Gluten free bread on wooden background from top view

The Secret to Baking Gluten Free Bread

There is nothing more satisfying than baking a perfect loaf of bread. A lot of things can have an effect on the outcome, so here are a few tips and tricks to give you the best possible chance at success!

Bread Making

 General Tips & Tricks

  • Liquids should be warmed to 100°F-110°F before mixing
  • For any bread recipe with yeast, add 1 tsp of cider vinegar. Yeasts grow better in acidic conditions, giving the best possible rise and will also help tenderize the dough.  Or add 1/8 tsp of powdered ascorbic acid (vitamin C) to the dry ingredients. Ascorbic acid is a natural preservative so it also acts to increase the shelf-life of your loaf.
  • Adding xanthan gum or guar gum will give you the best chance at baking a loaf as close to the flavor, texture, and appearance of wheat bread. Although if you cannot have gums there are substitutes available. For more information on what gums are and their importance, check out the best Substitutes for Xanthan & Guar Gum.
  • Salt kills yeast, so never add it to the starter mixture (sugar and warm water) to activate the yeast. Blend it in well with the flour.
  • Dry ingredients should be at room temperature. Since most gluten-free flours should be stored in the fridge/freezer due to their high protein content (so they don’t turn rancid), ensure you take them out well in advance of baking (as well as eggs).
  • Whisk or sift flours before you measure them. Sitting in their bag or container, they can become compacted, and you could end up adding more flour (by volume) than the recipe calls for.
  • Try and use flours with high protein content, this will give a better structure to the bread.
  • Try using butter and milk (or non-dairy equivalents) as opposed to oil and water. This will add a better moistness and will produce a nice chewy crust. Egg substitutes can be used, although the bread will not rise as much.
  • If you prefer to use water in the recipe, try adding carbonated water (or gluten free beer for some added flavor!). The carbon dioxide bubbles work to add volume to the loaf.

    Use your oven if you don’t have a warm spot in your house to let your dough rise.
  • If you aren’t allergic to eggs, try to use a recipe that calls for eggs. They are natural leveners, and will add volume and moisture.
  • Fill loaf pans no more than 2/3 with dough. This will ensure the dough doesn’t over-rise and spill out over the sides, resulting in a flat top. However, if your pan is too small, make a collar from parchment paper or aluminum foil that extends up at least 3 inches (like when making a souffle). Be sure to grease the parchment/foil, once it’s in place and secured together by overlapping or using a couple of straight pins.
  • Use a wetted spatula or hands to smooth the top surface out. Gluten-free dough’s do not have the elasticity to stretch and puff up to smooth itself out.
  • Give a light spritz of oil over the dough and cover it lightly with plastic wrap.  Otherwise, it can dry out, creating a skin can that prevents the dough from rising well which can make a tough crust.
  • If you don’t have a warm spot to allow the bread to rise, use your oven. Preheat to 200°F for about 5 minutes, then turn the oven off. Wait until the heat has dissipated enough so that it’s barely warm. Then place the loaf inside and shut the door to allow it to rise.
  • Good gluten-free bread is dependent upon a balance of wet to dry ingredients. Too much liquid produces a floppy, gummy, or sunken loaf. If the bread rises and bakes good, but sinks while it’s cooling, that also is an indication of too much liquid.


You cannot tell a gluten free bread loaf is done by ‘tapping’ the bottom – you must use a thermometer.


  • Too little liquid produces a lumpy, crumbly loaf that falls apart when cut.
  • The internal temperature of a fully baked loaf of gluten-free bread should be between 205°F-208°F. Use an instant-read thermometer to get an accurate temperature. Using a thermometer is the only way to be sure your loaf is fully cooked. 


 Using a Bread Machine

  • Choose a bread machine that has a gluten-free baking button.
    Ensure the bread machine you buy has a ‘Gluten Free’ bread cycle


  • This cycle only has one rise – no punching down, or second rise. If you have an older machine, check your manual to see what the shortest bread cycle is, and if you can bypass any second rise. It is hard enough to get a good rise from gluten-free bread dough, so any height you get will be lost if the dough gets punched down.
  •  Add ingredients according to your bread machines manual – not the recipes. Generally, its liquids in first, followed by dry ingredients (pre-mix together in a bowl to ensure everything is evenly combined), then make a well at the top of the flour mix and pour the yeast in. Add any ingredients like nuts or raisins just before the kneading cycle ends.

