We aren’t kidding when we say this is the BEST gluten-free bread — it really is! It’s crusty on the outside, soft on the inside, fluffy, flavorful, and amazingly versatile. Not only that, but it’s also vegan and there’s no kneading required! Whoa! Isn’t that the BEST!?
We (of course) encourage you to make all your sandwich dreams come true with this bread, but you can also toast it up for breakfast or use it to make French toast, garlic bread, bread pudding, croutons, and beyond! The sky’s the limit and this bread will take you there! Plus, just 9 ingredients (pantry staples!) and minimal hands-on time required. Let us show you how it’s done!
How to Make Gluten-Free Bread
If you think making gluten-free bread sounds difficult, it’s time to kick that idea to the curb! When it comes to making bread at home, we’re into the dump, mix, rise, and bake style (a.k.a. super easy!).
This beginner-friendly bread starts with a packet of yeast to make it rise and give it those lovely air pockets. If you’ve never used yeast, don’t worry — it’s easier than you think. Just make sure the water is the right temperature (100 – 110 F / 38-43 C) and be sure to include the sugar, which is essential because it feeds the yeast.
You’ll know it worked if the mixture gets frothy like the photo below. When it’s frothy, we add ground chia seeds as the egg replacement, keeping this recipe friendly for our vegan and egg-free friends. Did we mention it’s also nut-free?
Next up: the gluten-free flours. The magic combo for this recipe is brown rice flour, oat flour, potato starch, and sorghum flour. While the whole grain flours add structure and wholesomeness, the potato starch is key for keeping it light (vs. dense). The final dry ingredient is salt for added flavor!
When the wet and dry ingredients combine, the most lovely, pourable batter forms and is ready for adding to a loaf pan.
After a quick hour (got laundry, anyone?) in a warm spot, the batter doubles in size and is ready to go in the oven.
It starts at a higher temperature to develop a golden-brown crust, then we drop the heat to let it cook fully on the inside without burning.
Just look at that golden-brown beauty!
Lastly, for best texture, we let it cool fully before slicing, and it’s ready to enjoy!
We hope you LOVE this gluten-free bread! It’s:
Crusty on the outside
Spongey on the inside
Light
Flavorful
Versatile
& Easy to prepare!
It’s the answer to all your gluten-free sandwich, French toast, garlic bread, bread pudding, and crouton dreams! And it also pairs beautifully with a bowl of soup (like our 1-Pot Everyday Lentil Soup or Easy 1-Pot Tomato Soup) for an easy weeknight meal.
More “Bready” Gluten-Free Things!
- Fluffy Gluten-Free Naan (Yeast-Free, 20 Minutes!)
- Gluten-Free Flatbread (1 Bowl, 20 Minutes!)
- Easy Vegan Gluten-Free Pizza Crust
- Easy Vegan Gluten-Free Biscuits
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
The BEST Gluten-Free Bread (No-Knead!)
Ingredients
- Avocado oil (or other neutral oil // for greasing pan)
- 2 cups warm water
- 2 Tbsp organic cane sugar
- 1 packet active dry yeast (we used Red Star // 1 packet yields ~2 ¼ tsp or 7 g)
- 1/4 cup ground chia seeds
- 1 cup brown rice flour (plus more for flouring pan)
- 3/4 cup oat flour (certified gluten-free as needed // if oat-free, you can try subbing additional sorghum flour)
- 1 cup potato starch
- 3/4 cup sorghum flour
- 2 tsp sea salt
Instructions
- Prepare an 8 x 4-inch (or similar size) loaf pan by greasing it with oil and flouring with brown rice flour.
- In a medium mixing bowl, whisk together the warm water (100-110 degrees F / 38-43 C) and sugar until the sugar is dissolved. Whisk in the packet of yeast and let it bloom on the counter for 10 minutes until frothy. If it doesn’t foam, start over — your water may have been too hot or the packet of yeast was expired.
- Once the yeast has bloomed, whisk in ground chia seeds and let the mixture gel for about 10 minutes.
- Meanwhile, in a large bowl, whisk together brown rice flour, oat flour, potato starch, sorghum flour, and salt.
- Add the wet ingredients to the center of the dry and stir together with a wooden spoon. The mixture will be slightly wet, like a thick sticky batter. Make sure to thoroughly mix in and break up any clumps of chia seeds (a whisk can be helpful).
- Put the batter into your prepared loaf pan and cover it with a clean kitchen towel. Place it in a warm, draft-free area to proof for an hour.
- Once batter has doubled in size, preheat the oven to 425 F (218 C)*. Once preheated, bake at 425 F (218 C) for 45 minutes, then turn the oven down to 375 F (190 C) for 30 minutes. Remove the bread from the oven and let it cool in the pan for 10 minutes. Then transfer to a cooling rack to cool completely before cutting into it.
- Store leftovers in a sealed container at room temperature for up to 3-4 days or in the refrigerator for up to 2 weeks. Bread can also be sliced and frozen for up to 1 month.
Video
Notes
*Prep time includes rising.
*Nutrition information is a rough estimate calculated with 1/2 tsp avocado oil for greasing pan.
*Inspired by the Black Olive, Caraway, and Honey Yeast Bread from the lovely Cannelle et Vanille cookbook by Aran Goyoaga.
Alice says
I finally made this today and loved it! Hands down it’s the best gluten free bread I have made. I substituted the Sorghum flour for Teff flour just because it’s what I had and it turned out perfect. Thank you so much for this great recipe :)
We’re so glad you enjoyed it, Alice! Thank you for the lovely review and for sharing your modification! xo
A.M. says
Can you omit the sugar for this recipe?
Hi, it’s necessary to activate the yeast. You could try a natural sweetener such as maple syrup. Hope that helps!
Teryn says
I love this recipe! Is there any way to make it with a sourdough starter instead of packaged yeast? Sourdough starter adds a bunch of flavor and nutritional value!
Hi Teryn, We haven’t yet created a recipe using a sourdough starter, but it’s possible you could use it here in place of some of the water, yeast, and brown rice flour. Perhaps 1-1/2 cups starter in place of the brown rice flour/yeast, then add an extra 1-1/2 cups water? You want to match the consistency of the dough in the video. Let us know how it goes if you give it a try!
Alex says
Hi! Wondering what the purpose of grinding the chia seeds is vs. using whole seeds? Thanks!
Hi Alex! The ground chia gets even more gelatinous and distributes more evenly than whole seeds, in our experience. Hope this helps!
Heather says
I followed to a T. Used all correct ingredients. However, when mixed together was pretty dry. I added a tbsp or two of water and that relaxed it a bit but was definitely not as wet as yours appears in the photo. Do you have any idea of why? Or, what to do in that situation?
