Light, tender and soft, with a soft crust, this gluten free English muffin bread is the easy white sandwich bread you’ve been searching for!
A great yeasted gluten free bread recipe for beginners
If you’ve been thinking of baking some gluten free bread, and you’re not sure where to begin, start with this recipe. There’s no real shaping, as it’s a batter dough by nature.
Plus there’s no long refrigerator rise, so in just a couple hours you’re ready to slice into a nice warm loaf of fresh bread. Only a few minutes of that time are even active.
If you’re concerned about baking yeast bread, read my top 10 secrets to baking the best gluten free bread first. But regardless, this is a great recipe for beginning yeast bread bakers.
This gluten free English muffin bread is by nature a wet dough. So not only does it rise quickly, but it will rise even if it’s in a drier environment. It’s still possible to dry it out enough that it won’t rise, but there’s a bigger margin for error.
It’s a relatively wet dough by nature, and one that you don’t really shape in the “traditional” sense. But that’s not because it’s gluten free. It’s just the nature of English Muffin Bread.
It’s a super wet yeast dough, and moisture makes it double fast. Then, all that’s left is to scrape it into a loaf pan, smooth the top, cover it and let it rise.
Yeast bread baking can be nerve-wracking
Whenever I ask readers on my email list about their biggest struggle with gluten free baking, I get hundreds of responses. And a few themes often emerge.
One of those themes was about your struggles with gluten free bread. And, like in conventional bread baking, the problem was most often with getting the bread to rise properly. It can be so frustrating!
Baking yeast bread is very environment-dependent. So when I bake bread in the wintertime, it takes a bit longer to rise since the air is not only a bit colder, but quite a bit drier. If you live in a very dry climate year-round, you may even have to add a bit more moisture to your bread dough.
One of the most common problems with baking bread in general (and a big part of my Bread FAQs) is dough that has dried out. If you let it rise without covering it, the dough will lose too much moisture and won’t rise properly.
How to store this bread after baking
To store it, slice it thickly, and place a small piece of parchment or waxed paper between each slice and the next. Then, place everything in a freezer-safe bag, draw as much of the air out of the bag as possible, then place the bag in the freezer.
This is good practice with any bread that is high in moisture like this one, so the slices don’t stick to one another as they freeze. It’s not necessary with most of the other breads, though.
With bread flour or without bread flour
When I first developed a recipe for gluten free English muffin bread, it was for my very first cookbook. The flour blend I used and recommended was Better Batter, my old stand-by all purpose gluten free flour blend. It was and is a great loaf of gluten free bread.
Then, I wrote my third cookbook, Gluten Free on a Shoestring Bakes Bread and began experimenting with gluten free bread flour (which is essentially Better Batter + Expandex modified tapioca starch + whey protein isolate). I developed a modified English muffin bread recipe that is made with that gluten free bread flour. That recipe is included here.
The bread made with bread flour is a bit more chewy, and the dough has more flavor since there is short first rise, followed by a longer rise in the loaf pan. Both recipes works great. The choice is yours…
Ingredients and substitutions (and equipment)
Dairy
If you’re dairy free, please use the “all purpose flour recipe,” without bread flour, which necessarily has dairy in the form of whey protein isolate. The only thing you’ll have to replace is the milk.
In place of cow’s milk, you can use your favorite unsweetened nondairy milk. I like unsweetened almond milk. Just don’t use canned coconut milk, which is too thick.
Egg white
If you can’t have eggs and you’re willing, I recommend using the bread flour recipe. It’s a simpler recipe overall, since it doesn’t need cream of tartar, cider vinegar, egg white or oil.
Vinegar
In place of apple cider vinegar, which activates the baking soda and helps the bread rise, you can try using white wine vinegar or white balsamic vinegar. The bread flour recipe doesn’t call for vinegar at all, if that’s important to you.
Stand mixer
If you don’t have a stand mixer, you’ll still need to beat this bread dough quite well. Second best to a stand mixer would be a food processor fitted with the steel blade.
If you don’t have either machine, try using a hand mixer with dough hooks, if you have them. Or beaters, if you don’t. Keep beating until the mixture begins to look slightly “whipped” like air has been incorporated into it.
HELLO! I’m Nicole! I make gluten-free food enjoyable & affordable. If they can make it with gluten, we can make it without. That’s a promise!
