This Gluten-Free Bread Recipe makes a soft, tender and healthy loaf that’s perfect for sandwiches, toast and more!
This post includes tips and tricks to ensure your bread will turn out with delicious flavor and texture every time. You’ll never need to try another recipe!
I have tried a lot of gluten-free bread recipes over the years. I can confidently say this is the best gluten-free sandwich bread I’ve ever made or eaten!
It has the perfect texture (not crumbly at all!), delicious flavor (think flaxseed with a touch of honey), and is way more nutritious than store-bought bread (thank you almond flour and psyllium husk powder).
Best of all this bread tastes amazing NOT toasted! So many gluten-free breads have to be toasted to be edible. This bread is not only delicious without toasting the first day, but also good for 2 days after it’s baked.
What is gluten-free bread out of?
Just like regular bread is made with wheat flour, gluten-free bread is made with flours from gluten-free grains like rice, sorghum, etc.
In this recipe I use a gluten-free all-purpose flour. Gluten-free all-purpose flour is simply a blend of gluten-free flours and starches that’s designed to mimic the results of wheat flour in baking.
I’ve found gluten-free baking isn’t always as simple as swapping in gluten-free flour for wheat flour. This is especially the case for gluten-free yeasted breads!
This bread is different that other bread recipes!
Gluten-free bread recipes are very different than regular bread recipes. Here are a few things to keep in mind while making gluten-free bread:
- Gluten-free bread only needs a single rise. I use instant or fast-acting yeast in this recipe because the dough only needs to rise one time. Gluten-free dough isn’t stable enough for a double rise. The good news is this makes this bread much faster to make than traditional bread.
- You’ll need to add some binders. In traditional bread recipes gluten is what gives the bread structure and stability. Since this bread is obviously missing the gluten, it benefits from other ingredients that act as binders. I use a combination of psyllium husk powder, ground flaxseed and a flour blend that contains xanthan gum in this recipe to give the bread structure and stability.
- The dough will resemble cookie dough. Don’t be alarmed when this bread dough looks nothing like regular bread dough! It’s supposed to be that way. Just like this gluten-free pizza crust recipe, the dough will be thick and sticky, but not kneadable. See the picture below (Step 4) for a visual on the consistency. You can also see the video in this post to see what the final dough looks like.
Steps for Making Gluten-Free Bread
These how-to numbered pictures match up with the instructions below. I’ve also included a video with step-by-step instructions.
- Mix together the water, ground flaxseed and psyllium husk. Let sit for 2-3 minutes before adding it to the dough.
- Combine all the dry ingredients in the bowl of stand mixer. Mix to combine.
- Add the psyllium husk mixture along with the eggs, butter and honey to the dry ingredients.
- Beat the dough for 6 minutes.
- Smooth the dough into a greased loaf pan. Let rise for 45-60 minutes.
- Once the bread has risen, bake for 35-45 minutes.
FAQ
What flour should I use?
I recommend using a high-quality, gluten-free all-purpose flour for gluten-free baking. For best results, pick a blend that contains xanthan gum or another binder. These blends are usually called measure-for-measure or 1:1 baking flour. This is my favorite gluten-free measure-for-measure baking flour.
Can I make this bread dairy-free?
Yes! You can easily make this bread dairy-free by substituting the butter for olive oil. However, you cannot omit the eggs. Eggs are important for the structure and flavor of this loaf.
How to prevent bread from collapsing
Here are a few tips to prevent your gluten-free bread from sinking in the middle.
- Be sure to carefully measure the dry ingredients so you get the right amounts.
- Bake the bread in a glass loaf pan. This helps it rise and brown properly.
- Let the bread rise for the right amount of time. If the bread rises for too long it may sink slightly in the middle once it’s baked.
For more gluten-free yeast breads, be sure to check out these Gluten-Free Dinner Rolls or this Gluten-Free Flatbread.
If you like this gluten-free bread recipe leave me a comment below.
I’d love to hear from you!
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Gluten-Free Sandwich Bread (Amazing & Easy!)
Ingredients
Dry Ingredients:
- 1 ½ cups gluten-free 1:1 baking flour, 280 grams
- 1 envelope highly active or instant yeast, 2 ¼ teaspoons
- ½ cup almond flour, 40 grams
- 1 teaspoon fine salt
Psyllium Husk Mixture:
- 1 cup warm water
- ¼ cup ground flaxseed meal, 30 grams
- 2 teaspoons psyllium husk powder
Wet Ingredients:
- 3 eggs
- 2 tablespoons honey
- ¼ cup butter, or olive oil
Instructions
- In the bowl of a stand mixer, add the dry ingredients and mix to combine.
