Recipe for Gluten-Free Bread in a Bread Machine – Quick and Easy

I crave carbs when I’m tired, and this afternoon was no exception. I was fumbling around on my keyboard, slowly typing articles, when I realized that baking some gluten-free bread would solve all my problems. Okay, maybe not all of them, but let’s not dwell on my exaggerations.

I’ve been making this gluten-free bread recipe in my bread machine for the last few years. It’s my go-to recipe, and I rarely useย any other version of homemade gluten-free bread for sandwiches or French toast. It’s easy to customize this recipe, but more on that later.

You can toss everything in your bread machine if you have faith in the appliance’s ability to mix dough, but I don’t. I like to start by combining the warm water, yeast, and 1 tablespoon of honey in a bowl. I let it sit for a few minutes, combining the other ingredients in a separate bowl while I wait.

After 5 to 10 minutes, I combine everything and pour it into the bread machine.

bread machine dough gluten free

I hit the Quick Bread button and let the bread machine do its thing for 1 hour and 40 minutes.

When I open the lid, I see this:

bread machine recipe gluten free

Or maybe this, depending on how well I mixed the dough and whether I added extra olive oil:

gluten free bread machine recipe

Both gluten-free breads are delicious in their own ways, so don’t panic if you bake a loaf that doesn’t look pretty.

The gluten-free bread in the first pic is perfect for sandwiches and French toast. I rip off chunks of the bread in the second pic and serve it with dinner because it tastes like a gluten-free roll.

Here’s what Gluten-Free Bread #1 looks like when you slice it:

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Or this:

10569071_10154429200625720_2661191793572257178_n

Here’s what Gluten-Free Bread #2 looks like when you slice it (and by “slice”, I mean rip off a chunk from the loaf):

gluten-free bread slice

As you can see, this gluten-free bread has a wonderful texture similar to traditional white or wheat bread. It’s not dry and crumbly, nor is it moist to the point where it falls apart in your hand after you attempt to cut it.

I like to slap a glob of Kerrygold butter on my homemade gluten-free bread and chow down.

gluten free bread

Okay, I promised to talk to you about customizing this gluten-free bread recipe. If you want a savory bread, add garlic powder, garlic salt, and fresh herbs. If you want a sweet bread, add cinnamon, brown sugar, and a dash of maple syrup.

Don’t cut this bread immediately after you remove it. I know there’s nothing better than hot, crusty bread fresh out of the bread machine, but the bread will lose its shape and cave in if you cut it too soon.

Ready to try your hand at making your own homemade gluten-free bread in the bread machine? Scroll down for my printable, Pinnable recipe:

Recipe for Gluten-Free Bread in a Bread Machine - Quick and Easy
Print Recipe
Slice this gluten-free bread and use it for sandwiches, French toast, or jelly-covered toast. It has a texture similar to bread made with wheat, so it holds up well when you pile on toppings.
Prep Time
10 minutes
Cook Time
1 hour 40 minutes
Prep Time
10 minutes
Cook Time
1 hour 40 minutes
Recipe for Gluten-Free Bread in a Bread Machine - Quick and Easy
Print Recipe
Slice this gluten-free bread and use it for sandwiches, French toast, or jelly-covered toast. It has a texture similar to bread made with wheat, so it holds up well when you pile on toppings.
Prep Time
10 minutes
Cook Time
1 hour 40 minutes
Prep Time
10 minutes
Cook Time
1 hour 40 minutes
Ingredients
Servings:
Instructions
  1. Combine yeast, water, and 1 tablespoon of honey in a bowl. Let sit for at least 5 minutes.
  2. Combine remaining ingredients in another bowl, beginning with dry ingredients. Whisk dry ingredients, then stir in wet ingredients.
  3. Spray down the metal container in your bread machine with cooking spray. Pour all ingredients in your bread machine and press the Quick Bread button. If you don't have a Quick Bread option, bake it for 1 hour and 40 minutes.
  4. Wait at least 1 to 2 hours before slicing into the bread with a serrated knife. Serve with butter or jelly.
Recipe Notes

Add 2.5 teaspoons of xanthan gum if you use a gluten-free flour blend without xanthan gum or guar gum.

