We aren’t kidding when we say this is the BEST gluten-free bread — it really is! It’s crusty on the outside, soft on the inside, fluffy, flavorful, and amazingly versatile. Not only that, but it’s also vegan and there’s no kneading required! Whoa! Isn’t that the BEST!?
We (of course) encourage you to make all your sandwich dreams come true with this bread, but you can also toast it up for breakfast or use it to make French toast, garlic bread, bread pudding, croutons, and beyond! The sky’s the limit and this bread will take you there! Plus, just 9 ingredients (pantry staples!) and minimal hands-on time required. Let us show you how it’s done!
How to Make Gluten-Free Bread
If you think making gluten-free bread sounds difficult, it’s time to kick that idea to the curb! When it comes to making bread at home, we’re into the dump, mix, rise, and bake style (a.k.a. super easy!).
This beginner-friendly bread starts with a packet of yeast to make it rise and give it those lovely air pockets. If you’ve never used yeast, don’t worry — it’s easier than you think. Just make sure the water is the right temperature (100 – 110 F / 38-43 C) and be sure to include the sugar, which is essential because it feeds the yeast.
You’ll know it worked if the mixture gets frothy like the photo below. When it’s frothy, we add ground chia seeds as the egg replacement, keeping this recipe friendly for our vegan and egg-free friends. Did we mention it’s also nut-free?
Next up: the gluten-free flours. The magic combo for this recipe is brown rice flour, oat flour, potato starch, and sorghum flour. While the whole grain flours add structure and wholesomeness, the potato starch is key for keeping it light (vs. dense). The final dry ingredient is salt for added flavor!
When the wet and dry ingredients combine, the most lovely, pourable batter forms and is ready for adding to a loaf pan.
After a quick hour (got laundry, anyone?) in a warm spot, the batter doubles in size and is ready to go in the oven.
It starts at a higher temperature to develop a golden-brown crust, then we drop the heat to let it cook fully on the inside without burning.
Just look at that golden-brown beauty!
Lastly, for best texture, we let it cool fully before slicing, and it’s ready to enjoy!
We hope you LOVE this gluten-free bread! It’s:
Crusty on the outside
Spongey on the inside
Light
Flavorful
Versatile
& Easy to prepare!
It’s the answer to all your gluten-free sandwich, French toast, garlic bread, bread pudding, and crouton dreams! And it also pairs beautifully with a bowl of soup (like our 1-Pot Everyday Lentil Soup or Easy 1-Pot Tomato Soup) for an easy weeknight meal.
More “Bready” Gluten-Free Things!
- Fluffy Gluten-Free Naan (Yeast-Free, 20 Minutes!)
- Gluten-Free Flatbread (1 Bowl, 20 Minutes!)
- Easy Vegan Gluten-Free Pizza Crust
- Easy Vegan Gluten-Free Biscuits
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
The BEST Gluten-Free Bread (No-Knead!)
Ingredients
- Avocado oil (or other neutral oil // for greasing pan)
- 2 cups warm water
- 2 Tbsp organic cane sugar
- 1 packet active dry yeast (we used Red Star // 1 packet yields ~2 ¼ tsp or 7 g)
- 1/4 cup ground chia seeds
- 1 cup brown rice flour (plus more for flouring pan)
- 3/4 cup oat flour (certified gluten-free as needed // if oat-free, you can try subbing additional sorghum flour)
- 1 cup potato starch
- 3/4 cup sorghum flour
- 2 tsp sea salt
Instructions
- Prepare an 8 x 4-inch (or similar size) loaf pan by greasing it with oil and flouring with brown rice flour.
- In a medium mixing bowl, whisk together the warm water (100-110 degrees F / 38-43 C) and sugar until the sugar is dissolved. Whisk in the packet of yeast and let it bloom on the counter for 10 minutes until frothy. If it doesn’t foam, start over — your water may have been too hot or the packet of yeast was expired.
- Once the yeast has bloomed, whisk in ground chia seeds and let the mixture gel for about 10 minutes.
- Meanwhile, in a large bowl, whisk together brown rice flour, oat flour, potato starch, sorghum flour, and salt.
- Add the wet ingredients to the center of the dry and stir together with a wooden spoon. The mixture will be slightly wet, like a thick sticky batter. Make sure to thoroughly mix in and break up any clumps of chia seeds (a whisk can be helpful).
- Put the batter into your prepared loaf pan and cover it with a clean kitchen towel. Place it in a warm, draft-free area to proof for an hour.
- Once batter has doubled in size, preheat the oven to 425 F (218 C)*. Once preheated, bake at 425 F (218 C) for 45 minutes, then turn the oven down to 375 F (190 C) for 30 minutes. Remove the bread from the oven and let it cool in the pan for 10 minutes. Then transfer to a cooling rack to cool completely before cutting into it.
- Store leftovers in a sealed container at room temperature for up to 3-4 days or in the refrigerator for up to 2 weeks. Bread can also be sliced and frozen for up to 1 month.
Video
Notes
*Prep time includes rising.
*Nutrition information is a rough estimate calculated with 1/2 tsp avocado oil for greasing pan.
*Inspired by the Black Olive, Caraway, and Honey Yeast Bread from the lovely Cannelle et Vanille cookbook by Aran Goyoaga.
Laura Kasha says
I don’t use regular sugar, can monk fruit granular be used as a substitute?
Hi Laura, we don’t think monk fruit would work here because the sugar feeds/activates the yeast. You could use maple syrup!
Jojo says
Hi,
I cannot live without this bread! So good. Best gluten-free bread that is actually delicious and doesn’t fall apart. I adore this recipe. Thank you so much.
Jojo
P.S. I don’t eat sorghum flour and use millet flour instead.
Oh yay! We’re so happy this recipe is a staple for you, Jojo. Thank you for the lovely review! xo
hojo says
I don’t want to come off as critical because this actually is the best gluten free bread recipe. I used corn starch as a sub and teff flour instead of sorghum, and flax instead of chia. Next time I’ll make sure to get chia and potato starch. It’s still excellent and miles better than any gluten free bread we’ve made.
The only problem is the bake time. I baked for 45 minutes and it was clearly done, no need for another 30 minutes. It would have been completely inedible.
Thank you for sharing your experience! Corn starch is a little more drying than potato starch, so that may have caused it to bake faster.
Melissa says
Not sure what I did wrong but this never became a ‘dough’ for me. Ended up baking anyways and although it tasted quite good and the texture was just fine, the entire loaf was dark grey/ nearly black throughout! Strangest thing I’ve ever seen, not sure what chemical reactions took place? Have you heard of this happening? Was scared to eat at first but was fine. Looking forward to trying again- definitely the right season for it lol
Oh wow! That’s super strange. We cannot think of anything that would cause that! We’re glad it still tasted fine.
Jennifer Weiss says
Hi! Can I make the batter and proof overnight, and bake in the morning? Thanks!