- In measuring cup, combine the warm water, flaxseed and psyllium husk powder. Whisk until smooth and let sit for 1-2 minutes before adding to the dry ingredients.
- With the mixer running on low, add the psyllium husk mixture along with the eggs, honey and butter. Increase the speed to medium-high speed and beat for 6 minutes.
- Scoop the batter and smooth into a grease 9x5 pan. Let rise in a warm spot for 45-60 minutes. The bread will not double in size but should rise a few inches.
- Preheat the oven to 350F.
- Bake the bread for 35-45 minutes, until the internal temperature registers 200F on an instant-read thermometer or until the top is golden and seems firm when tapped.
- Let the bread cool in the pan for 10 minutes. Turn out onto a wire rack to cool for at least another 20 minutes before slicing. Enjoy!
Recipe Notes
- I recommend using a high, quality gluten-free all-purpose flour for gluten-free baking. For best results, pick a blend that contains xanthan gum or another binder.
- Be sure to carefully measure the dry ingredients so you get the right amounts.
- Bake the bread in a glass loaf pan. This helps it rise and brown properly.
- Let the bread rise for the right amount of time. If the bread rises for too long it may sink slightly in the middle once it’s baked.
Jamie T says
This is so good and easy! My loaf turned out almost exactly like the picture! I had just a wee bit of “falling” in the middle of the loaf but it is delicious.
Thank you for doing all the hard work!!
Janet says
Ive been making gluten free bread for nine years and this is the best recipe I’ve found. I will be using this from now on. I dont even have to tweak it at all. It works great for hamburger buns too. Thank you for sharing this recipe.
Erin Collins says
I’m so happy to hear you like it! Thanks for the comment! 🙂
Lisa says
Thank you so much for this recipe! It has become a staple at my house. I haven’t purchased any other gf bread since I first made it. The only substitution I made was to use oil instead of butter – both olive oil and grapeseed worked perfectly. I also use Bob’s Red Mill 1 to 1 baking flour. I use a 9×5 metal pan lined with parchment and have no issues. Some slight sinking in the middle is the only thing I’ve noticed (even after watching the rise times) but the fantastic flavor, texture and aroma of this bread completely overcome this. I make it 2x a week – I’m celiac and my husband isn’t but this is now the only bread we eat. I only wish I’d found this recipe sooner. Thank you again!
Donna says
Tried this recipe and followed instructions as stated. Used Trader Joe’s all purpose gluten free, almost doubled in size with the 45min rise. Came out really really moist, taste really good and did not collapse. I used avocado oil instead of butter and used a glass loaf dish, so color was nice and brown . I will continue to make this bread.
Erin Collins says
Great to know it turned out for you with that flour! Thanks for the comment 🙂
Lorraine Garcia says
Delicious and wonderful loaf! Easy to make and super worth the time. My loaf sank a bit in the middle — too long of a proof, I assume. Baker’s error, though.
Tom says
Fabulous! I’m already hooked on Erin’s “Best Gluten-Free Pizza Crust””. Now I tried this bread recipe and am delighted. So thankful for all the knowledge and work that goes into her recipes. I did make note that the dough will rise more quickly toward the end of the process, thus Erin’s warning. So be sure to check the rise at no later than 45 mins. and monitor to about the height you want the loaf to be when baked. I will next try to bake this recipe in a Romertopf clay pot. If anyone has any experience with baking bread in a clay pot please share thoughts.
Thank you Erin.
Roc says
I made a mini loaf and it was the best GF bread I ever had. It rose to twice the height like regular bread. The flaxseed and psyllium really held the bubbles from the yeast. I used a 1-1 flour mix and skipped the almond flower because I didn’t have any.. I’m going to try a full loaf with brown rice flower instead of almond.
Marc says
Amazing results first time, put it all in bread machine, set to quick loaf and pushed the button, came out perfectly, Next Morning still moist and doughy. I bough some xanthan gum separately and added a teaspoon to the dry mix.
Thank you
Erin Collins says
Thanks for this comment! Glad to know this worked for you 🙂
Raychel says
Hi, I was wondering if I could use a different flour for this recipe. The flour that is used for this recipe contains xanthan gum. I can’t have any gums.
Jerry Lynn says
By far one of the best gluten free bread recipes I have made. Excellent! I truly appreciate the time, patience & love you put into developing this recipe, it definitely shows. Thank you
Christy Kunkle says
Finally, a gluten free bread my husband will eat! YAY!!!! I was wondering if I should store this bread in the fridge or on the counter?
