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!

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14 Comments

  1. 1

    Chris

    Winner!
    I cannot believe how easy this recipe is and I’m surprise more glutten free (GF) people are not talking about it online. My wife cannot have gluten or sugar or milk so I struggled finding a good bread recipe and have visited every GF site. My first attempt with recipe from another site was complex and a total failure. This one was easy and really good. The crust is amazing. The bread itself is a little yeasty but very good. I may try to tweak the recipe just a little to change the yeast flavor. My wife who has missed her daily bread was really happy. yay! My kids (6) and (4) really like it. You could serve it to gluten eaters and they would be perfectly happy.

    For those of you who are searching for GF bread 1) invest in a stand mixer. 2) invest in a dutch/french oven 3) try this recipe exactly as written.

    P.S. The hardest part is gathering all the ingredients but most of them I got online so I avoided going to 5 different stores looking for xanthum gum (whatever that is). Finally for those afraid of making bread from scratch this was my second attempt at bread (except for cornbread from a box) so I’m not a seasoned pro.

    Reply
    1. 1.1

      Chrissy Lane

      Hi Chris,

      So awesome to hear your feedback!

      You make a great point – that even people who can have gluten will enjoy this recipe. It’s just that gosh darn good!

      Great to hear all of your tips as well.

      Happy baking!

      ~Chrissy

      Reply
  2. 2

    Deb

    Thanks for the recipe! This turned out very well and I was quite happy making paninis for myself in the days after this came out of the oven!

    What substitutions might you suggest to lower the starch content (through tapioca flour) by increasing other flour combinations (millet, almond, garbanzo, etc.)? I realize how integral the tapioca flour is, but I’d rather be ingesting a bit more nutrition through other flours.

    Any thoughts?

    Reply
  3. 3

    leah

    hi chrissy,
    i like your detailed description how to handle and bake the GF bread. have you tried making GF bread without xanthum gum? if not do you have any suggestions for using it as well as substituting the tapioca flour?
    thank you for all your hard work and experiements with the gift of bread.
    leah

    Reply
  4. 4

    Sherilyn

    Can I cut this recipe in half?

    Reply
    1. 4.1

      Chrissy Lane

      Hi Sherilyn,

      I have not cut it in half, but I do that alot with other recipes and have never had a problem.

      So I would venture to say yes, but its not from experience with this bread, but with others.

      Does that help?

      Reply
  5. 5

    April

    so, I made a half recipe of this last night and tried to bake it today. The yeast was causing it to expand last night and today, but it just grew horizontal…it didn’t keep its shape. Was my dough too wet? I know that GF dough is not going to look the same as wheat bread in terms of consistency, but this seemed pretty wet.

    Reply
  6. 6

    Vicki Leahy

    How many loaves of bread does this recipe make? I have made many artisan loaves from the “Healthy Bread in 5 Minutes a day” cookbook, but have recently been diagnosed with IBS and have been advised to stay away from wheat. But I miss my artisan loaf! I would love to try this but have found if I make enough dough for two loaves, it works best for my husband and I. I bake the loaf in a large baguette pan, which helps to keep the dough in a loaf shape, since the dough is pretty wet and tends to rise sideways. Thanks for your help.

    Reply
    1. 6.1

      C.J. Brady

      Hi Vicki,

      I get 3 or 4 loaves out of this recipe. Just depends on how big you want the loaves.

      I think 3 loaves would be good for larger loaves of bread.

      Let me know if you have any other questions!

      Thanks!

      Reply
  7. 7

    Scott

    I found the dough to be very wet and sticky. Is this normal? Haven’t baked it yet.

    Reply
    1. 7.1

      C.J. Brady

      Hi Scott,

      Yes, it is going to be very sticky, more like a cake batter than bread dough.

      Reply
  8. 8

    Latise

    I like having more recipes other than biscuits, loaf bread, and pancakes. I need to know how to substitute guar gum for xantham gum. I am not only allergic to wheat germ, bran, and gluten. I am also allergic to corn, most nuts, meats, and most eggs. My wallet and my taste buds have taken a big hit. I need a second job just to afford food. Any advice or recipe is greatly welcomed.

    Reply
  9. 9

    Tricia

    Will sweet white sorghum flour act the same as plain sorghum flour? I’m excited to try this recipe!

    Reply
    1. 9.1

      C.J. Brady

      Hi Tricia,

      Yes, it should work just fine!

      Reply

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