With a soft and tender crumb, this gluten free bread recipe is the original and best. It's the white sandwich bread you've been missing since you started on your gluten free journey.
It really is an amazing recipe if you're on a gluten free diet. It tastes and behaves just like regular bread. It's easy to make and if you follow the recipe closely, you'll get perfect bread every time.
This soft and tender gluten free bread bends and squishes and tastes like the “real thing”, and it has a lovely bakery-style crust to boot.
The original gluten free bread recipe
Use it for yummy sandwiches, grilled cheese, or classic peanut butter and jelly. You can toast it for a bit of crunch, and if you're craving something sweet, sprinkle on a bit of sugar and cinnamon. This gluten free sandwich bread is incredibly versatile — just like bread should be.
Yes, it's been copied and republished by others with “tweaks” to try and make it unique, but that actually ruin the bread. But this is the original, unadulterated recipe that I came up with way back in 2010. And it's quite simply the easiest and the best gluten free bread recipe you'll find.
A batter-style gluten free bread recipe
This batter-style gluten free bread doesn’t look or behave anything like conventional yeast bread when it’s raw or even when it’s baking. That didn’t matter to me at all when I first developed the recipe. So don't be surprised when you're making this gluten free bread and you see it's a batter, not a dough. Don't worry – trust the recipe and keep baking.
I still have such vivid memories of researching every possible additional ingredient I could add to this gluten free bread recipe to help support the dough during its rise.
I finally settled on apple cider vinegar and cream of tartar, plus egg whites, and of course xanthan gum (you simply can’t make gluten free bread that doesn’t fall apart without xanthan gum).
Before that, I wasted a ton of expensive ingredients, including all different kinds of gluten free flours. But it was all worth it. Every failed recipe attempt eventually led to this awesome bread recipe.
What is the dough like?
As we discuss in our beginner's guide to gluten free baking, if you have any experience baking conventional yeast bread, this gluten free bread dough will seem completely unfamiliar to you.
This batter-style gluten free yeast bread dough is more like a loose cookie dough than it is conventional bread dough.
You need a mixer paddle attachment to mix it, most definitely not a dough hook!
The one drawback of this recipe is that I’ve never made it with total success with a bowl and spoon. And believe me, I've tried! Mixing all the ingredients until they’re truly smooth and fully incorporated is just really hard without a stand mixer.
It’s a bit fragile once it’s risen, so handle with care. If you’d like to add seeds to this gluten free bread, do it after the dough has risen. Just brush the top lightly with melted butter and sprinkle with seeds. But be gentle or you'll ruin the rise.
The best gluten free flour blend for this bread recipe
You've got a lot of choices when it comes to gf flours, but my go-to gluten free flour blend for this recipe (and many others) is Better Batter.
It's an all purpose gluten free flour blend with just the right proportions of rice flour, potato flour, xanthan gum, and other ingredients for baking more than just the best gluten free bread.
I highly recommend that you stick with Better Batter for this recipe. However, if you're interested in trying a different blend for this recipe, consider the other options on our all purpose gluten free flour blends page.
Letting the gluten free bread rise
To speed up the rising process, some people recommend letting the dough sit in a warm oven. I want to make it clear: I absolutely never recommend using an oven to proof bread.
Believe me, it's not because I like sitting around waiting for my bread to rise. Instead, the reasoning is very simple: When you use a warm or hot oven to proof bread, you could easily kill the yeast, and dead yeast = no rise.
For best results when making this easy gluten free bread recipe, please don't use a warm oven for proofing. Instead, choose a naturally warm, draft free spot and let the yeast do its thing. And keep in mind that, if your environment seems quite cool (but isn't truly cold), your yeast bread will still rise, just more slowly.
Tips for baking the perfect gluten free sandwich bread
I've put together my top tips to help you get perfect gluten free bread every time. Trust the recipe and follow these tips for flawless gluten free sandwich bread time and time again.
Use the best bread pan for baking gluten free sandwich bread — the Pullman loaf pan
I had always wanted to try making it in a Pullman loaf pan. That was the only way to see if I could get those perfect, no-dome slices that are truly made for sandwiches.
Baking in a Pullman pan (which is that taller, narrow pan with a lid that slides on) also tends to make softer bread. The moisture in the bread is trapped inside the pan during baking, and the bread absorbs it as it bakes.
