This Wonderful Gluten Free Sandwich Bread really does earn it’s name. The bread is really simple to make, has a wonderful texture, and will get you eating sandwiches again in no time.
Having some good recipes for gluten free bread in your recipe box when you are a celiac is important. Well, a virtual recipe box, at least. Or at least a pinterest board.My recipe box would include this recipe for Wonderful Gluten Free Sandwich Bread, as well as Gluten Free Millet Bread and Gluten Free Hamburger/Hot Dog Buns recipes. With these 3 bread recipes, plus some biscuit and scone recipes, I can pretty much make anything I need.
Unlike the Millet bread, which I think of as a white gluten free bread, I consider this Wonderful Gluten Free Sandwich Bread to be more of a whole grain bread. The flax not only adds nutrients to the loaf, but it also adds a lot of moisture and texture to the bread that you wouldn’t have otherwise.
Slathered with some jam or marmalade, along with a side of fruit and yogurt, and you’ve got a great breakfast to start the day.
Some tips to bake the perfect loaf of Wonderful Gluten Free Sandwich Bread:
- I baked this loaf in my 9×4-inch Pullman Pan. I love that pan, you don’t have to slide the lid on to bake a nice sized loaf in that pan. The tall, square sides give you a really nice shaped loaf, perfect or sandwiches or French toast.
- Be sure that the yeast you are using isn’t old. If it doesn’t get foamy after a few minutes when you mix it with the warm water and sugar, you know it’s time to toss it and buy new. I use Rapid Rise Instant Yeast, which means that it doesn’t need to proof before baking with it, but I often do just to speed up the process even further.
- Have patience. Yeast takes time to rise, and there are so many factors that affect the rate at which it works. So, if after 30 or 35 minutes, things aren’t looking like you think they should (and your yeast got foamy while proofing), have patience. Make sure your loaf is in a warm, draft free place, cover the pan with lint free tea towel to help speed things up a bit.
- If you bake bread often, consider mixing up a batch of dry ingredients in a zipper-seal bag and storing it in the fridge until the next time you bake. This way, when you want to bake a loaf, you dump the contents of the bag into a bowl, proof your yeast, and add your wet ingredients. Simple!
Wonderful Gluten Free Sandwich Bread
This Wonderful Gluten Free Sandwich Bread really does earn it's name. The bread is really simple to make, has a wonderful texture, and will get you eating sandwiches again in no time.
Ingredients
- 1 cup warm water
- 2 tablespoons granulated sugar
- 2 teaspoons rapid rise instant yeast
- 2 large eggs
- 2 large egg whites
- 2 tablespoons vegetable oil
- 2 teaspoons apple cider vinegar
Dry Ingredients:
- 1 1/4 cup brown rice flour
- 1/2 cup ground flax
- 1/2 cup potato starch
- 1/4 cup skim milk powder
- 1/4 cup tapioca starch
- 2 1/2 teaspoons xanthan gum
- 1 1/4 teaspoons salt
Instructions
Grease and line the bread pan with parchment paper.
Combine warm, yeast and sugar in a glass bowl. Stir & let sit 5 minutes. This allows the yeast to proof & shortens rising time.
In the bowl of a stand mixer, combine the dry ingredients. Mix well and set aside.
Add the eggs, egg whites, oil and apple cider vinegar to the yeast mixture. Whisk to combine.
With the mixer running on low, slowly add the wet ingredients to the dry ingredients.
Mix on medium speed for 2 minutes, scraping down the bowl if necessary.
Spoon the dough into the prepared bread pan. Using a spoon dipped in water, smooth the dough, spreading it into the corners of the pan.
Let rise, uncovered, in a warm, draft-free place for 30-40 minutes, or until dough has risen to the top of the pan.
Meanwhile, preheat oven to 350°F. Bake bread for 35 to 40 minutes, or until the internal temperature of the loaf is 200°F.
Remove bread from pan and place on a wire cooling rack immediately. Cool completely before storing in an air-tight bag.
Notes
TIPS:
I like to let my bread rise in a slightly warmed oven. Turn the oven on to 100 degrees F, and leave it on just until it gets warm (not hot) in the oven. Then turn the oven off, place the bread in the oven, and let it rise until nearly to the top of the pan (the amount of time this takes depends on how warm the environment is that the bread is rising in. Cooler temps = longer rise time). Remove the risen bread to preheat the oven before baking.
Use an instant read thermometer make sure that the bread’s internal temperature is 200°F. Under-baked bread will be gummy when you slice into it.
I generally remove the bread from the pan as soon as it comes out of the oven. I place the loaf, on its side, on a wire cooling rack. After about 10 minutes, I flip the bread to the other side. I find doing this helps the bread to keep a nicer shape once it has cooled.
Disclosure:We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
The recipe, and images, were updated February 2018.
betty r says
This bread does look delicious Jeanine..you can be sure I would direct someone who needs to cook GF to your site. My friend has mentioned that GF bread tends to crumble.
Lisa says
Do you have a suggestion for a substitute for the eggs and powdered milk. I have one person who is dairy free and another who is allergic to eggs.
Jeanine Friesen says
I’m not sure how you would substitute the eggs in this recipe, eggs play a big role in gluten-free bread. However, here is a list of gluten-free breads, a variety of them are free from other allergens as well, I’m sure there is something there that is already dairy & egg free: http://glutenfreeeasily.com/bountiful-bread-basket-top-20-gluten-free-bread-recipes/
Iris says
I will be sure to try this recipe soon.
Too bad I’m just a tad too far from Altona to stop by the meeting. Sounds like I would get some great info.
Have a great time sampling everything!
Sophie says
Wow! This looks amazing, I can never get a big enough slice of gluten-free sandwich bread! Yum, holding onto this one :)!
Sophie says
This bread rocks! I just made it; it has the best texture of ANY gluten free bread I’ve ever had! Soft and delicious. THANK YOU for sharing this!
The only concern I have is this: the bread rose to the top of the pan, but it didn’t get that cute ‘mushroom top’ that yours did…it’s like it stopped rising when I turned the oven on, should I have let it rise above the pan? Just wondering, yours is so pretty! 😀
Jeanine says
Hmm…I have no idea why you can't get a nice high loaf. This recipe gives one medium size loaf. I let the dough rise until the top of the pan, then turn the oven to 350*, once it has reached 350, I bake for 25 minutes. I baked 2 loaves today, and they were SOOO good! This stuff is good all the time, but absolutely amazing fresh! I brought a loaf to an older lady with celiacs, and her son (who has seen her GF baking for years) asked why mine looked like a real loaf of bread. lol
Good luck, sophie! Are you letting it rise in a warm place? Is your yeast still active (does it bubble when proofed with warm water & sugar?). What else could it be…
Michelle says
I also have trouble getting mine to look like yours. I think it’s because I’m a newbie at this and there’s probably some really tiny, subtle thing that I’m doing wrong and if it was corrected, it would make all the difference 🙂
That said, my loaf does rise relatively well in the oven, but then it deflates to about half the height when it comes out. I’ve tried leaving it in the oven after it’s done baking (turn the oven off and open the door slightly), and that helps a little, but I still lose some of the “poof” 🙁 Maybe I should just leave the door closed(??)
