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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Lisa (Homesick Texan) said...

You wrote: "Although chocolate croissants still haunted my dreams like so many flaky buttery vampires." I love that line. Congrats on making such an awesome-tasting, allergy friendly loaf of bread!

Kate said...

Woo hoo! I'm very excited to try this.

quirkyknitgirl said...

That looks so yummy! And perfect for when I (dairy-free) want to cook something that my gluten-free and vegan friends can eat too. Do you have any suggestions for those of us without bread machines?

Austen said...

I'm so excited for you! My own loaf of bread (unfortunately for you, full of gluten) is rising as I type. Even though I'm not allergic to gluten, one of my best friends is. Thanks to you I feel utterly confident promising to pay her back for favors by offering delicious gluten free cookies and goodies.

Thanks Karina!

Rach said...


OMG - you are awesomeness incarnate! I can't wait to show this recipe to all my buddies at CenterIMT (the people who had me go gluten free and processed sugar free).

As always - I enjoy your writing as much as I love your recipe creativity. And this was my favorite line too: "Although chocolate croissants still haunted my dreams like so many flaky buttery vampires."

Maybe this recipe will be the one that convinces me to try and use my bread machine again! Hamburger buns you say? !?!?!?


Jennifer K said...

I am almost afraid to be hopeful. I'm going to buy a breadmaker and give it a go! As a fellow no-egg no-gluten gal, I have not had luck with bread. Pamela's was OK, but too sweet for me. I'll test this for low altitude and report back. Thank you so much, Karina.

BarefootMdn said...

I can't have the sorhgum or the potato, will this work as well with rice and tapioca?

Laura said...

Wow, I was just searching through the gulten-free food blogs that I read looking for a bread so my girl can still have her sunbutter and jelly sandwiches. I found possibilities, but they were all so complicated or starchy. This one looks doable. I can't wait.

Sue said...

I really want to try this recipe but I am sans bread machine. Do you think it will work using spoon and bowl!? I LOVE your recipes. My daughter has epilepsy and since going gluten-free she's been so much better. I turn to your recipes for everything and we are eating such a delicious variety - thanks.

Anonymous said...

Minus eggs, dairy, gluten, plus more here too. Bread and quiche are two things I have chosen to not miss, but secretly wish I could be successful in replacing them. I, too, found it more rewarding and adventurous to focus on what CAN be eaten rather than what cannot.

One down, one to go. This looks doable and may actually give me a reason to get a bread machine again. Thank you.

Now, about that quiche....LOL.

Many Blessings,

Maya said...

This looks truly lovely. Unfortuantely, we can no longer eat yeast. Darn. Have you heard of or tried any bread from Sami's Bakery ( It's totally yeast free, and made with gluten free grains. It tastes and behaves EXACTLY like wheat sandwich bread. Sadly, it is probably more expensive per ounce than gold, and is also baked in a bakery that is not gluten free. Could you take a look at the ingredients, and see if you could work your magic? My leaky gut kids and I would be so grateful...

moongypsy said...

Looks fab. I'll definitely try it. Being a bit of a foodie before I gave up gluten, I too have avoided many "substitute" foods--so many of the breads/cookies/cake I tried at first were just awful. I would much rather spend my cooking time making a wonderful stew than making mediocre baked goods. Then the craving hit. I hadn't eaten chocolate chip cookies in a year and a half. I tried your buckwheat cookies, and they were good. Really good. So I used the same flour combination to make blueberry scones. My kids (who can eat gluten) said that they were "delicious." Thank you for inspiring me to try baking again.

I've noticed that you have a number of curry recipes. There is a great recipe for green curry paste on the Simply Ming website.
Hopefully, you can use it without too many substitutions, but I make no guarantees. I've made it without the chiles (kids don't like much spice) and without lemongrass (blasphemy, but lemongrass is tough to get in Idaho) and it was still very good.

Wishing you the best!

dr sherman said...

Thanks for sharing! It looks amazing and so simple. Time to get a bread machine.

Jennifer said...

Great recipe!!!! Oh how I wish that my bread machine wasn't somehow left many miles behind us last year when we moved and then just disappeared. Perhaps time for a new one! Yum!!! :)

Kate said...

Seconding the request, please, is there a way to do this without the bread machine? Thanks so much.

milhan said...

Lately I am missing bread and baked goods...but the last few times I ate gluten free versions, I was having trouble. I think it's the xanthan gum :( Any ideas? Not sure guar gum would be a better choice....

moonwatcher said...

"Thirding" the request, I'd also like to know if there is a way to attempt this without a bread machine. Thanks for all your wonderful recipes, Karina!

Leah said...

I LOVE your recipes. (The African Sweet Potato Black-Eyed Pea Soup is to DIE FOR.) I have Candida - a yeast overgrowth problem that causes intolerances to a ton of foods: wheat, vinegar, cheese, mayo, mushrooms, yeast, etc. The good news is that I was recently able to add eggs back in. Yay!

Do you have any bread recipes that don't involve yeast? I'd be thrilled to slather my hummus or guac on something REMOTELY resembling a bread product. :)

Anonymous said...

You are amazing..I am on your site multiple times a day! (love it) Brwad looks great and looks much easier than some other gluten free recipes I tried. I love my breadman! I went to make the bread and out of potato you think something else will work or should I wait until I get some!

Fen said...

I just have to say, WOW. I just made this and it totally and completely reaffirmed my belief in gluten free bread. I had given up! I was living a breadless existence! No longer!!

I made it in a regular old bread machine - no gluten free cycle. I did it on the Rapid White setting on my machine - it took a little over two hours.

Just two substitutions. I didn't have any Egg Replacer in the house, but I did have eggs, so I used one of those. And I put sunflower seeds on the top instead of sesame seeds.

YUMMMMM! Off to eat another piece :)

GFE--gluten free easily said...

A gorgeous loaf of bread, Karina!


Karina Allrich said...

Lisa- It's nice to know someone *gets me*. xox

Kate- Do it. Now!

QuirkyKnitGirl, Sue, Kate, Moonwatcher, and Jennifer- I added the instructions for oven baking. See how I love you?

Austen- Excellent!

Rach- Yay. Thank you for noticing. xox And yeah- buns for burgers- definitely possible with this recipe, I believe.

Maya- I have some yeast-free soda bread and cornbread recipes that are quite good. Check the Recipe Index.

Jennifer K- I hope this isn't too sweet for you. Egg-free bread is hard to keep tender, not crumbly- so honey or agave helps. A lot.

Barefootmdn- It should, though I imagine the texture will be a bit different (sorghum is springier than rice flour). If you try it with subs, stop back and share how it turned out.

Holly- I'm working on a quiche for folks like us (no gluten/dairy/eggs). Stay tuned. :)

Laura- Enjoy. It makes delicious toast, too.

Moongypsy- Cool- thanks for the feedback on the buckwheat cookie batter for scones. I'll try that. xox

Dr Sherman- Muchas gracias!

Milhan- Really? Bummer. Guar gum is from a legume. I hate to say it, but it might be one of the flours. Bean flour? Soy? Or even brown rice (I react to too much brown rice)?

Leah- I do have several bread and cornbread recipes without yeast- check the Recipe Index. Also a Buttermilk Flatbread.

Anon- In theory, tapioca starch should work. If you try it- stop back and let me know how it turns out.

Fen- YES! I love it. I'm glad one egg works. Love the sunflower seed idea. :)

Shirley- Thanks a bunch!



Anonymous said...

Thank-you. After 8 years of yucky sorta bread (I am allergic to milk and eggs so gluten free bread that even vaguely resembles bread has seemed impossible)I had actual toast with breakfast, yea!!!
I don't have a bread maker and made this before you posted the oven instructions.
I think that proofing the yeast with all of the honey is going to actually inhibit yeast growth (the usual method is to use a half to 1 teaspoon of sugar) I used 1/2 teaspoon of the honey in the water with the yeast then stirred the rest of the honey in after the yeast was foamy, it worked great. Instead of hemp milk I used water with the egg replacer (no hemp milk in the house) Also at 5000 thousand feet here in Montana the bread baked in a 350degree oven for 1 hour. Then I baked it out of the pan for another 10 minutes.
Have you used Teff or quinoa flour in bread? Have you used less starch? I am going to experiment with a little less potato starch and am thinking of using a quinoa or Teff four as a replacement because while this recipe is wonderful it feels a little starchy in my mouth. Your suggestions and experience would be much appreciated. Thanks again for the bread recipe, I had given up on ever eating bread again after so many failed experiments of my own. Karen

Karina Allrich said...

Karen- Thank you for the nudge on the honey - I changed the post to clarify that (I was still waking up this AM when I added the bit about baking in the oven).

Glad you liked it. As for quinoa- just in soda type breads so far... I think you have to use it in small amounts, though. I wouldn't replace all of the potato starch with it. Maybe try half?

I'll be working on a whole grain style of this, too; but since many of my soda breads are hearty I thought I'd create a sandwich style bread for a change (I do sympathize with wanting more protein).

Again- thanks so much for your tips and input. :)


Sommer said...

Karina, this blog has brought me hope since my recent diagnosis and need to become completely GF/CF...a task indefinitely complicated by my college cafeteria. Needless to say, I love the fact I will have my own kitchen in less than three months and look forward to continuing my exploration of your fantastic recipes! Real food becoming really good and safe for those of us with allergies.

I do have one question / comment...I absolutely love love love rice crispy bars and seriously miss them since my diagnosis. Homemade are the best, and the package deal is just not the same. Do you have any tips on how to make a batch of GF/CF rice crispy bars?

Any help / suggestions would be so very much appreciated!

Again, I appreciate your recipes and blogs so greatly...I am now off to make your fantastic Santa Fe Chicken Chili! (the sweet potato is the cherry on top of this fantastic pie!)

Thanks Karina!

Jennifer K said...

Hey Karina!

I tried it out with egg replacer for 2 eggs and 1 and 1/3 cup of water, and it was very good! Not sweet at all,in fact, maybe a little sour. It was also not as tall as your loaf - do you think it rose too long? I think I'll try it next time with 1 and 1/4 cup of water ( it was a little too moist), and use a different cycle on my breadmaker. I used the gluten free cycle, and it was 2 hrs. 40 minutes total. How long is the cycle on your breadman?

Thanks for any insights, and for the recipe!

Aleksander House Bed and Breakfast said...

"Guest just checked & informed me he has Celiac's disease. No rice bread, etc available! Frantically making gluten-free muffins for bkfst!" I have a B&,SKarina, and I would love to have your gluten-free Scone recipe. You mentioned it on twitter, but I didn't see the recipe or where to find it. I love your site and am subscribing, so I'll be back often. I have many guests with dietary problems and like to make things they can eat & enjoy.

Anonymous said...

