Recipe: Homemade Gluten Free Bread

Now for the Recipe…

Here is a recipe for gluten free bread. I was able to make this bread using my bread machine, which meant eating homemade bread in a relative short period of time.

This bread had a crispy crust and was light and soft. Again, not something you get from the frozen loafs of bread you buy in the grocery store.

The key to making a good gluten free loaf of bread in a bread machine is to mix all the ingredients in a kitchen aid mixer first. Gluten free flours need a lot of mixing to incorporate them, and bread machines do not have enough power to do that.

This recipe is not my own but was handed to me by a customer at work. No name was attached so I take no credit for the recipe, but also am not able to give credit to the original author.

Recipe: Homemade Gluten Free Bread

1 cup + 2 Tbsp tapioca starch
¾ cup brown rice flour
¾ cup potato starch
2 tsp xanthan gum
¾ tsp salt
1 Tbsp sugar
2 tsp instant yeast
1 egg + 1 egg white
¾ tsp cider vinegar
1 ½ tsp canola oil
1 1/3 cup milk(warmed)

Measure and mix dry ingredients.

Beat eggs. Add them, along with milk, oil and vinegar to dry ingredients.
Mix thoroughly in a stand mixer to fully incorporate all ingredients.

Add dough to bread machine.
Set bread machine to gluten free setting, 1 ½ lb loaf size and dark crust.

Let bread cool on its side before cutting.

Enjoy!

83 comments add yours

  1. I am new to your site and I was looking at your past postings. With the above bread recipe, I do not have a gf bread maker. Do you know what setting I could use with a regular bread machine. Or would be easier to bake in the oven? I really want a new gf maker, but that is on my list, which is not anytime soon. thanks.

  2. this recipe is specifically for a bread machine, however you could mix the dough really well in a stand mixer and then put dough into a greased loaf pan, let rise in warm spot for 20 minutes and then in 350 degree oven for 30-40 minutes.

  3. I just made this bread this morning for the first time, after having gathered the ingredients from Nutter’s. I don’t have a bread machine either, so followed your instructions for baking the traditional oven way. The bread baked beautifully and my kitchen once again has that wonderful yeast-bread smell which I have missed. I will be trying the raisin bread next! Thank you!

  4. Colette
    I am so happy that you had freshly baked bread again in your home. The reason I started this blog is to be able to share great gluten free recipes with everyone. I will be posting more bread recipes soon!

  5. I seem to have done something wrong. My bread fell while baking and continued to fall when removed from the oven. I don’t have a gluten free bread machine so I used my mixer & cooked it in the oven. Would this be an indication that I over mixed it? Or something else? It had tripled in size while rising but it is now the same size as if it had not risen at all. Any suggestions would be helpful.

  6. How long and at what speed do you mix the dough in your kitchenaid?
    I tried this with the oven method and my dough didn’t rise at all. Did I not mix it long enough?
    Any more tips whould be appreciated.

  7. I start off my dough at a low speed and then turn to medium speed for 2-3 minutes. You want your bread dough to resemble a thick cake dough.

  8. If you don’t have a gluten free bread machine…I was reading somewhere that you put your regular bread machine on the “rapid rise” setting…hope this helps 🙂

  9. Hi,

    I just had a few questions before I tried out this recipe.
    What size loaf pan as I will be cooking it in the oven.
    Have you tried using chia seeds instead of the gum ( i don’t wanting to get into gums)?
    And how do you store the bread, just in the cupboard or in the frig. I’ve heard that gluten free bread goes stale rather fast.

    Thanks
    Lindsay

  10. Hi,

    I bake it in the oven and use a regular ceramic loaf pan. I am new to gluten-free so I have no idea about the chia seeds. I usually store the bread in a large ziploc bag and leave it on the counter. I make it for my neighbor and she usually eats it within 3 days so freshness never seems to be an issue…lol

  11. Hi Christine,

    Thanks for letting me know that it will last a few days on the counter. Was that a 8×4 or 9×5 pan?

    Lindsay

  12. I use a 9 x 5 pan it it rises quite high out of it when baking so I wouldn’t suggest using the 8 x 4, it would be too small.