The taste and texture of this bread is amazing. You would never know it was gluten free. Delicious!
Katy says
I always take the deflating bread to be a result of inadequate flour. Because the flour, as it finishes baking, is to support the structure of the bubbles created. It’s such a tricky balance with gluten free bread!
Anne says
I love love love this recipe! It came out beautifully the first time I made it. The second time, I thought l’d let it rise 5 minutes longer before I baked it to see if I could get a little more height. I found the resulting loaf collapsed a bit. Thought maybe it was over proofed.
JennK/CinnamonQuill says
This looks gorgeous! It is going on my “to try list”. If I make it I’ll probably post it on my site. I just found you site and am “hooked”. 🙂
Jeanine says
Jenn, you won’t be disappointed. 🙂 This is the only bread I’ve been baking lately, so yummy!
Anonymous says
Hello! This looks great. Do you use an 8×4 inch loaf pan? Do you use glass or metal? Do you bake 25 minutes as mentioned in the comment above, or 35-45 minutes as noted in the recipe? I definitely want to make this, but have terrible luck with bread, so I want to do exactly what you did. Thanks!
Jeanine says
Hi there! I'm glad to help. 🙂
The pan I use is a 4×8 Bakers Secret non-stick pan. I usually double the recipe & bake 2 loaves at once.
I actually bake the loaf for 30 minutes at 350 degrees F. But first I let it rise about 35 minutes in a slightly warmed oven (with the door closed), until it reaches the top of the pan.
Let me know if there is anything else I can help you with!
Sha says
Hi Jeanine,
Gosh I hope I’m not too late to the GF bread party lol… all these years I’ve been googling GF sandwich bread recipes and have baked quite a number of sub par bread and how come I’ve never come across your recipe…
My ques, in the story above you mentioned that you baked this in Pullman 9×4 pan but here in the comments you replied saying that you used Bakers Secret 8×4 pan. So… which pan size will produce a better shaped bread?
Thanks in advance.
Jeanine says
hey there! Never too late for a party! 😉 I used to use a 4×8 pan, but then I got my pullman pan. LOVE LOVE LOVE the pullman pan, because the sides are so tall & straight, it makes for a great shaped loaf. BUT, if you don’t have one, it’s totally okay to bake in a standard baking pan as well. 🙂
Sandy says
Hi Jeanine – I’ve been baking this bread for a month or so and we just love it. I’m stumped as to where to get a pullman pan though. I live in the Morden/Winkler area but can buy in the city too. I’d prefer not to order online but will if I have to. Any tips on who sells this amazing pan? 🙂
Jeanine says
HI Sandy! I’ve never seen them locally, unfortunately. I ordered mine from Amazon. Really does put all other pans to shame though, it works beautifully, whether you cover it or not. Great shape loaf!
Anonymous says
Do you bake yours in a fan forced oven?
Jeanine says
Hi there!
I do not have a fan forced oven. Just a regular oven.
Anonymous says
Have you ever made the bread without the milk powder? My girls have CD, but like most Celiacs we know, they are also dairy free. I thought about using soy infant formula, but once it's opened it doesn't last long and it's expensive! Thanks
Dee Johnson says
You can freeze the Soy formula and it should last longer. 🙂
Jeanine says
Hi there!
If you're unable to use the milk powder, I would substitute the water in the recipe with either soy or rice milk. I think that should give a pretty good results as well. Let me know, OK?
Elizabeth says
For those that can't have dairy, I tried this with "Better than Milk" which is a soy sub that's powdered, and it worked wonderfully. I love this bread!
Wood Family says
Thank you!!! My family loves this bread. The texture and taste is phenomenal. My very picky daughter says it's the only bread she can eat without anything on it because it tastes like "real" wheat bread. The only issue I have had is with the bread rising. The bread will rise to the top or just above the loaf pan and then no higher, so it never looks like a "loaf of bread." Any suggestions?
Kristi
Jenny says
This bread smells and looks and tastes fantastic! I am not GF but my husband is and I think he will finally be happy with this bread! YAY! My only question is: Do I have to slice and freeze this bread or can I leave it as a loaf and slice it as needed?
Jeanine says
Elizabeth, thanks for the tip! I haven't heard of "Better than Milk" before, sounds like it would work great!
The Wood Family – So glad to hear that your family is enjoying this bread. I never have trouble with mine rising a bit above the pan when baking though. I do get a nice rounded loaf everytime. I don't think it will get as high as regular bread, but at least it's not only 2" tall, I've had loaves like that before, just not right!
Jenny – So glad to hear that you guys are enjoying this bread too. I really wish I had some on hand right now, would make a great breakfast. 🙂 You do not have to slice it and freeze it. I very often leave the loaf on the counter and slice off what I need. It will be good for a few days after, you just have to watch, mold does like to grow quickly on home-baked bread. I have sliced it and frozen it though, and was able to take out just the slices I wanted at a time too. Worked well! Enjoy!
Laura says
This looks delicious – and finally looks like a decent sized sandwich loaf! All of the ones that I've been able to buy look as if they ought to be at a doll's tea party!
Do you have any idea of the nutritional information/calorie count per slice? 🙂
Anonymous says
Is there any way to do this in a bread machine? I don't have any dough hooks or paddles. 🙁
Anonymous says
Is the ground flax the same thing as flax meal? Thanks for a great recipe.
Jeanine says
Sorry for the delay…
Laura, I do not have any nutritional info on this bread. I'm sorry! That's the problem I find with baking stuff myself, I have no idea what anything is worth. However, with the list of ingredients, at least I know it's healthier. 🙂
I have never worked with a bread machine, so I'm not sure how this loaf would work there. I'm sure you can do it though, a lot of GF cookbooks have instructions for manual or bread machine, so I'm sure it's possible.
Yes, ground flax seed is the same as flax meal. Happy baking! 🙂
Chrystyna says
Thank you to those who commented on the dairy free issue also. I have a gluten/dairy free kiddo here and it's so hard to find bread that doesn't have both.
Caroline says
Thank you! This is such a fantastic recipe and it turned out just as you promised, maybe even better! I've blogged how my loaf turned out: http://chowdown-caroline.blogspot.com/2009/10/gluten-free-sandwich-bread.html. Thank you again. You've given me the confidence to keep baking gluten free breads!
Jeffrey says
I like this recipe except for the starch which raises my blood sugar, so I have baked it without the extra starch.
Anna says
Hi Jeffrey! I also have to watch my starch intake. Do you still make this bread without the starches and how’s the texture? I’d like to try but am a little afraid of failure.
