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Shares 161K The words ‘Soft’ and ‘Gluten Free’ are rarely used in the same sentence – and for good reason Most gluten free baked goods are dry, crumbly and taste like recycled rice cakes. Why for the love of Pete (whoever he is), can we put a man on the moon, but can’t make a gluten free bread that doesn’t require toasting it first so we can eat it without falling apart?! Good news my friends Soft, Gluten Free Sandwich Bread, Pizza Crusts & Hamburger Buns do exist! It starts with having the right combination of my ‘ ‘ paired with the perfect ratio of other ingredients and a careful cooking method.

But that doesn’t mean you need to be a rocket scientist to make it in fact this recipe is so easy, my kids help me with it all of the time and it still turns out great! ** If you’re looking for a VEGAN version of this recipe (no eggs),!** The Tools & Ingredients In This Recipe. Ingredients YEAST MIX: • 1½ Cup Water or Milk (or Milk Alternative) • 3-4 Tablespoons Honey, Sugar or other Natural Sweetener • 2½ Teaspoons Dry Active Yeast (Be sure your yeast is fresh and alive) DRY MIX: • 3 Cups of • 1½ Teaspoons Xanthan Gum (in addition to whats already in the GF Flour Mix) • 4 Teaspoons Baking Powder • 1 Teaspoon Salt • Optional: Mix in your desired sweet or savory flavors (like cinnamon or onion powder). WET MIX: • 2 Teaspoons Apple Cider Vinegar or Lemon Juice • ¼ Cup Olive Oil • 2 Large Eggs (see options for egg free below).

Instructions • In measuring cup, measure & warm milk to just above body temperature - it should be warm to the touch (not hot or cold). Stir in Honey and add Yeast last. Set-aside & let proof for approx.

• Combine Dry Mix ingredients in small bowl. • Combine Wet Mix ingredients in bowl of stand mixer fitted with the paddle attachment. Mix just for a few seconds. • Add in the proofed Yeast Mix and mix again for just a few seconds. • Add the Dry Mix and beat on medium-high for approx. Dough will be wet, but thick and sticky! • If necessary, oil and flour your or spray with non-stick coating.

I use and do not need to coat them. • Using a spatula, scrape the bread mixture into your prepared loaf pan and set on top of your stove to proof while the oven is preheating. Be sure to smooth out the loaf with spatula or wet fingers before proofing as the loaf will not smooth out itself. • Preheat your oven to 375° Degrees Fahrenheit. • Important: Do NOT over-proof the bread - Just let it rise approx.

20-30 minutes depending on your room temperature. Don't let it rise above your loaf pan like regular bread or let it crest the top. Gluten free breads do not maintain their structure and will flow over the pan or collapse if left to over-rise or over-filled.

The remaining rise will occur in the oven. • Bake for approx. 35-45 minutes. If the crust is darkening too quickly, you can cover it with foil (tent open ended) and return to baking until done. (If it helps, I usually cook mine until I get an internal temperature of 210 - 220 degrees on my ). • Unlike regular bread, Do NOT let the loaf sit in the pan to rest. Carefully remove loaf from the oven - Within 1-2 minutes, gently turn it out onto its side onto your cooling rack.

Allow to cool completely before attempting to cut into slices. I use my or a sharp serrated bread knife to achieve even slices.

FOR PIZZA: I use a, let rise as directed, & bake a thick flat loaf - once it cools cut it in half sideways and split it open to prepare with my toppings. Or, you can shape into rounds, let rise for approx. And then bake on a as directed. Once cooked, top with your favorite ingredients & return to oven and bake at 450 until done. You can also try my FOR HAMBURGER BUNS: Prepare as you would for Pizza in a and then cut into 12 square 'buns', which can be split in half. Or, you can use a Hamburger Bun Pan (like the I have by USA Pans) and fill each well ½ full and let rise until double in size. Bake as directed until done. You can also try my EGG SUBSTITUTION: Although some of you have had success with this - Due to the responses in the comments, I DO NOT suggest using Flax or Chia Seeds as a substitute for eggs.

However, I have had some success using Chia & Ener-G egg replacers when making pizza dough and buns. You can also try my.

ADDITIONAL ADD-INS: Feel free to add in seeds, nuts, raisins, cinnamon, etc. Just be sure to stir them in by hand at the end before scraping the mixture into your pan. LEFTOVERS: Store any leftovers in a airtight bag on your counter for up to 2 days. Refrigerate or Freeze as needed, but be aware that Gluten Free bread will dry out quickly once chilled.

You can cover it & warm it in a microwave to help soften it again. Use extra bread to make, by drying them in the Oven or and then blending them in your Blender or Food Processor. Courses Baked Goods Cuisine Gluten Free. Nutrition Facts Serving Size 1 Slice Amount Per Serving Calories 75% Daily Value * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. Here’s a better look at the proofing & baking process. Shape Dough in Pan using wet hands if needed.

Dough will retain most of the imperfections. Leave Dough on Stove Top to Proof while Oven is pre-heating. See how it’s starting to rise? Dough has been proofing for about 20-25 minutes and is ready for the oven! After 5 minutes in the oven. After 10 Minutes in the Oven. After 15 Minutes in the Oven.

After 20 Minutes in the Oven. Notice how the original markings have stayed? After 25 Minutes in the Oven. If you think the crust is browning too quickly, you can tent it with foil. I never have to do this, but your oven or pan may cook differently then mine. Bread is done when internal temp reaches 200 – 220 degrees. I always keep mine in for 1-2 minutes extra after it reaches 210 to ensure the inside isn’t too sticky I believe this also helps it retain it’s shape so it doesn’t deflate.

All Done Enjoy! I often use the same recipe to make our gluten free pizza in a 9×13 pan. If you don’t do dairy, try Dairy Free – Mozzarella Style – It tastes good & really stretches! My kids with allergies LOVE it!

Great question! I love using flax & chia seeds in place of ingredients whenever possible. However, it’s been my experience, that the end results for this bread just aren’t consistent when I’ve tried flax or chia seeds. That said, I still think both of them are fantastic egg substitutes (and sometimes oil – with flax meal). If you decided to experiment with it, please post the results I’d love to know how it turns out. Also, feel free to stir in chia, flax, or other ingredients after making this bread right before it goes in the oven.

=) Enjoy & God Bless! • Susan Payne. I’m so glad you like it!

I remember the feeling when I was faced with having to prepare everything gluten & dairy free for my kids – I honestly hated every recipe I tried! And the supposed ‘gluten free’ bread in the store made me want to choke it was so dry & tasteless! Hopefully you find that all the recipes on this site actually taste good and will save you some money. This recipe will work perfectly to make hot dog buns This pan from USA Pans is my favorite: God Bless! ~Erika • Lynnie. Thank you Molly! This recipe is a culmination of several recipes I’ve tried and I’ve tried a lot!

I finally figured I’d go back to the basics of bread making and tweak it with what I’d learned from others. After many trials with the xanthan gum ratios and eggs – I finally landed on this one! I tried it at least 20 times before posting it here just to make sure it actually worked consistently! =) I’m so glad you’ve had success with it too. And your Red Lentil Curry Squash Soup sounds divine! Bless your heart!

I know where you’re coming from – my kiddos all have different allergies & sometimes it feels impossible to find something they all can eat! In this recipe, you cannot take the yeast out of the recipe and still get the same results. And eliminating eggs from gluten free cooking can really alter the texture and ability to rise in the oven. There are a few grain free (also known as ‘Paleo’ diet) recipes that would allow you to prepare muffin or ‘cake’ style breads, but many of them have eggs. I’ll look through my stacks of recipes and see if I can find another suggestion for you. In the mean time, I’ve seen floating around on Pinterest that I hope will work for you. You are a great mom and your son is blessed to have you!

Keep up the good work! =) God Bless! ~Erika • Nancy McCourry. Have just started gluten-free and have high hopes of getting rid of (sometimes) incredible pain along with some digestive difficulties. We have just started this week, so will probably make a lot of mistakes.

After 70 years of living, I know this isn’t going to be easy. The biggest challenge, I know will be bread, so I’m looking forward to your soft sandwich bread and buns. For years we have used a bread machine (on our 2nd) and made buns and bread.

After reading all the positive comments, am sure this will be great. I haven’t found a food that doesn’t go better in a sandwich! You commented above on xanthan gum ratios and eggs.