I was also going to try adding a little quinoa flour to the mix, maybe starting with a 1/4 cup and seeing if I can get to 1/2 a cup, just to up the nutritional value a little more. Have you done much with Quinoa flour? I make my banana bred with it and love it!
Erin Collins says
I’m so happy it turned out for you! I think you could swap in 1/2 cup quinoa flour with good results. Let us know how it turns out if you do!
Susan says
Best GF bread I’ve ever had. Great texture and taste. Would like to substitute for almond flour..do you think I could use cassava or oat flour 1:1?
Thank you so much.
Vanessa Roush says
I’ve made this using brown rice, oat and a touch of potato starch (instead of the 1:1) and it turned out great!
Chris Robinson says
I just baked this bread for the first time, and my first attempt at GF bread. It smells divine, but I can’t eat it until it cools longer. I’m might drool. Lol.
One quick question, when I took it out if the oven it was big like a regular loaf of bread, but while cooling the first 10 minutes in the loaf pan it lost about an inch in height. Is this normal?
Thank you for all of your wonderful recipes. Every one has been outstanding so far. Sharing with lots of friends.
Chris
Erin Collins says
That’s a great question! Yes this happens more often with gluten-free bread because it lacks the structure of regular bread. It can depend on the amount of flour you ended up using (how you measured it), oven temperature, etc. Wish I could be in your kitchen to see what went wrong! But I hope it was delicious anyway 🙂
Valeria says
LOVE LOVE LOVED this bread! We made it for the first time and oh my goodness it was breathtaking good. However we’re wondering what would be the best way to save the bread, to maintain its consistency, does anyone have any recommendations?
Kelsie Heath says
Can this bread be made in a bread machine?
Christi says
I am also wondering if this can be made in a bread machine with GF setting
Becky says
I love ALL of your recipes! Just wanted to mention that there seems to be a typo in this recipe. You don’t mention greasing the pan until AFTER it rises, but it seems apparent that you want it to rise IN the prepared pan. Just thought I’d bring it to your attention.
Thanks for your amazing work!
Erin Collins says
Thanks for pointing this out! You’re totally right ha! I fixed the recipe – great catch.
MB says
Thank you for this recipe. I have made it 3x now (about 1x a month) and I’m making progress with it. It’s been so long since I’ve made bread-figuring out the rise and baking time/ oven etc is taking time but well worth it. The texture is THE BEST gf bread I’ve tried (purchased or made) , so soft and moist. I do use measure in grams, and it does better in glass pan. Am now writing it down on my own card so I can add notes: rise 55 min. (In my house) Try baking 50 min next time. I will try instant read thermometer next time too!
Eva says
I have tried the sandwiches bread, the results are always very wet and shrinking. Did I make anything wrong?
Pam Franklin says
Hi Erin, This is an update: I had said in my last comment I would let you know how the ceramic bread pan worked out…..it did great! This was my third try of baking this recipe, and my best bake yet! I bought this pan on Amazon it is made by Sweese. I bought the colored white one. This bread pan made the perfect size with your recipe. Thank you sooooo much, my husband loves this! !
Eva says
Can I use whole psyllium huski instead of powder?
Erin Collins says
Yes but I would use 2 tablespoons instead of 2 teaspoons.
Megan Mardones says
I cannot believe how good this bread is. The taste and texture is exactly how I prefer my bread- way better than even any gluten bread. I used pure rice flour instead of a gluten free baking mix. I also used 20 grams of chia powder instead of 30 grams of flaxseed meal, since that is what I had on hand. I cannot get over how good this bread is. I am almost disappointed with how much everyone in my home loved it, since that means I won’t have any left over for breakfast tomorrow.
Judy says
Hi Megan
I’m wondering whether you used any binder along with your rice flour such as xanthan gum?
Pam Franklin says
Hi Erin, My husband is gluten intolerant and we have been buying Udi’s bread for sometime, however it is now difficult to get, perhaps because of Covid 19 (just my guess). So! I we decided to try to make are own
GF bread. I looked at a few but are focus was that the bread would have psyllium husk since my husband discovered that works best for him. Your site was most interesting and looked very easy to do. We were not disappointed! We love your recipe! Thank you for giving us a great tasting and mouth feel of real bread, and the aroma of baking was awesome! I baked this in a round blue glass casserole dish since I didn’t have a glass bread pan. Worked great, The first try! I plan to use a ceramic bread pan next time, I will let you know how that works out. Again Thank you, Pam
Jetal Photographer says
Hi! Read that eggs cannot be omitted in this recipe but can it be replaced?? Wanting to try this recipe but allergic to eggs
Awaiting for a quick reply. Thanks
Erin Collins says
You could try an egg replacer but I can’t say for myself how it would turn out. Sorry about that!
