One bite of this fluffy gluten free bread without yeast, and you will want more. This homemade yeast-free bread is so easy to make and makes the best sandwich bread. All you need are a few simple ingredients! There is also a tested vegan version!
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Many of my readers have asked if I could create a yeast-free, gluten-free bread recipe. Many with Celiac and gluten intolerance can also not eat recipes baked with yeast. I hate for people to go without foods they love, so I created this recipe.
This new bread recipe is based on my Gluten-Free Biscuit recipe. The biscuits are so big and fluffy that I knew if I could tweak this recipe, it would make excellent baked gluten free bread.
This bread turned out so fluffy that you would never know it was made without yeast. This gluten-free yeast-free bread recipe is the ultimate sandwich bread! My family devoured this new gluten-free, yeast-free bread in record time!
If you love to bake bread, I have some incredible gluten free bread recipes for you to make. Gluten free baking has never been easier! Try my Gluten Free Irish Soda Bread recipe if you want another no-yeast bread recipe.
Allergen Information:
This recipe is gluten-free, soy-free, sugar-free, nut-free, and yeast-free. To make this recipe dairy-free, use plant-based butter and milk and a gluten-free flour blend without dried milk powder.
Update 1/8/24: If you need gluten-free, yeast-free, and vegan recipes, I successfully made this one egg-free. I used Bob’s Red Mill Egg Replacer. I added the powder to a glass of water (using the ratios on the back of the egg replacer bag) and whisked it into the dry ingredients. Note: I had to add 2 tablespoons of additional liquid to get the batter consistency right.
Hi this came out great! I had to use coconut butter, 2 egg yolks (I am allergic to histamine) through it all into my bread machine on a quick bread setting and it tasted great! Sort of like buttermilk biscuits! It didn’t rise too high but that is ok. Great to have with a salad or small sandwich.”
carrie, blog comment
Flour Blends Tested:
- King Arthur Measure for Measure—This blend works really well in my recipes. I don’t have to let the flour blend rest in the batter.
- Cup4Cup – Cup4Cup gluten-free blend is my favorite for this recipe; it rose well in this bread recipe. 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.
- Reader blends tested – Nameste and Cloud 9.
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- Gluten Free Flour Blend – I tested this recipe with the two blends listed above.
- Baking Powder – It is important to use aluminum-free baking powder.
- Butter – Use salted or unsalted butter. The butter must be cold.
- Eggs – Use size large eggs.
- Milk – I used Oatly gluten free oat milk. You can also use another plant-based milk or regular milk.
You can find the ingredients for this quick bread at any grocery store.
Reader Adaptations:
Readers have successfully tested these flour blends: Nameste and King Arthur Measure for Measure. NOTE: If you use a blend without dried milk powder, you may want to do an egg wash over the top to make it golden in color.
The easiest, efforless (can’t stress that enough), delicious GF bread. I just made it for the first time and felt like making it focaccia style (drowned it in olive oil and rosemary) and it worked!Thank you for the recipe, Fearless Dining!🙂”
Aleksandra B., Pinterest comment.
Substitutions:
- Make this dairy-free by using plant-based butter.
- If you use salted butter, omit the additional salt.
- Use an egg replacer to make this recipe egg-free. I have used Bob’s Red Mill Egg Replacer and another reader told me she uses flax eggs successfully.
Tips For Success
1. Use VERY cold butter. Trust me, it is worth it, and this bread recipe is even more amazing.
2. I lined my bread tin with parchment paper, but this is optional. For some reason, my cast iron loaf pan leaves a little black on my bread. I didn’t want that on this loaf, so I lined the pan to prevent this. 3. I will say it makes lifting the bread out of the pan nice and easy!
Store it the right way! Learn How to Store Gluten Free Bread so you can keep it fresh.
Step-By-Step Photos and Directions:
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Step 1: Add the gluten free flour, baking powder, and salt into a large
Step 2: Use a cheese grater to shred the cold butter into the dry ingredients.
Step 3: Add the cold milk or non-dairy milk to the bowl.
If you use a stand mixer, you will want to add the eggs and milk to the mixer bowl, then add the flour and cold butter shreds. Use a paddle attachment. Since this dough is wetter than other bread dough recipes, a dough hook doesn’t mix it as well.
Step 4: Mix the wet and dry ingredients into a dough with a large spoon.
Step 5: If you are lining the loaf pan with parchment paper, do this now. If you are not using parchment paper, spray the loaf pan with a gluten free baking spray. Add the dough and spread it out in the pan.