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This was my first attempt at baking Gluten Free English Muffin Bread and it turned out beautifully. The bread had a great rise to it. I only had to proof it for 45 minutes. I substituted Splenda baking blend instead of regular sugar. This tastes incredible. Thank you for sharing your recipes. All your hard work has pleased so many people. I plan to make your Lemon Poppyseed Muffins, French Baguette and Artisan Cheese Bread next. Looking forward to baking more of your wonderful recipes. Thanks again!
I’m so glad, Elizabeth. Thank you so much for the kind words. I like your recipe lineup!
Hi, I’m new to eating Gluten Free and tried this as my first ever attempted at handmade gluten free bread (I’ve made bread with normal flour before) and it rose both times before I put in the oven but after the time was up I noticed that it, while it was golden, didn’t have that tell tale thump side. Worried I cut it in half and noticed that the inside was still raw. I’ve cook it for at least another half our (covering it with tin foil so the top didn’t burn) and the bread down pulls apart slightly instead of just mushing in on itself, but it still looks dense and wet and not fully cooked but I don’t understand how it could not be, especially since this look ins’t just in the middle but throughout the entire loaf including near the edges. Do you, or anyone else, have an idea what I messed up and why it was like that?
Here are the basic questions I recommend you ask yourself, Sophia:
Did you measure by weight, not volume (volume is simply not accurate)?
Did you use one of my recommended flour blends? My recipes will not work with a poor quality blend.
Did you make any ingredient substitutions?
Did you bake at the proper temperature? Most ovens aren’t properly calibrated, so you really need a simple analog standalone oven thermometer.
All purpose flour variation – if I understood correctly; I don’t need to let the dough rise? I can transfer it directly into the loaf pan and to the oven? But with bread flour variation, I need to let it rise first?
I mean I am not doing the bread flour variation since in Europe its kinda hard to get tapioca starch expandex or ultra-tex 3.
I managed to do Gluten Free White Sandwich recipe, and I love it.
This is my first try on English muffin bread :)
Each needs to rise, Mario. The bread flour variation rises twice—once in the bowl, once in the loaf pan. The all purpose gluten free flour variation rises in the loaf pan only.
Ever since buying your fabulous GFOAS Bakes Bread, my kids have fallen in love with this bread. I love it, too, as it’s so quick and easy to make , not to mention delicious! It’s on a pretty constant rotation in our house.
So glad!!
The English Muffin Bread using Bread Flour did not call for eggs, nor butter, nor oil! Was it left out of the recipe on purpose, or was it overlooked; or does the whey and modified tapioca make up for it? And for my clarification, the baking soda is strictly for the All Purpose Flour version, correct?
Sounds like chemistry to me (which I know nothing about).
Thanks for all your experimentation and hard work. I have been throwing away loaves of gluten free bread for several years now. Hoping these recipes work for me.
There was nothing overlooked, Verna. Using my gluten free bread flour blend makes the whole recipe simpler. Please read the post and recipe very carefully and follow the recipe precisely, whichever variety you choose.
Hello! I’ve only made bread a couple times and this is my first attempt at gluten-free bread. I have Bob’s red mill active dry yeast. Will this work the same as instant yeast? I have all my ingredients out and so excited to try. Just don’t want tonscrew it up!
Hi, Keely, if you only have active dry yeast, multiply the amount of instant yeast called for in the recipe (here, 8 grams assuming you’re making this with the “all purpose gluten free flour variation”) by 125% (that would be 10 grams total) and proof the yeast in about 1/4 cup of the milk called for in the recipe before adding it to the dough. For a more detailed explanation, please see the Ingredients and substitutions section in my recipe for gluten free French bread.
I used your bread flour recipe but subbed my own flour blend because we can’t have rice. It is the first loaf of bread I have been successful making. Yay!
Can you use a bread machine with this recipe?
I don’t use or recommend use of a bread machine, Terry. They vary very significantly from brand to brand and are unnecessary and make an odd shaped loaf.
I really like some of your recipes but the only problem I have with them is the flour blend that you use I usually use a combination of flour like could you tell me how much rice flour to use for tapioca starch or corn flour Etc Do you have a homemade flour blend that I can use because where I live you can’t get some of those blends that you mention it will be quite helpful if I can just make my own flour blend I can use in all of the recipes
Please click the link for the “all purpose gluten free flour blend” that I link to in every recipe that calls for an all purpose gluten free flour. You can build your own blend there and use it in all of my recipes, Brenda.
