If you’ve been struggling to find a gluten-free bread machine recipe that actually works—one that’s soft, sliceable, and perfect for sandwiches—this recipe is for you. It’s light, fluffy, and easy to make with simple pantry ingredients. Add everything to the bread machine, press start, and enjoy homemade gluten-free bread that tastes like real sandwich bread.
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This recipe is naturally gluten-free and dairy-free, with options for egg-free and gum-free baking. Hundreds of readers have made it and shared their success! Even their wheat-eating family members love it!
❤️ Sandi’s Summary
1. This bread holds up to making gluten-free sandwiches.
2. Non-gluten-free people love this bread too!
3. My gluten-free bread maker recipe lets you control the ingredients, making it allergen-friendly.
4. If you don’t have a bread machine, you can make it in an oven. See my Gluten-Free Bread Recipe.
[👉 Jump to Recipe]
This is the best gluten-free bread machine recipe you’ll try! It’s soft, fluffy, and has that classic sandwich bread texture—almost like the Wonder Bread you might remember from your childhood.
Love your bread machine? Check out all my delicious gluten-free bread machine recipes in one spot. If you love to bake, check out all of my delicious gluten-free bread recipes!
Allergen Information:
I know many of my readers have multiple food sensitivities. Here’s what you won’t find in this simple gluten-free bread recipe:
- no gluten
- no dairy
- no nuts
- no soy
- no oats
Made this recipe in my bread maker using Just egg substitute, and it came out AMAZING!! Thank you so much for making gluten-free bread that finally tastes delicious and holds up when used to make sandwiches. We will continue to make this bread and refer it to others searching for a great gluten free tasting bread. You’re the best!”
mia k., facebook comment
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- Gluten-Free Flour Blend: Use my custom blend or Cup4Cup for best results. ⚠️ Avoid Bob’s Red Mill 1:1, King Arthur Measure for Measure, and some other 1:1 blends—they don’t work well with yeast.
- Flaxseed Meal: Optional, but adds moisture and structure. Use finely ground.
- Eggs: Use large eggs. For egg-free, many readers have had success with Just Egg liquid replacer.
- Apple Cider Vinegar: Boosts rise and improves texture.
- Baking Powder: Adds lightness—use aluminum-free.
- Sugar: Just a couple of tablespoons to activate the yeast and balance the flavor.
- Salt: Sea salt or kosher salt both work well.
- Yeast: Always confirm it’s gluten-free. (Red Star Platinum is not gluten-free.)
Substitutions:
- Egg-Free: Replace the eggs with Just Egg.
- Gum-Free: Use my DIY gluten-free flour blend with psyllium husk instead of xanthan gum.
- Yeast Swap: Use rapid yeast if needed—same quantity works.
- Alternate Flours (reader-tested): Great Value GF flour and Namaste have been reported to work by readers, but I haven’t tested them personally.
👀 Sandi Says: If you’re experimenting with other flour blends, make sure they are yeast-compatible. Some all-purpose blends are designed only for cookies and cakes and won’t rise properly in bread.
Tips For Using A Breadmaker:
This recipe’s success depends on your bread machine and cycle settings. I use a Hamilton Beach machine, but settings vary by brand and model. Here’s how to get the best results:
- Undercooked Bread: If the gluten-free setting underbakes, run a short “bake-only” cycle to finish browning. The gluten-free time/cycle settings differ for every machine and model number. I am not sure why this is, but I am noticing it. Here are things I noticed and some ideas to make your machine work in this recipe:
- High Altitude: Yeast can be more active. Use less yeast and consider baking in the oven instead.
- No Gluten-Free Cycle? If you have an older bread machine or one without a gluten-free setting, use the “Home Made” cycle: 20 min mix, 45 min rise, 90 min bake.
Also, check out my top recommendations for the Best Gluten-Free Bread Making Tools.
Step-By-Step Photos and Directions:
Note From The Kitchen: Gluten-free bread machines can be a little unpredictable, so don’t be surprised if your first loaf looks slightly different than mine. The key is layering your ingredients carefully and mixing the dry ones before you pour them in. This helps prevent dry spots and sinking middles. And if your machine doesn’t brown the loaf enough, you’re not alone—just run a short bake-only cycle at the end. You’ve got this!
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Step 1: Whisk the dry ingredients together before adding them to the machine. This helps prevent unmixed flour pockets and creates even rise, especially important in gluten-free baking!