Also, when I took it out of the oven it would immediately fall out of the loaf pan like a hard brick. My serated knife can barely cut through it. The inside is soft and seems like how it should be but the outside is *too* crunchy it hurts my teeth a bit and I’m not confident on how it will be tomorrow.. Should I adjust temp or baking time?
Otherwise, the taste is wonderful! And very easy to follow as this was my first attempt at yeast. Thanks!
Hi Heather, thank you for sharing your experience and sorry to hear it didn’t turn out quite right. Were you using the metric or US measurements? Were you using homemade or store-bought oat flour? Is it possible your brown rice flour was superfine? Those could also lead to variability in the batter consistency. Some readers have reported baking at 400 F initially for a slightly softer exterior. Hope that is helpful!
Heather says
Thanks for your reply. I was using US measurements, store-bought oat flour and I’m not sure about the brown rice flour. It is the Bobs red mill brand.. the bag only says stone-ground it doesn’t mention anything about superfine or not. Should I experiment with a bit less next time?
Hi Heather, store-bought oat flour could be the issue as it’s more finely ground than homemade and therefore will be more absorbent. We would suggest starting with slightly less next time to see if that helps!
Heather says
Thank you! Will do!
Stephanie says
Truly THE BEST and EASIEST gluten free bread I’ve ever made. Super flavor. I make a weekly loaf, slice thin (19 pieces) and freeze to toast during the week. Thank you!!
Whoop! We’re so glad you love it, Stephanie! Thank you for sharing! xo
Carlo's Bakery says
A very nice recipe for Gluten-Free Bread. Thank you for sharing.
We’re so glad you enjoy the recipe! Thank you for the lovely review!
Adrienne says
I made this recipe recently with some modifications and it turned out great. Instead of the flour/starch combo listed, I used an equal amount of King Arthur gluten free all purpose flour, and instead of the ground chia, I used ground flax. Call this laziness, but the end result was delicious. I also crusted the top of the bread with everything bagel seasoning. It got great reviews from the guests at the dinner party!
Wonderful! Thanks so much for the lovely review and for sharing your modifications, Adrienne!
Yaminee Sarma says
Hi! For this recipe, can I use coconut flour instead of the brown rice flour? Thanks!
Hi Yaminee, unfortunately that won’t work. Coconut flour is much more absorbent. We’d recommend sticking with the brown rice flour if at all possible!
Ap says
What can also be used as a substitute to the potato starch?
Hi there! We haven’t tried this without potato starch and we aren’t sure if it will work. Using a starch is essential for giving the gluten-free bread the right structure, so the best starch to try instead of potato might be either corn starch or arrowroot, but we can’t guarantee results! Let us know how it goes!
Debbie Hendricks says
This was a very expensive loaf of bread to make. Not able to find ingredients locally so had to order on line. Thought this bread would be fun to make. Have followed this blog for several years too.
Oh no! Sorry to hear you didn’t have a good experience with this bread, Debbie. Did you make any modifications to the bread? We hope you enjoyed the end result of the gluten-free loaf, thanks for sharing your honest feedback!
Gigi says
Hi!
I have made this recipe several times. The last time I didn’t feel like taking the time to grind chia seeds. I substituted ground flax meal, which I keep in the freezer. I didn’t notice any difference in the results! The bread turned out just right!
Woohoo! Love to hear this. Thanks so much, Gigi!
Dafi says
Hi, i would love to try this recipe but I don’t have Sorghum flour. Can I substitute it with oat flour or anything else?
Hi Dafi, Sorghum usually subs well for oat flour, but we haven’t tried it in this recipe and breads can be finicky with flour swaps. Let us know if you try it!
Kelley Robertson says
Hello! Made this and it smells delicious, but the only inconvenient thing was figuring out how to grind my chia seeds. It took over 5 minutes in my food processor. Would a coffee grinder be better? I’d love to know how you do this.
Hi Kelley! We find that a coffee/spice grinder works well, or a high speed blender like a Vitamix! Hope this helps!
Kamila says
The GF bread recipe I was looking for for years! Thank you.
One tiny problem I have is that it tends to bake with a cave inside. There is an air gap under the top crust. Pricking to top before backing seems to help, but I was wondering if you have ideas on how to eliminate the root cause.
Hi Kamila! It sounds like your bread is probably over-proofed, so reducing the rise time should help with the gap inside. Perhaps try letting it rise in a cooler part of your house for 45 minutes instead of an hour? Let us know if that helps!
Tui says
This bread is so yummy. I’ve been looking for a gluten free bread that’s not only starches. After some hit and miss gluten free sourdough experiments, this was a much easier option. I subbed the sorghum for teff flour, and did half and half tapioca and potato starch (that’s what I had). I split it into 2 cast iron loaf pans, and it came out great. I was so happy with the result! Thanks
Hooray! We love to hear this. Thanks so much for the lovely review, Tui! So glad you enjoy the bread!
christine says
any substitute or potato starch?
Hi Christine! Potato starch is important here for binding as well as fluffiness, a starch like tapioca or arrowroot will probably be too gummy, but it’s possible that corn starch would work well here (though we haven’t tried it). Unfortunately some kind of starch is essential for holding the bread together. Let us know if you give any substitutions a try!
Christa B. says
I made it just like it said and will probably stick with this as my easy go to GF bread! This was also my first try at making gluten-free bread so I am very pleased with the result! I eat off it for a few days and then I sliced the rest and froze the pieces in a Ziploc bag. I’ve eaten some of the frozen pieces since then after find them in the toaster and noticed the crust was softened a bit and made it pretty perfect for my taste. Thank you Minimalist Baker for the excellent recipe. :-)
Two things I personally will do differently next time: reduce the oven temperature to 400 for the first part because the crispy crust was amazingly all over the entire bread but it was too hard for my preference, and, which was my mistake, I needed to let the dough prove a little more because the bottom was a little more dense than the rest of it. Our kitchen was pretty cold even though I used the proof setting in my oven.
We’re so glad to hear your first experience making gluten-free bread was a success! Thank you so much for sharing, Christa! xo
Sara says
Hi,
I have hadn’t too much success preparing yeasted foods. When you get to the “let it rest for an hour in a warm place” step what exactly does that mean? How warm is warm? Can I use my oven turned super low to create the right atmosphere for the dough to rise?
Thank you!
Hi Sara! Typically, 75 degrees or above is considered warm enough for proofing bread. If you prefer, you can put it in your oven but leave it off – as it is sometimes warmer than the counter. Hope this helps!
gail l young says
I have been searching for such a bread for years and I made it three times and I enjoyed it but it was very hard to cut and tough. Can you please advise
Hi Gail, this one does have a crispier crust like a rustic, artisan bread. Some other readers have reported baking at 400 F vs. 425 F for a less crispy crust. Hope that helps!
