Gluten-Free White Bread


Gluten Free Bread is hands down the best gluten free bread I’ve tried yet. Good gluten free bread is one of the hardest things to find if you are on a gluten free diet but this one is truly satisfying. It’s so tasty and has a great texture. 

Gluten-Free Bread Loaf

Several months ago I did the gluten free diet myself for a few months and some of the breads I would buy scared me.

When going gluten free I think one of the most best recipes to have is a good gluten free bread recipe, it’s just a staple and when you have that it makes being gluten free seem a bit easier.


I tried a few recipes for gluten free bread and this is definitely the one I liked most.

My whole family actually loved it, my husband couldn’t get over how good it was. He even said he liked it better than regular white bread, believe it or not. He likes that it has more substance to it.

If you are new to gluten-free bread, yes it does have a different texture which will quickly grown on you and the taste of this bread is amazing! When you eat a piece warm out of the oven its so dreamy.

Sliced Gluten-Free Bread

How to Make Gluten Free Bread

Making homemade gluten free bread is kind of like making a muffin batter. As in the consistency will be different from the traditional white flour bread dough so no kneading is required, wahoo!

You do your typical yeast proofing with the yeast, water and sugar. Then you mix in some eggs, milk and fats. And then you’ll add in a blend of those go-to gluten free flours/starches and some xanthan gum.

Is the xanthan gum a must? Yes! It offers elasticity in the dough and with the lack of gluten here it acts as the binding agent for the flour, it also helps hold onto some moisture, and gives the bread some structure.

Homemade Gluten Free Bread Sliced With Butter

I hope you enjoy this Gluten Free Bread recipe as much as we do! And check out the step by step photos below the recipe if you haven’t made it before.

Other Gluten Free Recipes


Gluten-Free White Bread

4.6 from 15 votes

This Gluten Free Bread is hands down the best gluten free bread I've tried yet. Good gluten free bread is one of the hardest things to find if you are on a gluten free diet but this one is truly satisfying. It's so tasty and has a great texture.

Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 2 hours
Servings: 16


  • 2 1/2 tsp active dry yeast
  • 3 1/2 Tbsp sugar , divided
  • 1/4 cup warm water , 110 degrees
  • 1 1/4 cups milk , warmed to 110 degrees
  • 2 Tbsp canola oil
  • 2 Tbsp butter , softened, plus more for bread pan
  • 3 large eggs
  • 1 Tbsp lemon juice
  • 2 cups (320g) white rice flour*
  • 1/2 cup (66g) tapioca flour
  • 1/2 cup (81g) potato starch
  • 1/3 cup (46g) cornstarch
  • 1 Tbsp xanthan gum
  • 1 3/4 tsp salt
  • 1 tsp baking powder


  1. Pour yeast into the bowl of an electric stand mixer, along with 1/2 tsp sugar and 1/4 cup warm water. Whisk to dissolve yeast, then let rest 5 - 10 minutes to proof yeast. Add in remaining 3 Tbsp + 1 tsp granulated sugar, the milk, canola oil, butter, eggs and lemon juice. Fit mixer with paddle attachment and whip on low speed to combine (butter won't blend in at this point, but it will once dry ingredients are added).
  2. Add in all remaining ingredients and mix on low speed to combined, then increase to medium speed and mix 5 minutes (if you have the paddle attachment that constantly scrapes bowl I highly recommend it and mix on medium-low speed if using that. If not stop mixer and scrape down sides and bottom of bowl occasionally. Near the end of mixing the batter should have a consistency similar to a quick bread like banana bread).
  3. Pour bread dough into a buttered 9 by 5-inch baking dish and spread to both ends with a rubber spatula. Smooth top with wet hands, while slightly doming loaf (re-wetting hands in water as necessary. Wetting the top will also prevent it from drying out while it rises since it won't be covered - plastic can easily stick so I don't recommend using it). Transfer to a warm place free from draft to rise for 1 hour - 1 hr 15 minutes. Preheat oven to 375 degrees during last 10 minutes of rising. (Be gentle with loaf once it has risen, it is a delicate loaf so if you tap it too hard on counter or in oven it will likely deflate, so move gently).
  4. Bake bread in preheated 375 degree oven for 20 minutes, then reduce oven temperature to 350, tent loaf with foil and bake 20 minutes longer or until loaf is done (top center of loaf should no longer be doughy).
  5. Cool in loaf pan several minutes then invert onto a wire rack to cool completely. Once cool store in airtight container or resealable bag in refrigerator. Slice into 1/2-inch slices. Once chilled, I recommend warming each piece for about 10 - 15 seconds in microwave, or until warm (this bread will seem dry once chilled in fridge but if you warm it up it will be moist again. It's also delicious toasted).
  6. *Scoop and level dry ingredients (vs pouring from package or spooning into measuring cup), just be careful not to pack it when measuring. Better yet, if you have a kitchen scale I'd highly recommend using that.
  7. Recipe Source: adapted slightly from allrecipes