I made this bread with active dry yeast, 1/2 brown rice flour instead of the millet, and didn't read the recipe well and used 1 1/4 cup rice milk instead of water. Taking all of that in to account it turned out great, the family loved it. The only problem was the bottom was not cooked completely. Do you know what causes that? I took it directly out of the breamaker and cooked it more in the oven like you did.

Katharine said...

Thanks for the recipe and the oven baking instructions! I tried this on the weekend and it turned out quite well. I followed the directions as you had them, except I ran out of honey, so I only used about a Tbs and added a little extra sugar. I put it all in with the yeast to proof it, before you changed the directions, but it got pretty frothy and rose adequately. It toasts nicely and doesn't fall apart. Great job!

Kboigirl said...

I just happened to get hold of my grandmother's old bread machine and tried this out. The first loaf didn't work well because I wasn't using the machine correctly and ended up running two dough cycles before baking. The next time I made it, I let the loaf run through the machine's "cooling" cycle and it worked pretty well. I ran out of potato starch and used tapioca and that worked fine. I also ran out of sorghum flour and added a bit of buckwheat and it was great! Served it with a hot bowl of minestrone--super good! Thanks.

I Am Gluten Free said...

Can't wait to try it Karina. Looks fab! You're a genius!


jordan said...

Freaking awesome. i made this bread tonight and it knocked my bread-loving gluten-fearing socks off. and best thing about it - i've recently decided to try going casein free as well to see if it helps me and this bread has NO MILK as well! i'm a huge fan although i never leave comments, i usually make at least one of your recipes each week. you're a beacon of hope and foody well being for me, a girl who is hopelessly emotionally addicted to good food (in a non-pathological way, at least i believe so). thanks again for adding more happiness to my GFCF life!
jordan from canada (saskatchewan in fact)

Mary said...

Fantastic, another bread recipe to try. There is so much more information now than when I was diagnosed over 8 years ago, and I thought I was lucky then with Bette Hagman's bread book just published. I too decided to focus on what I could eat (ice cream! chocolate! -- luckily no dairy issues for me -- I sympathize with those who have to deal with both) and refused to yearn for what I couldn't eat. It worked (usually)!

There are new bread recipes all the time these days. Many have turned out well, some were clunkers, but I appreciate all for the energy and engagement that goes into discovering and then sharing a recipe.

To those who wonder about making bread without a bread machine: you absolutely can! I don't even have a stand mixer. I use a hand mixer (225 watts, the highest wattage I could find), and sometimes I get a wild hair and just mix it with a sturdy large spoon. I have a rectangular covered corningware casserole dish that I use instead of a loaf pan and it gives a good crunchy crust. In fact my loaves look a lot like the picture that goes with this recipe, nicely rounded on the corners and lightly browned. Yum, I'm getting hungry for a slice just thinking about it!

Keep the recipes coming, and thanks! I'll be trying this one and will report back.

For the Love Of My Bugs! said...

This looks perfect!!! I've been in search for a rice and egg free recipe for some time! I can't wait to try! My son will be soooo very appreciative!!! Thanks again Karina for another great looking rice and egg free recipe!

Rapunzel said...

Will distilled white vinegar work in this recipe? (DS has problems with cider vinegar.)

Have tried so many other GF bread recipes that I tried to make egg-free (and of course DF), too, but they all came out as bricks - bleah. Looking forward to this one! Thanks!

Rapunzel said...

Whoops, thought of another question... when you say you're at high altitude, roughly how high? I'm at about 1000. So, I was wondering the difference b/t you and I (and if I need to adjust the egg replacer level).

Thanks again!

Karina Allrich said...

Sommer- Thanks! I believe there are several recipes on the Internet for gluten-free rice crispy bars. Just be sure to use 100% gluten-free crispy rice cereal (without malt or barley). Google "gluten-free rice crispy bars recipe".

Jennifer K- The gluten-free cycle on the Breadman Pro is 1 hour 14 min. Is there a way you can control for a shorter rise time?

AleksanderB&B- The recipe in question was one I'm not sure I'll post. However I do have a lovely Strawberry Chcocolate Chip Scone recipe that would be perfect for you- it uses a mix as a base- convenient. My scone, muffin and bread recipes are linked in the side bar.

Anonymous- Not cooked on the bottom or soggy? The rice milk would make a softer crust. If the loaf remained in the machine/pan a little too long it may have steamed and gotten soggy--?

Katharine- I've done it both ways with the amount of honey (and honestly? Didn't see much of a difference). Glad you liked it!

Kboigirl- Excellent- I like a cook who thinks on her feet. ;-)

I Am Gluten Free- Hi Ellen- Thanks! Hope your are mended. xox

Jordan- Aw. Muchas gracias and big xoxo back to ya.

Mary- Yes, lots has changed, hasn't it? I was dx'ed in 2001, too. Thanks for commenting and sharing your tips. :-)

ForTheLoveOfMyBugs- My pleasure- you'll be seeing lots more rice and egg free recipes (since I now bake this way). Thanks! :-)

Rapunzel- Sure. White or Champagne vinegar will work. So will lemon juice. As for altitude- you're fine. I don't see an issue.

Thanks everyone! :-)


Anonymous said...

Help...looked into my breadman pro and bread looked great, about 15 minutes before it was done...the whole middle fell in??

Karina Allrich said...

Anon- Sounds like it rose too high or too fast. Still may be salvageable. Remove from pan and bake on oven rack for 10 min or so: do the thump test. Although it may not get a dome top (eggs-free breads are not high risers).


j.cro said...

OMG!!! I love, love, LOVE bread and don't have a bread maker.

I so want to try making this on the next super cold Dirty Jerzey day.

Thank you SO much for all you do!

moongypsy said...

Hey Karina!

Update: I finally tracked down some millet flour and tried this. Holy cow. By far the best gf bread I've tried yet. You NAILED the texture. For anyone reading who hasn't tried this because they don't have a bread machine--TRY IT ANYWAY! This is far easier to make than wheat yeast bread--no kneading. You may need to adjust your rise time depending on the temp in your house (my loaf took 30 min to rise).

There's a Reuben Sandwich with my name on it for dinner tonight! xoxo right back at you, Karina!

Anonymous said...

Iwas a good baker but gluten-free just wasn't working. Some success with the bread machine. Now this is a recipe to keep and repeat. Egg replacer for two, two packages of yeast nearing their expiration date, and one and one-third cups of water. I live just up the hill from sea level in NW WA. I did scoop in and remove the paddle after the mixing cycle with the inclusion beep and smoothed the top. No further baking needed. Delicious!! Many thanks. - Margaret

Karina Allrich said...

J. Cro- Thank you- and try this in the oven (instructions were added). Let me know how it turns out. ;-)

Moongypsy- Did you say Rheuben? Guess what I'm making today? A mock "rye" version of this recipe. ;-)

Margaret- Yes! I love it. And thanks for sharing your experience at a lower altitude.


Leslie said...

I'm better without wheat, and my granddaughter is celiac. I've been looking for a gf bread-machine recipe, and until this one, have been disappointed. I used a regular bread machine on the rapid cycle,and it turned out fabulous! Bread is back! Thank you so much. Love your writing on food and other things.

For the Love Of My Bugs! said...

Ok, so I went out and bought a Breadman. I was in the market anyway for my oven stinks! Anyway, I tried this and maybe I didn't do something right with the yeast cause the kneading paddle baked into the bottom of the loaf and it didn't rise as I hoped it would. Which yeast brand do you use? I used Hodgson Mill Active Dry Yeast. And I'm confused about the honey. The directions I printed out said 2tbls, was that the right amount? I don't think it cooked all the way thru and I will have to bake longer in the oven. I wonder if there is anyway I could just continue to bake in the breadmachine?

Karina Allrich said...

Leslie- I'm so glad you enjoyed this recipe. I developed a "rye bread" version today and will post it on Monday. Take care!

ForTheLoveOfMyBugss- Oh, rats! Okay. Let's problem solve. First- yes- the paddle stays in the bottom (this was discussed over on the First Loaf in My New Bread machine post so I won't rehash it here- you can remove it after the kneading cycle if you like).

I use rapid yeast too- so that seems okay- and yes, 2 tablespoons honey (this is important in an egg-free bread).

Water and ingredient temperature is important. yeast should be proofed in warm water at least 110 degrees F and no hotter than 115 degrees F- not warm enough and the yeast isn't happy; too hot and it's killed.

Flours and everything else should be at room temperature.

Do you scoop out or pour flour out into measuring cups? I don't scoop into the bag; I pour it out.

I put all my liquids in first then layer the top with whisked dry ingredients- is that the method you used?

Once it is baked I find I need to pop it in a 350 degree oven for 10 minutes longer (I'm at high altitude).

Last- what crust setting did you try? I use the medium or dark.


Anonymous said...

I couldn't find millet flour. Is it possible to grind millet in a food processor or blender?

Karina Allrich said...

Hi Anon- I believe or other on-line sources might sell millet flour. I find mine at Whole Foods.

That sai, in theory you ought to be able to grind your own- especially if you have a Vita-Mix or powerful grinding/blender.

I haven't tried it, myself.


CindyZ said...

Thank you for the great recipe Karina! As a breadlover I am always game to try another bread recipe! The first time I made it I followed your recipe but used an egg instead of the egg replacer, agave nectar instead of honey and omitted the seeds. The bread came out good but did sink a bit in the baking cycle.I used the higher measurement of water and rapid rise yeast. Today I made a few changes. I still used the egg and agave nectar but I substituted 1/4 cup of Teff flour for 1/4 cup of the Sorghum, replaced most of the potato starch with Tapioca (I ran out of PS)and I used regular yeast. I still used the higher measurement of water and it still sank a bit but again not much) I also sprinkled 3 TBSP of mixed pumpkin seeds and sunflower seeds on top. Delicious! The bread rose higher today (quite big in fact)and the texture was devine-I preferred it to the texture of the first loaf. As to why it sank-I do not know. The loaf is tender so the water measurement was right on. I baked both of my loaves in my Jojirushi on a custom cycle with 1 rise. I also always use a preheat in my cycle so I use room temp ingredients including the water. Next time I will add a TBSP or 2 of flax! Thanks again for the great recipe!

Anonymous said...

Hey Karina--thanks for this! I made my 1st loaf of Pamelas' bread, which came out well, but I'd rather go homemade. I can eat eggs, though--is it ok to use eggs but leave rest of recipe as is? And, would it be different if I use tapioca starch? I am supposed to avoid nightshades like potatoes (sigh.>

Also: do you think it's possible to make a sourdough gluten-free bread?? I love sourdough breads and really miss that nice tangy flavor.

Thanks, doll.
--Joyce in Tucson

Bryan R. Adams said...

