Please take a moment to read the recipe fully before you make it.
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Those of us in the gluten-free world always need good bread recipes. I grew up in a pretty bread-centered household. Since I wasn’t diagnosed with gluten intolerance until I was an adult, there was no reason not to eat bread. And eat it we did. Morning, noon, and night. I shudder to think about what this was doing to my system. I’m guessing many other gluten-free people would say the same.
Like many middle class kids growing up in the U.S. in the 70s, the most common type of bread we had in the house was white bread. You know–the kind of bread that is so soft that you could squish a slice of it into a ball that is about the size of a ping-pong ball. My siblings and I loved that bread. I had it in the morning as toast, during the day in a sandwich, and in the afternoon slathered with butter for an after-school snack. See? I’m not kidding about the morning, noon, and night thing.
As an adult, my tastes in bread have expanded, and I love many types of bread–multigrain bread, baguettes, hamburger buns, soft dinner rolls, you name it. I love it all. And I’ve been working on developing gluten-free versions of all of these things (see the links to each item). But I have to admit, I still have a place in my heart (and on my taste buds) for that soft sandwich bread of my childhood. I’m thrilled to announce that I have developed a recipe for gluten-free bread that is like it! I have to say–this is really good bread. It’s soft. It’s squishy. It’s tasty. Girlfriend has declared this her favorite bread. Whenever I make it, she insists on eating it with only butter–she says it’s too good to put jam on it. This is high praise coming from my jam-loving daughter. She even declined to put honey on it. That’s how good it is.
One thing I really like about this bread is that it is really good eaten just plain. When I say plain–I mean it. I mean without toasting and without any spread. Of course, I will never hesitate to put butter on something that even vaguely requires it, so I butter this, too. But the thrilling thing is that you don’t NEED anything on this bread to make it yummy. It just is. Hooray!
For info on how to do this bread in a bread machine, see my Bread Machine post.
If you use an EGG SUBSTITUTE, chances are that your bread will RISE AND FALL a bit or will not rise as high as mine does. It will also be more gummy than bread made with real eggs.
I bake at sea level. This means that I need extra “oomph” to get gluten-free breads to rise. If you are baking at high altitude, I recommend that you experiment with reducing the amount of baking powder in the recipe (or eliminate it altogether) as well as reducing the rising time as you will probably need less time for the bread to rise. Or no time. You may want experiment with baking the bread directly after placing the dough in the pan.
If you don’t have a stand mixer: Use a hand mixer (don’t worry about the lack of the paddle attachment on a hand mixer). If you don’t have a hand mixer, use a large, strong spoon and elbow grease.
Soft Sandwich Bread, Gluten-Free
Ingredients
3 cups (435 g) Jeanne’s Gluten-Free All-Purpose Flour Mix
2 tsp xanthan gum (this is in addition to the xanthan gum in the flour mix)
4 tsp aluminum-free double acting baking powder (reduce or omit if baking at high altitude)
1 tsp salt
4 tablespoons granulated sugar
2 tablespoons active dry yeast (I like Red Star) Or instant/quick rise/bread machine yeast (again, I like Red Star)
1 1/2 cups (355 ml) warm but not hot (about 95 degrees F/35 degrees C) milk (or milk substitute, or water)
2 teaspoons vinegar (I use apple cider vinegar) or lemon juice (or omit altogether if desired)
1/4 cup (60 ml) olive oil/or a neutral-flavored oil
2 extra-large eggs (about 1/2 cup/120 ml), room temperature
extra olive oil and tapioca flour for the pan
Preheat oven to 375 degrees F/190 degrees C/Gas Mark 5. Oil and flour a 9 in by 5 in by 3 in loaf pan (standard US loaf pan). I use a metal pan.
Place warm milk/water into a small bowl. Whisk in 1 tablespoon of sugar until dissolved. Whisk in yeast until dissolved. Set aside to proof (get foamy and verify the yeast is working).
If you are using instant/quick rise/bread machine yeast, just add the yeast and sugar to the dry ingredients and the milk/water to the wet ingredients and proceed to the recipe.
In a medium bowl, mix together the flour, xanthan gum, baking powder, salt, and the remaining 3 tablespoons sugar.
In the bowl of a stand mixer fitted with the paddle attachment, place eggs, olive oil, and vinegar. Beat for a few seconds to combine. Add the yeast mixture. Beat a few seconds more to combine. Add the flour mixture. Beat on medium high for 3 minutes.
Scrape mixture into your prepared loaf pan (it should be a very thick batter and look kind of like soft serve ice cream) and smooth the top. Place in a warm, draft-free spot to rise until about half again its size in bulk (not quite double)–about 30 to 40 minutes at sea level. Basically, you want it to look a bit puffed up. I usually do this on top of the stove while the oven is preheating–this allows the oven’s warmth to help the bread rise. Watch it–don’t let it rise too much. It should only rise to the top or a bit above the top of the pan.
Bake at 375 degrees for 20 minutes. If the top of the bread is getting too brown, place a tent of foil over it. Bake for another 10 minutes for a total of 30 minutes.
Remove from oven and let cool in pan for 5 minutes. Then carefully turn out onto rack to cool completely. The bread is doing its last bit of baking during the cooling process, so don’t cut into it until it has cooled completely. If you do, the bread might be gummy inside.
To store:
Store at room temperature (do not store in the fridge–that will cause it to go stale more quickly). I store mine directly on the cutting board, cut side down. If you need to store it longer than a couple of days, I would cut the loaf and then wrap it well in plastic wrap and then freeze. That way you can remove individual slices without defrosting the whole loaf.
Enjoy!
Note: If you use a different gluten-free flour mix, alter the amount of or eliminate the xanthan gum, use dairy-free or egg-free substitutes, or change any other ingredients in this recipe, your results may not match my results.
Copyright secured by Digiprove © 2012-2013 Jeanne Sauvage
I need a dough that I can role out for sausage bread. Does this recipe do that? I’m concerned the dough is a batter according to the instructions. New to gluten free (Celiac) and it can be overwhelming.
Steve: Use the dough from my Cinnamon Rolls recipe. Contrary to what you might think, the dough isn’t super sweet (although you can reduce the amount of sugar to 2 tablespoons if you want to). That recipe is designed to be rolled. Let me know how it goes!
This bread can out amazing!! I let it rise a little too much so it dipped slightly in the center. Even my picky son loved it!! Thank you for easy to follow recipes! I get very frustrated with recipes that don’t give specifics and I am left guessing and hoping for the best. Yours are perfect! Just made the blueberry crumbs bars and it is torture waiting for it to cool lol.
Carspyder: Yay! I am so glad!
Jeanne, First I want to thank you for this recipe. I have been baking gluten free for years but have never found a bread recipe that didn’t go completely flat or at least crater in the middle when removed from the oven. I followed your recipe to the letter, eliminating the baking powder since I live at 5600 feet. It rose beautifully, and baked with a lovely golden crust, and the flavor was wonderful. Although I had to fight my husband off, I let it cool completely before I let him at it. The interior of the bread was slightly gummy and I am wondering if this is normal or should I allow it to bake longer. Have you used a thermometer to test the internal temperature? I do sometimes have to bake at a slightly lower temperature for a longer time for some things. I love the bread but would like to eliminate some of the gummy texture, if possible.
Sandra: It might have been the lack of baking powder. Use half the amount called for in the recipe and see what happens. Also, gluten-free bread is never going to be 100% fluffy or airy like Wonderbread in the middle.
I just tried making this bread and it was a great success. I substituted xantham gum with a mixture of psyllium & acacia gum as xantham gum is hard to find in France, and it worked very well. It turned out just like the photo & tasted almost exactly like usual wheat bread. Thanks! PS> I only used 1tbsp of sugar in the yeast mixture and omited the 3 extra called for after finding the first batch a little too sweet.
Charlotte: Yay! I’m so glad you made it your own!
Just tried your soft sandwich bread with substituting aquafaba for the eggs. I whipped them up a bit first and added them at the same time as the other wet ingredients. The bread turned out marvellously. Thank you sooo much for taking the time to make this recipe.
Flora: Terrific! I am so glad! How many tablespoons of aquafaba did you use (how many per egg)? Thank you!
Hi Jeanne. I see that you have cautioned not to halve recipes. I was wondering if you have ever tried halving this one and were there any additions or changes that needed to be made. Or maybe one of your readers here?
Kathy: I can’t remember halving it. What do you want to do with it? If you halve it, you need to put it in a baking pan that works for the halved recipe. Off the top of my head, I can’t think of what pan that would be for this recipe.
I’d like to halve it because I just can’t use a whole loaf before it starts to get stale. I’ve been baking other breads (your multi grain bread) in a regular loaf pan divided in half with several layers of tin foil propped up in the pan with a coffee mug. Most of my efforts have worked out ok but I wondered if you had any thoughts on this particular recipe.
Kathy: Oh, I see. What I do is bake the whole recipe and then cut it in half, slice one of the halves, wrap it airtight in plastic or aluminum foil and freeze the sliced part. That way I can pull out slices as needed.
Hi Jeanne. Just as as update I was able to exactly half this recipe and it worked out great! I divided a regular loaf pan by making a barrier out of folded tin foil then propped that upright with a coffee mug. I put the dough in the empty side and baked just as your prescribed, except for must a little shorter time. It comes out perfect every time!
Kathy: Brilliant! Thanks for letting me know!
I put it in a zip lock bag and keep the cooled loaf in the fridge. It does great and lasts much longer.
Donie: Actually, that’s not a good way to store bread. Interestingly, as soon as a baked item starts to cool, it starts to go stale. Therefore, putting it into the refrigerator accelerates the staling process–it makes it go stale 6 times faster than if it is kept at room temperature. Gotta love chemistry!
This bread sounds really good, but I am wondering what the sugar/carb content is. My husband is diabetic, and I am wondering if it would be too much sugar because of the rice flours, which add sugar I have been told. I have used other flours and they do not turn out well – mostly too dense.
Thank you for any feedback on that.
Margie
Margie: I don’t really know. I do know that rice flour has a slightly higher glycemic index than does all purpose wheat flour, so I would proceed with that info ration in mind.
Holy Cow this bread is amazing!!! Thank you for doing all the hard work to figure out the amounts of everything. I made it today, and although it doesn’t look as pretty as yours, it tastes phenomenal! I am hoping my newly diagnosed celiac daughter (14 years old) likes it when she gets home!!! 🙂
Kath: Yay! I’m so glad!!
Tonight I made this recipe again after close to a year of being too lazy (and busy) to bake my own bread. I’ve been craving THIS bread and I’m so glad I took the time to make it. I actually had it for dessert! I recommend it to so many people, and have made it at holidays for non-GF guests who only knew it was GF because I was eating it. I follow the dry ingredient instructions to the letter but use rice milk because I can’t eat dairy. It’s recipes like this that make me feel better when I’m bitter about Celiac disease. Thank you!!!
Jaclyn: Yay! I’m so glad! Thanks for letting me know!
Thank you so much for this recipe. I have tried so many different recipes for Gluten Free bread that have turned out awful. Your bread looks just like the picture and tastes wonderful. Can hardly wait for my husband to taste. The only change I made to the recipe is that I used Bob’s Red Mill All Purpose G.F. Flour instead of mixing my own.
Judy: Yay! I’m so glad!!
Oh my goodness, look at all the comments for this page! Clearly you’ve got a winner here Jeanne, and I don’t blame you for refusing to answer questions about replacements anymore, you are much more patient than I am guaranteed!
Thanks for the post, can’t wait to try this yummy looking recipe 🙂
This was my first attempt at Gluten free baking,
Im lucky not to be on a gluten free diet but someone my husband works with is, I thought it might be nice if I could give him the bread he misses so much.
It turned out well, looks like the photo. Tastes pretty good too, as someone who hasnt tasted gluten free bread before Im not sure what to expect, the proof will be when the man in question tries it. fingers crossed.
Jen: Fingers crossed!
I wanted to let you know my varitation of your bread recipe. The first time I made it I made a mistake and put in three eggs instead of two but I use large eggs not extra-large. And it came out absolutely wonderful! I’ve been doing the same and add a half a cup of ground golden flax to the recipe most recently (and I also adjust / add extra liquid), it gives it an amazing flavor and it still rises really high and beautiful and stays soft! Thank you so much for the recipe!
Kimberly: Yay! Sounds terrific! Thanks for letting me know.
I literally just made this bread and took it out of my bread machine, and I swear I could dance right now! I have a Panasonic sd-yd250 bread machine that I got yesterday for a Christmas present and I was freaking out because there’s no “gluten free” setting, so I didn’t think I could make gluten free bread in it 🙁 But, I followed your recipe exactly, and it turned out PERFECT and delicious! Thank you, Thank you, Thank you 🙂
Amy: Hooray!! I’m so glad!!
Can you please tell me how you made thin in the bread machine? Thanks
Belinda: Look for the link in the post about how to do it in a bread machine. 🙂
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I am allergic to vinegar products. What can I use as a substitute in your soft sandwich bread. Norma
Norma: Just omit it. It’s there to give the yeast a bit of a kickstart, but it’s not necessary.
hello!
I would love to try this recipe, I have a bread maker with a gluten-free setting…do think that will work okay?
Sarah: Yes. Go to the link at the bottom of the post that says “For how to do this bread in a bread machine…” and you will find my directions for bread machines.
Hi we love love the texted of both this and the multigrain bread.
However they both have a very metallic taste. Is there anything we could do to get rid of that taste
Tori: The metallic taste often comes from one of two places: if you used baking powder that contains SAS (sodium aluminum sulfate) or if the tapioca flour you have went bad (which causes it to taste metallic). I always recommend using double-acting, non-aluminum baking powder. Check out my Baking Powder post.
You can easily make your own baking powder by sifting together 4 Tbls Cream of Tarter, 2 Tbls baking soda, and 2 Tbls cornstarch. I sift it twice. This has no harmful aluminum in it. I’ve been doing this for over 35 years.
Pat: Yes, it’s true that you can make your own. The problem with homemade baking powder is that it is single-acting, not double-acting. Single-acting is fine, but it’s not quite as strong as the double-acting. Single-actinb baking powder gets its rise from the baking soda mixing with the acid. Double-acting gets a second round of rising action with a leavener that is activated by the heat in the oven. At the moment it’s not possible to make double-acting baking powder at home because you need a leavener that works with the heat of the oven and those aren’t available for home use.
Enjoyed reading your comments. Especially liked the look of the Soft Sandwich Bread, Gluten Free then I read the recipe and found 4 tablespoons granulate sugar which caused dismay as I am a diabetic as well as being coeliac.
So many recipes call for varying amounts of sugar, obviously I need very little sugar, preferably none.
Still as I said I enjoyed reading your comments .
Barry: You can reduce the amount of sugar if you want. I know a lot of folks have done that with success.
I use 4 table spoons of granulated monk fruit. Same taste no effect to insulin levels.
Jordan: You use this in the place of sugar? So interesting. Thanks for letting me know! I just saw this product at the store–I will try to experiment with it!
Just made your amazingly simple bread again. I also made peanut butter, lemon curd and hummus and can hardly wait for it to cool. Thank you again for this recipe. LOVE
Valerie: Yay!
Hi Jeanne,
Can I substitute honey instead of sugar. And also can I reduce the sweetness by putting only one or two table spoon instead of 4 tbs. I don’t like too much sweet. Please advise.
Saira: Sure, try it out. Also, don’t mix the yeast with the honey–it won’t work that well. Just put the yeast in the liquid and add the honey with the other wet ingredients.
I make this bread frequently and I use merely 1tsp honey or agave syrup in the warm water with the yeast. No additional sugar. Works great, not too sweet. If I make this in a cinnamon sugar variant, I use the full amount of sugar called for here, but in the dry ingredients. Hth!
FINALLY a soft bread!!! I have been searching for a sandwich bread without a hard crust forever!!! It even survived my freeze test, I took a slice out and it was as soft as the day I made it. I brushed a little melted butter on the top as it cooled, and yum! It is still not as tall as I like, but I used a 9 x 5 pan, I may try my smaller pan next time. I have made more bread than I can count and never had one soft and not crumbly. Yipeee!!!
Dawn: Yay! I’m so glad you like it. Also: I haven’t done it in the smaller loaf pan–so I don’t know how the dough fits. I will say that you will probably need a longer baking time for a smaller pan–maybe 10 more minutes?
i have made this soft sandwich bread gluten free but find it a bit too sweat could I reduce the sugar.
Jill: Yes, you can reduce the sugar. Reduce it to 1 tablespoon and see what you think.
Can I use doves bread flour mix for your sandwich bread
Dixie: I haven’t used it, but it is worth a try! Also, for substitutions, I recommend that you use volume to measure the flour–not weight. I know it sounds weird, but I have found that substitutions work much better when volume (cups) are used. Use American cups (1 cup= 240 ml).
I have used a mix from a friend’s recipe. It worked great! I used the cup measurements. Thank you so much for the recipe! Just started eating gf and we live in Hungary, not a lot of choices in the store. The bread I bought was kind of really bad and costs an arm and a leg. I really appreciate your efforts!
Bandi: Great! And you’re welcome!
Wow! Twenty thumbs up. I used the potato flour substitute for the sweet rice flour and a little less sugar. AMAZING. I’ve baked a lot of gluten free breads but this is a winner.
Bern: Hooray! I’m so glad!
Just have to tell those of you who cannot get Mochico or Sweet rice flour that I substituted the sweet rice flour today with Risotto rice which I blended in a blender until it became flour. Absolutely fantastic- this bread tastes closest to ‘normal’ white bread out of all the recipes I’ve ever tried!
Bern: Awesome! Thanks for the hack. Risotto is a high-starch rice, so it makes sense that it would work in the place of the sweet rice flour! Yay!
Hi 🙂 we love your blog. Have been following for almost 2 years.
