Gluten Free Sandwich Bread & Dinner Rolls Recipe

Gluten Free Sandwich Bread & Dinner Rolls Recipe

Soft, fresh, scrumptious gluten free sandwich bread is not an oxymoron. It’s not even a pipedream. No, it’s the very real, very achievable, yummy result of using the right gluten free ingredients and a simple gluten free recipe or my even easier gfJules™ Gluten Free Sandwich Bread Mix.

Everyone wants a sandwich … sometime. So don’t let being gluten free stop you from enjoying that sandwich because you bought dry, hard gluten free bread. When the craving hits you for a sandwich, run … don’t walk to make a delicious homemade gluten free loaf, regardless of your food restrictions.

Gluten Free Beer Bread

Baking bread with carbonated beverages like sparking water, ginger ale or gluten free beer, helps keep the bread light and airy.

 

This awesome recipe produces a loaf you can slice as thick or as thin as you like, and it may be made nearly allergy-free! I’ve given you tons of ingredient options to make this bread just the way you like it and your whole family can enjoy it safely. Gluten-free, dairy-free, soy-free, nut-free … and higher fiber than a regular white bread, this loaf will stay moist for days (if it lasts in your house that long!).  Pass the recipe along to anyone you know with other food restrictions and share the wealth!

I wrote the recipe for bread maker OR traditional oven method.  If you do not have a bread maker, it is best to use a stand mixer or a large food processor with a dough blade, as this dough when made with yogurt is very thick (if using another liquid, the dough is more batter-like); alternatively, you could stir the recipe with a wooden spoon in a large bowl. No pan is even necessary; if you don’t have a loaf pan, simply follow the directions to make an artisan loaf on a baking sheet!

If you’d like to add more fiber of this bread recipe, you can always take out 1/2 cup of my gfJules™ flour and substitute with a higher fiber gluten free flour (try millet, sorghum, almond, buckwheat …). My flour should provide enough support and structure, without being too heavy, to make the recipe still taste yummy.

If you want to bake fresh bread with even fewer steps, use my easy gfJules™ Sandwich Bread Mix, and you won’t be disappointed! It turns out a beautiful artisan loaf with a nice crunchy crust, from the oven or bread machine!

And if you somehow have any slices left over after a few days, make the most delicious gluten free French Toast around! Slice them thick or thin – it’s the best breakfast around! (and so easy!)

gluten free french toast with homemade GF bread - gfJules

Gluten Free Sandwich Bread & Dinner Rolls Recipe

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Ingredients:

Dry Ingredients:

OR

Liquid Ingredients:

PLUS

  • 2 Tbs. honey, agave nectar or coconut palm nectar
  • 1 1/4 cup room temperature liquid: EITHER sparkling water, club soda, ginger ale or gluten free beer, plain yogurt* or milk (not skim)
  • 1 tsp. apple cider vinegar (not necessary when using gfJules Bread Mix)
  • 1/4 cup extra virgin olive oil
  • 2 large eggs (or 2 Tbs. flax seed meal steeped for 10 minutes in 6 Tbs. hot water)
  • 1 Tbs. rapid rise or bread machine yeast, gluten-free (Red Star Quick Rise®) (Yeast Packet comes with Bread Mix)

gluten free sandwich bread slices

toppings:

*While I love using yogurt as an ingredient in my breads – it keeps the crumb nice and moist for days – it is a variable in baking. Whether using low fat, fat free, soy, rice, coconut … they all have different moisture levels and viscosities.  Greek yogurt is really too thick for this recipe – the bread doesn’t rise much and stays pretty dense. Thus, the directions indicate the approximate amount of yogurt recommended for this recipe; depending on the yogurt used, a small amount of milk may be needed to thin this thick dough to the consistency needed to spread out in a pan to form a nice loaf. To achieve the highest rise from a loaf, choose a liquid with bubbles instead.

Method:

Oven Directions:

If not using my mix, whisk these dry ingredients together in a large bowl: GF flours, milk powder, baking soda, baking powder and salt.

In the large mixing bowl of a stand mixer, stir together the wet ingredients: honey, liquid of choice (club soda/gingerale/yogurt etc.), apple cider vinegar, oil and egg or flax seed and water mixture.  Gradually add the dry ingredient mix in with the wet by pouring slowly into the wet bowl while mixing with the paddle attachment.  Once incorporated, add the yeast granules and beat well for 1 – 2 more minutes.

If using yogurt, the dough will be very thick (much more like regular wheat flour bread dough than you may be used to with gluten free); however, if the dough seems too thick to spread into a loaf pan, gradually mix in milk, one tablespoon at a time, until the dough is still thick, but able to be smoothed with a spatula. If using another liquid, the dough will be more batter-like and easier to pour into the pan.

Scoop the dough into an oiled bread pan (use a dark metal pan if you like a darker crust on your bread; lighter, shiny metal or glass if you like a light crust). The pan should be at least 8.5 x 4.5 inches; 9 x 5 or Pullman pans work well.

Smooth the top, sprinkle with any toppings, then cover with a damp towel or a sheet of wax paper sprayed with cooking oil.  Sit the covered dough for at least 30 minutes in a warm place like an oven warming drawer or an oven preheated to 200º F then turned off.

Remove the cover from the raised dough and transfer to a preheated convection oven set to 325º F or a preheated static oven set to 350º F.  Cook for approximately 60 minutes, or until the crust is browning nicely and a cake tester or skewer inserted into the center of the loaf comes out clean (internal temperature should reach 205-210º F). Remove to a cooling rack. When cooled for 15 minutes, gently remove from the loaf pan to finish cooling before slicing.

gluten free dinner rolls

Use this same recipe or my easy gfJules bread mix to make dinner rolls using muffin cups or popover pans.

Gluten Free Dinner Roll Directions:

Prepare muffin tins or popover trays by oiling.  Scoop equal amounts into each tray and smooth the tops. Sprinkle desired toppings.  Cover and rise as directed above.

Bake at 350º F convection or 375º F static for 15 minutes, or until the crust is browning nicely and a toothpick inserted into the center of the rolls comes out clean (internal temperature should reach 205-210º F). Depending on how big the rolls are (muffin tin versus popover size), they may take a bit longer to cook, but test often to be sure they don’t over-cook. Remove to a cooling rack.