Boy does that loaf does look good. My wife has been using the Pamela's mixes and they stand out so far. Bob's Red Mill and GF Pantry are OK. Next up for us is to go totally from scratch. But I can wait, because Pamela's is really good. Before that, I was buying Kinnikinnick loaves, which aren't bad, but nothing like homemade.

Michelle said...

I just made this last night and am thrilled. I did substitute 2 eggs for the egg replacer, and was out of millet flour so used buckwheat instead. I used the GF setting on my Breadman and also finished it off for a few minutes in the oven, and the texture is fantastic. It's about 6 steps less complicated than many other GF bread recipes I've tried and just as tasty! Thanks!

BarefootMdn said...

It took a bit of experimenting, but I have a bread my whole can and will eat. I haven't made it into buns, yet, but that is coming. I'm thinking about using English muffin rings to accomplish this.

Things to note that make my recipe different from Karina's:
When Karina told me that sorghum is springier than rice and that my texture would be different I guessed that the difference was in the protein, since protein is what makes the difference in glutinous bread. I dug out the flour chart in Bette Hagman's book and found that indeed rice has four grams less then sorghum. One teaspoon of unflavored gelatin is used to compensate for this difference. This is regular gelatin. Vegetable gelatin doesn't have any protein. So, it's no longer vegan.
I used only one tablespoon of olive oil. Rice flour doesn't need a lot of oil to make it moist and if you use egg you should remove at least 1 tablespoon of oil from Katrina's recipe.
I chose to use an egg, because most egg replaces I have found have potato starch in them, this is something I am avoiding.
Finally I used only one cup of water.

Anonymous said...

i'm so going to try this ,it looks way yummy. off topic what if any multivitamin do any of you take. allergy friendly,of course, i'm having a lot of trouble lately, i'm on low dose immunotherapy drops.rotating my foods,i was doing real, well ,i'm having a bad week. i would like to add a good multivitamin, any suggestions? thanks,jenifer

Anonymous said...

Hello everyone! So, I made this in my bread machine last night--using tapioca starch rather than potato since I try to avoid nightshades. It baked perfectly on the rapid rise cyle (no g-f cycle) on mine, and looked great...but I found it had a somewhat bitter & starchy smell and aftertaste--somewhat like when you use too much baking soda in a recipe. It's better after freezing it and then toasting it w/butter and jam this a.m., but I'd like a bread I could eat right out of the oven/machine. Any ideas--is the bitter taste b/c of the tapioca vs. potato? Would it work to cut the starch in 1/2 and replace it w/more flour?

Thanks Karina!

briita said...

i was wondering if the millet flour could be replaced with something else? i don't have any and was hoping yiou might have a recomendation, Thanks!

Karina Allrich said...

CindyZ- Thanks for sharing your changes/baking hints. Every bread machine is slightly different, as is how we measure ingredients, how much hunidity is in the air, altitude differences, etc. Hope the flax works- let us know.

Hi Joyce- First, sure- use real eggs if you like. As for the tapioca sub- I wouldn't know if THAT much tapioca might make it weird? Try 1/2 cup more sorghum with 1/2 cup tapioca. As for sour dough- I'm going to try it out soon. Stay tuned...

Bryan- Pamela's is really good. This is close to it. Thanks for commenting!

Michelle- I bet buckwheat tastes amazing in this combo. Thanks for stopping back to let me know. ;-)

Barefootmdn- Great- so gald you are happy and thanks for sharing your tips and changes. We can all learn from each other! ;-)

Jenifer- I have yet to find a multi-vitamin that agrees with me. There are a few companies that are allergy friendly- look for Blue Bonnet and Twin Labs. Check labels and call.

Hi Joyce- I was wondering (above) if too much tapioca would taste weird. See my suggestion above. Mine had no aftertatse. Also be sure flours are fresh- gluten-free flours can spoil (I keep mine in fridge).

Briita- I love the millet in this recipe, but one reader (above) said she used buckwheat- that might be an alternative if you have a good tasting buckwheat flour you like. Or brown rice flour would work.

Thanks, everyone for a great conversation thread! xox


For the Love Of My Bugs! said...

Ok, so on my last post I was having some technical difficulties. Figured out the probs...

The first major prob was the new Breadman machine I bought was defective...the lid didn't close properly and the vents were dented. I believe that caused the bread not to cook properly. I solved that prob by returning the machine and buying a Cuisinart at BB&B!! And I LOVE it! And with BB&B's coupon it was only $12more than the Breadman.

The second was I believe the water was too hot & was some of the cause of it not rising enough.

And last the paddle issue...the Cuisinart machine has a beep that tells me I can remove the paddle if I like. Awesome feature!

So, this time around in the Cuisinart machine it baked perfectly!!! And I didn't have to pop it into the oven afterward was done when it was done!!!

OMG!!! I LOVE this bread!!!! The whole family does!!!! I will be baking this weekly! I can't wait to try your "rye" bread next! I'm so son can FINALLY have yummy bread! I think tomorrow am I'm gonna make him vegan french toast with this bread!!! Thank you, thank you soooo much!

If ok, I'd like to post your link on my blog!!

Tracy said...

Thank you, thank you, thank you!! My VERY picky 8yo son had a sandwich today for the first time since going GF/CF & egg free 2months ago! He didn't belive that I actually made it ~~ tasted so good compared to my last 4 attempts at bread :) This will be a weekly receipe and I might have to buy a breadmachine now! BTW, I didn't have millet, so replaced with Quinoa flour, seemed great to us, I'll try with the millet and see what he prefers. Thanks again for the lifesaver!

Anonymous said...

This bread is wonderful! Thank you Karina for your recipe! I've been eating gluten free bread from Bob's Red Mill that was dry and crumbly. Definitely not very good. I made this with the flours I had here which were buckwheat, rice and tapioca - also used 2 eggs instead of replacer. And I used my standard bread machine on the basic rapid setting. It sank a little in the last rise and bake, but the bread is wonderfully moist and dense and sooo good! I took it out at the beep and it was done. I can't wait to try it with the flours you recommend! Thank you for your site - it certainly has helped me when I was so lost and had NOTHING to eat! (no dairy, no gluten.) You're a lifesaver!


Anonymous said...

Hi Karina. I have just recently been visiting your website/blog. I was diagnosed with gluten intolerance 8 years ago when there was not much out there on how to live your life gluten free. You are amazing. Such a wealth of information and great recipes here. I just purchased the bread machine and made my first loaf of Pamela's. WHOA! I'm in heaven.
Thank you so much as you inspired and educated me to get this bread made and it is a wonder. Thank you, dear heart, and many blessings to you.........Lorri in Colorado

Mom said...

Made this bread yesterday. Another winner :)
Found it much easier to make than others we've tried & it came out looking & tasty great!
Again, thanks for sharing your terrific recipes.
from the "other" Karina's mom

Karina Allrich said...

FortheLoveofmyBugs- Phew- Glad you figured out a solution. Bent air vents? Who knew? Happy you like your new bread machine- and even happier that my recipe works for you- we love it. ;-)

Tracy- Very nice! Yay. I love it when the kids respond to our efforts. Good to know that quinoa worked in this, too. Thanks!

Lisa- Yes! Excellent. I've made this bread three times now and am loving it (now I can have my tea and toast and actually *enjoy* it. Don't have to *fake it* ;-)

Lorri- Thank you, Dearheart- xoxo!

Hi Sue- Thanks for stopping back to let me know. We really love this new recipe.

I want to try it as a cinnamon raisin bread next.



Anonymous said...

For this bread - what could be a possible alternative for millet flour (my coop doesn't carry it), and for yeast (not supposed to have it)?

Anonymous said...

I adore this bread. It's easy to make, tastes like bread remembered before diagnosis and is well on it's way to becomming a staple in our home. Thanks!

Jessica said...

I have been looking for a good wheat-free/egg-free bread recipe that is actually edible! I may try this with my GF AP flour to replace the other flours. Hopefully it will be good for my son!

Karina Allrich said...

Anon- To make a gluten-free yeast-free bread I would try one of my yeast-free bread recipes; look under soda breads.

For no millet, you can sub brown rice flour, sorghum or even buckwheat flour; note that subbing the millet will change the taste and texture of my original recipe.

In order for this bread to rise without yeast you'd need to add baking soda and baking powder. If you can do eggs, that would help. But I wouldn't try it yeast-free in a bread machine. Although it might work. I've never done it.

Anon- Thank you for stopping back to tell me- I'm glad this bread is now a staple in your kitchen. It is for us, too; we love it.

HI Jessica- Your AP flour mix will yield different results- just to be clear. I personally believe that this particular gluten-free flour mix tastes best and has the best texture of any combo I've tried.

Take care, everyone! Thanks again.


Yohanna said...

I'm new to your site and can't decide what I like better--your writing style or your photographs or the organization of your blog or you recipes. All display a high degree of excellence and beauty that is quite inspiring!

I dug out my bread machine from the dark recesses of my basement to try this recipe. Having not used it in so long, I forgot about the second mixing cycle (must be the equivalent to punching down the dough after the first rise??) and dug out the paddle after the machine finished the initial mixing. The dough rose almost to the top of the baking pan (much to my delight) and then, some time later, dropped down to 1/3 of the height of the pan--leaving a very thin layer of dough all around the top 2/3 of the pan. I left the bread to complete its baking cycle and had a very pleasant surprise when I removed it from the pan. The thin layer of dough covering the top part of the pan was now a golden crust that when cut away (and with a little sea salt added), made very scrumptious crunchy crackers. Not having any baking experience, I have no idea on how to re-create these "crackers"--other than to repeat the same mistake. There must be a more elegant method!

Thanks Karina for such a beautiful blog.

DALewis said...

Hi Karina. As always, we love your recipes in our house! :)

I had been using the Pamelas Mix (daughter loves it) until I found out the xanthan gum is corn-derived (she's allergic to corn).

I found this recipe and thought I'd ask a few questions:

Would guar gum be an acceptable replacement for the xanthan gum?

No eggs for her either or Energ egg replacer (potato allergy and it has potato starch). Typically I will sub unflavored gelatin/water for eggs. Will that work here? Or would a flax seed/water mixture work better?

Thanks for any help you can give me!


susan.butsonlewis said...

Karina, I have made this recipe several times and the first few attempts - even though I used Quinoa flour instead of millet (couldn't find any)- turned out beautifully and immediately became my favorite bread. However the last few times it has come out very dense - also not rising very high. I have been carefull about the liquids but I am not sure what the problem is. Can you help? The last time I made it I did have Millet grain and this was a little better but much more dense than my first attempts. If you have a tip or something I might have missed I appreciate it. Just as an ending note, I have tried many of your recipe's and everything turns out and tastes beautifully delicious - I have referred many to your site as safe for celiacs and amazing recipes - even your referrals to others site are terrific. Thanks for all your efforts.

Karina Allrich said...

