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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It took me ten years to finally make homemade bread again!
I have waited and waited to find a food allergy friendly recipe that didn’t have a million ingredients and that was worth my time. I think I have finally found it. Readers have always asked me: “Do you have a homemade bread recipe?” And, I would say: “No. Just buy it. It’s not worth your time.” But MAN have I missed it. There is nothing better than the smell of bread baking and having a soft, warm slice with jam and honey. It’s been a long time coming, and I am so pleased for both you AND my tummy that we can all enjoy it once again!
What gluten free flour do you recommend for this loaf recipe?
The original writer of the recipe that I tweaked it from recommends Cup 4 Cup. However, this has dairy in it. So, I tried it with another revered option: the gluten free all purpose baking flour by King Arthur. I feel that this one does great. There have been times when my Walmart only carried their gluten free all purpose flour baking mix which according to them, has more baking powder and salt, and it’s turned out fine, in case you’re in a pinch too. I have not tried it with other brands. When you find one that works, it’s hard to want to risk ruining it by trying it other ways. If you try it with another blend, please let me know! Please note that each brand and type of flour can result in wildly different outcomes. You can also try using my gluten-free homemade flour mix for this recipe.
Is this dairy and egg free bread vegan as well?
I wish this was, since almost all of my baking is, but it does use honey–which is not considered vegan. I’m sorry! Click here if you need a gluten free vegan bread recipe.
Is this gluten, dairy and egg free white bread allergy friendly?
Yes, it is very allergy friendly! This white loaf of bread is free of the top 8 allergens: wheat, gluten, dairy, egg, soy, peanuts, tree nuts, fish and shellfish.
What yeast do I use for this gluten and dairy free loaf?
You need to use rapid rise. I use the brand Fleischmann’s but I’ve heard good things about Red Star.
Is this homemade loaf of bread safe for Celiacs?
Yes! The flour is a certified gluten-free flour blend, and everything else: yeast, psyllium husk powder, baking powder, salt, water, aquafaba, honey and vegetable oil should all be naturally gluten free. Though–I always recommend reading every label, just to make sure whatever brands you use don’t have anything hiding in them. If ever in doubt, call the company directly.
If I can have eggs, can I use those instead of aquafaba?
Yes! If you can have eggs, go ahead and use two eggs. In fact, I’d recommend it if you can.
What size bread pan do I need for this gluten free white bread recipe?
The original recipe called for a bread pan that’s 9×4 or 9×5. I only had a 8.5 Caphalon bread pan, and feel it is actually just right. Though, readers in more warm/humid places have commented that the dough will sometimes rise over the top. So, if in doubt, use a 9×5 to be safe.
Also, once it’s reached near the top of the pan proofing, stop proofing, even if it took less time than it called for. You don’t want it to proof too tall so that it overflows when it bakes. Better to go by eye than strictly by time as everyone’s elevation and humidity affects rise.
Do I need psyllium husk powder for this bread recipe?
It should still turn out if you don’t use psyllium husk powder, but the texture and structure will be better if you include this. I find mine in the bulk section of health food stores, and I’m sorry, it doesn’t say what brand. Or, you can buy some on Amazon.
How should I store this gluten, dairy and egg free white bread?
This bread is best eaten fresh (once it’s cooled.) Otherwise, you can keep it room temperature, in an air tight container for a day. After that, I would keep it in an air tight container in the fridge. I eat it room temperature, soft and plain for about a day. After that, it gets better if you toast it by that point. I’ve never personally frozen it, as we eat it all up, but I would imagine you should slice it first before freezing, and then pull out a slice at a time, and toast it to eat it.
I don’t own a stand mixer, can I use something else?
I really do think a stand mixer is a wise investment, especially if you have food allergies and have to make your own stuff a lot. Ask for it for Christmas, a wedding gift, or save up! I haven’t tried making this by hand or with hand mixers, but I would think they would do just fine.
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!
Do I have other gluten, dairy and egg free breads?
- gluten-free vegan breadsticks
- lemon bread with lemon glaze
- pumpkin cornbread
- top-8-free cornbread
- 10+ best gluten free vegan muffins
What goes good with this gluten and dairy free bread?
