My Favorite Gluten-Free Sandwich Bread Recipe

Often when people are first diagnosed with celiac disease or a gluten intolerance, they envision a bread-free life.  They build sandwiches with lettuce wraps, corn or brown rice tortillas, or they choose to go without….opting instead for a life of soup and salad.  Although I adore homemade soups and salad, every now and then a girl wants something to sink her teeth into.  I’m easily seduced by a delicious sandwich dripping with pesto mayo, roasted red peppers, olives and peperoncinis.  I’ve been known to pass up a slice of cake for one of these.

But every good sandwich needs a good foundation.


I frequently hear discussions about the shortcomings of gluten-free bread, and most of you are probably all too familiar with what they are.  So when I decided to develop a gluten-free sandwich bread recipe that would be my pantry staple, I made a list of all my favorite characteristics of a traditional, wheat-based loaf.  Even though it has been many years since I’ve tasted wheat bread, I’ll never forget it.

These are the things I loved about a loaf of sandwich bread from my gluten eating days:

  1. soft
  2. flexible
  3. springy
  4. open crumb
  5. hint of caramel flavor
  6. slight nutty flavor
  7. not dry
  8. substantial texture that doesn’t fall apart

These eight characteristics were a must have in my gluten-free loaf and I didn’t plan on compromising.

With this list in hand, I headed to the kitchen, and I baked.  A lot.  I made hundreds of loaves over the past 5 years and the successes and failures have taught me volumes about gluten-free baking.  The final reward for my efforts is this bread…..and seeing my son’s face when he has a slice of it with butter and cinnamon sugar.  He tells me it’s “the best” and for now, that’s all the encouragement I need.

>I know this isn’t an exciting holiday recipe, but I’ve been wanting to share this for awhile, so here you go!  Next up, my favorite Gluten-Free, Dairy-Free Cinnamon Roll recipe.  Stay tuned later this week.  :)


My Favorite Gluten-Free Sandwich Bread Recipe

Prep Time: 1 hour

Cook Time: 1 hour

My Favorite Gluten-Free Sandwich Bread Recipe

Gluten-free sandwich bread worth eating. A bit of molasses and brown sugar give it that malty, wheat flavor you may remember.


  • 1 3/4 cups (235 grams) brown rice flour
  • 3/4 cup (100 grams) tapioca starch
  • 1/2 cup (80 grams) potato starch
  • 3 tablespoons ground flax (I use golden flax)
  • 1 1/2 teaspoons xanthan gum (I use Authentic Foods' corn-free xanthan)
  • 1 1/2 teaspoons coarse sea salt
  • 1 tablespoon active dry yeast (most packets are 2 1/4 teaspoons)
  • 2 tablespoons light brown sugar
  • 1 tablespoon molasses* (the molasses and brown sugar are vital to developing a nice "wheaty," "malty" flavor)
  • 3 large eggs, room temperature
  • 1/4 cup olive or canola oil
  • 1 cup warm milk or milk substitute