Yohanna- Sorry the bread collapsed. It may have risen too high too fast; or too much liquid. And as for using the base recipe for crackers or flatbread- why not? I've been experimenting with a pizza dough. Just make dough and spread it out on a greased baking sheet. prick holes in it with a fork. bake till done- maybe 15 to 20 minutes depending upon how thin you press out the dough (it will be sticky- use wet hands). Add sea salt, herbs, whatever you like. Let me know if you try it. ;-)

Audrey- Sorry about your daughter's corn allergy. Guar gum can sub for the xanthan, yes. Use sparingly though, it's legume based and can cause a little reaction in sensitive individuals.

Can you use potato starch or arrowroot starch? I'd suggest using a tablespoon of either starch mixed in 4 tablespoons warm water till frothy and add a teaspoon or two of baking powder to the flour mix (can you find a corn-free one?).

I've tried the seed gels- from hemp and chia (salba) seeds as an egg replacer-- and in bread it makes a dense, gummy center. I don't like the result.

Susan- In my experience, quinoa is hard to work with- not nearly as light and soft as millet. It tends toward a dense texture.

Several things might be factoring in here- humidity- weather is warmer now. Maybe a call for less liquid?

Every time I make bread (I make this recipe at least once a week) it's slightly different depending upon the weather. I peek in while it's kneading and if it looks too thick I add a tablespoon of warm water.

If it's too thin, too cake batter like, I add a tablespoon of sorghum flour at a time to thicken it.

Gluten-free bread dough is odd- it's not really like dough- more like thick muffin batter.

I hope that helps- other than moisture, temperature and humidity- I'm not sure what the issue is.

One more thought- the yeast- is it fresh? Was the water the right temp when you proofed it? Ingredients at room temp?

Also maybe cut back on agave. It's humectant- maybe need less in summer?


mirabelle22 said...

Karina, My Mother's Day Gift is on its way, I chose the Breadman after reading the raves on it, especially yours. I have bread less for years and miss it so however since I am carb conscious I will limit it. I do have a problem, allergies to potato, rice and vinegar. Any suggestion for substiutions? Not only celiac but have many food allergies and chronic idopathic urticaria so I want to get this right the first time so I enjoy my machine & long awaited bread. I looked at Pamela's and she has rice as well.

Spring said...

Is this the dough recipe you used for the pizza dough?

The sun shines brighter since I found your blog! I am making single foods that we ALL enjoy (instead of cooking separately for myself). Thank you thank you thank you!!


Laurie said...

Greetings Karina,

Long time reader, first time writer...but I had to thank you for this recipe.

I had nearly given up on having a decent piece of bread ever again. All of the previous recipes I had tried were fine when the bread was still warm, but the next morning were bland, hard, and only good for holding the door open. I had been eyeing this recipe for some time, and was encouraged by the lack of rice flour. I dutifully followed your instructions and was greatly rewarded with a yummy loaf of bread. I contained what was left of the loaf for the morning...the real test.

This morning I expectantly cut off a healthy piece of bread, put on a dollop of strawberry jam, and took a deep breath. IT WAS FANTASTIC! Still had flavor, not overly stiff, I finished the piece without needing any accompaniments.

Thank you Karina! I am incredibly grateful for all of your hard work and expertise!

laura said...

Trying this recipe this morning, no bread machine....I'll report back! Thanks so much for all your hard work coming up with these recipes. My highly allergic 8 yo son has really been enjoying many new foods due to your recipes. :)

laura said...

OK, so I made this bread today and I had a couple of issues:

First, it tastes and smells much like the yeast, kind of overpowering. Do you know what could be the cause or is this how most yeast breads taste? It's been a long time since I made bread myself.

Second: It is a really low loaf, maybe 1 1/2 -2" high, and is very dense, moer so then the description sounded like it would be. Did I mess up the recipe or is this the way it is supposed to be?

It is good and will get eaten up for sure, but just wanted a little guidance since yeast breads are not my specialty! :)

Karina Allrich said...

Hi Laura- It definitely should rise higher than that. if the water was too warm or not quite warm enough, that could result in the yeast not being happy.

Other possibilities-

Was the yeast fresh? Kept in a cool dry place?

Did you sub anything? Did you let it rise- and if so, did it rise? (Sometimes if the dough is too wet it will rise, then fall.)

Did you use a metal pan or a glass pan?

So many variables.


laura said...

Hmmm....I used a metal bread pan, not glass, does that make a difference? Also, my yeast was kept in the pantry and the date was still good, so....but I guess the water could have been too hot? How exactly do you know the right temperature? Oh, and what about the yeasty smell and taste? Does that indicate that the yeast wasn't fresh enough?

Only one thing to do, buy new yeast and give it another try I guess! Doubt I'll ever get tired of eating bread! :)

Thanks so much for all your expertise!

Karina Allrich said...

Laura- Metal pan works best, I find. And the water temperature is very important. Too hot and it kills the yeast. Too cool and the yeast doesn't rise.

As the recipe states, the temperature you need is between 110 and 115 degrees F.

I use a candy thermometer to get the water temperature just right. You can pick one up at Target or in the grocery store kitchen section.

Use one packet of yeast (and in the future, store the yeast in the fridge, especially in summer; this keeps it fresher, longer).

Good luck!


Katrina said...

I FORGOT THE VINEGAR! What will that do?

Karina Allrich said...

Katrina- Don't worry- it will be fine. It adds a little acidity, but it isn't crucial.


Katrina said...

I just used your bread recipe to make hamburger buns. They turned out perfectly! I am so excited! Check out my pictures:

Deven said...

It was delicious! Just came across your blog and this was the first recipe I tried. I am so excited, as my 2 year old is also allergic to rice, which is in most GF recipes. I've adapted over time, mostly with millet...but I love the sorghum! What a tasty bread. I was low on potato starch so I had to use 1/2 cup potato starch and 1/2 cup arrowroot starch, but it came out delicious.
Thanks! Look forward to trying more.
P.S. I also have good luck slicing the bread thin, and then wrapping in saran wrap and freezing. Then I can pull out during the week by the slice for toast or sandwiches and it doesn't get too dry.

Dazy said...

I'm making this today. I think I'll try to shoot it, but I don't think it will be as pretty as your picture!

Annie said...

HI Karina,

I now make this bread every week! It has totally changed my life. Totally delicious and easy to make.
I had almost given up trying to bake gf bread until I found this recipe. A staple in my house now for sure.
Thank you!

Ingrid said...

hooray..a recipe that won't require eggs. My son has egg, soy and nut allergies so even though Pamela's bread mix is gluten-free, it is made in a facility that processes nuts. The eternal drawback. And since I have two kids I'm so glad your tenaciousness has paved the way. My son has the slew of allergies and got genetically tested, and voila. My husband has it and I'm going to the good doc (dr. Luepnitz)next week and daughter and I will get tested as well. Still, what a hassle. I'd like to make pasta (son loves pasta, loves raw vegetables, hates meat and fish incl chicken) so we really need to substitute bagels, pasta and tortilla and pita. Great recipe brava. I'll look into that bread machine and start clearing our pantry. (we 'just' got diagnosed..oive [g])
awesome site!
Ingrid, Austin Texas

Michelle said...

Thank you! I've got my first-ever loaf of GF bread in the bread machine now. This whole transition from glutenated (is that a word?) to gluten-free is intimidating!! Thanks for making things a bit easier.

Anonymous said...

Thank you! I've got my first-ever loaf of GF bread in the bread machine now. This whole transition from glutenated (is that a word?) to gluten-free is intimidating!! Thanks for making things a bit easier.

Linda/Reston, VA said...

Karina, how long does this bread stay soft? I've read other gluten free breads are hard the next day. Yours looks beautiful...

Karina Allrich said...

Linda- This is a bread without eggs- so what I do is enjoy it warm from the oven/bread machine the day I bake it. So good!

I wrap and freeze slices for the future, and toast or grill them when thawed. I find GF bread gets a mealy texture if not frozen. If you tried this recipe with eggs, I'd be interested to know if the eggs prolonged the shelf life at room temperature.

Anonymous said...


Just tried this for the first time in the brand-new machine (Cuisinart). I was so excited as it rose SO WELL...but then fell before baking. I'm guessing from other posts it was too much liquid (quite humid here right now). Smells and looks great otherwise -- thanks so much!

Karen said...

We are still struggling with the change. We have found bread products that we like, but basically can't afford(Sami's bakery Millet/flax breads). I would love to try this but we are also Yeast free. Can a bread like this be changed somehow to be yeast free?
Karen Bates-Earnest

comfycook said...

I make bread weekly and I have been using the same recipe for years and I am very happy with it but it is time to try something else. Next baking, this is it. Thanks for the effort you put in sharing the work you do in creating recipes.

Karen said...

I have a question and an answer for Anon--I ground my millet in a coffee grinder that I have reserved for flax seed, and it worked great. For my question--does anyone have any suggestions how I can prevent my baked bread from falling? The taste was great, but it fell to about half the hight, making it very dense. Any ideas? Thanks! Karen

Karina Allrich said...

Karen- If your bread has fallen more than once it may be that you need less liquid for where you are. Was the batter very thin and wet? Try using less liquid.

Sometimes I add an extra 1-3 tablespoons of sorghum flour if I see he batter is too thin (as it is mixing).

The other possibility is that it rose too quickly, too high; if the ingredients are too warm (say, in the summer heat) the loaf can rise like a champ- but too fast. Then it falls.

If the kitchen is overly warm, keep an eye on the rising and if it seems to be the right height, set it to the bake cycle sooner.

Hope that helps! I know it can be frustrating.


Chelsea the Yarngeek said...

Oh thank you so much!! I was just put on an allergy elimination diet and bread is the thing that I've been missing most. This is the first bread recipe I've found that does not contain any of the allergy categories. You have made my month!!

Jeremy said...

I'm making this with
Tapioca Flour instead of Potato Starch
A real egg
Sugar instead of honey.

I'll let you know what happens.

patricia from ny said...

I love this bread. Although, I am not vegan I decided to try egg replacer in my second batch. It was ok- fell the other better. Thank you so much...Patricia from NY

Anonymous said...

I'm in tears reading all ingredients I can have!!!! REAL BREAD!! I CANNOT WAIT to make and actually be able to use my bread machine!!!!!!!

Anonymous said...

Karina, I have not thanked you in a while but I use a lot of your recipes, often. I went GF in 2/07 and used mixes at first. Then my teenaged son went GF/DF/CF in 3/08 so I stopped using mixes like Pamela's because of the dairy. I experimented with GF/DF breads but found them all yukky and gave up. I saw this recipe and it looked really delish, and easy to boot so I tried it. Just as you said, it has a great crumb and a good smell. Plus it's not gummy. My darling son just had his first PBJ sandwich in a year-and-a-half. I had a slice warm with butter. There's no need to hide the taste with anything strong.

