Hi Everyone! I have a new website! GlutenFreeHabit.com. It's a great place to see and print all of my recipes. I hope you'll take a minute to check it out! Thanks so much for watching, liking, and subscribing :)
I am vegan. I substituted the eggs for 3/4 cup of aquafaba and 3 tablespoons of ground flaxseed, and let the flaxseed hydrate in the aquafaba for 10 minutes before using. I also used vegan butter. Worked perfectly.
Thank you for posting this- I was going to ask about an egg substitute. I’ve never baked bread before but will need to start because my son has a few severe allergies and I myself am gluten free. Is that your go to mix for egg substitute?
Hi, this is the husband of a subscriber to your channel. Im also the reason for needing to go gluten free. Its a difficult change at 55 and thank goodness my wife is here to help. She tells me the great food she is making is in large part due to your videos. So thank you from the bottom my heart for taking your time and sharing your know how.
Wow...thank you so much for taking the time to share this with me . I'm so glad when my recipes can make someone else's gluten free journey a little easier (and hopefully more delicious). That's exactly why I started GlutenFreeHabit! When my son was diagnosed with Celiac disease many, many years ago, most people had never even heard of gluten...or Celiac...so there weren't a lot of options. I understand when you say it is a difficult change We've been there. But I promise, it does get much easier! So as I continue to learn, I love sharing my recipes, providing new options, and I'm always blessed when one of them adds a little happiness to someone's day...so thank you:) By the way, you're wife sounds amazing to jump right in and start learning new recipes...I think you're in great hands!
@@katparks4631 Hi Kat, yes me too. I have been tested for celiac and that was negative, so they seem to believe it is the gluten in the wheat flour. A whole new ball game for me as I love baking and cooking in general.
I have been gluten free for 8 years now. No pies. Fish. Chips etc.. its hard but use to it now. With boxing i have turned into a lean machine. Lol. Rice dishes are king. Love the weerbix. And hungry jacks gf chips and hash browns though. Eqiv to burger king on usa
Ok, I have made this bread 5 times now. I don't know if it's because I live at high altitude (4,400 ft above sea level) but when I first started making it, it was a dream when you first let it cool from the oven. But almost immediately (and I stored it in an airtight container) it got super stale and just hard within less than 24 hours. SO this is what I did to make it PERFECT (for me and my climate/altitude). I added more butter (from 1/4 cup to 1/3 cup). I also added 1.5 TB more water as well. I also used a dark metal pan, and it got too brown and hard, so I lowered it to 360 degrees and let it go for nearly 40 mins, and it's perfect. My go-to bread! So if anyone had the same issues as I did, try what I did.
Thanks for that too! I too am at high altitude. I will try that! However, I have been slicing when cool, then wrapping 2 or 3 slices in bags and freezing. Just pull out of the freezer as needed.
Great recipe, I've been using it for a while now and it always comes out great. You can make some easy substitutions and it still comes out just as well. I use egg whites for eggs, canola oil for butter and 1/2 the salt. I have found that some flours are a little more dense than others and I've had to add a little bit of water during the mixing to get it the right consistency. I usually double the recipe and that is enough for two 8.5" loaf pans and about 7 rolls. I have found that using an oiled ice cream scoop works great for scooping out the dough/batter and distributing it between pans. One scoop = one roll; about 8 or 9 scoops = 1 loaf, but scoops come in different sizes, so experiment.
I followed your instructions to the tee. Used a scale (measuring both flours 4oz each & cornstarch 4.6oz), used the same size bread pan (though mines is glass) and oiled it as you did, used a thermometer as suggested. My bread turned out fluffy and tasted so very good! Proofing your yeast before adding it to the dough is the best advice for all breadmakers. You are a great teacher sharing with the world how one can cook to achieve a healthier lifestyle. That alone is great success. Thank you!
Thank you so much for the nice comment, Mary! I'm glad you had success with the bread on your first try, and that you like it as well. Yes, I like to proof the yeast first just to make sure it's in good shape...no risking ingredients! I know Instant would probably work just as well, but why take the risk :) Enjoy!
I’m on Gluten Free diet for a week and it’s very challenging as I have to learn cooking again with new recipes I never know or thought I may need. Thank so much for sharing your experience. I baked by your recipe last evening, following all the advises. I got a nice looking bread and so soft, moist and tasty, that I couldn’t imagine it can be so good. I love bread and when I found out I have to GF I was very stressed, especially when I did a search for prices on such bread and read it doesn’t taste great. Your recipe is delicious. Thanks a lot! God bless you!
I followed this recipe to a T except I had to substitute the flours used with King Arthur Measure to Measure G.F flour because I was unable to get the ones used here. I’m new to g.f. cooking and am happy to say the bread came out FANTASTIC! I thought I’d pass that along to anyone else unable to find the flours used in the recipe. Next time I’ll decrease my flour to 2.5 cups since I had to add additional water to obtain the same consistency, but no big deal. Amazing and delicious, thank you for posting this recipe!
My daughter has had celiac disease for 8 years so I have tried a lot of gluten free bread recipes and this is by far her favorite bread - ever! Wow, to have soft, moist bread is such a special treat. I've been making this bread many times and have always come out with a beautifully risen, soft loaf of bread. Thank you so much for a great recipe!!
Thank you my friend!! Coming from you that means so much to me because you're such an amazing cook/baker. I'm happy that you're enjoying the bread. Lots of love to you and your family!
Thank you for the recipe. Just made this in my bread maker. Wet ingredients first and then dry and on top is (instant) yeast. I used 2 tbsp oil instead of softened butter. Next time i will have to reduce the salt since i used kitchen salt. The bread turned out beautiful brown. Btw, i used white rice flour. Again thank you for developing this recipe. Stay safe and healthy.
oh my god. this is the BEST gluten free bread I have ever eaten and i wanted to cry at how soft it is on the inside and how delicious the crust is. i was always so sad buying frozen, crumbly, tasteless bread at the grocery store and id always get sad when i could never buy fresh loafs anymore. This is the best recipe to come into my life so THANK YOU SO MUCH for creating this and sharing!!
Just became Gluten Free last year and was SO disappointed by store bought gluten free bread. I even bought Pamela's Bread mix for my bread machine, and while it is pretty good, NOTHING compares to your recipe! I did try to make your recipe in my bread machine, but the results were disappointing, So I decided to make it without the bread machine and Wow! What a difference! I just made my first loaf from your step by step recipe, and it turned out FANTASTIC!!! Finally... A bread that is exactly like soft store bought bread! Thank you, thank you, thank you!!! Will be watching and following your videos from now on.
Hello and THANK YOU! I'm so glad you are enjoying the bread! We also were so disappointed with the store-bought breads, which is what prompted me to create my own recipe. I appreciate you taking the time to share your results. It sounds like you nailed it!! Happy Baking! xoxo
This is awesome!! A little trick I found, when you put the plastic wrap over the dough when it is rising, put some oil on the plastic wrap so that when the dough touches the top it won’t stick to it ! ☺️ happy baking!!
I made this bread last Sunday, and my daughter and I truly enjoyed it. I didn't ever think I would be able to enjoy a gluten free bread without it being gummy. It was not that at all. Thanks for perfecting your recipe, I appreciate it. I will probably end up like you making it every week. Thank you again. Here's to gluten-free baking ❤😊
Hi Veronica! I'm so glad that both you and your daughter are enjoying the bread. Once you've made it a few times it will go very quickly, and before you know it you'll have it memorized :) I hope you also try my Parmesan Herb Dinner Rolls recipe.
I followed your recipe exactly and am now devouring a sandwich made with the best gluten-free sandwich bread I've had in the 3 years (and numerous failed recipes) I've been gluten free. THANK YOU SO MUCH!!!!!
Hi Marianne...I'm so glad you're enjoying the bread! Now make up for lost time and plan sandwiches for every meal this week :)Thanks for your nice comment!
Amazing, I used honey instead of sugar ,came out so delicious . I couldn’t wait for three hours to let it cool , cut into it after 20 mins . I love it . Thank you so much!
I have made this recipe twice now, and it gets better and better! So much better than store-bought gluten-free bread. This last time, I actually forgot what I was doing, and let it rise for, like, three hours. When I got back, the dough had overflowed the bread pan on one side, but all I did was scrape off the overflow and smooth it onto the top of the loaf before I baked it. I use the thermometer to test for doneness, and it has turned out very good each time. Thank You for this excellent recipe!
Hi Lucian - I'm loving your post (rising 3 hours!). I'm picturing "I Love Lucy" in the crazy bread episode. But you recovered it and made it work out perfectly! It does get easier and easier, and with each loaf you learn to tweek the temp. or the rise-time, etc. Every oven is different! Congrats on your success with the bread. Thank you so much for taking the time to share your results. More recipes coming soon!!