  13. For homemade bread, I do keep it in a large ziplock bag on the counter also for a couple of days. I then store it in the frige for a couple more days or freezer. I tend to cube up the leftover bread, toast cubes in oven and keep in fridge/freezer for gf breadcrumbs

  14. Christine
    Thanks for helping out Lindsay!
    I’ve been baking my bread in my La Crueset lately and loving the results. Ill also bake in a regular loaf pan, but remove just before it is finished and place it on my pizza stone to get a nice crust.

  15. What will happen if I dont use this much starch? Dont you guys think this is a bit too much starch?

  16. Made this recipe this morning. I let it rise in my oven after rming it up slightly. It rose awesome and the bread was fantastic. I forwarded this too many people. Thanks for sharing!!!

  17. Hi, Carrie,

    I’m recently embarked on a highly recommended wheat-free, gluten-free, dairy-free, corn/maize-limited, sugar/salt-limited….for general health concerns. I have a breadmaker. Can you recommend anything at all that could fulfil the above requirements? I’m missing the bread I fairly regularly ate prior to this alert!

    Thanks for anything you can send my/our way!

    Jim

  18. Jim, there is no corn and hardly any salt & sugar in this recipe. You could switch the cow’s milk out for rice, soy, almond, or hemp milk.

  19. Warm thanks, Mandy…..I’ll give it a go shortly! All the best, Jim

  20. I’m going to try it this weekend. I’m dairy free as well. I will post how it turns out. I’ve never made my own bread before so wish me luck!!!!

  21. I made this bread yesterday, and it turned out pretty dense, and kind of wet. What could cause this (so I know what to try next time)? I’ve never made any homemade bread before, let alone gluten-free bread, so I’m a complete noobie.

    Thanks so much!

  22. This bread is in the oven right now a couple minutes left to go, it rose beautifully and I cannot wait to taste it with some homemade soup! Thanks for the awesome recipe!!

  23. I think it could be baked for 45 to 50 minutes instead, mine was not quite cooked when i took it out and fell so i could it up and put it back in the oven to bake as slices/buns

  24. Mandy- there are several things you can try next time.

    Make sure you bake it full length. I often find mine look done early but I persist and leave them to FULL amount of time for baking, regardless. If the recipe gives a range like 40 to 50 minutes, I go with the 50. My oven runs hot so if it gets too dark I turn it down by 25-50 degrees half way through.

    Fill you measuring cups with a spoon and level your dry ingredients. No scooping or packing unless it says to! I rarely use larger than a 1/2 cup measure to avoid this. Scooping causes you to use too much flour. The ratio is delicate so make sure you are as accurate as possible.

    Mix the batter really well. I really recommend buying a Kitchen Aid Stand Mixer or something like it. Mixing for several minutes makes a difference for me when baking breads. GF bread is different from regular gluten bread in that it won’t go tough or hard if over mixed.

    Try proofing the yeast in the warm milk and the sugar to give your rise a boost. I usually do a proofer even if the recipe doesn’t call for it.

    Gluten-free baking is an adventure. Have fun and good luck!

  25. Thank you Corlissa. I’ve already been doing all of those things. The only thing I can think of that might be bad is the fact that I use a 1/2 cup measure to SCOOP the flour. Oops! Thanks for the info! 🙂

  26. I should also mention that I use a bread machine on the gluten-free setting. I always find that the sides are nicely browned, but the top never is. Why is that?

  27. I think the coloring is this particular recipe. Mine also turn out very pale on the top and the sides didn’t brown like some of my other bread recipes. I am guessing its the pale flour mix and that it only has 1-1/2 eggs. You could try and egg wash mid bake to see if that gives you that golden brown look.

    As far as GF bread recipes go- this one is probably the least nutritious I have ever found. No high protein or nutrient rich flours, but it looks like wonderbread so I like it. Find a different recipe to try- if you still get the pale effect then it could be your machine but I doubt it.

