Tender High Rising Gluten Free Sandwich Bread

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This is a soft and fluffy gluten free sandwich bread that tastes great and can be sliced incredibly thin.

I have never sliced a loaf of homemade bread this thinly. I average about 2-3 slices for every inch of this bread. An 8 1/2″ loaf pan usually results in about 20 slices.

Sliced thick and thin, we’ve been eating this bread with breakfast (it cooked beautifully for this Fruity French Toast), lunch, dinner or even as dessert a few times. With homemade peach jam, it is a treat that the whole family enjoys.

Tender High Rising Gluten Free Sandwich Bread recipe by Barefeet In The Kitchen

Gluten Free Sandwich Bread

I’ve played with this recipe for a while now and it produces a very dependable loaf of bread. Two things to note here: first, measure the ingredients carefully.

Scoop the flours into the measuring cups with a spoon and then level off the flour with the back of a knife. Also, when pouring the dough into the pan for the final rise, make sure to press down enough to remove any air bubbles.

Tender High Rising Gluten Free Sandwich Bread recipe by Barefeet In The Kitchen

Trapped air bubbles = a hole in the center of the bread. The air pocket won’t cause it to bake differently and it won’t affect the taste, but it will make for an odd sandwich.

This method is proven and I am beyond thrilled with the results. I’m including a lot more pictures than usual with this post because I have had numerous questions about this bread.

This is a bread recipe that anyone should be able to bake. The pictures will hopefully help provide visuals that a novice can follow.

Gluten Free Bread Recipes

Honey and Oat Gluten Free Bread is a favorite in my house for morning toast and for sandwiches as well.

For a couple of quick bread options, this Sour Cream Banana Bread and these Chocolate Chip Pumpkin Muffins get made on repeat.

Tender High Rising Gluten Free Sandwich Bread recipe by Barefeet In The Kitchen

Gluten Free Sandwich Bread Recipe

Once you’ve added all the ingredients, beat the mixture at high speed for 3 minutes.

This adds air to the thick batter, which helps take the place of the missing gluten as far as structure is concerned. It will create a much fluffier loaf of bread, similar to store-bought varieties.

Tender High Rising Gluten Free Sandwich Bread recipe by Barefeet In The Kitchen

At the end of 3 minutes, the batter will look like thick, heavy buttercream icing: smooth and silky. It should not look at all like a typical yeast dough.

The dough will be very sticky, and feel a bit gritty if you rub some between your fingers. Scrape the sides of the mixing bowl and leave the batter right in the bowl to rise for the first time.

Tender High Rising Gluten Free Sandwich Bread recipe by Barefeet In The Kitchen

Cover the bowl with a light towel or loose plastic wrap and let the thick batter rise for 90 minutes. This batter might not completely double in size, but it will puff up considerably.

Tender High Rising Gluten Free Sandwich Bread recipe by Barefeet In The Kitchen

Lightly grease a 8 1/2” x 4 1/2” loaf pan with butter. Gently stir the batter down. Scrape it into the prepared pan. The dough should still be wet and not at all knead-able. It reminds me of a very thick brownie batter at this stage.

Using dampened fingers, or a wet spatula or bowl scraper; smooth the top, eliminating as many wrinkles, bubbles or creases as possible. The smoother your loaf is before this final rise, the smoother it will be once it’s baked.

After the dough rises and bakes, the top of the loaf will look very much the same as it looks when you finish smoothing it out. It is worth a minute or two of effort to make it as smooth as possible now.

Tender High Rising Gluten Free Sandwich Bread recipe by Barefeet In The Kitchen

Loosely cover the pan with a towel (or a lightly greased piece of plastic wrap) and let the dough rise until it barely crowns over the rim of the pan.

This will take 45 – 60 minutes, or possibly as much as 90 minutes, depending on the temperature of your kitchen. Towards the end of the rising time, preheat the oven to 350°F.

Tender High Rising Gluten Free Sandwich Bread recipe by Barefeet In The Kitchen

This dough is fairly delicate. Try not to touch it again at all. Any finger touch or bump will be visible after the bread is baked.

Tender High Rising Gluten Free Sandwich Bread recipe by Barefeet In The Kitchen

Kitchen Tip: I use this mixer, this scraper, and this loaf pan to make this recipe.

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Tender High Rising Gluten Free Sandwich Bread

4.89 from 26 votes
Recipe lightly adapted from and with thanks to King Arthur Flour
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  • 2 cups brown rice flour
  • 2/3 cup potato starch this is NOT the same as potato flour
  • 1/3 cup tapioca starch
  • 3 tablespoons sugar
  • 2 teaspoons instant yeast
  • 1 1/4 teaspoons salt
  • 1 1/4 teaspoons xanthan gum
  • 1 cup warm milk
  • 1/4 cup butter softened to room temperature
  • 3 large eggs


  • Combine all of the dry ingredients in a mixing bowl, or the bowl of your stand mixer. I've made this using both the KitchenAid and a hand mixer. Both methods work well, admittedly the stand mixer is much easier.
  • While using an electric mixer (hand mixer, or stand), slowly pour in the warm milk. The mixture will be mostly crumbs at first, but once all the milk is added, it will begin to come together. Add 4 tablespoons of softened butter and beat until thoroughly blended.
  • Add the eggs, one at a time. Beat the mixture after each egg is added, until it is thoroughly integrated before adding the next one. Once you’ve added all the eggs, beat the mixture at high speed for 3 minutes. This adds air to the thick batter, which helps take the place of the missing gluten as far as structure is concerned. It will create a much fluffier loaf of bread, similar to store bought varieties.
  • At the end of 3 minutes, the batter will look like thick, heavy buttercream icing: smooth and silky. It should not look at all like a typical yeast dough. The dough will be very sticky, and feel a bit gritty if you rub some between your fingers. Scrape the sides of the mixing bowl and leave the batter right in the bowl to rise for the first time.
  • Cover the bowl with a light towel or loose plastic wrap and let the thick batter rise for 90 minutes. This batter might not completely double in size, but it will puff up considerably.
  • Lightly grease a 8 1/2” x 4 1/2” loaf pan with butter. Gently stir the batter down. Scrape it into the prepared pan. The dough should still be wet and not at all knead-able. It reminds me of a very thick brownie batter at this stage. Using dampened fingers, or a wet spatula or bowl scraper; smooth the top, eliminating as many wrinkles, bubbles or creases as possible. The smoother your loaf is before this final rise, the smoother it will be once it’s baked. After the dough rises and bakes, the top of the loaf will look very much the same as it looks when you finish smoothing it out. It is worth a minute or two of effort to make it as smooth as possible now.
  • Loosely cover the pan with a towel (or a lightly greased piece of plastic wrap) and let the dough rise until it barely crowns over the rim of the pan. This will take 45 – 60 minutes, or possibly as much as 90 minutes, depending on the temperature of your kitchen. Towards the end of the rising time, preheat the oven to 350°F.
  • This dough is fairly delicate. Try not to touch it again at all. Any finger touch or bump will be visible after the bread is baked.
  • Bake the bread for 25 minutes, until golden brown. Remove it from the oven, and using hotpads for both hands, immediately turn it out of the pan onto a rack. Brush with a very small amount of melted butter to help keep the crust soft, and add flavor. Slice when completely cool. Enjoy!
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Tender High Rising Gluten Free Sandwich Bread recipe by Barefeet In The Kitchen
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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. Reeni Pisano says

    Your bread looks wonderful – great texture! This has to be one of the best gluten free loaves I've seen! I just started reading Wheat Belly and see this in my future.

