Soft gluten free bread is sometimes hard to find these days, let alone make! I often get asked what GF bread I use or my favorite dairy free and gluten free bread recipe. Well, to be honest, I don’t have one, unless it’s a protein bread.
That’s where my friend Sarena comes in. She is my go to for amazing gluten free baking. Plus she is one of my dearest BLENDS!
Today I asked Sarena to share her favorite gluten free bread to make. It’s husband and kid/teenager approved! It also makes me want to pack up my bags and permanently move in with her!
First and foremost, I want to thank Lindsay for giving me the opportunity to share a piece of myself here with her readers. I am honored that she thought of me as a resource to share a recipe that is hard for most people to make gluten free. A little about myself…I guess it would be good for me to introduce myself. Hi all, my name is Sarena and I blog at The Non-Dairy Queen. What started out as a place for me to share my adventures in lactose intolerance has since evolved into our family’s lifestyle of living lactose, gluten and soy free. I feel fortunate that I have a culinary degree, so I am no stranger to the kitchen, but applying what I learned in culinary school from a traditional standpoint to completely different and foreign ingredients has been quite the adventure. Luckily, I love a good culinary challenge!
When Lindsay asked me to share a recipe for something that others find difficult to transform the old fashioned version to gluten free, I knew right away I wanted to share one of my many bread recipes. To be honest, at first when we went gluten free, panic set in because you know…no bread. What we’ve all learned now is that not only do we get to have bread, but there are so many fantastic ingredients out there to make all kinds of different breads! You just have to think outside the box and be a little more open minded about what you define as “bread”.
The recipe I’m sharing with you today is my new go to easy and cheap recipe for a “white bread”. I feel bad for anyone that has to live without certain foods, but it kills me when kids have foods they love taken away. So, I set out to come up with variations on the gluten filled traditional foods that kids love without gluten. I have some picky palates here, so when I develop a recipe that they all go nuts over, I consider that a win! They definitely went nuts over this one!
You can find all of these flours inexpensively online or at your local Asian market, which is where I got them from. I included a protein powder in here to give the bread some protein for structure since that’s what gluten does in wheat flour based breads. I don’t know if you’ve ever noticed, but a lot of yeast bread recipes call for dry milk powder too and I can’t have that. So, I used Plant Fusion because it is neutral in flavor and is finely ground so it works perfectly in baked goods.
This bread has a crunchy crust on the outside sealing in a chewy yet fluffy crumb on the inside. It does not crumble when you bite into it and it toasts up beautifully. This bread is also perfect for French toast, but really, let’s be honest, what bread isn’t?
The Best Homemade Dairy Free and Gluten Free Bread Recipe!
- Total Time: 0 hours
- Yield: 9 1x
Description
Gluten Free White Bread -makes 1 loaf
(15 minutes prep time, 45 minutes to 1 hour to rise, 30 minutes baking time)
Ingredients
- 1 cup (172 grams) Sweet Rice Flour
- ½ cup (105 grams) Potato Starch
- ¼ cup (27 grams) Corn Starch
- ¼ cup (30 grams) Protein Powder (vanilla for sweeter bread, plain for regular bread)
- ½ cup sugar or granulated sweetener of your choice
- 1 TBSP Bread Machine Yeast
- 2 tsp Baking Powder
- 1 ½ tsp Xanthan Gum
- ¼ tsp Salt
- ⅛ tsp Cream Of Tartar
- ¾ cup Almond Milk***
- 3 TBSP Dairy Free Butter or Butter, melted and divided
- 1 TBSP Rice Vinegar
- 2 eggs
Instructions
- Preheat oven to 200º. Spray an 8 ½ x 4 ½ loaf pan with cooking spray.