Kay says
Can you making this in a bread maker?
Kali says
I made this bread without eggs, using an egg replacement powder I found at my local supermarket here in Switzerland. It worked just fine and the bread tastes great!
Sam says
Has anyone tried making this in a metal loaf pan? I don’t have a glass pan at the moment,
christine says
I wished it was more rounded on the top But the bread is very soft and moist great flavor I put cranberries in the loaf thanks for the recipe is great will make again Christine
Joan Rothstein says
Can this recipe be used in a bread maker with a gluten free setting?
Janice says
Hi! I tried this recipe and everyone I gave a slice to LOVED it! I even bought more bread pans so I can start making this weekly.
I was wondering if this can be tweaked to make hamburger buns and hot dog buns? Would I need a pan, or would I be able to stick it directly on parchment paper in the approximate shape?
Janice says
How big of a bread pan is this recipe for? Thanks!
Erin Collins says
I use a 9×5 standard loaf pan.
Rose says
This is the best gf bread I have ever eaten!!!!!!
Thanks for the recipe!
I made this for the second time without egg
Just 1/4 cup of vegan yogurt for every 1 egg
But it went so wet from the inside although the outside is brown
Any idea what can I do to make it vegan?
Marcela Alvarez says
Hi Erin, WOW what an amazing bread. Your instructions were perfect. It looked perfect. I covered the bread in the oven at the 30 minute mark since it was browning too much. Took it out exactly at 35 minutes and it was perfectly baked outside and inside. (I live in high altitude).
I have two questions, one is that the bread has a slight taste of yeast (sour). Is there anything I can do to bring that taste down.
And two, how many days does it last outside or do you keep in refrigerator?
Marce says
Hi. I’m trying your bread. The measurements call for 1 1/2 cups of flour or 280 grams. These measurements are not the same when i measure and weigh them. Which should i used. Thanks
Erin Collins says
The grams are more accurate! Go with that.
YG says
Thanks so much for sharing these recipes! You have lightened the load of many moms of gluten free kids!
Can this recipe be made with your Gluten free flour blend + xanthum gum?
If not, what bread recipe would be suitable using your blend?
https://meaningfuleats.com/erins-grain-free-flour-blend/
Vanja says
Thank you,thank you for this recepe
Jaia says
Is there any chance I can just use psyllium powder/husk instead of the flaxseed? I can’t use chia seeds, unfortunately.
Denise says
How can you make gluten free bread without egg? Needs to dairy free too.
Brie says
First loaf just came out of the oven and I can’t wait to try it! Have you ever made rolls with this dough?? 🙂
CaptainAwesome’sWife says
I thought long and hard before attempting a GF bread and man did I do my research as I didn’t want to waste precious time and resources. All I can say about this recipe is Man it is GOOD! I was so happy that it did indeed taste like “bread”!!! My husband was raving for it and we rationed it out to last as long as possible! I didn’t have a bread GF flour in so used 1/2 cup of teff 1/2 cup of brown rice and 1/2 cup tapioca instead. I also only had a spring form cake tin and it didn’t seem to affect the results at all. One very happy baker here. THANK YOU!
Linda says
Just made this for my husband. It is great!!! Easy to work with and has a much better texture than some of the GF bread mixes I have used. Thank you for sharing.
Denise W. says
WOW, this bread is better than wheat bread. The only issue I had was that I let the bread reach 205 F and still needed more cooking. Next time, I will use the toothpick method within the time frames listed. Thank you so much for the recipe…..it is truly FANTASTIC! The bread is soft, flavorful, subtly sweet, yet a little hearty.
sheila says
Just worried . my mix looks more like muffin mix than cookie dough. should i cut back on the eggs.?
Erin Collins says
That is normal! It won’t look like regular bread dough. I hope this helps!
Cathy says
Thanks very much for this – I can’t wait to try it, as it looks exactly like the bread I used to get from my local bakery before they closed. But I can’t find the video – am I missing something? I’ll let you know how it turns out!
Mara Gardner says
I’ve been gluten free for about 3 years. I had given up on eating bread because I didn’t like anything I had tried. I had bought so many different kinds from the store and even from bakeries. This is hands down the best gluten free bread I have ever tried! I make it weekly now!
Peggy Wilson says
Can you please tell me what is the serving size? My husband is diabetic and we watch his carb and calorie intake.. For both this and the banana bread.. I live in Canada and our nutrition panels are a bit different. Many thanks.
Erin Collins says
The nutrition facts are for 1/8 of the loaf! So probably 2 slices. I hope this helps 🙂
Dawn says
Hi! I’d love to try this recipe but I have a severe corn allergy. Xanthan gum is a corn derivative. Can you recommend another option?