For best results, use a gluten-free blend with rice flour, potato starch, and tapioca starch. Tapioca starch creates a texture similar to traditional baked goods.

I like crusty bread. If you don't, omit the olive oil from this recipe. You'll end up with a softer bread.

Share this Recipe

Update: I get a lot of emails asking what kind of gluten-free flour I use.

Here are some of the brands/varieties I use (this list may contain affiliate links):

Is there another brand of flour you recommend for gluten-free baking? Please let me know!

 

66 thoughts on “Recipe for Gluten-Free Bread in a Bread Machine – Quick and Easy

  • November 13, 2016 at 1:50 pm
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    Can you recommend how to use this with coconut &/or almond flour instead? TIA!

    Reply
    • November 15, 2016 at 8:56 pm
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      Hi Patti, thanks for stopping by! Unfortunately, coconut flour and almond flour won’t work well in this recipe. Tapioca starch mimics the texture found in traditional baked goods, so that’s why I use it in this bread. I have an old recipe for paleo bread that I unpublished so that I could retake the photos, and that one uses almond meal and coconut flour. I’ll come back and reply to your comment again so you know when I republish the paleo bread recipe. ๐Ÿ™‚

      Reply
  • November 15, 2016 at 9:23 pm
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    Thx so much for your reply! I would really appreciate it. All the best

    Reply
  • June 4, 2017 at 10:20 pm
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    Today was a success….I made this bread and mixed it before putting it into the bread machine. I forgot to add the blade so it was never kneaded and it was still delicious…My husband recently diagnosed with Celiac’s and I’ve made a few horrible dinners,so this success made me hopeful. Thank You.

    Reply
    • June 5, 2017 at 11:54 am
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      That’s wonderful, Patty! It makes me so happy to read this. I hope that you continue to find delicious recipes for your husband (not just from my blog, but in general). Cooking/baking without wheat is an adjustment, but it gets easier over time. Take care.

      Reply
  • June 13, 2017 at 12:41 pm
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    I got rid of my bread maker, have you tried baking this in the oven? Letting it rise first? Thanks.

    Reply
    • June 20, 2017 at 8:11 pm
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      Hi Lavender, unfortunately I feel like cassava flour wouldn’t work well in this recipe. If you try it, please come back and let us know how it turns out!

      You could possibly use cassava flour instead of coconut flour in another gluten-free bread recipe I have on my blog. Here’s the link. I’m not 100% sure it will work.

      Reply
  • July 12, 2017 at 11:44 am
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    For the dry yeast- do you use instant or active?

    Reply
    • July 12, 2017 at 9:54 pm
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      Hi Krista, I use whatever I have in the pantry. They both work fine, but instant yeast seems to rise a bit more.

      Reply
  • July 15, 2017 at 7:27 pm
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    Hi, is the honey necessary and if so could I substitute maple syrup?

    Reply
    • July 15, 2017 at 10:11 pm
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      Hi Donna, I use honey to proof the yeast but you could sub refined sugar. I’ve also heard of people subbing a small amount of mashed banana in bread recipes.

      I’m not sure about maple syrup, but I’d think it would work just fine in place of the honey. Please let me know if you try it!

      Reply
  • July 16, 2017 at 4:31 am
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    Hi, does this work with just any ole bread machine, or is it necessary to have one with a gluten free setting? Thanks!

    Reply
    • July 16, 2017 at 12:38 pm
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      Hi Theresa, I use a regular bread machine that I got from my kids’ grandpa (so it’s probably pretty old). It works great!

      Reply
  • September 9, 2017 at 8:33 am
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    When the bead is done In The machine, when and how should I remove it and how should i store it?

    Reply
    • September 9, 2017 at 11:17 am
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      Hi Mary, I usually remove it by gently tapping the sides of my bread machine on the counter to loosen the baked bread inside. It usually slides right out, but you can use a metal spatula to speed up the process. Just be careful not to smash the bread or cut it with the knife. It needs to cool first.