The photo above is a loaf baked in a 2 pound Pullman loaf pan. The photos below are of the bread rising in a 1-pound Pullman loaf pan.
You can make a 1-pound Pullman loaf, or a 2-pound Pullman loaf. The baking time is nearly the same, as the pans are much longer but also considerably more narrow.
For the 1-pound Pullman pan
For the 1-pound pan, you don't do anything different to prepare the bread dough. When it's ready to rise, use the Pullman cover instead of plastic wrap, then bake for about 40 minutes with the lid on. Remove the lid and allow the top to brown.
For the 2-pound Pullman pan
For the 2-pound loaf pan, double the recipe and be sure to mix the ingredients with a bit of extra care. The instructions are the same as for the 1-pound pan for rising and baking, just baked in a 2 pound Pullman loaf pan.
Choosing the right yeast for gluten free sandwich bread
Yeast is an essential ingredient for most bread recipes, but when you head to the grocery store, you may notice a few different varieties, including instant yeast and active dry yeast.
Is yeast gluten free?
Let's get this out of the way first: Most types of yeast are gluten free, but as always, you'll want to carefully check ingredient labels to be sure the one you're choosing is safe. Yeast in a single-cell fungus that converts sugar and starch into carbon dioxide and alcohol, which is what causes baked goods to rise. So, in its natural state, yeast is naturally gluten free.
However, always choose a certified gluten free yeast, as other types may be processed in a factory that processes yeast on the same production line as gluten-containing ingredients, resulting in cross-contact contamination.
Instant yeast vs active dry yeast
Two of the most common products you'll find on the shelf are instant yeast and active dry yeast.
My homemade gluten free sandwich bread recipe calls for instant yeast, which may also be labeled as quick rise.
If you'd like to substitute active dry yeast instead, you can, but you'll need to take a few extra steps. First, multiply the weight of instant yeast by 1.25 for the right ratio.
Because active dry yeast has a thicker coating around the yeast, you'll need to help break it down. You can do this by soaking it in some of the milk for this recipe until it foams.
Once foamy, add it and the rest of the milk when the recipe calls for it.
Use a pan liner or cooking spray
There's no question that you need a pan liner or cooking spray to stop your bread welding to the sides and base fo the pan. If you're not using a pan liner, make sure your non stick cooking spray is gluten free! I like to use coconut or olive oil.
Don't let the bread cool completely in the pan
Let your homemade gluten free sandwich bread cool in the pan for about 10 minutes, but then transfer it to a cooling rack so it doesn't get soggy from escaping steam.
Bake your gluten free bread in the center of the oven
You'll enjoy a consistent baking temperature and better airflow, and you'll keep your bread from hitting the roof of the oven.
Use a bread knife or serrated knife
If you don't have a bread knife, be sure to use some kind of serrated knife for slicing. Otherwise, you may squish or tear your bread.
Gluten free white sandwich bread recipe ingredients and substitutions
As always, unless specifically indicated otherwise, I haven't made this recipe with any substitutions.
These are mostly just my best-educated guesses for how to accommodate other dietary restrictions. Proceed with caution when modifying any recipe!
Gluten free dairy free bread
Making this bread dairy free is easy. Just replace the butter with vegan butter. Melt and Miyoko's Kitchen brands are my favorite.
You can even use Earth Balance Buttery Sticks and reduce the salt to 1 teaspoon.
Avoid using the soft vegan spreads though, this bread recipe calls for butter, so use the plant butter blocks for the best dairy free results.
Use any dairy free milk you like, just be sure it's not nonfat and is unsweetened. I really like unsweetened almond milk here, as it doesn't impact flavor and still contains enough fat so the rest of the recipe doesn't require any adjustment.
Egg free gluten free bread recipe
This is a little harder since the recipe calls for egg whites, not a whole egg.
I’ve never tried this recipe with any substitutions to make it egg-free, but I’d recommend trying a “chia egg” (1 tablespoon ground chia seeds + 1 tablespoon lukewarm water, mixed and allowed to gel). Alternatively, aquafaba may behave more like egg whites. If you try either, let us know how it goes!
Storing gluten free sandwich bread
This easy gluten free bread recipe produces incredibly tender bread that stores easily on the kitchen counter. Just keep it sealed in an airtight container at room temperature, and it will last for about 2 days.
I also recommend that you don't pre-slice any gf bread before use, unless you're going to freeze it. Doing so may cause it to dry out prematurely, so leave the loaf whole and slice as needed.
