18 Delicious Gluten-Free Bread Machine Recipes for Every Occasion

Craving warm, homemade bread but avoiding gluten? You’re in luck! Whether you need a fluffy sandwich loaf, a crusty artisan boule, or a sweet treat, your bread machine can whip up gluten-free magic with ease. From weekday staples to weekend showstoppers, these 18 foolproof recipes prove that gluten-free doesn’t mean flavor-free. Let’s get baking—your perfect loaf is just a click away!

Classic Gluten-Free White Bread

Nothing beats the comfort of homemade bread, and this gluten-free version delivers all the soft, pillowy goodness without the gluten. Perfect for sandwiches or toast!

Ingredients:

• 2 cups gluten-free all-purpose flour blend (with xanthan gum)
• 1 tbsp granulated sugar
• 1 tsp salt
• 1 packet (2 1/4 tsp) active dry yeast
• 1 cup warm water (110°F)
• 2 tbsp olive oil
• 2 large eggs, room temperature
• 1 tsp apple cider vinegar

Instructions:

1. In a small bowl, dissolve the sugar and yeast in warm water. Let sit for 5 minutes until foamy.
2. In a large mixing bowl, whisk together the gluten-free flour and salt. Add the yeast mixture, olive oil, eggs, and apple cider vinegar. Beat on medium speed for 3 minutes until smooth (the dough will be sticky).
3. Grease a 9×5-inch loaf pan and scoop the dough into it. Smooth the top with wet fingers. Cover with a towel and let rise in a warm place for 45 minutes until slightly puffed.
4. Preheat oven to 375°F. Bake the bread for 40-45 minutes until golden brown and the internal temperature reaches 200°F. Cool in the pan for 10 minutes, then transfer to a wire rack.

The secret here? Apple cider vinegar adds lift and tenderness, giving this loaf a surprisingly airy crumb—no one will guess it’s gluten-free!

Tip: For extra flavor, brush the top with melted butter right after baking.

Sweet Gluten-Free Cinnamon Raisin Bread

This tender, warmly spiced loaf is a gluten-free dream—perfect for toasting or enjoying straight from the oven with a swipe of butter.

Ingredients

• 1 ½ cups gluten-free all-purpose flour blend (with xanthan gum)
• 1 tsp baking powder
• ½ tsp baking soda
• 1 ½ tsp ground cinnamon
• ¼ tsp salt
• 2 large eggs, room temperature
• ½ cup coconut sugar
• ⅓ cup melted coconut oil
• ½ cup unsweetened applesauce
• 1 tsp vanilla extract
• ⅔ cup raisins

Instructions

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan and line with parchment paper.
2. Whisk together gluten-free flour blend, 1 ½ tsp cinnamon, 1 tsp baking powder, ½ tsp baking soda, and ¼ tsp salt in a bowl.
3. In another bowl, beat eggs, ½ cup coconut sugar, ⅓ cup melted coconut oil, ½ cup applesauce, and 1 tsp vanilla until smooth.
4. Fold dry ingredients into wet ingredients until just combined, then stir in ⅔ cup raisins.
5. Pour batter into prepared pan and bake for 45–50 minutes, until a toothpick comes out clean.
6. Cool in pan for 10 minutes, then transfer to a wire rack.

The secret here? Applesauce keeps the bread moist without gumminess—a common gluten-free pitfall. The raisins plump beautifully, adding little bursts of sweetness.

Tip: For extra cinnamon flavor, mix 1 tbsp coconut sugar with ½ tsp cinnamon and sprinkle over the batter before baking.

Hearty Gluten-Free Multigrain Bread

This Hearty Gluten-Free Multigrain Bread is packed with wholesome flavors and a satisfyingly dense crumb—perfect for toast, sandwiches, or slathering with butter.

• 1 ½ cups gluten-free all-purpose flour blend
• ½ cup almond flour
• ¼ cup ground flaxseed
• ¼ cup sunflower seeds
• 2 tbsp chia seeds
• 1 tbsp psyllium husk powder
• 1 tsp salt
• 1 tbsp maple syrup
• 2 tsp active dry yeast
• 1 ¼ cups warm water (110°F)
• 2 tbsp olive oil
• 1 tsp apple cider vinegar