 

gluten free bread mix with beer bread machine

Use this recipe or my gfJules bread mix to make delicious GF bread in a bread machine.

 

Gluten Free Bread Machine Directions:

Baking bread in a breadmaker is simple. There are 3 steps: liquids first; then dry ingredients; then yeast. Read more tips on breadmakers and gluten free breads in my article on using breadmachines.

Bring all liquids to room temperature before adding to the machine, if possible.  Whisk together the yolks and whites before adding to the bread machine with the other liquids; alternatively, allow the flax seed meal to steep in water for 10 minutes before adding.  Whisk together dry ingredients and add on top of liquids in the pan.  Make a small well with your finger in the center of the dry ingredients and pour in the yeast.

Select either the gluten-free bread setting on your machine, or the setting with only one rise cycle and no punch-down (2 lb loaf setting). Close the lid to the breadmaker and let it do the rest!

gluten free bread in bread makerYou may want to check on the dough during the mix cycle to make sure the flour around the edges is incorporated. If not, use a rubber spatula to help the edges and corners of the pan mix more thoroughly.

When the machine is done mixing, smooth the top with a rubber spatula and sprinkle any desired toppings on top of the loaf.  Close lid again to bake.

Once the bake cycle is complete, test the temperature of the interior of the loaf before removing from the pan with a bread baking thermometer  – it should have reached approximately 205-210º F.  If it hasn’t yet reached that temperature, either add time to your bread machine as another bake cycle of 5-10 minutes, or simply put the pan into a regular oven at 350º F (static), testing the temperature again at five minute intervals.

 

135 thoughts on “Gluten Free Sandwich Bread & Dinner Rolls Recipe

  1. Have a question about using the flax seed meal. How much water do I soak it in? Then do I use that water in the bread also? Thank you!

  2. Hi Jules! I’m going to try your bread mix for the first time using a bread machine. Is olive oil the best to use, or can another be substituted? I don’t really care for the taste, but will use it if it works best.

    Thank you for all you do!

    • You are so very welcome, MaryEllen! Thanks for letting me know I’ve been of help to you!
      As for the olive oil, you won’t taste it in the bread, so don’t worry about that; however, feel free to use another oil instead. I like the results with olive oil, but avocado or sunflower seed or safflower seed oil … probably can’t go too wrong. Happy baking!
      ~jules

  3. Hi Jules. So sorry for the mixed up on names. Please erase my first comment. I’m so happy to find your blog and this recipe on Pinterest. Just want to personally thank you and let you know that I featured this recipe on my blog in my “Scrumptious Gluten-Free Bread Recipes for Bread Maker” post.

    Here it is, http://tinykitchendivas.com/gluten-free-bread-recipes-bread-maker/

    Please let me know if I missed something or if you want to change and add information about your blog and recipe.

    Xoxo,
    Rowena

  4. OK… made this loaf today, gluten egg and dairy free and it didn’t rise at all really and the bread machine paddle baked right into the centre of my loaf… what am I doing wrong? Help!

    • Hi Jennifer, the paddles often do stay inside the loaf once removed — it depends on the machine you’re using whether they tend to stay attached to the pan or come off with the bread. You can easily remove them next time once the mixing is done just by reaching into the dough and pulling the paddles out before it rises. As for the bread not rising, the first question is whether the yeast is fresh. Next time try proofing the yeast first to be sure it’s still active. Place the yeast and 1/4 cup of your liquid (warm) in a bowl with 1 teaspoon of sugar and let it sit. If nothing happens after 5 minutes, you know your yeast is no longer active; if it bubbles and becomes frothy, you know the yeast is good. The next questions are what subs did you use? I know you said gluten, egg and dairy-free — that’s totally fine, depending on the substitutions you used. Did you use my gfJules Flour? What did you use in place of the eggs and what kind of liquid did you use? Finally, I’d ask what kind of bread machine did you use – does it have a GF setting? Here’s some more information on baking GF bread in a machine that I hope will help.
      ~jules

  5. Hi, thank you so much for your GF all purpose flour. I want to make this bread today.
    What happens if I don’t add the “1/4 cup flax seed meal (or GF buckwheat; millet; sorghum or brown rice flour)”, or could I just add the same amount of your all purpose flour?
    Also, would it work to substitute whey (homemade) for liquid or does it have to be one of th listed liquids?

    • Hi Abby, if the whey is thin enough I would think you could use it for the liquid; I’ve never been asked that question before! Using milk will make the bread stay fresh and moist longer, but it won’t rise as high, just so you know. 🙂 As for the ingredient line for whole grain flour, you can just add the same amount of my flour instead. Let me know how it goes!
      ~jules

  6. Just made a loaf from your Sandwich Bread Mix. Let it rise in my oven’s proofing mode for 1 hour. Really pleased with how tall it rose. Baked in bread pan convection 325° for about 50 minutes, til 205 °. Let cool in turned off oven like u suggested. Just had a slice and it is not only beautiful but tastes wonderful, great texture. Thank u so much for creating your products!!

    • That’s wonderful to hear, Joanne!!! I’m so glad you gave it a try and are justly rewarded with REAL bread that tastes great! May 2017 be the year of great GF baking for you!
      ~jules

    • Hi Krystn, flaxseed is a dry flour ingredient to add if you’re not using my sandwich bread mix. If you can’t use eggs, I like flaxseed meal + water as an egg replacer, but that’s listed with the egg ingredient. I hope that helps!
      ~jules

  7. I tried your recipe and don’t know where I went wrong, it didn’t rise and the top is as hard as a rock.. I’m very disappointed. I used your flour not the mix… Help

    • Hi Susan, there could be lots of things that went wrong, given what you’re describing. Sounds like your yeast is bad, for starters. Check your method against my 18 Tips for Baking GF Bread and see if anything jumps out at you. Some other things to consider: did you use any other substitutes for ingredients like egg? What did you use for milk powder? Is your oven baking to the correct temp? What kind of pan did you use? Don’t despair! I’m here to help and we’ll get it right. Look over the article and let me know what you think based upon those tips and look at the other questions I listed here. Let me know and we’ll go from there.
      ~jules