Hi Jennifer, That should work! We’d recommend placing it in the fridge after covering with the towel and let it rise slowly in the fridge overnight. Then the next morning, set it in a warm spot (such as on top of the stove) while the oven preheats. Let us know how it goes!
SD says
Just made this for the 1st time. Delicious! I was scared as my dough was really thick ( there was no pouring into the loaf pan…more sliding into it) but it rose and tastes great I think my water a little too hot. I will use cooler water next time and let the yeast sit a little longer.
Thank you for sharing your experience! We’re so glad you enjoyed the result! xo
Janet Berrian says
Can I sub potato starch with corn starch or tapioca starch? There is no potato starch in my town. 🙏
Hi Janet, potato starch has a pretty unique texture and it might be worth ordering online for best results. Cornstarch would be the next best option, though it is more drying. Hope that helps!
Nicky says
Hi, would it be possible to make this using my bread maker using the gluten free option in the settings? Thanks!
Hi Nicky, We haven’t tried this in a bread maker but if you can adjust the rise and bake times on your machine, it might work! Let us know how it goes if you give it a try!
A says
Hi!
This bread looks amazing! Could I replace the sorghum flour for something else? It’s a type of grass and I don’t feel like risking it, being allergic to ”regular” grass.
Thank you!
Hi, Possibly more brown rice flour or you could try buckwheat flour if you can have that. Keep in mind the result may differ!
A says
Thank you!
Jojo says
Hi, I use millet flour instead of sorghum and the bread is outstanding!
prashanthi aturi says
This is oil-free but not showing in filters
Avocado oil is used for greasing the pan.
Cassandra says
Hello
I have a potato allergy. Any suggestions on what to replace it with? Thanks!
Hi Cassandra, unfortunately potato starch is key for the light and fluffy texture and we don’t have a great alternative! The next best option would be corn starch, but it won’t be quite the same texture.
lisa says
Hi Minimalist Baker!
Question about chia seed measurement: When I grind 2 tablespoons of chia seeds, it yields 4 tablespoons of ground chia seeds. Should I grind the full 1/4 cup (4 tablespoons) instead? In the video, it seems like 2 tablespoons ground chia seeds might not be enough.
Hi Lisa, we measured after grinding, so that should be enough! But if the bread seemed crumbly, you can add more next time.
C-Mo says
I didn’t modify a thing but I spent a lot of time looking for my 8×4 inch loaf pan and finally gave up thinking I’d use the 9×5 one and create a sort of “dam” with foil as I’ve done before when a pan was too large.
BOY am I glad I used the 9×5 pan. When I got the batter into it, I removed the foil “dams” and realized there was no way I could let this rise one hour or it would overflow. As it was, it rose almost one inch above the edges of the pan but it baked up beautifully.
Not as moist inside as you describe or as airy as your photo shows but I wonder if that has to do with not rising the full hour?
Next time I’ll take your advice to start at 400 degrees F instead of 425 because the crust is really – well, crusty – but not a big down side.
I’ve just reserved one star for when I manage to bake in a pan large enough to allow for the full hour of rising to tweak things so the interior is less dense and dry. But it tastes great, for sure. I usually toast bread anyway…
I’m going to experiment with adding seeds like pumpkin and sunflower to boost the nutritional value, maybe some ground flax if that won’t collapse the bread too much. Or I’ll just eat it with sesame butter… What do you think?
Hi! We’re sorry to hear this one gave you some trouble! Is it possible you were using rapid rise yeast or had the loaf in an especially warm location while rising? And confirming you were using potato starch, not potato flour? That’s important for making it light and fluffy. We aren’t sure if pumpkin or sunflower seeds will cause it to collapse, but think it could be worth a try. If adding ground flax, we would suggest using less chia!
C-Mo says
You may have hit the answer. While I followed the recipe exactly because it was my first time and used Fleischmann’s active dry yeast and the potato starch, I did warm the oven a little bit because it was a cold day here. Maybe next time I will just put a bowl of warm water into it.
No matter wha,t we’re enjoying it daily and it will be made again because it’s the first “bready” GF loaf I’ve found, unlike the very dense “seedy” recipes I’ve found before.
Thank you! I rarely comment but have made your other recipes before and never found a “dud”. You’ve helped make being vegan AND gluten free a lot easier!
We’re so glad our recipes have been helpful! And we hope the bread is even more of a success next time. Enjoy!
marco says
heyyyyy, so now i am making this weekly. my son loves it. we make cheesy toast with it. just to share if people are interested: i use 1/4 cup of flaxseed meal and two tbsp grassfed collagen peptides instead of the chia. comes out as jsut as perfect. i also increased the salt to a TBSP.
the only continuous issue i have is that this does overflow, looks like a delicious volcano. i am wondering what other type size pan can be used. i haven’t actually found a real 9X5.
oh maybe adding carraway seed on the top of the bread prior to cooking would be nice.
thanks again.
Hi Marco, we’re so glad you and your son have been enjoying the bread! That would be fine to use a larger loaf pan. And caraway seeds do sound delicious. Thank you for sharing!
Alexah says
Loved the texture and overall taste- however, my loaf formed a huge empty gap in the top part. Therefore, when I sliced it, each slice had a part of the bread missing towards the top end. please advise. thinking maybe something with the rise?
Sorry that happened, Alexah! We think that means it was overproofed. Is it possible it was in an especially warm place or proofed for too long?
Simran Dawer says
Hi, was wondering why you hadn’t included any Xantham gum or psyllium husk to this mixture.
Hi Simran, for this one, we wanted to keep the ingredients very accessible and find our readers don’t always have those ingredients. For a similar effect, we used ground chia seeds. If you’re looking for a bread that uses psyllium, we would recommend this recipe. Hope that helps!
Becki says
This was incredible! I substituted Buckwheat flour for the sorghum just because I didn’t have any, and it still turned out delicious! We had no restraint to wait until it fully cooled =) I highly recommend this, SO good!
Minimalist Baker for the win every time! Thank you!!
Amazing! That sounds like a great swap. Thank you for the lovely review, Becki! xo
Brian Long says
I made a few substitutions, and this turned out fine, but not as tall of a loaf as I liked. During proofing, dough did not double, more like times 1.5.
I went back to the original and it was perfect.
This what I changed, I would like your opinion as to what ingredient or ingredients affected the rise. No matter what, the yeast bloomed wonderfully.
Potato starch, used tapioca starch. Sorghum and brown rice flour, used oat flour.
I tried using less sugar, and it bloomed the same, but didn’t rise the same.
