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Update: So many people come by to see this recipe for my Delicious Gluten Free Honey White Bread Recipe, I thought it was time to add an update. This bread is so Soft and Fluffy and holds together!
I now eat mostly gluten free so having bread is important to me. And I know it is important to so many gluten free people as well. The best way to to have gluten free bread is being willing to make a loaf yourself. So immediately below this paragraph, I have posted some of my favorite gluten free breads that I have made. I have worked with different gluten free flours and am continuing to work to find the best consistency, texture and taste.
TEFF AND OAT FLOUR (looks like a rye bread, doesn’t it?)
I have had many people ask if the bread will turn out if made in a bread machine. I want to share that my readers have not answered. Birdie says that it did turn out. However, she liked it even better when she kneaded it in the bread machine, transferred it to a loaf pan and cooked in the oven.
My wife has a friend who recently went gluten-free to lose weight. It was very successful for him. He is an athlete and he said he felt he had more energy. Based on his positive feedback, my wife and I have discussed maybe trying a week of gluten-free eating. I have done a little research on gluten-free eating. If you do not need to eat gluten-free for health reasons, then you need to be careful. This WebMD link suggests that you need to make sure you make up for the lost vitamins, minerals and fiber. I will need to research this concept more before my wife and I embark on this concept.
Gluten Free Honey White Bread
As for my Gluten Free Honey White Bread, it turned out perfect. The bread had great texture, great body. Now, I also used it to make a grilled sandwich (post later), and this gluten-free honey white bread toasts perfectly. Toasted is probably the best way to eat this bread. I found that after a few days, the bread does not hold up to well when using for a sandwich. Taste was still really good. It was not sturdy.
- 1½ Cup Water or Milk (or Milk Alternative)
- 4 Tablespoons Honey
- 2½ teaspoons Dry Active Yeast
- 3 Cups of Bob’s Red Mill gluten free flour mix
- 1½ teaspoons Xanthan Gum (
- 4 teaspoons Baking Powder
- 1 teaspoon Salt
- 2 teaspoons Apple Cider Vinegar or Lemon Juice (I used the cider vinegar)
- ¼ Cup Olive Oil
- 2 Large Eggs
- The cast of characters.
Yeast ingredients & let proof for approx. 10 minutes.
The Dry ingredients
Combine the wet ingredients.
Batter added to the loaf pan.
Bread after rising
Bread after baking.
Gluten Free Honey White Bread Plated
Gluten Free Honey White Bread Plated
Delicious Gluten Free Honey White Bread
This recipe defies all other gluten free bread recipes because it is so easy to make and the result is so delicious.
Ingredients
Yeast Mix
- 1 1/2 Cups Water or milk heated to 110 degrees
- 2 1/2 Tsp Active Yeast
- 3 - 4 Tbsp Honey
Wet Mix
- 1/4 Cup Olive Oil
- 2 Tsp Apple cider vinegar
- 2 Large Eggs
Dry Mix
- 3 Cups Bob's Red Mill 1 to 1 Gluten Free Baking Flour
- 1 1/2 Tsp Xanthan Gum
- 4 Tsp Baking Powder
- 1 Tsp Salt
Instructions
Yeast Mix
-
In measuring cup, pour in 110 degree water (or milk), add the honey and the Yeast. Set-aside & let bloom for approximately ten minutes.
Building the Gluten Free Bread
-
Meanwhile, combine the dry ingredients in a stand mixer and mix everything together. Next, add the yeast mixture into the mixing bowl. Mix until just combined. Once absorbed, add the eggs and olive oil and beat on medium-high for approximately 3 minutes. The dough will be wet and a tacky.
Spray the loaf pan with non-stick spray. Pour the dough into the loaf pan. Note, that you want the mixture to come up about 3/4 of the way up the loaf pan. Find a warm spot in your kitchen and let the loaf proof until the dough gets to just below the bottom of the loaf pan. This will take anywhere from one to three hours. You do not want to let the proof rise above the loaf pan or your bread will likely fall during baking.
In a pre-heated 375 degree oven, add the bread on a middle shelf. Bake for approx. 35 -45 minutes. If the crust is darkening too quickly, you can cover it with foil and return to baking until done. You do need to watch the bread. The best way to know when it is done is to check with a thermometer. You are looking for approximately 210 degrees. When the bread is complete, remove from the oven and after a few minutes, take the bread out and place on a wire rack. Unlike gluten breads, it is best to let the bread cool completely before cutting.
Serve and enjoy!
Recipe Notes
The recipe was adapted from A Little Insanity
Loved this bread. Not dry or crumbly. I did use Better Batter. Plus I always weigh the flour instead of spooning into a measuring cup.
Thanks for the recipe. I will definitely make again
I am so glad it worked well for you. I have gotten a little less lazy and generally weigh out the flours too.