  • Place the dry ingredients (brown rice flour, tapioca starch, potato starch, ground flax, xanthan gum, sea salt, active dry yeast and brown sugar) into the bowl of your standing mixer with a paddle attachment. Mix on low speed for 30 seconds to combine.
  • Add the remaining ingredients (molasses, eggs, oil, and milk) to the bowl and starting out on slow speed, gradually increase to medium-high speed and mix for 2 1/2 minutes on medium-high. The dough will look like a very thick waffle batter and should not even come close to forming a ball. If your dough forms a ball or doesn't look like the photo, add some additional milk/milk sub or water to achieve the correct consistency. Please see the picture below for an idea of how it should look.
  • Remove bowl from the mixer and scrape the dough from the paddle attachment. Using a spatula, scrape down the sides of the mixing bowl (don't be too fussy about this part) and cover the bowl with oiled plastic wrap. Allow the dough to rise for 1 hour in a sufficiently warm, 80 degree place (this is crucial, so try to make the extra effort to find a good spot. I use the top of my toaster oven set on warm. I have to put an upside down, metal cake pan on top of it, and then place the bowl of dough on that, so that the bottom doesn't get too hot).
  • After one hour, preheat the oven to 350 degrees. Deflate the risen dough gently with a spatula and scrape it into a well-greased loaf pan (I use pan spray). Use your spatula to level off the dough the best you can.
  • Cover lightly with the oiled plastic wrap and allow to rise for 20-30 minutes more in a warm place. When the bread is ready to bake, It will be level with the top of the pan (for an 8.5 by 4.5 inch pan) or almost level with the top if you are using a (9 by 5 inch pan).
  • Gently remove the plastic wrap without deflating your loaf and set it on the center rack of your preheated oven.
  • Bake for 50-55 minutes. The loaf will be a deep, dark color and should register 205-210 degrees if you stick an instant read thermometer in the center. If you are using a dark colored pan, you may need to reduce the time by 5 minutes.
  • Remove the bread from the oven and cool for 5-6 minutes before carefully turning the loaf out to finish cooling on a wire rack. It will easily tumble out of the pan.
  • Cool completely before slicing. Once the bread is cool to the touch, you can put it in freezer bags and freeze for a month or two. I remove a slice at a time, as needed. Pop in the toaster or bring to room temperature and it is almost as good as the day it was baked. * If the slices aren't completely cool when you put them in the freezer, they will stick together. A bit of patience seems to pay off later in reducing frustration! I learn everything the hard way. :)
  • *I recently reduced the molasses from 2 tablespoons to 1. Some readers were commenting that their bread was much darker than mine in the picture. I tried to think why and at some point I realized that the 2 tablespoons of molasses was incorrectly transcribed from my recipe notebook in the kitchen. I will say that the photo of my loaf was taken in very low light and when I adjusted the exposure it makes the bread look lighter than it looks in real life. If you want a more lightly-colored bread you may substitute honey for the molasses but the flavor will be a bit different.


139 thoughts on “My Favorite Gluten-Free Sandwich Bread Recipe

  1. Looks wonderful! Do you know if I could make this without eggs or by using egg replacer? My son is allergic to eggs and I would like to make him something besides rice and chicken :)

    • I would love to hear about it if you try making this with an egg replacer! I haven’t made it with one, but I have used Ener-G in the past with good results in other recipes. Just make sure you substitute with an equal amount of liquid to replace the 3 eggs. Good luck. I know how challenging it can be to come up with new ideas for what to feed kiddos with allergies!

      • 3 tlbs. Water to 1tlb flax seed meal is equal to one egg. Mix together with a wisk and allow to sit to thinken. Healthier then the powder and will balance out the liquid.

  2. Congratulations on finding such a great bread recipe – quite a challenge in a gluten free world! I’m a HUGE fan of sandwiches, so I understand wanting a good bread – and it looks delicious!

  3. The bread looks soooo lovely, delish and soft!
    Congratz to find this bread recipe, and now we can make it at home… tq for sharing!
    and yes, when our love ones yes tq and smile while having our creation… thats all we need :)
    Happy holiday to u! 😉

  4. I made this bread yesterday, and had my first slice for breakfast, today. Very tasty, and so much better than plunking down big bucks for supermarket gluten-free loaves. I really appreciate your detailed directions! My crock pot was in use, so I let the dough rise in close proximity to it. Thanks, and happy new year.

    • Thanks for commenting Margo! I always love to hear about how things work out and I’m really glad to know that all the directions helped. My tendency is to write a small novel, but I try to edit myself a bit so people don’t get overwhelmed by seemingly endless instructions! 😉 Cheers, Terris

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  6. Could I put this in my bread maker..? My mother in-law got me one for Christmas so I wouldnt have to heat up the house during the summer time with the oven. I should probably get it broken in.

