Tender, high-rising, GLUTEN-FREE sandwich bread? Here’s how.

Baking gluten-free? This one’s for you.

NOT baking gluten-free? This one might still be for you.

The number of people choosing to eliminate gluten from their diet has been growing quickly for the past several years. Which means even if you, or your child, or your significant other, mom, or best friend aren’t testing life without gluten, it’s a good bet you know someone who is.

And what’s the #1 baked treat gluten-free dieters miss? Birthday cake? Pie? Brownies?

Well, our strictly anecdotal research shows that the top “must have” for those on a gluten-free diet is good bread.

Think grilled cheese. A PB & J sandwich. French toast. Croutons in salad, stuffing with chicken…

Bread may be the staff of life for most of us, but for gluten-free folks, bread is something to avoid. Unfortunately for those eating GF, there’s probably nothing so packed with gluten as a slice of bread. Gluten is what allows bread to rise; remove it, and you have a hard-packed puddle of soggy dough.

So what’s a gluten-free-diet sandwich-lover to do?

Bake high-rising, light-and-tender bread – without gluten.


That’s right. WITHOUT gluten.

And what’s the secret to gluten-free sandwich bread? Read on…


Many gluten-free recipes use a blend of gluten-free flours. Our King Arthur Gluten-Free Multi-Purpose Flour includes ingredients (stabilized brown rice flour, tapioca starch, and potato starch) that reduce the grittiness sometimes found in gluten-free baked goods.

Our flour also increases the shelf life of your treats, keeping them fresh longer.


The following make-at-home brown rice flour blend works nearly as well; and it tastes better than a blend using regular brown rice flour.

Stir together the following gluten-free ingredients:

6 cups (32 ounces) stabilized brown rice flour
2 cups (10 3/4 ounces) potato starch
1 cup (4 ounces) tapioca starch (or tapioca flour; same thing)

Store airtight at room temperature.

Note: You can substitute white rice flour for the brown rice flour if you like; it’ll make your baked goods grittier (unless you manage to find a finely ground version).


Xanthan gum is another ingredient critical to gluten-free baking. It’s the “glue” that helps hold everything together, in the absence of gluten.

Before we start, I want to stress an important point: for best results, use an electric stand mixer or electric hand mixer to prepare this batter.

Can you stir it together by hand? Sure. But we don’t recommend it; your bread won’t look anything like the loaves in these pictures.

If you plan on doing much gluten-free baking, take the advice of every veteran gluten-free baker out there: start saving for an electric stand mixer, if you don’t already own one. It’s critical to success with GF yeast bread, pizza, muffins, and cake.


Place the following in a mixing bowl, or the bowl of your stand mixer:

3 cups (16 1/2 ounces) King Arthur Gluten-Free Flour or brown rice flour blend (13 1/2 ounces); see formula above
3 tablespoons sugar
2 teaspoons instant yeast
1 1/4 teaspoons salt
1 1/4 teaspoons xanthan gum


Using an electric mixer (hand mixer, or stand), gradually beat in 1 cup warm milk.


The mixture will be crumbly at first, but once all the milk is added, it’ll come together.


Add 4 tablespoons soft butter.


Beat until thoroughly blended.

Next you’re going to add 3 large eggs, one at a time. Beat the mixture till each egg is thoroughly integrated before adding the next one.


Once you’ve added all the eggs, beat the mixture at high speed for 3 minutes. This adds air to the thick batter, which helps take the place of the missing gluten as far as structure is concerned.

At the end of 3 minutes, the batter will look like thick, heavy buttercream icing: smooth and silky. It won’t look at all like a typical yeast dough: smooth, elastic, kneadable.

The dough will also be very sticky, and feel a bit gritty if you rub some between your fingers. Have you ever repaired a wall with spackling paste? Same texture. It helps to keep a wet kitchen towel handy, to keep your hands clean as you work.


Leave the batter right in the mixing bowl. Or if you need your bowl for another purpose, scrape the sticky batter into a large measuring cup, or another bowl.

Cover the bowl or cup, and let the thick batter rise for 1 hour.


I often raise yeast dough in a measuring cup; it helps me track how much it’s risen. This batter won’t double in size, but it’ll definitely puff up.


Gently stir the batter down.


Scrape it into a lightly greased 8 1/2” x 4 1/2” loaf pan.


Use your wet fingers, or a wet spatula or bowl scraper, to smooth the top, eliminating any “wrinkles.” The smoother your loaf is before you put it into the oven, the smoother it’ll be once it’s baked.


This is pretty smooth.


Cover the pan; a clear shower cap works well here. Let the dough rise…


…till it barely crowns over the rim of the pan.

Towards the end of the rising time, preheat the oven to 350°F.

See the divot on the front of the loaf? That’s from me brushing it with the edge of the shower cap when I was pulling it off. The dough is very delicate; try not to touch it.


Bake the bread for 38 to 42 minutes…


…until golden brown.


Remove it from the oven, and turn it out of the pan onto a rack.


Run a stick of butter over the top crust, if you like. It’ll help keep the crust soft, and add flavor.


Slice when cool. Imagine a ham and cheese sandwich. Or cinnamon toast.


Ready for some variations? Cheese bread is easy. Stir 1 cup (4 ounces) shredded cheese into the risen batter.


I’ve chosen a very spicy cheese, Cabot Hot Habanero.  It’s too hot for me to eat out of hand, but in baking its flavor shines through, lending just the right amount of heat.

Don’t like heat? Choose a milder pepper cheese, like Pepper Jack. Or a good sharp cheddar.


Here’s a discovery I made while testing the recipes for this blog. Our 9” pain de mie pan is the ideal shape and size for gluten-free breads. Its straight, high sides lend a lot of support to the rising dough. The result? A very nicely shaped loaf.

Though the lid on this pan isn’t critical, it does protect the dough as it rises.

If you don’t have a 9” pain de mie pan, use a standard (8 1/2” x 4 1/2”) loaf pan.


Let the dough rise, covered, till it’s within about an inch of the rim of the 9” pain de mie pan. This should take about 45 to 60 minutes.

Towards the end of the rising time, preheat the oven to 350°F.

Slide the lid of the pan closed, and bake the bread for 50 minutes. When you slide the lid open, the loaf should be golden brown.


Remove the bread from the oven, turn it out of the pan, and cool on a rack.

You can also choose to bake the bread with the lid off; bake the same amount of time, but tent with aluminum foil for the final 15 minutes, to prevent over-browning.

And, to use a regular 8 1/2” x 4 1/2” loaf pan, bake the bread for about 40 to 45 minutes, till golden brown.


Slice when cool. Now, is that one nice-looking gluten-free bread, or what?!


Next up: gluten-free cinnamon-raisin swirl bread.

Stir 1 cup golden raisins into the risen batter.


Like this. You don’t have to beat the raisins in; a spoon will do the trick just as easily as your mixer’s beater blade.


Scrape the batter into a lightly greased 9” pain de mie pan, or 9” x 5” loaf pan.

Sprinkle the top with 3 tablespoons cinnamon-sugar. If you’re making your own, combine 3 tablespoons granulated sugar with 1 teaspoon cinnamon.


Use a spoon to swirl the cinnamon-sugar into the batter, as though you were making a marble cake. (And if you’ve never made a marble cake, now you know how!)


Smooth the top with a wet spatula or wet bowl scraper.


Let the dough rise, covered…


…for about 60 minutes, till it comes to about 1″ below the rim of the pain de mie pan, or to just below the rim of the 9” x 5” pan.

Towards the end of the rising time, preheat the oven to 350°F.


Bake the bread (covered, or uncovered) for 50 minutes. If it’s uncovered, tent gently with aluminum foil for the final 15 minutes of baking.

Remove the bread from the oven, and turn it out of the pan onto a rack to cool.


Slice when cool, revealing subtle swirls of cinnamon and raisins within.

I hear French toast calling my name…


Finally, when the bread is getting stale, go with it. Cut it in thin slices; place the slices on a lightly greased baking sheet. Brush or spray with olive oil.

Bake in a 350°F oven for about 15 to 20 minutes, till golden and crisp. Store airtight when cool. Crunchy and delicious with drinks, with dips and spreads… and irresistible just as is.

Oh, one last note: Can you bake this bread in a bread machine? One of our GF experts, Andrea, tried it in our Zo X20. Here’s her report:

“I used the quick wheat cycle. It wasn’t as good as making it in a mixer. The top was flat, and sunk a bit.  Also, I needed to scrape the edges of the pan after 5 to 10 minutes of mixing.”

Read, rate, and review (please) our recipe for Gluten-Free Sandwich Bread.

Baking gluten-free is a new experience for us here at King Arthur Flour. We’re making progress, and still have a lot to learn. We look forward to gradually increasing our knowledge of this technically challenging style of baking, and sharing what we learn with you along the way.


PJ Hamel

PJ Hamel grew up in New England, graduated from Brown University, and was a Maine journalist before joining King Arthur Flour in 1990. PJ bakes and writes from her home on Cape Cod, where she enjoys beach-walking, her husband, two dogs, and really good food!


  1. Suzy

    I have a gluten free friend! This is very exciting looking bread. Do you think it would work just as well in a bread machine?

    No, Suzy, I do know from watching my fellow test bakers struggle that it wouldn’t work just as well in a bread machine… but they might have made some adjustments to make it “OK.” I’ll gather some information and get back to you here, or post in the body of the blog. PJH

    Suzy – Here’s the bread machine report from Andrea, one of our GF experts: “I used the quick wheat cycle. It wasn’t as good as making it in a mixer. The top was flat, and sunk a bit. Also, I needed to scrape the edges of the pan after 5 to 10 minutes of mixing.”

    1. Lorne Goldman

      BE WARNED. Like most of the new wave of gluten-free experimenters, (bless’em!), this writer forgets to mention that xanthum gum, (the key) additive that makes these recipes possible) has a limited shelf life. Even the producers of ready made gluten-free flour forget to mention this..or do not know. Even stores that sell it leave it on their shelves, often long enough to be useless whether in a flour or not.

      The domino effect of that is sad. Most home bakers start or end with their first failure, thinking they are stupid or the effort is a waste of time. Do NOT buy pre-mixed gluten-free flours and keep your gluten in the freezer. That will lengthen its shelf-life. The first bread that fails to bind, toss it and buy new from a store that knows what they are doing.

      Anyone who wants the recipe for a delicious 5 minute gluten-free pasta, drop me a line.

    2. Gena

      THIS BREAD IS WONDERFUL!! I have used the recipe as is and it is great! I have also used 1/2 almond flour and eliminated the tapioca in the flour mix( just used additional potato starch) and it was still wonderful! I have substituted almond milk at times, still wonderful! Thank you!! I no longer have to buy $6 gluten free loaves!!!

  2. diane good

    Thanks for the wonderful, step by step instructions for bread. We are a GF/DF family for three years and bread making can be overwhelming at first. Can’t wait to try the sandwich bread recipe. We can adjust most any recipe to eliminate the lactose and casein by using soy milk and other butter substitutes. Noticed the brownie mix does not have milk ingrediant–must try. Thanks for your efforts–there will be some very happy GF families.

  3. Melie

    I am about to climb through my computer screen! Thank you! Thank you! I have been gluten free for over a year now and I so very much miss grilled cheese and PB&J. I do make my own bread with a mix, but it goes stale so fast I binge for about two days on sandwiches and toast then go without for weeks. My only question is regarding bread machines. I currently use one with a gluten free bread setting. Have you tried your recipe with one? I would think the air capture would be difficult to recreate, but it might be worth a try.

    Thanks again for thinking of wheat-a-phobes!

    Hi Melie – I know they’ve tried our GF bread mix in the bread machine – let me ask my fellow test bakers what they’ve figured out re: bread machines. I’ll get back to you here- PJH

    Melie – Here’s the bread machine report from Andrea, one of our GF experts: “I used the quick wheat cycle. It wasn’t as good as making it in a mixer. The top was flat, and sunk a bit. Also, I needed to scrape the edges of the pan after 5 to 10 minutes of mixing.”

    1. Jordan

      How’s the texture of this bread? It looks as though it would crumble easily. What was your experience?

    2. The Baker's Hotline

      The texture is tender but like with most GF baked goods it really should be eaten within the first day or two. If you find you are not able to eat it within that time frame, freezing is an option. You could slice and then freeze the individual slices. I hope you will try this recipe Jordan! Elisabeth@KAF

  4. Rachel

    Oh my!!! 😀 THANK YOU, THANK YOU, THANK YOU!!!!! I can attest to the fact that those on a GF diet miss their breads! 😉 My father is gluten intolerant and I have struggled for years to find a really good bread recipe. 🙁 I have some that have come “close” but they just aren’t the same as the good homemade breads he misses. I love the idea of the variations…that’s something I had never thought of to do with the other bread recipes I’ve tried. 🙂 I’ll have to try that! I’ll be sure to come back and comment on how he likes this after I’ve tested it out. 🙂

    ~Miss Rachel~

    Thanks, Miss Rachel – I’ll look forward to your comments once you’ve made the bread. Hope your dad enjoys it – PJH

  5. Jennifer

    I’ve just sent an email to a friend of mine who is allergic to gluten and several other of the grains used to substitute for flour. I hope you have just made her life much easier. Thank you.