Pandana says
I made this twice. The second time I put walnuts, pumpkin seeds, and dried cranberries. Umbelievably delicious. Thank you so much for sharing this recipe. Now I can eat bread again because it’s vegan and gluten free. Absolutely fantastic.
Ooooh, YUM! We will definitely have to try with those additions! Thank you for the lovely review! xoxo
Marin says
The claim is true…it simply is the BEST gluten free bread recipe! Believe me, I have made so many gluten free breads and this is by far the easiest and tastiest. What I love is that it is not heavy in texture and the ultimate bread test is to see if it holds up and can handle being made into sandwiches. It does! Crunchy on the outside and soft on the inside. It slices perfectly and does not crumble. What I love as well is that it does not taste eggy like so many other gluten free bread recipes out there. Even the following day, it was still soft and retained its texture (we had it wrapped in a tea towel & stored on kitchen bench). Allow it to cool completely & grease your bread tin REALLY well, as I didn’t use a non stick loaf pan & had a bit of difficulty getting it out. Perhaps I’ll try lining it with baking paper next time.
Please please please create a hamburger bun recipe!!! Oh & a new pizza base recipe too.
Aw, we LOVE this, Marin! Thank you for sharing! Added both recipes to our ideas list =) Is there something in particular you’re looking for in the pizza crust that’s different from the two recipes we have (this and this)?
Marin says
You’re welcome! I have tried both pizza recipes & prefer the first link mentioned, the second one comes up a bit dry. Since you have cracked the best gluten free bread loaf, I’m hoping you could create a bready/soft/crispy pizza crust recipe, that is thicker than most thin crust GF pizzas. I have confidence that you can work this out!
Got it! Thank you so much for the clarification! xo
Rose says
So I made this again and used cornstarch instead of potato starch. I also went and got some sorghum so I was able to use the sorghum called for. I still substituted some of the starch for teff flour for a more whole grain loaf. It really had better texture inside, not gooey at all so thank you for teaching me about how different ingredients make a difference, maybe you will break me of my horrible habit of just substituting anything remotely similar. I will definitely make this again, it was easy and delicious. Still want to try and make a larger loaf sometime, need more of this :-)
We’re so glad to hear it turned out well this time, Rose! Thank you for the updated review! xo
Teresa Giordano says
I tried 2 times. Batter was so thick…not pourable. Are the dry ingredient measurements correct? What did I do wrong?
Hi Teresa! Can you tell us more about your experience? When the bread baked, did it bake correctly or was the final texture also incorrect?
Tiffany says
I’ve made this twice so far and have ingredients to make it again very soon. Best tasting gluten-free bread I’ve made… even better than ones I’ve purchased. Easy to make which is a plus.
AMAZING! We’re so glad you enjoy it, Tiffany! Thank you for the lovely review! xo
Mog says
This truly is the BEST gluten free bread. I have already made it about 4 times now, following the recipe exactly as is and experimenting with tweaking the baking time and oven temperature. Baking in a cast iron loaf pan has allowed me to reduce the baking time significantly–to just 35 to 45 minutes in the oven at a steady 375 degrees. I have come to realize that I enjoy a softer versus crispier/harder crust and overall softer bread, so I skipped baking it at an initial 425 degrees due to my own personal preferences with texture. Thank you for sharing this excellent recipe!
Wonderful! Thanks so much for the lovely review and for sharing your modifications, Mog. We so appreciate it!
Alexa says
I nearly didn’t make this bread, having tried a number of recipes and found them gritty in the mouth. And when I saw it needed sorghum flour (which I’d have to send for by post), I almost clicked away. I am so glad I didn’t! I love this bread – it reminds me of the one-rise-only loaf that I used to bake as a student in my wheat-eating days. It freezes wonderfully and can be used a slice or two at a time. On my second time of baking, I added three tablespoons of lightly toasted and ground-to-a-powder sesame seeds for additional calcium – delicious! Very grateful to have this in my repertoire – thank-you!
Woohoo! Thanks so much for the lovely review and for sharing your modifications, Alexa!
Kimmie says
Hi there, I would like to try this bread recipe, it’ll be my first time making bread, never mind a gluten-free version. I have the saf quick yeast, and I’m wondering if I can substitute that instead of the regular yeast? I understand instead of proofing I would just add this into the dry mixture…?thx!
Hi Kimmie, we haven’t tested it that way, but another reader mentioned using SAF quick yeast and added it the dry ingredients with success! Hope you love it!
Kimmie says
Thank you so much for getting back to me, much appreciated. I did go through all the comments, I always learn so much! But somehow I missed that one. I will let you know how it goes.
Tetiana says
WOW!!! I made it and it’s the best gluten free bread I’ve ever tried. I wouldn’t even guess that it’s gluten free. Soft and delicious. And it was really easy to bake. The only question – is it possible to bake it a little bit less because the crust was really thick?
Woohoo! We’re so glad you think so, Tetiana! Some other readers have reported baking at 400 F vs. 425 F for a less crispy crust. Thank you for the lovely review! xo
Hadley says
Oh my word this is so good! I made it with Bob’s Red Mill and Arrowhead Mills flours and added a sprinkle of oatmeal on top. It was delicious and the texture is fantastic! It is also SO easy!! Will definitely become my go-to gluten free bread recipe! So far I’ve used it for hummus toast and toast with jam and I plan to make garlic bread next week. My only complaint is that it doesn’t get particularly toasty when toasted? It doesn’t maillard reaction much? Still super good though! And I’ve already passed the recipe on to my mom!
Amazing! We’re so glad you enjoy it, Hadley! We wonder if replacing the water with some avocado oil would help it get more toasty? Let us know if you try it out!
Hadley says
I will definitely try that next time I make it! My previous go-to recipe (this one is way easier and the flavor is even better!) had a little vegan butter in it and I think that helped it get toasty?
That makes sense!
Mary says
Thanks for this great recipe! I made this and followed the recipe exactly as indicated and it came out perfect. This was great tasting, it holds it shape and is one of the best gluten-free recipes that I have tried. It toasts well too. This one is a keeper and I will have it as my go-to recipe.
Thanks so much for sharing!
Yay! We’re so glad to hear you enjoy it, Mary! Thank you for the lovely review! xo
Gigi says
I followed the directions exactly and this turned out very well. I couldn’t bring myself to buy a $7 loaf of gf bread at the store and now I can make my own at home. Thank you so much!
I made a hummus and lettuce sandwich with it and also toast. I sliced it and put it in the freezer since I won’t go through the loaf before it is stale. It thaws quickly, or I just toast it.
I only wish I had found this before summer tomato season ended.
Thank you!
We’re so glad you enjoyed it, Gigi! Thank you for sharing your experience! Next time, would you mind leaving a star rating with your review? It’s super helpful for us and other readers. Thanks so much! xo
Cathy says
I’ve made this two times. Great bread. Is it possible to bake in bread maker?
