Missy is a mom of three who enjoys finding tasty new gluten-free recipes for her family.
My Go-To Gluten-Free Bread Recipe
I crave carbs when I’m tired—and this afternoon was no exception. I was fumbling around on my keyboard, slowly typing articles, when I realized that baking some bread would solve all my problems. Okay, maybe not all of them, but let’s not dwell on that.
I’ve been making this gluten-free bread in my bread machine for the last few years. It’s become my go-to recipe, and I rarely use any others.
How We Use This Bread
It's great for sandwiches and French toast . . . and sometimes I even rip off chunks to serve with dinner like dinner rolls. My kids like to slap a glob of Kerrygold butter on it and chow down. Dairy makes me sick, though, so I usually use a plant-based butter from Miyoko's Creamery instead.
What Is the Texture Like?
You may be wondering about the texture, since many gluten-free breads aren't great on this feature. As you can see from my photos, this recipe produces a wonderful texture that is similar to traditional (wheat-based) white or whole wheat bread. It’s not dry and crumbly, nor is it moist to the point where it falls apart in your hand after you attempt to cut it.
It’s also really easy to customize this recipe—but more on that later.
- 1 1/2 tablespoons dry yeast
- 1 cup warm water
- 3 tablespoons honey, divided
- 3 cups gluten-free flour with xanthan gum
- 2 teaspoons salt
- 1/2 cup milk (nondairy is fine)
- 3 eggs, beaten
- 4 tablespoons butter, melted
- 2 tablespoons olive oil
- 1 teaspoon lemon juice or vinegar
- Cooking spray
- Combine yeast, water, and 1 tablespoon of honey in a bowl. Let it sit for 5 to 10 minutes.
- Combine the remaining ingredients in another bowl, beginning with dry ingredients. Whisk the dry ingredients, then stir in the wet ingredients.
- Spray down the metal container in your bread machine with cooking spray. Pour all ingredients in your bread machine and press the Quick Bread button. If you don't have a Quick Bread option, bake for 1 hour and 40 minutes.
- Wait at least 1 to 2 hours before slicing into the bread with a serrated knife (if you cut into it too soon, the bread will lose its shape and cave in). Serve with butter or jelly.
- You can toss everything in your bread machine if you have faith in the appliance’s ability to mix dough, but I don’t. I like to start by combining the warm water, yeast, and 1 tablespoon of honey in a bowl. I let it sit for five to 10 minutes, combining the other ingredients in a separate bowl while I wait.
- Don’t panic if you bake a loaf that doesn’t look pretty. It will still taste delicious.
- Don’t cut this bread immediately after you remove it. I know there’s nothing better than hot, crusty bread fresh out of the bread machine, but the bread will lose its shape and cave in if you cut it too soon. Trust me, I've done this many times and regretted it.
What Kind of Flour?
Many friends have asked what type of flour I use. I typically use one of these three options:
- Cup4Cup Gluten-Free Flour: This is what I use most often.
- Betty Crocker Gluten-Free Rice Flour Blend: This used to be my favorite, but it’s not as healthy.
- Pamela’s Gluten-Free Artisan Blend
If you don't want to use any of the flours I've listed, no worries. Just try and use a gluten-free blend with ingredients such as rice flour, potato starch, and tapioca starch if you want results similar to mine. Tapioca starch creates a texture similar to traditional baked goods, and it's lighter than coconut flour and almond meal.
Okay, I promised to talk to you about customizing this bread. Here are two variations we frequently use:
- Savory option: Add garlic powder, garlic salt, and fresh herbs.
- Sweet option: Add cinnamon, brown sugar, and a dash of maple syrup.
Try My Gluten-Free Waffles
- Gluten-Free Waffles That Tastes Like Homemade Funnel Cakes
These easy gluten-free waffles will bring back memories of carnival food. You probably have most of the ingredients in your pantry already.
© 2019 Missy
Hugh Draper on October 26, 2020:
How much of the gum would you add to the flour? Thanks for the recipe..
Carmen on August 10, 2020:
Doris James MizBejabbers
I found that adding 1/4 teaspoon of xantham gum per 1 cup of flour is what you need for flours that don't have it.
Pam on April 09, 2020:
I have been desperately searching for a gluten free bread, rolls, pepperoni roll recipes. I was excited for finding the gluten free bread machine recipe, especially since I had the same machine. I had no idea you could the quick bread button for gluten free bread. So Thank You very much.
Doris James MizBejabbers from Beautiful South on April 05, 2020:
Missy, I was so glad to find this recipe because we've never been able to perfect a decent GF yeast bread either in our bread machine or in the oven. I say "we" because my husband does the cooking. It seems like the bread never gets done in the middle. I have a Panasonic YD250 that hasn't been used in years. Every time he starts making bread, my weight starts going up. Imagine that! My flour on hand is Pamela's All Purpose. How much Xanthan gum do I need to add since it isn't already built in? I'm not sure my drugstore (where I buy my GF ingredients) has Pamela's Artisan Blend. Since I pay at least $5 for a loaf of GF bread and go through a loaf or two a week, the money adds up. The sad thing though is that usually the bread is stale by the time it gets to the store. I'm so looking forward to trying your recipe.