I am experienced baker but am new to baking GF yeasted bread. I looked at a lot of recipes and decided to try your recipe. My first attempt the bread was tasty, but I I let it rise too much and it sort of sank in the middle. The second attempt was better as I didn’t let it rise as much. Then I bought a Pullman loaf pan and voila, it was perfect! I been making toast, French toast,grilled cheese sandwiches,croutons. It truly is very versatile! My husbands loves it too.
You made my day. Experience is a great teacher. You knew how to navigate. You definitely can’t let these rise too much. I made that mistake early on. Another real winner of a recipe is the ciabatta. It is very forgiving. I used that same recipe to make sandwich rolls. They turned out great. I have not posted that recipe yet. Let me know what else you try.
I have added about 1/2 cup both pumpkin seeds and sun seeds … very tasty. Makes more complex. I’ve also started baking at 385 f.
Love this bread and so does my hubby!
That sounds like a great idea. So glad the recipe is working out for you. Bread is so finicky, and obviously the 385degrees is working for you.
I’m new to gluten free baking and wondered about the batter thickness of your honey gluten free bread. In your recipe, you said to pour the batter into the PAN. So my question is, is it pourable once it’s mixed up? My batter was super thick and I had to scrape really hard. I let the bread rise to just below the top of the pan and then baked it, and it never went over the top, like in your picture. I put the amount of milk called for in the recipe, should have i added more liquid? What did I do wrong? I had to bake it about forty five minutes for it to reach two hundred degrees internally, i oiled my PAN, but it still stuck to the sides really bad. And I also tried removing it from the pan within five minutes of it baking. Please let me know your thoughts.
Laura
I am glad you found my recipe and I am so sorry it did not turn out as you wanted. If you scroll down my post, you can see step by step pictures. You will see that the consistency is very batter like. That is how I was able to pour it out. As you probably know, bread is very temperamental and there are any number of factors that can effect it. I have had my share of fails. What I do is keep making the same recipe. Then, I really learn what texture I am looking for. I hope this helps. Please respond back if you have further questions. Happy to help.
Thank you for getting back with me promptly and for the advice. I will keep at it until I get it right.
Laura my name is Chris Burkley and I have been baking GF, DF, RSF/SF for many years. My question to you is did you spoon the flour into the measuring cups and level it off with the straight edge of a butter knife, or did you scoop the flour with the measuring cup, then level it off. That might be the issue with your bread.
I scooped it into a cup and leveled it off with a straight edge. I have also started to use a scale and measure my flours more. But that is not always necessary. Thanks for reading and sharing your idea with me.
In your description it says 2 eggs but in your recipe it says 3 eggs – I wanted to know which is correct. Thanks you.
Thx for the catch Shelly. It should be 2 eggs. Let me know how the recipe turns out for you?
Hello, Peter. This is the fourth gluten free bread recipe I’ve tried. The first three were throw-aways. This one is definitely a keeper. Although it had a few bumps in the road process (needed to substitute brown rice flour for buckwheat because I didn’t have any. Second needed to be put in the refrigerator for about an hour because I had to go somewhere. Third my oven didn’t heat correctly. My husband, who is celiac, likes it a lot. Couple of questions I didn’t see addressed in either the recipe notes or remarks from readers The first is about storing the bread-counter for how long, refrigerator for how long and frozen for how long? Macros? We are both prediabetic & need to watch carbs.
Definitely will be making this recipe often. Thank you for the great recipe.
Would omit xantham gum if it’s in flour mix?
It will have some impact because the xantham gum acts as the binder. The biggest challenge with GF breads is holding together.
What does the carb count look like on this break?
I do not know for sure. Based on some searching, it would seem that the carbs are 9 – 12 grams per slice. Hope this helps.
I love this recipe! My boys and husband really liked the texture. The only concern is that my son said it had a strong smell of yeast. What can be done to minimize the smell.
So glad you liked the recipe. There has been such amazing feedback for this recipe. My only idea for the yeast (your boys have a very sophisticated palate – very impressive) – is to add a little more apple cider vinegar or lemon. The acid might balance that smell.
How do you know when it’s done baking?
The best way to know is to insert a temperature gauge. When it reads 205 – 210 degrees, it is done.
Thank you! Trying today.
This recipe is epic! The bread reminds me of regular bread although it’s been so long it’s hard to tell. But boy it is good!
I am so glad you liked it. Epic is an awesome result. Thx for sharing.
Hi I just finished my first gf loaf using your recipe and it tastes delicious! However I did something wrong. The top split from the bottom. I think it rose too quickly? Was it a matter of temp?
Want to try it again definitely!
hard to know. Breads are very temperamental. My guess is, as you noted, the rise was too long. One way to protect against that is to leave it in the oven with the temperature off and the door open for a few minutes after the cooking time is complete. I am so glad you liked it!
I have been cooking gf for many years . I have tried a million bread recipes . They all were just ok. I made this bread and I CANNOT BELIVE how amazing it is! It doesn’t crumble , it isn’t gummy and it even springs when you bite it. I shared with a friend who couldn’t believe it was gf!! Thank you!!!
