Homemade Gluten-Free Bread
A classic Gluten-Free Bread boule, made with yeast and ready in just a few hours! It’s light, fluffy, and perfect for sandwiches, toast, and anything else you’d use bread for. This gluten-free loaf is also vegan and free of the top 8 food allergens. Thanks to Bob’s Red Mill for sponsoring this post!
I’ve been deep in gluten-free sourdough land for a while now. It started with my classic gluten-free sourdough loaf, then extended into sourdough pizza, sourdough crackers, sourdough focaccia…until I was feeding my starters all the time and constantly making bread and its friends. I even started a gluten-free sourdough Facebook group, where we share tips and tricks and advice! It’s been a blast because sourdough is a deeeeep rabbit hole, and it’s fun to have friends down there with you!
But one thing I’ve been asked about a lot is how people can make amazing gluten-free bread without needing to maintain a sourdough starter. Not everyone has the patience to get one going or keep it maintained, and I totally get that. Sourdough is a process and it can take planning to get perfect loaves. So, it became clear we needed a traditional yeasted gluten-free bread!
…and I am OH SO happy to introduce you to her!!! This homemade gluten-free bread boule is a winner. She’s light and fluffy, with a nice crumb, NO gumminess that sometimes accompanies gluten-free bread, and the best part? You can have this bread DONE in about three and a half hours. Then you just have to deal with the hard part – waiting for it to cool! Now let’s get into the details.
How do you activate dry yeast?
I use Bob’s Red Mill active dry yeast for this recipe. This bread recipe has been developed to use an active dry yeast, as opposed to instant yeast. You could try using instant yeast in this recipe, but I have not tried it, so experiment at your own risk!
To activate active dry yeast, you’ll mix it with warm water (100–110℉) and some sugar. For this recipe, I used maple syrup. You’ll do a quick stir to combine, and then let it sit for 10 to 15 minutes. In that time, you should see it start to bubble, and then it will get nice and foamy on top. If this doesn’t happen, retry with new yeast and water. If the yeast doesn’t get foamy and bubbly, it means it isn’t active and it won’t help your bread rise.
What’s the difference between active dry yeast and instant yeast? Active dry yeast must be activated by warm water before use, usually along with some kind of sugar to help feed the yeast and get it nice and bubbly. Instant yeast is mixed directly into the dry ingredients and is activated when the dough is mixed together. I find it easier to troubleshoot with active dry yeast because if your instant yeast doesn’t activate, you need to restart the whole recipe.
How long does this gluten-free bread take to make?
One of my favorite things about this recipe is that it can be done in about two and a half hours, start to finish!! That is way quicker than sourdough, so this is a perfect last-minute bread recipe when you want some bread to eat that day! And of that three and a half hours, probably only about 30ish minutes (if even) is active time. The rest of it is rising and baking time!
What ingredients do you need to make gluten-free bread?
A note: I don’t share any volume measurements for this bread, because I find it’s so much easier and more accurate to use weight. Please get a baking scale if you’ll be doing bread baking with any kind of regularity – it will make things much easier and more accurate! Plus, less messy measuring cups :)
- Active Dry Yeast: this provides our lift for the recipe and gives us a nice, fluffy loaf!
- Maple Syrup, Honey, or Sugar: most of the sugar is actually “eaten” by the yeast and helps your bread rise – this won’t add any sweetness to the bread.
- Filtered Water: filtered or distilled is important! Hard water can inhibit the rise of your bread.
- Psyllium Husk: our magic ingredient! It helps replace the gluten and adds structure and elasticity to the loaf. More details on this ingredient below!
- Olive Oil: olive oil helps soften the crust and adds to the flavor.
- Potato Starch: make sure you seek out the white, powdery potato starch, not potato flour!
- Tapioca or Arrowroot Flour: interchangeable with tapioca or arrowroot starch, these add lightness and fluffiness to the bread.
- Sorghum Flour: this has a light, sweet, mild flavor that works incredibly well in this bread.
- Brown Rice Flour: more of a whole-grain kind of flour, but still lends for a light and fluffy bread loaf. Can be switched out with white rice flour, or another whole-grain flour if you’re avoiding rice.
- Quinoa Flour: I love the light fluffy texture quinoa flour brings to the table, but too much can add a slightly bitter taste, so I keep the amount on the smaller side.
- Sea Salt: for flavor, of course!
All of the yeast, flours, and starches that I use are from Bob’s Red Mill, one of my all-time favorite brands for all things flour and baking supplies! I love how many organic options they have, how widely available their products are, and that so many of their flours are certified gluten-free. I highly recommend their products for this recipe (and all of my recipes) for great results! They can be found in most grocery stores, as well as on Amazon and many other online retailers.
Can I switch the flours? Yes, you can switch and substitute the whole grain flours (brown rice, sorghum, and quinoa) for each other and for other whole grain flours (buckwheat, millet, white rice, teff, etc.) if you want to experiment. Each has its own properties and flavors, but it can be super fun to experiment here and see which combination makes for your favorite loaf.
All the flours!
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What is psyllium husk? Can I replace it?
Psyllium husk is our gluten for this bread: it provides the binding properties and elasticity that help make the dough easy to work with, knead, and shape. It gives the structure and support for the bread to rise, as well. Psyllium is a form of fiber that is derived from the husks of plantain seeds. It has a lot of health and digestive benefits, but it’s the gelling, fiber-filled aspects of the plant that we’re after!
From my experiments: you need psyllium husk for good gluten-free bread. For my bread recipes, I wouldn’t try to replace it. It makes the dough workable, so it doesn’t squish all over the place. It’s also what makes your bread chewy and stretchy.
NOTE: psyllium husk and psyllium husk powder are different. You want the full husk. I usually find it in the supplement area of most grocery stores, and you can also find it for sale online.
How do you make gluten-free bread?
- Activate the yeast. Combine the yeast with the sweetener and warm water. Let it hang out to activate for about 10 minutes.
- Make the psyllium gel. Mix together the psyllium, olive oil, and water. Whisk and let it set for a few minutes until thickened and gel-like.
- Mix together your dry ingredients. In a large mixing bowl or the bowl of a stand mixer, mix all of your flours, starches, and salt. Whisk to combine.
- Combine everything and form into a dough. I mix everything in my stand mixer with the dough hook, but you can also do this by hand. If mixing by hand, I like to use a dough whisk to get it combined. Then, turn it out onto the countertop and use my hands to knead the rest of the flour in.
- Knead and shape the dough. Use your hands to knead the dough into your desired shape/shapes. Then, you’ll place it in the banneton or loaf pan for the proof.
- Rise, score, and bake! Let the loaf rise for one hour, or until it’s light and puffy to the touch, and preheat the oven to 425℉ while it rises. Once the bread has risen, score it with a knife or lame (flipping it out of the banneton onto parchment, or a silicone sling if baking in a Dutch oven). Then, place into your baking vessel. Bake for 1 hour and 15 minutes, removing the lid for the last 15 if baking in a Dutch oven.
- Cool completely. This is definitely the hardest part, but you really need to let the loaf cool completely so the inside can set. I usually try to let it cool overnight. You definitely want it to be fully cool to the touch before cutting into your loaf.