Can you give hints on how to determine these and other ingredients in converting recipes. Am so thankful to find the combination of ingredients for a flour replacement. Will be on your website a lot! Thanks for sharing your recipes.

Good Question Since the recipe is so easy to make with my stand mixer, I’ve never tried my bread machine. But, it sounds like Judith (in her comment below) tried it and it works! I’m sure there are several factors to be considered & types of bread machines. I know some bread machines have a ‘gluten free’ setting which eliminate the over kneading & extra proofing settings – but older machines like mine, do not have this.

I’d love to hear everyone’s feedback if they’ve tried this recipe in a bread machine, how the results were, and which one they are using! I think I’ll try it this week and let you know! =) Thanks & God Bless! ~Erika • Susan in Canada. Your recipe here has changed our lives! My husband has high blood pressure despite his awesome physical fitness and diet regimen.

Our daughter has an extreme gluten intolerance and dairy too. That being said I have decided to make most of my own condiments and breads. This recipe has made life so much easier for us.

Our daughter is well! I don’t add the salt and use almond milk instead of dairy milk, and the recipe tastes just as yummy as grandma used to make! Now my question is do you have add-ins for this time of year? Maybe a way to make cinnamon bread, pumpkin bread, muffins, etc? Can I just add a cinnamon/brown sugar/butter mixture to the bread for something decadent??? Thank you for this recipe I have shared it on facebook and email, and everyone is so grateful!!!

Thank you so much for the sweet comment – I’m so excited that this recipe works well for your family, and that your daughter is doing well! Yes, go ahead and throw in some yummy ingredients (like, nuts, seeds, cinnamon & sugar, onion & garlic, etc I have tried a few of variations with mix-ins with this recipe, but I usually save the extra ingredients or toppings to stir in after I’ve mixed the basic bread recipe. However, too many wet/dry ingredient might alter the final result, so I like to use other gf recipes for my pumpkin, banana nut, orange cranberry, zucchini bread & muffins, etc I have a couple of these on the site, but will work on getting more posted soon. If you come up with a new recipe, be sure to post it here or on my Facebook page – I’d love to see what you made! =) God Bless! ~Erika • Opal. I have never tripled the recipe before, but I have doubled it with no special modifications necessary.

I’m not sure how large your mixer is, but perhaps you can make two separate double batches? I should also mention that this is a very simple recipe to make – so making a double batch every few days wouldn’t be as labor intensive – especially since gluten free recipes are always better fresh (or used within a couple of days). That said, I often make a couple of batches for pizza crust and freeze them after baking for later use and they still turn out fabulous! =) God Bless! ~ Erika • Judith. I have an older Breadman Pro and used the quick loaf setting, since it doesn’t have the Gluten free. I had to keep scraping the sides to blend it since it didn’t go into a ball like wheat bread does.

The loaf was much heavier than I understand it should be from all the posts. The taste is fine. My stand mixer is an old MixMaster, so I don’t think it will handle a heavy dough. As I understand you to say, it shouldn’t mix so long or raise more than once?? I have to play with the settings on my machine and see what I can get. Hi Christina! Flax eggs do work, but can be tricky – if you continue to find that the mixture is too sticky at the bottom, there are a couple things to consider: 1.

Reduce the amount of water when making the flax eggs to 4 or 5 TBSP instead of 6; 2. Make sure to cook this to full temp. I recommend 200-210 degrees internally If the top crust is browning too quickly, tent it with foil (I will post photos of this) and continue cooking until a tester comes out clean. Hopefully one of these suggestions will work please keep me posted!

=) God Bless! ~Erika • Joan.

I haven’t tried mixing it in anything but my KitchenAid stand mixer with the paddle attachment. Generally a stand mixer takes less time and is more efficient at mixing plus the paddle doesn’t whip or create air bubbles the same way beating can. But if you have a powerful set of beaters I think this recipe should work fine – You may have to adjust your beating times so that everything is incorporated and mixed thoroughly. I’m not sure trying to mix it by hand would be ideal since the mixture is very wet & sticky. It is very different than traditional dough. I hope that helps!

Let me know how it goes! =) God Bless! ~Erika • Christy. Hi Erika, PLEASE forgive me but I altered this and its more awesome (for me anyway). I ground my own rice in the vitamix, but I don’t like the grittyness so I’m caving to Bob’s next time. I’m not sure if it’s dense because I ground myself or because of the rice flour.

But due to the density I tried to lighten it a bit this time. Instead of 3 cups flour I did 2.5 added half a cup of cornstarch and a 1/4 cup whey protein isolate (I read this in a cookbook that it helps hold it together). I also decreased the yeast to 1/2t it still has a hint of yeast aftertaste so I’m going to try decreasing it to 1/4t this weekend. I put it in a bowl and left it in the fridge to retard it (sorry that’s what it’s called for those that don’t know). I left it for 19 hours due to working today and I put it in the fridge at 10 last night. I moved it to a greased pan set it in the stove for 80 minutes while it warned and cooked it as directed. It’s less crumbly and dense and had very little aftertaste of yeast.

I think in the next batch I’m going to try psyllium instead of x gum. Oh and one last thing. I didn’t proof the yeast. I mixed all dry ingredients, added eggs then warm water, last salt since it interacts with yeast. I mixed it as I added stuff in the kitchen aid.

If you do a slow rise in the fridge make sure to cover it with plastic wrap and spray it with PAM first. Cover with a lid but don’t seal the gasses well pop the top off.

Enjoy, Christy. I have tried SO MANY gluten free bread recipes and this is the freaking Holy Grail of gluten free bread!!! I made it using Christy’s adjustments because I had heard the same about whey protein isolate. I also made a few adjustments of my own. I used 3 tbsp. Honey granules instead of liquid honey and I used expandex modified tapioca starch instead of regular tapioca starch in the flour mix. I did not let the mix retard.

I placed it all in my T-Fal breadmaker on the gluten free setting and let it go. I had to watch it to make sure the rise wasn’t too high.

I stopped the proofing about 15 minutes early. I put it on the bake cycle for 45 minutes and it came out absolutely perfect!!! It has a soft crumb and bends like soft white bread. And what a delicious flavor!! Thanks for the fantastic recipe and the spot on modifications. Aloha Jordan, Thank you for your comment.

Almost every single gluten free recipe on the web is based on some sort of original and as you can see from several of my other posts, I always give credit where credit is due if I’ve modified a recipe. I looked at the links you provided and although the recipes are similar to mine, they are clearly not the same.

My bread recipe came from a culmination of countless different recipes I’ve tried over the past several years. After many failed attempts, I finally settled on this combination of ingredients & method that produced the most consistent results. I am no master baker (and don’t claim to be), but I have always enjoyed creating in the kitchen – My passion is for my children, their health, and sharing what I’ve discovered with others. Hopefully my site will give them hope & encouragement to thrive with their current dietary restrictions.

~ Erika • NYC Mommy of Two. Hi Erika, THANK YOU for your heartfelt response!! I’m with you on this; I’m in a very similar boat as a mother of toddlers who have some similar food allergies and at the same time some very different food allergies. My food allergies are not as severe but it’s not just my kids with this issue. As a parent and especially a mother, the whole process of trying to find recipes that works for your family is not an easy task, let alone to be a mother and a wife.

I don’t have to tell you how difficult it is to try tons of recipes yet results don’t quite work out. As we tweak and combine tons of different recipes that are out there, how are we supposed to remember which one it was so similar to? It is a given that recipes will be quite similar with some variation. To give credit where it is due, that’s great; it’s not like we’re out to fool anyone, or plagiarize, or make money off of this. Our sincere objective is to be able to feed our kids the safest way possible by avoiding ingredients they are allergic to for health reasons. Some people just need to chill out!! Sorry, I was just so irked by that comment to you as it was a poor judgmental accusation.

This world would be a better place if everyone would look to seek the greater good in each other, share what you have, help one another, and work on themselves to be a better person rather than trying to pass off any negativity. May all be well to everyone and filled with love, always. Life is too short. I’m not religious, but I do bless everyone with goodness. I have made your receipe twice now the first time i didnt have rice flour so just used a regular gf flour mix and it turned out quite well,today i got the sweet rice flour and tried just like your receipe,my problem is i let it raise to the top of the pan as you say so it wont run over then stick it in the oven hoping that it will raise more like my old bread receipes did but it does not raise more yours raises above the pan it still tastes good and is moist and holds together but how do i get it to raise high like your pictures. There’s so many factors that can cause bread to not rise correctly: old yeast, elevation, type & size of pan, are you using real eggs or an egg substitute, over-proofing, etc.