I like to wet my fingers to smooth the top of the bread out so it isn’t lumpy. Optional: sprinkle the top of the bread with sesame seeds.
Step 6: Bake the bread at 350º F for 30-40 minutes. The actual baking time can vary depending on the size and depth of your loaf pan. The top of the bread will be golden brown. If the bread gets too dark, you can put a piece of aluminum foil over the loaf towards the end of baking.
Step 7: Remove the loaf from the oven. Insert a toothpick in the loaf. If the toothpick comes out clean, your bread is finished baking. If you see batter or crumbs, the bread will need to bake a little longer. Carefully remove the bread loaf from the loaf pan and place it on a cooling rack to cool.
Wait until the loaf is thoroughly cooled before you slice the bread. Use a serrated bread knife. This is a great recipe for gluten free sandwich bread.
Frequently Asked Questions:
This recipe relies on aluminum-free baking powder to get its rise.
Store the bread in an airtight container. I recommend slicing and freezing the bread if you don’t use it all within two days. Gluten free baked goods tend to spoil quickly. I freeze my bread in a freezer bag with wax paper between each slice.
I had tried another recipe that was pretty good but found yours and this is by far better tasting and comes out nicer. As a person who has to eat gluten free, this recipe is a lifetime recipe. I’m going to season it up with different herbs to try different flavors too. I just love that it’s so easy yet so delicious. Thank you again!”
Lori H., Blog comment
More Gluten Free Bread Recipes
- Easy Gluten Free Naan
- Gluten Free Seedy Nut Bread
- The Best Gluten Free Bread Machine Bread Recipe
- Gluten Free Focaccia Bread
- Fluffy Gluten Free Honey Rolls
- Gluten Free Hawaiian Bread
Love This Recipe?
If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!
The Fluffiest Gluten Free Bread Recipe (No Yeast!)
Ingredients
- 2 ½ cups gluten free flour blend * See notes
- 2 tablespoons baking powder Aluminum-free!!
- 1 teaspoon salt
- 2 large eggs
- 5 tablespoons butter Salted or unsalted depending on your preference
- 1 ½ cup milk or non-dairy milk * See notes.
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Instructions
- Preheat the oven to 350º F. Set the oven rack to the middle setting.
- Add 2 ½ cups gluten free flour blend, 2 tablespoons baking powder, and 1 teaspoon salt to a large mixing bowl. Whisk to blend the dry ingredients.
- Use a cheese grater to shred the cold 5 tablespoons butter into the dry ingredients. You can also cut the cold butter into the flour mixture with a pastry blender.
- Add the 1 ½ cup milk or non-dairy milk to the bowl.
- Note: If you use a stand mixer, you will want to add the 2 large eggs and milk to the mixer bowl, then add the flour and cold butter shreds. Use a paddle attachment. Since this dough is wetter than other bread dough recipes, a dough hook doesn't mix it as well.
- Mix the wet and dry ingredients into a dough with a large spoon.
- If you are lining the loaf pan with parchment paper, do this now. If you are not using parchment paper, spray the loaf pan with a gluten free baking spray. Add the dough and spread it out in the pan. (I used an 8.5 inch cast iron loaf pan.)
- I like to wet my fingers to smooth the top of the bread out so it isn't lumpy. Optional: sprinkle the top of the bread with sesame seeds.
- Bake the bread at 350º F for 30-35 minutes. The actual baking time can vary depending on the size and depth of your loaf pan. The top of the bread will be golden brown. If the bread gets too dark, you can put a piece of aluminum foil over the loaf towards the end of baking.
- Remove the loaf from the oven. Insert a toothpick in the loaf. If the toothpick comes out clean, your bread is finished baking. If you see batter or crumbs, the bread will need to bake a little longer. Carefully remove the bread loaf from the loaf pan and place it on a cooling rack to cool.
- Wait until the loaf is thoroughly cooled before you slice the bread. Use a serrated bread knife to cut the bread.
Notes
- I tested this recipe with Cup4Cup. 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.
This bread recipe is based on my gluten-free biscuit recipe, and this flour worked the best in that recipe. You can also use other blends; I tested ten different flour blends in my biscuit recipe. - It is critical to use aluminum-free baking powder, or your bread will taste metallic.
- I used Oatly gluten free oat milk to make this recipe. Any milk or non-dairy milk will work.
- To make this bread dairy-free, use plant-based butter like Smart Balance.