Avey says
Hi Erin!
I’m a recently diagnosed Type 2 diabetic and would love to try making this bread. However, I would need to substitute the flour and honey…I’m guessing this might be asking too much! Can you offer any help please?!!
Thank you and have a blessed day!
Jason says
We use this for sandwiches & toast, and it’s the best gluten-free bread ever. It’s got the best texture!
Josh says
Yay for great gluten-free bread! It’s so hard to find an authentically delicious GF bread recipe but with this, we’ve done it. Thank you!
Erin Collins says
I’m so glad you like this recipe! 🙂
Sarah says
I made it and it is incredible. Soft and light. I might’ve missed it but what temperature is it baked at?
Erin Collins says
I’m so glad you like the recipe! It’s baked at 350F 🙂
Teri says
I made this bread today, and it came out wonderful. I used flax and ancient grains flour, half as much butter. It rose well and tastes great. I think next time I will use only 1 T honey. I even misread the directions and threw the flaxseed/psyllium powder into the dry ingredients and then added the warm liquid to that. Beat it for 1-2 minutes, then added the eggs and rest of the ingredients and followed the recipe. Baked 35 minutes. Perfect. Thx.
Annie Wylie says
Hi. Wondering why you changed this recipe from your previous “amazing gluten free sandwich bread recipe”? I still use the old version and it’s perfect! Looks like you don’t let the yeast activate and rise before adding or proof in the 250 degree oven for 10 min. Thanks. Should I switch…
Gisele says
I have a food processor, a blender, a stick blender and whisks. I do not have an electric mixer. Can any one of my tools work?
If not would an electric hand mixer work if I bought one?
Erin Collins says
An electric or stand mixer are the best choices! An electric mixer will work great if you get one. I don’t think it will work in the blender or food processor unfortunately!
Penny Forte says
Forgot to mention….. I dont use psyllium husk, as it can be tough on my IBS. So, I replaced it with equal amount Heather’s Tummy Fiber, and that worked perfectly! Also, used Earth Balance stick in place of the butter, as I stay away from dairy. Again, perfect texture and rose beautifully!
Penny Forte says
This is the BEST GF bread recipe I have found! Its absolutely delicious! Its my go-to recipe now for sandwich bread. It makes a fabulous grilled cheese or is perfect for a good ‘ole pb&j! Thanks for shating this with the rest of us!
Rosalie says
Baked this amazing bread on this rainy day and we had a fantastic BLT with our chicken soup for dinner. Can’t wait to have it with my eggs in the morning!
Erin Collins says
I’m so glad it turned out for you! That sounds delicious 🙂
Amanda says
You say this can’t work without eggs, have you tried different egg replaces? I’m happy to try, just wondering if you’ve already tried them all. 🙂
Erin Collins says
I haven’t tried any egg replacers so they might work!
Annie Wylie says
This is the best and easiest gf bread I’ve ever made! And I’ve made ALOT! :). My gf/celiac family loves it! I added an extra teaspoon of salt and a tsp of Xanthan Gum. I felt it needed a bit more help holding together. Thank you so much!
Erin Collins says
I’m so happy your family loved it! Thanks for the comment!
Teila says
I’ve baked this bread twice now, and both times it looked perfect coming out of the oven, but the middle sank as it cooled. It’s my daughter’s favorite gf bread, so I will continue baking it regardless of the shape, but it would be awesome to alleviate this issue. I haven’t tried measuring the ingredients by weight, do you think that might help? I know it’s very important to weigh ingredients for some of my keto bread recipes.
Caroline Taheri says
Just tried this toasted with coconut oil and honey and I swear it tastes like french toast!! Next time I am adding cinnamon and nutmeg to the batter and have a whole loaf of french toast!!
Caroline Taheri says
Spectacular!! Made this substituing avocado oil and added 1 1/2 tsp xanthan gum because my flour blend didnt have it. My husband cannot believe how good it is and neither can I! This was my first time making gf bread and I am amazed at this success!! THANK YOU!!!
JaNae says
Have you ever tried this with a bread maker? Do you think it would work?
Erin Collins says
I haven’t tried that yet! I want to figure that eventually though!
Vina says
Made it today. The only edit, was olive oil. It came out AMAZING! Thank you so much. I’m always looking for GF bread or dinner rolls recipes. Keep em’coming!
