Bread Recipes

Frequently Asked Questions

• Why is my gluten free bread so dense?

  The most common cause is not enough hydration. Gluten free bread dough needs to be much wetter than wheat dough, often more like a thick batter than a kneadable ball. Other factors include using too much heavy flour like brown rice flour, not letting the dough rise long enough, or opening the oven door too early during baking.

• What is the best flour blend for gluten free bread?

  For everyday bread, a blend of white rice flour, tapioca starch, and potato starch works well. For sandwich bread, adding a small amount of oat flour improves flavor and texture. Bob's Red Mill 1-to-1 is a decent shortcut, but for artisanal loaves and sourdough, a custom blend with psyllium husk produces noticeably better results.

• Do I need a bread machine for gluten free bread?

  Not at all. Most gluten free bread is actually easier to make by hand or with a stand mixer because the dough does not need kneading the way wheat dough does. You mix the ingredients, pour or scoop into a pan, let it rise, and bake. A bread machine can work but is not necessary.

• Can I make gluten free sourdough bread?

  Yes, and it is one of the best things you can do for flavor and texture. A gluten free sourdough starter takes about 5 to 7 days to establish using rice flour and water. Once active, it produces bread with complex tangy flavor and better crumb structure than yeast bread. We have a complete starter guide to walk you through it.

• How do I keep gluten free bread from crumbling?

  Psyllium husk is the best solution for crumbly bread. It creates a gel network that holds the crumb together. Make sure you are using whole psyllium husk powder, not psyllium capsules. Also let bread cool completely before slicing. Cutting into warm gluten free bread almost always results in a crumbly mess.

• Why does my gluten free bread have a gummy texture?

  Gumminess usually means the bread is underbaked even if it looks done on the outside. Use an instant read thermometer and bake until the internal temperature reaches 205 to 210 degrees Fahrenheit. Gluten free bread browns faster than wheat bread, so the crust can look perfect while the inside is still raw.

• How should I store gluten free bread?

  At room temperature for a day or two, tightly wrapped. For longer storage, slice and freeze. Gluten free bread actually freezes and toasts beautifully. Pull out slices as needed and pop them in the toaster. Many readers say our bread recipes taste even better toasted from frozen.

• What makes psyllium husk important for gluten free bread?

  Psyllium husk absorbs water and forms a gel that mimics some of the stretchy qualities of gluten. It gives the dough structure, helps trap gas bubbles during rising, and holds the crumb together after baking. Without it, most gluten free breads are either too dense or too crumbly. About 2 tablespoons per cup of flour is a good starting point.

• Can I use a regular bread recipe and just swap the flour?

  Unfortunately, no. Gluten free bread requires different ratios of liquid, fat, eggs, and leavening compared to wheat bread. The mixing technique, rise time, and baking temperature are usually different too. You will get much better results starting with a recipe developed specifically for gluten free flour.

• What is the easiest gluten free bread for beginners?

  A simple sandwich loaf or focaccia. Both are forgiving, do not require shaping skills, and produce consistently good results. Our sourdough focaccia is one of the most popular recipes on the site because it is hard to mess up and tastes incredible.