Gluten Free Dairy Free Homemade Bread + VIDEO | Allergy Awesomeness (2024)

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.

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Stuffed Baguette | Baking ObsessionHow to Start a Food Blog in 3 Easy Steps | Paleo GrubsCheddar Potato RollsSonya Golden Hand: Russia's Princess of Crime

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.

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
• Allergy Friendly Taco 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 aTikTok 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!)

Yield: 12

Prep Time: 15 minutes

Cook Time: 45 minutes

Additional Time: 45 minutes

Total Time: 1 hour 45 minutes

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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

1. Turn the light on your oven. This will help the oven become just the right temperature for proofing.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. Once your bread has risen (filling about 3/4 the pan), take your bread out and preheat your oven to 350 degrees F.
8. 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.
9. 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.
10. 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!
11. 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: 12Serving 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 OTHERDIET SPECIFIC PINTEREST BOARDS.