- In a large stand mixer, combine your first 10 ingredients. sweet rice flour through cream of tartar. Heat the almond milk and 2 tablespoon butter in the microwave to 100º. Turn the mixer on low and add the warm milk mixture to the flours using a dough hook. Next add the rice vinegar and 2 eggs. Mix on medium speed for 5 minutes. Pour the batter into the prepared pan. Melt the other tablespoon of butter and brush it over the top of the loaf.
- Cover the loaf with plastic wrap, turn off the oven, place the loaf in the oven and slightly vent the oven with a wooden spoon or towel. This creates a proofing box for the loaf to rise in.* Proof covered for 30 minutes, then uncover and proof for an additional 10 minutes in the oven or until about doubled in size. Remove the loaf from the oven, preheat the oven to 325º. Bake for 30 minutes or until the loaf is slightly browned and has a hollow sound when tapped on top. Remove the loaf from the oven and allow to cool for 5 minutes in the pan. Then continue to cool out of pan on a wire cooling rack.
- *You can also allow this to rise, covered with plastic wrap in a warm, draft free area
- ***you can use carbonated water here instead of almond milk or you can substitute up to ½ cup of the milk with pineapple juice to make a sweeter Hawaiian style bread
- Prep Time: 1 hr
- Cook Time: 30 min
I think most people shy away from baking their own breads, especially yeast breads. Don’t be afraid of this. I promise, it is worth the time. Measuring the ingredients is the hardest part. Well, that and waiting for it to finish baking. This bread is NOT dry and crumbly like the ones you buy in the supermarket that have been frozen. You will be glad you tried this. I promise!
Sarena has been an avid health food and fitness enthusiast from an early age. She holds a degree in Culinary Arts from The Art Institute of Atlanta, a certification in Fitness Nutrition and is a certified Fitness Trainer from International Sport Science Association (ISSA). Becoming a Personal Trainer and Specialist in Fitness Nutrition has been a lifelong goal of hers. Sarena enjoys helping others reach their health goals by teaching them that health and fitness are not only achieved in the gym, but also through fun everyday activities. Now a food writer, recipe developer, personal chef, Personal Trainer and Specialist in Fitness Nutrition, she enjoys sharing with others that healthy living can be fun and delicious.
Thanks Sarena!
Cheers,
What can I replace the corn starch with… another allergy besides all dairy and gluten and wheat
You could try arrowroot starch. Do you have that?
Lindsay, yes!! thank you! I’m in my second week of this “new life” of GF DF … Bring an avid cook and lover of amazing food I’m having a hard time adjusting. I found you immediately on Pinterest and I now have hope – thank you for being an advocate for all of us who are confused, mad and lost. I look forward to everything you’ve created and will be excited for ALL future posts ?
anytime! Keep me posted!
Can you pleae post a link for the Plant Fusion Protein Powder, plain. I cannot find this anywhere as you describe it. Thank you.
And can you please make your comments section show up as dark lettering and LARGE letters. It is impossible to read my comments as I type them. They are way too light and too small. Thank you.
oh i am so sorry about the font. I will see what I can do. Here’s the link to plant fusion. You can use any pea protein in it’s place. It will work! hope that helps.
http://www.plantfusion.net/products/plantfusion?variant=391352556
Thanks for the swift reply- I guessed wrong and put it in with the almond milk, butter mixture, texture turned out surprisingly well but got that over yeast taste. Thanks for your help with the details, I’ll have another go now that I know where the yeast goes (into the dry ingredients as opposed to the wet!) feel more confident to remake now…☺️ despite my mistake the texture came out really soft like regular bread so good to know this recipe is quite forgiving. I think next go it will be just right. Thanks so much for your help! ?
Please tell me what I can sub for Plant Fusion Protein Powder . I have never heard of this, do not know what this is or where to find it. I also have to avoid soy, so that may be in this. I love all these recipes, but the esoteric ingredients are such a letdown to my initial excitement. I do, however, so appreciate your efforts in providing options to those of us with food allergies.
Thank you.
you can use oat flour or peanut flour. What flours do you have on hand?