  6. twyla

    Thanks for the recipes. I have friends who eat gluten free and it’s nice to have more options for potlucks and such!

  7. Melissa

    Re “I do make my own bread with a mix, but it goes stale so fast I binge for about two days on sandwiches and toast then go without for weeks. ”

    GF breads always go stale more quickly than gluten breads. If you know that you can’t finish the loaf, try slicing it and freezing the slices individually. When I do this I wrap each slice in plastic wrap and then put them in a zip-lock bag and pull them out as needed.

    BTW, you can get a good sourdough GF bread…hope to see KAF’s take on this too.

  8. Suzanne B.

    I posted in on my FB…I have lots of GF friends. So It’s nice to share my adoration of all things KAF and help them with their GF needs, too.

    KAF rocks…plain and simple…

  9. Sandy

    Glory Hallelujah!!! My adult daughter, adult son and his middle child are Celiac and must eat gluten free. My son’s wife is an amazing cook and makes amazing gluten free food. They were here last week visiting and she copied down the wonderful Brazilian buns you posted. Bread is always a tricky thing to make G-free. I am going to tell her to check this blog for this recipe. And thank you for now carrying gluten free flour!

  10. AmandaLP

    This looks great! And I love that you have the gluten free multi purpose baking mix 🙂

    One of the teasers that you had was about the gluten “flying free” in a kitchen contaminating gluten free products. Do you have an answer for that? Can I make a traditional bread dough, wash everything, and then make a gluten free loaf?
    From what Ive read, if a person is very intolerant, you almost have to get all new bake ware, and utensils and keep them strictly for gluten free.So I guess it depends on the tolerance level, but I don’t know if there are tests for that or not. You would need to talk to your medical team about that. Mary@ KAF

  11. Aaron Frank

    Thanks! This is very cool. I’ve always held back from gluten free baking for lack of kitchen space for the different supplies I need in addition to my gluten baking. But now it’s all in one, handy box! It’s much less scary for someone new to GF baking.

    But, like your unbleached cake flour in a relatively small size. This box appears to be 1.5 lbs and your cake flour is two pounds. Any chance of making these in five pound packages? I go through two pounds of cake flour in two weeks (I use it to make pizza dough as well as cakes).



    Good thought, Aaron – I’ll forward this to our flour folks, who determine package sizing. PJH

    Aaron, word is they’re considering a 25# bag of the gluten-free flour mix, though that might be TOO large for you… ?? PJH

  12. Ricardo Neves gonzalez - Petrópolis, R.J. - BRAZIL

    I´m happiness about this gluten-free recipe you publish now here. Gluten-free is one of breads my customers asks me to have in my chart, but i only have Cheese Buns.
    Now i´ll test this amazing gluten-free recipe.
    It looks wonderful!!

  13. Allan

    I have no problem eating wheat but its kind of neat to see KA expand into this new area and support its products with a great series of photos explaining how to make GF bread and some variations. I hope as time goes on the folks who need GF products and recipes get a nice group of recipes and an expanded roster of products to use. This is why I’m devoted to KA and the blog. Congratulations.

    Thanks, Allan – if we want to be a baking resource, we have to be a baking resource to as many people as possible – even those who can’t get near our signature product, King Arthur Flour. It’s about the baking, and enjoying food; everyone should be able to eat bread… PJH

  14. Lisa

    Thanks for this recipe! I am also wondering if you might explore some low GI bread recipes — I have yet to find a decent one. I have a daughter that is very sensitive to sugar spikes and does not do well on bread of any kind except the sprouted Ezekiel breads — I would love it if I could find a similar recipe to make at home.

  15. Sarah

    What is the difference between “stabilized” brown rice flour and, say, Bob’s Red Mill brand? Nuances in the ingredients for GF baking, coupled with inconsistencies in labeling, have made it hard for a newbie GF baker! I’m so glad to have my friends at King Arthur jumping in to the ring!

    Sarah, brown rice flour is naturally less gritty than white, giving a better result. But since it’s also ground from the whole rice kernel, complete with germ, it can have a tendency to go rancid (off flavors) quickly. A certain type of heating process stabilizes that germ, thus extending the shelf life of the flour for many months beyond what it would ordinarily be. So stabilized brown rice flour (which is more expensive) tastes better and has a better shelf life. We did lots of experimenting with this, and often received regular brown rice flour from vendors that had already started to go rancid, its shelf life is so very short (and even freezing barely slows it down); so we decided we’d better go the more expensive, better-tasting route with our brown rice flour. Hope this helps – PJH

  16. Shirley

    Can’t wait to try your gluten free mixes. Thanks so much for developing these products.

    It’s wonderful to have a company on the East Coast providing GF flour and starches.

    I do a lot o baking. Will you be selling the GF brown flour and starches in larger packages or in bulk? I’d drive to Norwich to pick it up.
    Hi Shirley,
    We’ll certainly forward it along to the team that folks would like to see larger sizes available. ~ MaryJane

  17. Eileen

    This recipe looks great. I’m going to order some of your new flours and try it out. I appreciate the comparisons to wheat flour baking to help guide the way. I never thought of the pain de mie pan, but it does have exactly the right shape with nice, tall sides. I’ll start saving my pennies so I can get a couple soon.

    @AmandaLP- re: baking in a kitchen with glutenated & non-gluten flours. It’s next to impossible for even a careful and diligent baker to prepare a wheat flour based recipe and not scatter some flour about. So, it’s almost impossible NOT to contaminate the area. Since even a very small amount can cause gut damage that takes months to heal it’s important to be realistic about what’s possible as well as vigilant and thorough when you cook. My guy has celiac disease. I don’t but I eat GF almost always so as to decrease the cross contact risk and increase bonding. The little bit of non GF bread & cereal brought in is kept in sealed containers and dispensed very carefully away from the main prep zones. I use a separate cutting board (wood is porous so gluten can hide in the board) & only use pans that’re smooth metal/ glass/ pottery, with no seams or folds. Condiments & related foods are scooped out with a spoon and spread with a metal-bladed knife or spreader so the product doesn’t get contaminated.

    Thanks for sharing these very helpful tips. I know I learned a LOT!~ MaryJane

  18. Aaron Frank


    I have another question. Are there rules for substitution? How do I swap out KAF’s GF flour for all purpose or bread flour?


    Your best recipe for tender white bread that uses all purpose or bread flour would be King Arthur’s Classic White Bread. A recent blog entry was titled “Sandwich bread fit for the King” which features our company wide community service project where you can see the step by step procedure for making a terrific loaf of white bread. Irene @ KAF

    Aaron, I wouldn’t try making a regular yeast bread recipe using our GF flour blend; it’s an entirely different process, with different liquid/flour ratio. Please start with this gluten-free sandwich bread recipe, and then try tinkering with it – adding fruit or nuts or cheese or flavorings, to taste. PJH

  19. Eve Erwin

    Finally!!!! I thank you from the bottom of my stomach for offering these G-free flours/mixes/recipes. I just printed out the sample letter to take to my store (Wal-Mart, Winco, Albertsons) so that they will consider carrying your items. Grilled cheese sandwiches are within my reach again…..
    thank you, ~eve e
    Ahhh, nothing beats a good grilled cheese. Good luck with the stores on your end, we’ll keep it up here too. ~ MaryJane

  20. Susan

    Halleluia! I’m SOO happy to see this today! My husband has been allergic to wheat for 25 years and my daughter is gluten intolerant so baking for them has been an issue for years. This will make my life a lot easier, thank you! I’m really impressed that KAF went this route. I’ve been waiting a long time for a major company to address the needs of the millions who can’t eat wheat.

    As for the cross-contamination in a home kitchen, I’ve never heard of anyone who needed separate pans for baking in. Metal and glass can’t soak up the wheat. But rinsing or wiping out a pan after you’ve baked with wheat, then baking a GF recipe is a problem. To be safe you should use a squeaky-clean pan (I wash mine in a dishwasher to be sure it’s good and clean) and bake the GF bread first. THEN you can rinse or wipe it out and make your wheat bread. Traces of a GF bread aren’t going to harm anyone while baking the other way around very well could.

    Thanks for the advice, Susan – we’re hoping lots of veteran GF bakers, such as yourself, help us out here as we continue to learn the “tricks of the trade.” PJH

  21. Kathryn

    Thank you so much for the step by step instructions, the pictures and instructions are the best I have seen. For over 3 years I have had to eat GF and this is so exciting, so looking forward to using KA flours once again. It will be great to have bread that tastes like bread.

  22. Susie

    THANK YOU!!!! I have ordered my flour from KAF for many years and this is the reason why! Thank you for listening to our requests for a larger line of GF products. I would like to second Aaron Franks request for larger/bulk packaging on the AP GF flour! I am an avid baker who bakes everyday. My youngest daughter has been GF for a year and the struggle to find good GF baked good recipies for her has been eased by the staff at KAF! THANK YOU THANK YOU THANK YOU! My shipment of flour and mixes is already on the way to my house! I can’t wait!

  23. chery

    Thank you! Thank you! SOOO Much,
    My son is allergic to everything under the sun so his diet is very limited. He is 8 he has never had any bread related and I trying so hard to widen his taste. Also I am new to baking bread. You made it look so easy I can’t wait to try this recipie!

  24. Diana

    Just opened your email regarding GF bread and other baked goods. I was diagnosed about 7 months ago with Celiac-Sprue Disease. Have been having some luck with bread. I have a Zojirushi BBCC-V20 bread machine that has a home made cycle. Zo sent info on baking GF bread and said to use the homemade cycle and setting it for:
    Preheat: 15 min.
    Knead:30 min.
    Rise 1: Off.
    Rise 2: Off.
    Rise 3: 55 min.
    BaKe: 55 min. (I changed baking time to 65 min.
    They have a bread recipe on their web site for GF bread.
    I also use other GF bread recipes and just use the bread machine to Preheat and Knead. Take dough out and let rise in pan and than bake.

  25. Beth

    Thank you, thank you, thank you, as a mom of 2 kids with celiac disease I can’t wait to try these new mixes and the bread recipe. I was raised baking bread and it is heart breaking not to give that experience to my kids. Can’t wait to give it a whirl. Keep the GF info and products coming!!!!

  26. Cheryl

    I can’t wait to try this recipe. If I wasn’t on my way out the door it would be started already. Thank you. I really miss eating bread. I’m looking forward to your GF mixes.

  27. Sandy Jensen

    Great work! I am looking for the nutritional information, so I can figure out the points per slice. Is it two points? Three? Weightwatching G-F-ers want to know! 🙂

    Sandy: I just checked the nutritional info (it’s at the bottom of the recipe online). If the loaf is cut into 16 slices, which is standard, it comes out to 3 points per slice. Sigh. Unfortunately, starches are doing all the work that gluten normally would, and they come at a high price in calorie land! Susan

  28. Missy

    HI! I LOVE the look of this it is sooo hard to find decent GF bread, virtually impossible! and i love your stuff so much i usually just suffer!!! BUT…..i wonder two things….

    I am a recent diabetic and am on a low sugar plan….Can i use 3 tbls STEVIA instead of the sugar (Im trying to be all natural, so trying to stay away from Splenda, but will use it if it is my only option)….

    also, do u think I could use this (or perhaps your GF bread mix) as a pizza dough? I find that the GF pizza mixes are all so horrific and flat, yucky tasting…..would love your opinion…

    thanks, LOVE you GALS AND GUYS at KAF!!!

    Missy: try our GF pizza recipe. It’s really good. Sue and Andrea made it in a deep-dish pan last week and I never would have known it was GF! Susan


    1. martha

      There are some really yummy garbonzo flour pizza recipes out there. It isn’t a fluffy crust, but it is very tasty

    2. The Baker's Hotline

      Thank you so much for the suggestion Martha! The garbanzo flour does bring a wonderful savory flavor to the dough. Happy GF Baking! Jocelyn@KAF

    3. Khursheed

      Its amazing and so helpful that KAF has gone down the GF road to help folks who can’t eat regular gluten bread. I am wondering if you would be able to substitute the potato starch out with something else, maybe Tapioca starch? I am allergic to nightshades so no potato. Gluten free mixes invariably seem to contain potato starch so its an additional challenge. Any ideas on how to tweak your flour recipe to remove the potato starch? Would be a godsend! Thanks v much!

