The Best Gluten Free Vegan Bread!


Yesterday marked a BIG VICTORY in our home!  I made a new recipe for bread that I found at and adapted it a little.  You need to try this one.  Seriously!  This bread has a tender crust and is soft and light on the inside.  It doesn’t crumble.  You can slice it thin and it doesn’t fall apart.

I’m so glad the recipe doesn’t call for kneading and punching, because I don’t know about you, but I get intimidated by those recipes.  This is so easy to make.  It tastes a little like an English Muffin Bread and is even wonderful the next day.  This is definitely our new “go to” bread recipe.

Noah, our gluten eating son and toughest food critic, surprisingly LOVES this bread.  He has not liked any other Gluten Free Egg Free bread we have had at our home.  So when he told me he liked it and wanted more, I did a little victory dance in the kitchen.   When I was making him a sandwich today, he actually asked for this bread instead of his regular whole wheat bread.  And that is amazing!  So thank you again Paula @ WholeIntentions for sharing this delicious recipe.

Wondering if making this at home is worth the price?  Read my Cost to Make The Best Gluten Free Vegan Bread blog post…you may be surprised!

My hopes are that you will have such success with this recipe and love it so much that you will want to try these other recipes that use the same bread dough as a foundation.  The dough is so easy and quick to make, go ahead and try it in these as well.

1.  Pepperoni Pizza Rolls (melt in your mouth and bursting with flavor)
2.  Cinnamon Raisin Bread (delicious fresh or toasted)
3.  Apple Fritters (very similar to a New Orlean’s amazing Beignets) – surprisingly easy 
4.  Dinner Rolls (go great with a little strawberry jam or honey)

The Best Gluten Free Vegan Bread

*Make sure dry ingredients are at room temperature before starting

3 c (324 g) GF Flour Mix – I used Paula’s GF Flour Mix see below for her recipe
2 tsp  (7 g) xanthan gum
1/2  tsp (4 g) sea salt
3 Tbsp (39 g)sugar
1 tsp (3 g) dry yeast
2 tsp coconut oil (melt before measuring)
1 1/2 c + 2 Tbsp warm water

1. Grease and dust with GF flour an 8×4 loaf pan.  Heat oven to 200 degrees.
2. Combine GF Flour Mix, xanthan gum, salt, sugar, and dry yeast in a medium sized bowl and whisk together. Set aside.
3.  In mixing bowl, combine the coconut oil and warm water together and then add the dry ingredients. Mix on high for 2 minutes, this activates the yeast. It should resemble a thicker cake batter.
4.  Pour batter into prepared pan and cover with a tea towel.  Turn OFF the oven and set the covered bread in the warm oven to rise. Carefully shut the oven door.
5. The bread will take about 30 min. to rise to just below the top of the pan.  Take the bread out carefully and set aside. Preheat your oven to 400 degrees.
6.  Place bread in preheated oven and bake 45-55 minutes.  After the first 10-15 minutes, tent tinfoil over the bread for the remainder of the baking time to prevent the crust from darkening too much.
7. Test the bread with a toothpick. After you’ve removed the bread from the oven, immediately rub the top with butter (or to keep it vegan, try a little melted coconut or olive oil). Remove loaf from the pan to a wire rack to cool.
8.  Let cool completely before cutting.   This makes a big difference on how well it will slice and stay together.

This is great for Sunflower Seed Butter sandwiches, paninis, grilled cheese, toast, or fresh with Homemade Strawberry Jam.   My family prefers this recipe over the Bread Machine Gluten Free Vegan Bread recipe, but I will still use the bread machine recipe on days that I need the convenience of a bread machine.


Paula’s Gluten Free Flour Mix (this makes enough for 2 loaves of bread plus 1 extra cup)
1 1/2 c. millet flour
1 1/2 c. sorghum flour
1 c. tapioca flour
1 c. potato starch
1 c. arrowroot powder 

This recipe has been shared on Slightly Indulgent Tuesdays, Gluten Free Tuesdays, Gluten Free Wednesdays and Gluten Free Fridays.


Add Yours
  1. 1

    Hi Melanie,

    I'm so glad the bread worked and that your little gluten guy even enjoyed it. 🙂 I can definitely remember doing that same happy dance!

    Have a great weekend!