1. In a small bowl, dissolve 2 tsp active dry yeast and 1 tbsp maple syrup in 1 ¼ cups warm water. Let sit for 5 minutes until foamy.
2. In a large bowl, whisk together 1 ½ cups gluten-free flour, ½ cup almond flour, ¼ cup ground flaxseed, ¼ cup sunflower seeds, 2 tbsp chia seeds, 1 tbsp psyllium husk powder, and 1 tsp salt.
3. Pour the yeast mixture, 2 tbsp olive oil, and 1 tsp apple cider vinegar into the dry ingredients. Stir until a sticky dough forms.
4. Transfer dough to a greased loaf pan, smooth the top, and cover with a towel. Let rise in a warm spot for 1 hour (it won’t double but will puff slightly).
5. Preheat oven to 375°F. Bake for 45–50 minutes until the loaf sounds hollow when tapped. Cool completely before slicing.

The blend of seeds and flax gives this bread a nutty depth, while psyllium husk ensures a springy texture—no one will guess it’s gluten-free!

Tip: For extra crunch, sprinkle extra sunflower seeds on top before baking.

Soft Gluten-Free Dinner Rolls

These tender gluten-free dinner rolls are so fluffy, no one will guess they’re made without wheat—perfect for holiday gatherings or everyday meals.

• 1 1/2 cups gluten-free all-purpose flour blend (with xanthan gum)
• 1/2 cup tapioca starch
• 1 packet (2 1/4 tsp) instant yeast
• 1 tbsp sugar
• 1 tsp salt
• 1 cup warm milk (110°F)
• 1 large egg, room temperature
• 3 tbsp melted butter, divided

1. Whisk together gluten-free flour, tapioca starch, yeast, sugar, and salt in a large bowl.
2. Add warm milk, egg, and 2 tbsp melted butter. Mix until a sticky dough forms (about 2 minutes).
3. Cover with a damp towel and let rise in a warm place for 1 hour until doubled.
4. Preheat oven to 375°F. Grease a 9-inch round pan with remaining 1 tbsp melted butter.
5. Scoop dough into 8 equal balls (about 1/4 cup each) and arrange in the pan. Let rise 20 minutes.
6. Bake for 18–20 minutes until golden and sound hollow when tapped. Brush tops with extra melted butter if desired.

The secret? Tapioca starch gives these rolls an irresistibly pillowy crumb—no gumminess here!

Tip: For extra-soft rolls, cover them with a towel right after baking to trap steam.

Fluffy Gluten-Free Brioche

This dreamy, buttery brioche is so light and tender, you’d never guess it’s gluten-free—perfect for French toast or simply slathered with jam.

Ingredients

• 1 cup (240ml) warm whole milk (110°F)
• 2 ¼ tsp (1 packet) active dry yeast
• ¼ cup (50g) granulated sugar
• 3 large eggs, room temperature
• ½ cup (115g) unsalted butter, melted and cooled
• 3 ½ cups (420g) gluten-free all-purpose flour blend (with xanthan gum)
• 1 tsp salt
• 1 tbsp honey, for brushing (optional)

Instructions

1. Activate the yeast: In a stand mixer bowl, whisk warm milk, yeast, and 1 tbsp of the sugar. Let sit 5 minutes until frothy.
2. Mix the dough: Add remaining sugar, eggs, melted butter, gluten-free flour, and salt. Beat with a dough hook on medium for 5 minutes until smooth and sticky (it’ll be softer than wheat dough).
3. First rise: Cover bowl with a damp towel and let rise in a warm spot for 1.5–2 hours, until nearly doubled.
4. Shape: Gently punch down dough. Divide into 8 pieces, roll into balls, and place in a greased 9″ round pan. Cover and rise 45 minutes.
5. Bake: Preheat oven to 350°F. Brush tops with honey (if using) and bake 25–30 minutes until golden and internal temp reaches 190°F.

The secret? A longer rise gives this brioche its airy crumb—no gluten required!

Tip: For extra shine, brush warm brioche with a mix of 1 tbsp melted butter and 1 tsp honey.

Cheesy Gluten-Free Garlic Bread

This Cheesy Gluten-Free Garlic Bread is a crispy, melty dream—perfect for dipping into soups or serving as a crowd-pleasing appetizer.

