Bread Recipes, GF/CF Recipes, Gluten-Free Recipes, Vegan Recipes

Gluten-Free Recipes: Gluten-Free Bread

111 Comments 21 January 2009


This gluten-free bread is quite tasty and easy to make. My recipe is loosely based on Gluten-Free Vegan's recipe, but I don't care for chickpea flour and I can't eat xanthan gum due to my corn allergy. I was sooo happy with how high this loaf rose, considering it is yeast-free. It just so happens to also be corn-free, dairy-free and vegan. You could make this nut-free by substituting your favorite flour for the almond flour. AND…you don't need a bread machine to make it! I liked this so much that the next time I make this I'm going to measure out extra amounts of the dry ingredients to put into plastic freezer bags and store them in the freezer for future no-fuss bread making.

Dry ingredients:
1 1/2 cups potato starch flour
1 cup sorghum flour
1/2 cup rice bran
1/2 cup almond flour
1/2 cup tapioca starch
1 teaspoon salt (My friend Christine suggested more salt – you decide.)
2 tablespoons baking powder (I use this gluten-free/corn-free brand.
1 1/4 teaspoons baking soda
2 teaspoons guar gum (If you can tolerate xanthan gum, Carol Fenster has concluded the perfect combination is equal parts of xanthan and guar gum.)

Wet ingredients:
2 cups water
3 tablespoons olive oil
1 1/2 tablespoons blackstrap molasses
2 tablespoons apple cider vinegar
Extra water as needed

Sesame Seeds

– Preheat oven to 400 degrees
– Stir flours, starch, salt, gum, baking soda, and baking powder until well combined.
– Whisk together oil, 2 cups water, molasses, and apple cidar vinegar in a small bowl.
– Add wet ingredients to dry and stir together just until thoroughly mixed, not too much.
– Pour mix into oiled bread pan. Sprinkle top of loaf with seeds, and lightly spray with oil.
– Cover bread pan with foil, and bake in preheated oven for 60 minutes. Remove foil, and   bake another 10 minutes, or until top is brown. Test loaf with a skewer or knife to make sure it’s done.
– Cool in pan briefly, before turning out onto a wire rack to cool. For best results, store in the refrigerator and slice off pieces as you need it. After two days I like to slice up the bread, slip it into plastic freezer bag, and store in the freezer to use as needed.

Do you have a favorite gluten-free/yeast-free bread recipe? Please let us all know in the comments below. Stay tuned, in the near future a guest blogger will share her gluten-free yeast bread discoveries.

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Your Comments

111 Comments so far

  1. 1
    groshk says:

    Do you have a substitute for rice bran?

      Kelly says:

      groshk, sorry for the delayed reply, just saw this here. I would try flax meal. I haven’t done it, but I would get creative with anything textured. Maybe even quinoa flakes. Tell me if you discover something new!

        Heather says:

        Hi I used 100% pure oat fibre and it worked great in place of the rice bran. Obviously each person has to pick what they can tolerate with their dietary restrictions. Thanks for this recipe, we love it! We also substitute 2.5 cups of Bob’s Red Mill all purpose gluten free flour for the first two ingredients and arrowroot powder instead of tapioca starch. Just based on what I can tolerate and stock in my pantry πŸ™‚

  2. 2
    Denise says:

    Is it ok to use regular molasses instead of blackstrap molasses?

      Kelly says:

      Denise…yeah…regular molasses should work just fine. In fact, you could probably sub honey or coconut nectar or yacon. They all have pretty much the same consistency. Might change flavor just a hint. Let me know how it turns out! πŸ™‚

  3. 3
    Silvana says:

    I am allergic to almonds also, should/ could flax meal be used to replace this? Or do you suggest something else

      Kelly says:

      Hi Silvana! Are you allergic to other nuts? I would first try to use another nut meal, then experiment with the flax. It might work, but since I’ve never tried it I’m not sure. The thing I’m not sure about it nut meal won’t soak up a lot of moisture from the wet ingredients. So,I’m not sure how absorbant flax meal is…I’ve used it, but can’t say for sure. I’m pretty sure that if you used something else with texture, let’s say quinoa flakes, then you may need to add more liquid to balance out what it would absorb. Well, just try to make it the first time around as an experiment without expectations in order to play with the ingredients. Please let share with us all what you learn. Thanks!

        kristina says:

        I’ve tried the flax seed meal and can’t say that I remember putting in extra water, but I may have… I love experimenting with this recipe – overall, it’s rather forgiving. I also use flax seeds in the dough instead of the sesame seeds on top, for example. And I like to drizzle honey on top. I’ve made other varieties, too – always experimenting! Good luck!

