This gluten-free sandwich bread was simple to make, rose great in a standard bread pan, was soft, and when fresh, isn’t crumbly at all. I did find it to be a wee bit crumbly after being frozen, but not as bad as some of the recipes I’ve tried in the past. It tastes SO good! If you’re a celiac, you know it’s hard to find good bread recipes. I’m so thrilled to have found as many great breads as I have in the few months I’ve been gluten-free. LOVE IT! And I absolutely LOVE when others share their gluten-free recipes with me. It’s a great gift to receive tried and true recipes. 
I hope you guys enjoy this bread as well (I just did…topped with some pear marmalade…DELICIOUS!).
Ingredients:
- 1 cup warm water
- 2 tsp instant yeast
- 2 Tbsp granulated sugar
- 1 1/4 cup brown rice flour
- 1/2 cup ground flax
- 1/2 cup potato starch
- 1/4 cup tapioca starch
- 1/4 cup skim milk powder
- 2 1/2 tsp xanthan gum
- 1 1/4 tsp salt
- 2 tsp apple cider vinegar
- 2 Tbsp vegetable oil
- 2 eggs
- 2 egg whites
Directions:
- Combine warm, yeast & sugar in a glass bowl. Stir & let sit 5 minutes. This allows the yeast to proof & shortens rising time.
- In a large bowl or plastic bag, combine dry ingredients. Mix well and set aside.
- In a separate bowl, using a heavy-duty mixer with paddle attachment or dough hook, combine remaining ingredients until well blended. Add water/yeast mixture & combine.
- With mixer on lowest speed, slowly add dry ingredients until combined. Scrape bottom and sides of bowl with rubber spatula. With mixer on medium speed, beat for 4 minutes.
- Spoon into prepared bread pan or mini-loaf pans. Let rise, uncovered, in a warm, draft-free place for 30-40 minutes, or until dough has risen to the top of the pan.
- Meanwhile, preheat oven to 350 degrees F. Bake for 35 to 45 minutes or until loaf sounds hollow when tapped on the bottom of single loaf.
- Slice and wrap while still warm in airtight individual sandwich bags, then place these in a larger freezer bag. Freeze up to 6 weeks.
- Bake 12 minutes for 11 mini loaves. Freeze 2 loaves/sandwich bag.
NOTE: Unlike the recipe, I let my loaf cool totally before slicing & packaging. LOVE the new electric knife we got for Christmas, it makes such wonderful, even slices. Perfect!
Nutritional Value: Based on 16 slices per loaf it comes out to : 131 calories, 4g fat, 19g carbs, 3g protein and 1.5g fiber.(Thanks for this info, Sheila!)
This bread does look delicious Jeanine..you can be sure I would direct someone who needs to cook GF to your site. My friend has mentioned that GF bread tends to crumble.
I will be sure to try this recipe soon.
Too bad I’m just a tad too far from Altona to stop by the meeting. Sounds like I would get some great info.
Have a great time sampling everything!
Wow! This looks amazing, I can never get a big enough slice of gluten-free sandwich bread! Yum, holding onto this one
!
This bread rocks! I just made it; it has the best texture of ANY gluten free bread I’ve ever had! Soft and delicious. THANK YOU for sharing this!
The only concern I have is this: the bread rose to the top of the pan, but it didn’t get that cute ‘mushroom top’ that yours did…it’s like it stopped rising when I turned the oven on, should I have let it rise above the pan? Just wondering, yours is so pretty!
Hmm…I have no idea why you can't get a nice high loaf. This recipe gives one medium size loaf. I let the dough rise until the top of the pan, then turn the oven to 350*, once it has reached 350, I bake for 25 minutes. I baked 2 loaves today, and they were SOOO good! This stuff is good all the time, but absolutely amazing fresh! I brought a loaf to an older lady with celiacs, and her son (who has seen her GF baking for years) asked why mine looked like a real loaf of bread. lol
Good luck, sophie! Are you letting it rise in a warm place? Is your yeast still active (does it bubble when proofed with warm water & sugar?). What else could it be…
This looks gorgeous! It is going on my “to try list”. If I make it I’ll probably post it on my site. I just found you site and am “hooked”.
Jenn, you won’t be disappointed.
