The Best Gluten Free Bread Recipe (2024)

I know the struggle is real when it comes to going gluten free, that is why I’m sharing this bread recipe! It took me years of experimenting like a mad scientist using different kinds of gluten free flours to finally come up with the perfect gluten free bread! This bread is the softest and fluffiest of all the gluten free bread out there!

  • The Best Gluten Free Bread Recipe (1)
  • The Best Gluten Free Bread Recipe (2)

You can use it to make sandwiches! Who doesn’t want a good gluten free sandwich? It could also stay in your freezer for few weeks. Unlike the other store bought gluten free bread, when frozen, this bread doesn’t break to pieces when you try to take them apart. It comes off easily and not crumbly when you toast it. This recipe is also packed with notes and tips for substitutions that I’ve learned throughout the years of my journey of perfecting this bread.

  • The Best Gluten Free Bread Recipe (3)
  • The Best Gluten Free Bread Recipe (4)

I also included product recommendations on the ingredients that I am using. Scroll down and see list below the recipe.

I also have a separate post on HOW TO MAKE A GLUTEN FREE BREAD – a step by step tutorial check it out if you want to see my own process on making this gluten free bread.

Hope you guys will enjoy it and I would love to hear from you on how your bread turns out after trying this recipe. Feel free to comment or message me for any questions.

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You can follow me on my social media accounts to see more updates. You can also tag us a photo of your bread. I would love to see all your work! <3

The Best Gluten Free Bread Recipe (6)

Yield: 12-18 slices

Prep Time: 20 minutes

Cook Time: 45 minutes

Proofing time: 30 minutes

Total Time: 1 hour 35 minutes

The best gluten free bread recipe of them all. It's the softest and fluffiest among the rest. Give it a try and see for yourself.

Ingredients

Yeast Mixture

  • 2 ½tspactive dry yeast
  • ¼cupwarm water (To make the perfect temperature to activate the yeast, mix 1/8 cup of boiling water and 1/8 cup of tap water.)
  • 4tbspsugar

Dry Ingredients

  • 2cupswhite rice flour
  • ⅔cuptapioca flour
  • ⅓cuparrowroot flour
  • ⅓cupalmond flour
  • 1tspbaking powder
  • 1 ½tspsalt
  • 3tspxanthan gum

Wet Mixture

  • 3eggs
  • ¼cupunsalted butter
  • 1cupmilk

Instructions

  1. Preheat oven at 350°F. Turn oven off after preheating. You will use it for proofing the bread.
  2. Put the yeast and sugar into a glass or pyrex measuring cup. Add the warm water. (To make the right temperature for the yeast, mix 1/8 cup of boiling water and 1/8 cup of regular water.) Stir. Set aside for 5-10 minutes until it bubbles and double the size.
  3. In a separate bowl, put all the flours and dry ingredients together. Give it a good mix until everything is combined.
  4. Using a stand mixer, beat eggs in the mixing bowl with the paddle attachment in low setting for 1 minute until yolks and whites are incorporated. Set aside. If not using a stand mixer, beat the eggs in a large bowl.
  5. Using a microwave, put butter in a medium size bowl and warm it in microwave for 30 seconds. Add milk and warm it again for 40 seconds. If you do not have a microwave: Place a saucepan on the stove in low-medium heat, add butter and milk. Warm it up until the temperature reaches 110-120°F. Don’t let it boil. Remove from the stove.
  6. Add the warm butter and milk mixture to the eggs, then add the yeast mixture. Scrape all the yeast bubbles and sugar from the cup. Give it a quick mix using a whisk.
  7. Add the dry mixture to the wet mixture and mix on medium-low setting. Scrape side of bowl for few times and make sure that all flour is incorporated. You should have a wet, sticky, somewhat smooth dough mixture. (If not using a stand mixer, mix with a spatula until everything is combined and you have a wet, sticky and somewhat smooth dough mixture.) Mixing takes about 2 minutes until all flours are incorporated. Do not over mix.
  8. Put dough in a greased bread pan and cover it with a cling wrap. Make sure that you don’t cover it too tight. Make it snug and have a room for the dough to rise. On top of the cling wrap, use a tea towel to cover it again.
  9. Put it in the preheated oven that is turned off for proofing. Then, use a wooden spoon and put in between the oven door so it’s not completely close. Let the dough rise just above the pan which is about 30 minutes. (DO NOT FORGET TO SET THE TIMER) If you think the dough didn't rise enough, you can leave it inside the oven to rise for another 10 minutes. Make sure that you don’t proof it more than 40 minutes or the bread will fall flat during baking.
  10. Take it out from the oven. Preheat oven again at 350°F. Take the towel and cling wrap off the proofed dough.
  11. Bake it for 40-45 minutes. (I usually bake mine for 45 minutes. If the top crust is darkening too quickly, you can cover it with foil on top. Take it out from the oven and let it rest for 5-10 minutes before taking it out of the pan and transferring it to a wire rack. Let it cool completely before slicing.

