How to Make the Best Gluten-free Bread | Easy Gluten-free Sandwich Bread Recipe

Learn how to make the best gluten-free bread! In this video we’re making an easy gluten-free sandwich bread recipe! It's also dairy-free! The recipe is super simple and uses basic ingredients! This bread can be sliced and enjoyed on its own, used in sandwiches and you can also freeze it. This is the fluffiest and tastiest gluten-free bread I have ever tasted and believe me I have tried many! Even my boyfriend who isn’t gluten-free loves this bread and always asks me to bake a new loaf!
Gluten-free breads in the grocery stores are quite expensive and often a bit dry! This bread is every coeliac’s and gluten intolerant’s dream! It’s so delicious and not dry at all and actually quite easy to make😍
In this recipe I used all purpose gluten-free flour mix, which is basically a mix of rice flour, corn starch and potato flour☺️ Pretty much any kind of all purpose gluten-free flour mix should work well in this! If your flour mix already contains psyllium husk, you don’t need to add any psyllium to the dough. Same thing if you are using regular non gluten-free flour, no need to add psyllium, it’s only needed for gluten-free baking. The loaf pan I used was: 12 x 20 cm / 5 x 8 inch
Ingredients:
1 1/2 cups warm water (360 ml)
4 1/2 teaspoons of dry yeast (11 g)
1 tablespoon psyllium husk powder (if your flours don’t already contain it)
2 - 3 tablespoons maple syrup or honey
3 tablespoons olive oil
2 teaspoons salt
2 - 2 1/2 cups all purpose gluten-free flour mix (480 - 600 ml)
2 egg whites
Here’s the full written recipe:
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[@impermanent-being]

OMG I just made this bread with slight modifications, and it was super soft, chewy with a nice crust. Changes were: 2 tsp instant dry yeast, 1 tsp baking powder, 2.5 tbsp psyllium husks, 3 tbsp honey, 3 tbsp dry mixed herbs. As soon as the bread is out of the oven, brush all surfaces with olive oil and let cool before slicing.

[@barbarasoondar43]

So grateful for sharing your 'slight modification 'with those desiring to do the recipe.

[@adyhay9535]

I have a question, instant dry yeast doesn’t need to be activated, right? You just mix it with dry ingredients, thank you ☺️

[@tammrathomas5387]

Do u need psyllium husk? I live in rural area & stores near me do not have in stock. Iso a normal recipe for gf bread lol

[@younshpinyounshpin8704]

May I ask if you use psyllium instead of eggs? Thanks

[@lisastoner6635]

@@tammrathomas5387 If you don't have psyllium husk, you can use the same amount of xanthan gum as long as there isn't any xanthan gum in the GF flour you are using. Check your label.

[@debradykstra8703]

I took a chance on this, as I had 4 egg whites mixed together to use up. I had to double the recipe, using up most of my expensive flour. Boy, did it pay off! Delicious!

[@lindseyblume75]

Thank you for sharing this recipe. I was just diagnosed with IBS myself. I've been struggling for 8 years. Doctors had no idea what was wrong with me. They probably thought I was crazy. This is the first gluten-free bread recipe. I want to eat it all and not throw in the trash. I'm so amazed! It's amazing!! I used King Arthur All Purpose Gluten-free flour. My family that isn't gluten-free loved it as well.

[@fitfoodieselma]

I can so relate!😭 I felt the same way before I got my IBS diagnosis😫 But now you know what’s causing your symptoms, so hopefully you start to feel a lot better💗 Thank you so much for trying out the recipe!😍 So happy to hear you liked it🥰

[@patriciacz8622]

I self-diagnosed with IBS a few years ago. By eating gluten-free and by doing low fodmap for a while I actually began to get a lot better. Now I am mostly just GF and no longer follow the low fodmap at all, but it really did help me when the symptoms were severe. I love KA AP GF flour. I will try this recipe with that one, according to your recommendation. Can't wait to try it!

[@lindseyblume75]

@@patriciacz8622 I did the low Fodmap diet as well in the beginning. My stomach specialist thought it was a good start. I'm doing so much better as well being gluten-free. I haven't been sick for a few weeks now. I'm also dairy free. I hope you enjoy the bread as well. I do 2 table spoons of honey and one table spoon of sugar.

[@chimaavanesov9559]

I have gluten free flour but they don’t have psyllium powder in ingredients and I don’t have it, 😢can I do without it, this all purpose flour cup 4 cup, isit good for the bread? I want to make first time

[@gikichi9462]

@@lindseyblume75 2 tablespoons of honey is like 4 tablespoons do one or the other

[@veronalaws8420]

I tried this recipe today and finally had a good breakfast that includes bread. Thanks for sharing. I did add 2 tbsp grounded flax seeds and 1 tbsp chia just to make it a little healthier

[@feliciacarter1962]

Hello. I just want to know that I baked you’re bread twice. The first time I couldn’t find my psyllium husk, so I didn’t use any and I whipped it by hand. It taste good but it was dense. The second time, which is today, I included the psyllium husk and I use my Stand mixer;t hat was a game changer. It came out just like yours. Thank you for the recipe.

[@seashel54]

I've been doing this for 15 years and finally I've made a loaf of gluten free bread that I can actually eat. Just so UK folks know, I used Doves plain GF flour. Also I didn't realise, the Doves plain doesn't have Xanthan Gum already in it although the self raising and bread flour do, so my loaf didn't get any at all! Also, I didn't have the Active Dried Yeast; only the instant one so I used that instead but it came out absolutely gorgeous! So full steam ahead for toast for breakfast, dunked in soup and Ploughman's for lunch and tuna mayo & onion sarnies (that don't fall apart) for tea! Thank you Selma - tick in the box!