My other faves are your coconut carrot cake, and your brownies, although the brownies aren't as good w/butter subs so I use another recipe that I developed from a gluten one.

Best to you and your honey in beautiful SoCal. Glad it worked for you.


Karina Allrich said...

Thank you all again for contributing your thoughts to this popular post.

As for yeast-free- I suggest looking at my soda bread recipes. They rely on baking powder or baking soda with lemon juice.

You can also use whipped egg whites for leavening.



VeggieGirl said...

STELLAR recipe!! Here's to eating :)

tastyeatsathome said...

I am always impressed and inspired by your creativity with baking. Your bread looks superb. I too, when starting my gluten-free life, decided that I was strong enough not to "need" such wonders as bread, cookies, cakes, etc. Now, I've decided that gluten-free shouldn't be a sacrifice - and that with a little guts and creativity, I can have the baked goods of my dreams. I admire your guts in the kitchen, and your desire to continually work and improve! It inspires me to be more open to substitutions, changes, and baking on a whim.

Anonymous said...

Hi Karina! Wow, great minds think alike! My bread is almost identical - have been making it for the last 2 years. Although, I include some Tapioca starch, ground flax meal and I do use eggs. When I first discovered I was celiac, (15 yrs ago) I went on a mission to discover great homemade gluten free bread. This took me a few years to perfect, but so glad I kept at it! It really is delicious! Thanks for the post, awesome writing! Ina

Stacie said...

You are an inspiration and have been since I first found your site 3+ years ago. Once experiencing your enthusiasm and delicious recipes, I never looked back to my gluten-filled life. Thanks!

Anonymous said...

I am literally in tears with joy, knowing I'm not alone. Thank you, thank you !!! Yes, this is my first time responding, and I'm thrilled to have found you !! I have been lactose intolerant for 30 years and was just recently diagnosed with celiac disease. Now I know why I got osteoporosis at an early age and I had/have so many stomach problems.

Cathleen Miller said...


I really appreciate the honest tenderness of your writing--about the struggles and triumphs of making your own way. You have inspired me a great deal as I, too, begin on this journey. What has been a wonderful discovery is that quality you mentioned of celebrating what you can do for your body, how you can nurture yourself, despite limitations. After being told by doctors that there was nothing I could do but take medication, it was indeed liberating to be able to do something for myself. It is so impressive to see the ways that this has manifested for others...and I am grateful that you have shared your journey with us. And, of course, your amazing recipes that have allowed me to explore baking again in a totally new way. Thank you, thank you!

Amy @ Simply Sugar & Gluten-Free said...

Although there are over a hundred people who've commented before me, I had to say that I've made this in a bread machine and it works. I don't have the gluten-free setting - I just used the rapid rise cycle on a Breadman. I froze what I didn't eat - it's been in the freezer for a couple of weeks. Toasted some two nights ago and had a BBQ chicken sandwich. I was so happy that I teared up. My husband was happy to see me eating a sandwich, too. Thanks, Karina.

Anonymous said...

So excited to try my first gluten free bread recipie - but I'm confused about the yeast. So say add "instant rapid dry yeast". My co-op gal did not know what that meant - and they carry "nutritional yeast" & "baking yeast". When I googled yeast - they talk about Active Dry yeast & Rapid Rise Yeast - so what exactely is Instant Dry Rapid Yeast? And what could I use instead? Thanks! Maria in Wisconsin

Anonymous said...

I immediately got up from the computer and threw this together to go in my breadman. I used 2 eggs and it worked wonderfully! I cut it into cubes to use for my stuffing next week. Thanks for the great, EASY recipe. You are the star of my bread dreams!


Karina Allrich said...

Bread yeast is baking yeast and you can use dry active yeast or rapid yeast (for bread machines) in the recipe. Look for bread yeast in the baking aisle with the leavening and flours; it's usually sold in individual envelopes.


Anonymous said...

That looks so yummy! And perfect for when I (dairy-free) want to cook something that my gluten-free and vegan friends can eat too. Do you have any suggestions for those of us without bread machines?

Karina Allrich said...

If you scroll down the article you'll find instructions for baking this bread without a bread machine (right after the tips section).


Cat said...

I did this the no machine way and it's good, but is gooey in the center. It was going to burn on the bottom/sides. Was my oven too hot? Tips?

Karina Allrich said...

If you followed my recipe as written and it's gooey in the center it might be: the humidity; or the dry to liquid ratio (affected by how you store flours, your humidity, altitude), your choice of pan or your oven temperature).

Or---sounds like your oven may run hot; or your pan is a dark metal pan?

Hard to know if I'm not there watching exactly what you are doing.


Mira said...

First, I want to say one very BIG thank you to Karina for all this great work she'd been doing here, she's a God-sent! :) I've been reading this blog for long time and trying few recipes. Karina, you are great!!!
Recently, I made the jump and purchased the Breadman. I have few questions after my first few experiences.
1. My first bread, by this recipe, turned out ok, not too bad, but it didn't rise enough, I think now I know why - most likely the liquids were not warm enough. Anyways, it was still good to eat and great taste. But what I did was I subbed potato starch with potato flour (this is what I had and I thought the difference is not big?!)
2. For the second bread I found the potato starch, but thought to try soda bread (from a different recipe) because supposedly I'm allergic to yeast as well.. Bread was semi-ok looking, but now the taste was quite awful and bitter, with distinct bitter aftertaste. Oh well, that one went straight to the garbage can and I thought it might be my little older tapioca starch I used as well.
3. For my third one I was very excited to try the revised Karina's recipe and I was ready for a success :) Everything went perfect, bread rose quite beautifully, looks great, but here we go with the distinct bitter aftertaste again!!! So my logic says it must be the potato starch, right!?
Has anyone had any experience like that!? Potato starch I just bought, is not expired or old.. What is the difference between potato flour and starch? Isn't it flour better than starch?
Also, any suggestions for soda bread recipes baked in the bread machine?
Thank you all so very much for the great help and info and Karina, keep doing this amazing work!

Anonymous said...

I just used this recipe - the bread came out terrific - thanks! I put a picture of it at

Davina said...

This recipe is fabulous!!! I just made my first loaf yesterday and am in sheer heaven. THANK YOU! :-)

Anonymous said...

Karina--Thanks for you your tenacity in your quest for great tasting and allergy friendly baking/cooking...Though I am not plagued with any conditions such as celiac, etc., I am do have a few people I know that are. My biggest downer is a mild "lactose intolerance" that is really just irritating.
I decided to try this recipe to go along with out Thanksgiving meal. So naturally, I did a test today. But from what I read of substitution, I tried using arrowroot starch/flour and 2 eggs. Everything seemed to turn out beautifully-until I popped it out of the bread machine pan. I accidentally left it downward while manuvering the handle out of the way and squished the top. I then proceeded it into the oven at 350 and watched it. While in the oven (and even more so while cooling!)it seems to have folded in on itself. I am thinking maybe too much liquid/humidity (Florida clime)but am not sure. Any ideas? And thank God it is only a practise run 3 days before T day! I will also be attempting the pumpkin pie today, I'll let you know what happens.

Anonymous said...

You are a hilarious story teller.

For the Love Of My Bugs! said...

I may or may not have asked this in the past but do you think there is any hope of ever one day finding or creating this type of bread without eggs AND yeast? Do you think its humanly possible to be able to omit both?

Anonymous said...

Fantastic recipe--total success! Love your blog!

Amy @ Six Flower Mom said...

Thank you, I just made this recipe and my kids ate it! We are new to the gluten free thing, as my 2 year old seems to have issues so as a family we are going to all 'try' to go GF but bread has been an issue ... this recipe was easy, fast and the kids ate it!! YEAH! I would like to post the recipe on my blog but link back to you if that is okay?

Genevieve said...

Karina, Decided to make a corn bread tonight and wanted to make it take somewhat different, did a google search and as always I end up back in your site. I didn't add the chiles but did go for the vanilla and cinnamon. I used you tip about taking it out when the beeps started, let it sit a minute popped it out and then into oven for 10 mins. I added some turbinado sugar and cinnamon with a tad of butter just before, it came out wonderful. I am si glad I asked for the bread machine for Mothers Day. I felt so deprived...not anymore, made brownnies tonight also, no one would ever believe me in the kitchen,, never mind cooking from scratch but when your belly hurts and aches of hunger you learn to do what you need to to.You have been my inspiration for nearly a year now. Thank you so much.

Anonymous said...

Xanthan gum is a "highly efficient laxative", according to a study that fed 15g/day for 10 days to 18 normal volunteers.[4] Some people react to much smaller amounts of xanthan gum, with symptoms of intestinal gripes and diarrhea; there are no studies yet investigating whether this is allergy or not.

Suzi said...

I just received my new Breadman bread machine. I love it!!! I just made this bread recipe for my mother's birthday (she's not GF) and she loved it!! I served it warm with an olive oil and garlic dipping sauce. yum. I appreciate the array of flours because I have seen so many store GF breads that were either all rice or all cornstarch ...gross.

Thank you for your beautiful site and energy.


marnie said...

Hi Karina,
I am new to G-F and your blog. I have made some of your recipes and delicious!!! I do have one do I store these wonderful loaves of bread so they don't mold or dry out?
thanks in advance!

Karina Allrich said...

Thanks for asking about bread storage- excellent question.

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.

Store the leftover bread as slices, wrapped in a paper towel and bagged in freezer bags; freeze. Thaw and toast or grill for best results.

Cheers! Karina

Anonymous said...

SOS help please!
I made the bread and it is only 2 1/2 inches tall at the center point. Is that how tall it should be? In your picture it looks more like 4 inches or more. It does taste fantastic!
Please tell me which brand of yeast you are using and if it comes in a jar. I bought the red star packets but there isn't 1 tablespoon in each packet so I had to open a second one.
I am sure you can tell by my questions I am brand new to bread making.
Thank you for your help!

Karina Allrich said...

I am using Bob's Red Mill bread yeast.

It's important to read through all of the notes and suggestions in my post (and in comments) if you are having trouble; temperatures, humidity, liquid to dry ratio, etc all can influence success.

Perhaps too much liquid? Or you killed the yeast with too hot water/or ingredients too cold to rise.


Kim said...

This recipe is very similar to mine. I have some of mine in the bread maker now but am trying it with some of the differences here in your recipe such as water instead of non dairy milk and potato starch in place of tapioca flour and corn starch and bumping up the yeast. I can't wait to see how it turns out.

Have you tried using teff flour? It is, hands down, my favorite flour especially in bread. I substitute it for brown rice flour in most recipes. Not only does it taste better but it is so much more nutrient dense.

Love your blog!

Karina Allrich said...

Kim- I have never tried teff flour. I'm glad you like it. I'll have to try it someday.



Anonymous said...

