This easy gluten-free bread tastes like what I remember wheat bread tasting like before I went gluten-free. It’s a hearty loaf, using individual flours and starches to form the perfect flavor and texture. You’ll love that this gluten-free rice-free bread is soft and fluffy, making it ideal for everything from sandwiches to toast, to simply enjoying a slice plain with a slather of dairy-free butter.
When I first went gluten-free over 10 years ago, this gluten-free bread recipe was one of my first successful creations - where bread was concerned, anyways. I was incredibly thrilled to have soft bread to eat. That sliced nice, lasted a few days at room temperature, and didn’t taste like cardboard!
Important Tips For Making Gluten-Free Bread
- Use your mixers paddle attachment. Gluten-free bread requires no kneading because of the batter consistency (it should be slightly thicker than cake batter).
- Make sure all of your ingredients are at room temperature.
- Use fresh yeast and make sure your proofing water is at the right temperature (105-115 degrees F). Here is what your yeast mixture should look like when it's finished proofing - foamy. If it doesn't look like this either your yeast is bad, or the water isn't the right temperature; throw it out and start again.
- Always lightly grease your loaf pan, and then line with parchment paper. This ensures your bread loaf comes out smoothly.
- Bake using the middle rack in your oven!
- Allow the bread loaf to cool completely before slicing. When you pull the bread out from the oven, it will continue to cook as it cools. If you slice it prematurely, all of the heat the loaf is retaining can easily be lost. I know it’s tempting (who in their right mind doesn’t enjoy fresh, warm bread?!).
How to Tell When Gluten-Free Sandwich Bread is Finished Baking
- Use an instant-read thermometer to check the internal temperature. A perfectly baked yeast loaf will reach an internal temperature of 202 degrees (F).
Gluten Free Bread Recipe Notes
- Here's what your bread should look like when you first put the dough into the bread pan:
- It's time to put the bread in the oven when it looks like this:
- See how it's just slightly creeping up higher than the side of the bread pan? Make sure your oven is up to temperature by the time your loaf looks like this. My loaf only took 50 minutes to rise (in Alaska, in the dead of winter, in a house set at 72 degrees F) and it will take even less time if you live in a hot/humid climate.
- Fresh out of the oven:
How to Store Gluten-Free Rice Free Bread
I keep my bread and baked goods stored in a bread bag sitting out on the counter; however, if you live in a warm climate, you may need to store your bread in a cool dark cupboard or the refrigerator. Most of my bread recipes stay fresh at (Alaska) room temperature for at least 2-3 days.
If I know I won’t use my loaf up within 2-3 days, then I slice the remaining portion, wrap it in plastic wrap, place it in a freezer bag, and store it in the freezer. When I need a slice of bread, I simply pull out a slice and place it in the toaster to toast and thaw.
Can I Make this Recipe in a Bread Maker?
That’s a great question. I actually don’t have a bread machine, so I can’t speak from personal experience. That said, in the comments below, there are a few readers who have had success making this recipe in a bread maker using the “gluten-free” setting.
Substitutions
Millet Flour- Other possible substitutes are brown rice flour, or more sorghum flour.
Tapioca Starch- Arrowroot starch is another option, so if you need to make a swap, reach for that first.
Blanched Almond Flour- To make this gluten-free loaf nut-free, simply replace the almond flour with more sorghum flour.
Teff Flour- Teff flour is heavier in weight than other gluten-free flours. If you can’t find it, or need to replace it with something else, you can substitute amaranth flour (it’s of similar weight). Otherwise, another option might be freshly ground gluten-free oat flour, but just know I haven’t tried this specific sub personally.
Honey- Maple syrup would be a great substitute.
Molasses- If you don’t like molasses, you can omit this ingredient altogether, and don’t have to replace it with anything. That said, there is such a small amount in this recipe; I really encourage you try it with the molasses first before wanting to omit it. It imparts such a wonderful depth of flavor.
Eggs- Several readers mentioned in the comments they have had success using egg-replacer in this recipe. If you’d rather not use egg-replacer (or can’t), try my Artisan Gluten-Free Bread instead, as it’s completely egg-free and vegan.
Xanthan Gum- There is no replacement for the xanthan gum in this recipe; however, I do have an xanthan gum-free, egg-free variation of this bread recipe in my e-book, Gluten-Free Baking From Scratch.
Troubleshooting
Why Does My Gluten-Free Bread Keep Collapsing?
There are a few things that could be causing this:
- Over proofing the yeast when activating it.
- Allowing the bread to rise too long before baking. You want the top of the loaf to just peak the top of the pan. When it reaches that height, it needs to be put in the oven (it will rise more while baking).
If you’ve done those 2 things correctly, then it’s probably a weather and/or humidity issue and your dough is too wet (what I make here in my kitchen in Alaska may need to be tweaked to work well in Arkansas in the dead of a hot, humid summer.). To fix this issue, here’s what I would recommend:
- Decrease the eggs used to 2 (instead of 3).
- Decrease the water to 1 cup + 2 tablespoons (instead of 1 ¼ cups).
And if you still have trouble with your loaf caving in, reduce the yeast by ¼ teaspoon.
Since publishing this recipe in 2012, this gluten-free bread recipe has become a reader favorite. And with nearly 300 comments, my readers have a lot to say about it! I hope you enjoy this gf bread as much as they do!
xoxo,
Mēgan
More Gluten-Free Bread Recipes I Know You'll Enjoy:
Gluten-Free Bagels
Gluten-Free Pita Bread from Faithfully Gluten-Free
Gluten-Free Biscuits
Gluten-Free Vegan Breadsticks from Allergy Awesomeness
Gluten-Free Cinnamon Rolls
Gluten-Free Hamburger Buns
Gluten-Free Rice-Free Bread
This easy gluten-free bread tastes like what I remember wheat bread tasting like before I went gluten-free. It’s a hearty loaf, using individual flours and starches to form the perfect flavor and texture.
Ingredients
Dry Ingredients:
- 1 cup millet flour
- 1 cup tapioca starch
- ½ cup blanched almond flour
- ½ cup brown teff flour (amaranth flour would work well too)
- ¼ cup sorghum flour
- ¼ cup flax meal
- 2 ¾ teaspoons xanthan gum
- 1 ½ teaspoons sea salt
Wet Ingredients:
- 3 eggs
- 3 tablespoon olive oil
- 1 tablespoon molasses
- 1 teaspoon apple cider vinegar
Yeast Ingredients:
- 1 ¼ cup hot water (between 105 – 115 degrees F)
- 2 tablespoons honey
- 2 ½ teaspoons dry active yeast
Instructions
- In a small mixing bowl, combine the honey and the hot water. Sprinkle in the yeast and give it a quick stir to combine. Allow to proof for 7 minutes (set a timer!) – NO more, NO less time. Make sure you have the other wet and dry ingredients mixed and ready to go when the 7 minutes are up!
- Using a heavy duty mixer with a paddle attachment, combine the dry ingredients.
- In a separate mixing bowl, whisk together the eggs, oil, molasses, and vinegar.
- When the yeast is done proofing, add the wet ingredients to the dry. Stir until it’s a little paste-like, then slowly add the yeast mixture. Using your mixer’s low speed setting, mix for about 30 seconds. Scrape the sides of the bowl then mix on medium for 2 – 3 minutes or until the dough is smooth. (You may need to stop your mixer and scrape the sides of your bowl a few more times.)
- Pour dough into a parchment lined and well greased 9 x 5? metal bread pan (the only pan I recommend for this recipe is a metal one, you will not have the same results using other pans) and cover with plastic wrap. Allow to rise for 45 minutes to an hour (Check the loaf 30 minutes into rising. When the dough is close to hitting the plastic wrap, remove it; allow the dough to rise the remaining time uncovered.) When bread is finished rising, bake in a preheated 375 degrees (F) oven for about 30 minutes.
- Remove loaf from pan and allow it to cool on a wire rack. Allow the loaf to completely cool before slicing (if you can stand to leave it alone for that long!).
Notes
Troubleshooting - Why Does My Gluten-Free Bread Keep Collapsing?
There are a few things that could be causing this:
1. Over proofing the yeast when activating it.
2. Allowing the bread to rise too long before baking. You want the top of the loaf to just peak the top of the pan. When it reaches that height, it needs to be put in the oven (it will rise more while baking).
If you’ve done those 2 things correctly, then it’s probably a weather and/or humidity issue and your dough is too wet (what I make here in my kitchen in Alaska may need to be tweaked to work well in Arkansas in the dead of a hot, humid summer.). To fix this issue, here’s what I would recommend:
1. Decrease the eggs used to 2 (instead of 3).
2. Decrease the water to 1 cup + 2 tablespoons (instead of 1 ¼ cups).
And if you still have trouble with your loaf caving in, reduce the yeast by ¼ teaspoon.
Recommended Products
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
-
Xanthan Gum -
Anthony's Organic Flaxseed Meal, 2.5lb, Gluten Free, Ground Ultra Fine Powder, Cold Milled, Keto Friendly -
Bob's Red Mill Sorghum Flour -
Anthony's Almond Flour Blanched (2lb) Batch Tested Gluten-Free, Non-GMO & Vegan -
Anthony's Organic Tapioca Flour Starch -
Bob's Red Mill Millet Flour, 23-ounce (Pack of 4)
Don’t forget to snap a pic and tag me on Instagram @allergyfreeak and #allergyfreealaska with your gf bread recipe pics!
Alvin Lourdes says
This entry deserves 2 thumbs up and a Oh Snap!
MAID in Alaska says
LOL!! Thanks Alvin! 🙂
Ana says
Loved it, modified it even and still good tasting when I messed it up. I also recommend Joe Cross on Juicing and Dr Fred Bisci to help boost your immune system, you can find their videos at youtube and on-line. Get healthy and enjoy good food!
Peace!
Tessa@TessaDomesticDiva says
oh yes Megan, can;t wait to try this...please share it on AFW this week! Beautiful!
MAID in Alaska says
Thank you sweet Tessa! I will!
🙂 Hugs,
M
Nicholas says
Heya, your recipes and thoughtfulness have made me go with your recipe. My gf just found out she has to go gluten free, and I'm the baker in the house, so it's time to produce. This may seem like a silly question, but being new to it all...she is also nut allergic, so can I just increase other flours to compensate, or do you have another suggestion. Thanks, and looking forward to getting started.
Megan says
Nicholas, Thank you so much for your sweet compliment! And your question isn't silly at all - yes, you can use more sorghum flour to substitute for the almond flour. I hope you both enjoy it!
Megan
Lynda Shimoda says
Just wondering for your bread recipe what I can use to substitute for almond flour.
Thanks
Megan says
Hi Lynda,
You can use more sorghum flour!
SueAnne Merrill says
Megan - how strong is the molasses flavor? It's not one of my favorite tastes. would honey be an acceptable substitute?
MAID in Alaska says
Hi SueAnne,
It's not overpowering, but you can pick up on the molasses flavor. Honey would be an excellent substitute.
🙂 Megan
Laura @ Gluten Free Pantry says
This bread looks incredible! I want to eat a slice of it with some ghee on top right now. I am really looking forward to trying this recipe.
MAID in Alaska says
Thank you, Laura! I'm looking forward to hearing what you think of it! 🙂
Hugs,
Megan
Linda Williams says
I plan to try this recipe this weekend. I love multi grain gluten free baked goods. Can I substitute the almond meal with amaranth or oat? I allergic to almonds and beans.
Thanks.
MAID in Alaska says
Hi Linda,
I would be more apt to substitute oat flour for the almond meal. The only thing you might want to pay attention to is the consistency of the dough. The oat flour may require more liquid than the almond meal would, so start with 1 1/4 cups of hot water, and add more liquid as needed (tablespoon by tablespoon) until the consistency matches the consistency of my dough picture above.
🙂 Megan
Richa@HobbyandMore says
That bread looks gorgeous and soft!
MAID in Alaska says
Thank you, Richa!