• 1 gluten-free baguette (about 12 oz), sliced in half lengthwise
• 6 tbsp unsalted butter, softened
• 4 garlic cloves, minced
• 1 tbsp fresh parsley, finely chopped
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 1/2 cups shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese

1. Preheat oven to 400°F and line a baking sheet with parchment paper.
2. In a small bowl, mix softened butter, minced garlic, parsley, salt, and black pepper until combined.
3. Spread the garlic butter evenly over the cut sides of the baguette halves.
4. Sprinkle mozzarella and Parmesan cheese over the buttered bread, pressing lightly to adhere.
5. Bake for 12–15 minutes until the cheese is bubbly and the edges are golden. Broil for 1–2 minutes for extra crispiness if desired.

The magic here? A double-cheese combo creates gooey pockets while the gluten-free bread stays satisfyingly crisp. No one will guess it’s gluten-free!

Tip: For a kick, add a pinch of red pepper flakes to the garlic butter.

Healthy Gluten-Free Quinoa Bread

This nutty, protein-packed quinoa bread is a game-changer—soft, sliceable, and perfect for toast or sandwiches without the gluten guilt!

Ingredients

• 1 ½ cups cooked quinoa (cooled)
• 1 cup almond flour
• ½ cup tapioca flour
• 3 large eggs, beaten
• ¼ cup olive oil
• 1 tbsp honey
• 1 tsp baking powder
• ½ tsp salt

Instructions

1. Preheat oven to 350°F. Line a 9×5-inch loaf pan with parchment paper.
2. In a large bowl, whisk together almond flour, tapioca flour, baking powder, and salt.
3. Add cooked quinoa, eggs, olive oil, and honey. Stir until fully combined (the batter will be thick).
4. Spread batter evenly into the pan. Bake for 45–50 minutes, until golden and a toothpick inserted comes out clean.
5. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

The quinoa adds a subtle crunch and keeps this bread moist for days—no crumbly gluten-free drama here!

Tip: For extra flavor, toast slices and spread with avocado or almond butter.

Crunchy Gluten-Free Seeded Bread

This Crunchy Gluten-Free Seeded Bread is packed with texture and nutty flavor—perfect for toasting or slathering with avocado for a hearty breakfast.

• 1 ½ cups gluten-free all-purpose flour
• ½ cup almond flour
• ¼ cup ground flaxseed
• 2 tbsp psyllium husk powder
• 1 ½ tsp baking soda
• 1 tsp salt
• 3 tbsp honey
• 2 tbsp apple cider vinegar
• 1 ¼ cups warm water
• ¼ cup mixed seeds (sunflower, pumpkin, sesame)

1. Preheat oven to 350°F. Line a loaf pan with parchment paper.
2. In a large bowl, whisk together gluten-free all-purpose flour, almond flour, ground flaxseed, psyllium husk powder, baking soda, and salt.
3. Stir in honey, apple cider vinegar, and warm water until a thick dough forms. Fold in mixed seeds.
4. Transfer dough to the loaf pan, smoothing the top. Sprinkle extra seeds on top if desired.
5. Bake for 50–55 minutes until deeply golden and a toothpick inserted comes out clean.
6. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

The psyllium husk gives this bread a chewy, airy crumb, while the seeds add a satisfying crunch in every bite.

Tip: For extra crispness, toast slices in a dry skillet until golden.

Moist Gluten-Free Banana Bread

This gluten-free banana bread is so tender and moist, you’d never guess it’s missing the flour—perfect for using up those spotty bananas on your counter!

• 3 medium ripe bananas (about 1 ½ cups mashed)
• 2 large eggs
• ⅓ cup melted coconut oil (or unsalted butter)
• ¼ cup honey
• 1 tsp vanilla extract
• 1 ½ cups almond flour
• ½ cup gluten-free oat flour
• 1 tsp baking soda
• ½ tsp cinnamon
• ¼ tsp salt
• ½ cup chopped walnuts (optional)

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan or line with parchment paper.
2. In a large bowl, mash the bananas until smooth. Whisk in the eggs, ⅓ cup melted coconut oil, ¼ cup honey, and 1 tsp vanilla extract.
3. In a separate bowl, whisk together 1 ½ cups almond flour, ½ cup oat flour, 1 tsp baking soda, ½ tsp cinnamon, and ¼ tsp salt. Fold into the wet ingredients until just combined. Stir in ½ cup walnuts (if using).
4. Pour batter into the prepared pan. Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.
5. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

The secret? Almond flour keeps this loaf ultra-moist while adding a subtle nutty richness—no dry, crumbly gluten-free texture here!

Tip: For extra sweetness, drizzle with honey or sprinkle with turbinado sugar before baking.