    I let mine over-rise this time and the middle flopped in the baking, but it needs decidedly more than 20 minutes to rise in my experience. It should double in size. If you get the dense results again, maybe add a little extra xanthan gum and cider vinegar. The gum is supposed to mimick the binding of gluten and the vinegar creates the gas that gets trapped and gives you a light loaf.

  28. I agree. I had to do 40 minutes, then I removed it from the pan and put it back in my oven for another 10 minutes to brown my edges a little better for slicing. But in the end it turned out good.

  29. Hey- the lack of browning could also be because of your milk choice if you are making this dairy free. Even lactose-free cow’s milk won’t brown like regular milk. I use So Coconut milk in my baking, results are fine for cooking but I have noticed that things like my mac & cheese don’t get that golden browned cheese effect since I went dairy free. This could also contribute to anemic bread.

  30. Im sorry you’ve been having problems wth making gluten free bread. I’m sorry to say, but it is still a challenge for me at times. Made a sourdough loaf this past weekend, it rose incredibly, baked golden, smelled incredible and an hour later fell! Yes, I was frustrated but I understand it is a process. Bread machines do not take in consideration your climate, humidity, dryness or my altitude issues. Keep on trying!

  31. I use a Breadman Pro bread machine. I use the gf setting, 1.5 loaf and dark crust. That works well for me.

  32. The time for this bread. also varies depending on the size and kind of loaf pan you use. Ive been loving baking my bread in my Le Crueset pots. Baking in a cast iron pan, allows for nice browning too.

  33. My favorite dairy free “milk” is cocount milk. I can get it in tetra paks at my local organic grocery store. I find it mimics reg dairy quite well. Thanks for your help in answering gluten free bread making questions.

  34. Thanks for all your input….everybody! I’ve just done my second loaf, don’t have a specific setting for GF so set it for the large, dark loaf so that it would cook the 20 mins more and it came out significantly better. Definitely more browned and significantly less moist inside. I’ll now try the next one with the suggested coconut milk and see how that impacts.

    Reiterated thanks for all the comments.

    Jim (Brisbane, Australia)

  35. JIm
    Glad you are continuing to try and make gluten free bread.I going to be experimenting with more recipes and will update you as soon as I can share.

  36. Thanks Corlissa!
    I have decided I can live with the whiteness of the bread, but now that you’ve offered up the coconut milk solution I may have to try that! Thanks!
    I have been making the bread vegan lately, using flax and water to replace the eggs. Changes the flavour but not so much the texture. I love it!

  37. Is it possible to double this recipe for my 3 pound bread machine? I like making a larger loaf to last a couple of weeks.

  38. I’m sad. Over the past 3 weeks I’ve made about 6 different loaves of gluten free bread and ALL of them sink in the middle, even when they rise nicely. I followed your recipe exactly (the one for oven-baking) and it happened again just now. I made 2 loaves, one after the other and they both sank. What do you think I’m doing wrong?

    On a happy note tho, this recipe tastes AMAZING!! so I pinched up the loaf into pieces and drizzled olive oil with spices and popped them back in the oven to make the most delicious croutons ever!

    I just want to get this bread figured out…….any thoughts?

  39. Hi Barbara,

    I was having the same problem so I tried baking the loaf for a bit longer and that seemed to put an end to the sinking problem for me. I bake the loaf at 350 in a ceramic loaf pan for 50 minutes instead of 40. Give it a try and let me know if it works for you!
    Good luck!
    Christine

  40. Honestly, my loaves only sink when the wet to dry ratio is off. The sink is always worse on my larger loaf pan- something about that half inch difference in width really matters for some reason. You could even do it in a muffin time for 20-25 minutes to get buns.

    This might be a no-brainer, but you are using Potato starch not Potato flour, right? They are not really interchangeable.

    Make enough bread and you will notice that there is a ‘right’ consistancy- sometimes you will need to add a few more Tbsp of flour/starch. Humidity, altitude and temperature really do affect your bread like Carrie has noted.

  41. Potato starch. I just reviewed the picture again of the dough and mine was definately too wet. My loaf pan might be too big as well! I will get a smaller, ceramic loaf pan today and try it out. As far as baking it longer, the sinking happens shortly after I put it in the oven. I’ll keep you posted.

