Learn how to make the best soft, white gluten free bread recipe easily from scratch! Homemade sandwich bread is made from simple ingredients, comes together in minutes, and will be your new go-to gluten free, dairy free recipe!
Best recipe for gluten-free bread
It has taken me years to fully stand behind a gluten free sandwich bread recipe. Every homemade recipe I tried was difficult, time consuming, and yielded the most disappointing results.
For the longest time, buying expensive, subpar store-bought gf bread sufficed because at least I was saving time!
So many readers, though, have asked for a great-tasting gluten free bread. Just like in my gluten-free rolls recipe and gluten-free biscuits, there have been a lot of trials, but I finally landed on a recipe that exceeds my essential criteria.
- Easy to make! It mixes together in one bowl, has one short rise, and bake.
- Simple ingredients I have stocked and ready at all times
- Quick and effortless – No one wants to spend all day making a loaf of bread.
- Most important – Tastes BETTER than any gluten free bread out there. Seriously.
I wouldn’t stand behind this recipe if I didn’t feel it 100% met all these crucial elements. I know what it feels like to waste precious time and expensive ingredients, and I wasn’t about to add another recipe to that vortex!
I truly hope this recipe makes all your gluten free dreams come true, just as much as it has for me! Read the comments below to see how this magical bread recipe has transformed many readers’ lives, then check out many more highly-reviewed gluten-free bread recipes!
Ingredients Needed
Since sandwich bread is an everyday staple, the ingredients should be simple, affordable, and ready to go whenever. This recipe also works perfectly for gluten-free stuffing or gluten-free bread crumbs.
- Gluten-free flour – Using a good gluten free flour (I highly recommend Cup4Cup GF flour) makes or breaks the quality of the bread. I tested the recipe with different flours to make sure it consistently turns out, but some performed handedly better than others. See below for what to use and avoid.
- Psyllium Husk Powder – I’ve made the bread multiples with and without the psyllium husk powder. It doesn’t affect the taste, but it does help maintain moisture and prevents the bread from becoming crumbly. Learn more about the benefits of psyllium in gluten-free breads here!
- Baking powder
- Salt
- Instant (Rapid Rise) Yeast – I would suggest buying this is bulk and storing in your refrigerator.
- Honey – Granulated sugar may be substituted
- Eggs
- Oil – Or substitute the same amount of melted butter, but not for gluten-free dairy-free bread.
How to make gluten-free bread
(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)
- First combine the dry ingredients in a bowl of a stand mixer. Use the paddle attachment to combine on low speed.
- Add the liquid ingredients – warm water, eggs, honey, and oil. Mix on low to combine for 1 minute.
- Increase speed to medium and beat for 5 minutes. This gives time to hydrate and relax the starches so your bread is soft instead of gritty.
- Scrape the dough into a greased bread pan. Spray a large piece of plastic wrap with nonstick spray and lay over the top of the pan. Set the pan in a warm place while the oven preheats to 350ºF, about 45 minutes. The bread should rise almost the top of the pan.
- Bake bread for 40-45 minutes, tenting a piece of foil loosely over the bread for the last 20 minutes. or until the internal temperature reaches 205ºF.
Best Gluten-Free Flour to use for bread
Once the recipe was perfected, it was tested with three different gluten free flours to make sure the results were consistent.
Using information from the best gluten free flour article, I eliminated using Bob’s Red Mill 1-to-1 GF Flour because it had such disappointing results across the board.
I tested with Cup4Cup, which rates as the top gluten free flour, King Arthur Measure-for-Measure, and Pillsbury gluten free flour because some readers have been asking about its performance.
From an ease and baking standpoint, they all performed well. Pillsbury had the most solid structure, which turned out to be a not very good thing. Cup 4 Cup was the softest, with King Arthur in between.
As far as taste, Cup 4 Cup was the clear winner. There was nothing “gluten free” tasting about the bread. It was soft, squishy, and slightly sweet.
(By the way, Cup4Cup also handedly won out in the best all purpose flour for gluten free banana bread as well.)
King Arthur still tasted good and had a favorable texture, but had a strong rustic taste to it. It reminded me more of wheat bread than white bread.
Sadly the bread made with GF Pillsbury flour went straight into the trash. It tasted like dry cardboard and was inedible. Pillsbury gluten free flour might work for other recipes, but definitely did not work well with this one!
best yeast to use
Instant Rapid Rise yeast, either Red Star or Fleishman’s brand is best. Instant yeast has smaller granules so it does not have to be proofed before using. Just be sure your water is warm enough to activate the yeast while mixing.
If you only have active dry yeast on hand, that will work as well. Simply add the yeast to the warm water with 1 teaspoon of sugar. Stir and let it sit for 5 minutes. Once it’s foamy, add to the dry ingredients with the eggs, honey and oil.
how to know when gluten-free bread is done
I highly recommend using an instant read thermometer to check the temperature when baking gluten free. Typically, the bread will “look” done before it’s actually done adequately baking.
