Fabulous Gluten Free Italian Bread

Let me start by saying this FABULOUS gluten free Italian bread was a total accident. I am so, so glad it didn’t turn out the way I wanted it to, though! It’s soft and fluffy with a thin soft crust that’s just absolute perfection ๐Ÿ™‚

fabulous gluten free italian bread

I don’t have a culinary degree, but I’ve been in love with baking since I was a little girl. Since being diagnosed with celiac, I’ve learned SO much more about baking, I think because I had to. When you’re stuck with this disease and you’re a foodie AND a baker, you learn to make everything yourself.

Sometimes it takes many hours (or even years) before succeeding at gluten free baking, especially when it comes to breads. If you were to look up gluten in a culinary textbook, there’d probably be a picture of yeast bread right beside it. Yeast bread is pretty much an exercise in the formation of gluten.

There are still a few breads that elude me in this gluten free baking world, but I’ll never give up. Not just because that’s how I am as a baker, but also because I want what “they” have. I want the good stuff. The real deal. And I know you do, too.

How This Gluten Free Italian Bread Was An Accident

When I was making my gluten free English muffins, I thought the dough would work perfectly for Ciabatta bread. Remembering a class I took on Craftsy by Peter Reinhart, I “plopped” it out onto a baking sheet. I kinda shaped it haphazardly into a “slipper” shape and let it rise in the fridge overnight.

When I baked it the next morning, it turned into a beautiful loaf of bread with a thin crust and a very soft interior. It was nothing at all like what I was looking for! Ha! Imaging that. I was looking for something more crusty and chewy with large holes, like a Ciabatta. Instead, I got this glorious loaf of Italian-American style bread that was sheer perfection. By accident! One taste from Scott and he deemed it my best bread yet! He said it reminded him of the bread his mom used to buy (from an Italian marketplace).

fabulous gluten free italian bread

Tips for Making This Bread

I couldn’t wait to share this bread with ya’ll, so I got back in the kitchen to make it several more times to get the recipe down pat. And I have to say, out of all the gluten free bread I’ve made, this one is by far mine and Scott’s favorite!! Here are some simple tips for making this special bread:

  • It’s a very sticky dough so it needs to be good and cold to shape it and even then, it will still be quite sticky. However, I’ve revamped my recipe so you no longer have to wait overnight for this bread. You certainly CAN wait overnight if you want to or if it goes perfectly with your schedule. But this bread can be done from start to finish in about 7 hours. You may not get quite the high rise if you shorten the resting time. But you’ll still get a great loaf of bread with amazing texture and taste!
  • This dough can simply be dumped onto a well-floured surface and covered with more flour to shape it. No kneading necessary (other than the initial mixing of the dough with the mixer).
  • Use steam to create the oven spring, just like in my gluten free artisan bread and gluten free mock rye bread.
  • No need to cut slits in the top of the bread. This bread kinda goes a little “willie nillie” and releases steam wherever it wants to. It may not be perfect looking, but I call it “rustic.” And as long as it tastes great and has OUTSTANDING texture, who cares what it looks like, right??? No two loaves look alike!
  • I’m of the camp that doesn’t mind the extra flour on the outside (it makes it seem more “artisan” and “real”. So I leave the extra flour on the dough after shaping. If that’s not your thing, however, just brush it off lightly with a pastry brush.

How Long Does Gluten Free Italian Bread Keep?

Store this bread in a ziptop bag or wrapped in foil on the counter for a few days. After that it’ll start to stale, like any great bakery bread. It can be refreshed by placing in a 300 degree F, wrapped in foil, for about 15 minutes.

You can also freeze the bread, well wrapped, for about 2 months. Thaw it on the counter, still wrapped, and then refresh it as above.

Can I Substitute Ingredients?

Luckily, this bread is egg free so there’s no worry about subbing eggs. That can be challenging in gluten free baking. As far as dairy free in the flour, see my flour blend page for suggestions. You should be able to swap out the milk with almond, coconut, soy, or other non-dairy milk. For the butter, try non-dairy butter alternative such as Earth Balance.

I can’t wait for ya’ll to make this bread and tell me what you think! I’ve made BLT’s with it for Scott and I and they are the best BLT’s we’ve ever had! (If I have an avocado, I like to make mine into a BLAT (bacon, lettuce, avocado, and tomato). Yum ๐Ÿ˜‹!!! What sandwich would YOU make with this wonderful bread?

fabulous gluten free italian bread

Fabulous Gluten Free Italian Bread

This bread is so incredibly soft and fluffy with a thin soft crust that's just absolute perfection ๐Ÿ™‚
Print Recipe
Coursebread, Side Dish
CuisineAmerican, Italian
KeywordGluten Free, gluten free italian bread, italian bread
Prep Time5 minutes
Cook Time35 minutes
Inactive Time6 hours
Total Time6 hours 40 minutes
Servings2 loaves, depending on size


  • 3 cups plus 3 tbsp (453 g) Kim’s gluten free bread flour blend
  • 2 tbsp plus 1 tsp (29 g) granulated sugar
  • 2 tsp kosher salt
  • 2 tsp rapid rise (instant) yeast
  • 2 cups (480 ml) milk
  • 4 tbsp (56 g) butter, melted


  • In the bowl of a stand mixer, weigh bread flour, sugar, salt, and yeast. Whisk to combine. Using beater blade, turn the mixer on low and slowly pour in the milk and butter. Increase the speed to medium high and beat for about 5 minutes.ย ย 
  • Remove the beater blade and cover the bowl with plastic wrap. Allow to rise for about 2 hours or until doubled in size in a warm-draft free location. Refrigerate for at least 4 hours, but up to 7 days.
  • On baking day, remove the dough from the refrigerator and dump it out onto a heavily floured piece of parchment.ย  Add more flour to the top of the dough to coax it into a torpedo or slipper shape (not as long as a baguette, but wider).ย  You can divide the dough into two smaller loaves, if desired.ย  I place the parchment on my pizza peel, but you can also use an overturned baking sheet. Cover with plastic wrap and allow to rise for about a half an hour.ย  It will not double in size, just be slightly puffed.ย ย 
  • While the bread is rising, place a baking steel (or baking stone) on the middle rack of the oven and a shallow baking pan (such as a broiler pan) on the rack below it. Preheat the oven to 450ยฐ F.ย  ย ย If you like the flour on your dough as it bakes, leave it on. If not, carefully brush off the extra flour, being careful not to deflate the dough. If desired, brush the dough with a little melted butter.
  • Using a pizza peel or overturned baking sheet, slide the bread, parchment and all, onto baking steel (or stone).ย  Immediately add one cup of hot tap water to broiler pan and quickly shut the oven door.ย  Alternatively, you may drop a couple ice cubes on the bottom of your oven to create steam.ย ย 
  • Bake for about 30-35 minutes, or until you begin to smell the bread and it springs back when lightly touched.ย  If the top is getting too dark, cover the bread with aluminum foil.ย ย 
  • Remove from the oven and brush again with melted butter, if desired. Allow it to cool on wire rack before cutting.ย  The crust will soften as it cools.ย ย 


Store this bread, well wrapped, for a few days on the counter.ย  After that, it will begin to go stale.ย  It can be refreshed in a 300 degree oven for about 15-20 minutes.ย ย 
The bread can be frozen, well wrapped, for about two months.ย ย 
***DISCLAIMER:ย  The reason I created my own flour blends is because I could not obtain the results I wanted with flour blends that were available in stores, online, or from other gluten free bloggers.ย  My recipes have been developed to be used with my own bread flour blend that I created after painstakingly testing for, in some cases, YEARS to develop what I believe to be a superior gluten free bread like no other.ย  If you do not use my gluten free bread flour blend for this recipe, I cannot speak for the results you will obtain.ย  ย ย While store bought blends may give you a satisfactory result, they may NOT give you the results intended in my recipe.ย 

This bread was originally posted on March 27, 2019 and has been updated with a video, several new tips, and an updated recipe.

251 thoughts on “Fabulous Gluten Free Italian Bread”

    • I made this bread and it was the best GF bread I have had. I used your GF flour mix to make it. No picture as it quickly disappeared. I will make it again and again. I would like to play with the recipe and try to make it sourdough. I have also made the cinnamon rolls. I made half of the dough into cinnamon rolls and the other half into chocolate babka. The GF version was actually better than the gluten bread. Next I’m making the rye.

    • A few years ago we had to go gluten free when we discovered a sensitivity in our son (and later our whole family). Our kids are 6, 5, and almost 3 and we bake with your flour blends all the time! Iโ€™m so thankful to still be able to make delicious treats for them, that they can actually have. We have this bread prepped for tonightโ€™s dinner!