You just made my day and my week. I am so glad it turned out well for you. I feel very similarly. Those of us who remember what gluten bread tasted and felt like are searching for something that resembles what we used to know. This recipe is really good. Do search the blog for GF bread because I do have some others that I really like. Thanks for taking the time to comment!
Have recently been ciliac, have had flops in bread making. Made your recipe best ever with one exception!
It tends to break up in toaster and crust slip off when making a sandwich. Any ideas as to where I went wrong please. Julia
It is correct for the middle to sink down as it cools? This is my first time making this recipe and I wondered if I did something incorrectly?
it might sink a little but only modestly. I have had that issue on a number of recipes. It is ultimately about your oven temperature. One thing I do is to leave the bread/cake in the oven with the door open (after the baking time) so it does not fall. Let me know if you try that and how it goes.
Help please, I am ready to bake my bread but can not find the size of the loaf pan!!!! Please let me know where to.find it, thanks
Diane, it is the standard size loaf pan for this recipe. The standard size is 8 1/2 x 4 1/2. good luck!
Hi ,
I’m new to gluten free stuff and I’m looking for bread I can make , saw this and it looks good. My question is if Bob’s red mill has the Ingredients of the something gum .. sorry I couldn’t remember the name, do i still add in extra Gum powder to the recipe?
If the flour has xanthan gum in it, there is no need to add extra. Good luck on your breadmaking.
Per the ingredients listed on the Bob’s Red Mill 1 to 1 gluten-free flour, it contains xanthan gum, so do we need the to add the xanthan gum stated in the recipe to achieve the results shown with your bread?
I did add xanthan gum. Some people will feel it is not necessary.
Hi I live in Australia andhave Coeliac. I would love to try this recipe. The trouble is that we don’t have Bob’s mix flour here. Would a mix of almond flour and tapioca work and if so what ratio would I need
I think those flours are too light. You need something more like a gf all-purpose flour. I am sure you have some brand to pick from. Let me know how it turns out for you.
As the author said, you can use any all purpose flour in place of the Bob’s. I feel that he left out information on the xanthum gum. Check and see if your gluten free flour has xanthum gum already mixed with it. If it does, do not add more.
Heather good input. You definitely need to read the ingredients list of the all purpose flour to see if it contains any xanthum gum.
Look at Gluten Free on a Shoestring website, she gives several recipes for diy gf flours.
Thx for the info. On my way to check it out now.
Oh dear! I have not baked the bread yet, but the dough looks just wrong! It poured out of the bowl rather than needing to scrape it out. I have double-checked my measurements since I’m not that experienced with bread and can’t figure out why it is soupy. I used 1/2 cup of milk and I cup of water. When I added the honey and yeast it rose right up to almost past the two cup mark. I am letting it “proof” right now, but I don’t think anything is going to happen.
Any ideas where I may have gone wrong? I used rapid instant yeast.
Cyd, scroll to the bottom of the post to see a picture of the dough. You will note it is much more like a cake batter than a dough. If you still think it is too runny, add a flour a little at a time. It should still work well. Let me know.
It’s in the oven right now. Amazingly, it still rose to the top of the pan, but I have no idea how it’s going to turn out. Stay tuned!
I am so happy for you. Good luck. So many people like this recipe so I truly hope it works for you! Fingers crossed.
Verdict? I definitely did something wrong. I think it had to do with the yeast maybe? It doesn’t taste quite right, and overflowed all over the oven, LOL!!! But…it’s close enough that I think I’m going to try once more and get my husband to double check all my measurements.
Thank you so much for responding to my concerns so quickly!
I think the problem was you used milk AND water for the yeast mixture. It says water OR milk, not both.
I am sorry if the recipe directions were confusing. Almost everyone has had really good luck with this recipe. I hope you try it again. If you do, let me know how it comes out.
Would that really make a difference? In total, it still was the same amount of liquid as the recipe. Skim milk would just be higher fat milk that is watered down. The milk I used was 2%, plus some water.
I’m pretty sure my yeast measurements were wrong. Maybe I grabbed a tablespoon instead of a teaspoon…
You are right that it is about the total liquid. You also want to use warm water or milk. Maybe that could have affected it.
I’m not giving up! This recipe has great reviews and I’m going to try it once more. I’ll keep you posted.
I’m a little late to the party, but could the fact that you used instant yeast instead of active yeast make a difference?
Absolutely. Yeast, just like the flour is very sensitive. So many things can affect bread making including room temperature and humidity. I do appreciate you sharing your insight.
Are you able to use instant yeast instead of active dry?
I think you will be fine. Let me know how it turns out?
This is the best gluten-free bread recipe! Love it Thank you for sharing.
I am so glad you liked it. I am working on coming up with other gf bread recipes.
Can’t wait for more gf bread recipes. Thank you for your creativity in the gf world.
This bread was fantastic. Thank you!!! The best GF bread. Making it again today. I added olives and garlic???