If you pull the bread too soon the liquids won’t have time to evaporate and it will be gummy and dense, instead of soft and fluffy.
The internal temperature should reach 205ºF. Checking quickly with an instant read thermometer will help the bread retain valuable heat while the temp is being read. A Thermoworks Thermapen does this efficiently and accurately.
storing and freezing
Gluten-free bread does not have the shelf life like normal bread. Refrigerating will dry it out, and is not recommended. It may be wrapped tightly and left at room temperature, but will lose optimal taste and texture quickly.
For best results, slice and freeze the bread after it has completely cooled (at least 3 hours). Pull slices as needed from the freezer to defrost or toast from frozen.
important note about serving
Generally GF bread requires toasting or a buttered griddle to taste good, but not with the best gluten free bread recipe! Room temperature bread is soft, fluffy, and delicious tasting!
However, please note, if pulling from the freezer and serving at room temp, thoroughly defrost the bread first. If it is chilled slightly it will become more crumbly.
Dairy-free modification
All the ingredients in this gluten-free bread recipe are dairy-free. However, if you choose to use Cup4Cup brand flour, it does contain milk powder. If this doesn’t work for you, I recommend using King Arthur Measure-for-Measure instead.
How to make in a bread machine
Although I have not personally tried making this recipe in a bread machine, several readers have written in and said they’ve had great results using one!
You will need a bread machine with a gluten-free setting. Add all the wet ingredients to the bottom of the bread baking pan. Then add the dry ingredients over that. Start the bread machine and set it to the “gluten-free” setting.
Do I need a stand mixer?
Yes and no. It definitely makes the sandwich bread recipe easier to throw together. It may be done with a hand held mixer, but since it uses a large amount of flour, it will be a lot more taxing on the mixer and yourself.
If you don’t want to invest in a stand mixer (although don’t get me started on how obsessed I am with mine!), a gluten-free bread machine would be a cheaper option and just as easy!
Do I Have to add psyllium husk?
No. I’ve made the bread multiples with and without the psyllium husk powder. It doesn’t affect the taste, but it does help maintain moisture, prevents the bread from becoming crumbly, and makes it softer.
Psyllium husk powder is very affordable to buy, lasts a long time, and greatly improves GF breads texture because it helps absorb moisture. It also works well for gluten-free pizza dough and gluten-free cinnamon rolls.
I recommend Now Supplements Psyllium because the lighter color doesn’t affect the bread. Some powders are darker, which will make GF baked goods a grayish, purple color.
Best Baking Pan to Use
Use a 9X5 or 9X4 loaf pan. A small pullman pan makes bread with the most authentic sandwich bread shape for slicing and conducts heat evenly while baking.
Click here to see the step-by-step web story instructions for this recipe!
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How to Make Ultra Soft White Gluten Free Bread
Ingredients
- 3 cups gluten free all purpose flour (Cup4Cup gluten free flour highly recommended – see recipe notes for DF)
- 1 packet (2 ½ tsp) instant rapid rise yeast
- 1 tablespoon psyllium husk powder (optional) helps with bread moisture & structure (what is psyllium husk?)
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 ½ cups warm water (110°F)
- 2 eggs room temperature
- ¼ cup honey
- ¼ cup vegetable oil
Instructions
- Using a stand mixer with paddle attachment, mix together gluten free flour, yeast, optional psyllium husk powder, baking powder, and salt on low speed until combined.3 cups gluten free all purpose flour,1 packet (2 ½ tsp) instant rapid rise yeast,1 tablespoon psyllium husk powder (optional),1 teaspoon baking powder,1 teaspoon salt
- Add warm water, eggs, honey, and vegetable oil. Mix on low speed to let the dough come together, about 1 minute.1 ½ cups warm water (110°F),2 eggs,¼ cup honey,¼ cup vegetable oil
- Increase speed to medium and beat for 5 minutes, scraping down paddle and bowl halfway through. The batter will be thinner, slightly thicker than cake batter.
- Grease a 9X5 or 9X4 baking pan. Pour into the pan and smooth top evenly with a spatula. Spray a large piece of plastic wrap with nonstick cooking spray. Lay the plastic, greased side down, over the pan.
- Set in a warm, draft-free place to rise until the bread reaches three-fourths to the top of the pan, for about 45 minutes. Meanwhile preheat oven to 350°F.
- Remove plastic and bake bread on middle rack for 40-45 minutes, tenting a piece of foil loosely over the bread halfway through. The internal temperature of the bread should read 205°F.
- Allow the loaf to cool for 5 minutes in the pan and then remove to a cooling rack. Allow bread to cool completely, at least 2-3 hours, before slicing. For best results, serve the bread at room temperature, toasted, or grilled. Chilled, cold bread has an adverse effect on texture.