This is the only bread I’ve been baking lately, so yummy!
Hello! This looks great. Do you use an 8×4 inch loaf pan? Do you use glass or metal? Do you bake 25 minutes as mentioned in the comment above, or 35-45 minutes as noted in the recipe? I definitely want to make this, but have terrible luck with bread, so I want to do exactly what you did. Thanks!
Hi there! I'm glad to help.
The pan I use is a 4×8 Bakers Secret non-stick pan. I usually double the recipe & bake 2 loaves at once.
I actually bake the loaf for 30 minutes at 350 degrees F. But first I let it rise about 35 minutes in a slightly warmed oven (with the door closed), until it reaches the top of the pan.
Let me know if there is anything else I can help you with!
Do you bake yours in a fan forced oven?
Hi there!
I do not have a fan forced oven. Just a regular oven.
Have you ever made the bread without the milk powder? My girls have CD, but like most Celiacs we know, they are also dairy free. I thought about using soy infant formula, but once it's opened it doesn't last long and it's expensive! Thanks
You can freeze the Soy formula and it should last longer.
Hi there!
If you're unable to use the milk powder, I would substitute the water in the recipe with either soy or rice milk. I think that should give a pretty good results as well. Let me know, OK?
For those that can't have dairy, I tried this with "Better than Milk" which is a soy sub that's powdered, and it worked wonderfully. I love this bread!
Thank you!!! My family loves this bread. The texture and taste is phenomenal. My very picky daughter says it's the only bread she can eat without anything on it because it tastes like "real" wheat bread. The only issue I have had is with the bread rising. The bread will rise to the top or just above the loaf pan and then no higher, so it never looks like a "loaf of bread." Any suggestions?
Kristi
This bread smells and looks and tastes fantastic! I am not GF but my husband is and I think he will finally be happy with this bread! YAY! My only question is: Do I have to slice and freeze this bread or can I leave it as a loaf and slice it as needed?
Elizabeth, thanks for the tip! I haven't heard of "Better than Milk" before, sounds like it would work great!
The Wood Family – So glad to hear that your family is enjoying this bread. I never have trouble with mine rising a bit above the pan when baking though. I do get a nice rounded loaf everytime. I don't think it will get as high as regular bread, but at least it's not only 2" tall, I've had loaves like that before, just not right!
Jenny – So glad to hear that you guys are enjoying this bread too. I really wish I had some on hand right now, would make a great breakfast.
You do not have to slice it and freeze it. I very often leave the loaf on the counter and slice off what I need. It will be good for a few days after, you just have to watch, mold does like to grow quickly on home-baked bread. I have sliced it and frozen it though, and was able to take out just the slices I wanted at a time too. Worked well! Enjoy!
This looks delicious – and finally looks like a decent sized sandwich loaf! All of the ones that I've been able to buy look as if they ought to be at a doll's tea party!
Do you have any idea of the nutritional information/calorie count per slice?
Is there any way to do this in a bread machine? I don't have any dough hooks or paddles.
Is the ground flax the same thing as flax meal? Thanks for a great recipe.
Sorry for the delay…
Laura, I do not have any nutritional info on this bread. I'm sorry! That's the problem I find with baking stuff myself, I have no idea what anything is worth. However, with the list of ingredients, at least I know it's healthier.
I have never worked with a bread machine, so I'm not sure how this loaf would work there. I'm sure you can do it though, a lot of GF cookbooks have instructions for manual or bread machine, so I'm sure it's possible.
Yes, ground flax seed is the same as flax meal. Happy baking!
Thank you to those who commented on the dairy free issue also. I have a gluten/dairy free kiddo here and it's so hard to find bread that doesn't have both.
Thank you! This is such a fantastic recipe and it turned out just as you promised, maybe even better! I've blogged how my loaf turned out: http://chowdown-caroline.blogspot.com/2009/10/gluten-free-sandwich-bread.html. Thank you again. You've given me the confidence to keep baking gluten free breads!
I like this recipe except for the starch which raises my blood sugar, so I have baked it without the extra starch.
Jeffrey, what did you replace the starches with? I'd be interested in giving that a try, as long as the texture doesn't change too drastically.