If you’re following my recipe exactly, then try proofing it for only 20-25 minutes on the stove top while you’re preheating the oven. I’m posting some more step-by-step photos which will hopefully help you visualize my procedure and help give you the optimal results. Thanks for the comments God Bless! =) ~ Erika • Teresa Kelley.

I just want to thank you for all of your hard work in providing this website for us. I’ve used so many of your ideas and recipes in just the last week and each one has been fabulous. I made your bread today and it is delicious. However, I have had some of the same challenges as others have mentioned in that the dough rose to the top of the pan, yet didn’t rise more during baking. It also fell after the baking and my internal temperature was correct. I plan to continue experimenting with this recipe since it is delicious even in it’s “compact” form. Considering I live in Arkansas where the elevation is 1,371 and understand the elevation for Hawaii is 13,000, I wonder if there might be a way to adjust the ingredients to accommodate the difference in elevation.

I’m just mentioning this to see if anyone else may have had similar positive results for making adjustments in these kinds of cases. Thank you again, Erika and God bless you and your family!

Thanks for this recipe! I made this today in a bread maker, my three boys loved it! I know it’s a great recipe when my 17 year old who does not have to eat gluten free asks for another slice. This is great sandwich bread and my boys were doing a “happy dance” that they will have what looks like “real bread” and not the frozen gf bread I have been buying! It will also save my $$ which is also a good thing!

Again, thanks for posting, I have shared it with several friends since we have all been looking for a good GF Sandwich Bread recipe for kids! I totally understand not wanting to waste something so if you really want to go GF, and you don’t want to waste flour, maybe you can have some fun with it! You can use it for wheat paste or if you have kiddos, make your own toxic-free play dough! Or maybe donate it to a child care place or school for these purposes? Here are a couple of fun links I came across while trying to think of solutions for gluten laden flour (-; This site also has some interesting recipes, some Asian! Good luck and enjoy!!! I have been searching for GF flour mix to make bread and found your recipe.

Made the flour mix today and a loaf of bread. Turned out great even after cooking in glass bread pan!

After cooling, we cut in slices with electric knife & bread cutting form, grabbed the first piece, gave it the sniff test & smiled, took a bite & smiled even bigger, then came the butter test & we’re giddy with excitement. We have a btread flour mix and bread/buns recipe. I’m so excited about this bread that I’m ordering USA bread pan, hamburger, & hot dog bun pan.:-). I made this loaf 3 times and the first time it turned out great, so delicious! I raved about it and sent the link to GF friends. I’ve tried making it twice since then and both times it has fallen after coming out of the oven and isn’t fully baked in the middle (despite checking temp with a digital thermometer). I’m not sure what is going on!

I have made sure not to let the bread rise for too long and baked it for up to 55 minutes and still had this issue. I am going to try to get a oven thermometer to see if that helps things but I’m not sure why it would have worked the first time and not the past 2. Unfortunately, I have no idea why it would come out perfectly the first time and not the next. I make this bread so often, and it always turns out great & fully cooked in the middle.

Are you making any substitutions? Hopefully the digital thermometer will make the difference – I always use mine so I never guess when it’s done – so maybe that will help. Also, make sure you have the loaf in the middle of the oven at the correct temp. Hope this helps Keep me posted.

=) God Bless! ~Erika • Andrea. So to follow up I tried thinking back to the first time I made it and I hadn’t made your flour blend, rather mixed equal parts of flours and estimated the xantham gum.probably did close to a tablespoon. I also covered my loaf pan with plastic wrap while it proofed, a habit from a pizza recipe.

I had used your flour blend after the first attempt and on Friday I attempted again with it but added 2 teaspoons of xantham gum and covered with plastic wrap while it proofed. The loaf turned out just about as good as the first time and I’m guessing it’s because of the xantham gum increase. It did sink a bit after cooling however so I’m going to try with 1 tablespoon next time and see what happens. I know how frustrating it is not being able to use eggs I have a son who is allergic. Unfortunately, Chia & Flax eggs will never be a perfect substitute for real eggs and the loaf will not rise as high as the one in my photo. There are some people in the comments who have had great success in adjusting the yeast/rise/bake instructions.

In my own experiments, I have found that I don’t care for the Flax Egg results. But with the Chia Eggs, I use little less water & a little more yeast & baking powder, which helps a lot.

I’ve also tried with some success But whenever you use an egg substitute, you will probably have to let it rise a few minutes longer and leave it in the oven for several extra minutes if it’s not done. I hope this helps! ~ Erika • Jennie O'Brien. Hi Erika, For your Australian and NZ fans, the flour i used is gluten free **plain** flour by Macro (a great brand here that do organic products, and many, gluten free). Something i didnt know until i tried this recipe (and not until i Googled the phrase) was that all purpose flour (as it’s called in the US), is known as plain flour in Aus (not sure about NZ though). Our two major supermarkets (Coles and Woolworths) stock gluten free flour.

The flour was really the only one of your ingredients that stumped me initially, as i hadnt heard of all-purpose flour. For most of the other ingredients (eg. Honey, ACV, eggs) i definitely use organic and the best places to buy them would be at farmers markets, and/or health food stores.

Id also suggest people go along to their local health food store and spend some time in there getting to know the products and seeing what’s available. I’m always surprised at the new things i find!:o) Hope that helps. Kindest, Liliana. Erica, I was so excited to try your recipe today. I used your flour mix and followed all of your instructions to a T. My bread rose beautifully while proofing and it was almost at the top of my 9 X 5 loaf pan before I put it in the preheated 375 degree oven. However, it never rose anymore at all while baking.

It remained level with the top of the pan without even any raise to the center. Would you have any idea what I’ve done wrong?

I tried 2 loaves today and even went out and purchased new yeast in case that was the problem but alas.:( I really would like this recipe to turn out. It looks so delicious! I love the flavor and texture of this bread. I live at an elevation of 3900ft, and I keep having deflation issues. I have made 5 loaves so far, and each one has risen beautifully in the oven, then slowly looses it’s umpf. I noted that your instructions call for allowing it to rise until double, but not over the edge of the pan. Well, with my pans, the ridge is not quite double.

So, on the fifth loaf, I placed parchment “walls” around the inside so that it could rise to the pan sides. The proof took a long time due to a draft in my house.however, it was looking superior!

And when the internal temp was at 203F I turned the oven off and let it sit in there for about 4 minutes. Removed it and placed on a cooling rack.

I left in near the oven door to see if slowly bringing down the heat would be the answer, like with cheesecakes. What elevation are you cooking your recipes? Maybe that would help to know? At any rate, I love this bread! You are a life saver and a goddess!!!

I never even thought about how altitude might effect the rise of the loaf! I myself am at only about 783 ft and also have deflation issues with the original recipe.

I was able to remedy things by adding more xantham gum, less water (only 1 1/4 cups), and a touch more yeast. However given your high elevation I’m not sure what would help. How long are you letting the dough rise? The timing is key, I had let mine proof for long periods in the past but they would fall afterwards. Now I let it rise for 20-30 minutes and no more!

Usually the dough barely rises, but still turns out great afterwards! So I would focus on the length of time you letting it rise rather than how high it rises. Side note, made this recipe yesterday and totally forgot the baking powder and it turned out just about the same! It just didn’t rise at all before going into the oven and maybe was slightly shorter in the end. Good enough for me! Hi Rosanna, I had trouble at the start as well, I had to get new measuring cups because my Australian ones were the wrong size, also a baking thermometer.

I make sure I use the little tent with foil so it doesn’t over cook the top. I can have the same problem as you and a few others if I use silver coloured baking tins in my oven. When I moved into this home I had to buy all new baking tray/tins because nothing cooked in the centre with this oven using anything silver so after reading oven instructions found I had to buy different ones. Worth a check. My bread is never a nice light colour like Erika’s however I only ever slice it all up and freeze it for my slice of toast I have on weekends anyway and love it.

I have however used it for::Pickelets – No one noticed the difference between those and the ones with gluten. Well worth a go it you like pancakes/pikelets.:Tart crust and brownies.

You can use this flour for just about anything just give it a go, and Erika has some lovely recipes you can use it with as well. I’m sure you will be pleasantly surprised. I bought all of the ingredients to make your fabulous flour mix (well, I hope it’s fabulous – it’s been all over pinterest).