Jeanine says
Jeffrey, what did you replace the starches with? I'd be interested in giving that a try, as long as the texture doesn't change too drastically.
Julie says
My husband and I have decided to try to cut out a lot of gluten from our diet and have been trying to find some healthy GOOD! Gluten Free Recipes.
The Docs say I do not have any kind of sensitivity to Gluten but I have been trying to figure out why I am so tired all the time and my immune system is not where it should be.
I tried this bread recipe yesterday and it is the best I have ever made including the gluten breads I have tried to make.
I made two different recipes at the same time using different flours, sugars and oils and they both came out good.
With both recipes I used milk instead of water because I did not have powdered milk. And I used Guar Gum instead of xanthan.
With the second recipe I used Agava instead of Sugar, Olive oil instead of Veggie, and a Flour blend of Brown Rice, White Rice, Sorghum, Millet and Tapioca Starch instead of the other flours. This bread took 3hrs instead of 1 to rise and is a little more crumbly but it is still real good. I wish I could find a way to make it less crumbly and still use my flour mix.
I know that the yeast activated better with the sugar than the agava but it still activated with both.
The problem I have with both breads is that they rise real well but when I put them in the oven to bake they shrink and come out smaller than when they went in.
Also the crust ends up a bit crisp to where when I cut it, it tears the bread a little.
If anyone has any help or suggestions for this that would be great.
I live in a high altitude so getting things to rise has always been a challenge.
Right now I am looking for a Good Carrot Cake Recipe too.
Thanks
Julie
4Maddy says
Just wondering if anyone can tell me how to make this work with the baking mix I have. I plan to buy all of the ingredients seperate once I use up my baking mix. I am trying to find a bread that my 8yr old daughter (who was just diagnoised with celiacs) likes and is not hard, crumbly,dense and dry. I am currently sending her with a sack lunch everyday and the mixes and store bought breads are not even close to something we would have called bread back in the days of gluten. So if this can be transferred to using the baking mix please let me know the amount I need to use and what I need to elimate from the list of ingredients for this recipe. Oh I currently have Pamela's bread mix and flour blend. Thank you in advance.
Jeanine says
4Maddy – I hear ya about the lunches! I'm glad that my children aren't having to eat GF yet, just myself.
As for the baking mix, I think I'd try using 2 cups of the baking mix (does it have xanthan in it? Not sure…) and 1/2 cup ground flax seed. That would replace the brown rice flour, potato & tapioca starches. Let me know how this works for you!
Brenda says
Hi Jeanine – I have been looking for a good GF bread recipe for a while now. Many recipes claim they have the best – this recipe really is. I just finished tasting a slice from my first loaf and it was everything you say it is. When I made it and left it to rise, it didn't rise for me. I thought "here's another door stop", but I put it in the oven anyway. It rose beautifully in the oven. I used a larger loaf pan (9 x 5 x 3), but it still rose over the pan. Thank you sooo much for posting the recipe for this Best Gluten Free Bread ever!
Kate says
I’m guessing the room temp wasn’t warm enough for it to rise, if it ended up rising so well in the oven. It could have also been too humid, if it was a hot, humid day, right Jeannine??
BTW, I’m BRAND new to all of this GF. Ate a GF Domino’s Pizza tonight, which is NOT approved for Celiac people, b/c of no guarantee of cross contamination. It only comes in size small, is as thin as maybe two tortillas, and I could have eaten the entire “10”” thing myself, BUT, it’s there on a night like tonight when we wanted to order out. Oh, and it’s about 11.00 for that small size with ONE topping, other than the standard mottz. cheese, that Domino’s doesn’t count as one topping, like some places.
Yadi says
I saw this recipe here and I had to try it! I had the same problem some of the other people had with rising. Mine didn't rise much at all. 🙁 I also altered another recipe to make it more similar to this one. This recipe can is for the bread machine (I am hooked on the bread machine right now). You can take a look at the recipe at : http://theglutenfreediary.blogspot.com
I still haven't made the yummy doughnut recipe you have on here, but I am looking forward to trying it!
Sealed says
I was wondering what the purpose of the ground flax was? I really want to make this bread in the morning but I don't have any. Thanks!
Chris says
This looks perfect. I have a customer that wants sandwich bread for a 2-year-old with gluten, egg and corn allergies, so I am going to try it with some egg replacer. What is the concern with fans in the oven? Is this a concern just with this recipe or GF baking in general? I only have a convection oven at work and the fan is running if the oven is on. I could bring it up to temp and turn the oven off if needed, and hope the oven can hold the heat for 35-45 minutes.
Jeanine says
Julie, I don't have an experience with high altitude baking, but it could be that you are letting it rise just a bit too long before putting it in the oven? I've had that happen to me with french bread before. Hate when that happens. 😛
As for the carrot cake, I do have a great carrot cake recipe on here, just click on "Our Recipes" up top. Tastes exactly like the carrot cake I used to make. 🙂
Jeanine says
I've baked this bread using convection now, without any problems. I wouldn't be too worried, Chris.
Brenda, I'm SO glad that this bread worked out well for you. Woohoo!!
Sealed, the ground flaxseed is one of the whole grain "flours" in this bread. There is quite a bit of it in there. I buy my flax seeds whole and grind them up in a coffee grinder (one that I don't use for coffee beans, just flax seed). Get some, you won't be disappointed!
Kate says
I can’t eat Flax, and was planning on trying this recipe without them. Would a small amount of ground quick oats be a good substitute?
Anonymous says
I did the math and based on 16 slices per loaf it comes out to : 131 calories, 4g fat, 19g carbs, 3g protein and 1.5g fiber. Pretty darn good for GF baking. Thanks for the recipe… I plan to make it in the morning. Sheila
Kate says
Oh Shiela, is there any way you can calculate the sodium, per slice? Not holding you to it, to the milligram :), but a pretty good count would REALLY help me on my low sod diet.
<3 Kate
Jeanine says
Sheila, thank you so much for doing that math! I really appreciate it! I'll be adding that to the post, if you don't mind.
How did you figure that out?
Kristy and Gracie says
THANK YOU!!! I am a horrible baker and have only been a diagnosed celiac for 8 months, along with my 16 month old daughter. This bread is so yummy and even though I live at a high altitude came out like a real loaf! I didn't have ground flax so I added 1/4 cup of teff and 1/4 cup of sorghum flour. I also made the lemon loaf yesterday and it turned out great, although I need to get a proper lemon zester. I will definately be trying more of your recipes! I can't believe I can have bread that doesn't turn out like a brick!
Jeanine says
Kristy & Gracie, it is so exciting to have a loaf of bread that works, isn't it? I remember my firs time baking this loaf…very excited! 🙂 And those are great substitutions as well, thanks for posting that! LOVED the lemon loaf as well, glad that worked well for you too! I usually zest my lemons using the fine grater on my box grater. Works great!