We love the consistency of your flour mix! It bakes up nicely. This is prob a strange question. But sometimes the breads come out with a little of a metallic taste. Do you know what I could possibly be doing to make that in the taste. I switched to glass baking pans to see if that would help, but that taste is still there. thank you so much!
Tori: There could be one of a couple of things. First of all, if you are using a baking powder with Sodium Aluminum Sulfate (SAS) in it, that has a distinct metallic flavor (see my post on Baking Powders). If this is the case, switch to an aluminum-free, double acting baking powder. Also, tapioca flour tends to go “off” much more than I thought it would (being a starch). And went it has gone bad, it has a metallic taste. So, check your tapioca flour.
Thank you for your kind. I made “Soft Sandwich Bread, Gluten-Free” . It’s so good recipe. Thank again.
Natth: Yay! I’m so glad you like it!
Love this recipe! Thank you so much for all your hard work and information. I made the bread last night in my bread machine, Breadman Ultimate TR2200c and although I screwed up the recipe by using 2 packets of yeast instead of 3 and using only 2 large eggs, it turned out well. I used the Betty Crocker GF bread mix and replaced 3/4 cup of the flour mix with coconut flour and added 1/4 cup flax seed meal and baked the bread on the Personal Recipe 3 setting that come pre-programmed with the machine. The bread is obviously a little darker than what is shown and just a little denser, but is very moist and has a very good flavor. Can’t wait to try it again with the right amount of eggs and yeast!
Anna: Yay! I’m so glad you liked the bread–although I think that the bread you made wasn’t really my recipe. Sounds like you developed your own recipe–good for you!!
Just lovely! I followed recipe to the T and it turned out great and delicious. The batter smelled weird at first but once it started baking, it smelled fine.
I’m new to GF baking and food. I’ve recently developed a sensitivity to gluten that causes skin rashes. I searched for many bread recipes and decided to try yours! After making this bread i feel more confident that i can follow a GF lifestyle easily! Thank you. I can’t wait to try your other recipes.
Rachel: Yay! I’m so glad. Also–do you have dermatitis herpetiformis? That’s the skin rash manifestation of celiac disease.
Hi Jeanne, my dr didn’t diagnose it the rashes as dermatitis Herpetiformis (yet) symptoms sure looks like itI’m going through some tests to confirm if i truly an allergic to gluten.
But Have you had these symptoms? Do have any idea how long it takes for rashes to go awafter making changes to a GF diet?
Rachel: I don’t have it, but a friend of mine does. I think she said that her rashes went away fairly soon after she was diagnosed as celiac and went off of gluten. One thing: DH is a manifestation of celiac–so you don’t get it if you aren’t celiac. That said, a lot of people get eczema from gluten sensitivity.
I made the soft bread recipe today. I came out just fine and looks just about like your picture. We all like the bread texture. I’ve looked through your answers but didn’t see anything about baking soda. The bread had a little bit of a sour taste for my liking. Saw the substitute of lemon for vinegar and thought this might help. Do you have any suggestions on cutting back on baking powder or substitutions? It appears that the rules for gluten bread don’t apply to gf. Can baking soda and baking powder both be used for a lessening of sour taste? I’m at sea level.
Thanks for sharing your expertise!
Terri: No, baking soda won’t do much. I’m guessing the potential cause of the taste is “sodium aluminum sulfate” (SAS) in the baking powder. SAS is a common ingredient in double-acting baking powder and it has an unpleasant metallic taste. Check out my baking powder post for more info. I would recommend using a double-acting baking powder that does not have SAS (brands and their ingredients are listed in my baking powder post).
I just made this bread at 5,600 ft elevation and it turned out great. I reduced the baking powder by half and the dough rose for only 25 minutes before it was ready to bake. My GF daughter is being emphatic, “This is MY bread!” because it is so tasty. Thank you, Jeanne. I have been enjoying your all-purpose flour replacer for about a year now.
Lauren: Hooray! I’m so glad! And thanks for the update on baking at high altitude–very helpful!
I don’t know what is up with this site but I posted how I did the sandwich bread recipe weeks ago and it never showed up. Today I tried to post it again today and it tells me that it is a duplicate comment.
Candance: See my reply to your other comment. I’m not sure what’s going on.
Thankyou Jeannna for a very nice recipe. I tried it today and we love it. Just for others info, I substituted Jasmine rice for sticky rice and it seems to be fine….might try the recipe with sticky rice soon. Thankyou again.
Stephanie: yay! When you say that you substituted jasmine rice for the sticky rice, did you grind your own flour or did you buy it already in flour form? Thanks!
I just baked this bread today and it came out fantastic! Thank you so so much for this recipe.
So I didn’t have sweet rice flour, i instead used one cup of XO! Baking all purpose flower to substitute (I had no other choice, didn’t want to use amaranth or quinoa flour which were the other 2 I had) and it worked perfectly. I posted a picture on my IG here http://instagram.com/p/x3CM0HywBn/?modal=true
First time I have made bread at home that is GF that actually tastes as good as regular bread. I also tried your baguette recipe and that worked as well.
Thank you! will be trying the rest of your recipes
Jaki: Yay! I’m so glad–well done!
Jeanne, the first two times I made this bread, it rose so much it spilled over the lip of the pan, but now the last several times I made it, it isn’t rising much at all, and yes, the yeast IS active and alive. I am not doing anything different except the brand of ACV and the seasons has changed. Any ideas???
Beth: Check out my Troubleshoot Baking Problems page. There is a link in the post.
have been asking for help on this for 3 days now and none of my comments have been posted
Candace: It looks like your comments haven’t been getting through–this is the first one I’ve seen. What did you need help with?
Apparently I had to change my email address to a different one and remove my website address to be able to post here.
I wanted to know where the instructions are for making this bread with a bread machine.
Thanks in advance
Candace: Ah, OK. There is a link to how to convert it to the Bread Machine in the post (towards the end).
I must be missing it cuz the only link referring to the Bread Machine (For info on how to do this bread in a bread machine, see my Bread Machine post.) takes me to this page:
https://artofglutenfreebaking.com/2013/02/bread-machines-and-my-loaf-bread-recipes-info-and-an-invitation/
And I don’t see any instructions there – just a lot of posts on the settings for certain breadmakers (none of which are mine).
My machine does not have the gluten-free setting but I still want to try it. So I do put in the liquid, sugar, etc. in the pan first – then the flour mix – then the yeast like I do for regular bread?
Candace: I don’t have all machines, therefore I don’t know the ins and outs of each machine. Therefore, I posted what to do with the machine I have and then I posted information other people sent me. I am working on the theory that you can take a minute to look at this list, see which one is closest to your machine, and then try it in your machine. I would say, put the wet ingredients in first, then the dry ingredients. I use a rubber spatula to mix these ingredients in my machine to give the machine a head start. Then I turn it on and let it do its thing.
Candace,
My bread machine does not have a gluten-free setting either, so I just follow what the booklet says for my size loaf. Usually you add the wet ingredients first, then the dry, adding the DRY yeast last to the middle of your dry ingredients where you make a small well. And I do as Jeanne does, use a small rubber spatula to go around the edges of my dry ingredients to help the blade get started mixing. I have found that a bread machine is not the ideal place to make gluten-free bread unless there is a specific gluten-free setting.
There is no way that I would assume that you had all the bread machines. I posted what I did with my machine and the outcome weeks ago but it never showed up.
Candace: Weird. I have you listed as not ever having commented on the site (via WordPress software) but I remember approving your comment. I need to do some research to see what happened. There was a snafu with my site in the fall–maybe that affected some comments. Let me check.
I have made this three times now, and it’s great every single time! Thank you for sharing this recipe with us. 🙂
Elizabeth: Yay! I’m so glad! Happy to help!
Best gluten-free bread ever!!!! Easy, reliable, cheap to make. You are a dream and so is this bread. It makes my daughter sooooo happy. We just love to eat a slice fresh as it is. It is that good. A HUGE thank you!
Geni: Yay!
Can I use margarine/butter instead of oil?
Mandy: since it’s such a small amount, yes you can.
Thank you so much for this amazing recipe!!!! I’ve Benin gf for years and made various attempts at making my own bread but always went back to buying rather than making. Made this recipe last night and I can finally stop paying huge money for bread! It turned out beautifully and my husband (who is not gf) loved it too! Hardly any left so I’ll have to make another loaf today. I’m so grateful to you. I have so many food sensitivities that it’s important for me to make as much of my own food as possible, you’ve removed a major barrier for me. Thank you, thank you, thank you!
Kinsey: Yay!
We just found out that my 4 year old has Celiac disease and we will be needing to change her diet after she has her upper endoscopy. From all the comments I have read, it looks like this bread recipe is amazing, and I will be excited to try it out here very soon. Thank you for sharing it!
Robyn: Yay!
Loved this recipe, I was wondering if you knew the serving size and calories and fat?
Hope: I don’t, but there are lots of sites online that will do that for you. 🙂
I am so hapy with this bread récipe. Thank you for this. I have just a question, my bred is so good, and taste delicious, but always is like a toffe color, in your pictures I see your bread like creamy, mine is like a say before tofee or light Brown. Maybe the Tapioca I bought here?, could I change this for corn starch, and see if so I have a creamy bread?. What do you think? I forgot to say I lives in Guatemala Central América, and I can have all the ingredients in your récipe. so I follow this as you say. I will apreciate your advice for having a better bread. Sorry, my inglish is too bad, but I am a Spanish girl.
Silvia: Hm, I’m not sure why your bread is the color it is. My tapioca flour is white–is yours also white?
Silvia, I live in Central America and have noticed that some brands of tapioca starch (almidón de yuca) have a weird grayish color. I think it depends on either the variety of Yuca or the process used. If you look around at other brands, you may find a more white-looking yuca/tapioca starch.
I love this bread. I want to marry this bread. I followed the recipe exactly as written and it’s amazing. I’ve normally done another GF recipe that requires 2 rising times, punching down, etc. This was so easy, I can throw it together on a Sunday night and have it for the week. THANK YOU. Also, I lovelovelove your nightshade-free GF flour mix. 🙂
Beth: Hooray!
Hi, your recipe is the best one yet. I will be passing it onto my girl friends. It’s soft and delicious. Thank u
Lorraine: Yay!
I have been trying so many different bread recipes I can’t keep track of which ones had potential and which ones were lost causes. Had a few we liked and more we didn’t like. My goal is to bake a loaf of light/moist bread that taste like the white bread you remember when you were a child.
My 5 year old grand daughter has Celiac and LOVES here bread. I am about to try your recipe because of your write up on your childhood memories. Let’s keep our fingers crossed!
Mike: Yay! Let me know what you think!
Thank u for sharing this nice recipe. I had to substitute the yeast with baking powder and the graduated sugar to raw sugar (due to my son’s diet requirements), plus I had a 2 hour power outage when it was time to place the bread mix in the oven but it still came out delicious. Thanks again.
Reem: Eek, I hate it when the power goes out. But I’m so glad you like the recipe!
Jeanne,
I can get away with using flours from an Asian market. I buy 3 lbs. white rice flour, 1 sweet rice flour and a 14 oz. package tapioca flour for my mix. It has been working very well using your recipes.
Thanks.
Rosemary: Great!
This may be the best bread I have ever baked and I have been baking wheat bread for about 20 years. I wanted to get off the wheat because I have several autoimmune diseases. THANK YOU
Kathy: Yay!
Hey this is really random, but I also have an autoimmune disease (hepititis) has going off gluten helped you? I just started
Loretta: I have no idea if going off of gluten will help with hepatitis. I would recommend talking to your doctor. That said, if you feel better not eating gluten, then that is an indication that you are reacting to it.
This has become my 10 y/o son’s favorite bread. I have tried so many different recipes since his Celiac DX, and this is THE ONE!
Tina: Yay!
Thanks for this amazing recipe. I have finally got the gluten free bread right after several disasters. I only reduced the sugar.
We’ve recently gone gluten-free for my husband. This was the first bread recipe I tried and it is wonderful! He also can’t have vinegar so I substituted 3 Tbsp lemon juice for 2 Tbsp vinegar and swapped olive oil for coconut oil. It will be a new family favorite!
I recently discovered your website and am anxious to try your recipes, my granddaughter is recently on a GF diet. I tried your bread recipe with a few subs because I didn’t have all the ingredients for your flour. I used Bob’s Red Mill all purpose flour and 2 tsps. of yeast, otherwise the recipe was the same. My granddaughter thought it was the best bread she had ever tasted and loved it. We had given up on the GF bread in the stores. I tried the recipe again after buying the ingredients in your flour recipe. I didn’t want to make any changes so I put 2 tablespoons of yeast. Is there a reason so much yeast is needed, It was good, but I found I was bloated after having a slice. I made both recipes in my Breadman Bread Machine. I found I needed to use my slender spatula in the beginning to scrap down the sides periodically to blend everything until it stopped mixing, otherwise the bread was fantastic! Thank you so much, Sylvia
Sylvia: I find that more yeast is needed to make gf bread rise. You can experiment with the amount and see if you like the results with less.
LOVE THIS BREAD!!!
I was wondering if you could use a pre made, boxed, GF flour. I have King Arthur on hand and wondered if that would work with this recipe. Thanks!
Emily: See the link to Substitutions in the post.
Ok, I don’t have a Kitchenaid mixer so I used my Blendtec instead cuz it’s supposed to do dough, right? Well, it kinda worked but it wasn’t happy about it … however it did come out very edible and the whole house smelled like fresh baked bread from a bakery – it was awesome! So awesome that I can only imagine what it will be like if I use a Kitchenaid mixer to make it with. Guess I’m going to have to save up my pennies and get one now since my family has requested that I make this our regular bread. And I can’t wait to try out your flour mix with other baked goods recipes. Thanks so much for all the great info!
Brenda: LOL–I’m guessing that the Blendtec was too small for the dough! You can use a hand mixer or a spoon to mix it and see how it goes. And thanks!
I have a Kitchenaid stand mixer now and WOW what a difference it makes. Super easy with the right tools! I can actually make a double batch so we have one to eat right away and one to slice up and stick in the freezer for later. My daughter loves/hates it when I make this bread, the whole house smells like a bread factory it’s so awesome. This is the only bread we eat now. THANK YOU for sharing!!
Brenda: Yay! I’m so glad!
Have baked this recipe out a dozen times . Very careful with measures. Beat up eggs and ensured 1/4 cup per egG called for. I am at sealevel but have tried backing off of baking powdEr. All to no avail. It falls every time. Tastes great. Beautiful and loaf shaped out of the oven. Then poof it falls . still very good but how do you stop that.
Ellen: it’s because you are using an egg substitute. You will not get the structure with an egg substitute that you get with actual eggs. There is no substitute that I have found that will exactly match eggs’ ability to maintain structure.
Hi No I am not using an egg substitute. What I meant was I ensured I was getting the equivalent of 2 large eggs by beating up a third if 2 did not measure enough for 2 extra large egge. I used your measure of an extra large egg and measure my2 eggs. If it is not enough I beat a third one and use part of that – so it is evenly distributed of white and yolk. So what I meant was that I am being as precise as possible
Iam not using any substitutes at all
Ellen
Ellen: Please look in the post for links to answers on this topic.
Jeanne, I just want to say ‘thank you’ for such WONDERFUL BREAD!!! It is so good I had to share a taste with my GF friends :o) I love to bake and was so excited to find your website! Thank you again.
Tawny
Tawny: Yay! I’m so glad!
This is the first time I have ever made GOOD gf bread! and I have been gf for 7 years now and this is the best recipe I have had yet!
Michelle: yay!
Thanks so much Jeanne for inventing such a wonderful recipe for bread! I of course had tried many, many, many recipes that were just not good for one reason or another. This is so much easier to deal with and tastes delish! My only problem is that it is too soft and falls apart when trying to make a sandwich and also requires cutting slices too thick. Any suggestions?
Karen: I’m not sure. Did you make the recipe exactly with no substitutions?
Jeanne, I must confess that I had substituted ingredients in the flour mix, I had to use Potato starch in place of the Tapioca flour and sweet rice flour. It works fine for other things but after reading more about your adventure in creating the flour mix, I understand why my bread falls apart. It tastes pretty good though. I do realize that in making bread you have to be diligent and follow a recipe to the letter! I bought tapioca today to make the flour (wish me luck) and am on a mission to find the sweet rice flour. I will get back to you and let you know how it goes with the right flour mixture. Thanks!
Karen: Ah, got it. OK, yes–let me know how it goes!
I am sooo happy I stumbled on your website! I have never made homemade bread and can’t wait for this to be my first. One question… what if I don’t have a stand mixer fitted with the paddle attachment?
Breyonna: you can use your hands and beat it well with a spoon or use a hand mixer and just use the regular beaters.
Love this recipe and your gf flour mix. I’ve been experimenting with replacing applesauce with oil and butter lately. Anyone try applesauce in this bread instead of oil? Or coconut oil instead of olive oil?
Dawn: I say try it and see how it goes.
My husband has recently discovered, due to my urging, that he is quite gluten-sensitive at the least, but he loves his “soft” bread. So, I really want to try this recipe, but don’t have a stand mixer w/paddle, etc. Will a hand mixer or just good old-fashioned wooden spoon mixing work for me as well? Any suggestions are welcome. Thanks!
Sheilagh: Sure, a hand mixer would be fine–it will just work at little harder :).
Hello I was just wondering if I could substitute egg whites in this recipe instead of whole eggs since my husband cannot tolerate egg yolk.
Dawna: Sure. I would also add 1 tablespoon of oil per egg yolk.
I’m eager to try this recipe. The recipe calls for two tablespoons of yeast is this correct?
Thanks
Ok, made this again, this time I had xanthan gum and a rice/tapioca blend baking flour and left out the dough enhancer. Did not rise as high this time, but didn’t let it rise as long out of the oven. But STILL, this is THE BEST GF bread recipe I have ever made hands down!!!! The second loaf still turned out soft, light, and deliciously fantastic! TY again! I have been singing the praises of this recipe on my Gluten Free Review Facebook page and my personal page!!