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  • Laura (Tutti Dolci): Gorgeous gluten free loaf, the texture looks perfect! September 8, 2014 at 9:43am Reply

    • Jaclyn: Thanks Laura!! September 8, 2014 at 9:59am Reply

    • rita: Plz share eggless white loaf bread July 7, 2016 at 11:19pm Reply

  • Liz @ Floating Kitchen: That loaf is a work of art! September 8, 2014 at 1:02pm Reply

    • Jaclyn: Thanks Liz! September 9, 2014 at 1:11am Reply

  • Anna @ Crunchy Creamy Sweet: Nothing beats a gorgeous loaf of a homemade bread. Pinned! September 8, 2014 at 2:43pm Reply

    • Jaclyn: Thanks for pinning Anna! September 9, 2014 at 1:11am Reply

  • Averie @ Averie Cooks: SO GORGEOUS!!!! It’s soft, fluffy, light-looking, and I would never ever ever guess it’s GF from looking at it. GF storebought bread always literally looks like cardboard to me. This is truly a masterpiece. Baking bread can be challenging, but baking without gluten, and getting a loaf this amazing that tastes so good your hubs prefers it? Girl. Outstanding!! September 8, 2014 at 2:47pm Reply

  • Liz@Virtually Homemade: I have been completely gluten free for 3 months
    :( ! I haven’t delved into the bread making process yet but this looks amazing and pretty simple. As soon as it is under 80 degrees again in San Diego, I’m going to give it a try. September 8, 2014 at 3:29pm Reply

  • Shari Kelley: Looks like it would melt in your mouth, Jaclyn! I’m sure having this bread would make being gluten-free so much easier. September 8, 2014 at 7:55pm Reply

  • rebecca @ it’s a nourishing thing: Love This! I’ve just switched to the GF lifestyle and I miss homemade bread so much!! Definitely giving this a try this weekend. Thanks!! September 9, 2014 at 9:26am Reply

  • Abbie @ Needs Salt: This bread looks so perfectly fluffy and amazing! I’m currently on a gluten-free diet (as an experiment) and I can totally relate to the scary bread-purchasing fiascoes. When a soft, saran-wrapped loaf looks like it has been sitting on the store shelf for a few months and the expiration date is sometime next year? It’s a little unnerving. Homemade bread is always a lovely thing, anyway.
    Pinning this! September 9, 2014 at 10:11am Reply

    • Jaclyn: Thanks for sharing Abbie! September 9, 2014 at 10:22am Reply

  • ashleyrose: Do you think this would work with sorghum flour instead of white rice flour? September 10, 2014 at 10:52am Reply

    • Jaclyn: I can’t say for sure since I haven’t tried, sorry. I’m not sure what the best substitutes are for white rice flour (other than brown rice flour). October 6, 2014 at 8:30pm Reply

  • Luana: What do you think about throwing all the ingredients in a breadmaker? September 18, 2014 at 1:50pm Reply

    • Jaclyn: The recipe I adapted it from (link at bottom of recipe) was originally made in the breadmaker so it should work great. September 18, 2014 at 3:28pm Reply

  • Stephanie Howell: Just made this bread, i started it before i realized I didn’t have enough cornstarch so i used the 26 g i had and just made it. Turned out rally good, soft and not tasting like corn bread like my last recipe did.
    Thank you September 19, 2014 at 12:43pm Reply

    • Jaclyn: I’m so glad you liked it Stephanie! Thanks for leaving a comment! October 15, 2014 at 10:40pm Reply

  • Amanda: I just made this but with brown rice flour instead of white rice flour, and since I have a corn allergy I used arrowroot powder instead of cornstarch. It was great I just measured per gram instead of per cup… as you should. Highly recommend this to anyone. Tasted fabulous. Best I have ever had. September 19, 2014 at 3:15pm Reply

  • Melissa: I have made this several times and it is now my go-to gf bread recipe. Today I made it with half white rice flour and half brown rice flour, and it still turned out great. I’ve also subbed unsweetened vanilla almond milk for regular milk with great results. I suggest using a thermometer to test for doneness…it is done when it hits 208-210 F. Thanks for a wonderful recipe! October 12, 2014 at 2:45pm Reply

  • Nancy G: I am going to try this tomorrow. I bouth Pillsbury Best Gluten Free flour. It is made with rice flour,potato starch, taioca starch and Zanthan gum. SHould work I hope. I’ll let you all know. November 7, 2014 at 4:03pm Reply

    • Stacy V: How did your bread work with the Pillsbury flour? February 23, 2015 at 7:35am Reply

  • Cindy: Can you make these into rolls? and also, what can you sub for cornstarch? November 13, 2014 at 12:16pm Reply