- DID YOU MAKE THIS RECIPE?? DON'T FORGET TO LEAVE FEEDBACK AND RATE BELOW!
Equipment Needed
Recipe Notes
Dairy Free Modification
All the ingredients in this gluten-free bread recipe are dairy-free. However, if you choose to use Cup4Cup brand flour, it does contain milk powder. If this doesn’t work for you, I recommend using King Arthur Measure-for-Measure instead.Psyllium Husk Powder
I’ve made the bread multiples with and without the psyllium husk powder. It doesn’t affect the taste, but it does help maintain moisture, prevents the bread from becoming crumbly, and makes it softer. Psyllium husk powder is very affordable to buy, lasts a long time, and greatly improves GF breads texture because it helps absorb moisture. I recommend Now Supplements Psyllium because the lighter color doesn’t affect the bread. Some powders are darker, which will make GF baked goods a grayish, purple color.How to Make in a Bread Machine
Although I have not personally tried making this recipe in a bread machine, several readers have written in and said they’ve had great results using one! You will need a bread machine with a gluten-free setting. Add all the wet ingredients to the bottom of the bread baking pan. Then add the dry ingredients over that. Start the bread machine and set it to the “gluten-free” setting.How to Know When Bread Is Done
I highly recommend using an instant read thermometer to check the temperature when baking gluten free. Typically, the bread will “look” done before it’s actually done adequately baking. If you pull the bread too soon the liquids won’t have time to evaporate and it will be gummy and dense, instead of soft and fluffy. The internal temperature should reach 205ºF. Checking quickly with an instant read thermometer will help the bread retain valuable heat while the temp is being read. A Thermoworks Thermapen does this efficiently and accurately. Gluten-free bread does not have the shelf life like normal bread. Refrigerating will dry it out, and is not recommended. It may be wrapped tightly and left at room temperature, but will lose optimal taste and texture quickly.Freezing / Storing
For best results, slice and freeze the bread after it has completely cooled (at least 3 hours). Pull slices as needed from the freezer to defrost or toast from frozen. Generally GF bread requires toasting or a buttered griddle to taste good, but not with the best gluten free bread recipe! Room temperature bread is soft, fluffy, and delicious tasting! However, please note, if pulling from the freezer and serving at room temp, thoroughly defrost the bread first. If it is chilled slightly it will become more crumbly.Nutrition
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Heidy says
My husband made this recipe for me tonight -with the cup4cup flour- and let me tell you, this will make all of your gluten free, rice free and dairy free dreams come true. I am sooo glad I won’t have to give up bread. Don’t look any further. This recipe is the one. Thank you so much for this recipe.
Carah says
I used Namaste Gluten Free Perfect Flour Blend from Costco and it turned out fantastic!
Melissa Erdelac says
I appreciate it, Carah! Thanks for taking the time to let me know!
Best,
Melissa
Carah says
Wow!!!! This bread is just like regular homemade bread! I can’t believe it! I’m so excited and grateful for my son and I to finally have a good loaf of bread for sandwiches that doesn’t cost a fortune or taste like cardboard! I didn’t have psyllium husk powder and it still was amazing! I did order some however so I’ll be updating my review once I get it in to bake with.
Melissa Erdelac says
Oh you made my day, Carah! Thank you, thank!
Best,
Melissa
Michele Goldstein says
I made this bread in a pan the same size as recommended and it totally exploded in the oven! It overflowed and was hard to tell when cooked because of this. Any ideas why this happened?
Melissa Erdelac says
Wow, this is a first! How high was the bread in the pan when it started to bake? Maybe it rose too long and then when it started to bake it overflowed? Perhaps is rose quickly because your kitchen is particularly warm? Since the recipe contains baking powder it will rise more as it bakes. Hope this helps and I’m truly sorry about the mess! No fun!
Best,
Melissa
Michele says
It was probably too high when I put it in the oven. Not too much of a mess since I let it bake to a crisp hah. I was surprised it rose so much! The bread looks great though. I’m excited to try it tomorrow 🙂
Sally says
I use this recipe regularly in my Breadman bread machine and it’s perfect! I just put the wet ingredients in the bottom, mix the dry in a bowl and then add the dry ingredients on top of the wet in the bread machine baking pan and that’s it! Works really well with no modifications! I haven’t tried it with the psyllium husk yet. I imagine that would make it hold together better if you don’t eat it all within a few days.
Thanks for the great recipe!
Melissa Erdelac says
Thanks so much for sharing the bread machine directions, Sally! I’m glad to hear it works out well. Yes, please try the psyllium! It’s really cheap and lasts forever!
Best,
Melissa
Cindy Kennedy says
Melissa, we love your bread…it is so flavorful and soft. However, no matter what I try it will not rise. I have used your flour blend and others just to be sure. What could I be doing incorrectly?
