Maybe you have Celiac’ Disease or you are gluten intolerant and have Non Celiac’s Gluten Sensitivity (NCGS). In either case, it makes life a little more challenging. Yes, it takes more effort, but baking your own bread can be very rewarding and empowering. Not only can you be certain about what ingredients you are ingesting, you can also tweak the recipe, add herbs or extra salt, to find the flavor palette perfectly suited for you. And when time doesn’t allow – there is always the now plethora of store bought gluten-free bread to try! This King Arthur Measure for Measure Gluten-Free Bread has a texture that is similar to cornbread. It is great with butter and jam, drizzled with olive oil, and works well as french toast. I don’t think it’s ideal as a sandwich bread, but I’ll be working on creating one that is! This gluten-free bread can be sliced and frozen so you not feel pressured to eat it all of it in a a short period of time. (It will last about a week at room temperature and about two weeks in the refrigerator). Frozen slices are best defrosted and heated up in the toaster. Please comment about how this bread turns out for you and what you like to put on top.
The Best Gluten-Free Sandwich Bread Starts Here
This soft, sliceable gluten-free bread is made with King Arthur’s Measure for Measure Flour, so you can skip the guesswork and bake a perfect loaf every time. It rises beautifully, holds together without crumbling, and delivers a chewy, tender crumb — ideal for sandwiches, toast, or just warm with butter.
Foolproof Rise and Bakery-Level Flavor
No gritty texture or dry disappointment here. This recipe uses a classic yeast method for a fluffy, well-structured loaf with just a hint of sweetness and a subtle tang from apple cider vinegar. Whether you’re new to gluten-free baking or a seasoned pro, this bread belongs in your weekly rotation.
NUTRITION
King Arthur Measure for Measure Flour: This gluten-free flour blend typically contains rice flour, whole grain brown rice flour, tapioca starch, and potato starch, providing carbohydrates, fiber, and essential vitamins and minerals while being free of gluten.
Active Dry Yeast: Active dry yeast is a good source of B vitamins and protein, and it plays a crucial role in the bread-making process by aiding in fermentation.
Salt: Salt is used in moderation to enhance flavor and is a source of essential sodium, which plays a role in various bodily functions.
Sugar or Honey: Used in small amounts, sugar or honey adds sweetness and helps activate the yeast, providing carbohydrates for energy.
Warm Water: Water is essential for yeast activation and contributes to the moisture and texture of the bread.
Eggs: Eggs are a rich source of protein and provide structure, moisture, and leavening to the bread.
Vegetable Oil or Olive Oil: These oils add moisture and fat to the bread, enhancing its texture and flavor.
Apple Cider Vinegar: Apple cider vinegar adds a mild tangy flavor and can help improve the texture of gluten-free bread while also offering potential health benefits.
SUBTITUTIONS
King Arthur Measure for Measure Flour: If you prefer a different gluten-free flour blend, you can experiment with others, but keep in mind that the results may vary in terms of texture and flavor.
Active Dry Yeast: You can use instant yeast as a 1:1 substitute for active dry yeast. Simply skip the proofing step and add it directly to your dry ingredients.
Sugar or Honey: You can use maple syrup, agave nectar, or another liquid sweetener as a substitute for sugar or honey. Adjust the quantity to taste.
Vegetable Oil or Olive Oil: Melted coconut oil, canola oil, or any other neutral oil can be used as a substitute for vegetable or olive oil.
Apple Cider Vinegar: White vinegar or lemon juice can be used as substitutes for apple cider vinegar in equal amounts. They will provide a similar level of acidity and help with the texture of the bread.
Remember that when making substitutions, especially in gluten-free baking, the final result may vary slightly in terms of taste and texture, so it’s a good idea to experiment and adjust according to your preferences.
RECIPE
King Arthur Measure for Measure Gluten-Free Bread
Ingredients
- 2 1/4 cups King Arthur Measure for Measure Flour
- 2 1/4 tsp active dry yeast
- 2 tsp salt
- 2 tbsp sugar
- 1 cups warm water (around 110°F or 43°C)
- 2 large eggs
- 1/4 cups vegetable oil or olive oil
- 1 tsp apple cider vinegar
Instructions
- In a small bowl, mix warm water (around 110°F ) and sugar (or honey). Sprinkle yeast over the mixture and let it sit for 5-10 minutes until frothy, indicating yeast activation.
- In a large bowl, whisk together King Arthur Measure for Measure Flour, and salt.
- In another bowl, whisk eggs, oil, and apple cider vinegar.
- Pour the yeast mixture into the wet ingredients, blending well. Gradually add this mixture to the dry ingredients, stirring until a smooth dough forms. Note: gluten-free dough will be more wet / sticky.