    • Someone else just asked about this and I’m sorry to report that I just don’t know. I don’t have a breadmaker, so I couldn’t guarantee how it would turn out. Want to give it a try and let us all know? :) Cheers, Terris

      • I have made this recipe in a bread maker every time. It turns out great! With bread makers you just have to remember to put the wet ingredients in first. I also use white or brown rice flour just depending on what I have on hand,always turns out fantastic. My whole family loves it! Thanks for sharing

    • Hi there and thanks for stopping by Free Eats! I really wish I had a good answer for you, but I don’t own a breadmaker so this recipe has never been tested in one. I just couldn’t vouch for the results. I would love it if someone would try it and let us all know. Another reader wrote me that she was going to give it a go in her Breadman, but I haven’t heard back. Happy baking! -Terris

  7. I am So excited to try this…any idea of whether it will work in a bread machine? I have a new one with GF setting….

    • Hi Lisa! Thanks for stopping by. I’m unsure about how this would work out in a breadmaker. Unfortunately I don’t own one, so I can’t test it out for you! If you do decide to give it a try, please come back and let us all know how it turned out. :) Happy Baking!

  8. This bread is AMAZING! I just made it and am SO happy with how quick and easy it is, and how “normal” it tastes! hahaha Thanks SOOOO much!
    (I was out of ground flax, so I omitted that…turned out perfect!)

    • I’m SO happy you liked the bread recipe and took the time to let me know! It is a celebration indeed when one finds a gluten-free loaf that tastes normal AND is easy to make. 😉 I crank out two loaves of this every Sunday evening, cool, slice and freeze for the upcoming week. It takes me about 15 minutes of total work now that I’ve made it so many times! (not counting the rise and bake time of course)

  9. This is one of the most tastefull gluten-free bread receipes. I have already made this bread 2 times. I was tired of having to pay large sums of money for gluten-free bread in health stores. (They werent as good as this). I replaced half the brown rice flour with sorghum once and It came out well too. Thanks for the wonderful receipe.

  10. I am watching my first attempt rise in the oven now. It looks beautiful. I substituted arrowroot starch for the tapioca because of corn allergy, ener-g tapioca is all I had, but seems to work great. I cannot wait to taste. Thank you!

    • I can’t wait to make this for my mother-in-law! We are having a get together tomorrow for my daughter’s birthday and were going to have sandwiches! What a wonderful surprise to have bread she can make her sandwich with. I can’t wait to see her face! The only thing I am not sure about is how to store if I make this the night before.

      • Hi Kim,
        What a sweet daughter-in-law you are! :) I always cool my bread loaf completely (this is important so that the slices don’t stick together when frozen), slice and then freeze in a heavy duty freezer bag. I take out a slice at a time (as needed) and toast lightly when serving. If I’m packing a picnic lunch/school lunch I just make the sandwich on the frozen bread slices, wrap tightly in foil and it is perfectly thawed by the time I want to eat it. Good luck and enjoy!

      • Wow! Thank you so much for the quick response! I was hoping I was going to get someone’s expert advice on this! What a relief! I can now go into my kitchen and begin baking away!

        P.S. You tell me I am a sweet daughter-in-law (which I appreciate very much). But, for you to respond as quickly as you did tells me you are someone who cares. So, from this day forward, I shall think of you as my, “Angel in the Kitchen”. THANK YOU! :-)

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  12. Hello,
    First, I would like to apologize. I thought I sent a reply to you and than realized, after much thought, I probably didn’t. Let me begin by saying this bread is “AWESOME! AWESOME! AWESOME! When I took it out of the oven, it smelled so good. Of course, when it cooled a little bit I just had to taste it. Wow! Is this wonderful. YUM! YUM! YUM! It was so good, I had to force myself to put it in the freezer. Otherwise, I probably would have eaten the rest of it. When I showed the bread to my mother-in-law she couldn’t believe it. And, when she ate it she was overwhelmed by how good it was. So much so, she had tears in her eyes when she hugged me.. She said it has been years since she had the taste of “real” bread. She could not believe it was homemade from scratch. She loved it so much, she ate Three slices! Even my father-in-law liked it. The next day, my mother-in-law called me and thanked me again. She said her and Dad had already finished it all up! I am making this again today for another get together tomorrow. I can’t wait to see her face! This is definitely the best compliment one could receive. I am going to make this often so my mom can have bread anytime she wants to. I cannot thank you enough for this. If you were here in front of me I would give you the biggest bear hug you have ever had! Thank you! Thank you! Thank you! :-)

  13. Oh, When I made this (remember that it was my first attempt), I think I may have over mixed the batter? Or, when I deflated it I did it too hard or too much with my spatula? Maybe I spread it too much in the bread pan? It did rise the second time. but, I don’t think as much as much as it should have. Plus, while baking I checked it a couple of times and saw it wan’t rising a lot. I knew then I definitely goofed up somewhere. It still came out looking like bread. The slices were just smaller than what shows in your photoI It stiill tasted good (thank goodness).I would really like to make this right so am hoping you can pinpoint what I am doing wrong. I am sure it is probably more than one thing.