Hi Cathy! We haven’t tried this in a bread maker but if you can adjust the rise and bake times on your machine, it might work! Let us know how it goes if you give it a try!
Sheetu says
Thanks a lot for such a wonderful recipe. Its a keeper. I finally made first ever GF vegan bread. The texture is nice and it tastes great. I baked it at 400/350.
Woohoo! We love to hear this. Thanks so much for the lovely review, Sheetu!
Tina says
I have made this twice, followed the recipe exactly, US measurements, and it was horrible. It looks NOTHING like the pics or video. Was not a “pourable batter” Dense, hard as a rock and didn’t even brown, looked gray. I really want to like this recipe and want it to look like these pics. What am I doing wrong??!! I’m trying one more time.
Oh no! We hate to hear that was your experience with it, Tina! Is it possible you’re using potato flour instead of potato starch? Or that some other flour got swapped? Or is your yeast not activating?
Marjolein says
Hi!
Ever since a friend recommended you, I’m an addict, and happy to be so!
Quick question; can I replace the potato starch with corn starch?
Thanks so much!
Aw, we’re so glad you’re enjoying our recipes, Marjolein! Potato starch is key for a light and fluffy texture, but cornstarch would be the next best alternative. We haven’t tried with cornstarch though so can’t guarantee it will turn out the same.
Jess says
Hello i am on my way to making this and was just curious what is the purpose of the chia seeds? Is this to bind the bread? Protein? I appreciate your time to answer :)
Hi Jess, they are for binding. Hope you love it!
Diane says
Love this bread! I have made it a few times now. The first time I made it I couldn’t find sorghum flour so substituted cassava and have now tried both and it works with either. My crust was too crunchy, I had cuts in my mouth to prove it! So now I cook it on 425oF for 15 mins less. I also add the chia seeds without grinding them as it’s easier that way.
We’re so glad you enjoy it with some modifications, Diane! Thank you for sharing your great substitutions and experience with it – such helpful feedback!
Mackenzie says
I made this bread and it was AMAZING the first day. I was so happy with it! But the next day it was really dry and almost inedible. I was wondering if you have any tips about the best way to store it. If not, I’ll have to eat the whole loaf on day one (which I’m not not opposed to doing 😉) I know GF bread is extremely fickle, so this is by no means a criticism of the recipe. XO
Hi Mackenzie, GF bread is fickle, but we find toasting it the next day softens this one up! We recommend storing in a sealed bag. Hope that helps!
Brittany Pick says
When I mixed my wet ingredients into the dry ingredients, it definitely was not pourable or super sticky. Although some of it stuck to my wooden spoon, the consistency was more like regular dough. I skimmed through the comments but couldn’t find anyone else with this issue. I went ahead and added it to the greased pan to proof, and we’ll see how it turns out. For future reference, is there anything I can do in that step if that happens again? Or maybe something I can do earlier like a little bit more water? I followed the recipe and used the exact ingredients listed.
Hi Brittany, we think it should be fine, but let us know how it bakes up! You can use a silicone spatula if it’s sticking to the wooden spoon. Did you use the metric or US measurements?
Brittany Pick says
Thank you for the quick response! Although it wasn’t as tall as other reviewers mentioned, the taste is great! Toddler tested and approved, and will definitely make it again! I used the US metric system, but it’s possible some of my flours were a bit over and maybe that’s what made it thicker? Not sure, but I’ll play around with it next time.
We’re so glad it turned out well! Thank you for the update, Brittany! You can definitely try scaling back on the flours a bit, but it’s okay if it’s not a pourable batter.
Kat Smith says
My husband and I are coeliac and can’t tolerate oats (which can be a problem for quite a few of us), can you recommend a substitute for the oat flour? Would buckwheat work maybe? Thank you. 😊
Hi Kat, we’d suggest additional sorghum flour – it tends to sub well for oat flour. Hope that helps!
Mary says
This really is the BEST! Sooooo good. Soft texture, outside a bit crisp. Yummy! I just need a slightly larger loaf pan because my bread rose up over to top and over the sides. Think it’s only a 4×7.
Yay! We’re so glad you enjoyed it, Mary! Thank you for sharing! You can definitely use a larger loaf pan. As a heads up – if it’s too large, the loaf won’t be as tall, so the slices will be smaller. Hope that helps!
Rose M Brown says
oh, duh! I just realized it said potato starch…I didn’t have any so used tapioca like I said in previous comment. Maybe that is why the gooey knife but in the past I always felt they were somewhat interchangeable. Anyway I can’t really eat nightshade and imagine potato starch is in that category so probably I’m stuck with the tapioca starch.
Thanks for sharing! Potato starch and tapioca tend to act quite differently (in our experience), perhaps you could try with corn starch next time, as it might be a bit closer to potato in texture/results!
Rose M Brown says
I love oatmeal in bread and was very excited to try this. I had to make a few substitutions. I used all brown rice for all but 1/4 cup of the sorghum since I was out of sorghum. I used about 1/2 or 3/4 (I can’t remember – sorry) of the tapioca starch and then used some brown teff flour in it’s place because I like my bread to be less refined.
I was worried the the loaf would burn or at least get too dark since I bake a lot of gluten free bread and this recipe calls for a lot of heat, more than larger loaves that I make so I laid a piece of foil on top when I turned the temp down at 45 minutes.
At first I was not wild about the flavor but what I noticed is that it actually improved over the days it sat on my counter and I slowly ate all of it. It was actually delicious by day 5 with avocado on it toasted. What I did not love about this is the gooey knife that I had every time I cut a slice. Maybe this was because it did not dry out enough due to being loosely covered with foil but honestly many of the loaves that I have made over the years with chia and/or psyllium have the same issue. It’s a pain to wash the knife every other slice. That said, will probably make again and not cover. Also, I noticed there is no oil in it, I wonder how it would be with a few TB of oil, or if I coated the top with oil before I baked since the crust was pretty tough and so also made cutting it a bit challenging?
Also, I would prefer to make a larger loaf. Wondering if I did x1.25 the recipe, if there were any suggestions to adjust for baking a larger loaf?
Thanks so much for sharing your experience, Rose! We find that sorghum and starch are both helpful for creating a lifted and drier loaf, we don’t have experience with teff flour in bread so we aren’t sure if that contributed to textural issues. It’s also essential that you let it cool completely (even overnight) before slicing to help with gumminess. The crust is quite tough naturally, and we haven’t tried it with oil, but it might help! If you had a larger loaf pan it could work to increase the dough amount, but you would also need to increase your bake time by probably 10-20 minutes. Hope this helps!
Judy says
Really easy to make and my gluten free friend said it was the best bread she had eaten for a very ling time. Could I use an egg instead of chia
Woohoo! Love to hear this. We haven’t tried this with an egg and we aren’t sure if it would work, but it might! Let us know how it goes if you give it a try, Judy!