    4. The Baker's Hotline

      If you’re trying to make your own Gluten-Free Brown Rice Flour Blend at home without using potato starch, tapioca starch will likely be the best way to go. Tapioca starch can produce a bit of a denser product, so you may want to consider using slightly less than what the recipe calls for and using cornstarch in order to make up the difference. (Try 3 parts tapioca starch and 1 part cornstarch to start to see how you like the results.) Keep in mind you’ll be experimenting, as we haven’t tested this exact variation in our test kitchen. Good luck! Kye@KAF

  29. Sallie

    I am in love! I am gluten free for a year now and have not found one single bread that is acceptable. Can’t wait to make this bread tomorrow! Thank you King Arthur for being on the forefront of this disease/allergy. You are the best!

    Great, Sallie – let us know how you like it – PJH

  30. Lynda

    I am still searching for an acceptable bread recipe for gluten-free diets. I am so glad to find this email from KAF today. I plan to try this recipe, however, I cannot afford to buy your GF flour. I was disappointed at your lack of GF products, but now I know that you were just waiting to reveal them to us!! I would love to do demonstations of your GF products in my area, but not many people around here could afford those prices. I am currently persuing a way to buy flour ingredients in bulk without shipping costs. 25 pounds, we can live with. Esp. if we can freeze it or share with others. But if the cost is too high, we just can’t right now. I am making all of our foods from scratch now. I know it was a lot of effort to provide for a place to develop and produce these products, but we need more affordable prices!!!! Huge coupons?

  31. Allan

    Just one more thing. I started baking bread last year and even though the blog has great photos, and the recipes where clearly written, it still took me a number of tries to get the hang of it and have the dough actually turn out looking like bread. I’m not great at baking and it took me a while to get an idea of how baking bread works. This GF baking is kind of new for a lot of people, I guess including the test kitchen staff. But if you just hang with it and keep going (even if maybe doesn’t go right the first few times) it’ll be worth it. There is no simple sense of satisfaction better than cutting a few slices from bread you’ve baked yourself and having a sandwich.

    You’ve got that right, Allan – practice may never make “perfect,” but every step along the way you learn something – and usually A) have fun, and B) enjoy what you’ve created. PJH

  32. Ana

    Having gone the GF route in our household, one of the things I miss most is that fresh-from-the-oven quality. Buying a package of GF anything from the store shelves doesn’t hold a candle to pulling warm bread/muffins/pizza from your own oven. This recipe is very exciting, as I KNOW you’ve tested it over and over to make sure it’ll work in MY home. Thank you!

    My question is whether or not I can add milled flax in place of some of the butter. We were accustomed to eating only whole-grain products with lots of fiber, and I’d love to continue feeding my family high-fiber baked goods. Also, it couldn’t hurt to cut back on some butter at the same time, unless of course it plays an integral role in texture/flavor. Do you have any advice for increasing fiber in this recipe or for adding fiber to any of your new GF mixes? Is it as simple as adding a few spoonfuls of milled flax?

  33. Kate

    You folks are KILLING ME! I just put in an order last week to make your GF rolls. Now I have to put in another one to get these new flours. Is there any way you could give us some notice about what ingredients will be used in upcoming blogs? It’s so wasteful to have to use so many separate orders.

  34. rebecca azzone

    I just heard about your new GF flour. Even though I am not much of a bread eater it’s nice to know it’s out there, because sometimes you just want a sandwich and when you are Celiac it’s not easy. Thank you.

  35. epf

    i have 4 gluten free grandchildren and i m always looking for gluten free products.i just ordered my first order from you and i hope since there are alot of gluten free people out there that you will keep the cost down.i love your site and looking forward in dealing with your products. thanks again

  36. Terese

    I’m excited to see that you have gluten free products available! I’ve loved King Arthur for years. Will you have organic gluten free products available as well? And, I do believe that King Arthur does not use GMO products, but I wanted to confirm. Correct?

    Thanks, and I look forward to trying the mixes and sharing with others.

    Yes, Terese, we don’t use or carry GMO products. Susan

  37. Christine

    I found out about your GF flours from a relative, and I’m intrigued with the brown rice flour! I’ll have to try some.

    Two questions: have you thought about a multi grain GF bread mix? My standard loaf for everyday is made with Montina (lots of fiber). It would be nice to have something different that’s made from a lot of grains.

    Second, how does your bread taste after only one rise? When I make sandwhich bread, I often only do one rise to save time and it turns out fine.

    Christine, I’ll pass along the suggestion for the whole-grain sandwich bread mix – good idea. And I’m sure you could give this bread just one rise, if you’re in a hurry. Probably it wouldn’t rise as high; and the flavor wouldn’t be as good (bread develops flavor as it’s rising), but I’ll bet it would still turn out. PJH

  38. Linda Swinney

    Question on double rise–I baked traditional bread for many years before my son was diagnosed with Celiac. I then switched to baking GF bread. Everything I have read says that GF bread only needs one rise but I see that you do a traditional double rise. Did you try both and determine the double rise was better?

    I am so thankful you have entered GF baking! We need expert bakers to develop great recipes. Thank you!!

    In developing this recipe our test kitchen team found that the double rise improves: volume, flavor, crust color, and keeping quality. Hope this helps! ~ MJ

  39. Chris

    This is so awesome to see you in the gluten free world. I have bought your flour since 1979 it’s the best but for the last 4 years I haven’t been able to eat anything I bake. I really would like to see some high protein breads. I have found that as time goes on without the whole grain I have developed Vitamin B deficiencies and the extra empty calories are not very healthy. Thank-you for joining the Gluten free community, we need you!

    Can you add protein powder to your breads, Chris? Milk powder? What have you tried so far? PJH

  40. Robin in Washington

    Praise God! I am so excited that you follks are in the “trenches” with us GF folks! There are awesome folks out there helping us to figure out how to survive being GF, but now you’re here to help us ENJOY being GF! I applaud you for taking this step. I have been trying to bake my own GF bread for 2 years now, but like many others, I am trying to find ways to make it healthier (more protein, more fiber). I have tried using almond flour (tasted good, but was very heavy in my stomach) and Montina (I didn’t really like the flavor too much).

    I have the same question: Linda Swinney Says:
    March 5th, 2010 at 3:28 pm
    Question on double rise–I baked traditional bread for many years before my son was diagnosed with Celiac. I then switched to baking GF bread. Everything I have read says that GF bread only needs one rise but I see that you do a traditional double rise. Did you try both and determine the double rise was better?

    I am so thankful you have entered GF baking! We need expert bakers to develop great recipes. Thank you!!

    Again, thank you for joining us! I am excited to learn more about GF baking!

    Thanks for your input, Robin. Please read the answer to Linda’s question; it hasn’t changed (yet)… PJH

  41. Robin in Washington

    I have been recently trying Bob’s Red Mill whole grain brown rice flour and when I came across this comment/response I wondered how can we know if our brown rice flour is starting to go rancid? I recently made a loaf of bread with some brown rice flour that I had purchased a couple of weeks earlier (I did not refrigerate it either) and the third day of the baked loaf my engineer husband noticed some white in the bread and mentioned he didn’t think the batter got mixed well enough. I don’t think that’s possible because I used a KitchenAid and mixed for 10 minutes!

    That leads me to a second question. You only recommend 3 minutes for mixing your dough. Is there such a thing as overmixing? I have found that I get a product with smaller air pockets when I mix for 10 minutes with the recipes I have used so far. Does it depend on the mix of fours you use?

    Robin, you can taste rancidity in flour – a rancid flour will smell “old,” and/or you can taste it as bitterness on the back of your tongue. The way I tell if a whole-grain flour is rancid is simply to take a pinch, and put it on my tongue; if it tastes “sweet,” (i.e., no bitterness) after 5 to 10 seconds, it’s fine. If you get that bitter bite on your tongue, it’s going rancid. (It’s not going to hurt you, by the way; it just tastes bad.) Second question: I don’t believe you can over-mix your gluten-free dough. But I’m very new at this. If you’re having success by mixing for 10 minutes, stick with it – it’s obviously working for you. PJH

  42. Lucy Baumann

    Hi, I have the same question about the double rise the batter for bread I am celiac for 4 years now and I always put the batter in the loaf pan and let it rise until double or so and bake it, but could I, may be punch down the batter or mix it a little bit in the loaf pan and let it rise again? Thank you so much for your help, also where can I buy this special loaf pan and how much they cost, since I can not affort to spend too much money since my budget is really low. Thanks again for your help

    Lucy, I’d let the dough rise in its original mixing bowl first, then deflate, put it in the pan, and let it rise again; much easier that way. And we offer the pain de mie pan here. We’re working on getting these pains without lids, which will bring the price down somewhat, so you may want to wait till then. Good luck with your bread – PJH

  43. Natascha

    Thank you EVER so much for getting into the gluten-free field – we need your help! I can’t wait to try this recipe. My 6-year old son is mourning his gluten every day and the store-bought alternatives are so poor.
    How about GF crackers next? Perhaps even include almond flour? (added nutrition) Already mouth watering 🙂
    THANK you for being there for us!

  44. Blair Lee

    A couple of years ago my family spent 3 weeks in Ireland. We ate a lot of bread there. Our favorite was their gluten free whole grain spelt bread. We traveled all over the island and they sold it in every grocery store where we shopped. It was tender, high-rising, and had a decent fiber content from the flour. Something I do not think these breads have. Do you think they use a similar method. We much prefer the taste and consistancy of spelt to that of rice flour in our house. It was great bread, I would love to make it again, I never thought to ask you guys about it. Thank you.

    Hi Blair – Unfortunately, spelt is wheat – just a different strain. It’s absolutely chock full of gluten, so it’s not a GF bread… People used to think that the gluten in spelt was more digestible than that in wheat, but long-term data has shown it’s just as harmful to celiacs as regular wheat; it just takes longer for the effects to be felt. Sorry I can’t help you here- PJH

  45. Karen

    Hi, KA. Just to put a bug in your ear, are you also working on other allergy alternatives? Several of my customers are allergic to milk and eggs, and I am trying to come up with an “all-purpose”, allergy-free loaf, and it’s really hard! I will be trying this one, because none of mine rise like this one, so I’m looking forward to it! Thank you for all the energy you put into the world of baking!

  46. CatieB


    There are many, many GF cookbooks out there that are “vegan” that offer baking , including bread recipes without any eggs, dairy, (or with some, even soy). I bought a couple of books that do not use these ingredients and I am allergic to eggs, and am lactose intolerant, but can work with that.
    Normally, when one is allergic to one food/thing, etc., they are allergic to other foods, so cookbook authors take this into consideration when writing their books. It is easier to find the vegan books than it is to find those that just eliminate wheat/gluten.
    I have also found mixes that are vegan. Do a google search for vegan bread recipes, or mixes, and you will find some. I have had success with researching on the Internet.
    Good luck.
    Thanks for sharing. It’s always great to see bakers supporting bakers ~ MaryJane

  47. CatieB

    Dear KAF,
    Thank you for this great blog on the bread making. I am waiting for my huge box order, which may be here by Tuesday. I am going to be baking up some bread pronto!
    As well getting started on the other 12 mixes I bought.

    Will let you know how it all comes out!

    I was participating in the Amazon blogs on GF baking, and put out the word you now have GF and placed your link for those looking for GF grains, flours and mixes…One question is whether you will be selling your GF products on Amazon as you sell other ingredients through them as well. I requested they carry your GF products too…
    I hope you get a great response from bakers and Ammy!


    Catie, thanks for helping us spread the word. We actually don’t sell anything on Amazon – we tried it, and it didn’t work for us. The flours you see there are third parties going “under the table” and reselling our flour… Nothing we can do to stop it. Anyway, I hope you enjoy all those mixes! PJH

  48. Anita

    Thank you so much for coming out with a line of Kosher, certified GF mixes! I know you guys have worked hard and invested a lot into it. I really appreciate it!

    When I saw I can have chocolate cake at the holidays or my birthday I almost cried. I have always loved fresh baked bread, but over the years came to realize it made me very ill. Now, I no longer have to shy away from baking – I can save up for a bread maker even and have my own GF homemade bread!

    I have always supported KAF products and am delighted I can continue to do so with your GF products.

    Thanks again!

    Anita, you don’t need a bread maker to make GF bread; it’s like beating up cake batter and pouring it into a pan. If you have an electric mixer, you can make GF bread just fine, no bread-maker needed… I’m glad we’re able to provide you with birthday cake! PJH

  49. Kerry

    Thank you so much for this wonderful recipe – I made it today and it was by far the best I have ever made! I think two rises rather than one makes a difference here – every other recipe I’ve tried has said the bread should only rise once. The texture and look of this dough was different – stretchier. My whole family loved it!