Adding seeds
If you want to dress your bread up a little, and turn it into a fancier-looking bread, or give it a bit more flavor and crunch, you can sprinkle the top with seeds. Do it after the loaf has risen and is ready for the oven.
Lightly sprinkle the seeds over the top, but don't push them down too much as the risen dough is quite fragile. Add sesame, chia, quinoa, sunflower, or pumpkin seeds, and maybe even some finely chopped nuts.
Freezing gluten free sandwich bread
Another wonderful thing about this gluten free sandwich bread recipe is that it also freezes fabulously! This means you can enjoy a yummy gf sandwich at a moment's notice.
For freezing, slice the bread into individual portions. Make sure each slice has cooled completely, and then wrap tightly and freeze.
When you're ready for a sandwich, remove as many slices as you need and refresh them by popping them right in the toaster (no need to defrost first).
Get more gluten free bread information
If you're waiting for the right ingredients or just need a sandwich while the bread rises, I've reviewed 8 gluten free brands of bread that I really like. I've also compiled my top 10 secrets to baking gluten free bread.
I'm happy to share everything I know with you! If you're ready for the next step, I'm there for you, too. When you're ready, join me in learning about baking with my gluten free bread flour blend, which calls for some additional ingredients that you'll have to order by mail, but the bread is next level!
FAQs
For lots of general tips on gf yeast bread baking, please see how to make gluten free bread. You'll find 10 rules and lots of FAQs. Here are some specific questions that are frequently asked about this white gluten free bread recipe:
Is this homemade gluten free bread suitable for bread machines?
While they're designed to make life easier, I can't recommend using a bread machine for this recipe, even if it has a gluten free setting.
Again, it's not because I'm a fan of more work or that I dislike using a bread machine. Rather, I'm a fan of consistent results, and you just can't achieve that with a bread machine. There are simply too many bread machine models to tailor this recipe, and a set of instructions for one brand of machine doesn't work for another, so I say skip the machine for best results.
How do I toast gluten free breads?
So long as you slice this gluten free sandwich bread thin enough to fit in your toaster slots, you'll toast it like you do traditional wheat bread.
Some people say they find gf bread harder to toast. That may be the case for drier breads, but this recipe produces a soft, tender bread that's perfect for toasting.
This recipe is like those wildly expensive, really yummy gluten free artisan bread products you can find at the store that make the most wonderful toast doorstops with lashings of butter and your favorite toppings.
What's the best flour for gluten free sandwich bread?
My top recommendation for gluten free baking is Better Batter. It's what I used in this recipe and what I use in most of my creations.
You can try a different flour blend if you'd like, but I can't promise results.
And, trying to make your own gluten free flour blend by adding brown rice flour or coconut flour to differing amounts of potato starch or tapioca starch is a recipe for disaster unless you really know what you're doing.
Remember, every potential ingredient for gluten free flour blends behave differently and have differing properties.
Can I just replace regular flour with gluten free flour for gluten free bread recipes?
No, you can't just substitute gluten free flour for traditional flour — gluten free baking requires several adjustments, and it's even more important when it comes to baking a gf bread recipe.
To produce a gluten free bread that looks and tastes anything like the “real thing”, you have to use a specially formulated gluten free bread recipe—like this one!
Why isn't my gluten free bread rising?
Honestly, there are several reasons why your gluten free bread might not rise. First and foremost, I implore you to follow my gluten free bread recipe exactly as written to avoid this type of problem. This includes using the same ingredients, especially the flour blend.
One reason you bread may not be rising is that you're simply not allowing it enough time to proof. Ideally, it'll rise in 30 to 45 minutes, but depending on local conditions, it may simply take longer.
Don't try to speed up the proofing process by sticking your dough in a hot oven — that's a quick way to kill your yeast, and then your bread will never rise.
Make sure to use instant yeast. If you only have active dry yeast on hand, follow my instructions above to make the substitution.
Why is my gf bread so dense?
Dense bread can be a result of your bread not proofing for long enough, or the yeast dying off if, for example, you proofed it in a hot oven. It may also be because you didn't mix the ingredients together well enough in a stand mixer, tried to use a handheld mixer to make the dough, or tried to make it by hand.