🙂 Megan
Emily says
I would love to try it but my husband is also intolerant of millet, sorghum, and tapioca. Any ideas on substitutions so I can pull it off? Arrowroot or potato for the tapioca? I'm just learning and have no clue on the flours. More of the others, chia, brown or sweet rice??? Thanks!
MAID in Alaska says
Hi Emily,
You can substitute brown rice flour for the millet and sorghum - and use arrowroot or potato starch for the tapioca.
🙂 Megan
Emily says
Thanks! Will give it a go but don't have a mixer. Will it turn out ok doing it by hand?
MAID in Alaska says
Emily, no - you definitely need a mixer!!
Joanna says
H I all, this has been my fave bread recipe for a coupla years now, and I DON'T have a mixer! I just make sure it's mixed thoroughly with a fork before I pile it into the tin, and it comes out fine every time!
Enjoy!
Priya (Yallapantula) Mitharwal says
This recipe attracted me to come here. I was head over heels looking at the texture and color of the grain. Some of the ingredients will be tough to find. But, I will explore your blog more and I am sure I will love what I see.
MAID in Alaska says
Thank you so much, Priya! You might try Amazon or Vitacost to find the flour needed.
Hugs,
Megan
Emily says
nuts.com has a great selection of (relatively) inexpensive quality flours too but it's pricey for shipping...
Ali says
I have been desperately looking for a bread recipe to make for my son...His allergies are to Milk, Eggs, Rice, Wheat, Walnuts, Peanuts, and Red Dye...this is the closest recipe I have found to being completely free of allergens, for him...except for the eggs. Do you have any suggestions for substitution of the eggs in this recipe? We've attempted several recipes, and so far, most turn out too much like dry cornbread, which my son won't eat! 🙁 Any suggestions appreciated! Thanks in advance!
MAID in Alaska says
Hi Ali,
I just received another comment today from Marie - she said she used egg replacer and the loaf still turned out beautifully.
🙂 Megan
Amber says
Hi Megan,
I'm such a chicken when it comes to homemade bread, but this might just be the recipe that turns me around! Just gorgeous picture lady. You're a superstar.
Hugs,
--Amber
Nancy @Real Food Allergy Free says
This looks wonderful! Thank you so much for sharing at Allergy Free Wednesday! This recipe was featured as a reader favorite. Please come back again this week. http://www.realfoodallergyfree.com/category/allergy-free-wednesdays/
MAID in Alaska says
Hi Nancy!
Thanks for featuring my recipe on AFW! I really appreciate you ladies!
Megan
Lynn Matteson Jarrett says
How do you get those even slices! Mine always looks hacked and I have a bread knife WITH a guide!! Can't wait to try this! I actually HAVE all ingredients ON HAND!! (...and I pinned this to my "Gluten Free Recipes on Pinterest.)
MAID in Alaska says
Hi Lynn!
I don't know if it's the cheap bread knife I use, or just me (because my husband can't get the slices even either). 😉 Thanks so much for pinning my recipe - please let me know what you think of it when you do try it!
Hugs,
Megan
Genevieve Kearney says
This is the second time I made this bread. It fell a little bit the first time. But it tasted real good toasted. I made it again today but it was real runny so I added 1/8 of a cup of coconut flour and it was better. I don't have ametal pan that big so I used a 9x5 ceramic pan it baked better slightly fell.It's still to hot to get out of pan I didn't use the parchment paper.
Lynda Shimoda says
I just have a small old fashioned electric hand beater, not big blades like in the picture will it still work? Or can I use my bread machine?
Megan says
Hi Lynda,
I think hand beater would just be okay. It wouldn't whip the bread like you need it to, but I guess if that's what you have - give it a go and see how it does! I don't have a bread maker, so I couldn't say if that would work or not.
Beverly Jones says
Metal pans are best suited for yeast breads. They heat more quickly than glass and ceramic. Glass and ceramic may allow the bread to over rise while the pan comes to a proper baking temperature.
Rhoda says
I am wondering why do I need to use the active dry yeast instead of instant? Also, is tapioca starch the same as tapioca flour? I am just learning the gf cooking and all these new flours and ingredients are so confusing. 🙂 I get lost in the store just trying to find them.
MAID in Alaska says
Hi Rhoda,
I prefer using active dry instead of instant. 🙂 I think it makes a better loaf! Yes, tapioca starch and tapioca flour are the same thing.
Hugs,
Megan
Lynn Matteson Jarrett says
Tapioca starch and flour are the same! This bead turn out well for me. I had to add a bit more water to get the texture right. I also used a hand held mixer. It worked just fine.
Marie Norton-Arnold says
Hi Megan, Today I made a loaf of your bread. It is amazing..and delicious! I have tried numerous recipes for wheat/gluten free bread over the past few years and every one has been a let down......either doesn't cook through properly, tastes terrible or takes huge amounts of ingredients. This bread bakes beautifully, slices perfectly and tastes delicious. Thank you for sharing with us. By the way, as I am vegan I used egg replacer instead of eggs and the bread turned out perfect.
MAID in Alaska says
Hi Marie,
Thank you so much for leaving me a comment, and for mentioning that you used egg replacer. I have had several people ask me if egg replacer will work in this recipe, but have never tried it myself so I didn't have an answer for them. This is great news!
Hugs,
Megan
patricia says
Marie, just wondering which egg replacer you used?
Marie says
Hi Megan, just wanted to let you know that yesterday I decided to try making a cinnamon raisin loaf with this recipe.....it worked a dream and is delicious. For those who would like to make it, just add 1 heaped tablespoon brown sugar and 1 level teaspoon cinnamon to dry ingredients. Add 1/3 cup raisins to the mixture in the last 30-45 seconds of mixing the batter.
L.A. says
Hi Marie and Megan,
Which egg replacement did you use that worked so well?
Megan says
Hi LA,
I haven't tried it myself, but my other readers have reported the Ener-G brand has worked well.
Jessica says
Thank you so much for this amazing recipe! LOVE IT! Quick and easy, too. I had mine in the oven in about 12 minutes and finally, a gf bread that doesn't feel/look/taste disgusting:) I'm wanting to find out the nutritional information for this recipe...would you consider putting it on allrecipes.com? Thanks!
Lynn Matteson Jarrett says
I cooked this bread 10 minutes longer...BUT I almost burned it! I'm so used to cooking all my GF bread recipes longer because they fall flat in the center. I don't think I'll need to do that next time...AND THERE WILL BE A NEXT TIME! IT'S WONDERFUL!!
Nicole says
Do you think that I can use a bread maker?
MAID in Alaska says
Hi Nichole,
I've never tried it, so I'm not really sure! If you do try it, please report back and let us know how it turned out!
Hugs,
Megan
Lynn Matteson Jarrett says
I'm one for trying anything and I eat my mistakes, even if they just make good bread crumbs. This is so easy that I wouldn't even bother with getting the bread machine out... and besides, no paddle hole!!
Rhoda says
I got everything to make this but I do have a question. I just noticed that the sorghum flour I purchased (Red Mill brand) says Sweet White Sorghum flour. Are there different sorghum flours? Is this what you normally use? If not, will it be fine to use this? Is it necessary to use parchment paper? Thanks!!
MAID in Alaska says
Hi Rhoda,
The Bob's Red Mill sorghum flour will work just fine. 🙂 As for the parchment paper, I find it necessary to use with the pans I have, otherwise my loaves tear.
Hugs,
Megan
Kylie says
I couldn't find Teff flour so I used Amaranth like you suggested. Wow......what an amazing tasting loaf of bread and great texture too!! My son was very impressed!! Thanks for a fantastic recipe 🙂 x
MAID in Alaska says
You are welcome, Kylie! (By the way, I love your name! My oldest daughter's name is Kylie!)
Megan
Nicole says
I forgot to respond and let you know that I tried it in a bread maker and it worked beautifully. Gluten free cycle.
Virginia says
Did you have to do anything special when making it in bread machine or just use gluten free setting? what type of bread machine did you use
glutenfreealaska says
Made this bread today and shared on my facebook. Awesome. I normally kill yeast breads and gave up on them but yours turned out wonderfully. I don't normally use teff so this is a real strong flavor but oh my what a gorgeous loaf of bread I got. Thank you so much.
Susan Haas says
I made this in my bread maker today on the rapid setting for gluten free. I also used RapidRise Breadmachine yeast, adding it on top of the dry ingredients. It turned out fabulous!!! thanks so much for posting this recipe 🙂
MAID in Alaska says
Very good! Thank you so much, Susan, for letting us know!
Hugs,
Megan
Linda Patterson says
this bread sounds wonderful, however, I am also allergic to corn and xanthan gum is on my corn derivatives list. What could be used as a replacement for that ingredient. My allergies include corn, wheat, rice, soy, peanut & tomato if that helps at all. Haven't had bread of any kind since November when I learned of my allergies and I am dying to have a sandwich.
MAID in Alaska says
Hi Linda,
Have you use or heard of guar gum before? It would be an excellent substitute for xanthan gum.
🙂 Megan
Cathy says
Linda,
I can't have xanthan gum that is WHEAT derived, so I feel your pain. You can ask around to see what is derived from what. But fyi, Bob's Red Mill's xanthan gum is WHEAT derived, not corn. So that may work for you. =)
April says
America's test kitchen says you can use Pysillium Husk Powder in place of gums in gluten free recipes. They have a conversion chart in their new book.
Substitutions
Baked goods (except drop cookies)
1tsp xanthan gum=1tsp guar gum=2tsp psyllium powder
Drop cookies
1tsp xanthan gum=3tsp guar gum=5tsp psyllium powder
Megan says
Hi April,
Those substitutions may work in some recipes, but not in this one. You have to be careful when using psyllium husk powder because it's heavier and requires more fat (otherwise it will completely dry out the loaf). If you did substitute psyllium husk powder in this recipe, you wouldn't get the rise like you see in the picture, but a heavier, denser, and shorter loaf.
I do NOT recommend using psyllium husk powder as a replacement for the xanthan gum in this specific recipe.
😉 Megan
Lorrie says
I've heard you can sub in arrowroot powder in place of xanthan gum. Would this work for this recipe?
Ps - I just went gluten free and can't wait to try your recipe. With decent bread costing $5 a loaf and the way I eat bread.... this will be wonderful! 🙂
Megan says
Hi Lorrie,
No, you can't substitute arrowroot powder in place of xanthan gum in this recipe. Please don't try it, because I'm positive it would fail (sorry!).
Enjoy the bread!
Megan
Marie says
Hi Megan, just wanted to let you know that recently I decided to try making a cinnamon raisin loaf with this recipe…..it worked a dream and is delicious. For those who would like to make it, just add 1 heaped tablespoon brown sugar and 1 level teaspoon cinnamon to dry ingredients. Add 1/3 cup raisins to the mixture in the last 30-45 seconds of mixing the batter.
Cheri says
This recipe is almost perfect for me to eat, except the tapioca starch, which I cannot have. I can't have starch. Any other suggestions on what to replace the tapioca starch with?
MAID in Alaska says
Hi Cheri,
Starch is what gives this bread a springy/airy texture. If you don't use starch, you will be left with a very dense bread that will be relatively hard. Generally I would recommend substituting another starch (like potato starch or arrowroot starch), but because you can't have either, I'm not really sure what to recommend. I suppose you could try using brown rice flour, but again, without any starch, this bread will be very hard and dense. I've never made it without any starch at all. Best of luck to you!
Megan
Stephanie Vincent says
Great to find your blog and really enjoy it for a few reasons. I lived in AK for a few years, and left part of my heart there. Am a fellow autoimmune disease sufferer (RA) and am doing all I can to help myself as well. This bread was great!! Made a few modifications, only had 1 egg so used egg replacer for the other 2, subbed hazelnut flour for the almond (was out of almond), subbed cultured coconut milk for part of the water, about 3/4 cup(needed to use it up) and added 1/2 tsp baking soda. Also had to bake it about 50 minutes, just wasn't done in 30. So far it's the best gluten free bread I've had, or made. Thanks for all your work, and good luck with your new journey with biologics! I will follow your progress
Catherine says
Meghan -- I'm allergic to almonds ... what can be substituted in the recipe for almond meal? Thanks! Catherine
MAID in Alaska says
Hi Catherine,
Try more sorghum flour, or you could even use brown rice flour (if you can have rice).