I love to hear that. I like the addition of olives and garlic. I am sure that will be delicious.
This bread turned out so good but I think will leave in for an extra 5 minutes cause was a little soft but very good tasting , this is now my go to bread for sure, thinking of making buns do you think this will work .?
So glad you liked it. The timing is different for everyone because of our ovens. I would think this recipe would work well for buns. Not quite sure how long you would cook it. Be sure to egg wash the top of the bun so you get that look.
I made this bread and it is delicious and soft! It is definitely the best gluten free bread that I have ever made. It’s very light…not heavy and dense like most gluten free breads. I can even eat this without toasting it…it’s that good! 🙂
I am so glad you liked it. I agree with everything you said. It is amazing we have a gluten free bread that is actually good!
Very nice bread. Easy to make, simple ingredients. It doesn’t crumble and has a lovely crunch when toasted. Next time I am going to make it as a cinnamon raison bread. I am looking forward to it.
So glad it worked out for you. It does seem to be pretty foolproof. Do let me know how your cinnamon raison bread turns out when you try it.
I have a toddler who has to eat a gluten free diet. I bought a sandwich sealer so I could make pocket sandwiches that would be easier for her to hold and eat herself, but I haven’t been able to find a store bought gluten free bread with slices big enough to use with the sealer. The loaves are usually so much smaller than regular bread. I saw this recipe and immediately noticed how tall the bread is, and it sounds delicious. My question is do you think this bread would work with a sandwich sealer based on its texture, consistency, and sturdiness?
Carrie, I am glad you found this recipe and the blog. I have been experimenting with lots of gf flours trying to find the best consistency. What I have learned is the secret appears to be the apple cider vinegar. Not sure why it works but all my breads with apple cider vinegar are sturdier. So I think it will work for you. If you try it, let me know how it works.
Can I used monk fruit instead of honey??? And almond flour instead of gluten free flour? To make it keto bread thanks!!
Yes to the almond flour but it will be a little lighter. You might need to add a little bit of tapioca starch or another substitute. I truly do not know how the monk fruit will react. The honey provides sweetness and binds some. If you try it, let me know how it comes out? Good luck.
In my experience it’s difficult to use a single flour in gluten free flour mixes— it tends to fall apart. I’d also recommend using a starch like tapioca or arrowroot powder. My mixes usually compose of 2/3 medium flours (like almond or another nut flour for keto), and then 1/3 starches. As for a sweetener not sure about monk fruit but agave syrup is a great replacement that’s still plant based! Good luck hope it works out!
Muriel, I totally agree with you. When I make my other loaves, I use a combination of flours. I favor psyillium husk right now over zanthan gum. With that said, this bread has turned out every time and many of my readers have tried it and had similar success. This is a good alternative for bakers not familiar with making bread.
So, do you use 11/2 teaspoons of psyllium husk instead of 11/2 teaspoons of xanthan gum?
I have always used these two items interchangeably – so I would use the same amounts.
Thank you for your timely responses.
I have gkids with gf issues, one with Celiac’s, so we are very careful with his food. They always loved my regular bread but were feeling left out when they had to go gluten free. Mama’s Almond Blend flour works well too. I also use my Pampered Chef stone that is 4 small loaves instead of one big one. The loaves slice nicely and the kids love them that way. I can’t wait to try your recipe for them! Thanks you!
I will have to see if I can find Mama’s almond blend. I love hearing from my readers. I am sorry your kids have to be so careful but we have good alternatives now.
Update on my first comment. I tried this recipe and it is great. Smells so good and actually tastes so good. Not gritty. I have a question..,,Do you know the nutritional values on this bread? Asking for my daughter-in-law.
I just made this recipe. When I pulled it out of the oven, the top came off, if that makes sense. It’s like the crust formed and then it rose. Do you have any idea what went wrong?
Sam, are you saying it fell off because it went so far out of the loaf pan or it fell in at the center?
Has anyone substituted butter for olive oil in this gf bread recipe?
Is there a reason olive oil is used other than its health qualities?
I have made this bread following the recipe as written and it is an incredibly delicious gf bread.
Thanks to the creator(s).
So glad you like it. I would assume butter will work as well. Both the oil and butter serve as fat. I will say that my experience and all that I have read, shows that there is something about the olive oil that helps with gluten free breads. If you try the butter, let me know how it turns out.
Butter works just as well as olive oil. I will stick with evoo because of it’s nutritional value.
Thx for the insight. Glad you like the recipe.
Butter works very well. I used plant butter
That is good to know. I hope my readers see your comment. Thanks for stopping by.
I would love to know if I have gluten free flour with Xanthan Gum in it Do I add more?
What I have heard is you do not need to add more. Going forward, it is better to buy gluten free flour without the xanthan gum, then you know how much you are adding. let me know how it turns out.
Could something like tapioca starch or arrowroot be used instead of Xanthum Gum?