- Slice and eat! Definitely the best part :)
NOTE: this recipe previously recommended a bulk ferment, which is when you let the bread dough rise after mixing the dough together, but before you shape it and let it do its final rise in the banneton or loaf pan. It helps develop the flavor of the bread, but I found the difference to not be noticeable enough to add in the extra hour of time to the process, so I’ve removed it from the instructions.
I hope this helps you make some amazing gluten-free bread! Please drop a comment below the recipe card if you have any questions, concerns, or need help troubleshooting! I’m happy to help your figure out what’s going on because I’m on a mission for everyone to have amazing gluten-free bread!
Sending lots of yeasty love your way. Happy baking!
More gluten-free yeast bread recipes
Want to try making gluten-free sourdough bread, too?!
- How to Make a Gluten-Free Sourdough Starter
- Homemade Gluten-Free Sourdough Bread
- The Best Gluten-Free Sourdough Pizza
- Gluten-Free Sourdough Focaccia
- Rosemary Garlic Gluten-Free Sourdough Rolls
- Gluten-Free Sourdough Crackers
Homemade Gluten-Free Bread
- Prep Time: 20 minutes
- Rising Time: 1 hour
- Cook Time: 1 hour 15 minutes
- Total Time: 2 hours 35 minutes
- Yield: 1 loaf, about 10 slices 1x
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
A classic Gluten-Free Bread boule, made with yeast and ready in just a few hours! It’s light, fluffy, and perfect for sandwiches, toast, and anything else you’d use bread for. This gluten-free loaf is also vegan and free of the top 8 food allergens.
A note about measuring: I don’t share any volume measurements for this bread because I find it’s so much easier and more accurate to use weight. Please get a baking scale if you’ll be doing bread baking with any kind of regularity – it will make things much easier and more accurate! Plus, less messy measuring cups :)
June 2023 Note: a previous version of this recipe recommended a bulk ferment after mixing together the dough. However, after making this recipe many times now, I don’t think it makes a big enough different in the final loaf to be worth the extra time, so I’ve removed it from the recipe.
Ingredients
To activate the yeast
- 7g (2.5 tsp) active dry yeast
- 100g warm filtered water
- 20g maple syrup, honey or cane sugar
For the loaf
- 20g whole psyllium husk
- 375g filtered water
- 15g olive oil
- 80g potato starch
- 60g tapioca flour or arrowroot flour
- 150g sorghum flour
- 140g brown rice flour
- 50g quinoa flour or replace with more sorghum flour or rice flour
- 12g sea salt
Instructions
-
In a small bowl, combine the yeast with the sweetener of your choice and warm water, between 100-110℉. It should feel warm, but not hot, to the touch. Let it sit to activate for about 10 to 15 minutes. You should notice it start to to bubble, and then it will get nice and foamy on top.
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In a bowl or liquid measuring cup, mix together the psyllium husk, olive oil, and water. Whisk together, breaking up the psyllium, and let it set for a few minutes until it’s thickened and gel-like.
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In a large mixing bowl or the bowl of your stand mixer, mix together all of your flours, starches, and salt. Whisk to combine.
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Add the psyllium gel and the activated yeast mixture to your dry ingredients. If using a stand mixer, fit it with the dough hook and let it mix up the dough until combined and smooth, scraping down the sides a few times during the process, and flipping the dough around to make sure it’s fully mixed on the bottom too. You can also do this by hand. If doing it by hand, I like using a dough whisk to get it mostly combined. Then, turn it out onto the countertop and use your hands to knead the rest of the flour in.
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Cover with a tea towel and let the loaf rise for one hour in a warm place. It should just about double in size, and it will feel light and puffy to the touch when it’s ready. Preheat the oven to 425℉ while it rises with a Dutch oven inside, if using.
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Once it’s risen, score the bread (carefully flipping it out of the banneton onto parchment or a silicone sling if baking in a Dutch oven). If you’re baking in a loaf pan, you may want to brush the top with oil to get a nice golden crust and help soften it slightly.
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Place into your baking vessel if using a Dutch oven. If using a loaf pan, just place right into the oven. Bake for 1 hour and 15 minutes, removing the lid for the last 15 minutes if baking in a Dutch oven. It should be golden brown and crusty.
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Remove from the baking pan and set on a cooling rack to cool completely. This is definitely the hardest part, but you really need to let the loaf cool completely so the inside can set. I try to let it cool overnight, but you’ll want to let it cool for at least four to five hours. It should be fully cool to the touch before cutting into your loaf.
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Slice and eat. This bread is great raw, toasted, or however else you want to enjoy it!
Notes
To store this bread
I like storing this bread in a bread bag, or a plastic bag that’s not fully closed, if I’m just storing it for a few days.
You can also slice and freeze this bread in a freezer bag. Place parchment paper between slices to make sure it doesn’t stick together if that’s a concern. It bakes up super well straight from frozen.
Tools you may need to get baking:
- Banneton: this is a woven basket your bread rises in. You can also use a bowl lined with a clean cloth tea towel, but bannetons do give you beautiful ridges and provide a great environment for your bread to rise. I like using a 7-inch banneton.
- Lame: this is a razor blade you’ll use for scoring your bread before baking. A sharp knife will work well too.
- Stand Mixer: this is optional – I’ve made many loaves using a bowl, a wooden spoon or a dough whisk, and my hands. But if you have one, making bread using your stand mixer and a dough hook makes things super easy.
- Dutch Oven: you don’t need a Dutch oven per se, but it definitely helps: the lid traps the heat and steam, and it helps provide a wonderfully crunchy crust. Preheating the Dutch oven also helps support your bread’s rise once it hits the hot oven.
- Parchment Paper: I find parchment tremendously useful for making a “sling” to help lower your bread into the Dutch oven, so it doesn’t lose its rise from getting “dropped” into the Dutch oven, which can deflate the loaf. You can also use something like this silicone baking mat sling that’s perfect for lowering and lifting your bread into the Dutch oven.
Tools for Bread Making!
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What flour do you recommend substituting for quinoa flour? Buckwheat or brown rice flour? I can’t do millet or teff.
You can just use extra brown rice flour or sorghum flour, or buckwheat should work too! :)
Thank you! Looking forward to making this bread. :)
Holy moly! This bread is unbelievable! I was getting antsy while waiting for my GF sourdough starters to mature and decided to make this today. I let it cool for 4 hours and 1 min and had to dig in. I didn’t have potato starch so subbed in arrowroot, and no quinoa so used more brown rice. Sugar was honey.
It came together super easily in a KitchenAid with dough hook and I’m almost embarrassed by how easy the dough was to toss together and work with.
I am not on social media but borrowed my partners account to watch some videos from your feed and they are so helpful!
This is a fantastic recipe. I’ve been GF for 15 years and have tried many recipes as well as every packaged bread out there. This is the one that will convert us away from packaged GF bread for the foreseeable future. Thank you!!!!! I am proud of my creation and cannot wait to make more bread (bring on the sourdough in a couple of weeks!)
