Those of us in the gluten-free world always need good bread recipes. I grew up in a pretty bread-centered household. Since I wasn’t diagnosed with gluten intolerance until I was an adult, there was no reason not to eat bread. And eat it we did. Morning, noon, and night. I shudder to think about what this was doing to my system. I’m guessing many other gluten-free people would say the same.
Like many middle class kids growing up in the U.S. in the 70s, the most common type of bread we had in the house was white bread. You know–the kind of bread that is so soft that you could squish a slice of it into a ball that is about the size of a ping-pong ball. My siblings and I loved that bread. I had it in the morning as toast, during the day in a sandwich, and in the afternoon slathered with butter for an after-school snack. See? I’m not kidding about the morning, noon, and night thing.
As an adult, my tastes in bread have expanded, and I love many types of bread–multigrain bread, baguettes, hamburger buns, soft dinner rolls, you name it. I love it all. And I’ve been working on developing gluten-free versions of all of these things (see the links to each item). But I have to admit, I still have a place in my heart (and on my taste buds) for that soft sandwich bread of my childhood. I’m thrilled to announce that I have developed a recipe for gluten-free bread that is like it! I have to say–this is really good bread. It’s soft. It’s squishy. It’s tasty. Girlfriend has declared this her favorite bread. Whenever I make it, she insists on eating it with only butter–she says it’s too good to put jam on it. This is high praise coming from my jam-loving daughter. She even declined to put honey on it. That’s how good it is.
One thing I really like about this bread is that it is really good eaten just plain. When I say plain–I mean it. I mean without toasting and without any spread. Of course, I will never hesitate to put butter on something that even vaguely requires it, so I butter this, too. But the thrilling thing is that you don’t NEED anything on this bread to make it yummy. It just is. Hooray!
Note: For info on how to do this bread in a bread machine, see my Bread Machine post.
Note: Please check my Baking Troubleshooting post before asking a question if you’re having problems–many of your questions can be answered there.
Note: Please check my Let’s Talk Gluten-Replacers post before asking a question about using xanthan gum, guar gum, or seeds as gluten replacers.
Soft Sandwich Bread, Gluten-Free
Special Equipment Needed
-a stand mixer is really handy, but a hand mixer will do
-9″x5″ loaf pan
Note: this recipe uses my gf flour mix, Jeanne’s Gluten-Free All-Purpose Flour Mix (mix together and store in a cool, dark place):
1 1/4 C (170g) brown rice flour
1 1/4 C (205g) white rice flour
1 C (120g) tapioca flour
1 C (165g) sweet rice flour (also known as Mochiko)
2 scant tsp. xanthan gum
Ingredients
3 C (420g) Jeanne’s Gluten-Free All-Purpose Flour Mix
2 1/2 tsp xanthan gum (this is in addition to the xanthan gum in the flour mix)
4 tsp baking powder
1 tsp salt
4 TBL sugar
2 TBL active dry yeast (I like Red Star)
1 1/2 C (355ml) warm but not hot milk (or milk substitute, or water)
2 tsp vinegar (I use apple cider vinegar)
1/4 C (60ml) olive oil
2 large or extra large eggs
extra olive oil and tapioca flour for the pan
Preheat oven to 375 degrees. Oil and flour your pan.
Place warm milk/water into a small bowl. Whisk in 1 TBL of sugar until dissolved. Whisk in yeast until dissolved. Set aside to proof (get foamy and verify the yeast is working).
In a medium bowl, mix together the flour, xanthan gum, baking powder, salt, and the remaing 3 TBL sugar.
In the bowl of a stand mixer fitted with the paddle attachment, place eggs, olive oil, and vinegar. Beat for a few seconds to combine. Add the yeast mixture. Beat a few seconds more to combine. Add the flour mixture. Beat on medium high for 3 minutes.
Scrape mixture into your prepared loaf pan and smooth the top. Place in a warm, draft-free spot to rise until about double in bulk–about 30-40 minutes. I usually do this on top of the stove while the oven is preheating–this allows the oven’s warmth to help the bread rise. Watch it–don’t let it rise too much. It should only rise a bit above the top of the pan.
Bake at 375 degrees for 20 minutes. If the top of the bread is getting too brown, place a tent of foil over it. Bake for another 10 minutes for a total of 30 minutes.
Remove from oven and let cool in pan for 5 minutes. Then carefully turn out onto rack to cool completely.
Enjoy!
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{ 198 comments… read them below or add one }
Hi. I really love your web site and appreciate all the hard work you have done. I have been making your soft sandwich bread. Our family’s choice to go gluten free was by choice not because of any serious medical problems. However since we have removed wheat from our diet we feel better, have lost weight, and have less head aches than before. I have been having real problems though with my bread collapsing after it is baked. This has been really frustrating. The best results I have gotten I increased the xanthan gum by 1/2 teaspoon and decreased the water by 1/4 cup and the yeast by 1/2. How can I stop this collapsing? Can I increase the xanthan gum by another half teaspoon or will too much give the bread a funny taste? Any suggestions would be greatly appreciated. Oh and my daughter just loves your chocolate cake recipe. Thanks again.
Barb: Thank you so mcuh for the kind words! I’m glad my site is helpful. Usually when bread collapses, it means it rose higher than the structure could support. So, I would recommend that you let it rise less high than you’ve been letting it rise. Also, is your oven heating to the correct temperature? I would recommend getting an oven thermometer and checking to see if your oven is heating accurately. Let me know how it goes.
Thanks Jeanne. I have an oven thermometer. For my oven to be at 375 deg I actually have to set it at 365 deg. So it’s not oven temp. Also I have tried putting it in the oven right after mixing it and not even allowing it to rise first. It still puffs up about 2 inches above my pan and then collapses to about 3 inches high. The strange thing is that when I first started making the bread it worked perfectly, that was at the beginning of May. Now that we are into the hot humid weather of June, could the weather be playing a part?
Barb: if it used to work well but now it doesn’t, then it sounds like it is something in your environment. I am guessing that humidity is playing a part–the extra moisture might be weighing things down. I just did a search on how humidity affects baking–and the general consensus is to reduce slightly the amount of liquid in the recipe. So, I would recommend that you do some experimenting with reducing the liquid in the recipe.
Note to self: do not walk away for 30 minutes while it rises – big mess!! Cleaned it up and put what was left in the oven. Still turned out great! New to gluten free and so happy to find a good sandwich bread
I used guar gum, sugar in the raw, unsweetened almond milk and brown rice baking flour. All those subs and it still turned out fantastic.
Thanks for the recipe!
Stephanie: Ooops! Are you baking at high altitude? That will cause things to rise very quickly. And I’m glad you like it!
I have made this bread 4 times and it is great. I checked troubleshooting guide and still can’t figure out why my loaves are deflating. Right size pan, exact measure and exact ingredients, all fresh. Rise to top of pan then bake. Will cook through and when cooling deflate. Using glass pan. Any ideas?