      Thank you so much for all your time developing these recipes!! Our family love them!

    • This was my first time ever making gluten free bread and it was amazingly delicious! Thank you for posting the recipe.

    • Hi, Vanessa! It keeps no more than a great loaf of gluten-filled bread, mainly due to having no preservatives. I would say a couple of days before having to freeze it. My suggestion would be to slice it and freeze the slices on a baking sheet individually and then wrap them in plastic wrap or a freezer bag. We always seem to eat it before it goes stale ๐Ÿ˜‰

      • Are u able to tell how much of each kind of flour is bread in this recipe, without making the full 5 cups of your blend? Hate to waste the extra cup or so.

        • Hi, Lisa! I’m so sorry I didn’t get back to you sooner!! I was on vacation for the past two weeks and have just now been getting back to everyone.

          You really need to have more than just the 3 cups plus 3 tbsp bread flour blend in the recipe because you’ll need extra for sprinkling on your work surface and covering the dough with. This dough is a very sticky dough that will stick to any surface that doesn’t have a good amount of flour on it. By the time you’re done, you won’t have much of the flour left anyway. If you’re worried about wasting any, I would just put whatever is left in a small container with a tight-fitting lid. It’ll last for a while on the counter, but you can also put it in the freezer until the next time you want to make bread.

          Hope this helps answer your question ๐Ÿ™‚

    • I made using almond milk and plant butter (my dh has dairy& wheat allergy, I have celiac) and it turned out great!

  • What’s the purpose of putting a pan under the baking pan. Maybe I missed something in the excitement of finding a gf Italian bread.

    • I understand, Sylvia. It IS exciting finding good stuff for us to eat, isn’t it? The purpose of the shallow pan is for “oven spring,” which is when steam causes the bread to rise as much as it possibly can in the first few minutes of baking. What I like to do is heat the pan up when the oven is preheating, and when I put the bread in the oven, on the stone or steel, I then pour about a cup of hot tap water into the shallow pan. I quickly shut the oven door. This creates immediate steam and helps the bread to rise.

      Hope this helps ๐Ÿ™‚

    • OMG! I have made this bread at least 6 times now! I do not have a gf issue, but bake and sell this bread to so many persons who have been missing a soft/delicious bread. At first l didnโ€™t want $, but they insisted, in order for me to keep making it!๐Ÿ˜‚

    • Hi, Denise! Yes, I do think it would work. I’ve been meaning to give it a try myself, but haven’t gotten around to it yet. I’d like to try to make all my breads dairy free if possible ๐Ÿ™‚

      If I don’t try it soon and you do, let me know how it goes! Otherwise, I’ll put it on my list of things to do and try to get to it within the next month or so ๐Ÿ™‚

      • I’d love to know how it comes out, with dairy free milk. I may try it, with rice milk. Looks wonderful!

        • It’s definitely on my list of things to try in the next month or so, but if you get to it before I do, please let me know how it turns out ๐Ÿ™‚

    • I have made this recipe a few times and it turns out beautifully when I make it by hand but for some reason when I made it in the bread maker it was very dense and the inside was brown for some reason. I have no idea why this is but I won’t be using the breadmaker to make this anymore!

    • Hi, Sondra! The best method is using a scale for my breads because it keeps everything precise (plus, it’s so much easier), but I have converted as best I could to cups for everything ๐Ÿ™‚

  • I went to Houston this spring to visit my daughter and her family. I had been saving the cinnamon roll recipe to try there, it was fabulous! Then I decided to try this recipe, Kim you are the real deal! This recipe is amazing! I have followed many blogs over the years and you are the first, one and only, that has given accurate representations with detailed instructions of your recipes! God Bless Your Heart!!! If you’re ever in Idaho I would love to take you to lunch! -Heidi

    • Heidi, thank you so very much for your extremely kind words! It is so incredibly satisfying to hear that people like my recipes, but your comment has touched my heart more than you’ll ever know! I recently lost my day job as a medical transcriptionist (replaced by technology) and decided to put all my time into this blog, but was very nervous about it. I think hearing this from you just solidified my decision as the right one for what I should be doing with my life. If I can make one person happy with my recipes, then I feel like I’ve done what I set out to do.

      Thank you again for the amazing comment, Heidi! And if I ever find myself in Idaho, I will gladly take YOU to lunch ๐Ÿ˜๐Ÿ˜๐Ÿ˜


  • Just to confirm – you MUST refrigerate over night after a 6-8 hr rise- correct?

    • I would highly recommend it. The initial rise (6-8 hours) is mostly for fermentation. Putting it in the fridge overnight helps get the dough nice and cold so it’s a little bit easier to work with. It will still be quite sticky, but the cold (and lots of extra flour) really help shape it ๐Ÿ™‚

      • On baking day you say to remove from fridge, shape and let rise 1/2 hr-ish..mine has been sitting for 45 mins and is still cold and not โ€œpuffedโ€ at all..I now have it in a warmer area..is it a big deal if it doesnโ€™t puff at all?

          • Thanks Kim!
            So it seemed to rise ok but it was really dense and I cooked it for 70mins! This is my second attempt, the first time I cooked it for 35 mins but it seemed under baked, and seemed the same this time so I left it in longer hoping it would cook more and get fluffier ๐Ÿ™
            I followed the directions step by step and used your bread flour mix, the taste is great I just need to get the consistency right, help!!

          • I wish I knew what’s causing it to be so dense ๐Ÿ™ Without being there with you, it’s so hard to figure out. All I can think of is to keep trying and maybe take pictures of your steps so I can see if there’s so.ething that sticks out.

          • Sorry, Cassie! I was on vacation for the past two weeks and am just now answering all my comments.

            Hmmm, I’m trying to figure out what’s going on but it’s so hard to tell not being in your kitchen with you. Did you get all the recommended flours in the bread flour blend, such as the superfine white rice flour? If you substitute a different type of rice flour, like Bob’s Red Mill or a rice flour from an Asian market, chances are the consistency will be way off and you won’t get the same results. You MAY be able to use another type of rice flour but increase the amount of the water until you’ve reached a pretty sticky dough. If your dough is at all thick and not sticky, you definitely aren’t getting the dough part of it right.

            Please let me know what happens ๐Ÿ™‚

          • Hi, Kim, I’m having the same issues that Cassie is having. I’ve tried to make this Italian bread twice using your flour blend and everything. It is really dense and looks nothing like your picture. I don’t see any significant rise either until I put it into the oven, but it sinks and flattens once I take it out while it’s cooling. The yeast I’m using is brand new and has worked in other breads, so not sure what I’m doing wrong. Any tips? Btw, I absolutely LOVE your bread flour blend. It has made my trusty bread recipe 100 times better. You are a truly talented woman. I really want to get this bread right before I attempt your croissants. Thanks for any help.

          • Awe, you are too kind, Angela! I really appreciate it.

            I’m so sorry you’re having trouble with this bread. It can be difficult trying to get gf breads just right. Are you kneading the dough at all before shaping it? The less you mess with it, the better. How long are you letting it proof? It shouldn’t rise much, but it will be noticeably larger and maybe you haven’t let it proof long enough. I’ve found this to be one of the most common problems that readers have–they don’t let the bread rise for long enough and are afraid to add a little warmth to the proofing area.
            Have you tried turning your oven on to the lowest temp it will go (mine has a warm function at 170 degrees) and then turn it off and put the bread in the oven to proof? Sometimes I will have to do this a couple of times (turn the oven on and back off again several times) especially during the winter months when my house is colder than usual and it takes longer to proof breads.

            Try that and please let me know if you’re still having problems.

            Thanks so much, Angela ๐Ÿ™‚

    • I’m not sure. I don’t know the keto diet enough to know if it can or not. Sorry I can’t be of more help.

    • Love this, and it was easy to follow. Very crispy and a great alternate! Quick question, when the loaf was done, is the feeling the same as a tapioca loaf you would get at the market? I ask because, ours had that thick consistency and it wasnโ€™t full of holes or light like a true Italian bread. Wanted to know if this was normal?

      • I’m not quite sure what you mean about tapioca loaf. I guess I’ve never had a tapioca loaf so I don’t know what to compare it to. If you’re thinking it’s supposed to be like a ciabatta, it’s not like that at all. It’s more of an Italian-American bread like my husband had from his hometown of Scranton, PA. It’s soft and fluffy, but not holey at all. In the post, I explain how I was trying to make it into a loaf of ciabatta, but it didn’t come out like that at all. Maybe I shouldn’t have named it Italian bread, but that’s what my husband said it reminded him of when I first made it (something from his hometown).