  2. 4
    Melanie Pitts

    I do not. I have not ever been one to attempt making bread until recently, out of necessity. If I could try a recipe that included eggs, I would try Nicole Hunn's at The photos of her bread are beautiful and they look delicious. However, I will say that even if we could do eggs, I would still love this bread recipe, it's a great one to try. Good luck!

  3. 5
    Mom K

    Just tried this recipe. Unbelieveable!!!!!! Had a nice crust and sooo soft and tender inside. It reminded me of the Danish pancakes I used to make on Christmas morning. That's how wonderful the taste is. And, the ease of making the dough for anyone with arm, hand or shoulder problems – no worries – mixer does all the work. I am blown away!

  4. 6
    Karen K.

    I made this bread and I am sooooooooooo grateful for your post of the recipe. You are right. It is so good! I had a little trouble with the "let cool completely before slicing" however. I couldn't wait. I will be making this bread a lot. Finally–something that looks and tastes like the bread I remember. Thank you Thank you.

    (Because I already had it mixed up and it was almost exactly the same, I did use Cybele Pascale's Allergen-Free Baker's Handbook gluten-free flour for bread in place of the one you posted. The only difference I could see is that in addition to the potato and tapioca flours there is arrowroot in the one you use and not in hers–hers has only the potato and tapioca, so it's a slight difference in the starches.)

  5. 7

    I'm making this bread today for the church I work for. We've decided to use just one single bread for communion–one that everyone can eat. So gluten-free and vegan fit the bill. I got all the way to the end of the recipe and see that it calls for brushing with butter! Maybe it could be olive oil … or Earth Balance to keep it vegan? I'll try the olive oil as that's what I have. Thanks!

  6. 8
    Melanie Pitts

    You made me smile when you said you had trouble with the waiting for it to cool before slicing. It's so hard to wait, isn't it?! So glad you like it. I've started making up a few batches of the dry ingredients and storing them in a baggie. That way, when I'm ready to make them all I need to do is add the wet ingredients. It makes me feel like I bought a convenient bread mix. 🙂

  7. 10
    Lynn M

    Yum!! I don't think I've ever seen vegan GF bread look so…normal! lol What would you suggest as a substitute for the coconut oil? Would almond milk be okay?

  8. 13

    Mine wouldn't rise. 🙁 Haven't been able to find millet flour in my area, so I substituted buckwheat flour. I needed it for guests coming over. My house is very cold, so I preheated the oven to 150C and turned it off, hoping the bread would rise like that. I've had success with rising breads like that before. Any ideas as to what I did wrong? :-S

  9. 16
    Melanie Pitts

    Oh, that is a bummer. I think you might be right on track though that it could have been partially due to the buckwheat flour. Also, my bread doesn't rise as high in the winter months. The humidity and warmth of summer days help it rise. Hope you try it again with millet flour.

  10. 18

    Thanks for this recipe. It's difficult to find a GF bread recipe without eggs/egg replacer! Mine came out delicious–I was hoping against hope that it wouldn't be rock hard, ad it was great!

  11. 19
    Barbara J Mathison

    I'm looking forward to trying your recipe, however, I don't use oils – any oils – too unhealthy all the way around. Have you ever tried substituting with a nut butter instead? Which one?

  12. 22

    This is my 5th attempt at making any kind of gluten free bread with not-that-great of results. I can see why this bread is so much more expensive. Made this last night and even though the bread didn't rise as much as hoped for, it was fantastic!

    Going to try it again today and mess with the yeast… that *might* be my issue.

    Store ingredients at room temperature or refrigerator? (read about both)
    Weighing it out vs measuring it out? (read about both)

    Thank you for sharing!

  13. 23
    Melanie Pitts

    Hey Rosie! These winter days can really impact how much your bread will rise. Mine rises beautifully without effort in the summer but I have to work a little harder at it in the cold months.
    1. First of all, make sure all your ingredients are at room temperature.
    2. Then, my mixing bowl and loaf pan are chilly in the winter when I take them out of the cupboard so I warm them up before starting. Last week when I made a loaf, after it finished baking I placed it in a warm, more humid spot in our home to cool and it didn't fall.
    3. When measuring your ingredients, spoon them gently into the measuring cup and then level with a knife.

    I hope this helps.

  14. 24
    Jim Boyce

    Hi Melanie,

    I have tried to make gluten free vegan bread 25 times. I have made every mistake in the book and all 25 were failures in one way or another. I actually gave up. Today on a whim I happened upon your recipe and gave it a shot. I followed your directions exactly except could not find arrowroot locally so i substituted with more tapioca and potato starch. Finally, success! I ended up with a tall, light and delicious bread, not a short, dense brick i had become so used to. Can't thank you enough. Btw i used red star act/dry yeast.