  4. 4
    dmjake says:

    I’m so excited that I found this recipe and can’t wait to try it. I’m allergic to apples and was wondering if anyone has substituted regular white vinegar for the apple cider vinager?

  5. 5
    Regina says:

    my favorite gf yeast free bread:

    Dry ingredients:
    1 cup brown rice flour
    3/4 cup millet flour
    1/2 cup certified gf oat flour or quinoa flour or sorghum flour
    1/2 cup potato flakes
    1/3 cup arrowroot powder or cornstarch
    1/3 cup sweet rice flour
    1/4 cup flax meal
    2 3/4 tsp baking powder
    1 1/2 tsp salt
    1 tsp xantham or guar gum (this is enough for me add up to 1 tablespoon if you prefer)

    Wet ingredients:
    1 1/4 to 1 1/2 cups water depending on humidity
    3 eggs
    1/4 olive oil
    1 tablespoon molasses
    1-2 tablespoons honey
    1/2 tsp cider vinegar

    oil two 8 inch bread pans and preheat to 350.
    In a stand mixer, combine dry ingredients. In a separate bowl combine wet ingredients. If you use very warm water the honey and molasses will dissolve or you could just sub brown sugar. Add the wet ingredients and mix just until combined. Spread the batter into pans. You can smooth down the top of the loaf with a bit of water if you like, but don’t smash down the batter. Bake until a toothpick comes out almost clean and the top is well browned (about 40-50 minutes).

    *based on a recipe by glutenfreemommy

  6. 6
    Gabriella says:

    I can’t have any sweetners except stevia or xylitol. As a student stevia is much too expensive. Are the honey and molasses necessary?

    Thank you!

  7. 7
    Regina says:

    yes, in yeast free breads, the sweeteners are optional. Just be sure to cut way back on the salt as well. I used half the sweetener and half the salt when I made it today and it was great. I increased the liquid 1/4 cup and increased the baking soda 1/2 teaspoon and got a better rise. I’m forever experimenting, but I always use the rice/millet combination of flour, so yummy!

  8. 8
    MONTREALER says:


  9. 9
    Rachel says:

    Hi Kelly,
    Any suggestions for a substitute for the potato starch flour? I am on a triple whammy no gluten, no yeast, and candida diet right now and potatoes are on the avoid list for my candida diet.

      Kelly says:

      Hi Rachel! I’m just curious…how can you eat the other flours/starches on your diet, but not potato starch? Anyhoo…what about arrowroot?

        Rachel says:

        Hi Kelly! The other flours seem to be checking out fine with the list that my doctor gave me. Potatoes are allowable in small quantities, but I am trying to avoid them since they do promote candida overgrowth in larger amounts and, I forgot to mention, I have a moderate allergy to them. For my candida diet, I’m basically being told to stick to a gluten free diet, with minimal amounts of potatoes and white rice and minimal natural sweeteners. Thank you for the suggestion of arrowroot powder. I’ll check my candida diet list for it. I know that I have some in my kitchen cupboards.

  10. 10
    Joslyn says:

    Just an FYI – not all xanthum gum is created equal! My daughter is severely allergic to corn, so I contacted Bob’s Red Mill regarding how the make their xanthum gum – and it is not fed corn or corn products. We have been successful using it with my daughter – so you may want to check it out!

  11. 11
    Joslyn says:

    If you read through all of the posts at BRM, she specifies that they previously used corn syrup to feed the microorganism that creates xanthum, but now use wheat. I emailed them about 3 mos ago to be certain and was told the same thing.

  12. 12
    Stacie says:

    I bought all the ingredients to try this recipe, then my doctor said “oh, you have to avoid potato too”. Nice to know after. So do you have a suggestion as what to replace the potato starch with?