[@fitfoodieselma]

So happy to hear that you liked it🥰💛 Thank you so much for trying out the recipe☺️

[@seashel54]

@@fitfoodieselma Suggestion... what about the Italian christmas bread... Panettone? :-D

[@emsloo9305]

So you just mixed plain flour with yeast and water? What does xantham gum do to the bread? And did you use psyllium husk? I'm in 🇬🇧

[@musingfoodie1041]

You comments are very helpful, thank you! 🌞

[@jeannemonroe9726]

@@emsloo9305 Hi, well I’m thinking she means her gluten-free flour blend did not have the xanthan gum in it and she did not add any of her own and it still worked out, I don’t think she mentioned if she had the psyllium husk. =)

[@gwendolenlever7043]

I was diagnosed at 46 with Coeliac disease, Auto immune Thyroiditis, Arthritis and low hormones meaning I was well advanced into peri menopause. As cancer runs in my mother's side I'm guessing that's the source. I loved to bake before but once GF I was frustrated by cooking GF. I'm so grateful for flour blends because sifting out your own blend of rice, potato, corn and tapioca flours was a messy operation. Being undiagnosed so long means I'm also fructose and dairy reactive so no peanut butter, onion family, legumes, cheese or cream. I totally lost interest in eating, food was my enemy so I ate as little as possible. I prefer to make my own rather than the sugar laden 'glutton-free' on offer in stores so thank you for a simple recipe, clear instructions for GF loaf

[@shayshields9579]

I would look up Dr.Eric Berg on KZbin to help you with your journey. I've been having gut issues and he has helped me keep them in control and some symptoms have gone away . I highly recommend watching some of his videos . Good luck ☺️ praying for you're recovery.

[@noellealdi881]

That’s great that you’re changing your diet for that! Check out dr berg as well as Jordan Peterson’s daughter here on KZbin for food that healed her autoimmune diseases

[@konstansal]

I feel for you I have diabetes type 1, celiac, iam allergic to meat, and I have some undiagnosed conditions… it’s like the body wants only air…

[@gwendolenlever7043]

@@konstansal apparently we have too many of one particular defender cell that over react so we attack ourselves. Being auto immune is no joke! My thyroid is 80% dead. The radiologist said usually it lights up like a Christmas tree but mine has a few lights or small concentrations here and there

[@vaughnslavin9784]

My wife's doctor suggested that she eliminate gluten from her diet. Since I do most of the cooking, this has been a challenge. I followed your recipe to the letter and it turned out absolutely delicious! My previous attempt making gluten-free bread with a king Arthur's recipe was a failure. The next day it was like a brick. This is so fluffy and light and yet has a texture that reminds you of artesian bread. I don't think this loaf is gonna last the night. Thank you very much!

[@zeyzey576]

This bread has been perfect almost every single time! I've made it over 10 times now, with only 1 time it overspilling in the oven. Everyone that has tried it absolutely loves it and cant believe its gluten free. highly rec!!!

[@annoommen7278]

Did it really wotk?

[@sammyleach1]

My first loaf didn't cook through but I got to taste enough of the edges to know I wanted to try it again. Second loaf, used 3C flour, 2t baking powder, 3T sugar instead of honey, added to warm water before yeast to activate, baked @ 350 for 50 minutes. Perfection! Thanks for a good bread recipe without the sticky slimy Xanthan gum.

[@donsatcher9921]

Hi Sammyleach1, what type of flour mix did you use? Thank you for replying in advance.

[@jillripleyexprealty]

This bread is great. The only thing I did different was I used parchment paper in the pan to keep from sticking and having to wash the pan. I was skeptical at first because it did not rise the way I thought it would, but it did once it was baked. Absolutely yummy.

[@tommyariel]

I just made this today. I always prefer a slower fermentation process hence I used only 1/2tsp yeast. My premixed gluten free flour has Xanthan gym in it so I obmitted the psyllium Husk. I added another spoon of Honey just to give it a sweeter hint. Mine took total of 90 minutes for the dough to rise to almost double and I baked it covered for 20 minutes, then I opened the cover and continued baking for another 25 minutes until the top got fully browned. Thank you so much for this easy and yummy recipe. Mine came out looking like your video. Love the soft texture inside with slight chewiness and the crunchy outter. Definitely going to make more of this bread. Thank you very much

[@suedanuris6196]

One thing I really miss my diet was bread, I tried many recipes but I have not reach that good. OMG you change my life. Thank you so much!

[@Chadult]

Okay so I've tried this 3 times, the first one was a disaster but I've learned from it and my second and third turned out well. My tips: The first is, I used a little amount of white sugar instead of honey because it helps the yeast to rise. I added it directly to the yeast first and then a few minutes later, I added the psyllium powder. Not sure if it works with the honey. Don't add the salt to the yeast directly, it kills it so it won't rise. Add the salt AFTER mixing the yeast, olive oil and flour together. I also added less salt than written in this receipt because I didn't want my bread to be too salty. My last tip is, don't add too much flour, this is quite a soft dough. If you add too much, you end up with a brick. Only add just as much flour that you can comfortably scoop out the dough from the bowl. It might seem too soft at first but it is gonna be fluffy later. Good luck, everyone :)

[@unit102]

Thanks for the tips! I wish you can share your measurements 🙂

[@whiskeymalinga916]

Exactly i didint put any extra flour

[@whiskeymalinga916]

@@unit102you can follow the measurements, but you have to scoop the flour with the spoon if you don’t have a scale. If i were you buy a small scale at Walmart it really help become to baking specialty gluten free flour. Have a nice day.

