EUREKA! A soft loaf of bread that is not only gluten free but ALSO vegan. Typically, gluten-free bread recipes need eggs and dairy, but not this one. This bead is tender, 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 best gluten free vegan bread. I answer all of your questions below to make sure it turns out beautifully below. This allergy-friendly bread recipe is also top-8-free!
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IT TOOK ME A DECADE TO FIND A GOOD HOMEMADE BREAD RECIPE
For years, readers used to ask me if I had a homemade bread recipe and I’d respond that it was easier to just buy one, than use up a ton of expense ingredients and time. But, after REALLY missing the smell of bread baking, and getting to enjoy hot-out-of-the-oven bread, I knew I had to find a solution. I needed a recipe that could work for sandwich bread, as well as just a delicious slice with your soup. I needed it to be an easy recipe, I needed it to not rely on a bread machine, be expensive or have too many crazy ingredients. It also only takes a first rise–no second rise! I have finally done it, and even though I don’t have any food allergies (just my boys) I look forward to this loaf just as much as they do!
A DEAL BREAKER: WHAT GLUTEN FREE FLOUR TO USE?
Anyone who has done any sort of gluten-free baking knows that what type of gluten-free flours you use (and there are TONS!) makes all the difference in the world. The gluten free all purpose baking mix by King Arthur is the one that will yield the best results. I would not recommend any other blend. Usually, with things like cookies and muffins I’ll feel like you can get away with most “all purpose” flour blends, but not in the case of bread. I have heard that King Arthur’s gluten free all purpose flour (not the baking mix) should turn out fine, in case you’re in a pinch. If you try it with another blend, please let me know by leaving a comment at the very bottom.
WHAT GRAINS ARE IN THE KING ARTHUR ALL PURPOSE BAKING FLOUR MIX?
This is not sponsored, but thought I’d list out exactly what’s in the gluten-free flour blend, so you can make sure it works for your diet. Their website says it includes:
- “Whole Grain Brown Rice Flour, Rice Flour, Potato Starch, Tapioca Starch, Cellulose, Baking Powder (baking soda, calcium acid pyrophosphate, monocalcium phospate), Salt, Xanthan Gum, Vitamin and Mineral Blend [calcium carbonate, niacinamide (vitamin B3), reduced iron, thiamin hydrochloride (vitamin B1), riboflavin (vitamin B2)].”
I would NOT recommend this bread with any other different flours, no matter how tempting, like: oat flour, buckwheat flour, Bob’s Red Mill, almond flour and the like.
DOES THIS GLUTEN-FREE BREAD HAVE DAIRY OR EGGS?
This gluten-free bread recipe does not have any dairy or eggs. My son has severe allergies to both. A vegan diet does not allow for use of either of those ingredients either as they are animal products and vegans use no animal products. You’ll notice all of my hundreds of recipes are all free of: gluten, dairy and eggs due to allergies, but we do use meat sometimes, as we’re not strict vegans. If you need strictly vegan recipes, all of my baking recipes should work for you.
IS THIS VEGAN GLUTEN-FREE 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. For those of you looking for the non-vegan type, you can check out this classic gluten-free bread recipe.
WILL I NEED TO ADD XANTHAN GUM?
No, you will not need to add xanthan gum. The flour that I recommend (above) for this recipe includes it in the pre-made flour mix. You can also try my homemade gluten-free fllour mix.
WHAT YEAST DO I USE FOR THIS VEGAN GLUTEN-FREE LOAF?
You have 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, maple syrup and vegetable oil should all be naturally gluten free. I don’t recommend anything specific for brands, other than the yeast and flour, as I find the rest are typically all naturally gluten-free products. Always read every label, to make sure whatever brands you’ve purchased don’t have anything hiding in them. Stranger things have happened! If ever in doubt, call the company directly Most labels have the companies phone number printed on the back.
IF I CAN HAVE EGGS, CAN I USE THOSE INSTEAD OF AQUAFABA?
Yes! If you can have eggs, go ahead and use two whole eggs (not egg whites).
CAN I USE ANOTHER EGG REPLACER OTHER THAN AQUAFABA?
No. I would not recommend it. I like that aquafaba has some elasticity to it, which I think helps give the bread movement and flexibility. I would not recommend powdered egg substitutes, or other things like chia seeds. In a pinch, I might try flax seeds, but that’s just a guess. I tend to stick with what works, but understand some people have an allergy to legumes. I’m sorry! There’s so many recipes that don’t work for my family’s allergies, and so I just have to experiment and you may have to do the same. It’s impossible to try out every iteration for every type of allergy out there.