    This bread is so delicious I can’t believe it. My kids just gobbled up the croutons before I could even make a salad lol

  42. I find that my loaf does not rise much in the 20 mins before I put it in the oven, It does the rising in the oven. My ceramic loaf pan is 9 x 5 size.
    Are you using tapioca starch too? Make sure that it is starch because there is tapioca flour too and some flours are the same as the starch (bobs red mill for instance) but some are not. Make sure you are mixing the batter in a stand mixer on med for at least 3 mins too.
    Good luck!

  43. yay! it worked! I used a smaller loaf pan and used instant yeast (which is what the recipe calls for) instead of regular yeast. This bread is so good! Now off to make some GF perogies!

    Thank you for all your help!

  44. I’ve been on holidays and haven’t been able to respond to comments. Glad you got a successful loaf of bread. Truthfully, it can be frustrating to bake gf, but using different size pans, lowering heat, baking longer, all can make a difference. I have high altitude issues so my recipes might have to be adjusted for your area.

  45. Thanks for helping Barbara with her baking issues. Between the reno and summer holidays I’ve been away. Can’t wait to start baking again in late September-have A LOT of bread recipes I want to play with and share.

  46. I have baked gluten free bread in a standard bread maker on the the rapid cycle. The total cycle is about 2 hours and has only one knead which is what g.f. flours need. Seems to be just right.
    Thanks for the tip on pre-mixing with a mixer. I will try that.

  47. Hi Carrie,
    Thanks so much for having tis blog. It is great to get ideas and encouragement from other bakers. I appreciate you sharing your recipes and experience with us.

  48. Hi Carrie,
    Thanks so much for having this blog. It is great to get ideas and encouragement from other bakers. I appreciate you sharing your recipes and experience with us.

  49. October 5, 2012

    Just reading the comments and I do not have a bread machine with the gf setting. I use the basic setting and dark crust and the size of the loaf to be made in a regular bread machine. The bread turns out nicely.

    Judy

  50. Hi,
    I have just baked the bread. It is delicious but not brown enough. I think that next time I’ll use a a different program on my bread maker. I did it once with a different bread and it worked wonderfully.
    I also want to say that I used soy milk instead of milk and it is still great.
    Thanks for sharing with us your recipes.

  51. I was wondering if you had steps/ suggestions to make this without a bread machine? Looks good!

  52. I just made a loaf of this bread and it turned out quite nicely. I think it may have fallen as the loaf is quite small but it tastes great is isn’t gooey or hard. The crust is crunchy and the middle is soft. My husband love it! I don’t have a gf setting on my bread machine so I used rapid bake setting. Thanks for the recipe!

  53. I’ve made this a couple times without a breadmaker – I just mix the wet and dry ingredients together, put the wet dough into a greased loaf pan and let it rise (about 1.5 hours is about double in size), then bake it at 350F for about an hour (till it tests done). Hope this helps! 🙂

  54. Here is how I tweaked the recipe to not include a bread machine, it worked out great!

    1 ¾ cup Gluten Free Baking Flour Mix (see attached note that I wrote below)
    ¾ cup brown rice flour

    ¾ tsp salt

    1 Tbsp sugar

    2 tsp instant yeast

    1 egg + 1 egg white

    ¾ tsp cider vinegar

    1 ½ tsp canola oil

    1 cup of milk (warmed)
    1/3 cup of water (warmed)

    ** Baking Flour Mix – I purchased this product at a local grocery store called Food Basics, it is part of the A&P and Metro grocery chain, I am sure you can find something similar at your local store.
    This was my first time using this product, I noticed that it already had many of the ingredients (i.e. Tapioca starch, xanthan gum) that many of the other recipes called for, I was assuming that I could use it cup for cup in exchange for flour

    1. Mix all dry ingredients, except YEAST

    2. Combine your yeast with the warm water in a bowl, mix it for about 30 seconds with a hand mixer until it starts to “foam”. Let sit aside for a few minutes