I am counting calories for my particular diet and I tried to enter it into My Fitness Pal, and then plug it into your sandwich bread recipe. I think I must’ve done something horribly wrong because I’m coming up with 500+ calories for two slices (for a sandwich). By chance, have you calculated the calories for a piece of this bread, and how many slices do you get in a loaf? Please tell me I’ve miscalculated – I’m going to be heartbroken if I’ve made this flour mix for the sole purpose of finally being able to make bread and it’s too many calories!

This recipe looks amazing and I’ll have to try the flour recipe you used. I used the flour I had left over today to make it and did not nearly get the height that you have. Every time I make bread I either barely get it above the pan or just below the rim of it. My bread is typically very dense. What am I doing wrong? Is there a certain spot you want to put it in the oven?

It rose to where it should’ve it just didn’t life very well in the oven. What am I doing wrong?

Even when I used to make glutenous breads I always had this problem. I would love to figure out what I am doing wrong. My baking powder seems to be working too. It bubbled quite a bit when I tested it in very hot water. Thanks for your amazing recipe though!!

I am having this exact problem and I have never baked any bread before so I have no idea how to even begin tweaking anything. My dough just barely rose at all. I put it back in the mixer and did more kneading and then back in the pan. Then it was worse, less rising.

I took it out and separated it into two balls and stuck it in wax paper in the fridge while I am traveling but not sure what to do with it nowplease help? I really need to make bread for my son since he is egg, wheat and dairy allergic but I have no idea where to begin with tweaking!

Please send some ideas if possible. I live in KY if that helps any from an elevation standpoint. • Lynette Maryhana Kingipotiki. After over a year and a half of living the GF lifestyle, I’ve turned into a total snob when it comes to gluten-free recipes and products. And you know what? YOUR RECIPE ROCKS!!! I made it last night and am resisting the urge to eat the whole loaf in one sitting.

I’ve tried white sandwich bread recipes that involved baking everything from a runny pancake-like batter, to working what feels like “real” (i.e.- wheat) dough. I knew your recipe had a lot of potential when it was being worked in my Kitchenaid just by the smell of it. I have to admit, I was a little skeptical that the mouthfeel would be pleasant (I’m usually not a fan of flour blend recipes that call for a lot of white rice flour AND tapioca starch), but oh my goodness. Perfect balance of texture, beautiful little nooks and crannies from the leaveners, and most of all: excellent flavor. Thank you so much for developing this recipe! Oh, and I have a theory about utilizing it for burger buns: using a levered ice cream scoop to measure and transfer batter into greased 2″ or 3″ round mini-cake pans to proof, then bake for “real”-looking buns!

Can’t wait to try it for pizza too. Hi Erika: I made your bread mix and baked the bread, for about 45 minutes. The tester came out a little wet so I left it in the oven at 300 (to dry it out) for another 10 minutes. The tester came out ‘done’. It looked good, but when I put it on the rack, it soon deflated. When I cut it upon cooling, it felt wet, as if not thoroughly cooked.

What went wrong? I have baked breads (using regular flours with gluten) for years and have had success in this area. I am not sure what I could do differently, except bake for longer. Your thoughts?

Thank you – this recipe just tastes so fantastic, I had my first sandwich in 6 weeks since going gluten free and then I took half the loaf of bread to a friend who has celiac’s and she couldn’t believe how tasty it is and her husband had a slice and thought that it was a wheat bread. I have tried other flour blends, I am tossing them – I was told you “get used” to the funky tastes – I much prefer your blend, it tastes so good, smells great when it bakes and there is no funky taste. Thank you so much. This bread looks delectable.I NEED to create such a beast!

But this is my first time ever baking bread; I’ve never even used yeast! So I have two quick questions: 1. Could I replace your flour blend with Bob’s GF All Purpose? It works for literally everything I’ve ever baked, so I was wondering if it’s magic would work here. I’m on a super-tight budget and can’t afford to buy all of those flours. If so, how much xantham would I add? For the egg, would applesauce or a “psyllium egg” work as a sub?

Hi Erica I have made your flour mix using all ingrediand from our local Bin inn shop. I see the question asked before, how much does or is your flour mix suppose to weigh per cup. Q, when proofing is it ok to let it proof on a wam (hand warm) stove top or rather on a counter at room temp 15-20 deg C air ambiant temp? I.o.w rather let it rise slowly? The mixing process, seems imperitive that a stand mixer with paddel is used. Is not a hand mixer with dough attachments ok?

I have a hand mixer and ran the dough hooks for about 3-4 min, the mix comes out quite smooth? Am I not getting enough air into the mix, my bread rises without any issues, just callapses after cooking and gooey at the bottom. Now I have made 3 trys and all have been flops and suspecting my main problem is oven temp or incorrect flour volume, so will invest is a oven therm to check this but have wondered about my 3 questions above if you can help please. Hi Erica, I just recently found out that my son is allergic to gluten, dairy, eggs and much more.

I made this recipe last night without any adjustments except for the use of Ener-G egg replacement for the eggs. It didn’t turn out as lovely as yours. Maybe you can help me adjust the recipe. It didn’t rise and stayed a dense bread. Still moist but very dense.

Is this because of the the lack of eggs? It tastes a bit salty. Any idea why that would be? If any readers have suggestions too, please let me know. Thank you very much. Trying so hard to stay away from the processed and expensive foods. My second attempt worked out just right!

My first loaf yesterday rose and was just beautiful when I took it from the oven, but immediately deflated! The taste was good enough for me to try again today. After reading these comments, I reduced the liquid (and scalded my milk), used 2 tablespoons honey and 2 tablespoons organic whole sugar ( sugar feeds the yeast), added more salt (salt controls the rise), I added 1 teaspoon dry gelatin, and then I covered it early, before it got too brown, and baked it a full hour total, reducing the heat to 325 for the last 30 minutes. No deflating! I also made a couple of hamburger buns in small tart pans, which turned out perfect. I am just now getting fresh tomatoes from my garden and just had two grilled burgers with fresh tomatoes on a BUN for the first time in almost two years!!!! I have been baking breads on and off for years and have NEVER come across a good sandwich bread that would hold together (even gluten)!

My hubby was diagnosed not too long ago with gluten intolerance and he loves sandwiches. As you well know, the store bought loaves are wanting to say the least. Anyway, I just tried this today and I am SUPER excited!

It was really easy! In place of the Kitchen-Aid standard mixer, I used my Vita-Mix with the blade made for grinding grains. I also used Bob’s Red Mill gluten-free flour (that has the mix of flours already blended). That being said, thank you SO MUCH for posting this!

This will make a happy hubby and a keeper for my recipe box! I have to say, I totally eliminated bread from my life over a year ago and Erika’s recipe let’s me imbibe every once in a while (-; I agree with you Joy on using Bob’s Red Mill (when you don’t have time to mix your own mixture).

Especially if you’re busy like most of us are. Since there is not a human alive that can digest gluten (and hasn’t been for over 4,000 years) since we don’t even have the enzyme to break down the protein that is gluten, this recipe should be THE recipe for every baker from here to Timbuktu! It is AMAZINGLY AWESOMELY TASTY!!!!

Thank you Erika!!!!!! Finaly getting it, but still a bit of sinking in top after taking out the oven, so will try reducing the liquids a bit to get a slightly stiffer mixture. I used Canola oil for the first time and it changed the dough consistancy a bit but the bread tasted no different and seemd to hold a bit beter. I still use a hand mixer with dough twirlys (not quite dough hooks) and beat up to 6 minuts or until the texture changes to a smooth form like very thick pancake mixture and bake in an oven at 400 degF for about 50 min right at the bottom of the oven, although it still does tend to get rather dark on top, but we like it like this and also it does not stay hard so no worries there. I use a bit more Xanthan gum 1 tsp more and I bake this bread now 1 – 2 times a week and have also tried it in a muffin tray,(about 1/3 to half cup of mixture in each cup), boy this works great, not only does the cook time half (20 min or less) but super soft muffins that equal 2 slices of bread (about 10 buns per 1 loaf mixture). They freeze realy well.

Also I make up double the mixture with no difference in the results. Thanks again Erika, this bread is the best by far,it’s fantastic! I had some store bought GF bread the other day because I hadn’t baked and almost threw it away after the first bite, it was so lowsy! Hi, please help.

I am not sure what I am doing wrong but each time I tried, it wouldn’t rise enough in the oven. It was kind of squished and I’m not sire what I did wrong. I use ener-g egg replacer instead of eggs, and I put honey in the last time. I think I may have used guar gum instead of xantham gum, though. I may have put a bit too much guar gum as well.would that cause it not to rise???