      • I checked the date on the yeast and it’s October 2018, and I used the individual packets. Did I use too much yeast, I didn’t measure I just used the whole thing.. No substitutes were used. I used instant nonfat dry milk. I’m not sure of the temp on my oven, I’ll check that next. The pan I used was the USA pan, hearth bread pan, 12×5 1/2x 2 1/4. Thank you

          • Hi Susan, just catching up with your comments now. I use the dough mixer and not the dough hook as well, so I don’t think that’s it. Good that your yeast is fresh; were your other leavening agents fresh as well? Help me to understand what flours you used: you used white rice flour instead of brown rice flour? White rice flour is definitely different than brown rice and won’t help with the structure of the bread as much as a whole grain like brown rice will. It also can tend to be somewhat drying, so that could be part of the trouble. What liquid did you use?
            ~jules

  8. I have made four loaves of bread so far from your products. None of my end-products look at all like a “normal” loaf of bread, as yours do in the photos. I added two tablespoons of flour to the mix, as is mentioned in your high altitude instructions, but I just don’t get the bread to rise as I think it should, even though I follow your directions exactly. I even use the 200 degree oven method you suggest for the rising process. I also use club soda. Is there something else I should be doing for high altitude baking? Is the fact that I’m stirring by hand causing the problem? All of that said, the texture is good, and the taste is great! It’s so nice to not have to toast it before eating and to not have it crumble in my hands. Now, if I can just solve my issues!

    • Hi Betty,
      First off, so glad the texture and taste are fantastic, and that you’re enjoying soft bread that doesn’t crumble and doesn’t need to be toasted! Those are big victories!!!
      Regarding high altitude baking, here are some pointers: https://gfjules.com/high-altitude-gluten-free-baking-tips/
      Are you using my gfJules Bread Mix or my flour and this from-scratch recipe? A lot of people find the mix easier and more reliably consistent, so that might be another place to start if you haven’t tried my mix yet. Another thought is to check your leavening agents (baking soda, baking powder, yeast …) these all must be fresh for optimum rise. What kind of pan are you using? There is a neat new pan I’ve been experimenting with that I found on amazon designed to add extra support for GF loaves. It might be something you’d like to look into.
      One other thought: some folks have had remarkable success with GF bread makers where they just couldn’t get the bread to rise enough or bake all the way through in an oven. Here’s one to look at and consider.
      Let me know if any of these ideas help or where you net out. Happy baking!
      ~jules

  9. This is Lauren Bryant. We have a daughter with asperger syndrome and my other children have allerigies and some learning disabilities
    We are trying out best to go gluten free but need sandwich bread.
    Can I make this bread somehow without having seeds or chunks in it. Another words, make it all very fine.

    • Hi Lauren:
      Nice to have you here!

      The seeds in the bread recipe, sprinkled atop the loaf, are totally optional.
      There IS some Flaxseed Meal in the Bread Mix, if that’s a problem.
      gfJules Flour has no seed ingredients, and if you peruse the website, you’ll find some 2 dozen bread recipes that all use our #1-rated flour (as well as the other 400 recipes on the gfJules.com site)

      Please let us know if you have any other questions at all; we’re here for you (and Jules is an expert).

  10. I just made my first loaf using gfJules Gluten Free Bread Mix in my new Cuisinart bread machine and I nearly cried with happiness! It was sheer perfection… I wanted to sit and eat the entire loaf. After pacing myself a few days, I must have more!! I cannot wait for more mix to arrive and try different variations although the basic sandwich loaf is such a delicious achievement. Sandwiches, French toast… my world just expanded and got so much brighter! Thank you, Jules, from the bottom of my heart (and stomach)!!

    • Oh Shanna, I’m so very happy to hear it! I get a little weepy when I hear about those kinds of experiences because I know them all too well, myself. There’s nothing like learning you can actually make REAL bread for yourself and have it anytime you like … especially after spending any amount of time depressed about the sad state of most GF bread. It’s so empowering and so fulfilling to taste the fruits of your own efforts. I’m thrilled you didn’t give up trying and you have found the path to delicious GF bread!!! I wish you lots of happy bread baking ahead!
      ~jules

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  12. Many thanks to you Jules. I have been trying to make gluten free bread for my daughter and her family for a couple of months now and most of the recipes have not been very good. I have tried several different gf flours and a gf flour mix, but the finished product just didn’t come out the way I wanted taste or texture wise. Your flour is AWESOME! It is so soft and silky and the bread turned out so soft and tasty –yummy, yummy, yummy. I also tried the sample package and made the muffins and they were sooo good. Thank you for your wonderful flour and for your delicious recipes. My family does not have a problem with gluten but we are trying to eat paleo and stay away from packaged foods. I can make paleo bread with almond flour but the bread is very heavy and too filling, your wonderful flour is perfect.

    • Hi Theresa, I’m so so happy to hear your gluten free bread baking is finally rewarding! It’s so nice to be able to enjoy the fruits of one’s labor by tasting the end results and loving them! I’m also glad to hear you loved the muffins! I hope these products give you hope for all the delicious opportunities ahead!
      All the best to you and your family!
      ~jules

  13. Hello, very excited to try this recipe…do you think I could make english muffins with this recipe? I want to use my Zojirushi to mix the ingredients, so I have the following questions:
    1: What would you recommend for the knead time? I have read the knead time in GF baking does not need to be that long….in fact less is better for the dough…
    2: I want to have a large rise on my english muffins and I have the tins…would I just scoop out batter into tins and then let rise for an hour? or let rise in bread machine and then scoop into the tins?

    thanks for your help

    • Hi Kathy – you have some great questions! First off, let me refer you to my 18 Tips for Baking Gluten Free Bread – it has lots of info about rise time, mixing time, etc. that will help you in all your bread baking.
      Next, on to English Muffins! I’d actually recommend using my English Muffins recipe rather than this one – it’s lighter and works great in muffin tins or popover trays. Here’s the link to the recipe. You just need my gfJules Flour and a few other simple ingredients. Such a great recipe! If you’re using your Zojirushi as the mixer, you’ll just keep an eye on things and make sure the ingredients are fully integrated and there is some air in the dough before it’s done. Then you will scoop into the English Muffin Tins to rise there. You always want to let GF yeast dough rise in the shape you want it to bake in, so that it doesn’t loose the carbon dioxide bubbles that are formed when rising. Very different steps than with gluten dough.
      Let me know if you have any other questions. Happy Baking!
      ~jules

  14. First I would like to say that I love your flour and since discovering it I don’t have to make 2 different versions of stuff, my husband will try things I make with it as he says that it does not have a grainy texture!! I had to go gluten free 5 years ago due to intolerance and my MS. However, my sister was just diagnosed with celiac and I gave her this website.
    I got a new bread maker and some bread mixes for Christmas, I have finally used them up and am going to make some bread with your wonderful flour. I wanted to know if I could substitute a Hard Cider for the GF beer?