I had the same problem as Mira above. I received a bread machine for Christmas this year. On Christmas Day, I made the multigrain bread with tapioca starch, because I was out of potato starch, and the taste was heavenly but the texture was a little gummy. I figured I hadn't let it cook long enough and/or the tapioca sub wasn't quite right. The day after Christmas I ran out and purchased potato starch. I made quinoa brownies using the newly-purchased potato starch, and they were fabulous. Then I tried this recipe, using all of the same ingredients I had used the day before (with the exception of the tapioca starch), and it was inedible. The sour and bitter aftertaste was overpowering. I haven't tried again yet, but am thinking that today might be the day. I think I'm going to stick with tapioca starch, however. Anyone have any ideas or similar experiences? Thanks again for such great recipes, Karina!


Anonymous said...


I am nervous to go outside and face my neighbours (yes, the "u"...I'm Canadian, eh!) because of what they just saw through my windows...namely, me doing a ridiculous touchdown dance in the middle of my kitchen after having eaten a piece of your wonderful bread in sheer disbelief. It tastes like "REAL" bread!

I don't think I can thank you enough. I can't wait for breakfast tomorrow morning when I can eat a plate of toast and jam (now only if I could fix the no dairy, no soy, no legume protein problem so I could have "butter" and jam). You truly are a "goddess". Thank you for making my life easier and my stomach fuller (so far, the worst part of the "everything-free" life has been the hunger pains!)

Many thanks, and many hugs! :)

Toronto, Ontario, Canada

Anonymous said...

To celebrate a great 2010, I treated myself to a cuisinart convection oven with a GF option. Couldn't find the breadman in Canada Was tired of the frozen storebought bread. Not that tasty and expensive. My first loaf was one of Pamela's mixes. My second loaf well, it wasn't a recipe for a breadmaker, and I failed. Still wondering if I could salvage it for breadcrumbs... We'll see. My third attempt was this recipe. I looks just like your pictures, and is very tasty. I absolutely love to cook, and since going GF in 2002, I've embraced experimenting. So much more satisfying making it yourself, and tastes so much better. It's a choice I made, and my body is thanking me for it.
BTW - your mulligawtony and your bake mac & goat cheese kick ass - I can't tolerate cow cheese, but goat cheese works. I'm lucky to have local cheese makers.
Thanks for sharing your experiences and experiments with us Karina.
Sonia from Canada

Rueyn said...

I beg for the instructions to turn this into cinnamon raisin bread! I made it the original way - DELICIOUS! Help a girl out :D

Karina Allrich said...

I am going to be posting a cinnamon raisin version soon! Promise.


Caroline said...

I'm sure you're tired of hearing how amazing this recipe is... but it is! It's sweltering here (Aus) and I don't have air-con throughout the house. Instead of flaking on the couch and whining about the heat, I used the temperature to my advantage to bake bread after work. The recipe went together like magic, was exactly as you described and the taste! Oh gosh, the taste! It's just like wheat bread. No better! I'm recently GF and remember the crusty, wholewheat, just baked loaves. This is better! I'm gushing, but seriously... it felt wrong eating it. I found myself working the ingredient list through in my mind to be sure that there was no gluten in it -- and of course, there's not. But... gluten free isn't meant to taste this good! I'm so excited! Thank you! I expected to have to take months and many failed recipes before hitting upon something this good!

Anonymous said...

Hi there!
My 5 year old daughter is on a dairy/red meat/wheat/egg/sugar/chocolate/citrus/soy/nut/potato - FREE diet as a trial to figure out what could be causing her daily stomach pains. This is all new to me - I am overwhelmed!!
Surprisingly, the naturopath advising us suggested that although wheat, rye, barley and oats are forbidden, spelt and kamut are allowed. Although she did not place my daughter on a gluten free diet, she advised that I should use spelt sparingly and that kamut would actually be beneficial. She also suggested eating yogurt daily. Does this sound right to you? My daughter's paediatric gastroenterologist wants her to start Prevacid for 6 weeks to see if that relieves some chest pain but for now, has no explanation for her daily stomach pains, as the site of her pains are not congruent with acid reflux issues. I did not want to try the Prevacid without exploring other avenues first, hence, the visit to a naturopath. She thinks my daughter’s stomach pains may be caused by food sensitivities, a lot of antibiotics use during her fist 4 years and too much inflammation. My daughter’s daily stomach pains started in February 2009. She also has suffered from 3 mysterious episodes of hives – requiring 2 visits to emergency rooms (because of my concern and the severity of the breakout). An allergist tested her and could find no cause for her hives. The only connection I found was that each time she broke out in hives, she had just had, or still had, a cold. The allergist determined that she could possibly have suffered from a sensitivity/allergy to a virus in her body, but he could not be certain of that either.
My daughter has been on this “diet” for about 5 days now and her stomach complaints have significantly decreased – but there have been at least 3 times where she has complained during the night. I have made a NO-KNEAD spelt/kamut bread 4 times already, a recipe I found on Eric’s Breadtopia’s site. I have also made pancakes using with spelt flour and spelt bran. However, I find that every time I eat anything with spelt, I feel really bloated and gassy. My daughter has not complained of this, but she is only 5 and may not notice anything yet. I had no idea I reacted to spelt this way – I have no issues with wheat, that I know of. We also have eaten kamut pasta and that seems to go down well – the spelt in my bread seems to be the culprit, at least for me. I have made spelt muffins, pancakes and bread. For a picky eater, she has eaten them all relatively well, but I am worried about feeding my daughter too much spelt, especially since it does not seem to agree with me.
I came upon your lovely site – thank goodness! - after “Googling” “wheat-free breadcrumbs”. I am looking now to place my daughter not only on a wheat-free diet, but rather a gluten free diet. I am looking for a bread recipe and a breadcrumb recipe as I want to make her some chicken nuggets. I have traditionally coated the chicken in wheat bread crumbs.
2 questions:
1. Can I use your breadcrumb recipe to coat fish and chicken? I first marinate the chicken in yogurt and spices and then coat in breadcrumbs and then fry. As for the fish, I usually salt, lightly coat in flour, dip in egg and then coat in breadcrumbs. Also, any suggestions about what to use instead of eggs? Would dipping in rice milk be ok, or do I need to find a liquid egg replacement? (The rice milk is another issue – but you are a gluten free site - not a dairy free site - so I will spare you more questions!!!)
2. Can I adapt your famous gluten free bread recipe to a NO-KNEAD style? I sold my bread machine! What changes do you suggest? Here is a link to Breadtopia’s site – specifically- the splet/kamut bread :
Here are links to information on No-Knead Bread –this method has revolutionized homemade bread making!

Any words of wisdom would be greatly appreciated!
Toronto, Canada

Karina Allrich said...

Hi Marilyn, First- I am not a medical professional; I advise you to work with an allergist and celiac expert to fine tune these issues for you.

That said, spelt and kamut are NOT GLUTEN FREE.

There is a common misconception that these ancient wheat strains can be tolerated by those with gluten sensitivity but I disagree. It takes only a crumb (read: speck) of gluten to set off the body's autoimmune response.

As for the no-knead bread, I have not experimented with it because gluten-free bread is actually more like batter than dough. It's a whole different animal than classic wheat based bread dough. Think of it more like muffin batter.

Check my FAQ page for links to all kinds of posts with gluten-free cooking and lifestyle tips that will help you on your journey.

Take care!


Anonymous said...

Thank you for your response. I know I have a lot to learn and many challenges to face on this new journey.

Just wondering about the breadcrumb recipe you have posted. Are your breadcrumbs suitable for coating chicken and fish for frying or baking?

Also, no-knead bread is quite a wet dough, that is why it is called "no-knead" - it's impossible to knead because it is so wet. We need a gluten free version out there and maybe there is, but I am sure you can come up with something fantastic too. You should check out this no-knead craze!!

Thanks for your help,
Toronto, Canada

Karina Allrich said...

Marilyn, I have not personally fried gluten-free bread crumbs. They should work- but know that if you use rice bread the rice may not provide the texture you prefer. Keep your crumbs fine and fry in oil that is not too hot would be my best advice. Or coat and bake the coated chicken/fish.

Or try a tempura batter and fry in a wok.

Rice milk may work instead of buttermilk. Eggs would help (especially with crumbs) but if you cannot do eggs, just go with the rice milk.

As mentioned- these are thoughts not based on personal experience- just best guesses. I plan on trying out a tempura batter soon.


N_Friction said...


Since learning of my gluten intolerance a few short months ago I've definitely felt the urge to rage and fuss about missing two of my fav food groups -beer and bread. It hasn't been helped by finding most gluten free bread recipes call for eggs and milk -two other foods I should avoid. I'm delighted to find your recipe and will be trying it out soon.

I'm also intrigued by the "malabsorption" you mention. Through a blood-test it was revealed that I'm allergic to (in order of magnitude) mustard, eggs, egg whites, gluten, milk (and any derived product) and pineapple. The test was inconclusive about rye, barley and brewer's yeast but the MD says that if I'm allergic to wheat then I'm allergic to rye and barley. Mustard seems such an odd thing to produce a reaction, and it was my favorite condiment (until I developed a taste for cayenne pepper sauce).

At any rate, thanks so much for sharing your thoughts and recipe online!

Anonymous said...

As other have duly noted, you are awesome! I also had given up on bread and missed it terribly, but this recipe is great. I made it tonight and it turned out terrific! I wanted an herb-savory loaf so I added some fresh rosemary (probably about 2 teaspoons) when mixing the wet the and dry ingredients. And for those out there who haven't tried - I made it using my hand mixer and baked it in the oven and it worked great (needed about 50 minutes of bake time before browning it directly on the rack).
Thank you for all your amazing recipes - they have been life changing!

Stitches In Cotton said...

I can't wait to try this recipe. I've been trying another recipe I found online, but it always overflows my machine and tonight it almost caught fire and I have a lake on the bottom of my machine.
I'm guessing the egg replacer is for 2 eggs. I'm not sure if my boys can have that yet so I've been using 1 Tbs. ground flax seed with 1/4 C water for one egg, and 1/4 C corn free ginger ale for the other egg. It seems to be working good for all my other baking.
I plan to try it with a mix of Bob's Red Mill GF flour and Amaranth flour.
I'll sub guar gum for the xanthan gum because my boys have corn allergy.
Crossing fingers that this will work. My boys haven't had bread in 2 1/2 years and I would really like for them to eat a "real" sandwich.

Anonymous said...

Great recipe... I am a 58 yr old guy who decided I don't want to pay the price for poor tasting store bought bread....
One question (right now), How can I change the 1.5 loaf measurements to 2 lb. loaf? I think I want MORE bread.

Anonymous said...

This bread is AWESOME! I made mine the old fashioned way (without a bread machine) and it turned out fabulous! I also added about a half cup or so of unsalted sunflower seeds and an egg. It was so easy. I no longer miss wheat bread! Thank you!!!!

