The BEST Gluten-Free/Dairy-Free Bread Ever!


Bread is my favorite carb in the world, so when I went Gluten/Dairy free, I was longing for it constantly! After trying to fill the void with several brands of nasty store-bought GF/DF breads, I was fed up. What I was eating was tasteless, plastic-like, and spongy, and it was plain depressing. I decided to take matters into my own hands and make some bread that actually tasted good. And boy… did I hit the jackpot!

I have, at last, created the ULTIMATE Gluten-Free and Dairy-Free bread! You will probably never need another recipe for bread in your life- it’s that good. And BONUS – no sugar. Just a little honey, and it’s like you’re eating restaurant-quality bread!!! You will seriously be asking yourself, “are you sure this is Gluten and Dairy-Free????” 😊


2 t yeast
¼ c honey
1 ½ C warm water

1 t salt
½ C corn starch
2 eggs
1 t. apple cider vinegar

2 C Gluten-Free Flour Blend ( I like “Namaste Perfect Blend” flour from Costco)
2 T Olive Oil


Combine yeast, honey, and warm water and allow your yeast to bloom. After it has bloomed for a few minutes, add salt, cornstarch, and eggs. Blend until well combined. Next, add your apple cider vinegar and your flour. Blend slowly until the flour has blended, then turn your blender on high. Continue to blend as you add olive oil. After you have added your oil, continue to blend on high for 3-5 minutes.

Meanwhile, prepare a bread pan by greasing with butter substitute (like smart balance) or olive oil, then flour your pan with gluten-free flour.

After you’ve finished blending your bread, it should look like a thick cake batter. When it has reached this point, use a rubber spatula to transfer the batter to your prepared pan.  Use the rubber spatula to fill in spots in your pan and even out your batter. After you’ve finished, cover your pan with plastic covering and allow batter to rise for 30 minutes, or until the batter doubles in size.

As you near your 30-minute mark, preheat your oven to 400 degrees. After your dough has risen fully, remove the plastic wrap and place your pan in the oven. Cook for 30 minutes.

After 30 minutes, remove your bread and use a rubber spatula or knife to release the sides of the bread from the pan. Then, let it set for 30-45 minutes before removing it fully from the pan (this is important, because GF bread doesn’t set correctly until it’s cooled for the most part. I know we all love hot bread, but resist the urge to dive in right away! 😊 )

This bread is great for sandwiches, French toast, and just eating it as plain bread. YUM! ENJOY!

P.S. If you loved this recipe, you’re going to LOVE my 2-week course, “2-Weeks to ‘Glairy-Free,” which includes my best-selling cookbook, “Glairy-Free!” It will truly help ANYONE learn how to easily go gluten and dairy free in their diets without spending a ton of money, spending their life in the kitchen, or getting overwhelmed in any way.

Learn more about “2 Weeks to ‘Glairy’-Free now! >>

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