Hello and thank you for your reply. I do have peanut flour. Once I open the bag it has to be stored in the refrig and must be used within a year, but not a problem. I am looking forward to trying it in this recipe.
I do have another question though. I have loads of coconut milk powder on hand. Will that work as a sub for milk powder often called for in allergen free bread making?
Thank you so much for all the work you put into these pages. I have just begun my venture into allergen free bread making and was so thrilled to get your timely newsletter. Be well and be good to yourself.
JMS
Thanks for this recipe! I made it today, and it was so delicious! I used rice protein powder and it worked perfectly. I have tried so many GF bread recipes in the past five years and have not had much success until today. Off to eat another piece of yummy bread! 🙂
So glad!!! We love it too!
A wonderful recipe from Serena. I’m not even the least bit surprised. I only wish she could have made it to Blend this year so I could have met her in person.
i missed her so! you would have loved her, she is amazing, like you.
Gluten-free and garlic-flavored? Sounds amazing! I am not good at baking, but I’ll try my luck with this recipe. Not in the near future, I would certainly mess it up. But I ave bookmarked it for further use.
Let me know if you try it!
This bread looks so delicious!! And I agree, Asian markets are ZE best for finding inexpensive ingredients for specialty cooking like GF. Even the produce is half the price sometimes. 🙂
i need to find more of these Asian Markets out where i live! we only see Italian, odd!
This looks AMAZING! I really need to try and bake more now that I am GF, but I truthfully don’t because I have no portion control around baked goods. Like that whole loaf would be a single serving, for just me!
it’s hard to stop at one slice, for sure!
This sounds delicious and looks a lot easier than I was expecting for GF bread that looks like bread! Thanks so much for sharing I can’t wait until my current loaf is gone so I can bake up a batch.
This is just what I’ve been looking for! Thanks for sharing!
let me know if you try it Jan!
Great recipe! Thanks for sharing this!
Yum! I’ll definitely have to try this. Thanks to you both, Sarena & Lindsay!
Gah I adore Sarena!! LOVE LOVE LOVE and so talented, so so good in the kitchen!! and I love that pic of you two <3 two of my most adored blends!
Homemade is always worth the time! Thanks for sharing this recipe you’ve perfected!
BREAD!!!!!!!!!!!!!!!!! 🙂 Hi Sarena & Lindsay – a nice way for me to finally get back to reading some blogs – bread & you two! 🙂
Looks delicious!!
This bread looks incredible Sarena, you are AMAZING!! I want to move in with you too… you’re just going to have to make room for both Lindsay and I! xoxo
If I could snuggle up in that raw dough, oh you bet your Aunt Sally I would!
Love how creative you are in the kitchen, Sarena! Living with allergies can be so difficult, especially for kids, but it’s great to focus on what you CAN eat versus what you CAN’T. As long as you’re making delicious food, you don’t notice it so much 🙂
YUM!! Oh Sarena… I’ll be right over. I’ll exchange baby snuggles for bread. Deal?
I love Sarena’s recipe and I LOVE her! Two of my favorite people in one place! This bread looks incredible- GF is bread is one of the most challenging things to make –it sounds and looks like Sarena has perfected it!
Do you think this would work with egg substitute — either the Ener-G egg replacer or a flax or chia gel?
I haven’t tried those substitutions, but I can’t imagine why they wouldn’t work. It may not have as much lift to it, but I would think it would hold together well. I would suggest using the carbonated water or beer to give it a little more fluff. If you try it, let me know how it goes!
Thanks! I’ll have to try the carbonated water, unless I would use GF beer.
Do you think this would work with egg substitute — either the Ener-G egg replacer or a flax gel?
i think it would work with Ener-G just add extra baking soda or cream of tartar, maybe? I’ll ask Sarena too!
This looks great! I have a niece who can’t have gluten or most dairy, so this will be perfect for her 🙂 Thank you for sharing!
