Instant Pot Gluten Free Bread

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Do you think that baking a loaf with your Instant Pot is impossible? Try this recipe then, and enjoy a warm and soft gluten-free loaf for breakfast!

This Instant Pot bread recipe is quick, easy and within reach of everybody, even if you are not an expert baker.

Why This Recipe Works

This bread recipe helps you skip the tedious rising phase and you can just mix ingredients and flavors to prepare a unique healthy breakfast every day. Almond flour is added to the recipe to give it a beautiful shape and coconut flour makes it rich in protein.

The ingredients used and steps followed yield excellent bread and lower the chances of cake being burned or undercooked. You can enjoy a sweeter dish now, without having to worry about your heart or health since it's gluten-free!

Recipe Video

Recipe Ingredients

Almond Flour- adds texture and ambrosial flavor, and is endeared by those following bakery foodstuffs. Almond flour is low in carbohydrates and high in fat, so its presence in this recipe, made it more appropriate for those who are on a keto diet.

Coconut Flour- Cocoa flour is naturally rich in protein and fiber which makes it ideal for baked desserts that are healthy, such as this one. The addition of about ½ cup of Coconut flour makes the bread more palatable than before.

Tapioca Starch- It does the job of thickening in this whole setup. About one tbs corn starch is enough to absorb water and thicken the mixture. You can also constitute the starch with potato starch.

Sugar- Besides its role as a sweetener, it also plays the role of coloring and bulking agent in this recipe. You can use a one-to-one substitution of honey for sugar in this bread.

Yeast- a key ingredient that aids the fermentation process and makes the bread more palatable. Bread baked with yeast always appears fluffier and tougher than those made with just baking powder. So make sure not to ignore its presence.

Warm Milk- Inclusion of two cups of warm milk in this recipe helps in two ways; butter needs to be melted or sugar needs to be dissolved. Moreover, it makes the bread more nutritious.

Butter- Encompass the recipe with a light and tender texture and causes your cake to rise.

How To Make

Get ready with all the ingredients.

Take a clean and rinse the bowl and add 2 cups of Almond flour to it.

Add ½ cup coconut flour which is an important ingredient for fiber and protein.

Add ¼ Cup of Tapioca Starch to add thickness to the bread.

Add 1 tablespoon of sugar to add soft sweetness to the bread.

Add 1 tablespoon of yeast which is the main ingredient of every bread recipe.

Add the salt to taste. Make sure you do not add too much salt as it would destroy its sweetness.

Now add 2 cups of warm milk of your favorite brand.

Add 1bsp of butter, which would help the cake rise and give it a taste.

You can stir it now and would start getting a good color mixture by then. Now add ½ cup of warm water to the bowl.

Now, mix everything well, until it obtains a smooth liquid look.

and on the other side, pour 2 cups of water into the Instant Pot.

Insert the bowl with the mixture into the Instant Pot and start it at high pressure for 20 mins.

After 20 mins of wait, give it a natural release.

Take out the bowl from the Instant pot, cut it in fashion and enjoy this Gluten-free dough with everyone around you!

How to Serve 

You can serve this pressure cooker gluten-free bread with homemade raspberry jamblueberry jam, strawberry jam, or a simple ham & cheese.

You can also use it to make gluten-free desserts like this Instant Pot Bread Pudding.

If you are from Asia or have a guest from there, serving it with Tea or Coffee would not be a bad idea too!

FAQ

What should I do to prevent the bread from being gummy?

You need to ensure that the blend of flours to starches is in balance.

How would I know when the dough is perfectly ready?

If you have followed my recipe as it is, you should have your dough ready perfectly in 20 mins. You can also confirm by inserting a thermometer into the base of the loaf and checking if the temperature has touched 205-210 °F.

Can I add more yeast to the recipe for a greater risk of the dough?

Too much yeast can cause the dough to fall down and lose its consistent shape. So, it is never recommended to make extra addition of it.

What can I use if I do not have Tapioca Starch?

You can achieve the prime objective of Tapioca with Cornstarch, which is naturally gluten-free and conveniently available too

More Instant Pot bread recipes

Instant Pot Banana Bread

Instant Pot Cornbread

Instant Pot Pan De Muerto

Instant Pot Apple Bread

Instant Pot Pumpkin Bread

Instant Pot Gluten Free Bread

4.6 from 199 votes
Print Pin Rate
Course: Breakfast
Cuisine: international
Keyword: bread, gluten free, gluten free baking and pancake mix, Gluten Free Bread, soue cream
Prep Time: 1 hour 15 minutes
Cook Time: 40 minutes
Total Time: 1 hour 55 minutes
Servings: 1

Ingredients

  • 2 cups fine almond flour
  • ½ cup coconut flour
  • ¼ cup cup tapioca starch
  • 1 tablespoon instant yeast
  • 1 tablespoon sugar
  • Salt to taste, optional (it is also good without any salt)
  • 2 tablespoon butter
  • 2 cups warm milk
  • ½ cup warm water + 2 cups water for the Instant Pot

Instructions

  • In a large mixing bowl, combine almond flour, coconut flour, tapioca starch, yeast, and sugar.
  • Melt butter in a microwave or over the stove.
  • Pour milk, butter, and water into the bowl with dry ingredients. Stir with a spatula until the dough comes together.
  • Grease a loaf pan with some additional butter, the one that fits into your Instant Pot, and pour in the bread batter.
  • Pour 2 cups water into the Instant Pot.
  • Insert the trivet into the Instant Pot and place the loaf pan onto the trivet.
  • Turn Valve to Sealing.
  • Select the Keep Warm option on the Instant Pot and close the lid. Let the dough rise for 1 hour.
  • Press the "Cancel".
  • Cook at high pressure for 40 minutes.
  • When cooking time ends, wait for a natural pressure release.
  • Once done, open the lid, let it cool a bit and serve.