Melissa Erdelac says
Hi Cindy,
Oh, let’s figure this out because I want you to have the full experience! When you say it won’t rise, do you mean before you bake it won’t rise or as it bakes? If it is before you bake, turn your oven to 200F before you begin the recipe and then turn it off. Once the bread is mixed and in the pan, cover with plastic wrap and let it sit in the warmer oven for 20 minutes. Pull it out and let it sit on the counter while the oven preheats. Remove the plastic and bake. If it won’t rise as it bakes it sounds like it could be the yeast or baking powder issue. Perhaps getting a fresh batch of either? Let me know what you think!
Best,
Melissa
Cindy Kennedy says
It gets to the top of the pan and stops rising. Does not rise much or very little more when baking. I got fresh yeast but will try new baking powder also. I will also try the warm oven. Thanks for the quick reply and I will let you know how it turns out.
Cindy
Theresa says
THANK YOU, THANK YOU, THANK YOU for this recipe. Note only are the store brands way too expensive, but they taste like cardboard. I have been putting off trying to make my own sandwich bread.
Kept picturing the expensive ingredients, the work involved and having the final product inedible.
This bread is amazing! I used Red Mill 1 to 1 because that’s what I had on hand. The recipe came together exactly as pictured in your post. It rose, it smelled like regular bread baking, it didn’t crumble. Looked exactly like your picture. Thank you for figuring this all out. I will be checking out your website for more ideas.
Melissa Erdelac says
Love this so much, Theresa! Thank you so much for taking the time to write!
Best,
Melissa
Mimi. says
Hi,
I just wanted to thank u for posting this recipe. I just made it today and it’s so delicious. My kids loved it a lot. I made some little changes to the recipe, I added 3 tbsp of dry instant skim powder milk and 1 tbsp of cider vinegar. I didn’t have instant yeast so I just used active dry yeast and the bread turned out perfect. The kids loved it toasted with strawberry jam and peanut butter. Thank u so much. Stay blessed.
Melissa Erdelac says
So happy to hear, Mimi! Thanks for writing!
Best,
Melissa
Laura L Miller says
This bread came out fantastic. I did make some changes. I can’t help myself. I replaced some of the flour mix with some oat flour, increased the baking powder to 1 TBSP, used butter instead of oil for flavor, added about a tablespoon of apple cider vinegar, increased the amount of psyllium husk powder, and added more water. This was the best and tallest loaf I have ever baked, and the taste is fantastic. I have made a grilled cheese sandwich and had a regular sandwich with it and I have never had such a nice soft gluten free bread as good as this EVER. The next adjustment I am going to make is to put it in the loaf pan in layers with cinnamon, palm sugar, and pecans. Yum! Doesn’t that sound great?
Melissa Erdelac says
Thank you so much for all the tips and info, Laura! I do agree the butter adds an extra boost of flavor, but a lot of readers like to have a gluten-free dairy-free bread. Love the cinnamon bread idea!
Best,
Melissa
Miranda says
Can I make the dough ahead & freeze?
Melissa Erdelac says
I haven’t tried this, but I think you are one to something! I don’t see why it would work. Just thaw the dough overnight, transfer it to the loaf pan, let it come to room temperature and then rise for 45 minutes. Let me know how it turns out!
Best,
Melissa
Karen says
My husband is so excited I have found your recipe. It’s amazing. Mine looks good when it comes out of the oven but as it cools it falls in the middle. Any suggestions? Thank you for your time and effort you put into your recipes.
Karen
Melissa Erdelac says
Hi Karen,
I’m wondering if it is baked all the way through before pulling it out. I’ve found this bread looks “done” about 10-15 minutes before the temperature reads 195ºF in the middle. Are you checking the temp? If you don’t have a thermometer, I would loosely cover it with foil and let it bake 10 minutes longer. Another thing might be your oven is calibrated a little high so it’s rising too quickly. You can try lowering the oven temp 10ºF and baking it a little longer. I appreciate you writing and I hope we can figure this out!
Best,
Melissa
Laura says
If it falls in the middle, the oven was probably a bit too hot. A trick I have learned about baking gluten free bread, is to tip the pan on it’s side when you cool it. Then tip it to the other side. After cooling for a bit, take it out of the pan and keep switching it back and forth on the side while letting it cool. Let it finish cooling by draping a cotton dish towel over it. When it is completely cool, cut the loaf in half. Wrap half of it in foil, making sure it is completely enclosed and put it in a freezer bag. Freeze it while you use the first half. It keeps much better in the freezer than the fridge.
This is a really great recipe. I hope you keep working with it. You won’t be disappointed.
Dcr says
Wow! Came out delicious and beautiful! I used KAF measure for measure flour blend, canola oil and maple syrup instead of honey. Definitely the best gf bread I’ve ever made and 2,000 times better then store-bought!