Hugs,
Megan
Catherine says
Meghan -- thank you! I'm new to all of this ... can I substitute potato flour for rice flours in recipes? Would that generally work?
MAID in Alaska says
Hi Catherine,
I have never used potato flour (potato makes my joints swell). I would be more likely to substitute millet or sorghum flour for rice flour. Hope that helps!
Megan
Lynn Matteson Jarrett says
What about coconut flour?
MAID in Alaska says
Lynn,
Coconut flour requires much more liquid than other GF flours. It would NOT work in this recipe and I don't recommend using it as a substitute.
🙂 Megan
Lynn Matteson Jarrett says
Thanks for the tip! I didn't know that about coconut flour! Just bought some, so that's good to know. I have a couple of coconut specific recipes I'm going to try.
Lorraine says
Actually, when I was out of millet flour and almond flour, I used a combo of 1/2c bobs gf flour and 1/4 c coconut flour...and it worked beautifully. I left out the flax aswell to be safe.
Mary says
So glad this has no rice four given the recent talk of arsenic. My only problem is my son is allergic to eggs and egg replacer has potato starch and that is no good as he is allergic to potatoes as well. Would ground flax w/water be a good replacement for eggs?
Megan says
Hi Mary,
Your comment prompted me to work on an egg free bread recipe. I made one yesterday and it turned out good, but I'd like to make it one more time before I post the recipe. Stay tuned! 🙂
Hugs,
Megan
Amy Lapain says
this recipe is proofing but i would too like an egg free one. did you end up making one? I don't read directions well LOL.. and read while i was making it about the metal pan- i had glass and silocone. going for latter. but yes.. an egg free recipe?? with flax eggs? was going to try that here but wanted to make it as is to start.
Nara says
Did you make the egg free version of this?
Megan says
Yes, there is an egg-free version in my e-book, Gluten-Free Baking From Scratch. It's the Multigrain Artisan Boule.
Cindy says
HELP! I made this today and followed directions carefully, I did substitute quinoa flour for the millet flour and quar gum for the xanthan gum due to my husbands allergies but my bread just seemed to explode, it rose HUGE and fast and when I put it in the oven if spilled out over the top of the pan (I used a 9x5 cast iron loaf pan) I live in Maine, it's only about 70-72 degrees in my house today, the first rise only took 20 minutes... what did I do wrong? I know when I take this out of the oven it's going to fall and that bums me out 🙁
Megan says
Hi Cindy,
I've had the same thing happen to me when I've used guar gum in the past. Xanthan and guar gum are used similarly, but I've found xanthan gum to be far superior in the bread-baking arena. Is it corn you are trying to avoid in the xanthan gum? Authentic Foods sells corn-free xanthan gum. Maybe that would be an option?
Megan
Lorraine says
Thank you! This is the first GF bread recipe I have tried. I did use quinoa flour instead of flax and sorghum. It came out perfect. My whole family loved it as well.
heatherscreativeconcoctions says
Thank you, thank you, thank you!! This was the first gluten free bread recipe out of probably 10 that I've tried and actually tasted like bread, looked like bread and felt like bread. I am so happy to finally have a recipe that works and this is going to be the only one I make from now on. Thanks so much and I wish you good health and happy holidays!
yolanda says
Thank you for this recipe... I have try to make gluten free bread for very long time and it don't come out good ... I going to try this one tomorrow!!! I can't believe we going to have bread again!!! and all the comments are very good information..... Thank you to you for the recipe and to all the people that have post their comments after making the bread.... happy baking to all!!!!
Amber says
Hey there Miss Megan. Thank you for this delicious recipe!
I'm still rather new at baking bread, so I have a question about the texture of this bread. Though the internal temperature reaches 210 and it's in a metal pan, it's still somewhat moist/gummy for sandwiches, even after baking a full 50 minutes and has cooled completely. This has happened all three times I've tried. It's a kind of stick-to-your-fingers moist, like three day old zucchini bread - yum! While I'd be fine with that, it's not so great for sandwiches for particular husbands and kids. Any idea what I'm doing wrong? Or at least a suggestion for doing it right?
Also, my six year old isn't quite so crazy about the bold flavor so I'm wondering if it would help to leave out the molasses? I also used amaranth, but I do have teff on hand to use instead? Would the teff be more mild than the somewhat strong flavored amaranth? 😉
Thank you so much for sharing your expertise with the **ONLY** gluten-free, rice-free bread my family will eat!!!!!!! 🙂 You are awesome! 🙂
Megan says
Hi Amber,
You are so sweet! Thank you for all of your nice comments! 🙂
In regards to the bread, I don't think you are doing anything wrong, I think it may have to do with the humidity where you are located (where are you located?). I would omit the molasses, and try cutting back on the oil by 1 tablespoon. I think that will take care of the problem, but would you please come back and let me know how it goes once you try it again?
Teff does have a strong flavor, but you may like it better than the amaranth - it all just depends on personal preference.
Hugs!!
Megan
Amber says
Hey there, Miss Megan.
I've made this wonderful bread several times since reading your reply and it works out wonderfully now as long as I give it some extra baking time! I'm in NJ and our kitchen is usually b/t 65 & 69 in Winter, with humidity at about 50% in the house. My husband and 6 year old both love this bread with these couple of changes you mentioned and now an extra tbsp of honey or two. They use it for sandwiches, french toast, toast, etc. and it's a goddess-send (that would be you, Megan!).
I also use this bread to add other good bits of things like flax, dulse and/or kelp flakes, black sesame seeds, etc. my son might not like otherwise.
I'm able to use my regular mixer with this as long as I'm careful to keep the dough from climbing too far up the beaters. LOL
Also, what on earth does everyone do when it's 90+ outside and you need gluten-free bread? My husband can barely stand for me to use a skillet in the Summer, even with the AC on, much less turn on the oven?! Please, advise, and thanks in advance. 🙂
Thank you, again, Megan. You've made this very difficult transition for my little boy and husband much, much easier!
Amber
Melly Stubbs says
I am GF vegan, can I use Ener-g egg replacer in this recipe??
Megan says
Hi Melly, I have not used egg replacer with this recipe, but others have with success. If you do try it, please come back and share your results!
Hugs,
Megan
Ginger says
Whats angood substitute for teff flour? I cant find it.
Thanks!
Megan says
Hi Ginger,
Amaranth flour would be a great substitute, but you could also use brown rice flour or more sorghum flour.
🙂 Megan
Jenn says
Wow! This is a fantastic & life changing recipe for people with allergies! I can actually enjoy bread again. I'm loving all the layers of flavor packed into this wonderfully textured bread- I never knew this could be attained gluten free! I feel lucky to have found you Megan!! Thanks so much!!
em says
Why do you say to only use metal bread pans? I only have a glass one.
Megan says
I've found that the glass pans don't cook the bread as evenly as the metal. I highly recommend using a metal pan for this recipe!
Megan
Dana says
Fabulous! Thanks so much for sharing! I replaced the millet flour with buckwheat flour because of availability, and it's great! Have you tried mixing in any seeds? I thought I'd experiment with flax, sesame and sunflower for some crunch. Please let me know if you have any tips. 🙂 Dana
Laura says
I tried this recipe and it came out pretty good, but not without some issues. I'm in North Carolina, but it is cold today and not humid. Temperature indoors is about 70-72. I did not use Xanthum Gum because I did not have any and I was out of arrowroot, so I made a slurry using the same amount of chia seeds mixed with double that much boiling water (5.5 tsp). The batter was VERY runny - more than I would think the extra liquid would add. I kept adding millet and teff flours (mostly) until it got thicker, but never looked as thick as your picture.
Mine also came out a bit sticky, but not as bad as I thought it might given how thin the batter was.
The flavor is strong and my family likes things a bit milder. What happens if I leave out the molasses? Also, could I add nuts or bananas without adjusting anything?
Megan says
Hi Laura,
Xanthan gum is a vital ingredient in this bread recipe; without it, the recipe will fail, and will be incredibly runny. Xanthan gum is the "glue" that holds all of the ingredients together, so it doesn't surprise me you had to add more flour to the recipe.
You can omit the molasses if desired, but I don't recommend omitting the xanthan gum.
I do not recommend adding bananas to this recipe as it's meant to be a yeast bread, not a quick bread.
~Megan
Candice says
Excellent Recipe! Okay to substitute Buckwheat for the Almond Flour? Have two children with severe nut allergies.
Thanks!
Candice
Nathalie says
Hi,
we made the bread this week-end, very good but we find it a bit too sweet, can we cut the honey and molasse in half, would the bread come out as nice?
Thanks.
Nathalie
Megan says
Hi Nathalie,
It should be just fine if you halved the honey & molasses.
🙂 Megan
Nathalie says
Thanks. Do you think I could double the batch to make two loafs?
Thanks, Nathalie
Megan says
Nathalie,
Yes, Ma'am! I have a recipe for double loaves:
https://www.allergyfreealaska.com/2012/05/24/version-2-gluten-rice-free-multigrain-bread-recipe-for-two-full-sized-bread-loaves/
🙂 Megan
Sandie says
Can I substitute acacia powder for xanthan gum?
Sandie says
Along with the xanthan gum, I just realized I'm also missing millet, teff, and sorghum. I wondered if I could substitute potato starch, quinoa flour and oat flour for them?
I need to make it without gluten, rice, soy and corn.
Thanks so much for your help. I need to make a loaf for our grandson for tomorrow.
Megan says
Hi Sandi,
I've never heard of or used acacia powder, so I can't tell you if it will work as a substitute for the xanthan gum.
Replacing the flours the recipe calls for with the flours you've listed is always a gamble. I can't tell you for sure if it will work because I've never tried that specific blend. However, if I were to try making it with that blend, here's what I would try:
Dry Ingredients:
1 1/4 cup oat flour
1 cup potato starch
1/2 cup blanched almond meal/flour
1/2 cup quinoa flour
1/4 cup flax meal
2 3/4 teaspoons xanthan gum
1 1/2 teaspoons sea salt
I hope that helps. Good luck to you, please let me know how it goes!
Hugs,
Megan
Amie says
Has anyone tried this combo?
Becky says
Megan,
You are awesome! This is the first gluten free bread that I enjoy!! I divided the batter into 3 small loaves and there is actually enough to divide into 4 mini loaves. With the third loaf I made a cinnamon raisin loaf which turned out great. After removing 2/3 of the dough, I added some golden raisins, a few dashes of cinnamon premixed with about a tablespoon or so of sugar. Since I added some sugar which loves water, I added extra warm water to the dough and mixed it all together until it was smooth again. I cannot thank you enough for creating and posting this recipe!! I can enjoy bread again!!
Megan says
Hi Becky,
What a awesome compliment - thank you so much for the feedback (and you are so welcome)! It makes me happy to know you enjoyed it! And thank you for all of the notes you shared regarding dividing up the dough into smaller loaves, the add ins, etc. 🙂 They are very helpful!
Hugs,
Megan
Peggy says
I happened across this recipe the other day and tried it and just had to let you know how incredibly pleased I am with it. I have a family of eight, so do a lot of gluten free baking because I homeschool and we always eat at home...like you, I suppose. Too bad I'm in Nebraska. Sounds like we'd make good neighbors! One hint for you I've found: you can grease any pan for any kind of baking with about a nickel-sized bit of liquid soy lecithin and absolutely nothing will stick to it. I started using it about 25 years ago upon the advice of a local health food store and have never used anything else since. It's healthy (some people use it to treat cancers) and inexpensive considering the tiny amount it takes. Health food stores or food coops usually have it. It comes in pint or quart bottles and is made by Fearn. It eliminates the need for any use of parchment paper, muffin papers, or any other special prep for any baking. Things just fall out of the pan. It is extremely thick, but if there is even a tiny film of it on the pan, nothing will stick to it. That's why it takes so little. A jar of it literally lasts for years! Let me know if you try it.
