This Gluten Free Bread Machine Recipe is the everyday loaf I keep coming back to. Simple ingredients, no skill required, and the machine does all the work. You get light, soft white bread with no trace of gluten.
It is the loaf for all the ordinary jobs. Toast in the morning, sandwiches for school lunches, a warm buttered slice alongside soup or chili.
I adore a good homemade loaf. If you do, too, try my gluten-free pumpkin bread and this chocolate chip banana oatmeal bread. Here's my guide to making gluten-free breads for further reading.
"Thanks so much for this recipe! After following the recipe that came with my first bread machine twice, with zero success, I tried yours! Worked great and tasted just wonderful! I can't tell you how much I appreciate it!"
- Gerry ★★★★★
Ingredients for Gluten Free Bread Machine Bread
This bread is made with classic ingredients, just gluten-free. I've designed it with RapidRise yeast so the process is easy and the result as light as possible.
- Gluten-free all-purpose flour: King Arthur's Gluten-Free Bread Flour mix provides an ideal texture and structure for gluten-free bread. If your flour blend lacks xanthan gum, add a teaspoon to help bind ingredients and achieve a better rise and crumb.
- Sugar: Sugar does more than add sweetness; it fuels the yeast, boosting the bread's rise and making it lovely and soft.
- RapidRise instant yeast: RapidRise yeast is faster-acting and ideal for gluten-free baking, where extra rise is key. It also reduces proofing time.
- Melted butter: Butter adds moisture, tenderness, and rich flavor to the bread, resulting in a more enjoyable texture and taste.
- Eggs: These act as a binding agent, helping trap air within the dough.
- Apple cider vinegar: Vinegar improves the dough's elasticity and helps boost the bread's rise, which is crucial for gluten-free baking, where texture can be challenging.
See recipe card for quantities.
How to Make Gluten Free Bread in a Bread Machine
This recipe is simply about getting the ingredients into the bread maker. That's it. The machine does all the work!
- Step 1: Add the gluten-free flour, sugar, salt, and yeast to a large mixing bowl until everything is well blended.
- Step 2: Whisk the ingredients together lightly and add xanthan gum if using.
- Step 3: Add the warm water, butter, apple cider vinegar, and whisked eggs to the bread pan. There's no need to combine everything.
- Step 4: Add the dry ingredient mixture on top of the liquid mixture. Once again, there's no need to mix.
- Step 5: Bake for 2 hours and 10 minutes on the "gluten-free" or "basic" setting.
I highly recommend allowing the bread to cool completely before slicing it. This will firm the bread and create a better texture.
The one step that makes or breaks this loaf
Five minutes into the cycle, open the lid and take a rubber spatula to the sides of the pan.
Gluten free dough is thicker and stickier than regular dough, and the paddle cannot always reach what climbs the walls. If you leave it, you get dry pockets of raw flour baked into the sides of your loaf.
Gently push everything down and fold it back into the dough until no flour is showing, then smooth the top so it bakes level instead of lopsided.
Then close the lid and leave it alone. Do not open it again.
It takes about thirty seconds and it is the difference between a loaf that works and one you throw away.
Substitutions
Play around with this with the recipe; here are a few swaps to easily make:
- Flour blend: If King Arthur Bread Flour isn't available, use another high-quality gluten-free all-purpose blend with similar properties. Make sure it contains xanthan or guar gum; if it doesn't, add one teaspoon to your recipe.
- Sugar: Swap the sugar for honey, maple, or agave syrup. Each will add a subtle flavor to the bread. If using a liquid sweetener, reduce the water slightly.
- Butter: For a dairy-free alternative, use melted coconut or olive oil.
- Eggs: To make this recipe egg-free, replace each egg with a chia or flaxseed "egg" (1 tablespoon of chia or ground flaxseed mixed with 3 tablespoons of water, then allow to gel for 5 minutes). This swap will keep the bread moist and help bind the ingredients.
- Apple cider vinegar: If it isn't available, white vinegar or lemon juice works well. These acidic ingredients will still help with the rise and texture, though lemon juice adds a hint of citrus flavor.