    • Hi Heather –
      I’m so happy to hear that you’re loving my flour and now you don’t have to make 2 of everything! That’s the worst, and I am thrilled you’re no longer saddled with that chore! It’s so much more fun (and more economical) to be able to share your food with others, too! Thank you for sharing my website with your sister who was just diagnosed. I have lots of articles on here about celiac and about going gluten free, so I hope she takes advantage of all this information! As for your question about hard cider, it will work great with my recipe in place of GF beer. Every liquid imparts a somewhat different flavor, so I encourage you to try the cider and also try it once with club soda or perrier to taste the bread without added flavors from the liquid and see what you like best. Also, check out my #1 consumer rated bread mix for even easier bread baking nirvana! 🙂
      Happy baking, Heather!
      ~jules

  15. Hello Jules,
    I just found out that my 3-years old son needs to be on gluten and dairy free diet, so I’m trying to make the bread myself but didn’t had to much luck with it (it doesn’t rise at all). I wanted to give it a try to your recipe! So if I’m not mistaken you recommend sparkling water, club soda, ginger ale or gluten free beer, plain yogurt* or milk instead of water? And is it 1/4 cup dry milk powder non-dairy necessary? Can I replace the eggs with egg substitute?
    Thank you!

    • Hi Ariola,
      I’m glad you’re going to try my recipe! The exact ingredients are super important, though. Do you have my flour? Do you have dry milk powder (non-Dairy) or almond meal? The bubbly liquid will help with rising, but the other ingredients are also key.
      You can use an egg substitute – here I use flaxseed meal and water (I like that replacement in my yeast breads), but here’s an article on more ideas. Also, have a look at my article on baking gluten free breads – it’s a good foundation for the baking you’ll be doing.
      If you baked another recipe and it didn’t rise, that article will help you identify some things that might have gone wrong.
      Just so you know, all my recipes on this site (and all my products) are gluten free AND dairy free, so your son will be safe with any of my recipes and flour/mixes.
      My bread mix will also make it much easier to get the yummy bread you’re looking for – read some of the reviews there to find out more. Let me know if I can help in any other way!
      ~jules

  16. I have a Panasonic SD 255 and was making the basic gluten free recipe that was in the manual but it tasted gluten free and was awful for sandwiches as it crumbled and fell apart. This recipe has been an amazing find! I’ve made it twice this week, the first time I used the gluten free setting and it was nice but was a little doughy, the second I used the basic “bake recipe”, it was absolutely perfectly risen and tasted like proper bread! Thank you!!!!

    • Hi Lisa – I’m so glad you found this gluten free sandwich recipe because, you’re right, it doesn’t taste gluten free! I love that you said it tastes like “proper” bread!. 🙂 Thanks for sharing your tips for what works best with the Panasonic bread machine, too! Happy bread baking to you!
      ~jules

  17. Jules,
    I have your whole grain bread mix and cannot find the directions. Are they the same as your regular bread? I have the directions for that.

    • Hi Beth, I’ve used lots of different size pans to make this bread, but I wouldn’t suggest using one smaller than 9 inches. It makes a large loaf!
      ~jules

  18. I have made this bread numerous times, using my bread machine on gf setting. I use chia seed and water instead of eggs, and almond meal instead of the powdered milk. Last I made a loaf using eggs and while it is a tad lighter, we actually prefer the vegan version. I have made this using water, hard cider, ginger ale, and beer as the liquid. All worked fine,but the beer is the hands down winner. I notice the ginger ale contains some ingredients I prefer not to have in my bread. I have had a local store order a case of gf beer for me.

    I am now a true blue fan of your gf flour.

    • Thank you, Rose, for sharing all your variations and successes with each – it’s so helpful to hear what folks have used and how they’ve turned out. Thank you!! And I agree, making this recipe with gluten free beer is truly oh so tasty! The gingerale to me works well, but is a bit sweet, but some prefer that too. Isn’t it nice to have delicious options?!
      Happy baking, Rose!
      ~jules

  19. Made my first loaf of GF sandwich bread using your recipe with the All purpose flour. This bread actually smelled, looked and tasted like real bread! No cardboard taste – no holes in the middle of the bread – not a “mini” sized loaf – delicious fresh baked bread! Thank you Jules for your great recipe – as usual it was easy to follow and delivered the essence of fresh baked bread!

  20. For rolls do I have to put in a muffin tin or can I just make rolls any shape or way I want? Wondering if there was a reason for the shape you make.
    Thanks.

    • Hi Dee, no need to put them into a muffin tin or popover tray, I just liked the size they made. If you want to make free-form shaped rolls, I suggest using the yogurt option for the recipe, instead of something thinner like club soda. It will help them to stay in their shape better. Happy baking!
      ~jules

  21. Bless you Jules!!!!!

    I made bread twice now with my T-Fal and I am in bread heaven! No tongue coating aftertaste! No falling apart when I cut it. I have done without for years because the bread, no matter if I make it or buy it was dry, had a terrible flavor or simply didn’t work. The only bread I have used before I made from glutinos package for stuffing at Thanksgiving. I can’t wait to use this bread for stuffing at Christmas!

    This is awesome!!!!

