Delicious Gluten-Free Bread Recipe - dairy-free and rice-free, too

Delicious Gluten-Free Bread Recipe - dairy-free and rice-free, too
My best gluten-free bread recipe.

One Delicious Loaf...

Man shall not live by bread alone, so the famous saying goes. In other words, we need ideas to feed us, too. We need awareness. Conscious action. An expression and celebration of the spirit.

And yet (here's the sticky part, folks) almost every spiritual tradition includes the bread we shall not solely live by, whether it be a hand-torn loaf, a paper thin wafer, a piece of matzoh, a curve of naan, or a sprinkle of cornmeal. Breaking bread and sharing grain is a cherished and beloved symbol for community, celebration and tribal nourishment. From Holy Communion to the Super Bowl gatherings around an elevating principle or a family milestone (from birth to marriage to funerals) include the simple but connecting gesture of sharing food.

Because cooking makes us human.

And eating illustrates our kinship with the entire animal kingdom. Humans are animals, after all, interlinked and cousined by astonishingly similar DNA and subatomic particles from the vast universe itself. As Carl Sagan said, we are star stuff. We are billion year old carbon. Flesh and bones. And we need to eat to survive. We need our daily bread in order to contemplate the concept that curiosity and compassion and creativity are also food. This is the tangled and elegant duality I've been chewing on of late.

When I was first diagnosed with celiac disease I gave up bread with only a brief whimper (although chocolate croissants still haunted my dreams like so many flaky buttery vampires). I was stoic. I gnawed gluten-free pizza crusts akin to sneaker soles and sandwiches that deconstructed on the plate and turned gummy in the mouth. I did it for my health. My body. My longevity (I'd like to stick around for awhile).

As many newly diagnosed celiacs do, I frequented an on-line forum where newly minted celiacs gather to vent their frustration and whine about missing bread aka The Holy Grail. Seeing the drama and desperation publicly displayed only kindled my attraction to practice the Zen-surfer art of detachment. Although I well understood the pain on parade (and I empathized with just how difficult going gluten-free is), I didn't want to identify with the victim consciousness I saw spilled across the message boards. It was a psychic turn-off, emotionally draining not to mention, spiritually uninspiring.

Although I appreciated the why's and how's of the grief and anger expressed, I could not embrace it as my own. It felt too dangerous- like slipping into an undertow, dragged down to churn and churn in denial and desire. So I abandoned the forum and gave up the quest for ciabatta. And pizza crust. And bagels. And matzoh balls. And I steered my hunger toward naturally gluten-free foods.

And I felt free. Proactive. Unburdened.

Deciding soon after diagnosis that gluten-free alternatives to the "real thing" just weren't worth the effort and the investment of expectation worked for me. Instead of focusing on what I couldn't have, I chose to focus on what I could enjoy. Naturally gluten-free foods. Like fresh peanut butter. Bananas. And yes, even rice cakes. I'm one of the lucky ones. I'm blessed with a practical, tenacious spirit and a problem solving nature. I adapt.

The art of detachment buoyed me through the early years of dreadful gluten-free recipes that relied on white rice flour and starches (am I the only one who cannot stand the taste and grit of baked white rice flour?). This was many years ago, you see, before savvy marketers in the multibillion dollar food industry began taking notice of the celiac awareness explosion. You know, before gluten-free was considered hip, an option cannily made to be trendy or to lose one's muffin top. As if gluten-free is a choice those stuck with celiac disease wake up and decide one happy spring morning. A choice to be mocked and snickered at. A choice now marketed by certain ambitious celebrities who claim going gluten-free will do everything from detox your gonads to lower your cholesterol.

This sort of blatant one-size-fits-all marketing (translation: will make me one rich bitch) really gets under my skin. If I had a so-called choice, Darling, would I still shun croissants for the promise of a size zero mini skirt and a chance to blather on Larry King and Oprah as if I could actually string two uncoached thoughts together? I don't think so. I'd be diggin' on the pastry. With a caramel macchiato.

So what exactly changed my mind about bread and the whole Zen-surfer detachment thing?

One word. Sorghum. And buckwheat. And millet. Wait, that's three words. And then there are the new certified gluten-free oats. We have killer gluten-free bread mixes by Pamela's. We have, I'm not sorry to tell you, new and serious temptations into rekindling hope. Hope for the return of the aforementioned Holy Grail. There are spanking new grains and mixes to tempt us as the serpent once tempted Eve. Cookies and cupcakes and bakery breads that whisper, Go ahead.

Take a bite.

And that is the best news. For all of you newly diagnosed readers and mothers and fathers of children who woke up yesterday and learned that you or your loved one cannot tolerate gluten, let me tell you. This is a better time to give up gluten than ever before. Your choices are abundant- and expanding daily.

Which, for yours truly and certain kindred folks in my boat, is a tad ironic.

Because just as we learn about and experiment with new gluten-free flour choices and begin to flirt with bread again some of us are finding out that the gut damage caused by years of undiagnosed celiac disease did not only hollow our bones enough to break a hip at 53 and prompt autoimmune cataract surgery at the tender age of 45, the euphemism they call malabsorption also invited food proteins to pass through leaky nether lands and alert our bodies to attack. So now, for some of us, milk and cream and butter are verboten.

Not that I'm kvetching.

Who am I to kvetch when there's still plenty of stuff to eat? As long as I can eat potatoes, I can deal with it. So I experiment with the ingredients my body can handle. I measure and stir and scoop with a faint air of detachment laced with a delicate glimmer of hope. I throw together new-to-me flour combos and hope to conjure a decent gluten-free bread- an edible bread not only without gluten- but with no milk, butter, or rice flour. A vegan gluten-free allergy-friendly bread.

And Babycakes, I did it.

Not only is this a multiple-allergen-free bread, it is tender and fragrant and super delicious. No Zen detachment necessary. And it's time to celebrate.

Favorite delicious gluten free bread
Gluten-free bread that is soft and tender.