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. I have had some readers (who probably live in warmer/more humid places) comment that by using a smaller 8.5 pan, their bread rose over the top. Mine has never done this. But, it is just a good warning to always go by your eyes and nose, and not follow rising and cook times exactly. If the bread has risen to the top of your pan, it’s time to stop proofing it.
IS THE PSYLLIUM HUSK POWDER REQUIRED 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-FREE VEGAN 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. 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.
CAN I USE SOMETHING OTHER THAN MAPLE SYRUP?
I actually started out by making this recipe with honey. But, since that is not vegan, I knew I needed to try it with maple syrup. Either works. And while I would normally never recommend substituting the cheaper maple syrup that you use on pancakes (you know, the stuff mostly made of corn syrup) and that you use PURE maple syrup (doesn’t matter the grade) I have actually been in the middle of this recipe and been out of everything but the cheap pancake topper stuff. So, I used that, and even that worked. Use it at your own caution, but putting it out there in case you’re in a panic like I was. Do not substitute it with a dry sugar (like granulated sugar or coconut sugar) as it will throw off the wet to dry ingredient ratio.
I’M TOO TIRED? WHAT STORE BOUGHT BRAND CAN I GET TO HOLD ME OVER?
Maybe you found this recipe and you just don’t have the time to bust it out yet. Save it and pin it for later. When I don’t feel like making bread and want a store-bought option, my favorite brand that I’ve found is: Little Northern Bakehouse. I find it at my local Natural Grocer or Amazon. There is also BREAD SRSLY if you like more of a sourdough and that can usually be purchased at your local health food store.
I DON’T OWN A STAND MIXER, CAN I USE SOMETHING ELSE?
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! In this recipe I prefer to use the paddle attachment, instead of the bread hook since this is more of a batter/runnier than traditional bread dough. I haven’t tried making this by hand, but I would think an electric hand mixer would work just fine too.
WHY DO I SUGGEST PROOFING THE BREAD IN WITH THE LIGHT ON IN YOUR OVEN?
I worry about my kitchen being too cold to proof (also known as letting 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 recommend it as well. They 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 the bread was rising worked just fine for me!
DO I HAVE OTHER GLUTEN-FREE VEGAN BREADS?
Looking for more soft bread, that helps you fill that carb craving? Look no further, these delicious recipes all make excellent gluten free vegan side dishes. And all of these are free recipes too:
- gluten-free vegan breadsticks
- lemon bread with lemon glaze
- pumpkin cornbread
- top-8-free cornbread
- 10+ best gluten free vegan muffins
- gluten-free vegan pancakes
- 100+ gluten-free, dairy-free, egg-free breakfast ideas
WHAT GOES GOOD WITH THIS GLUTEN FREE VEGAN 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 in:
DO I HAVE A VIDEO SHOWING HOW TO MAKE THIS HOMEMADE BREAD?
Watch this tutorial video below, or you can also view it on YouTube, and it will give you a good overview of how easy it is to make this homemade gluten free vegan bread:
Homemade Gluten Free Vegan Bread
EUREKA! A soft loaf of bread that is not only gluten free but ALSO vegan. Typically, gluten-free bread recipes need eggs and dairy, but not this one. This bead is tender, tastes delicious and isn't hard for those who aren't used to making homemade bread
Ingredients
TOOLS NEEDED:
- 8.5 inch bread pan (see above)
- Plastic wrap
- Non-stick spray of choice
- Stand mixer or handheld electric beaters
- Optional: Instant read digital thermometer recommended for water temperature
INGREDIENTS:
- 3 cups (spoon and level to measure) King Arthur Gluten Free All Purpose Baking Mix
- 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 (around 110 degrees F)
- 6 Tabelspoons aquafaba (the liquid from a can of garbanzo beans)
- 1/4 cup pure maple syrup
- 1/4 cup canola oil
Instructions
- Turn the light on in your oven. (This will help the oven become warm enough for rising.)
- Place the paddle attachment on your stand mixer, and add to the mixing bowl the dry ingredients: gluten free flour, yeast, psyllium husk powder, baking powder and salt. Combine on low.
- Add the liquids: aquafaba, maple syrup, oil and water (being sure your water is the right temperature to activate the yeast). Mix on low until everything is combined.
- Bump up the speed to medium and mix for 2.5 minutes. Scrapes the sides of the bowl and mix for another 2.5 minutes on medium.
- Grease your bread pan with non-stick spray thoroughly.
- Pour the batter into your pan. Smooth the top of the batter if necessary.
- Measure your plastic wrap and spray the side that will be facing down with more non-stick spray before placing it on top. This will help it not stick when the batter rises.
