FINALLY! A loaf of bread that is not only gluten free but ALSO dairy and egg free. Most gluten-free bread recipes rely on eggs and dairy, but not this one. This bead is soft, tastes delicious and isn’t hard for those who aren’t used to making homemade bread (IE: no kneading!). Make yourself a delicious sandwich or piece of toast with this homemade gluten free dairy free bread. Find the answers to all your questions so you can make it expertly below. This gluten-free bread is also top-8-free!
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Why do I suggest proofing the bread in your oven with the light on?
Since it’s the winter and I worry about my kitchen being too cold to proof (or let your bread rise) I was looking on America’s test kitchen for proofing ideas. In the comments I kept seeing this thing about leaving your oven light bulb on. So, I went straight to the source (since we’re using King Arthur flour) and they even recommend it as well. They do mention leaving the light bulb on for an hour beforehand, but I didn’t want this recipe too involved. I found turning the light bulb on when starting the recipe, and then leaving it on the entire time worked just fine for me!
Gluten Free Dairy Free Bread (With Egg Free Option!)
A loaf of bread that is not only gluten free but ALSO dairy and egg free. This bead is soft, tastes delicious and isn't hard for those who aren't used to making homemade bread.
- 3 cups King Arthur Gluten Free All Purpose Flour (spoon and level to measure)
- 1 packet (2 and 1/4 tsp) rapid rise instant yeast
- 1 Tablespoon psyllium husk powder
- 1 tsp baking powder
- 1 tsp salt
- 1 and 1/2 cups warm water (110 degrees F)
- 6 Tablespoons aquafaba (the liquid from a can of chick peas/garbanzo beans) OR two eggs
- 1/4 cup honey
- 1/4 cup canola oil
- 8.5 inch bread pan
- Instant read digital thermometer
- Plastic wrap
- Non-stick spray of choice
- Recommended, but not required: stand mixer
Turn the light on your oven. This will help the oven become just the right temperature for proofing.
Place the paddle attachment on your stand mixer, and add to the mixing bowl the gluten free flour, yeast, psyllium husk powder, baking powder and salt. Combine on low speed.
Add the liquids: aquafaba (or eggs), honey, oil and water (being sure to use an instant read thermometer that your water is the correct temperature). Mix on low until the dough has started to form.
Increase the speed to medium and mix for 2 and a half minutes. Scrape the sides of the bowl, and mix for an additional 2 and a half minutes.
Pour batter into your greased bread pan. Smooth the top of the batter if necessary. Measure your plastic wrap, but spray the side that will be facing down with non-stick spray before placing on top.
Place the covered pan in your oven with the oven light on for 45 minutes.
Once your bread has risen (filling about 3/4 the pan), take your bread out and preheat your oven to 350 degrees F.
Take the plastic wrap off and place the bread in the middle of the oven and bake for 40-45 minutes. If your top starts to brown too much, place a piece of aluminum foil over the top.
To ensure the bread is done in the middle, place your instant read thermometer in the center of the bread. It should read 205 degrees F.
Remove the bread from the oven. Allow the bread to cool for five minutes in the pan. Turn out onto a cooling rack and allow the bread to cool completely before slicing (2-3 hours). I know it's hard to wait!
Bread is best served fresh after cooling at room temperature with your favorite dairy free butter and jam/honey. See post above on storing options.
I owe this bread recipe and tips to Mama Gourmand's Soft White Gluten Free Bread, and I just tweaked her recipe. Thank you!
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 205Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 276mgCarbohydrates: 35gFiber: 2gSugar: 6gProtein: 4g
DON’T FORGET TO PIN THIS DAIRY FREE TOMATO BASIL SOUP, SO YOU DON’T LOSE IT. WHILE THERE, CHECK OUT MY OTHER DIET SPECIFIC PINTEREST BOARDS.
I’ve tried this recipe a couple of times. Both times, the bread fell after taking out of the oven and pan. Any insight into what might be going wrong? The second attempt seem to be undercooked as well, even though the temperature was over 205 degrees.
Hi Brian! I’m sorry you’ve had trouble. Are you using king arthur flour? That’s what I find does the best. Also–is your baking powder old? Is your water temperature too hot so it kills the yeast? Is your yeast old? And lastly, I’m hoping it was a typo–but the temperature should be 350. not 205. All of these can affect things. Best of luck!