My husband and I have decided to try to cut out a lot of gluten from our diet and have been trying to find some healthy GOOD! Gluten Free Recipes.
The Docs say I do not have any kind of sensitivity to Gluten but I have been trying to figure out why I am so tired all the time and my immune system is not where it should be.
I tried this bread recipe yesterday and it is the best I have ever made including the gluten breads I have tried to make.
I made two different recipes at the same time using different flours, sugars and oils and they both came out good.
With both recipes I used milk instead of water because I did not have powdered milk. And I used Guar Gum instead of xanthan.
With the second recipe I used Agava instead of Sugar, Olive oil instead of Veggie, and a Flour blend of Brown Rice, White Rice, Sorghum, Millet and Tapioca Starch instead of the other flours. This bread took 3hrs instead of 1 to rise and is a little more crumbly but it is still real good. I wish I could find a way to make it less crumbly and still use my flour mix.
I know that the yeast activated better with the sugar than the agava but it still activated with both.
The problem I have with both breads is that they rise real well but when I put them in the oven to bake they shrink and come out smaller than when they went in.
Also the crust ends up a bit crisp to where when I cut it, it tears the bread a little.
If anyone has any help or suggestions for this that would be great.
I live in a high altitude so getting things to rise has always been a challenge.
Right now I am looking for a Good Carrot Cake Recipe too.
Thanks
Julie
Just wondering if anyone can tell me how to make this work with the baking mix I have. I plan to buy all of the ingredients seperate once I use up my baking mix. I am trying to find a bread that my 8yr old daughter (who was just diagnoised with celiacs) likes and is not hard, crumbly,dense and dry. I am currently sending her with a sack lunch everyday and the mixes and store bought breads are not even close to something we would have called bread back in the days of gluten. So if this can be transferred to using the baking mix please let me know the amount I need to use and what I need to elimate from the list of ingredients for this recipe. Oh I currently have Pamela's bread mix and flour blend. Thank you in advance.
4Maddy – I hear ya about the lunches! I'm glad that my children aren't having to eat GF yet, just myself.
As for the baking mix, I think I'd try using 2 cups of the baking mix (does it have xanthan in it? Not sure…) and 1/2 cup ground flax seed. That would replace the brown rice flour, potato & tapioca starches. Let me know how this works for you!
Hi Jeanine – I have been looking for a good GF bread recipe for a while now. Many recipes claim they have the best – this recipe really is. I just finished tasting a slice from my first loaf and it was everything you say it is. When I made it and left it to rise, it didn't rise for me. I thought "here's another door stop", but I put it in the oven anyway. It rose beautifully in the oven. I used a larger loaf pan (9 x 5 x 3), but it still rose over the pan. Thank you sooo much for posting the recipe for this Best Gluten Free Bread ever!
I’m guessing the room temp wasn’t warm enough for it to rise, if it ended up rising so well in the oven. It could have also been too humid, if it was a hot, humid day, right Jeannine??
BTW, I’m BRAND new to all of this GF. Ate a GF Domino’s Pizza tonight, which is NOT approved for Celiac people, b/c of no guarantee of cross contamination. It only comes in size small, is as thin as maybe two tortillas, and I could have eaten the entire “10″” thing myself, BUT, it’s there on a night like tonight when we wanted to order out. Oh, and it’s about 11.00 for that small size with ONE topping, other than the standard mottz. cheese, that Domino’s doesn’t count as one topping, like some places.
I saw this recipe here and I had to try it! I had the same problem some of the other people had with rising. Mine didn't rise much at all.
I also altered another recipe to make it more similar to this one. This recipe can is for the bread machine (I am hooked on the bread machine right now). You can take a look at the recipe at : http://theglutenfreediary.blogspot.com
I still haven't made the yummy doughnut recipe you have on here, but I am looking forward to trying it!
I was wondering what the purpose of the ground flax was? I really want to make this bread in the morning but I don't have any. Thanks!
This looks perfect. I have a customer that wants sandwich bread for a 2-year-old with gluten, egg and corn allergies, so I am going to try it with some egg replacer. What is the concern with fans in the oven? Is this a concern just with this recipe or GF baking in general? I only have a convection oven at work and the fan is running if the oven is on. I could bring it up to temp and turn the oven off if needed, and hope the oven can hold the heat for 35-45 minutes.