How to make white gluten free bread for sandwiches, step by step (below)
Easy White Gluten Free Bread Recipe for Sandwiches | Tender and Springy
Ingredients
- 3 cups (420 g) all purpose gluten free flour blend (I used and highly Better Batter or my mock Better Batter blend here; click thru for the mock blend and full info)
- 2 ¼ teaspoons xanthan gum omit if your blend already contains it
- 2 ½ teaspoons (8 g) instant yeast
- ¼ teaspoon cream of tartar
- 2 tablespoons (25 g) granulated sugar
- 2 teaspoons (12 g) kosher salt
- 1 ½ cups (12 fluid ounces) warm milk (about 95°F)
- 4 tablespoons (56 g) unsalted butter melted and cooled (plus more for brushing if using seeds)
- 1 teaspoon apple cider vinegar
- 2 (50 g) egg whites at room temperature
- Toasted sesame seeds for sprinkling optional
Instructions
- Grease or line a 9-inch x 5-inch loaf pan (or slightly smaller) and set it aside.
- In the bowl of a stand mixer fitted with the paddle attachment, place the flour, xanthan gum, yeast, cream of tartar and sugar. Whisk together with a separate, handheld whisk. Add the salt, and whisk again to combine.
- Add the milk, butter, vinegar and egg whites, mixing on low speed after each addition. Scrape down the sides of the mixer bowl as necessary during mixing.
- Turn the mixer to medium-high speed and mix for about 3 minutes. The dough will be thick, smooth and quite wet.
- Scrape the dough into the prepared loaf pan. Using a wet spatula, smooth the top.
- Cover the dough with lightly oiled plastic wrap and allow it to rise in a warm, draft-free place for 30 to 45 minutes or until it’s about 150% of its original size.
- It should be overflowing the top of the loaf pan by at least 1/2 inch when you retrieve it, but it will not have doubled in volume. It may take longer to rise properly in colder, drier weather and less time in warmer, more humid weather.
- When the dough has nearly reached the end of its rise, preheat the oven to 375°F.
- Remove the plastic wrap, and using a sharp knife or lame slash the top of the loaf about 1/4-inch deep. If using the optional seeds, brush the top of the risen bread gently with melted butter, and sprinkle with the seeds.
- Place the pan in the center of the preheated oven. Bake for 45 minutes to 1 hour, or until the internal temperature of the bread reaches about 195°F on an instant-read thermometer. The outside will form a thick, brown crust.
- Remove the loaf from the oven, and allow it to cool for about 10 minutes in the pan before transferring to a wire rack to cool completely.
- To freeze this bread, cool completely and then slice, wrap tightly, and freeze. Defrost as many slices at a time as you need in the toaster.
Notes
Easy White Gluten Free Bread Recipe for Sandwiches | Tender and Springy
Ingredients
- 3 cups (420 g) all purpose gluten free flour blend (I used and highly Better Batter or my mock Better Batter blend here; click thru for the mock blend and full info)
- 2 ¼ teaspoons xanthan gum omit if your blend already contains it
- 2 ½ teaspoons (8 g) instant yeast
- ¼ teaspoon cream of tartar
- 2 tablespoons (25 g) granulated sugar
- 2 teaspoons (12 g) kosher salt
- 1 ½ cups (12 fluid ounces) warm milk (about 95°F)
- 4 tablespoons (56 g) unsalted butter melted and cooled (plus more for brushing if using seeds)
- 1 teaspoon apple cider vinegar
- 2 (50 g) egg whites at room temperature
- Toasted sesame seeds for sprinkling optional
Instructions
- Grease or line a 9-inch x 5-inch loaf pan (or slightly smaller) and set it aside.
- In the bowl of a stand mixer fitted with the paddle attachment, place the flour, xanthan gum, yeast, cream of tartar and sugar. Whisk together with a separate, handheld whisk. Add the salt, and whisk again to combine.
- Add the milk, butter, vinegar and egg whites, mixing on low speed after each addition. Scrape down the sides of the mixer bowl as necessary during mixing.
- Turn the mixer to medium-high speed and mix for about 3 minutes. The dough will be thick, smooth and quite wet.
- Scrape the dough into the prepared loaf pan. Using a wet spatula, smooth the top.
- Cover the dough with lightly oiled plastic wrap and allow it to rise in a warm, draft-free place for 30 to 45 minutes or until it’s about 150% of its original size.
- It should be overflowing the top of the loaf pan by at least 1/2 inch when you retrieve it, but it will not have doubled in volume. It may take longer to rise properly in colder, drier weather and less time in warmer, more humid weather.