[@NaaaaYaaaa]

What flour did you try?

[@unit102]

I used almost 2 cups (because in the end they came out great) I also used before a full pocket of Yeast - I think its around 11mg? which made the dough rise perfectly but ended up my bread with strong taste of yeast 😥 so to eliminate the taste I watched many other youtubers and used instead only 1 tablespoon of Yeast which made the dough rise and fall down a bit but no yeast taste afterwards ! its almost gone! so this is a bit of improvements to mention.

[@tracyadams4598]

Amazing, the best gluten free bread I have had in 10 years of being a celiac, have tried quite a few recipes all failed, even bought a bread machine, that failed miserably. This has made my day. And not complicated at all. Many thanks 👏👏👏

[@AdrijanaAR]

I have tried this last night and my dough did not rise as much even after 2 hours of waiting. Anyway I covered it with a cotton cloth and placed it in a dark warm place. It raised a little bit. So I decided to just put it in the owen and OMG! It turned out amazing, just like yours. So soft and delicious. I am so happy, my first eatable non gluten bread :))))

[@sophiasobota9004]

I saw from another comment to make sure not to add the salt too early and maybe add it last since salt can kill yeast. That comment also said that adding a little sugar to the yeast+water mixture at the beginning may help since it needs to eat something

[@merannicuill6435]

​@@sophiasobota9004, 6es, this is Old Wise Woman Knowledge. Also, add oil and egg as late as possible too. Yeast is very fickle.😂

[@izabelatloka-ogierman7050]

Thank you for this recipe! I've been on a gluten-free diet for 8 years now and I've just bumped into your recipe two days ago. I made it this morning and it looks pretty much like yours. I used my own gluten-free flour mix(rice flour, tapioca, potato starch) and I was afraid that it wouldn't work but it worked very well. I have never had such a good recipe. Thanks a lot!

[@alinamjf]

Isabela could you share with is which is your gluten free flour mix proportions? Thank you!

[@izabelatloka-ogierman7050]

@@alinamjf I used mix from Mery's Nest (two cups of white rice flour, one cup of tapioca and one cup of potato starch) kzbin.info/www/bejne/pHe1lIiwiJykhJo. I added two cups first but the dough was too loose so I added more but I didn't measure how much more it was (to the point when the consistency was the same as in the video). I didn't use all the amount. I also will experiment with whole grain flours, I often use buckwheat flour but not everybody likes its taste. From my experience I can tell that you should use about 20-30% of any starch like potato starch, tapioca or corn starch or mix of them to get pretty elastic structure. Of course the psyllium husk is very important as well, without this ingredient the result will be much more different.

[@alinamjf]

@@izabelatloka-ogierman7050 thank you for your help! I used your proportion and it was amazing the result!

[@izabelatloka-ogierman7050]

@@alinamjf You're welcome. I'm glad🙂. Have a nice day

[@kathleengallagher5161]

@@izabelatloka-ogierman7050 Do you use this flour mix kind of as an all purpose flour or what do you like to use it best for?

[@johnjperricone7856]

Well, it came out fantastic. A little undercooked, I took it out at 35 minutes and I can tell it needed to go 40. Family loves it. Huge success.

[@thezobiehead1]

So easy, and it's excellent! I didn't have any psyllium on hand so I used flax meal and it came out perfectly. I love that it doesn't fall apart, it has a nice rise too it, and it's delicious. Thanks for sharing this recipe!

[@andreaponcedeleon2668]

Hello just wondering how many Tbsp of flaxseed meal did you use?

[@thezobiehead1]

@@andreaponcedeleon2668 I used 1 Tbsp, that's how much psyllium powder the recipe called for, it worked great!

[@kladies3021]

​@@thezobiehead1Thank-you for sharing your substitution along with the positive results! I now have a way to try to make this bread!!

[@merannicuill6435]

THANK YOU! I'm allergic, highly, to psyllium and have been substituting for it. Haven't tried the 1 for 1 flax meal yet. Now I will.

[@elizabethsotelo7485]

Selma, i truly appreciate and love all your videos. I was diagnosed with wheat allergy and IBS, all your videos have helped me so much!

[@Alesini100]

I just made this recipe following the instructions from the video. The only difference is that I let the yeast grow for like 45 mins after adding the PH and honey. I don't know if it's because of the elevation of the place where I live, but I've noticed that letting the yeast grow for a bit longer really helps whenever I make GF recipes to ensure the dough doesn't collapse when baking it. The bread came out fluffy and amazing! Thanks for sharing!

[@amyeharris]

My yeast did not turn into a jelly like hers. This is my first ever try at making bread so I carried on. It’ll go in the oven shortly but it was way more of a thick pudding than a dough.

[@Alesini100]

@@amyeharris how did it go?

[@amyeharris]

@@Alesini100hi! Thanks for the reply! oh dear, it was overflowing within the first five minutes. I had to turn the over off, clean it all out and scoop a bunch out of the pan which popped much of the air bubbles. Next time, I will try that amount in two pans instead of one. It worked far better than I expected given mine looked so much more liquidy than the one in the video but it did work! I think I’d like to try a gluten free sourdough. Have you tried that?