        I hope that explains it a little better ๐Ÿ™‚ I’m still working on trying to perfect an actual ciabatta bread.

        • Thanks for the reply! Ours wasnโ€™t soft and fluffy, more thick than anything… wondering what I did to make it thick like that? Itโ€™s a great Italian bread when toasted!

          • Mine turned out thick as well…very dense! Itโ€™s fine toasted but you wouldnโ€™t want to eat it not toasted…

  • I made this recipe over the weekend and baked it off yesterday. I ended up with a very thin very gummy loaf and I have a couple questions.
    I took it out of the fridge and shaped it, then let it sit at room temp for 30 minutes. this allowed it to warm up and lose its shape.
    Does it have to rest for 30 minutes?
    Is there any reason a loaf pan can not be used?
    The flavor was outstanding so I would really like to get the gumminess and rising problem solved.
    Thank you!

    • Hi, Lynn! I just made two loaves of this bread over Father’s Day weekend and they came out very tall and not gummy at all. Check back over the recipe. Did you just dump the dough onto a well floured piece of parchment right from the fridge? Did you set up the baking stone or steel (if you have one) and a shallow pan underneath and preheat the oven to the proper temp? Did you add the hot tap water to the pan when you put the loaf/loaves in the oven? That is essential to getting oven spring, or oven rise. Quickly shutting the oven door right after is also very crucial. The steam created from the water is what causes the bread to initially rise in the oven within its first 10 minutes of baking, so if that doesn’t happen it’s going to be very flat and, as a result, very gummy.

      Also, covering the bread with plastic wrap while it’s rising for 30 minutes will help it from forming a skin, which would prevent it from rising.

      Double check all the above, and if you did everything exactly as the recipe says, it may be your climate. If you want to use a loaf pan, you certainly could try it. I would drop the temp down to about 325 and let it bake for about one hour, checking with an instant read thermometer until it reaches an internal temp of about 190 degrees. You may have to cover the top with foil half way through if it gets too dark.

      If all of this fails, email me and we can go over it. My family just loves this bread and on Father’s Day my dad said he thought it was BETTER than any gluten bread he’s ever had (he doesn’t need to eat gf), and may be the best bread he’s ever had! So I know that it works and I’d so much love, love, love for you to be able to experience it, too ๐Ÿ™‚

    • Another thing I thought of was the flour blend. Did you use my bread flour blend as suggested? Some people have substituted different flours in my blend and had not so great results. I will cross my fingers that this time it will work for you ๐Ÿคž

  • O had a wonderful BLT with the fresh tomatoes for dinner… Oh it was sooogood. Had a fried egg and toast, and an almond butter and jelly sandwich for lunch. Best 24 hours eating. Next will be a juicy hamburger with your rolls. Can’t wait.

    • Haha! That is so awesome!! I’m so glad you liked the bread. I think the Italian is my favorite ๐Ÿ™‚

      Thanks so much for trying my recipes and your nice comments!

  • Hello, Iโ€™m looking forward to making the bread. Question , what is the purpose of the whey protein isolate?

    • Hi, Julie! I’m so happy you’re going to try my recipes. You will love them!!

      The purpose of the whey protein isolate is to add the protein into the gluten free flour blend that is normally in regular gluten filled flour. If you have a dairy allergy, some of my readers have had great success with substituting this with pea protein.

      Hope this helps!!

  • Hi Kim, thank you so much for responding. Another question. Once the flour blend is made , will that make enough for the 3 cups to make the bread?

    • The amounts given are for one cup of the bread flour blend. If you need 3 cups, you just have to multiply each amount by 3. So the potato starch would be 3X56, which equals 168. The rice flour would be 3X49, which would be 147, tapioca starch would be 45, whey protein isolate would be 51, and xanthan gum would be 9. I always suggest making more than you need to account for bench flour or for sprinkling on your parchment before you put the dough on it and then for shaping the dough.

      Hope this helps, Julie ๐Ÿ™‚

      • This looks amazing. I really want to try it but i don’t react to gums well. Can i sub pixie dust for xanthan gum in your bread flour mix? Have ant experience with it?

  • Hi Kim, I haven’t tried your recipe yet, however it looks wonderful and I can’t wait to try it! I just need a small precision, what is the temperature scale you’re giving us? Is it Celsius (if so, I am afraid my oven won’t make it :(), Fahrenheit or another scale?

    Thank you in advance for your answer,

  • I have never attempted gf bread before, but I followed your recipe and my bread turned out beautifully! The best bread I’ve eaten since becoming celiac! It didn’t have that gritty texture that so much gf baking has and holds together really nicely. It makes me happy that I can now bake this at home and not have to bother with overpriced, dry loaves from the store. I’m off to eat a sandwich with it!

    • Awe, I love hearing stories like this!!!! It truly makes my heart happy because I know what it’s like to have horrible, overpriced gf bread.

      Thank you, thank you, thank you ๐Ÿ˜€๐Ÿ˜€๐Ÿ˜€

  • Hi, I’ve been making your bread recipe for months now and I simply love it!! It took me 2 years to find a great recipe and I’m so glad I found yours.
    Recently I decided to do a Mediterranean diet so I changed the melted butter for olive oil. The taste is slightly different but it’s still very good. I wanted to know if it’s possible to change the white rice flour to brown rice flour. Just trying to make it a little healthier.

    Also, I made your Gluten Free Artisan Bread in baguette shape, but the taste was like cardboard. What could have gone wrong?

    • Hi, Catherine! I’m so glad you love the Italian bread!! I think it might work with the brown rice flour, but the only way to know is to try it. I would suggest using the same brand (Authentic Foods) as the superfine might make more of a difference. You may need to add a little more liquid.

      I’m so sorry you didn’t have luck with the artisan bread. It definitely shouldn’t taste like cardboard. I’m not sure what could have gone wrong without being there with you. I first always make sure readers who are having problems are using the exact products I recommend. Without those, I can’t guarantee my recipes will work as those are the only ones I use. Next, I would go to the first rise and make sure you got a good rise. Then I would ask if you let it chill long enough in the fridge. Next, I would ask if you allowed it to rise enough for the second rise in a nice, warm environment. Finally, I would ask if you did the steam trick with the shallow pan and water. If all those things are checked off correctly, it should work. If not, please email me at [email protected] and we can go over it step by step.

      Thanks again, Catherine ๐Ÿ˜€

  • Just went of Amazon to find flour that you had suggested. Can not find, do you know something different so want to make this. Sounds heavenly. Please advise!

      • This recipe is amazing!!!!!! Now I did it a little different and made it in my bread machine I just got and it turned out beautifully. Just followed the order in which to put ingredients in based on the machineโ€™s instructions and set the machine to gluten free. Just fantastic!

        • Yay, Leah!!! I’m so glad it turned out well! I appreciate the info about the bread machine, which I will add to the notes in the recipe if others want to try it as well.

    • You should be able to as I’ve had several readers substitute milk with dairy free milk and butter with a dairy free alternative ๐Ÿ™‚

  • Hi Kim
    So I made this bread it looked and sounded so good.
    However it did not rise very much. Maybe i did not measure in enough yeast. But I followed the rest precisely, well I donโ€™t have a stand mixer so I beat it by hand and not for 5 mins because my arm was dead after 2-3 mins. So the Bread came out heavy a little gummy too. It tasted great. So I may try it again with more yeast.

    • Hi, Manisha. i’m so sorry it didn’t turn out for you. I don’t think adding more yeast will work. I think what the problem is is trying to mix this by hand. It’s simply not going to work. If you have a handheld mixer, that might work better but even still, nothing comes close to the power of a stand mixer. Mixing it by hand for a few minutes won’t activate the xanthan gum or properly mix the ingredients well before allowing them to rise for the first time.

      I know it’s an investment, but if you plan on making lots of gluten free bread I’d really recommend buying one. What I use is a Kitchenaid like this one here, but they also have cheaper ones like this one here.

      • Thanks Kim that might explain it. I will wait until I buy a stand mix before I try it again. Although I might have to sell my first born before I can! ๐Ÿ˜†

        • Haha! I hear ya, Manisha! I was just thinking, do you happen to have a food processor? I think a food processor would work great as well.

  • Where can I find the Kims Gluten Free Flour Blend….I’ve searched everywhere and can’t find it. Help!! I NEED this bread in my life!!!! <3

    • If you click on the link in the recipe (the hot pink text) it will bring you right to my flour blends page. There are three different blends on that page, so make sure you get the one strictly for breads. Here is another link to that page:

      Happy gluten free baking ๐Ÿ™‚

      • Hi Kim, for your flour blends, could the potato starch be replaced with arrowroot or another starch?

