Printable Version of Recipe

Amazing Gluten Free and Dairy Free Bread Recipe


Dry Ingredients:

1 ½ cups sorghum flour

1 cup potato starch

½ cup gluten free millet flour

2 teaspoons xanthan gum

2 ½ teaspoons high quality sea salt

Sesame seeds (optional)

Wet Ingredients:

¼ cups warm water (110°F – 115°F)

1/3 cup coconut oil (liquefied but not hot)

2 Tablespoons honey

½ teaspoon fresh lemon juice

2 organic free range eggs, beaten

Yeast and Proofing Ingredients:IMG_4631

2 ¼ teaspoons rapid dry yeast (1 package)

1 teaspoon honey (this is in addition to the 2 Tablespoons listed in Wet Ingredients)

1 cup warm water (110°F – 115°F)


Instructions (Without bread machine):

See Bread machine Instruction for baking in a bread machine

Step 1 – Grease bread pan. Use coconut oil (this is separate and in addition to the 1/3 cup listed in Wet Ingredients). Spread evenly on the bottom and sides of your bread pan.

Step 2Proofing the yeast: In separate small bowl or glass measuring cup, mix together 1 cup warm water and 1 teaspoon honey. Add yeast and stir. Let mixture sit 5 – 10 minutes. Yeast will get puffy and form a creamy foam on the top of the water.

Step 3 – Place all dry ingredients (except sesame seeds) in a bowl and stir to mix. Set dry ingredients aside.

Step 4 – place eggs in a medium bowl and beat. Add remaining wet ingredients to eggs and mix.

Step 5 – Into the bowl of dry ingredients add the proofed yeast and the wet ingredients. Stir until a smooth batter forms.

NOTE: Your “dough” will not be the consistency of bread dough but rather more like a muffin batter.

Scrape dough into greased bread pan. Spread batter evenly. Brush with a little water (to help seeds stick) and sprinkle with sesame seeds.

Place in a warmed oven or draft free location to rise – approximately 50 minutes or until dough has risen to top of pan and domed slightly over the top.

Step 6 – Preheat oven to 350°F (If you placed the bread in your oven to rise, remove it now before preheating)

Step 7 – Carefully (so as not to cause bread to fall) place bread in preheated 350°F oven and bake 45 – 55 minutes or until bread is golden.

Cool on wire rack



Bread machine Instructions:

Step 1 – Place all dry ingredients (except sesame seeds) in a bowl and stir to mix. Set dry ingredients aside.

Step 2 – Beat eggs and add to bread machine pan. Add remaining wet ingredients including full 1 ¼ cup warm water (as you will not need to proof the yeast).

Step 3 – Gently pour dry ingredients over wet ingredients in bread pan. Do not mix together.

Step 4 – Add yeast on top of dry ingredients.

Set bread machine for a 1.5 loaf with medium crust. If you have a gluten free setting you can use that, if not, use the rapid rise setting.

NOTE: If you plan to bake your bread using a delayed setting, do not mix the salt into the dry ingredients. Set salt aside and follow steps 1 – 3.

Then create 2 small divots in the top of the dry ingredients, making sure not to go through to the liquid. Place the yeast in one divot (where it is dry and not touching the salt) and place the salt in the other divot to keep the salt and yeast from combining until the bread mixing and kneading process begins.  

Step 5 – Remove bread from bread machine as soon as possible to keep it from getting moist. ENJOY!!


Note: I generally make 2 -3 loaves at a time. I slice all loaves once they have cooled…….

Well, honestly, I usually take a slice out of one of the hot loaves and slather it with salted coconut oil because it is just so yummy…….

 but I digress.

Slice your cooled loaves. The sliced bread can be frozen and taken out of the freezer one slice at a time as needed.


Why would you want to bake your own gluten free, dairy free bread?

Because it is delicious and loaded with goodness and none of the extras like high fructose corn syrup and preservatives found in many store bought brands.

It is also cost effective and you will feel quite accomplished when you fill your freezer with your own homemade bread.

Why do I bake multiple loaves?

Well, if you know me, you already know the answer to that. Like most of you, I am busy with other things, yet I love to eat delicious, nutritious, good for me and my family foods. So when I open my kitchen, I open my kitchen. I don’t want to bake bread several times each month, but I enjoy baking it once a month or even every other month, and I love having it in my freezer for any time we want it. So I bake several loaves and freeze them. And Voila I have fresh baked bread to pull out of my freezer almost all the time.




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