In Christ,
Peggy
Peggy says
Sorry, Megan. I didn't know you need to avoid soy. The soy in liquid lecithin may be a problem for you.
Peggy
Jacqui Cherry says
They now make sunflower lecithin. 🙂
It comes in liquid and powder. Hope this helps!
Roxie says
I'm new to cooking gluten breads and I was wondering what the best way to store this loaf is?
Megan says
Hi Roxie,
I store mine in a cupboard or another cool place. If there are any leftovers after 2-3 days, I slice the remaining loaf, and place it in the freezer.
🙂 Megan
Roxie says
The bread had quite an amazing flavor! I was wondering what you would recommend increasing and how much to give it a sweeter flavor though?
Thanks again.
Megan says
Hi Roxie,
If you are wanting a sweeter bread, I would try adding 1 tablespoon of sugar (sucant, palm sugar, organic cane, etc) and then taste and see if you'd like to add more. I don't recommend adding more honey, because it can weigh the bread down if too much is used. I store my bread in plastic baggies. 🙂
Hugs,
Megan
Roxie says
One last thing if you don't mind, what do you keep your bread in? I'm constantly reading conflicting advice.
Roxie says
Thank you, you have been so helpful. For some reason, my loaves collapse in the center when I take them out of the oven. They end up about an inch and 1/2 deep. D you have any advice? Other advice that I read seems to have made it worse.
Thanks again for all of your help,
Roxie
Megan says
Hi Roxie,
There are a few things that could be causing this:
1. Letting the yeast over proof when activating it.
2. Allowing the bread to rise too long before baking. You want the top of the loaf to just peak the top of the pan. When it reaches that height, it needs to be put in the oven (it will rise more while baking).
3. IF you've done those 2 things correctly, then I'm assuming it's a weather/altitude/humidity issue and your dough is too wet. In order to "bulk" it up, below is the recipe I would recommend using (same directions as what's above). I decreased the liquid (egg, oil, honey). This should take care of the problem.
I hope that helps!!
Megan
Dry Ingredients:
1 cup millet flour
1 cup tapioca starch
1/2 cup blanched almond meal/flour (I use Bob’s Red Mill)
1/2 cup brown teff flour (amaranth flour would work well too)
1/4 cup sorghum flour
1/4 cup flax meal
2 3/4 teaspoons xanthan gum
1 1/2 teaspoons sea salt
Wet Ingredients:
2 eggs
2 tablespoon olive oil
1 tablespoon unsulfured molasses
1 teaspoon apple cider vinegar
Yeast Ingredients:
1 1/4 cup hot water (between 110 – 115 degrees F)
1 tablespoons honey
2 1/2 teaspoons dry active yeast (NOT instant yeast)
Pamela says
Also, I would suggest using an instant thermometer to make sure the bread is fully baked. I've had problems with loaves falling because I didn't bake long enough. I thought it looked done, on the outside, but the inside was still wet.
Ashley Marivittori Gorman says
Holy Hallelujah thank you for this recipe! My husband can't tell the difference between this and wheat bread! We've been disappointed at the other gluten free bread mixes out there. This one is amazing!
Sandi says
Hello Megan,
I just wanted to let you know I've been using this bread recipe since I discovered it four or five months ago. I gave up gluten last October, and while I don't miss a lot of things, and it's been great for how I feel, I do love bread. So much. And I've discovered I also love baking!
This is the recipe I use when I have guests over, and only because they know I bake gluten free do any of my guests have any idea. The texture is great, the flavor is great, and it goes as perfectly with Indian food as it does with a fried egg and potatoes.
Thanks for putting this up,
sandi
Megan says
Hi Sandi,
Thank you so much for your sweet comments, and you are very welcome! I'm very glad you enjoy it! 😉
Hugs,
Megan
Linda says
Megan,
I just tried this recipe for the first time. I have been experimenting with gluten-free bread baking for six years now - most frustrating thing, at times! My husband needs to eat gluten-free, but still feels he "must have" his sandwich at lunch time, which is still on regular bread. He has been telling me that if I were to ever land on the perfect gluten-free bread recipe, he would gladly switch to that bread, but so far, I just never did product any bread he was happy with. However, I feel very optimistic about this recipe. I just took it out of the oven, and it is indeed the most beautiful loaf I have ever produced. He tasted a loaf produced by a bakery about 100 miles from here, and liked it, and when I stumbled upon your recipe, I noticed that a lot of the flour ingredients were similar. That's why I've tried your recipe today.
When I took it out, it did start to fall, but I read your comments above about how to fix that. We are having a VERY humid day here in Arkansas, so I think some experimenting is in order. Just wanted to thank you so much for sharing this! I am encouraged! And to tell you the truth, I had quit playing around with bread recipes, because my son and I had pretty much learned to get by with it. Thank you again, and God bless!
Megan says
Hi Linda!
What a wonderful note - thank you so much for leaving it for me! And I can't wait to hear what your husband thinks of my bread!
I just recently published another piece you might be interested in. Click here to read The Everything Guide to Making Gluten Free Bread - Including Troubleshooting Tips. This piece addresses several issues, but particularly loaves that fall shortly after being taken out of the oven.
Thanks so much - hugs to you and your family!!
Megan
ke says
Hi. I made the bread yesterday with the sub of egg whites for the eggs. Everything else I did was per the recipe. The bread rose nicely & taste very good, but the crumb is much finer (tiny air bubbles) than you photo. How do I get the same texture as yours?
Megan says
Hi Ke,
Are you at a high altitude? Did you use egg whites from large eggs? Next time you make the bread, try adding 2-4 tablespoons of extra warm water (this will replace the moisture missing from the egg yolks). You also might want to check out this post I wrote - The Everything Guide to Making Gluten Free Bread - Including Troubleshooting Tips. https://www.allergyfreealaska.com/2013/05/06/the-everything-guide-to-gluten-free-bread-including-troubleshooting/
Good luck!
Megan
Genny Kearney says
I like the taste of this bread but it does fall when I take it out of the oven but I am going to try using 2 eggs and 2 tsp of molasses we live in high altitude 3000 in South Dakota I'll let you know if that helps
Ginny says
Hi! Can I make this in a bread machine that has a "quick bread" setting without a punch or second knead? It just mixes, rises then bakes.
Megan says
Hi Ginny,
I've never had luck making GF bread in a breadmaker, so I couldn't tell you (sorry!).
Megan
Melissa says
Megan
I tried your recipe today. This is the first gt bread that my husband has said was good! He recently developed a wheat allergy and bread has been the most difficult thing for him. I have always done a lot of baking, but gt has definitely been a challenge. I will be keeping your recipe bookmarked and using it often. Thanks so much!
Melissa
Karen says
Hi Megan
I am wondering if you have an all purpose flour mix for bread instead of measuring out each type of flour and starch? Thanks,
Karen
Megan says
Hi Karen,
No, I do not have an AP mix, but you could certainly use a store bought one. Just check the AP mix to make sure it already doesn't have xanthan gum added!
Megan
Judy Mitchell says
I would like to try to make this for my adult daughter who is gluten intolerant. I don't keep all those special flours on hand but here in Ontario a store called The Bulk Barn sells Gluten Free All-Purpose Flour that I have used when making cookies and muffins.
Thank you for letting us know it can be substituted for all the flours in your recipe. (I checked and it does not have Xanthan gum in it)
Judy
Mary Chris says
I am sensitive to almonds. Can I use something in place of the almond flour?
Megan says
Yes - try more sorghum flour.
~Megan
Tracee says
Megan,
I have made the multi-grain bread a couple of times, the oatmeal millet bread, pancakes, and brownies. What wonderful recipes!!! I have always been intimidated by yeast but using your recipes and tips,my breads rose beautifully. In fact they rose a little too much in less than a half hour. Does the bread dough need to take almost an hour to rise or is it OK for it to rise in 20 minutes? If not, do you have any suggestions as to what I might do so it takes longer for the dough to rise? My husband liked the multi-grain except he didn't care for the crust. Do you have any suggestions for making the crust a little softer. I thought it was fine but I don't eat a lot of bread. It may have been my flour, I didn't have any sorghum or teff flour so I ground my own and it was not as fine as it should have been.
Again, thanks for the great recipes,
Tracee
Megan says
Hi Tracee,
It sounds like the bread is getting overly warm (causing it to rise too quickly). Is it warm where you live right now? If so, I would reduce the amount of yeast used to 2 1/4 teaspoons or even 2 teaspoons. That should help slow the process down, and it might help with softening up the crust too. When I bake the bread here in Alaska, the crust is soft, it is never hard. However, baking bread here in Alaska can be completely different than baking bread in other humid and hotter places. So the trick is to tweak the recipe for preference and location.
If the crust doesn't soften up after reducing the yeast, try wrapping the hot loaf (right out of the pan after it's baked) with a kitchen towel. This will help trap some of the moisture/humidity and keep the crust soft.
Hope that helps! For other tips and information you can also check out my Everything Guide to Gluten Free Bread Making - Including Troubleshooting Tips.
Hugs,
Megan
Janet says
Be sure to check the label on egg replacers. Bob's Red Mill brand has wheat gluten in it.
Jennifer says
I'm trying out your recipe tonight. I love all of the different ingredients. Can't wait to taste the bread!
Megan says
Can't wait to hear how you liked it, Jennifer! 🙂
Jennifer says
It was delicious. 🙂 Very soft and moist. I had to blanch some almonds and make my own almond meal, but it was worth it. It made a great sandwich today and makes AMAZING toast. Even my 7yo son likes it! It will be on my regular rotation for bread baking!
Megan says
YEAH! So glad you enjoyed it! 😉 My girls love it too!
Suzanne says
So happy to have found your site you are a very smart young woman I will use your receipies from now on thank you so much !
Megan says
Thank you, Suzanne! Happy to have you here - welcome! 🙂
Megan
Sarah says
Hi Megan,
I have spelt flour, stumbled upon your site while searching for spelt bread recipe. Possible for me to use spelt anywhere in this recipe?
xx
Megan says
Hi Sarah,
I have never worked with spelt flour, as it is NOT gluten free (HERE's a great article from Shirley of gfe-gluten free easily explaining The Spin on Spelt). I honestly can't tell you for sure if spelt would work in this recipe, but my gut tells me no. I would encourage you to look for a bread recipe online that already calls for spelt as an ingredient. Good luck!
Megan
David says
Hi Megan - greetings from Wellington, New Zealand. Although I am not Gluten intolerant - by diagnosis; I get bloated very easily after eating - and specially after bread. I am really keen to cut gluten products out altogether. I tried your recipe and - first attempt - it is excellent! A little undercooked inside but quite brown outside. I may try adjusting the wet ingredients as you suggest - or perhaps bake a little longer on slightly lower heat setting. Thanks so much for sharing these recipes - can't wait to perfect this one and try some of the others. I'll keep you posted. I trust you are feeling well - I wish you all the best! Kind regards, David.
Megan says
Hi David-
What a wonderful note! Thank you so much for taking the time to write me! Since publishing this recipe, I've also published my Everything Guide to Making Gluten Free Bread - Including Troubleshooting Tips. I think you will find it especially helpful. There is such a difference in climate between Alaska and NZ, and things like humidity and temperature will affect gluten free bread. Just let me know if you have any additional questions moving forward. I'm happy to help! 😉
Megan
Emily says
I made this on Sunday and I really cannot believe how well it went. I have been trying to tweak another recipe for a year now and it keeps falling. So I bit the bullet and bought the flax and teff flour and gave this one a go. NO problems. Seriously. And, it is still nice and soft and moist on day two on my counter. Surreal. Thank you so much.
Megan says
Hi Emily,
You are so very welcome!! Thank you so much for taking the time to come back and comment. 😉 You really made my day - thank you!