- When the dough has nearly reached the end of its rise, preheat the oven to 375°F.
- Remove the plastic wrap, and using a sharp knife or lame slash the top of the loaf about 1/4-inch deep. If using the optional seeds, brush the top of the risen bread gently with melted butter, and sprinkle with the seeds.
- Place the pan in the center of the preheated oven. Bake for 45 minutes to 1 hour, or until the internal temperature of the bread reaches about 195°F on an instant-read thermometer. The outside will form a thick, brown crust.
- Remove the loaf from the oven, and allow it to cool for about 10 minutes in the pan before transferring to a wire rack to cool completely.
- To freeze this bread, cool completely and then slice, wrap tightly, and freeze. Defrost as many slices at a time as you need in the toaster.
Marie says
Thank you! Thank you! Thank you! My daughter found out she needed to go gluten free in January and has been so disappointed with all gf breads…purchased, homemade, mix…whatever! She could barely stand it while I was baking this bread in the oven…the smell was heavenly and her hopes were high! When she took her first bite it was clear that this was a home run! We kept this loaf in a ziplock in the fridge and it was usable as toast for up to two weeks – amazing! I am now looking to see if anyone else has tried making kaiser style buns out of this batter or if I will just have to wing it myself! Thank you for bringing “real” bread back into my daughter’s life! Epic!
Nicole Hunn says
Hi, Marie, I’m really glad you enjoyed the recipe, and that you’re feeling hopeful about gf bread! I have to caution you that this recipe cannot be made successfully into any sort of shaped bread, so Kaiser rolls with this recipe absolutely would not work. Please read through the post where I discuss how this is a batter-style bread and cannot be shaped. I have lots of other roll recipes on the blog. Please use the search function!
Katie says
Your recipe is amazing!! I read your entire post before baking the bread and I was sure to follow all of your steps clearly. The first GF bread I baked over the weekend from another recipe was not the business. Your recipe however, is incredible! I made my loaf dairy free by substituting the butter for olive oil instead and I used unsweetened oatmilk-Califia Farms to be specific. Best oat milk hands down. I had intended to try honey instead of sugar but I forgot and the bread is still so delicious! I wish I could show you a picture. It’s so pretty.
Nicole Hunn says
That’s great to hear, Katie! I don’t normally advise replacing a granulated sugar with a liquid one, but this recipe does tend to be especially adaptable, so it might be worth a shot!
Dawn Jacobs says
I cant believe how great it tastes. I was worried when it didn’t rise as much as my gluten bread. I kept thinking I was doing something wrong. I do wish it had been a taller loaf, but the most important thing the taste is perfect. Thanks.btw I screwed up and mixed by hand maybe that is why it wasn’t tall like in the picture.
Susan says
The best gluten free bread recipe I have ever made. I did proof it in my oven; not heated. I read years ago a good way to proof dough was to put it in the oven and turn the light on in the oven. It has worked every time. I turn the light on in my oven while I am making the dough. I did have to proof it a couple of hours and I used instant yeast But that was fine because it was delicious. Could this work for hamburger/hot dog buns? I know you have other recipes for those but this is so tender; maybe too tender for that.
Nicole Hunn says
Hi, Susan, I’m very glad you liked the bread. Proofing in your oven with only the light on should be fine, but some oven lights run quite hot and you don’t want to kill the yeast. It’s a bit of a gamble. And no, I would not make this into shaped breads. They would not hold their shape. I’d use the recipes designed for that. They’re quite different.
Casey Collins says
My loaf sunk in the middle a little. Do you think I over proved? I’m extremely new to GF baking.
Nicole Hunn says
Hi, Casey, when baked goods rise and then fall as they cool, they’re almost always underbaked which is usually a function of a too-hot oven that will overbake the outside before the inside has had a chance to bake fully. But since this is yeast bread, you also have to consider any substitutions you made, including especially your flour blend, whether you measured ingredients by volume not weight (volume is inherently unreliable, no matter how experienced the baker).
Earlene says
I made this without eggs and it turned out perfect! I stirred together 1 teaspoon potato starch, 1 teaspoon tapioca starch, 1/2 teaspoon baking soda and 1/2 teaspoon psyllium husk powder with 4 tablespoons water. I set it aside while I measured out the mock better batter ingredients. It thickened up nicely. I weighed out the proper amount. Everything else was according to recipe. I will definitely make again.
