About the author

Chrissy Lane

Gluten free living doesn't mean you have to say goodbye to light and fluffy breads and rolls. My gluten free bread recipes, tips and techniques will result in delicious, mouthwatering baked goods every time!

Related Articles

14 Comments

  1. 1

    Cindy

    I have been trying for several weeks to make gluten free bread that is edible. I used the above recipe, but made some substitutions. I have my flour mixed in a 60-40 ratio (60 % protein and 40 % starch) which I weighed instead of measuring which came to 420 grams of flour. The other substitution is what is called pixie dust. It is 20 grams of flax, 10 grams of chia seeds, and 5 grams of psyllium powder ground in a coffee grinder or magic bullet. I used 10 grams per 1/2 tsp. of xanthan gum (30 grams-also weighed). I cheat and use a bread machine, but take it out to remove the paddle and make sure everything is completely stirred together. This is the time you can also add ingredients if it is too dry or wet. I didn’t add anything to see what the results were. The results were the best so far. It has good texture and did not fall in the middle! Best of all it tastes great.

    Reply
    1. 1.1

      Chrissy Lane

      Hi Cindy,

      I like the addition of your pixie dust powder – that sounds like a great combination.

      Appreciate you sharing your modifications and how they worked – it’s always interesting to see how substitutions work out (or in some cases don’t work out).

      Thanks for sharing!

      ~Chrissy

      Reply
  2. 2

    Carolyn Chapman

    Hello Chrissy,
    Thank you for your recipe, It is lovely.
    New to the gluten free diet, I have been missing my lunch time sandwiches and peanut butter on toast for breakfast. I’ve tried several bread recipes that were average. Their taste was Yeasty, they fell apart when I spread them and they were greasy! The recipes used a heap of oil and way too much yeast.
    Yesterday I tried your recipe and it’s the best I’ve tried. Tastes good, doesn’t fall apart at all and isn’t greasy. I did need to add some extra liquid, most likely because the eggs I used were average size not large.
    Guess what I had for breakfast? I went back for seconds too and was smiling afterwards. I’m trying a sandwich for lunch soon.
    This recipe is going in with my favorites. Thanks Chrissy xo

    Reply
    1. 2.1

      Chrissy Lane

      So happy to hear it Carolyn!

      We appreciate u!

      Thank you!

      Reply
  3. 3

    Amy

    Hello!
    I have made this recipe twice and so far it’s my favorite gf bread recipe – I’m preparing to make a double batch next time, just one is not enough 😉 Thanks for sharing!
    I was wondering… do you know if using almond milk instead of cow’s milk would have any impact on the result?

    Reply
    1. 3.1

      Chrissy Lane

      Hi Amy,

      Thank you so much for the kind words!

      To answer your question about the almond milk… you know, I am not sure.

      I have not used it, so I can’t say a definite ‘oh it would be great’

      If you do it, let us know though! Hope that helps a little.

      Reply
  4. 4

    Debbie Nisson

    If my flour already has xanthan gum do I add it?

    Reply
    1. 4.1

      C.J. Brady

      Hi Debbie,

      Glad you asked!

      Nope, you are all set if it has it in the mix already.

      Thanks!

      Reply
  5. 5

    paul mcmenamin

    Hi. What’s molasses please? I’m from UK but live in Spain.

    Reply
    1. 5.1

      C.J. Brady

      Hi Paul,

      So molasses is a thick dark syrup, like a thick maple syrup.

      Here’s an example: http://amzn.to/2hZWNQz

      What you could do, if it’s tough to find where you’re at, is just cut it out of this recipe and increase the brown sugar by just a teaspoon. It’s more for coloring anyway.

      Hope that helps!

      Reply
  6. 6

    Dave

    I was thinking of adding a cup of Almond flour to this reciepe has any one tries this?
    Any thoughts??

    Reply
    1. 6.1

      C.J. Brady

      Hi Dave,

      Great question!

      So swapping out a cup of the flour blend for almond flour right?

      The only thing that I’m wondering is the balance of starches would be off a bit. The flour mix has starches already in it, so taking one cup out, might be too much of a shift.

      Here’s an idea though, use 3/4 almond flour and 1/4 cornstarch.

      That should keep the balance.

      Thanks for asking!

      Reply
  7. 7

    Deb Good

    I would like to use a new bread machine I got. It doesn’t have a gluten free setting. Could you please tell me wheat settings you used? This will be the first time I am making gluten free bread in the machine. Are the instructions the same as normally for the bread machine? Anxious to try this.

    Reply
    1. 7.1

      C.J. Brady

      Hi Deb,

      Thanks for asking!

      So this loaf is not made in the bread machine, but I have quite a few that are… http://gluten-free-bread.org/category/gluten-free-bread-machine

      My machine is older, so it does not even have a GF setting! So depending on the recipe, I use the rapid setting or the wheat bread setting.

      I hope that helps – let me know if you have any questions.

      Thanks!

      Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

2016 Copyright Gluten Free Bread