[@Alesini100]

@@amyeharris Glad to know your bread came out well! I have not tried GF sourdough, but I've tried other recipes and so far this one is the one that I liked the most. I do two loaves of bread every other week because it lasts well in the fridge. Also, the dough has enough consistency to mold it and make burger buns, I just put some GF flour in my hands to be able to mold it better :)

[@amyeharris]

@@Alesini100oh nice! I’ll try that when I get the hang of this recipe ❤

[@yawdiegamer7098]

First attempt at making bread , I chose your recipe and success . My girlfriend loved the bread . I switched off gluten and I couldn’t stand the bread , I am a foodie. This is a life saver . Thank you.

[@goatmama3973]

Hello, I just want to thank you so much for this gluten free recipe! I've been searching and trying different ones and Yours is my favorite! I make one to two loaves a week depending on what my husband and I are doing. Many blessings and much appreciation.

[@gabriellerendon5282]

I want to say this was my second attempt trying to make gluten free bread, and I am so happy with the way it came out. It was soft, mosit and delicious! Thank you for sharing this recipe!

[@imax773]

TY!! Ive spent five years and an enormous amount box money buying different types of flour WITHOUT one csauccess- BUT with your wonderful beautiful recipe I'm actually enjoying THE BEST gluten free bread EVER ! and I'm a terrible cook! TY BLESS YOU 1

[@EvelynMorgan-f1q]

Thank you so much for sharing this recipe!! This is by far the fluffiest, softest gluten free bread me and my husband have found! It's not dense and keeps well all week! Tastes great by itself or toasted! We've made it 3 times now :))

[@susangardner940]

Oh my goodness 😳 I love this recipe 😋 😍 Thank you so much. I have avoided gluten for many years, but the alternatives out there are dire and extremely expensive. I've tried and failed to make my own many times and failed. This recipe is a revelation. I've just made 3 x1pound loaves out of double the recipe amount. Baked for just over 30 mins. Just eaten my first slice of homemade gluten free bread with butter...I'm in heaven. It tastes just like 'normal' home baked. 😋 I can't thank you enough. I'm sharing this with family and friends 👏💕

[@ceciliaaguiar]

How about the next day. How was the bread?

[@Augmentationed]

I just pulled it out of the oven - so hard not to tear into this steaming hot. It proofed and cooked well, cant wait to try it!!! It smells amazing.

[@jeaniemannon4036]

I made this bread so so good. I made it for family and friends who need GF bread. All of them loved it

[@lilminishlomit]

I made this yesterday and very happy with the result and taste. Made modifications: 2 1/4 tsp instant yeast, 1 tsp baking powder, 3 tbs honey, instead of oil I used tahini, 2 1/2 tbs psyllium husks, instead of egg whites I used 2 flax egg. Made it in jumbo size muffin tin for 50 min. Will reduce the time to 40 min next time.

[@sourdoughgrammie]

I made this and added 5 tablespoons of honey, and everyone I make it for absolutely loves it!

[@linaa9542]

I made this bread with walnuts and different types of seeds and it was so good! Thank you very much for this amazing recipe!

[@marychendricks1875]

Thank you! I have celiac and Hashimoto thyroiditis as well as MS and subcutaneous lupus! I appreciate all the help I can get learning how to cook and bake my own foods because the pre package gf bread is mostly nasty and some gf foods pre made are very fattening also , so it’s way healthier to make your own food. Have a great day! Thank you 😊

[@teresawilliams4698]

I have hashimotos thyroid disease. Are you not supposed to eat wheat with that problem?

[@marychendricks1875]

@@teresawilliams4698 no most people who have Hashimoto have either celiac like myself or are gluten intolerant and you’ll know because when I eat anything with wheat , rye , barley or malt my stomach blows up like a 7 month pregnant size and I feel awful for a while depending on how bad I got gluten. My suggestion is to try going without gluten in your diet see if it makes you feel better! It can’t hurt to try and if you’re lucky and it doesn’t bother you then you can go on eating gluten but most people do better without it with Hashimoto. But not everyone. I have bunch of food allergies. Stinks . Autoimmune diseases really mess with your health ! Good luck 👍

[@lilalile4775]

@@marychendricks1875 don't you think that food allergy is a cause of developing autoimmune conditions. I am sure we had food allergy for a long time before getting diagnosed with an autoimmune condition.

[@marychendricks1875]

@@lilalile4775 yes I do think food allergies and stress caused my autoimmune diseases! And then my son Joey died at 18 years old and everything went haywire after . I had already been having issues but the stress just progressed things very fast after he died . But you’re correct allergies are a trigger for autoimmune diseases especially if runs in your family. Allergies have been a problem in my blood line for generations three that I know of anyway ! God Bless you and take care of yourself . These autoimmune diseases are not an easy issue to figure out !

[@lilalile4775]

@@marychendricks1875 I am sorry for your loss. I never had issue before and they don't run in family. Hashimoto s started after 2nd shot of the last vaccine. I believe it s what caused it. So frustrating that no one wants to talk about it

[@TLBPappyBoyington]

I’m having problems with my dough rising, and the bread doesn’t bake as tall as the bread in the video. I’ve made it a dozen times and have read all the comments to try to nail down the issues I’m having. I have done it exactly as the recipe calls for, with fresh bought yeast and gf flour, and tried all the modifications from everyone’s comments. I will try as someone suggested to add the syrup to the yeast at the beginning to feed it. I just finished baking one and it looks ok but certainly not as tall as in the video. I am really thankful for this recipe though, it’s a great video that’s easy to follow, and I know in time I’ll get it right. Also my dough is very runny with only 2 to 2.5 cups of flour. I’ve tried making it that way, and also adding more flour and I probably get better results with 3 or more cups of flour so it’s not quite so loose. Even at 3 cups my dough is very loose and i basically pour it into the baking dish

[@taniakyriakou1823]

Recipe calls for dried yeast, not fresh. Maybe that’s why?