Beth: I’m so glad! And thank you!
I made this again, and I had the same issue as another lady here did, it rose wonderfully, baked up nice and high in the oven, but then upon taking it out it fell a good deal, and I used regular eggs. Still is the best GF homemade bread I have ever had though! Is the batter supposed to be quite thick and sticky?
Beth: Yes, it is like cake batter rather than like bread dough.
This recipe makes wonderfully soft sandwich bread and my 2yo GF kiddo loves it. The bread in the stores selling for $6+ a loaf cannot compare. I tried another recipe that called for 1/2 cup corn starch, what a waste of gf flour, it was bad.. Now that I found this recipe, it is on my weekly routine. Wonderful! Thanks for posting it.
Lee Ann: Oh, I’m so glad!! Thanks for letting me know!
You know, I loved this recipe, but my handmixer literally died (burned out) when I used it for this. So I found a kitchenaid on craigslist for sale (Ive wanted one forever but didnt get one until now) because I couldn’t live without your recipes!
Valerie: Yay! Happy baking!
I just made this recipe and found it to be extremely easy. My whole house smells amazing. I can’t wait to try it!
Deb: Yay!
This is a great recipe! I used your GF flour blend. Let it rise overnight, and baked it a bit longer than the recipe calls for. Lovely crust and nice soft inside. Thank you!
MS: Yay! I’m so glad!
Just finished making this bread for the first time. I really don’t like store bought brands. I’ve tried tons of them and they’re all very… well, not good enough for the price.
The one I made came out a little flat so I think I will let it rise a little more next time (I was worried about over rising it, so I under-did it, lol). And there wasn’t enough saltiness in it for our tastes, so I will add more of that as well next time. However, my verdict is that this recipe is delightful. There’s no grittiness and the mild flavor and soft texture was a hit with not only me, but my husband (non gf) and my 3 year old daughter.
I went to culinary college and even switched majors to baking from regular cooking since I enjoyed baking (and eating the baked goods) so much. I found out I have celiac about 1 1/2 ago since I really didn’t show symptoms until then and have been gf for over a year now. Hardest thing of my life since I basically live on pastas, breads, cakes… I almost gave up baking completely after losing wheat, however, I am back in the mood to bake and cook and have been experimenting with lots of options. I don’t like premade foods so I thought… well I can do this! (when talking about gf baking). Your site is amazing and your recipes are a delight. So many good choices in one place has given me hope again.
Oh, and since my mother and sister both have CD along with me, I assume my daughter does too, even though she shows no signs. More than anything I want her to be able to enjoy cakes, breads, cookies like I did, just without the gluten from the start… just in case. Hubs is on board with it, so I have motivation to learn and a great source to help me get skilled with gf baking. Thank you!
Valerie: Yay! I am happy to help out!
Jeanne, thank you for taking the time to post and work these recipes. I’m trying this now, looks like a winner.
Kat: Yay!
Hi- I agree with you about the ready made breads- for me they are way too sweet. So far my favorite is Glutino gluten free bread mix, and it’s not too bad for the price, searching around I have found it for about 4.25 for a 21 oz box, fair considering the best price on GF flour is TJ’s, at 3.99 a pound. That’s comparable to making your own, and the ingredients work for me. I am trying this bread, and I am taking your comment as advice because of the culinary school comment, my son is a chef as well, so I take that education to heart, I know how hard it was and what he went through to get education he has, and it’s phenomenal. I have been celiac for nearly 15yrs., believe me GF cooking has come a long way.
I should have gotten on or started driving that bandwagon but I was busy putting kids through school and taking care of an aging Mom. Excuses, huh? Thank goodness for Bette Hagman, and boards like these. I have taken the attitude that I have learned about new grains and ways to cook because of having CD. Good luck to you yours, sounds like things are good.
Jeane, this recipe has been commented on so much. You know you have something great. Ive made this 2 x in different ovens. The first one it was very close to your given time. This second time I had to bake it almost 30 min. More!! Can that be possible? It still didnt quite get up to 206 degrees. I havent cut thru the entire loaf but the first 2 slices were yummy and didnt seem overcooked. I want to try your multigrain next. Ive been reading about adding whey protein powder to help in the GF baking. What do you think of that as it is e xpensive? I have already spent so much investing in these various flours. But if it is worth while I would buy it. Love your choc. Brownies….so good. Thanks for all you do to help in this GF maze. Pam
Pam: Do you have an oven thermometer in your oven? Most ovens don’t heat to the temperature it says on the dial. Also, did you use the correct pan size? Also, did you check out my Troubleshooting Baking Problems post?
Hi I have made this bread twice and flavor is great but it is really heavy – a little gummy (the way rice products tends to get). I am following everything to the T. I wonder if I am not letting rise enough or not baking it long enough. If I don’t need the gum? My elevation is 2,389 ft which I don’t consider high but maybe it warrants those changes? It looks perfect from the outside but then its just super dense. My husband said he thinks that people eating gluten free bread might just have lower standards of fluffy….I hope that’s not true! :O) I need a bread my kids will eat. Thanks so much!
Emily: Well, gluten-free breads are more dense than gluten breads. It’s not going to be exactly like gluten bread. Also, the elevation should actually help your bread bake up lighter because there is less air pressure on the bread.
Thank you so much for this recipe! I have been diagnosed with Coeliacs for over 10yrs but recently had to go off dairy and soy due to my infant’s intolerances. I used my own gluten free flour and some flaxseed (I live in Australia and dont have the brand you recommended), and substituted milk for almond and coconut milk. I also doubled the recipe – usually a bread baking no-no! However it turned out perfect! So easy to make too. I got two giant loaves out of it. I loved the fact it wasnt an all-day task like most bread baking typically is. Well done and thanks.
Hannah: Yay! Happy to help!
I love your recipe. I found out about 4 months ago that I’m gluten intolerant an searched for a recipe that halfway tasted good much less would turn out with a softer crust on it. This recipe is the best yet and I love it. I just got a bread maker so I’m going to attempt to make my first loaf ever in a bread maker lol.
Renee: Yay! Happy baking!
Hey Jeanne. Due to the intolerance (and a myriad of other health issues), I went gluten-free two weeks ago–haven’t had any bread or pasta. I refuse to pay the ridiculous prices for specialty GF breads –and that’s all i’m going to say before pandora’s box is ripped wide open 🙂
Two weeks is but a grain of sand; however, (being of Italian stock) no bread or pasta has been a killer so I went web hunting for a GF bread or pasta recipe and came across your site.
First, thank you! Thank you for your hard work and dedication. You are very inspiring and a wealth of knowledge.
Second, thank you! I tried this bread recipe and oh.my.goodness!
As a side note, I didn’t have xanthan gum on hand so i substituted 2 egg whites and 1 tbl of cornstarch for it (it seemed to work ok). Also, I distinctly remember reading in the instructions: “Watch it–don’t let it rise too much. It should only rise to the top or a bit above the top of the pan.” What happened between reading that and putting it into practice, uh… i didn’t do so well 🙂 The bread spilled over, out of the pan, and there was about a baseball sized blob on the stove. I went ahead and threw the bread pan into the oven and baked it. Uhm… it continued to rise some more, spilling 5 baseball sized blobs onto the bottom of the stove–which of course began to burn. My teenaged daughter exclaims “MOM! What is burning!” I replied “My bread, and don’t touch it!” 😀
I finished baking and cooling the bread as instructed–well, I may have sneaked a piece that had goo-ed down the side of the pan and couldn’t believe how amazing it was! After cooling somewhat, I sliced a piece. oh.my.goodness! My daughter asked how it tasted. I told her: “It is the most horrid bread I have ever had; don’t try it”. She didn’t believe me, darn it. Now I have to find somewhere to hide my bread 😉
Again, thank you!
God bless you and your family 🙂
Shan: LOL! And happy to help. Also, are you baking at high altitude? Mine doesn’t rise nearly that enthusiastically!
I tried to make this so many times I’ve lost count. Every single time it is not cooked in the middle or it overflows over the pan makes a huge mess in my warming drawer. Then when I cook it it doesn’t rise properly and then down in the middle while it’s cooking. I cannot for the life of me figure out what the problem is. This is very frustrating for someone to have no problems making any kind of bread prior to going gluten-free. Any ideas please help 🙁
Melissa: I’m sorry you’re having problems with this recipe. Are you baking at high altitude? Those problems sound a lot like high altitude problems. One thing: you need to watch it while it is rising. It sounds like you need to let it rise less before baking. Also, do you have an oven thermometer in your oven that monitors the temperature of your oven? Most ovens do not heat to the correct temperature, regardless of how new or expensive it is. Also, please check my Troubleshooting Baking Problems post.
Try baking it for half the time (till it starts to change color) then put tin foil on it and bake the remaining time. I had the same problem the guest times I made this one too.
I just made the Soft Sandwich Bread. It turned out great! And it tastes delicious! I am trying the Salty Oat Cookies now.
Jan: Hooray!!
This may have been asked, but is it three cups of the mix or one batch of the flour mix?
Tess: It is 3 cups of the flour mix.
I just spent 4 hours hours experimenting to try make a gluten free bread. Another recipe was gritty. This recipe was fluffy and soft like you mentioned but the taste was horrible. I have not tried your all purpose flour yet as I need to order a couple of the ingredients. I used bobs red mill and added the xanthan gum as you mentioned. Is it the bobs red mill all purpose flour giving it a horrible taste? It actually smelled good and I thought ok finally maybe, but then I tasted it and yuck! What brands of flour do you recommend? Thank you in advance!!!
Stlmom: Unfortunately, yes: the Bob’s Red Mill GF flour blend tastes yucky–it’s the bean flour it contains. I would recommend using my flour mix and see how it goes. I use Bob’s Red Mill for all of the flours that make up my mix. I just don’t use their mix. 🙂
Hi Jeanne,
I am enjoying reading your blog and your insight on GF baking. I have been making bread and baked goods for my son now for 7 years but it still isn’t my speciality. I came across your flour mix and bread recipes and decided to try them out. I have made a few loaves of your Soft Sandwich bread using a bread machine. I have tried using both the GF and Basic cycles and have found the GF cycle seems to work better for me. My questions is is there something I can do to make it a little lighter,or less dense? Also, it does seem to rise but then fall back by the time I remove it from the machine. I have read your Bread machine tips and I do have the same Bread machine as you. The loaf from the Basic cycle was like a brick, moist inside but really dense. I am curious if there is something I should do…. as in would you recommend me mixing up the mix (both liquid and dry) before adding it to the machine. As it is I whisk the dry ingredients together and add them on top of the liquids and let the machine mix them up. Any insight on this would be appreciated. Thanks.
Marie: Hm. I would recommend putting in the eggs and the liquid ingredients in first and mix with a spoon (or rubber spatula) to combine. Mix the dry ingredients in a bowl and then add to the bread machine. I usually use a rubber spatula to mix everything together a bit before I turn on the machine. Try that and see how it goes. Let me know!
This bread is Really unbelievable!!
It is nicer, than most of the reg wheat free bread.
We just found out our daughter is allergic to wheat. I LOVE to bake and secretly felt a little sad that I was going to have to learn a whole new way to bake and that it would be such a inferior product id be making, based on what we have sampled form local stores and bakeries.
I found your blog, and the Rav Reviews caught my eye.
I made my First Gluten Free bread today form your recipe. I followed it to a T, and the bread I got is Seriously, ridiculously phenomenal.
I absolutely would rather eat this bread then the Regular wheat breads I could buy!
I’m really in shock right now.
there’s about 1/4 the loaf left after 3 hrs, as my daughter wouldn’t stop eating it !
My husband is a big critic and he is particular about food, and is NOT a fan of the gluten free items we’ve gotten form stores… I just gave him a slice and I could see he was really taken aback. He said…this is Really good, this would make good sandwiches!
I don’t think I will waist my expensive flour on trying any other recipes, this is the ONE.
Thank you SO much.
I’m so glad yours was the first I tried….yay lucky day : )
Now on to trying to make your Cinnamon rolls. my wheat Cin Roll are my daughters fav, so Im eager to make them gluten free for her.
Joy: Yay! I’m so glad! Hooray!
The best gf bread EVER. We have been spending $$ on King Arthur bread. This is as good and a lot cheaper. We baked at high altitude and this recipe came out perfect. I would like to say THANK YOU!
Yajai: Yay!
I just purchased your book from Amazon. Would you please send me an email when your 2nd book comes out? I just tried the banana bread from your recipe and it was amazing!!!
Yajai: Yay! Thank you for buying the book–I hope you like it. And I’m so glad you liked the banana bread! FYI: I will post here on my blog when my next book comes out. It should be out the Fall of 2015.
I was recently diagnosed with a gluten sensitivity. Although I had voluntarily given up gluten because of the way that it made me feel after eating it, I’m not the type that likes to be told “no”. My go to when I’m sick is a great big loaf of fresh baked french bread from the store, and Murphy’s Law dictated that I get bronchitis two weeks after my doctor told me no more gluten. This bread really hit the spot. I used a store bought all purpose gluten free baking flour from Whole Foods (omitted the baking powder as I’m at altitude), and used coconut oil instead of olive oil. It was pretty amazing, and really hit the comfort food spot! Thank you so much!
Ayrlee: Oh, I’m so glad! And I hope you’re better now!
This is the best bread I have ever, I mean ever made. Thank you so much.
Laurie: Yay!
Just took a loaf of this out of the oven, ate 2 buttered warm slices, thought I died and went to heaven. Seriously I thought I would cry as it is soooo good and the closest thing to wheat bread I have tasted yet… Found out I was celiac about 5 or 6 years ago, but whose counting 😉 and have missed bread so badly, I still have to be careful as celiac also blessed me with Type 2 Diabetes, but what a treat. I want to thank you Jeanne for the flour combination and this wonderful recipe… Yum!
Barbara: Yay! I’m so glad!!
I went shopping just so I could make this bread. I love baking but am voluntarily gf for the way wheat makes me feel. This bread is by far the best and normal tasting I have found! Thank you!!
Carin: Yay!!
hi Jeanne, I just became gluten free due to sensitivity even though I’m a huge lover of bread. I made this recipe but added garlic and rosemary and it’s SO DELICIOUS thank you so much! I now have restored faith in GF baked products 🙂
Eve: Yay! And rosemary and garlic sound awesome! Yay! Did you check out my baguette recipe? That would be awesome with rosemary and garlic, too!
Eve: I added Rosemary and Marjoram to this my first time, as well, and I agree, this is the best GF bread I’ve ever made. The ‘heel’ is totally my favorite part, especially when it’s warm out of the oven. It has a rich savory taste that is absolutely dreamy.
I tried it with a pat of butter, and without, and both were spectacular. I was thinking about maybe having it with some hummus and avocado.
The only thing with mine is it came out a bit too ‘fluffy’ for good slicing/sandwich bread. I’m in Portland OR, and not sure if maybe my elevation is a bit higher than for the 3 tsp baking powder I added. I’ll probably try it again with 2 and keep reducing it.
With it being as tasty as it is, I don’t think I’ll mind testing it until I get the texture just right for sandwiches! 😉
Terris: I’m glad you like it! I would follow your instincts and lower the baking powder to see how it goes.
Hey just wanted to tell you that we have very recently gone gluten free and one of my sons was majorly bummed out over the loss of his favorite things to eat (he is a pizza and bread hound) anyway we tried your soft sandwich bread recipe last night for the first time and we all loved it. The bread hound was in heaven and says that it “is better than the normal stuff from the store” thank you so much for sharing these recipes.
Eric: Yay! I’m so glad!
Hi I’m after a gluten, dairy , egg and soya free bread can you help?
Kristie: Hi! Check out my substitutions post!
I would like to try this for my adult daughter who is gluten intolerant. I don’t have all those different flours to make the special all purpose flour you use but we do have an all purpose GF flour sold in “The Bulk Barn” store in town. I have used that flour as a substitute for regular all purpose flour in cookies and muffins. Given that, do you think it will work in this recipe?
Judy: my approach is always: try and see! Make sure that the mix you use has xanthan gum in it. If it doesn’t, then at 1/4 teaspoon per cup of flour.
Made this tonight….omitted the xanthan gum because I did not have any and used 2 1/2 cups of a rice flour blend (Betty Crocker’s new rice flour blend) that contained guar gum, and 1/2 cup bean four blend for more protein. I also used a product called Dough Enhancer by Authentic Foods, which is a mixture of soy lecithin, tapioca, ascorbic acid, and ginger root. AWESOME texture, crumb, and flavor!!! This recipe is a KEEPER! The only issue I had with it is that it rose so high (even though I tried to stop it by taking it out of a warm oven when rising before the 30 minute rising period) that it spilled out and over the sides of the loaf pan! LOL! It even rose and spilled out more when it was put in to bake. I took the “spills” out when they were golden brown and enjoyed them warm…LOL! TY TY for this recipe! I would post a pic of my loaf, but no way to attach a pic here of it!
Beth: Yay! I’m so glad. Also, do you live at high altitude? That would account for the way it rose like crazy. If you do live at high altitude, let it rise for less time.
We are about 1187 feet above sea level here (362 meters). It could also be because I added Authentic Foods Dough Enhancer to it which improves rise, texture and crumb. Next time I may decrease the yeast by half a tbsp and see what happens. Great flavor though, and even yummier toasted! A bit soft because I didn’t have the xanthan gum, but otherwise perfect!
Beth: OK, at 1187 feet above sea level you are baking at high altitude–which means that stuff will rise faster and higher than if you were at sea level. The dough conditioner doesn’t really do what happened to your bread. I’ve been experimenting with dough conditioners for my new book and they don’t really add all that much punch to the dough. This recipe already has added acid for the yeast, so I think the main thing the dough conditioner would help with is shelf life. 🙂
HEHE, I am just going to have to get a larger loaf pan so I can save all that yummy goodness! 😛
Hi… I suffer from major migraines which stem from gluten, flour, vinegar, and many more food triggers. I would like to try your white bread recipe but I wonder if I can substitute the vinegar for something else. And, if possible, since I cannot afford a bread machine, give me some tips for “by hand”. Thanx for all your recipes and explanations…can’t wait to taste them.
