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Home » Recipes » Everyday Bread (Gluten-Free)
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Everyday Bread (Gluten-Free)

Delicious everyday bread. This recipe was not tested by Bob's Red Mill. Gluten Free, High Fiber.

Directions

Step 1

Grease a 9x5 bread pan. Combine all the dry ingredients in a large bowl.

Step 2

In another bowl, combine the water, oil and eggs.

Step 3

Add the liquid ingredients to the dry ingredients and mix well.

Step 4

Beat the batter until smooth (can also be done with a mixer).

Step 5

Pour batter into bread pan and smooth out top.

Step 6

Let rise about an hour or until the batter is slightly above the rim of the pan.

Step 7

Bake in a 375°F pre-heated oven for 50 minutes or until internal temperature reaches 190-200°F.

Step 8

Cool briefly (5 min); remove from pan and cool thoroughly on a rack.

Makes 12 servings.

Notes

Cut when thoroughly cold. Makes 12-15 slices. Keeps well wrapped in a cloth for 3 days. Slice and freeze for longer keeping.

*This bread method may produce better results if 2-1/4 tsp Instant Yeast is used in place of the Active Dry Yeast. ~BRM
Everyday Bread (Gluten-Free)

Prep Time: 15 minutes

Cook Time: 50 minutes

Total Time: 65 minutes

Servings: 12

Rating

*****

Products Used in this Recipe

Mixes
GF All Purpose Baking Flour

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Gluten Free
Xanthan Gum

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Baking Aids
Non-Fat Dry Milk Powder

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Baking Aids
Brown Sugar

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Gluten Free
Active Dry Yeast

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Ratings & Comments (18)

5 Stars  72%  13
4 Stars 22%  4
3 Stars 0%  0
2 Stars 0%  0
1 Star 6%  1

*****

18 Reviews

Write A Review »

****
Karin September 22, 2012
I had 2 issues with it, the yeast addition was not noted in the directions so I just put it in with the dry ingredients. I felt it needed salt, which I will add next time I bake it. If you can detail the yeast addition and address the salt issue, it would be a 5*
****
ivymarch November 17, 2012
This was outstanding! Why do people buy that nasty rice bread when they can make this so easily? It actually tastes like "real" bread. The only thing wrong is the recipe doesn't call for salt, and you definitely need some. I added a t., but it wasn't enough. Overall, great recipe.
*****
Tammy December 6, 2012
I measured the water (temp between 10 and 100 degrees) while I measured the dry ingredients. I then added the oil and eggs once all was measured, mixed well and then added to the dry ingredients. I added 2 tsp. of Kosher salt as well after reading other reviews.
*****
Natalie January 16, 2013
My first time baking bread of any kind! I really like the taste of it but the yeast directions really need to be added as I just added it to the dry ingredients and my bread did not rise at all.
*
julie January 24, 2013
this was the worst gluten free bread I've ever had. tasted like cardboard. don't waste your time and money.
*****
Carol February 10, 2013
This bread is great. I have made it now a few times and always added salt to it. I have subbed a cup of oatmeal flour one time and a cup of white rice flour the next time and works too. The oat one does crumble much easier but has a really great flavor. Love this recipe!
*****
GF fam February 24, 2013
Great Bread! This is the first recipe that I have had success with gf bread. I've made it 4 times now and each time has come out well. I use less sugar than called for otherwise follow the recipe. This is a keeper. I make 3 at a time and freeze them.
*****
Moira April 3, 2013
This is by far the easiest and best at home recipe I've tried so far - - I would be interested if the person here thinks this one can be made vegan by some other powdered milk like powdered rice - but I add a tsp of salt - this helps the flavor.
*****
PntdLady December 22, 2013
Used a basic Bread Machine, subbed almond/coconut milk (1c + 1/2c water) and added 3/4c chopped pumpkin seed. Added flour while mixing, 2Tbls. Barometer 32, Temp 72*F, clear day.
Beautiful loaf, dense and hearty. No salt needed here, will try next loaf with Stevia blend.
*****
Patty January 23, 2014
Excellent. I used 1 c spelt flour, 1/3 c raw buckwheat flour and 2 c GF AP flour. Substituted Stevia for brown sugar and milk instead of the powdered milk and water. Crust crispy and interior soft. Delicious. It's a keeper.
****
Deanna February 25, 2014
I had to alter the recipe for it to turn out right. First I dissolved the yeast in half a cup of warm water. I used 1 C rice milk instead of dry milk and warmed it before adding eggs and oil. I added a teaspoon of salt.
****
Jackie March 15, 2014
It would be nice if Bob's Red Mill provided an instructional video for GF bread. The texture seemed much different than ordinary bread. I thought for sure it wouldn't work out. But it did. It would be nice to have a recipe with less sugar.
*****
Bob's Red Mill March 18, 2014
Videos can be found on our YouTube page: http://www.youtube.com/user/therealbobsredmill.
*****
Grace June 1, 2014
Please advise how many gram of powder to 1 cup and how many gram to 1 teaspoon. It seems we have different measuring cups in HK. Thanks.
*****
Bob's Red Mill June 4, 2014
Grace,

Conversions from volumes to grams are dependent on the ingredients being measured. I have emailed you with further information.
*****
Maggie July 13, 2014
♡ this bread! Substituted 1/3 cup blue agave for the sugar. Used milk instead of the powdered and water and omitted the 2 Tbs. to make up for blue agave. Added 2 tsp salt. Used ground flax mixed with part of the milk instead of the gum.
*****
Myra Miller September 13, 2014
This is by far the best GF bread recipe I have tried to date. I did add 1 tsp salt, but I suspect it would be good without. One review stated their bread did not rise and did not taste good at all. Mine was perfect and the texture was very similar to wheat bread
*****
Mdparry October 24, 2014
Excellent bread. 4th time making it and came out perfect every time except for when I used cold water. My son doesn't tolerate rice so store bought bread doesn't work for us. The rise is nice and the texture is perfect for school lunch. I omit the dry milk powder and use flax eggs.

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