You are Serena are simply the cutest pair! I’m sure my kids would go crazy over a recipe like this.
Just sign me up for garlic bread don’t tell me what’s in it just put it in my mouth! Yummm! As a former dairy princess who was often called a dairy queen I love Sarena’s blog name!
Sarena is a mad genius isn’t she? Just pinned and look forward to making it.
Udis gets ALL of my money because I love GF bread and haven’t braved baking it just yet 😉
just move here already, i’ll feed ya!
This looks delicious. I’m amazed at how great it looks being it’s so healthy! Thanks for sharing this!
trust me, it so is!!!
I hope you enjoy it!
This bread looks wonderful! I’m amazed at how light and fluffy it is, especially given the fact that it’s gluten free!
I have had Sarena’s bread before and will 100% be making this. Probably this weekend. I’m a little scared to have it in the house though… it’s addicting!
P.S. Do you know if this will this work with Growing Naturals protein?
i was going to try it with growing naturals pea protein!
Protein powder to replace the gluten!! Wow–great idea. I’m not a protein powder person, but that’s just smart. Sarena, this looks fabulous.
Oh wow, this looks so light and fluffy! I don’t eat a ton of bread in general (and even less since learning that I have a gluten sensitivity) but this sounds really, really good. Bookmarking for sure!
The bread looks pretty amazing, lots of ingredients but I’m sure it’s worth it 🙂
Looks tasty! I have been looking for a good GF bread recipe but they all require so many ingredients that it overwhelms me! Your isn’t quite as bad but it will still take some work to find them! I feel like I will spend more money on the ingredients than I want to. I’ll save this and see if I can find any discounts 😉 Thanks for sharing!
If you have an Asian market close by, these flours are really cheap there. Trust me, I know how expensive flours can get. I feed 4 of us gluten free! The protein powder is the most expensive part, but it’s worth it to make this recipe. I promise!
So, I could literally eat bread all day, everyday. But a long list of ingredients scares me. Maybe I’ll man up and try this!
once you try this, you won’t ever stop making it!
This one is actually really easy. I don’t like complicated directions so the hardest part of this one is the measuring. It comes together really quickly. I promise, you won’t be disappointed!
Gluten free bread that toast well – perfect timing! Need to get my hands on some of those ingredients!
I hope you like it as much as we do! It definitely toasts up beautifully!
I haven’t made bread in forever. Maybe it’s time to change that. I can smell is baking now 🙂
This smells incredible baking! I would say that I wish there was a candle that smells like this bread baking, but it’s a better reward to actually have the bread baking!
I made the bread and it was an easy recipe but the bread was way too sweet. Probably will use only for toast and jam. Will try again with 2\3 less sugar but hope that doesn’t effect other qualities.
You can totally cut down on the sugar. maybe 1/2 c is sufficient?
What can I use as a substitute for protein powder?
Also can I use rapid rise yeast instead of bread machine yeast?
Please reply.
Hi Joy! I emailed my friend who wrote this guest post. Hoping she can comment here soon with an answer. <3 Stay tuned
Hi Joy, rapid rise yeast and bread machine yeast are the same, so you can definitely exchange one for the other. Also, you can use any protein based flour for the protein powder. I’ve used chickpea flour, quinoa flour, and sorghum flour in this recipe with no change to end result. I hope you enjoy it as much as my family does!
Hi can I substitute tapioca starch for potato starch?
I’m allergic to potato starch. Please reply
I am not sure tapioca starch would work.You could try! I would try arrowroot starch first. Does that help?
HI Sarena, can I also use equivalent amount of almond flour or almond meal as a substitute for the protein powder?
Hi Nida! This is an old post from a friend of mine. I haven’t made this recipe in a LONG time but I know sarena has use sorghum flour, quinoa flour, or oat flour (equivalent 30 grams) for the protein powder. I don’t think the almond flour would work though. It’s a different fat ratio.