Anonymous said...

Ho Boy..
All good until the olive oil, yeast and potato flour , starch,I have allergies to all 4.
Eggs too. Is the egg replace made from eggs.
Any Ideas???
Lost and sad.

Karina Allrich said...

Olive oil can be subbed with melted butter, or another light tasting oil. Potato starch can be subbed with tapioca starch or cornstarch.

For an egg replacer, I use Ener-G Egg Replacer (it contains a small amount of corn).

If yeast is a problem, try one of my soda breads instead of a yeast-based bread.

Good luck!


Glenda said...

Hi Karina...

Sorry to bother you (I know you already replied to someone about yeast free)... I am very new to this gf diet "thing" and have 2 sons who are needing to go gluten free/yeast free...

One is very picky (eats only about 4 foods)- and LOVES his peanut butter sandwhiches (no crust of course), and toast - usually only eats really soft fresh sliced loaves of bread from the shop. You can't even buy gluten free/yeast free bread here (in Ireland around where we live that I've found!!)

I have been pulling my hair out trying to make a decent sandwhich bread for him, and everything I try either doesn't rise properly, is too cakey (without tasting yummy), has an odd taste to it, falls apart (he hates that lol), or is just a solid brick of yuck. Tried several recipes and its the one area I haven't been able to switch them over on...

If you have any advice at all, or could point me in the right direction, I'd really appreciate it! (I have read all that you posted about converting the recipes, and I have been using the xanthum gum, tried vitamin c tablets crushed, have the no egg replacer... I just don't know what else I can try!!! -- he doesn't eat soda bread or cornbread, but I'm using the recipes anyway as my youngest does!)

Thanks in Advance! Love your recipes & plan to use the flourless chocolate cake for my youngest son's birthday next month!

Anonymous said...

Hi Karina,

I have been GF (and bread-less!) for 16 months. Lately, I have been craving I came across this recipe and order the bread machine you have. I made this loaf this morning, following the directions (except I left the paddle in until the very end). As soon as the GF cycle completed, I removed the bread pan. At this point, the loaf looked perfect. I then turned the loaf upside down and it gently fell on to a wire rack. When I turned the loaf over, the top fell in. I assume it fell because of the way I removed the loaf from the pan. Do you have a better alternative?

Love your recipes!

Karina Allrich said...

Glenda, The only yeast-free breads I've tried are my soda breads. This recipe won't work as a yeast-free bread; it was developed with yeast.

The odd taste you mention is most likely from either rice flour or bean flour- why I don't use either.

Anon- I suspect that although the loaf looked perfect it could have benefited from some extra baking time in the oven post GF cycle. I'd try the oven trick- bake it again directly on the oven rack after you remove it- at 350 degrees F. for 10 minutes or so.

As always, experimenting is necessary if you're subbing ingredients.

And the old adage- Practice, practice, practice! applies, too.

Gluten-free bread baking is an art, not a science.

Keep the faith,


Anonymous said...


I am new here but just had to thank you for this recipe. I had totally given up on making bread because it was so gross neither my son nor I wanted to eat it. I had also tried the already made loaves in the store and was convinced that we'd never like gluten free bread.

Well, I was craving bread (and feeling sorry for my son) when I started to surf for recipes and found yours. All my dry ingredients had expired, even the regular rise yeast. I didn't have sorhum flour either, but I made it with what I had. I was not about to go and buy all this stuff again only to let it expire.

I had potato starch, tapioca flour, white rice flour, zanthan gum, and all the wet ingredients. I did also have to use two eggs. I mixed it in the bread machine, and took it out to rise and then bake in the oven. It smelled so good and was so pretty, but I think I took it out too soon because it fell in the middle. I used a Pampered Chef bread stone, which may not be the best either, so I'll try another pan next time.

Anyway, it just cooled enough to slice, and it is DELICIOUS!! I spread real butter and ground some garlic sea salt over it and it is wonderful! I just can't believe it. Thank you so much! I can't wait for my son to taste it, and I can't wait to try the recipe as you made it with all fresh ingredients. Thank you so much!

justusseven said...

They don't call you goddess for nothin'! I am new at the whole gluten free diet thing. Take a look at pics of my first attempt at GF bread in the bread machine:

Not exactly like your pics LOL! Oh well...

Samantha S Archibald said...

I just want to say when I read this on your blog "You know those dry crumbly frozen rice bread loaves you first bought when you started glutenfree? Well, this ain't anything like those, Babycakes. And my little tweaks are why." You became my best friend. For I have a picky 6 year old who love sandwiches (i.e. PBJ) and I bought those nasty, hard frozen GFCF bread from the health store and they instantly crumble..and has not been a success with my son. So please help me. I think I've found the solution on your blog, however I have a question: "What's the difference between the "Gluten free multi-grain sandwich bread and the delicious gluten fee bread recipe? for a 6 year old.. which do you think he'll like the best. I also dont have a bread machine but will be making bread on a weekly basis, do you think i should invest in one? Could I use a hand mixer in the mean while? Also, isn't sesame seeds a grain? my son is allergy to any grains with seeds (I.e. sesame seeds, wheat, barley, rye)I look forward to your response. By the..I love your website design and your pics are so nice!!

Read more:

JGSweetpea said...

Dear Karina,

Munching on an amazing piece of this bread right now... my first try at baking in my new bread machine. Amazing!! Thank you so much for the great recipe and the tips and hints too. I can't wait to try out the million other tasty things you've suggested here.

A happy new gluten-free camper

ps - Your writing is mesmerizing.

Tejal said...

I tried your recipe and it completely exceeded our expectations for a Gluten Free Bread. We loved it. Thank you for the recipe.

Demelza said...

Karina - This was my first attempt using a bread machine (bought specifically to try your recipe for my very allergic child), and although I didn't quite get everything right, the result was still the best gluten, soy and egg free bread we have ever tasted. You have brought joy to my little boy. You are a wonderful gift to allergy-sufferers everywhere. Thank you.

Kate said...

Thank you so much for this wonderful sounding recipe. My 17mo is intolerant of just about everything and we're on a strict elimination diet, including no gluten as of 2 weeks ago.

WRT to no butter, do you have Nuttelex in your neck of the woods? We use it as a butter/margarine substitute as it is soy, nut, dairy and generally baddie-free, but I'm not sure if it's exported from Australia at all. It works fantastically in baking and while it isn't the real buttery taste, it does give at least a little hint of buttery goodness!

Elyse said...

Hey Karina!!
Hope you are getting better swiftly!
I tried this recipe today to the t without a bread machine. The only change I made was the addition of two eggs rather than egg re-placer. The yeast rose up happy and healthy and the loaf was allowed to rise for 25min and then baked at 350 in a 9x7 bread pan.
The flavor is delicious but the loaf turned out flat and hard as a rock. The slices are about an inch tall and 7 inches wide. Are there any suggestions on what could have gone wrong or I can improve upon (sans bread machine, alas I am a poor college student)

Love and well wishes!!!

Margaret Symons said...

So glad I found you and your awesome site. I was wallowing in self-pity at having wheat, dairy, and eggs taken away from me and you gave me a new-found joy!

I've baked this loaf several times now and it is SO good. One quick question--you mention proofing the yeast in some of the replies to questions about the loaf not rising thoroughly. Do you only need to proof the yeast if you're not using a bread machine? Sorry if you answered this already--I tried to read through all the posts to find the answer.

Thanks for bringing bread back into my life!

Karina Allrich said...

Margaret- I usually proof yeast either way; I like to see if the yeast is happy before I add it in. Glad you like the recipe! xox k

Karina Allrich said...

Elyse- Without knowing/seeing what you did, it's hard to guess what happened. Oven preheated properly? Too much liquid? Were the flours damp? So many variables. It shouldn't be so flat- especially with eggs- should be awesome. Did you leave out egg replacer? Flours at room temperature? Warm place to rise? Karina

Karina Allrich said...

Kate- I don't use any butter sub but olive oil. Have not seen that particular vegan sub, no. Most margarines have problematic ingredients for me (and olive oil is so healthy, I don't mind using it!). Thanks for the tip. Karina

Margaret Symons said...

Hi Karina--potentially stupid yeast question then. If I proof it, do I still add it to the dry ingredients or do I put it with the wet?

Karina Allrich said...

Margaret- No worries! ;-) Here's the instructions:

Follow the instructions for whisking together the dry ingredients.

Proof the yeast in the warm water (110 to 115 degrees F) 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 egg); beat until a smooth batter forms.

If you think you may need less water, then start with a cup. You can always add more water if you need to, to get the dry/wet ratio right.


kerrdelune said...

Finally acquired a bread machine and love this bread recipe...

After many months of trying to find a Breadman in eastern Canada, I finally purchased a Cuisinart and am really having fun with it.

Emily West said...

Hi Karina -

I've made this bread for my son who gives it a thumbs up....thanks so much for working this out. I also like the blueberry quinoa bars....

I have a question about the vinegar in both this and the multigrain sandwich bread. Is that added to reduce the glycemic index? I'm also trying to reduce my son's sugar intake and I've heard that vinegar along with white rice reduces the glycemic index of the rice and wondered if the vinegar was doing the same thing for the potato starch?

Thanks much!

Karina Allrich said...

Cate- Do you like the Cuisinart bread machine? It produces and long loaf, rather than the squarish loaf, yeah?

Emily- Interesting- but no. It's in there for two reasons- it helps the leavening, and it helps keeps the bread a bit fresher, longer (similar to adding vitamin C powder). If you have a reference for the glycemic tip, would you e-mail me a link? glutenfreegoddess (at) gmail (dot) com

Thanks! Karina

Cathy said...

Dear Karina:
You are my go-to girl for all things gluten free. My dear daughter in law has been celiac all of her life and I wouldn't dream of serving anything in my house that she could not eat. I have experimented with GF bread recipes for years now and I have to thank you for your skills talents, and generosity of spirit for making this syndrome/disease/affliction easier to bear.
This bread recipe is the best by far that I have made and I can't wait to fill her freezer with lots'n'lots of loaves. It is yummy- even for a non celiac.
I am now finally registered and I don't know what took me so long. May you be blessed with many more years of good health and the energy to educate those who are celiac and those who are not.

Jessica said...

This is absolutely delicious! Thank you so much for the recipe. It is by far the best I have tried yet - perfect consitency (you can spread butter without it crumbling!) I baked it in my oven, and used 2 eggs instead of the replacer (we eat dairy). The only thing I would like, and this is complaint I have with all gluten free loaves, is that the loaf is too short - smaller than a tea bread slice. Even when baked, it is only half the size of my loaf pan. I was thinking of doubling the recipe and putting it in my loaf pan, and seeing if that makes a taller loaf. I'll let you know if it works - unless you have a better idea.