    • Oh Jenni that makes me so happy to hear!!! I’m thrilled that you don’t have to go without or compromise on taste or texture anymore! Happy Dance!!!!!!
      When you get a moment, would you mind leaving a review on my flour page so others will know that real, soft bread really is possible again? Thank you!!!!
      ~jules

      • We’re doing homemade tomato soup and grilled cheese sandwiches tonight! I can’t believe I am typing that! Doing the happy dance with you LOL

        • YES! Happy dancing all around. It’s amazing how the little things can mean so much. Enjoy the heck out of soup & sandwich night tonight, Jenni!
          ~jules

  22. I made this for the first time yesterday. The yogurt version. I have a dark pan and it browned quite dark. Maybe I should reduce the baking temp to 325? For the rise, I did as you suggested, placing it in a 200 oven, turned off, for 30 minutes and it made it almost to the top of the loaf pan. Is this normal, or should it rise above the pan before baking? I left it to rise for an extra hour on the counter top, and it barely made it above the top of the pan. It didn’t rise any more in the oven. It’s totally delicious, though, in spite of it’s short stature. 🙂

    • hahaha – short stature. Love it!
      Thanks for including all the details in your comment, Beth. It really helps. First off, the yogurt version will not rise as high. You should expect it to be around the height of the pan, hopefully a little taller. The yogurt version also stays moist longer and tastes wonderful, so short stature or not, it’s a great loaf of bread. That being said, darker pans will cause a loaf to brown more and your oven may be baking a bit hot – most ovens seem to be off a bit on temp. If you would like a higher rising loaf, try one of the efferevescent options I give like club soda – it should rise nice and high for you. Let me know how it goes and happy baking!
      ~jules

      • A few more Q’s. Could I substitute coconut milk for the yogurt? Might that impart the moisture of yogurt for dairy-free folks. Should I “sour” it first with vinegar? Also, when should I put the bread in the oven? Does it need to rise a certain amount (the recipe doesn’t specify)? Or do I just stick with the 30 minutes in the 200 oven (shut off) and then go for it? Thanks so much for your prompt and enthusiastic help. I am loving your recipes! Made your lemon bars today. They look awesome… currently cooling and waiting to be cut. I also, made my grandmother’s gingerbread cut-out cookies and your flour worked great cup-for-cup. Let me know if you’d like the recipe.

        • Hi Beth, great questions and yes, you could absolutely use coconut milk for the yogurt. There’s no need to sour it first, but you certainly can if you’d rather have more of a buttermilk flavor. I like to let my bread rise at least 30 minutes, usually more like 1 hour. It’s a good rule of thumb to let it come to the top of the pan but not rise over the pan before baking so that the bread doesn’t collapse in baking.
          I am so pleased that you’re loving my recipes and can’t wait to hear how the lemon bars turned out! And YES! to your offer of your grandmother’s gingerbread cut-out cookies — why don’t you post them on The Gluten Free Cookie Swap so everyone can see? You might even win a prize!!!
          Happy baking, Beth!
          ~jules

  23. You are so very quick to reply, which is AMAZING, so I hope I get the same results! 🙂 I’m excited to make some rolls for Thanksgiving. Reading the recipe, it mentioned cooking the rolls for 15 minutes or until set. Is that really it?? Is there another stage of baking after that? It seems like such a short period of time, but if it’s right, I’ll do it!
    -Aimee

    • Hi CrunchyMama – the rolls definitely take less time to cook than the loaf, but I do recommend setting them aside to rise before baking, as with the loaf. Depending on whether you bake the rolls in smaller muffin pans or larger popover trays, the time to bake will vary, so I’ve added a note about checking them to ensure they’re not over-baked. I also highly recommend using a bread thermometer to test the internal temperature of all your breads before removing them from the oven, so you’re sure they’re really done. But yes, to answer your question, it’s pretty quick to bake them as rolls! Have a wonderful and tasty Thanksgiving!
      ~jules

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  25. Pingback: Baking Gluten-Free Bread in a Breadmaker - Gluten free recipes - gfJules - with the REAL Jules

  26. Hi!

    I’ve been using your flour and mixes for a couple years now and I’ve had huge success with this bread recipe in the oven. I recently purchased a Zojirusihi Virtuoso (BB-PAC20) breadmaker to help me save time (and my cooling bill in the summer). My first attempt at making the same successful recipes in the breadmaker failed (using the same ingredients I always use, following the breadmaker instructions posted here, and the default gluten free setting on the maker) so I have a few questions before I give it a second try:

    1. The default gluten free setting on this machine has 2 punch downs. Your breadmaker guide page says to make sure there are no punchdowns, but it also says it’s okay to use the gluten free setting if the maker has one. The rise time is also only 30 minutes. My bread didn’t rise nearly as much as it does when I make it in the oven and let it rise for an hour. Should I make a custom course that has one longer rise with no punchdowns instead?

    2. My bread measured 196 degrees at the end of the course, and because the machine was hot it wouldn’t let me restart it for another bake cycle. My oven wasn’t preheated, so I just took the bread out and let it cool. Big mistake! It deflated and turned into a dense — but still tasty brick of bread. Very disappointing! Is there a way to restart this machine when it’s hot – or am I stuck with using the oven to finish?

    3. I’m at high altitude – 6000 feet – so when I make the bread in the oven I add a little extra liquid so the dough is very sticky and almost like a thick batter. It’s moist enough that I can’t really shape the dough, but I find this gives me a lot more rise and fluffiness when I bake in the oven and make sure the internal temps reach 205 degrees. I did the same adjustments and moisture level in the bread machine. Was this a mistake for breadmaker baking or just a problem with the bread not reaching proper internal temps?

    Thanks!!!!!!

    • Hi Jennn – I’m so glad you’be been enjoying success with my flour and mixes, even at high altitude! You should have good luck with the Zojirushi, as well, but with some modifications. I would highly recommend programming your own cycle with the Zo. I’m not sure why their GF setting has two punchdowns and it seems to have a very long “resting” period which is unnecessary if your ingredients are already at room temp. Also, I do like giving it more time to rise. So, I would program no rest, mix for 20 minutes, rise for 1 hour, bake for 1 hour. I don’t think there’s a way to add bake time to the end of the cycle on a Zo, so after your first time, take it’s temp and make sure it’s 205-210F. If not, next time program for a longer bake cycle. Which liquid are you using for this recipe or my mix? You may want to bake the mix or the recipe exactly as written the first time, and see if you really need to add more liquid, even at altitude. Or you could make the adjustments to the program and bake the same as you always do in the oven and see if that one (albeit, large!) variable was the issue. Let me know how it goes! I hope you have success the first time, but if not, at least you have tasty bread that you could cube for croutons, process for breadcrumbs, or save and freeze for Thanksgiving stuffing!
      ~jules

      • Thanks!!! I have a loaf baking right now and it’s looking MUCH better! It has risen to the size I would expect (It’s huge – maybe an inch less than the height of the pan!).