Nutrition

Calories: 332kcal Carbohydrates: 49g Protein: 11g Fat: 10g Saturated Fat: 9g Polyunsaturated Fat: 1g Monounsaturated Fat: 1g Cholesterol: 3mg Sodium: 160mg Potassium: 79mg Fiber: 22g Sugar: 18g Vitamin A: 50IU Vitamin C: 1mg Calcium: 36mg Iron: 2mg

Notes

  • You can set the bread under the broiler for 3 minutes for some extra crunchy top.
  • You should not forget to grease the loaf pan with butter, as it prevents the dough from sticking. 

 

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58 thoughts on “Instant Pot Gluten Free Bread

  1. My bread did not get browned on top and just looked kinda wet... assuming this is from the steam. How did your brown? I steamed for 70 minutes

      1. I don’t think there is any need to brown the bread in oven. Bread is perfectly cooked in instant pot.

        1. Help please I too followed the directions to the "T" and the recipe didn't come out it was gummy and soup like. Was wondering if I could take out the 1/2 water in the recipe that goes into the bread? Any suggestions for maybe why this happened? Also my milk temperature was 110 degrees so it all should have turned out okay.

  2. Can you use just Almond flour for the gluten free flour? If so, what would be the quantity? What about changes to use coconut flour instead? Wanting a low carb gluten free option to test out

    1. If we replace the almond flour with gluten-free flour, than the ratio of other ingredients like eggs etc. must also be changed. I will upload the recipe of your choice at some other time.

      1. I too need to sub out the almond flour for all-purpose gluten-free (pesky nut allergies, but the coconut flour is safe). But I’m not seeing the updated ingredient list. Did I just happen to miss it?

  3. Recipe should be altered to either remove water from the ingredient list or specify that the water is for the steam pot only.

          1. step 3 does not have any instruction for putting water in the pot at all nor does it say anywhere.....as a newbie instant pot user I definitely need to know these things! I really want to try this bread and don't want to waste time or money- to bake things in my pot do they always need extra water? If you did update the instructions its not there....

    1. I am not seeing that..there should be a comma between milk and yeast in the directions. no melted yeast seen as you mentioned.

  4. Hey, Corrie, thanks for posting this recipe! Haven't made it yet, but after reading the other posts, would it be helpful to cover the bread with foil while cooking. Artisan oven bread steams in the cast iron pot with the cover on. Just wondering. Other instant pot recipes call for a cover too. What do you think?

    1. Hi Mary,
      Thank you for you suggestion, it’s not necessary but I do think it’s a great idea if you want to do it 🙂

  5. Wow, please re-post if you find a way to do it with any flour that is gluten-free besides almond flour. Almonds are so high in oxalates that it is a little dangerous to eat things that have too much almond flour in it because it’s so concentrated. I only use recipes with almond flour if it’s like a quarter cup or a half a cup for a very large amount. Would love to try this otherwise!

  6. I have tried this twice now, both time I come nothing close to a dough.... Just soup. Seems like this calls for way to much liquid. 2 cups milk, 1/2 cup water and 2 tbs butter ... What do I change? It is expensive to waste ingredients

    1. Jane, I attempted this recipe twice and ended up with extra runny batter. Any thoughts you can share from your success on what might be going wrong or what you did to have amazing bread? I ended up with mush.

  7. Can you substitute the dairy milk for nut milk such as almond or coconut milk to limit dairy for those like me who are dairy intolerant?

  8. In step 3, how long does it usually take before the dough “comes together”? Did you stir continuously or every so often?

    1. Yes, all purpose gluten free flour will work.
      You can use bob's red mill gluten free flour, certified gluten-free mix or even macadamia nut flour.

  9. I made this twice and both times it would not 'come together". The second
    time I stirred it extra long. after following the directions precisely, twice, it came out soupy. Any comments on what I may be doing wrong?
    Seems like a lot of liquid.

  10. In your GF instant pot bread recipe there is no egg listed in the ingredients. Is this correct? This is the only recipe for GF bread that I have found without either whole egg or egg whites used as a binder (very important as it is gluten free).

  11. I am looking forward to trying this recipe in my manual pressure cooker. I will be putting the 2 cups of water in the cooker, not the bread mix as instructed!

  12. It seems like there’s no responses on all the comments re: the batter being too soupy. I’ve had the same problem, and notice no one comments back on this question. Any feedback here? Followed the recipe exactly.

  13. Is yeast and tapioca starch must in gluten-free bread recipe? Please guide. Thanks. And again thanks for sharing wonderful recipes.

  14. I haven’t made this yet, but looking forward to. My wife is T2D and has celiac disease. Always looking for new recipes! Thanks Corrie

  15. Mine came out like banana bread consistency and used gluten free cassava flour instead of tapioca starch. I did not brown it. I think people thinking it’s soupy might expect it to be like sandwich bread or bagel or buns but it’s not that kind of bread. I was expecting to use bake function on my Ninja rather than hi pressure but I followed directions and did hi pressure instead.

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