🔑 Sandi says: Always blend the dry ingredients before adding them to the bread machine. Dumping everything in at once can lead to uneven mixing, which affects how well the bread turns out.
Step 2: Blend the wet ingredients until smooth. This helps evenly distribute the eggs, oil, and vinegar, so your bread has the right texture.
Steps 3 and 4: Pour the dry ingredients gently over the wet ingredients. Don’t stir—your bread machine will do the work. This layering helps the yeast activate properly.
How are you all doing so far? Hopefully, I have answered your questions up to this point. If you have any questions about any step of this recipe, please drop a comment below. I am quick to respond to questions.
Step 5: Sprinkle the yeast evenly on top, then start the gluten-free setting. Use a homemade cycle if your machine doesn’t have one (see the FAQ below).
Step 6: After 5 minutes of mixing, use a spatula to scrape down the sides if needed. This ensures no dry flour gets stuck in the corners.
Step 7: Let the bread sit for 10 minutes after baking finishes, then remove from the pan to cool. This keeps the bottom from getting soggy.
👀 Sandi Says: Don’t slice too soon! Let the loaf cool completely so the crumb can set—this helps prevent gumminess.
Thank you for coming up with this seriously easy, no-fail recipe. My wheat-eating husband said it’s his favorite bread ever, including regular gluten bread.”
Angela H., Facebook comment
Frequently Asked Questions:
Store your freshly baked bread the right way! Learn How to Store Gluten Free Bread so you can keep it fresh.
This gluten free bread machine recipe makes a 1.5-pound loaf.
If you can’t have potato starch, use tapioca starch to replace the potato starch.
Always put your wet ingredients into the bread machine first. It helps prevent flour pockets at the bottom of your bread loaf.
If you have an older bread machine or one without a gluten-free setting, use the “Home Made” cycle: 20 min mix, 45 min rise, 90 min bake.
If you are using a bread machine, the baking time is automatic. To test for doneness, insert a toothpick into the center of the bread. If the toothpick comes out clean, it is done baking. If you see batter or crumbs, the bread must be baked longer.
If your bread didn’t fully cook and you did cook it on a gluten-free setting, it may be the brand of bread machine’s bake setting time. You should be able to lengthen the bake time using a short bake-only cycle and stop it when the top of the bread is more golden.
The most common reasons are inactive yeast, chlorine in tap water, or using a flour blend not designed for yeast baking. Also, check your bread machine’s baking cycle length.
Love This Recipe?
💬 Did you make this recipe? Drop a comment below, and let me know how it turned out! ⭐⭐⭐⭐⭐ Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!
The Best Gluten-Free Bread Recipe for Your Bread Machine
Ingredients
Equipment
Method
- In a large mixing bowl, add 1 cup sorghum flour, 1/2 cup brown rice flour, 1 cup tapioca starch, 1/2 cup potato starch, 2 tablespoons ground flaxseed meal, 2 tablespoons cane sugar, 1 teaspoon xanthan gum, 1 teaspoon sea salt, and 1 teaspoon baking powder and whisk to blend.
- TIP: Always blend the dry ingredients before adding them to the bread machine. Dumping everything in at once can lead to uneven mixing, which affects how well the bread turns out.
- In a smaller bowl, add 2 large eggs, 1/4 cup light oil, 1 teaspoon apple cider vinegar, 1 1/2 cups warm water, and whisk to and blend.
- Check that the paddle is securely attached to the bread machine's spinner and spins freely. Pour the mixed wet ingredients into the machine's bread pan.
- Pour the whisked dry ingredients on top of the wet ingredients, ensuring an even layer.
- Dump the 2 teaspoons active dry yeast (1 packet) on top of the dry ingredients. Close the lid, select the gluten-free setting, and press start. If your bread machine has no gluten-free cycle, refer to my notes below.
- If your bread machine has this setting, use it. After 5 minutes, take a soft rubber spatula and press the flour down from the sides. This tip will help prevent unmixed flour pockets on the side of your bread.
- The dough should look wetter than traditional bread dough—that’s exactly what you want. Once mixing stops, you can remove the paddle with long tongs or wait until the baking cycle is complete.
- When the cycle ends, let the bread sit in the pan for 5 minutes. Gently slide the bread out of the pan and place it on a cooling rack. This prevents the bread from overcooking and drying out from the residual heat in the bread pan.