  50. Cate

    What stores carry these mixes in NYC?
    I’m not sure where our gluten free mixes are available but ask your store manager to carry them. Molly @ KAF

    No stores yet, Cate – but hopefully we’ll be rolling GF mixes into supermarkets this summer/fall. PJH

  51. Greg

    Baked this bread twice for my college age daughter who loves bread but just recently found she is gluten intolerant. Both times the loaf fell a bit in the center while cooling. Thoughts on what I’m doing wrong?
    You may be letting it rise too long before you bake it. Also, make sure your oven temperature is accurate and that you’re baking it long enough. Molly @ KAF

  52. Jenny

    I live in WI & have not seen King Arthur products in any grocery or whole food stores. Where can I buy your product (Milwaukee aree) or do you only sell on line? It’s hard to find food that is tasty plus allergic to eggs can only use eggs whites. Can’t find any receipe books. Live in a very small town. Also can’t have dairy products. Very frusted and have lost 25 pounds if not more. Can you help. Thanks. I can’t afford not to eat, lettuce, salads can get old real quick. Thanks again
    Here is a link to stores that offer our flour. http://www.kingarthurflour.com/flours/where-to-buy.html. Our other items are available on line. Joan @KAF

  53. Sue

    FYI; I heard you can buy fine ground brown rice flour at an oriental food store but I’m sure it’s easier to just buy your GF flour mix. And I’m sure the brown rice flour I could buy locally is not stablized. I didn’t realize that flour could go bad. I have only been baking for the last 8 months because we have an autistic foster child that does so much better with GFCF foods. Do you have any ideas what I could substitute the butter with?

    Is margarine OK, Sue? I think they do an all vegetable oil margarine, right? You’d want the full-fat version, not “lite” margarine. Hope that helps – PJH

  54. Karen

    Sue, there is a product by Earth Balance that is a vegan, gluten free, dairy free, margarine product, but it has soy. You could try it–it works very well in baking.

  55. JanH

    Sue, when baking for ‘dairy free’ friends I use Fleischman’s Unsalted Margarine. It is all veg oil and acts a lot like unsalted butter. I notice the taste difference, but folks on a dairy free diet seem to find it good.

    The unsalted version is a little difficult to find here in Southeastern Wisconsin, but a call to the Fleischman’s customer service line netted me a local store that usually carries it. Good Luck.

  56. Dawn

    The bread maker does fine for making the gf dough (using the dough setting). Have been doing so for a year now. Still have to do final rise in the pan and bake in the oven. After my bread machine broke last night, I tried your method using the stand mixer… it worked out wonderfully. Bread is still cooling as we speak but it sure looks fantastic!!! Have to try all of my favorites this way! Thanks King Arthur crew for some great recipes AND ideas.

  57. Susie

    I am thrilled at your new products – wow — My daughter can’t tolerate gluten and misses bread so much, I can’t wait to surprise her! This is such a life saver. Not a great baker – I do try tho – you make this bread look so do able for an amateur like me 🙂 I love your step by step instructions they are so helpful so much easier than a cookbook ! Way to go King Arthur !! Again !!!

  58. Gina Anderson

    Am I right in assuming that nut flours are gluten free? If this is true, may the nut flours be substituted in/for the gluten free flours in cookies, muffins, breads, etc., Or can they be used along with gluten free flour in bread recipes? Any info would be appreciated.
    Unfortunately our nut flours are not packaged in a gluten free enviroment so are not gluten free. As these are not gluten free we have not experimented using nut flour in gluten free recipes. But they should work nicely as an add in in cookies. JMD@KAF

  59. Ingrid

    Hi there,
    I’ve made this bread a few times, it’s been awesome! Tastes like the real thing, if not better.

    I am having one problem though, slicing the bread. I do wait till it’s completely cool, and try slicing it with a good, big serrated bread knife. I try to get pretty even cuts, but if I try to get thin, more ordinary “sandwich sized” slices, they either fall apart, or waver. If I try to pick up a slice with one hand, they waver in half, sometimes falling apart. I don’t mind picking up the pieces and eating it that way, but is there a way to combat this? Perhaps I need to cook it longer than recommended? It seems pretty moist inside when I slice it, perhaps that’s a clue?

    I love your recipes, I know I will get the hang of this someday.
    Thank you!
    Hi Ingrid,
    It might be worth cooking the loaf just a little bit longer. I’ve seen slices of all different sizes in the test kitchen, but nothing really super thin. You might need to just make your slices just a bit thicker. ~ MaryJane

  60. Trent

    I’m going to quote my wife .. “I’m going to steal a little more bread, this is the first time since I went gluten free that I’ve even wanted to steal more bread” … I’ve tried several recipes the biggest problems have been the requirement of so many flours, the complexity of the recipe and the density and lack of rising of the bread itself. My wife also has sensitivities to potato so I substituted 1/2 arrowroot and 1/2 corn starch and substituted honey for sugar. I am a chef and now feel like I now can go back to some of the things I love .. such as gourmet sandwiches, dinner rolls, so many more options. Thank you for your research and efforts. This is truly a blessing to my family.

    Your pleasure, and that of your family, is our best reward, Trent. Thanks for sharing – PJH

  61. daphna

    I read in the posts that I can substitute margarine for the butter, but do you know if I can substitute rice or soy milk for the milk? this bread looks amazing!
    Yes many folks who are dairy sensitive find using rice or soy milk or even a combination of the two will work nicely. JMD@KAF

  62. wspnut

    I’d love to see a recipe with gluten-free beer used as the primary liquid. I’ve heard of people doing this with fantastic results, as the carbonation really helps the inside of the dough take shape!

    Most people say to replace any water used with gluten-free beer, but alas, this recipe called for no extra water! I think I may try replacing the 1 cup of milk with 1 cup of gluten-free beer and 1/3 cup of dry milk powder and see how it turns out!

    Wow, that sounds fascinating – I’m turning this tip over to our GF development team… Thanks! PJH

  63. Far-is

    I am waiting to see the results of tests to detrermine if I am allergic to wheat products. I have a hunch that I will turn out to be allergic to wheat. This last weekend, after my doctor’s appointment telling me that I could be wheat intollerant, I decided to try to go GF. I have purchased products from KAF before and found some GF items at our neighborhood HyVee. Made this bread reciipe in my bread maker. It did exactly what was described earlier in this bolog, was not as tall and sunk-in on the top, but the flavor was great. I love bread and was so afraid that I would not enjoy it again, but this recipe is not the same but just as good.

    One question I have is that it went stale quicker than I would have thought. Is there anything that can be added to it to help it stay fresh longer?

    Second questions – if KAF do offer larger packages of their flour mix (25 pounds), if I purchased the larger quanity, could I freeze part of it until I was ready to use it?


    The good news is that the gluten free bread will still make terrific bread cubes, toast or other bread crumbs for recipes. We do offer the flour in sets of 6 boxes (4699S). Irene @ KAF

  64. Sarah

    I’ve tried a lot of the “best” gluten free bread recipes out there, and I have to say that this one is my favorite, and the one that is most reminiscent of “real” bread.

    I made my own brown rice flour mix as described at the end of the recipe, using regular brown rice flour, used water and oil to make it dairy free, and it was still delicious. This was my first time using a double rise for gf bread, and the texture did come out very nicely, but I think I will experiment with a single rise next time, as the process did take a long time.

    This recipe will also make great dinner rolls, I think. I’m going to try baking them in a muffin tin for Thanksgiving.

  65. Sarah

    I forgot to add in my previous comment that I used a large food processor to make this recipe. I let it rise right in the processor and it came out looking just like the photos on the blog! It was so easy!

  66. Macy

    My bread was wonderful, nice, fluffy, and soft when fresh out of the oven. However, it dried out and became crumbly the next day. I put the bread in the air-tight food container in the refrigerator. Do all Gluten-Free breads does that?

    Thank you.

    Pages on our website are a wealth of information for those new to gluten free baking from scratch or from mixes (http://www.kingarthurflour.com/glutenfree/). Tips on that page state,”Because they lack the structure gluten adds, some GF baked goods may seem more crumbly than their wheat-based equivalent. Because of the combination of flours used, they also may become stale more quickly. “. You might also consider calling our Baker’s Hotline to chat about GF baking at 802-649-3717. Irene @ KAF

  67. chenmarlin

    I want to try some of your GF recipee but I can’t find Xanthan gum around here. Can I omit it or is there any substitute ?.

    Xanthan gum is required. It takes the place of the gluten. There is no substitute. Try your local health food store as a possible source. Frank @ KAF.

  68. Robert

    You could try Guar gum instead of Xanthan gum. It has similar binding properties – though I have found that xanthan tends to work better – apparently guar can inhibit the yeasts action a little and xanthan is apparently better at keeping the air bubble in the dough.

    Many people use guar instead of xanthan – guar is very cheap compared to xanthan.

  69. Katie P

    Can you double this recipe with the same results?
    You may try doubling the recipe by doubling all ingredients except for the yeast and the salt. You may increase both the yeast and salt only by half. I hope this is helpful. ~Amy

  70. Lori

    Can we use this recipe with the hotdog/hamburg pan??
    You can certainly try this recipe in either pan, I don’t see any reason why it shouldn’t work. Please feel free to call our baker’s hotline should you need advice along the way. ~Amy

  71. Margot

    Well, yum! I just baked it – because I HAD to have bread today. What an experience! This was my first gluten free bread – I have been baking White Bread Plus for ages before I found I thrive when gluten free. I was very disappointed to learn I didn’t have any xanthan gum, and highly relieved that I could use milled flax seed! I also did not have instant yeast, I had Fleischmann’s dry active yeast. So I rearranged a few things in the recipe’s order; I activated the yeast in the warm milk, and because I am dyslexic, the eggs went in before the butter. I can’t believe it came out as well as it did – its like Bisquick on steroids only better and in bread form! But for some almost I Love Lucy moments there, we had some serious over rising issues even while the bread was baking. With both portable fans and the range fan going and all windows open, the bread rose over its small enclosure about three inches up and one and a half over where it proceded to the bottom of the oven. Ms. Brilliance finally woke up from the bread lava lamp show and put a cookie sheet on the rack underneath the bread. But it was a great first non gluten experience. I think I have turned my husband and mominlaw on to gluten free baking, at least!

    Thanks for the morning chuckle, Margot – your powers of description are much appreciated! Good luck with your future loaves – PJH

  72. Susan, Long Island, NY

    The taste was great, but my bread fell in the middle during the cooking process. Any suggestions of where I went wrong?The taste was great, but my bread fell in the middle during the cooking process. Any suggestions of where I went wrong?
    Well, I am happy the taste was satisfying. The bread does not crown like most regular wheat loaves. A little dip in the middle and a somewhat flat surface is not out of character for GF loaves. Perhaps you allowed the dough to rise too long in the second rise so cutting the rising time by 8-10 minutes may help. Maybe the pan was too small or your oven was not the correct temperature prior to baking. Good luck in your next try, Susan! Elisabeth

  73. channelflake

    Your GF flour is the best I have ever used. I just substitute it for regular flour 1:1, and people gulped down my biscotti like there was no tomorrow. When will you package it in 5# and 10# bags?

    Also a GF crunchy French bread recipe?

    Many many thanks!
    That is great your biscotti were such a hit! I will put your request for larger quantities of our GF flour on our Customer Wish list and I know our test kitchen is working on developing recipes all the time. I’ll suggest a French Bread recipe, too. Elisabeth

  74. Kathy

    Will this bread recipe work for dinner rolls (in a muffin pan perhaps)? I really want to make rolls for Christmas Eve dinner for my sister in law, niece & nephew AND them be tasty enough for the entire family to enjoy! I already plan on using your Pizza Dough recipe for our make-your-own-pizza night. I also hope to try out some chocolate crinkle cookies and chocolate biscotti with the Multi-Purpose Flour.
    These should work just fine in the muffin tins as rolls. The shape of the pan will help provide structure as they bake. ~ MaryJane

  75. Madelyn

    I’m wondering if you have any guidance for a mom of a little boy just diagnosed allergic to eggs in addition to gluten and almonds? I have substituted yogurt (1/4 cup per egg) for a yeasted GF waffle recipe and was very successful. Just curious if you have any other recommendations for egg alternatives. (Egg replacer has gluten in it!!)

    We do have a very lengthy list of egg replacers that we can email you. Just send us a note: bakers@kingarthurflour.com Frank @ KAF.

