If you’ve been dreaming of soft, fluffy, gluten-free bread straight from your bread machine, this recipe is for you! It’s light, perfect for sandwiches, and completely dairy-free, with an easy vegan option. Just add the ingredients to the machine, select the gluten-free cycle, press start, and enjoy warm, homemade gluten-free bread. It’s no wonder hundreds of readers rave about this gluten-free bread machine recipe!
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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.
Finding gluten-free bread that tastes good and holds up for sandwiches can be challenging, but this recipe delivers every time. If you’ve been searching for the perfect gluten-free bread maker recipe, my recipe gets rave reviews from both gluten-free eaters and their non-gluten-free family members!
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:
✅ Gluten-Free
✅ Dairy-Free
✅ Nut-Free
✅ Soy-Free
✅ Oat-Free
Why I love this gluten-free bread machine recipe:
- What I love most about this gluten-free bread maker recipe is the control you have over the ingredients—it’s empowering to choose the ingredients that you can have and realize that baking soft, fluffy, gluten-free bread isn’t as hard as it seems! See my Easy Substitutions Section below for ingredient swaps.
- This recipe is incredibly flexible. It’s naturally gluten-free and dairy-free, with easy options to make it egg-free and gum-free. (See the Substitution Section below.) I use extra starch in the flour blend to keep the bread light and perfect for sandwiches.
- No bread machine? No problem! You can also bake this bread in the oven. Here is the Gluten-Free Bread recipe version made in the oven.
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: I developed this recipe using a custom mix of gluten-free flour and starch. This combination consistently delivers soft, fluffy bread that’s perfect for sandwiches. It holds up to peanut butter and jelly (really!!) and stays intact in a lunchbox without crumbling. The flavor is light, and the texture is soft yet sturdy—everything you want in gluten-free sandwich bread! ⚠️ Many 1:1 blends don’t work well with yeast, so I created a foolproof option that delivers consistent results. See the Substitutions section for my tested gluten-free flour blend recommendations.
- Flaxseed Meal: Use finely ground flaxseed meal, not whole seeds. If needed, you can omit this ingredient. (Wondering if flaxseed is gluten-free? Read Is Flaxseed Gluten-Free? You can also omit this ingredient if you can’t tolerate flaxseed.)
- Eggs: Use large eggs for just the perfect structure and moisture balance.
- Apple Cider Vinegar: This adds a slight flavor boost and helps the bread rise better.
- Baking Powder: I add a little for extra lift. Be sure to use aluminum-free baking powder.
- Sugar: Just a couple of tablespoons to activate the yeast and balance the flavor.
- Salt: Sea salt or kosher salt both work well.
- Yeast: I use active dry yeast. Always check the label to confirm it’s gluten-free. (⚠️ Red Star Platinum Yeast is NOT gluten-free!)
Easy Substitutions:
- If you don’t want to mix the flour and starch in this recipe, you can swap a gluten-free flour blend. I highly recommend using my custom gluten-free bread flour blend or Cup4Cup for this recipe. NOTE: Cup4Cup recently changed its formulation, and I haven’t had a chance to retest this recipe with the new blend. If you’re using the updated version, please let me know how it turns out.
- Reader Tested: One reader successfully made this bread using the Walmart Great Value Gluten-Free Flour Blend, and another used Namaste Flour Blend. I haven’t tested them, but I wanted to share the information.
- Swap rapid yeast for the active dry yeast. Don’t forget to check the expiration date!
- Egg-Free: One reader reported that she had great success making this bread egg-free using Just Egg liquid egg replacer.
- Make this bread gum-free using my DIY Gluten-Free Flour Blend, which uses psyllium husk powder.
👀 Sandi Says: After two people reached out, I want to re-emphasize this recipe works with my custom flour blend and Cup4Cup. Bob’s 1 to 1 and King Arthur Measure for Measure do not work well in yeast recipes. If you prefer a blend, it is critical to ensure the blend you choose works with yeast.
Why Water Quality Is Important In Baking With Yeast:
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.
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:
These are my step-by-step photos and directions from when I made and tested this recipe to show you every step of making this delicious recipe.
Step 1: Mix the dry ingredients. Whisk together the gluten-free flour, starches, baking powder, ground flaxseed meal, and salt in a large mixing bowl. While this step isn’t strictly necessary, I find that pre-mixing helps the bread bake more evenly.
🔑 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: Combine the wet ingredients. Blend the wet ingredients in a separate, smaller mixing bowl until smooth.
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
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Step 3: Prepare the bread machine. 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.
Step 4: Carefully pour the whisked dry ingredients over the wet ingredients, ensuring an even layer.
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: Add the yeast and start the bread cycle. Sprinkle the yeast evenly over 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 Tips for Using a Bread Machine section above.
🔑 Sandi’s Tip: After 5 minutes of mixing, use a soft rubber spatula to push down any flour from the sides of the bread maker. Push down to the bottom and give a small stir. This prevents dry pockets of flour in the dough.
Step 6: Check the dough consistency. 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.
Step 7: Cool the bread. 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 use tweezers or these pointed tongs to remove the paddle. It is easier to remove when the bread is hot.
👀 Sandi Says: 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.
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
Flavor Variations:
Feel free to vary the flavors you add to this gluten free bread machine recipe. 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!
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.
Frequently Asked Questions:
Store your freshly baked bread the right way! Learn How to Store Gluten Free Bread so you can keep it fresh.
I didn’t think a bread machine could make great bread for a long time, but this recipe has completely changed my mind.
This gluten free bread machine recipe makes a 1.5-pound loaf.
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 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. See the above section titled Bread Machine Notes.
If you can’t have potato starch, use tapioca starch to replace the potato starch.
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, recommends the Cuisinart CBK-200 machine. I have an old Breadman Pro, but I do not think they even make it any longer. I bought this Hamilton Beach model about six months ago, and I really love using it.
Gluten-Free Bread Related Reading
Why We Use Binders In Gluten-Free Baking
More Gluten Free Bread Recipes:
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
Equipment
Ingredients
- 1 cup sorghum flour 156.09 grams
- ½ cup brown rice flour 88.1 grams
- 1 cup tapioca starch 143.4 grams
- ½ cup potato starch 93.4 grams
- 2 tablespoons ground flaxseed meal
- 2 tablespoons cane sugar
- 1 teaspoon xanthan gum
- 1 teaspoon sea salt
- 1 teaspoon baking powder aluminum free
- 2 large eggs
- ¼ cup light oil * see note
- 1 teaspoon apple cider vinegar
- 2 teaspoons active dry yeast rapid rise also works
- 1 ½ cups warm water * SEE NOTE
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Instructions
- In a large mixing bowl, add 1 cup sorghum flour, 1/2 cup brown rice flour, 1 cup tapioca starch, 1/2 cup potato starch, 2 tablespoons ground flaxseed meal, 2 tablespoons cane sugar, 1 teaspoon xanthan gum, 1 teaspoon sea salt, and 1 teaspoon baking powder and whisk to blend.
- TIP: Always blend the dry ingredients before adding them to the bread machine. Dumping everything in at once can lead to uneven mixing, which affects how well the bread turns out.
- In a smaller bowl, add 2 large eggs, 1/4 cup light oil, 1 teaspoon apple cider vinegar, 1 1/2 cups warm 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.
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.
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, my rule of thumb is to add more flour if your dough or batter is wet and add more liquid if the dough or batter is too dry!
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