Rita: Yes, you can remove the vinegar or substitute lemon juice. I use it mainly to add a bit of acid to help the yeast out–yeast likes acid and it helps them grow. But, it’s not necessary.
Hi – I can’t have egg either – what can i use instead? Thank you 🙂
Caroline: Check out my Substitutions post. 🙂
Can I substitue coconut sugar in place of the white cane sugar? I’m sensitive to cane sugar.
Debbie: Yes, I think that would be fine.
I make this recipe weekly for my daughter. This. Sub eggs for 2 TBSP ground white chia seeds and 6 TBSP warm water, I also add 1/2 tsp baking powder. It has been a no fail recipe, yes sticky but who cares as long as the end result is good. This bread is better then any gluten and egg free bread I have ever bought!!!
My flour blend that I use is a much of garbanzo bean flour, potato starch, tapioca flour, sorghum flour and fava bean flour. It is a mix you can get at the bulk barn in Canada, I then add 2 tsp xantham gum for every 4 1/5 can flour mixture.
Bettina: Excellent!
I just found out I was celiac a couple months ago. Very hard for me because I am a huge into cooking and baking. That is what I am known to do well and I felt it got taken from me. Well, I think this is my thing because now I have been searching for the best recipes and I am literally starting from scratch, again…lol. This recipe is a really good one! I cannot use the rice flour because my hubby is allergic to rice so I used my Sam Mills all purpose flour and this bread is a huge hit!! It is not crumbly and it looks and tastes like regular home made bread. My son told me it was the best bread he ever ate!!! btw, he doesn’t have to eat gluten free but everytime he sees I make this bread, he is in it. I am going to have to hide a couple slices so I can get some. I cannot wait to try some more of your recipes I see you have listed on this site. I may have to try you cinnamon roll recipe next. They look the ones I used to make. I hope you don’t mind if I share some of your recipes on my face book for my celiac page. I always just share it by a link so you can get the credit. Thank you so much for this recipe!!! I have one other thing to ask. Do you have a pizza crust recipe? I have been trying to find one and so far I have not been able to find one to even closely compare to the one I used to do for my family with regular flour.
Never mind on the pizza crust recipe. I now see you have one posted. Sorry about that!!!
Gina: Yay! I’m so glad to be of help! Also, sharing my recipes by linking to my site is just fine! Thank you! Also, what is your FB celiac page?
My page is called living with celiac. I just started it a couple of months ago. Only have 25 members so far though. I am really hoping to get more people. I made it so I could learn with others on what is good, what works and what doesn’t. https://www.facebook.com/groups/610411042330033/
Gina: awesome!
I need to go shopping so I can make this bread! Thank you for your comments…
Debbie: Yay!
Hi Jeanne ,
I’m fairly new to all thus gluten free. However it does seem to be helping with my IBS symptoms. I made this bread exactly to your recipe and WOW this is awesome finally one that tastes like bread. I was going to branch out and try some potato flour in place of the sweet rice flour for my next loaf. I love potatoes and thought maybe I would enjoy some potato tasting bread. Just wanted to clarify that I should substitute cup for cup and not gram for gram. Thank you do much for all your time and the amount of effort you put forth into this page. Without it I would be a lot more lost in the gluten free world.
Sarah: yes, substitute cup for cup instead by grams (because different flours weight different amounts). Also, FYI: potato flour in baking doesn’t really produce potato-tasting things.
Thank you so much for your answer. Any tips and advice are much appreciated. Also thank you for making this whole GF switch easier.
Sarah: you’re welcome!
I’m pretty new to baking GF bread, but would also love a potato bread recipe. Has anyone heard of a such a thing? I’m going to have to experiment.
It came out perfect!!!! Love it, thanks!
Elise: I am so glad! Yay!
Jeanne, I have played with MANY GF bread recipes and yours is the best ever! None had called for baking powder before, so that’s different. I have yet to use your exact GF flour mix b/c I’m trying to use up all the different ingredients I have on hand, but only adding smaller quantities of mine as substitutes (quinoa & sorghum for some rice flour; a teeny amnt of millet, etc.) So, when I make your exact recipe, I expect to be taken to the moon and back. Two little tips you might add to the instructions. 1) for those using hand mixer, use a DEEP bowl to mix in so batter doesn’t fly; 2) wetting a rubber spatula in water before scraping dough into pan or off of the beaters helps it to not stick. Use wet spatula to smooth top of dough once in pan. Question: any problem substituting cornstarch for tapioca? Thanks so much for sharing! And congrats on the Google invite!!
Deborah: Thank you for the tips! And I think it should be fine to substitute cornstarch for the tapioca. Happy baking! Also, thank you!!
I do not have a standing mixer. Can I use a regular hand held mixer?
Melinda: Yes, that is fine. It’s a bit more work (because you have to hold the mixer) but I used to use a hand mixer all he time!
I just made this and everyone in my family was begging for another slice throughout dinner. And I’m the only one who has the dietary limitations! It’s such a pleasure to find a recipe that everyone enjoys without feeling like they are being forced to eat my “special” (i.e. weird and yucky) foods. They can’t wait for me to make it again, and I’ll have to soon because there is hardly any left for me to make my sandwiches now.
I used rice milk and that worked fine as a substitute. Also I used a glass pan. I think the loaf maybe “sunk” a little as it cooled after I took it out of the pan– not sure if there’s anything I can do to prevent that.
A huge success — thank you!
Jaclyn: Yay! I’m so very glad! Thank you for letting me know!
Thank you so much for sharing your wonderful recipe! I just made mine and did a happy dance eating a piece warm with butter on it. I’ve been gluten free for a little over a month after finding out I have Celiac. I almost cried tears of happiness as I enjoyed the texture of bread that I have been missing! Just ate some chicken salad on a piece of this bread…..pure bliss! Thanks for opening up a whole new world for me. This was my first time doing any GF baking and I’m so glad it was such a success. I can do this!
Cathy: Yay! I’m so glad!
I love the taste and consistency of this bread…however, mine sunk a little, as well…..any advice? Used a glass pan, was that it? Did I fail to let it rise enough…I let it rise to the top of the pan.
Julie: This issue usually happens when the bread is allowed to rise too high before baking. I would recommend letting it rise only to the top of the pan and then baking. Let me know how it goes!
I just made this for my first bread machine venture in an Oster Bread Machine – model 5836.
I used what I had on hand – the Bob’s Red Mill All Purpose Baking Flour with the additional 3/4 tsp of xanthum per cup that they recommend – in addition to the xanthum in the recipe.
OMG It is SOOOO much better than the gluten free king arthur bread mix i made in my oven the other day.
I used the 80 min express bake and regular yeast and while there’s a weird ring around the whole loaf (i think some caught on the sides in mixing), it’s delicious and i will DEFINITELY be making this again. 😀
Crystal: Yay! Thank you!
Hi Jeanne, I just found out I am allergic to wheat and yeast. I want to try this recipe but use baking soda and lemon juice to replace the yeast. Do you think I should keep the baking soda in the recipe the same? I am waiting on xanthum gum to get here and going to give it a try, Thank you for sharing all these great ideas and recipes.
Patti: I haven’t done any experimenting with how to substitute for yeast–since it is a special kind of leavener that makes bread do its thing. That said, I do have some recommendations in my Substitutions post.
Jeanne Thank you. I am waiting on my xanthum gum and flours to arrive. I am going to try your recipe with the baking soda, lemon juice, then baking soda and homemade buttermilk, then double acting baking powder, the last two from your link. Thanks again. I will let you know the results.
sorry xanthan gum
Patti: OK, sounds good. Thanks!
So glad I found your website, I’ve done lots if reading there. I saw your egg replacer suggestions. I was wondering if you or anyone has tried chia seed to replace eggs?
Bettina: I am guessing that chia would behave the same way flax seeds do. I would grind them and experiment with them, using my instructions for flax seeds.
I made the buttermilk tea biscuits today and had to cook them about five minutes longer but they were delicious I bought an oven thermometer and discovered that my oven temp. is 15 degrees less than the stove setting. Thanks for all the great tips!!!
Evelyn: Yay! And you’re welcome!
What exactly does scant teaspoon mean? My bread came out really well, but a little too chewy maybe, thought it may too much xanthan gum. The teaspoons were almost level.
Evelyn: Scant means: “falling short of the specific measure.” So it means “not quite.” What I was trying to get at here is that people not over-measure the xanthan gum. It sounds like you measured correctly if the teaspoons were “not quite level.” That said, I’m not quite sure what “chewy” means in the this context. It could mean too much xanthan gum but it’s hard to say.
Yes, gluten ataxia..it exists. It took forever to get him diagnosed. There isn’t any treatment once the brain is damaged. The doctors in Toronto said that he is the only case they have. In hindsight , he had thyroid problems, headaches, and a tremor in one arm ,which was said to be essential tremors. He is 61 now so years of gluten must have destroyed his immune system. Thanks again for your recipes, they may actually save lives. God Bless. Evelyn
Evelyn: Ack. I’m so sorry. I think gluten ataxia is much more common than doctors think. I, personally, have now heard of 3 people in my circle who have it. This is something we really need to get a handle on. Sending good thoughts to you and your b-i-l. And, I am happy to help!
Could this recipe be adapted to make flax bread? Thanks so much for your site. My husbands family has 6 out of 9 siblings with celiac disease.
Because one brother is critically ill at the moment, it led the rest of the family to get tested. Celiac disease , if not managed can lead to serious complications with the immune system attacking the brain, leading to damage that leaves a person with symptoms similar to ALS. There is no treatment. This is why recipes like yours can help to make it easier to follow a GF diet. Will be making bread for the family. God Bless you.
Evelyn: Oh wow. You guys are dealing with a lot. Also, is the thing your bother-in-law gluten ataxia? That is a scary thing–and it still just now being studied (and some doctors don’t even “believe” it exists–which boggles the mind). I’m so sorry–that’s very hard to deal with! Also, when you say “flax bread” do you mean bread with some flax seeds in it? If so, that is what I call for in my Multigrain Bread.
Hi Jeanne. My wife would like to THANK YOU for creating your gluten free recipes. I started baking gluten free bread about 2 months ago for her with my new Kitchen Aid. Before this I had never even baked a loaf of bread so I have been learning through trial and error. I have been honing my skills and am now baking bread for my wife and step mom. My first attempt at your Sandwich Bread was ok… I thought it was still a little wet in the middle. I just read your post about oven thermometers. I will be getting one asap. Thanks again. Dan
Dan: Great! Another thing you can do is get an instant-read thermometer. Most breads are done if they read about 195-205 degrees F in the middle.
My Grandson is Gluten, Dairy and Sugar -free. I use liquid Stevia to replace the sugar. How much do you think I should use, or do I buy powdered stevia. Again what amount would I use?
Nazli: Unfortunately, I don’t know how to substitute Stevia for sugar. I would do a Google search–I’m guessing there are many blogs that have instructions for how to do this. I’m so sorry I couldn’t help on this issue.
I just made this bread and it is so good. It tastes like regular bread. This will be my go to recipe for sandwich bread. My husband even gave it a thumbs up and he can eat regular bread . No need to look any further for a bread recipe. Thank you so much.
Josephine: I’m so glad! Yay!
I was wondering if there was anything I could use as a substitute for the eggs in this recipe? My 2yo has an egg allergy also. Thank you.
Never mind! I found your other post. Thanks!
Mindy: OK, sounds good!
I’d love to know how this turned out for you Mindy. Did you use Chia or flax or some other?
I came on line looking for a substitute mix for All Purpose flour; DID NOT ASK TO BUY YOUR MIX Jeanne. Thanks for wasting my time.
AJ: I don’t even know what that means. There is no mix for people to buy–you have to make it yourself via my recipe. What’s the nastiness for?
Do you have a recipe for English Muffins? I think this is the best place for recipes as your flour mix sounds like the one I will use after buying and looking and trying recipes the do not work. I am going to the store for fresh yeast to try the sandwich bread. Thank you !!!!!
Ruby: Greetings! I will have English Muffins in my next book!
2 questions please.
How do we order your original book from you so you get more money in your pocket?
Since I am trying to find the perfect English muffin recipe and really like the recipes and flour mix you have created could I be one of your recipient testers (especially the English muffin recipe).
I think you have given us a wealth of information to help all of us have a go to place for outstanding recipes and especially info on how and why they work.
Thank you!!!!
Ruby: Thank you so much for asking! As far as I know, wherever you buy the book nets me the same amount of money. My Book page has info on where you can order the book (including a local cookbook store that has signed copies). You can also order it through your local bookstore.
I will have English Muffins in my next book and I will put out a call on my blog for testers soon–keep an eye out for it! Thank you for your kind words and your support!
Just tried your recipe last night and the results were great! Finally a tasty GF bread. I made it in my New Kenmore bread maker and was wondering if you or any of your readers have any suggestions on the best setting. The bread is delicious and my hubby who has celiac loved it, but Maybe didn’t rise like it should have….not sure I had the right setting. Thank you for this wonderful bread….btw, I ordered your book. Can’t wait to try more of your creations!
Dee: Thanks! And thank you for buying my book! Yay!
I just made this…awesome. Super soft and tasty. I will not buy GF bread ever again. This was easy and fast. Thank you.
Sue: Yay! I’m so glad!!
Jeanne
My 4 year old was just recently diagnosed with celiac disease so our household is going through a lifestyle change, to make the whole house gluten free due to cross contamination issues. They do not sell a sweet rice flour in our area and I was wondering if it made a difference if I would substitute sweet sorghum flour in your flour mix recipe. I would really like to try several of your recipes, but don’t know whether substituting is okay? Thanks!
Amber: If you have access to potato flour (not potato starch) that would probably make a better substitute than sweet sorghum flour. Have you looked at my Substitutions for my flour mix under the Baking Tips/FAQs tab?
Jeanne,
I did read your baking tips tab and found it to be very helpful. Unfortunately, we live in a small rural community that does not offer very many gluten free options. I went ahead and decided to order the sweet rice flour online along with a few other things. Thanks so much for the quick response…I can’t wait for the flours to come in so I can start trying your recipes!
Amber
Amber: Yay! Happy baking!
I just wanted to say that I found this bread recipe in November and I’ve been making it weekly since then! So much better than store-bought gluten free bread, easy to bake, and relatively foolproof. I served it at Thanksgiving and everyone was surprised that it is gluten free.
I do have to bake it a little longer in my oven – more like 35 minutes uncovered, and then 10 minutes covered with foil. However, it turns out great with a little extra time. I also want to add that it doubles and freezes extremely well. I have made two loaves a week sometimes so I can have a few loaves in the freezer for weeks when we are busy!
Thanks for publishing this with so much wonderful information!
Allison: Yay! I’m so glad you like it!
Ive made this recipe 4 times now, each time they look great, until they come out of the oven. Within 5 minutes it falls. After reading about it all day I think its because I let it rise too much.
The other issue is the center is gooey sticky raw looking. After doing research i think its because I add too much liquid. Your recipe says it should be thick bater thats smooth. But when I follow the recipe the dough looks very dry. I ran out of flour and gum today to try again, but I think I’m going to try it “dryer” and just as your recipe calls. Any tips or ideas? thanks!
Kurt: I would recommend following the recipe exactly–with no additions and no substitutions. Also, is your oven heating to the correct temperature? If you do not have an oven thermometer, please get one and see how your oven is doing. Also, did you read my Baking Troubleshooting post?
Jeanne
Ok baked the soft sandwich bread 1st loaf in bread machine. Like I said earlier I was so apprehensive because of all the issues I read about on this blog. I have been using the Older model Westbend for quite some time without a gluten free setting. I simply do it like they recommend. Put in liquid ingredients 1st then add liquid and dry yeast in center on top. Other than those differences I followed everything you said. I don’t know about the rest of you but I work. Yes I work from home but I don’t have time to be messing this up. So I believe the key follow your recipe. One thing I discovered after I got all the ingredients in the pan and the bread machine on was that my baking powder was expired. I will fix it for the next one. It seems fine but I’m wondering if it could be even better. I baked it on basic mode medium in color and it takes 3 hrs and 40 min.
I am sure doing yourself in oven is better but if I did I would never get to work. I am pleased thank you Jeanne
Betsy: I’m glad you like it.
OMG – Finally! Baking for high alt, w/ gluten free! You are a life-saver! Mille grazie! PS – the captcha codes are way too complicated, these days. Will try for the 4th time…..
Julia: Yay! I’m doing research to be able to give more advice on high altitude baking in the future. 🙂 Also, yes–the captcha codes are ridiculous. Bleh.
I am wondering because I make a lot of gluten free bread in my bread machine if the amount of yeast you list is a mistake. I have never used more than 2 teaspoons, for one 1 1/2 lb loaf and you have listed 2 Tablespoons. I’ve never seen that much in one loaf. Curious
Betsy
Betsy: Gluten-free yeasted things are different from wheat ones. The amount is correct.
Hi Jeanne
At 61 I’ve decided to go the GF route. I made your GF bread and I’m very impressed! I agree, it does taste good hot, with butter.
I made 2 minor (I think?) changes:
I used a pullman pan c/w lid in a n effort to cut down on the size of my sandwiches.
Since I make my own yogurt, I have whey left over. I used it instead of water to make the milk.
I did experience one problem, the loaf fell 🙁
When I was proofing the batter, it rose till it filled the pullman pan. Could this have caused it to fall or is it perhaps the whey?
Thank you so much for all your unselfish time and effort to help us.
Rick
Rick: Have you checked out my Troubleshooting Baking Problems post? I think that might help. 🙂
I think I may have over proofed the rise. I’ll try again next week and see what happens.