- Store in an airtight container. If you don’t eat it in two days, slice and freeze the remaining bread. I store mine in a freezer-safe zipper bag.
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.
This is the first bread I have tried since going gluten, dairy, egg, and yeast free that was good. Thank you so much!
You made my day, Lisa. I am so glad you were able to make this egg free. Which egg replacer did you use?
I made this bread yesterday and was amazed at how good it is. A keeper recipe for me!
I am thrilled you loved this recipe. Which flour blend did you decide to use?
hello,when i go to the gluten free flour link it says its not available to be shipped to my country..I live in Australia..Are there any flour blend alternatives that would work for this recipe sandi ?
Hi Kate, Which blends do you have there? Any 1:1 should work well, but you may need to tweak the ingredients a little. Try to match the batter consistency of my dough in the photos.
Aldi has a gluten free blend. That’s what I am going to try. 😊
I wish we had Aldi here so I could try it.
Wowww o wow!!!! I have been looking to make a bread without gluten, without yeast, and without sugar. THANK U SO MUCH GOD BLESS U!!! I don’t eat yeast nor flour. This tasted amazing and I actually made it with goat butter and goat milk. I made it inside my ninja oven. 🤩 it was the best tasting bread ever!!
I am so excited you loved this recipe. I am glad to know goat butter and milk worked so well!
Hello I’d like to make this but I avoid rice flour could you recommend a gluten free flour blend I could make at home that would work with this please? Thank you 🙂
Hi Melody, I have a rice-free blend. I haven’t tested it in this recipe yet. A good rule of thumb is to really compare your dough consistency to mine in the photos. Add more liquid or flour if your dough is wet or dry compared to mine. https://www.fearlessdining.com/homemade-gluten-free-flour-blend-recipe-without-rice-flour/
That’s great thank you I will give it a try, I’ve ordered some sorghum flour to arrive tomorrow :))
Please keep me posted how it turns out.
I made this today, OMG! That’s sensational . I had some forgotten (expired) coconut yogurt, so replaced milk with it. Baking powder had a blast with yogurt and bread came out unbelievably tall and fluffy, like cake))
So glad I found this recipe.
I love your experiment. I will have to try non-dairy yogurt in this recipe next time. Thank you so much, Irma!
Could you double the recipe and use a Dutch oven? I am excited to try this recipe.
Hi Stacy, I haven’t tried doubling this recipe. I did make it in a cast iron skillet with some modifications to make it into an Irish soda bread.
hello, can l use my bread machine? it has a gluten free button
thanks Jennifer
Hi Jennifer, I have not tested this recipe in a bread machine. The gluten free setting is for yeast recipes.
I made this recipe with flax eggs, soy milk and bobs red mill flour, followed the recipe to a tee and baked at 350. I checked at 30,40,50,60 and 70 minutes but it never turned golden brown or became fully cooked inside. Where my substitutions the reason? Any solution? It tasted great despite the raw inside.
Hi Violet, I have used non-dairy milk so this wouldn’t be the reason. I haven’t made this recipe with flax eggs, and I suspect that is the culprit. I don’t often have luck with flax eggs and I wonder if it is the starch in the flour blend? Also, you don’t specify if you used Bob’s 1:1 or the All Purpose. The All Purpose has bean flour and that could also be a reason for it to turn out oddly. I have had good luck with Bob’s Red Mill Egg Replacer in a few recipes, I would try that next.
Have you made this with a GF flour that doesn’t have potato starch?
Hi Joanne, I have not, but I keep track of blends my readers use and have success with. One reader wrote they used Namaste Gluten Free Flour and it worked well. This blend has no potato starch. I hope this helps!
Recipe looks nice and I’m eager to try it but are you sure it has 2 TABLEspoons of baking powder instead of TEAspoons…?
Hi. Yes the amount is correct, and it is very important to use aluminum-free baking powder. Thank you.
I made this recipe with Pillsbury gluten free flour. When first baked it was tasty, but after a few hours it was rather dry. Tastes better toasted with butter or jam on it.
Hi Rebecca, I haven’t used that flour blend yet. I know it uses pea protein and I am not sure how that affects things. How wet was your dough?
This is more of a question/comment…..
I LOVE this bread. It is easy and delicious. It can be whipped up quickly with little mess.
Question, can this recipe be trade in a New England Bun Pan? Hopefully I can attach a picture.
Soon I am part of a team feeding a bunch of kids and some are GF/Celiac so we need to be very careful.
