Finally, Really Good Sandwich Bread: Our Favorite Gluten Free Bread Recipe

Gluten free bread is a staple of our diet.

When John first started a gluten free diet we searched through grocery store after grocery store hunting the elusive frozen rice bread that our internet searches indicated should be there.

We finally found some and, upon trying it, promptly spit it out. It was horrible!

John kept eating it though, because what else is one to do when you don’t know how to cook and your girlfriend is away at grad school.

By the time we married the following year, we had a bread machine and Bob’s Red Mill Gluten Free Bread Mix. Thus started the four year saga of baking gluten free bread that was either dense, wet, full of air holes, or incredibly misshapen.

At last count we’ve been through three different recipes plus innumerable variations of each when I just couldn’t keep my hands off the recipe (which would be at least 95% of the time). But do not be disheartened – Finally, after four years, I have worked out a recipe that consistently turns out really good sandwich bread.

One of the reasons that I really like this bread recipe is that the flours in it are relatively inexpensive. And, at least in Birmingham, they are widely available. I can get all of the different flours at our local Wal-mart.

The bread is also very easy to make, especially once you have the recipe memorized from making it frequently. I even do shortcuts now and often  mix everything up in one bowl. However, if you’re trying this recipe for the first time, I do recommend that you follow the recipe as closely as possible.

Finally! Really Good Gluten Free Sandwich Bread

1 Tbsp. bread machine yeast
1 Tbsp. sugar
12 oz. water (1.5 c) (105 degrees or a little less than hot)

11 oz. (approx 2.5 c) GFCS’gluten free flour mix
2 tsp. xanthan gum
1 tsp. salt

3 eggs (or 9 Tbsp. water and 3 Tbsp. ground flax seed)
1 ½ Tbsp. oil
1 tsp. cider vinegar

Instructions

1. Start by combining the yeast and sugar in a small bowl (I use the smallest in my set of three nested mixing bowls). Add the water while gently stirring the yeast and sugar. Let this mixture sit while you mix the rest of the ingredients – bubbles and foam should form if the yeast is happy.

2. Combine the flour mix, xanthan gum and salt in the largest mixing bowl and stir well.

3. In a third bowl, whisk the eggs, oil and vinegar until the eggs are a bit frothy.

4. By this point the yeast mixture should be foamy, so you can pour the two liquid mixtures into the flour mixture. Blend the dough with a mixer for 4 minutes.

Bread Machine Directions:

Scoop your dough into the bread machine and smooth the top of the dough. I bake my bread using an 80 minute setting that allows for 20 minutes of kneading, 18 minutes of rise, and 42 minutes of baking. However, since I don’t use the paddle in by bread machine, I’m effectively doing a 38 minute rise and a 42 minute bake. (The advantage of not using the paddle is that you don’t end up with a hole in the bottom of your bread.)

Conventional Oven Directions:

Scoop the dough into a greased loaf pan. Allow the dough to rise in a warm area until is is about 1 inch from the top of the pan. Then bake at 375 degrees for 50 – 60 minutes.

Other Notes:

  • If you are allergic to corn I’ve developed a corn free version of this recipe that uses tapioca starch, almond flour, and guar gum. The recipe is currently available as part of the Gluten Free Bread 101 class
  • If you’re looking for a gluten free milk bread recipe, you can make this bread using milk instead of water. In fact, I originally developed it with milk and then switched it to water to cut down on the cost and to make it casein free. If you are on a dairy-free diet, then you may use a plain gluten free non-dairy milk..
  • If you are allergic to eggs, use the flax substitute listed in the recipe, or follow the instructions on your favorite egg replacement powder. When I use the flax eggs, the bread is usually slightly wetter than otherwise.