Sonya says
This is the best GF bread I have ever had! Even my non-GF friends couldn't tell it wasn't 'real' bread.
I had to rise the bread for an hour to get it to the top of the pan. Then, when I baked it, it rose waaay over the top and make a fabulous poofed top.
Unfortunately, I pulled it out of the oven and it deflated. What did I do wrong? I made a second one today and decided to just shut the oven off at 45 min, and see what happened, and it still deflated. What am I doing wrong? The bread still looks and tastes wonderful, it is just hard to make sandwiches with a non-uniform shape.
As for the person with gluten/corn/egg sensitivity (above), here is my favorite gluten-free vegan bread. It is from the blog Aprovechar, and here is the link to it: http://aprovechar.danandsally.com/?p=228
Gail :) says
Oh my goodness!!! I made this for my sister's family last night and it was delicious!!! Thank you so much, they were missing bread. My bread rose beautifully! I let it rise in my oven at 180 degrees prior to baking it took approx 33 minutes to rise. Then I baked it at 350 for 30 min! Absolutely perfect, Thank you so much!
Jeanine says
Sonya, you've got me stumped! Hmm… if the bread is deflating, are you sure you are baking it long enough? Maybe you're letting it rise a wee bit too long? I'm not really sure. Anyone??
Gail, so glad that the bread turned out perfectly for you. I've never had a flop yet! 🙂
[email protected] says
This bread sounds amazing… I will have to pass this on to my friend too because she is allergic to gluten! Thanks!
Sonya says
I did some online research and I think your suggestion that I'm rising the bread too long was right on. I read your previous comment about rising your bread in the oven and did just that. I set my oven to its lowest setting (170 degrees F) and let the bread rise in there. It took 20 minutes compared to the hour it used to take me when I turned my microwave oven into a hot box using ramekins of hot water. Okay, back to the oven idea. At 20 minutes, I changed the oven setting to 350, and set the oven timer for 45 minutes. At the end, I removed the bread from the pan promptly (another deflating buster suggestion I picked up off of the web) and set it on its side. I got the pillow top I wanted, and the sides only caved in a little. Thanks for the suggestion. Also, I took the suggestion to use Better Than Milk from above, and I STILL think this is the BEST GF bread I have ever had. It is so moist and delicious. Thank you, thank you, thank you for giving us this fantastic recipe.
Rebekah Rico says
I just made this bread. the taste is wonderful. it rose beautifully in the oven but then when i took it out it gradually began to sink until it was barely over the edge of the pan. I was so disappointed. What went wrong? Maybe i didn't cook it long enough (30 min)? The top was really brown so i am wondering if next time i should cover it with foil and continue baking another 10 min? thoughts? i think it is a wonderful recipe and i am sure i made some error. help sorting it out would be awesome!
beebokay says
I found this recipe several months ago and it is the one bread recipe I make and recommend to other recently diagnosed celiacs to prove that there IS life without wheat. After having to make sandwiches where the bread is tough, dry and the top slice cracks into at LEAST two pieces, this bread is a godsend. thanks for sharing this wonderfulness.
beebokay says
I forgot to say that I don't even care when it deflates…
🙂
Claudia Marcelino says
Hi Jeanine!
I'm a gluten free casein free blogger from Brazil. I made this bread milk free and I liked it very much, thanks!
I've posted it in my blog, Take a look at http://dietasgsc.blogspot.com/2010/01/pao-de-linhaca.html
Meagan says
I do not bake with flaxseed and I avoid milk powders, is there anything I could do for substituting those ingredients?
Nicola says
WOW what can i say the best Gluten Free Bread that i have tasted, i made the Bread today just out of this world not like the shop Bread that you get in Scotland that is like a brick.Thanks again.
Meagan - Mutritious Nuffins says
I do not bake with flaxseed and I avoid milk powders, is there anything I could do for substituting those ingredients?
Vicki says
You can substitute ground almonds or almond meal for the flax. You can also use powdered rice or rice protein powder instead of the milk powder. If you would prefer to not do that you can cut the water down to 1/2 cup. Proof your yeast in the water. Substitute 1/2 cup warmed rice milk,almond milk,or soy milk for the powdered milk.I have substitution chart on my website at http://www.glutenfreetraining.com
Jeanine says
Vicki, those are some fantastic substitutions! You have a wonderful list of them on your website as well, thank you so much!
Anonymous says
Great recipe,I don't have xanthan gumwhat can I use to substitute it??
Thanks
Maggie P. says
I am sOOO excited to have found your site. I tried
your recipe and to my surprise it looked just like
YOUR bread. It tasted delicious! I have not had
bread in nearly 3 months so this was such a blessing
to me.
I used arrowroot powder intead of xanthan gum.
I also used my bread machine on the dough cycle
and then baked it in the oven.
Thank you so much for bringing bread back into my
life.
Sandra says
Has anyone tried to make this bread in a breadmaker?
Jeanine says
Sandra, I know others have. I'll ask on facebook, maybe we can get some instant answers. If I get them, I'll post them here. 🙂
Anonymous says
Just baked a loaf of this beautiful bread w/ a few subs. Came out wonderfully and only sank a tiny bit! Thank you for the recipe!
Jeanine says
@Anonymous That is great! What kind of substitutions did you make?
Anonymous says
For the dry ingredients I used
1 1/2 c flour mix (Namaste Perfect Flour Blend)
1/2 c ground Golden Flax
1/4 c Garbanzo Bean Flour
1/4 c Arrowroot Starch / Flour
1/4 Almond Meal / Flour (subbed for the milk powder; I got this tip for baking dairy free from Bette Hagman's (sp?) books)
I did not change the wet ingredients.
Thanks Again!
Jeanine says
@Anonymous, Great substitutions! Way to make it work for you, I like that.
Lindsay says
Hands down, the best GF bread I have ever made! I had some Teff flour that I wanted to use, so I subbed in 1/4 of a cup for the same amount of flax meal. Yum! It is finally crumbly today, after being loosely wrapped on my countertop since Sunday night, four and a glad days ago. And did I mention it tastes delicious, too? I had no problems with rising or baking, but I did bake it a little longer than suggested in a 9×5 pan.
Gretchen @ gfedge says
This looks good – Udi’s is always out-of-stock at the grocery. I need to stash a couple of loaves of this bread in the freezer!
Jeanine says
Yeah, it’s not good when you have to rely on a store’s stock for your bread all the time. Definitely try making your own!
Jill says
Hi, I was wondering if I could use egg replacer in this instead of the eggs since I’m allergic. I have used it in all kinds of baking, but not bread. Flax is also used as an egg substitute sometimes so I’m thinking it should be okay. Just not sure if I should consider 2 egg whites as “one egg” of replacer or what would be appropriate. Any suggestions would be greatly appreciated.
