on May 20, 2010 by

Tips for Homemade Gluten Free Bread

Spreading the Gluten Free Bread in the pan before baking.

Spreading the Gluten Free Bread in the pan before baking.

When making Gluten Free bread, you can expect a different consistency than that of typical wheat breads. While wheat breads require kneading to develop the gluten proteins into an extensible but elastic dough, Gluten Free bread dough gets it’s consistency from xanthan gum added to the flour. This means kneading isn’t required and simply a good mix will do. Here in the Bob’s Bakery, we like to mix on medium-high speed for about 4-5 minutes

Take care not to overproof your bread before putting it in the oven. Letting it rise high above the pan will let too much air into the dough and cause the loaf to collapse either in the oven or after removal. When we make our Gluten Free breads in the bakery, we seldom need to let our loaves proof for more than 20-25 minutes. While your loaf might not look doubled in size, it will most likely gain height through oven spring during the first few minutes of bake time.

Gluten Free bread keeps best in the fridge or freezer, unlike typical wheat bread which can last just fine at room temperature. Slice your bread while it is still slightly warm and then place it in one or two plastic bags. It will then be able to last for a while and maintain its consistency. To create the right-out-of-the-oven flavor and texture, heat a refrigerated slice in the microwave for 10-20 seconds before enjoying!

When making Gluten Free bread (or any yeasted product), measure out your flours ahead of time so they are at room temperature. Gluten Free flours, unlike wheat flours, store best at refrigerated temperatures. Simply pulling cold flours out of the fridge will cause the yeast to take a much longer time to react. We sometimes hear people asking why their bread is having trouble rising and often the case is that the ingredients are too cold for the yeast.

When you start experimenting with Gluten Free baking of any kind, you should stick to Gluten Free recipes until you feel comfortable with the changes of consistency and workability. Once you start getting the knack for it, you can try adapting some of your favorite “regular” recipes with some of these tips:
Find flours with higher protein contents to build structure. For instance, a rice flour will not give your bread loaves the same sturdiness as an amaranth, sorghum, or teff flour would.

Gluten-free breads will require more liquids than the equivalent wheat bread recipes require. When you convert wheat breads to gluten free, be sure to add extra water, milk, oil, honey or other wet ingredients to make sure that all of the flour is properly incorporated in the dough. Your gluten-free bread dough should be too wet to knead but thicker than cake or muffin batter.

Try out alternative ingredients in your favorite recipes to see what the effects are on the finished product. Ingredients such as eggs, carbonated water, and even gluten-free beer can act as natural leaveners that can give a fluffier crumb and a fuller volume.

Have fun! Gluten Free baking of any kind can take a while to get used to so be sure to take it lightly and have a good time.

Below is our Gluten Free, Dairy Free Bread Recipe. Give it a whirl to try out your new skills!

Bob’s Red Mill
Dairy Free Wheat Free Bread

Mix together with a spoon in a small bowl:
5 Tbsp Cornstarch
1 Cup Water
Yeast Packet (found in Bob’s Red Mill Gluten Free Bread Mix)

When corn starch is dissolved, pour into large bowl and mix in the following (with spoon or dough hook on upright mixer):
1 2/3 cups Rice Milk
¼ Cup Vegetable or Safflower Oil
1 Tsp Apple Cider Vinegar
Bob’s Red Mill Gluten Free Bread Mix

Pour Mixture into a Bread Pan and let rise until dough is just above the top of the pan (30-40 minutes).
Bake at 350 degrees for one hour, rotating pan once during the bake. Remove from oven and let cool on wire rack Enjoy!

Tip: For a lighter crust color, cover pan with tin foil or place a cookie sheet (above the bread pan) on a higher shelf in the oven during the bake.



Mary says:

Would love to see more tips about baking gluten-free bread in a bread machine. I’ve done it once, with fairly good results, but I’d like to actually know what I’m doing! 🙂

courtney says:

I’m looking for a good recipe using store-bought “Gluten free baking mix”. Is there any such recipe out there? I occasionally want to make bread for my grandma but don’t want to buy and measure 8 ingredients just for the special flour blend. I’ve tried one recipe and the dough was like play-dough ( : Thanks!!

AmandaCarter says:

Courtney, have you tried our Gluten Free Homemade Wonderful Bread Mix? All you have to do is add a few wet ingredients and it’s ready to bake!

kc says:

This is extremely helpful. I’m making my first gluten-free bread right now and the consistency had me baffled. My nephew was just diagnosed with serious Celiac, so we are learning new things!

rm says:

I’m using a mixture that closely resembles the one published. My problem is that my bread turns out to have a bitter taste, and I think it has been burned during the baking process.

I’m trying another loaf just now, and will place a cookie pan beneath (lower rack) to disperse oven heat, and plan to cook it so that the lowest internal temp is 170 degrees. Then I will wrap it the loaf in a towel help it to finish it outside the oven. What do you think about this bitterness issue?