  15. 25
    Cindy Gordon

    This looks amazing!! I hope you stop by Gluten Free Fridays this week to link up this yummy recipe! It will be live Thursday evening at 7:05 pm! We are having a Gluten Free giveaway this week to one lucky person! Hope to see you there! Cindy 🙂

  16. 26
    Melanie Pitts

    You are so welcome! I am excited for you and glad you gave it a try! Welcome back bread 🙂

    Thanks for letting me know what yeast you used. I've always used the Fleischman's brand. I was just in Costco and found a 2 pound package of Red Star Yeast for a little over $4! I couldn't believe what a great price that was, so I will be giving it a try.

  17. 28

    Took another go at it last night and OMG I DID IT RIGHT!!!!
    ~Room temperature ingredients
    ~Spooned in the ingredients into measuring cups, not scooped
    ~Covering with plastic wrap during the 30 minute rise
    ~And my biggest mistake with the last loaf was not mixing it long enough. (by hand until batter like)

    It's now my job to make bread and I couldn't be happier about it.

    Thank you so very much Melanie!

  18. 29

    I love, love , love this recipe! The bread is incredible – better than any gluten free bread I've had, and it also makes fabulous buns. I was craving a sweet yummy this morning and used it to make monkey bread. It's just come out of the oven, and looks and smells delicious. Can't wait to dig in!!

  19. 30
    Cindy Gordon

    YUM, I can't wait to try this! Thanks for coming over~ Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! 🙂

    Thanks for linking back to the Gluten Free Fridays post!

    Party starts tomorrow night (thursday) at 7:05 pm eastern time! Hope to see you there!

    Cindy from

  20. 31

    This bread is a winner!!! I've made countless varieties of gluten free bread (wheat allergy) and a few were even vegan but none as easy and yummy as this! I had the flours on hand but was 1/2 c. short of millet flour so I used a multi-grain blend I already had mixed up to make up the difference. I baked one loaf of bread and one pan of rolls adding a teaspoon extra of salt and one tsp. each garlic powder, minced dried onion and Italian seasoning to the roll batter. OMGoodness are they yummy! Thank you, thank you! This is it for me…the go-to bread for our gluten free family members. WooHoo!!!

  21. 36
    Melanie Pitts

    I'm not sure. The flour mixture (Paula's) I use for this is heavier, a little heartier looking than my regular all-purpose Natalie's Gluten Free Flour Mixture I use. Natalie's is really light and fluffy while the bread flour (Paula's mixture) is a little heavier looking with the millet and sorghum flour in it. Let me know if it works and which GF All-Purpose flour mix you try.

  22. 37

    Melanie, thank you so much for posting this bread recipe! It's now my go-to bread. Both this one and the cinnamon raisin are delicious. I've made hamburger buns with it as well. For the flour mix, I use 2 cups of Shauna Ahern's gf mix, 70% whole grains/30% starch by weight (Gluten-Free Girl and the Chef), and 1 cup tapioca starch. It works very well. So good to find a good egg-free bread recipe, thanks again.

  23. 38

    My expierience in the past with GF bread is that the batter should stick to the paddle on the mixer rather than dripping off. It seems really wet! It isn't runny like water but it does drip off the mixing paddle. Is that normal? The bread looked so yummy in the picture I wanted to try it. Thanks for your help!

  24. 42
    Melanie Pitts

    Wonderful Leslie! I'm so happy to hear you like the recipe! The buns sound like a great idea, I will have to try that as well soon 🙂 Thanks for sharing another option for the flour mix that is successful. Everyone has such different allergies/intolerance so that will be helpful for readers.

  25. 43
    Melanie Pitts

    The consistency is more like batter than dough. It will run off the mixing paddle but I do have to use a spatula to get it all off. Make sure that when you measure the dry ingredients, you lightly spoon the ingredients into the measuring cup and level with a knife. Did you give the recipe a try? How did it turn out for you?

