Pamela’s GF Non-dairy Whole Grain Bread

Too few ratings


Community Member

“Having gluten-free friends and family made baking tough until I found this wonderful mix. I Have altered a few of the steps and ingredients, but you will have to purchase the mix to make this bread. It is springy and soft unlike most dry, crumbly GF breads I have tried before. This is best served warm out of the oven with butter or (my favorite) raspberry preserves 😋 Enjoy!”


Easy 👌


1 package Pamela’s GF bread mix
⅓ cup Light Olive/Vegetable Oil
⅓ cup Warm Water
2 tbsp Warm Water
1 package Yeast


  • bowl
  • liquid measuring cup
  • stand mixer with whisk
  • Cling wrap
  • Bread pan
  • wire rack
  • Step 1/5

    • 1 package Pamela’s GF bread mix
    • 1 package Yeast
    • bowl

    Preheat oven to 350 degrees F. place mix into a large mixing bowl for a stand mixer, and add yeast packet.

  • Step 2/5

    • ⅓ cup Light Olive/Vegetable Oil
    • eggs
    • ⅓ cup Warm Water
    • 2 tbsp Warm Water
    • liquid measuring cup

    Use a 2-cup measuring cup to measure 1/3 cup oil (of your choice) Add the eggs into the cup and fill the measuring cup all the way to 2 cups. Add an extra 2 Tbs of warm water to that and mix it all gently together. (Do NOT whisk the eggs)

  • Step 3/5

    • stand mixer with whisk

    Put a whisk attainment on your mixer and stir the liquids into the mix. Once it is combined, beat on medium/high speed for 3 minutes.

  • Step 4/5

    • Cling wrap
    • Bread pan

    Grease a 8”x4” bread pan and scrape the dough in. Seal pan with cling wrap and let the dough rest for 60-90 minutes.

  • Step 5/5

    • wire rack

    Bake for 60-70 minutes. Let bread cool for 10 in pan, then remove and let the loaf fully cool on a rack.