        I created a custom cycle with 20 minutes knead, 1 hour rise and 1.5 hours bake. I’m positive the bake time is going to be too much so I have a second timer set for one hour in so I can start taking temps and stop it when it’s done.

        I use a whole 11.2oz bottle of GF beer for my liquid. Additionally I sub ground Chia seed instead of egg and maple syrup instead of honey. I didn’t change the amount of liquid I typically use this time. I figure I should only change one thing at a time, so I started with the custom cycle. I have 30 mins to go before I check temp the first time, but I’m feeling pretty good that this one will turn out great!!

          • Well, after an hour and a half in the breadmaker and an additional half hour in the oven at 350 it still only reached 200 degrees in the middle!!! The bread did deflate slightly but it turned out MUCH better than the first loaf, and it’s great for sandwiches!

            Next time I’ll reduce the liquid and see how it goes! 🙂

          • Sounds like a plan, Jennn! So glad you’re onto something with your new breadmaker!
            ~jules

  27. Hi:) I bought a Gf bread machine and tried your sandwich loaf recipe and it didn’t rise like your picture….? I bought all new ingredients and (hopefully) I followed your directions correctly. I used ginger ale instead of yogurt. Both loafs came out the same. Not very high or soft, but edible. The flavor was nice and sweet too. Now, I tried the sandwich recipe in your bread book, and the loaf sank (I’m assuming too much liquid?). I see the dry ingredients are different (not by much) but I’m wondering if that’s another reason why? I really want my loaf to look like yours! It doesn’t even come up to the top of the bread pan:( Any suggestions please?

    Thanks Jules!

    • Hi Missy,
      Assuming you didn’t substitute any ingredients listed in my recipe, I would next ask if you have you checked out my gluten-free bread maker tips yet? Maybe some of those will make sense when compared against your technique and ingredients.
      Make sure all the ingredients are room temperature and make sure it’s totally done before removing it – those are the two biggies. I was just talking with another reader today about her Cuisinart Bread Maker which she loves, but says it never cooks the loaf quite long enough and she has to put the pan back into a hot oven for 10 more minutes after the bread maker is done. Oddly enough, I had the same problem with my Cuisinart when I had it! There are strange quirks like that you may learn from using your particular bread maker, which is why I always recommend using an instant read thermometer to make sure your bread is all the way done (that can make it not rise as high and can make it sink after baking). Hopefully some of these tips will help, but you can always email me at Jules@gfJules.com and we can talk by email in more “real time” to help you get it just right! I’m so glad that your loaves still tasted good, but I understand about you wanting them to rise higher! 😉
      ~jules

  28. Hi – I would love to make this bread but as I live in the UK I cannot get your flour. What is the difference between corn starch and corn flour? I can only get what is called cornflour here. It is a very fine white powder that is used as thickenings etc. Is this the same as your cornflour? If so what could I use instead of corn starch?
    Also is it possible that you could give me the measurements for your mix please so I can make a suitable blend to use for your bread until you mix is available in the UK. Thanks

    • Hi Rosemary,
      You ask some great questions! Our cornstarch in the US is your cornflour. Our corn flour is a finer version of corn meal, which is the whole grain of corn. Here are some recipes I wrote for a magazine here called Gluten Free & More. At the end of the recipes I give a recipe for a homemade blend with options for different flours. This should help you be able to blend your own there. All the best to you!

  29. Jules, what is the purpose of the Apple Cider Vinegar. I see it’s listed here and in your book but not on the recipe in the new mix. I’ve always put it in but wondered what its purpose is. Thanks!!

    • Hi Beth, the apple cider vinegar helps to activate the yeast. In my new mix, I’ve used some other ingredients to do that for you so that you don’t have to add that extra ingredient anymore. Hope that helps!
      ~jules

  30. Another easier (lazier?) option for really excellent GF stuffing is to use crumbled GF crackers or non-potato chips as a base. They are often quite salty and have various seasonings added so you have to adjust other seasoning and salt accordingly, but otherwise just moisten with broth and a bit of olive oil, add onions and raisins, apples, citrus, etc. to taste and you have a quick option for everyday use?

  31. Jules,
    My husband and sons have Celiac Disease, so being introduced to your flours this past week has been a HUGE blessing to us! i made your pizza dough from scratch today and it was amazing, I’ve also used your all-purpose flour for cake and muffin recipes that I love with no issues at all! I have a question for you: I don’t have any of the other flours mentioned here or almond meal at the moment, but I’d really like to make a basic sandwich bread with your all-purpose flour. Can I sub your flour for all the other flours and the dry milk or is there another recipe I should try instead? Thanks!!

    • Kaely, that is so wonderful to hear! I’m so glad you found me and my products!! As for a bread recipe, I’d actually recommend using my GF beer bread recipe, believe it or not! It makes yummy buns, too, but if you scroll to the bottom of the recipe, you’ll find the directions for making a loaf … yum!!!! And no other flours are required! Enjoy!!!

  32. Hi Jules,
    me again:-)
    one quick question, I was watching some of the your youtube videos…(love them) do you suggest using “coarse” sea salt in all of the recipes? I used Himalayan “fine” salt with minerals…. could that have been part of the problem?
    Thanks bunches,
    Doreen

    • Hi Doreen – glad the videos are useful to you! I need to find time to make more! About the salt, I often use a combination of both coarse and fine sea salt in applications like pastries and biscuits and some breads because it helps give layers to the dough in rising. I don’t think the difference in the salts would have caused the differences you experienced between my bread mix and making a bread recipe from scratch. What other flours besides mine did you use when you baked the loaf from scratch? That’s probably the source of most of the differences you noticed.

  33. Hi Jules Please Help,
    I used your bread mix yesterday & it turned out perfect (loved it)….I followed this recipe today & it is nothing like the mix…..I weighed the flour in grams as suggested, but the taste & texture is totally different.
    Could you please tell me what is different?
    Thanks bunches, Very new to this:-)
    Doreen

    • Hi Doreen – so glad you love my bread mix! It’s not the same as this recipe, so don’t expect the results to be exactly alike. Was there something wrong with the results, or they were just different than you expected since you’d used my mix before?

