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
*As an Amazon Associate, I earn a small commission from qualifying purchases.
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.
I was really in the mood to try baking a loaf of GF bread. I searched around and found yours. However, I didn’t have all the different types of flour so I just used my King Arthurs GF Bread flour. I followed the rest of the recipe exactly. I took the dough out after the dough cycle and let it rise in a bread pan, then baked it in the oven as you directed in your notes. I have to tell you this bread turned out amazing! It’s the best gf bread I’ve ever had; soft and full of flavor. Thank you so very much!
Hi MJ, I am so glad you loved this recipe and I am thrilled to hear the KA Bread Flour worked well. That is the one with gf wheat starch?
Sandi
That crumb is fantastic! I love using sorghum in bread recipes, in my opinion it is a very underutilized ingredient in gluten free baking.
I am really glad you love the bread. I agree about sorghum, I find it is healthier than straight rice flour blends.
What type of YEAST do you refer to ? (regular ? fast-rising?). Thanks
I almost always use active dry yeast. Our store usually has Fleischman’s brand yeast.
I just read some more comments and my question (below) was answered. Thank you.
I just tried this bread for the first time last night. I followed the instructions exactly. The outside got super done but the middle just wouldn’t cook all the way! I have a Cuisinart bread maker and the gluten free setting is under 3 hours total for all the steps. My machine doesn’t have the option to customize and doesn’t break the steps down, so I don’t know how long each step takes. After baking I tried to run a bake only cycle but my machine runs an error if you try to do anything else right away bc it is “too hot”. Even to just bake apparently. So I stuck it in the oven at 350 for another at least 40 minutes. It was getting better but still not done. Problem is I kept checking it. My husband was hovering and didn’t want it to burn so kept having me check like every 5 minutes. 🤣 I think it may not have cooked properly since I kept opening the oven to check? I wonder if I stick it in the oven right away for another 30 minutes or so if that would help? Would love to hear any thoughts to help me troubleshoot! Thanks so much!!
Hi Mary, I am not familiar with that breadmaker. You can try baking this bread in the oven instead of the bread machine. Did you substitute any ingredients? It definitely sounds like it didn’t bake enough. When cake or bread is baking, it is critical not to open the oven door. The fluctuations in temperature will cause the middle to sink. How do you measure your dry ingredients?
If using Cup4Cup, do you still use the tapioca starch and the potato starch? I want to make this bread tomorrow, so I hope you can answer quickly. Thank you.
Hi Susan, you do not need to add the starches if you are using Cup4Cup…it is already in the mix.
Can white rice flour be subbed for the brown rice flour? TY!
Hi Deb, In this instance I do not think you can make this substitution. I haven’t tested it so I do not know if it would turn out well.
Very tasty! Probably the best GF bread with a bread machine I’ve tried so far (and that’s quite a few!). I made it with the Cup4Cup flour per the notes. I did have to cut the water down to 1 1/8 cup to keep the middle from falling in, but I’ve had to do that with other recipes too. I think it’s my bread machine. I need to try more of your GF recipes!
Hi Beth, it is probably the Cup4Cup and not the machine. Cup4Cup has dried milk powder in the blend, and I suspect it liquefies when the wet ingredients are added…making it a little wetter.
Thanks for the info! I’ll keep that in mind. I can only get Cup4Cup in my small town and that’s in only one place. The other has no GF flour. I will try ordering different individual flours online to make your blends. 😊
I would just stick with the Cup4Cup, but maybe reduce the liquid slightly in my bread machine recipe. It is a great blend for so many things.
Can I use Authentic Foods Steve’s Bread blend for this recipe?
Hi Rita, That blend does not work in a bread machine.
Hi, if using your blend with psyllium husk, how much instead of the listed ingredients do I use?
Hi Sharon, If you are making my blend with psyllium husk, you would just use the total 3 cups of my blend. Skip the xanthan gum.
Thank you! I’m making this bread today, I can’t wait!
Thank you for the wonderful recipes. I have read in some places that gluten free flours should be refrigerated after opening the package. Is that necessary? Or can I just store my flours in an air tight container on the shelf?
Thank you!
Hi Teresa, It really depends on the flour brand. I know Better Batter GF Flour says not to refrigerate because it can activate the leavening agents.
This bread is delicious, and the gluten-free recipe works wonderfully with my new breadmaker! Thank you!
I am so glad you loved my bread recipe. Thank you so much for coming back to let me know.
Beware! Just Egg has transglutaminaise and does not say gluten free on the packaging.
First, I have not tested Just Egg in this recipe. I have a reader who tested and used it. According to Celiac.com Just Egg does not contain gluten ingredients and the company declares allergens. https://www.celiac.com/celiac-disease/is-just-egg-gluten-free-r5420/
Hi, I made this bread today in my Hamilton Beach Breadmaker and it looked like it was going to be fantastic until there was about 40 minutes left on the bread machine timer and the loaf sunk right to the bottom of the pan. I’m wondering if you can help me try and figure out what went wrong. I’ve picked off some of the edges and the taste is amazing. Not sure if it was too wet or there might have been too much yeast. Thank you.
Hi Darlene, I am happy to help troubleshoot. First, did you use my exact ingredients, or did you substitute anything? Did your machine have a GF setting? When bread sinks, it means too much liquid. How did you measure your flour? This is a good guide to troubleshooting bread too: https://www.fearlessdining.com/gluten-free-bread-troubleshooting/
Hi Sandi, I weighed all my flours and followed it exactly. I thought afterwards that I used instant yeast, not active dry yeast. I’m thinking that might have made a difference. Also, we live at sea level and perhaps the flours are a little damper. I will definitely try it again though and let you know. Thanks for your help.
If you are at sea level, it could be part of the reason…I know those at high altitude need to adjust as well. I would definitely try adding more of the rice and sorghum flours and see if that helps.
I’m making your bread now in my bread machine with one to one gluten-free flour but I’m surprised that your recipe doesn’t say to warm the water first. Why is that missing from the recipe I feel like every other recipe I’ve read said the water Hass to be warm to activate yeast
Hi Bob, it may vary by bread machine, but my machine heats before it starts to mix so in this scenario, warm water isn’t needed. If you want to use warm water, you definitely can.
What kind of yeast do you call for in this recipe? Active? Dry? Instant rise? I’m new to bread baking so not sure which to purchase. Thanks!
Hi Elizabeth, I use active dry yeast.
Hello
I’d like to try this recipe but I’m not sure I can do a 1.5 pound loaf, do you have measurement for a 2 pound loaf by chance? Thanks in advance!
Hi Gena, Unfortunately, I don’t have a 2 lb version. My breadmaker is 1.5 lb so that is all I can test. You could also bake this in the oven if that helps.