  76. cbastion

    I have successfully made many a loaf of gluten-free sandwich bread in your pain de mie pan but today have had a huge problem: the top blows off in the oven!! Three different batches I made, made sure and double sure that the lid was in the channels and secure and every batch the lid blew off in the oven after only 15 minutes. Okay, I thought, at least I can finish it off without the lid but then after another 15 minutes the sides start to pull in on itself and here’s another batch to throw away!! My yeast is fresh, the recipe is being followed exactly…I’m about to give up and let him eat the crappy stuff from the frozen food section. Could it possibly be that the eggs were too large? I’ve always used extra large eggs because that’s what I buy and its worked fine for months..any ideas??
    Was there anything different or significant about this time vs. the other times you made it? There may have been too much dough for the pan, or the dough may have been under-proofed and it over-expanded when it hit the oven. ~Amy

  77. artpfla

    hello, tried this bread,,substituted arrowroot for x-gum,,,rise was good on first rise,on second rise it started over flowing on to the counter ,,i had to put it on alum foil,,,, no oven spring…did i let the rise go to long….thx

    Xanthan Gum is there to catch and hold the bubbles, it mimics the characteristics of gluten found in wheat, it provides the loaf structure. By omitting the xanthan gum you removed the stability of the loaf. Since there was nothing to catch the bubbles, they simply burst through the surface during baking, hence no oven spring. Arrowroot is a starch, not a gum. I suggest making the recipe as written. Any yeasted g-f loaf is going to need a stabilizing gum, either xanthan or guar. Give this one a second try. Frank @ KAF.

  78. Norma

    Please explain your measurements:

    Substitute for King Arthur Flour Gluten-Free Multi-Purpose Flour

    Stabilized brown rice flour
    6 cps = 6 x 8 oz = 48 oz in Canada…you quote 32 oz

    Potato Starch
    2 cps = 2 x 8 oz = 16 oz in Canada…you quote 10 3/4 oz

    Tapioca starch
    1 cp = 8 oz in Canada…you quote 4 oz

    No where can I find these equivalents whether in US, UK or Canada.

    Thank you.

    The type of flour will influence the weight of 1 cup. Here is the Master Weight Chart. Frank @ KAF.

    Norma, water and many liquids weigh 8 ounces per cup, but this isn’t necessarily true of dry ingredients. Flour can weigh anywhere from about 3 3/4 to 4 1/2 ounce per cup, when measured with the “sprinkle and sweep” method, which is how we measure when developing our recipes. Hope this helps – PJH

  79. Norma

    The type of flour will influence the weight of 1 cup. Here is the Master Weight Chart. Frank @ KAF.

    Hey, thanks for responding, Frank, and so quickly, but I’m afraid your offered link (“Here”) does not work. Any ideas where I’d find this chart in order to understand how it all works? Again, thank you, so much.

    Norma, here’s the link to our Master Weight Chart. PJH

  80. headchef

    This is an excellent recipe. I enjoy the Gluten Free Multi-purpose flour, but wish it came in 5 lb quantities. 1 1/2 lbs doesn’t make much. The Bread is excellent. the one area is the rise. I used a 9x4x4 pain de mie pan and it came out beautifully. My bigger question when we will see recipes for the mini-ZO bread machine. It would be nice to have a few.

    I’ll pass along your encouragement for larger packaging and for mini-Zo options to our test kitchen team. Frank @ KAF.

  81. Patty

    I have been gluten-free for 4 years, and I have followed recipes to the T, always with the same result: bread that collapses. Your pictorial/tutorial fixed that problem. Apparently punching the dough down after the first rise is the secret. I used your at-home rice recipe, and a bean-based recipe, and the results were both wonderful. Thank you for finally helping me through. I will experiment more, but for now, I am a very happy baker.

  82. kaf-sub-dmrandoll

    I’ve made my first loaf of gluten free sandwich from your mix, and it was great! Now I’ve ordered the specialty flours (brown rice, potato starch and tapioca) to make my own flour. Is it advisable to add baker’s dry milk powder to this recipe, to improve the length of time it will keep? How would that affect the amount of milk used? Anybody try this yet? Thanks for your advice.
    Dairy is always a good idea whether you are baking GF or not! If you choose to add some milk powder, add 1/4 c. to you dry and you may omit the fresh milk and use water, or double up on the calcium and use fresh milk in addition to dry milk. Give it a try! Elisabeth

  83. pennyschmidt2007

    I have made the King Arthur’s gluten free bread but used KA’s “Gluten Free Bread Mix.” (plus added cake enhancer). I don’t use a bread machine and it’s much better without that machine. My question is whether the bread made from this recipe is similar to the KA GF Bread Mix, as in similar enough to stick with the mix because it is soooo simpler and quicker to put together. (BTW is there anything that can be baked that isn’t better with the cake enhancer — love that product!)
    Yes, this recipe is pretty darn close to the bread mix, so you can use whichever you are most comfortable with. ~ MaryJane

  84. CourtJLee


    I didnt use this recipe, but ive used one like it. I cant seem to get my bread to rise, and it also doesnt turn golden brown, just stays a light yellow/white color. What am i doing wrong?!?!

    Since we don’t know what recipe you’re using, it’s hard to advise. How about calling our baker’s hotline, 802-649-3717 – a dialogue is what you need to solve this problem. Thanks for connecting here – PJH

  85. Lisa

    Thank you so very much for sharing this recipe. I have tried several times and recipes for a good one that tastes like regular home-made bread. This one does. My husband even stated that it tastes like regular home-made bread (and he doesn’t have to avoid gluten like I do). Thanks so much for sharing. My first attempt making this and it came out fabulous!!

    Lisa, so glad we could give your husband back his sandwich bread. We aim to please! Enjoy – PJH

  86. Lisa

    By the way, I used my all purpose gluten free mix (like what is posted above) and I weighed the mix. This is the best one out there that I have tried so far!

    Thanks again for posting with the pictures…step by step instructions are perfect when cooking gluten free!

    Yes, Lisa, we find the photos really help people – sometimes it’s hard to put a certain “look” into words. Thanks so much for your kind words – PJH

  87. Premoan

    The gluten free sandwich bread looks wonderful. Do you have nutritional information for it? I am baking it for people on gluten free diabetic diets. Thank you.

    Here is the nutritional information for that recipe!-Jon Serving Size: 1 slice, 58g Servings Per Batch: 16 Amount Per Serving: Calories: 154 Calories from Fat: 38 Total Fat: 4g Saturated Fat: 2g Trans Fat: 0g . Cholesterol: 48mg Sodium: 204mg Total Carbohydrate: 26g Dietary Fiber: 1g Sugars: 3g Protein: 3g

  88. will Almond flour work instead?

    Can I substitute Almond flour for the ones mentioned in this recipe?
    I would like to make a raised bread but I can’t afford all the carbs in any of these other flours…

    As with most flour substitutions, nut flours will create a dense loaf with a gritty texture. Nutritionally, it will be healthier, but the texture will be very different. I would experiment to see what balance of almond flour can be added in (coconut flour might also be a candidate to try) as well as soy flour! Kim@KAF

  89. Amy

    I made this with the brown rice flour mix, and had to use twice the milk called for in order to get the consistency that the pictures showed. Was this because the recipe was made for the KAF per packaged GF flour? It’s rising, but curious to know why such a large difference in what was needed.

    Sorry to hear that this gave you at bit of trouble. Yes, the different blend of flour may need a little extra liquid, and owing to dry winter weather, that may be playing a role as well. Also, be careful as to how the mix is measured. If you scoop it, you may be packing too much in per cup. Be sure to fluff and sprinkle into the cup, then level off. Using a scale will also help you get consistent results. Hope this helps. ~ MaryJane

  90. James

    It looks like I learn something new everyday. I have just discovered that I do not have any blood sugar reactions or problems with sprouted brown rice flour. I’ve been able to make pancakes with sprouted rice flour with no blood sugar, gut, or bowel issues whatsoever. This flour mix recipe is intriguing. I will try the ratios with sprouted brown rice flour, potato starch, and tapioca starch scaled down to one cup of flour mix. It has been suggested that potato flour (not potato starch) can work as a substitute for xanthan gum at a conversion of one teaspoon of xanthan gum to one tablespoon of potato flour. If this works, then this will be good news because I can not handle xanthan gum (or guar gum) at all. I will try pancakes first with this flour blend, and if all goes well, I will try to make a loaf of bread.

    We would love to hear how the alternative to xanthan gum works out with the potato flour. I will also use flax meal in place of xanthan gum in a recipe and it often works quite well, but certainly not quite the same. Xanthan just happens to be really good at what it does! I look forward to seeing an update down the road. Thanks for sharing! Kim@KAF

    1. Augustina

      Psyllium husk is another alternative to Xanthan Gum. Per America’s Test Kitchen’s Gluten Free cookbook, they suggest replacing 2x the xanthan gum with psyllium husk powder. In fact, they preferred it to xanthan gum in bread recipes. So this recipe calls for 1 1/4 teaspoon of xanthan gum, try replacing it with 2.5 teaspoons of psyllium husk.

      Also thanks for the info about sprouted brown rice flour. I just ordered some from To Your Health and I’m curious! I’ve heard it’s much less gritty. Also To Your Health’s supplier is organic and has low arsenic levels in their brown rice crop.

  91. Ellen

    I’ve made this bread twice, both times with white rice flour. Other than that I follow the recipe to a tee. The batter looks just like the pictures and it rises perfectly both times. However, when I bake it, it doesn’t continue to rise beyond the top of my bread pan. Do you know why this could be? I proofed the yeast before baking. It tastes delicious, it’s just a little dense.

    Our testing found the stabilized brown rice flour works best in GF recipes – it’s less gritty in texture and produces the results you see in our GF recipe beauty shots. Be sure the batter is rising twice, the pan is the size listed, and your oven is at the right temp. to help with oven spring. We welcome your call to our Baker’s Hotline at 855-371-2253 so we can talk over the possibilities and help you achieve what you expect from your GF baking. Happy GF Baking – Irene@KAF

    1. Anna Barker

      I had the same problem when I made it last week, so today, I added the yeast and sugar to the cup of milk (warmed) and let it dissolve for 15 minutes. Aside from that I followed the recipe exactly, and had much better results this time.

  92. James

    I have some good news to report. The Potato flour substitution for the Xanthan Gum did indeed work. I substituted 2 Tablespoons of Potato flour for the 1 1/4 teaspoons of Xanthan Gum. However, I had to increase the amount of warm milk to make it all come together as shown in the pictures. Unfortunately, I made the mistake of adding a little too much milk; about 1 1/2 cups. The bread would have been better off with 1 1/4 cups instead, for the second rise. I did make a nice slice of cheese toast with it and it tasted wonderful.

    I think for the next gluten-free bread experiment, I will try replacing the Xanthan Gum with an equal amount of Konjac Powder as a taste/texture comparison. The Potato flour is cheap though, if one has to be gluten-free on a budget.

    Great to hear that the potato flour worked! Feel free to keep us updated on your experiments, we love to hear them.-Jon

  93. Casein substitute

    This is a WONDERFUL bread, but since I also have a casein-free diet, I substitute 4 tbsp of organic sunflower or safflower oil for the butter and almond milk for the regular milk. It comes out better than any other GF bread I’ve tried. Thank you! 🙂

  94. Patricia

    I had great luck with this recipe in a bread machine. I added the “milk” (I used Silk coconut) and “butter”(coconut oil), eggs and sugar first, then the dry ingredients (yeast last). I used the “basic” setting and it came out perfectly.

    My very picky daughter loved it for her PB&J. 🙂

    The only issue is the paddle baked into the bread, so it sort of messed up using half of it for sandwiches. I’ve had that issue lately with my machine and usually grab it out right before the final rise starts. This time I forgot. Pity, too, because this would’ve been an absolutely perfect loaf!

    I’ll definitely be making it again.

  95. Jackie Ferguson

    I’ve never baked gluten free bread before, but wanted to try to make gf hamburger buns to bring to a BBQ next week. Do you think I could use this recipe but form the dough into little buns for the second rise?? Or is there a different KAF recipe you would suggest? Thanks so much! Love KAF! (Even visited you guys on my honeymoon in VT- took a fabulous class on breakfast pastries!)
    Yes, GF buns work well from this bread. If you have a muffin top pan or a burger bun pan, it helps keep them from spreading too far. ~ MJ

  96. Sarah

    Is potato starch necessary? Can I sub it with corn starch? Or just have all tapioca starch for the starch portion of the GF flour mix? What would be the ratios for just one bread recipe?
    Unfortunately there is no direct 1:1 substitute for potato starch. All of the starches behave so differently in recipes and all lend different qualities to the results. Corn starch tends to be a firming agent and though it would be ok to use, you wold likely find your loaf’s crumb to be firmer and the shelf life of the bread would be short. Using tapioca starch to fill in the gap would not yield a good result as far as texture. ~Amy

  97. Jenni

    Thank you so much for this incredible recipe. I think this was the best loaf of bread I have ever baked and I have baked a lot. This recipe really is perfect. I used my own flour blend (1part sprouted buckwheat, 1 part sprouted oat, 1/2 part millet, 1/2 part amaranth – all freshly milled, and 1 part Arrowroot starch). I wasn’t sure if the substitutions would work, but it looked just liked your pictures and tasted absolutely delicious! That shows just how reliable this recipe is in my opinion. Thanks again.