Karina's Delicious Gluten-Free Bread Recipe

Recipe posted November 2009.

This gluten-free bread is tender, fragrant, dairy-free and rice-free, and easily egg-free with proper leavening. Though most gluten-free bread recipes rely on eggs for texture and rise, this recipe is also delicious baked vegan, without eggs (though in all honesty, two whipped eggs will make it rise higher). I use Ener-G Egg Replacer to make it egg-free.

Recipe updated August 26, 2011

First- whisk together your dry ingredients and set aside:

1 1/2 cups sorghum flour (aka jowar flour)
1 cup tapioca starch or potato starch (not potato flour!)
1/2 cup GF millet flour or GF oat flour
2 teaspoons xanthan gum
1/ 1/4 teaspoons fine sea salt
1 packet rapid dry yeast (2 1/4 teaspoons)

You'll need sesame seeds for the top; set aside for later. Or omit.

For the Breadman bread machine:

Pour the liquid ingredients into the bread machine pan first:

1 1/4 cups warm water (at 110 to 115ºF)
3 tablespoons extra virgin olive oil
1 tablespoon honey- or raw agave nectar to keep it vegan
1/2 teaspoon mild rice vinegar or lemon juice
2 organic free-range eggs, beaten or 1 tablespoon Ener-G Egg Replacer whisked with 4 tablespoons warm water till frothy

Gently pour the mixed dry ingredients on top of the liquid.

Set your bread machine program for 1.5 loaf medium crust. I used the gluten-free cycle on the Breadman; if you don't have a gluten-free cycle, a rapid rise cycle will also work.

Check the dough after a few minutes of kneading- it should be closer to a muffin batter than bread dough, soft, but not cake batter wet. Adjust dry to wet ratio with a tablespoon of flour or warm liquid, as needed. Humidity influences the dough. As does temperature (your bread will rise higher on a hot day).

If you like a crusty loaf (or your past experience results in a gummy center/fallen top) remove the bread from the pan and place it in the oven at 350ºF for an additional 10 minutes- keep an eye on it and don't let it get too brown. It should be a light golden color.

Cool the loaf before slicing for best results.

Enjoy fresh from the oven- the first day (as with most gluten-free baked goods) has the best texture and taste.

Freeze leftover bread as slices, wrapped in a paper towel and bagged in freezer bags. Thaw to room temperature.

Baking time:1 hour

Yield: 1 loaf

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Recipe Source:

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Gluten free bread loaf that is soft and fragrant
Gluten-free bread worthy of a sandwich.

Instructions- if you don't have a bread machine:

Follow the instructions for whisking together the dry ingredients.

Using one cup of the water, proof the yeast in the warm water (110 to 115ºF) and a teaspoon of the honey/agave (add the yeast to the water and honey stir; allow it to get poofy).

Add the proofed yeast to the dry ingredients; add the olive oil, remaining honey/agave, cider vinegar and mixed egg replacer (or eggs); beat until a smooth batter forms. I use the word batter because gluten-free bread dough is more like smooth sticky muffin batter than wheat based bread dough -- it is not as thin as cake batter, though. Add up to 1/4 cup more water if you need to.

Scrape the dough into a ceramic loaf pan (or use a 7 to 8-inch round cake pan for rustic ciabatta style bread) and smooth evenly (I use wet fingers).

Top with sesame seeds. Place the pan in a warmed oven or draft free spot. Allow the dough to rise until it domes nicely -- from 45 to 50 minutes.

Preheat your oven to 350ºF.

When the oven comes to temperature bake the risen bread until it sounds hollow when thumped -- about 45 minutes to 55 minutes, and even up to 65 minutes if you're at higher altitude. Lower style round pan loaves will bake quicker -- at 30 to 40 minutes, usually.

If you like a crusty loaf, remove the bread from the pan and return it naked to the oven at 350ºF for an additional 10 minutes- keep an eye on it and don't let it get too brown. It should be a light golden color.

Cool on a wire rack.


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Karina Allrich said...

Two Anons- Thank you both for stopping by to share your success with this recipe. I'm so glad your boyfriend, and son-in-law, loved it. Yay! xox

Christa- I've never worked with your potato yeast idea, so have zero experience. I doubt it would work. But I really don't know. Sorry! xox


Rebecca said...

OH MY GOODNESS! I tried the recipe tonight and it was SO WONDERFUL! I even forgot to add salt and it still tasted amazing. Best of all IT DIDN'T FALL! I have been trying every gluten free bread recipe with not so great results. I recently found out that rice is making me sick too, so I tried your recipe. The crust is crusty but not crumbly, and the inside is soft and YUMMY! Thank you for posting this recipe. You made my life easier!

Anonymous said...

This bread is fantastic! After 9 months and a dozen recipes, I finally came across yours and it is wonderful. I can only imagine how many trials you had to do to get to here, bless you for posting your recipes.

I have a Sunbeam bread machine with a square, tall pan, and that is the perfect size for my preferences, makes a nice tall loaf. The first time I used the "Express bake" cycle, which on my machine is 15 minutes knead time (with heat) followed by 45 minutes bake time. I took it right out of the pan and transfered to the oven to finish baking, but the top sunk in, and I ended up with a rather flat, but still yummy loaf. So the second time, I started with the express bake cycle, and then cancelled it at the end of the 15 minutes heated knead, removed the blade, smoothed the top, and then chose the "bake" cycle, which is a full hour of bake time. This time... perfection! No need to finish it in the oven. Thank you!

I have tried it with and without an egg instead of the egg replacer, and it does hold together a little better with the egg, but still good either way. -Chris

Sonja said...

I cant eat potato's right now or gluten, or dairy. Can I replace the potato starch with Tapioca starch and what do you suggest i use instead of the egg replacer since it has potato starch in it?

Anonymous said...