        • Hi, Mark! I haven’t tried it, but I don’t see why arrowroot wouldn’t work. I’d give it a shot ๐Ÿ™‚

  • Does the first rise of 6-8 hrs need to be in a warm environment? I can’t wait to try this. I received all my ingredients today from Amazon!

    • Hi, Diane! I’m so excited for you to try this bread. It is mine and my husband’s absolute favorite bread!!

      No, the dough doesn’t have to be in a warm environment. Room temperature is perfectly fine ๐Ÿ™‚

      • Alrighty !! It’s on the counter til bedtime and then I will be baking tomorrow! I’ll let you know. Thanks

          • OMG!!!!!!!! It is awesome. First time we have ever had gf bread that tastes and feels real. I wish I knew how to upload a pic. Now I am going to make soft pretzels….

          • Yay!!!!! I’m so glad you liked it! I love hearing success stories from you all.

            You’re gonna love the pretzels, too!

  • They only had Milk Protein Isolate at the store. I’m guessing that’s the same as Whey protein isolate, hoping it works as this is the first time I’m trying this recipe. I just made your gf bread flour blend last night. Also soooo excited. The only time I’ve had amazing gf bread was in a really small town in Spain that a restaurant has a baker prepare for them. Looking forward to trying this!

    • Hi, Sarah! I’m assuming milk protein isolate is the same as whey protein isolate. Whey is made from milk, so it sounds like it would be.

      We used to live in Spain eons ago. I haven’t been since being diagnosed, but I’ve heard they have amazing gluten free stuff there! Why the US is behind the times is beyond me, but I’m hoping to change that.

      Please let me know how it goes with the Italian bread! It’s our favorite bread that I make ๐Ÿ™‚

  • Kim, this is another winner, WOW!!! Before we went out of town a couple months ago I had half a recipe to use, I usually make pizza, so I figured it was the perfect time to make this bread. Popped it in the freezer and just unthawed it. Can not believe how delicious this is!!!! Thank you so much!

  • I had almost sworn off Pinterest because so many recipes didnt work and just seemed to be ads for products. BOY AMD I GLAD I TRIED THIS ONE!!! When I saw how much it rose in the oven I had to call everyone over to look at it. When we tasted it, everyone agreed that they couldn’t believe it was gluten free. I made mine as 6 sub rolls and my husband ate a whole one right out of the oven. He said it didnt even need butter! I am going to try all of your recipes and my husband cant wait!

    • Oh, Suzanne, you just made my day!! I’m so glad you all liked the bread! It is our favorite, and if you read through my post you’ll see that it was MY husband who first tasted the bread and said he loved it.

      I hope you like all the other recipes, too ๐Ÿ™‚ Have a very Happy New Year!!

    • I also called everyone to the oven to marvel at the amazing rising of the bread!
      I wish I could upload a picture of my mom peeling off the crust as soon as she was able to. And she had dibs on both ends.

  • OMG this bread! Due to digetsive issues, I’ve been on a wheat-free diet for about 3 years now. I love to bake and eat baked goods, so during that time, I’ve been trying to find decent wheat-free breads that I can bake because store-bought is so expensive. This is an amazing bread! The recipe was easy, I had all the ingredients on hand, and it was a cinch to make. When I made this bread dough yesterday, I had some GF sourdough starter discard that needed to be used up, so I adapted Kim’s Italian Bread recipe to account for that addition. The bread came out beautifully, with a subtle sourdough tang to it. I’m going to continue to adapt this to get a richer sourdough loaf.

    I’m so excited about this bread! Next up, Kim’s GF cinnamon buns. Thanks for sharing your great recipes, Kim!

    • Oh, that is so wonderful to hear, Chris!! I haven’t delved into making sourdough yet, but plan on it at some point. I’m so glad you loved the bread and you’re gonna love the cinnamon buns!!

      Happy Gluten Free Baking ๐Ÿ™‚

  • Thank you so much for this bread recipe! All the others I’ve tried have come out gritty or inedible. I made my first loaf yesterday morning, and it was gone by last night. I’m super excited to try more of your recipes using your flour blends! Just a side note, if you have an Asian grocery store nearby, most of ingredients for the flour blends (like rice flour, tapioca starch etc.) are readily available and very inexpensive. Thank you again, and happy baking!

    • You are so welcome, Angela!! I’m so glad you liked the bread. It’s our favorite for sure.

      I do sometimes buy some of the ingredients at Asian markets, but not the rice flour. I prefer the superfine rice flour that I’ve only been able to find on either Amazon or at Wegman’s. The others tend to be too gritty for me, but if they work for you, I wouldn’t change a thing ๐Ÿ™‚

  • The best gluten free bread I ever had. I missed good italian bread for the last 15 years of no gluten. This is wonderful. The flour miss is a stroke of genius for texture and chewiness.
    Great cruise with the steam in the oven. Thanks Kim

    • Thanks, Burl! I’m so happy you like the bread. My husband said it has the same taste and texture of the bread he remembers growing up in Scranton, PA ๐Ÿ™‚

  • Hey, Kim
    I am totally excited to find this recipe since I’m celiac and 2nd generation Italian ancestry. I miss my bread.
    I have a nice stand mixer with dough hooks but no beater blade. Do you think that will work? I’ve used it to make Bob’s Red Mill gf pizza crust and it worked. I’m no baker but my, oh, my, I do want to try this. If I need to buy a new mixer, ok. Thanks!

    • Hi, Geoff! I think what you could do is first use just a regular handheld whisk and whisk the ingredients together in the bowl and then put it on the mixer with the dough hook. The reason I use the beater blade is because it’s such a high hydration dough (lots of liquid) so it will tend to clump up if not mixed properly.

      Let me know how that works ๐Ÿ™‚

      • Hey, Kim
        I wonder if you can tell me what brand of whey protein isolate would be best? I’ve not found any yet in my grocery stores or at Whole Foods, but I read that people use it for protein drinks and that some brands are gritty. I guessed gritty wouldn’t be good for bread. Help?I

      • Hey, Kim
        I wonder if you can tell me what brand of whey protein isolate would be best? I’ve not found any yet in my grocery stores or at Whole Foods, but I read that people use it for protein drinks and that some brands are gritty. I guessed gritty wouldn’t be good for bread. Help?

  • I made the batter for the bread and accidentally let it out to proof for four hours instead of two. I did put it in the refrigerator then. It has been in there overnight. Can I continue with the rest of the steps as usual and cross my fingers that it wasn’t over proofed? The dough was almost to the top of my 4.5 at Kitchen Aid mixing bowl. On a side note, I have tried many of your recipes with great success! We love your pizza crust ๐Ÿ˜Š

    • Thank you, Katie! I’m so happy you liked the pizza crust ๐Ÿ™‚

      It should actually work just fine for the Italian bread. The original recipe called for letting it proof for about 8 hours initially and I just recently changed the recipe to make it quicker so you didn’t HAVE to do it that long (but you still can if you want) ๐Ÿ˜€

  • Wow, winner! Italian bread…. yummy!! That is a given ๐Ÿ˜„. I have a challenge for you! I have been reading and researching rice (in general), and have come to the conclusion, it is laced with arsenic, now days. ๐Ÿ˜ข. Would you be on board with playing around with cassava flour? Please let me know!

    • Hi, Susan! I actually just bought a bag of it to test some recipes out with! I’m not sure how breads would do, but I’ve seen some people using it for things like tortillas and cookies. I’ll be sure to post if it works ๐Ÿ™‚

    • OMG
      This bread is simply inquiry!
      My family even doubted it was gluten-free.
      Thank you so much for teaching me how to make the best bread.
      Next time I’ll make the pizza.

      brazil kiss

  • To anyone who has been discouraged by attempts at gluten free bread baking – fear no more! By far the best gluten free bread I’ve had – nice exterior crust and wonderful interior texture and flavor. The only thing I would change is shaping the dough into a longer and taller and narrower loaf – a bit of a challenge since the dough is somewhat soft – which is a known characteristc of gluten free dough. Any suggestions on how to manage this? Perhaps I was just too hesitant in trying to shape the dough to my satisfaction. I know that Pulman loaf pans – which have a narrower and longer and taller shape than standard loaf pans, are preferred for gluten free bread baking so I was thinking of this same principal when shaping this dough into it’s rustic form. The center of my baked loaf did not have quite the airy texture that the ends of the loaf did and I’m thinking that the narrower shape would produce 100 percent perfection as opposed to, I’ll say, 98 percent! Any which way you look at it this recipe is a keeper! Thank you

  • For anyone who has been disappointed with the results of gluten free bread baking, fear not any longer. This bread was exceptional – nice exterior crust and wonderful interior texture. I followed the recipe to a tee including the over night rest – well worth the wait. The only change I would make is shaping the dough into a loaf that is longer, narrower and taller. Any suggestions around that? The dough is soft – an expectation of gluten free dough – and perhaps I was just too hesitant. Pulman loaf pans, which are longer, narrower and taller than standard loaf pans, are the preferred pan for gluten free bread baking. I used this same principal when attempting to shape this rustic loaf but couldn’t quite get there. As a result, the center of my baked loaf wasn’t quite as airy as the end of the loaf. It reached, I’ll say, 98% perfection as opposed to 100%! Thank you, thank you, thank you!

