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.
I am obsessed! I made it vegan as well and then shared the recipe with everyone I know. Do you have the calories/macros for it? Servings? I ate 1/4 of it on my own and am nervous that the rest won’t survive much longer lol
LOL so glad to hear it, Jac! I don’t have the calories for this recipe, and it would differ depending on the ingredients you choose to add; I’d suggest copying the ingredients you add along with my gfJules Flour amount and adding into a free on-line nutritional calculator. It’ll get you in the ball park. I hope to have a nutritional calculator for my recipes one day soon, but with just me to develop the recipes, write them, post them, take all the pictures, answer questions, develop the gfJules product formulas … there’s so much to do. Hopefully I can add that feature to the recipe cards one day soon though.
So nice of you to share you bread with others — I’m sure you’re making lots of people happy!!!
Be well and happy baking! 🙂
~jules
I have tried several times to print your recipes and they are so riddled with photos and ads that I give up and leave your site.
Hi Claudia, I’m so sorry you’ve had problems printing my recipes. Are you using the “print” button right underneath the star ratings on the recipe card? That formats the recipe so that the photos and any ads are taken out. One small thumbnail photo remains and is printed on the recipe, but the other photos in the recipe are above and below the recipe card and should not be printed, and no ads print. We have recently converted all the recipes to a new recipe card format to ensure that this format works for each recipe so that it takes up less paper for folks to be able to print more efficiently, but you can imagine with well over 450 recipes and in a mass conversion, there might be some here and there that have some glitches. If you find one, here or there, please let me know! But if you do try to print it without using the “print” button, ads and other photos might come with it, so only use the print button and that should fix it!
~jules
best bread recipe ever- I was always have great success with it. i like to add cranberries, garlic salt and rosemary. Its always a hit around the dinner table.
Oh yummy! What an incredible combination, Michelle! I’m going to have to try that next time!!!!
~jules
Made a loaf of this today and it turned out great.
I would like to make this in a larger Pullman pan, so wondering if the recipe quantities can be safely doubled to make enough to fill it?
can almond flour and ground flax seed be used in place of almond meal and flax seed meal? I will be making this with my stand mixer. Many Thanks.
Hi Carol, yes those substitutes will work just fine. Enjoy!
~jules
The best GF bread! I used your Sandwich Bread Mix with sparking water in my new Cuisinart Convection Bread Maker. It was delicious!
That’s so wonderful to hear, Barbara! Thanks so much for letting me know, and CONGRATULATIONS on a great loaf of gluten free bread!
~jules
I love this recipe! I have not had a good gluten free egg free loaf of bread until I tried this one. My 1st loaf I baked in my zojirushi bread machine. Although it has a gluten free setting, my loaf came out short and squatty. The bread pan is 5 1/2 inches wide and I live at 8000 ft. altitude. I bought a new bread pan, one that’s 9″ x 4″ x 4″ and baked it per your instructions in the oven using the flaxmeal egg substitute. It was perfect! Thank you! So happy I found your website!
Hi Joanne, I’m SO happy you’ve finally baked some great egg-free, gluten-free bread!!!! I also have a Zojirushi, and I program the machine around its pre-programmed settings for gluten free and I have more success with it that way. Otherwise yes, oven baking works just fine. So glad you didn’t give up! Happy bread baking!
~jules
Jules,
I live at 8600′ elevation in southern Colorado which is a arid climate and I can’t seem to make a gluten free bread that rises or doesn’t come out packy. I’ve tried your suggestions on high altitude baking and so far, they haven’t worked. Now, I have not tried your flour. The flour I am using is Arrowhead Mills Organic All Purpose Gluten Free and I can’t use salt so I use a seaweed substitute I found in Mexico. Also, I don’t have a bread machine so I am using loft pans. Any ideas of what else I should do?
Thank you,
Johnny
Hi Johnny, have you tried my gfJules Gluten Free Bread Mix? That would be a great starting point to see what the problem really is. I can’t predict how a recipe would turn out using that blend because I’ve never used it, but all gluten free flour blends perform differently, so I’m going to say that would be the first problem. Baking in the oven with loaf pans should turn out just fine, although you do want to make sure your oven is cooking to temperature. Allow the bread to rise to the top of the loaf pan and then bake. Using carbonated water or 7-up/gingerale will help it to rise higher, but using milk and/or yogurt will help it stay fresh longer. I hope these tips help!
~jules
I made the sandwich bread and forgot the honey. Took the full hour to rise to normal height but tasted and came out great!!!
So happy to hear that it still turned out great, Mary!
~jules
I’m new to gluten free baking, but look forward to trying your mix in my bread machine. It doesn’t have a gf setting and since it bakes a 2 pound loaf, can I use half of the mix and half of the ingredients to make a smaller loaf?