What a fabulous compliment Rebecca! I’m so thrilled you enjoyed this recipe :) thank you so so much for the kind feedback, and I’m so happy it was easy for you to put together and make a delicious loaf. I hope some great sourdough loaves are in your future too!
Will this recipe work in a bread machine?
I haven’t tested it that way because I don’t own one, so unfortunately I’m not sure!
Garbanzo bean flour works well also…extra protein too!
Oh my goodness!!!! It turned out sooooo well! THE best gluten free bread I’ve ever had!!!
I made some substitutes as I didn’t have the exact ingredients but please excuse me while I go gain 50lbs in bread weight
Yessss so so glad to hear this, Trina!! :D so glad you’re loving it!
Heyy
Cant wait to try these recipe
My son is allergic to potato starch any suggestion for replacement?
Hi Rebeca! You can use more tapioca flour or arrowroot starch instead :)
Thank youu!!!
Do you think I could replace any ingredient with oat flour?
You can use oat flour in place of any of the whole grain flours (brown rice, sorghum, and quinoa). Hope this helps! Enjoy :)
It is hands down the best gf bread recipe I have tried. That crispy crunch, soft crumb and proper bread sponge unless. I’m stoked. Thank you so much for bringing this to the world!
Oh my goodness, I am SO happy to hear that!! So glad you’re loving it Chantal :D
Can you use almond flour and/or coconut flour to substitute all of the flours you use? I can’t have any of those flours :(
Hi Lindsay, no unfortunately not – you’d be looking for a grain-free bread in that case! I can try and work on one soon but it definitely won’t just be a 1:1 sub…you could try doing cassava/buckwheat subs but almond flour is a little too fatty for this recipe as is and coconut flour is much too absorbent!
Thank you for this recipe! It’s definitely the best tasting and best textured gf bread I’ve made.
What a fabulous compliment!! So glad you’re enjoying it, Becky.
Hi, I made your bread flour blend before finding this recipe. Can I use that flour mix, and how much should I use? Thanks!
Hi Rochelle, yes that’s what it’s intended for – just add up all the flours + starches and replace that amount. 480g for this recipe I believe!
cant wait to make this soon for me i never had homemade gluten free bread before cant wait to try this for my family as they love store brought bread perfect for my after office snacks love your recipes as always brightens up my day everyday after work
It’s so good, Ramya! I hope you and your family enjoy it.
I cant wait to try this! Its currently in the oven!
Ive had the most amazing cassava flour (only) bread but cant find a recipe anywhere to recreate it. Can you make a recipe for it?
Literally the best GF bread ive ever had.
I hope you love it, Allison!! Do you know if it used any starch, or if it was pure cassava? I could definitely try a recreation!
The bread was fantastic!!! We are at 4300ft so it didnt quite rise as much as yours but so so fantastic. Any tips?
Im not sure ill ask for as many details as the bakery will reveal next time im there! I’ll message you on instagram!
I’ve always lived right at sea level so I’m unfortunately not super helpful when it comes to altitude questions! But asking a bakery would be super helpful I am sure :)
Rachel – what do you recommend to substitute for potato starch? I am allergic to white potato. Can I just use more arrowroot starch instead?
Also what can I use to instead of the brown rice flour? We are not eating rice products at all. I am fine with quinoa, buckwheat, cassava and oat flours.
Thanks.
Hi Bernie! You can use more arrowroot or tapioca starch instead of the potato, and you could use any of the flours you mentioned instead of the rice flour. Enjoy!
What changes, if any, would you do to make hamburger or hot dog buns? Thanks!
Hi Karen, this recipe isn’t designed to make hamburger or hot dog buns. You could change the shape to make them look like hamburger or hot dog buns, and bake for a shorter amount of time, but because the recipe isn’t designed for that, they won’t be as soft as the buns that you’re used to are.
Turned out wonderful!! Texture and rise was exactly like the sourdough recipe with a fraction of the time from start to finish, which is a huge plus! I used a loaf pan and worked the dough w a wooden spoon then all by hand. Took a bit more working than the sourdough but yielded exact result! Great taste! 1 hour 20 min bake time in my convection oven. I took it out of pan for last five minutes or so. Amazing!! I love how I can get a loaf done in just 3.5 hours!!
So so glad you’re loving it Vanessa!! The dough is a little firmer for sure, but I think that helps reduce the gumminess a lot :) Thanks so much for your feedback!
Out of curiosity, has this recipe been tried with white rice flour istead of brown? My husband disliked brown rice flour but it may not be as noticeable on this blend.
Yes, I have and it works great!
I had to come back here to leave a review bc I know I always like to read reviews before trying recipes. This came out great! So great that we’re on load number two! I used to make GF sourdough but the time to keep it up was too much. These yields an amazing bread without having to do that. Thank you for sharing your recipe! I just ordered your cookbook and can’t wait to try more recipes!
So glad you’re loving it, Rachel!! Thank you so so much for the feedback.
Hi Rachel! Thank you so much for this recipe. I’m one of those people who aspire to make sourdough but do not have the time to nurture a starter! I made this bread yesterday and had so much fun. Taste is PHENOMENAL. One question- my breads always seem to come out gummy, I’m thinking I may need to decrease the amount of liquid? What do you think? Full disclosure I did not have sorghum flour so I substituted millet and some extra brown rice- could that be the problem?
Thank you!!
Hi Lindsay! Usually gumminess comes from underbaking and can be solved with a little longer in the oven. You could definitely try reducing the liquid by about 25g too and see if that helps.
Just made it again this week, added 15 minutes and the gumminess definitely improved- I think another 10 minutes and I’ll be right on target. Our oven is ancient so it’s an ancient oven problem cause your recipe problem. Thanks for the advice!
So glad you enjoyed it, Lindsay!!
Hey there, can i proof this in the fridge overnight instead of one hour?
Yes, an overnight fridge proof works well, just bake straight from the fridge so it doesn’t overproof!
Three words: Perfect! Perfect! Perfect!
Really, perfect texture, perfect flavor, great crunch on the outside but not too much, great softer texture inside.
Woohoo!! So glad you’re loving it!
Hi, how much are you supposed to knead the bread?
There’s no gluten to develop through kneading, so you’re really just kneading enough to fully hydrate all of the flour!
Great recipe!! I only have psyllium husk powder. Can I use it? And another question, can I make this bread in the bread maker? I need a recipe
Hi Sara! You can use psyllium powder but only use 80% of the amount called for if you’re switching to powder. I don’t own a bread making and am not familiar with how they work, so unfortunately I don’t have any advice there!
I forgot to rate the recipe.
Your bread looks amazing. Would you be willing to try to create a recipe that is grain free without cassava flour in the future? I have been searching for years, but no success. ☺️
Hi Laura, honestly I’m not sure how it could be done without cassava flour…but I can do some brainstorming! Do you have any flours you’d prefer? Cassava is usually the best grain-free flour for bread making.
I’ve been experimenting with grain-free breads as well. Some other grain-free flours that may work well with the cassava are green banana flour (starch-like) and tiger nut flour (more grain-like).