I am VERY excited to try this with my son! He is allergic to eggs and gluten sensitive and it would be nice to have a toast option for him. I’m just wondering – have you tried this with active dry yeast (not rapid?) I have a ton on hand – thanks Costco – and would prefer to use it if possible.
Hello Jessie! I have not tried it with any other yeast. It works so perfectly, I hate to try it and not have it turn out when I’m in the mood for it. I would *hope* it would, and would just wait to bake it until it’s risen well. But, can’t say for sure. If you try it, please let me know. I hope your son loves it!
In this day and age knowing what we know about how toxic Canola oil is… am am shocked you are using it.
Recipe works great with Avocado oil btw…
The only thing toxic here is you, Sharon.
I,m struggling too. today take one cup of kindness – allergy free, nontoxic.
Thanks for saying it! Jeez Sharon.
Thank you for his recipe! My grandson has EOE and I have tried so many bread recipes that just didn’t turn out right. His mom said he loved this bread and ate 3 pieces of toast this morning. Like you, I am up for the challenge of trying to adapt recipes to allow for all of his triggers and allergies. This bread is a game changer for us!!! Thank you from Indiana
Oh! That makes me so happy. What a thoughtful grandma. Thanks for letting me know.
What can be used if you baker’s yeast or brewer’s yeast intolerance
That’s hard. I’m sorry! I don’t have a bread recipe that doesn’t require this ingredient.
Make instant bread instead of rising breads.
If you mean quick, sweet breads I have a chocolate, lemon and an applesauce recipes.
Hello! Thank you so much, made this recipe last night and it was delicious and so easy. Is it possible to reduce the amount of honey used? Or would that mess up the rise? I’d like it slightly more savory-I’d like to make a bunch of loaves to freeze and have on hand for sandwiches and just everyday life. Thank you!
Hi Ashley. I’m so glad the recipe was easy and delicious for you! Unfortunately, I have not adjusted the sugar content to be able to say for certain. If you do try it, please report back! Take care.
Can i use oat flour instead of gluten free flour. I have a wheat allergy as well as a corn, soy, peanut, tree nut, egg, and cow milk allergy.
Hi Haidey, I wish gluten free baking was as easy as swapping out flours when you wanted to, but oat flour is incredibly different from all purpose gluten free flour and will turn out markedly different. As I mention in the paragraphs above the recipe, I would not recommend it. The King Arthur blend I suggest should still work I believe? We can’t do peanut, tree nut, egg and cow’s milk and it works for us. I don’t see any corn in it either.
I’m enjoying your pages! I have gallbladder issues which has caused excruciating pain. I don’t know if I will have to have it removed or not but I’ve gone to about 75 percent plant based eating. I’m pretty much existing on brown rice, vegy’s, and a little bit of beans for protein. I try not to eat anything with gluten, wheat, eggs, dairy, or soy. Seems that almonds and walnuts don’t bother me, at least not at the moment. Wondering if there’s a way to make bread with rice flour, oat flour, almond flour, using your same recipe?
Hi Gia. Glad to have you here. My son is allergic to almonds, so I don’t use them at all on my site. As of right now, the only good bread recipe I’ve found is the exact combo listed above. Gluten free flours are very tricky and all act different and absorb different amounts of liquids, so you can’t interchange them. Hopefully the above recipe can work for you since it doesn’t use wheat, eggs, dairy or soy.
Hi! My kids are allergic to eggs and chickpeas. What would you suggest as a substitute? Thanks!
Hi Lisa. I prefer chick peas because of the elasticity they have for things that need bend like bread. As mentioned above, I have not tried this with any other egg replacer, so I do not have another to suggest. If you experiment with it, I’d love to hear how it goes. Best of luck.
We love this recpe! I am trying to make this recipe in a bread machine, but it keeps coming out a little too doughy. Do you have any modifications for making in bread machine? PS – I am not a baker….
Hi Lisa. I do not have a bread machine, so I can’t test it or give you any tips as I’m not familiar with the machines. Sorry! I hope you can figure it out (I would assume just more cooking time?) Or, try it in the oven. Enjoy! 🙂
I love this bread! My problem is it always runs over the edge of my pan. I used my regular loaf pan the first time and it spilled over so this time I am using my larger one. It measures 9 1/2” long. It is baking now and is spilling over. Am I doing something wrong or do I need to get a bigger pan? Thanks for all of your recipes! I have EOE and can’t have wheat, dairy and tree nuts.