Variations
Play around with your white bread recipe and add your own touches to make it your own. You can turn it into a herby, savory loaf or a sweeter, more breakfast-type bread.
- Herb and garlic bread: Add 1 teaspoon of dried rosemary or thyme and a few minced garlic cloves to the dough. These simple additions infuse the bread with savory flavors, making it great for dipping in olive oil or serving with pasta.
- Cinnamon raisin: Stir in 1 teaspoon of cinnamon and ¼ cup of raisins before baking. This is a yummy breakfast bread.
- Cheddar and jalapeño bread: Add ½ cup of shredded cheddar cheese and 1 chopped jalapeño for a spicy, cheesy, delicious bread that pairs well with soups and chili.
- Sunflower seed and honey bread: Swap the sugar with honey for a gentle sweetness, and add ¼ cup of sunflower seeds for a nutty crunch.
- Everything Bagel bread: Sprinkle 1-2 tablespoons of "Everything Bagel" seasoning (poppy seeds, sesame seeds, dried garlic, and onion) on top of the dough just before baking.
- Olive and rosemary bread: Add ½ cup of chopped black or green olives and 1 teaspoon of dried rosemary to the dough. This variation is perfect with olive oil, cheese, and fresh tomatoes.
If you love gluten-free baking, try my zucchini loaf next!
What Bread Machine to Use
The ultimate easy-to-use bread machine, in this case, has a gluten-free setting. Other than that, you'll need a mixing bowl!
How to Store Gluten Free Bread
Store the bread in an airtight container or a resealable bag at room temperature for 2-3 days. Keep it stored in a dark, cool area.
Place the bread in a sealed bag in the refrigerator to extend shelf life. It will stay fresh for up to a week. Refrigeration may cause the bread to firm slightly, so warm slices before eating.
For long-term storage, slice the bread and place it in a freezer-safe bag or wrap it tightly in plastic wrap and then foil.
Freeze for up to 3 months. When ready to use, let the bread thaw at room temperature or toast it directly from frozen for a quick refresh.
Use a few slices for my turkey pesto sandwich.
Top tips
Tip 1: When adding the wet ingredients to the pan, I like to add the eggs last so the warm water doesn't alter them.
Tip 2: Try adding flavors to the bread for variations. Some ideas may include fresh herbs or garlic, seeds, nuts, seeds, etc. Modifying the recipe may alter the texture and flavor.
Gluten free bread machine troubleshooting
My loaf sank in the middle. This is almost always too much liquid or too much yeast. Gluten free dough has no gluten holding up the structure, so it rises fast and then has nothing to hold onto. Measure the water carefully and use one full packet of yeast, not a heaped spoonful.
The inside is gummy. You cut it too soon. I know it is hard, but gluten free bread keeps cooking as it cools, and slicing a warm loaf gives you a damp, dense middle every time. Let it cool all the way through on a wire rack.
There are streaks of raw flour in the sides. That is the scrape step above. Five minutes in, spatula, sides of the pan.
It came out crumbly and fell apart. Check whether your flour blend has xanthan gum in it. If it does not, add half a teaspoon to a teaspoon and it should hold together.
My machine does not have a gluten free setting. Use the basic setting on a medium crust. It runs about 2 hours and 10 minutes, though every machine is a little different.
For Friday pizza night, try my gluten free pizza dough.
FAQ
Yes! I used this same bread recipe but with olive oil, and it came out with the same texture as with butter. However, it did alter the flavor a bit, but it was still delicious! You can use any oil and butter substitute. Just be aware that the flavor may change with each type of oil you use.
If your bread is really crumbly or even falling apart, check that the gluten-free bread flour you used contains xanthan gum. If it does not have any, try adding ½-1 teaspoon of xanthan gum to the mixture. That should help hold everything together.
For the best flavor and texture, I highly recommend a gluten-free bread flour. I have tried this recipe with a gluten-free measure-for-measure flour, and the flavor and texture were not quite right. It could work in a pinch, but I don't recommend it if possible.