Thank you for this recipe. I can't express what it was when I tasted my loaf of bread and it actually tastef as bread! It was delicious. And soft! And smelled so good! I had to add 3 Tsp of water to my batter bcs it was too thick. And everything came out just perfect. It's THE BREAD. And I will never forget you for sharing this amazing recipe with us. Thank you 1000 times! God bless you and your family 🙏
This is the best recipe I have tried. I have made it weekly since i found it and the bread has turned out consistently every time. Thank you so much for providing this recipe!
Omg, where were you a dozen failed recipes ago? I tried this recipe today and it was heaven on earth!! I now can eat French toast, grilled cheese and sandwiches. all the things you take for granted ! Thank you so much for sharing this with us. You are a rock star in my eyes! Can't wait to try the cookies and pound cake recipes...thank you! Laurie in Tampa Bay, Fl.
Hello Tampa Bay!! Thank you so much for the sweet comments! I'm so glad you like the bread. And I know what you're saying...once I finished developing this recipe, we went crazy with the grilled cheese...almost daily for quite a while :) When the bread gets a little dry, it's time for toast or bread crumbs :) Happy baking!!
Hi @lmthebeachgirl, were you able to get an oven spring? I am not yet ready to give up on this recipe. I have made this loaf around 5-6 times already and every time I am unable to get an oven spring? Mine rises beautifully outside the oven but doesn't budge up at all in the oven. And no it does not rise and then sink back, it just does not rise even a cm. And I realized that my crust hardens after 10-15 mins in the oven during baking. I looked online on why bread wont rise, I tried placing the bread pan on heated baking sheet during baking, I tried the steam method where you place a cast iron pan at the bottom of the oven with very hot water to create steam. Can you please guide me and give me some direction? I would really really appreciate that.
@@Soakedmelody you may want to check your oven temperature, I bought an oven thermometer and was shocked that my oven was consistently 50 degrees hotter than what it was set at. Perhaps your oven is just too hot and is not allowing for the warm rise that we see in this video. Best of luck =)
I made this using Bob's 1-1 flour (3 cups) everything else the same and it turned out to be the best GF bread we've ever had. I also used my bread machine on the dough setting to do all the hard work and proofing. Dumped the sticky dough into the greased pan and cooked as per instructions here. Wouldn't know it was GF.
Yay! I'm so glad you're enjoying the bread recipe. I appreciate you taking the time to share the variations you tried and also your results. Sounds like they were a big success! Thanks for taking the time to share them. Happy baking :)
My husband made this yesterday for me, Holy Cow is it ever great.I just recently was diagnosed with Celiac Disease, so Gluten Free is now my life. This bread makes it alot easier. Love, love, loved it.
Hi Cathy - Thank you for the nice comments! I'm so glad that you are enjoying the bread. It can be a little overwhelming at first when you get diagnosed and realize that you can't grab the convenient loaf of bread off the shelf at the store! It's good to know you can make your own at home :) I hope you'll find time to browse my channel and find more recipes that interest you... xoxo
Yes! I've been gluten intolerant for 2 yrs now (dad and niece has celiac disease, but this happened to me when I was 27) and I've been extremely frustrated on the cost of gluten free foods. Glutwn free bread from the store costs 6/7 bucks, and it's extremely small, you can make about 5 sandwiches from it, and the slices are kiddie size. I just made gluten free bread, following your recipe. I didn't have a silicone spatula to smooth out the top of the batter, but it smells good and it came out looking like yours, just lumpy on the surface. I'm waiting for the bread to cool so I can cut it, but thank you so much for sharing your recipe. I was extremely intimidated, but it's relatively easy to make.
Thank you for the wonderful recipe. I was diagnosed with Celiac disease just over four years and had given up on ever eating good bread. For some reason, I tried yours. It is superb! Again thanks and God bless you
You're welcome Chris! Thank you for trying it out. I'm so glad you are enjoying it. Finding great bread was our toughest challenge too...which is why I decided to create my own :) I haven't purchased one from the store ever since...yay! Thank you for your kind comments.
I really like this recipe/method! I did successfully replace the corn starch with millet flour, and another time with amaranth flour. This reduces some of the high starch content and adds flavor and protein. The bread always turns out beautifully and is delicious.
Hi Linda...I'm so glad you're enjoying the bread. I love that you are having success with substitutions! I don't get a chance to try all the possibilities, so it's great when someone posts results that they've had so everyone can benefit. Thanks so much for taking the time! All my best to you :)
When people read your comments they really don't appreciate hearing how you tweaked the recipe to what you think is an improvement. Get your own site if you want to compete.
I just want to add my name to the list of folks here who say this is a fantastic recipe. If you follow the directions to a tee, you should be alright. One tip: This is an old Alton Brown tip on making bread that makes bread-rising almost fool-proof: Gey a pan of water boiling on the stove. Pull the bottom rack of your oven out, and set pan in the bottom right before putting covered loaf in. Oven should be off, but the warmth and humidity from that pan of water works like a dream to raise the loaf. It wasn't long before the plastic had to go. Good luck, y'all.
I made this bread for my 12 year old grandson because he is gluten intolerant and wanted to eat a peanut butter and jelly sandwich. He absolutely loved it and so did the rest of the family. So I’m going to continue baking it for them. I also printed out the ultimate brownie recipe and will be making that also.
Since my husband found out he had Celiac 2 years ago we've traveled far & wide trying so many gf recipes and store bought bread. Your recipe is simply AWESOME. I followed the recipe exactly. Comes out perfect and my hubby is one happy camper. Thank you so much 💓
Make this bread. You won’t be disappointed . Took 2 hours to rise for me, but worth the worry if it was going to be good. It made my kitchen smell like bread baking, and tasted like it smelled. You won’t be sorry. After many failures I finally found a recipe that really works and fools everyone. It’s really gluten free1
If you want to shorten the time for rising, put your dough in the microwave oven with a hot glass of water inside the microwave but not touching the baking pan.
Absolutely perfect. Baked this bread the other day. I had to ground my own brown rice flour in the blender and replace the the rest of the flour with just cornflour. I only had two eggs so had to reduce all the amounts by one third and it still came out better than any shop bought gluten-free bread I’ve ever had.
OMG! I just made your gf sandwich bread. Even with a few adjustments, this bread is AMAZING! You have nailed it, and I am grateful. My 3 yr old granddaughter just ate a pc, and LOVED it. We all did!... Thank you so much! I'll be trying all your recipes! Kudos to you!
Just made it for the 2nd time! Perfect again!!!❤️ Last time I was about 1/4 cup short of rice flour, so subbed almond flour. I was short about the same of corn starch, subbed tapioca. It is important to follow recipe exactly, but those little misses worked out fine.
We had struggled to find a recipe that was reliable and consistent! Who wants to spend oodles on ingredients and five hours from start to ready to slice and then not have it turn out right? The first try today turned out perfectly! I followed the recipe to a tee. The only exception is that I cooked my bread in our convection oven and it browned really fast, so I covered it with tin foil sooner than suggested. I also brushed a little butter on as it was cooling and the crust came out nice and soft too. I let it sit for the suggested three hours before I sliced it. Scrumptious! I'll be trying all the rest of the bread recipes here for sure. Thank you for perfecting and sharing this recipe.
I just found your recipe this morning. I baked this bread, and it is fantastic. My wife recently discovered she's allergic to gluten, but has always been a bread lover. She almost cried when she tasted this today! Thanks for posting it! It means a lot to us both! Thank you!
Hi Michael - and thank you! It absolutely makes my day when I know that one of my recipes has made someone's gluten-free journey a little bit happier (and more delicious)! I hope you keep on baking it for her :) Tell your wife to hang in there (and you too)...because the journey gets much easier as you find new recipes that you love, and learn some new favorites. Thanks for the kind comments.
I made this today for the first time. I watched the video twice and followed the directions. The loaf came out beautifully. Love both the texture and the taste. Thank you!
Thank you John! I really appreciate you taking the time to send your feedback. It sounds like you mastered it the first time. That's a great suggestion to watch the video twice. I'm so glad you are enjoying the bread!!
This is an excellent recipe! I’ve had friends try it and they’re shocked it’s gluten free! No crumbling, it’s flexible and MUCH better tasting than the store bought stuff! I also use this recipe for Erev Shabbat (Sabbath evening) by putting it in a fully greased challah (pronounced holla) mold. Bake at 375 for about 20-25 minutes, then I flip it out of the mold and let it finish baking per your instructions :)
THIS WORKS PERFECTLY IN A BREAD MACHINE! I accidentally doubled the baking powder when I made mine but it still was perfect! I did it on my Kitchen Aid bread machine on the GF bread setting!