Comments

  1. harmonious1 says:

    Hi I am glad to find your blog! I’ve been gluten free almost a year, and I think I’m ready to try some bread.
    Is the flour mix in this recipe the same one in the list of links on the right?
    And, if so, I wondered if there is any substitute for the soy flour? The bean flours make me just a mite breezy, iykwim.
    Thanks so much for sharing your recipe, especially after all the work you put into it! 4 years, WOW!
    Yay for GLUTEN-FREE FOOD!!!!

  2. harmonious – I’m glad you’ve found my blog too! How in the world have you been living without GF bread; we go through at least two loaves a week. The flour mix in the recipe is the flour mix in the list of links on the right – I’ve added a link in the recipe to make that more clear.

    I’ve done some reading on other flours tonight, and I think that buckwheat flour or sorghum flour might work as a substitute for the soybean flour. I have used buckwheat flour in my bread before and it will darken the bread a good bit, but we liked the taste. I’ve never used sorghum flour, but it is in a lot of flour mixes so I think that it should work well.

    Please let me know how the bread turns out. And next time I spot buckwheat or sorghum flour at the store I will try a batch and update the post.

  3. We have made this bread with and without the paddle; and it turns out well every time. I know this is referencing your other post; about the Bob’s Red Mill mix; but I just thought to tell you. My MIL’s machine cannot have the paddle removed.

    Thanks for the great bread recipe.

    Amy B

  4. phew! I’ve been worrying that it would completely flop with the blade in and that everyone who tried it would think I’m crazy =)

  5. Have you ever milled your own flours for this?
    I am thinking of trying this very soon :) I was just wondering if you had your expierence. It seems it would drastically reduce the cost.

  6. Dusti, I haven’t tried milling my own flours though it sounds like the kind of thing I would enjoy. My cost-savings approach has been to try to use as many commonly available flours as possible. Thus the soy flour, corn starch, and masa harina in my Gluten Free All Purpose Flour Mix. The only thing that I regularly order from Bob’s Red Mill is the brown rice flour and I get 25 lbs of that at a time.

  7. I can’t my egg-free loaves to rise. I’ve tried everything – club soda, baking powder/coconut milk (worked once), Bakewell Cream, gelatin, etc. The only thing I cannot use is flax (allergic to that also). I don’t proof the yeast, I just add all wet ingredients, then dry, to the bread machine. My old Welbilt gives us a dough cycle then a bake cycle, which I usually run twice.

    I have a delicious bread recipe, it just never comes out higher than about 2 inches. Haven’t had much luck with Anna’s or Pamela’s bread mixes either, though Pamela’s does make a to-die-for egg-free pizza crust and bagel recipe.

    Any suggestions?

  8. Hi Amber, I have a few ideas but it may take me a day or two to research. I want to get the opinion of another GF blogger on some non-traditional egg substitutes. In the mean time, would you mind sending me a copy of the recipe? If I have most of the ingredients on hand I’d like to give it a shot. Two sets of hands doing baking experiments is always better than one =)

  9. I don’t have a bread machine, do you have directions for conventional ovens? And what would be substitute for soy flour, daughter is allergic to it.
    Thanks
    GM

  10. I do not have a bread machine — How should I proceed? I really want to try this—- Please help. I have tried many bread recipes with okay results, but am searching for a great sandwich bread for my 9 year old son (and Me)!

  11. First let me say, I have not personally tested the following instructions for conventional ovens, but I do promise to try to nail them down next time I have opportunity to bake a loaf in the oven. (I’d have trouble finding a warm place for the bread to rise this week, as our temperatures are not expected to get above freezing tomorrow. I know that’s normal for some of you in the winter, but this Southerner is not used to it at all!)

    Mix up the dough as usual. Place dough in a greased 9×5 inch loaf pan and cover with a damp dishcloth. Allow the dough to rise in a warm area until it reaches the top of the pan or doubles in size. (This will take approximately 45-60 minutes).

    Preheat your oven to 375 degrees F and then bake the bread for approximately 60 minutes. When the bread is done the crust should be hard and the bread should have pulled away from the sides of the pan. It should also smell like freshly baked bread. If needed, you may place a foil tent over the bread after the top has browned to your satisfaction.