Megan
Kay says
After baking bread for many years I had to change to glutenfree which is another challenge. My first gf bread was your recipe and it came out quite well. I didn't have tapioca starch so I used cornstarch instead. Is this a good subsitute for tapioca? Also I didn't have teff and sorghum flour and substituted it with buckwheat and chickpeas flour. I really liked the result and will make it again this week. Thanks Megan!!
Kay says
Forgot to say that I also added sunflower and pumpkin seeds, chopped walnuts and dried apricots...... 🙂
Ouida Lampert says
Hi Megan,
I have to tell you - this bread rocks! I have been baking gluten-free for 3 years now, and I have baked a L O T of bread, most of which disappointed me (that's too much work and expense for things to fail, in my world).
But, being ever hopeful, I tried this one - and it is perfect.
And, it reminds me of a bread my daddy loved when I was a kid - back in the days when we didn't have all the artisan breads that you see now. It was something seedy and grainy and "dark" (compared to the white bread the rest of us liked).
You gave me a great recipe and a wonderful warm memory.
Thank you!
Ouida Lampert
Megan says
Hi Ouida,
I'm so touched by your comment! Thank you for sharing the memory of your daddy with me. And I'm so happy you enjoyed the bread recipe! Hugs to you!
Megan
Ron Minson says
Did the recipe! Yummity yum! However, when it cooled it sagged in the middle, like me. We live at about 4400 feet and think the problem is with the altitude. Do you have any suggestions? All the expert cooks I've talked to say it's either too much sugar (honey), too much yeast, too much moisture, or the humidity is wrong. Any ideas or do I just have to monkey with the ingredients to get the right stuff. Still tastes great.
Megan says
Hi Ron,
Yes, I definitely have suggestions for you! Can you please tell me how much the loaf sagged? Like an inch or less? Or more than that? It will help me better determine what to suggest.
Thanks!
Megan
Wendy says
I’ve found a new winner!! My husband and I just gobbled down 2 pieces each! I love the flavor and the loaf did not fall on me. I cut the recipe down by 25% and baked it in an 8.5 x 4.5 pan as my 9 x 5 loaves (any recipe) notoriously flop. Thank you so much for all your efforts in creating such tasty recipes AND for sharing them with us.
Megan says
You're welcome, Wendy! 😉 I'm glad you and your husband enjoyed it!
Lilian says
I couldn't find millet flour anywhere and hadn't read through all of these comments before making the bread so I used my own substitutions. I subbed the cup of millet flour for 1/4 c quinoa flour, 1/4 c sorghum and 1/2 c oat flour. This was my first time making a gluten free bread, although I've been gluten free for 5+ years, and it turned out amazing. I will make this again for sure, hopefully next time I'll have some millet flour on hand to try. I ordered some online just now!
Jessica s. says
I made this recipe and the amaranth flour and the taste of that flour overpowered the entire bread. Also, I baked the bread for 30 minutes as directed and the bread was still doughy. How much longer should I bake? Would love to hear your tips so I can try to make this bread again
Laura Sherman says
Thank you so much for your amazing set of articles about how to bake gluten free bread! I would like to try it, but hoped to avoid buying so many different kinds of flour. Is there a recipe that only uses a few? I bought millet flour and brown rice flour. Is there anything I can do with those? Thanks!
Megan says
Hi Laura,
Most of the bread recipes posted here are made from multiple flours/starches. Gluten free flours taste better and provide better texture when several are mixed (this is especially true in bread recipes). 😉
Megan
Judy Mitchell says
Hi again - after re-reading the recipe I am wondering if the MULTIGRAIN aspect of this recipe is due to the different flours or just the flax meal. Using regular GF all purpose flour would defeat the purpose of multigrain if it's because of all the different flours.
Megan says
Hi Judy,
Flax is actually a seed, so the multigrain component of this recipe comes from the flours used. You can certainly use an GF all purpose mix, it just might not be as healthy as my blend listed above. 😉 Hope that helps!
Megan
Judy Mitchell says
Thanks for responding so quickly. I kind of figured it wouldn't be as good. Guess I'll just have to go buy bits of the other flours 🙂 I am looking forward to trying this recipe.
Megan says
I don't think you'll regret purchasing the flours, Judy! 😉
Lise says
Hi Megan, I have tried (& failed) MANY gluten free bread recipes and I have to say this one is hands down our favourite. My daughter would not eat gluten free bread until I found this one (and all the effort was for her in the first place!). My only issue with it was the use of almond flour. Not because I don't like it (I love it in gluten free baking both for the flavour & nutritional value), but because my daughter's school does not allow nuts. I tried replacing it with ground sunflower seeds (I initially used a coffee grinder but now have a Vitamix - woohoo!) and it worked beautifully. Just thought I'd share that in case others are the same boat.
Karen Filer says
This is the best bread recipe I have found - always turns out. Toast is great - nice and moist. Thanks for sharing the recipe.
Megan says
You're so welcome, Karen! THank you for such a wonderful comment - made my day! 😉
Kate says
I am thrilled to have found this recipe. I have been making it every week for a few months now. I substitute sorghum flour for the millet and use amaranth instead of teff. I also have been adding 1/4 cup each of chia, flax, pumpkin and sunflower seeds. I add them after I mix in the yeast. This is the best gluten free bread I have found! Thanks for sharing it!
anina says
Hello Megan
I know you said you hadn't made this using a breadmaker, I was just wondering if that has changed? I bought a breadmaker and it does provide GF recipes but they all include sugar. 🙁
Megan says
Hi Anina,
No, I still haven't tried this recipe in a bread machine, but some readers have and said it worked beautifully!
Megan
Maria says
This bread is amazing. My 6 year old daughter has been gluten free for 4 months. It has been an adjustment for her. Today I sent her to school with a sunbutter and jelly sandwich on this bread. She came home from school and told me that she was nervous to eat the sandwich because she thought I messed up and gave her wheat bread. Thank You! I do have one question on this recipe. I noticed on the double loaf recipe for this same bread you have additional tablespoons of honey added to the wet ingredients, in addition to the honey in the yeast ingredients but that is not listed on the one for the single loaf. It was great without, just wondering if it would make that much of a difference.
lauren says
I have a bunch of gf flours, but no amarath or teff. I know you mentioned using sorghum to someone else. Could I make up any of that with oat flour instead or is that too heavy for this? I'm also curious about getting some chia in here, as I love millet chia bread. Any tips?
Have you tried making french toast with this? I'm wondering if it holds up well? I'd love to make a bunch ahead for my son and freeze it!
Megan says
Hi Lauren,
Yes, you could use more sorghum flour or oat flour as a substitute for the teff flour. I think you could grind up a tablespoon of chia seeds and add it to the dough, but you'll have to experiment a bit as I haven't tried it myself. Yes, I have made French Toast, but not the type in the casserole pan - I've only made it with a single slice of bread (dip it into the egg, fry in a pan on both sides, etc.). Hope that helps!
Megan
Alex says
I found your site by chance and I'm really glad I did. I just made this recipe in my bread maker and it came out great the first time. I am a single father trying to get my daughter and I off gluten as a personal choice. I have made about 4 other recipes in the past none compared to this one, my daughter LOVES it and so do some of my siblings (they requested a loaf). Thank you for sharing this with us I will be checking out and making some of the others you have posted.
Virginia says
What type of bread machine did you use
Debra says
I tried this bread twice, the first came out so gummy so I took out 1/4 cup of tapioca and replaced it with sorghum and it was still so gummy, I really hoped this worked as I am desperate to have a decent bread again..other than that I followed the recipe exactly, coUld I add some baking soda or powder to give more rise, it is just like a brick, rose up nicely in the 1 hour rise time then fell flat during baking, all my products are new so that should not be the issue, back to eating rice cakes I guess..so sad...so far have not been able to buy or bake a decent loaf...would whipping the egg whites help??
Debra
Megan says
Hi Debra,
Well that's a complete disappointment, isn't it? A couple things... have you checked your oven lately to see if it's calibrated and producing even heat properly? That would be my first guess as to what's the issue; however, if you check your oven and all is okay, my second guess would be the bread recipe has too much liquid in it for your location. Altitude, temperature, and humidity all can affect yeast breads. A recipe that works for me here in sub-zero Alaska might be different for those in humid Australia. That said, you might want to check out this Everything Guide To Making Gluten-Free Bread - Including Troubleshooting Tips. Hope those suggestions help!
Megan
jenn hagwood says
Thanks for this recipe, i'm going to try it this week. I make your Oat-Millet bread twice a week now and it's our family staple! I love that recipe, it's easy, always turns out right and is delicious. I'm looking forward to trying this one out and adding a little more fiber/multigrain into the kids diet. Thank you!
jenn hagwood says
hello again, well the kids love this recipe but it has collapsed / shrunk up after baking it-- both times I have made it. I checked out your troubleshooting tips, and it's not gummy/too wet, it has nice consistency inside. I've made the recipe twice to the letter, first time the top collapsed and "sunk". This time the top browned nicely but the sides 'sucked in' / shrunk when out of the oven. I think it could be over-rising so 2nd time i was careful not to let it rise too much. Any other ideas? Will keep experimenting, perhaps less liquid next time or really only let it rise a minimum amount? thank you again!
Megan says
Hi Jenn,
If the inside isn't gummy, but has a good consistency, try reducing the yeast to 2 1/4 teaspoons, and the hot water to 1 cup. Sounds like it's just too thin of a dough for where you're located. 😉 Hope that helps!
Megan
Leslie says
What would you use in place of the almond flour? Would Coconut flour work or would you try something else? My son is top 8 plus nuts, rice, beef and poultry free. Love your site - most gluten free sites use rice as their main flour. can not wait to try this!
Megan says
Don't use coconut flour!! A little coconut flour goes a looooong way. You would definitely not want to use it in this recipe. Just to put it in perspective, if you were to make muffins from coconut flour, it would only require you to use 1/2 cup of coconut flour (no other flours) to make 12 muffins. Coconut flour requires a lot of moisture, too, so just keep that in mind for future baking. It can be very drying if the recipe isn't written just right. 😉 That said, more sorghum flour would be an excellent sub for the almond flour.
Sandeep says
Hi!
Wondering if I can use guar gum instead of the xantham gum?
Thank you.
Megan says
Yes you can!
Patricia G says
Megan, your many hours of testing have produced the best gluten free bread I've ever had. Thank you so much! It is delicious plain or toasted and it doesn't even crumble on day 4. I just made my third loaf today. It's going to be the new hostess gift for my gluten free friends.
Joanne says
Hi Megan,
Thank you so much for this recipe!!
I have been struggling with multiple food allergies/intolerances for years and finally went "gluten free" last fall. Your recipes, especially the bread have been fabulous!!
I finally had testing done and found out that, among others, I am intolerant to almond, eggs, milk (of any kind) and wheat!
I replace the almond flour with quinoi flour, but the eggs............ that was harder!!
I finally found something that works well and keeps the loaf looking and tasting the way it did;
To replace the eggs -
1) In one bowl, mix 1 Tbsp ground flaxseed with 3 Tbsp water and let sit at least 10 min.
2) In another bowl whisk together; 1 Tbsp egg replacer, 2 tsp baking powder, 3 Tbsp olive oil, 1 Tbsp honey, 3 Tbsp water. Whisk until frothy.
3) Add both 1) and 2) to the wet ingredients. (add all other ingredients as written in original recipe)
This has been a tough journey for me, but I love my bread and your recipes have helped!!
Thank you,
Joanne
Megan says
Joanne,
THANK YOU SO MUCH for your recipe notes and suggestions. That's very kind of you to come back here and leave that information for others. I'm sure it will be a BIG help to many who are egg free!
And you are so welcome - big big hugs to you from Alaska!
Megan
Maria says
Hi, I make your oatmeal millet bread all the time with great success. Wondering why you use baking powder in that recipe but not in this one? Would it take away from this recipe if it was added? Thanks for all the great recipes, especially the breads.
Megan says
Hi Maria,
The Oatmeal Millet Bread is an older recipe of mine. You honestly don't need the baking powder at all - in either recipe. 😉 Which reminds me I should get around to updating that recipe soon (so thanks for pointing that out). Very glad you enjoy the recipes!