  2. Monet says

    Wow! Those are some very impressive slices. I usually have to stick with really thick ones when I make a loaf of bread. Beautiful job!

  3. amy says

    Just made this and wanted to thank you for the recipe. From the blobs of dough that now live on the bottom of my oven- I can tell I let it rise a bit too long but no matter- it tastes better than any gf bread ive ever had!

    • Mary says

      I am so happy to hear that you enjoyed the bread! I love hearing back when people try my recipes. Have a great night, Amy!

    • Kelli says

      Is it possible to use an all purpose GF flour as a substitute for the brown rice and starchs?

    • Mary says

      I haven't tried it myself. If you do try it, please come back and let me know which pre-made GF flour blend you used and how it worked for you! Thanks. Have a great weekend!

    • Mary says

      It depends on how long you want to store it. I keep uncut loaves tightly wrapped in foil and then in a gallon ziploc bag in the freezer. If we are eating them immediately, I have an airtight box to store the sliced loaves in as we are eating them. The bread should last a few days at room temperature.

  4. Jill says

    I tried your recipe for your GF bread this morning and subbed in the rice milk for the milk and Earths Best Butter for butter- (we're a gluten and casein free fam)- turned out fabulous!
    Shared it on my blog, and linked your site for your original recipe!
    Great recipe- THANK YOU!

    • DebbyK says

      We're going GF and casein free also… I did a search for Earth's Best Butter but didn't come up with anything. Where can you find that?

  5. Katy Alldredge says

    I've made this a couple of times now exactly as written and liked it a lot. But every time it is very fragile Am I doing something wrong or is this just expected do i need to mix more less ?? I sooo don't have a clue what I am doing Oh and today I added a tablespoon of honey and it was excellent added just a touch of sweetness and a little moister and also held up a little better. Plus I read somewhere adding honey will make it stay fresh longer. Also froze half a loaf last time I made it and when defrosted didn't have any difference in texture. AWESOME RECIPE!! Love your pancakes too

    • Mary says

      Hi Katy,

      I am SO glad that you like this bread (and the pancakes!). I've been working on a honey variation as well and I am really loving it. I really missed the honey flavor that is traditionally in whole wheat breads! I will be posting it soon.

      As for being delicate, are you referring to the way that the sliced bread handles? Or the dough itself? We tend to go through the bread pretty quickly, but I will take note of it next time and see how it feels.

      Thanks for returning to comment. I love hearing back from people when they make the recipes!

    • Anonymous says

      I too am having a fragile problem with this bread. I think I didn't press the dough down into the pan enough, and ended up with a deep crease down the middle. My fault. That said, the crumb is very fragile right from the start. I made my first loaf yesterday, sliced it for Communion this morning and had to use several slices in order to get enough cubes for our service. Very, very crumbly. My bread looked just like the finished sliced picture, so the visual is right, but don't know what I did wrong. The flavor is excellent, so will keep trying to figure this out. Any suggestions might help.

    • Mary says

      I've never tried slicing it into cubes, so I don't have experience with or advice for that. (Though I will try next time I make it, just to see how it works for me!) The bread does have a more delicate crumb than traditional wheat breads, but I've never had it fall apart on me like you are describing. Sorry you are dealing with that!

  6. Katy Alldredge says

    Hey Mary Im talking about how the sliced bread handles .. I'm slicing it normal sandwich width and it breaks very easily but its not dry just fragile. But even with that so much better than anything I bought in the stores! Been raving to my GF friends abt it.

    • Mary says

      I made a loaf a couple days ago and I didn't notice my slices breaking on days one or two, but by day three, the slices do break in half more easily if they aren't handled carefully. The bread definitely isn't dry, but it is a bit delicate. I'll let you know how the latest bread works out as far as being this delicate.

  7. TIM says

    This bread looks so great and I definitely want to try it! Is the xanthan gum compulsory? I couldn't find it in my place, is there any other alternatives to sub it? Thanks!

  8. Kristen Dupler says

    Do you think it would be okay to substitute corn starch or arrowroot starch in place of the potato starch in this bread? I am new to gluten free baking and really want to try out this recipe. It looks so yummy! Also, I am allergic to xanthan gum. Would the bread totally crumble without it?

    • Mary says

      I've been playing with gluten free baking without xantham lately and I think this loaf might work, but it will not have exactly the same structure. I'd recommend cutting the slices thicker. However, I haven't tried it myself yet. If you do try it, I'd love to hear how it turns out.

      As for substituting the starches, it should work. You could also try simply increasing the tapioca starch and leaving out the potato. However, I prefer the combination of multiple flours and starches myself. Good luck!

    • Kristen Dupler says

      Okay, I actually used potato starch but replaced the 1/3 tapioca with corn starch. I left out the xanthan gum. Everything else I left the same. I left my bread to rise for the second time and let it go too long, it overflowed the bread pan. I put it in the oven and the loaf fell in on itself. Do you think that happened because I let the dough rise too long? Or is it possible I overbeat the dough and got too much air in it? I would like to try this again because it smelled delicious when it was baking…

    • Callie Clark Wiren says

      Rather than just omitting the xantham gum, replace it with guar gum, a common substitute for those who are allergic to xantham gum.
      The lack of the gum is probably why it collapsed. These gums do the work gluten does in regular bread by making a matrix that holds up the other ingredients: Gluten and the gums all kind of act like the beams of a house that support the walls and roof, without the beams the walls and roof would collapse in on themselves.
      I'm fairly new to gf baking but above is what I understand about the chemistry of gf baking. I also believe that this is the part of recipes that causes gf bread to be so much more fragile – I've had the same problem even with store bought gf breads: they all break apart easier than gluten breads. The atoms in gluten just supply a stronger bond with flours than whatever else is out there. But I am exploring options and hope to figure something out, if possible, and post it on my fledgling/occassional blog (SpherMod). (I'm taking a look at the scientific and historical aspects of food.)
      I have been looking for a decent bread recipe though (the store wants $6+ for a small loaf of gf sandwich bread!) and am excited to try this one out and will link to it for sure! I'm also glad to read in the comments that soy milk works well because I can't consume milk either.

    • DD Jameson says

      I am new to gluten free, and new to GF baking. After several failed attempts at bread I found your site. Your directions were perfect and I turned out an absolutely beautiful loaf of bread in less than 2 hours. I used a food processor and quick rise yeast. Yes, it rose perfectly, no, it didn't collapse when cooling, and yes, it tasted great. The only change I made to the recipe was I substituted 1 cup of sorghum flour for 1 cup of rice flour. Probably because I made a desperate run to Whole Foods before I found you site LOL and had about 8 types of flour. Again, THANK YOU for your wonderful recipe.

  9. Anonymous says

    Good day/evening to you Mary:)

    love the look and sound of your yummy Tender High Rising Gluten Free Sandwich Bread, i was wondering could this be made in a bread maker, how would you go about doing that? and also can the Xanthan Gum be substituted with some ground flax seed?