I would use physillium husk. These two are fairly interchangeable. I did google your question too and it suggested that tapioca starch could work. Here is the link – https://www.glutenfreeandmore.com/issues/in-the-kitchen-xanthan-gum-food-sensitivites-celiac-disease-more/#:~:text=There%20are%20several%20options%20for,size%2Dfits%2Dall%20formula.&text=For%20general%2Dpurpose%20baking%2C%20try,starch)%20or%20modified%20tapioca%20starch.
For once I made a loaf of gluten free bread that actually looks like a loaf of bread!!!! It was delicious. The only change I made was using coconut milk instead of regular milk or water. Turned out perfect. The only mistake I made was leaving it in the pan too long. It felt more moist. But I let it dry a bit on the rack. Any ideas for storage…….if it lasts that long!!! Ha ha
I would think the coconut milk worked really well. What I do is cut the loaf and then freeze the pieces pulling them out when I need them. I also place a piece of parchment paper between each piece so I can separate them when I pull them out of the freezer.
So glad your bread turned out well.
What size bread pan do you use?
Hi! So my bread did the same as another person who commented. I cooked it for the set time and after testing if it was done and needed another 10 minutes. I took it out and it still was not cooked throughout. I ended up putting it back in for probably another half hour or so. It still isn’t cooked throughout and of course the top flattened out. Ugh, I’m am a beginner baker lol
The only thing I did different was use the red Mills wheat gluten free flour. Do you know if that flour cooks differently? What should I do?
It is probably the flour. Flours are very temperamental. So changing out for wheat really changed the outcome. I just made this bread again this past weekend and it turned out perfect. As you are just starting out, I would encourage you to follow any recipe you try per the exact ingredients and directions to give yourself the best chance of success.
Okay will do! Thanks for your feedback. Ps, I let it sit on the stovetop and cool down and it cooked more. Its edible and the flavor and texture is amazing!! I’m really surprised. I’ll try making it again with the correct flour and I’m sure it will turn out even better! Thanks again, your recipe is awesome!
Thx so much. Let me know how it turns out for you next time.
Hi, I’m so glad I saved your recipe months ago. I’m going to make this this weekend but had a quick question. I know others mentioned they used instant yeast and it worked. My question is, do u still need to use the water or milk? This the only part I’m confused on. The instructions on the yeast says to add the yeast to the dry ingredients and no proofing needed. Thanks!
I guess I would follow the instructions on the box. Some yeasts are different. Most times the yeast needs to bloom. Let me know how your bread turns out.
Thanks so much. I ended up proofing the yeast in the milk and honey, and the bread turned out great. It’s very good. I was so excited to eat peanut butter & jelly toast this morning. Delicious! I haven’t baked bread in a while so I’m glad this turned out great. Thanks again
That is awesome. I am so glad it turned out. Nothing better than the smell of fresh bread in the kitchen!
Ok….I need help! The first time I made this loaf, it turned out pretty well. I used milk, et it rise for about 30 minutes, then stuck it in the oven. I only cooked it for about 35 minutes. It was kinda flat, and the bottom had a small area that wasn’t completely cooked, but it was usable for toast. This time, I used water, let it rise only 20 minutes (until it was a little below the top of my pan), and cooked it for almost 45 minutes. I took it out and it was massively underdone. Raw and inedible. I have used instant yeast both times because they don’t have any active dry in the store right now. What do you think I might be doing wrong?
Molly, this is a really good scientific question. Bread making and baking are very sensitive processes and sticking to a recipe is probably the best thing to do for the best result. But if you are like me, I like to try different things to see how the turn out. I googled your question and this link – https://opentextbc.ca/ingredients/chapter/milk-in-bread-baking/ – provided some good insight. The milk changes the fermentation process compared to the water. I think the best suggestion I could give you is to use a thermometer. The bread should come to 200 – 210 degrees. Then, you will know it is done. I hope this helps a little.
Your recipe says to bake for 30 to 45 min.what am I to be looking for to know when it is done? Thank you for the recipe, looking forward to trying it out.
Everyone’s oven is a little different. Basically, you are looking for a good crust and when you push on the bread with your fingers, it gives but comes right back. Does that make sense?
Yes, thank you for your quick reply. It’s almost ready to go in the oven. : )
I am on pins and needles. How did it turn out?
Do you take the bread out of the pan right away or let it cool down?
You should take it out pretty soon after it is done. Let me know how it turns out for you!
Hello. Do you think this recipe will work with a bread maker machine?
I have been asked that before and I think it will work. Please let me know how it turns out if you try it.
Okay. Turns out you’ve answered this question before and it works. My second question is do you think the recipe will work with Kind Arthur measure for measure gluten free flour which already has xanthan gum included in it? What adjustments do you think I need – remove the xantham gum from your recipe or something else?
Thanks a lot.
I made this bread today using King Arthur measure for measure and it came out great!!
I am so glad. All the feedback on this recipe is so good. I am glad I can share it and people find it!