    Adding ingredients in the proper order is necessary when using a bread machine
  •  After the first few minutes of the kneading cycle, open the lid and gently scrape down the sides with a rubber spatula to ensure all ingredients are getting mixed in.
  • If dry ingredients are not getting thoroughly mixed into the dough, add 1 tsp of warm water. Allow the water to get mixed in, and continue adding more teaspoons of water until the dough gets smooth and starts to pull away from the sides. Remember, gluten-free bread should be more batter-like, than dough-like.
  • Once the kneading cycle is over, use a wet spatula (or hands) to smooth the top of the loaf so it has a nice shaped top.
  • Once the bread is cooked (and has reached an internal temperature of 200°F-208°F), allow it to sit for 10 minutes in a pan, then remove the loaf to cool completely on a wire rack (prevents steam from making bread too moist). If the loaf isn’t within that temperature range when the timer goes off, remove the metal bucket from the machine and place it (with the loaf still inside), into the oven at 350°F until the optimal temperature is reached (about 5-10 minutes).
  • Slice once loaf has completely cooled.


 Traditional Bread Making Instructions

Converting a bread machine bread recipe to the traditional method (by hand) and not sure how to go about it? Although your recipe may call for different ingredients, here are some general steps to help you mix up your bread batter:

Allowing the yeast mixture to activate (get foamy), will give you the best chance at a fully risen loaf.
  •  Dissolve sugar in a small dish with warm water, then sprinkle over yeast. Allow mixture to sit for 5-10 minutes (should get foamy). Set aside.
  • Whisk remaining dry ingredients together well. Set aside.
  • In another bowl, beat eggs on high for 1 minute. Then add in fat (oil/melted butter or margarine), yeast mixture, and any remaining liquid ingredients. Beat on low for 20 seconds.
  • Add 1/3 of wet mixture into the dry mixture, mix well. Add in another 1/3 of the wet, mix well, and continue until everything has been incorporated.



Gluten free bread dough has the consistency like a thick cake batter

Beat for another minute on high until batter is smooth. Remember that gluten-free bread batter will have a consistency similar to cake batter.

  • Pour batter into a greased loaf pan, smooth surface with a wetted spatula, spritz with oil, cover loosely with plastic wrap and set the pan in a warm place to rise for 30-45 minutes (loaf should rise just about the top edge of your pan).
  • Bake in a pre-heated oven for about 30-40 minutes, or until an instant-read digital thermometer reads 208° F / 97.8° C (this is the only way to ensure that your bread is completely cooked).
  • Remove from oven and let sit for 10 minutes, then release the loaf from the pan and allow to cool on a wire rack.  Slice bread once its completely cooled.


Flour Blend Recipes

Gluten Free All-Purpose Flour Blend for Bread

  • 1 cup brown rice flour
  • 1 cup sorghum flour
  • 1 cup tapioca starch/flour
  • 1 cup cornstarch
  • 3/4 cup millet flour
  • 1/3 cup instant mashed potato flakes

Gluten Free All-Purpose Flour Blend for Baking

  • 1¼ cups sorghum flour
  • ¾ cup brown rice flour
  • ⅔ cup cornstarch
  • ¼ cup potato starch
  • 1 heaping Tbsp potato flour

Gluten Free Self-Rising Blend (for muffins, scones, biscuits, quick breads)

  • 1 1/4 cups white rice flour
  • 1 cup sorghum flour
  • ¾ cup garbanzo bean flour
  • ¾ cup cornstarch
  • 1/4 cup tapioca flour
  • 2 Tbsp baking powder
  • 2 tsp xanthan gum
  • 1 ½ tsp salt

Gluten Free Cake & Pastry Flour Blend

  • 1 cup sweet white sorghum flour
  • 1 cup white rice flour
  • ¾ cup cornstarch
  • 1 ½ tsp xanthan gum
  • ½ tsp salt

(click recipe titles for printable versions)


Flour & Starch Substitutions

Does your recipe call for a type of flour that you don’t have or like the taste of? Use this chart to help you substitute flours for all your baking needs. While the properties of the flour in each column may not be identical, they are similar enough to produce the same structure needed in a particular recipe.

To replicate whole wheat flours’ glutinous properties, an all-purpose flour blend in most gluten-free recipes should be made up of; 50% grain flour, 25% starch, and 25% protein flour.

