Gluten-Free White Bread


Gluten Free Bread is hands down the best gluten free bread I’ve tried yet. Good gluten free bread is one of the hardest things to find if you are on a gluten free diet but this one is truly satisfying. It’s so tasty and has a great texture. 

Gluten-Free Bread Loaf

Several months ago I did the gluten free diet myself for a few months and some of the breads I would buy scared me.

When going gluten free I think one of the most best recipes to have is a good gluten free bread recipe, it’s just a staple and when you have that it makes being gluten free seem a bit easier.


I tried a few recipes for gluten free bread and this is definitely the one I liked most.

My whole family actually loved it, my husband couldn’t get over how good it was. He even said he liked it better than regular white bread, believe it or not. He likes that it has more substance to it.

If you are new to gluten-free bread, yes it does have a different texture which will quickly grown on you and the taste of this bread is amazing! When you eat a piece warm out of the oven its so dreamy.

Sliced Gluten-Free Bread

How to Make Gluten Free Bread

Making homemade gluten free bread is kind of like making a muffin batter. As in the consistency will be different from the traditional white flour bread dough so no kneading is required, wahoo!

You do your typical yeast proofing with the yeast, water and sugar. Then you mix in some eggs, milk and fats. And then you’ll add in a blend of those go-to gluten free flours/starches and some xanthan gum.

Is the xanthan gum a must? Yes! It offers elasticity in the dough and with the lack of gluten here it acts as the binding agent for the flour, it also helps hold onto some moisture, and gives the bread some structure.

Homemade Gluten Free Bread Sliced With Butter

I hope you enjoy this Gluten Free Bread recipe as much as we do! And check out the step by step photos below the recipe if you haven’t made it before.

Other Gluten Free Recipes


Gluten-Free White Bread

4.67 from 18 votes

This Gluten Free Bread is hands down the best gluten free bread I've tried yet. Good gluten free bread is one of the hardest things to find if you are on a gluten free diet but this one is truly satisfying. It's so tasty and has a great texture.

Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 2 hours
Servings: 16


  • 2 1/2 tsp active dry yeast
  • 3 1/2 Tbsp sugar , divided
  • 1/4 cup warm water , 110 degrees
  • 1 1/4 cups milk , warmed to 110 degrees
  • 2 Tbsp canola oil
  • 2 Tbsp butter , softened, plus more for bread pan
  • 3 large eggs
  • 1 Tbsp lemon juice
  • 2 cups (320g) white rice flour*
  • 1/2 cup (66g) tapioca flour
  • 1/2 cup (81g) potato starch
  • 1/3 cup (46g) cornstarch
  • 1 Tbsp xanthan gum
  • 1 3/4 tsp salt
  • 1 tsp baking powder


  1. Pour yeast into the bowl of an electric stand mixer, along with 1/2 tsp sugar and 1/4 cup warm water. Whisk to dissolve yeast, then let rest 5 - 10 minutes to proof yeast. Add in remaining 3 Tbsp + 1 tsp granulated sugar, the milk, canola oil, butter, eggs and lemon juice. Fit mixer with paddle attachment and whip on low speed to combine (butter won't blend in at this point, but it will once dry ingredients are added).
  2. Add in all remaining ingredients and mix on low speed to combined, then increase to medium speed and mix 5 minutes (if you have the paddle attachment that constantly scrapes bowl I highly recommend it and mix on medium-low speed if using that. If not stop mixer and scrape down sides and bottom of bowl occasionally. Near the end of mixing the batter should have a consistency similar to a quick bread like banana bread).
  3. Pour bread dough into a buttered 9 by 5-inch baking dish and spread to both ends with a rubber spatula. Smooth top with wet hands, while slightly doming loaf (re-wetting hands in water as necessary. Wetting the top will also prevent it from drying out while it rises since it won't be covered - plastic can easily stick so I don't recommend using it). Transfer to a warm place free from draft to rise for 1 hour - 1 hr 15 minutes. Preheat oven to 375 degrees during last 10 minutes of rising. (Be gentle with loaf once it has risen, it is a delicate loaf so if you tap it too hard on counter or in oven it will likely deflate, so move gently).
  4. Bake bread in preheated 375 degree oven for 20 minutes, then reduce oven temperature to 350, tent loaf with foil and bake 20 minutes longer or until loaf is done (top center of loaf should no longer be doughy).
  5. Cool in loaf pan several minutes then invert onto a wire rack to cool completely. Once cool store in airtight container or resealable bag in refrigerator. Slice into 1/2-inch slices. Once chilled, I recommend warming each piece for about 10 - 15 seconds in microwave, or until warm (this bread will seem dry once chilled in fridge but if you warm it up it will be moist again. It's also delicious toasted).
  6. *Scoop and level dry ingredients (vs pouring from package or spooning into measuring cup), just be careful not to pack it when measuring. Better yet, if you have a kitchen scale I'd highly recommend using that.
  7. Recipe Source: adapted slightly from allrecipes

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  • Karen Ogg: I did have to change the recipe because of no potato starch, no rice flour and corn allergies. I substituted 2 1/2 cups Bobs Red Mill white Baking flour and 1/3 cup Quinoa flour and then I used only 1/2 tsp of the xanthan gum since Bobs baking flour already has most of these ingredients. Other than a bit of spill over in the oven, it turned out wonderfully. I don’t like the flavor of most GF breads but this takes the cake. I plan to make this on a regular basis after making a 1/4 tsp adjustment on the yeast. September 25, 2018 at 3:02pm Reply

  • Sue: Can I substitute all purpose gluten free flour. September 20, 2018 at 7:19am Reply

    • Jaclyn: Sorry I can’t say for sure without further recipe testing. September 24, 2018 at 11:42am Reply

  • Sandi Garson: Can you substitute something for the eggs. I am allergic to them August 13, 2018 at 9:31am Reply

  • BJ BJ: My search is over. This recipe for gluten free bread lives up to the hype. I have made it twice and each time it has come out beautifully. No strange textures or tastes. This is great bread! August 12, 2018 at 10:05am Reply

    • Jaclyn: Thanks for your review! August 13, 2018 at 12:37pm Reply

  • BJ Nash: Wow! I can’t thank you enough for this recipe. I’m recently diagnosed as gluten intolerant and I was not looking forward to a life without soft bread. This recipe is the BOMB! The absolute best. I can stop looking for a better one because it doesn’t exist. My loaf came out looking exactly like the pics and I’m in heaven. Thank you!! July 17, 2018 at 10:19pm Reply

    • Jaclyn: Thanks for taking the time to leave positive feedback! July 28, 2018 at 12:38pm Reply

  • Britney: Hi can white rice flour be substituted by something else? My daughter can’t have white rice and I am struggling to find a good recipe that doesn’t have white rice flour. July 8, 2018 at 4:26pm Reply

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