Erin Collins says
So glad you like the recipes! 🙂
Julie says
I’ve experimented with a number of GF breads and this one is a WINNER. It tastes really, really good. I only had Trader Joe’s GF flour mix so I used it. I didn’t have Psyllium powder so I used 1 teaspoon of Xanthan gum. I reduced the salt to 1 teaspoon. I used an instant read thermometer to assure the internal temp was at 200. I followed the rest of the recipe verbatim and it was worth it. This is a very, very good tasting GF bread, I would highly recommend it to you. Thanks to the other viewers who made comments and suggestions, I read them all and used the ones that applied. Thank you so much Erin!!
Irma says
It was great even looked the same.I didn’t have almond flour,I substituted blended gluten free oats and I also didn’t have psyllium husk powder so omitted that
Elizabeth says
This recipe looks like the best gluten free bread recipe I have seen! My husband recently found out he should avoid wheat so I have been looking for good gluten free bread recipes. However, he is allergic to flaxseed, so I was wondering if I can substitute something for the flaxseed meal the recipe calls for?
Erin Collins says
Thank you! 🙂 Can he eat chia seed? You can use 2 tablespoons of ground chia seeds in place of the flaxseed!
Jennifer says
I am in tears of joy! After being diagnosed with Celiac Disease I thought I’d never been we a able to enjoy bread making again and certainly never thought I’d be able to enjoy eating the bread I made! This bread is wonderful! The only change I made is that I used Premium Gold gluten free all purpose flour instead of the Bob’s. I am still in shock at how beautifully this rose and tastes like BREAD!! A million thanks!! You have made a Celiac family very happy!!
Cindy says
I made this yummy bread today. I actually put a towel over bread while it was rising for 20 min. On the stove while oven was warming to 375*. I rose to almost top if baking dish. Amazing recipe. I also exchanged almond flour for cocanut flour. I will make this again!
Drew M says
For others wanting to use a bread maker, I just removed my first loaf using this recipe from my Zojirushi BBCC-S15, and I’m happy to report it worked great. It’s just a little dense, and the loaf seems a little small, but it is moist and tasty and has a great crust.
I used the basic white bread setting on the machine. I added yeast, honey and warm water to the maker first, allowing the yeast to bloom for a few minutes while I assembled the other ingredients. I whipped the eggs, added the other wet ingredients to the eggs, then poured it all into the maker with the blooming yeast. I then added the dry ingredients on top of the wet in the maker, and began the cycle.
By way of ingredients, I used Krusteaz brand all purpose GF flour (a sorghum/brown rice/millet blend… used only because it happens to be in my cupboard, and it happens to be in my cupboard only because it was on sale at the grocery store one day). Instead of butter I used a high omega-3 veggie oil blend; added an extra 1/2tsp of Xantham gum; and used fine sea salt rather than iodized. But otherwise used the recipe as written. Super tasty.
Erin Collins says
This is great information! Thanks for the detailed comment. I’m sure if will help others 🙂
Lara Osmon says
I’ve been trying different recipes but was never happy…UNTIL NOW!!! Closest to Udis that I could imagine. Amazing taste and texture. Moist and nutty. I advise cutting the salt in half. My first loaf was way too salty! Also, use the psyllium husk powder. Makes a huge difference in the rising capabilities. Turned out perfect! Very excited.
Erin Collins says
Hooray! So glad it turned out for you! 🙂
Chandice says
This is such a wonderful recipe for me to be able to make and use all week for school lunches! It is a hit with everyone especially when hot out of the oven!
Tammy Weinhold says
I just made this bread this evening. It wasn’t like cookie dough but more like cake batter. But I poured it in the bread pan anyway and baked it. The top of it split and I didn’t think it rose much. Should I add more flour to it next time?
Carol Bray says
I made this today. Oh, my goodness! It is absolutely delicious. Thank you so much for this recipe. I will be making a lot more of this bread, and often.
Laurie says
Hey there! Just made this and would like to add a comment to help anyone using a gluten free flour blend other than the one you used in your recipe. Other than Xantham Gum…it’s VERY important to check sodium level. I used one from King Arthur and I wondered why the bread was so salty. It had 330 mg in a 1/3 cup vs your recommendation (Bob’s Red Mill) had only 10 mg in 1/4 cup. PLUS I added the salt that the recipe called for (1 1/2 teaspoons). The bread turned out so pretty…so sad that I had not noticed that detail before hand.
Joan Hatfield says
I made this recipe today, it was amazing! I used sunflower oil instead of butter to make it dairy free. I will definitely be making this again.. often.
Erin Collins says
Thanks Joan! So glad you liked it 🙂
Josh B says
This is the first gluten-free bread that has actually turned out for me without flattening. I did substitute a few things, using original metamucil instead of physillum husk (just adds sucrose) and instead of flaxseed using buckwheat flour, which gives the bread a bluish tint. Definitely works well, and it browns nicely from the almond flour.
maureen dillon says
can i use your gluten free flour blend in place of bob`s ?