    3. Combine the liquid ingredients together and add them to the dry mixture.

    4. Add the yeast and water to the rest of the ingredients

    5. Mix with a Kitchen-Aid mixer if you have it with a dough hook, (I used a hand mixer with a dough hook for my loaf)

    6. Mix until you remove all lumps and make the mix smooth, it will have the consistency of a very thick pancake mix

    7. Put into greased bread pan (I had to use a spatula and pour as it’s not a typical dough consistency)

    8. Turn on your oven to the lowest possible setting for about 3 minutes, just to warm it up.

    9. TURN OFF YOUR OVEN

    10. Let dough rise in warm oven for about 1 hour with a dry tea towel over top of the bread pan

    11. Once dough has doubled in size, bake at 375F for 20-25 minutes, until dark, golden brown

    *Note: My dough only rose to the top of the bread pan, it wouldn’t go up and over like a typical wheat loaf will. It was flat on top.

  55. I have seen all the comments regarding gluten free bread and have been working for months on trying tons of different recipes for my followers. I’ve discovered some great recipes from various gfree authors and will be posting these cookbooks and recommendations in the next week. I appreciate everyones patience but Ive been playing and playing so that I can share great gfree bread with you all

  56. Hello, this is my 2nd time making your bread (but 3rd time making a loaf). The 1st time we had our Breadman machine mix it and took it out at 45 min early only because the very first loaf we made (different recipe) the crust was really dark but the inside was fine. So when we made our first loaf with your recipe the first time we thought to take it out early so the crust would be perfect. And it was! But the very center was still a little gooey, maybe a half dollar in size.

    Now attempting the 2nd loaf with your recipe. This time we mixed it in our KitchenAide mixer then poured it into the breadmaker’s pan. We were going to take it out with 30 minutes left (rather than the 45min like before) but opted to leave it in for the full 3 hours. The 3 hours is a GF preset on our Breadmaker machine, so we can’t change anything on it. However this time, although the crust came out good it seemed like the whole inside was still sticky but not as gooey as the first attempt with your recipe.

    Oh, probably thinking if we followed the recipe? We have followed each recipe to the ‘T’ with the exception of how it was mixed. This last time using the stand up mixer seem to have mixed everything better than what the breadmaker did with the first two loaves.

    So, we have some questions and hope that you or anyone else have some ideas, we’d appreciate it.

    Is there any ingredient that we can change, add, take out, substitute that would otherwise mitigate having a tacky center after cooking for 3hours?

    We’ve read great reviews about the breadmakers, especially the one we invested in from Breadman. But is it just better to do it in the oven?

    Any ideas on how we can keep the loaf from falling after it cools? Even if these loaves came out good, they would be too skinny for most cold cuts and cheeses for sandwiches. Thoughts?

    We’ve read the best time to start slicing is after it has cooled for 15min, but the bread just seems to be soft and crushes thus spoiingl the enjoyment of having a nice warm slice. Any suggestions? We have a pretty sharp knife, too. But is there a recommended knife that we should invest in?

    When we make your recipe it only rises to about half of the 2 lbs pan. The Breadman machine and other websites show loaves like those we buy in the stores to be rising nearly to the top of the 2 lbs pan, but ours doesn’t. So should we double our ingredients? But, if we do, and we’re having tackiness with the loaves now, I’m afraid we’ll really have a tacky loaf on doubling the recipe. But, as stated in my second question above the loaves are too small to put cold cuts on.

    We look forward to anyone’s input.

  57. Hi there,

    I make this bread once every three days or so and I have only ever baked it in the oven. Mine turns out perfectly 9 times out of 10. I bake it in a ceramic loaf pan and bake it for 50 minutes instead of the original 40. There was the odd time that my loaf sank but I believe its because I was not ensuring the dough was spread out evenly in the pan and when it bakes the top rises quite high and if the top is off-center the weight can make it sink.
    On the subject of the bread rising, mine has never risen very far during the 20 minute rising time but after it is in the oven it skyrockets…
    That is my experience with the bread and the bonus of doing it with the kitchenaid and the oven is it takes less time to bake…10 minutes prep, 20 minutes rise and 50 minutes to bake, half the time of a breadmaker…
    Hope this helps!