  • Marla: I baked this bread today and I have to say that it is my first success story in gluten-free baking. I made it to use in my Thanksgiving dressing recipe but my non-GF kids devoured it so I’m having to make another loaf. It is truly wonderful!
    I did make some adjustments in measuring though. I have always read that in GF baking, you should weigh your flours for more accuracy and that 1Cup=140g therefore a 1/2Cup=70g. So I adjusted the white rice flour, tapioca flour, and potato starch accordingly. The bread came out fluffy, soft, and moist, not gummy. This recipe is definitely a keeper! Thank you for sharing! November 26, 2014 at 12:43am Reply

  • Kati: Does anyone know the nutrition facts on this bread per slice? It’s very tempting to make this!! December 5, 2014 at 11:48am Reply

  • Charee: My loaf isn’t cooked all the way through. The outside looks right but not the inside. Any tips suggestions? December 7, 2014 at 10:56am Reply

    • Jaclyn: Just a longer baking time, and be sure it is tented with foil so the outsides don’t get too dark. December 7, 2014 at 11:28am Reply

      • Charee: I did have the tented foil on it and cooked it 10 minutes extra. I also think my dough was a little too think. Should I use a little less flour next time or add a little more liquid? Lastly, my dough was a little more yellow and not so white. Next time should I just use the egg whites? December 8, 2014 at 7:13am Reply

    • Melissa: I ALWAYS use a digital thermometer when I bake GF bread–you are aiming for 208-210F. GF bread may LOOK done, but still be gooey inside. If the top is brown but it’s still not up to temp, tent with foil and keep on baking. Sometimes it takes a lot longer than the recipe says. December 9, 2014 at 10:22am Reply

  • Florence: Looks a lot like the recipe we used at my house. December 31, 2014 at 7:40pm Reply

  • Minu: What can be used instead of potato starch as it is not available here January 3, 2015 at 9:44pm Reply

    • Marcela: Minu,

      If you have a Latin store nearby, look for:
      “Fécula de papas” or also “Chuño”.

      Good luck! April 19, 2016 at 4:11pm Reply

  • Christine: Can I mix this by hand? I don’t have a mixer with a paddle, just a regular hand cake mixer. :( January 3, 2015 at 9:54pm Reply

    • Jaclyn: A hand held mixer might just work okay since this is more like a banana bread batter. January 29, 2015 at 9:25pm Reply

    • Elena: I always mix this by hand using a blending fork and it comes out perfect. Blend the dry ingredients well, beat the liquid ingredients well, and then put them together and use a little vigorous elbow action to beat it all up. It works. February 5, 2018 at 1:26pm Reply

  • ana: Is the measurement for the gum right? I have not seen That much used in any gf recipe before?
    thanks January 5, 2015 at 12:12pm Reply

    • Jaclyn: Yes that is the right measurement. I think bread needs a lot of it for structure because bread is mostly flour (which traditionally is laden with gluten to hold it together). January 5, 2015 at 6:20pm Reply

  • Janet: I do not have a stand mixer. I only have a hand mixer and a bread machine. Hate to continue to buy more and more appliances. And don’t have the storage space. Has anyone done this with a regular hand mixer? January 7, 2015 at 7:19am Reply

  • JennyK: My 14 year old son is having some health issues and was told by doctors he needed to go Gluten Free. All of the store bought GF breads we’ve tried he has hated. In desperation, I decided to try baking my own. This was the 1st recipe I’ve found and to my relief, he loves it. I bake this bread for him (and anyone else in the family who would like) at least once every 2-3 days. Thank you for a white bread that he likes January 12, 2015 at 5:51am Reply

    • Jaclyn: Glad you found a recipe he likes :)!! January 13, 2015 at 10:05pm Reply

  • Sheryl: *****WARNING*****
    Baking this beautiful white bread recipe will cause tears of joy!! After 2 years of trying bread recipes suitable for sandwiches, I’ve found one that passes mine and my families criteria: must taste great, must be moist and flexible AFTER completely cooled AND days after (we are on day 4 and have kept it refrigerated until ready to use) , and it’s FREEZABLE and after thawed comes out fitting the above criteria again. Thank you thank you from the bottom of my heart! FYI, I used coconut oil instead and it worked beautifully! January 14, 2015 at 6:17am Reply

    • Jaclyn: I’m so glad this turned out great for you! I know it can be SO hard to find good gluten free bread so I’m happy that you finally found a recipe you like :)! January 15, 2015 at 8:52pm Reply

  • Kara: this looks good. I am going to try it. Have you ever used a milk substitute? I am trying to avoid dairy also. Thanks! January 23, 2015 at 10:21pm Reply

  • Andy: Just spent the afternoon making this, and have to say that it was definitely worth the effort. We have been trying to find a good GF bread recipe for months, and had been disappointed with each one so far. This recipe makes a loaf that tastes like home-made bread should – and it is GF! January 25, 2015 at 1:00pm Reply