    Once the bread is done, remove it from the pan and cool on a wire rack for at least 15 minutes before cutting.

  12. Oh, and try sorghum flour instead of soy.

  13. Hi! I just posted some conventional oven directions into this comment thread. If you have a chance to try it this week, please let me know how it goes. I do have to say that I could not live without a bread machine, especially when I was making bread a couple of times a week for my husband’s lunch bag. I use it more than any other kitchen appliance except the microwave.

    I just did a check of Ebay’s completed auctions for bread machines and they seem to be selling for really reasonable prices.

  14. I will absolutely try this conventional method. Thank you. (Actually I do have an old bread machine with a really small paddle at the bottom but I an unsure-nervous about using it. I used to be a brave cook/baker! What happened to me? To many gluten free flops, I guess.)
    One more question. Most recipes say to beat bread dough for 3-4 minutes after all ingredients and combined. This is a real pain with a mixer, and in your pizza recipe this is not required. So… What does beating it do? What do you suggest for this recipe?

  15. Wheat breads need the beating/kneading to develop the gluten. For all of my bread recipes, I just mix with a spoon until all of the ingredients are well combined. I don’t even use the paddle in my bread machine. I mix the ingredients in a bowl and then put them into the bread machine on the 80 minute setting and proceed to forget about it for 80 minutes =)

  16. This site is such a wonderful blessing to us!
    You have provided a wealth of information ~ THANK YOU!!!
    In addition to going gluten-free for health reasons I am diabetic and have been in search of effective flours for breads that are also low on the glycemic index (#55 or lower) … I was wondering if you are aware of a single (or medley) of flours to suggest which addresses both arenas?
    :*)

  17. Jubilant,
    I’m afraid I don’t have the expertise to answer that question and I didn’t find anything very helpful on any of the glycemix index websites. I did notice that dried beans have a very low glycemic index so I would think that adding them to a gluten free flour mix would help. Beyond that, I don’t have much insight.

    I’m going to forward your question to a friend that is a dietician and see if she can help out.

  18. I’m wondering if anyone has had success using a zojirushi kitchen assistant with gluten free/egg free bread? Using the homemade setting I can tell it not to knead long etc but I’d like to try to avoid the no-rising issue since we can’t use egg. Thank you for any help you can offer!

  19. Just found this website. Its awsome. Can anyone suggest a dairyfree/cassien dry milk/butter substitute for baking and a butter substitute for cookies?

    Thanks,

    Jodi

  20. I tried the conventional oven recommendations and they worked just fine. My bread took 15 minutes to rise in an oven preheated to the lowest setting then turned off and 40 minutes to bake. It was delicious. Thanks for sharing this great recipe.

  21. I am new to gluten free cooking for my daughter and husband and I have tried this recipe twice with great sucess both times. I also used the conventional oven 375 for 55-60 minutes.

  22. I tried the recipe with some variations and it is the best gluten free bread I have made so far. I used the conventional oven method but cooked it for an extra 15 minutes because it was a little damp inside. I also replaced the harina with corn flour and the soya with sorghum, and the brown rice with white rice, and used three cups of flour instead of 2.5 (probably why I had to bake it for extra time). The loaf came out fluffy and delicious, exactly like real sandwich bread. My four year old loved it. He really shouldn’t eat that much corn so next batch I am going to replace 1/2 the corn starch with potato starch or extra tapioca starch/flour, and if that comes out ok, next batch I’ll replace 1/2 the corn flour with millet or sorghum. I am thrilled!! and will let you all know how things turn out.

    J

  23. Rachael, I’m so glad you like it. Thanks for letting me know =)

  24. Jodi, I’ve used tapioca flour when I couldn’t get corn starch and there was no discernible difference. And if your family can eat tree nuts, another reader said that almond flour worked well as a substitute for the masa harina.