Diane: When a baked item deflates, it means that it rose too high for the structure to support. So, I recommend letting your bread rise less time and less high before baking and see what happens. Let me know how it goes!
I used fresh yeast and it rose to the top of the pan’s edge. Cooked perfect, stayed at same height (top of pan’s edge) but as it cooled it collapsed about an inch. Tastes great, perfect texture, if I have to live with this size that’s ok. Isn’t it funny we all are on a quest for “perfect” white, squishy “normal” bread, LOL. Without celiac we would be trying to avoid that kind of bread.
Diane: Ah, you’re using fresh yeast? Or do you mean, yeast that’s not that old? Let me know if it’s fresh cake yeast.
Is the baking powder necessary in this recipe? I love the texture of this bread, but I am getting an aftertaste that is very alkaline-like. I noticed that it is not in the multigrain recipe.
Carla: It helps it rise. Have you read my baking powder post? Go to the Baking Tips tab and you will find it. It explains that taste and how to get rid of it.
Hi! My family and I are new to the GF diet amd new to baking bread. I’ve tried a few other bread recipes with no luck. I’ve been dying to try you recipe after reading all the reviews! So I tried tonight! I followed everything but the yeast wouldn’t proof (I used water instead of milk). So I tried again and nothing happened. I’m not sure what happened. So needless to say it didn’t rise. I’m not sure what I did wrong. Any suggestions??
Rebecca: Weird. I’m thinking that one of two things is happening: 1) the yeast is no longer alive; 2) the liquid you proofed it in was too hot and killed the yeast. I would get a new package of yeast and try again. Let me know how it goes.
@jenihead made a gluten free loaf last night w/this recipe http://t.co/f6PzLsJ57w taste/texture is great.. shape/density okay.
I’d like to make this bread for a friend of mine that has a wheat allergy. He loves toast, absolutely loves it but can’t seem to really find a bread that toasts like normal bread. Basically I’m asking if this bread toasts like ordinary white bread? Thank you!
Amaya: Let’s see. I’m not sure what the qualifications are for “toasts like normal bread.” This bread does toast up nicely–although you will probably want to put your toaster on a higher setting for this bread–it is more dense and moist than many wheat breads.
I completely botched this recipe and it STILL turned out fabulous! I didn’t have the correct flours on hand so used Buckwheat and Teff in place of the rice flours and then Arrowroot in place of the sweet rice flour. To make matters worse, I followed your flour recipe and forgot what I was doing and then dumped the rest of the dry ingredients in with the all-purpose flour. I had to do some quick math to add more dry ingredients to the all-purpose flour to equal what should be in the recipe. Gah! I also was making this bread in my brand new breadmaker that I’d never used before. In spite of the steep learning curve, my loaf turned out beautifully and everyone in the family agreed it was delicious. Thanks for sharing!
Beth: LOL! And yay! I’m so glad! Also, what breadmaker did you use? If you have the time, would you send me details on the make, model, and setting you used for the bread? I can then add that info to my bread machine post. Thank you!
Hi, I am week 3 into GF/CF diet and my boys are refusing each bread attempt I have made. I did get them to eat one loaf fresh out of the bread machine, but sending said loaf home with dad (as we are separated) and the next morning it was a no go.
I’m curious as to where you got all these different rice flours. I have not been able to find them. I do have almond, corn, sweet sorghum, brown rice flours but not white rice and no sweet rice. I also have potato and corn starch as well as GF oats. Not sure if any of those will substitute well or not, but we are getting desperate here.
Susan: I can get all of the flours at grocery stores in my city (Seattle). But I also order them online. I have Amazon Prime which includes free shipping. Also, I would recommend that you read my post about the flours in my mix. I can almost guarantee that your kids will like this bread!
Hi Susan! I get my rice flours from the Asian Grocery Store – much cheaper than online. I also make a lot of my rice flours in my Vitamix. I know it’ expensive but the amount of money I’ve saved just because I have it makes the Vitamix not expensive at all. I just get big bags of white rice, brown rice & sweet rice & grind away.
Hi Jennifer, I own a vitamix and have thought about grinding my own rice flowers but not sure on how too. Can I use the blade that originally came with the vitamix or do I need a different one? I have my user guide somewhere put away I just have to dig for it. If you could give me any tips I would appreciate it. Thank you.
Hi Jeanne, I just finished baking this bread and it looks so pretty and smells so good. I let it rise and it did just fine and did not fall during baking. Its just beautiful. It smells like a quick bread though. However, I am concerned about all those carbs. Rice flour is really bad about that. Would there be any other grains that I can use? I cant wait to try this bread for supper tonight. Thanks for the great recipe.
Judy: I’m glad the bread worked well for you! I have another bread recipe you might want to try for Multigrain Bread. That might be more what you’re looking for.
Jeanne: I cut into the bread for supper and the center had a big hole. What caused that. Otherwise it tasted good. I made french toast with the ones that had the hole. Im anxious to try your other bread recipe.
Judy: Hm. I think the bread just rose funky. This happens to me once in awhile. I’m not sure there is a specific fix to it, but I will do some research.
Hi There! I am not the kind of person who usually makes comments on things but I had to comment on this recipe. It is absolutely awesome!! The best gluten free bread I have ever bought or made. I have baked in oven, and in the breadmaker and turns out great both ways. I have also made a cinnomon raisin loaf that is so delicious. My gluten-free family Thanks you!!
P.S. If you wanted to post on your breadmaker cahrt: Breadman TR444, white, regular, 1.5 lbs.
Brenda: Yay! I’m so glad! And the cinnamon loaf sounds delish!! And thank you for the breadmaker info.
Just made my first loaf of bread and it turned out fantastic!! Soooo happy! I am new to the gluten-free world & was very nervous after reading so many posts about how gluten-free bread is terrible! This is so good & makes me happy to know we will be able to have bread that tastes great & is good for us too! The only thing I did differently was replace the sweet rice flour with sweet white sorghum flour as I didn’t have any of the sweet rice… and it still turned out great! Can’t wait to try more of your recipes!
Dani: Yay! I’m so glad!! Happy baking!
I was wondering if you have tried your bread recipes omitting the xantham gum. My boyfriend’s daughter is gluten intolerant and is also allergic to soy and wheat and quite possibly many other things that we havent discovered yet. From what I have been reading many people are unable to tolerate both xantham gum and guar gum in gluten free baking. I read about substituting chia seeds and/or flax seeds and was hoping to get your take on it.
Thanks!
Jackie: I don’t like the seeds–they don’t work as well as xanthan gum and they add a taste to the bread. For more info, read this post.
My kids and I LOVE this bread recipe. In fact I have to make a loaf of bread like every other day or so becuase we eat it that fast.
My son has an egg allergy so I substitute the eggs with 2 TBSP ground organic flax meal and 6 TBSP water and it is absolutely terrific!!