      We store it on the counter for a couple days (if we don’t eat it all in one day lol), but we’ve also kept it in the freezer before. You can slice it and then freeze the slices for several weeks, possibly longer.

      Reply
      • September 9, 2017 at 11:18 am
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        Oh, I should add that we wrap it loosely in foil or saran wrap before we store it.

        Reply
  • September 23, 2017 at 12:36 pm
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    I have been making bread in my bread machine for years now. I recently started trying gluten free recepies. I have always weighted the flour. The google calculator says that one cup is 4 ounces. Have you ever tried it this way? Tks
    Veronica

    Reply
    • September 24, 2017 at 6:28 pm
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      Hi Veronica, I haven’t tried weighing my flour for this recipe. Please let us know how it turns out if you do!

      Reply
  • September 28, 2017 at 3:00 pm
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    Hi Missy thanks for all your hard work sharing these recipes and good clear instructions. Have you or any of your followers tried replacing a part of the flours with besan (chick pea flour)?

    Reply
    • October 3, 2017 at 5:51 pm
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      Hi Norma, thank you for your kind words. I’ve tried this gluten-free bread recipe with chickpea flour before, but I didn’t really like it. It made the bread seem heavier.

      Maybe someone else can chime in with a better experience?

      Reply
  • October 3, 2017 at 8:31 pm
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    Hi I see the recipe says 4 servings but can you tell me if it is a 1 or 2 lb loaf so I know which button to push on my machine? Thanks

    Reply
    • October 5, 2017 at 9:36 am
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      Hi Jay, I don’t have a choice of those buttons on my machine. I’ll try to figure this out and get back to you.

      Reply
  • October 4, 2017 at 8:40 am
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    Thanks for the reply. I made your bread as exactly as recipe called for. It is wonderful. Tastes good with good texture and crumb. It was so good my family ate loaf #1 hot out of the machine with butter. lol you are a Godsend, thanks again.

    Reply
    • October 5, 2017 at 9:37 am
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      LOL You’re welcome, Norma! That’s awesome – I’m glad you and your family loved it! ๐Ÿ™‚

      Reply
  • October 10, 2017 at 2:22 am
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    Hi Missy, thanks for sharing this recipe, looks good! I’d love to try it for my family but I can’t find where you’ve talked about what gluten free flour you’ve used?
    What is it please?

    Reply
    • October 14, 2017 at 9:14 pm
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      Hi Rachel, I used to use the gluten-free flour referenced in this link. Now I usually use Bob’s Red Mill or Trader Joe’s gluten-free flour.

      Reply
  • October 28, 2017 at 6:16 pm
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    Hi everyone! Just wanted to stop by and let you know that I get A LOT of comments on this post. Many of them are spam (which is why you don’t see them here), but it still takes me time to sort through them. My blog is a one-woman operation, so I apologize in advance if it takes me a long time to get to your question/comment. Not trying to ignore any of you! ๐Ÿ™‚

    Reply
  • October 29, 2017 at 6:53 am
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    Hi, I had posted a question but I didn’t get an answer and don’t see it anymore. I was just wondering if there was a way to make your great bread recipe egg free as well. Would you know if egg replacer would work in a bread maker? Thank you ๐Ÿ™‚

    Reply
    • October 29, 2017 at 10:58 am
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      Hi Lindsey, not sure what happened! Maybe it’s buried in the spam folder somewhere. I currently have like 600 comments in there lol.

      Anyway, I haven’t tried this recipe with an egg replacer, but I use one for other baked goods (I have a vegan child). I use the powder in a box that looks similar to a small egg carton. Can’t remember the brand at the moment, but it’s a powder that requires cold water. That works well in other baked goods, so I think it would be fine in this recipe too.

      Please let us know if you try an egg replacement!

      Reply
  • November 13, 2017 at 6:28 pm
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    Do you use regular yeast or bread machine yeast? Have you tried cassava flour to make a loaf of bread?