- The only downside to using a bread machine is the little paddle comes off into your bread. The bread stays hot for some time so I highly recommend you using tweezers or these pointed tongs to remove the paddle. It is easier to remove when the bread is hot.
- Do not slice the bread until it has fully cooled to room temperature!!! (I know it is tempting to eat warm bread, but this is critical!!) This helps the crumb set and prevents the bread from becoming gummy.
Nutrition
Notes
- Many bread recipe directions will say you can dump all of the ingredients in the bread maker. Do not do this! When you are mixing as many ingredients as is needed for gluten free bread, you risk the ingredients not getting mixed thoroughly, and that can affect how the bread turns out!
- Most yeast is gluten free EXCEPT Red Star Platinum. As always, definitely check the ingredients label for any yeast you buy. Also, check the expiration date of the yeast to ensure it has not expired.
- Always use purified water when baking with yeast. Tap water often contains chlorine and other chemicals that can weaken or even kill your yeast, preventing your bread from rising properly. Choose filtered or bottled water free from these additives to get the best rise and texture.
- I prefer light oils including avocado and canola oil. You can use other oils, but they may impart a flavor to the bread, which can be good or bad.
- Note: Cup4Cup recently changed its flour blend formulation, and it doesn’t behave as the old formulation. I haven’t had a chance to retest this recipe with the new flour blend formulation.If you use Cup4Cup, add 3 cups Cup4Cup instead of the individual flour. Omit the xanthan gum, vinegar, and flaxseed.
- WATER – For some reason, some have had the middle cave, indicating there is too much water. Others don’t experience this. I am assuming it is the bread maker or if someone is using cup measurements. If you notice the bread sinks in the middle, use 1 1/4 cups of water.
- You can bake this bread in your oven. The full directions are here in my Gluten-Free Bread recipe.
- Undercooked Bread: If the gluten-free setting underbakes, run a short “bake-only” cycle to finish browning. The gluten-free time/cycle settings differ for every machine and model number. I am not sure why this is, but I am noticing it. Here are things I noticed and some ideas to make your machine work in this recipe:
- High Altitude: Yeast can be more active. Use less yeast and consider baking in the oven instead.
- No Gluten-Free Cycle? If you have an older bread machine or one without a gluten-free setting, use the “Home Made” cycle: 20 min mix, 45 min rise, 90 min bake.
Nutritional Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
Tried this recipe?
Let us know how it was!
More Gluten Free Bread Machine Recipes:
1. Gluten Free Hawaiian Bread – This bread is easy to make in your bread machine or oven.
2. Gluten Free Whole Grain Bread – This whole-grain blend is deliciously easy to make if you prefer a whole-grain sandwich bread.
3. Several readers have made my Gluten Free Oat Bread in their bread machines.
Gluten-Free Bread Related Reading
Why We Use Binders In Gluten-Free Baking
More Gluten Free Bread Recipes:
I am throwing out any other recipes I have saved… this Truly is the BEST!!! Made 2 GF loaves in the bread machine one using the flours with the flax and a second using cup4cup and both are outstanding!!! Thank you!!!
I am so glad you loved my bread recipe…and even happier you consider my recipe a keeper. Thank you!
Made this for the first time and it is delicious. Can not believe it tastes this good and gluten free.
I am so glad you loved my bread recipe. It is definitely a keeper. Thank you so much, Cynthia for coming back to leave a review.
I swapped Tapioca for arrowroot, otherwise followed the recipe exactly. My breadmaker only has the following options, “Basic medium, dark light, whole wheat, sweet, fast bake, French and dough”, so I chose Basic Medium 1 lb. And it turned out perfectly! I’m so happy, thanks so much!
Thank you so much for your note. I am so glad the basic medium setting worked. I am glad you wrote about this as I am sure it can help other readers.
Hi Sandi – apologies I wasn’t chasing up for a response just hadn’t seen that my reply had been posted so was checking in to make sure it hadn’t got lost! I’m still pretty new to gluten free baking so don’t understand the science behind how it all interacts. I wasn’t able to get hold of sorghum so I’ll try and get some then try again. I was wondering whether it was the yeast left on top of the bread rather than the flaxseed as I don’t see how the flaxseed would have separated out from the flour mix! It was very odd. Anyway, I’ll try again with the sorghum and see how that goes. Thanks.