  26. 44
    Melanie Pitts

    Here are a few thoughts….When measuring the ingredients, lightly spoon dry ingredients into the measuring cups and level with a knife and use a liquid measurement cup for the liquids. Make sure to close the oven gently, if it closes hard/with a bang/gets bumped, it will make the bread fall. Please let me know if you need more ideas. 🙂

  27. 45
    Melanie Pitts

    I'm sorry Larry, but I'm not familiar with baking bread without yeast. Maybe another reader that has experience baking without yeast will comment. I will post the question on my facebook page and see if any comments. Do you "like" Hope's Kitchen on facebook? If not, please let me know so I come back to this comment and let you know what I hear.

  28. 46
    Melanie Pitts

    I buy Fleischman's or Red Star dry yeast located in the baking aisle. Dry yeast means measuring the yeast as it comes out of the jar (as opposed to adding water to it).

  29. 47

    Your yeast may be dead if you use water that's too hot, or if you've had the yeast a long time.

    The buckwheat flour may be a factor, but no rise at all is usually yeast related.

  30. 48

    I have this bread in the oven right now, and I'm really excited to try it. I was recently diagnosed with a lot of food allergies. I altered the GF blend I have to omit the potato so that I can use it. My blend is only brown rice, sorghum, and tapioca, with a little bit of xanthan gum.

    Some recommendations for your readers:

    1) Bread machine yeast or instant yeast is your friend. You can add this directly into your flour mix without having to activate it like "active dry yeast"

    2) Please keep your yeast in your refrigerator to prolong their life. Opened yeast will last 6 months in your fridge, and 12 months in your freezer.

    3) When baking gluten free, air is your friend when it comes to the amount of lift you get in a baked good. Unlike traditional baking, letting your batters beat for a while will incorporate air and help with leavening!

    Thanks for sharing this recipe! I plan on brushing it with some olive oil and sprinkling some garlic powder, black pepper, and fleur de sel . Let you know how it turns out! <3

  31. 50
    Melanie Pitts

    Talk to your allergist to determine if coconut oil is ok for your son. Do not try it without your physician's approval. I have never tried other oils, but it might be worth a try. Please let us know if you try another oil and how it turns out. I'm sure others could benefit from knowing that as well. Thanks Mariana!

  32. 52

    This bread recipe is a miracle! I have never had any luck with recipes or mixes turning out well, some don't even seem to cook all the way through. I tried this, with grapeseed oil instead of coconut, and it turned out incredible! Looks just like the pic and tastes delicious! It's a very simple recipe too! Amazing! So glad I found this, thank you!

  33. 54
    Jena S

    Just a note, I'm also sugar-free right now so I was concerned that I would not be able to get the yeast to activate without it. I used a natural sweetener, Xylitol, in place of the sugar (same amount) and it worked perfectly.

  34. 55

    Can you substitute butter for the coconut oil? I ask because a lot of the recipes in Practical Paleo have the option of coconut oil or butter and we've not noticed a difference with either on those recipes.


  35. 57
    Eidel Mando

    I made this recipe with potato starch and brown rice flour. Turned out great! Tapioca flour is hard to find here in Sweden, I'm glad it worked with just potato starch 🙂 I am very happy to have found this recipe, I've tried many gf vegan bread recipes before and this is the first one who really is superb! Thanks alot!


  36. 59
    Melanie Pitts

    Chris, this recipe seems to be quite durable and flexible. I know others have tried grapeseed oil with success. Extra Virgin Olive Oil or melted butter may work as well. Good luck 🙂

  37. 60
    Melanie Pitts

    Hi Jeremy, the GF flour stands for Gluten Free flour. The recipe for the flour mix is at the end of the recipe ( a combination of sorghum flour, millet flour, tapioca starch, potato starch and arrowroot powder).

  38. 61
    Melanie Pitts

    Hi Eidel, I'm so happy to hear it turned out with the ingredients you could find!! Yay! I just discovered last week and they have all these flours at great prices. Some are even half the cost I find them at other locations.

  39. 63

    Thank you so much for this recipe. I substituted almond flour for the flours shown to keep it grain free and used konjac powder for xanthan gum to keep it corn/grain free as well. It tastes great. I think I removed it from the oven too soon, because it looked great straight from the oven but then sunk in the middle. Still tastes great!

  40. 64
    Elisa White

    I am wondering about the "flour mix". I have millet flour, brown rice flour & tapioca flour. I wonder if a blend of those three would suffice as the g.f. mix….trying it I think & will let you know how it works!

