Updated on May 23, 2025!
Discover the ultimate gluten-free delight with our Bob’s Red Mill Gluten Free Flour Bread Recipe. Elevate your baking game with Bob’s Red Mill Gluten Free 1-to-1 Baking Flour, ensuring a seamless and delectable homemade loaf every time. Crafted with care, this recipe promises a soft, fluffy texture and irresistible flavor, free from the constraints of gluten. Whether you’re adhering to a gluten-free diet or simply seeking a delicious alternative, this bread recipe is a must-try. Each slice is a testament to the quality and versatility of Bob’s Red Mill Gluten Free Flour, providing a wholesome indulgence for all occasions. Perfect for sandwiches, toast, or enjoying on its own, this bread will quickly become a staple in your kitchen. Embrace the joy of gluten-free baking with Bob’s Red Mill and savor the satisfaction of creating a delectable loaf that’s sure to impress. Elevate your culinary repertoire with our Bob’s Red Mill Gluten Free Flour Bread Recipe and experience the delicious difference today.
Understanding the Role of Ingredients in Gluten-Free Bread
Creating gluten-free bread requires a careful selection of ingredients to mimic the structure and texture of traditional wheat bread. Bob’s Red Mill Gluten Free 1-to-1 Baking Flour combines finely milled grains and starches, providing a balanced foundation for your loaf. Active dry yeast is essential for leavening, producing carbon dioxide that helps the dough rise and achieve a light, airy crumb. Incorporating eggs adds necessary protein and acts as a binding agent, ensuring the bread holds together well. Olive oil contributes moisture and richness, resulting in a tender crumb and extending the bread’s shelf life. Understanding how each component functions allows you to make informed substitutions and adjustments, leading to more successful gluten-free baking outcomes.
Tips for Achieving the Perfect Gluten-Free Loaf
Baking gluten-free bread can be challenging, but a few key practices can lead to better results. First, ensure all ingredients are at room temperature to promote proper yeast activation and dough consistency. When mixing the batter, aim for a thick, smooth consistency; gluten-free doughs are often more batter-like than traditional bread doughs. Allow the dough to rise in a warm, draft-free environment until it has doubled in size, which may take longer than wheat-based doughs. To prevent a gummy texture, bake the bread until it reaches an internal temperature of 205-210°F (96-99°C), as underbaking is a common issue in gluten-free bread making. Finally, let the bread cool completely before slicing to set the crumb structure and enhance the eating experience
NUTRITION
Bob’s Red Mill Gluten Free 1-to-1 Baking Flour: This flour blend is expertly crafted to deliver the perfect texture and taste in gluten-free baking. It’s a wholesome combination of finely milled grains and starches, providing essential nutrients such as fiber and iron while ensuring a gluten-free diet.
Active Dry Yeast: Active dry yeast is a natural source of protein and B vitamins. It serves as a leavening agent in bread recipes, helping the dough rise and giving the bread its light and airy texture.
Warm Water: Hydration is key in bread-making, and warm water activates the yeast, allowing it to ferment and produce carbon dioxide, which helps the dough rise. It also facilitates the formation of gluten-like structures in gluten-free bread, contributing to its texture.
Honey or Maple Syrup: Honey or maple syrup adds natural sweetness to the bread while providing antioxidants and trace minerals. These natural sweeteners enhance the flavor profile of the bread without the need for refined sugars.
Olive Oil: Olive oil adds moisture and richness to the bread while imparting heart-healthy monounsaturated fats. It also contributes to the softness of the crumb and helps extend the bread’s shelf life.
Salt: Salt enhances the flavor of the bread and regulates yeast activity. It also strengthens the gluten structure in gluten-free bread, improving its texture and helping it rise properly.
Apple Cider Vinegar: Apple cider vinegar adds a subtle tanginess to the bread and give the bread form. It also balances the pH of the dough, resulting in a better texture and flavor.
Eggs: Eggs act as a binding agent in gluten-free baking, helping to hold the ingredients together and providing structure to the bread. They also contribute protein and fat, adding richness and moisture to the final product.
SUBSTITUTIONS
Possible Substitutions:
Bob’s Red Mill Gluten Free 1-to-1 Baking Flour: If you don’t have this specific flour blend on hand, you can try using another gluten-free flour blend. Look for one labeled as a 1-to-1 substitute for all-purpose flour for best results.
Active Dry Yeast: If you prefer, you can use instant yeast instead of active dry yeast. The conversion ratio is 1:1, so you can use the same amount of instant yeast as called for in the recipe.
Warm Water: While warm water is recommended to activate the yeast, you can also use dairy-free milk or a dairy-free milk alternative if preferred. Just ensure it’s warmed to around 110°F to 115°F to activate the yeast properly.
Honey or Maple Syrup: If you don’t have honey or maple syrup on hand, you can substitute with granulated sugar, brown sugar, or agave syrup. Keep in mind that the flavor profile may vary slightly depending on the substitution used.
Olive Oil: If olive oil isn’t available, you can use another neutral-flavored oil such as vegetable oil, canola oil, or melted coconut oil.
Salt: Any type of salt can be used in this recipe, including table salt, kosher salt, or sea salt. Just adjust the amount slightly based on the type of salt you use, as the density varies.
Apple Cider Vinegar: White vinegar or lemon juice can be used as substitutes for apple cider vinegar. They serve a similar purpose give shape to the bread.
Eggs: If you need to make this recipe vegan or egg-free, you can try using a commercial egg replacer, flaxseed meal or ground flax seed, a mashed banana, applesauce, or chia seed “egg” substitute. Each substitution may slightly alter the texture and flavor of the final bread, so experiment to find the option that works best for you.