Hot Dogs are on the menu one night. I am thinking to make this bread recipe in this pan for the kids bun
Hi Melissa, I am so glad you love this bread recipe. I haven’t heard of this bun pan. You can email a photo to admin@fearlessdining.com I suspect it would be fine, and I love you want to make things safe for the kids who are gluten free.
Could I use water instead of milk? I ran out of milk and didn’t plan on going to store today
Hi Hailey, I think it should be okay. I haven’t tested it but I don’t see any reason why it wouldn’t work.
Fourth time making this bread. Today’s loaf had a big hole or tunnel through the middle. Just the ends were complete so I got only three slices. Any idea why I got the tunnel? Same ingredients as prior bakes: Cup4Cup flour, Rumford baking powder (only 2 months old), salt, cold butter, milk and eggs. Thanks for all of your recipes!
Hi Nancy, That is tough because it worked the other three times. The question is what changed this last time. Maybe the dry ingredients weren’t mixed well and there was a pocket of baking powder that made the big hole? There is no yeast in this recipe, so that is the ingredient that would affect the rise.
Potentially yummy rather than just edible but I think I got it wrong somewhere.
What consistency should the dough have when it goes into the loaf tin?
Mine was nearer to a runny batter than a dough – I decided to add extra flour which looked a more promising consistency but turned out dry and pasty.
Yours in hope I can make a better job of it!!
Thanks Sally
Hmmm, what flour blend did you use? Every blend has a different starch to grain ratio, and it definitely isn’t runny. In your situation, it sounds like you needed more flour. It would be helpful for me to see if you have a photo of the dough. You can email it to me at admin@fearlessdining.com
Can you use Casava flour for this recipe? My son has severe anaphylaxis allergies.
Hi Dawn, I am sorry for the late response, I was out of town. I haven’t tested using Cassava flour in this recipe. If you try it, please let me know if it worked.
I’m new to gf bread baking. I made this loaf today. It came out gummy & heavy. The flavor was very good. Didn’t get golden brown on top. Toothpicks kept coming out either wet or lots of wet crumbs. Cooked it for about 15-20 minutes longer than the 35 minutes in the recipe. Could I have used too big of loaf pan? (My ruler said it was the correct size.). Once out of the oven it deflated to about 3” high. Looked so beautiful in the oven. Help!
Hi Marge, I need to know what gluten free flour blend you used in order to troubleshoot. Every single gf flour blend has a different starch to grain ratio, so please let me know which blend you used. Did you brush milk or butter over the top of the loaf? That will help with the browning. Cup4Cup flour blend has dried milk powder, which also helps it brown.
I’ve always made a roll recipe using my family bread recipe. Then my husband was diagnosed celiac. Could I use this bread recipe to made rolls or even hamburger buns (did that with family recipe also)?
Hi Marge, I haven’t made this into rolls. If you try it, please let me know.
Hi this came out great! I had to use coconut butter, 2 egg yolks (I am allergic to histamine) through it all into my bread machine on a quick bread setting and it tasted great! Sort of like buttermilk biscuits! It didn’t rise too high but that is ok. Great to have with a salad or small sandwich.
Thank you so much for writing. I am so glad coconut butter and egg yolks worked well. I haven’t tested this in a bread machine, it is good to know it worked pretty well. What flour blend did you use? Maybe a little extra liquid may have allowed more rise?
Do you think I can replace the milk with water? I can’t to dairy, coconut, oat, or any other milk replacement at this time.
Hi Nancy, water should be okay to use in these recipes. I haven’t tested it, but I find when I use water in my bread recipes, the swap is fine. Please keep me posted how it goes.
Can you use plain yogurt? I used Greek yogurt and thinned it out to a milk consistency. maybe try soda water instead of plain water.
I have not tested yogurt in my recipe, so I can not tell you if you can swap this ingredient.
If you can’t do rice or almond milk either, how about if you try using orgain vanilla protein powder, add water & use that as your milk. This would add protein to the bread & make it more ketogenic.
Hi Nickol, I haven’t tried that in this recipe, but the logic sounds good. Please let me know if you try it.
just made this for my mom. using king Arthur 1 to 1 gf flour blend, earth balance non dairy soy free margarine and almond milk. my mom loves it. I had to use mini loaf pans and cooking time around 25 mins. it’s moist and tasty. Great recipe. wish I could post a pic. rose nicely. top didn’t really brown tho.
I am so glad you and your mom can enjoy this bread. I love the idea of making mini loaves. Thank you so much for describing how you modified the recipe to be dairy-free.