  25. Hi, I have the Breadman Ultimate machine. I don’t see an 80 minute setting. Should I start with the liquids, then the dry ingredients and bake as usual? The 80 minute setting seems so much easier. I love your site. Thanks for your recipes.

  26. I used my girlfriend’s breadman. Mixed it by hand and then dumped everything in on Bake for 125-130 minutes (until the bread was 210 temp.

  27. New Flour Recipe! By the way all, I am trying to stay away from corn for my son so I came up with the following recipe which comes out amazing. 1 Cup of Brown Rice Flour, 1/2 cup of Corn Starch, 1/2 cup of Tapioca Starch, 1/2 cup of sorghum and 1/2 cup of millet. I then use 2.5 cups per the above directions and the only deviations for the bread recipe above is that I add 1.5 tsp of salt (instead of 1) and 2 tsp of cider vinegar (instead of 1). I mix everything per the directions, then let it rise to the top of the pan and bake at 375 until the bread is around 210 temp. My kids (one gluten free and the other not) are gobbling it up.

  28. Ok, I finally am ready to try this. What settings should I program my zojirushi with (ie how long to preheat, rise then bake?) Thank you!

  29. Not sure. Please let me know how the zojirushi works. I am thinking hard about spending the money and buying one.

  30. Hi. I’m really new to this, I changed our diets for our 5 year old son. I was thinking about making up a bunch of “necessities” all at once to make life easier. . . such as breads, muffins, cookies. Could you let me know if baking and freezing GF breads and such is reccomended. Will they keep well?? Is there a certain way that I should package them up to help them keep. Also, like I said, I’m new (three days now) and I’m finding dinner ok. when i get a pancake receipe breakfast will be more than just eggs, but lunch is a task. Any suggestions on luch, or breakfast for that matter? Thanks.

  31. Adrienne says:

    I came here originally for a substitute for all-purpose flour. Found that and more I see!! I don’t have a bread machine or a 9X5 tin. Which to buy is a toss up because for a few dollars more I could buy the machine on eBay.

    I’m gluten and sugar intolerant…can’t use fake sweeteners either they cause problems too. My intolerance causes pain, actual pain caused by Fibromyalgia–not a “good thing” as Martha Stewart would say.

    Your boards have been a Godsend and the book you recommended on one of your links is gonna help me immensely too I can see. I’m gonna try to get it used online somewhere or other. The more inside notes on the book the better for me..extra tid bit remarks of help I hope :). Thanks again and I hope to try this bread recipe and others posted. I have the oven to let it rise in and to bake it in. Ain’t got no pan, Ma!! I’m going to try the flour on some cookies that are a regular oatmeal/banana/nut cookie. Sound good already? Hope Whole Foods has all these flours.

  32. Adrienne says:

    PS. Please tell me which brand of bread machine to look for that you used in making these breads. thanks again.

  33. Veronica says:

    For making bread, I use Dr. Shar’s (2 dots over the “a”) Mix B. It’s a mix specially made for making bread. I initially followed the recipe on the bag then started some of my own modifications. I found that adding 20 grams of powdered egg white, and reducing the flour by 10 grams, I get a browner loaf. This loaf also rises nicely. It looks and has the texture of homemade wheat bread. [I do follow the European method and weigh my ingredients instead of using cups and spoons. I find it easy since I have a digital food scale and recipes turn out more consistently.] I’ve also added flax meal to get a nuttier tasting loaf. Just 10 – 20 grams is sufficient but you need to reduce the amount of Mix B by the same amount or it will be too dry.

    I’m fortunate because there is a gluten-free store a couple of miles from where I live. However, I’m trying to locate a wholesaler on the Web that will allow me to buy the mix in bulk. It would probably be cheaper that way.

  34. Hi Jodi, I too am looking for a good substitute for butter with no casein in it. For milk, I use DariFree from http://www.vancesfoods.com, It’s a dry powder I use in bread making.