    • Hi, Mary! Thank you SO much for your kind words!!!

      I have baked this bread in a longer, taller loaf. Just for the sake of the video, I made it shorter because I wanted to make sure it showed completely in the video. If you have a large baking steel or stone, put that in the oven and then you can put the bread on the parchment on an overturned baking sheet to slide it in the oven. If you make it longer and shape it a little narrower, it will rise up and not out.

      Thanks again for your wonderful comments ๐Ÿ™‚

  • Loaf came out beautiful but my husband had to have a slice right away! So, loa f collasped. Still tasted great toasted with melted cheese on top! Thanks for this recipe๐Ÿ˜€

  • My first time making GF bread and it was amaaaaazing! I used non-bread flour (just a 1 to 1 baking flour) and it turned out so good! Iโ€™ve been looking for a simple recipe and this is definitely one iโ€™ll go back to!

    • Yay!! I’m so glad you liked the bread. It is our favorite bread that I make and it’s so easy ๐Ÿ™‚

  • Hi Kim, the recipe looks great. Your artisan bread calls for extra xanthan gum but this one does not, is it not necessary? Would it hurt if I added some?

  • We have just enjoyed our first one of your recipesโ€”donuts! They were amazing! My celiac kids are thrilled. Thank you. Next we want to try your bread, and this recipe looks great. The only thing is, one of my kids canโ€™t have dairy or legumes, so the whey/soy/pea protein isolate wonโ€™t work. Do you have any ideas for what I can substitute for that ingredient in your bread flour? Thank you for doing what you do….

    • I’m so glad you and your kids liked the donuts!!!

      I’ve found a couple more options for you, brown rice protein powder https://amzn.to/2UwTmVs or hemp seed protein powder https://amzn.to/2vYoaF4

      I can’t vouch for whether or not these will alter the taste, but I would say the one less likely to alter the taste would be the brown rice protein powder.

      Hope this works for you and your family ๐Ÿ™‚

      • Thanks so much for this. He canโ€™t do brown rice either (heโ€™s paleo) but I will try the hemp. I so appreciate the work that you do, and the fact that you respond to questions like this. Be well!

      • Hi Kim, the hemp seed powder worked pretty well, and my kids were happy to have Italian bread! The only thing is, it turns the bread green. I want to make more of your breads (I have my eye on the challah!) but am hoping I can find a replacement that doesnโ€™t turn the bread green. Do you have any other ideas? Or can you tell me what the function is in the flour mix, so I can go searching for alternatives? Thank you!

        • What about egg white protein powder? I just saw this as an option when researching something else. Or maybe coconut protein powder? The purpose of a protein powder in my blend is to substitute the role of gluten, which is basically protein in wheat flour. It helps to create a stronger dough, which helps with shaping, rise, and final texture of the dough. You could attempt it without any protein, but I’m not sure it would work.

    • I’ve had sourdough on my short list of things to work on, but I haven’t done sourdough before so it’ll take some learning and time on my part. If I’m successful, I’ll surely share it with everyone ๐Ÿ˜Š

    • Isolate has more protein per serving and the entire reason I used whey protein isolate in my flour blend is for the protein (since gluten is protein in regular wheat flour). I really don’t think concentrate would work.

  • I tried this recipe. Oh my!! My 16 y.o. Grandson made a face when I said it was gluten free. He proceeded to eat half the loaf . My best attempt at GF bread. Your artisan bread recipe dough is in the refrigerator to be baked tomorrow. Thank you for a very tasty bread.

  • In the bread flour blend can I substitute the whey protein isolate for whey protein powder? I accidentally bought the wrong one.

    • I think I had a reader state that she used it in her bread machine, but I’m not sure what brand her bread machine was. I don’t own a bread machine, so I can’t say myself if it will work or not. I would give it a go, though!

  • I followed this recipe to a tee and it was hands down THE BEST GF bread I have ever had! I’ve had celiac disease for 15 years now and i’m sad it took this long to find this!! Crunchy outside and moist inside. 10/10. Thank you!!

  • Ok, I don’t see my first comment up yet but a follow up. The first time I made the bread I used almond milk and plant butter. For that batch I made 6 “mini” loaves so they were more like rolls for our Italian beef sandwiches. The bread was a little doughy (uncooked) in the middle once we cut it open but it had a crispy, brown beautiful crust and it was just a bit in the middle. I just made again today, same ingredients but this time made one large loaf. Again, baked beautifully with crisp brown crust but the inside was practically raw! Popped back in the oven covered with foil so it wouldn’t get too brown – it’s been there over an hour and I just checked again and it’s still basically raw. My thoughts – please let me know what you all think – after some research I discovered almond milk has a higher water content. I’m new at dairy free baking… DH was only diagnosed with allergy a couple months ago. So, anyway, if I reduce the milk by 1/4 or 1/3 cup I wonder if that will work? Thoughts or suggestions? Thanks for all your help! The bread looked like Italian bread, just uncooked!

    • I would give it a try, Abbi! It doesn’t hurt to try to reduce the almond milk, or maybe even just change it to water completely. I’m not familiar enough with dairy free baking either to know what works, unfortunately.

      • So, I’m really doing something wrong! For the third time making this bread I made it with regular dairy milk just to see how it should be before experimenting with the dairy free milk (again) and it came out the same way. Beautiful brown crust on the outside, completely raw in the middle. I ordered all ingredients via the links, weighed to make the bread flour blend per instructions and then followed baking instructions to a “T”… I’ve given up! The flours are too expensive to keep throwing the result away. I don’t know if it’s the pea protein or what but something is very wrong.

        • I’m so sorry to hear that, Abbi ๐Ÿ™ I don’t think it would be the pea protein because others have had great success with it. What I’m wondering is if either your oven is registering too high to bake the crust on the outside before the rest is done, OR you’re just not letting it bake long enough. If you’ve made a terribly large loaf, you’ll definitely need to add some time to the baking. My recommendation is to get your oven nice and hot (allow it to preheat for about 15-20 minutes MINIMUM, make sure you do the steam method, which is a must, but lastly when you pull it out of the oven, using gloved hands, feel the weight of the loaf. If it feels relatively heavy for its size, put it back in the oven. If it’s way too dark on the outside, tent it with tin foil and leave it in the oven for another 10-15 minutes and check it again. All of the breads I make shouldn’t feel super heavy for their size. In fact, they should feel just about as light as any store bought gluten-filled loaf would feel. Heaviness is the best indication that the loaf just isn’t done yet.

          Sometimes bread baking, especially gluten free bread baking, is such a fickle beast to tame. I hope you don’t give up, and if you have any further questions, please don’t hesitate to ask.

          • Thank you Kim! I really don’t want to give up but I don’t know what I’m doing wrong, I bake gluten free a lot and have never had as much trouble as I have with this bread. I pre-heat the oven with an air-bake cookie sheet in it while the bread is resting/rising before the bake so it pre-heats for at least 30 minutes. I pop the bread in and throw 2-3 ice cubes into the bottom of the oven and shut the door. With the second loaf I had it in for 30 minutes and it was raw, I covered it and put it back in the oven for another 10 mins. still raw, let it go 10 more mins. still raw, I followed this 10 min cycle for almost an hour and it was still raw… when I tried the third loaf and it was raw after 35 minutes I said forget it, I didn’t have time to babysit the oven for an hour hoping it would bake. If you have any additional insight I would appreciate it.

          • Gosh, Abbi. I’m so sorry to hear you’re having this much trouble. It is usually one of the easiest breads on my site. Something has got to be going wrong, though, because after an hour the bread should definitely not be raw in the middle. Might I suggest looking through some of the others’ comments to see if there might be an “ah ha” moment. I wish I could be there with you to try to troubleshoot what’s going on.