I'm desperate, Karina! I've made the bread recipe PERFECTLY 4 times. Then-- FLOP! No more good bread. 3 bad loaves since. It's not light and has that commercially baked door-stop texture. I got new rapid rise yeast. Nada. Fiddled with amount of water (maybe less would return it to loftiness). Nope. Only item I haven't changed so far is the Xanthan gum (since it's costly). I keep the stuff in freezer as directed, and it's 2 months old. I let it get to room temperature. Would that ingredient have conspired against me? Desperate for more good bread...GDKay

Anonymous said...

Hi Karina, I love your recipes and have used many since finding your wonderful blog.
We are a family of gluten, dairy and egg allergies but I've discovered I'm also very sensitive to both the Xanthan and Guar gums, so I don't use any pre-packed GF mixes anymore! Generally I just leave the gums out in recipes but would you advise adding some gelatine or some baking powder and/or some baking soda (which we call bicarb soda here in Australia), to this bread mix to replace the 2 teaspoons of gum or just leave it out altogether?
Thanks again for sharing all these amazing recipes with us, you are a truly good and kind human being!

Karina Allrich said...

Christa- I don't have any experiene with potato yeast. You would have to experiment. My guess is that will add a sour dough flavor but not help the rise much. Perhaps if you also added two egg whites, whisked for leavening. Or used baking powder. Karina

Karina Allrich said...

Sonja- Yes, potato starch can be replaced with tapioca starch in any of my gluten-free recipes. As for the egg replacer in this recipe- you can try baking powder, with baking soda. Check my soda bread recipes for guidelines (I'm on mobile now so...can't open that info from here). Karina

Karina Allrich said...

Hi Janne- Thank you so much! As for the gums... I think I would use arrowroot starch, then. Add a tablespoon of arrowroot starch to recipes and see if that helps a bit. Wrap and freeze slices right away to help maintain freshness- without xanthan gum GF baked goods will get stale and crumbly- quickly. I might also add a tablespoon of honey for moisture. Or... If you are not a vegan, an extra egg white will work. Cheers! Karina

Rachel said...

Hi Karina,

I just made your bread without a machine. I am pretty experienced making regular bread but this is really different. I think maybe it rose too fast. I let it rise in the pan about 25 min. It was raising nicely. Then I put it in the oven. I noticed that it really rose up high and I thought, wow, I hope it doesn`t spill over the edges. Then, right before it was done I noticed it had fell in the middle. I let it cool before I cut into it. It had a big hole in the middle and was kind of gummy at the bottom. I used a regular metal breadpan that has been used many times to make regular bread.

This is my second attempt. First was in my neighbor`s bread machine. It fell in that too. But it was good and I ate it! It didn`t have a hole in the middle, just fell.

Thank you greatly for any advice you can give. I am new to this(gluten,eggs,and dairy intolerant)and I love your site.


Tawnya said...

Wonderful bread! mmmmm! It is so quick & easy to make - and doesn't use odd ingredients = bonus! I like to add sunflower seeds, flax seeds, hempseeds, black sesame seeds, teff (grain) and millet (grain) too for extra crunch. All my non-GF people are going insane over this one!
Thanks Karina!!

Madeline said...

I just came across your bread recipe - first visit to your site also. It looks great and I will try it soon. I have an old DAK machine (looks like R2D2) so I don't know how this will work. I probably will try it first in my Breville Convection Oven. Will this make a baguette or does it have to be in loaf form?
I have been enjoying UDI's bread very much recently, but the cost is hard to deal with, so I would like to be able to save some money and make my own.
A hint to those wondering about storage: whenever I made bread before I let it cool down, then put the whole loaf in the freezer till it firmed up, took it out and sliced it and put it back in the freezer (double bagged). The reason I did it this way is that it's easier to slice when almost frozen and when you put it back in the freezer you can kind of fan the slices so they don't stick together.

BTW, came across this recently: "Will New Gluten-free Cassava Flour Rock Your Baking World?"

Anonymous said...

To Rachel: Have you tried skipping the rise and just baking it instead? Mine just rises during the bake cycle in my bread machine (without a separate rise time) and it works perfectly, but I've never tried it in the oven. Just a thought. -Chris

Karina Allrich said...

Rachel- I agree with Chris (thanks, Chris!) might be worth a try to cut down on the rise cycle. Maybe it's rising too high too fast and then deflates.

The other possibility is too much liquid. With gluten-free baking even two tablespoons too much can make a difference. I notice this when it is humid- my dough is wetter and doesn't rise as high, so I've learned to cut back on the liquid.


Rachel said...

Thanks Chris and Karina for the advice. I will keep trying and try cutting down on liquid and leaving out the rise cycle. My neighbors machine is a Hitachi, not that new I think. Using a bread machine is pretty new to me. I may try it again without the machine too. I`ll get it right eventually!

Hey, any ideas what to do with the loaf with the hole in the middle? Some recipes that use toasted bread crumbs or something? I bagged it and put it in the freezer as I hate to waste food.

By the way, I have made Karina`s Pumpkin Cornmeal muffins 3 times now. I love them. I take them in my lunch for a snack.

Thank you!!


Shonny Isley said...

I have made a modified version of this recipe and it is waiting to be baked. I was longing for a *sweet* bread so this is what I did:

1 cup sorghum flour
3/4 cup potato starch (not potato flour!)
1/2 cup sweet rice flour
1/4 cup brown rice flour
2 teaspoons xanthan gum
1/ 1/4 teaspoons fine sea salt
1 packet rapid dry yeast or 2 1/4 teaspoons
1/4 cup sugar

3/4 cup warm water (at 110 to 115 degrees F)
1/2 cup warm vanilla almond milk
3 tablespoons extra virgin olive oil
1 tablespoon honey- or raw agave nectar to keep it vegan
1/2 teaspoon lemon juce
1 tablespoon Ener-G Egg Replacer whisked with 4 tablespoons warm water till frothy

I have my fingers and toes crossed since I can never follow a recipe's ingredients to a tee. I cant wait to see how it turns out! I will let all of you know!