  • andy: btw, we weighed the water and the milk once we measured it into cups – 60g of water and 300g of milk (semi-skimmed) (to make it easier for those who don’t measure in cups. January 25, 2015 at 1:03pm Reply

  • michael: have you tried making pizza dough with it? January 25, 2015 at 2:11pm Reply

    • Jaclyn: I haven’t I don’t think this would be the right recipe for pizza dough but I would like to find a good gluten free pizza dough recipe. January 25, 2015 at 4:27pm Reply

  • Kendle: Do you have to weigh the dry ingredients or just measure out using cups? January 31, 2015 at 8:52am Reply

    • Jaclyn: With gluten free baking measuring by weights is a better option, more likely to end with a better result by weights but if you don’t have a scale you can try it out just with cups. February 5, 2015 at 6:20pm Reply

  • Kara: First, thank you for this amazing recipe and easy to follow pictures and text. Second, I made this last night and it turned out so well! Mine didn’t get the nice brown crisp around the outside that yours did, but I’ll just have to try it again!!! I also substituted almond/coconut milk for cow’s milk since my husband can’t have dairy. The texture and flavor turned out amazing. Thank you for sharing! February 9, 2015 at 7:14am Reply

  • Annie: I made this exactly as stated, but overflowed my 9×5 pan, by quite a bit, both during rising and after I put it in the oven. I don’t know if my kitchen was too warm, or if I accidentally measured something wrong (I didn’t intentionally change anything). Anyone else have this problem?

    I was able to save some of what overflowed and spread it on parchment and back it as a flatbread (yum!) We love the way this bread tastes, but next time I might try it my longer pullman loaf pan. February 13, 2015 at 2:39pm Reply

  • Donie: I made this today. Maybe you can tell me why I had a problem. I didn’t have the different flours so I used a store bought brand. I also used milk instead of water. It looked just like your pictures. But when I put it in the oven it ran over the sides a lot. But when it finished cooking and cooling the taste and texture was wonderful. Even my husband who is not gluten intollerent is impressed. February 18, 2015 at 8:39pm Reply

    • Jaclyn: It was likely the use of the store bought flour blend that caused it to spill over, the ratios listed here are what work best for this recipe. I’m glad you liked it despite that though :). March 16, 2015 at 10:08am Reply

  • Barbara: Just made this bread, i used a gluten free flour mix and all i can say is this came out awesome! It is by far the best tasting gluten free bread i have ever tried. March 19, 2015 at 11:17am Reply

  • Sara: What are your thoughts on replacing canola oil with Coconut oil?
    I would also use stevia instead of sugar. May 5, 2015 at 7:42am Reply

    • Jaclyn: The coconut oil replacement should be fine (I’d melt it) and I’m not familiar with baking with stevia so I can’t say for sure on that. May 5, 2015 at 11:15pm Reply

  • debby Cantrell: Any thing different that corn starch c
    orn allergies?
    Thank you debby May 13, 2015 at 12:14pm Reply

  • Gaile: I thought 1 cup of GF flour was 140G but you are using 160 ? June 1, 2015 at 8:35am Reply

    • Jaclyn: I just go by the exact grams I got when measuring. June 6, 2015 at 11:23pm Reply

  • Valerie: is it okay To use agave nectar instead of sugar or would that make it too runny?
    Also are chia seeds okay to use instead of xantham gum? Or would agar agar be better? July 8, 2015 at 10:14pm Reply

  • Shyma: Hi, please can I ask about the kind of flour because I have only Dove’s flour mixture one named self rising and the other is brown flour mixture so can I use them to make this recipe? And I don’t have the xanthan gum nor the potato starch and tapioca flour in our country wish we have!
    Thanks a lot. July 31, 2015 at 9:05am Reply

    • Jaclyn: Sorry but I haven’t tested with those so I can’t say for sure, you could look up substitutes for the ingredients you listed although I don’t know how it would turn out without the xanthan gum. July 31, 2015 at 10:44am Reply

  • Sirin: I did all the steps correctly, except I did not have potato starch and cornstarch, and I also used brown rice flour instead of white rice flour. Reading the comments I knew this bread would be a success! So I took a risk and decided to add some additional ingredients at the very end after my mix was ready. Since for a very long time I wanted to make the Cheesecake Factory honey wheat brown bread, I decided to include those ingredients that would turn this bread into what I hoped for. I added 2 tbsp honey, 2 tbsp house of herbs blackstrap molasses, 1 tbsp cocoa powder (unsweetened) and 1 tbsp ground flaxseed. I mixed those well and finally I added some walnuts. I decorated the top of the bread with oats. It turned out so amazing! I wish I could share a picture. This is really a great gluten-free bread. I will be using this as a basis for so many different kinds of breads. I have been making my own gluten-free bread for more than 6 months now..and I have never been able to make a bread with such a wonderful texture and taste. Thank you so much! August 5, 2015 at 8:55pm Reply