Cassava is pretty starchy, so it’s hard to get a good rise out of it on it’s own.
I look forward to seeing anything you create!
Thanks for sharing these tips, Heather! I need to seek out some green banana flour to play with.
Thanks so much for this recipe! It turned out perfectly, and my husband kept saying how good the bread was. I followed the recipe as written and used a dutch oven for baking. So easy and so awesome!
So glad you loved it, Shelley! Thanks so much for your feedback :)
I know you say that we shouldn’t try to replace the psyllium, but if I were to use flaxseed instead, do you think that would ruin the bread?
Hi JC, flax isn’t as absorbent as psyllium, and nothing I’ve tried works in quite the same way. Feel free to experiment at your own risk, but if you try it, make sure the flax is super finely milled to get maximum absorption and make sure to let it absorb enough water that it feels gel-like. Would love to hear how it goes if you try it!!
But, I like sourdough. Do you have recipes for sourdough breads?
Gluten-free sourdough, that is.
Hi Bob, yup my sourdough recipes are all linked at the top of this post, or you can see them all here: https://bakerita.com/category/baked-goods/sourdough/
BEST gluten free bread ever! The flavor is superb, the crust is perfection and it’s not dry and crumbly but rather meaty, dense and filling! And to top it off the recipe is easy to follow! Cannot wait to make more!
SO happy you love it, Brenna! Thanks so much for sharing :)
I am excited about trying this recipe! love bread and it looks sooooo good!
What do you mean by your last statement that it bakes up super well from frozen? Do you mean freeze the dough after the bulk rising? take out of freezer later and thaw and bake?
OR
I mean that after the loaf is fully baked, you can freeze it and reheat, I wouldn’t recommend freezing the dough before it’s been baked at all! Hope this helps.
Thanks so much. I am looking for a way to soak the flours over night before putting them into a loaf…. I prefer the flours as used in artisan breads which can be risen over night in the fridge. can I do the first rising and then put the dough in the fridge and then take it out the next day to warm and then bake?
thanks for taking the time to answer these questions. I have my first loaves in the oven right now!
Hi Cherry, what do you mean soak the flours? If you want sprouted flours, you’re better off buying sprouted flours as soaking the flours will throw off the ratios. However, you can definitely refrigerate the loaf to rise in the fridge overnight. If you’re doing that, you can shape and place into a basket/bowl to rise for the night without needing the double proof – it will develop flavor while in the fridge. Hope this helps!
Yes, if I understand the process properly-
so you make the bread as per the recipe and then do the bulk rising in the fridge in the bread pans or… in a bowl ready to put into the heated dutch over for baking after it has warmed up for a while on the counter… No need to do the 2 risings.
I appreciate your quick reply! thank you
Hi Cherry, yes if you’re refrigerating you can just do the one rise.
Such a good recipe, and so versatile! I’ve made this with a few different mix-ins and have varied the flours a little bit based on what I’ve had on hand. Each loaf has been delicious.
I love that so much! So happy to hear you’re enjoy the bread, Brian.
Best gluten free loaf out of the many I have tried. Delicious, consistent, allows for flexibility in the flours. I make about two loaves a month, slice and freeze, giving myself the gift of delicious, clean, home made bread. Thank you!
I’m so happy you’re loving it, Samantha! It is such a self-care gift :)
Hi there! Mine came out dense and gummy both times I tried out the recipe.
Any idea of how this could have happened?
Hi Chris, without more information, it’s unfortunately impossible for me to say exactly what went wrong. Gumminess can come from over-proofing, under-proofing, mismeasuring an ingredient, underbaking, or even your oven temp running too low. If you want to DM me pics on Instagram or if you can provide more info, I can try to help you figure out what’s going wrong.
Since it’s the first day of fall I’d like to add pumpkin and chocolate chips! Do I mix these in at the same time I add in the gelled husk/yeast mixture to the flours?? I love this recipe!
Hi Linda, yes you could! I would reduce the amount of water to compensate for the pumpkin addition and add it in with the psyllium gel. If you’re going to add 50g, reduce water by 50g. I’d mix the chocolate chips in towards the end of the dough mixing. Enjoy, and let me know how it turns out! Sounds so delicious :)
I’ve followed your gluten- free bread recipe twice now and I keep getting the same results. The bread proofs perfectly. It looks great going into the hot cast iron Dutch Oven but when I remove the lid, I see that my lovely poofy bread has fallen! Any suggestions why it keeps deflating? Next time (haven’t given up), I’ll try it in a loaf pan. In the meantime, I’m open to any suggestions.
Hi Ilene, how odd! Sorry you’re having issues here. How does the bread look when you cut into it? Does it seem like it was overproofed? Often times that’s the cause for deflating. If you’re in a hot and/or humid climate, sometimes bread can rise faster and overproof more easily, so you may need a shorter rise time to prevent that.
Hi, what size banneton do you recommend investing in for this bread? I’m new to baking but can’t wait to have home baked bread on a regular basis. Thanks in advance!
I like using a 7″ banneton – the ones I have are linked right underneath the recipe card! Hope you love :)
Your recipes are inspiring me to take the plunge and invest in a stand mixer. I see you have the bowl lift style, and as a clumsy person that may struggle with a mess if I can’t lift the head up I wanted to ask if the artisan style would make your gluten free dough recipes, in general ( not just this one ) as well as this one or if this really is what you need for the best outcomes! I am SO excited to try baking again! Thank you for the beautiful inspiration!
Hi Cynthia, either style will be just fine!! I actually have the tilt head now and both work great for this and all my recipes so whichever makes more sense for you :) happy baking!
Aw, thank you! That’s excellent news! =)
Can I use a pre-mixed All-Purpose GF mix? Like Bob’s Red Mill or King Arthur? I don’t bake GF often enough to make buying this variety of flours feasible.
Thanks!!
Hi Steve, you can but I can’t guarantee the results since they’re all different flours and ratios of flours. The only one I’ve used and recommend is this blend from Vitacost because the flours are the same as the ones I use. If you use another one, I recommend seeking one out with no gums or additives.
Great. Thanks!
Hi! I love all your recipes. I was just wondering if you have happened to calculate nutrition facts for this recipe?
Hi Megan, so glad to hear it! I don’t provide nutritional info for this since it depends on the specific flours used and how thick you make your slices. You can always calculate yourself with the specifics of what you used on a nutrition calculator like myfitnesspal.
What size bread pan 1lb?
Hi Paul, for loaves I use this bread pan.
I am so happy with this recipe! The bread is easy and relatively quick to make, and is delicious. I’ve made 2 loaves so far and will definitely bake more.
So glad you’re loving it, Sarah! Thanks for the feedback :)
I accidentally made this dough for pizza instead of the actual bakerita pizza dough recipe and it turned out fantastic!! Just wanted to share for anyone wondering if it works well for pizza too. I followed the instructions from the pizza recipe to bake it. Thanks again for another smax
So glad to hear this!! Thanks so much for sharing this tip, Sar :)
Oh my goodness, I apologize for the typo ‘smax’ don’t know what happened there, haha. Was trying to say thanks so much for another amazing recipe – you haven’t let me down yet!!
