Soft, fresh, scrumptious gluten free sandwich bread is not an oxymoron. It’s not even a pipe-dream.
No, it’s the very real, very achievable, yummy result of using the right gluten free ingredients and this simple gluten free sandwich bread recipe OR my even easier, award-winning gfJules® Gluten Free Bread Mix.
Bake in oven or bread machine, as a loaf or as dinner rolls!
Everyone wants great bread … sometime. So don’t let being gluten free stop you from enjoying a 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.
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!). Want higher protein? Use a high protein milk/mylk as the liquid you add.
Pass the recipe along to anyone you know with other food restrictions and share the wealth!
I wrote this recipe for bread maker OR traditional oven method. If you do not have a bread maker, it is best not to use a hand mixer, but instead 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 a gluten free 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 certified gluten free flour (try millet, sorghum, almond, buckwheat or teff…). My flour should provide enough support and structure without being too heavy — the bread should still taste yummy.
If you want to bake fresh bread with even fewer steps, use my easy, #1 voted gfJules® 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!
If you want to make homemade Gluten Free Cinnamon-Raisin Bread – hop to my recipe here.
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!)
And lastly, if you’re searching for a different style of gluten free dinner rolls, you simply MUST try my gluten free Pull-Apart Dinner Rolls!
They’re pillowy soft and never fail to please even the pickiest bread eaters!
Search my Homemade Gluten Free Breads tab for all kinds of gluten free bread recipes — from yeast-free to artisan, brown bread to boules … they’re all there!
Gluten Free Sandwich Bread and Dinner Rolls Recipe
Gluten Free Sandwich Bread and Dinner Rolls Recipe
Soft, full-sized gluten free sandwich bread or dinner rolls you can make at home anytime in your oven or bread machine!
Ingredients
Dry Ingredients:**
- 3 cups (405 gr)gfJules® All-Purpose Gluten-Free Flour
- 1/4 cup (26 gr) flax seed meal (or gfJules Gluten Free Multigrain Baking Flour)
- 1/4 cup dry milk powder, dairy or non-dairy (e.g. Coconut Milk Powder) {OR gluten free vanilla pudding mix OR protein powder}
- 1/2 tsp. baking soda
- 2 tsp. baking powder
- 1 tsp. sea salt
PLUS these Liquid Ingredients:
- 2 Tbs. honey, agave nectar, date syrup OR coconut palm nectar
- 1 1/4 cup room temperature liquid: EITHER sparkling water, club soda, ginger ale or gluten free beer, milk of choice (not skim), OR plain yogurt*
- 1 tsp. apple cider vinegar
- 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) or other egg substitute
- 1 Tbs. rapid rise or bread machine yeast, gluten-free (Red Star Quick Rise®)
Toppings (optional):
- 1 Tbs. flaxseeds or sesame seeds, herbs or certified gluten free purity protocol oats
- 1 Tbs. coarse sea salt
Instructions
Oven Directions:
**(See notes if using gfJules Gluten Free Bread 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 (sparkling water/club soda/gingerale/milk/yogurt etc.), apple cider vinegar, oil and egg/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 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 Machine Directions:
- Baking bread in a breadmaker is simple. There are 3 steps: liquids first; then dry ingredients; then yeast. Read more tips on bread machines and gluten free breads in my article on using bread machines.
- 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 bread machine and let it do the rest!
- You 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 at least 205º 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.
Notes
**If using gfJules Gluten Free Bread Mix, follow package directions to make the dough, but use honey, agave, date syrup, OR coconut nectar as the sweetener. You may also find that 3 eggs makes an even higher rising loaf (rather than the 2 eggs called for on the package directions).
*While yogurt is a nice ingredient in bread – 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 American style yogurt recommended for this recipe; depending on the yogurt used, a small amount of milk may also 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.
Nutrition Information
Yield 24 Serving Size 1Amount Per Serving Calories 79Total Fat 4gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 2gCholesterol 17mgSodium 467mgCarbohydrates 8gFiber 1gSugar 5gProtein 2g
Please keep in mind that nutrition information provided is per serving, which may vary. While we have taken care to provide you with the most accurate nutritional values possible, please note that this information may differ significantly depending on the exact ingredients and brands that you choose to use to make this recipe. Additionally, where options are given for ingredients, the resulting calculation may include all ingredient options instead of only one per line, skewing the totals significantly.