    • Jaclyn: I’m glad it turned out well for you Sirin! Thanks for the tips and review! August 5, 2015 at 10:11pm Reply

  • Denise: I just took the bread out of the oven and buttered a warm piece…yum! The dough was white before baking, but when I sliced it, it looks like a loaf of whole wheat bread inside. I followed the recipe exactly. Any idea what might have caused it to darken? I baked it in an aluminum loaf pan lined with parchment paper on the bottom and two sides. August 16, 2015 at 1:00pm Reply

  • Kristel: Absolutely fantastic!!!!! Although I forgot to pay attention and the bread rose right out of the pan lol but best tasting gluten free bread I have ever had!!! Thank you so much for posting this :) August 31, 2015 at 12:42am Reply

  • Megan Miller: Hello,
    i have a couple of questions–
    1. can i use almond milk instead of regular milk due to an allergy?
    2. the flour i use is a combination of the following: sweet rice flour, white rice flour, tapioca flour, potato starch, cornstarch and anthem gum– do you have an estimate on how much of this combination i should use? Or should i add the amounts from above together? September 7, 2015 at 5:56pm Reply

  • Ana Caroline: Hi!!! I’m new in this gluten free process, I bought the all purpose gluten free flour, so do you mind to tell me the measurements for the all purpose flour instead of the mixture that you made, by the way…I’m dying for a bread and this recipe is mouth washering 😍 October 5, 2015 at 6:45pm Reply

  • Robyn: Hey! I couldn’t afford all the different flours so I used a blend and measured it out how you have it written, although I did use corn starch and xanthan gum too. The blend had garbanzo bean flour, potato starch, tapioca flour, white sorghum flour and Fava bean flour.
    I used a quick rising yeast too. It overflowed. Haha.

    When I went to tent it the outside was very dark. So I only cooked it for an additional ten minutes instead of 20. I’m new at baking bread without a machine so I don’t know the science behind it. Is there something in my blend that made it go dark?

    I was also cooking cookies while I waited for the bread to rise. They baked at 350 though. Could the oven have been too hot anyway? October 20, 2015 at 11:11am Reply

  • Lori: Like another reader, the dough is dripping off the side of a pan. I suggest placing a baking sheet on the rack below to catch the drips. I did use a flour blend along with the cornstarch.
    I December 21, 2015 at 10:52am Reply

  • Pauline: I’m a gluten free baker myself, I can make anything gluten free… except BREAD! Ha Ha! I’ve made enough gone wrong breads to build a wall, they’ve mostly turned out rock hard, or not risen, or just plain disgusting. I’ve given up on store brought GF breads, they are just full of holes and break, so you are unable to make even a toastie out of it! It’s never edible as a normal sandwich, which I crave! So I’m going to try this recipe today and will let you know how it turns out :) January 9, 2016 at 4:22am Reply

  • Judy: Haven’t tried this bread but plan on it.
    Would like to know if it stays moist? Or does it crumble? January 19, 2016 at 11:25am Reply

    • Jaclyn: This stays pretty moist. I haven’t tried a ton of gluten free breads but this is definitely the best out of the ones I have tried. I hope you enjoy it too! January 19, 2016 at 6:53pm Reply

  • Jeanne: Best Gluten free bread I’ve had and I made it!! I substituted honey for sugar, olive oil for canola oil, coconut oil for butter and almond milk. Turned out so awesome!! Mine had 285 calories per slice and 32 carbs. A little higher than I like but what a treat for gluten free. This is no refined sugar, milk free and gluten free. March 1, 2016 at 11:54am Reply

    • Jaclyn: So glad you loved it Jeanne! March 1, 2016 at 10:38pm Reply

  • Megan: LOVED this bread. I used Lactaid 2% milk, but everything else the exact same. I weighed everything with my kitchen scale and followed every step. I put this in a 200 degree oven for one hour to rise, after about 45 minutes it started to crack while rising. Not a huge deal. Kept it in there for a full hour. When baking, it started to brown a little earlier than 20 minutes so next time I’ll probably put the foil tent on at about the 15 minute mark. This turned out amazing. Thank you so much for sharing! March 6, 2016 at 8:43pm Reply

  • Manon Thyssen: I made this tonight but subbed a few things… I used a mix of tapioca starch, potato starch, white rice flour and cassava flour. I used almond milk instead of regular milk. It turned out GREAT!!! Although a little bit too sweet to my taste, I’m thinking it’s because of the almond milk (although unsweetened) so I will leave out the sugar next time!