Hi Brian, potato starch is key for a light and fluffy texture! Oat flour will also make it more dense than brown rice flour will. So both of those flour substitutions likely made a difference!
marco says
this is flawless. thank you so very much for making it super simple to make great bread. I spend too much money on bread and this came out cheaper. I have a some questions: 1) if i were to use an egg instead of the ground chia, would it be added, already beaten, into the yeasty water? I assume the sub is 1 egg? 2) i would like to add some collagen protein, have you had an experience with adding a bit of that? 3) what flavors/seeds can be added? rosemary, carraway, to make this even tastier? 4) do you have a sourdough GF bread recipe? thank you again. :)
Whoop! We’re so glad you love this recipe, Marco. Thank you for sharing your experience! We’re not sure about the egg because chia helps with the texture of gluten-free bread and egg might not do the same. Flavors can be added, but they might sink! We’ve never tried adding collagen to bread, but we think adding at the end of step 2 could work. We don’t currently have a gluten-free sourdough recipe, but hopefully one day!
Sara says
This looks great! My question is could the flour ingredients be combined into a larger amount to be used a ready mix to store use on a moments notice?
That’s a great idea, Sara! We think that would work well!
Yasmin says
Hello! I have no brown rice flour. Would white rice flour be an OK substitute? Thanks.
White rice flour might work, but it’s a bit grittier and less absorbent. We haven’t tried any substitutions for brown rice flour.
Marie says
Hello, I can’t wait to try this! I will have to purchase all the flours and chia seed. I am having trouble finding ground chia seeds. Do you suggest grounding your own? Would it be 1/4 cup in blender? Also is ground chia powder the same thing if I am able to find that? Finally, is it okay to use blender with oats and blend to make the oat flour measurements? Thank you!
Hi Marie! You can definitely blend the chia seeds and oats separately in your blender! We suggest adding a bit more oats or chia seeds than the amount needed for the recipe and blending until a very fine powder is achieved! Hope this helps. xo
Arden Lusignan says
How would you turn this into a raisin bread?
Hi Arden! We’re not sure this recipe would work as a raisin bread, but we will add it to our list! Let us know if you do some experimenting!
Elizabeth Cummings says
Thanks so much for your answer to my question about parchment paper. I have two more questions before I take the dive!
What are your thoughts on substituting date sugar for cane?
You mentioned the temperature of the warm water. I am ignorant: How can I ensure the water is within the temperature range you recommend–just stick a meat thermometer in it? I am vegan so don’t have one but would buy one for this!
Hi Elizabeth, Happy to help! We’ve had success using maple syrup, so we think date sugar should work well too. Yes – you’ve got it – use a meat thermometer or even a clean/sterilized digital thermometer that you might stick under your tongue if sick!
Corey says
Hi! So I am doing Thanksgiving meal prep and want to make my own GF stuffing – yay! Saw your recipe and link to this bread and was thinking of going for it with the suggestion of someone below who used Bob’s 1:1 GF flour. Just realized I only have one size of loaf pan: 9×5 and another stuffing recipe I’m considering calls for 14-16 ounces of bread. Thoughts? Could this work with your stuffing recipe or the other? Maybe the bread just would spread out more in the pan which who cares since it will just go into stuffing? Thanks!!
Hi Corey, A 9×5 loaf pan is fine! Keep in mind the Bob’s will produce a different result and we can’t guarantee it will turn out the same as the specific blend of flours in this recipe. Might be a little risky for Thanksgiving, but let us know if you try it! A back up plan might be a good idea just in case :)
Corey says
I did it and it worked!! I used 3 cups of flour total and misread the chia seed component about and measured 1/4 cup of chia seeds, THEN ground them, then put them in with the yeast/water/sugar to gelatinize. Results was that the bread was a little gummy, i.e. had to bake a little longer, but the flavor was fantastic. I used half of it to make stuffing for my tofurkey. Yay!!
Amazing! Thanks for sharing, Corey!
Vania says
What can I substitute the sorghum flour with?
Hi Vania, we think oat flour could work, but we haven’t tested it. Let us know how it goes!
Leonie Kay says
I’ve just made this and could not wait until it cooled completely to try! So whilst still warm I sliced. I was a bit worried because my ‘crust’ is solid like a brick! However, I’m sure that will soften over time and…..I have to say, it’s REALLY EXCELLENT! I love it and am now enjoying a slice with avocado and a spoonful of my home made tomato chutney, salt and pepper. Thanks for this recipe. It’s fabulous and I highly recommend. 👍😊❤️
Yay! We’re so glad you enjoy it, Leonie. That chutney sounds delicious :) Thank you for the lovely review! xo
Kat says
Thank you so much for this ! I’m on a very strict gastritis diet right now to heal my stomach and was looking for a good bread. I can’t have chia seeds so I replaced with 1 tbsp psyllium husk powder and added a splash of carbonated water and it worked beautifully. Reminds me of sourdough sort of !
Thanks again !
We’re so happy you enjoyed this one, Kat! Thank you for the lovely review! Hope you’re feeling better soon! xo
Paty Shaulis says
Hello! I wanted to double check on the rising. I believe the instructions say to pour batter in the pan, cover with a towel and let rise for one hour. I re-read this several times because usually it rises in a bowl. Once I poured the batter in the pan I questioned the instructions again because it is supposed to double in size and my loaf pan was already about 3/4 full with the batter. But I went ahead and followed the instructions. When I came back to my kitchen to check, my batter had spilled over all over my counter. Are the instructions correct? I used ingredients exactly as spelled out, no substitutions but I used the US instead of the metric because I did not realize metric was available until I re-read the comments. I lightly scooped into cup measurements, not packed ingredients. Thank you so much!
Hi Paty, Sorry that happened! Yes, this one rises in the pan. We wonder if maybe your loaf pan is on the smaller side or perhaps it was especially warm in the room, causing it to rise faster?
Paty Shaulis says
Perhaps! I am in Texas and it has been awfully hot this summer. I will retry the recipe while putting it in a cooler corner. My pan is the right size. Thank you so much for your reply!
Ah, yes! That would do it. You may also want to check on it after 30-45 minutes. Keep us posted!
vianey says
Hey,
so for the gluten free bread, what other ingredient can i use instead of potato starch?
Hi Vianey, potato starch is key for the light and fluffy texture and we don’t have a great alternative! The next best option would be corn starch, but it won’t be the same texture.
Sharon says
Will reducing the salt from 392 mg per slice to approx 196 mg per slice effect the texture of the bread? Thank you for your time.
It shouldn’t!
Misty Lee Olsen says
THIS IS THE BEST GF BREAD IVE EVER HAD! WOW!! Thank you for this dream come true recipe!!! My 9 year old daughter loved it, too!!! 🥰
Aw, YAY! We’re so happy you both enjoy it. Thank you for the lovely review, Misty! xo
Maggie says
Hi. What can I use in place of potato starch and sorghum flour? I don’t have them on hand. Thanks
Hi Maggie, potato starch is key in this recipe for the right texture and we wouldn’t recommend subbing it out. Oat flour is an alternative to sorghum flour in this recipe. If you can’t have oats, maybe more brown rice flour, but we can’t guarantee the result will be the same!