    1. barb

      do you have to use yeast? I am trying to starve candida?? also do you soak any of your flours for easier digestion and to help nutrient levels?

    2. PJ Hamel, post author

      Barb, to make high-rising sandwich bread from this recipe, yes, you have to use yeast. To make GF bread without yeast, I suggest searching online for a recipe; here’s a video I found showing how to make GF, yeast-free bread. Hope this helps – PJH

  98. john

    i am looking for a recipe that is gluten free that will enable me to make calzones. the way i normally make them is with regular pizza dough and fill them with all the odds and ends of the kitchen, mostly pizza ingredients and wrap them up, then tossed into the oven. is there a recipe for a gluten free dough that will rise and also hold ingredients in it???
    Hi John,
    It’s definitely tricky to get GF dough to hold it’s shape. You may want to try Amy’s technique for filled GF breads for a more calzone-like dinner. ~ MJ

  99. Alanna

    Does my bread machine have to watch from the sidelines? I love the “set it & forget it” approach to my Zojirushi but I also own a good stand mixer.

    On day 2 of being GF, my back already feels a gabillion times better so I’ll see where this journey takes me.

    I love KAF & have been using your products forever. I SO appreciate being able to buy high-quality GF baking products. Thank you!!!

  100. Sharon

    OK now I am confused. Every other article I read about gluten free bread states that you should only do “one” rise for the dough. Maybe that is why I haven’t had much success, they always fall in the middle.

    I found my local Publix carries King Authur mixes and flours which I was happy about until I realized “none” of what they carried was “gluten-free”. It is so hard to find unless I go to the health food store where it is pricey.

    I will try this recipe and see if I have better luck with sandwich bread. Thanks!

    We hope you feel empowered to chat with your grocery store manager about carrying King Arthur Flour gluten free mixes. They are available and should be with the other GF offerings they carry. Happy GF Baking! Irene@KAF

  101. Leslie kindler

    Can this bread with all variations be made in a bread machine, if so what cycle do you use? Regular or gluten free?

    The bread machine isn’t your best friend for this GF yeast bread, as the method needs more air beaten into the batter. The stand mixer will be your best friend instead. There are recipes out there for GF and bread machine – best wishes in finding one that fits your time, taste and texture preferences. Happy Baking – Irene@KAF

  102. Tish

    I just found out that both my boys have an allergy to gluten and have since been trying out several recipes for making bread. I have been successful with a couple of my own flour blends for muffins and scones, but bread has been a different story. I wish I could use this KAF product, it would be so much easier, but I’m highly allergic to tapioca.

    Two questions….do you have any insight into why tapioca starch is the go to starch in mass produced gluten free items?
    Second…I have had success with the flavor of the breads I’ve tried, but can’t get them to rise even with yeast…any suggestions? I’ve been using a mix of potato starch and arrowroot starch in place of the tapioca starch.

    1. Susan Reid

      I just spoke with Sue Gray, who developed all of our mixes and our flour blend. She said, “The reason so many gluten free baked goods have tapioca in them is that is contributes to the texture of the baked good—tapioca if used at a very high level may cause a gummy rubbery texture, but when used with other gluten free flours imparts some “chew” to the product . It also helps trap some of the gases that are formed in fermentation.”
      “Are you using any gum or other product to thicken your batter? Gluten traps the carbon dioxide that is given off by yeast and other leaveners.
      If you don’t add something to mimic the gluten, even if you have a lot of yeast action, the carbon dioxide escapes, so the loaves won’t rise.
      Products that will help are: xanthan gum, guar gum, some fibers, pectin, emulsifiers (cake enhancer) and egg whites.”
      I hope this gives you some ideas to try. Susan

  103. Belinda McMillan

    I make a crusty bread baked in a dutch oven that contains only 3 c. flour, 1 tsp salt, 1 tsp yeast and 1/12 cup of water. You cover and let rise 18 hrs, roll in flour and bake. My daughter-in-law is now gluten free and is dying for some good bread. I tried Namaste flour…didn’t rise a bit. Pamela’s baking mix did a little. Do you think this recipe will work if I let is rise for just an hour, roll it in flour and place it in the hot dutch oven or will it just ooze into a flat blob since it does not have the shape of the pan to conform to?

    1. MaryJane Robbins

      Unfortunately, the bread will need the support of a pan in order to keep from spreading. If you do give it a try, let us know how it goes. ~ MJ

  104. Mike

    Thank you for the wonderful recipe MJ. I was curious if I can substitute some of the GF flour with almond flour to reduce the carbohydrates? Do you think that is possible? Also, could I sub the butter with oil and milk with almond milk? I can’t wait to experiment tomorrow, but was curious if you had any first hand knowledge. I also have a Red Mill GF flour that has, tapioca, Garbanzo & Fava bean, potato, and white sorghum flour. Would you advise against it since it is not like your recipe? Sorry for so many questions.

    1. PJ Hamel, post author

      We love questions, Mike – that’s what we’re here for. Unfortunately, you’re proposing so many changes to this recipe that I can’t really tell you what the outcome will be. GF recipes are especially “touchy” – you really can’t deviate with ingredients an awful lot without experiencing a different outcome, often markedly different. Here’s what I think: you can substitute the almond milk no problem. You can probably substitute the oil for butter, using 3 1/2 tablespoons, to account for the higher fat content of oil vs. butter. Beyond that, substituting almond flour for some of the GF flour blend will definitely cause issues – I’d guess the bread will be crumbly and not rise well. And as for using the Bob’s Red Mill flour, I personally have no experience with that, so have no idea what would happen. Sorry I can’t be 100% helpful! Please call our baker’s hotline,
      855-371-BAKE (2253), if you’d like to discuss this further. Good luck – PJH

    1. PJ Hamel, post author

      No worries, Mike – our ultimate goal is your baking success, not flogging our products. Though hey, we certainly don’t MIND if you use KA, right? 🙂 PJH

  105. Stephanie B

    This is fantastic bread–I notice that there is a difference in the ounces of KA GF multi purpose Flour between the recipe written here (15 /4 ounces?) and the actual recipe entry on the site (16 1/2 ounces) which is the correct measurement? (I used the 16 ounces (but that is right around 4 cups) so I ended up adding 3 T of water to have the dough at the correct consistency. It is in the oven right now but it is looking wonderful and smelling so good! Cheers!

    1. MaryJane Robbins

      Hi Stephanie,
      The GF Flour Blend weighs 5 1/2 ounces per cup, so the 16 1/2 ounces is the correct amount. We’ll get the blog amount fixed ASAP. Thanks for pointing this out. ~ MJ

  106. Nicole P.

    Im new to the gluten free diet, and this is my first time baking the gf sandwich bread. Taste was good, much like homemade bread. I seem to have had a problem with the rising in the oven though. I measured in volume according to recipe, first rise went well, filled pan and sat for another hour. it rose to the height of pan (looked like your pictures). However it didn’t rise much at all after that. It came out a golden brown color, but dense and flat. I didn’t have instant yeast, so used active ( yeast was good) and adjusted the milk and sugar accordingly. can letting the active yeast sit longer then the 5-7 mins before mixing affect the rising? would weighing be better instead of using volume?

    1. MaryJane Robbins

      Hi Nicole,
      Weighing is always the most accurate way to scale out your ingredients. I think the hour long rise used up all the oomph that your yeast had, so by the time it hit the oven, it did not have any more strength to rise more. Try cutting back on that rise by about 15-18 minutes and you should see some nice rising in the oven. ~ MJ

  107. phoebelouise

    Am a veteran baker but am new to the GF baking world with less than overwhelming success having done a pie crust (disaster) and a loaf of bread (sort of ok). I am wondering how regular yeast would work and what about substituting Truvia/stevia for the sugar. Have you tried that? What changes would you suggest? Thanks for the marvelous directions.

    1. PJ Hamel, post author

      I think both those substitutions would be fine, no changes needed. Just be sure to give your active dry yeast extra time to rise. Good luck – PJH

  108. Jessica Richman

    This recipe sounds wonderful! I make a lot of GF goodies for my GF friends, and have been looking for a good bread recipe. My questions are about the milk: First, what kind of milk? Full-fat? Or can I use non-fat? Second, how warm should the milk be? Room temp, body temp, or? Thank you so much!

  109. Willow

    Has anyone tried freezing the dough after the first rise, letting the second rise happen on the counter overnight as one can do with regular breads?

    1. MaryJane Robbins

      Unfortunately, this isn’t the best approach for GF breads. Believe me, we’ve tried just about all the different methods. 🙂 ~ MJ

  110. brad robinson

    I’ve attempted to make the bread twice both times it goes well all the way up till I get it in the oven then the middle falls out I make my own flower by mixing anything together does anyone have any ideas what I need to increase to keep the middle from falling

    1. The Baker's Hotline

      It could be that you are allowing the dough to over rise. Do not expect it to crown over the edge of the pan like a wheat recipe would! Instead, it will just peek over the edge of the pan. For best results not only with this recipe but most GF recipes, please follow the recipe PJ provides for producing your own GF Multi-purpose Flour Blend:
      6 cups (32 ounces) stabilized brown rice flour
      2 cups (10 3/4 ounces) potato starch
      1 cup (4 ounces) tapioca starch (or tapioca flour; same thing)
      Good luck and we we hope you will try again! Elisabeth@KAF

  111. Dorothy

    I have an excellent recipe for Bread Stuffing. I have a new daughter-in-law who is celiac. Can I use this bread in my Bread Stuffing? Also can this bread be frozen? Thank you,

  112. Richard

    Greetings. Can this recipe be scaled up for successful results in a 13-inch pain de mie (Pullman) pan? I have three, and would rather not have to deal with storing 9-inch pans as well. (Their stright sides preclude stacking, necessitating considerable storage space.) Would a 13-inch GF loaf collapse from insufficient structure and support?

    Also, a more generic, but related question: Store-bought loaves of GF bread are always smaller than regular bread. I assume that’s because with less structure, bigger GF loaves might have a tendency to fall. Can you comment on that further? Thank you.

    1. The Baker's Hotline

      Hi Richard,
      I passed your question on to our most experienced gluten free bakers. I do apologize for the delay.~Jaydl@KAF

    2. rita pacile

      I made a nice sandwich bread with ancient grains and oat flour. I would like to be able to make a nice brown crunchy slice of toast with it but it only warms with crunchy edges. Very nice but not what I’m looking for. Any suggestions? I also found that a large ceramic knife cuts nice thin slices if you hold both sides of the loaf with your hands.

    3. The Baker's Hotline

      Congrats on your successful loaf, Rita. Our best guess as to what’s happening is that the increased starch present in the ancient grains and the oats (as compared to wheat flour) leads your loaf to retain more water, which means that the interior of the bread is going to take a longer time to toast. One thing you could try is drying out the bread (i.e., letting it get stale uncovered, at room temperature) for awhile before toasting. No guarantees, but it just might work. Let us know if you give it a try! Mollie@KAF

  113. Dorothy

    I baked the loaf today and it was a success the first time around. I was thrilled about it. The smell coming from the oven was just wonderful. When it cooled down I cut a slice and it tasted good although a little bit sweet. Is the sugar necessary in the recipe…..or can I reduce the number of tablespoons without interfering with the outcome of the loaf? Is yes, by how much? Thank you for your help and for the recipe..

    1. PJ Hamel, post author

      The sugar helps it attain its nice brown crust, Dorothy, but you can certainly cut it back. Try brushing the top with some melted butter before baking, to help it brown, if you like. Glad it came out well for you – PJH

  114. Jillianne

    My son cannot have table sugar. He can have 100% dextrose (glucose). I know that dextrose is about 75% as sweet as sugar. Could I increase the dextrose by 25% without messing up the recipe?

    1. Amy Trage

      That should be fine, though we have not worked with this ingredient in our test kitchen. If you are willing to give it a try, we would love to hear your feedback! ~Amy

  115. Jillianne

    Okay, I tried the dextrose in equal amount (3 tbs) because I decided I didn’t want sweetness in the bread (another reviewer commented on the sweetness and I seem to be less tolerant of sweetness) and the bread came out just fine! So folks with fructose intolerance should be able to enjoy this bread.

    Another question for you. I’ve come across a replacement product for gluten called gluten free gluten (by a brand called Orgran. It states to add 1 part to 5 parts of an combination of gluten free flours. If I use this gluten substitute, do I not use the xanthan gum in your recipe?

  116. Vanessa

    I am going to try to bake this and do a single one to make sure I master it first…, but because I work full time don’t want to be baking bread every other day. Ideally I would like to bake 4 loaves at a time, slice them and freeze them. Would it effect the results if I was to multiply the ingredients by 4 times and mix everything all together and split them into equal parts ??

