipe, try this Gluten Free Bread (No Yeast!)
Ingredient Notes:
- Gluten Free Flour Blend – I tested a few gluten free blends in my bread machine. I highly advise using my custom gluten-free bread flour blend or Cup4Cup for this recipe. You will need sorghum flour, brown rice flour, tapioca, and potato starch. See the FAQ to see what modifications you need if using Cup4Cup! Note my DIY Gluten Free All Purpose Flour Blend works very well in this recipe. It is gum-free.
- Flaxseed Meal – I recommend using a ground flaxseed meal. Do not use whole seeds. You can read more about how to make sure flaxseed is gluten free.
- Eggs – Use size large.
- Apple Cider Vinegar – This gives a little flavor and helps the bread poof up.
- Baking Powder – I use this to help give more rise. Use aluminum-free baking powder.
- Sugar – I use a couple of tablespoons to help the yeast activate.
- Salt – Use either sea salt or kosher salt.
- Yeast – I used active dry yeast. I have not tested rapid yeast. ALWAYS double-check the label to ensure your yeast brand is gluten free. (Note: Red Star Platinum Yeast is NOT gluten free!)
Why Water Quality Is Important:
I always use purified water when making sourdough or baking with yeast. Chlorine and chemicals in our tap water can kill your yeast and inhibit the rise. If you want the best rise, you must use purified water that doesn’t contain these chemicals.
This is the gluten free bread machine that I use. I had a really old Breadman machine, but after 10 years it died, and I found this Hamilton Beach machine. It works really well. I do wish it had a longer bake cycle to get the top of the bread slightly darker, but otherwise it works perfectly.
Tips For Using A Breadmaker:
Before I go into the recipe steps, I want to discuss breadmakers. This recipe depends on the bread machine you use and the cycle type you run. The gluten free time/cycle settings differ on 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:
- If you are at a high altitude, your yeast may be much more explosive than at typical altitudes. I do not live at a high altitude, and I do not know what to do about this except to use less yeast and bake this bread in the oven.
- Some breadmakers do not have a gluten free cycle, or the cycle isn’t long enough. If this is the case, use the “Home Made” custom cycle, programming in about 20 minutes Mix, 45 minutes Rise, 90 minutes Bake.
- Often, the gluten free setting does not bake the bread long enough. If this happens, you can run a short “bake-only” cycle to brown the bread more.
Also, please read my post on Gluten Free Bread Troubleshooting for more tips and my top recommendations for the Best Gluten Free Bread Making Tools.
Recipe Step-By-Step Directions:
Step 1: Add the dry ingredients, including the flour and starches, baking powder, ground flaxseed meal, salt, and to a large
Step 2: Combine the wet ingredients and blend in a smaller bowl.
🔑 Sandi says: I have you blend the dry ingredients before adding them to your bread maker. Many bread recipe directions say you can dump all ingredients in the bread maker. Do not do this! When mixing many flour types, as are needed for gluten-free bread, you risk the ingredients not getting mixed thoroughly, which can affect how the bread turns out!
I now realize I’d forgotten the taste and texture of really good bread. Thank you for returning that pleasure to me.”
Lou J., Facebook comment
Best Gluten Free Flour For The Bread Machine
There are so many good gluten-free flour blends, and I tried a few while developing my recipe. Most didn’t perform well, so I created my own blend. I chose sorghum flour, brown rice flour, tapioca starch, potato starch, and ground flaxseed meal.
This combination of gluten free flours yielded the best results by far. This bread is a good gluten free sandwich bread. It holds up to peanut butter and jelly and a full lunchbox without breaking! The flavor and mouthfeel of the bread are light and fluffy.
NOTE: After two people reached out, I want to re-emphasize this recipe works with my custom flour blend or Cup4Cup, with a few modifications. See the FAQ for the modifications. Bob’s 1 to 1 and King Arthur Measure for Measure are not as good for yeast recipes.
Step 3: Open your bread machine and make sure the paddle is on the spinner at the bottom of the bread maker. Pour in your mixed wet ingredients.
Step 4: Pour the whisked dry ingredients on top of the wet ingredients.
Step 5: Dump the yeast on top of the dry ingredients. Close the cover and press the button. My bread machine has a gluten free setting. If your bread machine has this setting, use it.
🔑 Sandi says: After 5 minutes, press the flour down from the sides with a soft rubber spatula. This tip will help prevent unmixed flour pockets on the side of your bread.
Step 6: This is what the batter looks like after the bread machine mixes the bread dough. You will see how wet this batter is compared to normal bread dough. This is what you want.
When the mixing has stopped, you can try to remove the paddle with the long pointy tongs I linked below or remove it when the bread is baked.
Step 7: Remove the bread from the bread machine when it is done. I gently slide my bread out of the pan and place it on a cooling rack. This helps prevent your bread from cooking longer in the hot 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 use tweezers or these pointed tongs to remove the paddle. It is easier to remove when the bread is hot.
Oven Baking Directions:
- Proof your yeast in ½ cup of warm water and 1 tablespoon of sugar. Make sure the water temperature is no hotter than 120º F. Let this sit for 5 minutes until your yeast is frothy.
- Follow the directions to mix your wet and dry ingredients.
- Add the frothy yeast mixture to the wet ingredients. Mix, then pour into the dry ingredients.
- Preheat the oven to 200º F, then turn off the oven.
- Mix your batter, pour it into a greased loaf pan, cover it with plastic wrap, and allow it to rise in the warm oven for one hour.
- Preheat the oven to 350º F.
- Bake your bread for 35-40 minutes until the top of the loaf is golden.
- Test to see if it is done baking by sticking a long toothpick into the middle. If the toothpick comes out clean, the bread is done baking. The bread must be baked a little longer if you see batter or crumbs.