Amy: I’m so glad! And thank you for the report on the egg replacer–awesome!
I didn’t try the bread yet but looking or a gluten free and dairy free recipes, I can’t find one with no eggs. please help
Antonina: My sourdough doesn’t have eggs–look under the “Gluten-Free Recipes” tab. Also, take a look under the “Baking Tips/FAQs” tab for articles on how to substitute ingredients.
Jeanne,
I made the bread this morning and it was amazing! It was just as good if not better than the King Arthur and Pamela’s bread mixes I’ve tried, which are quite pricey! My husband contracted hyperthyroidism and we are trying gluten free to help his gut recover from all the allergens since we heard that gluten is an inflammatory.
How do you suggest storing the bread? I usually slice the loaf and freeze the slices individually.
Shannon
Shannon: Oh, I’m so glad you guys liked it! We usually eat our loaves fairly quickly, so it lives on the cutting board, cut side down. But I think your method of slicing and freezing is just fine.
Hello! This is the first time for me making gf bread. I loved how it tasted when I tried it this afternoon! But I have one question. From reading the directions, this is not a double recipe correct? When I put the dough into the 5×9″ loaf pan, it was just about at the top when I smoothed it out….and I know your directions say to let it sit and rise for somewhere around 30-45 minutes so it can double in height. But after less than 10 minutes my dough was already just past the top of the pan. The bread did come out a little under done in the middle. I followed the quantities that you listed so I’m confused as to why my dough almost fully filled the loaf pan. I’m not sure what I did wrong…any ideas? Is the dough supposed to reach around halfway up the loaf pan when I first put it in?
Charlene: It sounds like your conditions are conducive to rising–which is fine! And it’s correct to bake it when the top of the dough is about level with the pan. As for the middle not being done–have you checked the temperature of your oven? Also, are you using a metal pan? These 2 things will greatly affect baking success. Check out this post for more advice.
I had my oven thermometer in the oven this time, and the temperature was correct at 375 degrees. I’m using a metal pan for the baking. Do I need to really pack down the dough a lot when I put it in the pan so that it can rise for longer? This time it only sat for 20 minutes before it was at the top of the pan.
I used my cuisinart food processor to combine all the ingredients together using the batter blade. Do you think this might be causing the bread to be too dense and therefore have a doughy center? I don’t have a stand mixer. I have a handheld but I felt like it wouldn’t be sturdy enough. Do you think I should try using it with the hand mixer instead next time? I only let the processor go for about 1 minute since I didn’t want to over mix it. The dough did seem more typical of bread dough instead of a cake consistency like you mentioned below.
Charlene: Don’t get too stuck on the fact that your dough took less time to rise than mine does. That doesn’t have to be a problem if other things are OK.
I think your problems could be the result of not using a mixer to beat the dough–but I can’t be sure. I don’t really know what the batter blade does (I don’t have one on my food processor) but I imagine that it doesn’t really do the mixing you want. I used to use my handheld mixer for bread before I got my stand mixer–so I would encourage you to try yours. Don’t pack down the dough–that will destroy the loft that is being created.
Where do you live? Do you live at high altitude? High altitude will make things rise faster because there is less pressure from the atmosphere. I would try everything again and let it rise higher than the pan and then bake again to see what happens.
I GOT IT!!!!! YEAH!!!!! My bread sandwich turned out fantastic- even though i didn’t have a tent of foil to cover it, i normally lowered the rack down lowered and added the 10 mins of baking, after that it turned out to be great looking. amazing. now i am letting it to set for 5 mins and then would be needing to turn it over. I was kind of getting worried because i was normally reading the comments that other have left and i really didn’t want for my dough to over flow while baking
but the good thing is that my bread made it over to the end, it even made a touch down lol jk jk jk. Thank you so much and i will comment on how it will taste…… I trust you guys i bet it will and will always taste great lol 
Have a great day. Very snowy over here, my school got canceled:( But i made some bread 
Beverly: Yay!!! I’m so glad! Success!
This is my first time making this bread, and right now in this momment i am trying it out, i did all the directions and know im letting it set for a while like it says above, then i will be baking it and i am pretty excited on how it is going to turn out. I am in a Gluten Free diet and I am trying this Sandwich for it. This year is my first year being in this diet, I am only 17 years old and well, God let things happen for a reason. Bread in stores are so hard to buy because they are expenses but if you make your own you save a lot of money. I’ve tried another recipe but the bread wasn’t as good, it was okay though, now i am going to see how this turns out.
:):):) I am very excited. Thank you tons and God bless all of those that see this comment. I will write later to tell you guys how it normally has turned out:):):) See ya 
Beverly: Yay! Thanks for the updates!
I was so happy when I read the comments on your bread….got all the ingredients and have made it 7on 8 times without any luck….falls every time! Tried not letting it rise to much, checked the temp with an oven thermometer, nothing is working. So so dissapointed. My batter is VERY stiff ever time. Dont you say that it is suppose to be like cake batter? I have followed the directions to a T every time…..is there anything that you can tell me that may help me….dont want to give up. It looks great while cooking but f alls in the first 5 minutes.Tried cooking it longer but it fell while cooking. Trying so hard…..Donna
Donna: Hm. I’m not sure what’s going on for you. Are you using eggs or an egg replacer? If you are using eggs, are you using extra-large eggs? If not, that could be your problem. The extra-large eggs provide extra structure. If you use an egg replacer, the bread won’t have the structure to hold a good rise–although it will taste good. Also, when I say it’s like cake batter, what I mean is that it is thick, but isn’t stiff enough to knead and shape with your hands.
Also, where are you located? Are you at high altitude?
Donna,
I have the same issue… my man thinks I am obsessed with this bread (he could be right)… last night mine sunk again… but I think it is because I mess with it too much. Good luck to you.
ALSO = Jeanne – if we have small eggs… should we add 3?
Nancy: 1 extra large egg is about 1/4 cup. What I would do is measure out your eggs. If the measurement doesn’t equal 1/4 per egg, then beat an egg and then add it to your measuring up until you’ve made up the difference. This will allow you to get both parts of the egg–the white and yolk.
Also, the sinking has to do with the fact that there isn’t enough structure to keep the rise that was created. So, getting your eggs to the right measurement is a good step because eggs add to the structure.
Super great bread Jeanne! Can I add seeds? I wanted to add Pumpkin seeds, sunflower seeds, even Chia seeds? Do you know if this will be ok? Have you tried it? Also I will let you know how I do the bread in my bread machine… I saw that you are going to ask people to put their bread machine experience on here.
Thanks for helping ALL OF US!
Nancy: Yay! Yes, you can add seeds. Add them at the very end, after you’ve mixed in everything. Treat the seeds like you would the chocolate chips in cookies–add in the last mix. And yes, I just put up a post asking for feedback on on my recipes in bread machines! Hopefully, we can create a document that is useful for everyone!