Melissa Erdelac says
Oh yeah!!!! Music to my ears and makes me so happy! Thank you for taking the time to let me know!
Best,
Melissa
Dcr says
Do you think it would work with egg replacer?
Melissa Erdelac says
I haven’t personally tried it, but I believe others have written in and said it worked with an egg replacer.
Melissa
DCR says
I did use Bob’s Red Mill egg replacer and it was just as good!
Melissa Erdelac says
Glad to hear! Thanks for letting me know!
Kaitlyn says
If you use a Pullman pan, should the recipe be doubled? It tastes amazing!
Melissa says
Hi Kaitlyn,
It depends which one you use. If you use the one linked to in the recipe post (one pound dough pan), that is the accurate size for the ingredient amounts. I also have larger ones (13X4 inches, 2 pound dough pans), and for those you would have to double the recipe.
Best,
Melissa
Gina Anderson says
This is my favorite gluten free bread recipe. I can slice very thin and it makes the best sandwich bread. I use my own cheap blend of rice flour, corn starch and tapioca starch. It comes out perfect every time. I’ve made this five times. I do add the psyllium husk as well. I cannot believe how easy this is. Great recipe!
Melissa says
Thank you so much, Gina! I appreciate you taking the time to let me know!
Best,
Melissa
Nurul says
Hello may i know the amount of your substitution flour blend you used in this recipe? Thanks before 🙂
Amy says
I don’t usually leave comments, but this bread recipe is amazing! It is the best gluten free bread that I have ever made! The texture and taste are both perfect! I’ve been trying to make a good gluten free bread for years and they never seem to turn out. I’ll be making this bread weekly!
Melissa says
Oh, thank you so much, Amy! Yay!
Best,
Melissa
Melanie says
This is the best gluten free bread I have ever made. I had given up on gluten free bread because of how it tastes but this bread is amazing!
Melissa says
Oh, this really makes me so happy, Melanie. Thank you for sharing!
Best,
Melissa
Claire says
I’m also interested if anyone has tried an egg replacer. My 6yo is allergic to (so many things in addition to) eggs and legumes- so no chickpeas or the aquafaba stuff in the cans. He wants bread so badly but we can’t done a recipe or pre made he can eat, would love any feedback! This looks like a close recipe! Thanks !
Melissa says
Hi Claire,
I don’t think it’s in these comments, but on Pinterest someone has told me they used egg replacer and it worked out fine! I would try flax seed eggs, if he can have that. Please follow up with how it turns out if you decide to give it a try!
Best,
Melissa
Anonymous says
I’ve got a ton of allergies and a histamine intolerance issue, so I often experiment with replacements. I use bobs red mill egg replacer personally, and it works great for me. I’ve also used flaxseed as egg replacement and had wonderful results. Best of luck, having allergies to so many things can be so hard, especially as a kid.
Elizabeth says
Amazing recipe it really is the best. I used the King Arthur gluten free flour due to being dairy free. And I didn’t have the psyllium husk powder so I substituted 1/2 The amount with xantham gum. My family loves it!
Melissa says
So glad you and your family are enjoying it. Thank you so much for taking the time to let me know!
Best,
Melissa
JS says
Will this recipe work without a stand mixer? I have a hand mixer but no paddle attachment. Recipe looks great but I just can’t justify spending the money for a stand mixer. I can’t believe how expensive they are.
Melissa Erdelac says
Hello,
Ugh, I know, they are expensive! I have not tried the recipe with an hand mixer, but I know others have done it in a bread machine with a gluten free setting (which is a lot cheaper, but still an investment). Since the dough isn’t an extremely thick, it might work with a hand mixer, but I worry it would “climb” the beaters and you would have to stop and intermittently scrape it down. If you are up for the challenge, I’d love to hear how it turns out!
Best,
Melissa
Rachel Diaz says
Do you think I could use this recipe to make meat buns with a filling of ground ham/bacon? I need to be able to fill the dough and crimp the edges. Is this dough too sticky?
Melissa says
Hi Rachel,
I think the dough will be too sticky to crimp the edges. Currently I’m testing a gluten-free breadstick recipe based off this bread and to shape them I’m going to try to pipe them out with a ziplock bag. Perhaps you could try something like this for the meat buns (placing circle of dough on bottom, topping with filling, and piping on covering)??
Best,
Melissa
Rachel says
Thanks for the idea of the piping bag. I may try that. I ended up putting a scoop of dough in the bottoms of a muffin tin. Then a scoop of ham filling, then a scoop of dough on top. It was definitely a mess and not too pretty, but it tasted sooo good. This is by far the best gf bread recipe I’ve tried. Thanks!
Melissa says
Oh yes! Thanks for following up. The muffin tin is a fabulous idea!
Best,
Melissa
Miku says
Hello! I would love if you could give me some advice!