  • Love this bread, had to make an adjustment on your flour because I am allergic to tapioca but ir worked great. Now I just need to get a new pizza stone because I broke mine. Thank you so much.

    • You can try, but there isn’t that much protein in chickpea flour so I don’t know if it will work. However, pea protein is free of gluten, dairy, AND soy.

  • Absolutely the BEST gluten-free bread recipe I’ve made! And I’ve been baking GF for five years and trying multiple recipes, but this is my favorite. I also love, love that it doesn’t take eggs as with GF bread baking, that seems the only option. Not now. BTW, I used the pea protein and it worked perfectly. Will this be a good option for pizza dough? Seems like a perfect fit.

  • Can you substitute superfine white rice flour for superfine brown rice flour in the italian loaf?!

  • Hi Kim,
    I actually followed your recipe using an Italian GF mix for bread and Pizza , which I had on hand and it turned out fantastic. The mix is a bit expensive so now I will like to try it using your GF mix, for the whey protein isolate, do you think I can use regular whey protein powder ?
    Thanks again for posting this recipe, itโ€™s a real keeper !

  • Hi, Iโ€™m so excited to be trying this bread after procuring all the ingredients and substitutions (almond milk for my dairy free kid, and hemp protein for my legume/dairy free kid!). Iโ€™ve just mixed it up and set it for the initial rise. But its beyond stickyโ€”more like a batter than a bread dough. Is this ok? Thanks so much for sharing your fantastic recipes.

    • Hi, Marci! Yes, the dough is very wet and sticky. Did you see the video? I don’t even touch it with my hands because it’ll just stick completely to my hands. I use a couple of bench scrapers (or bowl scrapers) to maneuver it around on the parchment paper, sprinkling with extra flour as needed so the dough won’t stick to those. It is probably my family favorite bread I make, so I hope it turns out for you ๐Ÿ™‚

  • WOW! This was fantastic bread and so simple to make! Would I be able to use a bread pan for this dough? Would I need to make any adjustments to the oven temp or cooking time?

    Thank you for the recipe!!

    • I tried it several times in a loaf pan and it didn’t rise very well and was dense. You’re welcome to give it a go, though. Maybe it would work for you. I would maybe start it out at the same temp, 450 degrees, for the first 5 minutes to give it a good chance for oven spring. Then drop it down to 350 and let it back through for about the same time (30 minutes or so).

      Let me know if you have success ๐Ÿ™‚

  • The first three times I made this bread it rose beautifully and tasted fabulous, the last two times it has collapsed and seems really wet. I use your bread flour recipe, any suggestions? Love your recipes and the blog thank you.

    • Oh gosh, I’m not sure! It’s hard without being there with you. But if I were to guess, maybe they were overproofed???

  • Hi Kim, Iโ€™ve been reading all your comments/replies and have just one question. I purchased all the recommended flour brands and wanted to know if that goes for the xanthum gum too. I use Bobs Red Mill xanthum gum and have that on hand. Didnโ€™t want to mix the blend if it will make a difference without what you use if needed. Thank you.

      • Thank you, will let you know how my first loaf of bread turns out. Have a blessed day ๐ŸŒž

        • Hi Kim, just had to let you know that this is the best GF bread I have made, bought or tasted. Thank you very much for creating your flour blends and sharing it with all of us. Look forward to more of your delicious recipes!

          • Hi Kim, your all purpose flour blend can you use any nonfat dry milk powder or only Anthonyโ€™s. Thank you.

          • Hi Kim, quick question. when freezing dough should you freeze on cookie sheet before wrapping in plastic and foil or can you wrap the dough from the fridge. Making a half loaf now and saving half for later. Not sure if it matters either way. Thank you, have a blessed day. ๐Ÿฆ‹

          • Hi, Shari! Sorry I didn’t respond sooner. I’m out of town currently and didn’t have access to my laptop for a while.

            Not necessary to place on cookie sheet, but you could if you wanted to. I usually spray a piece of plastic wrap with nonstick spray, plop my dough on it and wrap it up, and then rewrap that in foil.

  • Hi Kim, just made the italian loaf but it looks nothing like yours, it has a nice crust and good taste but very gummy in the middle and not pleasant to eat, I cooked it for 35 mins. I used your bread mix but subbed the whey protein for pea protein the only other difference is the rice flour I used wasnt the superfine one you suggested as I cannot buy this in the uk. I used organic rice flour from shipton mill instead. Could you help me work out where I have gone wrong as really want to nail this recipe. Thanks

    • Also as I dont have kosher salt I looked up the conversion to weigh normal salt in grams @ 2 tsp = 12 grams. This seems very high (2.6% of flour weight) and the bread is noticeably salty. what should the salt weigh in grams please?

    • Hi, Phil! I’m sorry your bread didn’t turn out as expected. I’m trying to think about what could be the cause of the gumminess and one thing that came to mind is did you try to shape it more like a boule, where it was more of a round bread than a longer loaf similar to a ciabatta? If so, you’ll need to add some more time to your baking. Usually when readers tell me their bread is gummy in the middle it’s because they haven’t baked it long enough. The shape of loaf I make in the video takes 30-35 minutes in my oven. But if you’re making a taller loaf, you’ll definitely need to add more time to it. That’s why I also mention to go by smell and feel because that’s more of an indication as to when the bread is done than an actual number.

      I’ve been trying to find a suitable superfine rice flour for you all in the UK and am still working on that, but if your rice flour was gritty at all you may need to add another 60 ml of liquid (milk or dairy alternative) to compensate for the grittiness and the texture. The grittier the rice flour, it will soak up more of the liquid, which could cause the bread to be more dense and gummy.

      As far as the salt conversion, I looked up using table salt as a substitute for kosher salt and you’ll need to use about 1/4 less, which would total 9 grams.

      When developing my bread recipes, I tend to not stick to baker’s math because it never seems to work in gluten free baking (at least my recipes). The hydration of this dough is over 100%, which I don’t believe is very typical in normal (gluten) baking of bread. I’m not a trained chef so I hadn’t had much experience with baker’s math until learning it after I was diagnosed with Celiac. It doesn’t seem to equate very well with gluten free baking.

      I hope this helps, Phil!

      • Hi Kim, thanks for your reply. I have been baking gluten loaves for a few years and really want to make something my wife (gluten intolerant) can eat too. I shaped the loaf into a ciabatta sort of shape, the dough was refrigerated for 3 days before baking but looking at your video my dough didnt look as wet as yours and was very easy to shape. The rice flour Is not gritty but may not be as finely ground as the one you use so I will try adding more water next time and also adjust the salt, fingers crossed

  • Okay. Something’s wrong. My dough was much more dry/dense and so was the final product. It was not at all loose when I turned it out. And when I mixed it, it was stringy (not at all like the batter in your photo) and pretty dry. I’m ordering a new scale today. That’s the only thing I can think of that may be the issue. I purchased every one of the ingredients, as instructed. I split the dough and will possibly made pizza from the other half.

    • Oh no! That does sound like something went wrong because it’s a really loose, wet dough normally.

      I hope the scale fixes the problem. That happened to me once, well the battery died on my scale right in the middle of weighing ingredients.

      • Okay. Don’t listen to me. I did NOT buy potato STARCH! Instead, I accidentally bought potato FLOUR! I’m going to try this again and I’m sure it will be as wonderful as the cinnamon rolls I just made!

  • Ok! Seriously, this is my first time EVER posting on a recipe EVER. I bake a lot and I’ve struggled with grainy grossness of Gluten-Free baked goods. NO MORE! Wow! This bread is amazing. I used my dutch oven to bake and it turned out perfect! Thank you!!

    • Awe, thank you so much Heidi!!! I’m so glad you loved it! It’s one of our favorite breads, too ๐Ÿ™‚

      • Yes, pretty much. It’s used to create a nice steamy environment for the bread to rise properly and get that “oven spring” before the crust gets too hard to not allow anymore rising of the dough.

  • I made cinnamon rolls the other day and saw this recipe on that page. I miss good bread and I hate the pour into a loaf pan bread that is most of the gluten free recipes. Once the dough is ready to rise I oil a rubber spatula and work the dough into the center of the bowl. Once coming out of the fridge I oil a spatula to coax it out of the bowl. It landed in a perfect torpedo shape. I oiled the top since I didn’t cover with plastic. Got the oven ready while it proofed in the 2nd oven. Baked 35 mins and let cool till warm. This had the chewiest (in a good way) texture. Can’t wait to see how it holds up in a grilled cheese.

  • This was delicious! Soft, tender, great flavor. Hubby keeps eating it, eat your gluten filled bread hubby! lol.