I tried it with all purpose gluten-free (Bob’s redmill) flour and soy milk, and I made it in my bread maker. It came out REALLY good! I followed the recipe. The only thing I would recommend for the bread maker is to pour all liquids first; then solids and finally to make a hole with your finger on top to add the yeast.
I used the basic setting and medium toast… mmmm mmmm
Thank you Jeanne!
Changa: Yay–thank you for the info! Also I am writing a bread machine post that will ask folks to send in their results with different bread machines. I would love it if you include your info on your bread machine–that would be terrific!
Will this recipe come out okay if I don’t have a mixer (stand or hand)? Also, I cannot do vinegar. Would lemon juice work as a substitute?
Thanks!
Dima: Yes, you would just need to mix it quite thoroughly with a sturdy spoon (like a wooden spoon). And yes, lemon juice is fine.
Great – thank you! Can’t wait to try it! (I’m still trying to decide whether to make myself eat the brick of bread I baked earlier today [different recipe] or if I will allow myself to throw it out. Here’s hoping yours is one I will actually enjoy eating!)
Dima: You could slice up the other bread, toast it, and the run it through your food processor to make bread crumbs. Then put them in a ziploc bag and store them in the freezer.
Fantastic idea! Thank you again!
Wow – the flavor is soooooooo good! Next time I want to do in a cake pan – more surface area = more crust! This loaf may not have any crust left on top by tomorrow morning…
Thank you!!!
What temp should the bread be when done? I think I need to cook it more…. but was wondering about the internal temp. 200 degrees?
Nancy: Yes, 200 is a good temp to shoot for.
Jeanne,
I am making this bread as we speak. I tutor and nanny a child that is gluten / Dairy free. I decided to make the family bread because I felt so bad when I saw the bread they are buying. Nothing is like home made! I do have a question. I got a West Bend high rise bread machine. I will be using it to bake the bread…. my question is …. the temps that it gives me are either 355 degrees or 390 degrees. Can I use the 355 and cook the bread for longer? I see that you say 375 for 20 minutes. What should I do? Help…. thanks for all you do for Gluten free PEEPS!
Nancy: All bread machines are different, so I don’t know anything about the one you have. I would recommend that you experiment and see how it turns out at each temperature. My bread machine doesn’t give me temperature options, it gives me types of bread options. For this bread I use the “normal” instead of the “gluten-free” cycle.
Thanks Jeanne! So I have made it 2 different ways. One in the oven… and one in the bread machine. The one in the oven was great but 20 minutes was not enough. I cook it for about 40 minutes. It is VERY moist. I would say between bread and banana bread. Not sure why. It is very good…. but I don’t think it is cooked long enough. My second loaf fell in the middle when I took it out. Does that mean it was not all the way cooked? Ugggg… I am determined to NOT GIVE UP! Great tasting bread!!
Nancy: It should be moist in the middle, but not soggy or dough-y. Also, if it falls after baking it means that it rose too much for the structure to hold. Next time, let it rise no higher than the top of the pan.
I love this bread recipe! I made it for the first time today and will never use another bread recipe. Tastes great and is soft like regular wheat bread. I used mostly the same flours but instead of sweet rice used some potato starch flour with additional brown rice flour. Thank you for sharing this recipe.
Charlene: Yay! I’m so glad!
Wow! We are going into our 3rd week of GF. It has been tough with lots of tears from the 14 y/o girl aspie. Made this recipe after trying another bread recipe 3 times with little success. This recipe got the 14 y/o nod of approval! She liked the taste, the texture and it is a lot easier to make than the other recipe. I made it at high altitude and didn’t have to change a thing. Thank you!!!!!!
Marg: Yay! I’m so glad! And high altitude is actually quite helpful for gluten-free baking–it allows things to rise higher than normal. Happy baking!
Going gluten free for 4 weeks… This is my first GF baking experiment! It came out great. I used my own flour blend and followed the recipe exactly, which is rare for me! It came out great! I popped it out of the pan and cut into it while it was steamy hot and ate a slice while trying not to burn my hand. Finished the first slice and promptly got another one.
Any suggestions to getting a nice smooth top? Mine was lumpy.
Sarah: The best way to get a smooth top is to smooth the top when it’s still in the uncooked stage. It will pretty much stay the way you smooth it.
Hi, Sarah asked about getting a smooth top, I wet my fingers and smooth it down as best possible, the water doesn’t seem to bother the bread what so ever and gives me a nice smooth even top.
Good luck
Thanks! That’s helpful. I am not much of baker and my family just switched to GF for my daughter. Happy baking!
Kara: Yay!
I just made this today and followed the recipe exactly. The bread rose to the top of the pan and then went in the oven to bake where it continued to rise while baking. It looked like a huge muffin top, but I didn’t care. The flavor is fabulous! I used the flour mixture found in “Gluten free for dummies” and loved it. I’ll be making this again! Thanks!
Mandy: Yay!
can i just use wate instead of milk cause i dont drink milk or have anything creamy as its too creamy for me and makes me feel ill and when iv made bread before all i can taste is the milk and that puts me off
Maria: Sure, use water. That should be fine.
First of all, thank you, I love your site! I just tried my first ever loaf, and it was a bit dense. My hubby is new to GF, so im not 100% sure if that is just to be expected or not. I will be getting an oven thermometer next time im out. Is there something else that could make it dense? He does say its better than store bought loafs, though!
Sarah: Yes, it is denser than wheat bread. If you want something fluffier, make my dinner rolls–they are less dense and are fluffy! Happy baking!
Thanks! They are next on my list!
Just wondering how I can use this recipe in a bread machine if that is even possible.
Also is there a version with honey? How can I add that in?
can i add cinnamon and raisin? What would be a good amount to put in?
GF Newbie: Yes, you can use this in a bread machine. I use it in my bread machine–but I use the “regular” setting versus the “gluten-free” setting for this particular bread. To use honey, I would recommend using 1 tablespoon of sugar to proof the yeast and then use honey to replace the remainder of the sugar. I would also recommend decreasing the oil by a tablespoon–the honey adds more liquid. You will need to experiment with the amount of raisins and cinnamon you want to put it–that’s up to your taste! Happy baking!
OMG! I’ve been dreaming of the days when I used to eat butternut bread! I often contemplated buying a loaf and suffering the consequences… For like 2 weeks
. NOW I DON’T HAVE TO!!!!! Thank you so much! My world is complete:) 
Nicole: Yay!
Hi I love the bread but find that 2 TBLs of yeast far too much. Can this be cut back? Also, my bread fell in the middle and as far as I know, I made it exactly as your recipe as above. Any ideas on this?
Cat: Do you live at high altitude? I have learned that getting breads to rise at high altitude is easier than at sea level (where I am). I need the full 2 tablespoons. If you live at high altitude, I would experiment with using less yeast. Also, a bread that falls after rising has been let to rise too high in the rising stage. I would recommend that you let the bread not rise as high as you have been and see what happens.