D says
Thanks for the recipe!
Would coconut flour work in place of almond flour? I’m using almond flour at the moment, but coconut flour is much cheaper.
I tried this recipe using a bread maker (Hamilton Beach 29882): https://www.amazon.com/Hamilton-Beach-29882-Capacity-Programmable/dp/B005EPRF1I
It works pretty well (I’m using sugar instead of honey), but I’m still experimenting with the different settings. I think the gluten free setting (#3) has too much rise time, because the dough collapsed a bit. I also tried combining the dough setting (#8) with the bake setting (#12), and it didn’t collapse, but the dough didn’t mix as well. I’ll probably try the basic setting (#1) next to see how that goes.
Thanks again!
Erin Collins says
Thanks for this comment! I’m sure it will be helpful for many so I’m glad you took the time to write it. I’m so happy the bread turned out for you!
Tami Micklin says
It came out perfect inside and out. The recipe was very clear and easy to follow. I replaced the almond flour with white rice flour. I also replaced the psyllium husk with 1tsp xanthan gum. Thank you so much for the recipe. I wanted to send a picture, but there was no access to it.
Lesa Jacobsen says
Can this bread be made in a bread machine?
Erin Collins says
I haven’t tried that yet! One day I’ll have to try it and share in this post.
pam says
Great bread. I’ve made a LOT of gluten free bread in the 15 years I’ve been G.F. and this is one of the best loaves I’ve made. I make my own flour mix, AMERICA’S Test Kitchen recipe, so I added 1 tsp. Xanthan. That mix contains dry milk so adds a little protein, which helps structure. Also, if bread bread sinks when it is removed from oven, it needs to bake longer. Bread needs to bake to an internal temp. Of 205. I don’t know if this bread gets crumbly, like most g.f. bread, it only lasted 2 days.:-)
Erin Collins says
I’m so happy to hear you liked it! Thanks for the tips on how to prevent sinking! So helpful 🙂
Cathy says
I have made this bread and I love the taste, my family loves it but I have two questions
1. It falls in the middle
2. I don’t use psyllium husk so what is the ratio of flax and water?
Christen says
This bread is so good. I’ve been gluten free for a little over five years now and I can’t remember the last time I had bread this soft. The recipe was easy to fallow and quick. The only thing I’ll do differently next time is double the batch because this bread disappeared fast. Thank you
Erin Collins says
I’m happy you and your little one like it!
George Rohrig says
How long will this bread keep in the refrigerator?
Jim Beilfuss says
This bread is incredible! I am sitting here having a sandwich made from it for lunch and it is not only very tasty, but it is holding up and not crumbling. It has got to have lower carbs too, because of the flax and almond flour.
I have started a website just for fun late last year – do you car if I link to your recipe? I have a section about celiac disease and want to make a posting of favorite breads.
Robin says
Hi Erin, Will coconut oil work instead of butter?
Erin Collins says
Yes that will work great!
Patrice King-Newton says
Thank you
Best GFree bread I’ve ever made…..
Some minor adjustments but still, BEAUTIFUL.
Thanks
Jerry McGhghy says
I made this bread yesterday and it is WONDERFUL! Thanks so much. Not dry, crumbly or blah tasting. I also made a chicken pot pie with your crust recipe. Can’t wait to try more!
Erin Collins says
I’m so glad you like this recipe and the pie crust! Thanks for the comment!
Karen Farnham says
I wondered if you use a glass loaf pan or dark metal? I have glass pans and I find sometimes the temperature or length of baking needs to be changed for glass. Any suggestions?
Erin Collins says
I use a glass pan! That’s a great question!
Karen Farnham says
Thanks, I’m going to try this today! Looking forward to some fresh bread.
Pam says
I have made this bread twice. You say it should be the texture of cookie dough, but mine turned out more like a cake mix dough. Also, when cooling it sinks in the middle, making for a very small slice of bread. My husband and I love the taste. Just wondering if you have any suggestions.
Erin Collins says
What kind of all-purpose GF flour are you using?
Martha says
Hi Erin, I’ve had the same problem as Pam. The bread rises beautifully before it bakes, bakes well, but then falls in the middle when it cools. I’ve made it 3 times and love the taste – it’s as delicious as any wheat bread I’ve had. Just wish I could make it without it sinking on top. I’m using Bob’s 1 to 1 flour, as well as Bob’s almond flour. I did reduce the water the second time because my batter was more like cake batter than cookie dough batter, and I thought that might help. Any ideas? Thanks so much.