I keep getting large holes in the loaf and I was wondering if you knew causes/how I can prevent it?
It tastes great and the texture is also really nice but I just can’t seem to stop the holes from appearing…
Thank you for your help!!
Melissa says
Hi Miku,
Ugh, the joys of gluten-free baking! I notice this across the board with cakes, quick breads, and yeast breads. I’m sure you’ve noticed this if you’ve bought gluten-free bread. It seems like a rip off when you pay that much and half the loaf is missing! I find the homemade versions have considerably less, but they are still there. Some things you can try is making sure all the ingredients are at room temperature, using active dry yeast, not instant yeast. Also, using a paddle stand up mixer helps, rather than an electric mixer. Hope this helps!
Best,
Melissa
Diane Tuttle says
I just made this for a potluck, my friend is GF and I wanted to surprise her with this bread. It was easy to make. Question. What is your suggestion, I am making it today and potluck is tomorrow… how should I store it? After 3 hrs of cool down should I cut it all and freeze it and thaw tomorrow to eat. Or just wrap it up in a plastic bag for tomorrow. Which is the freshest way to do it?
Melissa says
Hi Diane,
First of all, what a great friend! She will be so appreciative. If you are making it the day before I would just let it completely cool, like at least 4-5 hours, and then wrap it securely in plastic wrap and store at room temperature. You can slice it before serving it the next day.
Best,
Melissa
D. Voreh says
I tried this recipe with a few small changes. I used 1.5 cups of Bob‘s Red Mill 1 to 1 and 1.5 cups Bob‘s Red Mill All Purpose Flour. ( I have found that using these 2 flours together works much better than using either one by itself.)
I added xanthan gum instead of the psyllium husk and I used Agave instead of honey.
I used my dough hook instead of my paddle.
My family loved it. It has become our new holiday bread. We have also discussed making this fresh all year round instead of buying gluten free store bought bread. Even my non gluten free eating people loved it.
This recipe is so light and airy they couldn’t believe it was gluten free.
Thank-you so much for the recipe I have finally stopped my search for a gluten free bread.
Melissa says
Thank you! I really appreciate you taking the time to let me know the modifications! So you used have GF flour and half non-GF?
Best,
Melissa
D. Voreh says
No Ma”am it was all Gluten free flour. It was just 2 different versions of Bob’s Red Mill that I used. Using 1.5 cups of each. I have tried baking with them separately before and was not quite happy with them but they are my go to now. I always use half of each kind of the 2 flours to equal the required flour
Melissa says
Thank you for this! I will give it a try because I do not care for the Bob’s 1-to-1 on it’s own.
Best,
Melissa
Esther says
Hi Melissa, thanks for your recipes! Have you ever weighed the amount of flour mixture you use? I will have to use a different flour mix, as I cannot get Cup4Cup, and prefer to compare by weight rather than volume. Also, have you ever baked this with the pullman pan lid on, or is the recipe too much for that?
Melissa says
Hi Esther,
I’d be happy to do this next time I make the bread and let you know. I usually don’t weigh the flour for bread because different GF flours weigh differently, based on the varying starches added. So (just throwing numbers out, not accurate), 8 ounces of Cup4Cup could equal 1 cup, but 8 ounces King Arthur could equal 3/4 cup. When mixing the ingredients together, the liquid and dry ratios would be off, resulting in a gummy bread.
Unfortunately with GF baking, it’s not an exact science. I try to my best to get the recipes to work for most flours, but with the variety on the market I don’t have the capacity to get the recipes adapted for all the variances.
I would leave the pullman lid off since GF baking needs a little more time to get the moistures to evaporate. The lid would interfere with this. I hope this helps and I will get back to you with the Cup4Cup weight!
Best,
Melissa
Melissa says
Esther, 1 cup of Cup4Cup gluten free flour = 5 ounces
Jimmy says
Can Oat Fiber be even-swapped for psillium husk powder?
Melissa says
Hi Jimmy,
Yes, I don’t think that would be a problem. Enjoy!
Best,
Melissa
Carrie says
I made this in my bread machine today and it is AMAZING! I didn’t do the psyllium husk powder, wound up having to add about 1 extra TBSP of the Cup 4 Cup flour. I used melted butter instead of oil and I went ahead and stuck with the honey—I may try sugar next time. My machine does not have a gluten-free setting, it’s about 12 years old, so I used the Express 80minute setting and it must have been the right setting because omg this bread is beautiful and it tastes SO GOOD! I had been searching for yeast bread recipes with the Cup 4 Cup flour and was about to just use a regular recipe and sub the gf flour in when I came across this recipe. Thank You!!!! Only problem is that it’s almost gone because my non-Celiac kids are eating it all, they thought it was gluten-FULL bread.