[@TLBPappyBoyington]

@@taniakyriakou1823 Oh, I just meant that my dry yeast is newly bought, not actual fresh yeast. Sorry for saying that wrong.

[@jean1234d]

Try changing your flour, it is not absorbing enough water

[@roxanaavram891]

Try to put the dough to rest in the oven at 30°C for 1/2hours Mine helped a lot and it’s growing

[@TLBPappyBoyington]

@@roxanaavram891 Thanks very much, I will try that as soon as we move into our new house. I should add that the bread always tastes great even though it isn't as tall as it should be. None if it has been wasted! :)

[@whiskeymalinga916]

I made this yesterday it was really good. I change a little bit instead of using all maple syrup I use 1Tbsp of sugar and 2tbsp of syrup. I also put a 1/2 cup of chopped walnuts and brush with egg whites. on top i sprinkle with salad topper oh boy it was so delicious. Thank you for sharing the recipe😘

[@j.niccicoffie3272]

Such a simple recipe and easy process! I love that you can use a regular mixer and that you don't have to wait too long before baking. I look forward to trying this soon. Thank you for sharing this awesome recipe!

[@stargazer287]

I used this same recipe to make tortillas (I just repeated the listed ingredients on the side while the bread is in the oven) and it’s absolutely amazing! The first gluten free flour tortillas I’ve had that aren’t super hard and crunchy and they shift like a normal tortilla does!

[@snowblo1]

Oh wow, mi d telling me what type of gluten free flour that you used?

[@fimarb292]

Would you mind sharing the recipe??

[@jamiewhitehead7791]

Tortillas that are gluten free are challenging to get that success! I've tried and failed. I'd really like to know which gluten free flour brands or blend you used in this recipe?

[@jamiewhitehead7791]

@stargazer287 I would really like to know what gluten free flour blend you used and if you rolled them out or used a press?

[@hannahwonders1758]

I love this soo much! I’ve been baking this so often. Even using the dough to create dinner rolls

[@hannahwonders1758]

The only problem I have is that sometimes it doesn’t want to rise very much

[@74the_magpie]

Is that a lot of yeast? Did she say 4 teaspoons? Like 4 packets?

[@valeriekushner5003]

@@74the_magpie FYI. There is 2 and 1/4 teaspoons of yeast in a packet.

[@jamiewhitehead7791]

She does say 4 1/2 tsp of dry yeast and it's typed on the recipe card with all the ingredients as 4 1/2 tsp. That is 2 packets. I used the correct measurements in he recipe and it works. I did have trouble with it rising when I doubled the recipe and used a longer Pullman loaf pan and I looked it up. It could have issues rising uncovered on the counter if it's cooler in your home. I was preheating my oven, so I just covered it with plastic wrap and placed it on top in the stove and it started to rise just fine.

[@anitamuonio3768]

Sooo good! Even though my first loaf was slightly underbaked, it was heartily enjoyed by by the GFers in the family! My daughters got the recipe and both plan to make it. I used honey and sunflower oil. I don't eat GF normally, but this bread was really the best I've tasted.

[@nancyingargiola7632]

Finally a damn recipe that worked. I screwed up and added the oil and salt at the end, mixed again and it came out perfect. A HUGE THANKS TO YOU 👏

[@merannicuill6435]

You did NOT screw up, you did it just as it should have been done, accidentally. 😂

[@nancycreighton4191]

So Delicious!!! This is such an easy recipe to follow and each time I make it the result is perfect. Celiac disease has kept me from enjoying bread as most commercial options are not that good. This is a game changer!! Thanks for sharing!!

[@lesliecarlson9984]

Did yours brown?

[@heathermilwicz7809]

Delicious! I have been gluten-free for about nine years and have always struggled with gluten-free breads. This was so good! The only thing I did differently was add some crushed rosemary.

[@kavaldes08]

This bread was amazing! I wish I can show pictures here! It was so fluffy and tasted amazing! Thank you!

[@lizclelland3320]

Hi, can you tell me what exact quantities you used please?

[@johnjperricone7856]

Well, I just made it. It's on the wire rack resting. Family is excited. Looks really good, a lot like yours looks.

[@georgeringopauljohn]

I followed this recipe, and it looked exactly like in the video , and it tasted delicious. Thank you .

[@melanytodd2929]

Oh, WOW❣ Bread ! Toast! 😊😊😊 This truly is the best gf bread I've had! Thank you ❣, From South Africa ❤ 🇿🇦

[@fitfoodieselma]

Thank you so much🥰🥰 So happy to hear that💛💛 Greetings from Finland!☺️

[@brendabasson1083]

❤I'm also ftom SA and need this bread but need to make it sugar free

[@patriciagoodman6200]

wonderful recipe! I just used the whole egg instead of whites. Happy with how easy it is! Thank you!

[@fitfoodieselma]

Thank you so much😍 So happy to hear you liked it☺️

[@angileo7871]

Did you do one or two whole eggs?

[@cato_muppet]

This is the first Gluten Free bread I have made that came out fluffy and light and not dense like a brick. Thank you!!! Next I am going to try your GF focaccia.

[@mariv6312]

I made this bread and it turned out to be very good. I made it with millet and I shaped it in hamburger bans 🍔 Very good, this will be my way to go bread from now! Thank you for the recipe!