A big disappointment- so dry and falls apart so you can’t make a sandwich or toast it at all.
Hi Helen, I am sorry this didn’t work out for you. What flour blend did you use and did you substitute any ingredients?
I have made this bread before and turned out very good. But my question is can this recipe be turned into more of a flat bread. Hubby likes bread slices thinner and thought maybe spreading it out on a flat cookie sheet might work out. Just worried about the time baking. Would appreciate your thoughts on this idea. Thank you
Hi Carol, I suspect making it like flatbread would work well. I haven’t tried it yet. I would love to hear how it turns out if you try it!
Is it possible to make this with water instead of milk? I am not able to have cow’s milk or nut milk and I’m not a fan of coconut milk.
Hi Nancy, it should be fine to use water.
this was amazing! best gluten free recipe I have found so far. mine did not rise to sandwich bread height. any thoughts on how to make that happen?
I am so glad you loved the bread. As for the rise, did you check the expiration date on your baking powder? Also, was it aluminum-free? Lastly, which flour blend did you use? That shouldn’t affect the rise, but I want to ensure you used one that contained a binder.
yea, expiration date is fine. I used Bob’s red mill with xanthan gum included
Hi Laura, That is good the expiration was okay. Which size loaf pan did you use? I wonder if it was too large? The measurements on my cast iron loaf pan are 8.5 x 4.5 inches.
9.25x 5
smallest I’ve got it even seen. doesn’t seem like enough difference to result in such short bread.
Oh my goodness! This is absolutely the best gluten-free bread I’ve ever tasted. I was a little nervous that mine wouldn’t come out quite the way yours came out because I had to use egg whites (I can’t eat egg yolks), and the only milk I have available is canned coconut milk. I also used vegan butter because I can’t consume dairy. All of that didn’t matter because it still turned out amazing. Thank you so much for my new delicious go-to recipe! I’m trying my hardest not to eat it all!
I am so glad you loved this recipe! I also appreciate your writing in with your substitutions, that will help other readers if they have similar ingredients. Thank you!
I have made this bread two ways and it’s the best gluten-free bread/bread recipe I’ve ever eaten/made. I use King Arthur Gluten-Free Measure for Measure flour, and you do have to cook the bread longer than recommended. I followed the recipe using 2% milk and grass-fed butter for my first loaf. The loaf came out golden brown and the bread tasted like a yummy Southern drop biscuit. Since I have temporarily gone dairy-free for health reasons, I just made my second loaf with Miyoko’s creamery plant milk butter and unsweetened almond milk. I used the same KAGF flour and baked the loaf longer. While the loaf was much lighter in color and not quite as flavorful, the texture was still about the same and taste was still very good. I’m truly amazed that it’s as good both ways.
That is great news!! I am so glad it worked with the dairy free ingredients you used!
It doesn’t. I think I see where the confusion was. A reader asked in an email to me if they could add baking soda and then she commented on the post after my email. There definitely no baking soda in the recipe, though I did tell her she could try it for more rise.
I just made this bread with Clabber Girl baking powder and it came out delicious, no metal taste to me. However, after reading about sodium aluminum sulfate, which is in the baking powder, I’m going to get aluminum free from now on. But it came out fluffy and delicious. Love this easy recipe. Thank you for this recipe. I truly love how delicious it is. I put some butter on it while it was still hot and OMG, it is heavenly!
I am glad your berad didn’t have that metallic taste from regular baking powder. I feel that the aluminum-free is a lot better…the bread you made with melted butter sounds great!
I had tried another recipe that was pretty good but found yours and this is by far better tasting and comes out nicer. As a person who has to eat gluten free, this recipe is a lifetime recipe. I’m going to season it up with different herbs to try different flavors too. I just love that it’s so easy yet so delicious. Thank you again !
You absolutely made my day. It made me smile when you said this is a lifetime recipe!
Do you think this bread might work with your rice-free gluten free flour blend? I really want to try it!
Hi Malini, I think it will work. I haven’t tested it…the main thing is to keep an eye of the moisture level of the dough. You may need a little more liquid since there isn’t starchy white rice in this blend.
Oh, okay! That’s so good to know. Thank you so much for replying, Sandi! I appreciate you so much!
You are very welcome!
I can’t believe how easy it is to make this bread. I just added about a tablespoon of vinegar to the milk, used Cloud 9 flour, and white and black sesame seeds to the top of the loaf before baking. I did bake it for another 10 minutes. Perfect! It was so nice and moist and consistent small air bubbles throughout the loaf. I will make it again.