Thanks
Rick: Ah, got it. Makes sense.
the flavor of this bread was great however it did not rise and the dough more resembled cake batter. Any suggestions?
Janice: Hm, no rising suggests a problem with the yeast. But the texture of the dough being like cake batter is perfect–that’s what it’s supposed to be like. Did you check to make sure your yeast is viable?
I made this last night and it turned out fabulous! We couldn’t wait to try it so we sliced the bread while it was still warm and it was soooo delicious. Thank-you for this recipe!
Ashley: I’m so glad! Yay!
this recipe is just AWESOME. I’ve tried many … with very little success. your parker house type rolls turn out awesome everytime, so I figure I’d try a loaf this time. Last time I used my breadmaker (it’s japanese) It overflowed and made a big fat mess. so I was worried. your recipe turned out perfect. I used a cycle that was about 3 hours long. THANK YOU!!!!
Sayaka: Yay! I’m so glad!
Oh my goodness! I just made bread that is like… Bread. Looks like bread, tastes very bread like and is soft like bread! Followed the recipe and it turned out to be amazing! Thank you x
Kimmi: Yay! I’m so glad!
Hi Jeanne,
I tried this recipe with your substitution suggestions and it turned out great! Here’s what I did. I substituted 2T of ground flax seed plus 8T of water for the 2 XL eggs. I bought whole flax seed and ground it finely in my coffee grinder then sifted out the large hulls through a big tea strainer. The bread turned out great!
Kathy: Yay! Thanks for letting me know!!
I’m quite new to all this gluten free…now add lactose, all dairy and tapioca flours! I’ve tried a couple bread recipes–they either gagged me or were “acceptable”. I just pulled your soft sandwich bread from my oven and I’m more excited than I’ve been in a VERY long time. The bread is PERFECT. Browned so nicely, raised to perfection, oh so soft and it even TASTES YUMMY!
Having a bread to use for a sandwich is important for when I’m away from home. I can’t thank you enough for having taken the time to develop this recipe and oh so many others! Your website is my daily read!!!!
THANK YOU JEANNE!
Diane: Yay! I’m so glad!!
I was wondering if you had tried (or anyone else reading this) substituting applesauce for eggs in this or any other of your recipes? I read your substitution list and I’ve had success with applesauce and a little baking powder in other recipes. I’m going to give it a try with this recipe and see what happens.
Kathy: Applesauce kind of works in the place of eggs in some recipes. The problem with applesauce is that it doesn’t really bind all that well. And it doesn’t help create any structure. Which is what eggs do in yeasted breads like these. Applesauce adds moisture and a bit of richness. If you’re going to use a fruit, bananas are a better choice. But not great. I think applesauce works better as a sugar substitute, to be honest.
Thanks, Jeanne. Unfortunately, my husband can’t eat eggs, either. So I’ll give the flax seed a try.
Kathy: One tip: let the flax seed gel sit for at least 20 minutes before you use it, and whisk it every few minutes to make sure it gels well. Then beat the heck out of the flax seed gel to get as much air as possible in there before you add the other ingredients.
Thanks so much for the info! Will do.
Kathy: You’re welcome!
Jeanne, What size pan and what type, glass or metal? I didn’t actually see that anywhere. Also currious, do you bake in your bread machine too? I don’t have one of those electric mixers, so it’s going to be hand mixed for me. I’m new to the gluten free stuff, acutally trying it to help our son with Aspergers. But we’re all going gluten free, it’s just easier to not have any temptation around. Plus I’m currious to see what it will do for my husband and me. I’m so thrilled I found your site from the start.
Cindy: I use a metal loaf pan for this. I do bake this in the bread machine–check out my bread machine post for info on that. Also, I’m so glad my site is helpful!! Yay!
Jeanne: Does it mater what size the pan? 9x5x3 or 8x4x2?
Thanks
Cindy: Ack! Thanks for catching this. I bake this in a standard, metal loaf pan–9×5.
I tried this bread two times; the first time was bitter and ugly because I used Red Mill’s All-purpose Gluten Free Flour. The second time I made it, I followed your mix, reducing everything by a quarter, using sweet sorguhm instead of sweet rice, and also reducing that and the tapioca by a quarter cup and adding half a cup amaranth. It gave it a little bit of a nuttier taste, and added structure. I forwent the vinegar, and reduced both the xanthan gum and the baking powder by a quarter teaspoon. Maybe more, I’m not quire sure.
It is a bit crumblier. Is this what the vinegar is for? If so, I will add it back in for sure, next time.
Thank you soooo much for sharing your skills!
Sara: Reducing the xanthan gum will make it more crumbly–the xanthan gum is there as a gluten-replacer, which holds things together, among other actions. Also, reducing the tapioca flour will cause more crumbliness–starches are important to baking and also hold things together. Think of a whole wheat cookie–it is more crumbly than one with all purpose flour due to the lowering of the starches.
Why change everything Jeanne has worked to put a flour blend together that really works great…and wonder why your bread failed?
Tweaking a recipe is one thing but deleting ingredients and changing proportions while using different flours then instructed is called making your own recipe.
My bread didn’t “fail”. It was slightly crumby. I reduced the tapioca and added amaranth because it adds flavor AND also gives structure because it is high in protein. I reduced the amounts, in proportion, because I didn’t need as much.
Yes, that worked out well, adding it back in. The only reason I reduced was due to the comments from many of other people. Thank you! 🙂
Sara: Oh good!
Can I use this recipe to make hamburger buns, hot dog buns, and pizza dough?
Amy: I would try them and see! Also, I do have recipes for hamburger buns and pizza dough on the site! Check them out!
Hi Jeanne,
So glad I found your blog. I am new to the GF world along with some other food intolerances. Baking is one of my favorites as well and excited to try out many of your recipes. Is there anything that I can replace the yeast with or can it be removed from the recipe?
Kristi: Unfortunately, yeast is the thing in bread that makes it “bread.” If you don’t use use, then it’s more like a quick bread. I would recommend trying some of my non-yeasted recipes for quickbreads and see what you think. Also, I will try to work on a recipe for a sandwich bread without yeast to see how that goes. 🙂
Turned out amazing!! Gonna use this recipe for now on!! 🙂
NepheshAish: Yay! I’m so glad!
I really can’t thank you enough for this recipe. I’ve been looking for a decent sandwich bread recipe for a few months now. I finally found it. Soo delicious!! Didn’t have any white rice flour or sweet rice flour so I doubled the brown rice flour and used a cup of sweet sorghum flour and it came out perfect. I also used honey instead of sugar and almond milk for the milk. Now I can’t wait to try your other recipes. Next up hamburger buns
Karina: Yay! Awesome!
Is it possible to do this recipe w/o yeast and just use the baking powder? Just curious. I love this recipe, we’ve made it twice and even my husband who doesn’t care for GF loves it. 🙂
Sarah: not really. Without the yeast, it won’t be like bread. It would be more like cake.
Just made this bread and it is beyond delicious. What do you recommend for the best way to store it?
Casey: Yay! I store it on the bread board, cut side down, at room temperature. If you want to store it for longer than a few days, I would cut the loaf, then wrap the loaf well in plastic wrap and freeze it. That way you can take out individual slices without defrosting the whole loaf.
Here is bread! REAL bread that I can eat!!
Because of other comments I read, I decreased the baking powder by half, but kept the rest the same. Delicious!! I definitely will be making this again. Maybe every week!!
Maddie: yay!!
I just made the decision to go gluten free after trying it for a week and being shocked at how much better I have felt. Having battled thyroid disease, early menopause and cancer it kind of makes we wonder I’d I should have long ago. But I am now so I was thrilled to find your website/blog. I have never been a huge bread eater except pizza and pasta. Both of which I plan to try your recipes for. I assembled all the ingredients to make your all-purpose flour. I will use Amazon going forward just for the convenience. The sweet rice flour required a trip to a local Asian market (an adventure in itself). Once that was completed I decided to start the soft sandwich bread. Let me also note I have never made homemade bread short of a zucchini bread which was an epic failure. I am much more of a cook than a baker, but was determined. It turned out beautifully. It smelled wonderful cooking. I had some straight from the oven and just had more toasted with jam. I noticed a very slight aftertaste that is probably due to some failure on my part. I only notice it occasionally and it is not so bad that I won’t eat or make it again. It has a wonderful dense ness that I am sure will work wonderfully for a BLT. (100% southern girl here). Anyway thank you for your time and dedication to develop this flour recipe and I am sure everything will be as delicious as this bread. Only question I have is how is the best way to store it?
Melody: I’m so glad you like it! I just added instructions on storage at the bottom of the recipe!
I’m interested in trying this bread recipe, however, I would need to use egg substitute due to an egg allergy. Wondering if it would still work or if there are other recipes out there that are GOOD and don’t call for eggs?
Caroline: Check out my post about Substitutions under “Baking Tips.” I have some ideas on how to substitute for eggs. 🙂
I grew up eating pepperoni bread and missing it. Your bread recipe allowed me to make it now that I am gluten free. I spread the dough in the bottom and sides of mini muffin pan cups, filled with peperroni and dairy free cheese then spread more dough on top. It rose great and baked up perfect. Thanks for your dedication to your recipes! You have brought joy to my gluten free cooking.
Berta: Yay! I’m so glad! And the pepperoni bread sounds so fun!
Thanks for having such a delicious recipe! I made it today between picking up the DD from school and making lunch. It smells divine and tastes better! I omitted the baking powder (in the mountains) and used soymilk. I will definately be using this recipe again!
Sarah: Yay! I’m so glad!
I am totally confused on the yeast measurement. It says “2 tablespoons active dry yeast”. Is that right? 2 Tablespoons?? Going by the Red Star package, that means I have to use almost 3 whole yeast packets.
That just doesn’t sound right.
Erica: yes, you read right.
I made this today for my daughter and myself , we are both gluten sensitive. It turned out SO amazing! I am looking forward to a deli sandwich for tomorrow’s lunch. Cannot wait to try out the dinner rolls, too. My 9 year old daughter said “it tastes like Thanksgiving!” (homemade rolls) We have greatly missed tasty bread in the last couple of years. Thank you SOOOO much!!
Kristi: Yay! I’m so glad!! Thanks for letting me know!
This recipe is incredible! When I describe to my friends this bread recipe it is as if I am describing a religious experience. It rose beautifully, looked like real bread, smelled like real bread, was soft and satisfying like real bread. This is a lifesaver after tolerating cardboard-like grocery store gluten-free bread varieties for too long. I’ll be making this once a week and exploring more of your recipes here. Thank you!
Kendra: Hooray! I’m so glad!
Hello Jeanne; so I just fell in love with baking my own bread thanks to you!! This is amazing!
I had a few questions though : when you say Add the flour mixture, should I incorporate it gradually or put it all at once? Also, when beating it, it quickly absorbs all moisture and goes more on the dry side, but still forming a thick ball that holds together very well. Is that ok or should it be a bit more fluid?
Amelie: I add it all at once. And then I beat it. If it forms an actual “ball” I would maybe add a tiny bit of extra liquid. But, mine forms a thick batter–which is what it should do. Are you using the recipe exactly? Or are you substituting ingredients?
Thank you 🙂 I always follow the recipe exactly, and it always ends up as a dry dough and a cake-like result (that my boyfriend loves!) But, I realize I never weighed anything, I use the volume numbers… I’ll try to weigh everything on my next batch!
Amelie: I mostly use volume to measure–it’s fine to use that. Did you follow the recipe exactly? Meaning, did you leave out or substitute for any of the ingredients?
No, I don’t substitute anything. Sometimes I use almond milk, sometimes real milk, but the result is the same. I used different vinegars too, with the same outcome. Also regular yeast VS fast acting gave the same texture (maybe slightly better with regular).
Another question… did you ever try this in a silicon loaf pan?
Thanks for the follow up! Going back to baking!! 🙂
Amelie: I haven’t done this in a silicon pan. I’m not sure how well that would work. If you use one, let me know how it goes.
I’m new to all this. Where does one buy xantham gum? Is it a common item at the grocery store?
Joanne: Hi! And welcome! I have a detailed list on where to get the flours and the xanthan gum in this post.
That is WAY too much xantham gum, and probably accounts for the funny taste some people are reporting. I followed this recipe exactly and got bread that was a good texture, but tasted like xantham gum. I also found that proofing the yeast first, which is something I normally don’t do, caused it to rise slower and less. I am at an altitude of only 522 feet and have never found the use of baking powder necessary in my bread. When I cut the xantham gum recommended to 1 and 1/2 tsp with none added to the all purpose flour mix and also reduced the baking powder to two tsp that this bread rose fine and tasted much better. Next time I will likely omit the baking powder altogether as the bread did fall just a tad this time and it hasn’t ever done that when I didn’t use baking powder. Thanks for helping me to get my proportions right on the other ingredients! I think one of the best tips for me as a bread maker was to make sure my milk or water is 110 degrees and that I warm the eggs to room temp in hot water before adding, then just use one bowl for dry ingredients, another for wet and stir them together-voila! Easy gluten free bread.
Rosemary: Thank you for your thoughts. I’m so glad that you have been able to make tweaks to the recipe that work for you! Yay! And yes, even at a little bit of altitude, the baking powder will be too strong. I have adapted the recipe to include this information! Happy baking!
Is there Nutritional Information for this recipe?
Eva: I haven’t run an analysis. I would recommend finding a site that will do that for you and then inputing the recipe to get the analysis.
I think if the baking powder was eliminated, all the deflating that people are experiencing would remedy itself.
Sho: good point. Especially if folks are baking at high altitude. I am baking at sea level, so my bread needs the extra “oomph.” Thank you for the suggestion!
Thank you, thank you, thank you!! I was told by an iridologist to go gluten-free, and your recipes have made it so easy!! I’ve already made both your bread recipes, your zucchini bread and your blueberry muffins (twice). This week I’m making your brownies for a friend! Oh, and your coffee cake for church next week! 😀
Pat: Yay! I’m so glad! Happy baking!
I found this recipe through a Gluten Free Easily blog post, and this is the first GF bread that has turned out for me. I am so excited to make it again! I modified a couple of things; I used guar gum in place of xanthan gum in both the flour mix and the bread recipe, I used potato starch instead of tapioca flour in equal weight (not volume) amount, and I used my Cuisinart bread machine on GF setting, 1.5 lb loaf. I put liquids on bottom, then dry ingredients, and yeast on top in a little crater that I made in the dry stuff. Thanks so much for posting this recipe!
Lori: Thank you for your information!
Oh. Wow.
Thank you SOOOO much for this!
I was a bit worried it might flop as it started sinking ever so slightly as it cooled, but it was amazing! Next time I’d tweak my oven to run a smidge slower (I think it’s actually a bit fast anyway) and cook it a bit longer. But again, oh wow! VERY happy camper here.
Mel: Oh, I’m so glad!
This bread recipe sounds delish! I haven’t tried it yet, but intend to very soon. For those who stated that their bread was collapsing while cooling, try draping a dish towel over the loaf while it cools and see if this helps. Works for me with other recipes…
Sharon
Sharon: Thank you for the idea!
Is Glutinous Rice flour the same as Sweet Rice Flower. I know you mentioned a name it is also known but I could not find it. I looked it up online and saw it mention that it is made from Glutinous rice (sticky Rice).
Also, if going to try using chia and ground flax seed, do I use both or just one or the other. and what about measurements compared to the gum?
Brandon: Yes, glutinous rice flour is the same as sweet rice flour. Also, I’m not sure about how much of the seeds to use in the place of the gum. I think it would be best for you to do a Google search to see what other folks are doing.
Brandon. http://nuts.com has all the GF flours you are looking for at great prices. I usually receive my orders within 3-4 days after placing them. Good luck on your baking!
Hi, tried this, first time, didn’t rise, I think yeast was sold. Second attempt, rose beautifully, baked beautifully, I was thrilled … then as it cooled, it fell … so disappointed. A little gummy inside … I didn’t let it rise too much … any ideas, smelled great … thanks for any help. Lorrie
Lorrie: read through my answers to similar questions on this post. 🙂
Hi there, I am from Australia and was wondering if you could provide weight measurements for ALL the ingredients you use in this recipe as I’m fairly certain our teaspoon and tablespoon measures are slightly different to yours… Looking forward to trying this recipe for our newly diagnosed coeliac daughter
N: I will try to do that when I have the time. But, I think that the measurements aren’t that different–I have many readers in Australia who say the recipes work well for them. 🙂
N Alexander, you’ve got dry measurements in grams. I think you should be good to go as long as you know that a teaspoon (tsp) is equiv to 5 MLs, and a tablespoon (TBL) is 15 MLs. If your oven settings are in Celsius you can probably just google that. Enjoy!
And thanks, Jeanne, for these great looking recipes!
Jennie: Thanks for the help! And you’re welcome!
Thank you so much for this! My 8yo son is the gluten-free person in the house and he’s been missing bread so much and bugging me to find a recipe. I made this with him last night, and we had some this morning. He was over the moon, calling it the best I’ve made (others were too dense, or crumbly, or grainy, or had too strong a yeast or sour flavour, or a combination of all of the above). The rest of the family’s pretty impressed, too. Definitely my new go-to recipe now!
Karine: Yay! I’m so glad!
Do you know the nutritional content of this bread? Ie:serving size , calories, carbs…
Patty: I don’t. I know there are websites available that will do a nutritional work up for you. I think some are free and some have a fee.
You can sign up for free on my fitness pal and build a recipe and it will tell you the nutritional information including calories, fats, fiber, protein etc.
Marissa: Great idea! Thanks!
I’ve baked this bread a few times and my family loves it. I’ve extended another 10 minutes and decrease the temperature to 300F, but it still feels a little damp inside. I may have to experiment to decrease the liquid next time. But overall, it tastes delicious. Thank you very much.
Minette: Sounds good. I’m glad you like it!