    1. PJ Hamel, post author

      That should work fine, Vanessa. I suggest, once you slice them, to wrap up 4 or so slices in plastic, then store in a plastic bag in the fridge. That way, you can easily take out just enough to use in a day or so, while leaving the others rapped and undisturbed. PJH

  117. Karen P

    Hi, my 11yr. old daughter has just changed over to a gluten free diet last week, so this is very new to me. I am looking to make her bread myself, so thank you for these recipes. She is also a type 1 diabetic diagnosed six months ago. My question is….do you have the nutritional facts for your recipes? Would the carb counts be the same as regulate food, or different? Thanks in advance for any advice and help with this.

    1. The Baker's Hotline

      We can help you with gluten free baking and recipes – People make many ingredient adjustments to recipes, so we recommend you use a web based calculator for your dietary needs. You’ll get the best carb count advice from your medical professionals or from reputable diabetic websites. Wishing you well in your new baking endeavors – We’re here to help with your baking transition from wheat to gluten free! Irene@KAF

    1. MaryJane Robbins

      Hi Meera,
      We’ve made this bread with egg replacers here in the test kitchen. We generally use either Ener-G from the store, or the flax/water substitute. Hope this helps. ~ MJ

  118. lynn

    I am allergic to rice what flour can I substitute for the rice flour. also I don’t have a pan with a cover can this be baked in a bread pan without one I don’t understand what the cover does.

    1. PJ Hamel, post author

      Lynn, try substituting tapioca flour or potato starch for the rice flour. And you can absolutely use a pan without a cover, as the blog post shows. I like our covered pain de mie pan because it’s taller than a regular loaf pan, offering more support to the rising loaf; but a standard loaf pan is fine. Good luck – PJH

  119. Jos

    I wanna give this a try using a combo of white rice flour instead of brown rice flour. How should I scale down the flour combo if I only want to make 1/2 recipe of the original bread? I don’t do milk either and I’m planning to use full fat coconut milk as the milk replacement. Thanks!

    1. The Baker's Hotline

      Using a white rice flour combo would be fine Jos. Just cut all the ingredients in the recipe in half to make a smaller batch. It is that easy! And the coconut milk sounds like a nice substitute. Soy, rice and almond milks are also options. Enjoy! Elisabeth@KAF

  120. Regina Bedarf

    Wow! Just took this loaf out of the oven and it looks and smells wonderful! Wish I could send a picture. Thank you so much for developing this flour. Wish I could slice into this very minute, but will wait for it to cool a bit. Can’t believe it won’t taste as good as it smells!

  121. Not rising

    We are an egg, dairy and GF family. I have made this bread several times and cannot get it to rise. I use almond milk, EnerG egg replacer and Earth Balance butter. It tastes very yeasty. Any thoughts as to what we are doing wrong. I can make regular bread with no problem but not GF bread.

    1. MaryJane Robbins

      hi there,
      Unfortunately, that’s a lot of changes for a recipe, especially a GF recipe which is more sensitive to changes to begin with. I would suggest checking out some GF + vegan baking sites for recipes that would have been developed without the eggs and dairy from the get-go. I think you’ll have better success that way. Good luck! ~ MJ

  122. Summer

    now, I didn’t read through all the comments and I may have missed this answer, but I found that I had to add an extra 1/2 cup milk to get the thick buttercream frosting texture. I do love a a high altitude, which could account for needing it, but since it is not wheat flour I am not sure. When I had added the cup of milk, it was crumbled like a biscuit dough, even after adding the eggs and butter. Haven’t baked yet, so keeping my fingers crossed.

    1. The Baker's Hotline

      Yes, the addition of the extra liquid was probably a good choice seeing as you are at high altitude Summer. The rules for GF at high altitude are generally the same as when baking with wheat. If the batter was not the heavy buttercream frosting consistency then perhaps you did not mix it long enough (at least 3 minutes). And I am assuming you are using a stand mixer as that is pretty imperative for the best results. Hope the bread came out nicely! Elisabeth@KAF

    1. The Baker's Hotline

      Courtney, this recipe does call for the GF multi-purpose flour blend and not the GF baking mix. It also calls for xanthan gum. Here is the recipe link:. Barb@KAF

  123. Kelly

    Just used KA Gluten Free Bread Mix in my King Cake recipe — the family went NUTS! It was wonderful. Thank you so much!!!

  124. Suela

    I tried making the bread and followed all the instructions, but it didn’t turn out, and even shrunk during baking. Any suggestions?

    1. PJ Hamel, post author

      Suela, you may have let the bread rise a bit too long, as bread that’s over-risen, once it hits the oven’s heat, rises a bit more and then falls. Next time, try letting it rise less; I think that should do the trick. PJH

  125. Ashley

    I tried this recipe, however, it was like biscuit dough and just crumbled. After mixing it for 3 minutes, it was a big lump and quite firm. Not sure what I did wrong, as I followed the recipe instructions exactly. Can you help? I live 2.5hrs North of Toronto Ontario, Canada… Do I need to adjust the recipe according to my location?

    1. PJ Hamel, post author

      Ashley, sounds like you might have had too heavy a hand with the flour. Please check out our measuring flour video to see how we do it here at King Arthur – I think this will do the trick. Good luck – PJH

  126. Philip Waring

    Not a comment, so much as a question. How best to make your dough rise in the pan when your dough is both gluten and egg free? Any tips? I’m never certain that mine will rise. Does the “weight” of the gluten free flour affect how much it rises?

    1. Susan Reid

      Hi, Philip. Gluten-free flours create their structure by hydrating starch gels. Those gels can capture carbon dioxide from yeast, but they’re not as elastic as gluten. The best option we’ve found after years of testing is to use a pullman-style pan, which has straight, high sides and a narrower base. It gives the dough more support, helping it to go up instead of you. When the bread is rising in the pan, take special note of the top; watch for little pin-hole bubbles. If they start to form, get the bread in the oven right away, because that’s your CO2 from the yeast escaping. Susan

  127. Suela

    I have attempted this recipe twice now without success. After the first one, I asked some questions and received a helpful response. I made it again very carefully, even weighing everything to make it perfect. I made sure it barely crowned the bread pan before baking, which only took about 15 minutes. It didn’t rise at all after that during the baking. Suggestions?

    1. MaryJane Robbins

      Sounds like it’s time to phone up the Baker’s Hotline so we can help talk it through. We look forward to hearing from you. ~ MJ

  128. Tery

    Your recipe calls for 3 cups of the brown rice flour blend, and in parentheses says 13.5 oz. I weighed out three cups after I lightly measured it and it came to 17 ounces. I don’t know if I should go by weight or volume.

    1. MaryJane Robbins

      HI Tery,
      Because techniques vary and one person’s light cup may differ from another’s, weight is always going to be your most accurate measurement. 4 ounces on Monday will be 4 ounces on Tuesday. 🙂 This is one reason we love our kitchen scales so much. ~ MJ

  129. Rachelle

    My 2 yr old son was recently diagnosed as Autistic and I’m experimenting with different diets to see if any help. I’m an experienced baker but so overwhelmed when it comes to GF! I’m also trying him off dairy. How would it turn out if I subbed the butter with non dairy butter or coconut oil? I can only find DF butter in a tub. Please help!

    1. PJ Hamel, post author

      Rachelle, you can definitely use a non-dairy substitute. Best of luck as you transition to this new type of baking; I hope it helps your son. Please call our hotline with any questions, 855-371-2253; we’ve got lots of experience baking gluten-free. Also, check out our gluten-free resource page for lots of helpful tips. Take care – PJH

  130. PPuri


    The first time I tried this recipe, it was perfect… soft and delicious. But surprisingly I had to add 2 cups of milk and 5 eggs to get the dough to look like the pictures.. The consistency was perfect then…. But I made it a 2nd time yesterday with the same ingredients, and the dough was drier and harder… resulting in a less risen and denser bread… Any advice as to what I could be doing wrong? I used a hand mixer with the kneading hook….
    The only difference was that the first time around I used the kneading blade in my food processor, but unfortunately my food processor is very small and could not take the capacity of this recipe, so halfway through I removed it and used the hand mixer. The 2nd time around I just used the hand mixer…

    PLease advice as my family loved this bread and I would love to make it more often…

    Thank you.

    1. The Baker's Hotline

      There are two recipes included in this blog, one to make the gluten free flour blend (that makes 9 cups of blend to use in recipes) and the other to make the bread recipe featured (using 3 cups of that flour blend). You shouldn’t need to add 2 cups of milk and 5 eggs in addition to the other ingredients for the loaf of bread. We’d love to problem solve this recipe with you – please call our Baker’s Hotline at 855-371-2253. Together we’ll work toward Happy GF Baking! Irene@KAF

  131. mary

    My nephew is allergic to wheat, soy and corn. He is only 8 and it is difficult and expensive to find food that taste good to him, because foods with those ingredients test terrible to him. I am not a baker, I make chocolate chip cookies when requested- which when made with your GF flour and dark chocolate chips are awesome! Anyway, I am looking forward to experiment with the bread and getting my nephew’s approval. This recipe looks easy enough to follow-I am so excited! (I never leave comments, so please know that the King Arthur brand has tremendously impacted my family. Thank you!)

  132. greenapplegirl

    What can be used as a substitute for potato starch? I’m an avid baker who just found out she is allergic to wheat, potato, almonds, peanuts and tree nuts, and chocolate, along with a bunch of other items. I’m going through withdrawal in more ways than one! Any guidance would be greatly appreciated.

    1. Alyssa Rimmer

      The best substitution would be tapioca starch. Does that work for you? If not, you could also try cornstarch, but in my experience, those are not a 1:1 sub. I hope that helps! – Alyssa

  133. Mary Ann

    Hi, I have a friend who, for health reasons, had to eliminate gluten, sugar, and dairy. Is the sugar necessary or could it just be eliminated (I don’t think she can even sub honey, stevia, etc). I can find substitutes for the milk/butter – but if you have any recommendations I would appreciate it. This bread looks really good and I want to make it for her! Thanks.

  134. ruth

    This is awesome! I have made the plain loaf several times. Here r my revisions. Half kefir half milk and it rises another 1/2 inch to 3/4 inch after baking starts Let it rise just a bit less b4 baking so it wont rise into a muffin top in the oven. Needs abt 1.25 c liquid not just 1 c. I use 4 tblsp sugar…cuts down on any bitter aftertaste. And coconut oil instead of butter. Lasts a week in the fridge..as tender and moist the last day as the first. Oh and baking time 30 mins

    1. The Baker's Hotline

      Ruth, every (old) oven is like a snow flake–each is unique and has its own characteristics. We’ve found that for most ovens, 38-42 minutes is just about right for this recipe since gluten-free breads do need to reach a higher internal temperature than yeasted breads made with wheat flour. However, if you’ve found that 35 minutes is what gives you a perfectly golden loaf in your oven, then perfect! We hope you are well on your way to mastering the tender, high-rising gluten-free bread. Happy baking! Kye@KAF

  135. Lesley

    My friend has an opposite problem, she can have gluten but has to be very low carb. She can experiment with rice flour and the other things in the gluten-free world, but would like to know if the non-wheat flour mix would be amenable to having vital gluten added to increase the chew and texture. I haven’t been able to find much to help her.

    1. MaryJane Robbins

      Hi Lesley,
      We’ve haven’t done any experimenting along these lines, but perhaps a cookbook or website dedicated to low-carb baking will have more information to share. Best of luck with your search. ~ MJ

  136. Andrew Hahn

    I admire you recipe, but unfortunately this is not gluten free. You are using Yeast in the baking process. Yeast is part of the wheat family. My mother-in-law is Celiac, and if I were to make this for her, the yeast alone would put her into anaphylactic shock. I do not recommend this recipe to people that are Celiac’s. This is not truely Gluten Free.

    1. The Baker's Hotline

      Hello Andrew, thank you for your comment! However, this is simply not true. Baker’s yeast (Saccharomyces cerevisiae) is a single-cell organism that belongs to the fungi kingdom. It is much closer in relation to a mushroom then wheat. Yeast does not contain wheat, nor does it contain gluten (the protein found in wheat). You can read more about yeast on the following page. Jon@KAF

  137. NFerris

    My loaf did not rise 🙁 I am wondering if proofing the yeast/sugar/milk before mixing would help with this problem? I seem to have better luck with recipes that let the yeast wake up before adding it to the flour. It smells great, but there is no lift to it at all.