Savory Gluten-Free Herb Bread

This savory gluten-free herb bread is a fragrant, tender loaf that’s perfect for sandwiches or slathering with butter—no one will guess it’s gluten-free!

• 2 cups gluten-free all-purpose flour blend (with xanthan gum)
• 1 tbsp baking powder
• 1 tsp salt
• 1 tbsp granulated sugar
• 1 tbsp fresh rosemary, finely chopped
• 1 tbsp fresh thyme leaves
• 2 large eggs, room temperature
• 1 cup whole milk, room temperature
• 1/4 cup olive oil
• 1 tbsp apple cider vinegar

1. Preheat oven to 375°F. Grease a 9×5-inch loaf pan and line with parchment paper.
2. In a large bowl, whisk together 2 cups gluten-free flour blend, 1 tbsp baking powder, 1 tsp salt, 1 tbsp sugar, 1 tbsp rosemary, and 1 tbsp thyme.
3. In another bowl, beat 2 eggs, then whisk in 1 cup milk, 1/4 cup olive oil, and 1 tbsp apple cider vinegar.
4. Pour wet ingredients into dry ingredients and stir until just combined (don’t overmix).
5. Transfer batter to the prepared pan and smooth the top. Bake for 40–45 minutes, until golden and a toothpick inserted comes out clean.
6. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

The fresh herbs and olive oil give this bread a rich, aromatic flavor, while the crumb stays surprisingly soft—no crumbliness here!

Tip: For extra crunch, sprinkle the top with sesame seeds before baking.

Rich Gluten-Free Chocolate Bread

This decadent chocolate bread is so rich and fudgy, no one will guess it’s gluten-free—perfect for breakfast or an afternoon treat!

Ingredients:

• 1 ½ cups gluten-free all-purpose flour (with xanthan gum)
• ½ cup unsweetened cocoa powder
• 1 tsp baking soda
• ½ tsp salt
• ¾ cup granulated sugar
• ⅓ cup melted coconut oil
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup buttermilk (or dairy-free alternative)
• ½ cup chocolate chips

Instructions:

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan and line with parchment paper.
2. In a bowl, whisk together 1 ½ cups gluten-free flour, ½ cup cocoa powder, 1 tsp baking soda, and ½ tsp salt.
3. In another bowl, beat ¾ cup sugar, ⅓ cup melted coconut oil, 2 eggs, and 1 tsp vanilla until smooth.
4. Alternately add the dry ingredients and 1 cup buttermilk to the wet mixture, mixing just until combined. Fold in ½ cup chocolate chips.
5. Pour batter into the prepared pan and bake for 45–50 minutes, or until a toothpick comes out with a few moist crumbs.
6. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

The secret? A double hit of chocolate (cocoa and melty chips) gives this loaf an almost brownie-like texture.

Tip: For extra indulgence, drizzle with melted chocolate or serve warm with a scoop of vanilla ice cream.

Zesty Gluten-Free Lemon Poppy Seed Bread

This bright, citrusy loaf is a gluten-free twist on a classic, with a tender crumb and just the right amount of crunch from poppy seeds.

Ingredients:

• 1 ½ cups gluten-free all-purpose flour blend (with xanthan gum)
• 1 tsp baking powder
• ¼ tsp baking soda
• ½ tsp salt
• ¾ cup granulated sugar
• 2 large eggs, room temperature
• ⅓ cup melted coconut oil (or neutral oil)
• ½ cup plain Greek yogurt
• 2 tbsp fresh lemon zest
• ¼ cup fresh lemon juice
• 1 tbsp poppy seeds

Instructions:

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan and line with parchment paper.
2. In a bowl, whisk together 1 ½ cups gluten-free flour, 1 tsp baking powder, ¼ tsp baking soda, and ½ tsp salt.
3. In another bowl, beat ¾ cup sugar and eggs until fluffy. Slowly mix in ⅓ cup melted coconut oil, ½ cup yogurt, 2 tbsp lemon zest, and ¼ cup lemon juice.
4. Fold dry ingredients into the wet mixture until just combined, then stir in 1 tbsp poppy seeds.
5. Pour batter into the prepared pan and bake for 45–50 minutes, or until a toothpick comes out clean.
6. Cool in the pan for 10 minutes, then transfer to a wire rack.

The yogurt keeps this bread irresistibly moist, while the double hit of lemon zest and juice delivers a sunny, tangy punch.

Tip: For extra zing, drizzle with a simple glaze of ½ cup powdered sugar + 1 tbsp lemon juice while the loaf is still warm.

