Gluten Free Mama
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Gluten Free White Bread ~ Perfect for Bread Machines

white bread 2

This is a basic gluten free white bread recipes that is perfect for sandwiches and kid friendly.  You can make it egg free using flax eggs.  Simmer 2 Tbsp. ground flaxseed with 1/2 cup warm water until thickened.  You can even use applesauce to replace the eggs.  1/2 cup of applesauce is equal to two eggs.  The bread is pretty versatile.  It can be made with dairy using regular milk and butter or make it dairy free using dairy free milk of choice and either olive oil or canola oil.  So make it according to your desires.

Whenever I make bread or muffins I will always add 1-2 tsp. of chia seeds.  Chia seeds are high in Omega 3’s and it’s a great way to incorporate them into your diet.  Kids won’t know they are even in there, so it’s kind of a great way to sneak them in.  You can also use this basic recipe and make it an herb bread, by mixing in 4 Tbsp. mixed fresh herbs and then sprinkling the top with some dried herbs.  Or you can baste the top with warm water or egg white wash and sprinkle with sesame seeds, poppy seeds or other seeds.

This recipe is perfect made in a bread machine, or make using a stand mixer like normal.

Please check out my tips in Gluten Free Mama’s Gluten Free Bread Guide.

For more delicious gluten free bread recipes, check out Gluten Free Mama’s cookbook “In the Kitchen with Gluten Free Mama.

  • Enjoy warm fresh bread, then store rest of the bread in airtight container or Ziploc bag on counter for 1-4 days.  By the fourth day, you may want to warm in microwave for 10-20 seconds before serving.
  • If you are preparing your bread for the next couple of weeks.  Cool bread completely.  Evenly slice the entire loaf.  Place a small piece of wax paper between every two pieces.  Place in Ziploc bag, removing as much air as possible.  Place in freezer until ready to use.  The wax paper will allow you to easy remove the slices needed for a sandwich without having to pry them apart with a knife.  Just a simple trick.

Gluten Free Mama Recommends

KitchenAid Mixer ~  When making gluten free breads using a mixer, the Kitchenaid is the only way to go.  It’s motor is the best for beating thick heavy batters and it will make your life much easier for baking gluten free breads and just about everything else.  They will last forever too! I still have my 1st Kitchenaid mixer that I received as a graduation gift over 23 years ago!  Click Here to purchase from Amazon.

Bread Machine ~ I have tried 3 different brands.  I have used Oster, Breadman and Cuisinart.  The Oster and Breadman worked but didn’t last very long.  The Cuisinart I purchased from Costco and I have had it for 3 years now and love it.  Click Here to purchase from Amazon.

Strong Rubber Scrapers ~ Gluten Free Bread batter is thick and sticky.  So a good quality rubber scraper will make it easier to scoop and spread into bread pans.  I recommend ones with really strong handles. Sure you can buy cheap ones, but if you break three cheap ones in 3 months, you could have invested in a good quality one that would last years.  Click here to order my favorite rubber scrapers from Amazon.

Mama’s Almond or Coconut Blend Flour ~ Yes you can use any gluten free flour, but have better tasting and better texture results using Mama’s Flours!  They are the perfect blend, light texture and not gritty!  Purchase here!

Gluten Free Mama flours and mixes

white bread

5.0 from 1 reviews
Gluten Free White Bread ~ Perfect for Bread Machines
  • ¾ cup warm water
  • 1 Tbsp. yeast
  • 2 Tbsp. sugar or honey
  • 3 cups Mama’s Almond or Coconut Blend Flour
  • 1 ½ tsp. xanthan gum
  • 1 tsp. salt
  • ½ cup warm milk (dairy, nut, rice, soy) (Microwave for 30-40 seconds)
  • ¼ cup olive oil, canola oil or melted butter
  • 2 eggs or Flax eggs (Mix together 2 Tbsp. flax seeds with ½ cup water. Simmer until thickened.)
  • 1 tsp. cider vinegar
  1. Mix together warm water, yeast and sugar or honey and set aside until foamy.
  2. In a mixing bowl add flour, xanthan gum and salt.
  3. With mixer running on low speed, slowly pour in yeast mixture, then warm milk, oil, eggs and vinegar. Mix on high speed for 2 minutes.
  4. Spread batter into desired bread pans. Smooth out top, by lightly sprinkling with flour and pressing out the rough edges or running fingers under warm water and pressing out the rough edges. Baste the top with either egg white wash or warm water. If desired sprinkle with sesame seeds, poppy seeds or herbs. Cover with dry towel for 1 ½ -2 hours in warm place.
  5. Bake at 400°.
  6. Loaf Pan: Bake for 1 hour (Cover halfway through baking to prevent over browning.)
  7. Mini Loaf Pans: Bake for 30-35 minutes
  8. inch cake pans: Bake for 28-30 minutes
GFM Tip If you don’t have eggs or flaxseeds you can use ½ cup applesauce.
If desired you can mix into the dry ingredients 2 tsp. chia seeds or 2 Tbsp. flax seeds for added nutrition.