So I finally(!) got round to making this with King Arthur measure for measure flour in a bread maker and it turned out really well. It was a tiny little bit cakey but that could be because I still added a reduced amount of the Xanthan gum even though there is some included in the King Arthur blend. I also added some raisins to the flour mix and it was extra yummy!
Love the addition of the raisins. So glad it worked out!
If you haven’t heard this, I thought you may want to know. You will find little to no benefits in trying gluten free for a week. Gluten can rest in your body for up to two weeks. It is recommended that if you want to see the full benefits of going gluten free that you should try it for 30 days, no cheating.
Thank you for sharing. Yes I have heard that. I have made it part of my lifestyle and noticed the benefits from reduced inflammation. I hope my readers see your comment.
I want to try this bread but was wondering if you can use the flour that already has zanthan gum in it?
Cathy, many people ask that question. What I have seen is that you can but then do not add more to the recipe. That should work. But the best way to make sure it turns our right is to add in the specific ingredients. Let me know how yours turns out?
I made it in my bread machine. I also made it after letting my machine do the kneading and then turned it into a bread pan. I liked that better. But both worked! This bread is delicious!!!
I am so glad you shared your experience. I will share your experience going forward. Thx so much. Try some of the other GF breads on the blog if you are adventuresome.
What setting did you use on your bread machine?
Liz, I did this in the oven. I have not tried this with a bread machine but some readers responded that they did try and it worked well. I do not know what setting they used. Let me know if you try it and how it turns out.
I get asked that question frequently. I think it should work fine. I have asked the readers that have asked me this question, to give me an update after they try it. I would love to be able to share the results with my readers. So please let me know how it turns out.
So do u use the same amount of flour if it is the Bob’s red mill 1to 1 G.F baking flour? Also can u use maple syrup instead of honey for those that are sensitive to it? Also can u use rapid rise active yeast, that’s all I have? Can wait to try this this weekend.
Gillian, allow me to answer but I cannot guarantee the results with changing the ingredients. Baking is very sensitive and scientific. With that said, I would think the flour change will work fine. Changing to maple syrup is probably ok but that one could change the result some. It sounds like you need to change it because of a sensitivity so try it. I would assume the rapid rise yeast should work as well. Please let me know how it turns out.
Delicious bread! I have made it on two occasions now. My husband ate almost the whole loaf himself and never knew it was gluten free! I made a toasted pecan honey butter to go with it! Yum!
I am so glad you and your husband liked it. I love the idea of the pecan honey butter. Now you need to make bread just to eat your butter!
I just made this wonderful, delicious bread, it was really delicious, I will de8be making this again.
I just made this bread today, it was so easy to make and it was sooooooooo delicious! I will definitely be making this again!
I am so glad it worked out for you. It is so easy!
Have you tried it with other gf flour blens? Like King Arthur?
I have used King Arthur’s flour but not for this recipe. If you try it with this flour, let me know how it turns out. I know I want to know and I am sure my readers would love to know as well. Thx Angela.
Hello! What is the estimated rising time?
You can go from 30 minutes to an hour. Let me know how it turns out?
Do you turn bread out immediatly or cool in pan? Also what size pan do you use? Just found your site and can’t wait to try things. Have been baking gluten free for about 10 years but always looking for “new stuff” thank you, Linda
The bread should come out pretty soon. Let it cool just a little and then, put on a drying rack. The pan size, 8 1/2″ by 4 1/2″ by 2 1/2″ high. Let me know how it turns out for you.
I made this bread today! Awesome, easy! Thank you for this wonderful recipe! I have been looking for it for years! ❤️
Bev, I am so pleased. This is a great recipe for something so easy. Pass it on to all your gluten free friends!
I’ve been making GF bread for a while, and have had mixed success with the rise. This recipe fascinated me because it uses both yeast and baking powder. The result was so fluffy! This recipe is a keeper. Thank you for adding to my repertoire!
It truly is an experiment making gluten free bread. I am so glad this worked for you. Please search the blog for other gluten free bread ideas. I like the artisan loaves.
Can this recipe be adjusted for someone with an egg allergy? If so, would you please provide new recipe?
Thank you
Mary
Mary, you can try one of a few things. You can find an egg substitute at your grocery store. Also, a typical vegan trick is to use what is called an egg replacer. You could also try to use either almond or coconut milk. Let me know how it works.
How long does it stay good for? I made a gluten free bread once and it was hard the next day! (but not this recipe) 🙁
Not sure why you had that issue. The bread should last close to a week.
Okay. Thanks! It was a different recipe I made in a bread machine. It was good when it was warm, but it hardened pretty fast.
First attempt to make GF bread. Used GF a/p flour, cashew milk, avocado oil. Lightly oiled the non stick pan with avocado oil, and baked at 375 for 30 minutes. It was so beautiful when I took it out of the oven, but soon realized that it was stuck on all sides and bottom of pan. I managed to remove it without too much damage with a flexible spatula. I am now questioning if the cashew milk and the heat of oven as contributions to the bread sticking. Having said all that, I can’t wait to taste it. Best regards, Dianne
I love your adventure. Could a simple baking spray coating the pan solve the problem? Or parchment paper? I would not think it was the cashew milk.