  41. 65
    The Atlanta Institute of Stitches and Crafts

    This bread has saved my GF bread eating — I have tried lots of recipes since going GF a few months ago, and none as good as this one for sandwiches — truly just as good if not better than wheat bread. My main issue is always having a bread that isn't too dense and I can slice thin for sandwiches without it collapsing, crumbing too much, or just being a brick in general — and this one is PERFECT! Even the top & sides look just like out of a store-bought loaf, but better 🙂 I used parchment paper to line my pan instead of greasing it and dusting it, and it worked perfectly. So happy to have found this! I should also add that I can eat dairy & eggs, and I wouldn't change this a bit — it's good enough without them!

  42. 66
    Melanie Pitts

    The recipe only makes one loaf 🙂 Paula's Gluten Free Flour Mixture is enough for 2 loaves and a little extra. If you only want to mix enough flour for one loaf, then cut the flour mixture recipe in half and still use the bread recipe quantities as instructed.

  43. 67
    Melanie Pitts

    Super Laura! Thanks for sharing your variations, I'm sure others can benefit from this. As far as it sinking, sometimes if my house is really cool it will sink when I remove it. It seems to not sink as long as I cover with a tea towel on a wire rack, and keep it in a warm place. Thanks again for letting us know how it worked Paleo style 🙂

  44. 69
    Melanie Pitts

    YAY!!! You may want to try the other recipes I use this dough for, I am adding them now to the end of this blog post. Recipes like Apple Fritters, Pepperoni Pizza Rolls, Cinnamon Raisin Bread and Dinner Rolls.

  45. 70

    Where do you keep the bread after it is cooled? Fridge, freezer, counter? Have you made two loaves at the same time? If so, same question comes into play.

  46. 72

    I have tried every new recipe I find online and they vary in being successful. This one sounds very interesting, but will 1 teaspoon of yeast raise that amount of flour? Most recipes call for at least 1 package (2 1/4 tsp). Could anyone comment on the amount of yeast? AliciaQ

  47. 73

    Oh my goodness this bread is amazing. I had to leave about 20 minutes after I started baking it, so I turned the oven off, left the bread in there and hoped for the best. PERFECTION.

  48. 74

    Where can I find your Bread Machine Gluten Free Vegan Bread recipe please? I've gone through the link but it's not there.

  49. 77
    Diana Rivers

    Thanks for the recipe I dislike the taste of eggs in bread and in so many gf recipes they are essential. I can't wait to try this. I do have a question can you substitute more potato, tapioca or sweet rice flour for the arrowroot? it is not available anywhere near me.

  50. 79

    Hi. Has anyone had success substituting the arrowroot powder. I have trouble finding it in Canada. I have all the other ingredients of the flour mix. Could I just use more tapioca instead of the arrowroot?

  51. 80
    Melanie Pitts

    I keep mine in a sealed container on the counter. It lasts usually 3 days. If you don't think you will eat it all soon enough, I would suggest slicing it and freezing it. Take slices out as you need them. I do this occasionally and it works great if I make a sandwich with the frozen bread in the morning, by lunch time it is warmed up to room temperature.

  52. 83
    AnnaLyn Adams

    I live in a fairly high altitude and noticed my bread ends up on the dry side. Would you recommend adding more or a new ingredient in order to get a more moist outcome?

  53. 89
    Tina Thorn

    made this bread tonight, didn't have millet flour so I substituted oat flour. It turned out great! and it was my first yeast risen loaf with which I have had success! Thank you so much

  54. 92

    Anyone have any idea if this recipe would work in a bread maker? Specifically the Panasonic SD-YD250?

  55. 93

    Hi Melanie
    I'd love to view the bread machine gluten free vegan bread recipe but the links dont seem to be working?
    Many thanks

  56. 96

    I have tried making this 3 times and failed all the times – today was the closest i got to making it. The outside was really hard but the inside was still really sticky (it was in the oven for around 1 and a half hours! but the inside was still under cooked!! :()

    Can someone who makes this bread please try and put the ingredients into more measurable quantities (i.e. grams/ml) – it'll be easier for me to work out quantities than cups for me. I'm not sure if my ingredients are incorrect in quantity or if i'm doing something else wrong.

    My wife has a wheat allergy so i really wanted to make this for her but I keep failing :(. If anyone can give me any help it would be really appreciated!

  57. 97
    Melanie Pitts

    So sorry to hear you've had a difficult time with this recipe. It is so kind of you to try making this for your wife. I will make this again in the next week and will weigh out the ingredients for you. When you measure the ingredients do you use dry measuring cups for the dry ingredients and liquid measuring cup for the liquid ingredients? I'll keep trying to trouble shoot and see if I can figure out what might be happening.

