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

Gluten Free Bread

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.

Gluten Free Bread shown here on a wood cutting board up close with two slices cut

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!

How to Make Gluten Free Bread How to Make Gluten Free BreadHow to Make Gluten Free Bread

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.

How to Make Gluten Free Bread

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.

How to Make Gluten Free Bread

Homemade Gluten Free Bread

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Gluten-Free White Bread

4.74 from 23 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.

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


  • 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
Nutrition Facts
Gluten-Free White Bread
Amount Per Serving
Calories 182 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Saturated Fat 1g 5%
Cholesterol 36mg 12%
Sodium 308mg 13%
Potassium 139mg 4%
Total Carbohydrates 30g 10%
Dietary Fiber 1g 4%
Sugars 3g
Protein 3g 6%
Vitamin A 2.4%
Vitamin C 0.7%
Calcium 4.5%
Iron 2.1%
* Percent Daily Values are based on a 2000 calorie diet.
Course: breads
Cuisine: American
Keyword: Gluten Free Bread
Calories: 182 kcal
Author: Jaclyn


  • Brenda: I tried it and it came out awesome but a little crumbly.he still likes it a lot so I’ll keep making it.I buy a flour that has the xanthan gum already in it. Should I buy some gum and add it. January 6, 2019 at 11:22am Reply

    • Jaclyn: Yes I’d definitely just recommend adding the xanthan gum separately so you know how much is going into it. January 6, 2019 at 1:44pm Reply

  • Maria Zarate: I own my own Cafe and I have seen my fair share of “Gluten free” breads. I decided to research recipes to make my own. Myself not knowing anything about Gluten Free recipes mind you. This is by far the best recipe I have found for Sandwich bread! I especially love how you list full ingredients and not just say ‘Gluten Free Flour Mixture’. It’s all right here on your page and it tastes Amazing! The only recipe that does not upset my customers stomach whom have allergies. Thank you for sharing your recipe! I will only use this recipe for now on. January 3, 2019 at 6:47am Reply

  • Sheila Baker: Made this today. Tweaked the recipe and used King Arthur Gluten Free Flour and Olive Oil. Turned out awesome!!! Beautiful rise and nice texture..not too spongy! The color was a beautiful golden brown. Taste was amazing!! My new go to recipe…thank you!! December 24, 2018 at 3:39pm Reply

  • Mary: Can you use gluten free all purpose flour instead of all different gluten free flours i can t find all those flours and put same amount of all purpose gluten free flours i m new to cook gluten free its my husban that gluten sensitive ,i try one recipe bread and didn t turn good .. thank i m french you have to excuse my englis if its not good November 28, 2018 at 2:59pm Reply

    • Jaclyn: I’m sorry I haven’t tried it with a store bought blend. December 6, 2018 at 12:50am Reply

  • brenda: My Husband became allerged to wheat. have been buying the bread at the local store boy it is I thought I give your recipe a try, So which me luck I can’t wait to try it November 26, 2018 at 1:07pm Reply

  • Molly: This is a great recipe! November 25, 2018 at 6:41pm Reply

  • Loretta: Taste was not good. Instructions were clear. Texture was not very open and bread was very spongy and unpleasant. Lovely color and smelled great while cooking, good crust re: color and quality (like crusty and or soft). Breaking bread again was very elastic (too elastic/rubbery). Taste unpleasant even with butter. Used kitchen scale to measure every ingredient. Sliced perfectly. Have no idea what went wrong. Will try again with other suggested flour. Help is gladly welcomed. Cook passionately also. November 7, 2018 at 6:21pm Reply

  • Amy: What would be a good substitute for the corn starch. We recently found out my little one has a wheat and corn allergy. We have further testing for find out if she has Celiac Disease, but for now we were told to cut out all wheat and corn. Thanks for the help. I look forward to trying the recipe. October 15, 2018 at 10:13am Reply

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