I have not tried this yet but have read that if the bread cools too quickly, it will flatten… Just a suggestion…. I can’t wait to go to store and get ingredients for this bread!
Tracy: I think the problem is that the bread doesn’t have the structure to hold up the amount of the rise. This isn’t a problem when I make the bread, but many people here seem to have that problem.
I made this recipe a bit more doughy and then made pizza with it! O
m.g the best wheat free pizza ever:-) left bases to rise for 20mins then baked in oven for 10 mins before adding toppings and baking until golden and cheese melted! Made soft white rolls too and from now on won’t be buying these ftom the shop! Thanks for the best bread recipes ever!!
Melanie: Awesome!
Melanie, those are awesome suggestions that I will use! I’ll make a bunch of rolls and freeze them for easy lunch sandwich options, and also to have with soup or pasta. My gluten-free son will be so happy!
Question: how many rolls did you make from a batch and how long did you bake them for?
Karine: My dinner rolls recipe is basically this bread, with a few adaptations, made into rolls. You can check that out.
How did you make this more doughy to make pizza crust? I use to make my own crust until we had to go gluten free. Would love to make my own again.
Carol: I have a pizza crust recipe on the site! Check it out on the Recipes list!
I added a little bit more flour to this to make it more doughy and then made pizza bases. I shaped them on a cookie tin, left to rise for 30-40mins, put in oven at same temp as for soft rolls. Take out after 10mins, then add your toppings and cook until slightly golden. Best pizzas that I have ever made! Also made soft white rolls and from now on will never buy again:-) Thanks for sharing your bread recipe ideas!
I just died and gone to heaven. I have not had real bread for over 2 years! I have made so many loafs with bad results and settled on expensive bread from the store that just isn’t that great. Thank you Thank you and Thank you from a family of 5 with 4 of us having gluten issues.
Sandy: Yay! I’m so glad!!
Hi
I am also adjusting to going gf and have made several loaves of this bread. The loaf is fine until it comes out of the oven then it drops.
I use the quick rise yeast and wondered if I could omit the proofing and go right to baking. When I proof it rises to above the top of the pan in less than 10 minutes.
Thanks for your help!
Maureen: Ah, that is a good idea! I would try it. Let me know how it goes!
I have a morphy richards 48290 bread machine. It has 8 different bread settings including Basic, French, Whole wheat, Sweet,Sandwhich etc..Can you please tell me which bread setting would be best for the Gluten Free Sandwich Bread. Thank You very much.
Toba: Check out my Bread Machine post!
Hi. I really love your web site and appreciate all the hard work you have done. I have been making your soft sandwich bread. Our family’s choice to go gluten free was by choice not because of any serious medical problems. However since we have removed wheat from our diet we feel better, have lost weight, and have less head aches than before. I have been having real problems though with my bread collapsing after it is baked. This has been really frustrating. The best results I have gotten I increased the xanthan gum by 1/2 teaspoon and decreased the water by 1/4 cup and the yeast by 1/2. How can I stop this collapsing? Can I increase the xanthan gum by another half teaspoon or will too much give the bread a funny taste? Any suggestions would be greatly appreciated. Oh and my daughter just loves your chocolate cake recipe. Thanks again.
Barb: Thank you so mcuh for the kind words! I’m glad my site is helpful. Usually when bread collapses, it means it rose higher than the structure could support. So, I would recommend that you let it rise less high than you’ve been letting it rise. Also, is your oven heating to the correct temperature? I would recommend getting an oven thermometer and checking to see if your oven is heating accurately. Let me know how it goes.
Thanks Jeanne. I have an oven thermometer. For my oven to be at 375 deg I actually have to set it at 365 deg. So it’s not oven temp. Also I have tried putting it in the oven right after mixing it and not even allowing it to rise first. It still puffs up about 2 inches above my pan and then collapses to about 3 inches high. The strange thing is that when I first started making the bread it worked perfectly, that was at the beginning of May. Now that we are into the hot humid weather of June, could the weather be playing a part?
Barb: if it used to work well but now it doesn’t, then it sounds like it is something in your environment. I am guessing that humidity is playing a part–the extra moisture might be weighing things down. I just did a search on how humidity affects baking–and the general consensus is to reduce slightly the amount of liquid in the recipe. So, I would recommend that you do some experimenting with reducing the liquid in the recipe.
Note to self: do not walk away for 30 minutes while it rises – big mess!! Cleaned it up and put what was left in the oven. Still turned out great! New to gluten free and so happy to find a good sandwich bread 🙂 I used guar gum, sugar in the raw, unsweetened almond milk and brown rice baking flour. All those subs and it still turned out fantastic.
Thanks for the recipe!
Stephanie: Ooops! Are you baking at high altitude? That will cause things to rise very quickly. And I’m glad you like it!
I have made this bread 4 times and it is great. I checked troubleshooting guide and still can’t figure out why my loaves are deflating. Right size pan, exact measure and exact ingredients, all fresh. Rise to top of pan then bake. Will cook through and when cooling deflate. Using glass pan. Any ideas?
Diane: When a baked item deflates, it means that it rose too high for the structure to support. So, I recommend letting your bread rise less time and less high before baking and see what happens. Let me know how it goes!
I used fresh yeast and it rose to the top of the pan’s edge. Cooked perfect, stayed at same height (top of pan’s edge) but as it cooled it collapsed about an inch. Tastes great, perfect texture, if I have to live with this size that’s ok. Isn’t it funny we all are on a quest for “perfect” white, squishy “normal” bread, LOL. Without celiac we would be trying to avoid that kind of bread.
Diane: Ah, you’re using fresh yeast? Or do you mean, yeast that’s not that old? Let me know if it’s fresh cake yeast.
I also experienced this (with the mess) in under 30 minutes. Can I reduce the yeast by 1/2 and monitor closely, or no adjustment and monitor closely? We don’t live in a high altitude so I’m not sure what to do differently. Suggestions welcome 🙂
BTW- I still baked what was left in the loaf pan and it was very good!
Maureen: I would recommend reading the comments on this post to get a sense of the things I recommend to folks. 🙂
Is the baking powder necessary in this recipe? I love the texture of this bread, but I am getting an aftertaste that is very alkaline-like. I noticed that it is not in the multigrain recipe.
Carla: It helps it rise. Have you read my baking powder post? Go to the Baking Tips tab and you will find it. It explains that taste and how to get rid of it.
Hi! My family and I are new to the GF diet amd new to baking bread. I’ve tried a few other bread recipes with no luck. I’ve been dying to try you recipe after reading all the reviews! So I tried tonight! I followed everything but the yeast wouldn’t proof (I used water instead of milk). So I tried again and nothing happened. I’m not sure what happened. So needless to say it didn’t rise. I’m not sure what I did wrong. Any suggestions??
Rebecca: Weird. I’m thinking that one of two things is happening: 1) the yeast is no longer alive; 2) the liquid you proofed it in was too hot and killed the yeast. I would get a new package of yeast and try again. Let me know how it goes.
@jenihead made a gluten free loaf last night w/this recipe http://t.co/f6PzLsJ57w taste/texture is great.. shape/density okay.
I’d like to make this bread for a friend of mine that has a wheat allergy. He loves toast, absolutely loves it but can’t seem to really find a bread that toasts like normal bread. Basically I’m asking if this bread toasts like ordinary white bread? Thank you!
Amaya: Let’s see. I’m not sure what the qualifications are for “toasts like normal bread.” This bread does toast up nicely–although you will probably want to put your toaster on a higher setting for this bread–it is more dense and moist than many wheat breads.
I completely botched this recipe and it STILL turned out fabulous! I didn’t have the correct flours on hand so used Buckwheat and Teff in place of the rice flours and then Arrowroot in place of the sweet rice flour. To make matters worse, I followed your flour recipe and forgot what I was doing and then dumped the rest of the dry ingredients in with the all-purpose flour. I had to do some quick math to add more dry ingredients to the all-purpose flour to equal what should be in the recipe. Gah! I also was making this bread in my brand new breadmaker that I’d never used before. In spite of the steep learning curve, my loaf turned out beautifully and everyone in the family agreed it was delicious. Thanks for sharing!
Beth: LOL! And yay! I’m so glad! Also, what breadmaker did you use? If you have the time, would you send me details on the make, model, and setting you used for the bread? I can then add that info to my bread machine post. Thank you!
Hi, I am week 3 into GF/CF diet and my boys are refusing each bread attempt I have made. I did get them to eat one loaf fresh out of the bread machine, but sending said loaf home with dad (as we are separated) and the next morning it was a no go.
I’m curious as to where you got all these different rice flours. I have not been able to find them. I do have almond, corn, sweet sorghum, brown rice flours but not white rice and no sweet rice. I also have potato and corn starch as well as GF oats. Not sure if any of those will substitute well or not, but we are getting desperate here.
Susan: I can get all of the flours at grocery stores in my city (Seattle). But I also order them online. I have Amazon Prime which includes free shipping. Also, I would recommend that you read my post about the flours in my mix. I can almost guarantee that your kids will like this bread!
Hi Susan! I get my rice flours from the Asian Grocery Store – much cheaper than online. I also make a lot of my rice flours in my Vitamix. I know it’ expensive but the amount of money I’ve saved just because I have it makes the Vitamix not expensive at all. I just get big bags of white rice, brown rice & sweet rice & grind away.
Hi Jennifer, I own a vitamix and have thought about grinding my own rice flowers but not sure on how too. Can I use the blade that originally came with the vitamix or do I need a different one? I have my user guide somewhere put away I just have to dig for it. If you could give me any tips I would appreciate it. Thank you.
Hi Jeanne, I just finished baking this bread and it looks so pretty and smells so good. I let it rise and it did just fine and did not fall during baking. Its just beautiful. It smells like a quick bread though. However, I am concerned about all those carbs. Rice flour is really bad about that. Would there be any other grains that I can use? I cant wait to try this bread for supper tonight. Thanks for the great recipe.
Judy: I’m glad the bread worked well for you! I have another bread recipe you might want to try for Multigrain Bread. That might be more what you’re looking for.
Jeanne: I cut into the bread for supper and the center had a big hole. What caused that. Otherwise it tasted good. I made french toast with the ones that had the hole. Im anxious to try your other bread recipe.
Judy: Hm. I think the bread just rose funky. This happens to me once in awhile. I’m not sure there is a specific fix to it, but I will do some research.
Hi There! I am not the kind of person who usually makes comments on things but I had to comment on this recipe. It is absolutely awesome!! The best gluten free bread I have ever bought or made. I have baked in oven, and in the breadmaker and turns out great both ways. I have also made a cinnomon raisin loaf that is so delicious. My gluten-free family Thanks you!!
P.S. If you wanted to post on your breadmaker cahrt: Breadman TR444, white, regular, 1.5 lbs.
Brenda: Yay! I’m so glad! And the cinnamon loaf sounds delish!! And thank you for the breadmaker info.
Just made my first loaf of bread and it turned out fantastic!! Soooo happy! I am new to the gluten-free world & was very nervous after reading so many posts about how gluten-free bread is terrible! This is so good & makes me happy to know we will be able to have bread that tastes great & is good for us too! The only thing I did differently was replace the sweet rice flour with sweet white sorghum flour as I didn’t have any of the sweet rice… and it still turned out great! Can’t wait to try more of your recipes! 🙂
Dani: Yay! I’m so glad!! Happy baking!
I was wondering if you have tried your bread recipes omitting the xantham gum. My boyfriend’s daughter is gluten intolerant and is also allergic to soy and wheat and quite possibly many other things that we havent discovered yet. From what I have been reading many people are unable to tolerate both xantham gum and guar gum in gluten free baking. I read about substituting chia seeds and/or flax seeds and was hoping to get your take on it.
Thanks!
Jackie: I don’t like the seeds–they don’t work as well as xanthan gum and they add a taste to the bread. For more info, read this post.
My kids and I LOVE this bread recipe. In fact I have to make a loaf of bread like every other day or so becuase we eat it that fast.
My son has an egg allergy so I substitute the eggs with 2 TBSP ground organic flax meal and 6 TBSP water and it is absolutely terrific!!
Amy: I’m so glad! And thank you for the report on the egg replacer–awesome!
I didn’t try the bread yet but looking or a gluten free and dairy free recipes, I can’t find one with no eggs. please help
Antonina: My sourdough doesn’t have eggs–look under the “Gluten-Free Recipes” tab. Also, take a look under the “Baking Tips/FAQs” tab for articles on how to substitute ingredients.
Jeanne,
I made the bread this morning and it was amazing! It was just as good if not better than the King Arthur and Pamela’s bread mixes I’ve tried, which are quite pricey! My husband contracted hyperthyroidism and we are trying gluten free to help his gut recover from all the allergens since we heard that gluten is an inflammatory.
How do you suggest storing the bread? I usually slice the loaf and freeze the slices individually.
Shannon
Shannon: Oh, I’m so glad you guys liked it! We usually eat our loaves fairly quickly, so it lives on the cutting board, cut side down. But I think your method of slicing and freezing is just fine.
Hello! This is the first time for me making gf bread. I loved how it tasted when I tried it this afternoon! But I have one question. From reading the directions, this is not a double recipe correct? When I put the dough into the 5×9″ loaf pan, it was just about at the top when I smoothed it out….and I know your directions say to let it sit and rise for somewhere around 30-45 minutes so it can double in height. But after less than 10 minutes my dough was already just past the top of the pan. The bread did come out a little under done in the middle. I followed the quantities that you listed so I’m confused as to why my dough almost fully filled the loaf pan. I’m not sure what I did wrong…any ideas? Is the dough supposed to reach around halfway up the loaf pan when I first put it in?
Charlene: It sounds like your conditions are conducive to rising–which is fine! And it’s correct to bake it when the top of the dough is about level with the pan. As for the middle not being done–have you checked the temperature of your oven? Also, are you using a metal pan? These 2 things will greatly affect baking success. Check out this post for more advice.
I had my oven thermometer in the oven this time, and the temperature was correct at 375 degrees. I’m using a metal pan for the baking. Do I need to really pack down the dough a lot when I put it in the pan so that it can rise for longer? This time it only sat for 20 minutes before it was at the top of the pan.
I used my cuisinart food processor to combine all the ingredients together using the batter blade. Do you think this might be causing the bread to be too dense and therefore have a doughy center? I don’t have a stand mixer. I have a handheld but I felt like it wouldn’t be sturdy enough. Do you think I should try using it with the hand mixer instead next time? I only let the processor go for about 1 minute since I didn’t want to over mix it. The dough did seem more typical of bread dough instead of a cake consistency like you mentioned below.
Charlene: Don’t get too stuck on the fact that your dough took less time to rise than mine does. That doesn’t have to be a problem if other things are OK.
I think your problems could be the result of not using a mixer to beat the dough–but I can’t be sure. I don’t really know what the batter blade does (I don’t have one on my food processor) but I imagine that it doesn’t really do the mixing you want. I used to use my handheld mixer for bread before I got my stand mixer–so I would encourage you to try yours. Don’t pack down the dough–that will destroy the loft that is being created.
Where do you live? Do you live at high altitude? High altitude will make things rise faster because there is less pressure from the atmosphere. I would try everything again and let it rise higher than the pan and then bake again to see what happens.
I GOT IT!!!!! YEAH!!!!! My bread sandwich turned out fantastic- even though i didn’t have a tent of foil to cover it, i normally lowered the rack down lowered and added the 10 mins of baking, after that it turned out to be great looking. amazing. now i am letting it to set for 5 mins and then would be needing to turn it over. I was kind of getting worried because i was normally reading the comments that other have left and i really didn’t want for my dough to over flow while baking 🙁 but the good thing is that my bread made it over to the end, it even made a touch down lol jk jk jk. Thank you so much and i will comment on how it will taste…… I trust you guys i bet it will and will always taste great lol 🙂 Have a great day. Very snowy over here, my school got canceled:( But i made some bread 🙂
Beverly: Yay!!! I’m so glad! Success!
This is my first time making this bread, and right now in this momment i am trying it out, i did all the directions and know im letting it set for a while like it says above, then i will be baking it and i am pretty excited on how it is going to turn out. I am in a Gluten Free diet and I am trying this Sandwich for it. This year is my first year being in this diet, I am only 17 years old and well, God let things happen for a reason. Bread in stores are so hard to buy because they are expenses but if you make your own you save a lot of money. I’ve tried another recipe but the bread wasn’t as good, it was okay though, now i am going to see how this turns out. :):):):) I am very excited. Thank you tons and God bless all of those that see this comment. I will write later to tell you guys how it normally has turned out:):):) See ya 🙂
Beverly: Yay! Thanks for the updates!
I was so happy when I read the comments on your bread….got all the ingredients and have made it 7on 8 times without any luck….falls every time! Tried not letting it rise to much, checked the temp with an oven thermometer, nothing is working. So so dissapointed. My batter is VERY stiff ever time. Dont you say that it is suppose to be like cake batter? I have followed the directions to a T every time…..is there anything that you can tell me that may help me….dont want to give up. It looks great while cooking but f alls in the first 5 minutes.Tried cooking it longer but it fell while cooking. Trying so hard…..Donna
Donna: Hm. I’m not sure what’s going on for you. Are you using eggs or an egg replacer? If you are using eggs, are you using extra-large eggs? If not, that could be your problem. The extra-large eggs provide extra structure. If you use an egg replacer, the bread won’t have the structure to hold a good rise–although it will taste good. Also, when I say it’s like cake batter, what I mean is that it is thick, but isn’t stiff enough to knead and shape with your hands.
Also, where are you located? Are you at high altitude?
Donna,
I have the same issue… my man thinks I am obsessed with this bread (he could be right)… last night mine sunk again… but I think it is because I mess with it too much. Good luck to you.
ALSO = Jeanne – if we have small eggs… should we add 3?
Nancy: 1 extra large egg is about 1/4 cup. What I would do is measure out your eggs. If the measurement doesn’t equal 1/4 per egg, then beat an egg and then add it to your measuring up until you’ve made up the difference. This will allow you to get both parts of the egg–the white and yolk.