Made this bread first time today, looked exactly like your picture of the baked loaf! Yum, yum! Best I’ve ever made. Thank you so much for this recipe, so many others have had weird texture and not very good taste. Again,yum!
I am so glad you liked it and love that you made it. Pass the word on to others looking for a good gluten free bread and recipe.
Could I use almond flour instead of the Red Mill?? If so, would I have to add anything additional to the ingredients? Thank you!
Yes you could. But I encourage you to search my blog for my other gluten free bread recipes. That will give you the answer on what else you need to combine to get the best result. Good luck.
Do you know what the carb and sugar count would be on this?
I just googled the nutrition facts and it says 21 g total carbohydrates with including 2 grams each of sugar and dietary fiber. hope that helps!
I failed at my first attempt making this bread. I used quick rising yeast & didn’t proof. Gave it another try because of all positive comments & guess what? YUM, it turned out best I’ve ever made. I used water, made sure temp was correct, used 3 T. honey & 1 T sugar, So glad I gave it another try. Next time will take picture. Thank you for getting recipe out to us & thanks to all who responded with positive comments. I was getting tired of paying so much for UDI’s GF bread & it’s a good feeling making my own from scratch!
Thx so much for sharing your experience. Making bread is so temperamental. It sure sounds like you were resourceful! There is nothing better than fresh bread and it does save you money.
Has anyone made this bread with rapid rise yeast? It’s all I have on hand at the moment. Hoping it works as well!
I have not heard that from my readers but that should not be an issue. Let me know how it turns out?
Hello, Have you tried this recipe with an egg substitute? I have a daughter that has celiacs and also allergic to eggs.
I have not at this point. I would certainly think that the egg substitute would work just fine. You are simply looking for a liquid replacement to act as a binder. If you try this, I would love to hear how it works and want to share your results with my readers. I will also make a note and may try it myself this weekend to see the results.
I made this bread yesterday it was by far the best gf bread I did not have a metal loaf pan I only had glass I baked it at 350 for 30 minutes it was moist soft and perfect I will never by the gf bread in the store again I don’t not have Celica but my husband does and he loved this bread as well
I am so happy for you both. Next, you need to try some of the other gluten free bread recipes I have made. Let me know if you do.
I defiantly will where can I find the recipes
Michelle, just use the search bar and type in bread. You will see some breads I also made before I became gluten free but you will find my gluten free recipes. Also, if you are following the blog, you should have had an opportunity to download an ebook or some gluten free bread recipes.
Hi there, I am wondering if this would be a good bread to use to make stuffing for turkey dinner?
Jenn, it would be OK but a heartier bread would be better. Search my blog for my other gluten free artisan breads. Those would be best. If you do, however, use this white bread, be sure to let it get stale.
Been gf 5 yrs. Never going back. Love it. I looked at this recipe and noticed no salt. Every bread I ever made had salt. Must get good from other’s comments. Will make.
Lorraine, I made it a long time ago so I do not remember. I went on line to look at Bob’s Red Mill recipe and it does say 1 tsp of salt. I am guessing that you are right. Thx for letting me know.
This looks great! Any chance this can be done in a breadmaker? My breadmaker has a Gluten Free setting. Thank you! I am gluten intolerant as is my son & grandson.
Barbara, I have not tried this in a breadmaker but I would think it would work. Why don’t you try it and let me know how it turns out. Good luck!
Did it work in the bread machine?
I have never tried it in a bread machine but I would think it would work.
Hi, it worked great & it’s very good!
Thankvyou
I am so glad. Someone else just asked the same question, so now I can safely tell my readers that it does work. Thanks so much for sharing with me!
Can I use the Bobs Redmill gluten free cup for cup baking flour instead of the Bobs Redmill all purpose flour????
Absolutely. I have also had good luck with Bob’s 1 to 1 GF baking flour.
With Bobs 1 to 1 baking flour do I still need to add xanthan gum even though in already in the flour?
I did use it and I also googled to see what other people had done as well and they did add it to it as well. You could try it without it. If you do, let me know how it turns out. Remember the function on the xanthum gum is to provide elasticity and stickiness in the dough.
I still added the xanthum gun as well and it turned out AWESOME!!!! Best Gluten Free bread I’ve had yet. My grandson loves it!!! It is much better than the expensive UDI bread that comes frozen.
That is so great to hear. Baking bread yourself instead of buying store bought bread – NO COMPARISON!
Will an hand mixer work for this recipe? I do not have a stand mixer.
A hand mixer will be ok but it is hard for the dough to come into a ball. You could start with that and then finish kneading with your hands. Let me know how it turns out.