If your recipe calls for amaranth flour, but you don’t like the taste of it, find amaranth in the chart below. It is located in the High Protein and High Fiber flour columns. Look at your recipe – what other flours are included? If amaranth is the only protein flour, then substitute in another protein flour from the High Protein column. If amaranth isn’t the only protein flour listed in your recipe, you can choose a flour from either of High Protein or High Fiber category – pick whatever you have cooked with before and like the taste of.

If the flour you want to substitute isn’t listed in the chart below, check your recipe and see what other flours are called for. For most recipes, since you know you want a blend of 50% grain flour, 25% starch, and 25% protein flour, identify what the other flours are in your recipe.

Neutral (Light Tasting) Grain Flours High Protein Flours High Fiber Flours Stabilizers (Adds Texture & Moisture) Starches Gums
Brown Rice Almond Flour* Almond Flour* Coconut Flour* Arrowroot Starch/Flour Agar Powder
Corn Flour Amaranth Flour Amaranth Flour Expandex** Cornstarch Carrageenan
Sorghum (Jowar) Flour Bean Flours Bean Flours Flax Seed Meal Potato Starch Gelatin Powder
Sweet Rice Flour Buckwheat Flour Buckwheat Flour Oat Bran Sweet Potato Flour Guar Gum
White Rice Flour Chickpea (Garbanzo) Flour Chickpea (Garbanzo) Flour Potato Flour Tapioca Starch/Flour Locust Bean Gum
Millet Flour Corn Flour Rice Bran Xanthan Gum
Oat Flour Mesquite Flour
Quinoa Flour Montina Flour
Sorghum (Jowar) Flour Soy Flour
Soy Flour Coconut Flour*
Teff Flour
Coconut Flour*
*Because of their texture and properties, for most recipes, nut flours are best used as more of an accent, then the main course in your baked goods. Nut flours, like almond and coconut, have extraordinary high fiber content and they absorb considerably more liquid than other flours. You can substitute in 10-25% of a nut flour for another flour(s) called for in the recipe with no significant change in the taste and texture of your baked goods, but you’ll need to add in the same amount of liquid – in addition to what’s already called for in the recipe. Having said that you can make a recipe with the majority of the flour content being nut flour, but like mentioned before you will need to balance it with a substantial amount of eggs/liquid to get a baked good that ends up with a desirable taste and texture.  

**Expandex is a modified form of tapioca flour


Remember, this is just a guide to help you pick a gluten-free flour substitution, so you’ll end up with the same end result with your baking – good texture, proper rise, etc.


 Weight of Gluten-Free Flours

Does a recipe you want to try have the weights of its ingredients listed instead of cups? Here are some conversions to help with the flours and starches:

Gluten-Free Flour Weights
Flour/Starch 1 cup weight (grams) Flour/Starch 1 cup weight (grams)
Almond 112 Oat 120
Amaranth 120 Potato Flour 180
Arrowroot 128 Potato Starch 170
Brown rice 158 Quinoa 112
Buckwheat 120 Romano Bean 128
Chestnut 100 Sorghum 127
Coconut 112 Soy 112
Corn flour/Masa Harina 112 Split Pea 160
Cornstarch 128 Sweet Potato 180
Fava Bean 132 Sweet Rice 204
Garbanzo (Chickpea) 120 Tapioca 125
Garfava 120 Teff 120
Millet 120 White rice 158


Now that you know all the tricks to baking a great loaf of bread, try your hand at some of these bread delicious recipes:

White Sorghum Bread, Italian Flat Bread (Foccacia), Crusty Baguette, Quinoa White Bread

See also
Egg-Free Bread

Similar Posts


  1. Thanks. I am new to gluten free foods. My daughter and grandson are trying to find products that are easily prepared as she works full time. I was surprised to learn there are so many people who are celiacs and need to eat gluten free.


  2. Do I understand correctly that I can use white rice flour instead of chickpea flour? I am going to try some of these breads even though I don’t have celiac. Just to try different foods.

  3. Chickpea flour is located in the High Protein and High Fiber columns, so to replace it with another flour that has similar properties choose any other flour listed in those 2 columns.

  4. Can you make flour out of chickpeas I have a tool that I can make my own flour I make my own rice flour but would like to know what other kind of food that I can use to make flour rice flour is good but it is very dry to the taste so what can I do to make it better flavor ?