Bread Machine Instructions
Mix together warm water, yeast and sugar. Set aside until foamy. Add warm milk, eggs, oil or butter, and vinegar to bread pan. Pour in dry ingredients. Pour yeast mixture over dry ingredients. Set bread machine to gluten free cycle. Start. After it has gone through 1 or two mixing cycles, run your rubber scraper around the outside edges to make sure flour mixture has been completely mixed in. If desired after mixing cycle is done remove paddle quickly and smooth out top. Close lid as quickly as possible to not allow the bread to cool down too much. Leave bread in bread machine for 30 minutes after baking. Then remove and enjoy.

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  1. Margaret
    March 19, 2015    

    Can I use coconut flour instead as we don’t have the packet mix in my country .

    • March 20, 2015    

      Not straight coconut flour. You will need to mix with at least 2-3 gluten free flours, make sure one is a light starch like tapioca or arrowroot.

  2. Yvonne
    February 10, 2015    

    I am new to gluten free baking, and I’m just wondering, flavor-wise, what is the difference between the Almond and the Coconut flour blend? I’m excited to try this recipe!

    • February 10, 2015    

      They both work exactly the same way. The coconut has a bit of a tangy flavor and works wonderfully in pie crust and quiche crust and is great in sweeter foods or coating meets. The almond is great in breads and just about everything. But it really is a personal preference. Some will say the coconut is better as the all around vs. the almond. The almond is high in protein and the coconut is high in fiber and protein.

  3. Sue
    February 9, 2015    

    What if your bread maker does not have a GF cycle? What does that do? Longer or shorter baking? Less or more kneading?

    • February 10, 2015    

      You have to have a bread machine with a gluten free setting or it won’t work. Gluten Free breads cannot withstand a double rise.

  4. January 15, 2015    

    could be used as a regular recipe

  5. Melissa White
    January 8, 2015    

    I’ll let you know how my first loaf comes out! It’s been a long time since I used a bread maker but I’m excited!

    • Melissa White
      January 9, 2015    

      Ok, I made the greek sweet bread from your book and it tastes wonderful! The loaf is only 2.25″ inches high – is that normal? It rose during the rise time but didn’t rise anymore during baking. The dough is done throughout, it’s just a little squatty in stature as are most gf breads I’ve bought that come frozen. Did something go wrong?

      • January 11, 2015    

        Depends on what size pan you used. I use a round pie pan for mine and it reaches about 2 inches tall and I slice in wedges. There is a bread guide on the glutenfree 101 on the site here and it explains all the pans and why gluten free breads don’t expand as much as regular breads. Hope that helps. Glad you enjoyed the bread.

        • Melissa White
          January 12, 2015    

          This was in the Zojirushi. I actually ended up sending the machine back after two days and two loaves. It made too much of a loud vibrating noise during the kneading time even when placing in another location. Perhaps it was just this machine and not all of them do this, but I won’t be trying another one for a while. Maybe all new bread machines do this – I know the one I had 14 years ago didn’t though. The bread still tastes great even with the noise and the squattty stature. 🙂

          • January 12, 2015    

            I am glad you like the bread. Sorry about the bread machine. I have not tried that brand, but I know lots of people who have who have had good things to say. I use a Cuisinart brand bread machine and love it. I have tried three other brands and have not had good success as they broke after the first few uses, but my Cuisinart has been going strong for 3 years now.

  6. Melissa White
    January 8, 2015    

    It’s the Zojirushi virtuoso. I have several other things made by them and really like their stuff, the reviews on Amazon were high, and the price was lower there than elsewhere. Thank you very much for your help!

    • January 8, 2015    

      I have heard good things about this company. I will reach out and see if they would like me to do a review so I can try it out. Thanks and good luck!

  7. Melissa White
    January 8, 2015    

    The bread machine directions for this recipe differ from the bread machine tips offered in the bread making “tips” section on your site. Which way is preferred?

    • January 8, 2015    

      Both work. One is more extensive than the other. But the concept is the same. Start with liquid ingredients (Not the yeast with water), then dry ingredients, then pour in yeast mixture. You can also make a hole in center of dry ingredients and insert the yeast in the hole and then pour warm water or milk over the yeast and allow it to proof that way. Both end in the same result. I have found that proofing the yeast first makes for a more rounded top on the bread. But the reason I list both is so that those who want to just dump the ingredients in an go have an option. I hope that makes sense.

      • Melissa White
        January 8, 2015    

        Yes I’d prefer a rounder top so I’ll do the pour over method after mixing the yeast & water. The bread machine has a “rest” setting at the beginning to bring ingredients to the same temperature, but I’m thinking I’ll need to skip that for the GF recipes since resting for 30 min will probably not help it mix properly.

        • January 8, 2015    

          Yes, I would mix right away after proofing. Which bread machine did you get? I haven’t heard of that feature. I would be interested to know how it compared.

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