    • Mary says

      I haven't tried subbing the xantham gum with flax seed. If you do try it, I'd like to hear how it works for you. I have no idea how it would work in a bread machine either. Again, I'd like to hear about it if you try that.

  10. Kirstin says

    made this today….my second rise barely rose….I let it rise for 90 minutes then just went ahead and put it in the oven. It cooked well and the flavor and texture were amazing. Going to try it again to figure out why it wouldn't rise much.

    • runsuzannerun says

      I had the same problem, and I think it is because of the temperature of your home. The warmer the better for rising. My house was at 67-68 degrees, and it didn't rise much either. I'm going to try turning up the heat for my next loaf. 🙂

    • SuzanneG says

      I always rise my loafs in the microwave (acts kind of like a proof box). If you want, put some water in a mug and micro for a min or so, just to get it nice and warm in there 1st!

    • Mary says

      I purchase tapioca starch from a local health food store. It can also be purchased online. I have no idea how you would make it from scratch.

    • Anonymous says

      You can make tapioca flour by grinding tapioca pearls in a grain grinder. Just make sure to check with the manufacturer of your grinder to see if your grinder will grind the pearls first! Some do and some don't.


      P.S. Can't wait to try this bread

  11. Lynn @ Our Useful Hands says

    Heyo!!! Mary what a success this recipe is. I subbed in a few things like 1/3 C corn starch and 2/3 C tapioca starch (flour), 1 tbsp regular sugar, 1 tbsp truvia and I used 2 C Bobs Red Mill All Purpose Baking Flour Gluten Free and it turned out really nice still. I subbed the starches because I forgot about the potato starch (which I looked up online and that can be made from scratch but it's time consuming) and I had none. Next go round I will go by your exact measurements and ingredients because I want to see your vision through. 🙂 Thanks again!

    My best, Lynn

  12. Anonymous says

    This is a great recipe! I too have tried to play around with some measurements and ingredients, but really, yours is still the best! And I like someone else's suggestion about making hotdog buns with it. Thanks again!
    (PS I must really like it, because I have never posted on a blog before!)

  13. Anonymous says

    Hi! I used Cup 4 Cup flour (my favorite!) and no xantham gum and otherwise followed the recipe exactly… turned out totally awesome. The texture was soft and fluffy and as close to regular bread as I've ever made (I bake for a friend who is Celiac). It's a touch "egg-y" on the flavor, so I was thinking I might try an egg substitute and give that a shot. Thanks for this recipe!!!

  14. ek says

    I have been baking bread for many, many years with great success. Once I went gluten free about 8 years ago I have not had what I would I call a really successful loaf. Sure they've been delicious, I make all kinds, nuts, cheese, olive etc. but nothing that I could call fantastic. I have tried countless times to make them lighter, fluffier and easy to cut for sandwiches with some moderate success but NEVER have I made one this good. I even screwed this recipe up by adding only 1 tsp of yeast (I just got back from vacation and wasn't thinking clearly) so when I noticed it wasn't rising and realized my mistake, I dumped another tsp of yeast, 1/4 cup of warm milk and a 1/2 cup of flour back in my mixer with the dough AND it still came out awesome. It was difficult to put it into the bread pan so wet, it goes against all my experience but WOW. It's a perfect weight and consistency and doesn't have too much of a yeasty flavor that I've been trying to get rid of from my gluten free breads. Next time I will double it and throw some raisin's, nuts and brown sugar into one half before I put it into the loaf pan (one of my very successful tricks) and I expect it to be perfect again. I did alter the recipe to a full cup of tapioca instead of potato starch but the rest was the same. So as you can see, even with all my jerry rigging it still came out great. Thanks so much!

    • Mary Younkin says

      I am thrilled that it worked so well for you! I know exactly how you felt putting such a wet dough into the pan for the first time, but it really does work. Thank you for taking the time to tell me how much you liked it.

  15. runsuzannerun says

    I have been gluten free for about 4 months now and have been eating Udi's bread. It's not bad but definitely leaves something to be desired. I stumbled upon your recipe and just made my first loaf today. It is absolutely delicious!!! I am so excited! The only problem that I had was that the temperature of my house is 68 degrees, so the dough didn't rise quite like yours did. It rose just enough in the oven though. Thanks for such a great recipe!

    One question, how do you suggest storing it? I've got it in a ziploc bag at room temp. Should it be refrigerated? Can it be put in the freezer?

    Thanks again!
    [email protected]

    • Mary says

      Hi Suzanne, Sorry for the delay in answering your question. I keep mine airtight at room temperature for 3-4 days. If it is going to be longer than that, I keep it tightly wrapped in the freezer.

  16. ek says

    Oh and btw, a hint for all your bakers out there, tapioca starch can be found MUCH cheaper in an Asian grocery if they have one near them.

  17. Anonymous says

    Made this in my breadmaker and turned out fantastic! I just had to babysit the mix phase a little since the corners don't get mixed well with non gluteny flours for some reason 🙂 I only had 1/2c potato starch so made up the diff with tapioca starch but I can't imagine it made a huge difference.

    I just had my first homemade gluten free bread turkey sandwich on warm bread. YUM! I'd already had dinner, but I just couldn't help it, it tasted so good!

    I've also made the honey oat bread in the breadmaker but that one overcooked so I need to try it again- it was still delicious though 🙂

    • Anonymous says

      My breadmaker has a gluten free cycle, so I just used that- looking in the booklet it mixes/kneads for 9 min, rises 25, kneads again though don't think it's the full 18 min it says I think it probably rests in there, rises another 45 min then bakes for 55. It was a bit flat on top, but it was still a nice sandwich size and sliced thinly.

    • Sifted Heart says

      Hi Anonymous 🙂 I have a bread machine, but it doesn't have a Gluten free setting. Do you think I could make this bread with my machine anyway using the Basic setting? Thanks so much so much for sharing.

  18. CJ says

    I also mixed up the dough in my bread machine. Just ran the dough setting, not the entire cycle. It mixes up the dough and then allows for a 90 min rise I think. Anyway I let the entire dough cycle run, then turned it out into a loaf pan and shaped for second rise. This time it only rose to the top of the pan, but not over the top at all. IT also did not rise further in the oven, so the loaf ended up kind of flat looking on the top rather than tall and round. If only it had risen a few inches more and rounded out I think it would have been perfect. The taste was really good- definitely not wheat bread but definitely the best gluten free substitute I've tasted so far. I will make it again. Thanks for the recipe.

  19. Sifted Heart says

    On my way into the kitchen to make this bread !!! Going to do it in the oven first, maybe I'll attempt the bread machine next time :-). Thank you Mary, so blessed to have found your blog.

  20. Leanne says

    We are new to GF and I am wondering how to store this bread for lunches? I made another loaf of GF bread ( not this recipe) turned out ok but my girls were not happy at lunch time. I made sandwiches the night before and put in fridge – then in the am in their lunch bag ( in a tupperware container) by lunch it was hard. I am baking your recipe Right now- how should i make lunches for them????
    thanks Leanne

  21. Anonymous says

    We don't have any brown rice flour, but have plenty of white rice flour. WIll is perform the same?
    My daughters and I are both celiac/gf and really miss sandwiches! Thank you!