Nicole Hunn says
Wow, Earlene, that’s quite an egg replacer! So glad it worked out for you and that you enjoyed the bread.
Gaby says
Hello! My bread turned out a little disaster. It was overflowing the pan! I think I should have use less yeast. I live in Mexico City (high altitude) :(
I also used GF Bob Red Mill´s 1-1 flour. That is the one sold here.
Hmm I´ll make it again. What changes do you suggest?
Nicole Hunn says
Gaby, you’ve already identified your two issues: not adjusting for high altitude, and using a poor quality, inconsistent all purpose gluten free flour blend. I can’t advise you on high altitude adjustments, since I simply can’t recreate that condition, but other readers who live at altitude have made their “regular” adjustments with success. Please see the all purpose gluten free flour blends page for information on flour blends. It’s linked in every recipe that calls for such a blend, and is discussed in the text of this post extensively.
Karrie Tardiff says
I made this bread in the 1 pound Pullman pan, but it overflowed during the rising process. I went back and read that it should rise with the lid on, which I did, but then somewhere else I read that it would rise about half an inch above the top. So I guess I’m confused. If it’s supposed to rise a bit above the top of the pan, won’t the lid get in the way as mine did? The dough was squeezing out the sides, overflowing past the lid. Fortunately the bread still turned out great and tasted delicious. I just want to avoid the mess next time. Any suggestions? Thank you!
Nicole Hunn says
The instructions stating that the bread should rise slightly above the top of the pan are for a standard loaf pan, Karrie. The instructions for a Pullman pan are different, as you noted, and a Pullman pan has higher sides, so if yours rose that high but you used a properly-sized Pullman pan and not a smaller one, you overproofed the dough.
Katie says
So am I the only one without one of these loaf pans?? Does this make all the difference in this bread? Should I wait to get one and make the bread later or can I use a regular pan and just put foil on top? I know this is probably a ridiculous question to some but I’ve literally never heard of this pan before lol
Nicole Hunn says
Hi, Katie, I discuss the difference in using a Pullman pan versus a standard loaf pan in some detail in the text of the post. Please read the post, and then you can decide from there if you’d like to move forward with a standard loaf pan, which is absolutely fine!
Kara says
I wish I could give this 10 stars! After recently discovering my food allergies I’ve been really trying to find allergy friendly foods and recipes that actually taste good. I can confidently say this bread recipe is now a staple in the house not just for myself but the family too! Easy to make, allergy friendly, and a family favorite. Thank you so much!
Nicole Hunn says
I’m so glad, Kara! “Good, for gluten free” is simply not good enough. So glad you found this recipe, and the blog!
Nichole says
Would it be possible to make this bread using a hand mixer rather than a standing one?
Nicole Hunn says
No, you can’t, Nichole. You can try using a food processor fitted with the steel blade, but I can’t promise results.
Tammy says
I don’t own a mixer at all & your breads always turn out perfect for me.
Brooke says
I make this using a hand mixer all the time, and it turns out just fine.
Ophir says
I get why you are so protective of this recipe! It’s absolutely the best gf bread I’ve made at home (and I’ve tried a lot of recipes) we couldn’t help ourselves and tucked in while it was still warm, and the whole loaf was gone in 20 minutes.
Nicole Hunn says
You’re so right, Ophir, I’m super protective of this recipe! I generally believe that there’s nothing new under the sun…except this recipe when I first published it. :) I’m so glad you enjoyed it.
sandy says
Hello Kim, I can’t seem to find your recipe for the bread using Expandex. I’ve made it twice before with great success but now I can only find the ingredients list, not the method. Help.
Nicole Hunn says
I’m not sure who Kim is, Sandy, but please use the search function on the blog for bread recipes. Some use Expandex, and some don’t. You can also search for “bread flour” and find the bread flour recipe and references to some bread recipes on the blog that use it.
Beth Clements says
Just tried this recipe for the first time and am waiting on the rise. My dough wasn’t “quite wet” after mixing it was actually pretty stiff. I did weigh the ingredients. What do you think I may have done wrong and do you think it will still bake ok? Thanks!
Beth
Nicole Hunn says
Dough that isn’t properly hydrated typically doesn’t rise well if at all, Beth, so perhaps not. Here are the questions to ask yourself to learn where you deviated from the recipe as written:
Did you make ingredient substitutions, particularly the gf flour blend? They are not all created equal at all. Please see the AP GF flour blends page, which is linked in every recipe that calls for one.
