Gluten Free Bread Recipe

by kathy on January 10, 2014

This is the gluten free bread recipe I usually demo at the bread making classes that I teach every 2 months or so. It gives you a good place to start and allows you to add any number of variations to it.

(See the hints below for how to make hamburger buns for your summer cookouts).

Gluten Free Bread Recipe

This is a great all purpose gluten free bread recipe. Very versatile. If you master this one bread recipe, you can make rolls, hamburger buns, hot dog buns and bread sticks. Set aside a day to make gluten free bread for your freezer. It will save you time later in the month and still taste as fresh as when you made it!

Gluten Free Bread

***Now this one came out of a bread machine, but the oven works the same way.

Kitchen Aid stand mixer directions:

Place in the bowl of your mixer:

1 package of yeast ( 2 1/4 tsp.) I use SAF instant yeast, but any rapid rise yeast will work
3 1/4 cups of gluten free flour ( your favorite flour blend that you have in your kitchen right now!)
2 1/2 tsp xanthan gum
1 1/2 tsp salt
1/2 cup powdered milk (optional)
3 Tb sugar

Using a whisk, combine the dry ingredients together. Place the bowl on the mixer and using the regular white paddle add:

3 eggs, beaten
1/4 cup oil
1 1/2 to 1 3/4 cup warm water
1 tsp cider vinegar

Always start with the smaller amount of water so you can see if the dough is wet enough without the extra water. It should look like mashed potatoes when everything is mixed together. If it is too dry, add the rest of the water. If it is too wet, add in a little more gluten free flour.

Mix for 3 minutes until well combined, dough will be very sticky and look like pound cake batter. Place the bread dough into a 9×5 loaf pan sprayed with non-stick cooking spray. Let it rise until it reaches the top of the pan.

Bake in a pre-heated 350 degree oven for 50 to 65 minutes or until done. Use a toothpick and check the center to make sure.

As your loaf of bread bakes, chances are the top will start to become too brown. Since we have to bake our bread for a long time this is a constant problem.

To keep the top from becoming dark brown or even a little burnt, cover the top of your bread with a piece of aluminum foil that you bend into a tent shape. Gently place it on top of your bread after it has been baking for 30 to 35 minutes.

Or place the foil on top when you turn your oven light on and the top is becoming too brown. You don't want to put it on right away because you need the top of your bread to bake and set up before you let the foil touch it, otherwise you will bake your foil into the top of your bread.

Hints: To make this into gluten free hamburger buns, use a large cookie scoop and place a good dollop of the batter into large muffin cups.

Or you can use english muffin rings if you have any or the 8 oz. pineapple cans that you have taken the top and bottom lids off to make into rings (you have been saving those right….). I know, I save almost everything.

Plop in the dough, let rise to the top of whatever you are using and bake. Check on them at about 20 minutes. If not brown enough, let them go another 10 minutes and check again. Use a toothpick to see if the dough is cooked all the way through.

Cool for 3 minutes and pop out and place on wire racks to cool completely.


There ya go… your own gluten free hamburger buns. Pretty sweet.


{ 14 comments… read them below or add one }

Kathie Stogsdill September 11, 2011 at 4:06 pm

Do you have a favorite all purpose GF four blend you make for yourself, or do you use a brand ( they are so expensive)
You are a life savor and I am beginning to get excited about cooking again.
Thanks for your all you do for us newbees.


kathy September 11, 2011 at 6:31 pm

I do have a favorite. It’s called Mina’s Purely Divine. They use organic flours in their mixes and no Garfava Bean flour
in them. I have made numerous things with their mixes and it always turns out great.
You can even lick the beaters! Available online at A 5 lb. bag costs $18.95.

For buying local, King Arthur is good and so is Pure Pantry.


Carol October 20, 2011 at 5:53 pm

Any luck making this without yeast?
Thank you!


kathy October 23, 2011 at 8:11 pm

I’m getting ready to start on a new gluten free bread cookbook. I will make some non-yeast savory breads so you can enjoy something too.
Thanks for the request. It gives me the direction I need.


Kathleen January 26, 2013 at 10:53 am

I am trying to avoid sugar.  Do you know how it will affect the recipe if I omit the sugar?  Thank you so much :)


kathy January 28, 2013 at 4:52 pm

Yeast loves sugar. It munches away and expands much better with it than without it. 3 tbsp. of sugar for a whole loaf of bread isn’t much, but you can substitute 2 tbsp. molasses, honey or agave syrup instead.


Lori March 3, 2013 at 8:36 am

Made this bread yesterday, turned out great. Looks like and tastes like regular bread. Thank you so much!


kathy March 5, 2013 at 3:58 pm

That’s wonderful! It makes my day when the recipes here work for you too.
Thanks for sharing :)


Keri April 4, 2013 at 8:25 am

This looks really good so I'm excited to try it.  Should I still add the Xanthan gum if my flour blend already has it mixed in?  I'm excited that I found your website! Thanks!


kathy May 22, 2013 at 2:23 pm

I wouldn’t add the xanthan gum if your flour blend has it already.
Try it first and see if the bread holds together.
If not, then add another 1/2 tsp. and see.
If you use a blend that is for gluten free bread, you should be okay
without making changes.
Happy Baking:)


Glyn February 14, 2014 at 2:27 am

Hi Kathy,  can you tell me the proportions if I use these flours :- brown rice, tapioca, maize, white rice?

I recall way back seeing where you advised the two classes of flour and which were in each class and the ratios to use can you tell me where to see that again.

Also if using rice syrup – how much of that

I really want to create a high seed and grain full bodied bread with pumpkin seeds, sunflower, poppy , sesame, quinoa and flax. 
Do you have such a recipe


kathy March 5, 2014 at 10:33 am

That sounds wonderful!

There are two kinds of gluten free flours: heavy ones and light ones.
The brown rice, white rice and maize fall into the heavy category.
The tapioca falls into the light category.

For making bread: go ahead and use a 2 to 1 combo. 2 heavy and 1 light.
Mixing in the seeds will give it a great crunch and texture.
Make sure to sprinkle some on the top and press them in.
It makes such a pretty loaf that way.

For rice syrup, just replace any liquid sweetener with the same amount. For dry sweetener, replace about two thirds the amount that is called for.
You might need to add a little extra flour, but I doubt it.

Have fun!


Raena April 9, 2014 at 2:12 pm

Hi Kathy…
I have just made your GF bread recipe. This is the first time I have made GF bread that actually had the texture and taste of regular bread. My flour mix is a little different than yours, but it worked. 
Thank you so much for the recipe!! I look forward to trying some more of your recipes with my mix.


kathy May 30, 2014 at 11:59 am

I am glad that it worked out for you. Congrats on trying something and making it work for you. That’s awesome!


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