    1. The Baker's Hotline

      We’ve found that proofing the yeast ahead of time does not usually make a significant difference in terms of how much the dough ends up rising in the end. What it does do, however, is ensures that your yeast is active. Go ahead and add it to the warm milk and sugar mixture, stir it up, and let it rest for 5-10 minutes. If it becomes foamy then go ahead and proceed with the recipe. If you don’t see much activity you know that it’s time to get a fresh supply of yeast! I hope this helps. Happy gluten-free baking! Kye@KAF

    1. MaryJane Robbins

      Hi Danielle,
      Unless your bread machine has a specific gluten free cycle, we recommend using the stand mixer method for best results. ~ MJ

  138. Heather

    Newbie here. With the gluten free flour, if it already has xanthum in it, do we really need more? It’s expensive here and I don’t have any on hand

    1. The Baker's Hotline

      No, you won’t need to add more, Heather. However, please keep in mind that different flour blends will act better than others when making gluten free breads. Jon@KAF

  139. Angel

    I’ve tried several different recipes for GF bread the past few months. This one is, by far, the absolute best I have found. Thank you so very much for sharing it! I used buttermilk instead of regular milk for the plain loaf and it is amazing. I’m so happy to have found your website. Thanks again! This recipe is a keeper!

  140. Phyllis

    I love this bread! So soft and good, not grainy at all. Think I’ll try the cinnamon bread next.
    Thank you for the good recipe.

  141. Emily

    I tried this recipe and am happy to report that the bread turned out just beautifully!! I could not believe how well it rose and how tender it was. I’m a fan for life! Thank you so much.

  142. Rose

    I tried reading through the comments but didn’t get through them all, so I’m just gonna ask my questions.
    Would this work with water instead of milk? And could one use oil instead of butter?????

    1. The Baker's Hotline

      You can, but replacing the milk and butter with water and oil will most likely make the bread less tender and more crisp.

  143. Vicki

    I made a double batch and it ran over and burned on the bottom of the oven. Is it because I was baking two loaves at once? Could I have mis-measured one of the ingredients (I don’t think I did)? Is there an ingredient that might cause this if it isn’t measured exactly right on?

    1. The Baker's Hotline

      We’re sure you doubled all the ingredients and baked in a 8 1/2″ X 4 1/2″ pan. Sometimes doubling the recipe will lead to an over-yeasted bread, so it might be good to check the recipe by making just one loaf. If you want to double it in the future, then use 1.5X the yeast to see if doubling the GF bread is possible. Happy GF Baking! Irene@KAF

  144. Leslie

    Mine is rising the first time. I sure hope it works! The dough was not at all like the “thick cake batter” texture I’m used to with GF bread. With only 1 cup of milk and 3 cups of flour…it looks more like regular bread dough. I was tempted to take it out and knead it!

    1. The Baker's Hotline

      We’d love to know your baked sandwich bread results – please post them once that bread is cooled, sliced and sampled! Irene@KAF

  145. Melia

    I made this bread last week. It had wonderful flavor but it didn’t seem sandwich material.it reminded me of the texture of cornbread but not quite as crumbly.. It toasted well. Is there anything I can add or do different to make it have more elasticity? To hold up as sandwich bread.

    1. The Baker's Hotline

      Mastering gluten-free baking (especially yeast bread) can take some practice! The consistency is going to be different from a loaf made with a wheat flour. As you described is pretty accurate. Be sure to use a stand mixer to help with the leavening. Also, gluten-free products are shelf-life challenged. We often recommend to folks to freeze if the product will not be consumed within 2 days. Good luck! Elisabeth@KAF

    1. The Baker's Hotline

      Feel free to make this recipe dairy-free by using your favorite non-dairy milk in place of the regular milk, and vegetable oil for the butter. Enjoy! Kye@KAF

  146. Amy

    Would adding roasted garlic or ground sage effect the structure of the bread? I would like to add some flavor. When would be the best time to incorporate some herbs, spices, or garlic?

    1. PJ Hamel, post author

      Amy, garlic shows down yeast, but not sure if it’s only fresh garlic that does that; haven’t tested it. You can definitely add other herbs/spices (except cinnamon, which has the same effect as garlic). Add right along with the other ingredients — see how it goes, then amend to taste next time. Good luck — PJH

  147. Amy

    I made the basic recipe, but after I put it in the oven, it did not rise any further. What did I do wrong? I followed the instructions to the letter, but my loaf pans are the 10 inch long USA bread pans. Would a larger pan make such a difference? I make great “Gluten ” bread, but making gluten free bread is very discouraging. I get that it won’t be the same, but I almost feel like giving up. I have a guest for thanksgiving that is gluten free and I just wanted to make some bread for my stuffing….

    1. The Baker's Hotline

      Don’t give up, Amy! We have a few tips that will help you. First, it’s key to use the proper sized pan. If you use a larger pan with wider sides, the dough won’t have as much support to rise high. We recommend using a Gluten-Free Loaf Pan for best results. Also, you may want to adjust your expectations slightly. Gluten-free dough (which looks more like batter) will expand slightly during the first rise, and may crest the edge of the pan slightly during the second rise. However, it won’t rise much further once it’s in the oven. Rather, the crust will form and the bread will set. The top of gluten-free loaves are usually quite flat, as shown in the photos in this blog post. We hope you give this recipe another shot in the right size pan and find you like the results! Kye@KAF

  148. Amy

    I took your advice and used the Gluten Free Loaf Pan and I also opened a new package of yeast since mine was getting close to the expiration date. The pan made a world of difference. I added a teadpoon of roasted garlic powder to the warm milk to give it a little flavor since plain gf bread tends to be a little bland. The garlic did not affect the yeast. It rose up nicely. I wish I could make it taste a little more yeasty, but I guess that is how gluten free flour impacts bread. Thanks for your advice. I will be making this bread to use in my Thanksgiving stuffing.

  149. Monica

    Where can you get King Arthur flour in Canada? Also can you make this bread in a cuisart food processor using the bread dough attachment.

    1. The Baker's Hotline

      Thanks for your interest in baking with us, Monica! We don’t have any distributors in Canada, but we can ship most products direct to your door when you order through our website. You can read more about our shipping policies and rates here: http://bit.ly/1B3kKKD. As for using the food processor for this recipe, we haven’t tried it ourselves, but other readers have reported success with it, so it seems worth a try. Happy baking! Mollie@KAF

  150. patricia

    I burned up my 30+ year old Braun mixer mixing the batter. It had only one beater and a bread hook that was used for years making cinnamon rolls. Any suggestions as to what mixer might be the strongest to mix this thick batter?

    1. The Baker's Hotline

      We’re sorry to hear about the loss of your mixer, Patricia. It sounds like there may have been too much flour in the dough, as it should have been a thick but still mixable consistency. We recommend measuring your flour using a scale or using the fluff and sprinkle method to ensure you’re getting light cups of flour. You can always add additional liquid if your dough seems thicker than whats pictured here. Lastly, it’s important to use a strong, high-quality mixer (can be handheld) for the best final product. I hope that helps! Kye@KAF

  151. Becky

    First attempt with this recipe. Made a nice loaf, but no oven spring at all, which I was hoping for, from the pictures. Perhaps the problem was that I had to use yeast for bread machines, or that I probably added the eggs too quickly. Probably should also use a slightly smaller pan. It’s still cooling, so can’t say much to texture or taste, yet…. Will try again soon.

    1. The Baker's Hotline

      Thanks for giving this recipe a try, Becky. Using bread machine yeast instead of active dry or instant could have less than desirable results, as would using a pan larger than 8.5″ 4.5″ (or a 9″ Pain De Mie) since your loaf will spread more than rise. We think you’ll have better luck if you follow the recipe exactly as written and do hope you’ll give it another go! Mollie@KAF

  152. Donna M. Ewald

    I am allergic to MILK, Yeast AND GLUTEN so NOW WHAT DO I DO?? I see so many things that are Gluten free, but 99% have milk and yeast in them.
    Do you have any suggestions for me??

    1. PJ Hamel, post author

      Donna, you can usually substitute a non-dairy milk for regular milk (rice milk, soy milk, or one of the nut milks). There’s really no substitute for yeast in yeast bread, but you could try making these easy gluten-free biscuits, substituting cashew milk or another rich nut milk for the cream; if you try this, cut back on the nut milk a bit, as it’s thinner than cream. Good luck — PJH

  153. Pam

    I don’t know if anyone else has tried this but I stopped using warm milk and substitute powdered milk and warm 7Up. My bread came out really poofy!

  154. Dan

    Hello! I am new to GF baking, and have tried this bread several times. The flavor is great and everyone loves it, but I am not getting as much of a rise as you guys are in the pictures. I even have the GF bread pan 9x4x4, and I can’t seem to get the bread to rise to the top of the pan. I have it in a dehydrator at 105F, and yet it still wont get to the top even after an hour. I definitely don’t get the same rise in the oven as your photo shows either. any tips or recommendations? I use a kitchen aid stand mixer to mix everything together but am still struggling to get good bread that makes a tall loaf. Any help is appreciated.

    1. The Baker's Hotline

      Hi Dan, contrary to intuition, it sounds like you might want to put the dough in a cooler place to rise, as 105°F is a bit too hot for yeast. Try leaving it somewhere 75-80°F, which will allow the yeast to make the dough rise slowly and give you a better structure in the final loaf. As for getting a higher rise, you should try mixing the batter/dough for longer. It’s important to incorporate a bit of air and stir at a medium-high speed for at least two minutes after everything is added. You should also note that with the gluten-free bread pan, the dough won’t crest the sides but should come within about an inch of the top. The high, narrow walls are designed to give the dough more support as it rises upwards. Last tip, check your yeast for freshness and be sure you’re using a quality instant yeast (avoid RapidRise). Hope that helps! Kye@KAF

  155. Melos

    This was an excellent step by step recipe. I used Bod Red Hills All Purpose Gluten Free Flour. It tasted great!!!! Nothing like other recipes I tried in the past.
    The sides of my bread was however so soft it fell apart when I took it apart from the loaf pan. Any reason why that happened?

    1. MaryJane Robbins

      Hi Melos,
      It sounds like it needed just a little more time in the oven. Bake it to about 200-205°F to ensure the starches are set. ~MJ

  156. Paula Sroka

    Thanks for the recipe. I decided to dare just have (almost) everything done by my Cuisinart Bread Maker (cycle 5, Gluten Free). I prepared the brown rice flour blend using a local Brazilian whole grain red rice flour. To the 3 cups for the bread, I added the Xantan and the salt. In a separate bowl I mixed the warm milk, the butter, the sugar and yeast. That rested for 10 min, then I added the eggs, lightly whisked. I poured the liquid in the bread machine bowl, then the flour mix and you can see the result beautiful result here: instagram.com/p/BTpOno_j9iA
    It was delicious!

  157. Dee Garceau

    Lorne Goldman, I would love a GF pasta recipe, I think I miss that more than the bread. I’ll look to see if KA has a recipe in the meantime.
    Thank you

  158. Sue

    I just found this recipe today and am hoping to make it. What kind of beaters do you use? I only have the regular beaters, will those work? Also, does it rise after being in the oven? The pictures look as if it does, but someone who commented on a question said it doesn’t rise much after being in the oven.

    1. Susan Reid

      We have tested this formula with both stand and handheld mixers; in the stand mixer use the paddle attachment. For a handheld mixer, the regular beaters do the job. Susan

  159. Debb Gracey

    I can’t wait to try this! I have just been diagnosed with allergies to wheat, gluten and corn, so I am happy to find a recipe that does not contain corn starch! Most Pre made gluten free bread and gluten free bread mixes have corn starch in them, so I am anxious to try this. As another person commented, I miss grilled cheese and PB&J too! Thank you for sharing this!

  160. Amanda

    Great recipe but I don’t come back because you don’t have printable version so people return to sites we can print from.

    Food for thHought :_)

    1. The Baker's Hotline

      We love it when our readers share food for thought with us, Amanda! Thanks for reaching out. We’ve let our blog team know that a printer-friendly version of these articles is something you (and others) would be interested in seeing. While there’s not currently a print option for the full articles, you can always print the recipes that they feature. Look for the “Print recipe” button in the upper right hand part of the page. Here’s the printer-friendly version of the recipe featured here for Gluten-Free Sandwich Bread. We hope this helps, and happy GF baking! Kye@KAF

    1. The Baker's Hotline

      Hi Mike, thanks for asking. We realize it can be confusing to figure out which gluten-free flour to use for which baking occasion, so we’ve written a full article on our blog detailing which gluten-free flour to use. Basically, you’ll want to use our Measure for Measure Flour when converting regular recipes to gluten-free. (This blend already has the xanthan gum mixed in.) The only exception is when baking yeast recipes. For best results, we recommend using our Gluten-Free Flour in designed-to-be-gluten-free recipes. You’re welcome to experiment by using Measure for Measure in our Gluten-Free Sandwich Bread recipe, but we’d recommend still adding the additional xanthan gum to ensure the bread has the right structure and texture. Good luck, and happy GF baking! Kye@KAF

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