Tips for Homemade Gluten Free Bread - Bob's Red Mill Blog
Tips for Homemade Gluten Free Bread
Recipes 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 its 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 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 cornstarch 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 tinfoil or place a cookie sheet (above the bread pan) on a higher shelf in the oven during the bake.

63 Comments

  1. Mary
    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! :-)
    Reply
  2. courtney
    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!!
    Reply
    1. AmandaCarter
      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!
      Reply
  3. kc
    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!
    Reply
  4. rm
    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?
    Reply
    1. Cassidy Stockton
      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.
      Reply
  5. gayle Horn
    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 [email protected]
    Reply
    1. Cassidy Stockton
      Gayle,

      You can find recipes for all of our products at www.bobsredmill.com/recipes.
      Reply
  6. Catherine
    what is the amount of the gluten flour ~ the whole package?
    Reply
    1. Cassidy Stockton
      Do you mean how much does the package weigh?
      Reply
  7. Jillian
    Can I use coconut milk instead of cow, soy, or rice?
    Reply
    1. Cassidy Stockton
      Yes, coconut milk should work just fine.
      Reply
  8. Ericka
    How much flour exactly? And will the Gluten Free All Purpose Flour work as well?
    Reply
    1. Cassidy Stockton
      This recipe uses our Gluten Free Bread Mix. For a recipe using our all purpose flour, check out this one: http://www.bobsredmill.com/recipes.php?recipe=7249
      Reply
    2. Tiffany
      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!
      Reply
      1. Cassidy Stockton
        Tiffany,

        We just emailed you one. Sorry for the delay.
        Reply
  9. Lexan
    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!
    Reply
  10. Kevin
    Same question as Tiffany - can you post the recipe for bread machine with BRM all purpose flour?
    Reply
    1. Cassidy Stockton
      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.

      GLUTEN FREE FRENCH BREAD
      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
      Directions
      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.
      Notes
      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.
      Reply
  11. dawn binder
    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
    Reply
    1. Cassidy Stockton
      Dawn,

      You can find recipes for bread baking with our gluten free all purpose flour here: http://www.bobsredmill.com/recipes.php?cmd=search&ingredients=827&recipe_category=143&sort=name
      Reply
  12. Beth
    My package did not have the yeast packet. Can i add my own, and how much
    Reply
    1. Cassidy Stockton
      Yes, the packet contains 1 Tbsp of yeast.
      Reply
  13. Cristy
    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...
    Reply
    1. Cassidy Stockton
      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.
      Reply
  14. Lisa
    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.
    Reply
    1. Cassidy Stockton
      Lisa,

      Please give us a call at 800-349-2173 to speak with one of our baking experts.
      Reply
  15. Michele Lawson
    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
    Reply
    1. Cassidy Stockton
      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: http://glutenfreegirl.com/2010/02/gluten-free-crusty-boule/
      Reply
  16. sonia
    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.
    Reply
    1. Cassidy Stockton
      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
      Reply
  17. Brenda Brunner
    Brenda Brunner
    Hi,
    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.
    Reply
    1. Cassidy Stockton
      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 bobsredmill.com.
      Reply
  18. Paula
    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?
    Reply
    1. Cassidy Stockton
      Please call us at 800-349-2173 for help.
      Reply
  19. Matt Dolan
    Hello,
    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.
    Matt
    Reply
    1. Cassidy Stockton
      Matt,

      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.
      Reply
  20. Matt Dolan
    Thank you very much for the reply. I'll certainly test that and get back to you with some detailed information on the timing.
    Regards.
    Reply
  21. Crissi Ann
    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??
    Reply
    1. Cassidy Stockton
      Crissi,

      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?
      Reply
  22. Liz Pop
    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
    Liz
    Reply
    1. Cassidy Stockton
      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.
      Reply
  23. Peggy Sears
    The homemade bread directions say to let rise in a very warm place. What temperature do you mean?
    Reply
    1. Cassidy Stockton
      We don't have a specific temperature, but somewhere warm in your house. It will not rise much.
      Reply
  24. Muriel
    what else can I make with the Cinnamon Bread mix without using the yeast?
    Reply
    1. Cassidy Stockton
      We don't have many recipes, but this one from a customer looks good for making muffins with that bread mix: http://www.bobsredmill.com/recipes/how-to-make/outstanding-gf-muffins/
      Reply
  25. Patti
    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
    Help!!!
    Patti
    Thanks
    Reply
    1. Cassidy Stockton
      Yes, our homemade wonderful bread mix is gluten free. It will be good for baking rolls, breads and biscuits.
      Reply
  26. Jo auBuchon
    I’ve read various suggestions for storing fresh made gluten free bread. Any suggestions? Thank you
    Reply
    1. Sarena Shasteen
      GF bread will dry out quickly; you really want to cover it as soon as it is cool enough if it will be used up on the day of baking. If you are wanting a loaf to last with that fresh baked taste - slice the entire loaf while it is still slightly warm and wrap in saran wrap in sets of 2. Put all the pieces in a larger Ziploc bag and store in freezer. When you’re are ready for your next slice or two just take it out and put it in the toaster for 1 or 2 cycles. This will allow a loaf to be stored for at least a month or more in the freezer and still taste near fresh baked. Refrigeration will dry out the bread.
      Reply
  27. Anna Dorroh
    We just found out my husband is allergic to wheat, dairy, eggs & corn. My attempts to make GF bread substituting those ingredients with GF flours, almond milk, coconut milk powder, egg replacer, chia seeds in water & arrowroot have been dismal failures. Any help would be greatly appreciated.
    Reply
    1. Whitney Barnes
      Whitney Barnes
      Hi Anna, you could try any of these recipes below. Using Garbanzo Bean Flour will be a boost to the protein and where the Quinoa Bread recipe calls for eggs you can use our Gluten Free Egg Replacer.