      • Hi Jules,
        Just totally different, it was whiter, and not as moist or dense, it didn’t taste bad, just not like your bread mix that is awesome…..since I am on SS I was trying to save a little by making mine from scratch with the same results:-)
        I did notice that there was buckwheat in your mix, I do have some on order thru VitaCost. Maybe that will help.
        Thanks bunches for your input,
        Doreen

        • No problem, Doreen! Have you tried this recipe yet? The buckwheat will make the color and taste change, so give it a shot!

  34. I am so thankful I found your recipes and your flour! My daughter has recently been diagnosed as having celiac disease, and my goal was to find a good bread for her. This was wonderful!! I followed the recipe using eggs with the only exception being sorghum instead of millet. The only think I had a problem with was that it did not rise very much. I let it rise for 30 minutes. Should I let it rise longer? I’m wondering if the 200 degree oven (turned off) was too hot??

    Thank you so much for your blog!

    • Hi Julie – so glad you found me! I always recommend letting bread rise longer, if you have the time. The only worry is if it starts to rise above the pan, then it may collapse when baking. Keep checking on it, and when it has reached the top of the pan, then you can go ahead and bake it. I’ve experimented with all different bread loaf pans and sizes – it really depends on what you want your ultimate loaf to look like – if you want square slices, go with a square baking pan; wider slices, wider pan; taller slices, shorter pan with tall sides. It’s fun to experiment when you get to do all the taste-testing!!! Enjoy! :)

  35. Trying to plan ahead for the holidays.
    What size loaf pan did you use for the oven method? And how many rolls would I get from this recipe?

    Thanks!

  36. My bread is raising in the oven as I type this – I am so excited by your mix and recipes and have tried several already with great success. My only problem is that I’m Canadian and you can”t ship to me – so until I get to the states to shop I am using an old make-your-own Jules mix from your earlier days. That being said where in Syracuse or Rochester can I buy many pounds of flour to bring home? Or should I just have a big order shipped to my hotel?

    • Hi Sandra – I’m so glad you have been enjoying my recipes and flour! It does get to be a bit of a drag to have to make a flour mixture from scratch, so I totally understand about wanting to get the pre-mixed blend! I am so sorry that we are not yet able to ship to Canada … we do have a retailer in Rochester though! Call first to be sure they have plenty in stock before you go! Lori’s Natural Food: 900 Jefferson Rd., Rochester, NY 14623 585-424-2323. Hope that helps!!

  37. If you are subbing the eggs, watch the video for the consistency. Some flours soak up more liquid than others. Brown rice soaks up a lot.

    It ends up thinner than pizza dough. It is spoonable, you shouldn’t have a lump of dough like regular bread. It won’t rise if it is too tough. Maybe everyone else knows that but I am not an expert baker.

    My first batch of this was a disappointment. I had to do the flax steep for eggs and used soy plain yogurt. I also used brown rice and buckwheat flours. The liquid ratio was not right. Of course I figured this out afterwards. If you get dough that is too thick for the paddle attachment to go through you need more liquid.

    Trying again right now, using more liquids. Using the recipe from your book, which is very close to this one. Will post results.

  38. Jules, I have tried your bread recipe twice and both times it has raised and browned and fallen after I have taken it out of the oven. With the second loaf, I did use a thermometer and it read 210, but the bottom of the thermometer appeared to have a little bread on it. The one thing I have done differently than the recipe is to use quick cooking oats instead of the oat flour. I really want a little more texture in the bread. Could this be the cause of it not getting properly baked through? I have baked bread for years – just not gluten free so I’m trying not to do what I have in the past. Thanks!

    • Hi Carol – I would definitely say that using oats instead of oat flour is making a difference in this bread. Instead, I would use the oat flour and to add texture, add sunflower seeds and/or flax or chia seeds. Sound like a good compromise? ;)

  39. This is such a great recipe! We love making things at home and this bread recipe sounds delightful! Thanks for sharing :)

  40. I bought a package of your bread mix so I could use it in my bread machine, but was surprised when there were no instructions on the package on how to use it that way; instead there were directions to look for them on this web site. But I have hunted and hunted and can’t find them. Have I just overlooked them?

  41. Hi Jules,
    I have been receiving your newsletters for some time but so far have been unable to try your products as they are not available in Canada. Will they become available anytime soon? I’d love to try some.
    Pat

    • Pat – we’re working on a plan to be able to ship products to Canada – we definitely want to do it, but the paperwork and shipping costs are so high that we’re still in process. Hang in there – we hope to make it a reality soon! In the meantime, do you know anyone in the States who could receive shipment for you?

  42. Hi Jules, wanted to try out your dinner rolls but have a question on the dry milk powder. Do you have to use milk powder or could you milk instead. I have no powdered milk in my kitchen.
    Thanks

    • Lyn, when dry milk powder is called for in a recipe, it has to be accounted for/subbed for with another dry ingredient. It absolutely won’t work to add liquid milk in its place unless a recipe says to reconstitute the dry milk powder as milk. In this recipe, as a second choice you could sub in almond meal in place of the dry milk powder; third choice would be to add the same amount of flour. Hope that helps!

    • Hi Beth – I believe you can order it online, but otherwise, if you can tolerate almond meal, I would recommend that as a good dairy-free alternative. You can follow my recipe to make your own for much less money, too!

  43. Hi Jules! I’ve made this bread 3 times now. The last time I made it I ran out of yogurt. I substitued the yogurt with milk with a bit of vinegar added to make a buttermilk substitute and it turned out great! I too added some whole flax seeds to the batter as well. I’m thinking about adding some sunflower seeds next time and see how that works :) I’m getting more brave to try to variations to this recipe. Regardless, it is SO yummy and doesn’t last long in our house. :)

    • Oh Katie, that’s wonderful! That’s exactly the way I am – I just substitute with whatever I have on hand and see how it works. Sometimes I like the experiment better! So glad to hear about your successes!

  44. Hi Jules,
    I used this recipe in my new Oster Bread Maker and it came out wonderfully. I didn’t have Millet flour so I used Oat flour. I also added a TBS of whole flax seed to batter. My husband said it didn’t even taste gluten free. If I hadn’t told him he would’ve have known.
    Thanks for all your hard work on behalf of all of us!