  58. 100

    I'm new to baking and cooking. I probably sound really dense but does 't ' mean teaspoon and 'T' mean tablespoon. I've never seen these abbreviations before. Thanks

  59. 101

    I was confused about the t and T making teaspoon or tablespoon. Could you please clarify
    Also, like the above poster, can you put in the grams measurements?
    I've made this twice, first time it over rose then collapsed in the pan in baking and the bottom layer (above the crust) was nor quite cooked.
    Second time I thought it was perfect, but it was just a massive air hole with dense uncooked stodge at the bottom.
    So disappointed. Any ideas? I suspect my measurements are off, I was assuming T was tablespoon, t was teaspoon and I raise my bread in my dehydrator. Works beautifully except for the massive air hole…….. Sigh

  60. 103

    Hi there, just found your web site and have been struggling to find a bread receipe I can make and eat. I have alot of allergies. You receipe looks ok except I can't have cocount oil. Is there something I could substitue for it. Thanks Leanne.

  61. 106

    I just made your bread recipe and it is absolutely delicious! This is the best gluten free bread recipe I have tried in the last 4 months and I tried many!!!!

    Thank you, thank you, thanks you!!! I Now I am happy!!!!!


    I am going to make your dinner rolls version tonight with my home made pea soup 🙂

  62. 107

    Hi Thank you for your reply. I attempted this again and got close but still not there. The outside looked great but the inside was still gooey/sticky. I'm definately not getting the ingredient quantities right 🙁

    If you do get around to making this please please do right the quantities in grammes down for me. That really would be soo helpful!

    Thank you in advance

  63. 108
    Phillip Flusche

    I also have some gluten free flour made by Namaste Foods that I bought. Ingredients are sweet brown rice flour, tapioca starch, brown rice flour, arrowroot powder, sorghum flour and anthem gum. Would this work in recipe. I will try in the meantime and post.

  64. 109
    Melanie Pitts

    I have added the grams conversion to the recipe above for the dry ingredients. I hope it helps! If you are not already doing this, try gently spooning the dry ingredients into the measuring cup. This will allow for a more accurate measurement. Keep me posted 🙂 And thanks for trying!

  65. 110
    Melanie Pitts

    Hi Joanthholly, sorry to hear you are having difficulties. You are correct about the t being a teaspoon (tsp) and the T being a tablespoon (Tbsp), I have added the longer abbreviations to hopefully clear that up. 🙂 Also, are you gently spooning the flour into the measuring cup, then leveling it off with a knife? If that doesn't work, I have added the grams onto the dry ingredients in the recipe for you to give it another go. Good luck! Let me know if you have any other questions.

  66. 114
    Melanie Pitts

    That sounds like a little too light of a flour since it is a mostly rice flour and starch type flours. Let me know if you try. I make Paula's mixture because it is a little heavier with half of the ingredients coming from heavier flours, like millet and sorghum.

  67. 123

    I made the dinner rolls they were delicious but I have to ask you a question regarding the baking time. The first time I made the rolls I noticed they were a little hard so I reduced the baking time to 32 minutes. I just baked them again last night and reduced the baking time to 25 minutes they were not so hard on the outside. I noticed this with the bread also. Are you using a convention oven? I am going to bake the bread again on Sunday but I am going to reduced the baking time to 22-25 minutes.

    The monkey bread sounds delicious do you have a recipe?

  68. 126
    Melanie Pitts

    Hi Lisa! Interesting with the baking time…could be altitude differences or oven differences I guess. I'm not using a convection oven. Sounds like you've figured out the time you will need, I hope that makes delicious dinner rolls for you. 🙂

    The Monkey Bread recipe is Looks like I forgot to add the link when I mentioned it, I will add it now and thank you for pointing that out.

    Have a Happy Thanksgiving Lisa!

  69. 128
    Spice coupons

    Thanks for sharing your recipe with the rest of us breadmakers. Maybe the xanthan gum helps to hold it together. It seems like a relatively small amount but it may be enough to have the bread hold even when it is sliced thinly.

  70. 129

    How do you get one cup of flour left over after baking two loaves of bread? The flour recipe calls for six cups of flour. What am I missing?