[@fitfoodieselma]

So happy to hear that😍😍 Thank you so much for trying out the recipe🥰

[@nafissanessaba6251]

You used just millet flour in this recepie ?thanks

[@diana31965]

She nailed the recipe! It’s a keeper.🎉

[@barbaram1161]

Thank you so much 💕 I followed your instructions exactly and got an amazing loaf!! My first time baking gluten free bread 🤩

[@fitfoodieselma]

So happy to hear that🩷😍 Thank you so much for trying out the recipe🥰

[@malcytull]

I made this one yesterday, the best loaf I've made by far, thank yo again.

[@Linda-we6en]

I really enjoy the way you teach. Thank you for sharing your knowledge it's so helpful!

[@Blahblahblah-k8w]

I love that you use real teaspoons and tablespoons.

[@JStanculet]

I am so excited to try this out.. i found you on tiktok…. Ive tried making gluten free bread, and it was always a fail. Now i know why, i dont have psylium husk powder. Thank you for sharing!

[@fitfoodieselma]

Yay😍🥰 Hope you try and like it☺️

[@c.h.9193]

I am so tickled to find your show. So much so, I just had my New Oven delivered today!!! Gluten-free is my new norm. Gonna start eating Smart and at 75...I'm gonna start cooking health food. All thanks to your wonderful recipes. Thank you so much. Cathleen Oat Bread First🤩

[@jumpieva]

a few things to add. higher altitude will mean slightly less rise "time" but still look for about 2x rise. you also may need to increase the cooking temp 1 degree per 500 feet above sea level. but i do have a question, many gluten free 1for1 mixes, etc. have xantham gum. This is an important distinction because not all blends have it. Is this important in this recipe or does the husk take care of it? I tend to use the bobs 1to1 mix which has some xantham.

[@jamiewhitehead7791]

I read that Bobs red mill states in their website that their 1 to 1 gluten free flour doesn't do good in yeast recipes ...... I have only used their gluten free 1 to 1 flour in cookies.

[@southdakotahandmaid9205]

I made this exactly as the recipe and the video stayed and I wish I could share pics cuz it turned out AMAZING!!! I've been trying GF bread recipes for EVER and this like #29...and it is hands-down the VERY best I've ever made!! And so FAST!! ( I used honey and did exactly as she had directed here in the video!)

[@tall5418]

Could you do a video of the exact proportions of each flours for a gluten free bread flour. Would be beneficial to so many people who like to make gluten free bread and much more cost efficient. Ty

[@melissanielsen8215]

Yes I would like to know which flour recipe too

[@jamiewhitehead7791]

@fitfoodieselma I have looked everywhere and I can't find the measurement portions of the gluten free flour blend you use. I would love to know!

[@danielarenno201]

I’m not gf but my beautiful friend is. Following failed attempts in the past, I followed your easy recipe today. Even though mine came out a little less fluffy, the taste was better than shop bought. Thank you for sharing🌷

[@alexinej272]

This bread tastes amazing! It has a nice crust while staying spongy and moist on the inside. I used Bob's Red Mill gluten free one to one and it did have a bit of a tacky/gummy texture unfortunately. I suspect it's the xanthan gum so will try it again with a xanthan free flour. I also like a softer crust for sandwich bread so will play around with baking time/temperature, but overall this is a superb starting point and so simple to pull together. Thanks so much!

[@fasminakasim9297]

Once it is baked If you cover the bread with a damp towel till it cools down ,you can get a soft crust..but then it is difficult to slice it thin

[@sarahholt6765]

How much of the bobs red mill 1:1 did you use? Taking a try at it with the same flour today.

[@stephenjaworskyj2581]

I also used the bob’s with the xanthan gum and got the same tacky result which I can live with. It’s a little tough to slice but when toasted it’s very yummy. I’m curious did you try reducing or eliminating the psyllium husk? Was it less tacky? Thanks. Steve

[@alexinej272]

Okay update: I tried this recipe a couple of ways: -With Bob’s Red Mill all purpose flour and ground psyllium husk. -With Bob’s Red Mill all purpose flour and a 1/4 tsp of xanthan gum per cup of flour after I ran out of psyllium husk. Both turned out great with no tackiness and imo the taste of the all purpose flour is nicer than the 1:1. With all variations the crust also softens once it’s completely cooled and then it’s easier to cut. I typically slice it up immediately once cooled and freeze whatever I won’t be able to use in a day or two. Then I pop the frozen slices directly in a pre-heated toaster oven and they toast up really well. As for how much flour, with all variations I used the full amount but never achieved an actual dough, just a really thick batter but it still rose beautifully and baked well.

[@Hunkabankabu]

The Bob's 1:1 flour is not meant for bread. Same with King Arthur 1:1. It's because they don't work well for yeast bread. Instead use a GF all purpose flour with xanthum gum already added. They usually have a bread recipe or photo on the package so that you know it's meant for yeast baking. @@stephenjaworskyj2581

[@andreabonini4113]

It looks beautiful! I gave up trying to make gluten free bread after many failures. I will give this one a try. Thank you!

[@taheram1629]

I have been always looking for a gluten free bread and thank you for sharing this recipe , a little concern, could I make it without using egg white, it would help me a lot 😘

[@taheram1629]

Actually I am back regarding the bread, can you make it without yeast and use baking powder and baking soda, please if there’s a possibility, thank you 🙏

[@tracymaysmith7894]

This Bread turned out great! I added an extra half cup flour, bobs red mill gluten free flour because the dough was really wet. The extra half cup didn't make much difference...still very loose. But it seemed to wook out fine.