Did you measure by weight, not volume? You can’t measure properly by volume, especially dry ingredients like flour, as human error is unavoidable.
With respect to yeast bread, did you allow the dough to rise long enough, and was your dough covered properly? Overproofing is a function of rising too much, not too long. It can take a long time for yeast bread to rise properly in a cool, dry environment, especially.
Laurie says
I had the same issue. I used mock better batter and changed nothing. I wish there was a video to see how wet it should be! I might just need to add some liquid. I weighed the ingredients too. It took forever to rise and then when I baked it, it is still very wet inside. Just dense and heavy. I think I need more liquid. LMK if you try this again and get it to work!
Nicole Hunn says
There is a video, Laurie, and if you’re not seeing it, you’re probably using an ad blocker. You cannot see that without seeing a short preroll ad, which is how I get paid for the free recipes. Yeast bread takes longer to rise in cooler conditions, but it sounds like you didn’t let it rise long enough—and you didn’t bake it through. There’s no substitute for allowing the bread dough to rise fully.
Christy says
Hi Nicole!
What am I doing wrong when the dough rises perfectly and then falls before I can get it in the oven?. I’m using quick rise yeast and have checked the expiration dates and have tested the yeast beforehand. I let it rise in a microwave as suggested. I get it to rise to about a 1/2” over the top of the pan. I use your suggested Better Batter and measure and weigh everything precisely. Any suggestions would be greatly appreciated! Thank you!
Nicole Hunn says
It sounds like you’re overproofing the dough, Christy, which leads to a really unstable raw dough. Once the dough starts to develop pockmarks, it’s beginning to overproof. Since you’re doing it in your microwave and can’t keep an eye on it during proofing, you’re just letting it go too long. I’d let it rise, covered well, at room temperature out in the open air, so you can watch it. In a cooler environment, it will rise, just more slowly.
Leanne McClellan says
Has anyone tried this in a bread machine with a gf setting?
Nicole Hunn says
I don’t use or recommend use of a bread machine, Leanne, since they vary very significantly from brand to brand and create an odd-shaped loaf. The instructions for one brand of machine are not at all useful for another, so I’m afraid this just isn’t a really useful endeavor.
Craig says
I used a Panasonic SD-ZX2522 and worked great.
Charlotte says
Loved this recipe. Do you think adding raisins and cinnamon would work for raisin bread?
Nicole Hunn says
Hi, Charlotte, I would use my recipe for cinnamon swirl bread if you’d like something like that!
Bonnie Quinn says
Hey, is it possible to freeze this dough? My family can eat two loafs a week, and it’s rather have that fresh bread smell twice a week.
Nicole Hunn says
No, I would not freeze the dough, Bonnie, but the baked bread freezes very well. The only thing I can think of that might suit you would be to parbake the loaf, then let it cool, wrap tightly and freeze it, and then finish baking later (defrost first). I’ve never done that with this recipe, though, but you’ll need to make sure you bake it past the point that the yeast has died (about 140°F internally) and after the oven spring (the oven rise) is done but the inside is baked enough that it won’t deflate. If you’re interested in experimenting, I absolutely cannot promise results, but I’d begin by baking for 30 minutes at the original 375°F, then reduce the oven temperature quite a lot (maybe to 325°F? I don’t know to be honest), and bake until it sounds hollow when tapped and registers at least 175°F internally but is basically unbrowned (you’ll literally have to watch it bake to gauge time). Good luck!
Bev Aitken says
I love this bread! I have been afraid to attempt another gf bread, after a few disasters. This bread was easy and delicious. The crust is amazing. I had a piece after it had cooled and then had a piece this morning toasted. Both delicious. Thank you.
Nicole Hunn says
I’m so glad you’re enjoying the recipe, Bev. It’s a classic for a reason! Thanks for sharing your experience.
Suzanne Owings says
I’m sure the recipe is good. Mine didn’t rise as much and fell when I put it in the oven. Not sure what I did wrong. It certainly smelled like regular bread when it was rising.
Nicole Hunn says
You may have overproofed the raw dough, Suzanne, which makes it rather fragile as you transfer it to the oven. Or you may have overmeasured your liquid/undermeasured your flour. I’m afraid I can’t offer any more guesses without knowing if you made any substitutions, measured by weight, etc.