Looking forward to making this. You don’t mention if the dutch oven or loaf pan needs to be greased? I’ll probably be making in a loaf pan for my first try. Can’t wait. I know it’s going to be great. I’ve loved all your recipes that I’ve tried so far.
Hi CW, it doesn’t need to be greased. Enjoy your first loaf!
Any suggestion about what type of pan to use to make rolls?
Hi John, I just use a regular baking sheet for rolls.
Some recipes call for putting ice in the dutch oven> Any reason to do that with this recipe?
It increases the steam which can make for a chewier crust! You’re welcome to try it out and see the difference, but it’s not necessary.
Hi! This recipe was recommended by a friend but it didn’t rise while baking. I followed the recipe to the letter but it produced a short dense loaf. I wish I could add a picture. I wonder if maybe I should have given more time to the.second rise. Any ideas?
Hi Marina, did it seem puffy before going into the oven? More proofing time definitely may have been needed – it’s hard for me to know for sure without more information.
If I do use the e Vitacost do I still use psyllium husk?
Hi Kimberley, yes you’ll always use psyllium husk.
Excited to try this! Can you add cheddar cheese and jalapeños to the loaf?
Yes, for sure! Just mix in your desired amounts after the dough is mostly mixed together. Enjoy :)
How many grams of your blend should be used?
Thanks!
Hi Valerie, it depends on the recipe! You’ll want to total up the number of grams from all the flours called for in a recipe and use that amount of the flour mix. For example, with my gluten-free focaccia bread recipe, you’d use 300g, because that’s the total amount of starch (80g) + flour (220g) called for. I hope this makes sense!
I made this bread for the first time and it was delicious other than the top was as hard as a brick. I’m not sure what I did wrong. I used a nonstick loaf pan. Was I supposed to cover it? I was unsure in the instructions as the only cover referred to was for a dutch oven.
Hi Jennifer, adding a cover will definitely help prevent it from getting so hard. You can bake it on a lower oven rack and place a baking sheet on the top rack. Brushing with oil before and after baking will also help soften the crust, as will wrapping it in a towel while it’s cooling. Hope this helps!
I just tried this recipe yesterday. Since I made bread for many years, I was impressed with the “feel” of the dough after mixing with dough hook. I raise the bread under an under-cabinet light. It raised so much after first proofing. Afterwards I transferred it to Banneton and raised it for one hour. I baked the bread in pre-heated Dutch oven. It was dense and did not look like your picture. I live in Alaska where it is cool. I want to try this again because I think I made an error somewhere. Should I skip the second rising?
Hi Betty, did it rise a lot during the second rise or just during the first? It should have significant puffiness after the second rise as well.
It was not as puffy after one hour for second rise. I measured my bannetton and it was 9”. Maybe use a smaller pan and longer second rise?
Ooh in a 9″ banneton, the dough will tend to spread out instead of up, so it can definitely seem less puffy. I actually adjusted the recipe as well to just be one rise – after TONS of testing I realized the difference isn’t dramatic enough to need the extra work!
Sorry I forgot to mention that I used 12 g table salt instead of sea salt. I wasn’t sure if that makes a difference.
This shouldn’t make a difference in rise – just might be a bit saltier.
The GF bread I usually make I do on a pizza stone in the oven (don’t currently own a dutch oven or bread pan.) Would this bread dough stand up to that or does it NEED something to keep it in shape?
Thanks!
Hi Christina, nope it will be just fine on a pizza stone, just may look different on top since it doesn’t have the steam of the Dutch oven.
Hi Rachel! I love the flavor of this bread, but I have trouble getting it to rise. I’ve made it three times now and adjusted certain things each time to try and help it. I followed all the instructions the first time, but I thought it may have not been warm enough for the dough to rise. The second time, I let it rise 1.5 hours in a warm place (my oven top while my stove was preheating) to see if that’d help, but it still didn’t rise much. The third time, I let it rise 3 hours in a warm spot (my oven top again while my oven was on) but it still didn’t rise much over the course of 3 hours. My house is 68 degrees, but my stove top area where the bread is seems to be about 80 degrees, if I had to guess. Any tips? Could adding some sugar help? I live in Mississippi, close to sea level. It’s hot and humid outside, if that gives you any important information.
Thank you! I love your recipes!
Hi Melissa, are you seeing good activity with the yeast when you’re activating it? Yeast does expire, so it could be the yeast if it’s consistently not rising well. Something being wrong with the yeast would be my first guess, since your conditions are good and it definitely shouldn’t take 3 hours. This reciope does contain sugar so I would recommend using that if you haven’t been, as it is food for the yeast.
Absolutely delicious!!! I will be making a double batch every week!!
Going to try making these into sandwich buns as well
So glad you’re loving it, Josephine! Star reviews are super helpful if you could include them next time, so others know what you’d rate the recipe :)
Hi I am so excited to try this. Was wondering if I have sourdough starter ready to go how much of it should I use? Thanks so much!
Hi Lauren! You’ll want to use my gluten-free sourdough bread recipe instead :) enjoy!
I substituted sweet potato starch for potato starch (avoiding the nightshade), otherwise I followed the directions carefully, but the dough never rose, even after 2 1/2 hours. Did that effect the rise?
Is there something else to replace potato starch?
Thanks!
Cathi
Hi Cathryn, saw your next comment so the inactive yeast was definitely the thing, but most other starches should work in place of potato starch – tapioca, arrowroot, corn starch. Potato starch is a bit drier, so you may get a slightly gummier texture without it and may want to reduce the water by 5-10g.
I don’t have a banneton, so I make this in a loaf. The inside of the loaf comes out beautifully every time! The top, however, gets VERY dark and crusty, even with an oil brush. I typically cover with some foil towards the end of baking to alleviate it a bit, but any other ideas? I thought of investing in a banneton, mostly for this recipe, but the dough is SO loose that I can’t see it working in a basket?
Hi Danae, you can cover with foil for the entire bake to help prevent more browning! I do always use this recipe in a banneton so it definitely works that way too.
My yeast has expired! I wrote my note before I read previous comments!
If you have potato starch alternatives I would still be interested:)
Thanks,
Cathi
Have now made the bread 4 times using different combinations of flours in a loaf bread pan. I have used instant and active dry yeast. None of the 4 loafs rose more than 1.5X in volume even after 1 1/2 hour rise at 95 degrees. In addition, bread did not experience any noticeable oven spring during baking. Discovered loaves reached internal 205 degrees after 60 minutes. Bread tastes great, but would like more rise out of it. Any suggestions?
More info – yeast is fresh, I’ve added the sweetener – 2x using maple syrup, 2x using sugar. I am using white rice flour instead of brown – could that be the issue?
BTW – I used almond flour in loaf number 4 and butter instead of olive oil. Best flavor so far, but again, disappointing rise and no oven spring.
White rice flour instead of brown shouldn’t make a big difference! Almond flour is heavier, but since it’s just that loaf, shouldn’t have been a huge issue. It’s definitely hard for me to know without being there, especially when so many different factors can be at play with bread. Is it rising for long enough and at a warm enough temperature?