I have GOT to try this! I have been using a recipe which produces good GF bread but is very complicated and has maybe 20 ingredients. This looks fantastic. Here's a tip: when you cover the dough with plastic wrap, spray it with just a little spray oil, that way it doesn't stick to the dough when it rises, and you don't have to worry about it damaging the surface of the risen dough when you remove it.
For those who are also dairy free, I was able to substitute the butter for extra light tasting olive oil 1:1. I greased my pan with solid coconut oil. side note: I also added collagen to the mix. I wish I had a serrated knife and a 9x5 pan (mine is 8.5x4.5).
I have just tried this bread recipe. It is soft and nice. my husband and my 2 children like it very much. your explanation is very clear and as a blind person like me also can follow,. I will go through your videos to learn more. Thank you for sharing.
This is the best!! My granddaughter was just diagnosed with celiac disease so I am learning different things. I tried other recipes but this is perfect. Followed your instructions to the letter. It taste soo good and the texture is perfect. Going to try the rolls next!!
1 million thank you’s for this recipe and video, I make this every two weeks and keep it tightly wrapped in the fridge. Every school day I drop two slices in the toaster for a short toast and it is like fresh baked. My son gets sandwiches for school and never even a crumb comes home. I tried greasing the pan with butter today for the first time and it worked perfectly and I think tasted a bit better to me as the shortening can be a bit bitter(I grease all the way up the sides) Something that also has worked for me well is a wet finger to smooth the dough prior to covering to rise
My mom was diagnosed with celiac disease 5 years ago and she hadn't been able to eat a loaf of bread, which she used to love. Since prices for gluten free breads are stupidly high here in Mexico, I tried to make some for her myself, i tried quite a couple of recipes and all of them were kinda just "meh". This one almost made her cry tears of joy, she is very happy now and i'll continue making this exact recipe. Thank you for sharing it! You have no idea how much it means. PS: a little extra twist to turn it up a notch was adding ground nutmeg and a little bit of cinnamon, i highly recommend you to try it!
I have made this recipe for my friend who has celiac And this is by far the absolute best gluten-free sandwich bread. Thank you so so much for sharing this. ❤️
I love this bread! I'm making my 3rd loaf right now. I used arrowroot powder for corn starch since that is what I use, and it has turned out amazing every time. I bought a hot dog bun pan so I can use this recipe to make soft, delicious buns (I miss them!). Can't wait to see how they turn out. Thank you so much for your recipes!
I made this bread yesterday for my daughter who is gluten-free and the whole family loved it more than the gluten FULL recipe I’ve been making. Thank you so much for this recipe and video. This bread is 5 star in our house.
I see you have initiated a website, HOORAY! Somehow it seems a little more personal. I really love this bread recipe, although I did change the flour. I don't particularly like the taste of brown rice flour. So I made a blend of equal parts of white sorghum, white rice, and sweet rice flours. Comes out to the same quality and texture; as all other ingredients are the same. I swear it tastes just like my granny's homemade wheat bread. Thank you enormously.
Yay, so glad you checked out my website. I'm happy to finally have it up and running! It will be a continual work-in-progress as I add more recipes to it :) I love that you customized the bread recipe to make it perfect for you! Kudos! What a compliment that it tastes like your granny's homemade bread!! Thank you so much for taking the time to share your thoughts.
SOOOO Good! Thank you so much! I made this and it is super soft! The GF Bread I buy is so dry and crumbles. This tastes like regular bread and the texture is soft. I love bread again. 😍
Hi Victoria! You're very welcome. I'm so glad that you love bread again!! That comment made my day. And thank you for taking the time to share your results. Enjoy your sandwiches :)
I have not had bread for several years. I have tried making GF bread before but ended up with failures. I made this bread this morning using this recipe. This afternoon I cut my first slice and almost felt like crying, First of all the smell was great, after cooling I enjoyed the taste and texture. I am so happy. I can't wait to have a sandwich. Thank you so much.
Thank you so much for sharing this wonderful recipe. I just made one for my mother and trying my very best to resist the temptation while waiting the 3 hours before I can cut it. It really smells like a normal gluten bread!
Just tried this recipe following instructions to the letter. It smells good, and looks great, now I’m waiting to taste but I’m sure it will taste great as well. So nice to have a gluten free loaf that rises!
Hey all, I made this bread today, it turned out magnificent and it tastes wonderful. I am so grateful for this recipe. I have recently tested as allergic to gluten and it has been so hard trying to learn to eat differently. This recipe is a blessing as I can eat decent bread once again. Thank you so much.
I never comment on UA-cam videos but this recipe is so good that it deserves extra effort. I’ve tried many GF bread recipes, but this one beats them all, no contest. I can’t believe how light it is, and it’s easy and inexpensive. My family loves it. Thank you!
Thank you so much Joshua! And thanks for the super sweet comments - I appreciate you taking the time to share your thoughts. I'm so glad you gave the bread a try and are enjoying it. It was a game-changer in my family too :)
Thank you so much. I tried this. It turned out to be exactly how you showed it would. Also, I didn't have apple cider vinegar so I substituted it with lemon juice. 1:1 ration
Absolutely love this recipe! Didn’t have corn starch, so I used arrowroot flour/starch instead. So soft and tasty. Definitely a “make again” recipe. Thank you for sharing😊🤗.
I tried this recipe and used oat flour instead of brown rice and it worked great! Thank you for sharing this recipe. My husband loved it. Finally a gluten free bread we can eat.
Im not gluten intolerant but my mother is and when I went to Walmart freezer section I did find soft white GF bread. It is good, but expensive for a small loaf! So I went searching for a recipe and found yours and am now waiting for it to rise to bake it! First time and I am taking to up to my Mom n Dad to try out today! Thank you for your help and the Recipe!!! The video is a great visual of how it should look and that helps us newbies out a lot too! God Bless and Thanks again!!!
Thank you so much for the recipe made it after watching video its everything you say it is I have been gluten free for 18 months and have missed my bread tried just about everyone that is listed on the internet nothing worked very glad I have found this site now onto the dinner rolls .
Yay Michele! It sounds like you mastered the bread recipe. I'm so glad you are enjoying it...bread is so important!! And I think you'll really enjoy the dinner rolls. The herb rolls are my family's favorite :) If you get the chance, let me know how they turn out!
I have been baking artisan style bread for over 30 years, but this is my first foray into gluten-free. I am doing this for my neighbors who have a daughter who is gluten intolerant. I made this recipe this morning and it turned out fantastic, better than I would have imagined. Thank you so much!
Made it today after studying America's Test Kitchen, Gluten Free Girl, and your sites. Yours won for ease of use and all the rave comments. It fell and I think it's just overproofed a bit. I tried a bit and then shamelessly pulled the whole top crust off and slathered it in Smartbalance and prune butter. Heaven. (The crust was thin and separated from the loaf anyway) Typing one-handed with a salami, lettuce & mustard sandwich in the other. So good. Your hard work and testing is a gift to us, and can't wait to carry on further experiments. Thank you so much!
I made bread for years 😞 when we detoxed our kids. Gave up. And now our grocery bills are so high with 6 gluten free kids. Your recipe has given us a new lease on life. Thank you from the bottom of my heart. My husband’s only comment, “I would even eat that!” 😋👍 Crowd pleaser. Thank you, again, for the time you have invested into this community. Bless you!
Hi Holdener Family!! Thank you so much for your kind comments! All I can say is WOW - 6 wonderful gluten free kids! I can see how that would be extremely expensive at the grocery store though :( I'm so glad you and the family are enjoying the bread. I love your husband's comment...thank him for me! I appreciate you taking the time to share your thoughts with the Gluten Free Habit community, and I hope that you'll find time to try more of the recipes soon. All my best to you and your amazing bunch!
I'm glad you're giving it a try! And I agree about the price of the GF bread...painful (especially because the loaves are typically smaller than an average loaf). Enjoy your baking and thanks for commenting :)
Hi Janet. I'm so happy that your son likes it...I know how important that is! My son was also really missing decent bread, which is why I was so determined to create a delicious gluten free loaf of bread. He loves it, and we haven't bought frozen gf bread ever since :) Happy baking!!
Your are a real inspiration. I have been GF for many years. I cook all our own foods, but have not baked much. Today I tried the bread recipe and all the family agreed it was not just good GF bread but it was delicious delicious bread period. Your recipe was precise and easy to follow. Thank you! Russell
I made this bread for the second time today and it is absolutely wonderful. Thank you so much for your time coming up with the recipe and being so kind and sharing it with all of us. You deserve all the pretty things in the world 😁💖
I made this last night, SO GOOD! Thank you for the clear instructions and explanations. I've tried other recipes and failed, but your video totally enlightened me as to why: room temperature eggs are a must, knowing if yeast is ready and active, mixing the dough for a while before pouring into pan, and the most helpful tip - that you shouldn't scoop into the bag with measuring cups! (Was totally doing that before!) Love the bread. Will be making it over and over! Thank you again!