Hi Jeanne. Thanks for your response. I also found that the amount of yeast called for in the bread seemed to taste too ‘yeasty’. I’m not sure if this is the way it should be. I’m in Toronto and as far as I know, we’re close to sea level. However, you’re likely right, I probably let it rise too much. I’ll cut back to the standard amount of yeast, one packet or 2 1/4 tsps. and see what happens. Otherwise, this bread rocked!
Cat: Yes, let me know what you think of less yeast. I found that less yeast didn’t raise the bread as much as I wanted it to. But, I think I will do more experimenting, too!
I love this bread but every single time I’ve made it (I do use my flour combo which is rice flour/potato starch/tapioca starch) it’s as liquid-y as water prior to rising. Is this normal? I didn’t change any of the liquids or amount of eggs.
Ash: When you say it’s as liquidy as water–do you mean that the dough is liquidy? Doughs for gluten-free breads are more like cake batters than bread doughs. That said, it shouldn’t be as thin as water–it should be closer to a thick cake batter. How does it turn out after it’s baked?
Hi Jeanne,
Can you see me doing the running man through my computer? Well ok I am just feeling like doing the running man, or some other dance move- I have tried to make this bread three or so times and last night I was finally successful. I made a couple significant changes one to the process and one to the ingredients-
to the ingredients I reduced the xanthan gum to 2 tsp- I was getting really gummy bread- (the next time I make it I will try reducing a bit more 1&1/2 or 1&3/4 tsp )
to the process- I let the bread rise the first time in a bowl, and I let it rise for an hour. Then I punched the dough (pull up the dough on all sides, fold it over the center and press down, then turn the dough upside down) and put it into the loaf pan-then I smoothed the top with a scraper- and let it rise just to the top of the loaf pan- this took about 45 more minutes. Then I baked it at 350 for 40 minutes- I live at sea level btw.
Anyway, it turned out perfect and I am sooooooooo excited to have a nice soft gluten free bread that my husband can enjoy.
Really can’t thank you enough.
Erika
You can hear the eighties dance music and see my cool moves in my kitchen ……..
Erika: I’m so glad it turned out like you wanted it to. But, I’m curious as to what else you did to change the recipe–this bread has a dough that is like cake batter (by design)–the whole rising and punching and folding thing isn’t what happens with this dough. What other changes or additions did you make? Also, I live at sea level (I’m in Seattle).
Hi Jeanne,
The only other change I made to the recipe was using egg-replacer instead of real eggs and white vinegar instead of apple cider vinegar. I also used warm water instead of milk to proof the yeast.
Everything else (barring the additional xanthan gum mentioned in my previous post) was the same- proofing the yeast, adding the wet ingredients to the mixer first, then yeast, then flour, mixing the dough as you mention, (and my flour mix is yours exactly-brown rice, white rice, glutenous rice, & tapioca flour, xanthan gum)
No substitutions for any flours or anything like that. Maybe I just got lucky doing it this way. If something changes the next time I make it I will let you know. This bread is really amazing though- your recipes are tops!
Erika: Ah got it. The challenges you are experiencing are due to the lack of eggs. Eggs are so important to creating structure. Using an egg replacer in this bread will create a flatter bread. And if you’re experiencing gumminess, it’s because there is too much liquid in your egg replacer. Check out the egg replacer I have in my substitutions post. You may need to adjust the amount of water you use.
Maybe that is my problem, the gum is making the insides of my breads gummy. and I cannot seem to get a tall loaf, it poofs up nicely, but tends to sink, I think because the center is gummy…….also can you suggest a good loaf pan? I want a normal size peice of bread. instead of a 2″ by 4 ” slice. Is that posible? The taste is fantastic!
Thanks tons
Susan: What material is your pan made of? I think the best bread pans are metal. Also, I would recommend using a pan that is made of a light metal. Those pans work the best–they reflect the heat instead of absorbing the heat. That said, you might want to check out a “Pullman Loaf”pan–I just got one at Williams-Sonoma and look forward to experimenting with it. It is taller and skinnier than regular loaf pans. Also, you could try the gluten-free bread pan from King Arthur Flour. That is also taller and skinner than a regular loaf pan.
Also, a gummy middle is often a sign that the baking temperature is not correct–do you have an oven thermometer in your oven? If not, I would get one and check to see what temp your oven is heating to. That said, when loaf rises tall and then falls it means that the bread rose too high for the structure to maintain. I recommend that you let the bread not rise as high as you’ve been letting it rise. That way it will rise less in the oven but it won’t fall.
Let me know how it all goes!
Thanks for your help! I just ordered a pullman pan, but I am hoping its not skinnier then a regluar metal loaf pan. It shouldn’t be. I will check the oven temp again, it was fine not long ago, or maybe its my thermometer…..And thanks tons on the rising thing, yes I tend to forget it on the stove and it does get rather large….. I will pay attention to it from now on. the recipe is delicious, I am just trying to perfect it.
Susan: A Pullman loaf pan is 9″long by 4″wide by 4″tall. A “regular” loaf pan is 9″long by 5″wide by 2.5″tall. So, the Pullman pan is an inch less width-wise. But it has higher sides, which provide some extra structure on the sides. Happy baking!
I made this bread today and it is awesome. I felt like rolling around in the floor and giggling! It makes me feel so normal to have a delicious, light gluten free bread!!! I used the bread flour mixture from the Gluten Free Bible Cookbook because I had some on hand already. Otherwise I followed your recipe exactly. It turned out great! Once I use this flour mixture, I am certainly going to use your recipe. Thank you so much for your recipe and expertise. I am certainly going to buy your book!
Linda: Yay!! I’m so glad! Happy baking!
@kalaeeg this recipe needs to be tried http://t.co/YhcE0boo
Can you use a food processor?
Leticia: Do you mean to mix the batter? No, you shouldn’t use a food processor. A food processor is mainly for cutting things, not mixing things (although it is used sometimes to cut cold butter into pie or biscuit dough).
Hi, I was going to make your all purpose flour mix but I could not find white rice flour. I found sweet white rice flour and the others. I bought an all purpose bread flour for the white rice flour. Do you think this would be okay in your mix?
thanks
Sue: You can order white rice flour online–Amazon has it. Is the all–purpose bread flour gluten-free? What are the ingredients?
Thanks, yes it is gluton free all purpose flour. I tried a loaf, it came out a little chewy, I think I should of cooked it longer. It had awesome flavor, I am sure it will be a favorite of mine once I master it. Any tips on how to get the top of the loaf smooth?
Sue: When you say chewy, what do you mean? Also, are you sure your oven is heating to the correct temperature? If you don’t know, get an oven thermometer (they are relatively inexpensive) and check it out.