  5. I can not find potato starch in the stores I go to where do I find it cause that is one of the things I need to make my flour tortillas can you tell me I am on this gluten free diet and have been for the past year and it is helping me out a lot so if you can tell me where I can get all these things then that would help me out a lot it is hard when you have family members that eat bread all the time and go out and get thing that I can not have so I want to show them that I can have it too just with my bread

  6. Thank you, thank you!

    My daughter has celliac, so trying to cook and bake recipes with limited amount of gluten is a challenge, but becoming easier because of your love. Your tips and recipes has become a mayor source for cooking and baking in our house. Again thank you for your love of creating recipes for The Gluten Free Club, and the challenge of making gluten-free dishes so much easier. Following instructions and using a thermometer is the best advice.


  7. Most large grocery chains should carry potato starch in their baking section (Club House and Bob’s Red Mill are two brands that should be there-ask the grocery manager as it may be located somewhere else in the store). Health/organic food stores should all carry it as well. But if that still doesn’t help, you can buy it online from places like

  8. Yes you can make flour out of dried chickpeas (you can find it at organic/health food stores labeled as ‘garbanzo bean flour’). Yes gluten free flours are a challenge to work with in terms of flavor and texture – trial and error is the name of the game! Which is why I’m doing all the trials and errors (yes there are lots!), and then I can pass onto our members all our yummy successful recipes!

  9. This article is soooo helpful!!! I’ve been looking for some kind of chart for flour substitutions for gluten free baking stuff – thank you, thank you!!! For those hard to find items you may want to check out Vitacost. I do not work for them but I have been ordering from them for 3 years and their products are great quality and great prices. And their customer service is absolutely wonderful. Always receive my items within 48 hours but its usually delivered the next day. They also offer guaranteed non GMO products. Angie – maybe you could team up with them. I’ve saved allot of money and frustration (searching for items in the store) and I would like to pass that on to others – hope you don’t mind.

  10. Does a meat tho meter work as it’s the only kind I have. Thanks for the tips. I will try a recipie tomorrow !

  11. It should work fine as long as its digital, so it can give you an exact temperature reading.

  12. I have just got back on and have not tried any recipes. I would love to do some
    bread but am a person in cooking that nees item by item instructions. I can
    do books and work hard but when it comes to cooking? (just not my thing) but remember my mom baking bread and would love to make some with seeds, nuts etc.

    Love your site – thanks so much.

  13. Thank you so much for all of this information regarding bread recipes. Most of us use some form of bread every day, so it is important to have a recipe that is inviting and desirable to eat and share with our family and friends.

    Please keep up the good work, your club is fantastic.

    Marion Hughes.

  14. For the past 3 years I’ve been trying different G.F. flour blends to make our Christmas pudding and so far haven’t been able to get the texture remotely close to the pudding with gluten flour. The pudding is steamed in a steamer on top of the stove for approx. 3 hours. If this will help, the recipe calls for all purpose flour, shortening, grated carrot and potatoes, raisins, brown sugar, egg, and baking soda. With the blends that I’ve used we get a residue left in our mouth, or it’s gritty, or sticky. I’ve used egg replacer, thinking this would cut down on extra moisture. Please advise, —Ruth—

  15. All of this information should help me a lot. I have recently started the transition to gluten-free / paleo as I believe I may be non-celiac gluten sensitive. Every loaf of bread I’ve made has been VERY dense, as if it hadn’t risen at all. I have been using an old bread machine that does not have a gluten free setting.
    Thank you.


  17. If you do not need to be gluten free it seems absolutely ridiculous to me to deliberately cook with ingredients that will be at best produce passable substitutes to real gluten bread. It’s like someone with no problem metabolizing milk having the choice between real dairy ice cream and an oil based substitute choosing the latter.

    The very best gluten free bread that I have had is only almost as good as the average gluten breads available in most grocery stores and nowhere near the pure gastronomic experience one can get from our best artisan bakeries or homemade.

    The reason there are so many variants of gluten free bread recipes is that none of them are very good compared to the “real” thing. For those of us who do have celiac disease we have no choice but try to find the best substitute or abstain from eating any bread.

  18. Domata is a gluten-free brand, like those from Bob’s Red Mill. It is a blend of gluten-free flours, so feel free to use their products whenever a flour/blend is called for.