- Place the covered pan in your oven with the light on for 45 minutes, or until it has doubled/reaches near the top of your pan. 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.
- Take it out of your oven and preheat oven to 350 degrees F.
- Take plastic wrap off and place bread in the middle of the oven and bake for 40-45 minutes.
- If the top starts to brown too much, place a piece of aluminum foil over the top.
- If you want to ensure the bread is done in the middle, place your instant read thermometer in the center of the bread. It should read around 205 degrees F.
- Remove the bread from the oven.
- Allow the bread to cool in the pan for 5 minutes.
- Afterwards, turn the bread over onto a cooling rack and cool completely before slicing.
- Best enjoyed fresh/day of.
- See the post above for storing options.
Notes
Please read above the recipe card for details on ingredients and substitutions.
*Our allergies, while severe and that get re-tested frequently, are such that we can go strictly by what's on the label. I do not call companies to see what things are derived from, or call manufacturers to see about potential cross contact. If your allergies require you to do so, please do your own homework. I cannot assure you of any ingredient's safety, only you can do that. I simply share what works for our family
**If you are going to feed this to someone with food allergies, and you yourself do not have food allergies, I HIGHLY recommend having them check every single brand and ingredient you are using, to ensure they're OK with each part of the recipe. And, to make sure you've talked to them about how to avoid cross contamination in your kitchen.
Adapted from my gluten free dairy free egg free homemade bread, which I adapted from Mama Gourmand's Soft White Gluten Free Bread.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 133Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 413mgCarbohydrates: 17gFiber: 1gSugar: 5gProtein: 2g
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 you, to help you eat like you did before food allergies & dietary restrictions. You can still be awesome, even with food allergies!
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Gluten Free Pizza Crust + VIDEO
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Chris J
I am making this and did everything as specified except used 2 eggs. It rose over the pan and down the side. Now I’m baking and it’s continuing over the edge. I used the same size pan you suggested. Not sure what went wrong. It seemed pretty thin/runny rather than what I expect with bread dough. Is that how it should be? Thanks
Megan Lavin
Hey Chris. I’m sorry to hear this happened. Depending on your elevation and climate, it can rise differently/more faster than other places.
If this ever happens, you can cut the rise time. You want it to rise near the top, but still have a little room to grow as it officially bakes. Once it gets to that point, go ahead and bake it even if it’s a shorter rise time than it calls for.
I wouldn’t have baked it, if it had rose over the pan, without taking some out, to leave room for growth.
There is a video in the post, so you can see what texture my dough it. Gluten free is not as thick/voluminous as regular gluten-filled dough. I hope you’re able to salvage it. I’d suggest halving the recipe next time. Best of luck and thanks for stopping by.
Jamie
This bread is amazing! Easy to make and great taste. The best vegan/GF we have ever tried, we are grateful.
Do you think this recipe would work for Burger Buns and Hot Dog Buns? I’ve never made buns before but I’m on the search for some and since this recipe is so good, it got me thinking…..
Megan Lavin
Oh Jamie, what a nice compliment. I really appreciate it. Thanks! I have not tried it as buns, so if you try it before I do, I’d love to hear about it.
Nikki
Does this bread harden when stored in the fridge? I’m looking for a recipe that stays soft like store-bought bread (but I cannot afford to test a bunch of new recipes to find out)
Megan Lavin
Hi Nikki, as with any gluten free product that is homemade and doesn’t have preservatives, it will be best fresh/the day of. I find I don’t mind leaving it on my counter for 2-3 days (the psyllium husk helps with this). After that, I put it in the fridge for 1-2 more days after that. It won’t harden, but become more stiffer because it’s cold. I find bringing it back to room temp, nuking it in the microwave for just a few seconds or toasting it revives it. After that, if we haven’t consumed it. I freeze it and take it out one slice at a time to prolong any leftovers. Cheers.
Ali
Have you ever tried to manipulate this recipe into rolls or cinnamon buns or anything like that?
Megan Lavin
I wouldn’t. I’d go with this recipe instead that is meant for that application: https://allergyawesomeness.com/gluten-free-vegan-orange-rolls/ Happy baking!
Cindi
I am excited about this recipe….wondering if the liquid from black beans would be satisfactory….I have a sensitivity to garbanzo beans
Megan Lavin
Hi Cindi. I wouldn’t recommend it. It will turn the bread a funky color. Several people in the comments have recommended other egg replacers that have worked well for them. I’d start with those. Happy baking!
Megan
Hello! What would you recommend instead of aquafaba? I have a baby with FPIAP and I can’t hardly eat anything. Legumes are on his long list of allergies. Thanks!
