This homemade gluten free Hawaiian bread recipe is tender, sweet and incredibly soft. Check out that amazing texture - and it's not just GF, but dairy free too!
The recipe was inspired by those delicious slices of Hawaiian sweet bread that you find in the grocery store with a hefty price tag! This is a gluten-free re-creation of the iconic bread sold in a 1950s bakery situated in beautiful Hawaii. This gluten-free version is amazingly tender so the whole family will love it - you might just take the storage tips below and make another loaf for later (It freezes incredibly well!).
And because I like to keep things as easy as possible, this recipe uses my gluten free flour mix, which is our signature flour mix. It’s a mix I worked with and tweaked until it produced consistently good results. There’s the right balance of starches and flours so it can be used in all types of gluten-free bread recipes from biscuits to breadsticks. The recipe for it can be found here: Gluten Free Flour Mix.
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Gluten-Free Hawaiian Bread at a Glance
It’s no surprise that gluten free breads are tricky. They aren’t as forgiving as gluten breads and need the right balance of everything to produce a bread with the perfect texture and taste. This bread was especially challenging as the pineapple juice was a unique flavor – too much and it’s way too tangy, too little and it’s too sweet. I can confidently say that this version mimics the storebought bread to a T. It’s tender, not crumbly and super soft. It's really THAT good!
And if those King's Hawaiian rolls are calling your name, I have an option for making traditional Hawaiian rolls right below the Step by Step directions for making the bread. As tasty dinner rolls, they bake up golden brown with a wonderful flavor - perfect for a gluten-free diet!
Ingredients
The simple ingredients list includes:
- Water: The water adds the essential liquid in the recipe.
- Pineapple Juice: Pineapple juice is part of what makes this Hawaiian bread.
- Vegan Butter: The vegan butter adds structure to the bread.
- Brown Sugar: Brown sugar adds a hint of sweetener.
- Eggs: Eggs are needed for texture and structure of the bread.
- Pure Vanilla Extract: The vanilla extract adds a hint of sweet.
- Gluten Free Flour Blend: This gluten free all purpose flour blend is perfectly balanced with flours and starches.
- Potato Flour: This is potato flour, not potato starch. The potato flour adds to the consistency of the bread. Potato starch is not the same thing.
- Coconut Flour: The coconut flour adds a wonderful flavor to the bread.
- Baking Powder: Baking powder contributes to the rise.
- Instant Yeast: Instant yeast is used in the recipe, but active dry yeast may be used. Note: Active dry yeast must be proofed in the warm water before adding to the recipe. Add the proofed yeast mixture when adding the rest of the liquid ingredients in step one.
- Xanthan Gum: Xanthan gum helps bind the ingredients to prevent crumbly bread.
- Psyllium Husk Powder: The psyllium husk powder contributes to the texture of the bread.
- Salt: Salt adds to the flavor of the bread.
Exact measurements and step by step directions for making the bread are in the recipe card below.
Substitutions
For gluten free flour substitutes: The gluten-free flour blend is balanced with tapioca starch, brown rice flour, white rice flour, cornstarch, and potato flour. Other blends may not produce the same results. Coconut flour is a very unique flour and I would not recommend substituting it.
For vegan Hawaiian bread: To make this an egg free bread, use an egg substitute from this guide.
For a gum-free bread: Reference this substitution guide for gum substitutes.
How to Separate Eggs
Separating eggs can be done with an egg separator tool or simply by using your hands. If you use the tool, place it over a bowl to catch the egg whites. Crack the egg into the spoon and allow the egg whites to separate, leaving the yolk in the spoon.
Place the yolk in a separate bowl or cup for adding to the recipe.
You can also forego any special equipment and use your hands to act as a tool to separate the eggs. Over a small bowl, crack the egg and very carefully hold the yolk and allow the egg whites to separate from the yolk. Use the yolks and egg whites as directed.
Step by Step to Gluten-Free Hawaiian Bread
STEP ONE: In the stand mixer bowl with the paddle attachment, add the wet ingredients - water, pineapple juice, melted vegan butter, brown sugar, eggs and vanilla extract. Mix for 1 minute, until incorporated.
STEP TWO: In a medium bowl, add the dry ingredients and mix until blended.
STEP THREE: Add the dry ingredients to the large bowl of the stand mixer. Mix for 30 seconds on low speed. Turn the speed to medium and mix for 3 minutes.
STEP FOUR: Scrape the batter into the prepared loaf pan, cover the pan with a light towel or plastic wrap and let it rise in a warm place.
STEP FIVE: The bread is done rising when the loaf hits the top of the pan or about 30 minutes. At about the 25 minute mark, preheat the oven to 325 F.
STEP SIX: Bake the bread for 45 minutes or until an instant read thermometer registers 205-210F. If the loaf is getting too brown, cover the top with a piece of aluminum foil.