Also, the bread looks a lot less white than the pictures you have here; how can I change that? I do nor have a hand mixer or stand mixer so mix it by hand but I mix it well. So many people have had success with your recipe and I don’t want to give up on it.

Please help me! Joan with ALL respect. I followed everything!

And my bread came out not only low but also sticky. I gagged when took a bite due to the eating compact rice porridge consistency. I followed it ALL. Have NO idea why it happens. I am a good baker.

I recently went gluten free but I bake regular things and I even have a small bakery. I just do not know what happen when baking this bread. I want to make sure that I am only speaking of my own experience. I am not after putting people down. Just want to make it clear. Thanks • Alma. I never write a review, but I said I would have to learn.

You and your recipes are Amazing!!!! I baked a loaf of your bread for a family dinner. My daughter-in-law’s brother is gluten intolerant. I don’t do well on the stuff myself, it kinda lie there like a block of cement. Everyone absolutely Loved Loved Loved it.

They left the wheat bread and rolls alone and only ate your bread. Since than I have tried the cornbread, same results. I don’t think I will ever bake gluten bread. Easy easy easy and the Taste is out of this world. Bravo and thank you. Hi Erika – made your bread today, but used Pamela’s bread flour instead since I needed to get it used up. It turned out great!

My fussy 9 year old told me that it was sooo good especially dipped in the chicken gravy we had with dinner tonight. I do have a question for you. My daughter and I are currently on a Candida diet that does not allow us to eat honey for now. Could I make this without it? I’m excited to try and make your flour recipe since I used up the last of my other brand. Thanks again for the great recipe! I”m not Erika, of course, but I just have to say I’ve never seen bread that didn’t freeze successfully, whether regular or gluten-free.

If I make homemade GF bread, I slice it all the first or second day, then spread out the slices in a Ziploc bag (freezer type would be best), and lay them flat, carefully, somewhere in your freezer. You can stack them up a bit as long as they are staggered. You just need to be able to separate them later. When they are solidly frozen, the bag can be tossed anywhere. Then you just take out what you need and thaw it or toast it.

I’ve been doing this for years and it’s the only way to keep bread fresh until you can use it! Thanks for your post. I’ve had 2 problems, not rising very much and then collapse. I think I’ve solved both problems so I hope this helps. First, having made traditional bread in the past, I didn’t believe that you could get a good sized loaf with only a 20 minute proof. So, my first attempts failed miserably because I was expecting the batter to rise more and when it didn’t, I let it sit more, big mistake.

So today I let it sit in a warm place for 25 minutes and I was just beginning to see the batter increase in size. Well, it rose beautifully in the oven just like the pictures on this site. The second thing I did was check the temperature after about 30 minutes.

The loaf was already a beautiful brown but I kept it in the oven for another 30 minutes, checking the temp. Until it was over 210 degrees.

Aside from the temperature, I could tell the middle was still not cooked because the stem of the thermometer came out coated with batter. And it did not collapse. The lesson for me was to believe Erika’s instructions!!! Oh, and the bread was the best yet. Thanks Erika!

Thank you so much Suzanne for your kind & helpful response!! I think you’ve made excellent suggestions for getting a loaf that won’t sink after baking!

There are so many factors that go into making a successful loaf of Gluten Free bread – but over-proofing it can definitely cause collapse as can under-cooking it. It is important to rely on your thermometer instead of on the length of time it has been cooking. Especially since everybody’s pans and ovens are different. 210-220 degrees seems to be the sweet spot for most of my gluten free baked goods – and I’d suggest always leaving it in a little longer than you think just to be sure it’s done on the inside. Thank you again & God Bless! ~Erika • Maria.

Hi Erika, Thanks very much for your recipe – i was so excited when i came across it for my little guy. Unfortunately i am possibly the worlds worst cook and i ended up baking a very moist cake instead haha! Do you have any idea what i might have done/not done to make it turn out that way? I was making it late at night but im pretty sure i got the ingredients right.

I think i may have left the water/honey and yeast mixture too longDo you think that would do it? Or possibly didn’t proof it long enough before putting it in the oven. The consistency when i put into the baking tin looked like yours as did the finished product on the outside but it was a disaster in the middle.

Appreciate any pointers you can give:) Thanks, Heather. I have been looking for a gluten free bread recipe for months and have not found one I am happy with any of the one I have tired and it has been MANY. I came across your bread recipe on Saturday and tried it out. I noticed the batter was a little too runny so I added a tablespoon more of your flour mix. My loaf did not rise as much as your did and the outside was very dark.

Sound I tent the bread after a 1/3 hour in the oven? I live in So Florida and it was a cool day not humid. I was thinking I might reduce the water to 1/14 cups. I absolutely love the texture and taste of this bread. Do you have any pointers??

• Gary Arthur. I was so excited to bake this bread. All the comments are so positive.

What am I doing wrong. The first loaf fell flat as soon as I took it from the oven and was very sticky.

Made one again tonight and after reading some comments decreased the temp to 350 and baked it for 60 min since it was very dark last night as well. Still no success. It remains sticky. My family has not had good bread since we have been GF.

I know the yeast is good and I am proofing the bread before I bake it just as said. I love baking and it sure is a challenge now. I have to say a yeast bread has not been on my to do list till now because I did not think I could get it done. So want my bread to look like your pictures and it does till I pull it from the oven.

It took me a few tries to get it right. But, the first thing is to stay as close to Erika’s recipe as you can. The high baking temperature gives the last bit of height to the loaf. Checking the internal temperature is also key but don’t stick the thermometer in until the crust is already a dark brown.i don’t take them out of the oven until the internal temp. Is at least 210 degrees. If your bread is coming out sticky its because the batter is too wet.

Measuring the flour is always tricky so I always either add more flour or water to get the batter just right. Keep experimenting and you will soon see the difference.

My entire family loves this bread even the ones who don’t have to be GF. This is my 3rd time making this recipe. I have been gluten free for many months and still looking for a bread recipe. The only change to the recipe is was I omitted the gum and used organic psyllium husk the flakes no powder. The batter was a little runny so I added another tablespoon of flour and it seemed to be better. I just can’t seem to get the bread to rise as much as yours did in the oven.

After removing the bread from the pan (USA brand pan) I let it cool for 15 minutes and then cut a piece. Wonderful texture and delicious. Can you give me any pointers on how to get the bread to rise more in the oven? God Bless Lisa. Hi Erika, I am currently making my second loaf of this bread. I am sad to say it’s not rising as well as yours as.

The first loaf was so dense I had to throw it away. This loaf is slightly better rising a little bit above the rim of the loaf pan but is not as lovely as your finished product.

I’m not sure what I could be doing wrong. When I first put this batch in the oven it looked more liquidy that yours does in the photos. Also big bubbles broke the surface of the dough for about the first five minutes of baking. I am using psyllium husks in place of xantham gum, almond milk, and white vinegar instead of apple cider vinegar but everything else is the same! Any ideas about what might be going wrong? Thank you so much for this recipe! I use your flour blend for everything now.

I’ve made this bread a few times now and I love the flavor of it, but it keeps turning out really moist–more like banana bread but more wet. At first I thought it may have been because I used coconut milk (can’t have the regular stuff and almonds don’t always sit well with me), so the next time I made it I used water instead. It was still wet, so I baked it this last time for over an hour and a half and added extra flour, but it was still super moist. Any ideas of why this is happening? My husband is Gluten sensitive and I wanted to make him a great gf bread. I came across your recipe and decided i would make it for him unfortunatly the bread came out thick,heavy and a little soggy in the middle.

I followed your instructions and let the dough rise a little while waiting for the oven. When I placed it in the oven is rose only about 1/2 of an inch. I let it bake for 40 minutes and took it out. Then I let it cool for 5 minutes and checked the tempeture of the bread. It went to 211degrees. Then I placed the loaf on a cooling rack and it instantly fell.

Now I have a flat loaf of bread. I tried to make it again and I had the same problem. Am I doing anything wrong. I have to get this right for my husband. Hi Debbie, I can give you a couple of tips to get what you want from the bread and actually improve the texture. I used the advice of another commenter, and used only 2.5 cups of the flour mix, added 1/2 cup of cornstarch, and 1/4 cup of whey protein powder. The whey protein powder gives it extra protein AND improves the crumb.