Hi Barbara...thank you for your kind comments! I'm so glad you like the bread. I love sharing the tips that I've discovered/learned along the way that made the difference for me in my baking...I'm really glad they helped you too! Happy baking!
I made this bread today. After trying so many recipes , this one is a hit definitely. Thank you so much. Since I am diagnosed with celiac, First time I am happy that I can eat a bread that I enjoy . Thanks again .
I followed the recipe and have just finished my first loaf of bread. Excellent! Thanks for having this available and making it easy for those of us who have never baked a loaf of bread.
Thank you! Thank you! Thank you! This is a fantastic recipe with concise, easy to follow instructions. We have been gluten free for almost two years and my two boys said this was the best bread they have ever had. This will replace our weekly store bought gluten free bread.
Hi Maggie! Thank you so much for sharing your results! I'm so glad that your boys love the bread. It replaced our store-bought bread also :) I appreciate your kind comments about the video as well. Sending XOXO to your family :)
Let me tell y'all. I have baked a handful of GF Loaves. But this recipe???? A GEM. Lets talk. First time i did this recipe, amazing. So soft and moist. Not overly dense. It did fall a little when it was done. Thats fine!!. Still looked very good when cut. I didnt have brown rice so i did half white rice flour and half of my own blended oat flour. Same thing for #2. But i HAND WHISKED THIS THICK BATTER.. i subbed tapioca for arrowroot flour both times. This time, I Added 2 tsp of ground flax. Extra oat flour to give it more structure(approx 1/4 cup).. IT ALL WORKED OUT. i have a big well structured, SOFT loaf. Im obsessed and so is my partner. My gluten oat bread I made hours before doesnt even compare to this G-Free loaf. Sharing this recipe 10x
Thank you for sharing the video! If someone is looking for a gluten-free bread recipe, this is it. I made with coconut sugar, and it came out perfectly!
Hi and thank you! I'm so glad you're enjoying the bread. I appreciate you taking the time to share your results using the coconut sugar! I'm sure others will be interested to try it as well. Happy baking :)
First of all this bread is amazing, the brown rice flour is not easy to come by so I use white rice flour. I also started making a few slits on top so it rises evenly. I started with a metal pan but now I'm using a silicone bread pan. My wife can't get enough of this bread. Thank you so much for this video! 🥰🥰🥰🥰
THANK YOU!!! I have spent countless hours doing recipe after recipe trying to just make a sandwich bread for my girlfriend and cut the cost down from store bought. This recipe acted exactly like everything you mentioned and came out beyond expectation. WE BOTH really appreciate you taking the time sharing and showing us your recipe. Again.... Thank you...
I just made this bread for the first time. Just follow the recipe and it is pretty easy. The house smells amazing and the bread looks great! I can’t wait to slice into it and taste it! Thank you so much!!
Hi Pam - I love the way it makes my house smell too! Remember to wait for it to fully cool for best results...I know it's hard. I hope you enjoy your bread! Thanks for sharing :)
GlutenFreeHabit I just tasted it and it is amazing! Soooo goood! The video is so helpful. Thank you so much, I’ll be making my own bread from now on. I’m going to try the cinnamon swirl later this week. I can’t wait!
I've just found this recipe and I knew from experience that would be a hit, but you were right about the size of the pan, mine was slightly bigger and my bread didn't rise as much as yours, but other than that it was a great recipe. Thanks.
Just finished over half our first loaf. This bread is everything claimed. Soft, elastic, flavorful.... I'd never guess this was gluten free!!! Tomorrow I'll work on minimizing the contraction of the sides. Maybe levee it to slow cool in the silicone pan we used. 🤔
Hello! I know this is an older post but I wanted to thank you for the kind comment. I'm so glad that you're enjoying the bread recipe. I'm sure by now you are a pro at it! I suggest that you remove the bread from the pan right after baking though, as leaving it in could cause steaming and softening of the sides, and possibly increasing the contraction. You may even want to leave it in the oven for a minute or two longer to firm up the sides. I hope this helps!
I made this bread today and it’s delicious! You can’t even tell that it’s gluten free! So much better and cheaper than paying $7 a loaf for frozen gluten free bread that mostly tastes like cardboard. I took a couple of pictures of the loaf I made but I don’t know how to put them on here.
This is my first time making bread and it came out perfect. This is definitely the softest and best tasting gluten free bread I've ever had. Greatly appreciate the recipe.
I tweaked your wonderful recipe ( no yeast and added baking soda)and made some wonderful crispy “crackers”! My daughter can’t thank you enough! Since my daughter had a true wheat allergy.. we were forced to buy what was at the store.. it was ok..but this is out f this world! I can’t wait to make cheese or herb “crackers”
This can be a tricky question depending on where you live. In the USA, cornstarch and corn flour are two different things, but some countries use either name to describe what we only know as cornstarch. Long story short...stick to cornstarch to avoid a problem.
My husband and I made this for the first time yesterday and it worked really well. We used Better Batter flour substitute in place of the flours & xanthan gum and Earth Balance in place of the butter (because I can't have dairy). Thanks for the clear instructions! :) We will be making it again.
Hi Stefanie - I'm so glad you like it! Thank you for sharing your results with the substitutions...this will benefit so many others who also need to swap out some ingredients. :) Happy baking!!
I've tried this recipe a few times for my celiac husband, and the taste/texture is amazing! One question, it seems to rise a LOT in the oven (even tripling in height sometimes), and then when it comes out to cool, collapses quite a bit. Any tips?
Thank you, I am 68yr old, and, a celiac patient. I pay $6.99 for store bought bread that I can wash my car with, dry out the bread, and, still make a sandwich! Your recipe looks delicious, I'm going to try it. I am still a body builder so nourishment is very important to me. Mad Mike!!
Hi Everyone! I have a new website! GlutenFreeHabit.com. It's a great place to see and print all of my recipes. I hope you'll take a minute to check it out! Thanks so much for watching, liking, and subscribing :)
Do you have anything without eggs?
My family can't eat xanthan gum. Is there something else that will work as well?
Hi, can you make a gluten free vegan bread
Csn i use coconut sugar or honey or muscovado
Im not using white sugar
I am vegan. I substituted the eggs for 3/4 cup of aquafaba and 3 tablespoons of ground flaxseed, and let the flaxseed hydrate in the aquafaba for 10 minutes before using. I also used vegan butter. Worked perfectly.
Thank you for posting this- I was going to ask about an egg substitute. I’ve never baked bread before but will need to start because my son has a few severe allergies and I myself am gluten free.
Is that your go to mix for egg substitute?
thank you!!
Great 👍 thanks
Thank you for posting! I’m vegan also and was so disappointed that the GF bread in the stores near me all contain eggs 😔.
Chia seeds as well!
Hi, this is the husband of a subscriber to your channel. Im also the reason for needing to go gluten free. Its a difficult change at 55 and thank goodness my wife is here to help. She tells me the great food she is making is in large part due to your videos. So thank you from the bottom my heart for taking your time and sharing your know how.
Wow...thank you so much for taking the time to share this with me . I'm so glad when my recipes can make someone else's gluten free journey a little easier (and hopefully more delicious). That's exactly why I started GlutenFreeHabit! When my son was diagnosed with Celiac disease many, many years ago, most people had never even heard of gluten...or Celiac...so there weren't a lot of options. I understand when you say it is a difficult change We've been there. But I promise, it does get much easier! So as I continue to learn, I love sharing my recipes, providing new options, and I'm always blessed when one of them adds a little happiness to someone's day...so thank you:)
By the way, you're wife sounds amazing to jump right in and start learning new recipes...I think you're in great hands!
I am 55 too and I was told that I am gluten-sensitive .
@@katparks4631 Hi Kat, yes me too. I have been tested for celiac and that was negative, so they seem to believe it is the gluten in the wheat flour. A whole new ball game for me as I love baking and cooking in general.
I have been gluten free for 8 years now. No pies. Fish. Chips etc.. its hard but use to it now. With boxing i have turned into a lean machine. Lol. Rice dishes are king. Love the weerbix. And hungry jacks gf chips and hash browns though. Eqiv to burger king on usa
Hi I'm allergic to eggs can u use egg replacer in the recipe??