  13. 13
    Stacie says:

    Thank you so much:)

  14. 14
    Ashley says:

    I just made this bread yesterday with some variations. My daughter currently has many food allergies so we had to substitute rice bran for flaxseed meal (a little too grainy for my taste), and I only had honey instead of molasses, which made the bread not as sweet I think. Then according to another’s comment, I added 1/4 cup more water (but accidently put 1/3 cup) and 1/2 tsp more baking soda, so the end result was a little TOO gummy texture. Though I have never baked ANY type of bread from scratch, I am not sure if it was from not even being done, too much water, or too much mixing of the dough, so next time I will not add as much excess water. The dough was a little sticky, so not sure what that is supposed to tell me. IN any case, my daughter eats it toasted with sun butter and jelly. πŸ™‚

      Kelly says:

      Hi, is is Ashley? I think the reason it turned out gummy is because of the flaxseed meal. Flax is often used as a binder or egg replacer because it turns gummy when mixed with wed ingredients. Tell me what your allergies are and I’ll see if I can come up with a substitution. I’m thinking that quinoa flakes would work well as a sub…or even just another hearty flour…like buckwheat or almond flour. You AND your daughter sound like you are good sports when it comes to experimenting in the kitchen! πŸ™‚

        Ashley says:


        Currently her allergies are the following:

        gluten/ wheat, casein/ dairy, soy, coconut, peanut, egg, chicken, brown rice, pinto beans, bakers and brewers yeast, watermelon, orange, grapefruit.

        Something to replace the rice bran is our biggest issue at the moment.

        Thank you for your quick reply Kelly!

          Kelly says:

          So, I think my idea for quinoa flakes will work for you! They should have just about the same absorbency as the rice bran…so I think it will work better than the flax.

          So she can have almonds? If so, you will LOVE Elana Amsterdam’s almond flour recipes. The bread is amazing.

  15. 15
    Lauren says:

    Ok I tried this today and I failed…miserably. SO GUMMY! I’ve tried so many gluten free breads and all have turned out gummy, mushy and raw-like. At this point, I’m assuming it’s me. I don’t have any idea what I am doing wrong?! I did alter this just slightly because I ran out of potato starch at 1/2 cup and had to replace with extra tapioca and arrowroot. I also did half almond meal and half millet. Too much tapioca maybe? Errr. NEED bread NOW! πŸ™‚

      Kelly says:

      Lauren…I’m soooo sorry the bread didn’t turn out. I know how disappointing that can be! Especially when the comments show so many people having good results.

      Where do you live? Is it high altitude? That could make a difference.

      Also, did you add extra water?

      I personally feel like the potato starch and tapioca /arrowroot are pretty interchangeable…so I don’t think that is the problem.

      Have you baked other things in the same oven that have turned out OK? Just wondering because maybe your oven temp is off?

      Don’t worry…we’ll figure this out!!!

        Lauren says:

        Oh no it’s ok! You can’t experiment and get it all right I suppose…though it sure would be nice:-) I don’t live in high altitude- I live in a valley. I didn’t add any extra water and I have baked other things in the oven that turned out ok but things such as brownies, cookies etc. I just can’t seem to get any kind of bread right- loaf, biscuit or otherwise and I’m dying for JUST ONE. I forgot to mention something- I had to sub out the rice bran for oat bran as that is all I had. Could THAT have been it?

          Kelly says:

          Hmmm….I think that may be the culprit…I’m not sure about just oat bran…but I know oatmeal gets gummy when wet, but rice bran would suck up moisture. OK, since you are having problems with this…what about trying it first with all of the original ingredients and see if it works? Or do you have allergies you are trying to sub out?

  16. 16

    This bread is delish! I had to make a few substitutions but on the second attempt it came out great. I substituted millet flour for rice bran, lime juice for vinegar and arrowroot for tapioca starch. I didn’t wrap the bread in foil because I just don’t like the aluminum aftertaste it gives. I also used 3 mini loaf pans instead of a regular loaf pan. I measured out all the ingredients by grams according to a conversion chart I found online and used a thermometer to make sure the internal temperature reached 210 degrees. I think letting the bread cool completely really makes a difference. I had gummy bread last time when I cheated and cut into it way too soon.

    The final result: this bread is super delicious, has a great crust and is very moist inside.