      Quick Gluten Free Quinoa Bread
      Gluten Free Socca (flat bread)
      Gluten Free French Bread using aquafaba for the egg whites

      In general for gluten free bread, start with a gluten-free specific recipe rather than a wheat based recipe with substitutions. Quick breads can be made with our Gluten Free 1-to-1 Baking Flour and yeasted bread can be made with our Gluten Free All Purpose Flour.
      Reply
  28. Cindy
    In the above recipe that calls for rice milk, could I substitute almond milk or any other milk?
    Reply
    1. Whitney Barnes
      Hi Cindy! Yes, you could use any other milk here :)
      Reply
  29. Glen
    Hi,
    Would like to try your homemade gluten free bread but the receipe does not say the amount of flour to use. I am new to this gluten free cooking. Could you please advise as to how much flour to use. I bought your 1-1baking gluten free flour.
    Reply
    1. Whitney Barnes
      Hi Glen!

      If you're new to gluten free bread baking, I'd recommend our Gluten Free Homemade Wonderful Bread Mix or one of our many Gluten Free Bread Recipes.

      If you have more questions please feel free to contact our Customer Service team at 1-800-349-2173 or [email protected]
      Reply
  30. Margalit Friedman
    I have made the Bob’s Red Mill Gluten Free Wonderful Bread Mix about 6 times and by the time it has reached the proper internal temperature it is too dark on the outside. How can I avoid this problem?
    Reply
    1. Whitney Barnes
      Hi Margalit - It depends on your baking method (oven or bread maker) but you could try loosely tenting the top of the loaf with aluminum foil to prevent further browning while the inside reaches the desired internal temperature. Our Customer Service team is happy to help more - they can be reached at 1-800-349-2173 or [email protected]
      Reply
  31. Danyelle
    I just read this after following the instructions TO THE LETTER on the Bob's Red Mill gluten free bread mix. My bread just fell while cooling. I googled it to see what I did wrong. You say here proof for 20 to 25 minutes to avoid too much air resulting in collapse. The INSTRUCTIONS said 45 to 60 minutes! Needless to say I'm so angry. I have to make my son sandwiches for his campout this weekend and I don't have the time or money to bake another loaf.
    Reply
    1. Whitney Barnes
      Hi Danyelle, I'm sorry for the disappointing experience with the bread mix. I will have our Customer Service team follow up with you directly.
      Reply
  32. Debra
    I have had the same problem of my Gluten Free bread collapsing in the center after it has cooled. I am interested in knowing what response was offered to Danyelle on January 30, 2020. She had the same problem but no answer was given as reply for others to learn from. The answer was that customer service would contact her directly.....can a reply be posted?? Much thanks!
    I'm having a big problem with this recently and would love to understand what I am doing wrong!
    Reply
  33. Sharon Joyce
    I just finished making a loaf of GF homemade wonderful bread mix. I wanted to try something different so I made the dough in my kitchen aid mixer using the paddle attachment as per your instructions. But instead of pouring the dough in a loaf pan I tipped the dough onto a floured parchment paper and shaped the loaf into a round. I then placed the loaf in a round Dutch oven/casserole, covered it with plastic wrap and proofed it for 45 minutes as per your directions until It doubled in size. Removed the plastic wrap, I had set the oven to 450 degrees, I put 3 slits in the top of the bread dusted it with a little gf flour and covered it with the cast iron lid. Baked it for 30 minutes then removed the lid and baked it for 5 more minutes, I tested the internal temperature it was at 210 degrees f and very nicely browned all over. Success it turned out like an artisan loaf. I have pictures but don't know how to post it on your sight. My Dutch oven is a Wolfgang puck brand cast iron with enamel coating and the lid is the same with a metal knob. Will definitely be making this again!
    Reply
  34. BRUCE A CONNAN
    BRUCE A CONNAN
    When I make the bread 2 things happen the top collapses and the bottom looks really under cooked. Oven has been calibrated. The rise time per instructions is 50 minutes and bake time at 400 is 50 to 60 minutes. Everything is at room temperature when I mix. Any suggestions would be appreciated.
    Reply

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