Nutty Gluten-Free Almond Flour Bread

This tender, slightly sweet almond flour bread is a game-changer for gluten-free baking—no weird textures, just nutty goodness in every slice.

Ingredients

• 2 ½ cups blanched almond flour
• ¼ cup arrowroot starch
• 1 tsp baking soda
• ½ tsp fine sea salt
• 4 large eggs, room temperature
• 2 tbsp honey
• 1 tbsp apple cider vinegar
• 2 tbsp melted coconut oil

Instructions

1. Preheat oven to 350°F. Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the sides.
2. In a large bowl, whisk together almond flour, arrowroot starch, baking soda, and ½ tsp salt.
3. In another bowl, beat eggs, 2 tbsp honey, 1 tbsp apple cider vinegar, and 2 tbsp melted coconut oil until smooth.
4. Fold wet ingredients into dry until just combined (batter will be thick). Pour into prepared pan, smoothing the top.
5. Bake for 30–35 minutes until golden and a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes, then lift out using parchment.

The secret here? Apple cider vinegar reacts with baking soda for a surprisingly airy crumb—no one will guess it’s grain-free!

Tip: For extra richness, swap honey for maple syrup and top with sliced almonds before baking.

Spicy Gluten-Free Jalapeño Cornbread

This golden, slightly crumbly cornbread packs a punch with fresh jalapeños and a touch of honey for balance—perfect alongside chili or just slathered with butter.

Ingredients:

• 1 cup gluten-free cornmeal
• 1 cup gluten-free all-purpose flour
• 1 tbsp baking powder
• 1 tsp salt
• 2 large eggs
• 1 cup buttermilk
• 1/4 cup honey
• 1/4 cup melted unsalted butter
• 2 jalapeños, seeded and finely diced (plus extra slices for topping)

Instructions:

1. Preheat oven to 375°F. Grease an 8-inch cast-iron skillet or square baking pan.
2. Whisk together cornmeal, gluten-free flour, baking powder, and 1 tsp salt in a large bowl.
3. In another bowl, beat eggs, then stir in buttermilk, 1/4 cup honey, and melted butter until smooth.
4. Fold wet ingredients into dry ingredients until just combined, then stir in diced jalapeños.
5. Pour batter into the skillet, smooth the top, and arrange jalapeño slices on top. Bake for 20–25 minutes until edges pull away and a toothpick comes out clean.

The jalapeños caramelize slightly while baking, adding smoky heat to every bite—without overwhelming the cornbread’s natural sweetness.

Tip: For extra spice, leave the seeds in half the jalapeños!

Sweet Gluten-Free Pumpkin Bread

This cozy pumpkin bread is moist, warmly spiced, and totally gluten-free—perfect for breakfast or an afternoon treat with a cup of coffee.

Ingredients

• 1 ¾ cups gluten-free 1:1 baking flour (like Bob’s Red Mill)
• 1 tsp baking soda
• ½ tsp baking powder
• ¾ tsp salt
• 1 ½ tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp ground cloves
• 1 ½ cups canned pumpkin puree
• ¾ cup granulated sugar
• ½ cup packed light brown sugar
• 2 large eggs
• ½ cup melted coconut oil (or vegetable oil)
• 1 tsp vanilla extract

Instructions

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan and line with parchment paper.
2. In a bowl, whisk together 1 ¾ cups gluten-free flour, 1 tsp baking soda, ½ tsp baking powder, ¾ tsp salt, 1 ½ tsp cinnamon, ½ tsp nutmeg, and ¼ tsp cloves.
3. In another bowl, mix pumpkin puree, ¾ cup granulated sugar, ½ cup brown sugar, eggs, ½ cup melted coconut oil, and 1 tsp vanilla until smooth.
4. Fold the dry ingredients into the wet mixture until just combined (don’t overmix).
5. Pour batter into the prepared pan and bake for 55–65 minutes, until a toothpick inserted comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack.

The blend of coconut oil and pumpkin keeps this bread incredibly tender, while the spices give it that classic autumn aroma without overwhelming sweetness.

Tip: For extra texture, stir in ½ cup chopped pecans or chocolate chips before baking!

Tangy Gluten-Free Sourdough Bread

This naturally fermented sourdough loaf delivers that crave-worthy tang without the gluten—perfect for sandwiches or slathering with butter.