- Remove the bread from the oven and place it on a rack to allow cooling. Do not slice the bread when it is hot.
Flavor Variations:
Feel free to vary the flavors you add to this gluten free bread machine bread. Here are some fun ways to do this:
- Add dried herbs and seasonings.
- When the mixing cycle has stopped, swirl in a combination of sugar and cinnamon.
- Add roasted garlic, butter, and shredded parmesan.
- If you are rice-free, try my Gluten Free Bread Without Rice Flour.
- Use this bread to make my popular Gluten Free Pumpkin French Toast Casserole recipe!
Recipe FAQ:
Store your freshly baked bread the right way! Learn How to Store Gluten Free Bread so you can keep it fresh.
Most yeast is gluten free EXCEPT Red Star Platinum. As always, definitely check the ingredients label for any yeast you buy.
I didn’t think a bread machine could make great bread for a long time, but this recipe has completely changed my mind.
Always put your wet ingredients into the bread machine first. It helps prevent flour pockets at the bottom of your bread loaf.
If you are using a bread machine, the baking time is automatic. To test for doneness, insert a toothpick into the center of the bread. If the toothpick comes out clean, it is done baking. If you see batter or crumbs, the bread must be baked longer.
If your bread didn’t fully cook and you did cook it on the gluten free setting, it may be the machine brand. You should be able to lengthen the bake time. See the above section titled Bread Machine Notes.
If you can’t have potato starch, use arrowroot starch to replace the potato starch.
This gluten free bread machine bread recipe makes a 1.5-pound loaf.
To make this recipe with Cup4Cup, omit the separate flours/ingredients listed: flaxseed, vinegar, and xanthan gum. Use 3 cups of Cup4Cup. Note I tested the original Cup4Cup and not their whole-grain blend in this recipe.
What bread machines are best for gluten free bread?
There are several great brands of gluten free bread machines that have a gluten free setting. My friend, Jane, who wrote The Gluten Free Bread Machine Cookbook, likes to recommend the Cuisinart CBK-200 machine. I have an old Breadman Pro, but I do not think they even make it any longer. Many in my gluten free FB group like this Hamilton Beach model.
More Gluten Free Bread Recipes:
- Gluten Free Bagels
- Gluten Free Crescent Rolls
- Easy Gluten Free Dinner Rolls
- Gluten Free Zucchini Bread
- The Best Gluten Free Breadsticks
- Gluten Free Naan
- Fluffy, sweet Gluten Free Hawaiian Bread
The Best Gluten Free Bread Machine Bread Recipe
Ingredients
- 1 cup sorghum flour 156.09 grams
- ½ cup brown rice flour 88.1 grams
- 1 cup tapioca starch 143.4 grams
- ½ cup potato starch 93.4 grams
- 2 tablespoons ground flaxseed meal
- 2 tablespoons sugar
- 1 teaspoon xanthan gum
- 1 teaspoon sea salt
- 1 teaspoon baking powder aluminum free
- 2 eggs size large
- ¼ cup light oil * see note
- 1 teaspoon apple cider vinegar
- 2 teaspoons yeast
- 1 ½ cups water * SEE NOTE
Instructions
- In a large bowl, add the dry ingredients and whisk to blend. In a smaller bowl, add your wet ingredients and blend.
- Open your bread machine and make sure the paddle is on the spinner. Pour in your mixed wet ingredients.
- Pour the whisked dry ingredients on top of the wet ingredients.
- Dump the yeast on top of the dry ingredients. Close the cover and press the button. My bread machine has a gluten free setting.
- 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.
- Remove the bread from the bread machine when it is done. I gently slide my bread out of the pan and place it on a cooling rack. This helps prevent your bread from cooking longer in the hot 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.
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.
- I always recommend using filtered water when making yeast bread. Chlorine in tap water can kill yeast.
- Light oils include avocado and canola oil. You can use other oils, but they may impart a flavor to the bread, which can be good or bad.
- To 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. If you notice the bread sinks in the middle, use 1 ¼ cups of water.
Oven Baking Instructions:
- Proof your yeast in ½ cup of warm water and 1 tablespoon of sugar. Make sure the water temperature is no hotter than 120º F. Let this sit 5 minutes until your yeast is frothy.
- Follow the directions to mix your wet and dry ingredients.
- Add the frothy yeast mixture to the wet ingredients. Mix, then pour into the dry ingredients.
- Mix your batter, pour it into a greased loaf pan, cover it with plastic wrap, and allow it to rise one hour.
- Preheat the oven to 350º F.
- Bake your bread for 35-40 minutes until the top of the loaf is golden.
- Test to see if it is done baking by sticking a long toothpick into the middle. If the toothpick comes out clean, the bread is done baking. If you see batter or crumbs, the bread needs to bake a little longer.
- Remove the bread from the oven and place it on a rack to allow cooling. Do not slice the bread when it is hot.
Breadmaker Issues:
Before I go into the recipe steps, I want to discuss breadmakers. This recipe depends on the bread machine you use and the cycle type you run. The gluten free time/cycle settings differ on 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:-
- If you are at a high altitude, your yeast may be much more explosive than at typical altitudes. I do not live at a high altitude and do not know what to do about this except to use less yeast and bake this bread in the oven.
-
- Some breadmakers do not have a gluten free cycle, or the programmed gluten free cycle isn’t long enough. If this is the case, use the “Home Made” custom cycle, programming in about: 20 minutes Mix, 45 minutes Rise, 90 minutes Bake.
-
- Often, the gluten free setting does not bake the bread long enough. If this happens, you can run a short “bake-only” cycle to brown the top of the bread more.
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, you may need to adjust your moisture levels in your baked goods.
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.
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!