My favorite way to eat this bread is as a toasted slice, with some dairy-free butter and jam on it. Or, eating it with my favorite soup. Here are some delicious gluten, dairy and egg free soups you could dunk it in:
- Instant Pot Dairy Free Loaded Baked Potato Soup
- Instant Pot Gluten & Dairy Free Chicken, Mushroom and Wild Rice Soup
- Allergy Friendly Taco Soup
- Gluten & Dairy Free Thai Coconut Soup
- Potato & Sausage Soup
- Slow Cooker Green Enchilada Soup
- Slow Cooker Pizza Soup
- Gluten Free Vegan Minestrone
- Dairy Free Tomato Basil Soup
Do I Have a Video Showing How to Make This Homemade Bread?
Yes I do! I made a TikTok video, because I like how short and succinct they are. By watching this, it will give you a good overview of how easy it is to make this homemade gluten free and dairy free bread:
@allergyawesomeness It does exist! #glutenfreebread that uses #nomilk and #noeggs. Soft, delicious and easy! #glutenfreedairyfreebread #glutenfreedairyfreerecipe #foodallergies #homemadebread ♬ FEEL THE GROOVE – Queens Road, Fabian Graetz
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.
Ingredients
INGREDIENTS:
- 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 if you can have them
- 1/4 cup honey
- 1/4 cup canola oil
TOOLS NEEDED:
- 8.5 inch bread pan
- Instant read digital thermometer
- Plastic wrap
- Non-stick spray of choice
- Recommended, but not required: stand mixer
Instructions
- 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. Be sure to check it every once in awhile, some gluten-free flours, and climates have the bread rise faster than that and it can rise above the bread pan line in certain areas if allowed to rise too long.
- 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.
Notes
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: 1Amount 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.
Hi! I’m Megan, a mom to four kids, two with multiple food allergies & one with EOE. I’m a published cookbook author that constantly tweaks recipes to make them allergy friendly–it’s an addiction. I share every recipe & tip with the hope that they help you as you manage your food allergies & dietary restrictions. You can still be awesome, even with food allergies!
Related Recipes:
Double Chocolate Banana Bread (GF, DF, Egg, Soy, Peanut, Tree nut Free, Top 8 Free, Vegan)
Applesauce Quick Bread (Gluten, dairy, egg, soy, peanut & tree nut free; top 8 free; vegan)
Lemon Bread with Lemon Glaze (Gluten, dairy, egg, soy, peanut & tree nut free; top 8 free; vegan)
Homemade Gluten Free Vegan Bread + VIDEO
Gluten Free Pizza Crust + VIDEO
Why I Wrote “An Allergy Mom’s Lifesaving Instant Pot Cookbook”
April
Has anyone attempted to make this recipe using a bread maker? I was hoping this might be a good solution for my sister and her kids who have allergies.
Megan Lavin
Hey April, I searched through the comments and found this one: “I noticed this question asked but not answered in the comments so… it does work in a bread machine! I followed the recipe using King Arthur gf bread flour just putting all the wet ingredients in first, then dry on top. I have a zojirushi bread maker with a gluten free setting. It came out perfectly. I’ve tried several gf bread recipes and this one is by far the closest to traditional bread”. This was commented on my vegan recipe which is very similar, so I would think the results would be similar. Good luck!
Linda
I have just put this to rise in the oven. However, using the the 8.5 inch pan was way too much batter, I poured it into my 9×5 pan after I saw it should be 3/4 full after rising. Just an observation. I also used aquafaba due to a gluten and egg issue in our house.
Megan Lavin
Linda, yes, a 9×5 pan works great. Always better to be safe and have the extra room. Good catch. Enjoy baking!
Jeanette
Hello! I tried this recipe today and although it looks good, my whole loaf is a light brown color throughout. Any ideas why that may be?
Thanks!
Megan Lavin
Hi Jeanette. I’m not quite sure I understand. It’s light brown, even in the center? It could be the brand of psyllium husk powder you used? I wouldn’t be bothered or offput as long as it tastes good. As you can see in my pictures, my top is a light brown. I wouldn’t say gluten-free gets super dark tops like regular wheat.
