Gluten-Free White Bread for Bread Machines

Gluten-Free White Bread for Bread Machines

Aaron Atkinson 0

"A basic white bread recipe without the gluten. Easily made in your bread machine! Xanthan gum and the exotic flours are usually easily found in your local health food store."

Ingredients {{adjustedServings}} servings 242 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 242 kcal
  • 12%
  • Fat:
  • 6.7 g
  • 10%
  • Carbs:
  • 39.6g
  • 13%
  • Protein:
  • 6.3 g
  • 13%
  • Cholesterol:
  • 48 mg
  • 16%
  • Sodium:
  • 275 mg
  • 11%

Based on a 2,000 calorie diet

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  1. Place ingredients in the pan of the bread machine in the order recommended by the manufacturer.
  2. Select the sweet dough cycle. Five minutes into the cycle, check the consistency of the dough. Add additional rice flour or liquid if necessary.
  3. When bread is finished, let cool for 10 to 15 minutes before removing from pan.
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Alison's Gluten Free Bread

Tastes and looks just like wheat bread!

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Reviews 140

  1. 155 Ratings

B Spradley

This is by far the best recipe I've found for gluten free bread. I made this the other day for my husband and was so excited at how it turned out. It didn't taste like gluten free which says a lot about this recipe! This is better than Alison's bread which is also a good bread recipe on this site. When i read the reviews before making the bread I found several people had bad results and "gave up" on this recipe. Don't take their advice, this recipe does have one mistake: the liquid/flour ratio is off. I had to add about an extra cup of flour/starch, (rice/potato/tapioca) and if i hadn't been watching the bread machine I may have been disappointed like the other reviewers. The dough was more like a banana bread dough than a bread dough. I just scooped it out of my bread maker and poured it into a loaf pan and baked for about 40 mins at 350. It rose beautifully and tasted fantastic! the only other thing i changed was to use tapioca flour instead of soy. Update: I have made this recipe several times now (once as muffins with cinnamon sugar in the middle -see picture) Another time I tried adding a lot more flour to get it to a more "bread dough" consistency. This ruined the loaf, it was so dense, it didn’t rise. Stick with a banana bread consistency and you’ll be happy.

Kim H

Wow!! I made this in my bread machine just as a dough and baked it in my oven the first time and it was great.(I changed it to rice milk and honey)..comes out like a batter bread. Then I tried it by mixing it in a bowl and letting it raise for 40 minutes stirred it down and let it rise again for 40 minute..Don't need the bread machine...Then I tried something new I heated the rice milk with 4 chopped cloves of garlic..on the second raise I add chopped onion,sun dried tomatoe,chopped green, red,& yellow pepper and a little jalapeno..oh my!! It was the best Focaccia bread..Next time I'm going to try dill. This bread can be changed in soooo many ways...Thank you so much


This makes a really, really nice bread. The bread machine needed a little extra help as the flours used do not absorb liquids as well as wheat flour. I used semi-skimmed milk instead of butter milk, and Terrence Stamp multi-purpose wheat free flour instead of the soya and the result was great