  22. Anick says

    My dough literally exploded out of the pan and dripped in my oven on the second rise. I wonder why after wiping the mess in the oven and the pan i cooked them and they ended lookng good although a bit flat. Not round top like yours

  23. Anonymous says

    Thank you, thank you, THANK YOU!!
    There were literally shouts of joy in our house today.
    I went ahead and used just the white rice flour, as that was what I had on hand, and it turned out great.
    We have been gluten free for 8 months and in that time have tried numerous recipes and store bought loaves of gf bread. Oh, the stories we could tell!
    I am ecstatic to FINALLY have a recipe that is safe for us celiacs and pleases the palates of the gf and non/gf alike 🙂

    • Mary Younkin says

      I'm sorry that I missed your earlier question, Chrissy. I'm so glad that your bread turned out well. White rice flour is almost always interchangeable with brown rice flour. It lacks some of the nutrients in brown rice flour and the brown rice flour has a slightly deeper flavor. However, I've used both in this particular recipe and it turns out great either way. Enjoy the bread!

  24. Dede says

    This is the best recipe I have found for GF bread. I cannot thank you enough!!!
    Also I tried the Beer battered mushrooms which were awesome as well.

    I am now a dedicated follower!

  25. Tracy Antonia says

    I was so excited to see a beautiful gluten free loaf until I realized it had eggs and milk in it. I am a wheat free vegan and this has severely limited my bread choices. I do plan on using this recipe to see if I can substitute flax seed for egg and coconut cream for the milk and see if it can still be done.

    • Belinda Marie says

      I have been making this with coconut milk and non-dairy butter. The loaves taste great, though I can't seem to get it to stop overflowing in the oven when it bakes.

      I'd love to hear how your egg substitution goes – I'm also hoping to eventually make a vegan version.

    • Mary Younkin says

      Just to test it, Belinda, what if you divided your batter into two pans next time? I've never had a problem with mine overflowing, so I'm wondering if the size of the pan might be affecting your bread? I'm thinking that a couple of smaller/shorter loaves might be better than the one that keeps overflowing. Let me know if you figure it out. I'm wondering if the ingredient substitutions are making this big a difference in the rise times too.

  26. Anonymous says

    Just made this bread! out of this world! My son has just been
    diagnosed with a sensitivity to gluten and finding a soft bread
    for school sandwiches is like searching for a needle in….
    We both love it and are thrilled!!
    Oh, and the bread came out looking so professional, I feel like
    the cat's whiskers lol

    thank you so very much for sharing you are amazing!

  27. Anonymous says

    Hmmmm… I take it potato flour is not the same as potato starch? The bread tastes good, but the batter was not at all the consistency you described, and the bread is dense. Back to the store to search for potato starch for a second try!

    • Mary Younkin says

      Potato flour is definitely not the same thing as potato starch. I am so sorry for the mix up with the recipe. The starch will allow for a much fluffier bread. It shouldn't be dense at all. Good luck!

    • Anonymous says

      Tried it again – this time with potato starch. Tasted wonderful! I did have a question – what is the best way to store the bread? Fridge? Cupboard? I found that it did get a little crumbly after a couple days…

    • Mary says

      I'm glad you like it. I keep mine on the counter for 2-3 days, but after that, I would wrap it tightly and put it in the freezer. Ours doesn't usually last that long though. If you know you won't use it within a few days, I would cut the loaf in half next time and freeze the un-sliced half wrapped tightly in foil. That way it will be good as new when you are ready to eat it. The sliced bread will freeze fine, but I prefer freezing it unsliced.

    • Belhaven Academy says

      Thanks! Making it again today. The only one who is GF is my son, so freezing half is a great idea. I also use almond milk and Earth Balance butter spread, which might make a slight difference…

      This is definitely our favorite GF bread recipe so far! Thanks!

    • Mary says

      I have not personally tried this bread in a bread machine. However, in the comments above, a few people have had luck with doing that and then posted their method in the comments. Good luck!

    • gail crutcher says

      I tried the recipe today and it didn't rise as tall as yours; maybe I didn't let it rise far enough before I put it in the oven? It was at the edge of the pan~~smells wonderful and too hot to slice.
      My mixer didn't like the job at all tho~~it's an old hand mixer and I guess I'll need to get another one. Any suggestions?

    • gail crutcher says

      ONG! I don't care how high it didn't rise! This bread is WONDERFUL!!!! I couldn't wait till it cooled and it sliced wonderfully!!!!Life begins anew!!THanks so much and I can't wait till you come up with honey!

    • Mary says

      I don't think that it will be nearly as fluffy or light without the second rise, but might be worth trying. If you do, let me know how it works out.

  28. Nancy says

    I have made this bread twice. After the second rise it will not rise anymore in the oven. What am I doing wrong? Today I ordered a bread machine that will make Gluten bread……I am sad that I can't get it to rise in the oven. Any thoughts?

    • Mary says

      Are you punching it down after the second rise? It should be at least to the top of the pan at that point and that is when you place it in the oven. It isn't supposed to rise a third time. I might be misunderstanding you though.

      It should rise once in the bowl and then once in the pan, the height of the rise when you place it in the oven is as tall as it will get. Does that help? Is it not rising in the pan at all?

  29. Nancy says

    I only let it rise once in the mixing bowl ( KitchenAid ) than stir down into the bread pan and let it rise again (only 2 times). The last one only turned out to be 2 inches tall. I am NOT giving up! Thanks for your help. Is it ok to let it rise 2 hours? Maybe one hour is not enough… I have also tried 1.5 hours – no help. 🙂 I will keep trying.

    • Mary says

      Definitely let it keep rising. My last loaf took just over two hours, because the house was much cooler than usual. Fingers are crossed that it will cooperate for you this time!

    • Anonymous says

      I take a hand towel and wet it with hot water, squeeze it out and then drape it over the pan with the dough in it. If necessary, I also will turn my oven on and set the pan in the corner where the steam comes out of the cooktop. That seems to make a world of difference. I do this because my house is always cold. Hope that helps a bit.

  30. Anonymous says

    My grandson is allergic to gluten and eggs. This recipe looks great but do you think it will work with egg replacer?

    • Mary says

      This should work fine with an egg replacer. If I recall correctly, one of the earlier comments on this post mentioned making the bread without eggs.

  31. Michelle Sutley says

    Thanks sooo very much for this wonderful recipe! My 15 year old daughter has recently developed a gluton intollerance and being able to eat this bread has made her life without gluton a bit easier to get used to.

  32. Anonymous says

    Just making this and in my first rise and it does not look at all like the pic's. But after reading the comments realized I used potatoe flour instead of potatoe starch…we'll see what happens.Thanks for the recipe !