Megan
Beth says
Am new to GF. I would like to try this recipe but have only Instant yeast...have always used this with my wheat breads. Are you able to suggest what changes I would need to make to use Instant yeast? thx.
Megan says
Hi Beth, I've never used instant yeast in this recipe, so I'm unsure of what to suggest. Maybe go with the amount you used for your wheat bread?
Belenda says
Is there nutritional info posted anywhere on these recipes? Can't seem to find it. Thanks
Megan says
Hi Belenda,
No, there is no nutritional information provided for any of my recipes, but you can easily find out what it is by popping the ingredients into a calorie/nutrition counter such as this one (CLICK HERE).
Jackie says
Great bread! I've made this recipe 3 or 4 times. It's always turned out tasty, although I've made substitutions every time. I researched the substitutions and kept looking for the ingredients I didn't have. One time I got millet instead of millet flour, thinking I could whittle it down in my food processor - No, No, No - that doesn't work. Finally I got millet flour at my new neighborhood "everything" grocery store. (and it was under $5 for a 24 oz bag), I made the bread again. WOW!!! Some of the tastiest bread I've ever had, GF or not! I'm still looking for Teff flour. but I've decided to just make a special request at my grocery store. We'll see.
Special thanks to you for the EASE of your recipe. After making it a few times, I've got it down! It's pretty easy to throw together if you've got all the ingredients. Megan you've earned 5 stars on this one!
Evelyn says
I am anxiously awaiting trying this recipe for my granddaughter. However, I need to nix the molasses , honey and cider vinegar, due to fructose mal-absorption issues. I know the yeast needs sugar to grow, so I'm going to dissolve some organic cane sugar in water to replace the honey. But what role do the molasses and vinegar play, and what might I substitute for them?
Kudos to you for all your time experimenting and sharing!
-Evelyn
Megan says
Hi Evelyn,
So the honey and molasses add moisture to the bread. Maybe you could substitute at least 2-3 tablespoons of honey/molasses with full fat canned coconut milk? Just a thought. The apple cider vinegar is used in this recipe as a dough enhancer. You can use fresh lemon juice to replace it. Hope that helps!
Megan
Evelyn says
Thanks. I will try the lemon juice. I will experiment without the honey and molasses and see how the consistency turns out. Thanks for the info and suggestions.
Megan says
You bet! 😉
Evelyn says
So, I've made this recipe a few times. The lemon juice works well, and using cane sugar water to feed the yeast did fine, as well.I don't think I let the bread rise long enough though. The sides shrunk in a little each time, but my grand daughter doesn't mind or know what bread is supposed to look like, so she is happy. She's even happier when she can help make it!
My question this time is....
Can this bread be frozen successfully? I have flours in my freezer that are nearing their shelf life expiration date and want to make as many loaves as I can.
Thanks again for all the time you put into researching and experimenting and sharing.
Megan says
Hi Evelyn,
You're so welcome! Are you using all of the honey and molasses in this recipe? Just let me know and I can help adjust the recipe so it doesn't settle as much. And yes, the bread can be frozen. I slice mine, wrap it up really well in plastic wrap, then store it in a freezer bag. 😉
Lorna Enns says
I have tried making different gluten free bread and it does look like the bread in your pans but when it is baked the whole bread is one nice brown crust with the rest being a big hole inside the crust. Even bread mixes turn out like that. I want try your recipe but I can't have eggs except for quail eggs. I count about 5 or 6 eggs for 1 hen egg. I hope this will turn out. I am very discouraged with trying to make my own bread.
Lorna
Megan says
Hi Lorna,
You might find some helpful troubleshooting information in this post:
https://www.allergyfreealaska.com/2013/05/06/the-everything-guide-to-gluten-free-bread-including-troubleshooting/
Teresa says
Will this or any other recipes work in the bread machine?
Megan says
Hi Teresa,
I've never tried it myself, so I can't say for sure, but I've had a few other readers tell me that it's worked.
Megan
MichelleC says
Fabulous! I made this late last night and am having some toasted now. Excellent flavor and texture. I thought I had all of the ingredients, but I was out of flax meal so I substituted some Quinoa Flakes, which is Quinoa in a form that looks sort of like uncooked oats. Worked beautifully. Thanks !
Megan says
You bet, MichelleC! Happy you enjoyed it!
regina kennedy says
Can anyone tell me how much this weighs? I'd like to try the stuffing recipe, but have a store bought loaf, and would like it to be approximately the same amount. Thanks!
Megan says
Hi Regina, I haven't actually weighed this loaf. I'd say if you're using a Udi's or Rudi's loaf (which are both smaller in size), I'd use maybe 1 1/2 - 2 loaves. 😉 Merry Christmas!
Pamela says
I rarely post feedback on recipes but I have to comment on this one. I confess that I broke nearly all the rules in the recipe - didn't have millet, teff or flax flours, so substituted with other GF flours, let my yeast rise considerably longer than 7 minutes, only had a glass bread pan, so used that - and with all the variations, it still turned out wonderfully! Nice rise, good texture and crumb and good taste! I'm having my first piece right now with my egg for breakfast and it tastes great! I also like that it is so easy to make. I've made other GF breads (most of which are disappointing) but some that tasted wonderful, but took a lot more work. This recipe is a keeper! Thank you, Megan.
Pamela says
Additional note: I have made this bread two times now and the second time I followed all the rules and listed ingredients - except for the glass pan. It turned out beautifully again. I did want to note however, that both times, I had to bake it for approximately an hour, as opposed to 30 minutes, as the recipe states. I guess it's a difference in climate or temperature or something, but I don't mind the hour, because it turns out so great!
Jackie says
For 6 months I've been making this bread. Every once in a while, I find a new GF bread recipe to try it out. Nothing comes close to this. I now make 2 loaves at a time and I've converted most flours to grams, using a scale to weigh. Thanks for the 2 loaf recipe. I've adjusted the water a bit and bought special bread pans. The loaves come out perfectly every time. I noticed that adding a tablespoon or two of whole Chia seed seems to help the loaf stay together a bit better. I think it has to do with the heat from the proofing liquid combining with the chia seed. When ground chia seed is combined with hot water it 'gels'. Using whole chia seeds in every GF recipe with xanthum gum seems to help the recipe work just a little bit better. I encourage you to try it,
Amy says
Jackie-
Do you mind sharing the weight measurements you have come up with? I was thinking about doing the same thing but would love to save some time.
I have made this bread twice in the last 4 days and can see that I will need to start doubling the recipe. My 4 year old gluten-sensitive daughter and very picky gluten-eating spouse both love it!
Megan says
Hi Amy,
I have an actual recipe written up for a 2-loaves recipe! You can find it by clicking HERE.
Jody says
This is hands down the best gf bread I have made in five years. Thank you for the recipe! We just made a loaf today and tomorrow I will try one with no nuts and eggs for my son! Excited to watch it rise!
Rebekah Storey says
WOW WOW WOW! I've been gluten free for 4 1/2 years and OH how I miss whole wheat bread! THIS is exactly what I remember it tasting and feeling like. The texture is incredible, the taste is just absolutely dreamy! It's dark and rich flavored and slices BEAUTIFULLY without breaking in half with each slice (that's a first!). It freezer and reheats perfectly, makes incredible toast and sandwiches and just plain old hot "wheat" bread with butter and honey. THANK YOU!
A couple of things: I had to sub out the almond flour (migraine trigger) with more sorghum - didn't create issues at all. I use whole psyllium husk instead of xanthum gum and used 2 heaping 2tsp of it. It works beautifully. (a little shout out - I think the texture and crumb that pysllium husk creates is much better than xanthum gum - no slimy, no gummy).
When I mixed the batter it was VERY runny, much runnier than the pictures above, so I added probably another 1/4 cup of tapioca starch, and then just gave up and stuck it in a warm oven to rise. I FORGOT about it while it was rising and it rose up and out all over the bottom of my oven. Even so, it baked well (minus the cave in the middle because we opened the oven door over and over again to get the burning residue off the bottom of the oven) and was an absolute delight!
Thank you, again! It's simply wonderful!
Megan says
Thank you so much for sharing your results, Rebekah! I'm very happy you enjoyed it! 😉
Northern Ontario girl says
Made this last night and it looked as if it turned out SO WELL. I have terrible luck getting bread dough to rise and following your instructions I got a great rising! However....when I cut into the loaf this morning, there was a big glob of raw dough in the middle. I did use a glass pan because I didn't have a metal pan, but I think that given how raw the middle was that the baking time needs to be extended to 40 or 45 minutes.
I decreased the salt by 1/2 teaspoon and added two tablespoons of chia seeds because I had them lying around but I doubt that affected baking time.
Megan says
Hi Northern Ontario Girl,
Yes, you're right - the chia seeds would not have affected the baking time. I don't recommend using glass baking pans with this recipe, but also, have you calibrated your oven lately? Do you know if maintains heat like it should? Might be something to check out. Also might be something affected by humidity, etc. It's hard to say, but next time when you bake the bread, you can check to see if it's done when the internal temperature of the loaf registers 200 degrees (F). Just use a digital instant read thermometer. 😉 Hope that helps!
Megan
Sharon says
Are these breads good for someone that is diabetic as well as gluten intollerant. Thanks
Megan says
Hi Sharon,
I honestly don't know. I would recommend you ask a professional that question - like a nutritionist or a doctor. 😉
Rufi says
Hi Megan! I really whant to try this bread but I can`t find dry active yeast anywhere. And it turns out that they don`t sell it in my country. Can I use fresh yeast or instant yeast instead and if I do what will happen?
Megan says
Hi Rufi,
I think I would suggest trying instant yeast, but you'll need to use less -- maybe start with 1 3/4 teaspoon? You might need to decrease the amount of water you use, too. Start with 1 cup, and then add more only if you need it. Hope that helps. Good luck!
Dani says
I'm very very new to gluten-free, and I made your bread on Friday as my first gluten-free experiment to prove to myself I that I can still have sandwiches. I was pleasantly surprised at the taste and texture for a first attempt but was wondering if there was a way to make it less sweet without affecting it in any other way? Thanks! : )
Megan says
You can omit 1 tablespoon of honey and/or the 1 tablespoon of molasses! 😉
Michell K says
wow! I MEAN WOW! This has got to be the best GF bread I've made in the 3 1/2 years I've been GF.
Michelle K says
WOW! This has got to be the best GF bread I have ever made in my 3 1/2 years of being GF.
My non GF husband tried it and said " This is beautiful. Are you sure you can eat this"?
Thank you so much for sharing this recipe.
Tessa@tessadomesticdiva says
Finally tried thus Megan and love it! We made it as a cinnamon raisin loaf...and used sorghum in place of millet, and increased the teff to 3/4. Everyone is digging it!
Megan says
Yahoo!! Yay, Tessa, that's great! So happy you enjoyed it. 😉 Thanks for sharing!
Karen Rich says
This bread is amazing! I made it for the first time today, (I'm workshopping recipes for my first GF Thanksgiving) and with a hand mixer no less. (I am longing for a KitchenAid) Megan, it turned out better than I could've imagined! A little dense on the bottom around the crust, but that's IT!! I also made your pecan pie with your best ever GF flaky crust for the first time last night, and I hit that one out of the park as well. I am blown away! NOTHING, in baking, works for the first time for me! The crust was not pretty, but as you said, with a little trial and error, I'll get there. Your recipes are so easy to follow, and un-fussy! Which for a baking newb like me, is a necessity! Thank you!
Meghan says
Thank you! This recipe is, hands down, the BEST GF bread i've ever had. The rest of my family - who are not GF- agreed and ate it up with their lentil soup last night. I substituted garbanzo flour for the almond and used EnerG egg replacer, and it worked beautifully. Such a treat to have real multigrain bread!
L.A. says
Hi Megan,
Is there any reason that I can't use almond flour that is not blanched? Also, did you ever end up experimenting with this recipe using an egg replacer? If so, which egg replacement worked out?