Ok, I have made this bread 5 times now. I don't know if it's because I live at high altitude (4,400 ft above sea level) but when I first started making it, it was a dream when you first let it cool from the oven. But almost immediately (and I stored it in an airtight container) it got super stale and just hard within less than 24 hours. SO this is what I did to make it PERFECT (for me and my climate/altitude). I added more butter (from 1/4 cup to 1/3 cup). I also added 1.5 TB more water as well. I also used a dark metal pan, and it got too brown and hard, so I lowered it to 360 degrees and let it go for nearly 40 mins, and it's perfect. My go-to bread! So if anyone had the same issues as I did, try what I did.
thank you! thank you! thank you! worked like a charm :)
or u could put a damp paper towel on top of the bread in the container.
Thanks for that too! I too am at high altitude. I will try that! However, I have been slicing when cool, then wrapping 2 or 3 slices in bags and freezing. Just pull out of the freezer as needed.
Great recipe, I've been using it for a while now and it always comes out great. You can make some easy substitutions and it still comes out just as well. I use egg whites for eggs, canola oil for butter and 1/2 the salt. I have found that some flours are a little more dense than others and I've had to add a little bit of water during the mixing to get it the right consistency. I usually double the recipe and that is enough for two 8.5" loaf pans and about 7 rolls. I have found that using an oiled ice cream scoop works great for scooping out the dough/batter and distributing it between pans. One scoop = one roll; about 8 or 9 scoops = 1 loaf, but scoops come in different sizes, so experiment.
I followed your instructions to the tee. Used a scale (measuring both flours 4oz each & cornstarch 4.6oz), used the same size bread pan (though mines is glass) and oiled it as you did, used a thermometer as suggested. My bread turned out fluffy and tasted so very good! Proofing your yeast before adding it to the dough is the best advice for all breadmakers. You are a great teacher sharing with the world how one can cook to achieve a healthier lifestyle. That alone is great success. Thank you!
Thank you so much for the nice comment, Mary! I'm glad you had success with the bread on your first try, and that you like it as well. Yes, I like to proof the yeast first just to make sure it's in good shape...no risking ingredients! I know Instant would probably work just as well, but why take the risk :) Enjoy!
Unfortunately I don't have tapioca flour can it work without it
@@mohamedokba1066 Tapioca wasn't available in my remote location, so I substituted potato flour. It turned out great.
I’m on Gluten Free diet for a week and it’s very challenging as I have to learn cooking again with new recipes I never know or thought I may need. Thank so much for sharing your experience. I baked by your recipe last evening, following all the advises. I got a nice looking bread and so soft, moist and tasty, that I couldn’t imagine it can be so good. I love bread and when I found out I have to GF I was very stressed, especially when I did a search for prices on such bread and read it doesn’t taste great. Your recipe is delicious. Thanks a lot! God bless you!
Where can I find this recipe? In the video she just pour ingredients into mixing bowl without mentioning the amount.
I followed this recipe to a T except I had to substitute the flours used with King Arthur Measure to Measure G.F flour because I was unable to get the ones used here. I’m new to g.f. cooking and am happy to say the bread came out FANTASTIC! I thought I’d pass that along to anyone else unable to find the flours used in the recipe. Next time I’ll decrease my flour to 2.5 cups since I had to add additional water to obtain the same consistency, but no big deal. Amazing and delicious, thank you for posting this recipe!
My daughter has had celiac disease for 8 years so I have tried a lot of gluten free bread recipes and this is by far her favorite bread - ever! Wow, to have soft, moist bread is such a special treat. I've been making this bread many times and have always come out with a beautifully risen, soft loaf of bread. Thank you so much for a great recipe!!
Thank you my friend!! Coming from you that means so much to me because you're such an amazing cook/baker. I'm happy that you're enjoying the bread. Lots of love to you and your family!
Made it with 3.5oz white rice and 0.5oz almond flour, since my store didn’t have brown rice flour. Came out amazing!!!
After trying so many different gluten free breads I've lost count. This is by far the best one yet and I made it myself! Thank you. Be blessed
I made this bread today, and it is fantastic! Still denser than glutened bread, but not as dense as the store bought bread. Great taste!
Thank you for the recipe. Just made this in my bread maker. Wet ingredients first and then dry and on top is (instant) yeast. I used 2 tbsp oil instead of softened butter. Next time i will have to reduce the salt since i used kitchen salt. The bread turned out beautiful brown. Btw, i used white rice flour. Again thank you for developing this recipe. Stay safe and healthy.
oh my god. this is the BEST gluten free bread I have ever eaten and i wanted to cry at how soft it is on the inside and how delicious the crust is. i was always so sad buying frozen, crumbly, tasteless bread at the grocery store and id always get sad when i could never buy fresh loafs anymore. This is the best recipe to come into my life so THANK YOU SO MUCH for creating this and sharing!!
Just became Gluten Free last year and was SO disappointed by store bought gluten free bread. I even bought Pamela's Bread mix for my bread machine, and while it is pretty good, NOTHING compares to your recipe! I did try to make your recipe in my bread machine, but the results were disappointing, So I decided to make it without the bread machine and Wow! What a difference! I just made my first loaf from your step by step recipe, and it turned out FANTASTIC!!! Finally... A bread that is exactly like soft store bought bread! Thank you, thank you, thank you!!! Will be watching and following your videos from now on.
Hello and THANK YOU! I'm so glad you are enjoying the bread! We also were so disappointed with the store-bought breads, which is what prompted me to create my own recipe. I appreciate you taking the time to share your results. It sounds like you nailed it!! Happy Baking! xoxo
This is awesome!! A little trick I found, when you put the plastic wrap over the dough when it is rising, put some oil on the plastic wrap so that when the dough touches the top it won’t stick to it ! ☺️ happy baking!!
can you send me the recipe
I made this bread last Sunday, and my daughter and I truly enjoyed it. I didn't ever think I would be able to enjoy a gluten free bread without it being gummy. It was not that at all. Thanks for perfecting your recipe, I appreciate it. I will probably end up like you making it every week. Thank you again. Here's to gluten-free baking ❤😊
Hi Veronica! I'm so glad that both you and your daughter are enjoying the bread. Once you've made it a few times it will go very quickly, and before you know it you'll have it memorized :) I hope you also try my Parmesan Herb Dinner Rolls recipe.
I followed your recipe exactly and am now devouring a sandwich made with the best gluten-free sandwich bread I've had in the 3 years (and numerous failed recipes) I've been gluten free. THANK YOU SO MUCH!!!!!
Hi Marianne...I'm so glad you're enjoying the bread! Now make up for lost time and plan sandwiches for every meal this week :)Thanks for your nice comment!
Amazing, I used honey instead of sugar ,came out so delicious . I couldn’t wait for three hours to let it cool , cut into it after 20 mins . I love it . Thank you so much!
I'm so glad you are loving it! Thanks for taking the time to share your results. xoxo
How much honey did you use? Same amount?
I have made this recipe twice now, and it gets better and better! So much better than store-bought gluten-free bread. This last time, I actually forgot what I was doing, and let it rise for, like, three hours. When I got back, the dough had overflowed the bread pan on one side, but all I did was scrape off the overflow and smooth it onto the top of the loaf before I baked it. I use the thermometer to test for doneness, and it has turned out very good each time. Thank You for this excellent recipe!
Hi Lucian - I'm loving your post (rising 3 hours!). I'm picturing "I Love Lucy" in the crazy bread episode. But you recovered it and made it work out perfectly! It does get easier and easier, and with each loaf you learn to tweek the temp. or the rise-time, etc. Every oven is different! Congrats on your success with the bread. Thank you so much for taking the time to share your results. More recipes coming soon!!
Thank you for this recipe. I can't express what it was when I tasted my loaf of bread and it actually tastef as bread! It was delicious. And soft! And smelled so good!
I had to add 3 Tsp of water to my batter bcs it was too thick. And everything came out just perfect.
It's THE BREAD. And I will never forget you for sharing this amazing recipe with us.
Thank you 1000 times! God bless you and your family 🙏
This is the best recipe I have tried. I have made it weekly since i found it and the bread has turned out consistently every time. Thank you so much for providing this recipe!
Omg, where were you a dozen failed recipes ago? I tried this recipe today and it was heaven on earth!! I now can eat French toast, grilled cheese and sandwiches. all the things you take for granted ! Thank you so much for sharing this with us. You are a rock star in my eyes! Can't wait to try the cookies and pound cake recipes...thank you! Laurie in Tampa Bay, Fl.
Hello Tampa Bay!! Thank you so much for the sweet comments! I'm so glad you like the bread. And I know what you're saying...once I finished developing this recipe, we went crazy with the grilled cheese...almost daily for quite a while :) When the bread gets a little dry, it's time for toast or bread crumbs :) Happy baking!!