  33. crackurjax says

    I have made this recipe several times now, it is very delicious and fairly simple to do. For the first time right now I used almond flour in place of the rice. It is on its first rise, a suggestion by another poster and since my husband loves almond flour thought I'd give it a try. The consistency after the three minutes though is different than normal, hope that's the way it's supposed to be. We will find out 🙂 I have had a problem though and can't figure it out, it rises fine both times and bakes just fine doesn't seem to fall any, but it does not come out sandwich size. Could it be my pan? I have tried two different ones, the regular metal bread pan and I have a smaller rubber new age type very annoying pan that actually seems to work the best which drives me nuts haha love traditional pans. I did however mix everything up well before starting the milk, butter etc…. And the last loaf seemed better although I wouldn't know for sure cuz I gave it to my neighbor! I also question the attachment I'm using on my kitchen aid stand mixer, the only one that seems to work is my dough hook. Sometimes it just doesn't get to mixing things in a timely manner I have to help it. Hummmmm is there a better attachment to use? Just wanna say also that I do love the recipes and I'm trying the honey oat one here soon! Thanks so much!

    • Mary says

      I use a standard kitchenaid paddle when making this bread. The dough hook wouldn't whip enough air into the batter when I tried it that way. I do use a slightly smaller than average bread pan, I think it's about 8" x 3.5" or 4".

      Let me know how the almond flour loaf turns out. I haven't tried that yet myself!

  34. Samantha says

    Asian supermarkets are a great source for Tapioca starch and potato starch. It's not certified gluten free but I am gluten intolerant and not celiac so it works for me. It's about 1/5th of the prices at the health food store!
    East Indian stores carry Sorghum flour (Jowar), chickpea (garbanzo)flour and lentil flour at a fraction of the price of the healthfood store.
    You can substitute xanthum gum and/or guar gum with flax and chia mixed and boiling water. Check out http://www.glutenfreegirlandthechef.com for instructions.

  35. TheProdigal says

    I was diagnosed with Celiac in June 2012 and have been searching for a good gf bread since. Every one I have tried (all store-bought) has crumbled far too easily. I am now considering baking my own bread and this appears to be a recipe I can handle.

    I am curious. Would quinoa work with this recipe instead of the rice flour? I enjoy quinoa's nutty flavor and want to try a bread made with quinoa flour.

    • Mary says

      I am actually working on a quinoa recipe now. You should be able to substitute quinoa for the rice flour, provided you substitute by weight and not by volume. If you do try it, please come back and let me know how it worked for you! Good luck!

    • TheProdigal says

      Baked the bread today. Here's what I did: I used one cup of brown rice flour and substituted quinoa flour for the other cup (measured by weight). Used all tapioca starch instead of potato and tapioca starch. Substituted honey for one tablespoon of sugar. I did not see instant yeast at the store so used active dry yeast (and incorrectly so bread didn't rise all that well). I need to play around with oven temp/cook times. I took the bread out at 20 min and the crust was still a tad overdone. Outside of the two things I mentioned (yeast and crust) the bread turned out pretty well.

  36. Unknown says

    I have made this bread twice now. I was hoping for something lighter and a little more sturdy. This one is a bit dense and, even though not too crumbly in the first couple days after making it, falls apart fairly easily.

    The first time I made it I doubled the ingredients and followed the recipe exactly except I used almond milk instead of dairy milk, the dough rose a TON both times (in less than the time recommended for rising) and I got two beautiful loaves, one of which I froze, the other we consumed within 3-4 days. I tried making grilled cheese with it – it worked okay, but the flavor was not what I'm used to (just recently switched to gluten free, so when I say "used to" I'm talking wheat bread), and it was only holding together from the melted cheese. The bread itself was breaking, but the cheese kept it from completely coming apart. The second (frozen) loaf behaved much like the first, only a little more fragile after thawing.

    The second time I made it I was going to be sharing with someone who is dairy free so I used unsweetened almond/coconut milk and an oil blend – canola, olive and grapeseed oil, in place of the milk and butter. I did not baste the loaf when it came out of the oven b/c I took it to a potluck and baked it there, so someone else took over when it came out of the oven. This second loaf did not rise as well and was just as dense as the first one. This time around I also added 1/2 tsp. extra xanthan gum, hoping that would help hold it together. Doesn't seem to have made a difference. The taste is not terrible, but it's not what I would enjoy with deli meats. It's great when toasted and buttered, esp. with jelly or apple butter, though I have to cut it thicker to keep it from breaking when taking it out of the toaster.

    All in all I would give it maybe 3 1/2 stars out of 5. I just wish it was easier to make a gluten free bread that has the consistency of wheat bread!
    ~Bernadine in KCMO

    • Mary says

      Hi Bernadine,

      I haven't tried this recipe with oil instead of butter, but that shouldn't contribute a great deal to the difference in rising times. I have not had much luck with transporting GF doughs between rise times. They never seen to rise as much as when they are on the counter at home undisturbed.

      If you haven't tried it already, this GF Honey and Oat Bread recipe is the closest I've come to a bread that tastes more like the wheat breads I used to make. http://barefeetinthekitchen.blogspot.com/2012/10/honey-and-oat-gluten-free-bread.html


  37. Anonymous says

    Can this be made into a french baguette shape? If I don't butter the crust do you think it would end up crunchy like french bread?

    • Mary says

      You won't get a truly crunchy crust with this bread. If you have a french bread shaped pan (I do not) then you could shape it that way. You won't be able to form this dough into that shape though. It is a very wet dough that is basically poured into a loaf pan.

  38. Anonymous says

    Hi Anonymous,

    You said your breadmachine had a gluten free setting. Can you please let me know which breadmachine you used?


  39. Anonymous says

    Hi Shirley, Thank you for sharing the recipes with everyone.I have a question and would be grateful if you could guide me. My boyfriend recently developed gluten intolerance and tried to find a Gluten-Free bread for him, so I tried couple of G-free recipes in my breadmacker (including the one suggested by my bread machine, and some few others with different flours). All results turned out looking great (high rise, beautiful texture etc.) but they had “AWFUL” taste and smell! I just had to throw them out! Though I had bought and tasted prepared G-free bread (like Udi’s white sandwich bread) and I thought they tastes wonderful to me! So I was wondering what is the matter with this awful result that I get!!? all my ingredients are Bob’s Red Mill and I tasted them in my mouth to see if I can realize which ingredient has that bad taste?!!

    The recipes I used combined these ingredients:
    1.Rice Flour (I used whole grain brown rice flour)
    2.Potato starch flour
    3.Tapioca flour
    * In one of the recipies I used 1cup rice flour and replaced the other cup with Bobs redmill G.Free whole purpose flour.

    I would appreciate if you could help me with this issue.

    • Mary says

      I am sorry that you have been struggling with the other bread recipes you've tried. I do not know why they taste strange to you. Those are all fairly common ingredients in GF bread making. It is possible that one of your ingredients has gone bad, but I don't know whether you'd be able to taste and tell that.

      How old are your flours? GF flours have a very short shelf compared to regular AP flour. I keep mine in the freezer or refrigerator, in air tight containers.

    • Janet Criddle April 14,2013 says

      My husband & I are choosing to go to wheat & gluten free foods as I have been looking for a good wheat & gluten free bread recipe. I have tried all kinds of recipes which have produced a dry & very heavy bread that did not taste very good. I found this recipe the other day & I made it today.I did add 1 tablespoon of honey & It is the best bread I have ever made & eaten, my husband really loves it too! so thank you for sharing this recipe. I will be making a lot of it!