    A desperate baker.

    • Hi Kim, With summer travels this is the first chance I’ve had to check in! Regarding your question, it is so hard to say what the problem might be, but typically with gf bread, undermixing can lead to a bread that doesn’t rise, so it’s doubtful that that you overmixed. In fact, an undermixed bread won’t rise well at all. I have a heavy duty kitchen aid and medium-high speed cranks pretty hard. Also make sure that you mix for the full time. It’s always good to check the date and freshness of your yeast, make sure the area you are rising your bread in is warm enough, etc. Typically when I deflate my batter, I’m somewhat gentle about it, but I don’t think that is too important. Those are the only things that come immediately to mind when thinking about why a bread wouldn’t rise enough. Did you make any changes to the recipe? Even subbing in different flours or starches may make a difference. Good luck!

      • Thank you so much for replying! I know I mentioned in my last comment that it came out better but now that you are mentioning the undermixing I have a feeling this is where my problem is. I get nervous when I see the batter start to thicken so stop “just to be safe”. The first time I made it, i neglected to start a timer. The second time I made it, I did if for the exact 2-1/2 minutes but am thinking I didn’t have it on a high enough speed. As for substituting – I don’t believe in changing/modifying a person’s recipe. Unless, of course, it is out of necessity. I know I will get this right – I am very determined to do so!

        Thanks for your suggestions – I can’t wait to try again! :-)

    • Ok…I made this for our get together and tried a few different things. It actually came out better! And, once again, Mom appreciated it very much. Both her and Dad said it wasn’t as good as the first day. Was I supposed to thaw the slices in the freezer bag or outside of the bag? I really do feel like I’m the town idiot.

      • So happy to hear that. It really does get easier with practice! :) I agree, fresh baked gf bread is the best and it seems to go downhill from there ;)….so that is why I try to capture the freshness by freezing asap. I usually just thaw my slices out in a toaster oven on low if I want soft slices, or just pop in and toast until desired crispness. So, yes, I remove the slices from the bag and thaw. No worries. No judgement, I just want to help you have tasty bread!

    • I find it at a local health food store. You can also find gluten-free items in a supermarket. I would try calling a few supermarkets first, though, so you don’t make a wasted trip. I hope this helps you. This bread is worth driving 50 miles or more tin order to find the ingredients. You will not be disappointed. I wish you all the good luck I can for a sucsseful journey.

    • I think I have one brave reader who has given that a go and they definitely made bread, but I think that it didn’t rise very well. It is so tough to deal with, but if you had a spare set of arms in the kitchen (good friend or partner?) you may be able to pull it off. I know that the results will be different, but it is at least worth a try! Good luck!

      • hi i used my bread maker and it came out very good
        i just used fast bake for 58 minutes and it was done
        i took pictures on my phone
        i can send if u want them

      • Thank you Marcella for sharing your input. Since I don’t own a breadmaker it is always nice to see people helping each other out. Your experience may help someone else make a successful loaf!

  14. This has become my favorite bread recipe – – so hearty and savory! For anyone who’s still wondering, it works great in the bread maker. My bread maker is old, so it doesn’t have the gluten free cycle, so I just use the sweet bread cycle and it comes out perfect. Thanks for such a great recipe.