    I’ve tried many other yeast free recipes and failed miserably but this one is a keeper! My next attempt is to make it with a bread machine. I’ll post the results.

      Kelly M says:

      I’d love to hear your feedback on making this in a bread machine. I recently purchased a Zojirushi BBCC-V20 for $5 (YAY!) at an estate sale. I’ve used it a couple of times with yeast recipes, but recently found that yeast fuels my daughters Tourette Syndrome viciously so I’m trying to find a decent gf/cf/candida free sandwich bread recipe for her. Thanks!


        Hi Kelly M,

        I don’t own a bread machine yet so not sure when I will be able to post results. It is on my things to do list.

        Since you have a bread machine I would love to know your results. Have you tried it yet?

          Kelly says:

          I think that to use a bread machine you would have to program it for a “quick bread” setting. This eliminates the need for kneading and letting the yeast rise…and really you are just using the machine to bake it like in the regular oven.

          It almost seems like it would just be just as easy to mix it up and put it in a bread pan directly in an oven. Unless you are dying to use your bread machine. πŸ™‚

          That main beauty of a bread machine is the programming, less labor and fuss for yeast breads, and you can leave it on its own like a crockpot.

          Quick breads, like this, are easier for more instant gratification.

          So, I guess if you like the idea of leaving it in the bread machine and leaving the house, then that is an advantage, but if you are going to be home…it really isn’t any easier – in my opinion- to do it in the machine.

  17. 17
    Joslyn Gould says:

    Kelly M -I have an entire book of recipes that are gluten free and intended for the bread machine. Let me look through it tonight and I can see if I can find a few to share with you. Feel free to contact me directly if there are any other allergens you need to avoid

  18. 18
    Kelli says:

    I am SO excited to find your yeast-free bread recipe and Regina’s. I have given up on GF breads made with yeast… They just never rise properly. I live at high altitude (6,200 ft.) so have decided to blame that rather than my less-than-stellar baking skills :0)

    Do you have any suggestions on how to modify your recipe for high altitude?

    Regina, any high-altitude modifications?


  19. 19
    Regina says:

    I live at 4000 ft, so my recipe is basically high-altitude already. Best of luck!

  20. 20
    Karin says:

    Well, I tried the recipe tonight and swapped the almond flour for quinoa flakes and unfortunately I ended up with a gummy bread. πŸ™ I also replaced the molasses with honey as I did not have the molasses on hand. The taste was good but the texture disappointing, sorry to say. I followed the recipe step by step and did not over mix either and the rise was a bit disappointing as well, it definitely does not look like the picture. I tried!

  21. 21
    Angel says:

    Good Day, I need HELP urgently. I use to make our own bread using a bread maker. Yesterday I had the children tested for allergies.
    I need a recipe with
    NO: Wheat / Rye / Yeast / Eggs / Oranges / Potato / Oats / Sugar / Chocolate Powder / Cocao
    Can anyone perhaps help, its a TALL order.
    Thank you

  22. 22
    trish says:

    Thanks for the great recipe! I was wondering if there is a substitute for the sorghum flour as I want to make this recipe TODAY…I’ve been longing for bread I can eat for forever :). And what is sorghum?

  23. 23
    trish says:

    Also wanted to say “thank you” for the suggestion of waiting 2 days, slicing and freezing. I’ve always done it right away…but you would know better. Amd another great suggestion re premeasuring everything and putting in the freezer…if this works for me, I’m definitely going to do that too. Thanks

  24. 24
    jessie says:

    Have been experiementing with different types of flours from almond coconut nut and all the ones in this recipe still cant find the right one, can psyillium husks be subsituted for the rice bran as am also trying to be grain free. Havent as yet tried this one but will

  25. 25
    LS says:

    What is potato starch flour? I’ve heard of potato starch and potato flour, so I’m not sure which one of these is correct? Thanks!

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Kelly Courson


Thanks for stopping by! I'm Kelly Courson and this is where I've shared my gluten-free finds since 2003. The world has been my gluten-free oyster for 14 years now and I love sharing what I've learned in order to help others adapt to a gluten-free diet. Have a look around and feel free to leave a comment. Connecting with people like you is what has kept me going this long! Seriously.

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