I am so glad you enjoyed it. I appreciate your coming back to let me know that flour blend works well. This is so helpful for other readers!
Super easy! Vey yummy! I literally beat the eggs then added everything and mixed it. Threw it in the pan and boom! I used diary free butter. I will use this recipe over and over!! Great job!
I am so glad you enjoyed this recipe!! Thank you so much!
This bread is wonderful! Very tasty and easy to cut. I used GF King Arthur Measure for Measure and followed the recipe exactly, using Rumford B.P. which is aluminum free. Very easy to make with the instructions very easy to follow. Bye, bye store bought GF bread! Thank you so much for this recipe. I have tried several of your recipes with great success. Will continue to try more.
I am so glad you loved this recipe, Ruth. You made my day coming back to tell everyone it is great.
@FearlessDining you said to use aluminum free baking powder. I have Clabber Girl brand. It says it’s gluten free, but it has “sodium aluminum sulfate” in the ingredients list. Is this what you mean by no aluminum? I want to make sure to use what will taste best. I’m new to GF – sorry if this should be obvious.
Hi Cathy, that isn’t the right one. The rise in this bread happens b/c I use a lot of baking powder. Aluminum-free is very important when using 2 TBSP. You do not want sodium aluminum sulfate in the powder or your bread will taste like metal.
Thank you so much for this recipe! I used King Arthur Measure for Measure because it was what I had. It turned out great! I did have to cook 10 minutes longer that what you recommended. For those who can’t have yeast or added sugar, this is a great bread!
I am so glad you loved the bread. Thank you so much.
Thanks, Sandi! I appreciate your quick response. GF flour isn’t cheap – so I will look for aluminum free baking powder. I want it to turn out as written. I’m missing bread that actually tastes good. 🙂
I use Whole Foods or Thrive Market baking powder most as they are aluminum-free. Rumford also makes an aluminum-free one.
As a person with Wheat, and yeast intolerances, this is so helpful. I’m a fairly beginner “Baker” and got this first try. I was wondering if I would be able to add thing like Cinnamon and raisins to alter the recipe a little, or if it would be better to use a separate recipe, because I have limited supply’s, and so this was great.
Hi! I would think adding cinnamon and raisins would be completely fine to try. Let me know how it goes.
I will try this as soon as I can, but first, I did want to ask, So I just finished making this a second time, with a different Gluten free bread flour, and the time it took to bake was 50 minutes both the first time, and second. The taste, and quality of the bread is amazing regardless, however I was wondering if you might know a reason the time would change. Thank you!
Hi, Yes, different blends can have a different baking time…I think it is the starch content of the blend, but I am not 100% sure as gluten free baking is more like chemistry. I am really glad you love the flavor.
The texture of this bread is very good and toasted very well. The only thing is all I could taste was baking powder. Would it work if I halved the amount of baking powder. I did use free from aluminium. Many thanks
Hi Anne, It is strange you had the baking powder taste with aluminum-free. Which brand did you use? I am glad you enjoyed the bread recipe. I use Whole Foods 365 aluminum-free baking powder without issue. I think reducing the amount will affect the rise, but I haven’t tested it with less to know for sure.
This bread is a game changer! It’s excellent and so easy to make. Thank you for creating this recipe!
You made my day, I am so glad you loved the recipe. Which flour blend did you use? I am trying to keep track to help readers with questions.
I used King Arthur Measure for Measure. Worked fine.
I am so glad this blend worked well. I just tested that one and was also pleased with the results. Thank you!
My loaf is fresh out the oven cooling and I know you suggested waiting until it was cooled completely to slice but I couldn’t wait. I haven’t had fresh from the oven, buttered bread in over 6 years. I had to do it. I have no regrets. Lol It’s yummy!
My adjustments:
I used cream of tartar and baking soda instead of baking powder. I also used lactose free milk. I believe I baked it for 34 minutes total. I popped the butter into the freezer for a few minutes and it shredded beautifully!
Thanks for all of your recipes. Everything that I’ve tried has been yummy!
You made my day, Misti. I also really appreciate your telling me how you adjusted the recipe. This is so helpful for others who may have questions. Thank you!
Hi Misti,
I want to try this recipe but don’t have Aluminum free baking soda so can you please share how much cream of tartar and baking powder that you used?
Thanks so much!
Hi Sherry, I haven’t tested this recipe with that combination, so I can’t advise.
Oh wow! Do you remember how much cream of tartar and baking soda you used?