I use NOW brand and get it from Vitacost.com for a reasonable price. The container will last you a while if you are only using a 1/4 cup at a time. To get more fiber, you may want to replace one of the eggs with ground golden flax seed. Flax seed is high in fiber.

To replace one egg, mix 3 TBSP water with 1 TBSP of golden flax seed meal. I would not recommend replacing both eggs because it would probably make the bread very gummy and you would get way less rise. If you try it, let us know how it turns out! I love this bread.

It is my absolute favorite recipe and I would love to learn more ways to improve it, if that is possible.:) • Breanna. I just want to thank you so much for creating and sharing this recipe. I have switched to gluten free diet since my 7 month old son may have gluten intolerance or celiac disease.

I just have switched as a precaution to hurting him since he is getting all the nutrients from my breast milk. I went to a local health store and they didn’t sell any rice flour, so I couldn’t make the gluten free flour mix recipe made by you.:/ so instead they had their own gluten free all purpose flour mix which I picked up.

Anyhow I followed the recipe substituting the premade mix I picked up and it came out fantastic. I actually just pulled it out of the oven and ate a warm slice with some butter on it. I really have been missing sandwhiches and bread. Maybe I will try making French toast with this bread tomorrow morning? I AM IN LOVE WITH THIS BREAD. Hi I have made your bread lots of times now, I find making sure the yeast is fresh is very important, I tried older yeast one time at my daughters and it flopped.

My grandson is gluten free and dairy free,, I don’t use milk just water, and he tells me my bread is the best ever, if my daughter does run out of my bread, he complains. I also just use the complements no name gluten flour from foodland, I am Canadian. I get just shy of two loaves per box.and it sometimes comes on sale for 3.49, regular price 5.99. That is still an awsome price for two loaves of glutn free, tastey bread. Thank you so much for your recipe, you have made me the best Granny Ever! Thank you, thankyou. Sincerly Wendy Alguire.

Stumbled across this recipe on Pinterest a few weeks ago, and it has officially replaced our other gluten free bread recipe! We are using up the remainder of our GF all purpose mix and will try out the Erika’s recipe next! I use the alternative almond milk (unsweetened original), lemon juice, and EnerG egg replacer. I also skipped the extra xanthum gum as we don’t have that on hand. The bread didn’t rise much outside the oven, but when baking, rose beautifully like yours in the picture!

Thanks for sharing the recipe! My 2 and 4 yr old allergy kiddos love it!! Mindy, my daughter is on a diet free of gluten, dairy and sugar (amongst other things).

The only sweeteners she is permitted at this time are xylitol and stevia but neither one will feed the yeast when making bread. I’ve worked around it by using substituting pear juice for part of the water in her current bread recipe. It calls for 1 3/4 cup water and 3 tbsp honey so I use approximately 1/2 cup pear juice and 1 1/4 cup water plus a little green stevia leaf powder with no other added sweeteners. Right now, I’m making this recipe for myself as written. Depending on how it turns out, I may make substitutions for her to be able to eat it as well. Thank you for all your hard work to bring us a recipe many have had success with. From reading through the comments there are some questions I see that are still outstanding.

Answers will help me a lot. Several people mentioned making this bread in a bread machine. No one has said what setting to try. Is it Basic or Express or Quick or.? Does the extra kneading and rising time in bread machines make any difference? Do you have a recipe (or proportions of your Erika’s GF flour mix) to make only a single loaf – either 1.5 or 2 lb loaf?

I know most GF recipes for 1.5 lb loaf calls for 3 cups of flour. I don’t have a family so just want a single loaf and can’t afford to experiment. Thanks again for all your efforts. I prefer to use my bread machine if possible and bake a single loaf.

Hi Erika, I am on the healing side of H pylori bacteria and 2 weeks of antibiotics. During this process I seem to have developed a gluten sensitivity so am exploring the world of gluten free baking.

I would like to try this bread recipe but only want to bake one at a time. Instead of making the 18 cups of your flower, which I may do as I get more experienced with this type of baking, can you tell me the flour and xanthan gum ingredients for a single loaf.

Also, anything special you might suggest for baking at elevation (6200 feet). Thanks so much for your time and for making these recipes available for floundering folks like me. I have tried this twice now; both times in a bread machine. The first didn’t get fully mixed in the bread machine somehow and so of course didn’t come out right. The second time I mixed all the ingredients first, then put it in the bread machine.

That helped a lot, and it LOOKS good, but is very gummy in the middle (so was the first batch). Even after I put it in the oven for some more time. I also substituted chia seeds for eggs both times.

What could have made it so gummy? The bread machine? I haven’t ever tried this in a Bread Machine, but several others have with success considering the different models & settings, I’m not sure how to advise you on that. But, I will say that I have had almost zero success using anything as an Egg Replacement in this recipe – its always too gummy. The good news is that I’m almost ready to post a new bread recipe that is completely Egg Free that works great – I’m running my 20th test batch right now & will post it when I’m confident it works. One of these days I’ll get around to trying it all in a bread maker and see if it comes out. Hope that helps!

=) God Bless! ~Erika • Mimi. I just made this loaf and it’s still in the oven.

It did not rise as much as yours did in the pictures. I left it for quite some time to rise. Right now I’m having difficulty getting the internal temp up to 220I hope this comes out good, even without the big rise.

I know my yeast was good as it was very foamed in the cup as I let it proof. Followed the recipe exactly but added some seeds and just a little almond meal just to give it the texture I like and a little more nutrition. I added only a little of each, maybe 1/4 cup. I’m in Arizona, it was a hot day until a nice thunder storm came thrumaybe the humidity from the storm caused it not to rise as much? Or did I not wait long enough?

My 15 month old daughter was just diagnosed with a gluten and dairy allergy. I have been determined to find a perfect bread recipe for her and our family as we all are deciding to go GF – mainly because this mama doesn’t want to cook twice for dinner:) Your bread recipe is FANTASTIC and I won’t bother to try another recipe. I used almond milk in mine and also used four egg yolks (she can’t have egg white). It’s such a yummy treat for her, so thank you for being such an incredible blessing to our family! My only question deals with storage of the bread.

What have you found to be the best way to store the bread, and how long does it keep? Also, have you ever tried freezing it?

Thanks in advance and God’s blessings to you! Your comment brings tears to my eyes your story sounds so much like my own. I’m so thankful the bread turned out with your modifications & I pray your family will enjoy it!

I haven’t frozen the bread after it has been baked, but one of the commenters said that they froze the dough with some success. Typically I store the bread in a bread bag on the counter for up to 3 days. I also put it in the fridge – But, like most gluten free baked goods, the fridge will make it seem harder/drier. So if it’s too hard, you can always warm it up or toast it before serving and it will usually spring right back. Hope that helps. =) God Bless! ~Erika • Lauren.

I will definitely try putting it in the fridge! Also, I can’t remember if your children have dairy allergies or not, but we have a local store here in Georgia that sells all types of olive oil and they have a butter olive oil! I forgot to mention I subbed that for traditional olive oil. If your babies have dairy issues, it’s a wonderful and tasty substitute for butter (think: buttery yummy pancakes).

The store is called Branch and Vine. Hopefully they have a website that ships, if it sounds interesting to you. Again, thank you for pouring your heart into this blog.

I have a feeling when we get to Heaven we will be very good friends and share a loaf or two of your bread together:) Thank you for all you’re doing! I made this bread exactly as in the recipe. The bread tastes great and is soft. BUT I did not get the oven rise so I should have let it rise more before putting it in the oven. I also think that 3 cups of flour is too much for a 9×5 the loaf is very heavy. I think 2 or maybe 2.5 would be a better choice. I am going to give it a second try as in the recipe but let it rise longer before putting in oven.

The only thing I did wrong was to scald the milk by accident but I did let it cool before adding yeast and honey. I do believe this is a great recipe as the texture and taste is very good. I just need to “tweak” it.

Thanks so much for posting it. Hi again, I let it rise for 20 mins and it was at the top of a 9×5 pan.

I went off your description of not letting it go over the top for support reasons. Also the loaf is very heavy so it seems that I would want to use less flour or make a smaller version of the recipe. The “flour” mix might also be the culprit as I noticed different colors of flour towards the bottom of my mixer. I let it mix for 4 mins (flour mix). Is there a way to make a 2 cup loaf instead of 3 and can we just add dry ingredients directly instead of pre-mixing flour mix?

