If you’ve ever missed the aroma of freshly baked bread after switching to a gluten-free diet, you’re in luck. This gluten free bread recipe delivers everything you crave — a soft, airy loaf with a golden crust and no dryness or crumble. It’s perfect for sandwiches, toast, or as a side for soups and salads. Best of all, it’s easy to make at home using everyday ingredients. Whether you’re new to gluten-free baking or an experienced cook, this step-by-step guide ensures perfect results every time.
Ingredients
- 2 cups gluten-free all-purpose flour (with xanthan gum)
- 1 tbsp instant yeast
- 1 tsp salt
- 2 tbsp sugar or honey
- 3 large eggs (room temperature)
- 1 ¼ cups warm milk (or non-dairy milk alternative)
- ¼ cup melted butter (or coconut oil for dairy-free)
- 1 tsp apple cider vinegar
- Optional: 1 tbsp ground flaxseed or chia seed for added fiber
Step-by-Step Instructions
- Activate the yeast:
In a small bowl, mix the warm milk and sugar. Sprinkle in the yeast, stir lightly, and let it sit for 5–10 minutes until foamy. - Mix dry ingredients:
In a large mixing bowl, combine gluten-free flour and salt. If your blend doesn’t include xanthan gum, add 1 tsp. - Combine wet ingredients:
In another bowl, whisk together eggs, melted butter, and apple cider vinegar. - Make the dough:
Pour the wet ingredients and activated yeast mixture into the dry ingredients. Mix with a stand mixer or hand mixer on medium speed for 3–5 minutes. The batter should be thick but spreadable — not stiff like traditional bread dough. - First rise:
Cover the bowl with plastic wrap or a towel and let it rise in a warm place for 30–40 minutes, or until it doubles in size. - Prepare the pan:
Grease a 9×5-inch loaf pan and line it with parchment paper. - Second rise:
Transfer the dough into the loaf pan, smoothing the top with a spatula. Let it rise again for 20–30 minutes, until slightly puffed. - Bake:
Preheat your oven to 375°F (190°C). Bake for 35–40 minutes, or until the top is golden brown and the internal temperature reaches 200°F (93°C). - Cool:
Remove from the oven and let the bread cool in the pan for 10 minutes, then transfer it to a wire rack. Allow it to cool completely before slicing.
Nutrition Facts
| Serving Size | 1 slice (based on 12 slices per loaf) |
| Calories | 180 kcal |
| Protein | 5 g |
| Carbohydrates | 25 g |
| Fat | 6 g |
| Fiber | 3 g |
Tips & Variations
- Make it dairy-free: Substitute plant-based milk and coconut oil instead of butter.
- Add seeds: Sprinkle sunflower seeds, pumpkin seeds, or sesame seeds on top for extra texture.
- Sweet variation: Add 2 tbsp maple syrup and a dash of cinnamon for a breakfast-style loaf.
- Storage tip: Store in an airtight container for up to 3 days or slice and freeze for longer shelf life.
Serving Suggestions
- Serve warm with butter or jam for a comforting breakfast.
- Toast and top with avocado and eggs for a healthy snack.
- Use it for sandwiches — it holds up well and doesn’t crumble.
- Cube it for gluten-free croutons or French toast.
FAQs
1. Can I use almond flour or coconut flour instead of gluten-free all-purpose flour?
Not directly. These flours absorb moisture differently. Use a tested gluten-free flour blend for best results.
2. How do I know if my bread is baked through?
Check with a thermometer — the internal temperature should be about 200°F (93°C).
3. Why is my gluten-free bread dense?
It might not have risen enough. Ensure your yeast is active and the dough gets enough rising time.
4. Can I make this bread in a bread machine?
Yes! Use the “gluten-free” cycle if available, following the same ingredient order.
Conclusion
This gluten free bread recipe proves that going gluten-free doesn’t mean giving up the joy of homemade bread. With its perfect texture, delicious flavor, and easy prep, it’s a must-try for anyone avoiding gluten. Enjoy it fresh, toasted, or as part of your favorite meal — it’s simple, satisfying, and completely gluten-free!