Kristy says
Hi! I’m wondering if this could be made without the almond flour? I’d like to make some for my sister-in-law, but she is allergic to almonds…
Kimberly says
I’d like to know, too. I see many of the recipes here call for almond flour, but I am allergic to nuts. One of the main reasons why I can’t utilize many paleo recipes, sadly. I am going to try this substituting the almond flour with more of the 1 to 1, and see how it goes.
Renee says
I have purchased Bob’s red Mill gluten-free who made wonderful bread mix. I have tried making this bread two times, the bread does not rise and when I bake it is still soft in the middle even after I’ve cooked it like it calls for. The bread when is done cooking comes out looking like Playdoe ,,
Erin Collins says
I’m sorry this recipe didn’t work for you! It usually turns out great as written. Wish I could be in your kitchen to help you figure out what went wrong!
Grace says
I just made this the other night, and it was delicious! It actually tastes like bread which was the difficulty I was having with the store bought stuff. Not to mention, it’s a whole lot cheaper than $6 a loaf! Thank you for your recipe! Do you have any gluten-free hamburger bun recipes? I’ve found a few online that weren’t that great and all your recipes I’ve tried have been delicious.
Stephanie R says
Can xanthan gum be used is place of the psyllium husk powder?
Erin Collins says
I haven’t tried it so I couldn’t say! Sorry about that.
Nicole McGehee says
for the butter…melted or softened?
Erin Collins says
It’s melted butter. Sorry for the confusion!
Chava says
Dreamy – just made it for the first (of many, many, many, many) time.
I substituted maple syrup for the honey, and it still worked.
Thanks so much!!
Can’t wait to experiment with all sorts of funky additions.
Judith says
I just made this bread using a different flour blend than you used. It’s called All natural Cup 4 Cup Gluten free flour. It came out fantastic! Very good rise for GF flour mix and the taste of this bread is very similar to wheat bread in my opinion. I am thrilled. I am newly diagnosed with Hashimotos thyroiditis and I most likely have celiac as well. Thank you for this recipe , I am very grateful to be able to eat bread again that’s actually edible!
Laura says
Used olive oil. Love it!
Erin Collins says
Great! Glad it worked out for you.
Laura says
Is it possible to make this without the psyllium husk?
Erin Collins says
Unfortunately I don’t think so. The psyllium husk keeps the bread from being crumbly.
Dewi says
I don’t use pysilium husk and it turned so good
Julie LaRock says
Made it and my son and I really enjoyed it! Will be making it again.
Jana says
WOW, just made this and it turned out perfectly! The taste is incredible; I wouldn’t even know I was eating gluten-free bread (aside from the texture being slightly different from gluten breads). Thank you SO much for this truly amazing recipe!! 🙂
Erin Collins says
I’m so glad it turned out for you!
Pamela says
I made this bread this week and it is DELICIOUS. I used whole psyllium husks, that’s what I always use, and it turned out great. I used my own approximation of the America’s Test Kitchen baking mix for the flour in this recipe, and didn’t notice until it was too late that you specified a baking mix with xanthan gum. I did notice while I was mixing it that it wasn’t coming together a much as I’d expect and I added a little an extra tsp of psyllium husk (which is not much for psyllium) and also a tablespoon of soy yogurt and maybe a little extra teff flour for added protein, but anyway, it held together just fine in the end. I also used sunflower oil instead of olive oil, because I wanted it to be dairy free and I thought the flavor of olive oil might be too strong. Anyway, the result was delicious. I bet it would be even better with butter and am looking forward to trying that as soon as I’m done with this trial dairy free stint I’m on. 🙂 Oh, I also used less yeast (I think like a scant teaspoon) and let it rise longer, because I prefer the flavor that way, and that worked well too. Just in case people are wondering about possible tweaks.
I will probably now mainly rotate between my similarly tweaked version of your whole grain boule and this recipe for my weekly bread baking from now on. Nice work!
Anna says
Hi Erin! This bread looks SO beautiful!! I would love to try it soon! I am wondering though, do the psyllium husks have to be powder? I only have the whole ones…Thanks!
Erin Collins says
Hi Anna! I think whole psyllium husks will work great as well. Let me know how it turns out!
Anna says
Made this bread this morning and it is perfect!!! I had a turkey sandwich with it for lunch and it was so delicious. The flavor is not overpowering (as in some wheat breads) so you can actually taste what you put in the sandwich and the texture is soft and wonderful 🙂 Thank you so much it will be so nice to have this in the freezer so I can have sandwiches without the stomachache 🙂 Thanks again Erin!