That way I know all things are in the dough instead of having left over flour mix. Dont get me wrong I love this bread and the taste.

I just need to figure out what I did wrong and fix it. I will make another load tomorrow with smaller quantities and post back.

I coated the top with butter while it was cooling down to soften the crust and it tastes great. Hi again, I made my second loaf today with 2 cups mix and adjusted everything to fit. I followed info exactly. I let rise to almost top of 9×5 pan and put into oven. I cooked for 34 mins to internal temp of 210f and set into “off” toaster oven to cool down (so it would drop).

For some reason yet again I got no oven bump and just the opposite. As it cooked it shrunk about 1.5 inches down from the top of the pan so I probably have another brick of bread. So frustrating! The bread is amazing in taste I just want the fluffy bread you made in the picture. I have no idea what to do now? Maybe double the yeast? Something isnt right and I dont know what to fix.

Any help is welcome. Based on all your comments, it sounds like you’ve made a few modifications to the recipe that would definitely affect the outcome. First thing you mentioned earlier was the different colors of flour at the bottom of your mix the flour mixture should not be multiple colors – whisk it well before adding it to the yeast. You mentioned the loaf being heavy so you reduced the cups of flour from 3 to 2 – but that will not work since this recipe is for a 9×5 loaf pan (and just so you know, gluten free breads are substantially denser/heavier than regular bread). Also, your loaf would not be done at 34 minutes, it takes much longer than that to reach a correct temp – it may be that your oven temp or thermometer is off?

Lastly, don’t leave it in the pan to cool remove it after a quick 1-2 minutes rest and let it cool on the rack. Gluten free cooking isn’t like regular baking so do don’t expect the loaf to look or behave the same as regular bread. As an avid baker, I’m still learning this, so don’t too discouraged. =) My advice is to follow the instructions exactly; don’t over proof it; and check your temps for accuracy.

Hope these tips help. Typically when the loaf falls, it means it was overproofed – but I’m not exactly sure why it happened to you because I don’t know if you made any modifications to the recipe and/or if your oven temp is accurate. I’ve never had the loaf fall unless I forgot about it on the counter during the proofing process and it’s gotten too big – it will fall because gluten free baked goods lack the structure to maintain such a high loaf. Also, don’t leave the loaf in the pan more than a couple of minutes after pulling it out of the oven the moisture from the pan will ‘gum’ up the inside. Hope these tips help! =) God Bless!

~Erika • Katie. Hi Erika, I am really excited to try this recipe. May daughter, who she is 22 years old, was newly found to be gluten sensitive so I wanted to surprise her with a loaf of bread she can actually eat without having problems. I went gluten free with her for a couple weeks to make it easier for her and I found that I felt so good and had so much energy I would like to make it permanent, but my husband is skeptical, he loves his bread. If I can make bread he loves I might get him on the same page.

My husband and I went to the health food store to get flour to make all purpose flour, but it was so expensive, he wanted me to try ready made all purpose flour first. I bought Bob’s Red Mill all purpose baking flour, but the flours are different than yours. It has garbanzo bean flour, potato starch, tapioca flour, white sorghum flour, and fava bean flour. Do you think it would work if I use this flour mix for the bread?

Hi Belinda, I would not recommend using bean flours. To me, they taste, well, bean-y. My son is gluten sensitive as well, so I have LOADS of experience trying different breads.

This recipe is, by far, the best I have encountered. I would suggest purchasing flours from Vitacost.com or even visiting an Asian store in the area.

They have very finely ground rice flours that are not gritty at a fraction of the price. Some people feel that it is unsafe because of possible cross-contamination with wheat during processing. I have used these flours for years and have had no issues. I have also changed the recipe slightly and found that it is even better. I used 2.5 cups of the flour blend, add 1/2 cup of cornstarch, and 1/4 cup plain whey protein isolate (you can also get this on vitacost). The whey protain isolate helps give it more structure for rise and better texture.

This bread is superb. • ahale28671. I’m new to gluten free eating (not by choice unfortunately) and I’ve been dying for soft edible gluten free bread! I was so happy to come across this site! I attempted to make this bread today using your all purpose flour blend (also excited about!) and I’m not sure what I did wrong.

It smelled amazing while it was baking, but I had to bake it nearly an hour for it to reach 210 degrees. When I sliced it, it was very gummy inside:( I’m wondering if it’s because I used a ceramic loaf pan as opposed to metal. Can you please help! I ate the heels of the loaf, and they were delicious! Now I want the whole thing!

How do you measure your flour? Do you scoop it in then level it off or do you fill it then level it off? I’m new to any kind of baking and have read that the way you measure flour does make a difference. With my flour container I can fill my measuring cup then level it off at the opening. Please let me know which way is best for measuring out the flour. I did try to make a loaf of bread tonight. It did not rise as much as yours then when I took it out it did sink in.

I just noticed my pan is a little bigger than 9×5. It says 9.25×5.25. I’m going to Bed Bath and Beyond go pick up a USA 9×5 loaf pan like you use. I will be trying another loaf tonight. I just don’t want to keep wasting the flour I can’t afford that:(.

I also use SAF instant yeast. It proofed just fine so I don’t think that has anything to do with it not rising as much as yours. When I took it out of the oven it waa 208 and it baked for 40 minutes then I let it sit in the pan for 5 minuts before putting on the cooling rack. You stated in your directions to let it sit in the pan for 3 to 5 minutes before moving to cooling rack but then in comments you said to remove right away to help prevent deflating. Which one should I do?

Should I cook it longer to 225 degrees then take it out right away and put on the cooling rack? Please let me know so I can hopefully make a successful loaf today:). Erika: Words cannot express my gratitute to you!

My grandson is only 3 1/2 and he was recently diagnosed with EOE. He’s going through testing to determine which of four foods are creating the little allergy related ulcers in his throat. Wheat, milk, soy & eggs are all out of his diet for three months. We were so challenged with bread! We purchased everything on your list. The only difference is we had to make sure that none of the products were crossed so we had to make different choices. Took a bit of homework on Amazon but we landed on Arrowhead White Rice Flour, Arrowhead Brown Rice Flour, Authentic Foods Sweet Rice Flour and Authentic Foods Tapioca Flour.

I also had to use an egg supplement and found that the EnerG Egg Replacement worked well. I beat it with the olive oil and it became light and airy! The bread doesn’t rise quite as high as yours but it is still amazing! I was overwhelmed at first while mixing all the flours together but so worth it! My second loaf took minutes because the flour was already prepared.

Here’s the best partthe bread is delicious and soft and amazing! My little grandson can now have a sandwich and not feel any different! God Bless you and your amazing family.

We’re an adoptive family too! We were blessed with four beautiful grand children two of which are adopted!

I use sprouted brown rice flour from. I buy it in 25-pound bags from. It's really a lovely flour. Light and not so grainy like regular brown rice flour. Plus, since it's sprouted, it is much easier to digest.

Dry Ingredients: 3 cups sprouted brown rice flour ¾ cup arrowroot powder 1 ½ teaspoons baking powder ¾ teaspoon baking soda ¾ teaspoon sea salt Wet Ingredients: 2 cups plain organic kefir (cow, goat, or coconut) 3 large organic eggs 1 tablespoon maple syrup (optional) Preheat oven to 350 degrees. Oil a glass bread loaf pan (8 x 4-inches). In a large bowl, whisk together the dry ingredients. Add the wet ingredients and mix together with a wooden spoon until completely incorporated.

Pour batter into oiled bread pan. Bake for approximately 60 minutes. Cool for about 20 minutes, then release bread from the pan, place onto a wire rack and cool completely before slicing.

Source: www.NourishingMeals.com More Gluten-Free Bread Recipes: (yeast bread) (yeast-free) (yeast-free) (yeast bread). Alissa Segersten holds a Bachelor's of Science in Nutrition from Bastyr University. She is the founder of Whole Life Nutrition, the mother of five children, a whole foods cooking instructor, professional recipe developer, and cookbook author. She is passionate about helping others find a diet that will truly nourish them, and offers elimination diet recipes, healthy gluten-free recipes, paleo and vegan recipes, as well as tips for feeding your family a nourishing, whole foods diet. Alissa is the author of two very popular gluten-free, whole foods cookbooks and guidebooks: and. She is also the co-author of book.

Connect with her on,,, and! Anonymous Hey everyone, the question of eggs is really simple. If you don't/cannot use chicken eggs because of intolerances or allegeries, try DUCK EGGS. They are a great substitute and don't have the same proteins as chicken eggs.