Also, the sinking has to do with the fact that there isn’t enough structure to keep the rise that was created. So, getting your eggs to the right measurement is a good step because eggs add to the structure.
My batter was pretty runny, but I substituted flour called for with Bob’s Red Mill all purpose. I also substituted chia seeds for xanthan gum to make it Msg free. To keep it completely Msg free I also substituted yeast with equal parts of baking soda and lemon juice. To give your bread a sweeter taste just add more sugar.
Ms. S: Wow, that’s a lot of substitutions. Did you end up liking the bread you made?
Yes it was a good texture. Only thing that I did wrong was put too much baking soda. I didn’t mix it in very well so had a bitter bite here and there. Other than that, I loved it.
Super great bread Jeanne! Can I add seeds? I wanted to add Pumpkin seeds, sunflower seeds, even Chia seeds? Do you know if this will be ok? Have you tried it? Also I will let you know how I do the bread in my bread machine… I saw that you are going to ask people to put their bread machine experience on here. 🙂 Thanks for helping ALL OF US!
Nancy: Yay! Yes, you can add seeds. Add them at the very end, after you’ve mixed in everything. Treat the seeds like you would the chocolate chips in cookies–add in the last mix. And yes, I just put up a post asking for feedback on on my recipes in bread machines! Hopefully, we can create a document that is useful for everyone!
I tried it with all purpose gluten-free (Bob’s redmill) flour and soy milk, and I made it in my bread maker. It came out REALLY good! I followed the recipe. The only thing I would recommend for the bread maker is to pour all liquids first; then solids and finally to make a hole with your finger on top to add the yeast.
I used the basic setting and medium toast… mmmm mmmm
Thank you Jeanne!
Changa: Yay–thank you for the info! Also I am writing a bread machine post that will ask folks to send in their results with different bread machines. I would love it if you include your info on your bread machine–that would be terrific!
Will this recipe come out okay if I don’t have a mixer (stand or hand)? Also, I cannot do vinegar. Would lemon juice work as a substitute?
Thanks!
Dima: Yes, you would just need to mix it quite thoroughly with a sturdy spoon (like a wooden spoon). And yes, lemon juice is fine.
Great – thank you! Can’t wait to try it! (I’m still trying to decide whether to make myself eat the brick of bread I baked earlier today [different recipe] or if I will allow myself to throw it out. Here’s hoping yours is one I will actually enjoy eating!)
Dima: You could slice up the other bread, toast it, and the run it through your food processor to make bread crumbs. Then put them in a ziploc bag and store them in the freezer. 🙂
Fantastic idea! Thank you again!
Dima: You’re welcome!
Wow – the flavor is soooooooo good! Next time I want to do in a cake pan – more surface area = more crust! This loaf may not have any crust left on top by tomorrow morning… 🙂 Thank you!!!
Dima: Yay! One thing: Be aware that the bigger the pan, the more chance that the bread won’t bake all the way through to the middle.
What temp should the bread be when done? I think I need to cook it more…. but was wondering about the internal temp. 200 degrees?
Nancy: Yes, 200 is a good temp to shoot for.
Jeanne,
I am making this bread as we speak. I tutor and nanny a child that is gluten / Dairy free. I decided to make the family bread because I felt so bad when I saw the bread they are buying. Nothing is like home made! I do have a question. I got a West Bend high rise bread machine. I will be using it to bake the bread…. my question is …. the temps that it gives me are either 355 degrees or 390 degrees. Can I use the 355 and cook the bread for longer? I see that you say 375 for 20 minutes. What should I do? Help…. thanks for all you do for Gluten free PEEPS! 🙂
Nancy: All bread machines are different, so I don’t know anything about the one you have. I would recommend that you experiment and see how it turns out at each temperature. My bread machine doesn’t give me temperature options, it gives me types of bread options. For this bread I use the “normal” instead of the “gluten-free” cycle.
Thanks Jeanne! So I have made it 2 different ways. One in the oven… and one in the bread machine. The one in the oven was great but 20 minutes was not enough. I cook it for about 40 minutes. It is VERY moist. I would say between bread and banana bread. Not sure why. It is very good…. but I don’t think it is cooked long enough. My second loaf fell in the middle when I took it out. Does that mean it was not all the way cooked? Ugggg… I am determined to NOT GIVE UP! Great tasting bread!!
Nancy: It should be moist in the middle, but not soggy or dough-y. Also, if it falls after baking it means that it rose too much for the structure to hold. Next time, let it rise no higher than the top of the pan.
I love this bread recipe! I made it for the first time today and will never use another bread recipe. Tastes great and is soft like regular wheat bread. I used mostly the same flours but instead of sweet rice used some potato starch flour with additional brown rice flour. Thank you for sharing this recipe.
Charlene: Yay! I’m so glad!
Wow! We are going into our 3rd week of GF. It has been tough with lots of tears from the 14 y/o girl aspie. Made this recipe after trying another bread recipe 3 times with little success. This recipe got the 14 y/o nod of approval! She liked the taste, the texture and it is a lot easier to make than the other recipe. I made it at high altitude and didn’t have to change a thing. Thank you!!!!!!
Marg: Yay! I’m so glad! And high altitude is actually quite helpful for gluten-free baking–it allows things to rise higher than normal. Happy baking!
Going gluten free for 4 weeks… This is my first GF baking experiment! It came out great. I used my own flour blend and followed the recipe exactly, which is rare for me! It came out great! I popped it out of the pan and cut into it while it was steamy hot and ate a slice while trying not to burn my hand. Finished the first slice and promptly got another one.
Any suggestions to getting a nice smooth top? Mine was lumpy.
Sarah: The best way to get a smooth top is to smooth the top when it’s still in the uncooked stage. It will pretty much stay the way you smooth it. 🙂
Hi, Sarah asked about getting a smooth top, I wet my fingers and smooth it down as best possible, the water doesn’t seem to bother the bread what so ever and gives me a nice smooth even top.
Good luck
Thanks! That’s helpful. I am not much of baker and my family just switched to GF for my daughter. Happy baking!
Kara: Yay!
I just made this today and followed the recipe exactly. The bread rose to the top of the pan and then went in the oven to bake where it continued to rise while baking. It looked like a huge muffin top, but I didn’t care. The flavor is fabulous! I used the flour mixture found in “Gluten free for dummies” and loved it. I’ll be making this again! Thanks!
Mandy: Yay!
can i just use wate instead of milk cause i dont drink milk or have anything creamy as its too creamy for me and makes me feel ill and when iv made bread before all i can taste is the milk and that puts me off
Maria: Sure, use water. That should be fine.
First of all, thank you, I love your site! I just tried my first ever loaf, and it was a bit dense. My hubby is new to GF, so im not 100% sure if that is just to be expected or not. I will be getting an oven thermometer next time im out. Is there something else that could make it dense? He does say its better than store bought loafs, though!
Sarah: Yes, it is denser than wheat bread. If you want something fluffier, make my dinner rolls–they are less dense and are fluffy! Happy baking!
Thanks! They are next on my list!
Just wondering how I can use this recipe in a bread machine if that is even possible.
Also is there a version with honey? How can I add that in?
can i add cinnamon and raisin? What would be a good amount to put in?
GF Newbie: Yes, you can use this in a bread machine. I use it in my bread machine–but I use the “regular” setting versus the “gluten-free” setting for this particular bread. To use honey, I would recommend using 1 tablespoon of sugar to proof the yeast and then use honey to replace the remainder of the sugar. I would also recommend decreasing the oil by a tablespoon–the honey adds more liquid. You will need to experiment with the amount of raisins and cinnamon you want to put it–that’s up to your taste! Happy baking!
OMG! I’ve been dreaming of the days when I used to eat butternut bread! I often contemplated buying a loaf and suffering the consequences… For like 2 weeks :(. NOW I DON’T HAVE TO!!!!! Thank you so much! My world is complete:) 🙂
Nicole: Yay!
Hi I love the bread but find that 2 TBLs of yeast far too much. Can this be cut back? Also, my bread fell in the middle and as far as I know, I made it exactly as your recipe as above. Any ideas on this?
Cat: Do you live at high altitude? I have learned that getting breads to rise at high altitude is easier than at sea level (where I am). I need the full 2 tablespoons. If you live at high altitude, I would experiment with using less yeast. Also, a bread that falls after rising has been let to rise too high in the rising stage. I would recommend that you let the bread not rise as high as you have been and see what happens.
Hi Jeanne. Thanks for your response. I also found that the amount of yeast called for in the bread seemed to taste too ‘yeasty’. I’m not sure if this is the way it should be. I’m in Toronto and as far as I know, we’re close to sea level. However, you’re likely right, I probably let it rise too much. I’ll cut back to the standard amount of yeast, one packet or 2 1/4 tsps. and see what happens. Otherwise, this bread rocked!
Cat: Yes, let me know what you think of less yeast. I found that less yeast didn’t raise the bread as much as I wanted it to. But, I think I will do more experimenting, too!
I love this bread but every single time I’ve made it (I do use my flour combo which is rice flour/potato starch/tapioca starch) it’s as liquid-y as water prior to rising. Is this normal? I didn’t change any of the liquids or amount of eggs.
Ash: When you say it’s as liquidy as water–do you mean that the dough is liquidy? Doughs for gluten-free breads are more like cake batters than bread doughs. That said, it shouldn’t be as thin as water–it should be closer to a thick cake batter. How does it turn out after it’s baked?
Hi Jeanne,
Can you see me doing the running man through my computer? Well ok I am just feeling like doing the running man, or some other dance move- I have tried to make this bread three or so times and last night I was finally successful. I made a couple significant changes one to the process and one to the ingredients-
to the ingredients I reduced the xanthan gum to 2 tsp- I was getting really gummy bread- (the next time I make it I will try reducing a bit more 1&1/2 or 1&3/4 tsp )
to the process- I let the bread rise the first time in a bowl, and I let it rise for an hour. Then I punched the dough (pull up the dough on all sides, fold it over the center and press down, then turn the dough upside down) and put it into the loaf pan-then I smoothed the top with a scraper- and let it rise just to the top of the loaf pan- this took about 45 more minutes. Then I baked it at 350 for 40 minutes- I live at sea level btw.
Anyway, it turned out perfect and I am sooooooooo excited to have a nice soft gluten free bread that my husband can enjoy.
Really can’t thank you enough.
Erika 🙂
You can hear the eighties dance music and see my cool moves in my kitchen ……..
Erika: I’m so glad it turned out like you wanted it to. But, I’m curious as to what else you did to change the recipe–this bread has a dough that is like cake batter (by design)–the whole rising and punching and folding thing isn’t what happens with this dough. What other changes or additions did you make? Also, I live at sea level (I’m in Seattle).
Hi Jeanne,
The only other change I made to the recipe was using egg-replacer instead of real eggs and white vinegar instead of apple cider vinegar. I also used warm water instead of milk to proof the yeast.
Everything else (barring the additional xanthan gum mentioned in my previous post) was the same- proofing the yeast, adding the wet ingredients to the mixer first, then yeast, then flour, mixing the dough as you mention, (and my flour mix is yours exactly-brown rice, white rice, glutenous rice, & tapioca flour, xanthan gum)
No substitutions for any flours or anything like that. Maybe I just got lucky doing it this way. If something changes the next time I make it I will let you know. This bread is really amazing though- your recipes are tops! 😀
Erika: Ah got it. The challenges you are experiencing are due to the lack of eggs. Eggs are so important to creating structure. Using an egg replacer in this bread will create a flatter bread. And if you’re experiencing gumminess, it’s because there is too much liquid in your egg replacer. Check out the egg replacer I have in my substitutions post. You may need to adjust the amount of water you use.
Maybe that is my problem, the gum is making the insides of my breads gummy. and I cannot seem to get a tall loaf, it poofs up nicely, but tends to sink, I think because the center is gummy…….also can you suggest a good loaf pan? I want a normal size peice of bread. instead of a 2″ by 4 ” slice. Is that posible? The taste is fantastic!
Thanks tons
Susan: What material is your pan made of? I think the best bread pans are metal. Also, I would recommend using a pan that is made of a light metal. Those pans work the best–they reflect the heat instead of absorbing the heat. That said, you might want to check out a “Pullman Loaf”pan–I just got one at Williams-Sonoma and look forward to experimenting with it. It is taller and skinnier than regular loaf pans. Also, you could try the gluten-free bread pan from King Arthur Flour. That is also taller and skinner than a regular loaf pan.
Also, a gummy middle is often a sign that the baking temperature is not correct–do you have an oven thermometer in your oven? If not, I would get one and check to see what temp your oven is heating to. That said, when loaf rises tall and then falls it means that the bread rose too high for the structure to maintain. I recommend that you let the bread not rise as high as you’ve been letting it rise. That way it will rise less in the oven but it won’t fall.
Let me know how it all goes!
Thanks for your help! I just ordered a pullman pan, but I am hoping its not skinnier then a regluar metal loaf pan. It shouldn’t be. I will check the oven temp again, it was fine not long ago, or maybe its my thermometer…..And thanks tons on the rising thing, yes I tend to forget it on the stove and it does get rather large….. I will pay attention to it from now on. the recipe is delicious, I am just trying to perfect it.
Susan: A Pullman loaf pan is 9″long by 4″wide by 4″tall. A “regular” loaf pan is 9″long by 5″wide by 2.5″tall. So, the Pullman pan is an inch less width-wise. But it has higher sides, which provide some extra structure on the sides. Happy baking!
I made this bread today and it is awesome. I felt like rolling around in the floor and giggling! It makes me feel so normal to have a delicious, light gluten free bread!!! I used the bread flour mixture from the Gluten Free Bible Cookbook because I had some on hand already. Otherwise I followed your recipe exactly. It turned out great! Once I use this flour mixture, I am certainly going to use your recipe. Thank you so much for your recipe and expertise. I am certainly going to buy your book!
Linda: Yay!! I’m so glad! Happy baking!
@kalaeeg this recipe needs to be tried http://t.co/YhcE0boo
Can you use a food processor?
Leticia: Do you mean to mix the batter? No, you shouldn’t use a food processor. A food processor is mainly for cutting things, not mixing things (although it is used sometimes to cut cold butter into pie or biscuit dough).
Hi, I was going to make your all purpose flour mix but I could not find white rice flour. I found sweet white rice flour and the others. I bought an all purpose bread flour for the white rice flour. Do you think this would be okay in your mix?
thanks
Sue: You can order white rice flour online–Amazon has it. Is the all–purpose bread flour gluten-free? What are the ingredients?
Thanks, yes it is gluton free all purpose flour. I tried a loaf, it came out a little chewy, I think I should of cooked it longer. It had awesome flavor, I am sure it will be a favorite of mine once I master it. Any tips on how to get the top of the loaf smooth?
Sue: When you say chewy, what do you mean? Also, are you sure your oven is heating to the correct temperature? If you don’t know, get an oven thermometer (they are relatively inexpensive) and check it out.
The oven temp is fine, I do cook for a lving, however this gluten free thing has been back and forth with me for about a year. I gave up 3 times before. This recipe is awesome compared to othrs. I think I just needed to cook it a bit more. It rose up nicely. I also think I am not use to the texture of homemade bread, it use to be a treat but as a requirement, I just need to adjust. Today is only my 4th day into this diet, yet again. So far this time I haven’t had any stomach pain so I am to try to keep it up.
I have made the brownies, they were awesome, so much so I had two large rats that ate most of my brownies before I could enjoy them.
Sue: Gah. Real rats?
I have just stumbled onto your site and I am one happy camper! I do have a question, th0ugh. I have been trying to find a good paleo/primal recipe for sandwich bread my family would actually eat without gobs of nut butter or honey on it. I love using nut flours and coconut flour, but we shy away from rice flours because of the high carb count. Are there any tips or substitutions you could recommend for this lovely recipe? I would love to have some bread in the house again. Thanks again!
Kate: I would check out my Multi-Grain Bread recipe. That is probably closer to what you’re looking for! Happy Baking!
Wondered if you can make a good bread gf AND dairy free! I’m new at all this am finding it quite “interesting”! Any suggestions , I would be grateful.
Renee: Yes! For most recipes, you can just substitute the milk alternative/butter alternative of your choice for the dairy products. For example, in this recipe, I say you can use a milk substitute or water for the milk! Happy having!
I just had a quick question… What is the best way to store your bread and rolls? Is the sandwich bread stored best at room temperature?-and for how many days is it still good? Can it be frozen somehow?…because sometimes we can’t eat it fast enough. I made the rolls recipe, which were awesome, but then attempted to freeze the leftover rolls…when I defrosted them, they crumbled to bits. Any suggestions? Thanks.
Kimberly: I store my sandwich bread, unwrapped, on the bread board–with the cut side face down so it doesn’t dry out. It isn’t good for more than about 5 days (this is true of all home baked goods, really). Hm, I’m not sure why the leftover rolls didn’t behave well after being frozen. My experience is that they are good if you freeze them soon after baking (after they are cool). If you freeze them after they have sat around for awhile, they won’t be good. One thing you could do is to prepare them up until the rising in the pan and cover the pan well with plastic wrap and then freeze them in the pan before they’ve risen. Then you can defrost them in the fridge and then let them rise at room temperature and then bake as directed.
This bread is truly wonderful!!! My children will be home from Seattle for the holidays, can’t wait to try your cookies and dinner rolls. I have been gluten free for a year and like everyone else have learned that gluten free baking is a whole new science experiment. This is like wheat bread in sponginess! No crumbling!! Thank you, Thank you
Sarah: Yay! I’m so glad you like it!!