Sarah says
Delicious!
Thanks so much, Sarah!
Michael says
Can you use monkfruit instead of cane sugar?
Hi Michael, sugar is needed to activate the yeast. We don’t think monkfruit will do that, but let us know if you try it!
bob j says
I’m wondering if flax meal can be substituted for the ground chia seeds and what the results would be?
Hi Bob, Flax isn’t usually as sticky as chia, and the dough might be a bit looser. We’d suggest keeping the water the same but adding 2 extra tablespoons of flax if you’re going to try the swap. Hope this helps!
Maya says
This is great! I have been making all the Cannelle et Vanille bread recipes which are also fantastic, but I love how easy this recipe is! I would up the salt to 2.5tsp next time to boost the flavor. I used my stand mixer which worked well, and let it rise for 45 minutes since it was getting big (even in my cold kitchen). I baked it at 400/350 since I’ve found my new oven is maybe kind of hot? Anyways, a good daily bread!
Wonderful! We’re so glad you enjoyed it! Thank you for sharing your experience, Maya! xo
Charlene says
I can’t eat rice or sorghum would it be possible for me to sub out all the flour in this recipe for coconut , almond , chickpea or cassava flour ?
Hi Charlene, we aren’t sure without trying it ourselves! But brown rice and sorghum are pretty mild in flavor and less absorbent, so if you use coconut or chickpea, we’d suggest starting with less of them because they are quite absorbent and just know it will taste different.
Michelle Bridgeman says
I am not sure why my yeast isn’t foaming. I tried multiple times and still nothing. What could be wrong here?
Hi Michelle, a few ideas: 1) is your yeast expired?, 2) is the water too hot or too cold?, 3) are you using instant yeast vs. active dry?, 4) did you adjust the sweetener at all?
Luciana says
Thank you so much for sharing this recipe! It is indeed the best GF bread I’ve made so far. I encourage everyone to have a go. I couldn’t get sorghum flour so I used chick-peas flour and it worked nicely. I’ll make it again and again:)
We’re so glad to hear it, Luciana! Thank you for sharing! xoxo
Sabrina Rossi says
I followed the recipe exactly and it turned out great. I was a bit worried at first because my batter was thicker than in the photo but it baked really nicely and I love the crispy crust and soft centre. I had no idea making my own bread could be this easy!
We’re so glad it turned out well, Sabrina! Thank you for sharing your experience! xo
Renuka says
Hi! I would love to add some sliced black olives to this bread. At which stage do you suggest I add it in?
Love that idea! We’d suggest gently stirring them in in step 5 after you’ve thoroughly mixed the other ingredients. Let us know how it turns out!
De Upson says
What if your flour already has a mixture of millet flour, rice flour, potato starch and sorghum flour? Do I only add oat flour to the mixture? I’m trying to make this now…
Hi, without knowing the proportions of the ingredients in the blend, it’s hard to know if it will work! But you could try using it in place of all the flours and adding oat flour, then adjust the batter based on the texture in the photos/video. Hope that helps!
Tessa says
I made this bread last weekend and I was excited to make my own GF bread. I followed the recipe to a tee and the crust of the bread came out super hard. Like a rock. I wasn’t sure I was going to be able to cut through it, but I did and the inside was a beautiful texture.
My family ate the whole loaf over a few days. Any recommendations on how to get the crust a bit softer?
Hi Tessa, we’re so glad your family enjoyed it! The outside of the bread should be crusty like a nice rustic loaf! If you’d like it softer, you could try baking at a lower temperature instead, but we haven’t tried it that way and aren’t certain how it would turn out. Hope that helps!
Michele says
General bread baking tip to soften thick crust for gluten bread is to wrap loaf in a tea towel immediately upon removing from oven to cool—will slightly steam crust, haven’t tried on this gf loaf, but should help!
Great tip! Thanks for sharing, Michele!
Sakshi Saini says
I tried this recipe last night. I substituted potato starch with arrowroot flour. And jaggery for cane sugar. My bread turned out a bit too hard on the outside albeit I did leave it overnight to cool. The inside was moist and yummy. The loaf was quite heavy overall. It was difficult to slice. Is it meant to be? Mine also didn’t rise much after it went into the oven. It did rise during the 1 hour sitting time outside. Any tips?
Hi Sakshi, potato starch is key for a light and fluffy texture so assuming your loaf proofed nicely, the arrowroot is likely why the bread was heavy. The exterior should be crusty, but easy to slice with a serrated knife. Hope that helps!
Emilia says
so. I did not really have the correct ingredients, but still gave it a try:
– Coconut Sugar instead of reg sugar
– 1/4 Cup + 2Tbsp ground flax seeds instead of ground chia seeds
– Buckwheat instead of rice flour
– teff flour instead of sorghum flour
a bit on the dry side but the clostest gf bread to “normal” bread that I have ever tasted! superb crust!
2 questions:
– what are your thoughts on Teff?
– i cant find ground chia seeds. was thinking about using non ground chia seeds. do you think that would work?
Many thanks!
Hi Emilia, that’s great to hear it still turned out well with the modifications! We’re thinking the teff and/or buckwheat likely made it more dry. We typically grind chia seeds in either a blender or spice grinder. Hope that helps!
Elizabeth says
Yum!!! This is the best GF bread I have ever tried! Thank you:)
Woohoo! That’s so great to hear, Elizabeth! xoxo
Laurie says
I made this yesterday and it came out great! It was fairly easy too. It tastes a lot more like real bread than most of the GF ones I buy – only I forgot the salt. Thanks so much for this recipe!
Woohoo! We’re so glad you like it, Laurie! Thank you for the lovely review! xo
Bobbi says
I’ve been gluten free since mid 90’s. I’ve tried seemingly every gf bread recipe. This is so far superior to any other I’ve tried that I plan to experiment no more!
Now that I have all my ingredients and don’t need to grind my sorghum nor rice flour, bread baking will be a breeze.
I too had excess batter and made 2 mini loafs (bonus) but will try to get all the batter in next time. I was afraid it might rise more on the oven and overflow.
Thank you so much for all your recipes. This is the crown jewel, imo. I’m so basic and limited when it comes to meals that I usually stick to fruits, salads, and beans + greens + brown rice in some configuration.
I followed your suggestion to slice then freeze. This kept me from eating too much (that temptation is the only downside of this loaf) so now I’ve enjoyed it over a week’s time, a couple of slices a day.
This is my first time commenting on any recipe. Just had to!
Amazing! We really appreciate such a glowing review from a gluten-free pro! So glad you’re enjoying the bread, Bobbi!
Traci Murphy says
I made this bread. Spooned each flour in to measuring cups. Proofed my yeast. Everything went well. It rose nicely…then fell somewhere in the process. Result a dense loaf. Any suggestions?