  15. This recipe is completely AWESOME!!! While I am lucky enough to have a Whole Foods nearby, I agree with the above comments that I would drive 50 miles to find these ingredients! The results are worth it! It’s absolutely worth the trouble to find all the individual flours. It is everything the author promises…soft, doesn’t crumble, moist, springy! I also used a bread maker (put in eggs first, then mixed all wet ingredients together and added these next, then mix all dry ingredients (except yeast) in separate bowl and add these next, make a well for the yeast and add last). I also do not have a gluten free cycle on my bread-maker, and successfully used the basic bread cycle. Next time I would probably take the bread out 5-10 minutes sooner as it did get a little darker than my husband prefers! Thank you, thank you, thank you!!! Do you have a biscuit recipe????

    • Has anyone found that their loaf is not completely baked when it comes out of the bread maker? My machine is pre-set to 40 minutes, and it came out completely raw dough in the middle. Last night I cooked it for an additional 25 minutes, and it was better, but still not totally done. Can anyone help me with an exact number that will give me a better result???

      • I’ve never actually timed my bread; just used the sweet bread cycle and let it do its thing, but it is always done. Does your breadmaker have automatic cycles that you can try using? I would think that they might vary the temperature as well as the time, but I’m not sure.

  16. Hi,

    I can’t do rice and flax. there are as bad as gluten. Oats, soy, and hemp are also out for me. I keep searching.

    I do want to make and eat bread again. I have made bread without a bread machine before.

    Thank you for any help you can give me.


    • i haven’t eaten teff maybe u can try that i am assuming u have tried gluten free oats try teff as substitute for rice flour then potato starch and tapicoa  to mix your flour  


    • That is really tough Bev. I want you to be able to make and eat bread again too! I’m not sure what kind of flours you usually tolerate, but sorghum could be substituted (1:1) for the 1 3/4 cups brown rice flour in this recipe. Another thing that would work is to make a mix of some of your favorite flours. A few ideas are millet, sorghum, ivory teff, quinoa, buckwheat, or any combination. Mix them together to make up 1 3/4 cups and sub that for the brown rice flour. Just be sure to use the starches so that you achieve a pleasing texture. For the 3 tablespoons ground flax you could substitute with almond flour/meal, quinoa flakes, or 3 tablespoons of additional flour. Let me know if you have more questions. Good luck!

    • Yellow Millet, tapioca, and potato starch, in equal amounts, cooked with this recipe would probably give you a great result. If anything, you might need to add an extra egg yolk or Tbs of oil. I always use olive oil. Hope this helps you. Let me know how it turns out if you try it. :)

    • I have not used this recipe before but for my other recipes I use a combination of sweet white sorghum, millet, or teff. I am going to make this recipe today and use these flours and will report back with the results. I also like to use buckwheat from time to time for a near whole wheat experience. Happy baking!

  17. This bread really tastes great – however, for those who have made it in a breadmaker – any advice? Mine did not really rise well. The yeast was fresh and I put all the wet ingredients in first. Should I have heated up the milk (I used almond) more or possibly if the flour was cold from the refrigerator – could that affect the rising of it? Thanks. Will definitely try again.

    • yes u need to warm your milk to 110 degrees and i used 2 teaspoons of xanthum gum it helps bread not to be so crumbly
      i also use a little more milk about 1 1/4 cups

  18. So I’ve developed a GF caraway bread recipe using your GF Sandwich Bread as my base. I add, to the dry mix, 1/2 tsp. garlic powder, 1 tsp. onion powder, 1 1/2 Tbls. roasted whole caraway seeds, and 1/2 Tbls. roasted ground caraway seeds (I roast them in the skillet for about 5min. on medium high. stirring occasionally).
    FYI- To both the sandwich bread & caraway bread recipes I add a splash of lemon juice to the wet ingredients & 1/4 tsp, ground ginger to the dry mix. I use these as a natural dough conditioner.
    -Also, I make my bread in a Black & Decker bread maker which has a gluten free setting. I get 8-10 slices per loaf ( I cut my slices in half before freezing)

  19. i seen somebody was going to try with the egg replacement has anyone done that yet? My daughter isn’t supposed to have eggs but the rest looks good! Thanks!