    I don’t have a stand mixer, and at first was stumped on how to mix the batter. Then it occurred to me, I have a tricky bread machine that has different “courses” and it has a mix, raise but not bake course. It works perfectly! And I don’t need to buy another appliance.

    • That’s so resourceful of you, Gillie!! I think with the Italian bread, you could also mix it by hand vigorously. It’s such a wet dough that I think it would work just fine. It’s the stiffer doughs that really need the power of a stand mixer.

  • Kim you are a genius! Iโ€™ve make your breads about 3 times, once youโ€™ve got the flour blend down and oven spring youโ€™re good to go. I love how simple your bread recipes are. I took a picture of my beautiful loaf and tagged you on Instagram. Thank you ๐Ÿ™๐Ÿฝ Iโ€™ve been trying to make good bread for over a year and now I can stop searching.

  • Hi, I really want to try this recipe and recently I bought loads of standard gf flour. Do you reckon that it would be okay with any gf mix or should I find your recommended?

    • Hi, Ausrine! Please read my disclaimer at the bottom of the recipe card (in the “notes” section) ๐Ÿ™‚

  • Kim!!! I cannot thank you enough for your flour blends and this recipe!! The results shined through and it showed your immense hard work in development. I appreciate all of it and you so much because Iโ€™ve made many gf bread recipes with store bought gf flour but they werenโ€™t what I was looking for. My boyfriend is the one who cannot have gluten and has done his fair share of experimenting but has given up due to less desired results and has bought gf bread at the stores. Making a good gf loaf of bread was a goal of mine because I want him to enjoy some good olโ€™ bread. I am so glad I gave this a shot and itโ€™s wonderful. I cannot thank you enough!!

  • I cannot thank you enough for bringing bread back into my life! I made this today and the results were amazing.

  • Love this recipe! The texture of this bread is amazing! Has anyone calculated nutrition facts for a slice of bread?

    • Thanks, Mindy! I chose not to get the nutritional facts plugin on my blog because it costs more and is a lot more work per recipe.

  • OMG!! Am in heaven. This is by far the best ever bread. I honestly did not have high hopes, Iโ€™ve tried several other gluten-free bread varieties and none of them have ever tasted good or even like bread. I gave the first slice to my kid, who is one of the pickiest eaters, he took a bite heโ€™s like oh my god this doesnโ€™t even taste gluten-free! I didnโ€™t even butter the bread before I gave it to him. I was still skeptical but the moment I put the first bite in my mouth…wow! Thank you so so much for all your years of experimenting and painstaking research. So worth it! I shall now be baking this every weekend. Your instructions are spot on.

    • Awe, yay!!!! I’m so, so happy you found a gluten free bread that you like! Thank you so much for your wonderful comment ๐Ÿ™‚

  • I had pretty much given up getting any kind of yummy gluten free bread until I found your blog! It took me some time to dive into making your flour blend, but man was it worth it! Thank you for all the time you have spent and for sharing this. My family all loves the bread and now look forward to easy spaghetti nights because of the awesome bread!

  • While the bread tasted very nice, it was gummy and undercooked. This is my third attempt. This time, I only cooked half the dough, made a thinner shape. I found that my bread never cracked on the crust (I made slits this time) cooked it for 65 mins. Followed all the steps. Iโ€™m in Australia. I used McKenzie Rice Flour and Plant protein. Any suggestions would be welcome

    • Hi, Louise! I’m so sorry your bread didn’t come out right. I know you can’t always get what we have here, so if your rice flour is gritty at all and not superfine (I’m guessing it’s not), try adding about 1/4 cup more liquid to the dough. The dough should be as fluid as it is in the video so you probably won’t be able to make slits.

      I hope this helps, Louise! Please let me know ๐Ÿ™‚

          • Yes, that could be the problem. Potato flour and potato starch are two totally different things and produce very different results. I had one reader who was using potato flour instead of starch and she had the same problems. Are you able to get Bob’s Red Mill products in your area? Or can you order through Amazon? You said it’s Lotus brand? Is that an Asian market brand? Sometimes the Asian market brands don’t produce satisfactory results. I know they’re much cheaper, but you often get what you pay for and you may not get a superior end product when using them.

          • I dont think that MacKenzies rice flour would work, its very very coarse. I am also in Australia. I would try some rice flour from a health food shop. I have only found brown rice flour in Hobart but it works very well with both of Kim’s flour mixes. Its almost a powder consistency, very very fine.

  • I had trouble with my bread not rising. I did refrigerate overnight. Also, I subbed Guar Gum for the Xanthan Gum as I am allergic to corn and Xanthan Gum is grown on corn. I am wondering if I should use Active Yeast instead of the Instant Yeast to achieve a rise.

    • I don’t know anything about guar gum. I would switch to psyllium husk powder if you can’t have xanthan gum. The yeast shouldn’t make a difference (the instant yeast is actually probably a better ingredient for this purpose), as long as your yeast is still alive.

      I can’t attest to the best results when more than one thing is substituted, though. I would suggest trying again with psyllium husk powder and see how that does. Sometimes people think the dough is going to rise significantly before baking, and it doesn’t. It’s a barely noticeable rise (see the video), so quite often they have overrisen the dough and it doesn’t get good oven spring (rise after it hits the hot oven). Make sure you’re using the steam method, too.

          • I made it again. I accidentally put both Guar gum and Psyllium in the flour mix. It turned out great! Even my son said it tasted like real bread. I am trying it now with Cashew Milk and Earth Balance for my GF, DF daughter. I will let you know how it works.

  • This recipe is amazing! The first I tried this I used store bought gluten free all purpose flour. Of course, that loaf was more of a brick than bread. I figured that would happen since your flour recipe is wildly different than the ingredient list on the back of King Arthur GF All Purpose, but I was feeling both hopeful and impatient. I then waited somewhat patiently for the ingredients for your flour mix to arrive from Amazon, broke out the kitchen scale, and made 20 cups of flour mix. This recipe was very easy to follow and the bread rose beautifully in a warm oven. The hardest part after that was waiting until the next day to bake it. The crumb, texture, and flavor are the closest thing I’ve had to real bread in 10 years. I’m now making the Artisan bread and there’s a sourdough starter on my counter. Thank you so much for posting these recipes – they are truly a blessing.

    • Thanks so much, Tabitha!!! I’m so glad you liked the bread. It’s my family’s favorite. I hope you like the others as well ๐Ÿ™‚

  • I am very excited about this bread! We just went GF for my daughter and she LOVES her bread. I am not a baker so I have perhaps a silly question…what is a baking steel (or baking stone)? I looked up baking steel on Amazon and they listed steel baking pans and cookie sheets made of steel. Is that sufficient to get the desired results? They had a baking steel, but it was $99!

    Also, (I didn’t see a place to ask questions on the Flour Blends page) the Bread Flour and All Purpose Flour blends both had Tapioca Flour and Xanthan Gum, but the links are to different brands. Is it possible to get the same results using the same brands for both blends? If so, which brands are best if I only get one? Switching to GF is becoming an investment and any savings I can figure out is appreciated.

    Thank you! I can’t wait to try these!

    • Hi, Catherine! You don’t need the baking steel, but it is well worth the money in my opinion. However, you can use an overturned cookie sheet or a baking stone, such as this one: https://amzn.to/3mJS58W

      It doesn’t really matter what brand you use of tapioca starch or xanthan gum. I just list whatever is the cheapest on those, especially because the superfine white rice flour is so expensive (which I would highly recommend using, namely Authentic Foods brand). I do find I really like the quality of Anthony’s brand for most other gf baking flours, though, but Bob’s Red Mill is more readily available, especially in stores, so I’ve given lots of options in my bread flour blends. Make sure you’re making the correct blend for this bread, though. My regular (all purpose) flour blend lists two different brands between tapioca starch and xanthan gum, but my bread flour blend lists only Anthony’s for those two. The two blends are on the same page, so it can be confusing for some (I need to make separate pages when I can find the time).

      Good gluten free baking vibes coming your way ๐Ÿ™‚

  • Hi Kim, I alway like to go to you page to see all the GF recipes. One thing I want to ask. On your blend for bread I read thereโ€™s a whey isolate ingredient, can I skip it?. Thanks before for creating recipes and keep producing your work.

