Gluten-Free Dairy-Free Yeast Bread with Bread Machine Option

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A reader let us know that this gluten-free dairy-free yeast bread recipe was a favorite. She uses the oven method, but this recipe also includes a bread maker option. See my notes for alternative ingredients below.

Gluten-Free Dairy-Free Yeast Bread Recipe with Bread Machine Option

Gluten-Free Dairy-Free Yeast Bread with Bread Machine Option

Gluten-free bread recipes aren’t very forgiving when it comes to substitutes, but there are a few you can make if needed.

  • Sorghum Flour – I highly prefer sorghum flour myself, but in a pinch, you can substitute brown rice flour or certified gluten-free oat flour.
  • Tapioca Starch – Each starch has its own properties. Tapioca has good binding, but is fairly light. If needed, you can substitute gluten-free, non-GMO cornstarch.
  • Sugar – You can substitute brown sugar, coconut sugar, honey, or maple syrup, if preferred, but I don’t recommend using a sugar-free substitute.
  • Dairy-Free Milk Powder – If you don’t have any on hand, you can omit it, but substitute dairy-free milk beverage for the water.
  • Eggs – I don’t recommend omitting the eggs. They provide needed structure to this recipe. But if you must, try 6 tablespoons of aquafaba.

Gluten-Free Dairy-Free Yeast Bread Recipe with Bread Machine Option

Special Diet Notes: Gluten-Free Dairy-Free Yeast Bread

By ingredients, this recipe is dairy-free / non-dairy, gluten-free, nut-free, peanut-fee, optionally soy-free, vegan, and vegetarian.

Gluten-Free Dairy-Free Wheat Bread (Bread Machine option)
 
Prep time
Cook time
Total time
 
This recipe is ever-so-slightly adapted from Food.com.
Author:
Recipe type: Bread
Cuisine: American
Serves: 1 loaf
Ingredients
  • 1 cup warm water
  • 3 tablespoons sugar
  • 2¼ teaspoons active dry yeast
  • 2 cups tapioca starch
  • 1 cup sorghum flour
  • ⅓ cup dairy-free soy, rice, or coconut milk powder (can sub a vegan protein powder)
  • 1½ teaspoons xanthan gum
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 2 eggs
  • 3 tablespoons oil
  • ½ teaspoon cider vinegar
  • Dairy-free buttery spread or oil, for brushing
Instructions
  1. Pour the water into a large bowl. Sprinkle in the sugar and yeast, and let it sit and proof for 5 minutes. If the yeast is fresh enough, it should foam or lightly bubble.
  2. In a medium bowl, whisk together the tapioca starch, sorghum flour, “milk” powder, xanthan gum, baking powder, and salt.
  3. In a small bowl, whisk together the eggs, oil, and vinegar until combined.
  4. When the yeast mix is foamy, and the flour mixture and the egg mixture. Stir or beat with a hand mixer on low until the flour is incorporated. Continue to stir and beat until smooth.
  5. If using a bread machine, scrape the batter into your bread maker insert and set the machine for sweet bread with a medium crust. After the final kneading, smooth the top with a spatula. Remove the bread to a wire rack immediately when finished or it will turn soggy. Brush the top of the crust with a little butter spread or oil to keep it soft.
  6. If using an oven, scrape the batter into a greased loaf pan lined with parchment paper (hanging over the long sides for easier release). Lightly cover the pan and let the batter rise in a warm space for about 30 minutes. Preheat your oven to 400°F. Bake the bread for 10 minutes then tent it with foil. Bake for 40 to 45 minutes, or until browned and firm. Remove the bread to a wire rack immediately when finished or it will turn soggy. Brush the top of the crust with a little butter spread or oil to keep it soft.

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About Author

Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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