Use the reg size to replace one exlarge chicken egg. The yolks are bigger and the over all texture is silkier, but they taste nearly the same and in baked goods they work wonderful!!!!

You may need to add a teaspoon less on the oil because of the larger yolk on the duck. You can find them at your local co-op. Here in Sacramento the nearest one is the Davis Co-Op.

They carry them all the time. For those of you asking about an egg substitute.I don't think it would rise as high without eggs. Let me know how it works if you try it. For the kefir.I tested this recipe using organic low fat dairy kefir.

Full fat might work as well. If you don't have kefir you can try plain organic yogurt. If you are using greek yogurt you may want to use 1 3/4 cup yogurt and 1/4 cup water. Plain, unsweetened coconut yogurt would probably work as well but I have not tested this. Links to the sprouted brown rice flour are in the post above. Please let me know if you make this recipe using different ingredients.I'd love to see how it works!:).

Hi Ali, We made this bread last night with regular Bob Red Mill's Brown Rice flour, flax meal for the egg (3 T flax plus 6 T hot water), and soured regular unsweetened coconut milk with lemon juice (2 cups coconut milk with 2 T lemon juice). It turned out!!!! The kids could hardly wait, so we ate it when it was a too hot, so it would not cut nicely. I saved some for this morning to see how it held up, and it was a little bit crumbly when I cut it, but just the top, and just a little bit, not much. I am going to toast the rest of it for breakfast. I do not eat grains at all, so I cannot comment on the taste, but all five kiddos and my husband loved it.

We are gluten free and also do not eat yeast, or egg, or dairy (among other things!) so finding a bread that works is hard. Mostly we make the sourdough bread from your newer book, or make muffins or quick breads. I haven't been good about keeping dough souring on the counter lately though. I need to get back to doing that! Thanks, as always, for your wonderful recipes and help! Anonymous Hi Ali, I tried this recipe last night and it turned out really well. I have a been looking for a recipe to use up my sprouted brown flour from Azure, so I was happy to find this one.

I only had one cup of low fat kefir, so I used buttermilk for the other cup of liquid. I used the same Pyrex 8x4 loaf pan that you showed in the picture, but my loaf spilled out quite a bit. Not sure what might have happened there, but I'll just use a bigger loaf pan next time. Also mine too about 15-20 minutes longer to cook. Regardless, the taste is great and you just can't beat the simplicity of this recipe. It only took about 10 minutes to get it mixed and into the oven.

That's my kind of recipe! I'd like to try some other flours (or combos of flours) with this recipe. Have you experimented with anything else yet?

Maybe teff or millet? Thanks, Suzanna. Gv This is by far the BEST gluten free bread recipe I have ever made. I am so excited.

I have yet to try it w/ sprouted brown rice but have tried other variations using the baking powder, soda, salt, egg, and maple syrup as my base. I've used buckwheat/arrowroot mix and my most recent today was a mix of amaranth, millet, quinoa, arrowroot, tapioca, and white rice.

I didn't have kefir or yogurt so I subbed goat milk w/ vinegar. I bake them up in my mini cake pan so I can use them for sandwich buns or hamburger buns. I've put sesame seeds on top and I'm even thinking of making them into a sweet buns. They hold together so nicely right down to the last bite. They slice in half beautifully.

They freeze well. I'll be taking them on a trip soon so we'll see how they travel. I'm all but jumping up and down at the discovery of this recipe. Thank you, thank you, thank you, Ali!!! Anonymous Thank you for this recipe! I've been looking for a rice bread without all of the extras (ie.

Yeast, corn, potato, xanthan gum) I made it with the following substitutes based on what I had available: - Instead of 3 cups sprouted brown rice flour, I used 2 cups brown rice flour and 1 cup sweet white rice flour - Instead of the kefir, I used homemade whole milk yogurt At 60 minutes, I cut off the top middle part that had risen really high and ate it - yummy! I then moved the rack up one setting (so the bottom didn't burn) and cooked it another 10 minutes to make sure the middle was well done. The crust is nice and crispy. I'm excited to slice it and use it for french toast and grilled cheese! Anonymous Thank you for all your recipes,education, and willingness to share. We have made sandwich bread and farm bread,yummy.

This recipe needs eggs, and I see you mentioned duck eggs. I have a son, that cannot eat gluten, and a test from the labs came back that eggs, act as gluten in his body, cross reactive food as well as oats, dairy. In this case, could you replace eggs with duck eggs? I will ask his dr.

But I was curious if you had an opinion. Great videos, so encouraging, helpful. You have changed my perspective on gmo, now I understand. I've made this twice now following the recipe exactly, and the bread turned out exactly as the anonymous commenter said - browned on the outside, doughy on the inside.

I baked it 20 minutes longer, the first time, and 30 the second time. Than the recipe stated. The middle sagged in and would not cook. I doubt I try this with sprouted, non-dehydrated rice, if I am willing to try it again. Being pregnant, the soggy bread throughout most of the load is more than I can stomach.

So I'm not sure what to do with this.:/. Thank you Ali for this great recipe, and thanks to everyone for their helpful comments! I used rice flour & all the other dry ingredients except the arrowroot.

I forgot to add it! For the wet I used 3T flax seeds ground and 6T water as was suggested rather than kefir, 2 c. Soymilk as was also suggested, and a scant Tbsp. Of Coconut nectar.

The bread came out amazing, considering all it really was, was golden flax seeds, brown rice (which I ground), and soymilk. It came out dark, cut beautifully (when cool) and had a unique flavor. I don't do soy, so I will try coconut milk for the next loaf. One suggestion for those using flax & water: Mix it together just prior to adding it to the wet ingredients, or it dries out and you need to add more water–which works too. I might add that I made it in the 10 minutes that the oven was heating, and baked it for 1hr 20 min. Beautiful crust and soft in the middle. That's my kind of bread recipe.;-).

Anonymous Ali: I found your recipe yesterday and I made this bread this afternoon. It is positively delicious! I made a couple of changes to the recipe and it turned out wonderful! Instead of kefir (my husband is allergic to anything dairy) I used 2 cups of Soy Milk with 1 TBS lemon juice and instead of using 3 eggs, I used 6 egg whites whipped into a frothy and fold into the batter.

6 egg whites are equivalent to 3 whole eggs and using egg whites reduces cholesterol count, too! Just wanted to let you know that I appreciated this recipe and hope you have a Merry Christmas! Barbara Sinclair. Bitcrusher Vst Fl Studio Download.

I've been making a similar bread for some time now, (discovered by trial and error), instead of the sprouted rice flour I use bought GF flour mix(mostly corn starch), with added smaller amounts of tapioca and green banana flour and ground linseed,1 Tablespoon of olive oil, liquid is half kefir and half warm water, no syrup and no eggs, the rest basically the same as your recipe, though I don't know if the amounts translate as I use weight and not cups. My loaf looks very similar to this, the top opens the same though loaf looks a little denser, makes marvelous toast. I have tried it with added dried fruit, spices, a little honey and one egg and is also good. I used a 9x5 glass loaf pan, Christmas mess out great. Smaller pan will just let it rise more. Substitutions: I did one with 2C brown rice flour (not sprouted) and 1C unhulled buckwheat flour, came out good, but a bit on the heavy side. Tuneup Utilities Code Keygen 2012 Gmc. Then tried 1C superfine almond flour instead of the buckwheat flour - came out awesome.

Did some scones with this as a base and they came out just like the scones I used to make. Next up, cookies! Scone recipe: No wheat version 1 C brown rice flour (sprouted or unsprouted) ¼ C arrowroot flour ⅓ to ¼ C sugar, or sugar substitute. I tried swerve and it came out almost too sweet with slight aftertaste.

Next round I'm using palm sugar. 1 ¾ tsp baking powder ⅛ tsp salt (I use Himalayan salt, but any is fine) 5 tsp softened butter 4Tbsp kefir 1 small beaten egg Whatever you want to mix in, berries, chocolate chips, nuts. Mix dry ingredients. Cut in butter (if in a hurry, melt and stir in - I do this a lot and don't really think it makes a difference) stir in milk and eggs just enough to creat a dough, don’t over mix.

If it is looking too dry, add a bit more liquid at this point. It needs to be pretty dry thoug, just moist enough to mix. Form into a 6 inch circle on a floured cutting board. Cut into 4 pieces and bake at 425 for 12-15 minutes.