Hi Vicki, have you read my article on baking gluten free bread in a bread machine? It will help you decide the best setting to use for your machine and give you more tips, as well. You should be able to use my whole mix in a machine that makes a 2lb loaf. ENJOY!
~jules
Hi Jule, We are new to having to eat Gluten Free and bread has been the biggest adjustment. After reading the reviews, I am anxious to try your flour but am uncertain as to what kind of “bubbly liquid” I should use. I will be making my bread in a bread maker with a GF setting. Any thoughts/suggestions? Thank you and I will certainly let you know how it turns out!!
Hi Sandy, I’m eager for you to try my gfJules Flour or my bread mix for making bread. I think you’re really going to love it! As far as bubbly liquids go, you could use gingerale, 7-up or a naturally gluten free beer. They all work great, but the taste does come through (gingerale is sweet; beer has a savory note, etc). You could also just use your favorite milk. The bread mix and recipes will work with either. Bubbles tend to help the bread to rise higher, but the milk doesn’t make it dense. Also milk will help it to stay fresh a bit longer. Have fun baking!
~jules
I was going to order your bread mix on Amazon until I read the ingredients list–full of unnaturals and even very unhealthy carrageenan! NO THANKS!
Hi – the long list of ingredients are vitamins, but because I wanted to make a super clean label for my customers, I have reformulated the bread mix and there is no carrageenan or vitamins, just flours & recognizable ingredients. The mix should be available in about 1 month! I hope you love it!
~jules
I love your recipes in general, everyone that I have tried have come out great. The only thing I wish you would do is to have measurements in grams or ounces, ie, by weight for those of us who like to bake that way.
Hi Cheryl, thank you for the compliment and for the suggestion! I’ve been going back through older recipes and trying to add gram weights for my flour measurements (that’s the way I prefer to bake too), but it takes awhile with over 440 recipes! So you know, 1 cup of my gfJules Flour weighs 135grams. Hope that helps!
~jules
Thank you for tips and recipes.
You are very welcome!
~jules
I need a recipe for the bread flour as xanthan gum does not work nor soy,and potatoes starch
I need a recipe for the bread flour as xanthan gum does not work or me and potato starch and soy.
I bought the bread mix but none of your recipes tell me how much of the mix to use. Surely the entire mix package isn’t used for one loaf of bread…
Hi Virginia, yes, the entire can of mix is used for one large loaf of bread. You won’t need to measure any other dry ingredients — everything is included, as well as the yeast pack. Enjoy!
~jules
I tired your sandwich bread recipe in my bread maker for the first time today. The dough was smooth and felt right after rising. I only had to smooth 1 corner. At the end of the baking cycle, the loaf was short, dense and craggy — but it tasted great! I brought all ingredients to room temp and they are all fresh. I used Fleischmann’s Bread Machine instant yeast. What went wrong?
Hi Cindy, what bread machine are you using? Was it a gluten free setting or another setting on the machine that you used? What liquid did you use? It rises much higher with a thinner liquid like milk or even bubbly water (the bubbles give it lift, too). Using yogurt will result in a tasty, but short and squattier loaf.
~jules
I used my old Welbilt on a regular cycle and used diet ginger ale as the liquid. Since the top was craggy, I am wondering if the
loaf was under cooked. Off to try a loaf in the oven now!
Was it cooked on the inside? Using an internal thermometer always helps to be sure it’s cooked through as well. Check out this article for some more tips: https://gfjules.com/18-tips-for-gluten-free-bread-baking/
Can’t wait to hear how it turned out in the oven!
~jules
My bread machine has the gluten free setting, but when looking at the timetable it says in the gluten free cycle for a 1.5 lb loaf, first kneading 9 min, first dough rise 25 min, second kneading 18 min, second dough rise 35 min, third dough rise 1 hour 10 min, bake 55 min. I am confused I thought gluten free bread has only one kneading and rise time. I got a new machine just for the gf setting is this right??
I don’t know why some companies do that with gluten free settings; it isn’t necessary and in fact can cause the opposite effect in gluten free breads. What brand is your machine? I might recommend returning it if you can and getting one that I have tested and can assure you works well. Check out the review of these two machines I recommend.
It is a Hamliton Beach Bread Machine. I made a premixed gf sandwich bread and used your tip with carbonated liquid and it came out fine. But when I made one from scratch it didnt do well. Did not rise much and real lumpy on top. So disappointed. Couldn’t use the one from the mix for I noticed in the ingredients it had dry milk. The one I make this for is gf, egg free and dairy free, but also can not use flax seed so rough making food for her.
Hi Terry, have you tried using my gfJules Flour and following one of my from-scratch recipes? No gluten or dairy and to make egg-free, you could use a gluten free egg replacer or chia and water if she can tolerate that. If you find that the top is lumpy in your machine, just help it along towards the end of the mixing cycle by mixing with a whisk or rubber spatula then smoothing the top. Also use quick rise yeast for best results in a bread machine. I hope that helps!!
~jules