    • Diana Rivers says

      I would assume it is the Bob Red Mills GF All purpose flour mix. I have read meany reviews that the Garbanzo bean flour has a strong taste and BRM's uses it as a main ingredients. I have tried white bean flour and it is strong as well and I read it is suppose to be milder. My husband who is allergic to wheat would not eat the bread I made with it because of the strange smell and taste.

  40. Anonymous says

    I can't wait to make this!!!!

    I just have a quick question…..is instant yeast the same as Rapid Rise yeast or is it just the active yeast.


    • Mary says

      Hi Denise, I've actually used both types when making this bread. Instant yeast, IS Rapid Rise yeast. However, I typically just use the Active Yeast that I keep on hand more frequently.

  41. Dean McKechnie says

    Hi Mary,

    First and foremost a big thank you for sharing this recipe. I am too (like all your people that have tired your recipe) a big fan!

    I’ve tried the recipe a few times and they have all been fairly successful. Mine don’t rise as much as they should but I’ve only just found out the importance of the starches. I’m intolerant to potatoes so I had been substituting the potato startch with buckwheat flour (still using 1/3 cup of Tapioca), I think I need to sub starch for starch so I’ll use corn starch for the next batch.

    My partner is also dairy and sugar intolerant, so I’ve been using rice milk and Olivani (olive oil based butter/margarine substitute) instead and they’ve been working well. For the sugar just use a very small amount of stevia which seems to do the trick (I had originally used suger in my first batch and I found the bread too sweet).

    I was just wondering what the necessity of raising the mixture in 2 different containers..? I find that it rises quite well in the mixing bowl and then when I transfer it to the baking tin it loses some of it buoyancy and doesn’t rise that well from here. One suspicion I have is that I’m not smoothing the top of the mixture properly once it’s in the baking tin thus letting air escape through the top via cracks…? (Otherwise it could be the lack of starch…?)

    In any case I was wondering if there’d be any harm in transferring the mixture straight from the mixing bowl into the baking tin and allowing it to rise for a couple of hours there..?

    • Mary says

      I'm glad you like the bread, Dean. I don't see why you couldn't do both rises in the pan. As long as you are still stirring it down and then smoothing the top before letting it rise the second time, it should be fine.

      You definitely need a starch to replace the potato starch. You'll probably notice a difference in the texture with the next batch. Let me know how the cornstarch works for you!

  42. Anonymous says

    I have made this bread twice. The first time, everything went well, the bread looked beautiful after the suggested bake time….but it was completely gooey in the middle and I had to throw all but the first couple of slices from the ends away.

    I made it for the second time yesterday, and this time I looked online to see what temperature it should be when done. I think my first mistake was I inadvertently let it rise too much during the second rise. It was a bit over the top of the pan. As a result, it oozed all over my oven, creating clouds of smoke, etc. What a mess! When I checked the temperature toward the end of the suggested bake time, it was nowhere near what online advice said it should be, so I put foil over it and kept baking. I think I had it in the oven about twice a long as the recipe suggested, before it was the correct temperature–and this time (aside from the mess in the oven and the smoke in the house!), the bread was great.

    I don't know why mine is taking so much longer to bake. It's a good recipe in that the ingredients are easy enough to find, and the taste is wonderful, but to me the bake time was way off.

    Also, I have been doing a lot of reading about GF baking [just recently started going GF, to see if it helps ease my arthritis], and one article said GF items only need to rise once. Have you tried that? I wonder if that would work with a comparable result??

  43. Lorelei Weber-Hall says

    Hello, Mary,

    I found this recipe in February and have made it several times (3, now).

    The first few times, my husband and I feel it came out more like cornbread and fell apart after a day or so, but yesterday I made it again (with a mistake of 2 Tbsp yeast instead of 2 tsp -Fleishman's active dry) and it came out fluffier and almost tasting more like "real" bread (read 'wheat' bread – something my husband hasn't been able to eat for over a year since diagnosed with Gluten intolerance).

    I used my KitchenAid mixer with a ceramic attachment that looks like a top with 4 holes (not sure the proper name) and this does a great job. (addressing crackurjax, Feb 19)

    I also used my bread maker which we got as a Christmas present – it's a Breville – for all the other steps after mixing (rising, beating down, rising and baking). It's got a Gluten Free setting and I can modify the settings do the rest of the work. (addressing Anon- Oct 26, Jan 6 and Gail – Jan 31)

    I set it to rise at 120 degrees for the rising and punch down for 15 seconds between rising times. The top still isn't rounded like your final picture, but I'm determined not to give up because my husband and I are raving fans!

    Thank you!

  44. Jacquee says

    I use Earth Balance buttery spread and rice milk to make it dairy free, and it is delicious! I'm planning to experiment with flax egg replacer to make it vegan; I'll keep you posted on how it turns out.

  45. Anonymous says

    I have made this bread for my family continuously since January of this year, and it is delicious and comes out great every time! I've actually had people offer to pay me to make them a loaf! I make it dairy free by using rice milk and earth balance organic buttery spread, and I'm planning to try using flax egg replacer to make it vegan.

  46. Anonymous says

    Would adding some honey work for this bread or wreck it? If you think it could work, how much would you recommend adding?
    Thank you 🙂

  47. Beth says

    This bread us by far the best gf I have ever made or eaten. You have a master piece here! Thank you a so much for sharing! Next time I'm going to make it into rolls!

  48. TheProdigal says

    Made this bread for the third time today. Still working on tweaking the cook time/temperature. Unfortunately, this time I let the dough rise too long and it overflowed the pan – wouldn't come out of my greased non-stick pan very easily because of it.

    I love hummus and have been using chips to dip but for me the best way to eat hummus is with pita bread. When I made plans to bake my third loaf, I decided I would try it with hummus. The bread hasn't cooled enough for me to slice it yet but I used some of the bread that clung to the loaf pan to dip in the hummus. WONDERFUL!!!!!!!!

    • Mary says

      I've found that the cooking time and the temp has to be adjusted for the time of year AND the climate. I have considered updating the recipe with what I do in the summer and how it changes in the winter, but I imagine that would be different in different parts of the country too. Let me know what works best for you, that way others will benefit from your experience as well! I'm glad you love the bread though!

  49. Regee says

    Just wanted to say THANKS! This recipe is AWESOME! I've been baking gf bread for about 3 years now and have only made a couple recipes more than once. I'm sure I'll continue to make this one as the loaf is just perfect, not gummy or hole-y, or stiff & crumbly. Even day 2! I froze half the loaf (to test & I'm not a big bread Eater) so that's the final part for me.
    I did use 2/3c sorghum for part of the rice flour. Other than that I followed the recipe.

  50. Diana Rivers says

    Your loaf looks so beautiful. I came to your site looking for haupia and saw your link for tender gluten free bread. I have not had much luck with gluten free bread recipes since being diagnosed with a wheat allergy. I was about to give up on good tender gluten free bread but your pictures have inspired me to try once again. I do have one question do you use the Bob Red mills type rice flour or do you use the superfine type like Authentic foods? I can only find BRM locally and am debating buying Authentic foods online it's expensive for my budget and most of my breads recipes have not be worth the extra expense but again your bread looks wonderful and worth the expense if necessary.

