Gluten-Free Bread

Published March 1, 2018. Updated March 7, 2019

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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. 

Gluten-Free Bread loaf on wood cutting board

The Best Gluten Free Bread Recipe

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 best recipes to have is a good gluten free bread recipe, because it’s a staple pantry item 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, and 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 grow on you. The taste of this bread is amazing! When you eat a piece warm out of the oven it’s so dreamy.

Homemade Gluten Free Bread Ingredients

This easy gluten free bread recipe uses more ingredients than your average loaf of white bread, but I promise every single one is needed to achieve the fluffiest gluten free bread possible.

  • Active dry yeast
  • Sugar
  • Warm water
  • Milk
  • Canola oil
  • Butter
  • Eggs
  • Lemon juice
  • White rice flour
  • Tapioca flour
  • Potato starch
  • Corn starch
  • Xanthan gum
  • Salt
  • Baking powder

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!

  • Pour yeast into the bowl of an electric stand mixer, along with sugar and warm water. Whisk to dissolve yeast, then let rest 5 – 10 minutes to proof yeast.

How to Make Gluten Free Bread

  • Add in remaining granulated sugar, the milk, canola oil, butter, eggs and lemon juice. Fit mixer with paddle attachment and whip on low speed to combine.

How to Make Gluten Free Bread

  • Add in all remaining ingredients and mix on low speed to combine, then increase to medium speed and mix 5 minutes.

How to Make Gluten Free BreadHow to Make Gluten Free Bread

  • 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.

How to Make Gluten Free Bread

  • Transfer to a warm place free from draft to rise for 1 hour to 1 hr 15 minutes. Preheat oven to 375 degrees during last 10 minutes of rising.

uncooked loaf of gluten free bread

  • Bake bread in preheated 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).
  • Cool in loaf pan several minutes, then invert onto a wire rack to cool completely.

loaf of gluten free bread on wire rack

Do I Have to Use Xanthan Gum in This White Bread Recipe?

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 Store Gluten Free Bread

This homemade gluten free bread needs to be kept in an airtight container or resealable bag in the refrigerator. Let it cool completely on your countertop before storing in the fridge, though.

How to Serve Gluten Free Bread

Once chilled, I recommend warming each piece for about 10 – 15 seconds in microwave before enjoying it. This homemade white bread will seem dry once chilled in the fridge, but if you warm it up it will become moist again. It’s also delicious toasted!

Homemade Gluten Free Bread slices

Tips for the Best Gluten Free Bread

  • Scoop and level the dry ingredients when measuring rather than pour them from package into a measuring cup. Just be careful not to pack it when measuring!
  • Wet the top of the white bread loaf before setting it aside to rise. Wetting the top prevents it from drying out while it’s rising (you can’t use plastic wrap on this bread since it’ll stick).
  • If you have a scale, use that to measure out the ingredients.

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4.91 from 64 votes

Gluten-Free Bread

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
Prep20 minutes
Cook40 minutes
Ready in: 2 hours

Ingredients

Instructions

  • 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).
  • 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).
  • 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).
  • 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).
  • 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. 

Notes

  • *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.
  • **Be sure to use ingredients that are labeled gluten-free to avoid cross contamination of gluten contained ingredients.
  • 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).
  • Recipe Source: adapted slightly from allrecipes
Nutrition Facts
Gluten-Free Bread
Amount Per Serving
Calories 182 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g6%
Cholesterol 36mg12%
Sodium 308mg13%
Potassium 139mg4%
Carbohydrates 30g10%
Fiber 1g4%
Sugar 3g3%
Protein 3g6%
Vitamin A 120IU2%
Vitamin C 0.6mg1%
Calcium 45mg5%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition values are estimates only. See full disclaimer here.

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328 Comments

  • 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.

    • Jaclyn

      Jaclyn Bell

      Yes I’d definitely just recommend adding the xanthan gum separately so you know how much is going into it.

  • 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.

  • 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!!

  • 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

  • brenda

    My Husband became allerged to wheat. have been buying the bread at the local store boy it is expensive.so I thought I give your recipe a try, So which me luck I can’t wait to try it

  • 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.

  • 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.

      • Jennifer Miller

        How does this bread hold up to peanut butter and jelly sandwiches? Thanks.

        • Cindy Penney Pond

          I made this today in my bread maker. My step-daughter gave it a thumbs up and said it tastes like normal bread which is a significant improvement from her review of the last bread I made?
          Only change to ingredients was substituting oat milk and vegan butter. I added all wet ingredients to the bread machine pan (whisked eggs a little before adding), followed by dry ingredients (except yeast), butter and added active dry yeast last. Used the gluten free setting with a light crust setting. Thank you so much for sharing.