Hi @lmthebeachgirl, were you able to get an oven spring? I am not yet ready to give up on this recipe. I have made this loaf around 5-6 times already and every time I am unable to get an oven spring? Mine rises beautifully outside the oven but doesn't budge up at all in the oven. And no it does not rise and then sink back, it just does not rise even a cm. And I realized that my crust hardens after 10-15 mins in the oven during baking. I looked online on why bread wont rise, I tried placing the bread pan on heated baking sheet during baking, I tried the steam method where you place a cast iron pan at the bottom of the oven with very hot water to create steam. Can you please guide me and give me some direction? I would really really appreciate that.
@@Soakedmelody you may want to check your oven temperature, I bought an oven thermometer and was shocked that my oven was consistently 50 degrees hotter than what it was set at. Perhaps your oven is just too hot and is not allowing for the warm rise that we see in this video. Best of luck =)
I made this using Bob's 1-1 flour (3 cups) everything else the same and it turned out to be the best GF bread we've ever had. I also used my bread machine on the dough setting to do all the hard work and proofing. Dumped the sticky dough into the greased pan and cooked as per instructions here. Wouldn't know it was GF.
Yay! I'm so glad you're enjoying the bread recipe. I appreciate you taking the time to share the variations you tried and also your results. Sounds like they were a big success! Thanks for taking the time to share them. Happy baking :)
My husband made this yesterday for me, Holy Cow is it ever great.I just recently was diagnosed with Celiac Disease, so Gluten Free is now my life. This bread makes it alot easier. Love, love, loved it.
Hi Cathy - Thank you for the nice comments! I'm so glad that you are enjoying the bread. It can be a little overwhelming at first when you get diagnosed and realize that you can't grab the convenient loaf of bread off the shelf at the store! It's good to know you can make your own at home :) I hope you'll find time to browse my channel and find more recipes that interest you... xoxo
Yes! I've been gluten intolerant for 2 yrs now (dad and niece has celiac disease, but this happened to me when I was 27) and I've been extremely frustrated on the cost of gluten free foods. Glutwn free bread from the store costs 6/7 bucks, and it's extremely small, you can make about 5 sandwiches from it, and the slices are kiddie size. I just made gluten free bread, following your recipe. I didn't have a silicone spatula to smooth out the top of the batter, but it smells good and it came out looking like yours, just lumpy on the surface. I'm waiting for the bread to cool so I can cut it, but thank you so much for sharing your recipe. I was extremely intimidated, but it's relatively easy to make.
Thank you for the wonderful recipe. I was diagnosed with Celiac disease just over four years and had given up on ever eating good bread. For some reason, I tried yours. It is superb! Again thanks and God bless you
You're welcome Chris! Thank you for trying it out. I'm so glad you are enjoying it. Finding great bread was our toughest challenge too...which is why I decided to create my own :) I haven't purchased one from the store ever since...yay! Thank you for your kind comments.
I really like this recipe/method! I did successfully replace the corn starch with millet flour, and another time with amaranth flour. This reduces some of the high starch content and adds flavor and protein. The bread always turns out beautifully and is delicious.
Hi Linda...I'm so glad you're enjoying the bread. I love that you are having success with substitutions! I don't get a chance to try all the possibilities, so it's great when someone posts results that they've had so everyone can benefit. Thanks so much for taking the time! All my best to you :)
Hi linda, please share your recipe, I have pcos, I would also like to substitute corn flour with amaranth
@@As_al23-7 So do I :)?
Hi Linda, would you be able to share the measurements of your replacements? thanks!
When people read your comments they really don't appreciate hearing how you tweaked the recipe to what you think is an improvement. Get your own site if you want to compete.
I just want to add my name to the list of folks here who say this is a fantastic recipe. If you follow the directions to a tee, you should be alright. One tip: This is an old Alton Brown tip on making bread that makes bread-rising almost fool-proof: Gey a pan of water boiling on the stove. Pull the bottom rack of your oven out, and set pan in the bottom right before putting covered loaf in. Oven should be off, but the warmth and humidity from that pan of water works like a dream to raise the loaf. It wasn't long before the plastic had to go. Good luck, y'all.
i will have to try that bc my loafs tent to not raise even when following recipes.
I made this bread for my 12 year old grandson because he is gluten intolerant and wanted to eat a peanut butter and jelly sandwich. He absolutely loved it and so did the rest of the family. So I’m going to continue baking it for them. I also printed out the ultimate brownie recipe and will be making that also.
Since my husband found out he had Celiac 2 years ago we've traveled far & wide trying so many gf recipes and store bought bread. Your recipe is simply AWESOME. I followed the recipe exactly. Comes out perfect and my hubby is one happy camper. Thank you so much 💓
Make this bread. You won’t be disappointed .
Took 2 hours to rise for me, but worth the worry if it was going to be good. It made my kitchen smell like bread baking, and tasted like it smelled. You won’t be sorry. After many failures I finally found a recipe that really works and fools everyone. It’s really gluten free1
If you want to shorten the time for rising, put your dough in the microwave oven with a hot glass of water inside the microwave but not touching the baking pan.
Absolutely perfect.
Baked this bread the other day. I had to ground my own brown rice flour in the blender and replace the the rest of the flour with just cornflour. I only had two eggs so had to reduce all the amounts by one third and it still came out better than any shop bought gluten-free bread I’ve ever had.
OMG! I just made your gf sandwich bread. Even with a few adjustments, this bread is AMAZING! You have nailed it, and I am grateful. My 3 yr old granddaughter just ate a pc, and LOVED it. We all did!... Thank you so much! I'll be trying all your recipes! Kudos to you!
Just made it for the 2nd time! Perfect again!!!❤️ Last time I was about 1/4 cup short of rice flour, so subbed almond flour. I was short about the same of corn starch, subbed tapioca. It is important to follow recipe exactly, but those little misses worked out fine.
I just made this and I am never buying sandwich bread again! I used white rice flour and it worked out great :)
We had struggled to find a recipe that was reliable and consistent! Who wants to spend oodles on ingredients and five hours from start to ready to slice and then not have it turn out right? The first try today turned out perfectly! I followed the recipe to a tee. The only exception is that I cooked my bread in our convection oven and it browned really fast, so I covered it with tin foil sooner than suggested. I also brushed a little butter on as it was cooling and the crust came out nice and soft too. I let it sit for the suggested three hours before I sliced it. Scrumptious! I'll be trying all the rest of the bread recipes here for sure. Thank you for perfecting and sharing this recipe.
I just found your recipe this morning. I baked this bread, and it is fantastic. My wife recently discovered she's allergic to gluten, but has always been a bread lover. She almost cried when she tasted this today! Thanks for posting it! It means a lot to us both! Thank you!
Hi Michael - and thank you! It absolutely makes my day when I know that one of my recipes has made someone's gluten-free journey a little bit happier (and more delicious)! I hope you keep on baking it for her :) Tell your wife to hang in there (and you too)...because the journey gets much easier as you find new recipes that you love, and learn some new favorites. Thanks for the kind comments.
I made this today for the first time. I watched the video twice and followed the directions. The loaf came out beautifully.
Love both the texture and the taste. Thank you!
Thank you John! I really appreciate you taking the time to send your feedback. It sounds like you mastered it the first time. That's a great suggestion to watch the video twice. I'm so glad you are enjoying the bread!!
This is an excellent recipe! I’ve had friends try it and they’re shocked it’s gluten free! No crumbling, it’s flexible and MUCH better tasting than the store bought stuff! I also use this recipe for Erev Shabbat (Sabbath evening) by putting it in a fully greased challah (pronounced holla) mold. Bake at 375 for about 20-25 minutes, then I flip it out of the mold and let it finish baking per your instructions :)
THIS WORKS PERFECTLY IN A BREAD MACHINE! I accidentally doubled the baking powder when I made mine but it still was perfect! I did it on my Kitchen Aid bread machine on the GF bread setting!
I have GOT to try this! I have been using a recipe which produces good GF bread but is very complicated and has maybe 20 ingredients. This looks fantastic. Here's a tip: when you cover the dough with plastic wrap, spray it with just a little spray oil, that way it doesn't stick to the dough when it rises, and you don't have to worry about it damaging the surface of the risen dough when you remove it.
For those who are also dairy free, I was able to substitute the butter for extra light tasting olive oil 1:1. I greased my pan with solid coconut oil.
side note: I also added collagen to the mix. I wish I had a serrated knife and a 9x5 pan (mine is 8.5x4.5).
... what did collagen do for the bread...
I just made this and was amazed at how good it turned out
I have just tried this bread recipe. It is soft and nice. my husband and my 2 children like it very much. your explanation is very clear and as a blind person like me also can follow,. I will go through your videos to learn more. Thank you for sharing.