AngelBabyDesignz said...

My daughter can't have yeast, so can I substitute baking soda and baking powder instead? Thanks! Would love to try this recipe!

Karina Allrich said...

Jessica- Try using three egg whites instead. Whisked till frothy. And perhaps the pan is a bit too large for this recipe? When you full it with batter how high is it? Humidity also affects flours. If the flours are damp, you'll need a tablespoon less liquid. I'd use a ceramic or glass loaf pan. Let it rise for an hour, too- see if that helps. If eggs are cold they can chill down the batter. Takes longer to rise.

Karina Allrich said...

AngelBaby- Good question- I've never baked this recipe without yeast- but in theory you could do it. I'd try 2 teaspoons baking powder with 1 teaspoon baking soda. Are you using eggs? If so, use egg whites- 3 would be best. They'll help it rise. You won't need to do the rising cycle. Bake it after you mix it. Let us know if this works!

AngelBabyDesignz said...

I wasn't going to use eggs bc she is allergic to them too. Do you think the Ener-G Egg Replacer would still do the trick? I'm also getting duck eggs today. Do you think I should try them and if so how many?? Thanks so much for your help! Really anxious about trying this recipe. It's the closest I have found that we can even try! -Lara

AngelBabyDesignz said...

In fact, I'm really having a hard time finding the perfect GF bread recipe. She's allergic to gluten, rice, soy, yeast, wheat, eggs, oats, coconut, malt and most beans. We just found out and she's only 8 y.o. and it's so hard to get her to eat just veggies and fruits! Actually totally impossible so I have to get creative. Any help from anyone, would be greatly appreciated!! -Lara

Karina Allrich said...

Lara- It would be worth a try to use the egg replacer. I lived for the last three years+ baking without eggs, rice, soy, oats, coconut, malt or bean flour. It can be done. My recipes since 2007 are free of all the allergens you speak of- except some with yeast. Have you looked at my soda bread recipes? Wraps? English muffins? Banana muffins and cakes? Cookies. Cupcakes. All are doable for you. xox Karina PS: Browse my vegan recipe list (all GF, egg and dairy/soy free), and my bakery-brunch page, as well as desserts.

Krista said...

Hi Karina-
After several failed attempts with GF and egg free bread, I still have the will to try again. Yours looks similar to some I've tried. The main difference I see is the yeast. I haven't used rapid-rise. The pkg says 2.25 tsp. If I double this it will be more than the 1 Tbsp your recipe calls for. Help! I want to get this right!

Karina Allrich said...

Krista- I experimented this week with adding one teaspoon baking powder along with the egg replacer and it worked beautifully!

So what I would do: use one packet yeast; egg replacer for two eggs; 1 teaspoon baking powder.

Also, I bake it in a ceramic loaf pan in the oven. I let it rise for an hour; then baked it till done. Karina

A.L. said...

Is it possible to make this yeast free? How much baking powder / baking soda would I use?

kami said...

this was wonderful! i just made it for my son and although i don't have to eat gluten free, i often do and thought this was delicious. i loved how easy it was to make and that it didn't take very much time. i followed the instructions for the oven baking and actually made a mistake plus some substitutions, and it still turned out! i used regular yeast, 2 eggs instead of egg replacer, and brown rice flour made in a vitamix because i didn't have sorghum. i accidentally added the yeast to the dry ingredients and didn't proof it first, but my loaf still rose beautifully. i will definitely be making this again. thank you for your site...i have loved everything i've made!

Anonymous said...

My last to attempts at bread have been a failure, well failure is too far, I did eat the bread. The loaf looked more like a bowl with a thick bottom. I must stay clear or dairy, grain and sugar. Most recipes use rice flour etc. and for me this is unacceptable. All I have to say is many thanks and I hope it turns out well. (I have yet to try agave, although I was going to use it in my next shot at brownies)
Thanks again, John.

Yoga Lisa said...

here is 1 for you... can you make a vegan gluten-free bread over the campfire??

we go on annual multi-fam camping weekends with some kids with celiac and some celiac + vegan. we do shared meals, usually involving soup and salad. how lovely would it be to make 1 bread that we could all share in as well? thanks, Lisa

Karina Allrich said...

Thanks Kami and John!

AL, As I've mentioned in comments, making this particular bread yeast-free will require experimentation. I don't have a formula on hand. That said, I suggest either trying one of my soda bread recipes or using the same approach here- baking soda, baking powder and egg replacer. If you use eggs, you could try using 3 whipped egg whites for the leavening. No need for rise time- just mix it and bake it.

Lisa, As for the camping idea--- I suggest bringing an iron skillet and making my gluten-free skillet cornbread recipe (use foil to enclose it while "baking" over heat).


Maren Casey said...

This is my favorite recipe and outstrips all but the Namaste brand of bread mix (Pamela's has rice bran, which I learned the hard way doesn't agree with me, plus its texture is inferior in my opinion). I've been playing with it all summer and had to make the following modifications to get a good loaf that doesn't fall (much. Hardly at all.) I'm using a Sunbeam bread maker and live in Rochester NY (for altitude/climate info).

1. First thing I had to do was add more flour (another 1/2 cup sorghum) as it was way too wet at first.

2. It was early summer and as long as the humidity was high I was using a cup of warm water. Now that the weather is cooler and humidity lower I'm back closer to the recommended 1 1/4 cup. Still using the extra flour though. And I tried increasing the millet flour instead... not a good idea.

3. Still having trouble with bread falling I looked for some remedies online and the bakers say that falling bread can mean too much yeast. So I reduced it to 2 1/4 tsp, the same as a yeast packet. Results were phenomenal.

4. I have always used real eggs or powdered egg white as I don't have egg issues. I have no idea if this would've affected anything, but the notes don't indicate it would.

5. Other changes/usual practices that are probably minor.... I use 1 tsp raw apple cider vinegar (that was a late change, supposedly helps it stay fresh longer, doesn't seem to hurt at all), and always use canola oil (cost issue) and agave necter (heated honey not being recommended in Ayurveda).

Jaydem said...

Hi Karina,

How long is the rise on your breadman and which model do you have? The first time I tried this recipe it had great rise:) then fell:( when baking. I have the cuisinart convection bread maker and the GF setting is 2:37 with a 48 min rise time. Could the rise time be too long? Any other ideas?

Karina Allrich said...

Perhaps either too much yeast (did you used the revised recipe with one yeast packet or the older version with slightly more?) or... too much liquid (start with 1-2 tablespoons less). As for rise time- I've let my bread rise up to an hour with no ill effects. And I bake it a bit longer than the machine does, usually; I add ten minutes more manually. Try these tips. Karina

bhawna said...

thanks daughter recently diagnosed with celiac..and i was shattered..afer looking in to ur website brought me a sigh of relief..thanks a lot

Anonymous said...

Okay...I have made this recipe several times following your directions exactly. Is it just a 'fact' that this bread will crumble after a couple of days? I have been storing it, wrapped in paper towels, in a gallon storage bag in the refrigerator. Am I doing something wrong?

Karina Allrich said...

All gluten-free bread loses texture after a day- which is why I recommend:

Cool the loaf before slicing.

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

Store the leftover bread as slices, wrapped and bagged in freezer bags; freeze.

Thaw and use for sandwiches; fabulous as toast, or grilled.


Anonymous said...

I have tried this bread three times now and every time it turned out fabulous!!! I love it!!! I baked it in a conventional oven and it worked really well, I'm so impressed! You truly are a kitchen goddess, :-)

Emm said...

oooh so excited that I stumbled across your blog today!!!! Why oh why has it taken me this long to discover you!!?? This bread really sounds like the bread of my dreams! Can't wait to try it out!! Many thanks.

Lexie said...

Okay, so I am finally motivated to order the replacement paddle for my Cuisinart bread machine. I think I threw the original one out with a botched loaf of bread when I was still baking with the refined white stuff (tsk tsk). Here we go ... my first attempt at baking GFCFEF-free bread. Thanks for the recipe!

Anonymous said...

Hi Karina!

I was hoping do you have any alternatives to the ingredient Yeast? i have just recently found out that i'm allergic to baker's and brewer's yeast and am looking to make my own bread but have not found a good alternative. Would you be able to help?

Thank you! Lorraine

Karina Allrich said...

Lorraine-- Yeast is a tough one. I would try using a combo of: three egg whites, whipped and 1 1/2 teaspoons of baking powder, 1 teaspoon baking soda, and a teaspoon of lemon juice added (this helps activate the leavening). The result will be more like a soda bread than a true yeast bread, but it should be quite tasty if you use the flours I use (rice flours will be gritty and dry). Good luck! Karina

Eileen said...

Hey Katrina,

Still confused about the use of eggs. I would like to use real eggs but after reading all these messages I am not sure what is correct. Is it egg whites or whole eggs and is it two or three?

Also, how many slices should you get from this loaf. I am not sure mine rose enough.


Karina Allrich said...

Eileen, If you prefer real eggs, beat two eggs. They should be equal to 1/4 cup liquid. Leave out the egg replacer.

You can also use egg whites. 1/4 cup egg white, beaten.

Real eggs will help the bread rise higher.

Take care!

Karina xox

Anonymous said...

I'm just transitioning into gluten-free. I am SHOCKED at how delicious this bread is, and I am a total "texture person." Textures can make or break a meal for me, and I would choose this bread OVER gluten-full bread any day. My (kind of picky) boyfriend raves about it too! Thank you!

Anonymous said...

Hi Karina
I am from South Africa and posted before but did'nt see my post up, just wanted to thank you for your care to us all and wanted to ask if the potato yeast will work in a bread machine and how it would be applied? here is the recipe:
1 medium potato
5ml (1 ts) sugar
2,5ml (½ts) salt
lukewarm water
1. Start early in the morning at 7am:
Peel and grate the potato on a coarse
2. Spoon the grated potato into a 1 liter fruit jar and add the sugar and salt.
3. Fill the jar 4/5 of the way with lukewarm water. Seal the jar tightly and wrap it in a cloth. Leave until evening . The mixture will be frothy.
4. Use this mixture to set a sponge, knead and leave the dough to rise overnight.

thank you

Anonymous said...

I've been cooking/baking GFCF for over 20 years..way back when the only thing we could eat was baked chicken and white rice. Thankfully the dedicated GF/CF community decided we have just as much right to eat good and yes exceptional food as the rest of the non-GF/CF community. The GF Goddess is a website I have used many, many times so when I decided I would give bread baking one more try, this is the first website I went to. There are no words to say thank you for "My Delicious GF Bread Recipe" is perfection...absolute perfection. I think I saw a tear in my tough sniper/cop son-in-law's eyes when I presented him with a loaf of this wonderful bread. The look on his face after the first taste was something I will remember...always. Thank you again and again...and again.

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