The oven temp is fine, I do cook for a lving, however this gluten free thing has been back and forth with me for about a year. I gave up 3 times before. This recipe is awesome compared to othrs. I think I just needed to cook it a bit more. It rose up nicely. I also think I am not use to the texture of homemade bread, it use to be a treat but as a requirement, I just need to adjust. Today is only my 4th day into this diet, yet again. So far this time I haven’t had any stomach pain so I am to try to keep it up.
I have made the brownies, they were awesome, so much so I had two large rats that ate most of my brownies before I could enjoy them.
I have just stumbled onto your site and I am one happy camper! I do have a question, th0ugh. I have been trying to find a good paleo/primal recipe for sandwich bread my family would actually eat without gobs of nut butter or honey on it. I love using nut flours and coconut flour, but we shy away from rice flours because of the high carb count. Are there any tips or substitutions you could recommend for this lovely recipe? I would love to have some bread in the house again. Thanks again!
Kate: I would check out my Multi-Grain Bread recipe. That is probably closer to what you’re looking for! Happy Baking!
Wondered if you can make a good bread gf AND dairy free! I’m new at all this am finding it quite “interesting”! Any suggestions , I would be grateful.
Renee: Yes! For most recipes, you can just substitute the milk alternative/butter alternative of your choice for the dairy products. For example, in this recipe, I say you can use a milk substitute or water for the milk! Happy having!
I just had a quick question… What is the best way to store your bread and rolls? Is the sandwich bread stored best at room temperature?-and for how many days is it still good? Can it be frozen somehow?…because sometimes we can’t eat it fast enough. I made the rolls recipe, which were awesome, but then attempted to freeze the leftover rolls…when I defrosted them, they crumbled to bits. Any suggestions? Thanks.
Kimberly: I store my sandwich bread, unwrapped, on the bread board–with the cut side face down so it doesn’t dry out. It isn’t good for more than about 5 days (this is true of all home baked goods, really). Hm, I’m not sure why the leftover rolls didn’t behave well after being frozen. My experience is that they are good if you freeze them soon after baking (after they are cool). If you freeze them after they have sat around for awhile, they won’t be good. One thing you could do is to prepare them up until the rising in the pan and cover the pan well with plastic wrap and then freeze them in the pan before they’ve risen. Then you can defrost them in the fridge and then let them rise at room temperature and then bake as directed.
This bread is truly wonderful!!! My children will be home from Seattle for the holidays, can’t wait to try your cookies and dinner rolls. I have been gluten free for a year and like everyone else have learned that gluten free baking is a whole new science experiment. This is like wheat bread in sponginess! No crumbling!! Thank you, Thank you
Sarah: Yay! I’m so glad you like it!!
Hi Jeanne,
I baked a loaf of this bread a couple of days ago and I´ve been enjoying it a lot, the bread tastes great and it feels great to be able to eat sandwiches again, they´re so easy to prepare when I´m busy with school
But…the texture just doesn´t seem like bread, I definitely ended with a cake crumb. I was thinking it over for a while and wondering why the texture is like cake…your flour mix does a great job of mimicking the texture of wheat flour, so I´m quite sure that wasn´t the problem. Then I realized…bread normally doesn´t have eggs in it. So…do you think it would be possible to omit the eggs to try and get a more bread-like texture, or will I lose too much elasticity for it to rise?
Tera: Well, I’m not sure what to say. Most loaf breads have eggs in them. Wheat baguettes generally don’t–but those are a certain type of bread. If you omit the eggs out of this bread, you will get a very flat loaf–because the eggs contribute to the structure. I think the problem is, ultimately, that gf bread is not going to be exactly like wheat bread–especially the wheat bread made nowadays–which has extra gluten for structure and loft. That said, I would experiment and see what happens.
Forgive me if this has already been addressed, but some who have a hard time with the taste of the baking powder may want to buy “aluminum free” variety and be rid of the funky after taste?
Megumi: Very good point! In fact, I want to do a whole post on baking powder! Thank you for the reminder!
Oh thank goodness! Thought I did something wrong – I had to scrape it off the mixer paddle!
I’m still waiting for it to rise a bit more. (I make a proofing box in my microwave) Then I will pop it in the oven and hopefully have wonderful some fresh baked bread with dinner!
OK, so I followed this recipe exactly, but there was no ‘pouring’ this mixture into the pan. It is VERY STICKY dough. It is rising now, and I’m going to bake it up anyway… any ideas??
Naomi: You’re right. It’s more like scraping it into the pan. I guess I was using a generic term.
Just tried this today. No sorghum here or no safe ‘glutinous flour’ (my son is anaphylactic to wheat and gluten/gliadin) so for the Jeanne’s mix I used:
3 cups rice flour (white, no safe brown)
1 1/2 cups tapioca
Guar gum instead of Xanthan (derived from corn and less available here)
Only used 1 Tbspoon sugar (for the yeast), as living in Europe, I’m used to non sugary bread.
We can’t use baking powder (contains corn) so I only added 2 tsp bicarbonate of soda (instead of 4) and added 4 tablespoon of vinegar to the existing 2 tsp to activate the soda.
It actually worked great, it really feels like sandwich bread (UK style, not French or German LOL) and my son and I both love it. I also love the fact that it is quick to make.
Thanks
Alexia: Yay! I’m so glad you could make changes that work for you and your family!
Hi, Alexia.
I also cannot have corn, but found a recipe for corn-free baking powder. Don’t know if this will be fully-compliant with your son’s needs, but it is:
1 part Baking Soda
2 parts Cream of Tartar
2 parts Arrowroot
I just mix up a big batch and keep it on hand!
Dima (and others): The issue with homemade baking powder is that you can’t make double-acting baking powder at home–homemade is only single-acting. See my Baking Powder post for more info.
Ahhh. Looks like no double-acting options for corn-free folks, though.
Dima: Yes, correct. It’s too bad–you’d think the companies would clue into the need for a corn-free, double acting baking powder!
Hello, great blog! Is that 2 tablespoon of yeast? I have never seen a bread recipe requiring that much yeast along with 4 teaspoons of baking powder. Just want to make sure I read it right. I am new to gluten free baking. Thanks
Joyee: Yep, you read the amounts correctly. Gluten-Free bread needs some extra “oomph” in order to help it rise.
I don’t have a stand mixer, only a hand held with no paddle attachment . Will this work or do I have to do something different. I made this bread it looked beautiful and then the center fell in. I was so heartbroken. The bread also seems a little dense. Have any suggestions?
Sarah: I think maybe the bread rose too high. If it rises too high it can’t maintain the structure and it collapses. Let it rise only to the top of the pan next time.
Wonderful flour mix and bread recipe. After trying for a year I am very happy to have come across your site. Your bread recipe hasn’t failed me yet and neither has your flour blend. I have been able to substitute it successfully 1 for 1 in my favorite recipes. I can’t thank you enough.