This is the best!! My granddaughter was just diagnosed with celiac disease so I am learning different things. I tried other recipes but this is perfect. Followed your instructions to the letter. It taste soo good and the texture is perfect. Going to try the rolls next!!
1 million thank you’s for this recipe and video, I make this every two weeks and keep it tightly wrapped in the fridge. Every school day I drop two slices in the toaster for a short toast and it is like fresh baked. My son gets sandwiches for school and never even a crumb comes home. I tried greasing the pan with butter today for the first time and it worked perfectly and I think tasted a bit better to me as the shortening can be a bit bitter(I grease all the way up the sides) Something that also has worked for me well is a wet finger to smooth the dough prior to covering to rise
My mom was diagnosed with celiac disease 5 years ago and she hadn't been able to eat a loaf of bread, which she used to love.
Since prices for gluten free breads are stupidly high here in Mexico, I tried to make some for her myself, i tried quite a couple of recipes and all of them were kinda just "meh".
This one almost made her cry tears of joy, she is very happy now and i'll continue making this exact recipe. Thank you for sharing it! You have no idea how much it means.
PS: a little extra twist to turn it up a notch was adding ground nutmeg and a little bit of cinnamon, i highly recommend you to try it!
I have made this recipe for my friend who has celiac And this is by far the absolute best gluten-free sandwich bread. Thank you so so much for sharing this. ❤️
Yay! Thanks for sharing your results Sabrina. I'm so glad you like it!!
This is the best bread I have had and even beats store bought and a whole lot cheaper. Love all of her receipts.
I love this bread! I'm making my 3rd loaf right now. I used arrowroot powder for corn starch since that is what I use, and it has turned out amazing every time. I bought a hot dog bun pan so I can use this recipe to make soft, delicious buns (I miss them!). Can't wait to see how they turn out. Thank you so much for your recipes!
Did they turn out? How long did you bake them?
I made this bread yesterday for my daughter who is gluten-free and the whole family loved it more than the gluten FULL recipe I’ve been making.
Thank you so much for this recipe and video. This bread is 5 star in our house.
Best GF I’ve tried. Thanks!! I’ve tried it several times and I can only let it rise 5-10 minutes b4 baking otherwise it spills over my loaf pan.
I see you have initiated a website, HOORAY! Somehow it seems a little more personal.
I really love this bread recipe, although I did change the flour. I don't particularly like the taste of brown rice flour. So I made a blend of equal parts of white sorghum, white rice, and sweet rice flours. Comes out to the same quality and texture; as all other ingredients are the same. I swear it tastes just like my granny's homemade wheat bread.
Thank you enormously.
Yay, so glad you checked out my website. I'm happy to finally have it up and running! It will be a continual work-in-progress as I add more recipes to it :) I love that you customized the bread recipe to make it perfect for you! Kudos! What a compliment that it tastes like your granny's homemade bread!! Thank you so much for taking the time to share your thoughts.
SOOOO Good! Thank you so much! I made this and it is super soft! The GF Bread I buy is so dry and crumbles. This tastes like regular bread and the texture is soft. I love bread again. 😍
Hi Victoria! You're very welcome. I'm so glad that you love bread again!! That comment made my day. And thank you for taking the time to share your results. Enjoy your sandwiches :)
Made this bread for first timer. Didn't have brown rice flour, so used oat flour. Turned out great, thanks.
How long did you leave the bread in the oven?
I have not had bread for several years. I have tried making GF bread before but ended up with failures. I made this bread this morning using this recipe. This afternoon I cut my first slice and almost felt like crying, First of all the smell was great, after cooling I enjoyed the taste and texture. I am so happy. I can't wait to have a sandwich. Thank you so much.
This is the best gluten free bread recipe i have even watched. Definately trying this
Thank you so much for sharing this wonderful recipe. I just made one for my mother and trying my very best to resist the temptation while waiting the 3 hours before I can cut it. It really smells like a normal gluten bread!
Just tried this recipe following instructions to the letter. It smells good, and looks great, now I’m waiting to taste but I’m sure it will taste great as well. So nice to have a gluten free loaf that rises!
Hey all, I made this bread today, it turned out magnificent and it tastes wonderful. I am so grateful for this recipe. I have recently tested as allergic to gluten and it has been so hard trying to learn to eat differently. This recipe is a blessing as I can eat decent bread once again. Thank you so much.
I never comment on UA-cam videos but this recipe is so good that it deserves extra effort. I’ve tried many GF bread recipes, but this one beats them all, no contest. I can’t believe how light it is, and it’s easy and inexpensive. My family loves it. Thank you!
Thank you so much Joshua! And thanks for the super sweet comments - I appreciate you taking the time to share your thoughts. I'm so glad you gave the bread a try and are enjoying it. It was a game-changer in my family too :)
Thank you so much. I tried this. It turned out to be exactly how you showed it would. Also, I didn't have apple cider vinegar so I substituted it with lemon juice. 1:1 ration
How long did you leave the bread in the oven?
Absolutely love this recipe! Didn’t have corn starch, so I used arrowroot flour/starch instead. So soft and tasty. Definitely a “make again” recipe. Thank you for sharing😊🤗.
Amazing!!!! Just made this, it is better than the bread I used to eat before I found out I was gluten intolerant. Game changer!!! Thank you!!!
I feel like there’s gluten in everything 😪😂
I tried this recipe and used oat flour instead of brown rice and it worked great! Thank you for sharing this recipe. My husband loved it. Finally a gluten free bread we can eat.
Im not gluten intolerant but my mother is and when I went to Walmart freezer section I did find soft white GF bread. It is good, but expensive for a small loaf! So I went searching for a recipe and found yours and am now waiting for it to rise to bake it! First time and I am taking to up to my Mom n Dad to try out today! Thank you for your help and the Recipe!!! The video is a great visual of how it should look and that helps us newbies out a lot too! God Bless and Thanks again!!!
I followed the recipe to the dot and the bread turned out fantastic! Thank you so much for sharing this gem! I will be making it over and over again.
Excellent bread! Made it for the first time today. Great instructions, easy to follow and execute. I look forward to making many more loaves.
Thank you so much for the recipe made it after watching video its everything you say it is I have been gluten free for 18 months and have missed my bread tried just about everyone that is listed on the internet nothing worked very glad I have found this site now onto the dinner rolls .
Yay Michele! It sounds like you mastered the bread recipe. I'm so glad you are enjoying it...bread is so important!! And I think you'll really enjoy the dinner rolls. The herb rolls are my family's favorite :) If you get the chance, let me know how they turn out!
I have been baking artisan style bread for over 30 years, but this is my first foray into gluten-free. I am doing this for my neighbors who have a daughter who is gluten intolerant. I made this recipe this morning and it turned out fantastic, better than I would have imagined. Thank you so much!
Made it today after studying America's Test Kitchen, Gluten Free Girl, and your sites. Yours won for ease of use and all the rave comments. It fell and I think it's just overproofed a bit. I tried a bit and then shamelessly pulled the whole top crust off and slathered it in Smartbalance and prune butter. Heaven. (The crust was thin and separated from the loaf anyway) Typing one-handed with a salami, lettuce & mustard sandwich in the other. So good. Your hard work and testing is a gift to us, and can't wait to carry on further experiments. Thank you so much!
I made bread for years 😞 when we detoxed our kids. Gave up. And now our grocery bills are so high with 6 gluten free kids. Your recipe has given us a new lease on life. Thank you from the bottom of my heart. My husband’s only comment, “I would even eat that!” 😋👍 Crowd pleaser. Thank you, again, for the time you have invested into this community. Bless you!
Hi Holdener Family!! Thank you so much for your kind comments! All I can say is WOW - 6 wonderful gluten free kids! I can see how that would be extremely expensive at the grocery store though :( I'm so glad you and the family are enjoying the bread. I love your husband's comment...thank him for me! I appreciate you taking the time to share your thoughts with the Gluten Free Habit community, and I hope that you'll find time to try more of the recipes soon. All my best to you and your amazing bunch!
looking forward to trying your recipe. I am so tired of paying $7.99 for a loaf of GF bread
I'm glad you're giving it a try! And I agree about the price of the GF bread...painful (especially because the loaves are typically smaller than an average loaf). Enjoy your baking and thanks for commenting :)
jmsva ~ What else I like about this recipe is, there's only 3 flours to use - not 10 😄
It’s soooooo much better than gluten free bread bought at the store! My family loves it! We love eating sandwiches 🥪 again!
jmsva I pay $30!!!
I felt this comment
This is a great recipe! I made it and it’s like real bread. My son is so happy! He really missed decent bread.
Hi Janet. I'm so happy that your son likes it...I know how important that is! My son was also really missing decent bread, which is why I was so determined to create a delicious gluten free loaf of bread. He loves it, and we haven't bought frozen gf bread ever since :) Happy baking!!
