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Everyday Gluten-Free Bread

This gluten-free bread is amazing! It is so moist, stays together, doesn't crumble, can be toasted, used in sandwiches, or even delicious French toast! AND it's done in a bread machine so no need to whip out your strong guns for kneading. Unless you feel the knead too...HA

When I first was diagnosed with Celiac about 13 years ago (holy cow!) there were close to zero options for gluten-free. The allergen wasn't even listed on nutrition labels! My mom and I had to walk around grocery stores with 2 large binders of confirmed gluten-free products. If it wasn't on the list, we had to call the number on the bottom of the product, the one that literally no one ever calls, to confirm that yes it is gluten-free.

I hated going to grocery stores. What I hated even more was the selection. The bread especially. I think anyone who has been gluten-free or diagnosed with Celiac since the dawn of time can concur that the bread was just downright awful. You either got something that was hard as rock and white as a ghost OR dry and crumbly and tasted like cardboard. I literally just wrinkled my nose while writing this in remembrance of all those bread horrors. Therefore I ate salads upon salads because sandwiches just were not an option anymore. I always felt bad when I went to a friend's house and their mom would be like "Look I knew you were coming so I bought a loaf of gluten-free bread!" my heart would die a little. I loved them so much for doing that but wished they had just forgotten about me altogether.

Somehow 13 years ago, I came across this bread recipe. I was willing to try anything and it was my last resort. I had expectations of hard carboard bread coming out of that machine and having to force myself to eat it since I didn't want to disappoint my mom but what I didn't expect in any circumstance is the deliciousness that emerged! The bread was buttery and fluffy and moist and held its own to sandwiches whereas in the past the slice would crumble in half when you tried to make something out of it. I don't even know where this recipe came from but 13 years later, I make it every single week. It's so versatile too! Sometimes I'll add a bit of cornmeal to it, sometimes buckwheat, I think next week I'll try some garlic and rosemary, but the point is: It's just the best.


1 1/2 cups warm water

1 1/2 tsp apple cider vinegar

4 1/2 tblsp unsalted butter

3 large eggs

1/2 cup dry milk substitute

3 tblsp sugar

1 1/2 tsp salt

3 tsp xanthan gum

1 1/4 cups brown rice flour

2 1/4 cups white rice flour (or All-Purpose GF Flour)

2 1/2 tsp yeast


1. Place all ingredients into a bread machine in the order they appear from top to bottom

2. The settings are 1 1/2lb loaf and Rapid. You might need to scrape the sides half way through.

3. Store leftover bread in an airtight container in the refrigerator. Enjoy!

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