Paul A Hanrahan says
I really like recipes, especially for bread, that use grams instead of cups. I find it is more accurate and you get consistent results. I would love to see you guys do this!
p.s. I love your site, thank you for your fantastic recipes!
Hi Paul, thank you for your support! You can find the grams measurements by clicking “metric” beneath the ingredients header :)
Jenna says
Hello!
I’m excited to try this recipe! Can you substitute the chia seed egg replacement for aqua faba?
Hi Jenna, we don’t think it would hold together as well with aquafaba, but it might work. Ground flax would be the next best option, but we’d suggest adding slightly more of it.
Ariel says
I’m not even sure I’m gluten intolerant, however I AM broke and was in need of bread, so I gave this a try!
I use pre-made gluten free flour that already has rice flour, potato starch, psyllium husks, tapioca starch and xanthan gum; I heard the latter was an appropriate sub for chia or flax, so I didn’t add anything else in. I kind of did measure 3.5 cups haphazardly though, and used brown sugar instead of cane sugar.
I didn’t let the yeast bloom like I should have and mixed everything right away, but it still surprisingly rose when left it alone for ~15 minutes! (Progress from the last time I tried a different recipe and it ended up being just a… very dry paperweight.)
I was very skeptical about the bake time, so I put it 40minutes at 425, and then just turned the oven off and left it in for another half hour. Keeping it baking for 50 minutes would’ve made it inedible, I think.
Ultimately the loaf turned out perfectly fine! It was shockingly bland—not that I kind since I’m mostly using this for spreads and sandwiches, but I’m definitely going to add more sugar and honey next time.
Overall great recipe! I would just edit the time just in case and specify in the actual recipe that oven time may depend, and not force people to scroll through the comments like I had to do lol
Hi Ariel, we’re glad you enjoyed it overall! Is it possible you didn’t add the salt? That should provide good flavor. We’ve added a note regarding baking at a lower temperature for a less crispy exterior. Thanks for suggesting that!
Elva says
My batter ended up very dry and didn’t rise well hence a delicious tasting but quite dense loaf. Can you give me any suggestions to improve my batter?
Hi Elva, it sounds like there might have been a bit too much flour in the bread. To assure the correct measurement we suggest using a spoon to fill your measuring cups and then scraping off any excess with the back of your knife! We would also always suggest to make sure the yeast is foamy before adding the flours. This ensures the yeast was active! If it doesn’t get frothy after 15 minutes, we would suggest starting again, the yeast could be dead or the water too hot!
Elva says
Thank you so much! I have tried it again with measuring the flour as suggested and had a beautiful loaf as a result! Thank you!
We’re so glad it worked out, Elva! Thanks so much for the lovely review. xo
Andrea says
I’ve made this twice, and even with a new package of yeast, I did not get the air pockets at all. It did not rise much at all. Any ideas? It’s tasty but too dense.
Hi Andrea! It sounds like your yeast wasn’t fully bloomed. In colder months it can be harder to do this. If the yeast hasn’t puffed up within 10 minutes we suggest putting the mixture in a warm water bath to give it a little help before proceeding with the recipe! If it still hasn’t bloomed by then, the water might have been too hot and killed the activity. It’s also a good idea to let the bread rise in a warm area! Hope this helps. xo
Andrra says
Hi,
So, I live in Hawaii, it was about 78F in my kitchen yesterday, and my yeast most definitely bloomed…I actually bought a new bag of Red Star specifically because I thought my last batch didn’t bloom enough. There was a good half-inch of foam on top before I added the chia. The only thing i just remembered is that I waited more than 10 minutes after adding the chia…maybe almost 30 min. Could that have have done it?
Then it definitely wasn’t the yeast! We think the chia might have absorbed too much of the liquid which would have inhibited the rise of the bread itself.
Kate says
Oh my goodness! This bread is so good! And as far as baking goes, not too daunting. We are a family of five and I made it for dinner last night and it is gone after breakfast this morning. Now I have to go make some more. I will try doubling the recipe and baking it in two pans this next time. Thank you for an awesome recipe! I’m so tired of buying gluten-free bread.
We’re so glad you and your family enjoyed it, Kate. Thanks so much for the lovely review! xo
T Bennett says
I made this bread. The taste is nice but the crust is so incredibly hard it’s very difficult to cut and to eat.
So sorry to hear this one didn’t work out for you. Usually the crust is a little crunchier than a normal bread crust, but it definitely shouldn’t be too hard to cut or eat. Did you make any modifications?
T Bennett says
Thanks for your reply. I didn’t make any modifications.
Is it possible the bread was in the oven too long? This is usually a reader favorite so we would love to help find out what went wrong!
T Bennett says
I can’t find your question here about whether I baked it too long. No, 45 mins at 425 and 30 mins at 375. I’ve re-read the instructions several times to be sure I followed them. I’m glad this recipe worked for others. ;)
If you’re up for giving it another try, we’d suggest trying to bake for slightly less time during the initial bake. If your oven runs hotter, that could be why!
Chase says
Can you make this bread with honey instead of sugar?
Hi Chase! That should work!
Lauren says
I have been using this recipe and subbing out different flours to play with the flavor a bit. I made two changes to this last iteration that led to much dryer flour than in the past… I used chia flour (whereas before, I was grinding chia seeds). And I subbed out the sorghum for the flour to try cassava instead. Which of those two pieces might be contributing to a much tougher, more clay-like batter, any ideas? This is my first time using both the chia flour and the cassava, and I can’t tell which of those two variables is creating the problem. Thank you!
Hi Lauren, while both of those swaps could create a thicker dough, it’s most likely the cassava flour, as it tends to be VERY absorbent. Hope this helps!
Brenda says
I have made this twice and making another loaf today. I use 1 1/2 cups of oat flour instead of sorghum and used flax and psyllium husk powder instead of chia seeds. It has been delicious. Thank you so much for developing this recipe. I have gastroparesis and have to be very careful of eating gluten. This recipe is the best!
Yay! Thanks so much for the great review and for sharing your modifications, Brenda!
Ann says
First time bread baker, after 3 attempts I still cannot get yeast to bloom fully, only does a little. Am I correct using 2 cups of water, 2tablespoons of sugar, and 1 little packet out of the 3 of red star? The video looks like there’s a lot more yeast than what’s in that 1 little packet? Just purchased all ingredients so nothing is expired. Water temp is 110. Help!!
Hi Ann, it sounds like you’re doing everything right! The only other thing we can think of is maybe your thermometer is off? Try letting the water temp come down to 105 F and see if that helps!
Jane says
The flavor is great! Mine came out very dense. Yours looks lighter with air pockets How do I make it lighter?
Hi Jane! To make it lighter we would suggest carefully measuring each of the flours and to avoid packing your measuring cups! A great way to do this is to use a spoon to fill the measuring cup just over the top and then use a knife to scrape off the extra!