Anonymous said...

Is there any way to change the millet flour to anything else. any suggestions? I have hypothyroidism and millet causes goiter. Ouch XD.

This recipe looks amazing. wondering if i can use rice flour or something.

Karina Allrich said...

Rachel- Sometimes I reach in and remove the paddle before it the rise cycle and smooth over the top. Other times I let it go and use the center piece for croutons or bread crumbs. Glad you like the muffins, too! xox

Shonny- You'll have to let me know how it turns out with the rice flour- I'm usually not a fan of rice flour. Thanks! xox

Anon- Sure, you can switch the 1/2 cup millet flour for another gluten-free flour you prefer. Or simply do 1/4 cup more sorghum and 1/4 cup tapioca/potato starch. I'm not a fan of rice flour in bread- but if you are, you could also try it (though I think it might be more crumbly).


Sunshinemom (Harini) said...


My daughter has recently become gluten intolerant but she is also nut as well as lactose intolerant. I have been vegan for a couple of years now but her allergies left me puzzled for some time. I made my first GF Bread recently and it was quite good. I was not completely satisfied however. Will try this recipe during the weekend and let you know how it turns out. We do not egg replacer in India so I will be using a substitute. I will get back to you with the outcome.

Thank you for sharing the recipe.


Simeren said...

I just found out that I have a plethora of food sensitivities including wheat and rice, of all things. This recipe and your blog is a God- send as I cannot seem to find a pre- packaged gluten free bread that does not include rice flour.

What's even better is that I just pulled my first loaf out of the bread maker and it is so tasty that I don't even think I'll feel like I'm doing without. THANK YOU!!!!!!!!!

Sally said...

I'd just like to thank you for all the wonderful recipes here, i've been using this site for a couple of years and they are always fantastic. This post inspired me to buy a bread maker today. Being in australia I'm struggling to find some ingredients. So I'm off to locate an indian supermarket for the potato starch and asian supermarket for the sorghum flour tomorrow. I know it will be worth it, as with all your recipes.

Thank you not only for these recipes, but for your positivity and inspiration. Its easy to be brought down by others and their whinging, instead of being uplifted by new possibilites. I'm sure that by tomorrow afternoon I will be eating a delicious gf sandwich that hasn't had to be toasted to within an inch of its life. Fingers crossed.

Sam said...

Hey Karina,

I recently found out I'm allergic to gluten, wheat, and cow's milk (and everything made with it). So finding your blog has been great. I want to try this recipe, but I'm also allergic to both brewer's yeast and baker's yeast. I read online that you can use the equivalent of baking soda in the recipe as yeast it calls for, and add a teaspoon of lemon juice. It won't make it exactly the same, probably not as fluffy exactly as yeast would, but I figure it's still worth a try. So I'm gonna try it as soon as I get a chance.


Reena said...

I made this bread yesterday for my 4yr old who has lots of food allergies. He ate it and said "Mom, I love you". Its the best GF-EF bread he's eaten so far... I'm a working mom and I never would have found the time to create this recipe on my own... so thank you very much for your time and effort and for sharing freely.

Anonymous said...

I bake gluten free all the time and am also a bread baker. The first two times I tried this, it turned out like a brick. New yeast so not a problem. I figured out the ceramic pan must be used. I was using aluminum foil pans since I didn't have the right dimension metal pan and no ceramic bread pan. The third time I made this, I put it in a glass casserole (until I buy a ceramic bread pan) and it rose and turned out well. Not quite as good looking as your photo! I will keep using this recipe since the taste is so nice even if it is sort of flat-ish. That and a friend talked me into buying a whole lot of Millett Flour! The loaves that didn't rise still had a nice taste but they have been set outside for all the squirrels who need gluten free bread!

Question: Does the ceramic baking pan really matter since you specifically mentioned it? Baking is science and how ingredients interact. I only bake egg dishes in glass pans since they will always stick to metal ones.

Anonymous said...

FYI - Shonny Isley wrote that she used "sweet rice" flour in the recipe. To my knowledge, sweet rice aka as sticky rice isn't gluten free. It's sticky because it contains gluten.

Karina Allrich said...

Thank you all for the incredibly lovely comments and stories. I love hearing that your families appreciate a recipe- especially the gluten-free little ones. ;-)

love, xox Karina

Karina Allrich said...

As for using tin foil baking pans- yikes. No- definitely NOT recommended for gluten-free bread baking.

You need a gentle, even rise in warmth and temperature. Otherwise the loaf will over-bake on the outside and dry out.

I highly recommend a ceramic loaf pan for gluten-free bread baking- and for GF quick breads like banana bread. You can find very good ceramic pans at places like Target, or even discount stores such as Ross Dress for Less (where I found mine for $10).

Millet flour is very tasty- but I recommend you blend it with other GF starches and flours for best rise and texture in baked goods.

See my Baking Tips page for more detailed info.

As for sweet rice flour - it is gluten-free. Rice does not contain the gluten protein, including sushi rice, also referred to as glutinous rice, or sticky rice.

Use it sparingly in recipes as it is very moist and- yes- sticky!



Anonymous said...

I am going to try some of your recipes. I think they will prove delicious. I love your site. Thankyou so much for putting it up and making it so funny, insightful and positive.
I have a project you may like to consider. I would like to be able to make a dairy-free GF bread using sorgham flour without any gum's as they make me sick. I have given up as I am the only one GF in the household and I repeatedly have to throw out baked goods I experiment with due usually to the fact they are not real palatable or they end up making me feel unwell as they last so long they get stale.

GlutenFreeChic(k) said...

This bread makes the most amazing French Toast ever...............!

whaticrave said...

I finally got around to trying this bread recipe and it turned out great the first time. I had been wondering what a riceless GF bread tasted like, although I do like the chewiness that rice flour can lend. We don't eat bread much but this is a good one when we do. Thanks!