Hi Emily, no worries. Gluten-free is like a massive science experiment most times. I have a huge resources section on my blog that talks about the flour blends, and other ingredients and how things work.
Help! My loaf seems to be dry in the middle with a wet doughy bread around it then a good crust but with a layer of the flaxseed on top. What have I done wrong?!
Hi Emily, I need more information in order to help you. 1. What gluten free flour blend did you use, or did you use the combo of flour/starches I list in the ingredients? 2. Did you swap any ingredients? 3. What bread machine are you using, and does it have a gluten free setting? If not, what setting did you use? 4. Did you whisk all the dry ingredients together before adding them to the bread machine? If the flaxseed was all on top, I suspect you didn’t?
Hi. I used this recipe although didn’t have sorghum so swapped that for more potato starch. And I don’t use xanthan so swapped out for tapioca starch. I’m using a Panasonic bread machine with the gluten free setting. I did mix up the dry ingredients really well (my son was doing that for ages so it confused me about what I thought was the flaxseed. Could it have been the yeast though? I put that on top of the dry ingredients in the machine as directed. Thank you for helping!
Hi Emily, Unfortunately you changed my recipe and your questions are not clear, so it is hard to say what happened. You swapped a grain for a starch, which have very different properties and starch sort of dissolves more than a grain. You never told me exactly what happened with the bread. What confused you about the flaxseed? What happened that you are asking me about the yeast?
Hi. Did you get my reply?
I did and just responded. Please note I don’t answer questions promptly on the weekend. I have a family and we like to enjoy our weekends.
Thank you so much for helping me get a healthy gluten free loaf from my first try of my bread maker. It’s delicious! Have you made this with a. Our dough starter instead of the yeast in a bread maker too?
Thank you so much for coming back to let me know it worked well. I was really happy to help you get that perfect loaf. I haven’t tested this recipe with a dough starter.
Your recipe contains baking soda and I have a bad reaction to corn as well as wheat so I use
4:1 Lemon Juice:Baking Powder. I mix these together first and then add any other stuff.
Can I use this right with the dry ingredients?
New to bread machine,
Janet
Hi Janet, I would add that to the wet ingredients just before you add the dry ingredients in the bread machine. I haven’t tested the 4:1 juice/baking powder blend…so I can’t say if that would work overall instead of baking soda.
Thanks Sandi for getting back to me so quickly. I am brand new to gluten-free bread machine activities and so far I have tried 6 one pound loaves and NONE of them has actually risen. I ‘m going to try a one and a half pound loaf next in case the machine wants to handle more dough in order to work. I haven’t tried your recipe yet (no sorghum flower or flax seed meal) but I’ll try it after number seven.
Please wish me luck and mention me in your prayers, if you do that sort of thing.
Thanks again,
Janet
The frustration is real and it is especially difficult when you are new to gluten-free. I am glad you will try my recipe next, it does make a 1.5 pound loaf. Please keep me posted.
Hi Sandi,
Well, I tried your recipe and it worked beautifully. The other recipe would simply not rise. I thought it was the yeast, so I proofed it and I thought it was the machine, so I priced a Cuisinart. But with yours it raised beautifully. It went so high in the first hour that my machine punched it down and it rose again! And the taste is wonderful. The bread is too crumbly for sandwiches, however. Is there a fix for that? And if you can come up with a substitute for those expensive eggs, or even one of them, my pocketbook would appreciate it. Thanks for your attention to all this.
Janet
Hi Janet, I am so excited you got a good rise. If it was crumbly, what did you use as a binder? Did you use my flour blend or another? I searched several hundred comments on this recipe post to see if anyone mentioned an egg replacer. Sadly, I don’t see that any of my readers swapped the eggs, or if they did, they didn’t come back to tell anyone how it worked.
Hi again,
I used your recipe exactly except that I swapped out 1 tsp baking powder for 1 tsp baking SODA and 2 tsps lemon juice. I mixed that in with the water. I also dropped the flax seeds. I have a lot of problems with food allergies and flax has got a bad reputation in that department.
Maybe I should increase the xanthan gum? Or add a little oat flour? I have read that these are good binders and I actually have them on hand!
And thanks so much for looking up the eggs. I think I’ll keep using the eggs as written, and maybe skip one meal a week to compensate for the expense … I’m kidding … overactive sense of humor … sorry.