How to Make Gluten Free Hawaiian Rolls
Making delicious bread rolls just like the original Hawaiian sweet rolls instead of a loaf, just requires cake pans (or a single 9"x13" pan) and a large spoon for portioning the batter.
Instead of portioning the batter in the loaf pan, portion it using a ¼ cup measuring cup for 12 rolls total.
STEP ONE: Rolls before rising.
STEP TWO: Rolls after rising - brushing with the egg wash.
STEP THREE: After baking, allow rolls to cool in the pan for 5 minutes. Then remove to a wire rack to finish cooling.
Storage Tips
Storing this Hawaiian bread involves 3 things – a sharp bread knife, wax paper and a gallon size plastic bag or airtight container.
Start by slicing the entire loaf with a sharp knife. Then place small pieces of wax paper in between each slice. Stack the bread and place the entire loaf into an airtight container or large plastic bag and seal it well. Then simply remove slices as needed and toast them from frozen. As delicious as the day they were made!
Pro Tips
Rise Tip: Watch the rise time being careful not too exceed 30 minutes total. Over rising can lead to the loaf falling or overflowing in the oven and making a huge mess.
And follow these tips to ensure a delicious, tear-apart, tender loaf of bread:
- Make sure the ingredients are at room temperature, except the warm water.
- Measure the flours by weight and not cups. I add cups just to get an idea of how much it will roughly translate to, but use a scale to measure the flour for the most accurate measurements. (Accuracy is very important in GF baking!)
- Separate the third egg with an egg separator tool. And just leave the egg white in the bowl for brushing over the loaf later.
FAQs
Gluten free Hawaiian bread is different from regular gluten-free bread in that it is a sweet bread, almost in a brioche-style. It's sweet and tangy.
This recipe was developed using my GF flour mix. Another mix may work, but just be sure to use the same amount in weight
Reference my guide on How to Substitute Eggs, Gluten Free Flours, Gums, and Dairy in Gluten Free Baking for options for substitutes!
More Delicious Gluten Free Bread Rolls
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Recipe
Gluten Free Hawaiian Bread Recipe
Ingredients
- ¾ cup pineapple juice one 6 oz. can
- ¼ cup water warmed to 110F
- 4 Tablespoons vegan butter melted
- 3 large eggs 2 whole eggs and 1 egg yolk, white reserved
- 70 grams brown sugar about ⅓ cup
- 2 teaspoons pure vanilla extract
- 260 grams gluten free flour mix about 2 cups
- 17 grams potato flour about 2 Tablespoons
- 12 grams coconut flour about 2 Tablespoons
- 2 ¼ teaspoons instant yeast also called fast acting
- 2 teaspoons psyllium husk powder
- 1 teaspoon baking powder
- 1 teaspoon xanthan gum
- 1 teaspoon salt
Instructions
- In the bowl of a stand mixer, add the pineapple juice, water, melted butter, 2 eggs, 1 egg yolk (reserve the egg white), brown sugar, and vanilla. Mix on medium speed for 1 minute, until fully combined.
- In a medium bowl, whisk together the gluten free flour mix, potato flour, coconut flour, instant yeast, psyllium husk powder, baking powder, xanthan gum, and salt.
- Add the dry ingredients to the wet ingredients and beat on low speed for 30 seconds. Stop and scrape down the bowl.
- Turn the mixer up to medium and mix for 3 minutes, until the batter looks fluffy and pale.
- Meanwhile, prepare an 8” x 4.5” baking pan by spraying generously with cooking spray.
- After the dough is done mixing, scoop the batter into the prepared pan and smooth the top.
- Cover the pan with a tea towel and let rise until batter barely crests the top of the rim or about 30 minutes.
- At the 20 minute mark, preheat the oven to 350 F.
- Mix the reserved egg white and use a pastry brush to spread over the dough.
- Bake for 45 minutes or until an instant-read thermometer registers between 205-210F. You may need to cover it with foil at the 40 minute mark.
- After it’s finished baking, let the loaf cool in the pan on a wire rack for 15 minutes.
- Remove the bread from the pan and lay it on its side and let it cool an additional 15 minutes. Then flip to the other side and cool an additional 15 minutes.
- Let cool for 3 hours before slicing.
Notes
- Make sure to weigh the ingredients rather than measure by cups.
- Use our gluten free flour mix for best results.
- Separate the eggs and reserve the egg white for the egg wash on the rise dough.
- The rise time should be judged by when the dough gets close to the top of the pan. This could take between 20-40 minutes. Begin preheating the oven at the 20-minute mark.
- Let the bread cool completely before slicing into it.
- Follow the recipe as written, but instead of scraping the batter into a loaf pan, spray a 9"x13" pan with non-stick spray and portion ⅓ cup of batter in 3 long rows and 4 short rows for 12 rolls total.
- Let the rolls rise for 30-60 minutes or until the rolls rise by 50%.
- Spread the egg white on the risen rolls.