  19. I want to make pecan rolls for a friend who is using a gluten free diet. Can I make this kind of sweet bread and still have it remain gluten free? I make regular pecan rolls often.

  20. All brand-name packaged yeasts sold in North America are gluten free, including active, baker’s, and instant rise yeast. Brewers’ yeast, when it’s a by-product of beer making, is not considered gluten free. However, Brewers yeast nutritional supplements, can be made from either brewer’s yeast or sugar. If made from sugar, they are gluten free.

  21. Great timing! Our resident recipe tester is actually working on a pecan cinnamon roll recipe now. You should see something in the next few weeks! Although the big challenge with gluten free baking, as you may already know, is it is very hard to replicate that light, flaky, stretchy, tenderness especially in baked breads (the curse and genius of gluten!). Gluten free varieties tend to be more cake like in texture (and seem to get that way the longer they sit, so they are best eaten fresh). Having said all that, I know Marla is going to try her hardest to make a great tasting recipe!

  22. Hi Tom,
    I agree with you 100% about eating gluten free if you do not have to and I have to. It sounds to me you have not found a GOOD gluten free bread. I searched and tried many brands plus baked many loaves just to have waisted a lot of money and time to be disappointed. There was only one brand of bread I thought I would have to settle for if I wanted toast etc. I choose not to tell you the name because as I said settle for not that it was very good. Well just last week I tried one more brand and I am so glad I did because this bread is awesome and so are all of their products. If you decide to give it a try here is the name “Canyon Bakehouse”. I would eat this even if I did not have to it’s that good.
    I hope I did not give you bad information. Have a good day.


  23. I like to have sourdough starter for gluten free sourdough bread. I notice that you have a lot of recipes for gluten free foods. Thank You!

  24. Cake yeast (also known as wet, fresh or compressed yeast) is very perishable, must be refrigerated, and should be used within 10 days of purchase. It’s not readily available at regular supermarkets in North America, so you may want to check a large bakery to see if you can buy from their stock. You may also have some luck finding it at ethnic or international food markets, since its use is more popular in those countries.

  25. I agree with you, Karen. My husband has celiac disease and he searched everywhere for bread. Most of it was so bad he would just end up throwing it away. He found “Canyon Bakehouse” and he is able to enjoy eating bread again. Have a great day!

  26. I found wet yeast in Canadian Wholesale in Red Deer,AB have been using this yeast for about 5 years, it’s in the refrigerated room comes in a 1lb

  27. The bread recipes sound awesome however making things harder are there is there a substitute for cornstarch (or can you use it being allergic/intolerant to corn?) and with the sorghum how does one count carbs for diabetes?

  28. Look in the section Flour & Starch substitutes – under the starches column, choose any other starch you like as a substitute. Tapioca is always a good one. As for the sorghum, I’m not sure how that would affect diabetes.

  29. One should not criticize anyone wishing to try gluten free baked goods. One needs to study the research articles listed in the ‘Wheat Belly” books. There is good reason to avoid wheat and gluten free products helps one do this. One may very well be preventing future health problems by reducing wheat intake throughout life. I know Celiac disease is a very serious matter. I do not have that disease. I have found avoidance of wheat has reduced my severe diarrhea problems to a point where my life is now not completely controlled by diarrhea. No doctor I have found would even consider wheat intolerance as a possible cause. Until there is a new labeling requirement that is just listed as ‘Wheat Free’, I will read and collect information from the gluten free sites.

  30. Hi Tom You are so right. I don’t understand why people would even like to taste the bread from a groceries. It’s discusting. I found a bakery, she make cheese bread, to dye for.


  31. Marla, Thanks so much for your substitution chart. Since I have been diagnosed with NCGS I need to be grain free, and I also don’t do eggs. In your substitution chart when I substitute the corn/rice flours is it gram for gram, i.e. white rice flour is 158 gr per cup so do i replace it with 158 gr of another flour even though the gram per cup is less? All the recipes that I’ve tried has come out very very dense and grainy. I so would like a slice of decent tasting bread.

    Also, I want to share what my doctor told me about rice and corn: According to the latest research rice is 5% gluten and corn has a sticker gluten than wheat flour. I know it when I take one bite of something that either of these products in it. Doesn’t take much for a reaction to occur.

    Thanks so much.