[@mr.kleinsstorytime]

I made it this evening. My first time ever making bread! It turned out very yummy, though it didn't rise as much as I had hoped. Please let me know if there's something I can do to get a taller loaf. I will definitely make it again! Thanks!

[@spiralx6249]

Warmth. And time. Possibly a slightly damp tea-cloth over the top, as with conventional bread.

[@jenniferbyars8864]

You also can lightly cover and let the dough rise in the refrigerator over night; it should rise allot more.

[@lisagiarratana7660]

Try proofing your yeast with the sugar first…don’t add the salt right away(I was taught that salt kills the yeast) 🤷‍♀️, mix it in with the dry mix. That is how I make my bread anyway 😊

[@violarichter9426]

oh my gosh i just made this bread love it ! will 100 % make it again thanks

[@Vintageisquality]

What flour brand do you use?

[@NeilEvans-xq8ik]

I love how you talk! I was wondering who you remind me of and then it came to me: Garth from Wayne's World! Excellent!

[@doreenaery2722]

Thank you for sharing. I have tried many recipes but this one looks like a winner. Do you think I can use egg replacer with this?

[@vaughnslavin9784]

Thank you! Looks really yummy. I'm going to make it when I wake up in the morning.

[@ursula427]

Thanks for sharing this recipe. I just made it today and it was perfect. Mmmm yummy!

[@fitfoodieselma]

So happy to hear that🥰😍 Thank you so much for trying it out!☺️

[@jamiewhitehead7791]

Thank you for this super simple, straight Forward and easy to understand video on gluten free sandwich bread. I'll be trying your recipe as soon as I pick up some more gluten free flour. I'd love to see your recipe for hot dog and hamburger buns! Thanks again!

[@cwgruber1]

Thanks for the recipe chef.. I tried this twice now (both loafs tasted great) made mostly Bobs 1 to 1 but sub a 1/4 cup almond and coconut flour for flavor, the 1 to 1 has xantham gum, so for the sub flours, I added a small amount of psyllium husk. In both bakings, i have not been able to get a raised crown loaf both fell. I tried a shorter proof time on the second loaf thinking that was my issue. I am still not sure my dough consistency is correct it may be too loose? Any tips?

[@chrissyuy]

I’ve found nut flours do not yield as good of a rise. Try using a lower ratio in your substitution for flour.

[@chrissyuy]

Also, as a general rule, 1/3 cup coconut flour is equivalent to 1 cup flour in a recipe. It’s suggested to only replace up to 20% of flour needed with coconut flour and add 20% more liquid.

[@perikvan]

Can you substitute the egg whites with flaxseed instead? Looking forward for your answer...

[@shladez]

You could substitute with chia seeds and water. I have no idea how much, but I've heard that is an alternative to egg whites. Hope that helps!

[@CL-im9lk]

Thank you for this recipe. I love that you showed the time lapse of the bread rising. 😍

[@SunrayAtMykitchen]

What kind of a flour did you use? I know it makes a MAJOR difference if using different flour than the recipe. Please help us save time and money, lol 😂. Would you share the brand, or a list of the grains that are in your gluten-free flour. Thank you.

[@Jonathan_geografia]

You need to mix one cup of rice flour, one cup of corn starch, and one cup of potato starch

[@ANTONIASCOT]

Wow! I Must say that I have been looking for a not much fuss in making gluten free bread and your gluten free bread recipe was 😂 home run. Your bread recipe has become my go to bread recipe. I will Share this with my sisters. THANK YOU SO MUCH FOR SHARING.

[@mikerey7210]

First I have tried for my fiance yet that she likes and it kicks the store bought stuff's ass. Thank you for the great recipe that is easy to make!

[@fitfoodieselma]

This makes me so happy🤩☺️ So glad to hear that she liked it😍

[@coasterkat4432]

Thanks for sharing! Since developing a gluten allergy & IBS, I miss my homemade breads! I can’t wait to try this!!

[@zumbafanification51]

Can I use almond flour in place of all purpose gluten free flour? Thanks

[@jassonjasson7418]

Very nice recipe chef 👍👌👏. Thank you for your effort 🌻🌞😎

[@fitfoodieselma]

Thank you so much☀️☺️☺️

[@colingeer479]

Like others, I have just made this loaf and it's totally excellent! Thank you so much!

[@mixedtapesbeautychannel8174]

Any egg white replacements? We have an egg allergy and the egg replacement powder I used previously thickens the batter too much with the recommended substitute amount.

[@marlenebaron3880]

I use flax seed meal.

[@anotheryoutuberperson38]

Add more psyllium husk

[@Ak-lf8fh]

😮 the best recipe ever I didn’t have psyllium husk powder.I used ground flaxseed and it turned out really good

[@sairab8538]

Hi, which gluten free brand did you use for the bread? Also, can you use 1 tbsp of maple/honey instead of 3? I am cutting down my sugar intake...please advise!

[@fitfoodieselma]

Hi! I used an all purpose gluten-free flour mix from a Finnish brand, it’s basically a mix of rice flour, corn starch and potato flour☺️ Pretty much any kind of all purpose gluten-free flour should work!😁 I think 1 tablespoon of maple syrup/honey might work! Have to try that too😍

[@sairab8538]

@@fitfoodieselma Thank you😍

[@michellepernula872]

Do it, but you'll need a sweetner and salt balance though. Honey is NOT sugar, it's a substitute and healthy one.

[@michellepernula872]

Do it. You need a sugar amd salt balance though. Honey is NOT sugar.