I tip that I recently learned that has made my loaves rise even better. I grease my loaf pan just half way up the side. That gives my loaf something to cling to on rising and more of a rounded top.
Also, I use 1 1/2 cups of water and then add 1/3 c. dry milk to the dry ingredients. Works great.
Shealyn: Awesome! I’m so happy. And your tips are awesome–thanks!
Wow looks so good…how do I sub eggs…I ahve slight allergic reaction sometimes to eggs?
Thanks
Swarna: Eggs are hard to substitute in baking. I usually use a flax seed gel in the place of eggs. Please be aware that the bread won’t look the same as a bread with eggs, but it will taste fine. I usually use 1 TBL ground flax seeds to 3 TBL hot water for each egg. Whisk together and let sit for 15 minutes. The mixture will become “gummy” like eggs. They won’t create the height that eggs create but they will bind like eggs. Use in the bread as you would eggs.
I just made my first loaf of bread with yeast…ever! And it’s SO GOOD! Thank you so much. I’m newly gluten-free, and am so happy to have bread I can eat…not to mention MAKE myself! I’m feeling very domestic now!
Amy: Yay! Thanks for letting me know!
THANK YOU!!! This bread is amazing!! I did use my own blend of flour: sorghum, white rice, potato starch & tapioca starch. It turned out beautifully! It blows away the gf loaves one buys in the store. I will forever be making this bread now.
Kay: Oh, I’m so glad you like it! Yay!
Success!!! Thank you for the recipe,
it is so soft and yummy! BTW, how do you store the bread? On the counter or do you slice and freeze/
Kimberly: I’m so glad the recipe worked well for you! It depends on how quickly you’re going to eat it. We usually go through a whole loaf w/in about 2 or 3 days. So we store it on the cutting board, cut-side down. If you are going to store it longer than that, I would slice, place in an airtight container/bag, and freeze.
Thank You! Newly Diagnosed Celiac, feeling discouraged, needed to know there was still going to be delicious bread in my life. I made this bread today using 1 C Buttermilk, 1/2 C fat free half and half, and subbed sweet white sorghum flour for the sweet white rice flour. Delicious!! I feel like I’ve been rescued from what was promising to be a depressingly breadless lifestyle. O Happy Day!
Wendy: Yay! Also, I recommend that you try the baguettes–they are so awesome (if I do say so myself). I thought I would never be able to eat baguettes again!
Oh! One other question … Could I double the white rice flour instead of using both white rice flour and brown rice flour?
Thanks again!
Tarah: Someone else asked this question. You can, but please be aware that the brown rice flour is there for a reason. It adds a bit of grainy-taste and texture that you get with all-purpose wheat flour. You might want to substitute sorghum flour for the brown rice flour.
Thank you! Thank you!
Thank you for this great recipe! I have tried it with some modifications due to some food allergies. I can not do Brown Rice Flour, I can not do eggs and I try to do very little sugar. So here is what I did.
1. I used FG oat flour instead of brown rice flour
2. I used Ener-g egg replacer instead of eggs
3. I used honey instead of sugar in the bread mix (i used sugar to proof the yeast)
I didn’t get much rise and the bread came out very doughy. I haven’t verified my oven temperature yet – I will be doing that as soon as I can get a thermometer. And in researching the use of honey in place of suar I see that we are suppose to cut the wet ingredients by 1/2 cup – I did not do this but definitely will next time.
Outside of these things is there anything else that might be the problem? Do you know much about the egg replacer or using oat flour?
Very Grateful
-Tarah
Tarah: the reason you didn’t get a rise and that the bread was doughy is that your modification didn’t contain eggs. Eggs contribute to the structure and the height–and without them you get a flatter and more dense bread. Egg replacers mostly replace the “binding” qualities of eggs, not the structure-building qualities. Also, adding honey adds liquid to the bread. I would remove a bit of the liquid if you use honey in the future.
Do you mix your gf mix plus 3 cups of Jeanne’s Gluten-Free All-Purpose Flour Mix?
Roxanne: I’m not sure what your question is.
What a wonderful recipe! This and your roll recipe are the BEST I have tried, and I have tried LOADS! And it rose just like in my pre-gluten-free days! I did several substitutions: I used coconut milk and 2 cups Bob’s Red-mill All- flour and 1 cup brown rice flour. Also, I cannot tolerate yeast, so I added 1 1/2 TBSP. Baking powder and 2 extra tsp. vinegar (to activate the powder). IT WORKS GREAT! Thank you for such a solid recipe!!!! Also, I successfully turned this recipe into cinnamon rolls by layering: in a mini bread pan i smoothed a layer of dough, topped with cinnamon, xylitol (i’m sugar free), and a dollop of Coconut butter (Olivio brand). Then topped it with more batter. PERFECT!!!!!!
Jessica: Wow! I love your modifications! Thank you so much for sharing them with me! And I’m so glad the recipes are helpful for you!
Hi, I’ve made this twice now, and the loaf does NOT rise much @ all. It maybe rises an inch and then it’s too denser. I’ve followed your recipe exactly…what could be the problem??? Please help:-(
Missy: I just created a post that covers all of the questions I would ask you to help you figure out what went wrong. Please take a look at it and if any of them are true for you, rectify the problem and then try again.
http://www.artofglutenfreebaking.com/2012/01/troubleshooting-problems/
I looked at the’trouble shooting’ Q &A, and there wasn’t about the bread not rising. So I had to add another 1 1/4 cup of milk for the dough to be the correct consistency and for it to rise over the to of the bread pan. well see how out tastes when it’s done baking.
Missy: Where do you live? I’m wondering if your environment is contributing to the problem.
Tried this and mine was raw dough in the center, not sure 30 minutes was enough bake time
Donna: Since this recipe has worked for me and other readers on a consistent basis, it’s not a general timing issue. One of a few things could be happening: 1) your oven isn’t heating to the correct temperature–if you don’t have one, I recommend that you get an oven thermometer and check to see how your oven is actually heating; 2) what type of pan did you use? You should be using a 9″x5″ loaf pan. And it should be metal, pottery, or glass (not plastic). 3) did you substitute for any of the ingredients? Substitutions can create baking issues.
OMG! This is so good. I just took this out of the oven about 40min ago midnight my time. It is amazing. My mom said it tastes just like the bread her mom used to bake. we ate 4 slices before it was even cool. My 8 month old ,who is allergic to wheat, woke up and demanded a taste which I gladly gave her. Safe yummy baked goods for my kiddos.
I just found your website, so I haven’t tried any of these recipes, yet! This bread looks amazing! I am so depressed not to be able to have a slice of toast or eat a sandwich, and gluten free bread from the store is so expensive. When I ate wheat I used to bake my own bread all the time. I’m super excited, thanks a lot!
Abby: Yay! Let me know when you do make the bread!
Can I put this in the frig or leave it on the counter??