Melissa says
Wow, Carrie! Thank you so much! I’m so grateful for the follow up with the modifications for the bread machine. I’m sure others will find that helpful as well!
Best,
Melissa
joan selix berman says
THE BEST! I have been searching for a really good GF bread recipe (for challah actually) and testing recipes for 2 years … FINALLY. Yours is great.
Used Cup4Cup flour, psyillium husk and a silicone pan. I don’t have a stand mixer so used the Cuisinart Food Processor with the dough blade.
Delicious. Slices beautifully, keeping the bread moist and in tact.
Thank you for all your years of trial and error testing to come up with this recipe and sharing it. Now I’ll need to try your challah recipe.
Melissa says
Hi Joan,
This makes me so happy! Thank you so much for taking the time to let me know. It really made my day!
Best,
Melissa
Amanda says
My daughter is gluten free and is also allergic to eggs. Do you think it would completely wreck the texture to use a substitute for the eggs? I have had success subbing them out for quick breads but have never tried it in a yeast bread. Just wondering your thoughts. I’m having a heck of a time finding a good gluten free sandwich bread that avoids her long list of allergies. This one is so close, if I could just have to figure out how to sub the eggs. Thanks!
Melissa says
Hi Amanda,
I haven’t tried egg replacer in yeast breads. However, I did a little research and I think using 6 T. aquafaba will work. If Cup4Cup GF flour doesn’t trigger any of her allergies, I would use that for best results. King Arthur Measure-for-Measure GF flour is a good option too. Let me know how it works, if you try it!
Best,
Melissa
Barbara says
When I bake the bread in a Pyrex loaf pan, the bottom 1/4 inch is still doughy. The temperature shows 205-207. Should I stick the thermopen all the way to the bottom? I was afraid it would read the temperature on the bottom of the pan and not the dough. The rest of the bread is delicious!!
Melissa says
Hi Barbara,
If you have metal pan that would be best. Glass is a better insulator of heat, while metal conducts it, so it will cook the bottom a little faster as the top cooks. You could stick the thermometer all the way to the bottom, but just be sure to protect the top with a piece of tented foil. If you are using a glass pan, you may also want to cook it on the lowest oven rack. I’m glad you enjoyed the bread, though!
Best,
Melissa
Anonymous says
Thank you so much for the tips!
Melissa says
You’re so welcome! Enjoy!
Best,
Melissa
Deanna says
I baked mine in a Pyrex bread pan. I had it on the middle rack until about half way through but then had to take the middle rack out because the bread rose even more in the oven and was touching top rack. I put the bottom rack on the second notch and continued cooking for the rest of the time and it came out perfection
Heather says
I’m very happily surprised that this turned out like “real” bread even with all my substitutions! I used 1 1/2 c of my millet flour/potato starch blend (far more millet than potato starch), 1/2 c of sorghum flour and 1c. Brown rice flour. I added 2 rounded tsp’s of xanthan gum. I also substituted 1T ground flaxseed for the psyllium husk. I lined my 9×5 loaf pan with parchment paper. The taste is super and best of all the texture is fully baked but squishy just as bread should be. This will now be my regular bread to make!
Melissa says
Hi Heather,
Thank you so much for writing and providing the flour mix substitutions! This will be very helpful for those that can’t use the recommended flour.
Best,
Melissa
Barb says
I have tried lots of different wheat free bread recipes but never a gluten free one. The instructions were spot on. The bread is really really good and I will definitely be making more. One thing I will mention. I cut the bread into slices and put 1/2 in the freezer and the other half into a vacuum sealed container. The container bread was really good this morning after being made yesterday afternoon. I heated it in the microwave for about 10 seconds. Excellent!!
Melissa says
Hi Barb,
I’m so glad you were able to find a recipe you like! I agree, the bread does taste better at room temperature. I’m the only one in my family that eats it, though, so I always have to freeze it. I do heat it in the microwave before using so it’s nice and soft again.
Best,
Melissa
Holly says
My 2.5 year old granddaughter is gluten intolerant, the store bought gf bread is not toddler friendly. I’ve made this bread 3x first in a regular size loaf Pan and then in smaller loaf pans. I freeze the extra they last 2-3 weeks. The smaller loaves are consumable for her in a week. We use it for her PB&J, grilled cheese and French toast. Thank you so much for researching this recipe. It’s perfect!
Signed,
Aubrey’s Grandma ❤️
Melissa says
This really makes me so happy. 🙂 Thank you for taking the time to share. Made my day!
Best,
Melissa
Tori Elder says
OMG!!!! Thank you, thank you, thank you! I”m crying I’m so happy! Sharing with everyone I know who has to eat gluten-free because this is seriously a game changer. My husband is a professionally-trained baker who doesn’t have to eat gluten-free and even he was impressed with the results. I made it and I hate working with yeast but this was so easy.