Megan Lavin
Hi Megan (great name!) I believe if you read through the comments several people mention different egg replacers they’ve used with success. Good luck to your and your sweet baby
Jonah
Try chickpeas?
Karen
I want to stay oil-free; is the oil absolutely necessary? Has anyone tried it without?
Alice McKeon
I used “Just Egg” instead of Aquafaba and it came out perfect. We always have Just Egg on hand but not necessarily Aquafaba.
Megan Lavin
So good to know. Thanks for reporting Alice!
Steph
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.
Megan Lavin
Steph! Thank you so much!! This comment will be so helpful. I do not have a bread machine, so I haven’t been able to test it. So happy to hear it works in your type of machine. Many thanks!
Vero
Thanks!! <3
Elaina Kinney
Can I replace the canola oil with a different type?
Megan Lavin
yes 🙂
Neha
Can I replace aquafaba with something else?
Megan Lavin
Hi Neha, thanks for stopping by my site. Please see the answer either above, and I’ll paste it here for easy viewing as well: “CAN I USE ANOTHER EGG REPLACER OTHER THAN AQUAFABA?
No. I would not recommend it. I like that aquafaba has some elasticity to it, which I think helps give the bread movement and flexibility. I would not recommend powdered egg substitutes, or other things like chia seeds. In a pinch, I might try flax seeds, but that’s just a guess. I tend to stick with what works, but understand some people have an allergy to legumes. I’m sorry! There’s so many recipes that don’t work for my family’s allergies, and so I just have to experiment and you may have to do the same. It’s impossible to try out every iteration for every type of allergy out there.”
Neha
Thanks Megan for the recipe and answering my question as well ????
Jessica
I am excited out of my mind so had to post right after trying! My son has EoE and failed the first 8 food trials (but saw progress for the first time ever last scope! wohoo!) so now we had to take away legumes and chicken as well. I could not find a bread recipe that worked well with his food elimination and tried one that was so so. Your recipe was simple enough so I figured it was worth trying with flax. It turned out AMAZING!!! I even misread your ingredients and used King Arthur 1:1 flour instead of the baking mix and still turned out. We love King Arthur GF flour so I was excited it was in your recipe!
for the flax eggs I used 2 tbsp flax with 5 tbsp of water and made sure to let it sit and thicken before adding it.
We love your website so much please keep the recipes coming! It has been the most dependable of recipes – and we are right there with you on need for affordable, quick, and as simple as a complex food allergy diet will allow! I don’t know where we would be on this journey without Allergy Awesomeness!
Megan Lavin
Jessica, I’m sorry I somehow missed this comment. I am THRILLED to find out it helped another EOE family. Thank you for letting us know about the swap, it will truly help future readers. I really appreciate the kindness and motivation. Hugs!
Barbara
Delicious bread. Megan your recipes are a blessing in my life, thank you, thank you!
Megan Lavin
That’s so nice of you. Thank you Barbara!
Debie Su Baugher
Thanks for this. Between allergies and contracting AGS (Alpha Gal Syndrome) my daughter and I are finding it harder every day to eat normal things. Making things from scratch seems to be the best routine because manufacturers will lie or not be aware of what is in their ingredients. I am my own mammal derived products detector, not in a good way. Again thanks.
Megan Lavin
I’m so glad it works for you and your daughter!
Lisa Kennie
The bread was amazing but was amazing but one end had holes in the middle when I cut it, how do I avoid that? Where it was hard to handle putting into the pan?
Megan Lavin
Hi Lisa. I’ve never gotten a whole in my bread, and never do anything to purposefully avoid it. I often either grease my hands, or grease a spatula and make sure to really push the dough in, so that there’s no air bubbles. I would guess an air bubble or pocket got trapped, hence the hole. I hope that fixes it for you. Glad you enjoyed it!
Samantha
Can you use something in place of Aquafaba? I don’t want to waste a can of legumes for this.
Megan Lavin
Samantha–aquafaba is the only egg replacer I feel gives the stretch and elasticity to the bread. You don’t have to waste the chickpeas. Use them in hummus, or air fry them as a snack.
Kelsey
I use Bob’s Red mill egg replacer in place of the aquafaba, and it works great.
Megan Lavin
That’s great to know. Thanks Kelsey for sharing that.
Rosanne
may i know how much did you use to replace? 🙂
Sara Courtney
Would love to know how much Bobs red mill egg replacer you used in place of the aquafaba?
Kristen
how much did you use? thanks!