    Reply
    • November 15, 2017 at 10:01 am
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      Hi Nancy, I haven’t tried cassava yet. I’ve used both types of yeast, and they both worked well for me. There are so many factors that influence how recipes turn out, so please come back and let me know what works for you!

      Reply
  • December 14, 2017 at 8:33 pm
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    Hi Missy, thanks for the recipe.
    It’s kinda hard to find gluten free bread flour here in Malaysia so was wondering if you’ve ever tried making a bread by mixing the three flours; rice, corn and tapioca?
    Appreciate your reply! ๐Ÿ™‚

    Reply
    • December 15, 2017 at 12:08 pm
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      Hi Azie, I haven’t personally tried that, but it sounds like it would work! Rice and tapioca are both great options, and I’ve had some gluten-free blends with corn flour in the past. Please come back and let us know how it turns out if you get a chance! ๐Ÿ™‚

      Reply
  • December 16, 2017 at 11:41 am
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    My bread maker has options for basic, sweet, whole wheat, French, rapid, and dough. The shortest time is 2 hours and 40 mins. It also has baking controls for medium, light and dark. What do you suggest? I usually use basic when I made the Pamelaโ€™s bread mix bag. Itโ€™s 3 hours and 40 mins though.

    Reply
    • December 17, 2017 at 6:19 pm
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      Hmmmm, 3 hours and 40 minutes sounds like it might be too long. Without seeing your bread machine, I’d say it’s probably best to start with a light/short cycle and go from there. It’s easier to add extra time than it is to fix a burned loaf. Good luck!

      Reply
  • December 28, 2017 at 8:13 pm
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    Are you using a bread machine with a gluten free setting? I have an older machine and wondered if I need to get a new one.

    Reply
  • December 28, 2017 at 8:17 pm
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    I see someone already answered my question! But I read that a regular machine with two risings will not work on gluten free dough. My bread machine is an old one too but does yours have the two dough risings?

    Reply
    • December 31, 2017 at 11:24 am
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      I’m not sure about the two dough risings. I’ll take a look at it soon and get back to you! (I have it in a tub while I reorganize my kitchen – Happy New Year!)

      Reply
  • December 31, 2017 at 10:45 am
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    I made this recipe exactly like you stated and even bought new yeast, but I didn’t feel the bread rose as much as I was hoping. The loaf was also very heavy. Any thoughts?

    Reply
    • December 31, 2017 at 11:28 am
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      Hmmmm. It could be the bread machine? We all use different ones with different settings, and that can play a role. What type of bread machine and setting are you using? Maybe it just needs more time or a different setting to rise?

      Also, do you make gluten-free bread regularly? I’ve noticed that my gluten-free bread (both homemade and store-bought) is generally heavier than the wheat bread I see at the store. Not always, but most of the time. What you’re experiencing might be normal, but it’s hard to say without seeing it in person.

      It sounds like it just didn’t rise enough, though, which would possibly make the bread feel heavy. Maybe experiment with adding extra yeast or a different setting on your bread machine and see if that helps?

      Reply
      • December 31, 2017 at 2:10 pm
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        Thanks for the info. I used the Quick Bread setting like you mentioned and I mixed all the contents like you mentioned before putting it in the machine. Maybe I will try more yeast and see if that will help. I am using a new Hamilton Beach machine, which has eh quick setting with the same amount of time as yours. This was my first attempt at gluten free bread and I understand I may need to play around with it.

        Reply
  • January 13, 2018 at 4:29 pm
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    Do you think I could use the Pillsbury gluten free flour?

    Reply
    • January 14, 2018 at 11:42 am
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      Hi Debbie, I think that would probably be okay in this recipe. Please come back and let us know how it turns out!

      Reply
      • January 25, 2018 at 2:28 pm
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        It turned out great. I didn’t use the quick setting I used the gluten free setting and it turned out fine. I was so nervous that it would taste terrible because I was convinced I had not done it right but it turned out great!!!