Melissa says
Hi Tori,
This is the best thing ever! Thank you so much for sharing. I was pretty stoked about the recipe for the exact same reasons, but now we just need to get it out there! Thank you for sharing. It is so appreciated!
Best,
Melissa
Tori Elder says
Tonight I’m making it again and doing it as dinner rolls, which I’m topping with some everything bagel seasoning on top so it’s savory. So excited about this that I bought more yeast packets so I could make sure to have some to make bread when I run out.
Stella says
In South Africa I also use Golden syrup instead of honey and it still came out perfect. Thanks again for this lovely recipe!
Stella says
It’s Health Connection Wholefoods’ gluten-free flour mix. It already contains xanthan gum. Worked so well! I didn’t add the psylliam husk powder though. But will definitely keep this recipe.
Melissa says
Hi Stella,
Thanks for the follow-up! I’m always happy to hear another flour works well. When I was testing the recipe I tried 4 different brands, but a couple of them didn’t have great results. Part of the adventure of gluten-free baking!
Best,
Melissa
Ruth Anne White says
Hi
This is my son’s response in his email to me = (Just wanted to let you know that I cut into the loaf of bread tonight and it was great. It is the best loaf of GF bread you have ever made. I started with a single slice, the butt end, with a bit of real butter. Then I had some extra butter, so I had to have one more slice into the loaf. It was splendid. Not dense and tough, definitely some airiness and lightness to it. The corner edges on the top of the loaf are hard, but it is a small price to pay for very good slices of bread. The grilled cheese was good too, Per your recommendation, I have it covered on the counter at room temperature. Don’t lose this recipe, it is absolutely wonderful. Thank you so very much!)
I used PG (Premium Gold GF Flax and Ancient Grain AP Flour from Sam’s club because I had it in the house……BUT I SIFTED IT . I have searched a long time for a recipe that ACTUALLY WORKS ..Thank you I just found it.
Melissa says
Hi Ruth Anne,
Thank you so much for taking the time to share your son’s response with me. I’m so glad he loved it! I haven’t bought GF bread since I came up with this recipe, and it makes me so much happier eating it than anything I’ve ever spent a small fortune on!
Best,
Melissa
Thelma Kravos says
I followed the recipe for the gluten free bread and it turned out a mess. When the dough was risen at the required time, it ran out of the pan and all over the cupboard. After baking for the required time it was still not baked through and was a complete mess. Had to throw it in the garbage. Big Dissapointment.
Melissa says
Hi Thelma,
I am so sorry to hear this! It sounds like it was a leavening issue. You mean it rose fine, but when you baked it, it rose too much out of the pan and in the oven? Did the GF flour you use have a leavener in it as well? I’m happy to troubleshoot what went wrong!
Best,
Melissa
Gwen says
Absolutely delicious! Great texture. I look forward to making it as dinner rolls. I used bread machine yeast as I did not have instant rapid rise yeast. I used Cup4Cup flour as it is my favourite GF flour. Your instructions were very clear and easy to follow. Thank you for the recipe
Melissa says
Hi Gwen,
You don’t know how happy this makes me! This is exactly what I was striving for. I hope this recipe will be of sliver of hope for others that struggle with gluten free bread!
Best,
Melissa
Sally says
I made dinner rolls with this recipe, they came out great. I used an ice cream scoop to fill greased muffin tins, brushed melted butter on the tops and baked them 20 minutes as you suggested. They are delicious!!
Melissa says
Hi Sally,
Yay! Perfect! Thanks so much letting me know. I will give them a try as well!
Best,
Melissa
Sally Dufour says
This recipe is delicious! Could this bread recipe be used for dinner rolls if baked in a muffin pan, if so what would you recommend for baking time at 350 degrees?
Melissa says
Hi Sally,
I’m so glad to hear you enjoy it! I haven’t tried the variations yet, but I don’t see why it would be a problem to bake them in greased muffin tins. I would guess they would take about 20-25 minutes, but I haven’t tested it. If you have a thermometer they will be done with the temp reaches 205 degrees fahrenheit. I’ll put it on my to do list, but I’d love to hear if you try it!
Best,
Melissa
Sally says
Thanks for your speedy reply! I will try this on the weekend and let you know how they come out.
Stella says
I made this recipe in South Africa using Gluten-free flour and it was yummy! So soft and delicious!
Melissa says
Hey Stella,
Yay! Thanks for writing and letting me know! What brand of gluten free flour is available there? I’d love to know what else works with the recipe!
Best,
Melissa
Jess says
Cup 4 Cup is not dairy free. It contains a milk powder in the ingredients.
Melissa says
Hi Jess!
Yes, thanks so much for pointing that out. If you go with Cup 4 Cup, it is not dairy free, but you’re welcome to use any allergen-free GF flour blend. For another alternative please refer to my Best Gluten Free Flour article that lists all the allergens and how the GF flours compare.