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 62 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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326 Comments

  • Tara B.

    I’ve been using this recipe in a bread machine since the first pandemic lockdowns, sorry that it took me so long to leave a review. I absolutely love this bread! After I found out that I am gluten intolerant, I went through a long stage of grieving my favourite foods that I would no longer be able to eat. But this recipe tastes just as good, if not better, than normal bread! My only problem is that it tastes so good that I eat it by itself and never get around to cutting it up for sandwiches or grilled cheese like I plan to.

    Following the recipe results in a delicious loaf of bread, but sometimes I don’t have all the ingredients on hand when I want to make bread. I have found this to be some sort of magical recipe that always works no matter what I substitute. Different kind of gf flour? Totally fine. Vinegar instead of lemon juice? Perfect. Egg replacer instead of eggs? Can’t even tell the difference. Extra oil instead of butter? No problem. Maple syrup instead of sugar? Great!

  • Amy Cole

    I just made this bread. It turned out wonderful. I used a scale to measure the dry ingredients and it worked great. I also used a pullman pan without the lid and the bread turned out nice and tall. Thank you for a great recipe!

  • Karen

    Hello,
    Can I use brown rice flour instead of white? That’s all I have on hand.
    Thank you.

    • Jaclyn

      Jaclyn Bell

      Unfortunately without testing this I can’t say with certainty what the final outcome would be. I believe it would be a bit denser but should work.

    • Ella

      Yes, you can absolutely sub brown rice for white (and this is true for almost any gf bread recipe). It will simply have a bit of a heartier taste (not a whole lot, but a bit more hearty.

  • Kimie

    I always love your recipes and am excited to try this one! Is there another oil I could use instead of canola? Would avocado oil work? Or even just olive oil?

    • Lela Gallentine

      I have the dreaded latex allergy, which means I am also allergic to a lot of foods (look up “latex food allergies”), potato and tapioca being in the mix. Would you recommend omitting those starches while increasing the other ones? I have xanthan gum and corn starch. I understand that you have not tried this, so it’s not a guarantee of results. I’m just asking for your best guess, and I’ll be more than happy to let you know the results. Thank you for any assistance.

      • Jaclyn

        Jaclyn Bell

        I’m sorry to hear this. I would maybe try cornstarch and arrowroot if no allergy to that.

  • Priya

    This bread looks really yummy. I want to try this but I don’t have stand mixer. Can I do it with dough hooks attached to hand mixer or just mix with hands? I’m new to this and my toddler is intolerant to gluten. So need your help. Thank you.

    • Jaclyn

      Jaclyn Bell

      A hand mixer should work ok then as the dough gets heavy I’d mix with a wooden spoon by hand to well incorporate.

  • Edmund Cooper

    I scooped all the ingredients and leveled them off. It looks like a lump of wet sand.

    • Jaclyn

      Jaclyn Bell

      I’m sorry to hear this! Do you have a kitchen scale by chance? This will give you the best results.

    • Ella

      You will always get best results when baking (especially when baking gluten free) if you weigh vs. measure. The dry ingredients in this recipe are given in weights as well as measures – weigh next time. If you are accurate you will get great results.

  • Deb S

    Hello! Love your recipes and want to give this one a try. You mention to use a scale, but I don’t see weights for the flours?

    • Jaclyn

      Jaclyn Bell

      I’m so happy to hear you love my recipes Deb! On this one did you see the recipe box below with the grams listed in parentheses next to the cup measurement?