    I have a bread machine and a recipe that has turned out a perfect loaf everytime….this after 10 months of trial and error. Will try to post recipe later.

  35. Hi. For butter substitute I use Earth Balance 100% vegan buttery spread. Spectrum has an organic vegetable shortening. Frankly, I am not in love with either when it comes to baking cookies or other items that call for more than a few tablespoons of butter or shortening but what can you do? If anyone else is aware of any other butter substitutes, please let me know. As for milk substitutes, I’ve had good luck with rice milk. I tried Dari – Free once but think the version I had was flavored vanilla so the bread I made with it did not come out good. Please let me know which version you use and I am really interested in seeing your new recipe. Thanks!

  36. My family is sensitive to gluten, dairy, soy, and egg (the biggies, there are others too). Since we can’t find any sort of butter that is dairy AND soy free, I often use a mix of oil and a nut butter or sunbutter. One thing to know about sunbutter is that if there is baking soda or baking powder in the recipe, the baked good will slowly turn a dark green. Depending on the recipe, I also will use bacon grease in place of butter (usually pancakes or the like). If the butter is melted, use 7/8 the amount of oil in place of the butter. For cookies I usually use 1/2 nut butter 1/2 oil. You may need to add water at the end to get the right consistency.

    Also noticed someone asking about replacing eggs. I use mostly Ener-G foods egg replacer. Bob’s Red Mill Egg replacer has wheat in it so be careful if you find another brand! The trick with the egg replacer is to make sure you mix it with hot water BEFORE you add it to the recipe. Mixing it activates it and if you give it a chance to sit, it will actually start to bind and have the look of an egg white. You use 1.5 teaspoons replacer with 2 tablespoons hot water for every egg. I have also used 2 oz. baby food per egg (usually best in things like pancakes). Hope this helps.

  37. shirley says:

    Aleta, things to try for kid’s lunch are grilled cheese with gf bread or any regular sandwich stuff wrapped in lettuce instead of bread.
    My all-time favorite pancake recipe is 2 c brown rice flower, 1/3 c tapioca flour, 2/3 c potato starch, 3 tb brown sugar, 1 tb baking pdr, 1.5 tsp baking soda, 1/4 tsp salt, 2/3 c sifted buttermilk powder, 2 eggs, 2.25 c milk, 4.5 tsp canola oil, 1 tsp vanilla. Mix and set aside wet ingredients. Mix dry ingredients, make a well, pour in the wet, combine. Drop by 1/4 c onto pan over medium hear, cook 35 seconds per side. Enjoy.

  38. Rebecca Morton says:

    I just tried to make this recipe and it rose beautifully while cooking, then in the last 2 minutes, it FELL! It seems like it would have a great taste and texture, but i’m not sure what to do differently to keep it from falling.
    Help please! And thanks!
    Rebecca

  39. Hi Rebecca, That stinks that you’re bread fell. Can you tell us more about the conditions the day you cooked it? Was is a bread machine loaf or a conventional oven? Was it humid that day? I can’t promise we’ll figure out what happened, but you never know =)

  40. Shirley M says:

    Thank you for this recipe. In my rush to make it I completely overlooked the instructions to use a bread machine. I just put the dough in a 9 X 5 pan, put it in the oven and heated it to 350 degrees and let it cook for 50 or so minutes, and it turned out very nicely. It didn’t rise as much as it could have, had I done it properly, but at least it is quite edible, and I didn’t waste the ingredients. It’s one of the few times that I’ve messed something up and it turned out.

  41. I have tried so many bread recipes, inbluding Bobs Red Mill, and every loaf falls in the last 10 minutes. What am I doing wrong, except maybe needing to bake for 70 minutes instead of 60 minutes, which I will try today. I am an excellent baker using conventional flours, but can’t seem to get the hand of gf bread. I have taken the remnants and made some awsome french toast that my 7 year old has loved, but this diet will bankrupt us before I get the hang of it. We live in the south so it shouldn’t be an altitude issue, maybe it is humidity. I am proofing in my Jen-air.