I just tried this in a breadmaker yesterday (with some modifications) and the bread turned out so soft just like a regular white bread. Thanks to you, I was able to enjoy my favorite sandwich again.
Here were my modifications
No Baking Powder (i did not have it)
Yeast 4 tsps (I added that to a 1/4 cup of warm water and let it rise)
1 cup tapioca starch instead of the sweet rice flour.
Guar Gum (instead of Xanthan Gum as i did not have Xanthan gum)
1. Mixed all dry ingredients together
2. Added the proofed yeast to the liquid ingredients and mixed it well.
3. Added the dry stuff to the liquid ingredients and mixed it to a dough-like consistency (wet but not runny).
4. I added the above mixture to my breadmachine (BD 2500c) and let it run through the gluten bread cycle (1 hr 20 min). I just increased the rising cycle time by 10 minutes and baked for 10 min extra.
I am no breadmaker; so I was really happy with my results.
Ash: Yay! Sounds terrific. Thanks for letting me know!
Elizabeth: Hey, I answered this in another comment reply. It’s kind of confusing to have you jumping around, asking the same question under several different posts. The answer is: sweet rice flour is also known as glutinous rice flour and yes it is used for many other Asian confections.
hello, what is the difference between rice flour and sweet rice flour?
Elizabeth: Sweet rice flour is also known as “glutinous rice flour” and is from “glutinous rice.” It is a type of rice that is more sticky than most–giving this rice flour a sticky quality. It is used in things like Japanese mochi. White rice flour is from white rice and brown rice flour is from brown rice.
This bread is fantastic! Thank you for the wonderful recipe & site.
Tina: Ah, I’m so glad you like it! Yay!
First of all, thank you so much for sharing this recipe! I made this bread today and the texture is good. However, there is a very bitter after taste. I think it might be from the baking powder. Why does it need so much baking powder?
Tracy: Well, gluten-free baked goods are not as elastic as wheat baked goods, and so you need extra leavener (baking powder) to get them to be fluffy. I have found that sometimes baking powder tastes bitter and sometimes it doesn’t. I can’t quite figure out why because it doesn’t seem to correlate with the expiration date, but I’m wondering if it has to do with the starch going bad. I’ve had issues with starch going bad in the past. I would try some new baking powder and see if that is helpful!
I have been working with this recipe a little bit. I have reduced the yeast to 2 1/4 teaspoons because the taste was too strong. I am working now with the crust splitting and falling in places while rising and baking. Any suggestions?
Christina: Greetings! What kind of yeast were you using? The only kind of yeast that I have found to have a discernable taste is Fleischman’s bread machine/instant yeast. If you haven’t already done so, I would try using Red Star active dry (not instant) yeast. Also, reducing the yeast from 2 tablespoons (which is 6 teaspoons) to 2.25 teaspoons is a huge change in the recipe. I am not sure that the recipe is going to work very well with that big of a reduction, no matter what else you do. The crust rising and then falling is probably a result of too little strength on the part of the yeast. Did you change anything else?
I tried this recipe for the first time this weekend. It was the first loaf of bread–GF or not–that I’ve ever attempted. Problem is it never cooked all the way through. I cooked it for the stated 30 minutes and cut into it to check and it was still quite doughy. I put it back in the oven several times for a total of an addtional 30+ minutes, but it was still doughy and moist. I wondered if it needed to cool completely to “firm” up so I tried that, but was still doughy and moist when cool. My oven is brand new and cooks great if not fast. Have you ever experienced this? Any ideas or do I just need to cook it much longer than 30 minutes? Thanks for the great resource!
Lauren: I have a couple of questions for you: do you have an oven thermometer (one that you buy separately from your oven and put into your oven)? If not, go get one. They are cheap. Most ovens, even new ones, don’t heat to the exact temperature they say they do. What you describe is common for an underheated oven. Also, what material is your loaf pan made of? If it’s not metal or glass, that may be an issue. Also, did you make any substitutions in the recipe? Let me know the answers and we’ll go from there!
No, I don’t have an oven thermometer so that is a good suggestion. I used a non-stick (Baker’s Secret-style) baking pan. I didn’t make any substitutions besides using rice milk. I don’t have a stand mixer so had to use my hand mixer which was difficult. I’m not sure I mixed the dough thoroughly enough and/or if that would have an effect.
I really appreciate your input!
Wow! I made this with Soy milk because i ran out of rice milk! Made it dairy free as well! I warmed up the soy milk in the microwave for 45 seconds! I cooked bread for 20 minutes and it browned the top a little too much.. so next time ill check it around 10-15 minutes.. Maybe because i put it on the top rack.. but! I covered with foil and finished the remaining 10 minutes for a total of 30 minutes! Amazing! This is going to save me a TON of money instead of paying for pre-made bread at the store! It rose very well! Should I store in the fridge? What is the average shelf life? Thank you for creating your website! I feel so blessed!
Megan: Oh, I’m so glad! Yay!
I discovered this recipe about a year ago (how time flies) and have since tried many other recipes. This one remains my favorite BY FAR. In fact, I’ve just shared it with a coworker who is trying to cut out gluten to see if it will help with a skin issue she’s having. I’ve made it dairy free and egg free and all kinds of other ways and still, it is wonderful and have brought the joy of sandwiches (yes, i find sandwiches joyful) and peanut butter toast back in to my life. THANK YOU.
Bethany: Oh, I’m so glad! Yay! Thanks for letting me know!
have you tried making it with rice milk?
Yes! It works just fine!
hi! Thanks for all of your recipes! I was wondering if I need to add the xantham gum in the mix if I also put it in the bread?
Shantel: Greetings! Yes, you add extra xanthan gum–so you have xanthan gum from the mix and then the extra xanthan gum.
I can’t wait to try this recipe. I got a bread maker with GF cycle and made two loaves yesterday that were better than store bought but still very dense and less than I had hoped. Can this recipe be made in a bread maker or can I mix and rise it in the bread maker and then bake in the oven? All feedback is appreciated.
Debi: Greetings! I haven’t figured out if this recipe is good in a bread maker. You might want to try it on the regular setting. I know it sounds weird, but nowadays, the regular setting is often better for bread recipes. I was experimenting with the bread maker and then got busy with other things. I will try to do more experiments–but try the regular setting and see how it goes!
I LOVE this bread! I have made it several times and it has come out perfectly every time!
Oh, I’m so glad!! Yay!
Sue: Gah. Real rats?
Dima: You’re welcome!
Dima: Yay! One thing: Be aware that the bigger the pan, the more chance that the bread won’t bake all the way through to the middle.
http://www.newenglandcupboard.com/bakewell-cream.php
about 1/2 way down is a starch free double acting baking powder.
Sarah: Thanks for the info. It contains baking soda and sodium acid pyrophosphate–which is a high temperature acid, which means it works in the oven–a good sign. I’m not clear on the double-acting part since there is just one acid, but this is good to know about!
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