- Bake at 375F for 20-25 minutes or until an instant-read thermometer registers 205-210F.
- Let cool for 30 minutes before serving.
Nutrition
Next check out: Golden Gluten Free French Bread (Dairy Free Too!)
And don't miss these delicious recipes:
LadyJ
OMG my heart literally skipped a beat when I read the subject of the e-mail! This is the bread recipe I have been waiting for!!!! I can't tell you how many times I have wished to have a recipe like this to recreate my favorite bread in a GF recipe. BLESS YOU - you have just made my day. I can't wait to get home tonight so I can try this bread. You are the BESTEST !!!! = )
C.J. Brady
Awww. Thanks for the kind words!
Enjoy it!
Susan
Is it possible to make Hawaiian rolls out of this bread recipe?
Christine
Hi Susan,
Thanks for asking - so I've tested it in a regular 9 inch cake pan and they did not turn out. I did not test them in a muffin pan, which might work out better. If you try it, I'd be curious as to the results!
Hope that helps!
~Christine
Jacqueline
This recipe is amazing. I think I need to have a longer rise time as my loaf came up a little (maybe an inch) short - but the flavor and texture are outstanding. I put pics on IG. We recently tried a commercial GF Hawaiian bread that was pretty disappointing, but this one hits all the right notes. I would like to figure out how to do this as a muffin/roll for the holidays.
Christine
Hi Jacqueline,
So glad you enjoyed them! I haven't tested it as rolls, but in a muffin tin they should work beautifully - just watch the baking time - start checking at 25 minutes. 🙂
~Christine
Nuniek
Looks Yummy. I Will try this one.
Christine..... Can I use veg oil Instead of vegan butter?
Can I use Honey Instead of sugar. What Is the measurement If I can replace with honey.
Christine
Hi Nuniek!
Thanks for asking - so for the vegetable oil, yes. It should work just fine. For the honey - I have not tested it but it would be increasing the liquid slightly so I would worry about it affecting the texture of the bread. If you try it, let me know!
~Christine
Kerry
Wow! At last...a GF bread that is not heavy and has airholes in it and is pliable....so thrilled to find it! I even forgot the butter but it turned out beautifully. Also used a commercial GF flour as that's what i had and wanted to use it up. Still perfect...Thank you.
Christine
Hi Kerry,
Oh wonderful - so glad you enjoyed it! Makes my day 🙂
~Christine
Terri
Can I use real butter instead of non dairy butter?
Christine
Hi Terri,
Yes, absolutely.
Christine
Angie
Why are you using both psyllium husk and xanthan gum in this recipe. I always thought you use one or the other.
Christine
Hi Angie,
So this loaf needs a little more binder than just the xanthan gum - I like xanthan gum because you typically don't need to use a lot of it. But in this recipe, I found it needs a bit more binder. But a caveat to xanthan is it will sometimes give a chemical taste to the baked good. So I used psyllium husk to offer more binding properties instead of upping the xanthan. Long explanation but that's the reason 🙂
Christine
Deb
Can I substitute something else for the coconut flour? Thanks.
Christine
Hi Deb,
Thanks for asking. So the coconut flour is a unique flour...it has so much fiber in it, it's hard to substitute.
BUT there's only 17 grams of it so there's hope! Reference this flour substitute chart https://zestforbaking.com/guide-to-gluten-free-flour-substitutes There's really no close substitute that matches it's fiber and protein content exactly but arrowroot is most similar in the ratios.
That's the closest one I'd recommend. 🙂
Christine
Deb
Thanks Christine. I was looking at the chart yesterday and was surprised at the huge fiber content in coconut flour. Just wondering, does the coconut flour provide any flavor in the bread or is it just there for the fiber?
Christine
Hi Deb,
It is a really high fiber flour, and it's also very absorbent. That's why the recipe only calls for a small amount.
It does function as part of the flour combination in this recipe. Coconut flour has a wonderful flavor, in this bread recipe in particular.
So definitely not just for fiber, but part of a tasty flour combination.
Christine
Dawne
I made this Hawaiian bread last night. I was out of white flour, so I subbed Sorghum flour for it and it turned out great, very delicious and soft.
Thank you so much for the delicious recipe. I can see this loaf won't last long.
Christine
Oh I'm so glad you enjoyed it Dawne. 🙂
Thanks for sharing about the sorghum flour sub!
Christine
Dawne
I meant white rice flour in the message above. No way to edit it. 🙁
Christine
Thank you - I didn't even catch the missing word!
Thanks for updating!
Drea
Any recommendations for making this in the bread machine?
Christine
Hi Drea,
I haven't tested it in a bread machine, but most of them instruct you to mix the liquid ingredients in the bowl of the pan first, then add the dry ingredients and the yeast last.
I haven't tested this method though, but let me know if you try it!
Christine 🙂
Keegan
Turned out great! Fantastic recipe, thanks!