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

  • Happy

    Hello, I just made this bread recipe with half the amount of yeast, with 3 cups of Krusteaz All-Purpose gluten free flour and 1/3 cup of cornstarch. I have to stay away from tapioca and did not have potato flour. I used a scale and got approximately the same weight at this recipe. The rest of this recipe I kept the same. I baked it in a Pullman loaf pan (which I really like for gluten free bread) size 9 X 4 inches. The bread came out delicious! The next time I will use potato flour as well and less of the gluten free flour. Thank you very much!

  • Mary Jane

    Uri,

    I have used lactose free milk in this recipe and it turned out the same as always. Delicious!

  • Uri

    Does this also work with lactose free milk? I dont mean soy milk etc, but milk with lactose removed from it. I have IBS so i cant have gluten nor milksugars and i would love to try this recipe since I want to step away from prefab glutenfree breadflour mixes

  • MarieD

    I adapted the recipe a little bit and measured Bob’s Red Mill 1-1 baking flour instead of the separate ingredients. Then proofed in the instant pot for 90 minutes (it filled a large pot), now I’m pressure cooking it for 40min (natural release for 10)then broil with the air fryer lid for 20 minutes at 400F. I’m looking forward to seeing how this turns out!

  • Laras

    It was past 10pm and I just felt like trying this recipe. So now it’s midnight when my bread is still cooling and I have few questions. I live in a tropical country so it’s warm and humid here. I knew I wouldn’t need as much proofing time, so I set my timer to 30 mins. And by then the loaf had risen beautifully, so I immediately preheat my oven for 10 mins and after 10 mins the dough were overflowing. I still baked it but some dough dropped and the surface cracked open. I don’t know if I overproofed while waiting for the oven to preheat or maybe I could reduce the yeast amount? Also I used instant yeast instead of active dry. Do you think I should make some adjustments?

    P.s: I tried the cooked dough that dropped on the wire rack and it tasted delish! Can’t wait to try a slice in the morning!

    • Jaclyn

      Jaclyn Bell

      Was it rapid rise instant yeast? If so you would definitely want to cut back on rising time. But either way here it seems like you’ll want to reduce rise time and yes also amount of yeast next time. Hope that does the trick!

  • jacque Moakler-Wendel

    I made the bread as is and came out exactly as in the picture, and it was delicious. My problem was that I found out was my daughter in law can’t have eggs either. Would you have any suggestions as to a substitute for the eggs. Thanks for the recipe, my husband and I who are not gluten sensitive loved it too with the honey.

  • Jacque

    Would it be possible to substitute honey for the sugar we don’t use processed sugar. If so, would the amount be 1:1 sugar to honey? I’m so excited to make this recipe, just ordered everything I need.

    • Jaclyn

      Jaclyn Bell

      That should be fine. I would use 2 1/2 to 3 tbsp honey since it’s a little sweeter by volume.

  • Susan Bartlett

    This bread turned out delicious. Can I double or triple the recipie next time?

    • Jaclyn

      Jaclyn Bell

      I haven’t tried but it should double successfully. I’m glad you liked it Susan!