    Thanks for this recipe, it was a great base for me to find what works for me!!!! :) March 8, 2016 at 3:42pm Reply

  • Maryann C: Thank you so much for this recipe – made it dairy and egg free and after trying about 30 other recipes, this one is perfect. Going to try this recipes and use it to make buns. Hopefully that will work out well too! March 20, 2016 at 4:10pm Reply

  • Martina: I made this bread because we have a friend visiting who is allergic to gluten.
    It was really good. I kept it in a bread bag and it didn’t dry out like some said there’s did.
    I did weigh the dry ingredients and made sure I used the same measuring cup for the liquids. I used butter and coconut oil.
    I also used a high rise dual knead bread machine. I followed there directions to mix the liquids together before putting them in the pan.
    Because I used the bread machine I didn’t have to heat anything up, just had everything at room temp. 70 F.
    Because she will be here for a week I’m going to make the cinnamon rolls, too. March 23, 2016 at 7:32am Reply

    • Nelie Smith: I made this recipe for the first time with a bean based flour. It came out great, but I could really taste the bean. I have tried it twice using you recipe exactly. Both times the dough was way too wet. It was the consistency of thin cake batter. The first time I felt I had measured the liquid incorrectly. I was very careful with the measurements the second try and had the same results. Do you have any ideas why this is happening? July 8, 2017 at 7:59pm Reply

  • John: My son has Celiac’s and it took me 6 years to perfect a 1.) GF Flour Blend and 2.) my bread recipe. You make it look easy :))) John April 9, 2016 at 3:09pm Reply

    • Jaclyn: Gluten free baking can be tricky, it’s so much different from regular baking! April 9, 2016 at 4:18pm Reply

  • Suzanne: We have become gluten free after allergy testing showed my son and I had issues with wheat and gluten. I tried several bread recipes and this is by far the BEST one! I make a loaf twice a week since my son takes his lunch with a pb and j every day. I had to substitute tapioca starch for the corn starch since he has an allergy to corn and I use egg substitute for a couple of the eggs, as well. And it worked great. His friends have no idea it’s gluten free bread. They just think he has a super mom who bakes bread for fun! It’s the only recipe for me. Thanks again!! April 14, 2016 at 7:53am Reply

    • Jaclyn: I’m so glad you love it Suzanne! April 14, 2016 at 1:55pm Reply

  • Janie: I made this recipe for a friend who is newly diagnosed with Celiac. She is also unable to have dairy, so I subsituted the milik with a can of coconut milk (I doubled the recipe), and used coconut oil instead of canola. It was amazing! My kids tell me it’s better than my own regular whitee bread recipe. I may have to try the coconut milk in my regular recipe. My friend was over the moon, and was so excited to find bread that was affordable & tasted better than “poison” bread! May 25, 2016 at 1:39pm Reply

  • Chelsea: can you tell me how to make this same recipe using a bread maker instead of the oven May 27, 2016 at 8:17pm Reply

    • Jaclyn: Sorry I don’t own a bread maker so I can’t say for sure. May 27, 2016 at 11:55pm Reply

  • Leanna: I just made a double batch of this and I didn’t see the bottom of your recipe how to measure flour. Anyway, when I put it in the pans it felt gritty. Is that normal or did I do something wrong? I hope not, these ingredients are expensive! July 13, 2016 at 2:47pm Reply

  • Anonymous89: hopefully this doesn’t post twice x.x

    this recipe is great!!! i made some changes to mine – it still came out amazing though!

    here is what i did differently:
    – coconut milk instead of cow milk (same amount, by diluted with water because i overheated it :P)
    – 4 tbsp of butter; no canola oil
    – 127 g arrowroot powder, instead of potato and corn starch
    – no xanthan gum (it hurts my stomach)

    i still used the baking powder – it has corn starch, but i had some left over. i also wanted to see the difference between bread that has it and bread that doesn’t. maybe i can find a replacement ingredient?

    i followed the rest of the instructions very carefully, and used a digital thermometer to check the temperature of the liquids.

    my bread came out amazing – thank you so much for posting this recipe! i have hashimoto’s, and diet changes have been crucial for my treatment. the gluten-free breads all have things that cause problems for me, and most of then taste like socks lol. so this was great!

    i am eating my bread as i write this post. it finished cooling enough to slice and eat about half an hour ago. it is delicious. really. it is chewy in a way i wouldn’t have expected. it tastes like yeast. it is bread!!!

    i want to try this with sweet rice flour too (maybe a blend?) – that’s the kind used to make mochi. it’s chewier, so it may make a different texture. September 14, 2016 at 9:01pm Reply

  • CAROL WALLACE: Don’t waste your time on other recipes. This is the BEST. Looks, texture, taste, refrigerates well. I deleted all my other bread pins after this recipe. THANK YOU!!!! October 5, 2016 at 10:18am Reply

  • Amie haroldawn: Absolutely perfect! Mine looks just like your picture, I’m so proud, and it tastes great! I made a bunch of swaps already discussed here ad nauseum, and because of that, my cooking time was 10 minutes less. Thank you so much for sharing! November 6, 2016 at 10:03pm Reply