Carla says
I really love this recipe. Have been making it every week and shared it already with a few friends that can’t have gluten.
We’re so glad you enjoy it, Carla. Thank you so much for your kind words and support! xo
Rachel says
I love this recipe! As is was awesome, but then I ran out of potato starch and decided to sub in 2/3 c arrowroot powder for the 1c potato starch. The results were an even tastier, crispier crust and great overall texture! I do this every time now. Try it! Thank you so much for this recipe, I make it every week ☺️
Whoop! We’re so glad you’re enjoying it, Rachel. Thank you for sharing your modification! xo
Sarah says
I am new to gluten free bread and was recommended this recipe. I was BLOWN away on how delicious this bread was!!
Question: Can this be made in a bread maker?
Thanks again for sharing this with us!
We’re so glad you enjoyed it, Sarah! We haven’t tried this in a bread maker but if you can adjust the rise and bake times on your machine, it might work! Let us know how it goes if you give it a try!
Beth Ann Simpkins says
Can you follow this recipe with your gf flour mix?
Hi Beth Ann, this one won’t work with the gluten-free flour blend! We will add it to our list to create one that does though!
Alexa Martino says
This is delicious!! I would like to use a bigger pan next time though for larger slices. How would I measure out the ingredients though? I’m new to baking.
Hi Alexa! We’re so glad you enjoyed it! We haven’t tried this on a larger scale yet, however if you do try it, we suggest doubling the recipe. You may need to bake it for longer as well. Another suggestion is to double the recipe, but use two of the same size pans and split the dough between the two. That way you can bake them in the same oven for the same amount of time.
Jen says
Hi there. I left a comment yesterday and received a reply today, but I couldn’t find the comment and the reply function didn’t seem to work. So I’m adding a new comment in case that makes it to the right place (if not, then sorry for the confusion!). :)
You had asked in the reply whether I’d made any changes to the recipe and agreed that it should be softer in the middle instead of super dry.
No. I did it exactly by the recipe, unless I messed something up inadvertently. I did use the metric conversion because I tend to add too much flour if I use our standard US cup measures, but I wonder… I did notice that the salt measured 10g when I put in 1tsp. The recipe said to use 2 tsp (and the metric conversion said that was 9 grams, so I only put in 1tsp since that was already 10g). I’m wondering if maybe I should try this with the US cup measurements instead. Maybe the metric measurements aren’t working for me? I even waited to try it until I could get the potato starch and the chia seeds rather than swapping those because I didn’t want to introduce an error myself. So I just don’t know what I’ve done wrong! And my oven is spot on with temperature. I made sure of that too. I have a double oven, and the bottom one runs a little low, but the smaller top oven runs right one temp. I wonder if it’s the smaller space though? I tend to call that my cookie over, haha… it’s much smaller. Maybe it needs to cook less? Any suggestions would be appreciated. I really really want this to work. It’s such a great recipe overall. Thank you! :)
Hi Jen, it could be your littler oven cooking faster! However, next time we would suggest trying the US cup measurements, being careful not to pack the flours. A great way to do that is to use a spoon to fill up the cup and then use a knife to scrape any extra off. The gram of salt shouldn’t have made a big difference! Hope this helps. xo
Jen says
It did help! I measured using US cup measurements in the manner you suggested and I used the bigger oven so it had more air circulation. No other changes. As I measured I also weighed the individual flours to see if that was different from the weights per recipe I used the first time. Some were very different than the weights listed under the Metric conversion. For reference if anyone else wants to try this (these are the weights in grams of the items measured out in US cups then poured in a bowl on the scale):
Brown rice flour – 138 g
Oat flour – 83 g
Potato Starch – 157 g
Sorghum Flour – 92 g
I could be off on those weights, of course. It depends on how I pack the cups. But I really tried to just spoon it in and level it off.
The bread this time was much more ‘bread like’, not nearly as dense. It worked great as a sandwich slice today (I made it yesterday). We’re going to finish up this loaf and I’ll make another measuring with the US cups and weighing that to make sure I didn’t jot down any incorrect weights. Then I can use the grams going forward so my loaves are consistent (at least for me, haha).
I think it really was the conversion to metric that threw off that first batch. I’ll make sure I use the US cups and weigh as I go next time. Thank you so much for your help. I didn’t want to give up on it! I’m so glad you’re available to answer questions like you did. I so appreciated it.
Thank you for sharing your experience, Jen! We’re glad it was helpful!
Maggie says
Thank you for the measurements. It makes such a difference. My loaves are a bit dry and crumble so I am going to use your weights next time I make it.
Becky says
Hi Jen! I was wondering if you tried this recipe again and if the weights stayed the same? I’d really like to try this using the weights. Thanks!
Jen says
I’m hoping you’ve got a few suggestions for me. :)
I made this, and I really liked it, but it was quite dry in the middle. I know it’ll be denser being gluten free, but everyone (including the original post) seem to imply that the inside is spongier/softer/suitable for sandwiches. So I’m wondering what I did wrong or what I could watch out for? Maybe cook it less? I’m not sure. I used the metric suggestions to make sure I didn’t overpack any cups when measuring. So it “shouldn’t” be that, but any suggestions would be appreciated.
If it were just slightly more sandwich bread like in the middle (softer), it’d be the most amazing bread. As I made it, it’s too dry to use as sandwich bread. Thanks so much!
Hi Jen, we’re so glad you enjoyed it overall! Correct, the center should be spongier. Did you make any modifications?
Diana says
could I use cassava or something else i stead of sorghum flour. I have a lot of flours on hand but ive never used sorghum so Im not sure what to replace it with? I have lots of coconut flour, quinoa flour, cassava and gluten free flour blend.
Hi Diana, cassava flour is too drying for this recipe. However, you could use oat flour or maybe even the quinoa flour! Let us know if you try it.
Diana says
Thanks! I actually made it with more oat flour before reading your response and it turned out nice! It did turn out extra crusty and hard to cut but still really good. I love crusty bread, I always love the end pieces but this one was a lil too hard. Im wondering why and if i can make it better next time. I was concerned about the heat u suggested so i didnt actually bake it as high. Im wondering if it might be old yeast? I almost didnt make the bread cause my yeast liquid didnt get foamy and I didnt want to run out and buy more. But I just left it on the table and after and hour or so it was foamy so I was excited to make bread! The dough rose nicely and I baked it for the amount of time u suggested but not as high heat. Im wondering if u might have any tips for preventing the crust from getting so hard?
Hi Diana! We’re so glad you enjoyed it overall! It might be too crusty because you baked it at a lower temperature! The lower temperature will slowly dry out the bread leaving the outside a little too crusty. The higher temperature will still make the outside crusty, but it will do it quicker which locks in the moisture on the inside! Hope this helps. xo
Diana Potyok says
Ok thanks, I’ll try that next time!