Carin said...

Thank you Karina for such a good bread recipe. I'm new to gluten free living (11 days). After buying a small El Peto loaf at my local health food store for $6.99, I knew that wouldn't be a regular purchase. My first attempt to bake gluten free from scratch was successful with this recipe. Thank you!

Mary & Steve said...

Is there a particular model of Breadman machines that is preferable? The professional model has a teflon pan which my MD has told me to stay away from in all cooking. Do any have a non teflon interior?

Thanks, I look forward to making my first loaf!

Anonymous said...

I used the recipe with eggs and baked it in the oven. This is by far the best tasting gluten-free bread I've made so far! Do you have any suggestions on baking this at high elevation? I live at 9000 feet in the Sierra Nevadas, CA and its not humid at all! I noticed that any gluten-free bread I make never rises above the top of the bread pan. Before baking I left it rise for an hour and it didn't go beyond the top of the pan. Also, I use a metal (aluminum?) pan. Thanks! said...

I wanted to let you know I made this recipe tonight and it was an absolute success. It is moister than any GF bread I have ever had! I followed your recipe to a T. I have a sunbeam breadmachine, so I used the Express Bake 1.5 Loaf and finished it off in the oven for 12 minutes. Thank you!

Splurge Sisters said...

I made this bread last week and it didn't quite work. I used a cheap aluminum loaf pan and the bread fell flat and sunk. Also used flax seeds for the top as I had no sesame seeds. I'm still eating it even though it's bit gluey as it didn't rise properly.

Just got a professional loaf pan yesterday and have a loaf in the oven right now. It looks good so far and hoping it's wonderful when I try it. I decided to make it raisin and cinnamon as I love that type of bread.

FooFooBerry said...

Maybe it's just me but I've made it twice and it hasn't worked out. The middle sinks every time and it's gluey in the middle. I don't have a bread maker so made it by hand. No matter how long I cook it, it doesn't seem to work.

Karina Allrich said...

Pans make a huge difference! A foil pan is not going to work.

If the bread doesn't rise, you've killed the yeast or your ingredients are too cold; or the loaf didn't get enough rise time. If it's wet in the center you've used too much liquid.

Use nested dry measuring cups for correct flour volume, and wet measuring cups for the liquid ounces. Slight differences make an impact.


Anonymous said...

Thank you so much for this recipe!!! I made a loaf yesterday, with a few tiny changes, and it tasted so good! I uploaded a photo of it here:


Brenda the Brave said...

I can't have millet...any subs?

Karina Allrich said...

For a millet flour sub you could try certified gluten-free oat flour. Or buckwheat flour. Or brown rice flour. Karina

hismusicnme said...

"MILHAN" - Good ol' Knoxx gelatin powder can be used in exchange for Xanthan Gum. I have used it myself in bread recipes and it works well. I have just omitted the Xanthan Gum in things such as cookies, brownies and such without a problem as well. A bread loaf, however, would need the gum or gelatin to keep it from crumbling.

In exchange - Double the measurement of gelatin powder that is called for, for the Xanthan Gum in your recipe. For example, if your recipe lists

1 tsp. Xanthan Gum

- than use instead -

2 tsp. Gelatin powder

The gelatin works best if you can soak the powder in a cool liquid (from your recipe's ingredients list) for about 5 minutes before adding to batter.

Note: Xanthan Gum is usually produced from Corn, so it is a possibility that this has been your culprit of trouble in the past as many people are allergic/intolerant to corn (I am as well).

Good Luck!!! and Happy Baking with Karina's delightful recipes =)

christianmom said...

Karina, you're a true 'lifesaver.' I have tried every gluten free product and recipe on the planet it seems (after our naturopath nixed gluten for our youngest and we followed suit), but yours are the real thing. And, I sincerely do NOT believe you (and I and the human race) are billion year old carbon - no way! not with the divine inspiration you share here. Please believe you are a Godsend. God had a purpose for you and it's amazing to see you fulfill it. Blessings!

Paula said...

I saw so many people that really liked this recipe so I decided to try it. We found it to be quite dry. The only thing I changed was using the 2 eggs instead of egg replacer. It rose well and looked great, but the texture was crumbly. Probably could use an extra egg.

Anonymous said...

My Daughter went on a diet of her own will to not eat gluten or dairy. I advised her not to, but she stuck with it. I must tell you both she and I love this recipe as well as your yummy desserts.
I'm looking forward to more recipes in the future!

Adri Geyser said...

Hi Karina, I tried your recipe today, and used sorghum meal instead of flour (I thought they may be the same thing) and my poor bread didn't some out looking as amazing as yours - very dark brown and quite heavy - any idea? I live in Cape Town, South Africa and have looked for Sorghum flour, but only seem to find Sorghum meal. Can you suggest anything?

Adri Geyser said...

I'm sad...I've read all the other comments and seen their pics and mine doesn't look nearly as good - even though it tastes pretty good - I think I've done something wrong! After reading some comments I think my yeast was dead or not some such thing, and this may be the reason my bread came out much denser and didn't rise much...I'll try it again...

Karina Allrich said...

A meal is heavier than a flour. To achieve the lightness in this recipe use sorghum flour. If you cannot find sorghum flour, you will need to experiment with a similar medium weight, giving flour. Perhaps a fine milled brown rice flour?

Rabah said...

Firstly, I want to thank you for your inspiration. There were two turning points in my celiac life: (1) Recovery post-diagnosis and a subsequent, healthy GRATIFICATION from food like never before, and (2) Enjoyment of that food on a whole new level, as I discovered baking as a (successful and rewarding!) craft... mostly inspired by your recipes. You feed my healthy passion for nourishment, and I am ever grateful.

I just want to know: I've seen you mention using ceramic or glass loaf pans a couple of times now, and I'm wondering why you prefer these materials for gluten free bread. I know that I prefer metal pans for quick breads, because the edges form a nice brown (of course I also remove baked goods from the pan asap). But with a yeast bread, do you find that ceramic/ glass influences rise or some other vital character?