    • Hi Beverly, If you can do almond flour, that would be an option, ground chia seeds or 2 tablespoons of psyllium husk would also work. If you have (and are able to eat) sorghum flour, a combination of millet and sorghum would work nicely for replacing the rice flour. I’ve found that breads with a high proportion of millet flour tend to be extremely dry…..of course, using a nut flour in place of the flax may help balance that out. Hope this helps you adapt things to your eating requirements! Thanks for stopping by, Terris

  20. I am have recently found out that I am allergic to gluten, corn, and dairy and I am so glad to have found your website. It is fantastic and informative. I was wondering if I could substitute water for the milk in this recipe? I can not have milk and I am trying to stay away from the additives that are in dairy free milk products.

    • I’m happy you have found my website too! I hope you get a chance to try some of the recipes. This bread will work fine with water. We have also made it with homemade nut-milk. Happy baking, Terris

      • I ended up making homemade almond milk and using it in the recipe. It turned out delicious. Thank you!

  21. I was wondering if you know what I could sub out the brown rice flour and brown sugar with? My son has FM and cannot have brown rice (although other rice is okay) and cannot have brown sugar but can have cane sugar/stevia/maple syrup and a few other sweeteners.

    • Hi there, Thank you for stopping by and taking the time to comment. In regards to your substitution question, you can substitute with your sweetener of choice. Maple syrup would be perfect and I sometimes use that too. You could replace the brown rice flour with equal parts sorghum flour, OR a a mix of millet, sorghum, white rice flour, and a small amount of nut flour. It would take a bit of experimenting to find what works best for your family and tastebuds! Happy baking, Terris

  22. I have allergies to rice and flax.. I’m sure this is an excellent recipe for most people. Maybe I could substitute sorgum flour for the rice flour apple sauce for the flax? Not sure.

    Thank you for the idea.

    • Hi Beverly, Yes, this bread recipe will work with sorghum flour. The applesauce would work too or you could omit the flax all together. It is only included to boost nutrition a bit and provide a nice flavor. I have also had a reader substitute the flax with a bit of almound/nut flour and I have successfully used ground chia seed in place of it.
      Hope this is helpful!

  23. Have this baking in my bread machine, I used the quick setting don’t have gluten free setting, I had to put it back in to bake a little longer. The inside is not white like the one in the pic its more brown like gluten wheat bread, is that because I used dark molasses? I know it sure does small wonderful!

  24. My bread didn’t turn out like yours. I cooked it over an hour in my bread machine and it seem still a little moist I used egg beaters, could that be the issue? Mine is very dark on the inside. think next time will bake in oven. It does taste awesome very close to gluten bread. Does it really need the molasses? To me it taste like a dessert bread think might omit the molasses unless it is really needed. Over all very delicious and texture is very similar to gluten bread. I will be giving this another try

  25. wondering if there’s a way to make this delicious looking bread a little more heartier? i want to help my 2 year old gluten free daughter gain a little more weight, i’m trying to cut out more of the rice fillers from her diet and add nutrient-dense foods like buckwheat flour etc…. any ideas for me? this recipe looks super simple, i dont want to take away from that as i am not an avid baker, but any way i can sub buckwheat for some of the rice flour and still have it turn out? also, what else could i use instead of brown sugar? trying to cut out some sugars from her diet too…

  26. I’m allergic to white potatoes, so potato starch doesn’t work for me. Can I substitute corn starch?

  27. This bread looks delicious. The thing I always look for first is eggs. There they are! Sadly, I cannot have them. My allergy to them is off the chart! I can substitute most other ingredients but I have not found a really good substitute for eggs. It is difficult to know what to substitute in a given recipe for the result needed. Has anyone actually made this recipe without eggs and had it turn out to be delicious?

    • Hi Joan,
      I’ve never tested the recipe with “cup 4 cup” flour, but I have had readers who have tried using it. Based on their experiences, “cup 4 cup” brand behaves differently than my mix, particularly when it comes to yeast breads like this one. So, I wouldn’t recommend it. Thanks for the question!