    • Mary says

      For bread baking, I use BRM rice flours almost exclusively. I have only tried the superfine flours a few times and when I use them, it is clearly noted in the recipes. I hope that helps!

  51. Fantacia says

    Hi Mary, just to let u know my problem, I'm new to bakings n yet doesn't know how the chemistry works. I bought a premix gf bread n it comes out glooey n sink in the middle n no air bubble after baked. It rise when it was fresh from oven but sink when it's cooled. And I did use yeast but my son can't tolerate yeast. I'm so confuse n lost but still don't want to give up on baking for my son cos he loves bread so much. Pls help me😞

    • Mary says

      Hi Fantacia,

      It sounds like this is not a recipe that will work well for you. The yeast is required. Have you tried any simple quick breads? If you'd like to email me, I would be happy to see if I can find some recipes for you to try.


      mary (at) barefeetinthekitchen (dot) com

  52. Syrephine says

    I need some help cause I don't own a stand mixer or a hand mixer. All I have is my hands. I can barely feed us as it is with being diagnosed with celiac; my daughter and I. Things are so expensive to buy that has to be gluten free and with no job or money I have to be frugal, So can I make this by hand.

    • Mary says

      I do not think you will have a good result without a mixer. The gluten free flours and starches require the extended mixing time. Normally, I would say that most recipes are worth a try without the mixer, but these flours are not inexpensive. I would hate to have you waste the ingredients and have it not turn out. I suspect that the bread would be very very dense and hard without a mixer to whip air into it.

    • Anonymous says

      If you can try to get a hold of a whisk or large fork. I was able to beat this by hand no problems with just a whisk, it was exhausting but the bread turned out fine.

  53. Brian Knox says

    First off, thanks. Best tasting GF bread I've made to date. I've made this a few times now, first time I did not get the required rise, due to room temp. Second and subsequent times did get great rise, good bake, nice colour, but it always seems to break or crumble when I turn it out. What am I doing wrong?

    • Mary says

      The room temp will definitely affect the rise, as you discovered. I'm not sure why it is crumbling though. Are you turning the bread out while still warm and then allowing the bread to cool completely, before slicing it? Not sure why it is crumbling on you. That is always frustrating.

    • Brian Knox says

      I am turning it out right away, and quite gently (like rack over the pan and flip) but still always end up with two or three big pieces. I'm going to try a different pan, maybe a glass one, and also play with my time/temps.

    • Mary says

      Let me know what you figure out, Brian. That is odd that it's breaking for you. I have never had that happen. Is it sticking to the pan maybe?

    • Mary says

      The potato starch adds a lightness to the bread and the tapioca starch adds a bit more "chew." I find that for most bread recipes they work very nicely together.

  54. P1 says

    Thanks for replying. So basically the potato starch is creating more carbon dioxide and expanding the batter, whereas the tapioca is holding it all together with a flexible bond?

    As I understand it, potato starch and potato flour are very different and are not really interchangeable.

    What about tapioca starch versus tapioca flour? Are they interchangeable or not What's the difference between those?

    • Mary says

      I've never used tapioca flour, so I can't say. I have used potato flour and it is much heavier with a stronger "potato" flavor as well. Good luck with the baking!

  55. Brenda Kahn says

    The store was out of Glutino Bread mix two weeks in a row, so I made this bread last night. Only thing I substituted was 2tsp guar gum for the Xantham Gum and only had 40 mins for the first rise. It came out perfect. Just like the picture. Made French toast for my son this morning and a sandwich for lunch. Thank you so much for this great recipe!!5 stars

  56. ley says

    This has the best flavour of all the recipes I've tried so far, but it just didn't rise for me like in your pictures. My yeast is good, and the only subs made were honey/agave for sugar and corn and tapioca starch instead of potato- which I had seen in the comments with success. I'll definitely try it again and again, though! I just wish I could figure out how to get a taller, lighter loaf. :/5 stars

  57. Anonymous says

    Could you use ener-g egg replacer instead of eggs. My family is vegan and gluten free. this looks really good by the way

    • Mary says

      I've never tried it myself, but I've heard that it worked well for other people. If you try it, let me know how it does!

  58. Anonymous says

    Wonderful loaf of bread! I don't have a good hand mixer so lately I have been putting it in my bread machine according to directions, and running the dough cycle. Mine takes 90 minutes. Then I "punch" it down with a spoon and pour it into a greased bread pan. I let it rise about 20 minutes and then bake. It comes out perfect and light and is one of the very best GF recipes! I have been letting the bread machine mix most of my GF breads and have better consistency with the recipes. Try this one if you haven't yet!5 stars

  59. Anonymous says

    I made this bread yesterday, and it was the first bread I've made that smelled like bread while baking. The only problem was that it was a bit gummy and it was also very holy (lots of holes) and had a fairly large pocket of air in the middle. I was wondering how I could fix this problem for next time.

    • Mary says

      The gumminess might have been due to removing it from the oven before it had finished baking completely. I'd add an additional 5-10 minutes to your time next time. The holes are unusual for this recipe. I'm unsure what might have caused that to happen.

  60. Anonymous says

    Thank you for this recipe. After reading some of the reviews I subbed 1c of the rice flour for sorghum flour, coconut milk and used 2 TBspn honey for the sugar. As I didn't have quick yeast I used active yeast that I let activate in the warm coconut milk whitch had the honey stirred into it as would do making wheat bread. I did have to add a little extra milk to get the right consistency. I used electric egg beaters. The loaf has come out fantastic.5 stars

  61. Lisa Florida says

    This is my 7th time making this bread recipe and I love it but I am trying to get mine to raise like yours. I used extra large eggs and organic whole husk psyllium flakes instead of the gums. I doubled the amount. Your seams to be thicker then mine. After the first rise it is very loose and airy. I just made a double batch today for my stuffing on Thanksgiving Day. Any suggestions would be great 🙂4 stars

    • Mary says

      Hi Lisa, The only differences I see are that I usually use large eggs versus extra large eggs and I've never tried using the psyllium flakes. I don't think that either of those things should prevent the rise though. It's possible that the temperature in the house could be affecting it. It's hard to guess without being in your kitchen. Breads are temperamental at times and GF ones tend to be even more so. I'm thrilled that you love the bread though!

  62. Laura says

    Mary, thank you for this recipe. I cooked it last night and just had to make myself not eat the whole loaf. I had to sub the dairy items, but it still came out great. It's a keeper! Thanks!5 stars

  63. SheLaughs says

    I followed the instructions exactly, the only difference being I used white rice flour and almond milk. Every single time, it looked exactly like the picture. Baked it, it came out looking like a magazine. It was gorgeous! Tried the first slice — so lovely! Second slice, just as wonderful. Called the husband to brag about FINALLY finding an easy GF bread recipe. Third slice, flawless! Fourth slice, stupendous!

    Fifth slice…

    …ugh oh.

    Completely raw and hallow for the middle of the loaf. I was able to save the first and third of it, but the middle third was totally raw and undercooked. I'm guessing it's my oven — if she was a person, she'd be the Crazy Cat Lady from The Simpsons.