  42. Hi, I have a few questons about this recipe.

    I made this today 2x lol.
    first time I followed all directions to the tee but the bread was a bit gooey? I made this in a regular oven and I used a glass bread pan. I cooked it an extra 15 minutes too. This one fell too.

    Second try at it: I tried a metal bread pan, added a bit extra flour, cooked it at 375 for 60 minutes (still gooey although the temp was 210)

    Both times the yeast etc was nice and happy, eggs frothy.

    Put it back in for 40 more minutes at 400! Still a bit gooey :(

    sure does smell good!

    Seems to be a large amount of yeast? has anyone made it with less? Also a lot of water for 2 1/2 cups flour.
    This one temp went up to 220. finally took it out, didn’t fall at least.

    Has a wonderful crust but still a little gooey :(
    We did toast a few slices and it has a wonderful taste but the gooey????
    Anyone have any suggestions?

  43. Me’Me’, I always had trouble with the Bob’s Red Mill falling as well. On the other hand, this recipe rarely falls for me. If I’m going to bake it in a conventional oven I let is rise on top of the stove in the winter, and anywhere in the kitchen during the summer. Maybe your bread is rising too much before it goes into the oven and just can’t hold that much rise. Gluten free breads no not need nearly the amount of rising that wheat breads do.

  44. the bread i make is always a little moist in the middle until a few days later when it dries out. It is definately still edible even though I only cook it to 210 degrees – my kids gobble it up. I have found that the inclusion of corn flour in the mix decreases the amount of moistness in the loaf. My ideal mix of flours is: 1 cup of brown or white rice; 1 cup of tapioca (i don’t use soy), 2/3 cup sorghum and 1/3 cup of corn flour. I then use the2.5 cups of mixed flour called for in the recipe and reserve the rest for another loaf. I have found that the more corn flour i use the fluffier and less wet the bread. Additionally, when cooking the bread conventionally, if you overproof it or let the yeast overdevelop, it tends to come out too mushy. FYI-I found a great pampered chief loaf pan made out of either stone or ceramic type material that cooks the bread up awsome (even in my toaster oven).& nbsp;

    J

  45. I am really excited about trying this bread recipe but I am unsure about the egg substitution. Do I boil the 6 tbsp water and 2 tbsp ground flax seed? We’ve got dairy, gluten/gliaden, citrus fruit, egg, and beef allergies in this house! Sometimes I feel like I am substituing every ingredient in a “normal” recipe! Oh, well 7 weeks into it and definitely still learning!

  46. @Jackie: When I’m lazy I just add the flax to the dry ingredients and the extra water to the wet ingredients. However, the proper method is to stir the flax seed and water together and let them develop for a few minutes before adding them to the other wet ingredients.

  47. Hi I want to try this recipe however I am allergic to yeast. Can you suggest a substitute?

  48. Thank you for the wonderful bread recipe. We went to the health food store to purchase bread. The cost was unbelievable and the taste and consistency of the bread was as best awful.
    I have made your bread recipe twice now, my husband and I just love it. The texture is great and so is the favour. I am use to making bread with spelt flour and had great success with consistency and favour. Can not believe are much easier this recipe is to prepare and bake. I follow the oven method. This makes going Gluten Free a welcoming affair rather then a situation of deprivation. Thank you for all your hard work and effort.

    Best Regards
    Regina

  49. @Regina: That is so lovely to hear. This weekend I experimented with mixed the dough with my hand mixer to develop the gluten. The bread didn’t rise higher, but had a firmer texture and a really great hard crust.

  50. Hi all!

    Has anyone ever tried
    “Gluten Substitute”
    Orgran makes it
    http://www.orgran.com if you want to read about it.
    I bought some and after I try it (soon hopefully) I will report back:)

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