  28. I just found your site through pinterest and I love it. We are also a mixed marriage, lol. Hubby and two kids are gf; 3 kids and I are not. I have made many gf homemade bread recipes and they vary from awful to just so-so. Yours is actually wonderful and tasty. I made it into buns today for sloppy joes tonight. I used a muffin top pan for some and then, I made free form buns on a cookie sheet. I took them out at 20 minutes and realized, they would have been fine at 18. A trick to smooth out the top of the bread, is to wet your fingers and gently rub over the top of the loaf/buns until the surface is shiny and smooth. Works every time :)

    • Thank you for your comment. I was so excited to see that you were adventurous and made this bread into buns. I do that too. Typically I add and additional 1/4 cup of tapioca starch and a couple of extra tablespoons of water. This just gives a touch more lightness to the buns. I finally invested in hamburger bun pans (something I had snickered about as being “extra” before), although I used to just smooth out circles on the sheet pan with wet fingers too! Great minds think alike. I will say that the hamburger bun pans do make a very professional looking bun and the sides of the pan give the bread something to “cling” to so I think that they rise a bit higher. Either way, they’re delicious!
      Happy baking and thanks for stopping by.

  29. Hi! Our family has recently made the shift from commercially prepared, processed food to eating mostly homemade food. Even more recently, I discovered that I’m gluten, dairy and corn intolerant ( among other things, like coconut and peanuts). This makes it really hard to find bread recipes that I can eat, so I was quite excited to find your recipe! I am a novice bread maker, and made this in my bread machine. I subbed date sugar for the brown sugar,as we are trying to cut processed sugar out as much as possible, and my milk was room temp. I also used potato flour… is that different than potato starch? The yeast is fine… I made a lovely whole wheat loaf for the family yesterday. Today’s gf loaf came out very short and dense, and more orangey-brown than your picture. It was a lovely round ball of dough on the first kneading, but ended up bumpy and deflated by the time it was baking. Any ideas what may have happened? It’s really tasty, but I was hoping for a fluffy loaf! Any help you can give will be adored!

    • Hi there, Thank you for stopping by Free Eats. I’m so happy you were able to find a bread recipe here that works for you! Unfortunately the potato flour is what caused your bread to be short, stout and dense. Potato flour will yield a brick loaf (I think you know what I mean now!) and is made from whole potatoes that are dried and ground. The ingredient that I use here at Free Eats and is used 99 percent of the time in gluten-free baking is potato starch (which I have heard some people refer to as potato starch flour….just to confuse matters!) and is only comprised of the starch from the potato tuber. The main roll of potato starch in a gf bread recipe is to add lightness and a bit of moisture to your baked good. A gf baked good that doesn’t contain enough starch will not have a good rise, and will be short and squat. We call those, hockey puck loaves around here. So, I hope you’ll try again with potato starch instead! Take care and let me know if you have any other questions! Best, Terris

  30. Thanks for getting back to me so quickly! I’ll definitely head to the store for some starch and give it another shot. I appreciate the help!

  31. I have tried so many bread recipes, I have my fingers crossed that this is a “keeper”. I have hdv to be gluten free for over 20 years and I would dearly love “real” sandwich :-)

  32. Well my bread is rising in the dehydrator and I don’t know how it’s going to come out because it did form a ball as it was mixing. Any sugestions?

    • Hi Jackie,
      If the dough formed a ball during mixing it will not be able to rise properly and will most likely bake up dense and dry. When making gluten free yeast breads we have to aim for a batter like dough. Almost a thick pancake batter that needs to be scraped into the baking pan. That’s one reason I include a photo of the bread dough. If yours forms a ball you can always add more liquid (water or milk/milk sub as desired). Flours vary from brand to brand, humidity differs between regions, etc. Even if you need to add an additional 1/4-1/3 cup of water to the recipe to achieve the correct consistency, that’s ok. I hope this helps. Best, Terris

      • Thanks for the respons. Yes I should have put more liquid in but it came out not to bad. It is nice of taste and not to dry. I put it in the freezer and we will see tomorrow how it comes out the freezer. :)

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  34. This recipe worked! I didn’t have potato starch so added more tapioca starch. Didn’t have flax or molasses either.
    I only put one tablespoon of brown sugar and experimented….+ added a cup of chickpea flour. I think the whole mix was a tad thin so next time I will add liquids more cautiously. But it was tasty! Glad I found your recipe FreeEats, thanks

    For those that wonder about not using milk, I made some bread with coconut milk powder and it came out fine.