Related
Looking for other recipes like this? Try these:
Recipe
Gluten-free white bread recipe
Ingredients
- 2 ½ cups gluten-free all-purpose flour Buyer Note: I used this King Arthur Bread Flour: https://a.co/d/icYJiNu
- 2 tablespoons sugar
- 1 teaspoon salt
- 2 ¼ teaspoons RapidRise Instant Yeast one whole packet
- 1 ¼ cups warm water right around 110°F
- ¼ cup melted butter
- 2 large eggs whisked
- 1 teaspoon apple cider vinegar
Instructions
- Begin by making sure your bread maker pan is in place with the paddle attached.
- In a large mixing bowl, whisk together the gluten-free flour, sugar, salt, and yeast until everything is well blended. If you need to add xanthan gum to the recipe, this is when you will also be adding it to the recipe.
- Next, pour the warm water, butter, apple cider vinegar, and whisked eggs to the bread pan. You do not need to mix everything together.
- Once the liquid ingredients have been added to the bread pan, add the dry ingredient mixture on top of the liquid mixture. Once again, don't worry about mixing everything together.
- Close the lid and select the "gluten-free" setting. If your bread maker does not have a gluten-free option, select the "basic" setting with a medium crust. The bake time for this should be about 2 hours and 10 minutes. However, each bread maker may vary.
- After the first 5 minutes, take a rubber spatula and gently press down the sides where the flour may have built up and gently fold the flour sections into the dough. I very carefully try to do this until there is no flour showing. Then, level the top of the dough mixture as much as I can to try and help the dough mixture ride level across the top and not in a wonky shape. Making sure the flour is thoroughly mixed in during this step will help prevent pockets of flour on the sides.
- Close the lid and allow the bread maker to finish the remaining time by running through all of the cycles. Do not open the lid going forward.
- Once the bread machine is done, carefully remove the pan using oven mit. The pan and handle may still be warm to touch. Very carefully remove the bread from the pan by flipping the bread pan over onto a wire rack. Allow it to cool completely before slicing or before attempting to remove the paddle if it gets backed into the bread.
- Serve and enjoy!
Equipment
- 1 bread maker
Notes
Nutrition
Nutrition Disclaimer
All nutritional information provided is an estimate. For specific dietary needs or concerns, we recommend consulting a nutrition calculator or a qualified expert.
Karen Kelly
Karen Kelly is a nationally syndicated food and travel writer, founder of Seasonal Cravings, and co-founder of The Roam Report. She develops approachable seasonal recipes and covers travel and lifestyle trends. Her work has appeared in numerous media outlets, including Yahoo, Taste of Home, Apple News, NBC, FOX, and other national and regional publications.
BakeryObsessed says
Just tried out this gluten-free white bread recipe, and I gotta say, it's a game changer. The instructions were super clear, which I appreciate. Got a bit creative with some of the substitutions suggested, and it turned out amazing.
GFreeMommy says
Really appreciate the substitutions part. It’s not easy keeping things fresh and varied on a gluten-free diet, especially with picky eaters at home. Any chance more kid-friendly gf recipes are coming?
Carol says
Amazing bread machine recipe! Turned out great the first time!
Dave_the_Rave says
The step-by-step approach really helped me nail it on the first try. Cheers!
Gerry says
Thanks so much for this recipe! After following the recipe that came with my first bread machine twice, with zero success, I tried yours! Worked great and tasted just wonderful! I can’t tell you how much I appreciate it!
Karen Kelly says
I am so glad to hear that! Thanks for letting me know!
Marialena says
By far the best gluten free bread I have made and eaten. It’s a super versatile recipe too!
Katie says
Great bread! So delicious. Can you make this recipe with regular flour instead of gf or should I just find a regular recipe?
Karen Kelly says
I have not tested it with regular flour but let us know if it works out!
Janet says
Excellent recipe. I used rice flour and oat flour. I added ingredients to my bread machine per machine directions. My other recipes do not say to use warm water. What a difference. I will do that from now on.
Karen Kelly says
Yay so glad you like it!
Terri Franz says
What size loaf did you set your machine to?