    Will try again — hopefully without the maddening wastefulness of a dream of a loaf of bread. <3

    • Mary says

      My best guess is a problem with the oven. I'd try adding a few minutes to the baking time and then test with a toothpick next time, just to make sure the center of the loaf is cooked through.

  64. Lisa says

    I have been making your bread recipe for 3 1/2 months and I can not seem to get the batter to rise like your. I follow the recipe to a tee but it does not come out as thick as yours. I made it today and I had to increase the brown rice flour to the batter to thicken it up. I sub the gun with organic psyllium flakes and that would not make a dif. I am stumped. I am going to decrease the milk next time and see if this make a dif. I live in South Florida so my rising time is not as long it is much less.I make this bread for stuffing, bread crumbs and sandwiches.

    The bread is in the oven now I double the recipe and one loaf id going over in the oven. I will perfect this one way or another!

    Merry Christmas

    • Mary says

      Is it possible that your pans are slightly larger, Lisa? My favorite bread pans are very narrow and kind of small (just 4"x8") and when I use my 5"x9" pan it doesn't rise nearly as tall. I'm glad you like the recipe! Hopefully it will turn out perfectly for you very soon. Merry Christmas to you too!!

  65. Milena D says

    Thank you so much for this recipe. My daughter was diagnosed with Celiac in December and it's been a challenge to find bread that's not horrible. I tried to make my own and it was very dense and heavy. I tried your recipe today and found success! I actually forgot to initially add surgar and added it again after beating it for 3 minutes, but it still worked out great. The bread was very moist and light. Thank you!5 stars

  66. Anonymous says

    THANK YOU!!! I've tried hordes of other recipes before this and they all flopped. This bread came out perfectly the first time.. but it looked so good we didn't wait for it to cool down, we just ate it warm. Thank you, it is such a pain driving an hour to the only health shop in my area every time we need wheat-free bread5 stars

  67. Nancy says

    Thanks so much for your gluten free sandwich bread recipe! I found it several days ago and just tried it today. It is just the very best gluten free bread I have ever tried! We have been gluten free for 2 years and have been using a flax gluten free bread recipe. This is the closest to regular bread I have ever had. I make bread once a week and this will be my new recipe. It actually does slice thin. I was not so sure that would be true. Hubby loves it too! That is 1 good thing about the internet. You can find recipes that were posted long ago. Found you through Pinterest and another recipe. Thank you!5 stars

  68. Kaelin says

    I really appreciate you posting this! I've just gotten into gluten free baking- and this was absolutely delicious. I made it FODMAP friendly by substituting coconut oil for the butter, Bob's 1 to 1 all purpose mix( only because that's what I had), almond milk, and 3/4 c egg whites for the eggs. My next step is to go to the store to get the flours for your mix, because we ate the whole loaf! Thank you SO much!

  69. Ronalyn Hurley says

    I have tried so many bread recipes and all but 2 were a huge disappointment. I used your recipe yesterday, with fingers crossed. I followed your directions to a T (almost)…I used superfine brown rice flour and I baked it for 30 minutes because it wasn't quite brown enough at 25. It came out of the oven looking beautiful and it stayed that way. When it was cool, I cut into it and was very pleased with how easy it was to slice. No crumbling, no sticky dough on my knife…and then I took my first bite and realized I had finally found the perfect recipe for the perfect loaf of bread.

    Thank you very much for sharing this recipe . I'm thrilled that I no longer have to continue my search for a delicious loaf of bread.
    5 stars

  70. breadmanTalking says

    I baked it according to the recipe but the batter was way too much for the 8X4 pan. I ended up using a 9X5 pan. It tasted great and, for a GF bread the texture was good too, if a bit crumbly. HOWEVER, there was a big hole in the middle, like a tunnel. Could it be too much yeast? Or maybe I need to bake with a cooler oven? Help please! [email protected]

    • Chrissi says

      I had the right amount of batter for my pan but I also had the huge hole in the middle. About half the batter did not cook through and was laying, raw, on the bottom of my bread tunnel. The tunnel of cooked bread is only about an inch thick, or 2 inches in some parts. Just a huge hole through the middle.

      It was against my better judgement that I didn’t check the bread temp, because I didn’t know what it was supposed to be. If I had checked it would have been obvious that the bread was undercooked.

      My oven temp is accurate, I don’t have issues with other recipes in it, and I cooked time according to the directions. The batter nearly doubled in size before it went in the oven – it seemed to rise well.

    • Mary Younkin says

      I’m so sorry that it didn’t cook through for you, Chrissi. I always test the bread before removing it. I aim for 190-200 degrees. (I’ll add a note to the recipe!)

  71. Eileen says

    Thank you for a recipe that doesn’t make me have to make a flour blend mix that I will have to use up.. especiLlly if I am not enamoured with the results and have a bunch left over…..

    • Mary says

      I’m happy to hear that it is helpful for you! (and I feel the same way about making and trying new flour blends!)

  72. Marissa says

    Best GF- free bread recipe I’ve come across yet! Really flavorful! And not overly crumbly. I will say make sure you grease the loaf pan fairly well – my first attempt stuck because I didnt do this. But otherwise great recipe!!!5 stars

    • Carlos Labastida says

      I made the following modifications, and it turned out even better:

      Replace 3 tablespoons sugar for 3 Tablespoons of Agave Syrup
      Replace 1/4 cup butter softened to room temperature FOR 3 Tablespoons of Coconut oil.

      You can also use a few drops of Coconut oil instead of butter to grease the pan.


  73. Bonnie says

    I baked a loaf of your GF bread just yesterday that called for some oat flour and honey. It was a lot like this one.
    It turned out so good that I posted it on fb. Now everyone wants it but I can’t find it. 🙁5 stars

  74. Erin says

    We recently found out my daughter has allergies to whole wheat and also eggs. Could this recipe be made substituting the eggs for unsweetened applesauce?

    • Mary says

      Unfortunately, eggs and applesauce will not react the same way in baked goods. I haven’t tried it myself, but many people have had success substituting flax eggs in bread recipes here. I hope that helps!

  75. Mary Karadsheh says

    I haven’t tried the recipe yet. You give the size of the pan as 8 1/2 x 4 1/2. A standard loaf pans is 9 1/2 x 5 1/2. But the bottom measure 8 1/2 x 4 1/2. Is that the measurement you are using.\

  76. Glen says

    Anxious to try your gluten free bread recipe. I have questions.
    Have you mixed several loaves at once, just multiplying the recipe.
    Would there be adjustments to compensate for altitude? I live at 250′ above sea level.
    Have you tried honey in place of sugar?
    Thanks a bunch,
    Glen J

    • Mary Younkin says

      Hi Glen, there is also a Honey and Oat Gluten Free bread recipe on this site. You might want to try it as well. You shouldn’t need to adjust anything for your altitude. Multiplying this recipe has worked well for me in the past. Happy baking!

    • Mary Younkin says

      I’ve never tried it myself, Stacy. This isn’t a recipe that requires much kneading, so for me, it’s just as easy to stir it together and let it set.

  77. Mary Ann says

    The bread is wonderful, the best yet for our gf daughter! She is very excited to finally eat a gf bread so delicious. Your directions are really good, I think you did a great job especially for people who are just starting out with gf baking! Thank you!!5 stars