I made this bread today and had a sandwich with it and I loved it!! I’m going to make more Tom. Just wondering about storing and also keeping a loaf for daily usage? Thank you so much!!
I find it stores just fine. What I do is to slice it and then freeze it. Then, I pull out pieces as I need it. Best toasted.
Hi just made your bread for my gluten free daughter! It looks good but didn’t rise as nice as yours,I think my yeast is on the older side! Hope it tastes as good as it looks,thanks for the recipe it’s a challenge making tasty gluten free items
Marianne, in general, gluten free breads do not have as much volume as there gluten counterparts. And you definitely need good yeast. I too have used old yeast and it makes a difference.
I made your gluten free bread yesterday and used your exact ingredients. I followed the directions to the tee, except that I didn’t realize that the bread had, in fact, raised above the rim of my pan without my realizing it. When I baked it, it did overflow and started burning on the bottom of my oven. I scraped it out so it wouldn’t stink up the bread while it finished baking. When I took it out, it looked pretty good. After it cooled a bit, I used my electric knife and cut it into thin slices. I sent the pictures to my 14 yr.old grandson, who was diagnosed with Celiac last March and the only bread he has had is Udi bread. He texted me back and can’t wait to have it this morning. I ate the heel last night and it was super yummy!!!!!! I am so thankful for this recipe. It isn’t any more time or effort than making chocolate chip cookies. Thank you so much for posting this. It looks and feels like regular bread too!!!!!
I have chills with your message. I am so glad that it worked out for you. I have a number of family members that are celiac and know the challenges and limitations to a diet. You are so sweet to make this for your grandson. Let me know how he likes when he comes over. Be sure to try a few of the other gluten free breads I have made as well. God bless.
Hi, Yes, He really likes the bread a lot!!! He was so excited to have toast while everyone else was having bagels. We also had grilled turkey sandwiches and the kids commented on how his looked really good!!! He Smiled really big!!!! I have two griddles so I grilled his separately!! I am going to teach him how to make the bread and let him know that the bread needs to not raise above the side of the pan!!! His mom is very excited that she doesn’t have to buy $9.00 loaves of bread for him to have a sandwich. The flour is expensive, certainly, but not as much as a loaf of bread to have a turkey sandwich and french toast for a growing 14 year old!!!!!!! Thank you again, for giving us a GREAT recipe!!!! I have shared this with an Amazon person that is also Celiac and told her about your website. She asked me about Bob’s Red Mill Flour and I sent her to you!!!!
Oh my goodness!!! This is by far the most delicious GF bread that I have ever had!!
I was diagnosed with Celiac Disease in November of 2017 and have been craving good bread!!!
Thank you so much Chef Peter Block!!
I’m on cloud nine!!
Wow, your comment really warms my heart. I have been gluten free now for about the same amount of time as you. Please check out the other gluten free breads I have been creating – http://www.feedyoursoul2.com/teff-and-oat-flour-gluten-free-bread/. Bread is the thing I miss most so I took that issue in my own hands. Please stop by more often and I hope you manage your celiac disease.
Can egg be substituted my baby cant have eggs wheat dairy so I am trying to find a bread I can make for her
You can absolutely substitute the eggs with a non-dairy like coconut milk or almond milk. Let me know how it turns out for you and please check out the other gluten free bread recipes I have on my site.
Can an all purpose flour be used? If so, if it contains the zanthun gum do we still need to add it? Thank you!
Christine, I would think you do not need to add any more zanthun gum. You could try to make it both ways and see which one you like better.
I just made this and while it is delicious, the bread fell and did not become nearly as tall and fluffy! what’d i do wrong?
but it tastes FANTASTIC!!
I can not say for sure. But the texture of gluten free bread is definitely not as sturdy as typical gluten bread. Did you use a traditional sized loaf pan?
You did an amazing job with this gluten free bread. It looks perfect.
I admire your life. It is not easy going gluten-free. She might find it challenging but it will be worth it. Good luck and this is a great recipe.
Thank you for the encouragement. For now, we are considering making more gluten-free recipes a part of a healthier lifestyle.
That is a beautiful loaf of bread! Fantastic job 🙂 Be sure to stop by my link party, Om Nom Nom Friday (Even though it’s Sunday) and share some of your delicious creations!
Happy Blogging!
Happy Valley Chow
This looks so yummy!! I want some!! I have been gluten free for almost a year now… I am gluten intolerant so it’s not exactly by choice… but I will tell ya that I feel sooo much better now!! Thanks for sharing this recipe!!
Cailee, thanks for stopping by. As I wrote, we wanted to explore the gluten free experience. Many who are tolerant praise being gluten free. My wife and I will explore this concept more.
Love honey white bread- your recipe looks fantastic! Loving the fact it’s also completely GF! 🙂
Hi Peter, I have a loved one with an egg allergy and wondered if you have any insight on how this bread would turn out with a Flax or chai egg substitute. Thank you
I think it will turn out just as well with an egg substitute. Let me know how it turns out for you.