Courtney says
I make my own flour because of potato and corn allergies…but this recipe is very workable and the best one I have found so far. I use 2- one pound Pullman pans and this splits perfectly between the 2. And using my kitchen aid stand mixer really DOES make a difference, I was surprised at that actually, but it does.
Kelly Thomas says
I want to make sure I get this correct – this recipe needs 2, 1 LB Pullman pans? If I only have 1 can I spit it between the Pullman and a regular loaf pan?
Nicole Hunn says
No, Kelly, if you read the recipe you’ll see that the yield is 1 loaf of bread. The text of the post contains recommendations for using alternate pans, but to make more than one loaf, you would need to make multiples of the recipe.
Cindy Ionno says
I have made this twice. Used Better Batter and weighed everything. First time was great. Second time the sides sunk in a little and the top dropped a little after I took out of the oven I used the one pound pullman with the lid on; poofing in oven with some hot water for almost an hour. I raised and just touched the lid. Baked with the lid on for 35 to 40 min and took lid off letting bake for another 10. the temp was about 195 200 when it came out. let it sit about 8 min the took out of the pan.
the first one was fine this one sunk in.
Suggestions?
Nicole Hunn says
I’m afraid I’m not really following your description of what you did, Cindy, particularly when you mention “poofing in the oven with some hot water,” but only you can really figure out what you did differently the second time that deviated from the recipe as written. From what you’ve said, it sounds like you overmeasured liquid and/or underbaked it the second time. When any baked goods rise and then fall upon cooling, the inside is not fully baked. The temperature you took, assuming it was accurate, may not have been all the way to the center. But if you overmeasured liquid, it won’t matter, and it will remain heavy and sink.
Courtney says
I have found if I don’t get my bread out of the pan (carefully and right away), that my sides do sink in a bit and everything kind of goes down in height. I put strips of parchment in my pans and that helps me lift them out of the pan when they are still hot. I cool them a long time on a rack, too
Nicole Hunn says
I’m glad you found something that works for you. Your experience, though, is because your flour blend substitution is creating a moisture imbalance, Courtney. That isn’t necessary when the recipe is made as written.
Brenda says
Can you leave out the Cream of Tarter? Or replace with something?
Want to try this recipe today, but no C of T in my kitchen.
Thank you!
Nicole Hunn says
You can try replacing it with 2x as much lemon juice, by volume, as cream of tartar, and then reducing the milk by as much, since you’ll be introducing more liquid. But I can’t promise results, and I’d really prefer to see you wait until you can buy some cream of tartar. It lasts a long time and is available in most regular grocery stores. Particularly when you haven’t made a recipe before, it’s important to make it precisely as written, measuring the ingredients called for as carefully (by weight, wherever possible) as possible.
Dana says
I love this recipe and have made it a couple times and it just keeps getting better! Do you think I can substitute the sugar for honey? I ran out of sugar and didn’t realize this morning. If so how much?
Nicole Hunn says
Hi, Dana, I’m honestly not sure! My general answer is that liquid sweeteners are not a proper substitute for granulated ones, but this is such a small amount that I bet it would be fine. I can’t promise results, of course, but this is what I’d suggest trying: You’d have to use less honey than sugar (try 14 grams of honey, which is about 2 teaspoonsful), and reduce the liquid by about as much, and add more liquid if you notice that the texture looks off. Since you’ve made the recipe as written before, you should be able to tell if the dough seems too dry. Good luck!
Julie says
Do you know if this will turn out if I cut the recipe in half? I know that some recipes can’t just be halved or doubled, so I figured I’d ask if anyone has done it yet.
Nicole Hunn says
Do you have a loaf pan that is half as large by volume, Julie? If you do, and you cut the ingredients in half, by weight, across the board, then I don’t see why not.
Fatima says
I have a child with a wheat allergy, as well as eggs and animal milk. What is the secret of the success of wheat-free vegan dough and cakes?
Nicole Hunn says
I’m afraid there’s no secret to anything, Fatima, only well-developed recipes. All I can offer are some suggestions for eliminating other allergens, which I do in the “substitutions” section of each recipe.
Latoija says
I love you recipe. I’ve made it multiple times and have loved it each time I made it. I had my husband try it and he said it was very good, (which is a surprise; he’s very picky in that he claims he’s “allergic” to gluten free) 🤣
Nicole Hunn says
That’s so wonderful to hear, Latoija! And the gluten eaters are the ones who keep us honest, so that’s the best!