Gluten-Free Bread

March 1, 2018

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.

More Delicious Gluten Free Recipes You’ll Love:

Gluten-Free Bread

4.85 from 39 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

Ingredients

  • 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

Instructions

  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. 

Recipe 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.
  • 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.
Course: breads
Cuisine: American
Keyword: Gluten Free Bread
Author: Jaclyn

Categorized:

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243 Comments

  • Nisha Vadehra

    Dear Jaclyn, what can I substitute for eggs , milk and butter for gluten free bread?

    • Jaclyn

      Jaclyn Bell

      Unfortunately without testing I can’t say for sure what would be good substitutes in this exact recipe, sorry!

  • Donna

    This is the first white gluten free recipe I’ve tried and it’s the only one I need! My daughter is gluten free and she loves this bread, especially toasted. I’ve made it 3 times following the recipe exactly except I use oat milk and vegan butter and it’s come out perfect every time. And it’s pretty easy as far a bread recipes go. Thank you for an awesome, fail proof recipe!

  • Christa Martin

    This gluten-free bread is amazing! It is so hard to make fluffy gluten-free bread, and you did it! Kudos to you, and thank you.

    Based on your recipe I tried a variation, where I used King Arthur “Gluten Free Measure for Measure Flour”. I tried this because I accidentally bought way to much of that flour on Amazon.

    This is what I did:
    * Instead of the white rice flour + tapioca flour + potato starch flour + cornstarch I used: 467g King Arthur flour + 46g cornstarch; and
    * I added 1/4 cup of warmed milk
    Other than that I followed your recipe to the letter.

    It came out great as well, also fluffy, but your original recipe is slightly better.

    Thanks again!
    Christa

  • Meghan

    I would love to try this recipe, but I was wondering if you think it would work with a dairy free milk ( like almond, coconut or oat) and vegan butter? My biggest issue with breads is them having to be GF and DF. If you’re not sure I may just try it and let you know!

    • Jaclyn

      Jaclyn Bell

      Yes the dairy free milk and vegan butter should work great as well. Hope you enjoy!

    • Terry

      I have a friend who said that homemade hemp milk works really well. I haven’t tried it yet..it’s on my list to try…

  • Maryjane Bechard

    Your gluten free bread is so easy to make and looks just like yours when finished baking. My only comment is the bread seems dry whether it is toasted or not. Could you please tell me if I am doing something wrong?

    Thank you for your help.

    Maryjane

    • Jaclyn

      Jaclyn Bell

      You could try increasing the water a few tablespoons and maybe the oil by 1 tbsp and that should help.

      • Mary Jane

        Jaclyn,

        Thank you for the advice regarding adding more water and more oil to make the bread more moist. I only added a bit more oil (not even a tablespoon) and it seemed much better when I sliced the bread.

        This time I also added a tbsp. of caraway seeds just for fun. It smells wonderful. Not saying I would use the caraway seeds all the time but thought I would try it.

        Love this bread recipe!

        Mary Jane

        • Jaclyn

          Jaclyn Bell

          So glad the helped, thanks for reporting back! And thanks for the idea about adding caraway seeds I love breads with herbs and seasonings.

  • Nicole

    I haven tried making this bread yet but it looks like good one for my husband. He has to be on a gluten free diet because he has this gluten disease,so he can’t eat anything with gluten in it which suck. So I was wondering if I bought the gluten free flour could I still make this bread. I would substitute the other stuff like rice and tapioca flour, potato starch and xanthan starch, for the flour please tell if you can thanks.

    • Jaclyn

      Jaclyn Bell

      Unfortunately without testing I can’t say for sure if the blend would work the exact same as the ratios could be different.

  • Cheri’ Powers

    I made this last night and hands down it is the best tasting gf bread we’ve had. My husband has developed an intolerance to gluten, so finding bread that is similar in texture to regular bread has been difficult. Good, pre-made, gf bread is so expensive so I was looking for a recipe to make my own. I came across yours and was drawn to the fact that your ingredients are easy to come by. I was also lucky to be given a grain mill, which made making my own rice flour a lot easier. Thanks for going through the work and sharing this recipe with us all :) I was wondering if you’ve ever made this with brown rice. Is there a difference in between the two (from a baking standpoint) or can I just swap one for the other?

    • Jaclyn

      Jaclyn Bell

      It should be okay to sub the brown rice flour but bread will be denser and have a nuttier more noticeable flavor.
      So glad you liked this recipe!

  • Jessica

    I’ve just read the entirety of the recipe, helpful hints, and comments. I am want to make this bread but am wondering if there is something I can substitute the potato starch with. I, personally, am not a fan of potato starch. Any suggestions?? Thank you so much!