Sharon
I made this bread yesterday. I have NEVER made bread before. I let it rise too much as it spilled over the side of the pan while baking, so I had a hard time getting it out of the pan lol. But it came out pretty good! Not sure how often I will make it, as it seemed like it took me hours. It baked for over an hour before reaching the internal temp.
Megan Lavin
Hi Sharon. Next time I’d try halving it, or putting it in two pans if it took that long and ran over that much. It definitely shouldn’t take that long. I hope it turns out better next time. Happy baking.
Angie
Hi Megan,
I tried making your bread today. I followed all of your directions and used the same ingredients, except I used olive oil instead of canola in the dough. It seemed to be going well, but during the baking the sides flowed over the edge a bit and the middle dropped. Then after I took it out of the oven and waited 5 minutes I could not get it to release from the pan, although I did grease it. It smells SO good and we can’t wait to try it, but it looks a mess. I’ll try to attach a photo Any idea what I did wrong? I’ll definitely give it another go. I’d love to figure this out.
Celia
My bread overflowed and then collapsed in the middle… The only tweak I made to the recipe was the brand of gluten free flour, and I only let it rise for 20 min because it was getting too high. My son is allergic to a lot. The brand you suggested has potato in it. He’s allergic to potato, corn, wheat, milk, eggs, peas, most nuts, bananas… Just a lot and now I’m wondering if I should use a larger pan or two of this size pan. Otherwise I followed this exactly, using a stand mixer, correct measurements, correct temp of water…
Megan Lavin
Celia, the brand of flour, can make a drastic difference. I’d try a larger pan next time, and hope that it will work. Potato starch is a key component, so I’m crossing my fingers it works for you!!
Tricia
I’m wondering if you could use flax “eggs” in this recipe?
Megan Lavin
Hi Tricia. I haven’t personally tried it, but there is someone else in the comments, Yolanda, who says she did it with flax eggs. You can see her comment for more details. Happy baking!
Angie
I’m assuming I proof the yeast in the 110 degree water and add all of that when the recipe states to add the water with the liquids? I don’t see that in the directions. Thanks for the clarification.
Megan Lavin
Hey Angie. Thanks for stopping by. I’m sorry it was confusing for you. As shown in the video above the recipe card, you add the dry ingredients altogether (yeast included) and then all the wet ingredients. There’s no need to proof it separately–that’s what makes this recipe so easy and fast! Happy baking.
Ashley
Just watched the tik tok video after mixing my dough and my looked quite a bit runnier… maybe I needed to mix it longer? Anyways… seems to be rising but we’ll see how it turns out… worried it will collapse.
Megan Lavin
Hi Ashley. Excited to hear how the end result turned out.
Lee Ann
Do you have to use the husk powder?
Megan Lavin
Please see the section above the recipe card: “DO I NEED PSYLLIUM HUSK POWDER FOR THIS BREAD RECIPE?
It should still turn out if you don’t use psyllium husk powder, but the texture and structure will be better if you include this. I find mine in the bulk section of health food stores, and I’m sorry, it doesn’t say what brand. Or, you can buy some on Amazon.” If that doesn’t answer it, please let me know.
Karin Asche
Could you make hamburger buns with this recipe?
Megan Lavin
Hi Karen. I’ve never tried it, but would assume not, as hamburger bun dough is different and will hold it’s shape better when cooked. I’d try my friend’s: https://thereislifeafterwheat.com/2020/05/gluten-free-hamburger-buns/
Dianne
I am so happy to have found your recipes. Can’t wait to try them out.
Can I use a bread maker for your bread recipe ??
Megan Lavin
Hi Dianne! I’m so happy to have you here. I’m sorry to report that I don’t have a bread maker and so have not tried it in a bread maker. If you try it, I would love to hear how it goes.
Erica
This seems extremely runny but I’ll update when it’s done
Megan Lavin
Hey Erica,
If you watch my video, you’ll see it’s definitely not the same texture as regular wheat bread, but still has a thick consistency. Hopefully seeing that visual will help. I hope it turned out well.