Ingredients:

• 1 cup active gluten-free sourdough starter (100% hydration)
• 1 ½ cups warm water (110°F)
• 3 cups gluten-free all-purpose flour blend (with xanthan gum)
• 1 ½ tsp salt
• 1 tbsp honey
• 1 tbsp olive oil

Instructions:

1. In a large bowl, whisk together 1 cup active gluten-free sourdough starter, 1 ½ cups warm water, and 1 tbsp honey until bubbly.
2. Stir in 3 cups gluten-free all-purpose flour blend and 1 ½ tsp salt until a sticky dough forms. Cover with a damp towel and let rise at room temperature for 6–8 hours (until doubled).
3. Preheat oven to 450°F. Grease a Dutch oven with 1 tbsp olive oil. Gently shape the dough into a round loaf and place it inside. Score the top with a sharp knife.
4. Bake covered for 30 minutes, then uncover and bake 15–20 minutes more until deeply golden and hollow-sounding when tapped.

The slow fermentation gives this bread its signature sour kick, while the honey balances it with a subtle sweetness—no one will guess it’s gluten-free!

Tip: For extra tang, let the dough ferment in the fridge overnight (up to 12 hours) before baking.

Hearty Gluten-Free Rye Bread

This nutty, dense rye bread is a game-changer for gluten-free bakers—no one will guess it’s missing wheat!

Ingredients

• 1 ½ cups gluten-free rye flour blend
• 1 cup almond flour
• ¼ cup ground flaxseed
• 2 tbsp psyllium husk powder
• 1 tsp instant yeast
• 1 ½ tsp salt
• 1 tbsp molasses
• 2 tbsp olive oil
• 1 ¼ cups warm water (110°F)
• 1 tbsp caraway seeds (optional)

Instructions

1. Mix dry ingredients: Whisk together gluten-free rye flour blend, almond flour, ground flaxseed, psyllium husk powder, instant yeast, and 1 ½ tsp salt in a large bowl. Stir in caraway seeds if using.
2. Add wet ingredients: Make a well in the center and pour in 1 tbsp molasses, 2 tbsp olive oil, and warm water. Stir until a sticky dough forms.
3. Rest dough: Cover with a damp towel and let rise in a warm spot for 1 hour (it won’t double but will become spongy).
4. Shape & bake: Preheat oven to 375°F. Transfer dough to a parchment-lined loaf pan, smoothing the top. Bake for 50–55 minutes until deeply golden and hollow-sounding when tapped.
5. Cool: Let rest in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

The psyllium husk gives this loaf an impressively chewy crumb—just like traditional rye! For extra depth, toast slices and slather with salted butter.

Tip: Store wrapped in beeswax wrap at room temp for up to 3 days (it toasts beautifully).

Soft Gluten-Free Sandwich Bread

Say goodbye to crumbly gluten-free loaves—this recipe delivers a soft, pillowy texture perfect for sandwiches and toast!

Ingredients:

• 1 ½ cups warm water (110°F)
• 2 tbsp honey
• 2 ¼ tsp active dry yeast (1 packet)
• 2 cups gluten-free all-purpose flour blend (with xanthan gum)
• 1 cup almond flour
• 1 ½ tsp salt
• 3 tbsp olive oil
• 3 large eggs, room temperature
• 1 tsp apple cider vinegar

Instructions:

1. In a small bowl, whisk together warm water, honey, and yeast. Let sit 5–10 minutes until foamy.
2. In a stand mixer, combine gluten-free flour blend, almond flour, and salt. Add the yeast mixture, olive oil, eggs, and apple cider vinegar. Mix on medium for 3 minutes until smooth (the batter will be sticky).
3. Grease a 9×5-inch loaf pan and scrape the dough into it. Smooth the top with wet fingers. Cover with a towel and let rise in a warm spot for 45–60 minutes until puffy.
4. Preheat oven to 375°F. Bake the loaf for 40–45 minutes, tenting with foil after 20 minutes to prevent over-browning. It’s done when the internal temperature hits 205°F.
5. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

The secret? Almond flour adds richness while keeping the crumb tender—no one will guess it’s gluten-free!

Tip: For extra height, let the dough rise until it crowns just above the pan’s rim before baking.

Conclusion

With these 18 gluten-free bread machine recipes, you’re ready to bake delicious loaves for any occasion—whether it’s a hearty sandwich or a sweet treat. We hope you find a new favorite! Don’t forget to share your baking wins in the comments and pin this roundup to your Pinterest boards for easy access. Happy baking!