  • I love this and have made it a few times this year. However, the fluid measure in ml is wrong. Its a lot more than you need unless you want flour water. I appreciate the time and effort involved in creating this recipe as gf cooking can be a bugger. To the people in the UK querying the flour types, if you go to a company called Shipton mill, they have a great range and their coeliac safety procedures are good. No point making such a nice bread with supermarket flour

    • Hi, Gina! I just went in my kitchen when you said the measurement was wrong and weighed 480 ml of water and it was 2 cups, which is exactly what this recipe requires. So I’m not sure what is wrong. It’s supposed to be a very sticky dough.

      • Hi, sorry I have to say I feel like the biggest eejit. I have been using your all purpose flour which seems to work great woth your recipes and also other people’s recipes so great. I have just realised that I was having everything to make one loaf for 2 people… however… I was somehow forgetting to halve the fluid measure on the milk. I work in accounts too so I’m appalled at myself. I haven’t made this recipe in a while and tried it again and it was perfect and thats when I realised what I’d done before. Kim,you’re great, me, I’m a moron. Thanks for the flour blend by the way, shop stuff is shockingly bad

        • You’re not a moron, Gina. I’ve done the same thing more times than I’d care to admit! I’m just glad you were finally able to have wonderful bread ๐Ÿ™‚

    • Yay!!!!! I’m so glad you love it and had success! I’m crossing my fingers that your next batch of pizza dough will be successful as well ๐Ÿ™‚ ๐Ÿ™‚ ๐Ÿ™‚

  • Hello Kim. As I live in the northern side of the world, it is a challenge to find all the ingredients needed. My question is; Is the Superfine Rice flour a starch-like flour? Iโ€™ve managed to find two different types of ยซfineยป rice flour, but they look different. The ยซfinestยป of them has a starch-feel to it, so is that the one I should use in your blend?

    • I’m thinking what you’re talking about is sweet rice flour and it won’t work in this blend. If you can’t find superfine white rice flour, just substitute an equal amount of regular white rice flour (not sweet) and add about 1/4 cup (60 ml) more liquid (milk). You may need to play around with that amount, though, because I’ve found if the rice flour isn’t superfine, it will soak up more of the liquid.

      Let me know how that works for you ๐Ÿ™‚

      • Thank you for your reply. I found out from different websites that there was a difference between the rice flours but here theyโ€™re all called the same…๐Ÿ™„ (but at least I know what sweet rice flour is now…) Ok, I will try with the ยซregularยป fine rice flour and update you with the result ๐Ÿ‘๐Ÿป

  • I wish I knew how to send you a picture. Someone else asked if this could be made in a loaf pan, and when I saw your recipe I really wanted to try it but i wanted a sandwich slice so I gave it a try. It turned out fabulous! I sprayed the pan with oil and sprayed the top of the loaf with oil, instead of kneading it in extra flour..I used a thermometer to check for doneness because a bread with so much starch can turn out gooey. I cooked it to an internal temp of 200 then let it cool completely. It was a beautiful loaf, moist but not gooey, with nice fine air holes. Thanks for the recipe and flour blend!

  • I just wanted to tell you how grateful I am for all of your hard work that you have put into all of your recipes! I made your delicious bread recipe today and it was amazing! I have had to eat gluten-free for five years now and it is definitely the best I have made so far! This week I also tried making your English muffins and they were just as tasty! I have made your chocolate chip cookies and your cinnamon rolls as well. When I made the cinnamon rolls I did half of the batch into orange rolls and they were so yummy! Thank you so very very much for all of your hard work and expertise I can tell you spend hundreds of hours and all of these recipes and I appreciate it so much! I canโ€™t wait to try many more of your recipes! Thanks again! You are amazing!

    • Wow! Thank you so much, Tracy!!! You don’t know how much I truly appreciate your kind words ๐Ÿ˜ The orange rolls sound wonderful ๐Ÿ˜‹

  • I would love to make your bread recipes but I am allergic to rice and corn. Do you know of a substitute for the rice and corn that works and is successful?

    • I’m sorry, Sharon. I really don’t know what could be a substitute for the rice flour. The cornstarch would be easy as you could use arrowroot, but without the rice flour I’m not sure if the dough would work.

  • BRAVO! This bread is amazing! The first time I tried to make the bread, it did not rise and was very dense. Because of all the fantasic reviews, I was determined to find out what I did wrong and not give up! after re-reading the recipe and flour blend, I realized the following (1) I accidentally used potato flour instead of potato starch – big mistake! And (2) I used Bobโ€™s Red Mill for the rice flour. I tried again using Authentic Foods superfine white rice flour and, of course potato starch and the results were spot on! The first loaf I made was gobbled up by my family that very afternoon. It has been about a month since I made that first loaf and I am not exaggerating when I say that I have made this bread about 12+ times! I have also made your Hawaiian rolls and cinnamon rollsโ€” so fantastic! THANK YOU so much! I am your new #1 fan. ๐Ÿ™‚ I need to make a meal for someone who is GF and Vegan tomorrow- Yikes! so I am going to try this recipe with almond milk and plant butter – since someone commented earlier that those substitutions worked for them. Let me know if you suggest any different substitutions. Hugs from Seattle.

    • Oh my gosh, Kimberly! Thank you so much for your kind words!!! I’m so happy you found what the problem was and persevered ๐Ÿ™‚

      I made this bread for my vegan daughter to enjoy with us using almond milk and Earth Balance butter and it was delicious!!

  • Kim thanks for the wonderful recipe. I’ve tried several bread recipes since having to go GF and none have been edible. This bread is amazing I’ve made it twice and it’s so easy and delicious. I’ve tried several of your recipes and they have all been fantastic. I can finally get back into baking again.

  • Excellent recipe! My loaf turned out perfectly and even impressed my sourdough loving (and baking) husband ๐Ÿ™‚
    2 questions – My understanding of the instructions is to allow for a 2 hour initial rise, but I see comments mentioning a 6-8 hour rise before refrigerating. Did I misread something?
    Also, do you have nutritional information for this recipe?
    Thanks so much!

    • Thank you so much, DeeDee! So glad you liked it!!

      I think maybe what they’re talking about is the refrigeration time? The 2 hour bulk rise is correct and then I always recommend putting it in the fridge for several hours, just to make it easier to shape. It absolutely doesn’t have to be in there all that time, but it definitely makes it easier to work with.

      I’ve been debating on spending the money required to get the nutritional information on my blog. It’s not cheap, but several people have been asking so I’m looking into it for the near future.

  • After searching and reading all these positive comments I’m very tempted to try this gluten free flour bread for my son. I looked at the flour blend and don’t have any protein ingredient that you mention. Is it possible to use something else? I have any kind of flour you can imagine, maybe one of them will work with this blend? It has to be dairy free and without eggs as well. Many thanks, Christine.

    • There are a few options for dairy free protein powders right on my flour blends page. Each of the substitutions I list that are in pink are links to where you can buy them ๐Ÿ™‚

  • Absolutely amazing! This is the third recipe of yours that I have tried. All have turned out perfect and were delicious. Thank you for all of your hard work in creating these recipes. I am so grateful that you share them out with everyone.

  • Hi Kim: Just made another 1/2 recipe loaf of your Italian Bread and added chopped jalapenos and shredded cheese, Cooling now and will have with our homemade chili and beans tonight. Looks wonderful and will let you know how it turned out. Can’t wait to try. Thanks again for this delicious recipe. Going to attempt your Sourdough started once again, hahaha. Wish me luck! Have a blessed rest of your weekend.

  • I followed the recipe and after the first 5 min mixing mine looks like very this soup. I ended up adding in the total 5 cups of the flour blend I made and it now looks like thin mashed potatoes. Is it supposed to be this soupy consistency or more susbstantial in texture?

    • It is a pretty thin batter-like consistency. It does change consistency somewhat after it goes through the first rise, but even more so after it’s been in the fridge for at least 4 hours. Did you watch the video? It shows just how sticky and kind of messy it is. I also state this in the recipe and within the post itself. You’ll probably need to start over because adding that much extra flour would probably ruin it.

  • Hello Kim! I was wondering, do you heat the milk before mixing it into the ingredients to help the yeast activate? Or do you just put it in cold? Thanks ๐Ÿ™‚

    • No need to heat it since it’s instant yeast. Instant yeast can be added directly to the dry ingredients without needing to be activated first. However, you can heat it if you want to. I won’t harm it, as long as it’s below 110 degrees F.

  • I tries the GF Italian bread. Its been rising for an hour and it looks exactly the same as when I put it up! I didnโ€™t have whey protein isolate so I used egg white powder. Would that be why it doesnโ€™t seem to be looking any different?

    • It doesn’t double in size really, but it usually does look bigger. I’ve never tried egg white powder, so that could possibly be what’s causing a problem. You could still bake it off and see if it rises further in the oven.

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