Thanks so much for your wisdom!

Rita said...

Hi Karina,

This bread is "hands down", the best gluten free bread I have ever tasted. The texture is wonderful, too! I have bought expensive gluten free bread in the store that doesn't taste anywhere near as good as this one. I have made bread from scratch and from mixes and none of them compare to yours. My adult children tasted it and they even liked it. They don't have a gluten issue, so they would rather eat wheat, but it was huge for them to say that they thought this bread was good. Many thanks to you for all of your experimenting and developing tasty breads that you so thoughtfully share.

Apricotstone said...

Great website. Beautifully put together. You write with so much passion and patience!

I also have a question about the type of pans. I've baked in ceramic and found that the bread cooked more evenly. I have tried a couple of times in a non-stick metal pan - gummy base every time (even with 1 cup of water, baking for 60 minutes) and it rises then sinks in the middle.

Is this the reason why you prefer glass and ceramic pans? Or is there another reason?

Thanks for this recipe!

Karina Allrich said...

Yes, I find that my ceramic loaf pan achieves the best results with gluten-free yeast bread and quick bread. It's the even heating. Cheers! Karina

Anonymous said...

I'm confused- I left a comment here recently inquiring about the performance of various pans (metal vs. ceramic, etc.) in gluten free baking and subscribed to the RSS feed in case someone answered. My feed shows the 'teaser', "Yes, I find that my ceramic loaf pan achieves..." but when I scroll down to actually view the comment, it's not here (neither is my question!) I am not visiting the wrong recipe page, so something is funky here....

Karina Allrich said...

I answered it above... are you looking at the latest/newest comments? See the links for the newest? Karina

Anonymous said...

Oh my gosh- sorry, now I see! I didn't realize the comments would continue on a new page. (The indicator for feed position is right at the bottom, but somehow I missed it.) Thanks for your response.

JennInAustin said...

I'll add my comment to everyone else's - the good news for me is that this is the first ever GF bread I tried to make (lucky me, right?) and I'd been putting it off for a few days. My sweet 8 year old son always adored my bread (I've been baking homemade bread and perfecting my methods for years before we found out two weeks ago that he has a gliadin intolerance so wheat needs to exit stage left). So...I was very nervous about baking GF. I didn't want to let him down.

We both loved the taste! I need to work on this so I can perfect it - I might need to double the recipe b/c it didn't make much batter for me. (Does that work?)

In case you're curious about this substitution - I substituted the millet with certified gluten free oats that I pulverized in my blender to make my own flour. (I can't find millet at my whole foods - weird.) It was crazy yummy.

Thanks!!! My son is sensitive to milk, eggs, wheat AND RICE - so this was the perfect recipe for us.

Renee said...

You have made my (and my 5 year old daughter's) day! thank you.

Anonymous said...

The only substitution made was for millet flour. I substituted it with tapioca starch. Had no problems in getting he perfect loaf the first 7-8 times. After that there is a large pocket in the loaf. Sometimes the bread below the pocket is like dough and other times it is fine.

I did try reducing the yeast to 2 tspns and my attempt have been a fiasco.

Any suggestions?

Pam said...

I'm at 5,000 ft. and this is the FIRST bread that's turned out not gummy (it didn't even leave ANY residue on the knife!!!) But I DID use milk and the loaf was quite dense (going to try Seltzer water next time and I "proofed" the yeast to give it a jump start and used white sugar since you mentioned that honey and agave are moisture holders) - also we're quite arid here in Utah - so I need to increase the water I think - my dough looked a little bit like THICK muffin batter - it was a little stiff and didn't rise as much as I had hoped it would. Is there any benefit to taking it out of the machine and letting it rise a little longer? It seemed to rise fine to under double and then stay there - is that all it will do or can I try longer?

Deepa said...

Hi Karina,
I Would love to try this recipe.
What can I use instead of potato starch and xanthan gum ?
It's not very easy to get potato starch in India and also xanthan gum.
Could I try using traditional gum used to make sweet puffed rice balls in India ?

Anonymous said...

Made this bread yesterday and am making 2 more loaves today!!

I didn't have the millet, so I substituted Tapioca Flour instead.

Fantastic taste, texture, everything!

I did take it out of the bread machine and put it into the oven at 350 for 10 more min to get a nice brown color. I can't wait to try it as Pizza Dough!!

Andrew said...

This looks like a great recipe. Unfortunately, I'm highly allergic to potato, egg, milk, and wheat. Ener-G egg replacer is loaded with potato starch and your bread is too :(. Any recommendations on how to tweak this bread without destroying it?

Anonymous said...

Hi Karina!
Thanks so much for the recipe I am wheat and egg free and finding good bread is such a pain and the one I eat now is 6 dollars a loaf!
I tried the recipe and it was good but did not rise as high as yours did and the bottom was a little dense. What did I do wrong?
Any tips would be great!
Thanks so much!!

Lindsey Habegger said...

i am getting ready to have twins and am trying to get stuff prepared around here. i know i can pre-mix all my dry ingredients and store them in my fridge so my hubby and mom can make bread in our bread maker, but has anyone ever tried pre-mixing and storing any of the liquid ingredients? i don't have enough freezer space to make loaves ahead of time, so i am trying to figure out an alternative. thoughts?

Anonymous said...

I'm so sad to report that this bread was a complete failure for me-I tried it twice without a bread machine, and it had serious issues, turned out like a hard gum. I was so sad as I had previously tried your gigner cookies and almost cried with joy at the amazing texture and flavour...perhaps something in this recipe that really needs a breadmachine...

Alison said...

Hi Karina,
I'm sorry if this has been asked, but can you use active dry yeast? I bought quite a bit of it-here is what I bought:

I have the breadman machine. I thought maybe I could use the super setting as it looks like there is more time to rise on that. Would that help with using this yeast, or should I just buy the rapid yeast? Or is there anything I can do so that I can use the active dry in this recipe?