Hi Jeanne,
I baked a loaf of this bread a couple of days ago and I´ve been enjoying it a lot, the bread tastes great and it feels great to be able to eat sandwiches again, they´re so easy to prepare when I´m busy with school 🙂
But…the texture just doesn´t seem like bread, I definitely ended with a cake crumb. I was thinking it over for a while and wondering why the texture is like cake…your flour mix does a great job of mimicking the texture of wheat flour, so I´m quite sure that wasn´t the problem. Then I realized…bread normally doesn´t have eggs in it. So…do you think it would be possible to omit the eggs to try and get a more bread-like texture, or will I lose too much elasticity for it to rise?
Tera: Well, I’m not sure what to say. Most loaf breads have eggs in them. Wheat baguettes generally don’t–but those are a certain type of bread. If you omit the eggs out of this bread, you will get a very flat loaf–because the eggs contribute to the structure. I think the problem is, ultimately, that gf bread is not going to be exactly like wheat bread–especially the wheat bread made nowadays–which has extra gluten for structure and loft. That said, I would experiment and see what happens.
Forgive me if this has already been addressed, but some who have a hard time with the taste of the baking powder may want to buy “aluminum free” variety and be rid of the funky after taste?
Megumi: Very good point! In fact, I want to do a whole post on baking powder! Thank you for the reminder!
Oh thank goodness! Thought I did something wrong – I had to scrape it off the mixer paddle!
I’m still waiting for it to rise a bit more. (I make a proofing box in my microwave) Then I will pop it in the oven and hopefully have wonderful some fresh baked bread with dinner! 🙂
OK, so I followed this recipe exactly, but there was no ‘pouring’ this mixture into the pan. It is VERY STICKY dough. It is rising now, and I’m going to bake it up anyway… any ideas??
Naomi: You’re right. It’s more like scraping it into the pan. I guess I was using a generic term. 🙂
Just tried this today. No sorghum here or no safe ‘glutinous flour’ (my son is anaphylactic to wheat and gluten/gliadin) so for the Jeanne’s mix I used:
3 cups rice flour (white, no safe brown)
1 1/2 cups tapioca
Guar gum instead of Xanthan (derived from corn and less available here)
Only used 1 Tbspoon sugar (for the yeast), as living in Europe, I’m used to non sugary bread.
We can’t use baking powder (contains corn) so I only added 2 tsp bicarbonate of soda (instead of 4) and added 4 tablespoon of vinegar to the existing 2 tsp to activate the soda.
It actually worked great, it really feels like sandwich bread (UK style, not French or German LOL) and my son and I both love it. I also love the fact that it is quick to make.
Thanks
Alexia: Yay! I’m so glad you could make changes that work for you and your family!
Hi, Alexia.
I also cannot have corn, but found a recipe for corn-free baking powder. Don’t know if this will be fully-compliant with your son’s needs, but it is:
1 part Baking Soda
2 parts Cream of Tartar
2 parts Arrowroot
I just mix up a big batch and keep it on hand!
Dima (and others): The issue with homemade baking powder is that you can’t make double-acting baking powder at home–homemade is only single-acting. See my Baking Powder post for more info.
Ahhh. Looks like no double-acting options for corn-free folks, though. 🙁
Dima: Yes, correct. It’s too bad–you’d think the companies would clue into the need for a corn-free, double acting baking powder!
http://www.newenglandcupboard.com/bakewell-cream.php
about 1/2 way down is a starch free double acting baking powder.
Sarah: Thanks for the info. It contains baking soda and sodium acid pyrophosphate–which is a high temperature acid, which means it works in the oven–a good sign. I’m not clear on the double-acting part since there is just one acid, but this is good to know about!
Hello, great blog! Is that 2 tablespoon of yeast? I have never seen a bread recipe requiring that much yeast along with 4 teaspoons of baking powder. Just want to make sure I read it right. I am new to gluten free baking. Thanks
Joyee: Yep, you read the amounts correctly. Gluten-Free bread needs some extra “oomph” in order to help it rise. 🙂
I don’t have a stand mixer, only a hand held with no paddle attachment . Will this work or do I have to do something different. I made this bread it looked beautiful and then the center fell in. I was so heartbroken. The bread also seems a little dense. Have any suggestions?
Sarah: I think maybe the bread rose too high. If it rises too high it can’t maintain the structure and it collapses. Let it rise only to the top of the pan next time.
Wonderful flour mix and bread recipe. After trying for a year I am very happy to have come across your site. Your bread recipe hasn’t failed me yet and neither has your flour blend. I have been able to substitute it successfully 1 for 1 in my favorite recipes. I can’t thank you enough.
I tip that I recently learned that has made my loaves rise even better. I grease my loaf pan just half way up the side. That gives my loaf something to cling to on rising and more of a rounded top.
Also, I use 1 1/2 cups of water and then add 1/3 c. dry milk to the dry ingredients. Works great.
Shealyn: Awesome! I’m so happy. And your tips are awesome–thanks!
Wow looks so good…how do I sub eggs…I ahve slight allergic reaction sometimes to eggs?
Thanks
Swarna: Eggs are hard to substitute in baking. I usually use a flax seed gel in the place of eggs. Please be aware that the bread won’t look the same as a bread with eggs, but it will taste fine. I usually use 1 TBL ground flax seeds to 3 TBL hot water for each egg. Whisk together and let sit for 15 minutes. The mixture will become “gummy” like eggs. They won’t create the height that eggs create but they will bind like eggs. Use in the bread as you would eggs.
I just made my first loaf of bread with yeast…ever! And it’s SO GOOD! Thank you so much. I’m newly gluten-free, and am so happy to have bread I can eat…not to mention MAKE myself! I’m feeling very domestic now! 😉
Amy: Yay! Thanks for letting me know!
THANK YOU!!! This bread is amazing!! I did use my own blend of flour: sorghum, white rice, potato starch & tapioca starch. It turned out beautifully! It blows away the gf loaves one buys in the store. I will forever be making this bread now.
Kay: Oh, I’m so glad you like it! Yay!
Success!!! Thank you for the recipe,
it is so soft and yummy! BTW, how do you store the bread? On the counter or do you slice and freeze/
Kimberly: I’m so glad the recipe worked well for you! It depends on how quickly you’re going to eat it. We usually go through a whole loaf w/in about 2 or 3 days. So we store it on the cutting board, cut-side down. If you are going to store it longer than that, I would slice, place in an airtight container/bag, and freeze.
Thank You! Newly Diagnosed Celiac, feeling discouraged, needed to know there was still going to be delicious bread in my life. I made this bread today using 1 C Buttermilk, 1/2 C fat free half and half, and subbed sweet white sorghum flour for the sweet white rice flour. Delicious!! I feel like I’ve been rescued from what was promising to be a depressingly breadless lifestyle. O Happy Day!
Wendy: Yay! Also, I recommend that you try the baguettes–they are so awesome (if I do say so myself). I thought I would never be able to eat baguettes again!
Oh! One other question … Could I double the white rice flour instead of using both white rice flour and brown rice flour?
Thanks again!
Tarah: Someone else asked this question. You can, but please be aware that the brown rice flour is there for a reason. It adds a bit of grainy-taste and texture that you get with all-purpose wheat flour. You might want to substitute sorghum flour for the brown rice flour.
Thank you! Thank you!
Thank you for this great recipe! I have tried it with some modifications due to some food allergies. I can not do Brown Rice Flour, I can not do eggs and I try to do very little sugar. So here is what I did.
1. I used FG oat flour instead of brown rice flour
2. I used Ener-g egg replacer instead of eggs
3. I used honey instead of sugar in the bread mix (i used sugar to proof the yeast)
I didn’t get much rise and the bread came out very doughy. I haven’t verified my oven temperature yet – I will be doing that as soon as I can get a thermometer. And in researching the use of honey in place of suar I see that we are suppose to cut the wet ingredients by 1/2 cup – I did not do this but definitely will next time.
Outside of these things is there anything else that might be the problem? Do you know much about the egg replacer or using oat flour?
Very Grateful
-Tarah
Tarah: the reason you didn’t get a rise and that the bread was doughy is that your modification didn’t contain eggs. Eggs contribute to the structure and the height–and without them you get a flatter and more dense bread. Egg replacers mostly replace the “binding” qualities of eggs, not the structure-building qualities. Also, adding honey adds liquid to the bread. I would remove a bit of the liquid if you use honey in the future.
Do you mix your gf mix plus 3 cups of Jeanne’s Gluten-Free All-Purpose Flour Mix?
Roxanne: I’m not sure what your question is. 🙂
What a wonderful recipe! This and your roll recipe are the BEST I have tried, and I have tried LOADS! And it rose just like in my pre-gluten-free days! I did several substitutions: I used coconut milk and 2 cups Bob’s Red-mill All- flour and 1 cup brown rice flour. Also, I cannot tolerate yeast, so I added 1 1/2 TBSP. Baking powder and 2 extra tsp. vinegar (to activate the powder). IT WORKS GREAT! Thank you for such a solid recipe!!!! Also, I successfully turned this recipe into cinnamon rolls by layering: in a mini bread pan i smoothed a layer of dough, topped with cinnamon, xylitol (i’m sugar free), and a dollop of Coconut butter (Olivio brand). Then topped it with more batter. PERFECT!!!!!!
Jessica: Wow! I love your modifications! Thank you so much for sharing them with me! And I’m so glad the recipes are helpful for you!
Hi, I’ve made this twice now, and the loaf does NOT rise much @ all. It maybe rises an inch and then it’s too denser. I’ve followed your recipe exactly…what could be the problem??? Please help:-(
Missy: I just created a post that covers all of the questions I would ask you to help you figure out what went wrong. Please take a look at it and if any of them are true for you, rectify the problem and then try again. 🙂 https://artofglutenfreebaking.com/2012/01/troubleshooting-problems/
I looked at the’trouble shooting’ Q &A, and there wasn’t about the bread not rising. So I had to add another 1 1/4 cup of milk for the dough to be the correct consistency and for it to rise over the to of the bread pan. well see how out tastes when it’s done baking.
Missy: Where do you live? I’m wondering if your environment is contributing to the problem.
Tried this and mine was raw dough in the center, not sure 30 minutes was enough bake time 🙁
Donna: Since this recipe has worked for me and other readers on a consistent basis, it’s not a general timing issue. One of a few things could be happening: 1) your oven isn’t heating to the correct temperature–if you don’t have one, I recommend that you get an oven thermometer and check to see how your oven is actually heating; 2) what type of pan did you use? You should be using a 9″x5″ loaf pan. And it should be metal, pottery, or glass (not plastic). 3) did you substitute for any of the ingredients? Substitutions can create baking issues.
OMG! This is so good. I just took this out of the oven about 40min ago midnight my time. It is amazing. My mom said it tastes just like the bread her mom used to bake. we ate 4 slices before it was even cool. My 8 month old ,who is allergic to wheat, woke up and demanded a taste which I gladly gave her. Safe yummy baked goods for my kiddos.
I just found your website, so I haven’t tried any of these recipes, yet! This bread looks amazing! I am so depressed not to be able to have a slice of toast or eat a sandwich, and gluten free bread from the store is so expensive. When I ate wheat I used to bake my own bread all the time. I’m super excited, thanks a lot!
Abby: Yay! Let me know when you do make the bread!
Can I put this in the frig or leave it on the counter??
I just tried this in a breadmaker yesterday (with some modifications) and the bread turned out so soft just like a regular white bread. Thanks to you, I was able to enjoy my favorite sandwich again.
Here were my modifications
No Baking Powder (i did not have it)
Yeast 4 tsps (I added that to a 1/4 cup of warm water and let it rise)
1 cup tapioca starch instead of the sweet rice flour.
Guar Gum (instead of Xanthan Gum as i did not have Xanthan gum)
1. Mixed all dry ingredients together
2. Added the proofed yeast to the liquid ingredients and mixed it well.
3. Added the dry stuff to the liquid ingredients and mixed it to a dough-like consistency (wet but not runny).
4. I added the above mixture to my breadmachine (BD 2500c) and let it run through the gluten bread cycle (1 hr 20 min). I just increased the rising cycle time by 10 minutes and baked for 10 min extra.
I am no breadmaker; so I was really happy with my results.
Ash: Yay! Sounds terrific. Thanks for letting me know!
Elizabeth: Hey, I answered this in another comment reply. It’s kind of confusing to have you jumping around, asking the same question under several different posts. The answer is: sweet rice flour is also known as glutinous rice flour and yes it is used for many other Asian confections.
hello, what is the difference between rice flour and sweet rice flour?
Elizabeth: Sweet rice flour is also known as “glutinous rice flour” and is from “glutinous rice.” It is a type of rice that is more sticky than most–giving this rice flour a sticky quality. It is used in things like Japanese mochi. White rice flour is from white rice and brown rice flour is from brown rice.
This bread is fantastic! Thank you for the wonderful recipe & site.
Tina: Ah, I’m so glad you like it! Yay!
First of all, thank you so much for sharing this recipe! I made this bread today and the texture is good. However, there is a very bitter after taste. I think it might be from the baking powder. Why does it need so much baking powder?
Tracy: Well, gluten-free baked goods are not as elastic as wheat baked goods, and so you need extra leavener (baking powder) to get them to be fluffy. I have found that sometimes baking powder tastes bitter and sometimes it doesn’t. I can’t quite figure out why because it doesn’t seem to correlate with the expiration date, but I’m wondering if it has to do with the starch going bad. I’ve had issues with starch going bad in the past. I would try some new baking powder and see if that is helpful!
I have been working with this recipe a little bit. I have reduced the yeast to 2 1/4 teaspoons because the taste was too strong. I am working now with the crust splitting and falling in places while rising and baking. Any suggestions?
Christina: Greetings! What kind of yeast were you using? The only kind of yeast that I have found to have a discernable taste is Fleischman’s bread machine/instant yeast. If you haven’t already done so, I would try using Red Star active dry (not instant) yeast. Also, reducing the yeast from 2 tablespoons (which is 6 teaspoons) to 2.25 teaspoons is a huge change in the recipe. I am not sure that the recipe is going to work very well with that big of a reduction, no matter what else you do. The crust rising and then falling is probably a result of too little strength on the part of the yeast. Did you change anything else?
I tried this recipe for the first time this weekend. It was the first loaf of bread–GF or not–that I’ve ever attempted. Problem is it never cooked all the way through. I cooked it for the stated 30 minutes and cut into it to check and it was still quite doughy. I put it back in the oven several times for a total of an addtional 30+ minutes, but it was still doughy and moist. I wondered if it needed to cool completely to “firm” up so I tried that, but was still doughy and moist when cool. My oven is brand new and cooks great if not fast. Have you ever experienced this? Any ideas or do I just need to cook it much longer than 30 minutes? Thanks for the great resource!
Lauren: I have a couple of questions for you: do you have an oven thermometer (one that you buy separately from your oven and put into your oven)? If not, go get one. They are cheap. Most ovens, even new ones, don’t heat to the exact temperature they say they do. What you describe is common for an underheated oven. Also, what material is your loaf pan made of? If it’s not metal or glass, that may be an issue. Also, did you make any substitutions in the recipe? Let me know the answers and we’ll go from there!
No, I don’t have an oven thermometer so that is a good suggestion. I used a non-stick (Baker’s Secret-style) baking pan. I didn’t make any substitutions besides using rice milk. I don’t have a stand mixer so had to use my hand mixer which was difficult. I’m not sure I mixed the dough thoroughly enough and/or if that would have an effect.
I really appreciate your input!
Wow! I made this with Soy milk because i ran out of rice milk! Made it dairy free as well! I warmed up the soy milk in the microwave for 45 seconds! I cooked bread for 20 minutes and it browned the top a little too much.. so next time ill check it around 10-15 minutes.. Maybe because i put it on the top rack.. but! I covered with foil and finished the remaining 10 minutes for a total of 30 minutes! Amazing! This is going to save me a TON of money instead of paying for pre-made bread at the store! It rose very well! Should I store in the fridge? What is the average shelf life? Thank you for creating your website! I feel so blessed!
Megan: Oh, I’m so glad! Yay!
I discovered this recipe about a year ago (how time flies) and have since tried many other recipes. This one remains my favorite BY FAR. In fact, I’ve just shared it with a coworker who is trying to cut out gluten to see if it will help with a skin issue she’s having. I’ve made it dairy free and egg free and all kinds of other ways and still, it is wonderful and have brought the joy of sandwiches (yes, i find sandwiches joyful) and peanut butter toast back in to my life. THANK YOU.
Bethany: Oh, I’m so glad! Yay! Thanks for letting me know!
have you tried making it with rice milk?
Yes! It works just fine!
hi! Thanks for all of your recipes! I was wondering if I need to add the xantham gum in the mix if I also put it in the bread?
Shantel: Greetings! Yes, you add extra xanthan gum–so you have xanthan gum from the mix and then the extra xanthan gum.
I can’t wait to try this recipe. I got a bread maker with GF cycle and made two loaves yesterday that were better than store bought but still very dense and less than I had hoped. Can this recipe be made in a bread maker or can I mix and rise it in the bread maker and then bake in the oven? All feedback is appreciated.
Debi: Greetings! I haven’t figured out if this recipe is good in a bread maker. You might want to try it on the regular setting. I know it sounds weird, but nowadays, the regular setting is often better for bread recipes. I was experimenting with the bread maker and then got busy with other things. I will try to do more experiments–but try the regular setting and see how it goes!
I LOVE this bread! I have made it several times and it has come out perfectly every time!
Oh, I’m so glad!! Yay!
Hi Jeanne,
I own a gluten-free bakery so just want to let you know your web site and your book is always on my book shelf at the shop. All your recipes work very well, and your gluten-free flour mix is spot on. I have been using your mix with all my GF cakes such as birthday and wedding cakes. I have been successful making breads, eclairs, pies. And my customers enjoy them very much. I am still working on GF doughnuts, cinnamon rolls, and bagels. Thank you very much for working hard and testing thousand times for the book.
Tina: Thank you so much for the nice note!! And you are so welcome! I am so glad the mix is working so well for you. FYI: in case you haven’t seen it, my Gluten-Free Wish List books has bagels in it–check it out!!