Julie, I don't have an experience with high altitude baking, but it could be that you are letting it rise just a bit too long before putting it in the oven? I've had that happen to me with french bread before. Hate when that happens.
As for the carrot cake, I do have a great carrot cake recipe on here, just click on "Our Recipes" up top. Tastes exactly like the carrot cake I used to make.
I've baked this bread using convection now, without any problems. I wouldn't be too worried, Chris.
Brenda, I'm SO glad that this bread worked out well for you. Woohoo!!
Sealed, the ground flaxseed is one of the whole grain "flours" in this bread. There is quite a bit of it in there. I buy my flax seeds whole and grind them up in a coffee grinder (one that I don't use for coffee beans, just flax seed). Get some, you won't be disappointed!
I can’t eat Flax, and was planning on trying this recipe without them. Would a small amount of ground quick oats be a good substitute?
I did the math and based on 16 slices per loaf it comes out to : 131 calories, 4g fat, 19g carbs, 3g protein and 1.5g fiber. Pretty darn good for GF baking. Thanks for the recipe… I plan to make it in the morning. Sheila
Oh Shiela, is there any way you can calculate the sodium, per slice? Not holding you to it, to the milligram
, but a pretty good count would REALLY help me on my low sod diet.
<3 Kate
Sheila, thank you so much for doing that math! I really appreciate it! I'll be adding that to the post, if you don't mind.
How did you figure that out?
THANK YOU!!! I am a horrible baker and have only been a diagnosed celiac for 8 months, along with my 16 month old daughter. This bread is so yummy and even though I live at a high altitude came out like a real loaf! I didn't have ground flax so I added 1/4 cup of teff and 1/4 cup of sorghum flour. I also made the lemon loaf yesterday and it turned out great, although I need to get a proper lemon zester. I will definately be trying more of your recipes! I can't believe I can have bread that doesn't turn out like a brick!
Kristy & Gracie, it is so exciting to have a loaf of bread that works, isn't it? I remember my firs time baking this loaf…very excited!
And those are great substitutions as well, thanks for posting that! LOVED the lemon loaf as well, glad that worked well for you too! I usually zest my lemons using the fine grater on my box grater. Works great!
This is the best GF bread I have ever had! Even my non-GF friends couldn't tell it wasn't 'real' bread.
I had to rise the bread for an hour to get it to the top of the pan. Then, when I baked it, it rose waaay over the top and make a fabulous poofed top.
Unfortunately, I pulled it out of the oven and it deflated. What did I do wrong? I made a second one today and decided to just shut the oven off at 45 min, and see what happened, and it still deflated. What am I doing wrong? The bread still looks and tastes wonderful, it is just hard to make sandwiches with a non-uniform shape.
As for the person with gluten/corn/egg sensitivity (above), here is my favorite gluten-free vegan bread. It is from the blog Aprovechar, and here is the link to it: http://aprovechar.danandsally.com/?p=228
Oh my goodness!!! I made this for my sister's family last night and it was delicious!!! Thank you so much, they were missing bread. My bread rose beautifully! I let it rise in my oven at 180 degrees prior to baking it took approx 33 minutes to rise. Then I baked it at 350 for 30 min! Absolutely perfect, Thank you so much!
Sonya, you've got me stumped! Hmm… if the bread is deflating, are you sure you are baking it long enough? Maybe you're letting it rise a wee bit too long? I'm not really sure. Anyone??
Gail, so glad that the bread turned out perfectly for you. I've never had a flop yet!
This bread sounds amazing… I will have to pass this on to my friend too because she is allergic to gluten! Thanks!
I did some online research and I think your suggestion that I'm rising the bread too long was right on. I read your previous comment about rising your bread in the oven and did just that. I set my oven to its lowest setting (170 degrees F) and let the bread rise in there. It took 20 minutes compared to the hour it used to take me when I turned my microwave oven into a hot box using ramekins of hot water. Okay, back to the oven idea. At 20 minutes, I changed the oven setting to 350, and set the oven timer for 45 minutes. At the end, I removed the bread from the pan promptly (another deflating buster suggestion I picked up off of the web) and set it on its side. I got the pillow top I wanted, and the sides only caved in a little. Thanks for the suggestion. Also, I took the suggestion to use Better Than Milk from above, and I STILL think this is the BEST GF bread I have ever had. It is so moist and delicious. Thank you, thank you, thank you for giving us this fantastic recipe.