It sounds like you may have an ingredient issue. Is it possible that one of your ingredients has gone rancid? There is nothing inherently different about gluten free bread baking that would cause it to taste bitter.

gayle Horn says:

I need a recipe for making bread with Bob’s Red Mill all-purpose baking flour sold at Costco. Do you have one????? Gayle Horn at


You can find recipes for all of our products at

Catherine says:

what is the amount of the gluten flour ~ the whole package?

Do you mean how much does the package weigh?

Jillian says:

Can I use coconut milk instead of cow, soy, or rice?

Yes, coconut milk should work just fine.

Ericka says:

How much flour exactly? And will the Gluten Free All Purpose Flour work as well?

This recipe uses our Gluten Free Bread Mix. For a recipe using our all purpose flour, check out this one:

Tiffany says:

I want to bake bread with the all-purpose flour, but the recipe site is down. Does anyone have the recipe they can paste here, or share a different link? Thanks!


We just emailed you one. Sorry for the delay.

Lexan says:

I am trying your Gluten Free Homemade Wonderful Bread Mix for the first time. I’ve been gf for about four months, and bread is one of two things I truly miss. (the other is good beer, but that seems to be improving as brew houses realize that it is becoming a huge part of the market.) I pretty much use Bob’s mixes exclusively, as they taste the best and work every time. Excited to see how the bread comes out!

Kevin says:

Same question as Tiffany – can you post the recipe for bread machine with BRM all purpose flour?

Hi Kevin,

Here is a recipe for Gluten Free French Bread. I cannot access our recipes right now, so this is the best I can do for you. I am sorry that it is not for a bread machine.

Contributed by: Sheila de Salvo
If you have been missing French Bread you will love this. My favorite way is toasted with butter. It also make a great grilled cheese sandwich. This recipe was not tested by Bob’s Red Mill.

• 2 cups +2 T GF All Purpose Baking Flour
• 2-1/2 tsp Xanthan Gum
• 1-1/2 tsp sugar
• 1 tsp salt
• 2 tsp quick rising yeast
• 1 tsp Apple cider vinegar
• 2 egg whites
• 1-1/2 cups warm water
Step 1
Whisk all dry ingredient together(#1-5)
Step 2
In a separate large bowl beat together the last 3 ingredients (#6-8)this mixture will froth up quickly.
Step 3
Gradually add dry ingredients to frothed egg white mixture using medium speed. Beat on high for at least three minutes if using a stand mixer. If using a hand mixer beat about five minutes. The batter will appear very glossy. Pour batter into prepared 2 pound loaf pan that has been sprayed with vegetable spray. Smooth the top. Cover lightly with plastic wrap. Allow to rise for 15 to 30 minutes or double in bulk.
Step 4
Mean while preheat oven to 400 degrees. Uncover and bake bread for 1 hour at 400 degrees. Reduce heat to 350 degrees for an additional 15 Minutes.
Step 5
Allow to cool before slicing. It can be torn while still hot but it will not cut. I prefer it sliced and toasted.
Let it cool before you slice. You can divide it into 12 cup cake tins and have delicious dinner rolls: Spray cup cake tin with vegetable spray. Divide batter evenly between 12 cups. cover lightly with plastic wrap and allow to rise until double in bulk. Bake at 400 approximately 20 Minutes.

dawn binder says:

Hi I bought Bob’s Red Mill Gluten Free All Purpose Flour at Costco.
I want to make just plain gluten free bread.
The recipe on the back of the package is for banana bread.
Please send me a recipe for regular bread. thank you, Dawn


You can find recipes for bread baking with our gluten free all purpose flour here:

Beth says:

My package did not have the yeast packet. Can i add my own, and how much

Yes, the packet contains 1 Tbsp of yeast.

Cristy says:

Hi..I bought GF Bread mix from Wegmans.It didn’t have the yeast packet.May I use large flake nutritional yeast?How much should I use?Thank you so much…

So sorry to hear that. Do not use nutritional yeast- it won’t rise. Use an active dry yeast packet from the store or 2-1/2 tsp active dry yeast. Please call us at 800-349-2173 so we can make it right. Very sorry for the inconvenience.

Lisa says:

I’m having a very difficult time with Bob’s Red Mill GF Wonderful Bread Mix. I use 2% organic milk, 1 whole egg and about 3 whites to make 3/4 cup, canola oil and apple cider vinegar. I let the bread proof for 20 minutes. When I bake it, I get a huge crest in the center of the loaf and the loaf is full of holes. I use a convection oven. Perhaps if I didn’t use convection and just baked at regular oven temp without the fan? I’ve made a lot of bread crumbs but can’t seem to use the loaf for sandwiches or anything else. Help me troubleshoot this please.