Thank you!

Alison said...

Actually, I just found a handy dandy chart in the bread machine manual that said for 2 tsp. rapid yeast, you should use 2 T. active yeast, so I'll try adding more and let you know how that goes. Thanks!

cecichu said...

Thanks for the recipe. Do you have one for croissant? Can I use butter substitute such as the dairy and soy free earth balance butter (made from pea protein)? Will the bread be more buttery and flaky? Thanks!

Sharesa Larsen said...

Just wanted to post and let you know that I am loving bread again! I also wanted to let you know that tapioca starch works in place of potato starch and coconut flour works in place of millet flour. Thanks!

Anonymous said...


LOVE.LOVE.LOVE. your recipes and the thought, care and passion that go into them! Thank you for everything you do to help us discover the Gluten Free World.

Can you post a recipe or some suggestions for a Potato Bread?

Love the potato breads/rolls sooo much.

Thank you for all your effort!!!

Suse said...

Hi Karina,

Hope you might be able to shed some light on this newbie baker's problem? I have tried both this recipe and the multigrain sandwich bread recipe and have had a similar result both times: very little rise and with an almost overpoweringly yeasty flavour. The bread was a little soft in the centre, could have gone ten more minutes. The dough was mixed and rested in a breadmaker and baked in the oven, eggs were used, all other elements were as per the recipe. I live in the tropics, at low altitude, although it is the dry season at the moment so not humid. But depends on what you call humid LOL. Seeing that I had the same problem both times, do you think trying a different brand of yeast could be a step in the right direction? Or might it be a moisture issue? Thank you so much in advance for any light you can shed (or any of your readers if you have any ideas, I'd be most grateful!).

Anonymous said...

Used buchwheat instead of millet but the rest was the same, all room temperature. It seems like me bread never really raises and stays pretty dense...even through it in the oven for 15min after finished in bread machine, but not much better. Anyone know what I'm doing wrong?? I get about 7-8 pretty thin slices out of my piece of bread....

Karen said...

Wow! Looks amazing, Karina! I can't wait to try it out.

Nicole said...

KARINA. i worship your godliness. i'm a vegan with food sensitives (many grains, gluten, eggs dairy), and happen upon your blog of grain-less worship. the delicious gluten-free bread just came out of the oven, a golden yellow. my mum followed the recipe to a T, and it turned out amazingly! our whole house smells of REAL bread. it was cakey and an amazing taste. it is perfect topped with earthbalance spread. i actually could eat the whole loaf! i'm going to be blogging about my gleeful experience with this bread at, linking to you blog! i just can't wait to share my excitement with friends. thanks for making life delicious!!! <3

Anita P said...

I am not gluten intolerant, but I have a dear friend who is so I decided to try to make her some bread. She's young and doesn't bake, so I figured this would be a treat.
I could not find sorghum or millet flour so I used 1 C. buckwheat and 1 C. brown rice.
My friend can have eggs so I used 2 whole eggs. Everything else was the same.
The cooking temperature is only 30 minutes with these ingredients. I made mine by hand, no machine.
The results? High praise all around! Really, really nice texture and structure. The smell was inviting as it was, and add some butter or honey on it and whoa! A touchdown!
This was my first time cooking with any of these flours so I'm giving myself a pat on the back for making do with what I had.
THANK YOU for making my friend's day and making it easy for me to please someone who is very special to me!

Kristin said...

Thank you for posting- my husband and I just made this and we are now swearing not to buy the store bought gluten free bread again! Definintely the best gluten free loaf we've EVER tasted.

I've always been a fan of this site- I had to post after trying this bread. Perfection.

Anonymous said...

Wow! This was hands-down the best gluten free bread I have ever had! It had AIR POCKETS in it! It actually ROSE in the bread maker. It tasted DELICIOUS. It was neither brick hard nor crumbly, rather it was slightly chewy and light. Karina, you have disproved the belief I have grown up with since the age of three: that I will never enjoy good bread. Thank you.
And for all the non-vegans out there in cyberspace, I hand-beat two whole eggs and it still turned out lovely. I also used brown rice flour instead of millet flour because I can't find it in my area. Perfection. Even my glutinous mother, a woman who loves her bread, couldn't get enough of it.

Anonymous said...

My husband was just recently diagnosed with Celiac disease after about 7 years of TOTAL misery... even before we started changing our diet, I was hearing about the horrible breads and cardboard type crap he would have to endure. He is a BIG bread eater so this was a major problem... WELL long story short, I FOUND your website. I have so much to learn in regards to helping him with his gluten free diet and the do's and don'ts...but here we are... So my first loaf of your bread recipe is in the breadmaker AS we speak.. it actually smelled wonderful...just the dry ingredients.. no funky smells... SO I will be back and absorbing as much of the info you have so graciously posted here on your website... From the wife of a newly diagnosed gluten free man, can I thank you SO very much for taking the time to help the rest of us out here in "gluten-free" land... Really appreciate all your insight and knowledge! Thanks again!

miri said...

On my zojirushi bread machine the basic setting is to rise three times and the quick setting is to rise twice (only 25 minutes ) .I thought that no gluten bread rises only once . Should i avoid the bread machine and just make the bread manually? How many times and for how long is your rising cycle?
Thank you,

miri said...

Help please
I made this bread today following step by step. I did not use my zojirushi because it does not have the gluten free cycle. I made it manually, working the dough for 15 minutes in my Kitchen-aid with the hook. Raised in warm oven for 55 minutes , did not raised as much as yours so I am wondering if one package of yeast is not enough. I proofed the yeast and it proofed beautifully. Yet not “dome” shape. After one hour of baking , I removed from the pan and baked 15 minutes more , but it did not brown like the one on your picture. What am I missing???? I would like to use my bread machine , but I need to know what settings you use in your. Mix for how long? Raise? Bake? How many raising ? i can change the setting in my bread machine , I hear that they are different than regular bread. Please advise, thank you

miri said...