    • Jaclyn: So glad you love it Amie! November 7, 2016 at 1:07pm Reply

  • deb tullio: Thanks for the recipe, new to gluten free and yeah, all the breads I’ve tried taste like cardboard and I’m a bread girl ;) one question – can I substitute a premixed flour such as Bob’s 1-1 baking flour for the flours listed in this recipe? Thanks! November 11, 2016 at 4:26pm Reply

  • Suzy Kaminski: My loaf of bread is in the rising stage right now. I have been baking G.F. Bread and flour products such as cake and cookies, for about 10 years. The photo of your loaf really got to me, so I had to bake it right then and there. It is 11:30 pm. so I will be up for quite a while yet, but my husband will be so happy to have fresh nice toast in the morning. My comment is this: for those bakers that want to use Stevia or Sweeteners other than Honey, Sugar or Agave, there will be problems, as yeast feeds and grows on sugar and above mentioned foods. Stevia and Sweeteners do not have the sweetness that yeast needs to grow and raise your bread. In order for yeast to grow, it needs a sugar product as mentioned, warmth and moisture. Bread is a perfect Science Experiment for your children to try. Yeast needs food to grow and raise bread! Food for yeast is Sugar, Honey, Agave, and perhaps Molasses. I will let you know how my loaf of Bread turned out. Thanks, Suzy January 15, 2017 at 9:42pm Reply

  • Mary: I have yet to try this bread. From the sounds of it, it seems amazing. I do have a question, can you use potato flour instead of potato starch? June 13, 2017 at 6:26pm Reply

  • Iram: I want to replace active dry yeast with instant yeast. Because only instant yeast is easily a sizable in my country. So how much instant yeast we may use in place of active dry yeast?? Kindly reply July 23, 2017 at 4:12pm Reply

    • Barbara: Haven’t made this yet, as I just came across this recipe. Question: Has anyone made this bread using quick rise yeast? January 13, 2018 at 5:09pm Reply

      • Barbara: haven’t made this yet, as I just came across this recipe Question: Has anyone made this bread using quick rise yeast? I would appreciate a comment regarding this. Please reply to my email address. January 23, 2018 at 3:02pm Reply

  • mush: Can you use premeasured mix of flour for this recipe like Cup4cup all purpose gluten free flour? October 4, 2017 at 8:36am Reply

  • Bailee: Just made this bread, and it came out GREAT. Really impressed, as it has a great taste, but most importantly, a great texture. It’s light, fluffy, flexible, flavorful, the closest thing to “real” bread I’ve ever produced. I subbed coconut oil since i didn’t have canola, and I did apple cider vinegar instead of lemon juice. I’m using this to make gluten free stuffing for Thanksgiving, and I’m glad to find a GF recipe that actually works like it says it will, and looks like the picture! November 5, 2017 at 5:29pm Reply

    • Jaclyn: I am so glad it worked so well for you Bailee! Thanks for the great review! November 6, 2017 at 10:48am Reply

  • Rezija Sabic: Thank you, the bread is awesom. My son loves it.. November 9, 2017 at 4:28pm Reply

    • Jaclyn: I’m so glad! :) November 9, 2017 at 7:37pm Reply

  • Bev Baker: This bread is awesome and so close to regular bread that I have been able to get.
    I wonder what I can add to it to increase the fiber as I am a diabetic? Any idea’s? November 12, 2017 at 7:02am Reply

    • Potato Skins: Psyllium husk powder is a great fiber and binding agent. April 14, 2018 at 1:09pm Reply

  • Kelly: Made this today in my bread maker. It was amazing! The whole family enjoyed it. Thanks for sharing it! I think I finally found my “holy grail” GF bread recipe!! December 17, 2017 at 12:01pm Reply

    • Jaclyn: So glad to hear it Kelly! December 18, 2017 at 4:11pm Reply

  • Mary: Can you replace eggs in this or does it have to be eggs? December 18, 2017 at 11:50am Reply

  • Barbara: No I didn’t write before as I just found the recipe tonight. Wanted to know about using Quick rise yeast instead and do I omit the water? January 13, 2018 at 5:12pm Reply

  • rodha: hello

    I was wondering if I could substitute the yeast with baking powder and the corn starch with extra potato starch or tapioca starch ? will that make any difference with the other ingredients

    Thaanks January 15, 2018 at 1:09am Reply

  • Melody: Please make substitutions for potato & corn starch. I can’t have either of these. Thanks. January 17, 2018 at 7:53pm Reply

  • Randy: Just made this, precisely to the gram for every ingredient. Did not rise at all? January 22, 2018 at 10:08am Reply

    • Jaclyn: My guess is that the yeast was either bad to begin with or killed at some point (from a liquid that was too hot). Sorry it didn’t turn out! January 28, 2018 at 12:06pm Reply