I hope you love this easy gluten free sandwich bread recipe!
Pin for later!
Gluten Free Sandwich Bread and Dinner Rolls Recipe
Soft, full-sized gluten free sandwich bread or dinner rolls you can make at home anytime in your oven or bread machine!
Ingredients
Dry Ingredients:**
- 3 cups (405 gr)gfJules® All-Purpose Gluten-Free Flour
- 1/4 cup (26 gr) flax seed meal (or gfJules Gluten Free Multigrain Baking Flour)
- 1/4 cup dry milk powder, dairy or non-dairy (e.g. Coconut Milk Powder) {OR gluten free vanilla pudding mix OR protein powder}
- 1/2 tsp. baking soda
- 2 tsp. baking powder
- 1 tsp. sea salt
PLUS these Liquid Ingredients:
- 2 Tbs. honey, agave nectar, date syrup OR coconut palm nectar
- 1 1/4 cup room temperature liquid: EITHER sparkling water, club soda, ginger ale or gluten free beer, milk of choice (not skim), OR plain yogurt*
- 1 tsp. apple cider vinegar
- 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) or other egg substitute
- 1 Tbs. rapid rise or bread machine yeast, gluten-free (Red Star Quick Rise®)
Toppings (optional):
- 1 Tbs. flaxseeds or sesame seeds, herbs or certified gluten free purity protocol oats
- 1 Tbs. coarse sea salt
Instructions
Oven Directions:
**(See notes if using gfJules Gluten Free Bread 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 (sparkling water/club soda/gingerale/milk/yogurt etc.), apple cider vinegar, oil and egg/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 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 Machine Directions:
- Baking bread in a breadmaker is simple. There are 3 steps: liquids first; then dry ingredients; then yeast. Read more tips on bread machines and gluten free breads in my article on using bread machines.
- 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 bread machine and let it do the rest!
- You 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 at least 205º 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.
Notes
**If using gfJules Gluten Free Bread Mix, follow package directions to make the dough, but use honey, agave, date syrup, OR coconut nectar as the sweetener. You may also find that 3 eggs makes an even higher rising loaf (rather than the 2 eggs called for on the package directions).
*While yogurt is a nice ingredient in bread – 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 American style yogurt recommended for this recipe; depending on the yogurt used, a small amount of milk may also 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.
Nutrition Information
Yield 24 Serving Size 1Amount Per Serving Calories 79Total Fat 4gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 2gCholesterol 17mgSodium 467mgCarbohydrates 8gFiber 1gSugar 5gProtein 2g
Please keep in mind that nutrition information provided is per serving, which may vary. While we have taken care to provide you with the most accurate nutritional values possible, please note that this information may differ significantly depending on the exact ingredients and brands that you choose to use to make this recipe. Additionally, where options are given for ingredients, the resulting calculation may include all ingredient options instead of only one per line, skewing the totals significantly.
Hey Jules,
I was looking for a way to spice up the sandwich bread (I use your mix in my bread machine) so I headed to my pantry to investigate. Lo and behold I made an interesting flavor change by simply tossing in a bunch of caraway seeds (which I have on hand to make your pumpernickel bread).
Nice change with no effort at all.
Happy baking!
Great idea, Rick! Using rosemary or other fresh herbs in the bread is also a great addition. So happy it turned out well with the caraway addition – nice way to mix things up! Happy baking!
~jules
Thanks Jules for the great recipe. I used your bread mix on our boat and did some pretty inventive things to get it to look like yours! It tasted wonderful. Check this out (can’t figure out how to post the picture)! Copy and paste to see how wonderful this bread is.
http://thecookncoach.com/2017/05/01/baked-bread-on-a-boat-impossible/
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!
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
Thanks, Jules! You’re the best!
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
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
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
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
Is the flaxseed only to be used as a substitute for the eggs?
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
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
I used my dough mixer not my kitchenaid mixer with dough hook. Can that make a difference..
I just thought of something that might of made the difference, I used white rice flour instead brown rice flour.. Maybe??
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
Club soda
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
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).
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
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
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
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
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
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
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 Doris, they are the same directions, but you can always find the directions for any mix on the product page on the “instructions” tab of the product pages. Here’s the link to the bread mix.