Ugh! I am the absolute worst bread maker. My dough feels like it’s too dry but I measure using a scale. I didn’t have potato starch so used arrowroot. I’m on round three of trying this recipe but I don’t know what consistency I’m looking for when mixing the ingredients together. My rise doesn’t seem to ‘double’ but I know my yeast was active. Then the finished product is a squatty bread that is gummy inside. I would so love a step by step video that talks about how the bread is supposed to feel and look… Ya know, like you’re talking to someone that has never been successful at baking any type of bread before.
I made this in a bread machine.. I mixed the dry ingredients in a bowl. It seemed like a large volume of ingredients. i was not certain if it would all fit in the pan. I put the components into the pan. It baked well and was delicious
Hi Sheryl, I was interested to read you tried this recipe in a bread maker. Which spurred me to try too. The result was delicious but it didn’t have enough time to rise adequately and I’m now wondering if I chose the wrong setting which was “Gluten Free” (1 hour 50min).
Which option did you decide to use? Many thanks Janey
I just make another loaf this afternoon. Fresh yeast with a 1hr 45 min rise in a 94 F proofing, loaf covered during rise. I have used a variety of flour mixes, with / without almond flour but rise is always about the same – about 1-1/2 increase and then stops.
Tastes great but a bit too dense.
Not sure if using a boule format and dutch oven would make a difference..
Hi! Is the olive oil a must? I am oil free but if it is a must I might just have to try it. Do you know if avocado or coconut oil would be a substitute for olive oil? Thanks so much. Im so excited to try your recipes.
Hi Tay, no you can skip the olive oil, it just helps provide a softer crust. Enjoy!
Amazing bread! Best I’ve tried yet. I made some modifications
1. Proofed overnight in the fridge
2. Added chopped olives
3. Added ice cubes to Dutch oven when putting in oven for a steam.
Turned out great.
Didn’t have a Dutch oven so I used a round corning ware bowl. I didn’t have quinoa flour so I used 50/50 millet and oat flour instead. After rising it deflated a little when cutting across the top. I would have liked it to rise more, but it was soft inside and nice and Icrusty outside. Great taste. Will make this again. Thank you for you hard work developing this recipe.
Glad you enjoyed it, Sue!
Hey! This bread is amazing! Quick question, if u substitute instant yeast instead of dry active yeast, would u just add the instant yeast to the psyllium mixture with the additional water that u would have used to activate the dry yeast?
Hi Nicole, I mix instant yeast right into the dry ingredients – add the extra water and sweetener to the psyllium mixture. Enjoy!
Hi Rachel – If I have a 10″ banneton can I make 1 1/2 times this recipe so I get a loftier loaf? I read that using a banneton that it too large for the amount of dough will flatten it out. I have baked bread before but this is my first GF loaf and first for using a banneton.
Thanks!
Hi Fran, yes you can increase the recipe size! I recommend a 7″ banneton for this recipe to get a taller loaf.
Hi! Not sure what I’m doing wrong but the dough is not rising when proofing and the bread comes out very dense. Good flavor but is dense.
Hi Li, how’s your yeast? Are you seeing it activate? This sounds like it’s likely a yeast problem.
It looks like it’s activating, foamy. Do leaving it longer to proof would help?
Yes you should definitely let it rise long enough to see growth, it will feel light and puffy to the touch when it’s ready to bake!
s
Will do that! Thank you!
Woohooo!!
I made it!
It’s nicer than whole meal bread!!
THANKYOU!!
No need to feel deprived now!!
I’d add a pic here if I could!
THANKYOU again!!
SO glad you’re loving it, Merilyn!
I was wondering what benefit you found from the quinoa flour? I haven’t seen a lot of recipes with it so I haven’t tried it yet. I’m not opposed to getting some but was curious about what the difference might be? I make your sourdough all of the time (literally) and we love it but I’m interested in have a non-sourdough bread option as well (for the stuffing?) Thank you! Brynne
You can definitely replace with a different flour you have on hand, no need to go out of your way for it.
Can I replace psyllium husk with something els? I can’t have psyllium husk. Thanks.
Hi Tova, unfortunately not – you’re better off finding a recipe that doesn’t call for psyllium husk than trying to substitute for it.
My third time making your bread and I love it! I am curious about a couple things: How long do you knead the dough? I did very little kneading after mixing the ingredients together the first time, and the loaves were pretty dense. Second time I kneaded more and it seemed better. This time I did about 7 minutes and we’ll see in a bit.
Also, what is the recommended time for rising (or it seems you call it “proofing”)? I usually do about an hour, but I see that some put it into the fridge overnight? What are the benefits of doing this?
Thanks for your help on these things, this is the BEST gluten-free recipe I have found for bread. I really miss good bread, but since I found out I am celiac (at age 51), it’s been hard to find a good recipe until now. I am very grateful!
Hi Chad, gluten-free dough doesn’t need to be kneaded in the same way gluten bread does, since kneading is done to develop the gluten! It should just be super well mixed, with no flour remaining and everything well hydrated. I usually let it run in my stand mixer for a few minutes, scraping it down and flipping the dough a few times. Some prefer an overnight proof just for timing or because it can improve the flavor. I’m so glad you’re loving the recipe, happy baking! I hope many more delicious loaves are in your future.
Thank you for the reply, much appreciated. I will try an overnight proof next time. I added Everything Bagel ingredients to the bread for a very interesting loaf! Looking forward to many more delicious loaves…
Sorry, I re-read the recipe and see that you let it rise for an hour. Somehow I missed that…
No worries, happy baking!
I’m encouraged to try my 1st GF loaf with this recipe – thank you so much for considering those of us who really don’t have time to develop a starter. Is it OK to add seeds and/or other things to the dough recipe? I’m wondering about cheese, chopped dates, herbs etc. And what flour could I swap the sorghum for? Thanks again for sharing this recipe!
Hi Chris, yes it’s so fun to experiment with adding things to the dough! I generally just add in what I want without changing too much, unless it’s something “flour-like”, such as cocoa powder, then I’ll reduce the flour with an equal amount. For flours, any other grain flour can replace sorghum (like white rice, teff, oat, millet, buckwheat, etc). Have fun experimenting!
My go-to for everyday gf bread requirements! Thank you so much for this recipe! It’s a life-saver!
I have to let you know though, that I “cheated” in a couple areas: 1. The first time I made the bread I DID NOT let it cool completely before slicing into it! Sorry! I just couldn’t do it! 2. Even more sacrilegious (because I was SO hungry for homemade baked bread and it smelled SO good while it was baking!!), I only let it cook for 1 hour (cut off the extra 15 minutes!). I’m a pretty experienced bread baker (72 years old); it looked and sounded (tap, tap), like it was fully cooked. And, guess what?! It WAS! And since then I only bake this bread for 1 hour! For people like me who are less than patient…this may be a good tip!
Oh! And I also substitute the quinoa flour for garbanzoe bean flour sometimes with great results…extra protein!
Thanks for the tips, Michele! I’ll need to try the garbanzo bean flour, too. Glad you’re loving this bread!