I just finished baking another loaf!
Your are a real inspiration. I have been GF for many years. I cook all our own foods, but have not baked much. Today I tried the bread recipe and all the family agreed it was not just good GF bread but it was delicious delicious bread period. Your recipe was precise and easy to follow. Thank you! Russell
Made this and it was GONE in 2 DAYS flat!!!! Delicious and soft but firm just like the vid!!!! Thx sooooo much and the taste is sooooooo good
It looks like normal bread 😍 I might cry. I cannot wait to try this! Could be a game changer
Did you ever make it? If so, how did it turn out?
I made this bread for the second time today and it is absolutely wonderful. Thank you so much for your time coming up with the recipe and being so kind and sharing it with all of us. You deserve all the pretty things in the world 😁💖
Hi Gema... and thank you so much! I appreciate you taking the time to share your results. I'm so glad you're enjoying the recipe :)
I made this last night, SO GOOD! Thank you for the clear instructions and explanations. I've tried other recipes and failed, but your video totally enlightened me as to why: room temperature eggs are a must, knowing if yeast is ready and active, mixing the dough for a while before pouring into pan, and the most helpful tip - that you shouldn't scoop into the bag with measuring cups! (Was totally doing that before!) Love the bread. Will be making it over and over! Thank you again!
Hi Barbara...thank you for your kind comments! I'm so glad you like the bread. I love sharing the tips that I've discovered/learned along the way that made the difference for me in my baking...I'm really glad they helped you too! Happy baking!
Barbara Kowalski ive learned and this has saved me from giving up and getting aggravated. Thanks for putting the review on here that i would have.
It looks so nice .tell me can I try it in microwave oven as I m suffering with celiac disease
I made this bread today. After trying so many recipes , this one is a hit definitely. Thank you so much. Since I am diagnosed with celiac, First time I am happy that I can eat a bread that I enjoy . Thanks again .
I followed the recipe and have just finished my first loaf of bread. Excellent! Thanks for having this available and making it easy for those of us who have never baked a loaf of bread.
Thank you! Thank you! Thank you! This is a fantastic recipe with concise, easy to follow instructions. We have been gluten free for almost two years and my two boys said this was the best bread they have ever had. This will replace our weekly store bought gluten free bread.
Hi Maggie! Thank you so much for sharing your results! I'm so glad that your boys love the bread. It replaced our store-bought bread also :) I appreciate your kind comments about the video as well. Sending XOXO to your family :)
Let me tell y'all. I have baked a handful of GF Loaves. But this recipe???? A GEM. Lets talk. First time i did this recipe, amazing. So soft and moist. Not overly dense. It did fall a little when it was done. Thats fine!!. Still looked very good when cut. I didnt have brown rice so i did half white rice flour and half of my own blended oat flour.
Same thing for #2. But i HAND WHISKED THIS THICK BATTER.. i subbed tapioca for arrowroot flour both times. This time, I Added 2 tsp of ground flax. Extra oat flour to give it more structure(approx 1/4 cup).. IT ALL WORKED OUT. i have a big well structured, SOFT loaf. Im obsessed and so is my partner. My gluten oat bread I made hours before doesnt even compare to this G-Free loaf. Sharing this recipe 10x
Also, while my daughter was in the bath, i left this loaf to proof. It probably sat for 1 hr🥴🤣 it was perfectly above the pan, not too high
Did you adjust the liquid when adding the flaxmeal?
Thank you for sharing the video! If someone is looking for a gluten-free bread recipe, this is it. I made with coconut sugar, and it came out perfectly!
Hi and thank you! I'm so glad you're enjoying the bread. I appreciate you taking the time to share your results using the coconut sugar! I'm sure others will be interested to try it as well. Happy baking :)
thank you so much for sharing you used coconut sugar, I'll do that too.
First of all this bread is amazing, the brown rice flour is not easy to come by so I use white rice flour. I also started making a few slits on top so it rises evenly. I started with a metal pan but now I'm using a silicone bread pan. My wife can't get enough of this bread.
Thank you so much for this video! 🥰🥰🥰🥰
THANK YOU!!! I have spent countless hours doing recipe after recipe trying to just make a sandwich bread for my girlfriend and cut the cost down from store bought. This recipe acted exactly like everything you mentioned and came out beyond expectation. WE BOTH really appreciate you taking the time sharing and showing us your recipe. Again.... Thank you...
I just made this bread for the first time. Just follow the recipe and it is pretty easy. The house smells amazing and the bread looks great! I can’t wait to slice into it and taste it! Thank you so much!!
Hi Pam - I love the way it makes my house smell too! Remember to wait for it to fully cool for best results...I know it's hard. I hope you enjoy your bread! Thanks for sharing :)
GlutenFreeHabit I just tasted it and it is amazing! Soooo goood! The video is so helpful. Thank you so much, I’ll be making my own bread from now on. I’m going to try the cinnamon swirl later this week. I can’t wait!
Thanks for sharing this Pam! It's a great feeling to be able to make your own, isn't it? Enjoy your bread!
Pam Hunter j
I've just found this recipe and I knew from experience that would be a hit, but you were right about the size of the pan, mine was slightly bigger and my bread didn't rise as much as yours, but other than that it was a great recipe. Thanks.
Just finished over half our first loaf. This bread is everything claimed. Soft, elastic, flavorful.... I'd never guess this was gluten free!!! Tomorrow I'll work on minimizing the contraction of the sides. Maybe levee it to slow cool in the silicone pan we used. 🤔
Hello! I know this is an older post but I wanted to thank you for the kind comment. I'm so glad that you're enjoying the bread recipe. I'm sure by now you are a pro at it! I suggest that you remove the bread from the pan right after baking though, as leaving it in could cause steaming and softening of the sides, and possibly increasing the contraction. You may even want to leave it in the oven for a minute or two longer to firm up the sides. I hope this helps!
I made this bread today and it’s delicious! You can’t even tell that it’s gluten free! So much better and cheaper than paying $7 a loaf for frozen gluten free bread that mostly tastes like cardboard. I took a couple of pictures of the loaf I made but I don’t know how to put them on here.
This is my first time making bread and it came out perfect. This is definitely the softest and best tasting gluten free bread I've ever had. Greatly appreciate the recipe.
Now that I've seen how great this recipe turns out exactly as is, I'm curious if nuts and seeds can be added with equal success?
THANK YOU! Thank you! THANK YOU! This is the best gluten-free bread I have ever made! It is WONDERFUL! Thank you!
Yay! Thanks Julie...I'm so glad you like it!
I tweaked your wonderful recipe ( no yeast and added baking soda)and made some wonderful crispy “crackers”! My daughter can’t thank you enough! Since my daughter had a true wheat allergy.. we were forced to buy what was at the store.. it was ok..but this is out f this world! I can’t wait to make cheese or herb “crackers”
Hi, Julie Kim, how much baking soda did you use, PLEASE
Julie Kim hi how are you I just want to ask if we can put cornflour instead of corn starch
This can be a tricky question depending on where you live. In the USA, cornstarch and corn flour are two different things, but some countries use either name to describe what we only know as cornstarch. Long story short...stick to cornstarch to avoid a problem.
This bread is so so so so so good, thank you for sharing.
My husband and I made this for the first time yesterday and it worked really well. We used Better Batter flour substitute in place of the flours & xanthan gum and Earth Balance in place of the butter (because I can't have dairy). Thanks for the clear instructions! :) We will be making it again.
Hi Stefanie - I'm so glad you like it! Thank you for sharing your results with the substitutions...this will benefit so many others who also need to swap out some ingredients. :) Happy baking!!
I made this bread and it turned out WONDERFULLY!!! Thank you so much for sharing.
How long did you leave the bread in the oven?
I've tried this recipe a few times for my celiac husband, and the taste/texture is amazing! One question, it seems to rise a LOT in the oven (even tripling in height sometimes), and then when it comes out to cool, collapses quite a bit. Any tips?
Maybe try a deeper loaf pan? I know that can help the baking "structure" of the bread keep it's form. Or smaller batches, 2 loafs vs 1?
good q, any tips found?
I made this bread and it was fantastic ! Thanks you so Much !
Tried it & loved it. Didn't use the butter & forgot the ACV but it was still a hit. Thanks for sharing.
I'm so glad you liked the bread! Thanks for taking the time to share your results - even without the butter and ACV :) Great job!!
Thank you, I am 68yr old, and, a celiac patient. I pay $6.99 for store bought bread that I can wash my car with, dry out the bread, and, still make a sandwich! Your recipe looks delicious, I'm going to try it. I am still a body builder so nourishment is very important to me. Mad Mike!!
Thank you for your kindness in sharing this recipe.