Hi Traci, sorry to hear that happened! Did you make any modifications? What type of yeast did you use? This article has some ideas to troubleshoot what else could have gone wrong.
Sara Peyton says
Oh my gosh! I am sooo excited! This turned out amazing! I followed the directions exactly and it turned out wonderfully!
Yay! Love to hear this. Thanks so much for the review, Sara!
Lori says
I made this. The batter turned out very soupy for me. Further, the bread absolutely burned within the initial 45 min of baking before even turning down the temp. Are there modifications I should be making for 5000 ft elevation? Hoping to make this work!
Oh no! So sorry to hear this, Lori! If you used all the correct ingredients the dough shouldn’t be too loose, but it is much thinner than a typical bread dough, so you can watch the recipe video to see what it should look like. For the bake time, we’d suggest reducing it by ~15 minutes and checking it. Hope this helps!
Catherine says
This is straight up the BEST GF bread I’ve ever tried! I’ve had to cut out gluten and eggs from my diet recently due to intolerance and this recipe is literally a life saver. It tastes exactly like a delicious whole grain bread, has amazing texture, and is super sturdy. So far, my fav way to eat it is toasted with smashed avocado, sprinkle of black pepper, and a fresh slice of homegrown tomato. Seriously HEAVEN. I can only imagine how amazing it’d be with an over easy egg, ugh!
One question I have is about the cane sugar -Do you think it’d be possible to sub in raw honey or coconut sugar? I’m supposed to be limiting cane sugar, so curious if any alternatives would work?
Thanks for always making awesome alternative recipes!! 💗✨
We love to hear this! SO happy you are able to enjoy this bread, Catherine! Honey typically does work well in place of cane sugar, but the yeast may not foam as much. Maple syrup and coconut sugar also technically work, but not as well as honey in our experience. Hope this helps, thanks so much for the lovely review!
Wendy says
This bread was absolutely delicious! I used the exact ingredients from the recipe. When I raised it an hour, it raised so much that some of the edges fell off (oh no!) so I had to clean the bread pan before I put it in the oven. It stuck a little on the top edges but I was able to get it out .
Best thing, it tastes like wonderful yeast bread with a lovely crunchy crust. Thanks, Dana!!!😀
Woohoo! Thanks so much for the lovely review, Wendy. Glad it all turned out well!
carrie says
Not only the best GF bread ,but easy enough to make every week.. Slices so perfectly.
Amazing! Thanks so much for the lovely review, Carrie! So glad you enjoy the bread!
nancy says
Hi, I got your reply about the baking time (via email) and can’t see where it is here in the train of messages, but thank you!
there was so much batter, I had to put some of it in a mini loaf pan, and that loaf was a little overdone,
but my husband said the regular-sized loaf pan’s bread was good!
I only cooked it on 400 not 425, but we liked it,
how did I get so much batter?
I also didn’t grind the chia, is that necessary?
thank you!
Hi Nancy, Glad to hear you liked it! Grinding the chia seeds helps with binding and absorbs more of the liquid. You can use a larger loaf pan for next time if you want, but just know the bread won’t be as tall.
Nancy says
Hi, 425 F for 45 minutes, then turn the oven down to 375 F (190 C) for 30 minutes. really? that’s a long time for a loaf of bread to bake. it came out very hard (and I actually only started w/ 400 not 425).
Hi Nancy, the exterior should be crusty like a nice rustic bread, and the inside should be perfectly cooked through. We find it needs to cook for a long time because gluten-free bread can be gummy on the inside otherwise. How was it when you sliced it open?
Jamila says
Hi there,
I would love to try this recipe. What’s a good substitute for potatoe starch as I am allergic to potatoes.
Many thanks
Hi Jamila! We haven’t tried this without potato starch, so we aren’t sure if it would work, but we think corn starch would be the best substitute to try!
Nidhi patwardhan says
Hi, I have a gluten free sourdough starter ,could you please guide how I can use it instead of yeast. Thanks
Hi Nidhi, We haven’t yet created a recipe using a sourdough starter, but it’s possible you could use it here in place of some of the water, yeast, and brown rice flour. Perhaps 1-1/2 cups starter in place of the brown rice flour/yeast, then add an extra 1-1/2 cups water? You want to match the consistency of the dough in the video. Let us know how it goes if you give it a try!
Rita says
I do not use cane sugar but stevia- can I substitute and how much do I use if liquid or powder
Hi Rita, unfortunately stevia won’t work because you need some sort of sugar to activate the yeast. Maple syrup should work!
Sneha says
Excited to try this!
I only have superfine brown rice flour – is that okay to use in place of regular brown rice flour? Thanks.
Hi Sneha, Yes, that should work well! Hope you love it!
Sneha says
This bread was phenomenal. Perfectly crusty on the outside, soft on the inside. I used superfine brown rice flour, coconut sugar instead of white sugar, and I wasn’t able to grind the chia seeds this time, but I’ll try it next time. This is going into my regular rotation. Thank you for a great recipe (and I’m so glad it doesn’t have psyllium husk powder since that gives me a stomachache).
Woohoo! We love to hear this. Thanks so much for the lovely review! So glad you enjoyed!
Amy Jo says
I’ve baked bread weekly for last few years, but had to cut out gluten recently. To be honest, I don’t think I’ve ever tried any other GF bread, so I don’t have much to compare this to, but this bread is excellent!!! I really like the crispy crust, and the interior is pleasantly dense but not at all stodgy. Just really good!
The recipe was clear and easy to follow. I use SAF instant yeast for my baking, so just added that in with the dry ingredients (same amount as dry active yeast), and it turned out just fine. Pleasantly yeasty, and makes a mean slice of toast! Looking forward to adding this to my regular baking routine. Thanks for putting this recipe out — it arrived in my inbox just when I needed it! :-)
Yay! Thanks for giving it a try and leaving such a lovely review, Amy Jo! We’re so glad you enjoy it! xo
Ana Pacheco Lobo Loureiro says
Loved the recipe! But used the ‘Bob’s Red Mill Gluten Free 1-to-1 Baking Flour’ and didn’t know how to do the measurements. How would you recommend to measure it?
Hi Ana! I’m not sure I understand your question, are you using the Bob’s flour in place of all the flours or just one?
Ana says
The ‘Gluten Free 1-to-1 Baking Flour’ in place of all flours, since it consists on sweet rice and brown rice flour, potato starch, sorghum flour, tapioca flour and xanthan gum.
Hm, we’re not sure it will have the same texture as the proportions of the ingredients in the blend are likely different from those in this recipe and the addition of tapioca might change it too. But perhaps 3 1/4 – 3 3/4 cups flour?