Thank you again for this recipe and your help. I admit I was becoming discouraged.
Janet
Hi Janet, omitting the flaxseed meal could be a bit of the issue with crumbliness. You used 1 teaspoon of xanthan gum? I wouldn’t add more as it can give an off flavor. I like your idea of maybe adding a little oat flour…maybe swap 1/4 sorghum flour for oat flour? It is a guess, but I am hoping that would help it from being crumbly.
Hello again Sandi. This bread had the best flavor I have ever tasted in gluten-free loaves. Period. And the oat flour worked somewhat but now I cannot seem to slice the bread into thin slices. If I make them an inch thick, it works well but any thinner and it crumbles into pieces again. The bread was only a little warm when I tried to slice it … almost all the way back to room temperature … so that might be the problem. But I also know absolutely nothing about what I am doing. Is there a trick to slicing sandwich bread that you could share with me? Another thing that bothers me a little, the bread machine doesn’t seem to give the loaf enough time to complete its final rise so that the top end of the loaf is actually concave. And I think it needs to bake a little longer too. The inside of the bread is far from being dry. Should I somehow interrupt the process, let it raise more and then bake it longer in the over? Should I try a different brand of bread maker? Please help again. Thanks, Janet
Hi Janet. The bread really needs to cool to room temperature before slicing. It allows the bread to set so it is easier to slice. I have seen bread slicers on Amazon that make slicing easier as well. Please remind me which bread machine you are using? I do include directions for those who don’t have a GF setting to customize a setting. Maybe that would give you a longer bake time?
Hi again and many, many thanks for all your attention. The machine I bought was the cheapest one with a gluten-free progam on Amazon, Elite Gourmet. It is a really good machine but it has a lousy user guide. When I used their recipes for the first 7 loaves, they would not rise. Then I tried yours and suddenly the machine was working! After my last message to you I tried one more thing. I substituted another 2 tablespoons of the sorghum flour. I used a total of 3/8 cup oat flour and it WORKED. I let the bread cool and used a bamboo slicer from Amazon (after returning two plastic slicers and one metal slicer) and it holds together for sandwiches and makes the very best ever French Toast. Thanks again for the attention and all the education.
Congratulations, Janet!! Your note made me so happy and I was very glad to help you succeed so that you could enjoy delicious gluten free bread>
Just a quick note to tell you that I tried to make a grilled cheese sandwich with my new bread and it did break in half when I tried to flip it. I am going to add more oat flour (half oat, half sorghum) to my next loaf and see what happens. BUT IT WAS DELICIOUS ANYWAY.
Hi Janet, I am not that familiar with oat flour, so please do come back to let me know how using more works out.
First let me thank you again for all your help and information. That oat flour worked like a charm and the bread is perfect so now I want to make a “little” change. I want to add more protein so I thought I could dissolve whey protein powder in the water. With my powder, it would be about 3 tablespoons and add 17g protein to the loaf. I would like to use the vanilla flavor and get a little more sweetness in the bread but my whey powder is sweetened with stevia and I have heard that stevia does not bake well. Any suggestions?
Hi Janet, I love your creativity. Unfortunately, I don’t have any advice. I haven’t tried your suggestions before and I don’t want to steer you the wrong way. Keep me posted how it turns out.
Even though this did sink in the middle (I will use 1 1/4 cup of water next time) this had to be one of the best breads I have made! Used rice flour to sub for sorghum flour. Just excellent!
I am so glad you enjoyed the bread, and I agree to use 1 1/4 cups water next time.
This is the best bread recipe ever!! I have trying gluten free recipes for my bread maker and nothing worked: too hard, didn’t mix. This one is perfect. Thank you so much for perfecting the recipe and sharing with others!!!
You absolutely made my day. Thank you so much for trying my recipe!
Do bread machines warm the water for you or do you still need to warm the water before putting it in the bread machine?
Hi Julia, the bread machine should warm it up…I would add room temperature water.
Does your bread machine just do one kneed and one rise on the gluten free setting? My machine does two kneed and 3 rise…and I’ve read that that’s too much for gluten free and can damage the loaf.
Hi Julia, Two kneading and 3 rise cycles are definitely too much. I share a lot of tips in the recipe, but if you go to Tips For Using a Breadmaker in the Table of Contents, you will see this info for those without a gluten free cycle on their bread machine: 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.