Lesley
Do you have to use that much honey? I thought it was very good but it was too sweet for me for regular bread
Megan Lavin
Interesting. It’s always fascinating how everyone has different palates, as I don’t find it sweet. But, I’d love to hear if you experiment and if you end up getting the same consistency with less honey. Please report back!
P K
Delicious! My oven light wasn’t working so I left it on the kitchen counter to proof (semi warm day), also used a generic GF flour + instant dried yeast (didn’t realise there was a difference) and whisked as I don’t have a stand mixer- still delicious! I’m not generally a fan of GF-bread but loved this
Megan Lavin
Love hearing the substitutions you used. So helpful for other readers. Thanks for taking the time to share!
Linda Wells
So easy and tastes delicious. It fell a bit while baking, but I see from another comment that it was probably caused by my old yeast. (I’m gluten dairy and egg intolerant.)
Regardless, we are gobbling it down!!! Thank you!
Megan Lavin
Thanks for the feedback Linda. 🙂 Enjoy!
Katie
I’m not sure what I did wrong but my dough was sorta like runny dough. It never fixed up and also it rised but overflowed over the pan and all over the place. I couldn’t reform it in a ball and start over because it was all goo! I have it in the oven baking anyway..we will see how it turns out. Do you know what I could have done wrong? Thanks!
Megan Lavin
Hi Katie. Did you watch my video. Gluten-free dough is definitely more wet than a traditional dough. Traditional dough you can handle and shape, and this is poured into the pan instead. If you live in a more humid place, you may need to watch your rise, and make sure you finish the rise before it hits the top of the pan. I live in a desert, so that could be the difference between the two. Or, next time, use a bigger/deeper bread pan. I hope that what’s left still turns out yummy for you.
Haley
Hi! Just made this tonight. Everything turned out so well even baking up to the 205°. It collapsed a little in the middle. I took to it out to cool off for a couple of hours and it looks wet in the middle. Did I not bake it long enough?
Megan Lavin
Hi Haley, did you use the gluten-free flour I suggested? Also, did it cool inside of the pan or outside of it? I’ve never had it reach that internal temperature and be wet inside, so that is odd. It’s hard to say when I wasn’t there. Any other variations you might have done to the ingredients or directions?
S Garrison
I made this for my grand daughter who has egg allergies and several other allergies. She suffered for a long time before we found a functional medicine doctor who gave her her little life back. She is doing great and my whole family loves this bread. It is fabulous! Thank you so much for the recipe and making a little girl super happy about her jelly and almond butter sandwiches again.
Megan Lavin
Oh, I’m so glad to hear your grand daughter is doing better. And what a nice grandma to make her special, safe bread. Thank you for the nice feedback. Have an extra sandwich for me!
Deonna
I just had to thank you for sharing this recipe. It is by far the best gluten free bread I have ever had. It’s beautiful, AND it’s easy to make. It’ll make eating gluten free bread so much easier to do.
Megan Lavin
AHHH! Thanks Deonna! I really appreciate that. Eat an extra slice for me.
Brian
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.
Megan Lavin
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!
Rosemary
Hi Megan. I am going to try making this bread. Very excited about it! In response to the comment above your directions to say to preheat the oven to 350°, but it does say that the bread is done when the internal temperature reaches 205°
Rosemary
My daughter and I made this bread today. We followed the recipe exactly. It was outstanding. Super crispy outer crust and a spongy, chewy interior reminiscent of a crumpet! Lots of nooks and crannies. Definitely making this again. Maybe tomorrow! ????????
Jessie
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.
Thank you!
Megan Lavin
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!
Sharon Thomas
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…
Bernadette
The only thing toxic here is you, Sharon.
Ruth
I,m struggling too. today take one cup of kindness – allergy free, nontoxic.
Suzie
Glad you asked the question Sharon! We don’t use Vegetable, corn, canola, or any other heavily processed oils either. Will try Olive oil!
Dana
Thanks for saying it! Jeez Sharon.
????
Kim White
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
Megan Lavin
Oh! That makes me so happy. What a thoughtful grandma. Thanks for letting me know.
LM
What can be used if you baker’s yeast or brewer’s yeast intolerance
Megan Lavin
That’s hard. I’m sorry! I don’t have a bread recipe that doesn’t require this ingredient.