        Reply
  • January 20, 2018 at 7:28 pm
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    Missy,
    Just wanted to say a huge thanks. Recently had to move to a diet that includes eating gluten free. Our five year young grand-daughter has also been placed on a similar diet. She really enjoys cooking in the kitchen with us and it helps her to want to try new items. I enjoy the bonding time and teaching another young chef in the making, as I made a living in food and also started very young.
    We had had trouble using our gluten free bread machine with so many recipes including those that came with the machine. This recipe turned out great using the quick setting on the machine. We are trying another variation of the recipe tonight. Also wanted to say how much we enjoy making our own bread since we know whats going in the recipe.
    On a side note we are using Pillsbury’s Gluten Free All Purpose as it contained all the essential ingredients mentioned.
    Thanks from us both, and especially a huge thanks again from us for helping to get the grand-daughter eating healthy.

    Reply
    • January 21, 2018 at 9:50 am
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      Jeff, you are very welcome! Thank you so much for sharing your experience with me. I have a 5 year old son, so this comment really touched me.

      Reply
  • January 22, 2018 at 6:23 pm
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    Hi anf thanks for sharing . Im lactose intolerant .Can I sub the butter with something else?

    Reply
    • January 25, 2018 at 9:45 am
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      Hi Aaron! You’re welcome!

      And yes, I often sub Melt (a butter substitute) or the butter from Miyoko’s Kitchen. It works well.

      Earth Balance or something similar might also work.

      Reply
      • January 25, 2018 at 10:17 am
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        thank you. I will try.

        Reply
        • January 25, 2018 at 12:07 pm
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          You’re welcome! Please let us know how it turns out!

          Reply
  • January 23, 2018 at 10:38 am
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    My son loves this bread. It often sinks in the middle. Sometimes half the height as the sides. Should I reduce the liquid a bit? Iโ€™ve used several different flour blends. Any other suggestions?

    Reply
    • January 25, 2018 at 9:46 am
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      Hi Jenn, sorry you’re dealing with that. I need some more information to help answer your question. Does your bread sink in the middle immediately after you remove it from the bread machine? Or does it sink in the middle after you cut slices from it?

      Reply
  • February 2, 2018 at 10:27 am
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    I need a recipe for Rice flour bread without eggs or milk for a bread maker

    Reply
  • March 16, 2018 at 4:38 pm
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    My very first time making a gluten-free bread and it turned out fantastic! Thank you MIssy! I used all rice flour except for subbing out 1/4 of it with tapioca flour (I just ground up my instant tapioca and used a sieve to get rid of the less-ground bits), and of course, followed your suggestion to add xanthan gum. Worked perfectly!

    Reply
    • March 17, 2018 at 12:07 pm
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      You’re welcome, Dana! I’m glad you enjoyed it!

      Reply
  • March 22, 2018 at 12:13 pm
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    Hi! I’m making this today and hope it turns out as beautiful as your pictures. You said to mix the ingredients first before putting it in the bread machine. Do I still put the mixing paddle in the machine?

    Reply
    • March 22, 2018 at 12:16 pm
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      Thank you, JoAnn! I hope it turns out well for you too.

      I still use the mixing paddle – I just prefer to mix it a bit myself first. I have an older machine.

      Good luck! ๐Ÿ™‚

      Reply
  • April 21, 2018 at 9:26 am
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    Can you make this recipe with water instead of the milk options?

    Reply
    • April 21, 2018 at 5:09 pm
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      Hi Heather, I think that should work out okay. I have subbed almond milk and coconut milk, but I haven’t tried it with water. Please let us know how it turns out if you try it!

      Reply
    • May 27, 2018 at 8:58 pm
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      You are very welcome! I come from a German family, so I totally understand. ๐Ÿ˜‰

      Reply
  • May 26, 2018 at 6:34 am
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    Hey there very excited to try this Iโ€™m not a experienced backer at all .. I would like to try this recipe with out the xanthan gum and just use corn starch in stead. Would I just use the same amount or do you think I should use a different amount? Thank you

    Reply
    • May 27, 2018 at 8:57 pm
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      Hi Thomas, I’ve never tried this with corn starch. Please let me know how it turns out!

      Reply

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