I just made this bread. the taste is wonderful. it rose beautifully in the oven but then when i took it out it gradually began to sink until it was barely over the edge of the pan. I was so disappointed. What went wrong? Maybe i didn't cook it long enough (30 min)? The top was really brown so i am wondering if next time i should cover it with foil and continue baking another 10 min? thoughts? i think it is a wonderful recipe and i am sure i made some error. help sorting it out would be awesome!
I found this recipe several months ago and it is the one bread recipe I make and recommend to other recently diagnosed celiacs to prove that there IS life without wheat. After having to make sandwiches where the bread is tough, dry and the top slice cracks into at LEAST two pieces, this bread is a godsend. thanks for sharing this wonderfulness.
I forgot to say that I don't even care when it deflates…
Hi Jeanine!
I'm a gluten free casein free blogger from Brazil. I made this bread milk free and I liked it very much, thanks!
I've posted it in my blog, Take a look at http://dietasgsc.blogspot.com/2010/01/pao-de-linhaca.html
I do not bake with flaxseed and I avoid milk powders, is there anything I could do for substituting those ingredients?
WOW what can i say the best Gluten Free Bread that i have tasted, i made the Bread today just out of this world not like the shop Bread that you get in Scotland that is like a brick.Thanks again.
I do not bake with flaxseed and I avoid milk powders, is there anything I could do for substituting those ingredients?
You can substitute ground almonds or almond meal for the flax. You can also use powdered rice or rice protein powder instead of the milk powder. If you would prefer to not do that you can cut the water down to 1/2 cup. Proof your yeast in the water. Substitute 1/2 cup warmed rice milk,almond milk,or soy milk for the powdered milk.I have substitution chart on my website at http://www.glutenfreetraining.com
Vicki, those are some fantastic substitutions! You have a wonderful list of them on your website as well, thank you so much!
Great recipe,I don't have xanthan gumwhat can I use to substitute it??
Thanks
I am sOOO excited to have found your site. I tried
your recipe and to my surprise it looked just like
YOUR bread. It tasted delicious! I have not had
bread in nearly 3 months so this was such a blessing
to me.
I used arrowroot powder intead of xanthan gum.
I also used my bread machine on the dough cycle
and then baked it in the oven.
Thank you so much for bringing bread back into my
life.
Has anyone tried to make this bread in a breadmaker?
Sandra, I know others have. I'll ask on facebook, maybe we can get some instant answers. If I get them, I'll post them here.
Just baked a loaf of this beautiful bread w/ a few subs. Came out wonderfully and only sank a tiny bit! Thank you for the recipe!
@Anonymous That is great! What kind of substitutions did you make?
For the dry ingredients I used
1 1/2 c flour mix (Namaste Perfect Flour Blend)
1/2 c ground Golden Flax
1/4 c Garbanzo Bean Flour
1/4 c Arrowroot Starch / Flour
1/4 Almond Meal / Flour (subbed for the milk powder; I got this tip for baking dairy free from Bette Hagman's (sp?) books)
I did not change the wet ingredients.
Thanks Again!
@Anonymous, Great substitutions! Way to make it work for you, I like that.
Hands down, the best GF bread I have ever made! I had some Teff flour that I wanted to use, so I subbed in 1/4 of a cup for the same amount of flax meal. Yum! It is finally crumbly today, after being loosely wrapped on my countertop since Sunday night, four and a glad days ago. And did I mention it tastes delicious, too? I had no problems with rising or baking, but I did bake it a little longer than suggested in a 9×5 pan.
This looks good – Udi’s is always out-of-stock at the grocery. I need to stash a couple of loaves of this bread in the freezer!
Yeah, it’s not good when you have to rely on a store’s stock for your bread all the time. Definitely try making your own!
Hi, I was wondering if I could use egg replacer in this instead of the eggs since I’m allergic. I have used it in all kinds of baking, but not bread. Flax is also used as an egg substitute sometimes so I’m thinking it should be okay. Just not sure if I should consider 2 egg whites as “one egg” of replacer or what would be appropriate. Any suggestions would be greatly appreciated.