RECIPE
Bob’s Red Mill Gluten Free Flour Bread Recipe
Equipment
- Mixing bowls
- Loaf pan (9×5 inches)
- Parchment paper or non-stick cooking spray
- Oven
Ingredients
- 2 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
- 2 1/4 tsp active dry yeast (usually 1 packet)
- 1 cup warm water (110°F)
- 1 tbsp granulated white sugar
- 3 tbsp olive oil
- 1 tsp salt
- 1 tsp apple cider vinegar
- 2 large eggs, at room temperature
- Optional: sesame seeds or poppy seeds for topping
Instructions
- Proof (dissolve) yeast in warm water with the sugar — wait 5-15 minutes until it becomes bubbly/frothy. (If it doesn't foam/bubble your yeast isn't active and bread won't rise)
- Meanwhile, in a large bowl, mix dry ingredients: flour and salt (and seeds if using)
- In another bowl, whisk eggs, oil, and vinegar.
- Combine all ingredients, stirring to form a thick batter (not kneadable dough).
- Pour into greased/lined 9×5 loaf pan. Smooth top. Cover.
- Place the loaf pan in a warm spot, cover with a towel and let rise 1-2 hours. Timing will depend on how active your yeast is and the warmth of the room.
- Bake in oven preheated to 375°F for 40–45 mins, or until golden and sounds hollow when tapped.
- Remove the bread from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely before slicing.
- Serve and enjoy your freshly baked gluten-free bread!
Notes
| Nutrition | Amount Per Slice |
| Calories | 133 |
| Total Carbohydrate (g) | 18 |
| Protein (g) | 3 |
| Total Fat (g) | 5 |
| Sodium (mg) | 213 |
| Dietary Fiber (g) | 1 |
| Total Sugars (g) | 3 |
Can i use dutch oven
I haven’t tried, but I’d recommend letting it rise in the dutch oven. Or course it will have a different shape. I’d be curious how it turns out.
Hi,
Can you remove the maple syrup or honey all together in this recipe and still have it turn out?
Yes! but it will need a little more time to rise since the sugar feed the yeast.
Even though I am making sure that the water is at the correct temp and have fresh yeast, my loaves don’t rise very much. What am I doing wrong?
Sorry for the delay. Air temp in the room that it is rising is important. Ideal is 70-80 degrees and gluten free bread is picky. If your room is cooler, it will need even more time to rise. Also try letting the yeast sit in the water 10 minutes instead of 5.
What is the nutrition for this bread?
I added to the notes at the bottom.
The explanation calls for baking soda but then there’s no baking soda measurements in the recipe did you forget it?
no, the recipe is as is. It was just a general comment about apple cider vinegar. I edited it so it’s not confusing. thanks.
I don’t eat eggs. What do you recommend I substitute for them?
My fav egg swap is flax seed meal, but I’m not sure how it will work in this recipe. I will try it! For this recipe, 3 tbsp of ground flax or flax seed meal. Mix with 9 tbsp of warm water for 10 minutes then add to the dough.
Do you have any recommendations for batter that won’t rise?
Make sure your yeast frothed and wasnt expired. Then leave the dough covered and make sure the room is warm. Leave a bit longer than suggested if needed.
Is there any reason why my yeast does not get frothy even after more than 5 minutes (it stays liquidy) and I did 110F water and used active dry yeast packet (even measured it out)
possibly yeast expired? one can try adding a drop of sugar to help it activate.
Can I make this in a bread machine?
https://noglutengal.com/gluten-free-bread-maker-recipe-with-king-arthur-gluten-free-flour/
I followed the instructions to a T, have all brand new ingredients so my yeast is not expired and proofed my bread in a proofing oven for an hour and still it is very flat 🙁
Im sorry this is happening. Do you remember what size pan you used to proof or the temp of the proofing oven?
I really liked this bread. It has a nice flavor.
I love this recipe! Been looking for a new gluten free bread option, as I have become gluten sensitive as well, and this one works perfectly.
This is a great base recipe. Now having made it twice, the second time I did a table spoon of apple cider vinegar and added double the salt, and some pepper to the dough. Proofed it 1.5 hours and baked it for 60 minutes at 375 (got it to 200 internal temp). I think next time I’ll try a higher temp (like traditional sourdough) for shorter and see if it puffs up more. BUT it is a great dough and the crumb is great! Thanks!
Just want to say THANK YOU! Finally, a recipe for gluten free bread that not only tastes good and just like regular bread, but is easy to make without requiring a lot of weird ingredients. My husband is very happy (he’s the one with the sensitivity).
Did you try the recipe with flax egg replacement? I’m planning to make this tomorrow and I’m wondering how well it works as an egg substitute here!
i havent, did it worK??
So my dough did rise by double, after allowing it to rise i placed it bin the oven, after the bread was done it seemed to have lost some of it’s rise. Just took it out of the oven, hopefully it taste good. It smells delicious just lost it’s rise. Wondering why baking powder is not in this recipe? Perhaps that’s what is needed to keep the rise up when baking?
Same issue as others. Got a nice froth in the yeast, let rise in proofing oven at 80 for 1 hour. Looked about double size. Used 9×5” corningware ware pan. However it seems to have lost a little rise in the oven. Any tips?
Glad to hear you got a nice rise, perhaps try 45 min next time – not over proof. Other thought – ensure oven at 375 before putting it in and don’t open over door while cooking too much. Hope this helps.