  58. I don’t have a gluten free setting on my bread machine, dd you have any recommendations as to what setting I should use?
    Thanks!

  59. I’m new to gluten free, so maybe my questions are basic… but I don’t know the answers, so I’ll ask anyway. Half of my family is gluten free, the others still eat “regular” bread. Is this a recipe that all of us would find acceptable? Or is gluten free bread generally less appealing? We’ve been trying different frozen breads, and they’re good toasted, but not so good fresh out of the bag.

    As for your recipe… I don’t have a mixer. I do have a bread machine that has a gluten free setting. Is there a reason that I can’t let the bread machine mix the ingredients for me? And why do we leave the loaf on it’s side to cool? Is that something that you’ve noticed works for this loaf or all loaves in general?

    Again, sorry if these are nuisance questions, but my son and I are dying for a good sandwich! 🙂

  60. Hi Dartmuffin,
    I myself am not gluten free but I make this bread for my neighbour who is…I am picky about bread and find this recipe very delicious!
    The reason you must use a mixer to mix the dough is because GF dough needs heavy blending and the bread machines don’t have enough power to do it.
    You cool the loaf on its side to help prevent it from sinking….the loaf rises quite high when baked and the weight on the top can sink the loaf.
    It is an amazing recipe and I suggest you try it and see….it you have a hand mixer I’m sure that will work as well but make sure you use it at full power.
    Good luck to you!
    Cheers!

  61. Hi would you mind letting me know which webhost you’re utilizing? I’ve loaded your web in 3 different web browsers
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    Can you suggest a good web hosting company at a fair price?
    Cheers, I appreciate it! Please also excuse if my english
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  62. Hi, I just mixed a batch. My 2.5 year old son helped me measure the ingredients. I just put in my gold star bread maker on control dark and basic bread. There were no comments here or in my manual on what program to select. I will keep you posted in 3.5 hours!!

  63. Genuinely when someone doesn’t know afterward its up to other viewers that they will assist, so here it takes place.

  64. Hello

    I just got the news that I have celiac disease and I got really scared a lot and I need help to understand why I got it and how I can help myself dealing with this please advise me where I can get help, what food to buy and what to look for when buying food
    thank you
    Nancy

  65. Getting the initial diagnosis can be a scary thing. First thing you should do is buy Gluten Free Girls first book and read it. It guided me through the initial fear and I realized I was still going to be able to eat tasty real food. Try to avoid processed gluten free boxed goods as not all are really good. You will get discouraged that glutenfree tastes like cardboard. Read and follow sites/blogs on the Internet and start to familiarize yourself with this new world. Email me anytime with questions. If you aren’t germ follow me on Facebook for I run a daily dairy of my life and living gluten free.

  66. You are welcome. Truly that is why I started this blog-just wanted to share great tasting gluten free good!

  67. I recIently bought Robin Hood Gluten Free flour. Went on their site to find a receipe for making bread with this flour. I am also new at this and would like to know if I add anything to this flour to make bread in my bread machine or do I have to add certain things to it. I wrote to them but to date still now reply. Thank you.

  68. Robin Hood gluten free flour blend does not contain xanthan or guar gum. I’d say you would need to add something like that to your bread dough.

  69. I have just prepared the a loaf of bread. It is wonderful but not darkish enough. I think that when I will use a a different program on my bread maker. I did it once with a different a loaf of bread and it performed extremely.

  70. Great recipe! I would like to try it without eggs. Do you have any suggestions for the type and quantities of an egg replacement?

  71. I phoned Robin Hood about their new flour looking for a bread machine recipe and they are working on one. The woman I spoke to said I would still need to add xanthan gum (most recipes call for 1 tbsp) and to look for a recipe in the meantime that uses a gluten-free mix instead of several different flours. I’m still looking but only spoke to RH a couple of days ago.

  72. Hi, my toddler has an allergic to eggs (and a bunch of other foods), what can I replace the eggs with? I’m really eager to try this recipe, it looks really good!! Thanks Carman

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