Alivia
Delicious! I have failed at every other vegan and gluten free bread. I followed your recipe today exactly and it is perfect! Thank you ☺️
Megan Lavin
That truly makes my day. Thank you so much for the kind feedback.
Kristine
Just made this, followed the recipe exactly and it turned out beautifully!!!! The taste and texture is far superior to the allergen friendly bread we buy in the store. We made a couple of the best sandwiches with it. I then 1/2 inch cubed the rest of the bread, roasted the cubes for 3 hours at 200 degrees, and froze the toasted cubes for Thanksgiving stuffing. (This year I’m unable to find gf allergen friendly stuffing in the stores, compared to previous years.) After one week frozen, the frozen cubes are still good. Taste the same as the day I made it. Thank you sharing this recipe. It’s a keeper! Absolutely delicious!!
Megan Lavin
Kristine! I loved your comment. Thank you for your kind words and for the update on freezing it, as we never have any leftovers to test it out, it’s great to hear from others how they utilize it. Appreciate your time.
Chris
Have you or anyone else tried this in a bread machine?
Megan Lavin
Chris, I have not tried it in a bread machine, as I don’t own one. If you try it, please report back!
Elysia
Thank you so much for this yummy recipe. I just wanted to let you know I used Bob Redmill all purpose flour and it turned out wonderful. I can’t have the kind you mentioned so has to try it and it turned out perfect.
Thank you so much!
Elysia
Sorry correction Bob Red Mill 1 to 1 Baking flour 😊
Megan Lavin
So glad to hear it. Thank you for letting us know about another flour alternative–this will help further readers 🙂
Nicole
For whatever reason, my bread didn’t rise? I followed all your instructions and Ingredients. Any suggestions?
Megan Lavin
Hi Nicole. It won’t rise as much as regular bread, but it should come up a little bit. Did it not come up at all? Perhaps your kitchen was too cold? Or, your yeast was old?
Nicole
Yeast seemed to proof just fine and I put the bread in my oven (which i preheated to 150 and then turned off, and set my loaf inside warm oven to rise).. I guess I’ll give it another try. Thanks for your response:)
Megan Lavin
Hmmm. Does sound like you did a good job. Most readers complain it rises too much. Perhaps it just needs a bit longer? I hope it goes better the second time. Enjoy!
Liza
Followed ur recipe twice but used Bob’s Redmill All purpose. Not getting the results I’d expect…the batter is way too liquid-not even cake like batter. Is the 1.5 cups of water correct? Seems like a LOT of liquid for 3 cups of flour to obtain a dough…
Megan Lavin
Hi Liza. That’s so frustrating when a recipe doesn’t turn out. I’m sorry to hear that. As I mention in the paragraphs above the recipe, I say to not use Bob’s and to use King Arthur flour for best results. The batter is fairly liquidy, not like your typical gluten bread dough. Hopefully my video will help show that as well, in case you didn’t see it. I hope it will work better for you next time.
Roselyn
Hi! Your bread looks amazing. I’d like to try this but I only have Bob’s Red Mill GF 1:1 Baking Flour. Any idea if this will work? Thanks.
Megan Lavin
Hi Roselyn. Thank you for the compliment. Here are the ingredients in King Arthur’s flour: SPECIALTY FLOUR BLEND (RICE FLOUR, TAPIOCA STARCH), POTATO STARCH, WHOLE
GRAIN BROWN RICE FLOUR, VITAMIN AND MINERAL BLEND [CALCIUM CARBONATE, NIACINAMIDE (VITAMIN B3), REDUCED IRON, THIAMIN HYDROCHLORIDE (VITAMIN B1), RIBOFLAVIN (VITAMIN B2)]. Here are the ingredients for Bob’s 1:1: Sweet white rice flour, whole grain brown rice flour, potato starch, whole grain sorghum flour, tapioca flour, xanthan gum.
As you can see these have some similarities, but they are also different (and who knows the ratios since they don’t share those). The best results will be with the King Arthur. You’re welcome to try the other. I’ve always stuck with King Arthur because it works. Let me know if you try it!
Angela
First off, let me say what a blessing your website is. We are a gluten, dairy, and egg free family and it’s always a challenge to find recipes that are free of all three. When I saw this post on IG, I knew I had to make it. I didn’t have baking mix so I used a total of 1 tablespoon baking powder and 1.5 teaspoons of salt with my King Arthur gf flour. This bread turned out AMAZING!!! The whole family loved it and it will definitely be a staple in our house! Thank you, again!
Megan Lavin
Thank you so much Angela. I’m sure your helpful hint of how you adapted the king arthur gf flour will be such a help to future readers. Thanks for sharing!