Hi Jill,
I haven’t tried these substitutions, but here is what I would try:
I would sub the 2 eggs with 4 Tbsp ground flax seed soaked in 6 Tbsp warm water. For the 2 egg whites I would try subbing 1/4 cup apple sauce. To get the extra rise that the eggs would have given you, I would add 1/2 tsp baking powder as well.
Keep in mind, I haven’t tried this myself, so if you do, please report back, I’d love to hear how it worked for you.
Oh great suggestions. Thanks so much… I will give these ideas a try and let you know for sure. My daughter is really wanting some “Real bread” too, and from the pictures it looks close, I can’t wait to try it.
Let me know how it works for you!
Hey, Jeanine,
We were out of flax meal, so I substituted Millet flour. WOW. It made the bread a beautiful golden color, rose nicely, and turned out a gorgeous “normal” bread loaf that did not squish when it cooled. It cut nicely, lasted well, and only got crumbly or dry after about a week. This made my husband’s day! Thanks!
What a great sub, Aine! Thanks for sharing, now I know what to do next time I’m out of flax meal.
Merry Christmas to you!
Okay, so I haven’t made this bread yet (cold and flu season has been getting the best of me as of late). I was wondering where you store your GF flours… room temperature or the refridgerator?
I actually keep most of my flours in a drawer in plastic containers. I keep flax seed and oat flour in the freezer, and any others that might be ‘iffy’ I only have small amounts on hand (quinoa, etc). But, my rice flours & starches are all at room temp. HTH, and I hope you feel better soon!
Oh, and here’s a picture of my flours drawer: http://www.thebakingbeauties.com/2010/04/gluten-free-oatmeal-cinnamon-raisin-bread.html/bakingcenter
Have you ever tried to make this in a crock pot before?
No, I’ve never baked bread in the crockpot, but I know Carrie at Gingerlemongirl.com has successfully baked bread in the slow cooker. If you try it, please come back and let me know how it works.
Well I made this recipe in the crock pot and it rose and cooked beautifully, but when I took it out it dropped like a rock! I am no baker so not sure if it rose too fast, but the bread tasted fantastic even though the loaf was only three inches or so tall. I am going to try it again and not put the yeast in the hot water because I think it rose to quick. Why does bread fall anyways? Thanks, Amee
Hi! I shared this recipe on my blog, giving you all the credit don’t worry. I make light of the fact that this amazing bread will keep my husband from cheating on me with sub way sandwiches! But, on a more serious note… Thank you, thank you, thank you for giving bread back to my family. Please check out my blog post at: http://mfamrecipes.blogspot.com/2012/03/perfect-gluten-free-bread.html
Thank you very much for this wonderful bread recipe!!! Actually my husband and son (both celiac) thank you even more. They are so excited that they now can have a decent sandwich with soft gluten free bread. Not the brick type that you buy at the store. It took me a couple of trys to perfect it. I purchased 2 of the non stick 8″ loaf pans (mine was too large,1st mistake), then I added the xanthum gum. I was using Guar gum (2nd mistake) because thats what I had. Now I double the batch so they can each have a loaf and it comes out perfect everytime. They are both looking forward to an actual turkey sandwich tomorrow. YOU ROCK!!! Thanks again from all of us!!
I only have sweet brown rice flour. Would that work in place of brown rice flour?
HI
HAPPY CANADA DAY! Pulled pork buns today with 3 Celiacs in the family! My secret is making this lovely bread recipe into buns!! They turn out perfect everytime! I just use aluminum meat pie plates. Fill them approx 1/3 full. 1 recipe makes 8 buns. I also use them for hamburger buns. My Hubby loves them. At least he can have a decent bun instead of those hard crumbly white ones that you buy in the stores!!!
Thought I would just pass this around to others that are struggling with the bun issue.
ENJOY YOUR DAY!!!!
That’s awesome, Alice! I don’t think I’ve ever tried making them into buns, but will soon. I love the bread, so I don’t see why it wouldn’t work in buns.
Thanks!!