Chantal says
Hi! Some of the US measurements to metric conversions are off. For example, does the recipe require 2 cups of water or 240ml of water? I made this bread yesterday with 2 cups of water, but it might have been better with less water. My dough overflowed from the bread pan when baking. Some of the dry ingredients were off as well. I measured and weighed everything to compare and proceeding with an average when there was a big enough difference. Otherwise, it’s a good GF egg-free bread recipe that could easily be adapted for anyone that can’t consume oat flour. Next time, I’ll reduce the water by a bit and the potato starch by at least 1/4 cup and increase one of the flours by 1/4 cup.
Thanks for bringing this to our attention, Chantal! We’re glad to hear you enjoyed it overall! We’ve updated the water metric – 2 cups is the correct amount. Since we’re US-based, we typically convert (using information available from Bob’s Red Mill or other brands of flours we use) vs. weighing the flours. But for this specific recipe we knew it would be especially important, so we made sure to measure in grams. We’ll double check and see if we can make any improvements, but please let us know if there are specific measurements you felt were off.
Michele says
Use the measurements as a guide, then adjust to match the detailed descriptions, photos, videos. How much water depends on freshness of your grains, whether refrigerated, the air humidity —dryer grain needs more hydration, fresh grains on a rainy day will use much less water—every time you bake bread it may differ!! Keep trying, because when you get it right you will be able to recognize the right texture in the dough yourself—and feel so great!
Cathy says
This was fantastic and easy. I didn’t really think it would work but it did. Substituted more oat flour for sorghum flour. Very nice texture. Thanks!
Woohoo! We’re so glad you enjoyed it, Cathy! Thank you for the lovely review and for sharing that modification! xo
Rhonda says
Might also try cassava flour.
Katarina says
I can’t wait to try this! Any ideas for substitutions on the sorghum flour? I can’t seem to find it anywhere near me (though I may end up just ordering online).
Hi Katarina! The sorghum is quite important here for structure and flavor, and we haven’t tried this recipe without it yet. It’s possible you could have success by increasing the rice, oat, and potato by 1/4 cup each to compensate, but we aren’t sure if it would work. Hope this helps!
Kristin says
OMG. This is the best bread ever!!! I have gotten so tired of gluten free bread falling apart the second it is used for a sandwich or the grainy texture or the cardboard texture……. Not this bread. It is sooooo good. Tastes like a nice multigrain bread. Even my oldest son preferred that bread over the Italian bread we had for the gluten tolerant. Thank you, thank you, thank you for sharing this recipe and figuring out how all the ingredients go together and make a really great bread!!
That’s AMAZING – we’re so glad you and your family enjoy it, Kristin! Thank you so much for the lovely review! Next time, would you mind leaving a star rating with your review? It’s super helpful for us and other readers. Thanks so much! xo
Christine says
I really like the texture of sorghum flour, plus, it’s lectin free. I got my flour on Amazon:
Rani Juwar (Sorghum) Flour 4lb (64oz) 4 Pound Bulk
aida z says
Hello, can I sub brown rice flour with white rice flour
Hi Aida! We haven’t tried this with white rice flour but we don’t think it would work, white rice flour tends to be much more sticky and would not create the same results. Hope this helps!
Delfina says
I don’t readily have sorghum flour on hand. Is there another flour I can substitute it with, or would eliminating the sorghum affect the end result of this bread recipe?
Hi Delfina! Unfortunately the sorghum is quite important here both for structure and flavor. It’s possible you could increase the rice and oat flour to make up for the sorghum, but we haven’t tried it and aren’t sure what will happen. Let us know how it goes if you give it a try!
Maggie says
Thank you Thank you Thank you🤗 Of all the commercial breads and on line recipies I’ve tried this is the only one that has great structure and great flavor. I’d just about given up when this one popped up today. I made it immediately and am so pleased. I’m going to try making buns. I so miss a good burger.
You’ve made my life so much happier😊
Aw, this is so great to hear, Maggie! We are SO thrilled you enjoy it! xoxo
Linda Igelmund says
Have you adapted any of your bread recipes to a Gluten Free Sourdough starter ?? My GF starter is finally working and I’m looking for bread recipes to bake with it.
Thanks
Linda I
Hi Linda! We haven’t yet created a recipe using a sourdough starter, but it is possible you could use it here in place of some of the water, yeast, and brown rice flour. Perhaps 1-1/2 cups starter in place of the brown rice flour/yeast, then add an extra 1-1/2 cups water? You want to match the consistency of the dough in the video. Let us know how it goes if you give it a try!
Gal says
Can you make this without yeast?
Hi Gal! We haven’t tried this without yeast and unless you have some type of starter (like a gluten free sourdough starter) it will probably not work. The yeast is necessary for creating lift, airiness, and a classic bread taste, without it you will probably end up with a very dense, cake-like result. Hope this helps!
Dianne says
Will be trying this. Refeshing to see a recipe for bread with out psyllium its a very allergy making product and I avoid it at all cost. Love Chia seeds. Thanks for posting.
Yay! Let us know what you think if you give it a try, Dianne!
Maren Ahlberg says
What could I sub for the rice flour? I have a GF daughter who also has a rice sensitivity– such a tough combo! Looking forward to trying this!
Hi Maren, We haven’t tried this recipe without the rice flour and we don’t know if it would work. You could possibly try adding more sorghum in place of it, or maybe buckwheat if you don’t mind the flavor. Hope this helps!
Suzanne says
I have to be careful with candida so avoid yeast… do you have a recipe without yeast? Thank you – I love your recipes, am always telling my friends, and turn to them all the time
Hi Suzanne, it’s tricky to get a nice rise without the yeast. For a yeast-free bread, perhaps try our flatbread or naan! Hope that helps!
Christina says
Can you substitute egg for the chia seeds?
Hi Christina! We haven’t tried it but we think it should work. 1 medium egg should be good! Let us know how it goes if you give it a try!
Emily says
Let me say this is the best tasting gluten free bread I’ve ever had!!! I used an egg instead of chia and it worked great! The only problem is the bread stuck to my pan really bad, even with the oil and dusting with flour, so I ended up eating it in chunks lol! Would parchment paper work with this dough to ensure it doesn’t stick??
Yay! We’re so glad you enjoyed it, Emily! We’re thinking the egg might have made it stick. Parchment should work great!
Elizabeth Cummings says
Hi! I have yet to make this but wanted to ask a follow-up question about parchment paper: Because I am trying to cut out processed oils from my diet, do you think simply lining the pan with parchment paper vs. using oil and flour would do the trick? I can recall experiencing burned parchment long ago so was concerned that 400 degrees or above might bring that about; thoughts? (5 stars based on all the rave reviews!)
Thanks so much, Elizabeth! Depending on the parchment paper, it should work. We would suggest checking the box, it will tell you its heat threshold. Hope this helps. xo
William Gregory says
Can the rice flour be substituted for something else? I’m thinking of my daughter, she’s rice and gluten intolerant. Thanks.