  35. My boyfriend Joe made a loaf for me following your recipe, it’s turned out well a little too brown, so I think less molasses next time. It tastes nice , but as it gets cold, will it go heavy? It’s not light like the wheat & gluten free shop bought bread . Why is this?

    • Honey, agave, or Lyle’s golden syrup would work fine. They will yield a milder sweetness and the bread will be lighter in color which is a bonus for some. Thanks, Terris

  36. Second time I try this. It’s rising for the second time in the dehydrator and it’s looking good. I’ll let you know when it comes out the oven

  37. Yep it looked fine when it came out the oven, it’s in the freezer now. Tomorrow I’m going to enjoy a piece of toast, txs for the great recipe.

  38. Have made this delicious bread now at least a dozen times egg free and it has always turned out wonderful! I have tried it 2 ways that I wanted to share:
    1. Substitute 1/4cp plain yogurt per egg
    2. Substitute 1Tbs ground chia seeds + 3 Tbs water (allow to thicken before adding) per egg
    The yogurt substitution turned out a bit sweet and light, where as the chia seed substitution turned out a bit more “nutty” flavored. Both are VERY good so it’s a matter of preference. Also, I have never used flax seed in the recipe due to an allergy. The addition of the flax seed and chia seed might be a bit much on the nutty flavor so I would recommend omitting the flax if using the chai seed substitution. Hope this helps some of you fellow egg-allergy folks out there ;o)

  39. I just made this egg-free in my bread machine using chia seeds for eggs. Just make sure you add wet ingredients first, and then dry, and then on top the yeast. 1.5lbs on GF setting here but I’m sure sweet bread would work too

  40. A good place to let your bread rise. I have a microwave on top of my stove; I put my bread in the microwave, turn the nightlight on and the microwave gets warm but not hot. Works great!!!!!!!

    • This is such a good suggestion! I have little ones who know how to use stools in the kitchen to touch things they shouldn’t and it is getting cold here. The microwave-light combo works wonderfully, thank you!

  41. Yay!! It taste like bread! I remember you! The recipe is magic because I’ve made it twice now and it worked both times. I usually have to tweak and tweak before a recipe, especially gf, will work!

  42. I already have a big batch of your “Basic All Purpose Flour Mix” made up. Can I substitute a measurement of this for the flours and starches in this recipe?

  43. Pingback: 65 More of Best Gluten-Free Bread Recipes! | gfe--gluten free easily

  44. I haven’t read through all the comments yet, so this may have already been asked, but can you use a bread machine to make this bread?

  45. I have made this bread twice in my bread machine with great success. After all the mixing in the machine, I have baked the loaf in a clay pan measuring 5 1/2 inches x 9 3/4 inches. I live near Calgary, Alberta, Canada where it is extremely dry, and close to the Rocky Mountains. I have added more liquids like this: one more large egg,1/4 cup more canola oil, and 1/2 cup more of milk. Because of our high altitude,4100 feet, I have reduced the yeast to 7/8 of a tablespoon. All of these new additions have made a delicious loaf of gluten free bread. Thanks.

  46. I have a large bag of Coconut Flour can I substitute 3 cups of this flour instead. Thank you

  47. For those with egg allergies: I understand that substituting Knox unflavored gelatin for eggs works in recipes:

    – Prepare recipe up to the point where eggs are added.
    – Measure 2 TBSP of warm water per egg into a small bowl and sprinkle one packet of Knox gel. per egg over the water and mix thoroughly with a whisk or a fork.
    – Add gelatin and water mix to other ingredients and mix as directed by the recipe.

  48. I just made this bread with my husband. We live in Mexico so the first rising was on the sun. I used a flouer mix by Pillsnery -rice tapioca pea finer potato starch and xanthan gum. Its really good. Made a smaller loft and 8 rolls too. Its more dence
    Than I thought it would’ve but its good. I also used coconut sugar and 1 T agave.
    My 1st attempt. Thanks for the recipe. CHRIS

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