5 Tips To Speed Up Your Gluten Free Bread Baking

Only about 20 minutes of active work (and that’s a pretty generous estimate!)

Baking gluten free bread does not have to take a lot of time. In fact, there were many times during my busy career as a tax accountant in which I baked multiple loaves of bread per week. Don’t let busyness be your excuse for not baking your own bread.

5 Tips To Speed Up Your Gluten Free Bread Baking

1. Buy flour in bulk - Hitting the grocery store for a few missing ingredients waste a lot of time. Buy the gluten free flours that you use the most in bulk (25 lb bags or multi-bag cases) and have it shipped directly to your door. Amazon is great for this!

2. Use a scale to measure ingredients – If you use a digital scale to measure you’re ingredients, then you can just pour your flour into your bowl. You don’t have to count scoops, wash multiple measuring cups, or even search for measuring cups.

3. Use a bread machine - A bread machine doesn’t actually save you a lot of work, but it does let you start a loaf and forget it, at least for the two hours it takes to bake the bread. If there is no time in your schedule to watch bread rise as you do other things around the house, then a bread machine is your best option,

4. Make your own bagged bread mix – During tax seasons, I did not have time to even measure out the ingredients for a loaf of bread. That’s an easy fix though, if you plan ahead and make your own bagged gluten free bread mix. Then all you have to do is grab a bag from your freezer, add the wet ingredients and turn the bread machine on.

5. Cheat - When you’re learning to bake bread you should follow all of the mixing instructions exactly. If you want the most perfect loaf of gluten free bread, then you should pay attention to all the little details and best practices of bread making.

But when you just need gluten free bread fast, then you should forget all of that and cheat! Measure all of your wet and dry ingredients into one large bowl, turn on the mixer and let it go for 5 minutes. The crumb might not be as fine, and the rise may take a bit longer, but if the goal is to just get a good loaf of bread made so that you can fix the kid’s lunches for tomorrow, then this works. You can get your part of the bread making done and move on to other thing while the bread rises and then bakes.

Would you like to learn to Bake Gluten Free Bread?
Join me and 300 others and learn to bake gluten free bread in July.
and I’ll send you $25 that you can invest in improving your gluten free kitchen.
Join the July 300.


  1. Margaret Wadley says:

    Hi Mary Frances: I love your recipe for flour. I don’t know if I just have a white thumb, or what. When I put all the ingredients in the mixer, and mix for 4 minutes, then put the dough in the pans, I get the most huge loaves of bread ever. Problem is, that they are so out of shape that it is hard not to be able to make a descent sandwich. They go wide after the top of the pan, and sometimes 2 inches taller. Am I doing something wrong, or should I go back to the bread machine. Thanks again for helping me out.

  2. I would appreciate a sandwich loaf of bread recipe with NO yeast. I an allergic to yeast. Thank you. Love you Mary Frances

    • Marie, I have one and I’ve just moved it into the Gluten Free Bread 101 class! That’s the class that my July 300 students will start with. Can you join us?

  3. Marie DeHondt says:

    Mary Frances: How do I joint the Gluten Free Bread 101 class. Thanks for all your information.

  4. Hi all. I have been trying several recipes for gluten free bread and so far Mary Frances’s is simply the best, hands down! I mix by hand and bake in the oven. To solve the misshapen problem, I smooth out the top with a spatula as best I can when putting it into the loaf tin, then I put my rise on a timer for 25 minutes – that way it rises to about the top of the pan. I have found that it will rise about another half inch during the first 10 minutes of baking, which gives it the nice rounded top. As well, the 3 teaspoons of yeast gives a bit too crumbly texture for toast (which we mainly use it for), so I have cut it down to 2 teaspoons and it is just as nice. Like my mom used to do when she baked regular bread, I butter the crust when I take it out of the oven.

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