- Gently knead the dough in the bowl with a spoon or hands. (minimal kneading is needed for gluten-free dough and it will stay in the bowl.)
- Transfer the dough into a greased or parchment-lined 9×5-inch loaf pan. Smooth the top with wet hands.
- Cover the pan with a kitchen towel and let it rise in a warm, draft-free place for about 1 1/2 hours, until it doubles in size. It may take longer if a cold room; shorter if a warm room. Preheat oven to 375°.
- Place the risen dough in preheated oven and bake for 35-40 minutes until golden brown and tapping the bottom sounds hollow.
- Remove the bread from the oven and cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.
- Slice and Enjoy: Once cool, slice and savor your homemade gluten-free bread!
Hi, your recipe says “xanthan gum if needed”, how do I know if I need it? Also do I need to add or subtract anything for baking at a higher altitude? I’m in Jackson, Wy.
This is the second time I made this bread it is very easy to do and Delicious.
Good evening
I want to know if this recipe could be prepare in a bread machine.
Thank you
Yes! Yes! Yes! AND Yes! This bread recipe is DELICIOUS! I used honey instead of sugar & used a bit less salt because we don’t use a lot of salt here in our home. I will definitely be making this again! Thank you so much for a fantastic recipe!
Anybody else have to keep adding flour just to be able to knead it? I’m letting it rise right now. Hopefully it’ll turn out good!
I followed the recipe correctly, but had to add more flour, used King Arthur’s measure to measure. Also used maple syrup instead of sugar or honey. Mine has lots of sure holes in it, very moist. Wondering what I might have done wrong.
Well, I’m living proof that one cannot goof this recipe up.
I’ve made it three times.
The 1st time, I mixed half of Kusteaz and half “Measure for Measure”, as I didn’t realize
and that I’d used the two different flours. It was very good, just a tiny bit gritty, perhaps because the rice flour hadn’t been well enough ground or I didn’t blend it long enough. Hey, yes, I’m only human. I didn’t want the mice getting into any opened packages. I lve very near, (aka, my back yard) , a wild rice pond and the woods.
Try again (twice). I didn’t bother whipping the egg whites past “foamy”. Used all ” Measure for Measure” and added some almond flour (1/2 c) because I’m a protein freak.. Yes I am. I also beat the egg yolks and tossed them and about 2 tbls of sugar. (Hey, peeps, sugar isn’t really bad 6 you!). I let it rise about thirty minutes. Whipped it a bit more and threw it into a pre-oiled pie pan. (I’m whey and lactose allergic also, so I used Miyoko’s no-salt butter: it is very tasty..)
Third times: Wonderful results. I used only “Measure for Measure”, I had a terrible backache, so I laid down on the floor to rest it and didn’t wake up for four hours. The dough look like Swiss cheese. Ruined, I thought. I gently but angrily punched it down. I let it rise for another 30 minutes and it started to rise again, so I put it in my toaster oven, at 350 and with the matte side of an aluminum tent facing up. It was finished to perfection. The extra egg yolks made it look and taste like Challah. It was great, stayed fresh for two weeks. I call attempt number 3 a success! Thanks to everyone for putting up with this verbiage. 💕 you all. Marais.
The bread texture is great but it’s super salty. Would recommend cutting the salt down probably by half.
Im going to try this. 🙂
Could I make rolls out of this recipe by dividing the dough? How long would they cook for?
Yes — this dough works for rolls. Scoop it into portions, let them rise a bit less than the loaf (about 30–45 minutes), and bake at the same temperature for roughly 18–22 minutes. Keep me posted 🙂
I made this bread today for my grandson. I, of course had to sample it. It was so soft and tasty. This loaf is miles better than the crumbly bread I have been making. Laura, I am so happy I came across your recipe. You have taken me from boring to delicious . Thank you for sharing.
I made this bread today for the first time using GF King Arthur’s Measure for Measure flour. I used my bread machine setting for 1.5lb loaf with medium crust, approximately 2hrs 20mins. I was concerned when it was kneading, the dough was so liquidy… I slowly added 23g of flour into the dough. Still not content I repeated this again, adding another 23g because it just seemed way too runny. Well upon that, the bread finished kneading, rested and began to bake. I was still very unsure but it was too late into baking for me to do anything else. Lol I’m glad I left it alone because this is by far the best bread I have ever made! It is so soft and has a lot of depth in flavor. I used instant yeast instead and cut the salt in half. Thanks so much for a great GF bread loaf. Here is everything I used in the order I added it to my bread machine 🙂
* 255g water
* 2 eggs
* 1/4 cup olive oil
* 1 tsp apple cider vinegar
* 1 tsp salt
* 2 tbsp sugar
* 386g King Arthur Measure for Measure Flour
* 5.3g yeast