Please give us a call at 800-349-2173 to speak with one of our baking experts.

I have an Artisan Bread recipe. Can I substitute the Bob’s GF All Purpose Baking Flour for the traditional flour and add Xanthan Gum? Will the results be close to the same? I am new at the Gluten Free baking and I am trying to substitute as much as possible. Thank you

Artisan bread is very hard to make gluten free. I would highly recommend finding a recipe and using the flours they recommend. Our mix can be substituted, but with something as challenging as an artisan bread, it might not perform right. Try this recipe:

sonia says:

Hi I am making gluten free bread with homemade wonderful bread mix but I don’t want to use egg in that what other thing is better as egg substitute in this recipe please help me.

This mix can be made with Ener-G Egg Replacer. Use 3 Tb. Ener-G Egg Replacer powder + (½ cup + 2 Tb) water = ¾ cup

Brenda Brunner says:

I recently bought all of these products in bulk: gluten free wonderful bread flour, gluten free all purpose flour, and gluten free biscuit mix.
I do not use a scale to measure, and the recipes don’t give the measuring cup equivalent of each of these products.
I know they all have different volume by weight.
I don’t want to waste money by ruining a recipe.
Please help.
Thank you.

Hi Brenda,

For the bread mix, you need 3-1/4 cups bread mix with 1 Tbsp active dry yeast. For the biscuit mix and GF all purpose flour, you can find recipes at

Paula says:

I need to make a gluten free yeast bread (rolls actually) but all I have is Bob’s Red Mill 1 to 1 flour and I can’t find a recipe. I don’t have a bread machine. Can someone help?

Please call us at 800-349-2173 for help.

Matt Dolan says:

I am using a nice Breville bread machine which has a gluten free setting. The setting limits the bread loaves to 2lbs or 2.5lbs. I’ve been making the cinnamon raisin bread as well as the GF wonderful bread at the alb setting.

The gf wonderful bread rises nicely and has a full body to the loaf. The cinnamon raisin only rises slightly so it’s like a half loaf. The bread tastes ok otherwise.

The packaging is for a 1.5 pound loaf. Should i reduce the baking time and or the yeast amount in order to get the loaf to rise to a fuller amount because of the loaf size difference of 1/2 pound?

Also, is there any chance you will have an GF oatmeal bread mix or share a recipe for a good GF oatmeal bread that doesn’t have crunchy oats in it? kids aren’t that tolerant of crunchy things in their bread.

Thank you very much for your time.


You may need to reduce the baking time, but we aren’t totally sure. Just check it about 3/4 of the cooking time and see how it’s doing. If it’s brown on top and slightly hollow sounding when tapped, it’s done. At this time, we have no plans for a gluten free oat bread, but appreciate the suggestion and will pass it along.

Matt Dolan says:

Thank you very much for the reply. I’ll certainly test that and get back to you with some detailed information on the timing.

Crissi Ann says:

Hi there!
I recently got the Gluten Free Cinnamon Raisin Bread mix, followed the instructions to a T, and for some reason my bread won’t rise! I even put it ontop of the dryer in the laundry room (warmest place in the house) and dried a load of laundry to keep it dry. What can I do??


I’m so sorry that your bread isn’t rising. Gluten free breads do not rise as much, but it could also be that your yeast isn’t working. Can you call us at 800-349-2173 for assistance?

Liz Pop says:

Help, I bought a bunch of Bob’s Red Mill flours after going gluten free in May.I bought them in June at Ocean State Job Lot,I have not opened them yet and just have them stored at room temperature. Should they be in the refrigerator? Will they have gone rancid? How can you tell?
I have used the Bob’s Red Mill one to one flour to make lots of muffins and quick breads
with great success. I want to try bread .
Thanks for your help

They are probably fine, but you’ll want to smell the flours. If they smell sour, they are rancid. They shouldn’t go bad that quickly. The only exceptions would be almond and hazelnut flour. If you aren’t using them often, we recommend tucking them in the freezer until you’re ready to bake.

Peggy Sears says:

The homemade bread directions say to let rise in a very warm place. What temperature do you mean?

We don’t have a specific temperature, but somewhere warm in your house. It will not rise much.

Muriel says:

what else can I make with the Cinnamon Bread mix without using the yeast?

We don’t have many recipes, but this one from a customer looks good for making muffins with that bread mix:

Patti says:

I’m having trouble finding GF rolls recipes. I went to the bobs red mill site but it’s very confusing. I want to make bread, rolls and biscuits.
The thing is some were GFand most were not. Is the wonderful mix GF. I’m just starting to try these as I was just recently told I’m allergic to wheat. I also had to go to a different site to see if I could freeze the pizza crust and other ideas. I’m looking forward to baking with bobs red mill

Yes, our homemade wonderful bread mix is gluten free. It will be good for baking rolls, breads and biscuits.

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