Hi Linda. I use a 8.5 inch and it’s never done that. Interesting. Maybe you live in a more humid or warmer area, so yours is able to proof better? My best guess is that when you see it proofing near the top, to stop the proof earlier and then bake it. Or, like you said, try a larger pan. I’m so glad you like it! I love it too. So soft and great taste.
I tried to bake this bread today but the dough runs over the edge of my pan. Maybe not enough flour? If it’s possible can you please tell us the flour measurements in grams? Or lbs? Thanks!
I’m sorry, I don’t have the measurements yet. But, as mentioned in the recipe—be sure to watch the pan when proofing. If it gets near the top, you’ll need to end the proofing early. Or, you can put it in a larger bread pan next time. I’m sorry it didn’t turn out this time. My guess is that you live somewhere more humid where you get more of a rise than I do.
I’m so grateful for this recipe! It’s the best GF egg-free bread recipe I’ve tried. I used an EVOO/avocado oil in place of the canola oil, and my aquafaba was homemade. It’s wonderfully light (while still having that lovely homemade bread texture). The second time I made it, I substituted maple syrup for the honey, but it turned out denser and a bit drier. So I went back to using creamed honey. My granddaughters 5 & 7 LOVE it (one requires GF and egg free; the other just prefers it to the regular bread). Thank you!
This makes me so happy. I’m so glad to hear you liked it Judy! Your comment is so appreciated.
I’m just so grateful to you, Megan, and others who offer these carefully tested recipes to the rest of us. With those guidelines and the abundance of alternative ingredients now available, we can provide our families with so many more healthy choices than when my kids were growing up. I remember trying (quite unsuccessfully) to make my own soy milk.
I realized after I wrote earlier that I forgot that I’ve been using King Arthur GF All-Purpose Baking Mix in place of the All-Purpose Flour. (It’s what I had on hand when I first found your recipe.) I checked and there are a few differences: the mix includes cellulose, baking powder, salt, and xanthan gum. I’ll be sure to get the flour next time I go to the grocery store., but it’s neat that my early loaves turned out so well despite that mistake. Best wishes, and thanks again.
Hi Megan, My grandchildren and I are still LOVING this bread. I generally make two to four loaves a week. I recently got a new loaf pan that doesn’t quite hold all the dough, so I tried putting the extra into muffin tin cups, and the kids loved the “bruffins” even more. This morning I made only bruffins (18), and I think the kids are going to be delighted. Besides greasing the tins, I put a disk-shaped piece of parchment paper in the bottom of each cup. I’m still experimenting with the baking time, ~35 to 40 minutes (I bake my loaves for 65 minutes). Thank you again for such a wonderful recipe. Best wishes, Judy
I cannot see the recipe either. I have tried multiple ways.
It is underneath the TikTok video, near the bottom. I apologize it’s hard for you to find. I have asked friends and family to see if it does that for them and they can all find it. I’ll put in a ticket to my IT team to see if they can replicate the problem, but I have never been able to. If you can tell me how you’re browsing (phone, laptop) and what you’re using (chrome…etc.). Thanks.
I am on my mac book in Chrome. I can’t even see the TikTok video!
Debbi, here is what the IT team said (they are the ones who created the recipe card plug in): “I had my team take and test things out as well and we’re all able to see that recipe card with no issues. It’s possible the readers have an extension or plugin that’s causing some issues.
If it is something specific to their computers or browsers, I’m afraid there isn’t much we can do, since we wouldn’t be able to troubleshoot for them.
If you can, I’d suggest to the readers to check in an incognito browser tab. This will prevent any plugin or extension interference that could be the cause of the issue.”
Where can I find the recipe to: GLUTEN FREE DAIRY FREE HOMEMADE BREAD (EGG FREE TOO!) Thank you
Hi Kara, it is above, it starts with the dark grey box. Sorry if it was difficult to see the recipe card.
I don’t mean to be ‘funny’, but where’s the recipe? I’ve checked on phone & computer but all I see is your short blurb, your tip on proofing, ‘About’ section & Comments. The ‘Jump To Recipe’ link does nothing.