Thanks
Karen Kelly says
Hi I have this machine https://www.amazon.com/dp/B004DPHKBA?ref=cm_sw_r_cp_ud_dp_1DF69S4GZ4TRT96D24D3&ref_=cm_sw_r_cp_ud_dp_1DF69S4GZ4TRT96D24D3&social_share=cm_sw_r_cp_ud_dp_1DF69S4GZ4TRT96D24D3 and it just says 2 pounds. Hope that helps.
Nicole says
I have a 1 lb bread maker. Will the gluten free recipe work for this? Or would it be too much?
Karen Kelly says
Yes I think it should work. Let us know if you try it!
eb23 says
This bread is amazing! First time using my bread maker and this recipe didn’t disappoint. Has such great flavor and is moist- it doesn’t fall apart like some gluten free bread does!
Karen Kelly says
Isn't it easy? Thank you so much for your comment!
Jodie Hughes says
I’ve never made gluten free bread or really eaten it before. my daughter has just been diagnosed with Coeliac disease so I did some googling and came across this recipe and made it using Caputo GF flour. It rose a little over the top of my bread maker pan and the top sagged in a little but surprisingly once cooked and cut from the bottom it actually turned out well. Tastes nice, soft and fluffy texture with crunchy crust. I’m pretty impressed with the first attempt.
Karen Kelly says
Thanks for letting us know. I have not heard of that gluten free flour but it is no nice to know that it works in this recipe.
Meg says
How much xanthan gum do you use?
Karen Kelly says
This recipes uses an all purpose flour that contains xanthan gum. It hasn't been tested with other flours.
Madeline says
Thank you for your recipe! For the modifications / add ins like garlic, cheese, etc. do you recommend putting the added ingredients in right away with the main ingredients at the start, or waiting later in the machine cycle?
Megan says
Are you able to freeze the bread?
Karen Kelly says
I haven't tried it but I think it would work.
Melody Gibbs says
I am very excited to try this but I cannot find rapid rise instant yeast. What can I do?
Karen Kelly says
Hi I haven't tried this but you could substitute Active Dry Yeast, but you'll need to use about 25% more (e.g., 1¼ tsp active dry for 1 tsp instant) and allow for a longer rising time. Let me know if you try it.
SherryG says
During the past 10 years I have spent hundreds of dollars on bread machines (at least 3 different kinds) and many kinds of flours, but nothing worked...until I found this recipe. I had no idea that King Arthur made GF wheat flour, and that was a game-changer! Now we have amazing bread every time we make it--which is at least twice a week. I've given loaves to friends who are GF, and they tell me it's the best they ever had. Thank you!
Karen Kelly says
Thank you so much for this amazing review! I am so glad you like it!
Solar Sailor says
Worked perfectly the first time...thanks for the detailed instructions.
Michael says
Made a loaf for my wife, shared some with a good friend who has celiac. Both liked it. He said it was the best GF bread he's ever eaten. I didn't have KA flour, so had to use Bob's Red Mill and some xanthan gum, but it came out great.
Made a 2nd loaf with 2 tbsp of maple syrup in the wet ingredients, 1 extra tbsp of monk fruit sweetener (which I used instead of sugar) and 2 tsp of cinnamon in the dry ingredients, and it was a pretty big hit as well.
Karen Kelly says
So glad you liked it!
Amber says
First time using bread maker and this bread came out perfect. Almost indiscernible from traditional bread
Karen Kelly says
Yay! I'm so happy it worked well for you!
Sara says
I have an old bread maker that doesn't have the "gluten free" setting. Have you tested making this recipe on the "basic" setting and had success? I've read that gluten free bread only needs one rise, and the basic setting on my machine includes two rises, so I just want to confirm it will work before attempting this recipe and messing it up.
If not, I plan to just use the dough setting on the machine and finish it in the oven. Do you have any suggestions on temperature/time for doing it this way?
Gwen says
I have your recipe in my bread machine. It just stopped the first kneading cycle. The dough is not making a ball. Shouldn't it be in a formed ball? I used the exact ingredients, no subs. It looks more like a firm cake batter with a small ball on top.
Karen Kelly says
What flour did you use?