I’m surprised that you have never experimented with the buns. I sure do hope you enjoy them like my guys do. Good luck! Let me know what happens please.
I need to find some more pot pie tins first. Those are the perfect size for buns.
Hi Alice, I have been thinking about making buns out of the bread for a long time, so thanks for your post. I imagine, however, that the baking time needs to be reduced when baking buns. How long do you bake them for? We bake our bread at 375 convection for 10 minutes without silver foil on, and an additional 45 minutes covered with foil. Thanks a bunch!
I was so excited when I saw this recipie!! I have tried it twice and it looks nothing like yours. My son and husband are both celiac and we are farmers too so we have a lot of meals in the field!! Buying bread is getting expensive!! My bread rose but was still quite heavy. I’m wondering if there is something that I am doing that isn’t right!! I made it in my kitchen aid. Would it be better if I did it by hand??
Hmm…I wonder what’s not going right. Gluten-free bread is a bit of a finicky thing. It has to be risen the right amount, so that when it’s baking, it doesn’t fall flat. And it needs to be baked the right amount, so that when you take it out it doesn’t fall. Using a Kitchen Aid isn’t a problem, that’s what I use all the time. I have one option you could try…make them into buns instead! I use 4″ foil tart pans, lightly greased, and scoop about 1/4 cup dough into each cup, smooth with a wet spoon, rise & bake the same way. Maybe buns would be easier to transport to the field?
As for the bread, maybe adding a few more minutes to the bake time, and then letting the loaf cool on it’s side will help it from getting too heavy. There are so many factors, it’s hard to pin point what the cause might be.
I was looking at the color of your bread compared to mine. Mine is a dark color and yours seems light. I wonder if the ground flax I am using is not right. It is the only thing I can think of that might be weighing it down!
I use ground golden flax seed, maybe yours is just a darker brown? I’m not sure… Generally, I’ve never had flax seed drag a bread down…hmmm
This bread is awesome ! I’ve been GF for 4 months and my first tries of gluten free bread were quite bad
I’m so happy to eat bread again !
As I’m also casein and flax seed intolerant, I’ve replaced flax seed by chia seed and milk powder by almond meal.
Yeah!! And great substitutions as well! Glad that it worked well for ya!
I LOVED your bread! I have linked it on my blog (a very new one, lol!) and also posted my own version, would love for you to check it out! My whole GF family thanks you for creating this awesome bread!
http://my4sonsajourney.blogspot.com/2012/09/gf-bread-success.html
Great job, Kelly! Glad that you’ve finally got a bread that the whole family likes.
I’m sure they appreciate it too!
Thanks for sharing your recipe. Bread looks like real gluten bread !! You know what would be awsome? If you can give me the measurements of the flours in grams. . . I think some people are unsuccessful because the cup measurements are not reliable when it comes to gluten free flours.
Thank-you so much for this delicious and easy to make recipe!! I have tried so many store bought breads that I have choked down when I finally came across Udi’s bread but it isn’t always available and it’s so expensive (and small too). I decided to make my own bread and after trying your other recipes with success I tried this one and I have to say it was also a success!! This bread actually has the texture and look of real bread. I can’t wait to make a sandwich with it tomorrow. I have had 2 luncheons this past week for my Opa’s funeral and everyone was eating delicious buns and I had my dry cardboard bread that I made into a sandwich (there was no Udi’s so I had to buy a different brand which wasn’t good at all) I felt so left out. Tomorrow I have another lunch to go to and this time I won’t have to choke my sandwich down. Thanks for sharing all of your recipes.
Hi Jeanine, nice to meet you. I have an almost identical recipe to your bread,same measurements and everything, only it is also dairy free. I just leave out the skim milk powder, and use the same amount of water that you use in your recipe. The flax meal is actually what replaces the milk powder, and therefore nothing extra needs to be added. I have read that the flax meal really helps to make the bread so spongey, and it is an essential ingredient to this recipe. Also, as we have a vinegar intolerance in the family, we use lime juice for the bread which works out nicely. One of these days, I should create a blog, as I have been eating gluten and dairy free all my life
Thank you so much for this delicious recipe! We enjoy your recipes so much! Finally a yummy,moist bread! FANTASTIC!!!!