Wish someone could help me. I had to toss the bread. It was a brick, the crust was white and I cooked longer as Karina recommended. How in the world can you make the crust brown in the oven at 350 degrees? I increased to 370 , but still white and no dome!!!!!just flat. The yeast was good , i am just thinking I need 2 packages of yeast. Can someone tell me what are the timers in a bread machine for gluten free bread? How long the mixing, rising and baking? I cannot find that info anywhere!!!!!

Karina Allrich said...

Miri- Sorry you are having trouble. I suggest you read the Gluten-Free Bread Machine Tips post (linked under Tips, left). Machines vary in size/shape of pan, cycles, etc. In general, if the ingredients are room temperature to begin with, you need to let it rise for 25 to 55 minutes- depending upon ambient temperature (cold kitchen may take longer, for instance, while someone in a hot climate needs less). Perhaps your ingredients were cold? If you do not use eggs, the crust will may not be quite so brown. If you change out flours or use too much liquid, loaf may be dense.

d4aa2a26-7a56-11e0-b491-000bcdcb471e said...

if you're hypothyroid (and many celiacs are), do NOT use millet

tess said...

Dear Karina, you are a Godsend! I have followed a gluten free diet for 9 months and like you have been rather stoical about the whole thing. I too simply adapted and focused on what I can eat. Now my 11 yr old son is allergic to gluten, eggs, dairy, millet, maize and numerous other things. Although he really is a trooper, it's harder for as kid to do without the things he used to enjoy. I make a great gluten free crusty pizza ( based on your recipe) and now thanks to you he will be able to have a real sandwich. The problem with gluten free bread recipes is that they contain egg, so I gave up on them. Now, you have given me new hope and my son the opportunity to have a burger or a sandwich like other kids. I will let you know how I get on, since I will have to tweak your recipe a bit to omit the millet. Thanks you so much.

Alissa @ Creative With Kids said...

I just wanted to let you and readers know I have made this bread multiple times now without adding any egg OR egg replacer and it's come out great. ( I *do* live at 7000 feet, but I suspect it would work at lower elevations too.) Also I've subbed out different flours such as using combinations of Teff, Brown rice flour, oat flour etc. - turns out great.
Thank you so much!

marktho said...

I've tried baking this twice now - once with eggs, once with Ener-G egg replacer. I've got the Bread machine you recommend :). Both times the loaf has come out really, REALLY dense, and about half the height of the bread "hopper" inside. Any ideas? The bread's not going to go to waste - I'm going to use it in stuffing for Thanksgiving this week, but it would be really nice to be able to serve a loaf on Thursday that looks a bit more like yours in the pictures :-)

Clara said...

Thank you for such a great recipe! I was hesitating to venture into GF yeasted breads, but this one not only worked fantastically- making it also encouraged me to dig back into making my own bread (before diagnosis, I was quite the baker...) I've been experimenting with doing a polish a few hours in advance, and I'm figuring out if there is a way to do it egg free. So THANK YOU!! for the inspiration!

LakeMom said...

Thank you for this. We have just learned that my daughter with Celiac also reacts to inulin, which is an ingredient of her favorite store-bought GF bread.

Joy's Road Journal said...

Hi Karina,
This looks like an amazing bread! I need to find something, however, that only uses potato starch or flour, tapioca, coconut flour, buckwheat, barley, rye or oats. I am cooking for a friend who cannot have any legume or bean products,so the gum flours are out : / Any suggestions on how to make a bread that will bind without them?


Patsy said...

Omg!!! My son has something called F-PIES. His only safe foods are buckwheat, apples, carrots, white potatoes and oats. Along with several oils and sugar. So I am quickly learning to cook gf vegan food. I am soooo excited to see rice free recipes as well because one of his biggest triggers is rice. We have not trialled yeast yet so will prob try one of your soda breads first but am so excited to find your site!!!!!!!!!!!!! Thanks for deciding to blog and helping out more than you know!

Karina Allrich said...

Xanthan gum uses plant cellulose (usually cornstarch) so it is not legume derived, to my knowledge.

Tapioca starch is a root/tuber starch, also not legume.

My recipes never feature bean flours because I tend to avoid legumes (except peanuts- I will bake with peanut butter).

Use eggs to help binding and rise, if not allergic to eggs (gluten-free breads will always rise higher with eggs or egg whites added).


Sofia said...

I've been experimenting with a sponge cake recipe that prooved to be an excellent basis for a very good tasting buckwheat bread.

However, I think I am going to give your bread a try for Christmas. Thanks for sharing, it looks really tasty. Crispy crust and soft inside ;)


missruckus said...

thank you for this recipe! i tried it this week but had some trouble with it and was wondering if you have any tips?

it only rose to just under the top of the loaf pan. i let it rise for over an hour, hoping that would work but it didn't rise much beyond that.

i also found my bread to be very dry and crumbly. the top actually split in parts when baking, and when i slice, parts crumble off if i'm not super careful. the texture is also dry and crumbly.


missruckus said...

p.s. i also used 2 egg whites, whipped till frothy

Karina Allrich said...

I'm surprised it didn't rise more with two egg whites. Could be your ingredients were cold- or the room was drafty, cool? Or the oven runs slightly cooler? Weather and himidity influences bread dough. Your description of crumbly might indicate not enough fat or liquid. Did you use a glass or ceramic pan? They work better than metal, I find.

Erin Orellana said...

I'am so glad I found this because the gluten free bread I've been eating is really grainy and not very good anything. I can't wait to try this!

Sharon Mae said...

I am looking to substitute flours with coconut flour. My daughter has just become diabetic and needs to watch her carbs. Coconut flour is low in carb, high in fiber and protien. I have tried substitutions only to have glue bricks instead of bread. Thenks you for your consideration. Sharon Mae

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