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If you want to bake your own gluten free bread then this easy gluten free loaf recipe shows you how! Using basic ingredients, this …

46 replies
  1. Phil Williams
    Phil Williams says:

    I make this regularly for my wife and she absolutely swears by it. You can freeze this and it keeps in the freezer for 2 weeks. After the first day of baking it needs to go in the toaster on the lowest setting and it's perfect once again. I've also made this with half the yeast and it still comes out amazing. Thank you for doing this.

  2. Ic tsc
    Ic tsc says:

    I tried your receipe and the bread was delicious but it didn't look like yours, also it was too floppy and wet. I didn't get a batter like mixture. It was too doughy so I added more water trying to get it into a batter like mixture. Could it depend on the flour because gluten free flour is a blend of different types of flours. Will be trying it again. Any advice appreciated.

  3. Avalyn Heavenly
    Avalyn Heavenly says:

    My mix was yellow and quite wet looking. It's proving now as we speak. I'm thinking perhaps because here in NZ our GF flour grade is different and I used Free Range eggs? Either way here's hoping once it's proved and baked it won't be a wet mess lol. Keep you updated!

  4. Susan Sampson
    Susan Sampson says:

    just made this loaf for the first time, wow its amazing and very tasty. my only mistake was I can't have flattened it in the tin enough as I got the dreaded air hole. would 100% recommend this recipe. have subscribed and will follow more ideas

  5. Margaret Johnson
    Margaret Johnson says:

    I watched and listened to this three times to make sure I had not missed the proving time or the oven temperature but no really important for people who have difficulty reading especially on a computer. If you could edit this in the vid would be perfect.

  6. Nina Colva
    Nina Colva says:

    Made this today and I can not thank you enough for this recipe! I recently found out I have IBS which includes intolerance to gluten, lactose, onions and garlic. Most GF bread has apple purée in it and I’m also intolerant to apples 😩 I am so happy with my loaf it’s delicious! Subscribed!!!

  7. Christine Gitsham
    Christine Gitsham says:

    Good morning Sarah, I love the look of this recipe and as a new GF bod can I ask some advice? I have made my own all purpose blend flour, can I use this for my bread? I have looked at a few recipes and yours is the easiest to follow so thanks very much Sarah.🙂

  8. Jessica Randev
    Jessica Randev says:

    I just made it and it’s so yummy!

    If I double the recipe how long should I bake it? And can I get away with using a 9×5 loaf pan at that point? Also can I substitute the eggs for anything?

    Thank you!

  9. David Firth
    David Firth says:

    Just made this loaf, awesome!! had no eggs in so added 1 teaspoon baking powder and a full tablespoon cider vinegar, my first ever success baking gluten free bread for my son, and believe me i have tried a lot! thank you very much.

  10. Glory
    Glory says:

    This recipe is amazing! I'm from the US and I will say the measurments threw me off guard. I also read the temperature as 200f when I was rushing, and had to convert it to Fahrenheit and restarted. I did add some baking soda and a bit more gum to the mix and I'm just grateful that I can eat bread again; thank you!

  11. anfeild8
    anfeild8 says:

    I have been over 2years getting inflammation in my joints, I cut back on sugar ,but it slightly got better,but then read it could be the food IAM eating ,and to try gluten free food .so I just found your channel and would like advice on what to start off , like bread,milk etc

  12. Karen Woodyatt
    Karen Woodyatt says:

    Absolutely the best gf loaf I’ve made…and I’ve tried to make a lot!! Well risen and good crumb. Really simple recipe and method and a clear step by step video….definitely my new go-to loaf


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