Gluten-Free, Dairy-Free Bread

Gluten-Free, Dairy-Free Bread

Active Time

20 minutes

Total Time

2 hours, 30 minutes

Serving Size



  • ¼ cup margarine spread
  • 6 tablespoons finely ground flax meal (about 1 ½ oz)
  • 1 teaspoon kosher salt
  • ½ cup warm water
  • 1 cup unsweetened almond (or soy) milk
  • 2 teaspoons instant yeast
  • 3 cups gluten-free all-purpose flour
  • 3 tablespoons sugar
  • 1 ¼ teaspoon xanthan gum
  • Cooking spray


  1. Set margarine out to soften. Combine flax meal, salt, and water; stir to blend thoroughly and let stand 10 minutes to thicken.  
  2. Place milk in microwave-safe bowl and microwave 1 minute or until warm (about 90°F). Add yeast to milk, stir to blend and let stand 5 minutes. Place flour, sugar, and xanthan gum in large bowl; mix on LOW with paddle attachment. Add milk slowly to flour mixture, then add margarine; stir until well blended.  
  3. Add flax mixture one-third at a time until blended. Beat on HIGH 3 minutes, scraping sides of bowl as needed. Coat loaf pan with spray; place dough in pan, spread evenly, and smooth top. Coat with spray, cover with damp towel, and let rise 1 hour.  
  4. Preheat oven to 350°F. Bake bread 35–40 minutes until top is golden. Let stand 30 minutes; remove bread from loaf pan and cool completely on rack. Slice and serve.  
  5. Note: Keep bread wrapped with plastic wrap in a cool, dry place up to 7 days. Bread also freezes well.  

Nutritional Information

Amount per ⅙ recipe serving: Calories 340, Total Fat 10g, Sat Fat 3.5g, Trans Fat 0g, Chol 10mg, Sodium 460mg, Carb 56g, Fiber 2g, Total Sugars 6g (Incl. 6g Added Sugars), Protein 4g, Vit D 0%, Calc 8%, Iron 6%, Potas 0%