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.
Couldn't find the size Instant Pot you use for this recipe. What is the minimal size Instant Pot that can be used for this recipe? Can the recipe be cut in half and be used in a 3 quart one?
This is meant to be in a standard 6 quart Instant Pot or an 8 quart or larger would also work. I suppose you could cut the recipe in half to use in a 3 quart and probably lower the cook time by about 10 minutes. That's my best guess, I haven't tried it to be sure.
Hi Corrie,
I'm looking forward to trying this recipe, but I'd like some clarification on cook time. The text says "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." but the recipe says, "10 Cook at high pressure for 40 minutes. 11 When cooking time ends, wait for a natural pressure release."
I'm wondering if I'm to set the Instant Pot for 20 or 40 minutes. I looked through the comments and couldn't find this addressed. Thanks
Sorry about that, thanks for bringing it to my attention. I believe it's supposed to be 40 minutes. I will update the text.
Can this recipe, which sounds yummy, be used in a bread machine with a gluten bread option for baking?
It should work in a bread machine yes, though I've never tried it!
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.
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
Can't wait to see how it turns out! You're very welcome.
Is yeast and tapioca starch must in gluten-free bread recipe? Please guide. Thanks. And again thanks for sharing wonderful recipes.
Can you substitute milk fir almond milk?
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.
I'm wondering if adding xantham gum will help with binding. Any thoughts on that?
We use a variety of GF Flours and would like to try some variations. Could you suggest some? Also do you have a easy way to make Sour Dough Bread in a Instapot?
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!