I so wanted to like this, but I can’t. The end product looked beautiful, seemed to have almost the correct consistancy…but smelled like fish. I subbed regular vinegar for the cider vinegar. I can’t imagine that substitution would have caused this to smell so bad. It didn’t even have that wonderful fresh baking bread while it was in the oven. I’m so disappointed! Back to the search for a good sandwich bread.
Like fish?!? That’s a new one! Was your ground flax seed fresh? Did you use instant skim milk powder? I don’t know what it would have been, I have never had anyone say that it smelled like fish. Odd…
I’ve read that rancid flax meal/seeds smell like fish. I bet that was the problem.
I think you may be right, Gayle. Once ground flaxseed doesn’t take long to get rancid, even if it’s kept in the freezer.
This is probably the 20th loaf of GF bread I’ve baked and this is the best – hands down!!! I just finished a warm slice with butter and the texture is so similar to bread made with wheat flour. I gave up making my own bread until I came upon your recipe on Pinterest. The picture hooked me in. Even though mine collapsed a bit, despite lying it on its side when cooling, I don’t care. I’m so excited!!!! Thanks for sharing this recipe!
Loved this!!! Simple ingredients and easy to make. Taste and texture were amazing! Hard to tell this was gluten free. I did substitute half of the brown rice flour with quinoa flour and the sugar with honey. Turned out fantastic. Thanks for the recipe!
Wonderful, wonderful bread!!! This is by far the best “from-scratch” GF bread recipe I’ve found. I made it exactly as directed, and it came out beautifully. Very delicious, and a wonderful “feel”, too! I like how it has brown rice flour and flaxseed meal. Much healthier than pasty white bread made just from starches. Thank you so much–this will now be my standard GF bread recipe! Next I’ll try the monkey bread!
Glad to hear that, Robyn!
I really like this bread as well. Feel free to make “it your own” by adding other seeds for more texture and nutrients (chia seeds, hemp seeds, millet, etc). And you’ll LOVE the monkey bread! 
Hi, I have been gluten free for about a year now. I live in Cancun Mexico. I purchased a bread maker with a gluten free cycle. My loaf breads do rise, and taste good, but are always slightly collapsed in the middle. I am wondering if someone has an idea of why this is happening. Maybe because of humidity, and low altitude?
I wish I had an answer for you, Carina, but I don’t even have a bread machine.
But, it could very well be the humidity or low altitude – I don’t have either of those either! lol
Just wondering if you can substitute white rice flour for the brown rice flour?
Since the flours weight the same, you should be able to switch them out. I use brown rice flour because it has more nutrients than white rice flour (think white rice vs. brown rice).
I used the white rice flour only because I couldn’t get the brown…..(living in Mexico I have to wait until I go stateside for some options)…..I used almond meal instead of the ground flax (same reason) and I halved the xanthan gum……the recipe made one beautiful loaf of whiter bread…..yummmmmm
Great substitutions, Sue! Thanks for sharing that, I know it’ll help others out as well.
Hi Jeanine,
I wanted to know how to find out the nutritional values of the gluten free recipes. I have a health conditions that requires carb count and have recently became gluten free, is there a way to find out the nutritional info of the new recipes I use?
Hi Katia! This recipe actually has the nutritional values posted above, but for recipes that don’t include it, you can check out http://www.sparkpeople.com or http://nutritiondata.self.com to enter in the info for the nutritional value of the recipe. HTH
Hi Jeanine – this is the only GF bread recipe I use for my son. The only complaint I have is that it collapses after I take it out of the oven. Help??
Hi Elaine, That can be a tough one. Baking it for just a few minutes more might help. Eliminating a tablespoon or two of water may, and the only other option I can think of is to cool the loaf on it’s side. I usually do that with mine. First one side, then I flip it to the other side until it’s cool.
Thanks, Jeanine – I will let you know how the next loaf turns out!
Looks so good! I’m going to try making this soon for a friend, but she’s allergic to rice. I’m thinking of subbing the rice flour with millet and sorghum. Think that could work? Any experience subbing rice out? (any good recipes I can share with a Mom who’s now rice-free and in grocery store shock?)
I’ve never subbed out the rice flour, but it sounds like a great experiment! Be sure to report back with how it works if you try it, OK?