  32. Substituting is hard enough in regular recipes, and with gluten free recipes it can seem more like trial and error. Especially with gluten free flours having such a range of tastes and textures, it really all comes down to everyone’s own personal preference to which flours they use. I would replace the flours based on the grams, although once your batter is mixed look at its texture. If its too thick, you may need to add a bit more liquid, or if its too thin, add in more of the flour. Just remember to document what you’ve changed so you know what to do (or not do) for next time. My favorite bread recipe is this one, although like I said its all about personal taste and texture. So my favorite might not be yours, but its worth a try! It does have eggs in it, but you could substitute it with the product Ener-G egg replacer or a mixture of ground flaxseed & water.

  33. Myself and my husband have recently gone “Gluten Free” and are trying to make bread we REALLY like! We HAVE eaten every bread and English muffin I’ve made but not because they were really good but because we felt we would be wasteful if we threw it out! And at the cost of the ingredients—– I do buy most of my ingredients from Vitacost and it is expensive. We found we didn’t care for Buckwheat flour. IF there is somewhere I can purchase flours we like at a reasonable cost I sure would like to know. We are going to keep on trying different recipes for bread. I’m going to try your favorite. Thanks for everything you do—–; )

  34. I have found that the larger the store, the better buying power they have, meaning lower costs for consumers. Personally I don’t usually buy flours online, only because I have some local organic markets (Planet Organic) close to me that I feel have quite reasonable prices. But online might be something you might want to research – my first stop would be to check out Back to what I said about buying power, they are a huge company, and most times you can get free shipping as well. And if you are already buying a DVD, or purse from amazon, why not throw a sack of flour in your checkout cart as well! I know how expensive it can be eating gluten free. Half the battle (of the cost anyway), is finding what types of flours (in breads especially) you like the taste of. So it does cost a bit at first to do some trial and error to find out what you like the taste of. Hang in there though! Once you find that ‘perfect loaf’ its all worth it 🙂

  35. i need to make a loaf of homemade bread for my niece, but the flour that I am using is regular bread flour, as the store that I shop at does not have gluten free flour. can I still use the bread flour to make her a loaf of gluten free bread.

  36. No, I’m sorry, but absolutely not. All of the gluten is in the regular flour.

  37. We have recently decided to try gluten-free foods. So far I’ve been able to substitute my flour mixture with my regular recipes with good outcomes and minor tweaking. I would like to attempt bread but we’re not fans of “white bread” and haven’t been for 20+ years. Is there a recipe for a whole grain type bread? Thanks for any suggestions.

  38. Thank you so much for all your good information realy enjoy your site bieng gluten intolarante jeannine

  39. Is there a substitute for the xanthan gum or do you have to use it? It tends to upset my stomach similar to gluten. Thanks.

  40. If you check out our Recipes section under Breads & Buns, you’ll find a recipe for Multi Grain Bread, which is very similar in taste to a whole wheat style of bread. Just remember, that of all the recipes to convert to gluten free, breads and baked good are by far the hardest to make taste ‘like the real thing’. But don’t get discouraged, it does take some trial and error to discover which types of gluten free flours produce the taste and texture that you like the best.

  41. I love their bread! Target sells it off their shelf and we make a trip there every week specifically for their Mountain White bread. It is the only one so far that I’ve tried that has any real moisture and taste to it – enough to enjoy a SunButter and jelly sandwich! It toasts okay too but it doesn’t do well in the oven for hot sandwiches (with deli meats or cheese) – the bread gets soggy and won’t toast up in those instances.

  42. I have a small mill and grind millet, brown rice, and any other grain I can find. Beans are hard as they bounce around. Need to cover the top.but can be done.

  43. You got it. I had tried many different brands until I tried “Canyon Bakehouse”. They also have a selection of different breads and they are all good. I find mine at “Whole “Foods. They carry a lot of Gluten Free food. Good Luck.

  44. Why did you even suggest using beer for carbonation and added flavor? You know that’s a no-no for gluten free!!

  45. Well, I just tried to go gluten free yesterday and I feel better already! I was having a lot of stomach distress and other things and I thought I would give it a whirl and I’m glad I did! I made my own gluten free bread and cookies last night and I thought they came out rather well! The bread just melted in my mouth and the cookies were also light and fluffy! I would like to lose some weight also and I’m going to try and do it going gluten free. So I will have to see if this helps in that department also! Thanks for this web site it is helping me immensely.