Hi! I love your recipe! If I want it to have more of a sour taste, can I let the dough loaf rise longer. Instead of 6 hours can I do 12 hours overnight at room temperature?
Hi Sav, did you mean to comment on the sourdough recipe? For that recipe, to give it a more sour taste, you’ll want to let the preferment ferment for longer. You can let it proof longer, but I would recommend doing it in the fridge for a day or two so it doesn’t overproof at room temperature.
My bread turned out super hard on the outside. I used oil for the top like you suggested. 425 for 1 hour and 15 minutes seemed too hot and too long… did I miss something? Like turn the temperature down?
Hi Carmen, do you have an oven thermometer to make sure your oven isn’t running too hot? You can also put it in a plastic bag to finish cooling and this will help soften the crust a ton.
I made your gluten free bread with yogurt and it was pretty good but I had a hard time following the recipe because there was SO much salt… but it was my first time so I followed exactly. It took longer to rise and had a nice crumb and taste.
My question is: it is totally necessary with regard to “chemistry” to use 12 grams of salt, which turned out to be about 2 tsp, or can I use less if i want? Both my husband and I are on a very low sodium diet. thanks!
Hi Amy, you can use less salt if you prefer! Using a medium-fineness sea salt, 12g is my preference but if you like less you absolutely can.
THANKS Rachel I am going to do just that! When I make regular bread I only put 1/2 tsp so we can manage the salt intake and it always seems to be ok. I am going to make your plain gluten free bread soon and will let you know how it goes!
The yogurt loaf came out pretty good but I prefer the sour taste from sourdough. I am wondering if anyone else here has made your breads and baked them in a countertop oven? That’s how I do mine and of course the area is super compact so I wonder if maybe I don’t need the 425F, going to test it up soon, thanks for your response!
I have a large volume of besan but can’t figure out if I can use it for the chickpea flour in this recipe. Different websites are saying different things. Can you please clarify? Do I use as-is or might I need to adjust the volume of water used? TIA
Hi Chris, I’ve never used chickpea flours in my breads so you’d need to experiment on your own. I believe chickpea flour absorbs more water than other flours, but since I haven’t tried it I can’t give exact quantities for reducing the flour or increasing the water.
Does a glass bread pan equal a metal bread pan for making your gluten-free bread?
Hi Linda, I prefer metal baking pans because they conduct heat better – you’ll have a harder time getting a golden crust on the sides with a glass dish.
I made a loaf of bread in a bread pan- there’s a large whole in the bread, any way to remediate that??
Hi Haley, is it towards the top of the bread, right under the crust? That usually indicates overproofing!
So delicious! As a newbie to the whole gluten and dairy free life, I’ve tried making a lot of my own foods now… and this is absolutely amazing! Even my husband commented that you couldn’t tell it’s gluten free, he was extremely impressed! It is a staple now in our home.
So glad you’re loving it, Natalie! Thanks for the review.
I’ve just mixed up your g/f flour blend. How would (how much) would I use in this recipe?
480g of the potato starch, tapioca flour, brown rice flour, sourghum flour mix?
Thanks
Jim
Yes for this recipe it’s 480g – the total of whatever the amount of starches/flours is in a recipe.
Hey Rachel!
I’m having total FOMO over here. I’ve tried this recipe a few times – following the recipe exactly. I use honey for the yeast mix, used sorghum instead of quinoa flour. I’m based in Australia so measured everything to weight so it was correct/exact. BUT the yeast didn’t actually bubble or go foamy at all.
I’m so determined to make GF bread – have tried so many different recipes and want this to be the one haha – they just don’t rise like your ones here in the stories/images on your blog (where I found the recipe). Hence the FOMO.
You probably get many questions like this but I would so love to master this GF bread recipe. Do you have any tips?
Thanks Jema
Hi Jema, you may want to try getting new yeast or making sure the temperature of the water is correct. It’s not even worth mixing the bread up if you don’t see the yeast bubble because if it doesn’t bubble the bread won’t rise!
Thank you Rachel. I’ve baked bread for years but new to GF and want to make sure I’ve got the right formula before diving in!
I subbed sorghum for 50/50 oat and buckwheat flour and it worked out so good! This bread is really fluffy and delish. I also tried the bagels they are amazing too!! Thanks!
So glad you enjoyed the bread, Isabella! Thanks for the feedback :D
I can’t have rice products. Is there a different gf flour that I can replace the brown rice flour with?
Yes, any other grain flour will work.
I tried this recipe today while waiting for my sourdough starter to mature. I’m letting it cool over night. I’m storing it in a cloth produce bag for now. Can’t wait to try it in the morning. It was really easy to follow the recipe.
Hi there, came out with a lovely flavor but deflated in the oven (used Dutch oven). Do you think it got overproofed? I used arrowroot instead of potato starch and more sorghum as I didn’t have quinoa flour, and psyllium husk powder (16gr as I read your comment to use 80%). Definitely making again so your thoughts are appreciated
Hi Christina, generally the ingredients don’t have as much to do with overproofing as timing & temperature does! How long did you let the dough rise for? Did it seem super soft and puffy going into the oven?
About 80 minutes I think. It had risen a lot, had a decent give when I touched but I wouldn’t say super soft and puffy….
I would try doing a rise closer to 1 hour so it doesn’t have a chance to overproof.
About 80 minutes I think. It had risen a lot, had a decent give when I touched but I wouldn’t say super soft and puffy….
Hi Rita, can you use this recipe to create dinner rolls? If so, how would you suggest doing so? How long to bake? Thanks so much!
Hi Quinlyn, you can divide the dough into 4-8 rolls, you can follow the dough division & baking instructions from this recipe, but they’ll likely only need to rise for about an hour.
Hi! I love the taste of this bread but I’m having trouble getting it to rise. I’ve made it, per the recipe, at least 5 times and am still experiencing issues with it. Any help you can offer?
Hi Jamie, it’s hard to know without any information – is your yeast active or old? Did you change anything about the recipe?
It was purchased within the last 2 months and it’s active. I’m following the recipe as listed. I love the taste of the bread so I want to continue trying with this recipe. Anything I can try?
Proofing longer in a warmer place is a good place to start!
First try at this came out absolutely delicious, with a lovely texture. I look forward to making it again in the future.
Notes: Subbed arrowroot for potato starch (1:1), white rice flour for quinoa flour (1:1), and used instant yeast (that’s what I had on hand). Rising and oven times fit to the written recipe; Dutch oven worked well for baking.
Thanks for sharing, glad you liked it!
This was my first time baking gluten-free bread and when I started kneading the dough I kept adding more and more flour and starches until it became less sticky haha. I didn’t know it should be sticky because it works differently than kneading gluten. After checking youtube videos I realized it actually HAS TO BE sticky lol. I baked at 180C for 1h 15min and it turned out good actually, I was surprised. Anyways, I will try next time following the recipe exactly and I am looking forward to how it’ll turn out! Thanks for the recipe :)
Haha glad you figured it out and that your bread was still pretty good!! It shouldn’t be too sticky – if it seems sticky, let the dough rest for about 10 minutes to let the psyllium absorb more water and it should help it be more workable :)
Hello! I’m new to making GF bread and my mom’s been GF for about six or so years now, so I wanted to try making some for her- the only problem is I’m not really sure where to start with the ingredients. What would you say is essential to the recipe? Are all the different flours required, or can I get away with using just a couple of them? I’m looking forward to making this, thank you!