Jeanine says
Hi Jill,
I haven’t tried these substitutions, but here is what I would try:
I would sub the 2 eggs with 4 Tbsp ground flax seed soaked in 6 Tbsp warm water. For the 2 egg whites I would try subbing 1/4 cup apple sauce. To get the extra rise that the eggs would have given you, I would add 1/2 tsp baking powder as well.
Keep in mind, I haven’t tried this myself, so if you do, please report back, I’d love to hear how it worked for you.
Jill says
Oh great suggestions. Thanks so much… I will give these ideas a try and let you know for sure. My daughter is really wanting some “Real bread” too, and from the pictures it looks close, I can’t wait to try it. 🙂
Jeanine says
Let me know how it works for you!
NA Olson says
Hey, Jeanine,
We were out of flax meal, so I substituted Millet flour. WOW. It made the bread a beautiful golden color, rose nicely, and turned out a gorgeous “normal” bread loaf that did not squish when it cooled. It cut nicely, lasted well, and only got crumbly or dry after about a week. This made my husband’s day! Thanks!
Jeanine says
What a great sub, Aine! Thanks for sharing, now I know what to do next time I’m out of flax meal. 🙂 Merry Christmas to you!
Jill says
Okay, so I haven’t made this bread yet (cold and flu season has been getting the best of me as of late). I was wondering where you store your GF flours… room temperature or the refridgerator?
Jeanine says
I actually keep most of my flours in a drawer in plastic containers. I keep flax seed and oat flour in the freezer, and any others that might be ‘iffy’ I only have small amounts on hand (quinoa, etc). But, my rice flours & starches are all at room temp. HTH, and I hope you feel better soon!
Jeanine says
Oh, and here’s a picture of my flours drawer: http://www.thebakingbeauties.com/2010/04/gluten-free-oatmeal-cinnamon-raisin-bread.html/bakingcenter
Amee (Inspired-Housewife) says
Have you ever tried to make this in a crock pot before?
Jeanine says
No, I’ve never baked bread in the crockpot, but I know Carrie at Gingerlemongirl.com has successfully baked bread in the slow cooker. If you try it, please come back and let me know how it works. 🙂
Amee (Inspired-Housewife) says
Well I made this recipe in the crock pot and it rose and cooked beautifully, but when I took it out it dropped like a rock! I am no baker so not sure if it rose too fast, but the bread tasted fantastic even though the loaf was only three inches or so tall. I am going to try it again and not put the yeast in the hot water because I think it rose to quick. Why does bread fall anyways? Thanks, Amee
Jessica says
Hi! I shared this recipe on my blog, giving you all the credit don’t worry. I make light of the fact that this amazing bread will keep my husband from cheating on me with sub way sandwiches! But, on a more serious note… Thank you, thank you, thank you for giving bread back to my family. Please check out my blog post at: http://mfamrecipes.blogspot.com/2012/03/perfect-gluten-free-bread.html
Alice says
Thank you very much for this wonderful bread recipe!!! Actually my husband and son (both celiac) thank you even more. They are so excited that they now can have a decent sandwich with soft gluten free bread. Not the brick type that you buy at the store. It took me a couple of trys to perfect it. I purchased 2 of the non stick 8″ loaf pans (mine was too large,1st mistake), then I added the xanthum gum. I was using Guar gum (2nd mistake) because thats what I had. Now I double the batch so they can each have a loaf and it comes out perfect everytime. They are both looking forward to an actual turkey sandwich tomorrow. YOU ROCK!!! Thanks again from all of us!! 🙂
kristine says
I only have sweet brown rice flour. Would that work in place of brown rice flour?
Alice says
HI 🙂
HAPPY CANADA DAY! Pulled pork buns today with 3 Celiacs in the family! My secret is making this lovely bread recipe into buns!! They turn out perfect everytime! I just use aluminum meat pie plates. Fill them approx 1/3 full. 1 recipe makes 8 buns. I also use them for hamburger buns. My Hubby loves them. At least he can have a decent bun instead of those hard crumbly white ones that you buy in the stores!!!
Thought I would just pass this around to others that are struggling with the bun issue.
ENJOY YOUR DAY!!!! 🙂
Jeanine says
That’s awesome, Alice! I don’t think I’ve ever tried making them into buns, but will soon. I love the bread, so I don’t see why it wouldn’t work in buns. 🙂 Thanks!!
Alice says
I’m surprised that you have never experimented with the buns. I sure do hope you enjoy them like my guys do. Good luck! Let me know what happens please. 🙂
Jeanine says
I need to find some more pot pie tins first. Those are the perfect size for buns. 🙂
Kimberley Hensen says
Hi Alice, I have been thinking about making buns out of the bread for a long time, so thanks for your post. I imagine, however, that the baking time needs to be reduced when baking buns. How long do you bake them for? We bake our bread at 375 convection for 10 minutes without silver foil on, and an additional 45 minutes covered with foil. Thanks a bunch!
Nancy says
I was so excited when I saw this recipie!! I have tried it twice and it looks nothing like yours. My son and husband are both celiac and we are farmers too so we have a lot of meals in the field!! Buying bread is getting expensive!! My bread rose but was still quite heavy. I’m wondering if there is something that I am doing that isn’t right!! I made it in my kitchen aid. Would it be better if I did it by hand??
Jeanine says
Hmm…I wonder what’s not going right. Gluten-free bread is a bit of a finicky thing. It has to be risen the right amount, so that when it’s baking, it doesn’t fall flat. And it needs to be baked the right amount, so that when you take it out it doesn’t fall. Using a Kitchen Aid isn’t a problem, that’s what I use all the time. I have one option you could try…make them into buns instead! I use 4″ foil tart pans, lightly greased, and scoop about 1/4 cup dough into each cup, smooth with a wet spoon, rise & bake the same way. Maybe buns would be easier to transport to the field?
As for the bread, maybe adding a few more minutes to the bake time, and then letting the loaf cool on it’s side will help it from getting too heavy. There are so many factors, it’s hard to pin point what the cause might be.
Nancy says
I was looking at the color of your bread compared to mine. Mine is a dark color and yours seems light. I wonder if the ground flax I am using is not right. It is the only thing I can think of that might be weighing it down!
Jeanine says
I use ground golden flax seed, maybe yours is just a darker brown? I’m not sure… Generally, I’ve never had flax seed drag a bread down…hmmm
Morzhell says
This bread is awesome ! I’ve been GF for 4 months and my first tries of gluten free bread were quite bad 😉 I’m so happy to eat bread again !
As I’m also casein and flax seed intolerant, I’ve replaced flax seed by chia seed and milk powder by almond meal.
Jeanine says
Yeah!! And great substitutions as well! Glad that it worked well for ya!