Cathryn Lee
Make instant bread instead of rising breads.
Megan Lavin
If you mean quick, sweet breads I have a chocolate, lemon and an applesauce recipes.
Bri
Hello! Hoping to try this recipe for my boy who is allergic to EVERYTHING. Wondering if flaxseed would be a good substitute for the psyllium husk powder?
Megan Lavin
Hi Bri. I’ve never tried it with flaxseed. Though, several people have said in the comments other egg replacers. Have any of the ones they mentioned work for your son? I hope if you try it, it does work out. If it does, please comment back to help future readers.
Becky
Have you tried working with sour dough? My functional medicine doctor said I could use that if I made my own starter from naturally occurring yeast. It took several weeks, but my starter works quite well for gluten-free, dairy-free, egg-free, bakers/brewers yeast-free bread. Good luck!
https://www.letthemeatgfcake.com/gluten-free-sourdough-starter/#recipe
Ashley callin
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!
Megan Lavin
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.
Haidey Beidler
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.
Megan Lavin
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.
Yolanda
I just made this bread today with 3 tablespoons of finely ground flax seed (measured after grinding), combined with 9 tablespoons of water to substitute 3 eggs. The person I’m making this for is allergic to eggs and legumes, in addition to wheat, dairy and nuts. I also added the psyllium husk powder, and forgot to add the baking powder. But it came out great! I also replaced canola oil and used 1/8 cup avocado oil plus 1/8 cup home- rendered lard. Tastes outstanding.
Megan Lavin
Thanks so much Yolanda for letting other readers know about your flax seed substitution. That will be so helpful for others. I’m so glad you liked it! 🙂
Gia
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?
Megan Lavin
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.
Lisa
Hi! My kids are allergic to eggs and chickpeas. What would you suggest as a substitute? Thanks!
Megan Lavin
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.
Lisa
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….
Megan Lavin
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! 🙂
Linda Shelton
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.
Megan Lavin
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.
Tatiana
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!
Megan Lavin
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.
Judy Miller
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!
Megan Lavin
This makes me so happy. I’m so glad to hear you liked it Judy! Your comment is so appreciated.
Judy Miller
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.
Judy Miller
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
Debbi Taylor
I cannot see the recipe either. I have tried multiple ways.
Megan Lavin
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.
Debbi Taylor
I am on my mac book in Chrome. I can’t even see the TikTok video!
Megan Lavin
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.”
Thank you.
Kara Taylor
Where can I find the recipe to: GLUTEN FREE DAIRY FREE HOMEMADE BREAD (EGG FREE TOO!) Thank you
Megan Lavin
Hi Kara, it is above, it starts with the dark grey box. Sorry if it was difficult to see the recipe card.
Macros
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.
Megan Lavin
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.
Macros
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.
Megan Lavin
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!
Amanda
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).
Megan Lavin
Thank you so much for letting us know the substitutions that still worked. Really appreciate when readers do that!
Kimmi
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!!
Megan Lavin
All the feelings reading this. Thank you Kimmi for taking the time to write this.
Laura
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! 🙂
Megan Lavin
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.
Christina
Can other canned bean liquid be used? Allergy to garbanzo/chic peas too.
Megan Lavin
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!
Joyelle
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!
Megan Lavin
Great, thanks Joyelle! 🙂
Maria
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!
Megan Lavin
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!
Rachel
What can I use if I can’t have eggs and don’t have an aquafaba on hand?
Megan Lavin
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.
Melissa Thayer
Can you use for pizza dough
Megan Lavin
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/
Jas
Is the honey for taste? Could you just leave it out or is it needed for consistency?
Megan Lavin
Honey adds moisture to the dough, as well as help feed the yeast. I wouldn’t leave it out.
Michelle
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??
Megan Lavin
You’re fast! Sorry about that. You simply pour it in with the other wet ingredients. Updated–thanks! 🙂 And enjoy.
Audrey
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! 🙂
Megan Lavin
That’s correct! You don’t need them whipped and fluffy for this bread recipe. Enjoy! 🙂
Dawn
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 !!!
Megan Lavin
My pleasure Dawn. I love knowing a fellow EOE kiddo can try homemade bread!