Hi Orpheus, a combination of flours is best. If you’d like to use a premixed flour blend, this Vitacost blend is the only one I’ve used that gives a very similar outcome to the flour combination I recommend. You can use other whole grain flours, but I’ve found a blend of multiple flours is best for the texture.
Hello Rachel – quick question as I’m about to bake this lovely bread. I do not have a Dutch oven. What would be the proper oven temp for a regular oven and baking in a loaf pan? 425 degrees for 1 hour 15 seems WAY too high. Can you advise on the proper oven temp? Also I’m at higher altitude (6000 feet). Is there an internal temperature suggestion? Thank you so much !!! Pam
Hi Pamela, 425 for about an hour should work well for a loaf pan (especially at altitude, many recommend baking at a higher temp for breads). Many times I like to take it out of the pan right after baking, place it on the oven racks, turn the oven off, and leave it slightly cracked with the bread cooling inside with the oven. This helps ensure it’s fully baked and reduces gumminess. I shape and proof right in the pan when baking that way! At higher altitudes, I believe it won’t get higher than about 190 to 200F, but I think it depends on exactly your altitude. Enjoy!
Seriously cried happy tears after the first bite – this is hands down the BEST gf bread I have ever had and ive tried so many recipes!! 3 in our family, including myself, are celiac and I just know we don’t have to sacrifice taste and have mastered everything but bread. But then this fantastic recipe!! Thank you , thank you, and thank you!
If I made a loaf last night and want to serve warm and crisp up – is it ok to put the whole thing in the oven again for few minutes to crisp the outside or will that affect it if I cut it warm?
Best compliment ever, so glad you loved it!! You can warm it to crisp it up – because it’s already baked and cooled, it shouldn’t affect the internal texture.
Hi Rachel. Would the recipe still work if I used instant yeast as I prefer that?
Yes, absolutely! Just mix the instant yeast into the dry ingredients and make sure to use pretty warm water so it activates. Enjoy!
Made this bread today and it turned out delicious! I didn’t have any quinoa flour so I used more sorghum flour in place of it. I did use a small one pound pullman pan and it worked great. So glad I came acrossed this website after buying your book. This is the best Gluten Free bread recipe I have found! It would be great if you could come up with a recipe for gluten free hamburger and hot dog buns. I would definitely try that recipe out! Thanks for the terrific recipes. I love the flat bread one as well!
Thanks so much for your feedback April. I can definitely work on some GF hamburger & hot dog buns!
The bread turned out pretty good, I would definitely give it more rising time and would cook it for a little less next time.
I premade your bread flour based on the bulk measurements. What is the measurement replacement from the bulk batch for the flour? Would I still add the 50g of quinoa flour since that’s not included in your bulk flour.
Hi Lauren, the quinoa flour isn’t super necessary, but you can do that if you’d like. I add up all the amounts of flours and starches called for and replace an equal amount of the flour mix.
I am making this recipe for the 1st time. Is it normal for dough to be quite wet & sticky?
Hi Leda, no the dough shouldn’t be too wet. Let it rest for a little while to see if the psyllium aborbs any of the excess moisture. Did you change anything about the recipe?
I substituted flax seed for psyllium since I am allergic. I doubled the quanity of ground flax x2 compared to psyllium. I did not use a gram scale since mine us in storage somewhere. The bread did not ruse well but tastes good.
Wow! Best bread I’ve had since discovering gluten allergies! Certainly a heaven send. This will now be my main stay bread instead of the gluten free store bread. Thank you!
So glad you love it, Michael! Thanks so much for the feedback.
Can you make this in a bread machine?
Hi Carolyn, I don’t own and have never used a bread machine so I have never tried and can’t be sure!
Thanks! I will let you know how it goes.
This was my first attempt at making bread! I believe my oven bread proof temp was too high (90 degrees) so it came out a bit flatter and gummier than your pictures but it still tasted amazing! and the crust!!! oh my so good.
I’ll be trying it again soon with a lower proofing temp. I cant wait until I get it to look like yours.
Thank you so much for this amazing recipe. I’ve been missing bread so much since I realized I was gluten intolerant.
Glad you enjoyed the flavor and I know you’ll be having fabulous bread in no time! It definitely has a learning curve to figure out your own process, techniques, and what works in your climate. Happy baking!!
The instructions note adding warm water (100-110 degrees F) to active the yeast, but I would recommend warm water that is less than 100 degrees F. If the temperature of the water is too hot it will kill the yeast. I’m not sure why this temperature recommendation was so high.
Hi Mia, for active dry yeast, this is the right temperature range and the temperature that I always use.
I need help! I’ve attempted this twice. Both times I’ve made an organic, homemade, curling stone. after the first attempt I bought new yeast. The second attempt the yeast looked much better. My issue is the dough isn’t proofing. I tried the yogurt setting on my IP and it didn’t work. My house is cold 63 degrees. What tips do you all have for proofing the dough?
Hi Brandi, sorry you’re having trouble! Is the yeast activating well, as in bubbling and foaming? How long are you letting it proof for? It may take longer in a cold climate but will still rise.
I am actually doing it now it’s been 45 minutes to rise and nothing
Hi Rachel, I love this bread recipe….I’ve tried many! Couple quick questions…in step 4. I’m using a kitchen aid mixer with dough hook. How long would you mix it for and would on what speed? For step 8…I’m using a calibrated oven but wanted to know if I should be placing the bread on the middle rack, lower rack or bottom rack? Also my loafs are spongy but not quite as spongy looking as your pics…any suggestions? Thanks for the help! Dan
Hi Dan, I usually let it run for at least 4 or 5 minutes, and usually I’ll stop the machine to flip the dough around once or twice to make sure all of the dry ingredients are well incorporated. I start on lower speeds and increase as it becomes more of a dough. I always use the middle rack of my oven. As for sponginess, do you mean the crumb? Usually that has to do with the rise – you may need a longer rise time to get a loftier loaf!
Should I add Xanthan Gum to make it a less dense more fluffy bread?
Hi KC, I avoid xanthan gum so I’m not sure how it would affect the bread as I haven’t tried it.
Giving this a go for the first time. Just became celiac this past Jan. so, I’m a beginner here. what size loaf roughly with the X1 recipe yield?
It will be about 8-9 inches across if you use a 7-inch banneton like I do!
I’ve produced this recipe twice so far and I’m using the ingredients exactly, dough is very pasty and it doesn’t rise at all. What am I missing?
Hi Marc, without any more information it’s impossible for me to know. Was the yeast correctly activated – as in you saw bubbles and foaming before mixing into the loaf? The yeast being inactive is the most likely reason it wouldn’t rise.
This is an amazing recipe. Tried it for the first time today and was so good. It turned out so well and the best gluten free bread I have had
So happy to hear that, Hana!