  • Mary: I made your delicious bread for the 2nd time today. The first was perfect. Today’s loaf ran over the side of the pan on all sides. It is still delicious. I did notice the bread rose very quickly, maybe because the oven was on. I measured my flours early in the day, but made the bread later. Also, the top of the bread had 2 large creases whereas it did not happen the first time. I just wondered what I did. This is a great recipe. Thank you. My other GF breads weren’t half as good. February 4, 2018 at 4:35pm Reply

    • Jaclyn: So glad you enjoy the bread Mary! February 8, 2018 at 5:36pm Reply

  • Linda: Can I use gluten free yeast instead of regular? Stevia instead of refined sugar? February 7, 2018 at 3:10pm Reply

    • Jaclyn: Yes definitely go with a gluten-free yeast and the stevia should be fine as well. February 19, 2018 at 11:32am Reply

  • Sheila: I have to say this is my favorite bread. I have shared it with others on a facebook GF page many times. I made a few adjustment so mine (not because it isn’t a good recipe) like replacing coconut palm sugar in place of white sugar, safflower instead of canola and trading the tapioca flour for almond because I like the nutty flavor it gives the bread. Thank you so much for sharing this great recipe! March 4, 2018 at 11:54am Reply

  • Maria: Thank you for great recipe, never made gluten free bread or anything else before so this was great recipe to start with.
    I am experienced at cooking so made a few changes. I only used brown rice flour and white spelt flour and a couple of teaspoons of potato starch, did not use the gum or the other flour like things.
    So of course I was more then excited to see what the dough would do! And it was a huge success!! Super yummy and actually quite easy to make. It became a huge loaf which will last me a long time, and soooo much cheaper then the loaf we get at the shops.Thank you so much, now I can finally eat and enjoy bread again without the side effects, Yay!! March 19, 2018 at 1:55am Reply

  • Nicole: Was just told by our family Dr to eliminate all gluten due to thyroid issues. Our family has always made fresh bread weekly and were worried about finding a GF bread that actually has taste, holds like bread, and has texture. Looking so forward to trying this today!

    I have one question though, what can be substituted for the potato starch? I haven’t been able to tolerate any nightshades for several months now. March 20, 2018 at 8:10am Reply

  • Marina: Finally, a gluten free bread that tastes good and is fluffy! Thank you so much! Today is my sixth day vegetarian and gluten free. (Made the eggseption). I previously tried a gf bread recipe from online, it called for 6 eggs, turned out so gross i tossed it. Tonight we put butter and preserves and all enjoyed the bread. My daughter kept asking whether it was gf, skeptical because she liked it so much. You’ve made our road to gf so much easier! March 28, 2018 at 8:50pm Reply

    • Marina: I was so happy to make this bread a second time, and before leaving it to rise added little more sugar. After first prove (rise) added italian seasoning, and a little bit of garlic powder, the added flavor was great. Today, i’m going to try making this recipe in biscuits with cheese. What do you think? Its been so helpful to be able to have bread while being gf and vegetarian. :-) April 18, 2018 at 1:40pm Reply

  • Potato Skins: I subbed a lot of different things, but it still turned out yummy!
    I used these as substitutes:
    •2 cups Sprouted Brown Rice Flour
    •1/2 cup Psyllium husk powder
    •1/2 cup arrowroot starch
    •2 TBS Agar

    •Grapeseed oil
    •4 medium eggs
    •Lactose free milk
    •(Baking soda/lemon juice) for baking powder April 14, 2018 at 3:03pm Reply

  • Rebekah: Make this every week for my family…Super YUMMY and great consistency…Best one I’ve found so far! April 25, 2018 at 10:18am Reply

    • Jaclyn: So glad you liked it Rebekah! April 27, 2018 at 11:02am Reply

  • Kimberly: How long does this keep in the fridge? Can it be frozen? April 25, 2018 at 11:24am Reply

  • Khulah Alsagalli: Hi
    Can I use egg replacer in this recipe May 9, 2018 at 9:30am Reply

  • Nora: Hi Jaclyn, I backed this loaf today after reading all the impressive comments. I have had couple of issues with it. First when I left it to raise the top became very bubbly and soft and almost collapsed after only 40 minute of raising time. Then when I cooked it in the oven I had to take it out after 30 minutes because the top was turning dark brown. Second, it sort of collapsed on itself a little?
    I followed the recipe precisely and the oven temp was just right.

    Please an you let know when things went wrong? As Iam desperate to make this recipe work…

    Many thanks May 16, 2018 at 7:00am Reply

    • Jaclyn: It sounds like it needed to bake a little longer, usually that’s why a loaf will collapse in the center. Then for the over-browning just tent the loaf with aluminum foil once it reaches the shade you’re looking for. And as far as the dough collapsing it could be a number of things but usually it’s if it was touched. Hope something there helps! June 9, 2018 at 12:10pm Reply

  • Denns: HI, as I also have an EGG problem, could I maybe use an egg substitute instead of the 3 eggs do you think ?? has anyone tried this ?? June 21, 2018 at 4:03pm Reply

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