Megan says
Hi again LA!
Blanched almond flour (for whatever reason) tends to be more moist vs. not blanched. That said, not blanched still might work in this particular recipe. I think you'd just have to try it to know for sure.
L.A. says
Thanks, Megan! I might just blanch some almonds and make flour but if I don't I'll let you know how it turns out with the almond flour that isn't blanched. I thought I had read in the comments here that you were going to be experimenting with an egg replacement in this recipe? I know I read some comments of people that were successful in replacements but the exact kind of egg replacement wasn't mentioned. I would really like to try this recipe but my daughter has an egg allergy. Help! Lastly, what do you think the best replacement for the xanthan gum would be? From reading your bio, it sounds like you are a busy woman so, I want you to know that I am extremely grateful for all of your help. I know I have been inundating you with questions in the last few days - 😉
Megan says
LA,
You are so welcome! Thank you so much for the compliments! I think I figured out how to best help you - there's a recipe I linked to on your other comment on my Gluten-Free Vegan Sandwich Bread. I think this Farmhouse Seed Bread from Whole Life Nutrition Kitchen would best work for your daughter. I know their recipe is solid, so you wouldn't have to do any experimenting with expensive ingredients. 😉
Angela Sommers says
Megan!!!!!!!!!!!!!!!!
This is pure genius! I had been very intimidated by making gluten free breads, after many years of gluteny bread baking.
This recipe looked good and I tried it - and actually received the most compliments on bread, ever! Inluding the gluten versions!
Thanks for taking the time to develop recipes - I know how much time and effort that takes.
Best bread ever and not even a crumb left!
Megan says
Hi Angela,
I'm so flattered!! 😉 Thank you very much! You are very welcome. I'm so happy you loved it! 😉
Megan
Beth says
This recipe is AWESOME - thank you so much for sharing. This is better that the $7/loaf New Cascadia that we treat ourselves to in Portland. It turns out great if you sub for the eggs ground flax seed/water (3/4 T flax with 3T warm water for each egg, set aside 5-10' to gel). I threw in 2T chia seeds and 1/2c walnuts without any problems, also sprinkled some oatmeal on lightly moistened top before letting it rise. Thanks again, and best wishes to you!
Juliana says
Thanks so much for this bread recipe! Our transition to *nearly* gluten and dairy free to improve my son's ASD symptoms has been made easier because of it ?. The whole family loves it. I followed the recipe exactly for the first 5 loaves or so and it turned out perfectly each time. Then I felt brave enough to make variations and I have reduced eggs to 1 and substituted with flaxseed and increased oil to 4 tablespoons. I also reduced honey and molasses and it still turned out beautifully. I'm so appreciative of your detailed instructions, I've learnt so much about GF baking from your website. Thanks so much for all your time and effort in developing these recipes, Juliana (from Australia)
Angela Sommers says
Ok, so I blame you for this! 😉
See what you got me started on?
https://angelasommers.wordpress.com/2016/03/19/bread-baking-creativity/
GwenH says
I've made this bread a couple times now and we love it, the first time I made it my hubby said it tastes like wheat bread. I used to make my own bread most of the time, I used to love bread until it started making me sick, and I found out I celiac disease, I didn't care for any of the store bought bread, so I'm really happy to find a bread that reminds me of wheat based bread.
Do you think it could be made into buns? I miss my homemade buns the most and would love to have buns that I can eat again. Thank-you so much for this great recipe!
Ronalyn Hurley says
I've made this bread many times and love it. Other than french bread it is the only bread I make.
Question...I made a GF Angel Food cake this morning and I have a dozen egg yolks that I hate to throw away. Can I use yolks only in your bread recipe and, if so, do I need an additional yolk or two to compensate for not using the whites?
Thanks again for sharing your wonderful recipe.
Megan says
Hmm... that's an excellent question, Ronalyn. I'm guessing bread with only yolks would turn out okay, but wouldn't get the lift it normally would with the whites. Egg whites provide not only protein, but also structure. If you remove that structure, it messes with the integrity of the recipe.
😉 You bet. Thanks for commenting!
Pat Downing says
Hi Megan,
I am so blessed to have found your website this past weekend! After being diagnosed with Celiac last year, I have been on a quest to find a great GF bread with out rice flour. I saw the picture of your GF Multu-grain bread without rice flour, I decided it give it a try. I am delighted to say, it turned out beautifully! My hubby and I could hardly wait an hour before we could get a slice to try. I cut two slices and spread some Kerri gold butter o. Them. Well, we thought we were in Heaven! My husband said this is the best ever GF ever and we both agreed my quest for the perfect GF bread recipe was finally over! It tastes better than the whole wheat multi grain bread that we used to eat. Now, we need to find a soft, white GF sandwich bread recipe but for now, we have your wonderful recipe! Thank you again dear, you have made these two seniors very, very happy! God bless you as you continue to create more wonderful GF breads, etc.!! Pat from KY
JOHN FISHER says
Hey Megan,
This recipe looks wonderful and I want to try it - now - but do not have amaranth flour or tell flour. Is there a good substitute for this flour? Also I intend to use almond meal instead of almond flour - if you think that will work as well.
Let me know when you can
Thanks
John
Susan says
This is the best bread recipe I have found to date and I have been at this for a decade. It still fell apart a bit when I made a hamburger with it, but all in all it held up pretty good. I just needed an extra napkin! Thank you so much for sharing!!
Amy says
I've made this recipe probably 6 times now and it turns out well every time!! I have tried some Paleo breads, but I didn't like the taste of them and I tried store-bought gluten free breads and they tasted like they were growing mould. I have subbed out the unsulfered molasses for maple syrup and it tasted great!! I used 4 slices of this bread to make turkey stuffing and everybody preferred it to the wheat stuffing (the wheat bread was store bought). This bread also freezes really well!
Fiona says
Hi, I have a couple of allergies which makes baking bread so so hard. I have had troubles with a couple of recipes I have found online and tried doing and haven't had a proper slice of an airy and fluffy kind of bread for a while. I am allergic to wheat, barley, oats, rice, millet, nuts (almonds), coconut, potatoes and tapioca. I was wondering if I am able to substitute such items in your bread recipe as it looks very very close to a multigrain-whole wheat kind of bread which I have been used to having since childhood. I would really really use your help in recommendation or if you suggest a different recipe that also produces a more sourdough or fluffy, airy kind of bread/loaf.
Much appreciate your time and creative recipes.
Looking forward to hear back from you, and have bread again haha 🙂
Thank you!
Miriam Leah Cohen says
Thank you so much for creating and publishing this recipe. It's a wonderful bread. I made a mistake on my second try and put in 1 cup Teff thinking it was Millet. Therefore, put in 1/2 cup Millet. It turned out amazing.
Annie DeLisle says
Happy dance!! So I made this today. I had to make a few substitutions. I subbed 1 Tbsp of Guar Gum for the Xanthum Gum, and I made it YEAST FREE by replacing the yeast with 1 1/2 Tbsp Baking Soda and 1/4 c lemon juice (so I reduced the water to 1 cup as the other 1/4 was in the lemon juice). IT ROSE! AND IT'S BEAUTIFUL!! And best of all...IT IS DELICIOUS!! I think the biggest key was sifting the flours together so that they were lighter and didn't clump. It's sooooooooo good! I posted pictures on my Facebook page, too 🙂
Megan says
Hi Annie,
Wow... yeast free? That's great! thank you so much for sharing your substitutions, as that helps others who also might need to make those same adjustments. 😉 I'm so happy it worked for you and that you enjoyed it!
Lindsey says
Can I modify this recipe for the bread maker
Megan says
Hi Lindsey, I'm not sure, I don't have a bread maker.
Sondra Buzzell says
Auto-immune friends - millet is not good for it's a thyroid attacker. Any substitutions for it that may work for millet?? I would love to know!
Megan says
You can try sorghum or brown rice flour.
Ping Ling says
Megan, just want to say "a big thank you" for sharing this wonderful bread recipe. For a gluten-free bread, this is the closest to a wheat-based bread I have found since going gluten-free about one year back. As I do not have xanthan gum at hand, I substituted the xanthan gum with a 1/4 cup of psyllium husks and the bread came out beautifully. It cuts well and tastes delicious! Thank you again. By the way, I am from Malaysia.
Megan says
This is great to hear, Ping Ling! Thank you so much! 🙂
Chris says
Okay,
Just found out I am allergic to rice. I couldn't find any GF bread without rice so I figured I'll try my own.
I was told by a friend to just get used to NOT having bread anymore, but my eggs need something to be dipped with. So I found this recipe, and read all the comments. Tried it and it turned out AWESOMELY! So I would like to answer one of the questions I read on some of the other replies. YES you can use a hand mixer. I used a cheap black and decker one from Wallmart.
I mostly followed the recipe. The only thing I altered was the molasses. ONLY because one of the individuals eating it is allergic to cane sugar. I swapped it out with real maple syrup. I also used amaranth flour since I couldn't find the brown teff flour. I only tried it toasted, because I don't make sandwiches. So I'll make a loaf a week. Great for coffee and toast or eggs and toast. The only other GF bread I could handle was Udi's bread but they use brown rice flour. This bread is way better than Udi's Now I'm sold and will have to buy the four in bulk because it's not cheap. But Hey, I don't have to just get used to not eating bread 🙂
ONE LAST THING. I baked it in a Cusinart convection toaster oven! 30 min at 350. 25 degrees less because of the convection conversion. FIRST LOAF of bread... cooked like a champ! THANKS MEGAN!
Megan says
Wow Chris! Thank you so much for all of the notes and substitutions! Awesome to hear a hand held mixer worked A-ok! So happy it worked well for you and that you enjoyed it. 🙂 Thank you for coming back and leaving me a comment, too! I always appreciate when readers do that!
Eveline McNeil says
Can I use my breadmaker and follow its directions?
Megan says
Hi Eveline,
I wouldn't try it unless your bread maker has a gluten-free setting and you know it won't "punch the dough down" for a second rise. A few of my readers said they make this in their bread maker and it turns out, but I think it just depends on the bread maker. You might just have to try it!
Ron H says
Hello,
Would you happen to have the weights of the ingredients? I'm trying to get a sense of the water to flour ratio. Thank you!
Megan says
I don't, sorry Ron. I don't measure by weight.
Joy says
I don't have a good track record with bread, but usually bake egg free too so I can eat it. Read every comment and then tried it out! Used 2ish xl eggs, less oil which I am very glad I did, used half molasses and a bit less honey to cut sugar, had only a tiny bit of almond so replaced most with brown rice. Used 3tsp guar. It didn't sink!!! Hallelujah!! I did bake for 50min. Smells wonderful. Cooked through. I'm sure my 6yr old will love it. Thank you so much! Going to attempt one with flax eggs next!
Anthony says
My wife are going to try this recipe in the breadmaker (with gluten-free) setting we just picked up from the thrift store. Our son is allergic to wheat and rice. I have read through all the comments. I understand you have not make the recipe with a breadmaker but that other readers have....with good results.
Our question is what loaf size setting would you use? The breadmaker requires we pick between a lb, 1.5lb and 2lb loaf. Which size would you use?
Megan says
Hi Anthony, I'm guessing it's a 1.5 lbs loaf?? But I've never weighed it, so it's just a guess!
Jeannine Godfrey says
What can I substitute for the xanthan gum? I 'm sensitive to corn and xanthan gum is derived from corn. Maybe guar gum? Or is there something else?
Megan says
Hi Jeannine,
Yes, I would try guar gum instead.
Heather Smith says
I've been looking for recipes like this all over the internet. I'm definitely going to try this one on the weekend. Thank you for sharing this!
Megan says
Great- thank you, Heather! Hope you enjoy it!
Yang says
I like how they're gluten-free and rice-free! They look delicious and fluffy, and I can't wait to put my homemade tomato jam on this bread. Thank you for sharing such this wonderful recipe!
Megan says
Absolutely!