Hi William! We haven’t tried this recipe without the rice flour and we don’t know if it would work. You could possibly try adding more sorghum in place of it, or maybe buckwheat if you don’t mind the flavor. Hope this helps!
STEPHANIE GREENE says
I’ve heard the GF bread needs xanthan gum in order to duplicate the elasticity and stretchy rise performed by the gluten in wheat. What is giving your bread that stretch?
Hi Stephanie! The chia seeds help give structure and stretch here, as well as the combination of flours and their protein content. Hope this helps!
Loretta DSouza says
Can I use eggs instead of chia seeds as I am allergic to Chia.
Hi Loretta! We haven’t tried this with eggs yet but we think it would work to use 1 egg in place of the chia. Let us know how it goes if you give it a try!
Jessica says
Could you use maple syrup instead of sugar for the yeast?
Hi Jessica! Maple syrup should work, yes!
Michele Calello says
Can this be made in a bread maker?
We haven’t tried this recipe in a bread maker and we aren’t sure if it would work. Let us know how it goes if you give it a try!
Ellen says
Please share if you do and how it goes! I was wondering the same thing.
Jennifer Doyle says
Looks good…anything I could substitute for oat flour? We’re still trying to avoid it our newly diagnosed celiac son but would love to try this out.
Hi Jennifer! We haven’t tried this without the oat flour and it is quite important. You could try increasing the sorghum by 1/2 cup and possibly adding 1/4 cup of something like almond flour or chickpea flour for structure, but we cannot guarantee results. Let us know how it goes if you try any substitutions!
Nastassja says
Thank you for making a gf bread recipe without xantham gum!!! Can’t wait to try.
Yay! Let us know what you think when you give it a try, Nastassja!
Alene says
I cannot eat rice at all. Is there something that I can substitute for the rice? Or is it too important to the recipe to change? Thank you.
Hi Alene! We haven’t tried this bread without the brown rice flour and we aren’t sure if it will work… You could possibly try increasing the sorghum flour but it might not give it enough structure, maybe buckwheat if you don’t mind the flavor! Let us know if you end up trying any substitutions!
Alene says
Believe it or not, I got arsenic poisoning! From rice. I may try it with a combination of other flours to make up for no rice. Maybe cassava and increase the sorghum a little. I will let you know. Since I got rid of everything containing rice flour, I made a bread recipe with Bob’s Red Mill grain free flour. I thought it was good, but my non gluten free husband was not a fan. I’m going to look at those ingredients again and see what it’s made of. Maybe I can cut and paste, lol! Thank you for your quick reply. I have been frantic, both about the diagnosis and throwing out tons of stuff.
Fey says
I only have instant yeast. Do you think it will work if I use instant yeast mixed with the flours instead of dry yeast?
Hi Fey! We haven’t tried this with instant yeast, but it might work! Let us know how it goes!
Sinem Kaya says
Hello,
With what can I substitute sorguhun flour?
Hi Sinem! The sorghum flour is quite important here for flavor and structure, but it’s possible you could have success by increasing all the rice, oat and potato portions by 1/4 cup. We haven’t tried it though, so we cannot guarantee results. Hope this helps!
Katrina says
What are your thoughts on using psyllium husks to replace the ground chia seeds?
Hi Katrina! We haven’t tried this bread with psyllium husk, but it should work. If you are using the whole version you could probably do 1/4 cup, but if you are using psyllium husk powder we’d suggest using 2 Tbsp. Let us know how it goes if you give it a try!
Katrina says
I made this with the ground psyllium yesterday and it turned out incredible! I did have to add extra water, but that’s likely because I’m baking at high altitude. The end result was delicious, moist, & springy, just like normal bread! Thank you for this spectacular recipe & for answering my question so thoroughly!
Yay! We’re so glad it turned out well, Katrina! Thank you for the lovely review and reporting back on the modification! xoxo
Suzette Somcio says
Unfortunately, all the ingredients are red flags in my Food Intolerance Test (FIT). Starting with yeast. All the flours as well. So sad!
Sad! For a yeast-free bread, perhaps flatbread or naan would be a better option?
Sandy says
This looks amazing! I’m wondering if anything can be substituted for the potato starch – we have a potato intolerance in the family?
Hi Sandy! We haven’t tried it ourselves, but it is possible that tapioca or corn starch could work in place of the potato. They are slightly different but it might do the job. Hope this helps!
Taylor Abrams says
This looks so good! Could you sub ground flax for ground chia?
Hi Taylor! Flax isn’t usually as sticky as chia, and the dough might be a bit looser. We’d suggest keeping the water the same but adding 2 extra tablespoons of flax if you’re going to try the swap. Hope this helps!
Sharea says
Can I substitute the cane sugar for date syrup?
Hi Sharea! We haven’t tried this with date syrup, but it might work! If the yeast/water mixture isn’t foamy after ~10 minutes it might not be effective, but coconut sugar or maple syrup are some other options that could work instead. Hope this helps!
Lisa says
Hi there – do you have a sub for cane sugar(allergic)? Thank you
Hi Lisa! If you can have coconut sugar or maple syrup, those should work here, as some type of sugar is required to help the yeast proof. Hope this helps!
Marta says
Hi! How much maple syrup would you suggest? Thanks!
We’d say 2 tablespoons (same as the sugar). Let us know how it goes!
AS says
Would love to try this but I’d have to use egg due to a seed allergy — how many would you suggest swapping for the chia seed?
Hi there! We haven’t tried this with an egg yet but it should work, we’d suggest using 1 egg in place of the chia seeds! Let us know how it goes!
Joanna says
Substitute for sorghum flour?
Please
Hi Joanna! The sorghum flour is pretty important for creating the right structure and a pleasant nutty taste in this bread, and we haven’t tried a substitution yet. It’s possible that buckwheat, or a mix of oat and brown rice flour, could work in place of the sorghum (but the results won’t taste the same). Let us know how it goes if you try any substitutions!
Bella says
This looks DELICIOUS! Is there any way I can sub the cane sugar for an unrefined sugar?
Hi Bella! We found that cane sugar did the best job of activating the yeast here, but coconut sugar or maple syrup should work as well. Hope this helps!
Beverly says
Could I use an egg instead of the chia seeds?
Hi Beverly! We haven’t tried this with an egg and we aren’t sure if it would work, but it should! Let us know how it goes if you give it a try!
Jennie says
I’ve made this for the first time, and used an egg and it seemed to turn out well, but I can’t compare to how it would have been with chia seeds. Also, I initially used ingredient amounts for 6 slices but needed to add flour to make the dough thicker/stickier and ended up with about 12 pieces–don’t know exactly how much flour I used….