Kelly says
I LOVED your bread! I have linked it on my blog (a very new one, lol!) and also posted my own version, would love for you to check it out! My whole GF family thanks you for creating this awesome bread!
http://my4sonsajourney.blogspot.com/2012/09/gf-bread-success.html
Jeanine says
Great job, Kelly! Glad that you’ve finally got a bread that the whole family likes. 🙂 I’m sure they appreciate it too!
Farzana says
Thanks for sharing your recipe. Bread looks like real gluten bread !! You know what would be awsome? If you can give me the measurements of the flours in grams. . . I think some people are unsuccessful because the cup measurements are not reliable when it comes to gluten free flours.
Karen says
Thank-you so much for this delicious and easy to make recipe!! I have tried so many store bought breads that I have choked down when I finally came across Udi’s bread but it isn’t always available and it’s so expensive (and small too). I decided to make my own bread and after trying your other recipes with success I tried this one and I have to say it was also a success!! This bread actually has the texture and look of real bread. I can’t wait to make a sandwich with it tomorrow. I have had 2 luncheons this past week for my Opa’s funeral and everyone was eating delicious buns and I had my dry cardboard bread that I made into a sandwich (there was no Udi’s so I had to buy a different brand which wasn’t good at all) I felt so left out. Tomorrow I have another lunch to go to and this time I won’t have to choke my sandwich down. Thanks for sharing all of your recipes.
Kimberley Hensen says
Hi Jeanine, nice to meet you. I have an almost identical recipe to your bread,same measurements and everything, only it is also dairy free. I just leave out the skim milk powder, and use the same amount of water that you use in your recipe. The flax meal is actually what replaces the milk powder, and therefore nothing extra needs to be added. I have read that the flax meal really helps to make the bread so spongey, and it is an essential ingredient to this recipe. Also, as we have a vinegar intolerance in the family, we use lime juice for the bread which works out nicely. One of these days, I should create a blog, as I have been eating gluten and dairy free all my life 🙂
Pam says
Thank you so much for this delicious recipe! We enjoy your recipes so much! Finally a yummy,moist bread! FANTASTIC!!!!
Mrsdaysie says
I so wanted to like this, but I can’t. The end product looked beautiful, seemed to have almost the correct consistancy…but smelled like fish. I subbed regular vinegar for the cider vinegar. I can’t imagine that substitution would have caused this to smell so bad. It didn’t even have that wonderful fresh baking bread while it was in the oven. I’m so disappointed! Back to the search for a good sandwich bread.
Jeanine says
Like fish?!? That’s a new one! Was your ground flax seed fresh? Did you use instant skim milk powder? I don’t know what it would have been, I have never had anyone say that it smelled like fish. Odd…
gayle says
I’ve read that rancid flax meal/seeds smell like fish. I bet that was the problem.
Jeanine Friesen says
I think you may be right, Gayle. Once ground flaxseed doesn’t take long to get rancid, even if it’s kept in the freezer.
Wendy Phillips says
This is probably the 20th loaf of GF bread I’ve baked and this is the best – hands down!!! I just finished a warm slice with butter and the texture is so similar to bread made with wheat flour. I gave up making my own bread until I came upon your recipe on Pinterest. The picture hooked me in. Even though mine collapsed a bit, despite lying it on its side when cooling, I don’t care. I’m so excited!!!! Thanks for sharing this recipe!
Nicole says
Loved this!!! Simple ingredients and easy to make. Taste and texture were amazing! Hard to tell this was gluten free. I did substitute half of the brown rice flour with quinoa flour and the sugar with honey. Turned out fantastic. Thanks for the recipe!
Robyn says
Wonderful, wonderful bread!!! This is by far the best “from-scratch” GF bread recipe I’ve found. I made it exactly as directed, and it came out beautifully. Very delicious, and a wonderful “feel”, too! I like how it has brown rice flour and flaxseed meal. Much healthier than pasty white bread made just from starches. Thank you so much–this will now be my standard GF bread recipe! Next I’ll try the monkey bread!
Jeanine says
Glad to hear that, Robyn! 🙂 I really like this bread as well. Feel free to make “it your own” by adding other seeds for more texture and nutrients (chia seeds, hemp seeds, millet, etc). And you’ll LOVE the monkey bread! 😉
Carina Monroy says
Hi, I have been gluten free for about a year now. I live in Cancun Mexico. I purchased a bread maker with a gluten free cycle. My loaf breads do rise, and taste good, but are always slightly collapsed in the middle. I am wondering if someone has an idea of why this is happening. Maybe because of humidity, and low altitude?
Jeanine says
I wish I had an answer for you, Carina, but I don’t even have a bread machine. 🙁 But, it could very well be the humidity or low altitude – I don’t have either of those either! lol
Sue says
Just wondering if you can substitute white rice flour for the brown rice flour?
Jeanine says
Since the flours weight the same, you should be able to switch them out. I use brown rice flour because it has more nutrients than white rice flour (think white rice vs. brown rice).
Sue says
I used the white rice flour only because I couldn’t get the brown…..(living in Mexico I have to wait until I go stateside for some options)…..I used almond meal instead of the ground flax (same reason) and I halved the xanthan gum……the recipe made one beautiful loaf of whiter bread…..yummmmmm
Jeanine says
Great substitutions, Sue! Thanks for sharing that, I know it’ll help others out as well. 🙂
Katia says
Hi Jeanine,
I wanted to know how to find out the nutritional values of the gluten free recipes. I have a health conditions that requires carb count and have recently became gluten free, is there a way to find out the nutritional info of the new recipes I use?
Jeanine says
Hi Katia! This recipe actually has the nutritional values posted above, but for recipes that don’t include it, you can check out http://www.sparkpeople.com or http://nutritiondata.self.com to enter in the info for the nutritional value of the recipe. HTH
Elaine says
Hi Jeanine – this is the only GF bread recipe I use for my son. The only complaint I have is that it collapses after I take it out of the oven. Help??
Jeanine says
Hi Elaine, That can be a tough one. Baking it for just a few minutes more might help. Eliminating a tablespoon or two of water may, and the only other option I can think of is to cool the loaf on it’s side. I usually do that with mine. First one side, then I flip it to the other side until it’s cool.
Elaine says
Thanks, Jeanine – I will let you know how the next loaf turns out!
Mary McCormick says
Hi Elaine: Mine too!!! Have you tried it again and did the tips work???
Becky says
Looks so good! I’m going to try making this soon for a friend, but she’s allergic to rice. I’m thinking of subbing the rice flour with millet and sorghum. Think that could work? Any experience subbing rice out? (any good recipes I can share with a Mom who’s now rice-free and in grocery store shock?)
Jeanine Friesen says
I’ve never subbed out the rice flour, but it sounds like a great experiment! Be sure to report back with how it works if you try it, OK?
GwenH says
This is the first GF Bread I’ve made and it turned out nicely, nice and soft and even the crust is soft, nothing at all like the store bought bread I’ve had to buy. I used 1/2 milk and 1/2 water for the yeast mixture in place of the powdered milk, and I used millet flour in place of the ground flax, will definitely make this recipe again only next time I’ll use the ground flax.