Kat says
Holy crap. 5 stars doesn’t do it justice. I’ve been making all kinds of GF loaves for years and I’ve never come across a better tasting one. The crust is so crunchy, inside is so soft with the perfect texture. Freezes beautifully.
I’m not gonna lie, I did lose the faith a bit during the process as my batter/dough got super dry and sunk in a bit by the time it went into the oven. But it came out perfect and I can’t wait to make it again. Thank you so much 🙏
Wow! We’re so glad you enjoyed it, Kat. Thanks so much for the lovely review! xo
Barbara says
The smell of this bread baking was Amazing! The flavor was great as well. Although, mine turned out quite dry and hard, it was more of a dough than a batter when mixed. I only switched out the sugar for coconut sugar. The yeast was frothy and the milled chia seemed to soak up quite a bit of the water.
Since the climate here is quite dry I am thinking of reducing the flours next time, any feedback on how much to cut back and which ones to cut back?
Thank you!
Hi Barbara! So glad you enjoyed the flavor and smell of this. Sorry it turned out dry for you! It’s usually quite a wet batter. If you have a scale you could try making it with the metric measurements. If not we would suggest trying to avoid packing your measuring cups with flour. Gluten-free flour can have a tendency to be weighed down. Hope this helps! xo
Barbara says
Yes! Weighing the ingredients was the answer. Turns out beautifully every time, I make it at least once a week now. Thank you so much!
We’re so glad it’s working out for you, Barbara!
Cherie Sullivan says
my high end oven over cooked the loaf when set for 425 for 45 min. so we cut it down to 30 min. and it worked great with a crisp top and not so crisp sides and bottom. we used a larger loaf pan from 8.5 to 10 and that worked much better since it did not spill over the edge in the larger pan.
Thank you for sharing your experience, Cherie!
Mel says
This is incredible! Indeed the best gf bread. It reminded me of a potato bread I used to love as a kid in Brazil (not gf). Fantastic, very easy to do. Unbelievable… I’m still in shock of how perfect this is. Thank you a million! PS: hope you start shipping your products to Canada 🙏🏼❤️
Awww, thank you SO much for the kind review, Mel! xoxo!
Priscilla says
What can I use instade of potato starch ?
Hi Priscilla, Potato starch is key for a light and fluffy texture, but cornstarch would be the next best alternative. We haven’t tried with cornstarch though so can’t guarantee it will turn out the same.
Barb says
The best GF bread by far!! I loved the crusty exterior and taste. The only thing I wasn’t sure about was when I cut into it it seemed a little “moist”. I baked it for the exact times specified. Is it possible I need to leave it in longer or is that normal? And would I need to cover it with foil so the top doesn’t get too dark if I do leave it in longer? Don’t have a lot of experience making bread and want to get this right so I can keep making it. Thanks so much for your help!!
Hi Barb, this bread is a bit “moist” especially when compared with non-gluten-free bread. It can be helpful to let it cool fully, even overnight, before slicing. You could also try covering and baking for 15-20 minutes longer. Hope this helps!
Karen Budd says
I just made this recipe. I substituted ground flax seed for the chia seed and tapioca flour for the potato flour. I thought it was odd that the recipe said to let it rise for an hour, when I checked it at the 1/2 hour mark, it was already over risen, so it sunk in a bit when I baked it. I was also surprised that the total cooking time was 1 hour and 15 minutes. When I make gluten free bread it usually bakes for about 45 minutes. At the 45 minute mark, I took it’s temperature and it was almost 210 degrees, I usually consider bread to be done at 185, so I took it out. The outside is nice and crusty the inside has good nooks and crannies. I would make this again and watch it closer during the rising phase.
Thanks for sharing your experience, Karen!
Katherine Tan says
Hello thanks for the recipe
Can I use instant dry yeast instead of active dry yeast for this recipe?
Hi Katherine, we haven’t tried this recipe with instant dry yeast, but it should work. The rise time might be a little different so we suggest keeping an eye on it!
Rose says
Hi, I had a couple wording hope you could help!
1. It is way too salty for my taste. Can I reduce the salt? If so, what’s the minimum amount of salt I need for this recipe?
2. It turned out like a brick. Too hard to cut. Any suggestions?
3. Would you suggest store-bought or home ground oat flour? I ground the oats at home. Would it be the cause why mine turned out too hard/crunchy?
Thanks ahead!
Hi Rose, the salt is only in the recipe for balance of flavor, so you can reduce it to 1/4 tsp or omit if you prefer. The texture is quite dense, but you might want to double check your oven temperature to make sure it isn’t overbaking? Pre-ground oat flour can sometimes result in better texture but it shouldn’t make or break the bread. Let us know if we can help trouble-shoot further!
Rose says
Thanks so much for replying. Could I just check one more thing with you before trying again? I used US measuring for this recipe. Do you think it would help if I use metric measurement for better result?
Hi Rose, we use US measurements when creating the recipes and then convert to metrics, so we don’t think that will contribute to a better result. Another thought – is it possible your yeast didn’t activate? That could contribute to the loaf turning out dense. And one more thought if that isn’t the issue – you could try baking it at a lower temperature (400 F then 350 F). Hope that helps!
Rose says
Thanks for the suggestion. My yeast was activated and the batter rose double in size nicely. But I noticed that my batter was a lot dryer than what you have in the video. Mine was like super dry clay. If this happens again next time, should I add more water to reach the consistency it’s supposed to look like? Thank you!
Hi Rose, we’d suggest starting with less of the flours instead and work your way up. Hope that helps!
Vivian says
Hi, I was wondering if the sugar can be swapped for maple syrup? I’m unfortunately on a strict low fodmap diet for the next few weeks.
Hi Vivian, maple syrup should work!
Michele says
Beautiful looking bread! But is the sugar a necessary ingredient, I prefer not to use any sweeteners if I can.
Thanks!
Hi Michele, the sugar in this recipe helps the yeast develop. Hope this helps!
Jennie says
I initially used amounts for 6 slices (but had to add more flour, and ended up with about 10-12 slices–don’t know exactly how much flour I used) and crust was harder than I expected. Suggestions for baking time for smaller amounts?
Hi Jennie! If you make a smaller loaf you could possibly reduce the bake time by ~15-20 minutes, but it might still need the full time for the inside to bake. Hope this helps!
Bosha says
Bonjour et Belle journée
Je trouve ta recette de pain fabuleuse, car cela donne un pain croustillant et moelleux, ce que l’on trouve rarement dans les pains sans gluten !!!
Je vais tester tes autres recettes de pains plats, mais celle-ci est adopté car il est succulent
Merci à toi et à ton site Exceptionnel et tes recettes qui nous aident vraiment beaucoup au quotidien, Merci
Merci!
Mamta says
While allowing the batter to proof for an hr ,it overflowed from the loaf pan. Would you suggest allowing it to proof in the mixing bowl & then transfer it to the loaf pan?
Btw the bread was super yummy. Thanks for this recipe.
