The BEST Gluten-Free Bread (No-Knead!)

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Slicing into a loaf of our gluten-free bread recipe

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! 

Avocado oil, water, yeast, salt, and gluten-free flours

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.

Adding yeast to a bowl of warm water

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?

Bowl of proofed yeast and ground chia seeds

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!

Bowl of brown rice flour, oat flour, sorghum flour, potato starch, and salt

When the wet and dry ingredients combine, the most lovely, pourable batter forms and is ready for adding to a loaf pan.

Pouring batter into 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.

Loaf pan of gluten-free bread after rising

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.

Gluten-free bread in a loaf pan

Just look at that golden-brown beauty!

Slicing into a golden brown loaf of gluten-free bread

Lastly, for best texture, we let it cool fully before slicing, and it’s ready to enjoy!

Partially sliced loaf of our gluten-free bread recipe

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.

Bite eaten from a slice of gluten-free sandwich bread

More “Bready” Gluten-Free Things!

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!

Sandwich with cucumber, sprouts, and tofu

The BEST Gluten-Free Bread (No-Knead!)

The ultimate gluten-free bread that’s easy to make and vegan too! So light, fluffy, flavorful, and endlessly versatile. Just 9 ingredients required for this show-stopping bread!
Author Minimalist Baker
Print
Partially sliced loaf of homemade gluten-free bread
4.76 from 75 votes
Prep Time 1 hour 30 minutes
Cook Time 1 hour 15 minutes
Total Time 2 hours 45 minutes
Servings 12 (Slices)
Course Bread
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 3-4 Days

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.

Nutrition (1 of 12 servings)

Serving: 1 slice Calories: 167 Carbohydrates: 35.6 g Protein: 2.8 g Fat: 1.7 g Saturated Fat: 0.3 g Polyunsaturated Fat: 0.8 g Monounsaturated Fat: 0.5 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 392 mg Potassium: 102 mg Fiber: 2.4 g Sugar: 2.3 g Vitamin A: 0 IU Vitamin C: 0 mg Calcium: 19 mg Iron: 1 mg

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    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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!

  1. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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.

  2. 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! :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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.

        • 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.

  3. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jen, we’re so glad you enjoyed it overall! Correct, the center should be spongier. Did you make any modifications?

  4. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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?

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          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

  5. 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 🙏

  6. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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

  7. 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.

  8. 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 🙏🏼❤️

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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.

  9. 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!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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!

  10. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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!

  11. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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?

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          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!

          • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

            Hi Rose, we’d suggest starting with less of the flours instead and work your way up. Hope that helps!

  12. 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.

  13. 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?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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!

  14. 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

  15. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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!

  16. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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.

  17. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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

  18. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          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!

          • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

            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!

  19. 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. 😉

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thank you for sharing your experience, Kristen! We’re so glad it was a success overall! xo

  20. 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.

  21. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thank you for sharing, Katy! We’re so glad you’re enjoying the recipe and have found some great swaps! xo

  22. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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.

  23. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, this makes us SO happy to hear, Yana! We’re so glad you and your family enjoy it! xoxo

  24. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for sharing your experience, Sandra! So glad you’re enjoying this bread!

  25. 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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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!

  26. 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.

  27. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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.

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Thanks so much for sharing your experience, Kate. So glad everyone was still able to enjoy the bread!

  28. 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?

  29. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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!

  30. 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!

  31. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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

  32. 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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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!

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          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!

  33. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Ah, yes, that step is always the most difficult in baking =p We’re so glad you enjoyed the recipe otherwise! xo

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        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!

  34. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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!

  35. Julie says

    Do you happen to have the measurements by weight? I have much better luck with bread when I can weigh the flours!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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!

  36. 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.

  37. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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