[@marcusa.6723]

@@fitfoodieselma can I use monk fruit instead of honey?

[@vtjcmfan5895]

Best gluten-free bread recipe I’ve found! Thank you!

[@tanyas3109]

In successful gluten-free baking the EXACT MEASUREMENTS are the key.

[@yatnlizwmwm]

Very good bread! Thank you for sharing the recipe!

[@tanyas3109]

Thank you for the recipe! It looks very delicious and probably the best recipe I’ve ever seen! But I tried this recipe 7 times and it didn’t work for me. The dough is either too thin or too thick. It doesn’t rise and stays raw inside after baking it. Does anyone else have the same situation or any tips you can share? Also does anyone have any other flours brands you can use? And the exact flour measurement?

[@seashel54]

Selma does say to start with 2 cups of flour (I noticed hers were well rounded on the top - not flat) and add up to 1/2 cup more if its too loose. I had the too loose problem and added nearly another whole cup to get it to the stiffness the same as in the video ;-)

[@jeannemonroe9726]

Have you checked to make sure your yeast is still alive and well? Check and see if it’s still active by putting a small spoonful in a 1/4 cup of warm water. Nothing happens, toss that and get some new yeast.

[@jeannemonroe9726]

And I’ve been having good luck with the cup-4-cup brand of gluten-free flour

[@tanyas3109]

@@jeannemonroe9726 usually I buy 1 lb of dry yeast and keep it in the refrigerator for few months - half year. I never proof the yeast because I use them at least couple times per week making wheat bread for my family. Very often I use yeast for bread rolls and for sweet bread for my kids and the yeast always work.

[@atikawiguna1902]

have you checked the flour composition that you have used? and or the adjustment that you have done? i am afraid we have done many trial and error, back and forth in order to chase our expectations, but neglecting the changes without do adjustment in one or two many ways 🙏🏽

[@soniavirginiavasquez2441]

I bake for my son and this one is the best sandwich bread ! Less salt for him only 👍🏽👍🏽🙏🏼

[@leekflower1]

Subscribed! Mine turned out well. I was suspicious because it seemed too simple and I haven't been having success with the more dough (vs batter) style recipes. I used a pan that I knew it wouldn't spill over just in case my batter was too wet. I used 2 part bobs red mill and 1 part whole grain mix from artisan bread in five min a day book that has psyllium. I also added TB of psyllium flake but followed the rest of recipe. This is the first recipe I've tried that isn't gummy. Maybe batter style is the way to go w gluten free.

[@fitfoodieselma]

Thank you so much☺️ So happy to hear that you liked it😍😍

[@HehepatitisZ]

I'm sorry to leave a not so good review of this but there are 3 things that should be pointed out with this recipe. 1. Don't put the psyllium husk fibre in at the same time as the yeast It will not proof. It took me 3 tries of doing it your way before I did it the traditional way, in which I was shown years ago was in fact proofing correctly. I used the 5/3 ratio so 6.66 grams of sugar to the correct 11 grams of yeast. 2. Your recipe states 11 grams of yeast or 4 1/2 teaspoons. My gf did the teaspoons one and it was an insane amount of yeast. It was gross. 100% threw the first one out. So to state. 11 grams was correct but 4 1/2 teaspoons is 2.25x that of the original netweight suggested. Thatd be four HALF teaspoons not four AND a half teaspoons. Which... is still very confusing. It should just say "2 teaspoons" a grand total. My gf is autistic and takes things literally and isn't good with numbers so. Generally speaking a grand total netweight is much better than making people crunch numbers with peculiar explanations. 3. Used 4 cups of flour. Twice the recipe. Which is what should be used for two teaspoons of yeast. So after correcting half the recipe, I have to say, this is a wonderful loaf. Altho with 100k views and so many errors you should probaly just re upload it properly.

[@gdlynj1071]

How did you add the psyllium then?

[@Principessa_12]

Mine also did not rise during those 45 minutes. It did eventually in the oven though! Thanks SO much for this recipe!! It is my first bread as a coeliac and I could not be happier!!!

[@jamiewhitehead7791]

I learned that it could be to cool in your home when it isn't rising until being out into the oven. I experienced this when I doubled the recipe to make a longer loaf. While preheating my oven, I just covered it with plastic wrap and set it on top of the stove and it began to rise great and then I popped it into the oven and it was a perfect 206° @ 45 mins

[@joannemilburn6429]

This is a great recipe -really delicious bread with the maple syrup. Does really well in a bread maker too! Fav up to now. X

[@feliciacarter1962]

Really?

[@joannemilburn6429]

Yes Felicia! Really.

[@อุบลรัตน์ชินรักษ์บํารุง]

Thank you for your healthy breads

[@sarena4454]

Selma!!! This loaf bread is SO GOOD! I make 2 loaves for my family twice a week!! We use Caputo's Gluten Free Fioriglut flour, which is expensive but so is the terrible bread we've been relegated to buying so it's well worth the cost to have fresh baked homemade bread!!! The only modification I make is omitting the psyllium husk. It's simply delicious!!! Thanks for sharing!!!

[@michaelross2787]

Caputo flour contains GF Free Wheat Starch which contains some gluten and is not recommended for Celiacs

[@nnbind5020]

Thank you, I am certainly going to try your recipe.

[@marianievesbrunet7051]

Thank you, Selma! This bread is great!

[@AllisonQuongSing]

This is my new go to quick bread. Thank you. It's the best!

[@southerncraftpatch]

I made this bread recipe today with honey and it was delicious.