Hmm, we like proofing this dough in the loaf pan so that it doesn’t lose any air bubbles before baking (transferring dough can cause it to deflate), but you could proof it in a bowl, transfer, and let it rise for ~5-10 more minutes before baking. Hope this helps!
stuart says
First time making gluten free bread or any bread! Amazing! I was a little nervous about it coming out well, but you NEVER disappoint. Thanks so much!
Aw, so kind! Thank you for sharing your experience, Stuart! xo
Vijaya Patil says
Can I make this bread with store brought gluten free flour ?
Hi Vijaya, the specific blend of gluten-free flours is important in this recipe for best texture. Another reader did mention using Bob’s Red Mill 1-1 Baking Flour (blue bag) and reported it worked, but we haven’t tested that so can’t guarantee the result.
Rosalie says
I actually have 2 questions before I attempt to make this fabulous sounding bread.
1. I have an electric stove/oven so when I turn the temp down, it won’t happen instantaneously. Will that be a problem?
2. Is it okay if my brown rice flour is extra fine? I usually get that from Vitacost. I’ve never used any other brown rice flour, so if there is something better I’m open to changing.
Thank you so much. I have been craving a good gluten free vegan bread for far too long.
Hi Rosalie, that shouldn’t be a problem! But if you want to be sure, you can leave the oven door open for a minute or two and then close and let it come to the right temperature before adding the bread back in. If using extra fine brown rice flour, we’d suggest using a little less of it. Hope that helps! xo
Brigitte says
Hi there! Being gluten-free often means dairy-free and there are some of their foods that can be irritant such as chia. At least for me and some of the friends I know who are gluten-free. It causes a problem with joints. I wonder? Is there something I can use in place of the Chia or ground Chia in any of these recipes? Would flex be gooey enough for example? Thank you so much for your loving time in putting together all these amazing recipes! What a beautiful offering and I’m so delighted to dive in and see what I can create. One other question; do you have any Asian recipes? Thank you again for your time!
Hi Brigette, thank you for your kind words! Flax isn’t usually as sticky as chia, and the dough might be a bit looser. We’d suggest keeping the water the same but adding 2 extra tablespoons of flax. You can find our Asian-inspired recipes using the “cuisine” filter on our recipe page. Hope that helps!
Kelsi Cooke says
Hi there,
Just to make sure- are you suggesting 1/2 cup if substituting flax for chia? I made the bread last week and LOVE it and also discovered chia is an irritant for me. So grateful to have found this recipe!
Thank you
Kelsi
Hi Kelsi, if subbing flax for chia it would be 1/4 cup + 2 Tbsp, which is 6 Tbsp total. Let us know how it goes!
Katie says
Hi!
Would love to know if this recipe could be used in a bread machine? Thanks!
Hi Katie! We haven’t tried this in a bread maker but if you can adjust the rise and bake times on your machine, it might work! Let us know how it goes if you give it a try!
Kristen says
I’m very new to gluten-free baking and this was great! I needed breadcrumbs for another recipe and didn’t have all of the ingredients on hand so I used ground flax in place of the chia and Bob’s Red Mill 1 to 1 gluten free flour—blue bag (this is normally used for quick breads but I was desperate). Then baked at 375 for the full cooking time.
The crust was pretty crunchy, and I probably could have baked it a few minutes longer, but I still thought it was delicious as soon as it cooled enough to cut. I grew up on homemade whole wheat bread so that’s saying something. I can’t wait to try it again with the right ingredients. 😉
Thank you for sharing your experience, Kristen! We’re so glad it was a success overall! xo
Maaike says
Best GF bread I made so far. Its fluffy, moist and has a crunchy crust: Id be confident serving it to my gluten eating friends.
We love to hear this! Thanks so much for the wonderful review, Maaike!
Katy says
I’ve made this successfully a couple of times now! The most recent one today, I subbed in chickpea flour for the sorghum flour (didn’t have any) and used 2 tbsp ground flaxseed + 2 tsp psyllium husk in place of the 4 tbsp ground chia seed (also didn’t have any). I find that psyllium helps give GF bread the “chew” that I’m used to, coming from regular bread baking. Both swaps worked beautifully. I have noticed that I never need the full baking time – I typically do about 30 min at 425, then about 15-20 min at 375 with foil tented over it to prevent the top from getting too dark. All told, this is a GREAT allergy-friendly recipe that I will be making repeatedly!
Thank you for sharing, Katy! We’re so glad you’re enjoying the recipe and have found some great swaps! xo
Ilona K Cappell says
Hi,
Can’t have sorghum flour. Can it be substituted in this recipe?
Thanks.
Hi Ilona, more oat flour would be the next best option!
Jessica says
I admit I subbed some of the flours….I used brown rice flour but used Teff, Almond and Arrowroot instead of the ones you used…but I don’t think that would have affected the rise and this bread did not rise much in the oven. I wonder if the absence of baking powder or baking soda/apple cider vinegar is the reason why? Curious why you didn’t use any in your recipe.
Hi Jessica, the types of flours can make a big difference in terms of rise. Potato starch is key for making it light and fluffy. Or we wonder if your yeast was expired or didn’t activate? A leavening agent isn’t necessary because of the yeast.
Maaike says
My bread had risen all out of the mold already before baking because of the yeast. When using yeast there is no need for substitutes like apple cider + baking soda.
Yana says
I have now made this bread over a dozen times for my family and each time it comes out perfectly, no modifications. My kiddo I allergic to milk and eggs and I am gluten free so this bread satisfies everyone. My kid will even eat it plain, it’s that good. Thank you for creating such healthy and awesome recipes.
Aw, this makes us SO happy to hear, Yana! We’re so glad you and your family enjoy it! xoxo
Sandra says
Out of all the GF breads I’ve baked, this is by far the best. It is also such an easy recipe to follow if you have all the ingredients. I’ve measured in cups and weighed ingredients and found both work just as well. I’ve learned to bake it a lower temperature 375 so it doesn’t get too hard and crunchy.
Thanks so much for sharing your experience, Sandra! So glad you’re enjoying this bread!
Kate in the UK says
I have made this twice now but both times it has not really been edible! Lol! I am in the UK and we don’t use “cups” as measures… I did Google how many ounces a cup is, but 1st time mixture impossibly DRY so i added water and it was kinda OK (bit like a brick!) 2nd time I used a much smaller cup to measure and it was VERY wet. When cooked I ended up with a white layer on the bottom and brown on top. The brown on top was raw but also burnt! Also tastes very salty…. I will watch your “help” tutorial but do any suggestions spring to mind?
Kate in UK
Hi Kate! Sorry to hear this hasn’t been working for you! Above the ingredients list it says “US Customary – Metric“, if you click metric it should show you the ingredient amounts in grams/mls. That could be part of the issue, but we’re also curious if you made any ingredient substitutions at all? It is also a somewhat dense and moist bread by nature, especially compared to glutinous bread!