Kit says
Im sure the egg salad sandwich you have mentioned will go well with this multigrain bread as it will add moisture to it! As for me, Ill be eating my egg salad sandwich with some low carb veggies.
Johnnye Ward says
I am fairly new to gluten free cooking... So far NONE of my loaves rise this well. Please Help! Do you use any type of proofing box? What is the best temperature to 'rise' the dough? Thank you.
Megan says
Hi Johnnye, I normally rise my loaves on my counter at room temperature... even in the winter. What yeast are you using? And are you at sea level?
Don says
WOW!!!! We just baked our first gluten free bread from your recipe, managed to let it cool and we finally have bread we like!!! Thank YOU!
Mēgan says
Best compliment you could ever give me, Don! Thank you - I'm so happy to hear you enjoyed it!
Rachel A. says
Hi Megan, thank you so much for your time spent developing this incredible bread. I’m floored by how much this reminds me of traditional homemade bread, which I am a sucker for. The flavor is perfect, even though I had to modify some. I can’t have any of the gum’s so I did sub psyllium husk. (Twice the amount as xantham gum called for.) You’re right, it’s a little more dense and in theory, a different bread. Thank you for the inspiration though. I can’t tell you how relieved I am to find a recipe that somehow works and tastes delicious. When I turned to functional medicine for my thyroid issues, I couldn’t believe the terrible list of ingredients in store bought GF bread. I’ve been determined to not eat that stuff. And no rice! Yay.
Baking notes for my area: I found that here in Bend, OR I had to add up to an additional 3/4 cup of flour to get the right consistency. It was very very thin to start. Perhaps due to the psyllium? I couldn’t find sorghum here so I subbed GF oat flour I made in my Vitamix and that is what I ultimately added more and more of. Left all the other ingredients the same and used a metal pan! Took 45 minutes at 375 for internal temp to be 197 F. That rose to 201 F with a rest on the counter and my loaf was not gummy at all on the inside. I did have a very deep brown crust on top but it’s yummy to me.
Thank you again Megan. Here’s to toast!
Mēgan says
I'm glad you enjoyed it, Rachel! Thanks for sharing all of your recipe notes/subs!
Stephanie Vincent says
Looked to see if my old comment was still posted, turns out it was exactly 8 years ago today! So apparently I’ve been making this bread for 8 years. Only thing I do differently is no xanthun gum- use psyllium husk . Just want to tell you it’s STILL the best I’ve ever made, or eaten. You nailed it with every quality- taste, texture and nutrition. I have recommended this recipe and your website to many people through the years. Thanks for all you do!!
Mēgan says
Hi Stephanie! You are SWEET - thank you so much for sharing my blog! I appreciate that so much, AND your feedback. So happy this recipe is still a staple for you!
Mary Beth says
I don’t know if you’re still looking at comments on this loaf recipe, but I just discovered it last week. I am vegan and prefer to eat gluten free and it is not easy to find good bread recipes with those restrictions. However, yours looked so good I thought I would see if substitutions worked. Instead of honey I used maple syrup and in place of the three eggs I used 9 Tbsp of aqua faba. The loaf rose beautifully, although it settled back down somewhat when cooling. It could probably have been baked a bit longer, as it is a bit moist, but the flavour is superb and the process is simple. I have made it only once so far, but will try tweaking the baking time next time round. Thank you for such a great recipe.
Mēgan says
Hi Mary Beth,
That’s wonderful! I’m happy to hear this recipe still worked for you even with all the adjustments. Next time you might try decreasing the water, that might keep it from settling so much after baking. 🙂
Mary Beth Moffatt-Sinclair says
I’ve just made another loaf that is in the oven now. After reading my last review, I was surprised to see that I used aqua faba last year! ? I honestly don’t remember doing that. To keep it vegan I now use 3 Tbsp ground flax seed mixed with 7 Tbsp water to replace the egg and I bake the loaf twice as long as you suggest. It does fall very slightly when cooled, but that is not a problem. It is still the best vegan, GF bread I’ve eaten. I slice and freeze it and remove only the amount I want. It is so good toasted that it always “tastes like more”. Once again, thanks for giving me a go-to bread recipe.
Mēgan says
You're very welcome. Thank you for sharing your substitutions!
Jen says
I made a batch of this bread yesterday and we only have 3/4 loaf left after about 12 hours, if that tells you anything about how much my family has enjoyed it! I did have to make 2 subs. First, I didn't have teff flour and just couldn't add yet another GF flour to my massive collection right now, so I followed the suggestion of another commenter and used oat flour instead. I also only had instant yeast because I bought a large quantity in spring when yeast was impossible to find. So, I added it to the dry ingredients and then just added the water and honey with the liquid ingredients. I also probably overproofed the dough *just* a tiny bit, but thankfully the loaves didn't fall once baked. We managed to restrain ourselves until the bread was cool and ate a few pieces with butter, then ate more (all untoasted!) with soup for dinner. I can't wait to try it toasted with some jam, or maybe untoasted for a PBJ. Thanks for a great recipe!
Mēgan says
You’re so welcome, Jen! I’m happy you enjoyed it!
Sharon Dora says
Oh My! All I can say is thank you, I added caraway seeds and am in heaven! This tastes like rye which I love and can no longer enjoy until now.
Mēgan says
Wonderful, Sharon!
Laura L Miller says
I am so thrilled with my bread. This was my second successful gluten free bread that I made. I am hooked and have no interest in going back to store bought bread. I did make adjustments to the recipe after reading some comments from others and looking at substitutions https://www.forkandbeans.com/2013/12/30/guide-gluten-free-flours/. I did use a bread machine on the gluten free setting, but I put it together similar to your directions and then put it in the machine. Next time, I will try the bread machine way of doing the ingredients just to see what difference it makes. I wish I could add a photo. It looks so pretty. Actually, I just looked and it looks very similar to yours. Just a bit more dense. I changed the numbers as follows:
• ¾ cup oat flour
• ¾ cup quinoa flour
• 1 cup tapioca starch
• ½ cup tigernut flour
• ¼ cup brown teff flour
I also left out the molasses as I really don't do cane sugar or its derivatives.
I am really thrilled with the texture and taste and have ordered some other flours to play with. Thank you so much for the recipe, all the answers to all the posts, and for being willing to share your time and experience with us all.
Wylene B Wood says
This is a fabulous recipe, and the tips are extremely helpful. I have tried a couple other recipes and the results were poor and fair. This is amazxing, delicious, easy, and does not taste like gluten-free. I love it.
Mēgan says
Hi Wylene, I'm so happy you enjoyed it! Thank you so much for coming back here and letting me know your thoughts - I appreciate that!
Robin Lee says
This bread was a game changer for us on our celiac journey. Thank you! Since I live in Memphis and the humidity varies greatly, I wanted to share 2 additional tips to help keep it from falling. I follow the recipe as written. 1. I bake it in a metal 8” spring form pan with a circle of parchment on the bottom. That way I don’t have to shake/pry it out. And I can take it out immediately so crust stays crispy. 2. I put it in when the oven gets to 300 degrees about 3” from the top. Bake 10 min then cover with a double layer square of foil until bread is 200F, approx another 30min. By toasting the top at the beginning, it stops any quick rise and subsequent fall after removing. The crust provides structure, but is not overdone.
Mēgan says
Thank you so much for sharing that!
Kimberly says
Made your bread today with the following modifications. I used Namaste perfect flour blend in place of the millet, and amaranth in place of the dark teff. I eliminated the molasses. I used quick rise yeast because it's what I had on hand. The bread came out beautifully! Amazing rise and did not sink. Thank you for the wonderful recipe!
Mēgan says
Wonderful! Very happy it turned out well for you with the substitutions you chose.
Teresa says
This is AMAZING! I have tried ( and thrown out) so many gf breads that I quit trying for a while! It was all a texture thing-they all tasted like my kitchen sponge-can’t tolerate that texture-BUT this….so good and the perfect texture! Thank you so much for sharing this recipe🥰
Mēgan says
You are absolutely welcome, Teresa! That's what I love to hear! Thanks for coming back here and commenting! I appreciate that.
Trish says
Will this work if I use a lidded pain de mie loaf pan?
Mēgan says
Is that the pan that looks longer and skinnier than a loaf pan? If so, I think that would be fine, just don't use the lid.
KE says
What purpose does the almond flour serve in the bread recipe?
Thanks!
Mēgan says
It provides more bulk, but moisture at the same time.
Lezlee says
Have you considered converting your recipes to weight in grams instead of cups? I use freshly milled flour and when using cup measurements my dough was way too runny.
I love the idea of a rice- free bread though; so much nutrition in these grains!
Mēgan says
Hi Lezlee,
Thank you for your question! I have thought about converting my recipes to grams, but get really overwhelmed by the thought of it, too. It would be a lot of work for me. Right now, in this season of life, my teenagers are my first priority. Maybe one day I'll have the time to dedicate to it.
William Roney says
I live in Nevada where it is pretty dry (low 25% humidity) I have followed your recipe as I am a diabetic. I use allulose and corn starch instead of honey and tapioca starch. I even tried substituting chia seeds soaked in water as substitute for eggs. It now comes out less dense but no where near as fluffy as the one in your picture. The firs at one I made came out like a brick. (Well close to it) still edible but far from fluffy. My yeast is not the problem because it foams well. I would like to know what else I could do to make it light, airy and fluffy?
Mēgan says
Hi William, The issue is that you've changed so much of the original recipe. The honey helps activate the yeast, while the eggs provide lift, creating the fluffy texture you see in the picture. So if you remove those ingredients, and make other substitutions, it won't work as I intended it to. You might check out this egg-free bread recipe instead to see if that might work for you better.
Manon says
Beautiful! What a tasty GF bread! Although I am not intolerant to gluten I decided to give it a try. My mom has been gluten intolerant for over 30 years so I am very familiar with ingredients and recipes. But this bread is THE best! Thanks for a great recipe and keep them coming! I am anew fan!!!
Lisa says
Juts made this bread today and it is delicious!!!!!! I omitted the xanathan gum I can not have gums and used Yerba Prima Psyllium Husks Powder. I had to cut it while it was still hot and it is wonderful. I am not supposed to have nuts so I am going to sub with something else. Can I use more millet? I used teff this time I am going to experiment and use Amaranth next time. I did notice the outside of the bread got quite dark any suggestions? Your recipe is the best yet not using all rice flours like so many other recipes a totally healthy bread. Thank you for sharing this recipe!!!! I life in south Florida but it was cool today not humid.
Barbara [Lov2Bake] says
Megan, you are brilliant! I so appreciate all the time you took to take it step by step, provide such clear explanations, great tips and photos for each critical juncture in making this fantastic GF bread. I printed it all out, gathered up the ingredients & equipment including my instant read thermometer and timer. I FOLLOWED THE INSTRUCTIONS EXACTLY AS YOU WROTE THEM. I read them through more than once and printed them out with all of the photos. That way, I was able to quickly see if my batch matched the pictures 😉 The first loaf was perfect and everyone was amazed at how good homemade GF bread can be.
I am a cookie baker/decorator (no, not gluten free!) and am used to weighing out dry ingredients. The large metal loaf pan I bought to make the bread is a little larger than yours. Today I made it again and just "upsized" your recipe by 25% (converting most of the dry ingredients to grams) but didn't change anything else. Got a great rise and all it needed was a little more time in the oven to reach 200 degrees. What a big beautiful loaf it made - it weighed 2.5 pounds! I still can't believe I made REAL BREAD that's GF and great for sandwiches & toast!
Until now, I could only buy GF Bread canyonglutenfree.com/ at one nearby grocery store. It was expensive and the slices were about 2/3 the size of regular bread. Worst of all, they ran out of it a lot so I had to keep making multiple trips back each week just for bread. Now that I can make my own fresh, delicious & full size slices, we won't be running out of bread and spending so much time and money chasing it. You can be sure I'll be making up bags of the measured dry ingredients mix to speed up the process. You have no idea what a relief this is to me and I cannot thank you enough!