Just a thought… what’s your thoughts on using say 1/4 cup of millet flour or sorghum flour in place of some of the brown rice flour?
Anyway, thanks so much for the recipe Jeanine. You have so many great looking recipes and being new to gf eating I appreciate them very much.
Jeanine Friesen says
yeah! This is my favorite bread recipe too. I’d still use the flax, since it adds a lot of moisture to the bread, as well as fiber, which is always good. Subbing some of the brown rice for millet or sorghum should work just fine, shouldn’t be a problem at all! So glad to hear that it worked well for you, Gwen! 🙂
GwenH says
Sounds good, thanks Jeanine. I forgot to mention that it fell a bit in the middle after I took it out of the oven, do you think letting it bake a few minutes more would have prevented that?
Jeanine Friesen says
A few extra minutes, or a little less liquid could have helped with that. Here is a FABULOUS gluten-free bread troubleshooting resource put together by Megan of Allergy-Free Alaska: http://www.allergyfreealaska.com/2013/05/06/the-everything-guide-to-gluten-free-bread-including-troubleshooting/
Samantha says
If I wanted to use all milk, how would I do this? Thanks! Can’t wait to try this recipe!!
Jeanine Friesen says
Just warm up the milk and use it in place of the water, Samantha. You could omit the milk powder at that point, if you’d like, or you can still use it, it’ll work either way.
Liz says
Hi, I am going to try one of your bran muffin recipes shortly and I would like to try this one too but I am curious what I can substitute for the rice flour? I also have a rice allergy (and potato, soy and oat! Lucky me!) Perhaps millet, tapioca starch or buchwheat would work?
Jeanine Friesen says
Hi Liz, I think millet or oat would be a good substitute! Please let me know if you try it!
Stephanie says
My family is new to the GF world, and I wanted to let you know that this bread and your website have been a lifesaver! My entire family LOVE this bread! I made it with millet the first couple of times because I didn’t have any flax, and a few days ago tried it with flax – It was great without, but amazing with! We also tried your thick pizza crust and couldn’t believe how wonderful it tastes!! Thank you!
Jeanine Friesen says
Thank you so much, Stephanie! I’m so thrilled to hear that. 🙂 Yeah!
Karen says
Ok, I’m giving this one a go Jeanine. I’m wondering about the yeast. Recipe says “instant yeast”. Usually when I use instant, I just mix it in with my flour. Wondering if you meant active dry yeast here?
Jeanine Friesen says
I always use instant, or rapid rise yeast. You can add it to your dry ingredients, or you can let it get all bubbly with the warm liquid, your choice. 🙂
Alice says
Hi Jeanine!
Just me again to say that I have made many many many buns out of this recipe! They have come out perfect every single time! My hubby has said not to bother with loaves or any other kind of bread recipe! This is the one hands down. My son gets very jealous when he doesn’t “score” a couple of them. Hubby is very protective! LOL!! Thanks again.
**For those who want to try the recipe as buns. I use the tinfoil meat pie tins (4 3/8″ size). I spray them first. Fill the tins 1/2 full. Let rise for approx. 30 min. or until they are almost to the rim of the tin. Bake for 17-20 min. or until nicely browned.
They make perfect Hamburger buns…they don’t fall apart while eating them.
Thanks Jeanine!
Jeanine Friesen says
Awesome! Thanks, Alice! 🙂 I really enjoy making buns instead of bread too, makes it more ‘single serving size. 😉 Thanks for the great tips!
Bridy says
A muffin top pan works really great for buns too!
Jeanine says
Great tip, Bridy! Thanks for sharing!
Alice says
I forgot! It makes 8-9 buns!
Mrs.T says
Jeanine has done it again! I have tried several GF bread recipes from other sites (including a recipe from King Arthur!) in the past and was so disappointed by how hard and crumbly the bread was. I have also tried purchased GF breads and have been equally disappointed. But THIS recipe is absolutely fantastic. The bread is nice and soft with a good flavor. Thank you, Jeanine, so much!
Jeanine Friesen says
🙂 You’re welcome, Mrs. T! Glad to hear it’s a hit!
Kristi F. says
Jeanine,
We were out of GF bread and so I made this. It is really good!!! It actually has TASTE!! LOL!! I am pregnant and half of our family including me, is GF due to allergies. We have been doing GF for about 10 months, and thanks to your site and advice, I have been able to make a GF all-purpose recipe. We sub tapioca for any potato starch bc of allergies, but that is the only change I have to make to this recipe. I had lost hope of having bread and most other things until I came here, so thank you for all the advice and HOPE you gave to me that we could still have them with some effort. 🙂
Jeanine Friesen says
Ah, Kristi, that is fantastic. I’m so glad that your family likes this bread, I know it’s become a staple in many homes! 😀
Marie says
Hi Jeanine,
I am new to GF baking so I was wondering if I could substitute 2 1/4 cups which is the 11/4 brown rice flour, 1/2 potato starch and 1/2 tapioca starch with 21/4 cups flour blend which consists of Rice flour, corn starch, rice extract, tapioca dextrin, and Xanthan gum? How would I substitute the ground flax and milk powder? Could I substitute the milk powder with Carnation coffee-mate creamer? Please bare with me.
Thank you.
Jeanine Friesen says
Hi Marie, welcome here! Baking gluten free definitely has it’s learning curve. If you have an all purpose blend, I would think you could substitute the 1 1/4 cup brown rice flour, 1/2 cup potato starch, and 1/4 cup tapioca starch with 2 cups of the all purpose mix. I would still include the ground flax though, since that helps to give the bread a lot of it’s taste & texture (plus, it’s readily available). The milk powder can be substituted with almond flour, or just omitted, it should still work well without that.
Here’s a post that talks more about the flours that I use, and what I stock, as well as my thoughts on the all purpose mixes: http://www.thebakingbeauties.com/2013/11/substitutions-all-purpose-gluten-free-flour.html
Marie says
Jeaniine, sorry, I was referring to the GF Sandwich Bread recipe.
Lizbeth says
This looks like a good recipie, but I have three questions. How do I substitue bread machine yeast, would I just mix it into the dry ingredients or do you think it is best to add to the water like you said above?
Also, can I just use a 3rd egg or do I really need to use 2 egg whites, I prefer to not use egg whites and have two egg yolks left to waste or find a use for.
And lastly, I am assuming the milk powder is in the recipie to make a nice supple loaf, have you ever made this loaf replacing the water and milk powder with milk, scalded milk or buttermilk?
thanks for your help
Jeanine Friesen says
Hi Lizbeth,
I have no clue how to substitute bread machine yeast, since I don’t have a bread machine.
I would try using 3 eggs, I’m sure I’ve done it once or twice without a problem.