Hadley says
I used this as the basis for my family’s go-to personalized gluten free bread recipe! It’s so good!! Makes the best sandwiches! And so easy to make.
Whoop! We’re so glad to hear it, Hadley! Thank you for the lovely review! xo
Sophie B says
By far the best and easiest gluten free bread I’ve made. I’ve tried so many that were the wrong texture or complete flops. This one is as a good as a regular bread. Mine turned out firm and reminded me of my childhood pumpernickel bread. Thank you for the this great recipe!
Yay! Thanks so much for the lovely review, Sophie. So glad you enjoyed the bread!
Ezra says
this did not work
We’re sorry to hear that, Ezra! Did you make any modifications? Could you tell us a little more about what went wrong? We’d love to help troubleshoot, if possible!
Kate says
Made this twice now for my gf mum. So yummy that the rest of the family tucked in! Make sure you dust the tin well with flour. I used a loaf liner, and it stuck to the paper, even though I oiled and dusted. Next time I might try without the liner.
Thanks so much for sharing your experience, Kate. So glad everyone was still able to enjoy the bread!
Kristen says
Just starting on gf diet for my son and they recommended no oats initially. Has anyone tried the sorghum flour substitute for the oat flour?
Hi Kristen, we haven’t in this recipe, but have in our gluten-free pancake mix and other recipes with success. Let us know if you give it a try!
Rianne57 says
Can I substitute another flous for sorghum? Like brown rice flour? I just can’t go out and buy yet another pound (or two or three) of yet another kind of flour! I am fairly new at this and prices are so high that just buying food right now on a fixed income is difficult.
Hi Rianne, we haven’t tested with other flours in place of the sorghum, so can’t guarantee it will turn out the same. But the next best option would be more oat flour. Hope that helps!
Michelle says
This is the best gluten-free bread I have ever made. I will be making this often. This bread is perfect for sandwiches as well as just by itself. I used honey instead of organic sugar. My dough was a little thick so I added a few tablespoons of water to thin it so it was a little more pourable. It came out perfect. Thank you for your delicious recipes!
Aw, yay! We’re so glad it came out so well. Thank you for the lovely review, Michelle! xo
Michele says
Thanks Michelle, the honey sub is what I was hoping for, maybe mixed with a little date syrup or molasses.
Abby says
Another amazing recipe! Thank you! After going plant based a couple years ago, we discovered our little girl has celiac’s disease which threw another curve into relearning how to cook. Your recipes never disappoint; we even serve them to our non vegan friends with great success!
I did bake this at 400° for the first 45 and then 375°, with foil over for 25 minutes and it’s perfect. Not vegan, but adding 2tbs of honey to the wet ingredients before mixing with the dry makes it taste just like mom’s homemade honey wheat bread from when I was a kid.
Aw, we’re so glad you enjoyed the recipe and that your little girl gets to have it too =) Thank you for sharing, Abby! xo
Erika Moore says
Hello! Can you sub the cane sugar for coconut sugar?
That should work!
Sally says
I have made this recipe about 5 times now and love it. It’s quite forgiving. Now make it and give as a gift to friends. Thanks
Love this! Thanks so much for the wonderful review, Sally. So glad you’re enjoying this recipe!
Kristen says
I’d like to avoid chia seeds…how many eggs should I substitute for this recipe?
Thank you!
Hi Kristen, We haven’t tried this with eggs yet but we think it would work to use 1 egg in place of the chia. Let us know how it goes if you give it a try!
Kristen says
I did try with an egg i/o chia, and as far as I know (1st time making bread) it was a fine substitute. I also had to sub teff flour for sorghum (couldn’t find at groceries or co-ops). So… had a few issues I’d love some suggestions to remedy:
1. in the rising process, the dough rose too much. It was literally pouring over the edge of the pan, lots of dough. (1 packet red star yeast, about 102-108 while whisking & blooming).
2.the crust is way too crunchy. Even though I set my oven temp lower (400 for first bake), it is like a rock. The inside is tasty, though!
comments or suggestions?
Thanks!
Hi Kristen! Thanks so much for sharing your experience and feedback. We have not tried this recipe with an egg, but that might have affected the rising issue as well as the crunchy external texture. That said, this bread does have a fairly thick crust by nature. We’d suggest using the chia as recommended if you try the recipe again. Also, what size of pan did you use? The dough does fill up a standard loaf pan quite a bit, so perhaps a 9×5 would be better? Let us know if we can help any further!
Jill says
This is a great bread recipe. I followed the directions, using the metric quantities as I find I get better results when I weigh dry ingredients. I did follow the suggestions to do the initial bake at 400 degrees and loosely tented the bread during the last 20 minutes of baking. Our only issue was the step saying to “cool completely”. Always a difficult step to follow in our house!
Ah, yes, that step is always the most difficult in baking =p We’re so glad you enjoyed the recipe otherwise! xo
Debra says
Could the potato starch be replaced with either arrow root or tapioca flour?
Hi Debra, Potato starch is key for a light and fluffy texture, but cornstarch would be the next best alternative. We haven’t tried with cornstarch though so can’t guarantee it will turn out the same. Let us know if you give it a try!
Julie Earl says
I have made this bread twice now and wow! It’s so incredible, we made it into your garlic bread last night and my 5 year old only ate bread for dinner and left no room for his red sauce and noodles! Both times I have made it the top comes out over cooked and burnt tasting though. We’ve just been cutting off the top and not eating it, but I’d love to know what I can adjust to not have to do this. I do think my oven bakes a little warm I just don’t know how much to adjust to ensure the loaf still gets fully baked. Wondering if I could create an aluminum foil tent over the top and put it on halfway through cooking to prevent burn? The rest of the loaf seems to be cooked perfectly which is why I’m nervous to change the oven temp.
We’re so glad you enjoy it, Julie! That should help! Or some readers have reported baking at 400 F vs. 425 F for a less crispy crust. Hope that helps!
Julie says
Do you happen to have the measurements by weight? I have much better luck with bread when I can weigh the flours!
Hi Julie! If you look above the ingredients list you should see “US Customary – Metric”, if you click on “Metric” it should give you the ingredient amounts in grams and ml. Hope this helps!
Elly says
I tried this recipe as written, and it is some of the best gluten-free bread I have tried!! It is SO easy to make and reminds me of a homemade whole wheat bread. I will make this again.
We’re SO glad to hear it, Elly! Thank you for sharing your experience! xo
Pam S. says
This was a wonderful recipe and will become a staple for me moving forward! It is very dense, but I love the texture. I made no changes. As the bread got older and a little dried out, I toasted it and it was delicious! My daughter started following you on Instagram and recommended you to me…what a find! THANK YOU for sharing all of your wonderful recipes!
Aw, thank you SO much for your kind words and lovely review, Pam! We are so glad you and your daughter enjoy our recipes! xoxo