What is the measurement 12/3?? I see the yeast = 5 Grams, but what does 12/3 mean?? Thank you, I am looking forward to making this.
1 2/3 is “one and two thirds,” Nicole.
My favorite of your bread recipes!
I’m so glad, Sophie!
I have Namaste foods Gluten Free Perfect Flour Blend. Can I use this for the flour as the first ingredient that you have listed or do I need to mix the different things together for this dough?
I am diabetic can I use Xylitol or Stevia instead of sugar also can I use coconut milk instead of regular milk?
Hi, Susie,
You need something to feed the yeast. It’s only a very small amount of sugar, and I’m afraid you need it.
Coconut milk from the can is too thick. If you would like to use a nondairy milk, I recommend using unsweetened almond milk.
I’ve been making this English Muffin Bread ever since your bread book came out. I LOVE it! Not only is it super easy, but the taste is so rich and yummy!! Thanks so much!!
Awesome, Ann!
My Expandex arrived 2 weeks ago, ordered the whey protein isolate and the cambro 2 qrt buckets for proofing. Been gathering up my goodies for the past few weeks. All of these things are part of my month long Christmas present. :-) i got new french rolling pin and pie roll out sheet for measuring. Plus a new oven thermometer. I am so excited!!! Thanks Nicole for all your hard work. Merry Christmas to you and yours!
I loved your first recipe for English muffin bread in your first book. If its possible that this recipe could be even better than I am in trouble! I love English muffin bread. I made your Monkey bread recipe yesterday. It was AMAZING!! I loved it. You are the best Nicole! Thanks for all your hard work:)
If you made it through the Monkey Bread, Samantha, you’re totally up for the English Muffin Bread! That Monkey Bread recipe makes a ton! So glad you loved it. Thanks for letting me know!
I have made this bread, twice, and it is wonderful! One of my favorites from before GF, and so glad to have it back. I even took a picture, that I will put up here someday.
I live through you my sister in crime…..
Sounds good, Preppy!
That’s awesome, Ouida! Larry is super nice, for sure. And same-day ship is about as good as it gets!
I LOVE YOU! The book is absolutely beautiful, well planned and thought out. The pictures were a must have and I thank you sincerely for putting your own money on the line for us. You are the greatest GF recipe developer, blogger, writer, photographer, cookbook writer, and queen that I know. I’ll follow you anywhere, my dear regardless of all the insensitive comments/questions you get. THANK YOU FROM THE BOTTOM (and top) OF MY HEART!!!!
That means so much to me, Jennifer. It really really does. You’re the best! *mwah*
It isn’t, Mare. It calls for Gluten Free Bread Flour, which is defined in the post as containing the same blend of all purpose flour + Expandex + whey protein isolate as the other recipe I posted. Sorry!
Yes the “warm draft-free environment” would be the heating pad and towel setup described in the book if you do not have a home proofer.
Hooray, Jeanette!!
Good question (and I’m so glad the pictures are helpful – you’ll get your sea legs and stop second-guessing in time, I bet)! I haven’t tired this recipe with the beaters, but I would actually be more inclined to have you do this one by hand. Just put as much elbow grease as possible into it, to get the sort of dough you see in the photos. The beaters will sort of “whip” the dough, something you definitely don’t want!
I would like to say say THANK YOU THANK YOU THANK YOU for ALL of the pictures. All the step-by-step pictures are incredibly helpful to a newb like myself and eliminate lots of questions like is my dough/batter too dry/wet, how much flour am I suppose to “dust” with, is it suppose to look like this at this stage?, etc. (I do alot of 2nd guessing). Speaking of newb questions…I only have a kitchenaid hand mixer with the standard beaters that it comes with and I got the dough hooks. Can I use the beater attachment is place of the paddle attachment in a stand mixer? I don’t think there is a paddle equivalent for a hand mixer.
I can smell this bread. I can actually look at it and smell it directly through my monitor.
This will be the second bread I try (the first being the pizza dough) as soon as my ingredients arrive! Half of them should be here today and half before the week is out. And YES. I may be making pizza for Xmas dinner!!!!
Your GFF,
John L
Pizza for Christmas sounds like a good decision, John!