I think I have replaced the water with warm milk on occasion. I know I’ve also substituted the milk powder with almond flour in the past before as well. HTH!
Erin says
THANK YOU for a bread that my whole family loves!!! I sub the milk powder/water for warm almond milk andf the bread is awesome! I may try the three egg route as well!!! So much better than store bought and cheaper too!!! Thanks again!
Ceci says
This bread is so yummy! I just made it tonight and I was so pleased that it was so moist and simple. Thanks so much!
Ceci says
This is the best bread EVER!!!!! Me and my kids love it. We will never buy bread again. Can’t wait to try more of your recipes
Su says
I have baked this today , very good result. I have been trying many GF bread recipes none of them result weren’t good as yours recipe. I would like to try another your recipes especially cakes (airy and soft). Could you recomend some? Thanks for sharing.
Bridy says
Will this work without the sugar?
Possibly honey instead?
I have it proofing right now as is, but I would love to omit the sugar if I could.
Jeanine says
Yes – honey would work great as well – as long as there is a small bit of sweetener for the yeast to feed off of, it should work without a problem.
Tracy says
I made this bread today and it is amazing! Even the gluten eaters in my house loved it and thought it tasted like “real” bread. I will not buy the horrible gluten free bread again. Thank you, thank you, thank you!!!
elizabeth says
Thank you for this terrific recipe. My bread turned out beautifully.
I am wondering if the problem with some bread falling is that it has not been baked to 200 deg. F.
Mine looked great (brown) and tapped fine, but when I measured the temp it was just 160 deg. F.
I returned it to the oven, put a piece of foil lightly on top, and gave it another 10 minutes.
That did the trick, and I had no trouble with the bread falling at 200 deg.
-Just an idea…
Jeanine says
I think you’re right, Elizabeth! I think that has a lot to do with falling bread. I’ve had trouble myself some times, and then the next time I accidentally over-bake it 5-7 minutes, and I had the perfect shaped loaf! 🙂 I think it’s better to over-bake a loaf slightly instead of under-baking it. Thanks for sharing your observation!
Debi says
This was delicious! I used my own GF mix and used milk for the powdered while increasing the flour 1/4 C. It is definitely a keeper! Thanks for the recipe :0)
Jeanine says
Wonderful, debi! Glad to hear that it worked well for you!
Anna says
Hi. This looks amazing! Can I make this bread without the starches and do I have to substitute something else for it?
Jeanine says
Taking out the starches and doing straight flour will not give you a good result, sorry. There may be a bread more suited to your needs here – there are a LOT to pick from! http://glutenfreeeasily.com/65-best-gluten-free-bread-recipes-gluten-free-loaf-bread/
Pam says
Hello, do you think ground chia would work in place of flax? I’m fresh out of flax seed.
Yvonne says
Thank you for the wonderful recipe, it turned out great! I made this today exactly, except to make it dairy free I used soy milk powder instead of milk powder. I let it rise closer to an hour and a half because I was finishing up some cookies…. it rose nicely and tasted delicious
Shaina says
Love, love, love this recipe! I Used Chia seeds ground up instead of flax. left out the milk powder and added 1/4c water.Instead of 2 eggs, I used 1/2. cup of Applesauce mixed with 2 tsp. of baking powder and then left out the eggs white. Thank you so much for sharing your recipes!
Mary Gillman says
What might I use as a substitute for rice flour? Having been gluten free for several years, I have now become allergic to corn and rice. I am experimenting with other flours but don’t know what a good substitute for rice flour would be. This looks delicious.
Bonnie says
Well I love this bread. This is the first attempt at your loaf. It needed a lot longer to rise and I actually got distracted with marking school work… 4 hours later I remembered I had not put it in the oven. It still came out beautifully… and I mixed all ingredients by hand, It is very versatile… anything goes with this bread!
THANK YOU SOOO very much. I won’t need to purchase the commercial GF breads that come with preservatives any longer.
Bonnie says
Addendum: I left out the dairy milk altogether and didn’t substitute with any other liquid.
Monica Montoya says
I just made this recipe, my first gf bread. Followed the recipe almost exactly, with only two variations. Used milk instead of water as I didn’t have powdered milk and added the yeast together with the dry ingredients because that was the instructions in the yeast package. I did a recipe and a half, because my loaf pan was a little bit bigger and baked it for 45 min. Came out beautifully. Put aluminium foil on top for the last 15 minutes to avoid burning on top, as someone had suggested in the comments. I wish I could send you a photo.
Thanks a lot for this great recipe, looking forward to try more. God bless you.
Dana says
I am very interested in making this bread. I am however, very sensitive to nightshades and so I am unable to eat Potato Starch. Do you have a suggestion as to what I could use as a replacement for the Potato Starch?
Thanks!
Betsy Taylor says
Dear Jeanine,
Finally! A gluten free bread where the slices are bigger than a postage stamp! , & the crust is good (I always had to cut the crusts off of store-bought GF breads). This bread is delicious! I love it toasted crispy with butter melted on it – simply decadent! My husband loves it. I buy him regular bread because he’s not celiac, but he wants mine instead. Don’t blame him.
This is a delicious recipe & easy to make! I keep my dry ingredients in zippable baggies all lined up on a shelf in the fridge, so they’ll stay fresher longer. Thank you so much for your time & efforts in developing such a delicious GF bread. I’ll check out the other recipes too.
Jeanine says
Haha, isn’t it great to eat bread that is bigger than a cracker? Now you can have ONE sandwich instead of 2. 🙂
Manisha says
Made this in a bread machine on the gluten free program. Placed wet ingredients first then flour Etc and lastly yeast. It came out well my first attempt in a bread machine, it’s new. Husband and daughter really liked it. Will try the millet bread next.
Thanks!
Lan says
Has anyone tried using chia seeds or psyllium powder instead of xantham gum? I’d love to try this bread but, I cant have xantham.
Nathaly Saucier Livano says
Hi !
I’m willing to try your bread… but just an small question … how big is a large egg in your region?
And how long can this bread be stored (at room temperature) and remains soft ? I want to make it for my kids to bring it to school… but it needs to keep at least 2-3 days soft at room temperature.
Jeanine Friesen says
Hi Nathaly, a large egg is about 55mm or 57 grams. Should stay fresh and soft that long without a problem, but the temperature and humidity will make a difference in that time too.
Beth says
Hello! I made this gluten free bread, and it was the first time I have ever made a loaf that did not collapse after rising. I’m delighted! I cooked it to a perfect 200 degrees. The one problem is, it is pretty dry. The texture reminds me of ezekial bread. Ok for toast, but I wouldn’t really want it on a sandwich. Any thoughts on what I might need to do next time? I did swap out the xanthan gum for double the amount of psyllium husk. I think psyllium can be pretty absorbent. Maybe I need to increase the water ? Thank you!!