  71. 130

    I have tried to make this bread 4 times. The crust is fabulous, but the inside is a sticky, gooey mess. I have measured exactly as you suggested, have no problems with the proofing/rising process, it bakes to a golden brown, but the inside is uncooked. I live in Denver (mile-high city/altitude) so after the first fail have tried the following: added a little more flour/less liquid, tried to bake longer (1 hour 15 minutes). This last batch tastes great along the outer edges, but the inside is disgusting, even after toasting the slice it is still totally gooey. Super bummed….. Any suggestions?

  72. 133

    How do you get one cup of flour left over after baking two loaves of bread? The flour recipe calls for six cups of flour. What am I missing?

  73. 134

    Have been searching for a grain free, egg free bread. Seemed impossible to find. Thank you Laura for trying it out. Will make today and let you know.

  74. 135

    Just had to come back to this site to review this recipe! SO GOOD! I use the Namaste Organic GF flour, which already has xantham gum. So I follow the recipe with 3 cups of that flour. It is so good I have a hard time keeping my non gf kids away from it. I have been making it a few times a week for the last few months and it is incredible! SO THANKFUL to have found it! Saves me tons of money for not-as-good gf bread at the store! This recipe is a keeper and is now a staple for my home! Thank you!!

  75. 136

    ginny, I bake this bread with Namaste organic gf flour and it is light, tender and perfect. Looks just like her photo. The only time it came out overly crunchy was when I forgot to put the tent of foil over it after the first 10-15 minutes of baking.

    I just came to this site to give my review as I have been making it regularly for a few months and your comment is at the top so I thought I'd respond, in case you are still on the search for a good gf loaf. Try it again, it's so good my non gf kids won't stay away from it…and they can't stand gf bread. 🙂

  76. 139

    We love this recipe! One of my GF kids is also allergic to eggs so it's been hard to find good recipes for a lot of the baked goods (egg substitutes are not always reliable!), but we were delighted with this. As an avid baker, I was leary of the 1t. yeast and increased it to 1T. (as most recipes call for) and increased the tapioca and potato starches in place of the arrowroot.

  77. 142
    Simone Smith

    Absolutely the ultimate recipe! Thank you so much! I made up the flour mix, but I thought arrowroot and tapioca are the same thing, so I used rice flour instead of the arrowroot. Other than that I followed the recipe exactly and it is sensational! I have made about ten loaves of bread using different recipes over the last few weeks, and this is the only one that is absolutely perfect! I love that it is vegan as I hate the taste of eggs and milk in bread. I wish I could post a photo here of my ultimate loaf! Thank you so much once again! Finally my daughter and I can eat 'real' bread again!

  78. 143

    I wanted to try this by weighing out the flours and not making extra mix. Here are my calculations for one batch in case it saves anyone else time. You can leave off 1 gram of your choice if you want exactly 324g.

    82 g millet flour
    84 g sorghum flour
    46 g tapioca flour
    61 g potato starch
    52 g arrowroot powder

    Densities came from the King Arthur website except for arrowroot. Traditionaloven had arrowroot density.

  79. 144

    Check your oven temperature. (Thermometers are available at cooking stores and online. Put it inside the oven and adjust thermostat accordingly.)

  80. 145

    This bread recipe is so incredible. I decided to go on a hunt for the best GFV bread recipe, on my second recipe I found it. I am going to try using a bit more salt and a bit less sugar. I am concerned about how it will rise but I will see how it turns out. Thank you so much for this recipe!

  81. 147

    I've made this numerous times now. My son is dairy soy egg gluten tree nuts and corn free. We can't buy bread for him and I've spent years trying to find a good recipe, until now. We changed it a little to suit our requirements ie a premade flour blend, double the yeast, olive oil for oil, guar gum instead of xanthan, and an extra 1/2 cup of water as the our flour is quite thick. This is the one bread even my partner and i as gluten lovers will happily eat. Delicious toasted also!

  82. 148

    i've been making this bread for about 2 years now. my family loves it. when i first started making it i had to substitute oat flour for the sorghum since i couldn't find sorghum in my local stores. the bread came out great and has worked for 2 years. recently my son has come up with an oat allergy so i have gone to sorghum (now that i can find it) but i can't get the bread to come out well at all. it is dry and crumbly and most of time has air pockets in the middle. that is something i never had to deal with when using oat flour. any ideas on what i can do to make this bread work again?? i'm going try lowering the temp to 375 to see if that works but i am open to any other ideas. thanks!

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