    • What setting did you use on the Oster Bread Machine? I have the same brand and have NOT been able to figure out the best setting to use? Thanks!!

      • Hi Michelle, the Oster machine I have has a GF setting and I just used it as programmed. I always recommend having an instant read thermometer on hand though, so you can take its temperature and be sure it’s really done before taking it out!

  45. I made this recipe with out good results . Im not sure what went wrong.The only thing i did differant is added milk instead of milk powder.I made it in my bread maker and it turned out really heavy with a after taste. What the heck am I doing wrong??

    • Hi Pam, unfortunately, milk powder and actual milk are not interchangeable. In this recipe, the milk powder (not reconstituted) adds structure, helping to make this moist bread still able to be very thinly sliced. By adding milk instead, that structural addition was lost, and there was too much moisture in the recipe which made the bread so heavy. If you prefer to try the recipe again without the milk powder, definitely do that rather than adding additional moisture by adding milk. Don’t give up! It’s a great recipe!

      • Thanks you so much for the reply! I really wondered about the milk. I will try the bread again only with the milk powder Thanks again. I loved the bread mix i got from you and your flour is great. :) Pam

  46. My mom has your all-purpose flour and really wants to be able to use it to make bread in her bread machine. Do you have a recipe somewhere for a 1 1/2 lb. bread machine loaf?

  47. My son was diagnosed with gluten intolerance in November. Since then I have been cooking and baking up a storm. I have always been in the kitchen making my own creations so this has been a challenge. I was excited when I came across Jules bread mix. I ordered 2 5# bags of all purpose flour, 2 bread mixes, and 1 gingersnap cookie mix with recipe books too. I’m stressed that my bread does not rise well. It takes forever to rise even a small amount. I haven’t had this issue with wheat flour and presume it is the yeast. What is the best way to proof the yeast packets that come with the bread mix that will not harm the bread recipe? Thanks.

    • Hi Becky, your son is very lucky to have such a dedicated baker for a mom! I like rapid rise yeast for my gluten-free breads, so that’s what’s in my bread mix – that might make a difference for you. In many recipes, I feel like the majority of the rising occurs during the bake time for GF breads, but different recipes behave differently. If you’ve been using a lot of heavier GF flours, that could tamp down the rise as well. See how you like my bread mix and if the rapid rise yeast works better for you. If you still find the bread not rising enough for your liking, try some of my homemade bread recipes with my flour instead of the mix, since I added more whole grains to my bread mix for their nutritional value, but they are heavier than my regular flour is. Using just my flour, you’ll get a good rise for any loaf, since my flour is very light.

  48. Made an even more healthful treat with the addition of oat bran. This bread makes a good snack, dessert or even breakfast. INGREDIENTS: * 1½ cups white sugar * ½ cup butter, softened * 3 really ripe bananas, mashed * 2 eggs * 1 ½ cups all-purpose flour * ½ cup oat bran * 1 tsp baking soda * ⅓ cup sour milk or buttermilk * ¼ tsp. salt * 1 tsp vanilla extract DIRECTIONS: 1. Preheat oven to 350°F (175°C). Lightly grease an 8″ x 4″ loaf pan. 2. Combine all ingredients into a large mixing bowl. Beat well. Pour batter into pan. Bake on middle shelf of oven for 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean…Banana Nut Bread

    • One word of caution: be sure to buy certified gluten-free oat bran for a recipe like that one! Thanks for sharing the recipe though!

  49. I made this bread last night and it’s amazing. It’s absolutely delicious!

    Thank you so much for sharing this recipe with us!

    Finally I found a bread recipe that I love and is healthy. Will definitely make it again and again and again! :-)

    Thank you again!

  50. Hi Jules,

    I tried making this bread and had disappointing results. It came out very dense and soft in the middle. I used the flax seed meal for the eggs and used coconut flour instead of millet flour. I’m wondering if I did something wrong with the yeast. I used the rapid rise yeast, but not sure if I activated it correctly. I just added in the yeast granules into the mixture. Should I have mixed them with the sugar first?

    • Hi Angelina,
      If you aren’t sure about your yeast, always proof it first. I just made a loaf a couple days ago with the bottle of rapid rise yeast from my fridge which should have been fresh … something told me (after I added the yeast, of course!) to double check that it was still good, so I proofed a little in a bowl with warm water and sugar while I finished prepping the pan. Nothing happened at all! So, I had to add a packet of fresh yeast to the bread, luckily before it went into the oven, and it turned out just fine.
      It’s hard when using packets of yeast to do a separate proofing, so you can proof before you add to the bread, but it’s not typically necessary with gluten-free bread to do so. Adding it into the mixture and mixing it very well before baking is really all that is needed; of course, the yeast needs to be fresh though! As well, any other chemical leaveners like baking soda and baking powder should also be checked for freshness.
      Aside from that, the coconut flour is the one variable I can’t account because I haven’t tried it in this particular recipe. It could be that its higher fat content and differing moisture retention qualities affected your outcome. Try this recipe again with buckwheat, brown rice or gluten-free oat flour if you prefer not to use millet. It should work nicely for you. You could also just try my new bread mix which has all the dry ingredients you’d need, premixed with a fresh yeast packet.

      • To respond to Angel…My experience with coconut flour is that you use less and get more out of it. It’s super absorbent as well as having a higher fat content from the MCFA’s. I haven’t had good luck with coconut flour so far, which I guess is alright since it’s so expensive!

  51. This sounds so yummy – I’m GF, Soy, Flax, dairy free – can you use Chia seeds as a substitute for egg – if so, what proportions?

    • Hi Lori,
      Funny you should ask that question about chia! I just discussed that with the chia seed growers I met at the Healthy Baking Seminar in Anaheim and I also asked the Salba folks I met at Natural Products Expo East in Boston about using their product for an egg substitute.
      I would first try it in the same proportion that you read about for flax-egg substitute: typically 1 tablespoon seeds to 3 tablespoons very warm/hot water. Allow it to steep until viscous, then add as the equivalent of 1 egg. I discuss this more in depth in my newest book, Free for All Cooking, which just came out in October!

  52. This bread recipe sounds and looks fantastic! Thank you so much for giving vegan equivalents, too. I bake everything with So Delicious coconut milk yogurt and beverages now and get truly delicious results.

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