the best bread recipe

If you have ever worked with gluten free bread, you’ll know that the most frustrating part is getting a bread that actually acts like bread. Does it have a crust? Does it toast in a toaster? Does it taste like cardboard?

Well, look no further. This bread recipe is the ultimate in gluten free bread. Not only does it taste like normal homemade bread, but it is so buttery and flaky you’ll want to trade out all of your bread.


Gluten Free/ Dairy Free Bread

This bread has a nice brown crust to it, and tastes so much like homemade bread you will forget it has substitutions.

Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings 1 loaf


  • 2.4 cups gluten free flour
  • 4 tbsp melted butter substitute
  • 1 cup unsweetened rice milk
  • 4 tbsp sugar
  • 1.5 tsp salt
  • 1 package yeast
  • 2 eggs egg substitute reconstitute if powdered


  1. microwave the cup of rice milk for about 30 seconds, set aside

  2. microwave butter for about 30 seconds as well, set aside (you want it to melt and then cool)

  3. Stir the yeast into the milk and set it aside for roughly 5-6 minutes, until the yeast has had a little time to start the process.

  4. In a stand mixer combine the flour, salt, and sugar.

  5. Add the milk and yeast mixture to the flour and blend for a few seconds.

  6. add in the butter substitute and egg substitute and mix it until blended on low.

  7. Change the mixer speed to high and mix the dough until it looks like cake batter.

  8. Cover with a towel and allow the dough to rise for about an hour in a warm place.

  9. Grease a bread pan and place the batter into it.

  10. Cover the pan with a piece of loosely placed plastic wrap and let it rise until the dough is at the top of the bread pan

  11. Preheat an oven to 350 degrees and bake the bread for about 30 minutes or until you have a nice hard shell around the loaf.

  12. Let cool and slice.

Recipe Notes

be certain to check temperatures of warm ingredients- they should be room temperature (not hot, but not cold)

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