  46. So glad to hear of your success! Gluten free baking can be a challenge, so don’t give up when (and it will happen!) something doesn’t turn out. But you’re ahead of the game if you’re happy with your bread recipe – that is the hardest thing to find that has the taste and texture that appeals to you (and everyone has different tastes, so there is no one recipe for everyone). My goal when I’m creating recipes is to make something that doesn’t taste ‘gluten-free’. It’s just delicious and nothing tastes left out.

  47. great help. I didn’t know you could get a bread machine for making glutein free bread Dorothy

  48. But these stores are in the USA, I am sure that in the big cities you won’t have any trouble finding all the different flours that are mentioned in these recipes, but if you live in a small town, you can find yourself up the proverbial creek without an paddle!!!!!!! Small towns don’t carry all the products that are mentioned in these recipes. I live in a small town in Canada, in the province of New Brunswick (a province is the same as a state) and I can’t begin to buy all the things that are mentioned in some of these recipes. So it is a case of guess and b’gory., Potato starch isn’t that hard to find,……. and if you know you are going to be baking something with some things that you don’t have, you can always buy when you are in the city, keep in the freezer until you need them. Not always workable with flours as they’d be too cold, but if you know you are going to need them tomorrow, take out of the freezer the nite before, so they;’ll be ready.

  49. Yes living in a very small town and being gluten free can be quite a challenge. It definitely takes some planning ahead to keep your pantry (and freezer) stocked with a variety of gluten free flours. In terms of storing the flours, the only flours that really should be kept chilled (fridge or freezer) are; brown rice, soy, quinoa, almond, flax, millet, buckwheat. Due to their high protein content and naturals oils, they can spoil faster (rancid). All the other starches and flours can stored in the pantry.

  50. Hello Angie, finally I could see email what I coulnot see for weeks because I did not know what to doo, because my not good English. I was terreble upset. Now maybe from noww on, I can open them. Sorry,I had no idea wy You asked me alvays Log in, Log out ? Maybe I finally got it.I will find it out, how I go along. Somebody just told me I have to punch the Submit atherwise it is not going to You.
    So Thank You Angie, Your recepies.

  51. Logging into our site gives you access to all the recipes that you receive from us via email. If you don’t log in, you will see only a few of the ‘free’ recipes that are posted for anyone to see (non-members). Be sure to check out the Lifestyles section, there is more info in there on tips for living gluten free, medical articles, cooking info and techniques, and lots more. So glad to hear you are enjoying our recipes!

  52. Thanks so very much for your site. As you said in one of your earlier posts, it sometimes takes years before a diagnosis is reached, and this is my case. Just last week diagnosed and am scheduled with a gastroenterologist soon.

    I of course hit the web searching for help immediately to try to help relieve my symptoms which include a number of things including asthma and severe allergy symptoms.

    It was encouraging to have a site to go to and have a support base for questions and answers without having to go through waiting till the doctor appointments.

    Being from the south, we love food and I was saddened to think I would have to give up my favorite foods. I look forward to learning and developing a ‘livable’ diet with the help of your site.


  53. It’s quite overwhelming at first, realizing what you have to give up or change. But gluten free food can taste great – that’s where we come in! Make sure you sign up to receive our free recipes (on the right side of the home page). This will give you access to more recipes than just what you see on the main site. In our Lifestyle section is a bunch of information that will help you as well. So glad you found us, hopefully we can help in any transition you need to make.

  54. There is nothing more challenging than trying to bake gluten free bread, that doesn’t taste gluten free. With all these tips and tricks I’ve learned throughout the years, I feel like I’m getting closer! 🙂 So glad you found the info helpful!

  55. Bob’s Red Mill has a wonderful bread mix. You do not have to buy a variety of flours, unless you bake other things you need flour to make. You just add a few ingredients to this mix, it even has an enclosed pkg. of yeast. It is very moist and looks like regular home-baked bread, makes one large loaf. I will probably always use this mix.. You can also add other ingredient, I.e. Italian seasoning, dried fruit,etc. Good luck with yours.

  56. Just started gluten free after several years of problems. Thanks for comments and thoughts for baking bread

  57. Baking gluten free bread (and cakes) are definitely the biggest challenge in the kitchen when transiting to a gluten free diet. Don’t be discouraged at first if it doesn’t turn out or taste the way you want. Gluten free baking is all about trial and error and finding what combination of flours you like the taste of. But once you find those bread and cake recipes that work for you and taste as close to the real thing as you can get, its all worth it!

