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 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.
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: Jen Campbell
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
- 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.
- In a medium bowl, whisk together the tapioca starch, sorghum flour, “milk” powder, xanthan gum, baking powder, and salt.
- In a small bowl, whisk together the eggs, oil, and vinegar until combined.
- 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.
- 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.
- 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.
More Gluten-Free Dairy-Free Bread Recipes
Perfect Pumpkin Bread for All
Gluten-free Blueberry Pancake Bread
Naturally Gluten-Free Spoon Bread