I don’t know what to tell you. It’s there for me. It starts with the big dark grey box, if that helps. You can always do a control find for the word “ingredients” and that should also help you locate it.
Simply is not there. I guess Chrome based browsers don’t work with your site. I tried ‘Incognito’ too. Found the recipe after re-installing Microsoft Edge (for those that can’t find it either.) Looking forward to surprising my wife with this now. Thanks.
Hi Marcos, I appreciate you sharing your work around. I will be sure to give this feedback to my IT team. I use google chrome and several family members use chrome and they can all view it, as well as Safari on their iphones. So, isolating the problem seems to be intermittent. Hopefully they can get to the bottom of it. Hope your wife loves it!
This bread is awesome! Best and easiest sandwich bread I’ve made since we discovered my son’s egg allergy. I did sub olive oil for the canola oil and Sir Kensington’s vegan mayo for the aquafaba ( since it’s made with aquafaba and I always keep it on hand).
Thank you so much for letting us know the substitutions that still worked. Really appreciate when readers do that!
We made it today, too! And it was so lovely! I had tried and failed so, so many times and then gave up. We ordered bread when the kids were in school, shipped from California to Texas, and it cost about $16 including shipping PER loaf. We stopped buying it during pandemic because it wouldn’t get here in time and paying $50 for moldy bread was heartbreaking. Being able to not only find a good recipe but one that calls for King Arthur GF flour that we have easily on hand from our local grocery store, that doesn’t need a bread maker, and most importantly, that our kids LOVED, has been amazing. Thank you, thank you, thank you!!
All the feelings reading this. Thank you Kimmi for taking the time to write this.
Hi Megan! Thanks for this recipe. Sounds like from above comments that I can’t sub egg replacer for the 2eggs/aquafaba. Is that correct?
Thanks for all you do for my EOE kid! 🙂
Laura–I have not tried it with any other egg replacer. You are always welcome to try others, I just can’t say how they will turn out. I like aquafaba because it is a lot more stretchy/elastic, like a real egg. If you do try something else, please let me know.
Can other canned bean liquid be used? Allergy to garbanzo/chic peas too.
Hi Christina. I’ve never used any other type of bean, but I have heard rumors other bean liquids work. If you try it, please report back!
Hi!!! The egg replacer I use in all my bread/muffin recipes is club soda.
1/4 cup for every Egg it’s the best!
Great, thanks Joyelle! 🙂
This recipe is amazing! I just made the bread and it’s so fluffy and moist! I can’t remember the last time I’ve have freshly baked bread due to allergies. It’s been years!
Thank you! It had been soooo long for my family too. It’s just such a dream to be able to do it again and share it with all of you!
What can I use if I can’t have eggs and don’t have an aquafaba on hand?
You can use patience until you can shop again. Where this is already free of so many baking staples, I wouldn’t mess with any other substitutions. Those are your two best bets until you can get to the store.
Can you use for pizza dough
I wouldn’t. It’s definitely not stretchy, or will get the crust like a pizza dough would. If you want a pizza curst, I’d use this instead: https://allergyawesomeness.com/gluten-free-vegan-breadsticks/
Is the honey for taste? Could you just leave it out or is it needed for consistency?
Honey adds moisture to the dough, as well as help feed the yeast. I wouldn’t leave it out.
Could you update the instructions with what to do with the aquafaba?
It only says to add the wet ingredients—eggs included—to the dry ingredients.
Does it need to be whipped up to meringue consistency??
You’re fast! Sorry about that. You simply pour it in with the other wet ingredients. Updated–thanks! 🙂 And enjoy.
I am about to try this recipe for the first time – and I just want to be sure I understand correctly – you just pour in the 6 tbsps of chick pea water without having to whip it first?
So excited to try this! 🙂
That’s correct! You don’t need them whipped and fluffy for this bread recipe. Enjoy! 🙂
Megan!! I saw this on your Instagram and had to jump on over here to see the recipe!! I am so excited to try it..espfor my EOE son..he’s top 8!! As soon as I get the few things I need I’m going to get in the kitchen! Thank you for workings so hard for us !!!
My pleasure Dawn. I love knowing a fellow EOE kiddo can try homemade bread!