  58. After years of going to Medical doctors and all kinds of tests to no avail, I found that I have to
    go dairy free and Gluten free. I had a morning cough which caused a post nasal drip and could not find help. I went to a homopathic person and got detoxed for several weeks. Now only after years of coughing am free of any symtoms and am going totally Gluten Free. Now I need new recipes. So, thank you.

  59. I have a family member with Celiac and must be gluten free. I have read on several web sites and seen other recipes, but I am very impressed to try yours. Thank you for making our lives easier with this difficult transition.


  60. Thanks for the feedback! My best advice is to stay positive. It can really get overwhelming at first once you realize how many places gluten can hide. Although since 2013 with the new labeling law, all food products that contain allergens, like gluten, must be clearly identified on the label. So while you still will be reading a ton of labels while shopping, at least it won’t be as difficult to determine if a product contains wheat.

  61. Our son has had issues with his intestines for years. We assumed it was a milk allergy. It eased up. Now as an adult his intestine issue has escalated badly. Probiotics were recommended. He could now eat dairy. Then he started noticing that bread did not want to enter his stomach. He felt as though it was stuck in the esophagus. Now we experimenting with gluten free. World of difference. He feels good, the bleeding stopped. i just want everyone who needs to on a gluten free diet to know that the probiotics are so necessary. And this is the best gluten free site i have found!!!

  62. Thanks for letting us know! Foods are supposed to nourish and renew us, but when they turn against our body it can be frustrating trying to figure out the culprit. And it’s even worse with gluten, since it can be hidden in so many things. You are so right about probiotics, especially for those who have intestinal issues. Here is some more info from our Dr. Zora on the importance of probiotics if you’re interested: “Should I Start Eating Probiotics?” Have a great day!

  63. I’m getting ready to try and bake my own bread. However, I was diagnosed being gluten intolerant over a yr ago..I have to drive 1 hour and 15 minutes to the health food store just to buy the only choice in gluten free bread…it’s VERY dry and crumbly and it’s small in size and I have to pay almost $7.00 for a really short loaf. I don’t like it but right now it’s the ONLY choice that I’ve got. IF I can find a store that carries the Canyon Bakehouse to try it..and if I liked it…I’d buy about 10 loaves and put it in the freezer to use along anytime I wanted bread. Thank you. I’ll start trying to find it.

  64. In your article “The Secret to Baking Gluten Free Bread”, you suggest adding cider vinegar to the recipe to help the yeast to work. Should the vinegar be added to the starter mixture or mixed into the batter latter?
    Also; You recommend milk instead of water. Can that be almond or coconut milk, and does that go into the starter mixture with the yeast?

  65. For the starter or when ‘proofing’ the yeast, the only ingredients that go into that mixture are: a liquid warmed to 110F, sugar (or honey/agave), and the yeast. The vinegar should be added along with the other wet ingredients, but not added to the starter. You can use any type of milk you like, and yes it can be added to the starter (just make sure to warm it up to encourage the yeasts growth).

  66. I was diagnosed as “slightly” gluten sensitive, and “IBS”, so put myself on a gluten free diet. It has helped reduce my diarrhea, but not entirely. I eat plain Greek yogurt and many herbal supplements, which seem to be helping calm my intestinal irritation. I buy bread mixes from, and GF Bisquick mix. Many of the bread mixes work up better if you replace the yeast with 1 to 1 1/2 tbsp baking powder. I think sometimes the yeast is outdated and won’t foam.

  67. Absolutely agree–Canyon Bakehouse makes the best GF bread. But I have to make a 135 mile round trip to get it… and then they don’t always have it in stock. But if you have access to it, try it for yourself.

  68. Where does pysillium husk powder fall into your catagories as substitutes for bread making? Every time we try using it we wind up with a dense wet loaf. Thanks for your help. Lisa

  69. Psyllium Fiber (Psyllium husk powder) is made from the husk of the seed from the Plantago ovata plant (also called ispaghula). It is most commonly used as a laxative. It is used in gluten free baking recipes as an additive to help bind the ingredients as well as improve dough’s structure . You only use a small amount – For breads and doughs use 1 tsp psyllium husk powder per each cup of gluten free flour. For cookies, cakes, and muffins use 1/2 tsp psyllium husk powder per each cup of gluten free flour.

Leave a Reply

Your email address will not be published.