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Gluten Free Dairy Free Bread Recipe

2 Oct

I have been gluten free for about seven years now and the thing that I miss the most probably is a big slice of delicious fresh from the oven bread.  You know the kind, warm and crispy on the outside and soft and chewy on the inside.  Yum.

Over the years as each member of this family has been taken off of gluten, I’ve worked through countless bread recipes to find one that filled that craving for a hearty piece of bread.  Recently, three of the five in the house have been taken off of dairy, so I needed to rework my basic bread recipe to incorporate their needs.

And recently, I have gotten a number of emails asking if I had a good recipe, and so I offer you my humble attempts at baking.  I’m always nervous to give out my recipes because one important thing that I’ve learned in this gluten free (and now dairy free) world is that what one family loves, another can detest.  You may have to adjust sweeteners, flour types, etc. to fit your family’s tastes.  But for us, this is the go to recipe every week.

Drumroll, Please!

Basic Gluten Free Dairy Free Bread Recipe

2 1/4 tsp. active dry yeast

1 c. brown rice flour (preferably fine ground)

1 c. sorghum flour

1 c. tapioca flour (starch)

3 1/2 tsp. guar gum

1/4 c. maple syrup

1 1/2 tsp. salt

1/4 c. grape seed oil (I’ve tried others—olive, safflower, etc. and prefer the taste of grape seed the best)

2 large eggs, beaten

1 – 1/1/4 c. warm water.


1.  Place all ingredients except the warm water into your bread machine.

2.  Set your bread machine to the setting that gets you approximately 1 hour and 43 minutes (rapid bake on my machine).

3.  Turn on machine and slowly pour in the water.  You will need to use a spatula to really get everything to mix together (don’t just let you machine do this part or you will end up with lumps of flour).

4.  Once you have reached a sticky dough consistency, shut the lid and let the machine do the rest.

5.  Enjoy!