The Ultimate Gluten-Free Dairy-Free Bread Maker Recipe (Vegan & Egg-Free)

Finding a reliable gluten and dairy free bread maker recipe that actually tastes good—and slices like real bread—can feel impossible. Too often, store-bought options fall apart, taste stale, or cost a fortune. This article will walk you through a foolproof gluten and dairy free bread maker recipe that’s soft, flavorful, and surprisingly affordable. We’ve tested different gluten-free flours, perfected the ratios, and included tips for any bread machine—even ones without a gluten-free setting. Whether you’re new to gluten-free baking or tired of failed loaves, this guide gives you everything you need to bake success.

Why Store-Bought Bread Failed Me (And How This Recipe Solves It)

A Mom’s Journey to Better Bread

Years ago, I stood in a grocery aisle holding yet another disappointing $7 loaf of gluten-free bread—tiny, stiff, and full of mystery ingredients. After my family transitioned to a gluten and dairy free lifestyle, the struggle for decent bread became painfully real. And I’m not alone.

On Recent Recipe, we believe food should feel like home. That means bringing back soft sandwiches, warm toast, and bread that doesn’t taste like cardboard. This recipe started in my kitchen, driven by the same frustration—and inspired by my love for hearty meals like dinner soups that need the perfect slice on the side.

One Recipe to Rule Them All

This is more than just a gluten and dairy free bread maker recipe—it’s a tried-and-true solution. It’s completely vegan (no eggs), nut-optional, and it uses easy-to-find ingredients. You won’t need weird specialty flours or expensive brands that only work in one situation. We tested common flours like King Arthur and Pillsbury so you don’t have to.

What makes it different?

• The dough is wet like batter, not stiff like regular bread dough. That’s not a mistake—it’s the secret.
• It uses aquafaba (the liquid from canned chickpeas) instead of eggs, giving lift and structure.
• It only needs one rise cycle, perfect for any bread machine—even those without a gluten-free setting.

You’ll get a loaf with a soft interior, a golden crust, and slices that hold up for sandwiches or avocado toast. And best of all? Your kitchen will smell like fresh-baked bread—not defeat.

Next, let’s dive into the complete ingredient list and how to prep it step-by-step, whether your machine has a gluten-free setting or not.

Foolproof Gluten and Dairy Free Bread Machine Recipe

Ingredients You Can Trust (With Substitutions)

Creating a dependable gluten and dairy free bread maker recipe starts with selecting the right ingredients. Here’s everything you need for a 2 lb loaf that’s soft, flavorful, and 100% vegan.

Substitutions:

• No aquafaba? Use 2 tbsp flaxseed + 5 tbsp water, sit 10 min.
• No almond milk? Use oat, rice, or soy milk.
• Not vegan? Replace aquafaba with 2 large room-temp eggs.

Step-by-Step Instructions for Any Bread Machine

This recipe is designed to work whether your bread machine has a “gluten-free” setting or not. Here’s how to get it right every time.

Step 1: Add Wet Ingredients to Bread Pan
Start by warming your plant milk slightly (not hot). Add it to the bread pan, followed by oil, aquafaba, apple cider vinegar, and maple syrup.

Step 2: Add Dry Ingredients on Top
Gently layer your flour on top of the wet ingredients. Sprinkle in salt, psyllium husk, and sugar (if using). Do not stir.

Step 3: Make a Yeast Well
Gently create a small well in the center of the flour using your finger or a spoon. Pour yeast into the hole. This keeps it from activating too soon.

Step 4: Set Your Bread Machine

• If you have a gluten-free setting: Select it and start.
• If you don’t: Use a “Quick,” “Rapid,” or “Basic” setting that has only one rise. Gluten-free dough does not need a second rise and will collapse if over-proofed.

Optional Tip: After the final knead cycle (your machine may beep), quickly remove the paddle with a spatula to avoid big holes in your loaf.

Step 5: Let It Cool
Once baking is complete, remove the pan and let the bread sit for 10 minutes. Then transfer to a cooling rack and let it cool completely (2–3 hours) before slicing.

Texture Tip: The dough will look like thick cake batter during mixing—this is normal for gluten-free recipes.

Secrets Behind the Texture (And What NOT to Do)

Why Typical Flours Fail (And Ours Doesn’t)

The number one reason gluten-free bread fails? Using the wrong flour. Not all gluten-free flour blends are created equal—some are made for cookies, not yeast breads.

Let’s break it down:

Avoid “Measure-for-Measure” or “1-to-1” Blends for Yeast Bread
Popular blends like Bob’s Red Mill 1-to-1 or King Arthur Measure for Measure state on their packaging: “Not recommended for yeast baking.” Why? Because they’re formulated to mimic all-purpose flour in quick-bake recipes (like desserts), not for yeast development.

These blends may cause:

• A dense, wet loaf that doesn’t rise
• Over-proofing or collapse after baking
• Gummy centers, even after full bake time

Use King Arthur Gluten-Free All-Purpose Flour Instead
This flour is specifically made without added gums, making it ideal for recipes where you control the binder, like this one. It bakes up evenly with a soft texture that slices cleanly.

Supermarket Alternative: Pillsbury Gluten-Free Flour
Can’t find King Arthur? Pillsbury’s gluten-free blend performs well in bread machines too and is widely available. Just ensure it doesn’t contain added xanthan gum if you’re also using psyllium husk.

Gluten-Free Bread Machine Success Starts with Science

Getting good gluten-free bread comes down to understanding a few simple principles:

1. One Rise Only
Unlike traditional doughs, gluten-free mixtures don’t benefit from multiple rises. They lack gluten’s elasticity to hold structure, so a second rise actually weakens the loaf. That’s why this gluten and dairy free bread maker recipe uses only one cycle.

2. Wet Dough Is Right
Don’t panic when your dough looks like thick pancake batter. This moisture allows the starches and binders to activate properly during baking, giving you an airy, tender interior.

3. Psyllium Husk vs. Xanthan Gum
Psyllium husk powder is our go-to for this recipe. It mimics gluten’s stretch and improves moisture retention. If using xanthan gum, reduce to 1 tsp per cup of flour—more can make the texture rubbery.

4. Aquafaba Works Better Than Flax in Bread Machines
Flax eggs work well for cookies or pancakes, but in yeast bread, aquafaba produces a lighter crumb and cleaner flavor. It emulsifies like egg whites, giving lift without overpowering the dough.

Cost Breakdown: Homemade vs. Store-Bought

You don’t just save money with this recipe—you get more bread and better flavor. Here’s how it stacks up:

That’s over 50% savings—plus, no plastic packaging, no preservatives, and better flavor.

Slicing, Storing, and Serving Tips

Wait to Slice
Allow the loaf to cool completely on a wire rack for 2 to 3 hours. Cutting early releases steam and leads to a gummy texture.

How to Store It
Once cool, wrap in parchment and place in an airtight container. Store at room temperature for one day, or refrigerate for up to five.

Freezer-Friendly? Yes.
Slice the loaf, freeze individual slices between parchment, and toast directly from frozen.

Best Ways to Serve

• Toasted with jam for breakfast
• Grilled with lunch fillings like avocado or hummus
• Alongside soups or stews
• As sandwich bread with vegan mayo and crisp veggies