Have you thought homemade gluten-free bread was too tricky? This Instant Pot recipe changes everything.
Just mix, set, and enjoy soft, warm bread in no time. Perfect for anyone avoiding gluten but still craving the comfort of freshly baked bread.
This Instant Pot bread recipe is quick, easy and within reach of everybody, even if you are not an expert baker.
Table of Contents
Recipe Video
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 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 40 mins.
After, 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 jam, blueberry jam, strawberry jam,
You can serve with Instant Pot Eggplant Parmesan or a simple ham & cheese.
You can also use it to make gluten-free desserts like this Instant Pot Bread Pudding.
It's also one of the best things to serve with hummus for a healthy homemade meal.
Recipe FAQs
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 40 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 Bread recipes
Buckwheat Bread (gluten-free)
In if you are into gluten-free dishes, check out this amazing Instant Pot Gluten Free Pasta recipe.
Instant Pot Gluten Free Bread
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.
Video
Nutrition
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.
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).
Yes this is correct.
Low pressure vs high pressure? I don't have a "manual" button. Thanks in advance.
High pressure 🙂
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.
I am allergic to almonds how do I substitute the recipe with All purpose gluten free flour? Thank you
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.
In step 3, how long does it usually take before the dough “comes together”? Did you stir continuously or every so often?
It needs 2-3 mins. Just stirring constant.
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?
Yes, you can sub milk with any nut milk.
I follow the instructions and got an amazing bread!! Thank you corrie!
You are welcome!
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.
Jane, I wonder if it should be 1/2 cup of milk rather than 2 cups. I got the same results.
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
Do you put water directly in pot or do you need to use the insert and then the trivet wit the loaf pan?
Can you sub regular yeast for instant yeast?? Yeast is scarce!!