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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  1. 1

    Dharshini Sinnathamby

    Hi, the texture of the bread in your picture looks so much like a regular wheat loaf. Does this bread feel dry and hard the following day. I have tried many loaves with varying combinations of flours and the only ones that remained moist for even as long as four days were the ones where I didn’t use rice flour and the taste and mouth feel came absolutely close to a wheat loaf but the texture remained more dense than a wheat loaf. Never airy and light like the loaf in your picture.
    As I have never tried a gluten free bread loaf with a combination of gums I would love to know the keeping quality of your bread so that I can go ahead with your recipe. Thanks.

    1. 1.1

      Chrissy Lane

      Hi Dharshini,

      Sorry for the late response – your comment got buried in my folders!

      The thing with the gums is that often, not always, a combination can work best for both the loaf texture and for extending the shelf life.

      Your comment was made on a post with only a picture of some flours, no baked bread, but as for if the loaves feel dry and hard the next day – unfortunately that does happen a lot.

      I do tend to freeze breads if they doesn’t get eaten the same day – thick sliced, they make a great bread for french toast.

      Hope that helps!

      ~GF Baker

  2. 2


    Can you double or triple these flour recipes? I would like to have bulk on hand for quick baking- or would you not be able to ensure proper distribution of all the ingredients?

    1. 2.1

      Chrissy Lane

      Hi Nichole,


      Double or triple them, keep it on hand for whenever you need it.

      But, as you said, making sure the ingredients are all combined is a concern – we’ve found a whisk works really well for distributing everything.

      Hope that helps!

  3. 3


    What about garbanzo bean or fava bean flours? I actually prefer breads made with those instead of rice flour because they aren’t as dry and have a more full bodied flavor.

  4. 4

    Harris Feinstein

    Hi Chrissy,
    I’m new to this new way of baking, and would appreciate any info you can offer.
    I learned a few things, but still want to get your feed on what to use.
    From what I’ve read in gluten free bread making, is I can replace the eggs with ground flax seed and water.
    I also want to substitute the use of the gums too. Do I need another ground seed item such as ground Chi seed or can I use the Flax seed in its place?

    1. 4.1

      Chrissy Lane

      Hi Harris,

      There are actually a few different things you can substitute for the gums…

      This article should help you out – http://gluten-free-bread.org/make-substitutions-xanthan-gum-baking

      Let me know what else I can help you with!

  5. 5

    Harris Feinstein

    Hi again,
    Well, as we speak, I have just placed my first gluten free bread in my bread maker. Wow, it looks so loose! Is this normal? I can’t wait and see the results. I used ground flax seed with boiling water and let it cool, then added to the mix.
    Let me know if there is something I should be doing to make a better mix. I forgot to mention, on my first bread I decided to use a pre-mixed flour that I added a bag of almond flour too.
    Thanks Harris

  6. 6

    Harris Feinstein

    It’s 1 hour later, and I just finished cleaning up one terrible mess. I had batter all over the inside of the bread machine and over the sides of the pan. It went through all the rise cycles, but when it reached the last one it expanded over the top. Wow do I need your HELP!

  7. 7


    I was hoping you could add/change all the measurements in your mixtures and recipes to include weight in grams. I’d love to try your flour blends and sandwich bread recipes but every time I look at my old measuring cups I cringe. I have found that weighing my ingredients vs measuring them has been the difference between success and failure in my new stint as a gluten free baker. Thank you so much!

    1. 7.1

      Chrissy Lane

      Hi Dawn,

      We will definitely try to incorporate weight measurements into our recipes.

      Really appreciate the feedback!

      Thanks for visiting!

  8. 8

    Ginamarie Roy

    I can’t have corn. What could I use in the light gluten free flour mix instead of cornstarch?

    1. 8.1

      C.J. Brady


      Thanks for asking!

      Instead of cornstarch, use arrowroot starch. It’s a very similar substitute.

      Hope that helps!

  9. 9


    How many recipes do you have for making bread? it looks there is a light one then a reg. one I am
    a little confused. I want to make the bread sticks but don’t know which one to use. NEW at this.

    1. 9.1

      C.J. Brady

      Hi Jayne,

      Welcome and Thanks for asking!

      So the flour recipe I use is the light one. I use that almost exclusively. I will note when I don’t. But that one is so versatile and has a great balance of starches and flours that it seems to work well in just about everything.

      Hope that helps!


  10. 10


    HI I don’t think we get potato flour or potato starch in India so where you recipe calls for potato starch can I use tapioca starch, also,instead of brown rice flour could I just increase the rice flour

    1. 10.1


      Hi Veronica,

      Thanks for asking.

      So substituting in this mix is tough – since the potato flour is all fiber and very little protein, using something like arrowroot starch is the closest sub for it.

      For the brown rice flour, nothing else measures up to be a good cup for cup substitute for it, but if you have sorghum flour, that would be close.

      Hope that helps.



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