Notes

Substitutions:

The list of these substitutions are all based in my personal journey of perfecting this bread. Listed below are the ingredients that I've used before.

  • Milk - any preferred milk such as almond milk, cashew milk or coconut milk
  • Sugar - honey, coconut sugar,brown sugar(bread will slightly brown if using later)
  • Unsalted butter - coconut oil, salted butter (cut salt in 1 tsp.), ghee
  • White rice flour - brown rice flour. Note: Using brown rice flour will not give as much height as the white rice flour. It is on the heavier side and might give you denser finished product. You can also use and mix both flour with 1:1 ratio.
  • Almond flour - Sorghum, amaranth or chickpea flour.I’ve tried to use all the above but I found that almond flour makes the bread fluffier and gives the airiness to the bread compared to the other flours.
  • Tapioca starch/flour - Arrowroot starch/flour
  • Arrowroot starch/flour - tapioca starch/flour
  • If you don’t have the different types of flour available, you can substitute all flours with store brought gluten free flour blend. Makes sure to use a total amount of 3 1/3 cups.
  • Xanthamgum - you can use guar gum to replace xanthan gum but make it 4-5 tsp. I found that the binding effect of guar gum is not as great as xanthan gum if you use the same amount.
  • Xanthamgum is very important to this recipeas it acts as the binder thatholdseverything in place. It helps in giving and maintaining the bread’s shape and consistency.
  • Egg - I tried to substitute egg with flax egg once but it didn't go well. I didn't try it again. I'm on a mission to find sa way to substitute egg for those who are asking for a non dairy version.

Made this recipe? I would love to see your work. Follow and tag me a photo on instagram: @beyond.the.slice or comment / add photo over to pinterest.

Nutrition Information

Yield 14Serving Size 1
Amount Per ServingCalories 180Total Fat 6gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 3gCholesterol 50mgSodium 310mgCarbohydrates 27gFiber 1gSugar 4gProtein 4g

Recommended Products:

I personally use Bob’s Red Mill gluten free products. It is the most accessible and easiest to find in all the grocery store nearby. This is the list of the products that I usually use in making my gluten free bread. Links are provided so you can check them out if you’re not familiar with it.

The Best Gluten Free Bread Recipe (2024)

FAQs

What is the secret to making good gluten free bread? ›

  • Use Psyllium Husk Powder as a binder for better Gluten Free Bread.
  • The benefits of letting your dough rest, my second tip for baking better gluten free bread.
  • Mix or knead your bread dough thoroughly.
  • For a better gluten free loaf, use less yeast.
  • Bake your bread in a tin with tall sides.

What is the biggest challenge of making gluten free bread? ›

One of the challenges is that when gluten-free dough is thickened with additives like starches and gums, it becomes sticky. Some bakers dust sticky dough with flour, but that's problematic with gluten-free formulations.

What is the secret of baking with gluten free flour? ›

Gluten-free flours often contain fine starches, so they absorb more liquid than conventional flour. To address this, gluten-free recipes usually call for more liquid and produce looser batters. They may also call for a larger quantity of leavening, like baking powder, to help add volume and lighten the texture.

Which yeast is best for gluten free bread? ›

What type of yeast should be used to bake Gluten Free Bread? Active dry yeast and instant yeast both work well and are often interchangeable. Be on the lookout for any Rapid Rise yeast that is best for one rise. For most of us that's the way gluten free bread is baked, a single rise in the tin.

What gluten-free flour is best for bread? ›

Buckwheat flour: easy and versatile

Buckwheat flour has a rich, earthy flavour that works well in quick breads and yeast bread. It does, however, have a crumbly texture so you might want to combine it with other gluten free flours – brown rice flour works well.

Why add vinegar to gluten-free bread? ›

Apple cider vinegar or another acid lightens up the dough. You can add up to 4 Tbsp of acid for 500 g gluten-free flour. Don't worry, you won't be able to taste it afterwards. To lighten up a yeast dough even more, you can add a packet of baking powder or cream of tartar baking powder to 500 g flour.

What is the secret to moist gluten-free baking? ›

Honey and agave as a sugar substitute can enhance moisture as well, but be aware that you should cut down slightly on the other liquids you are using in the recipe, as honey and agave are not solid ingredients. Adding an extra egg or oil can also help, but use caution.

What is the closest gluten-free flour to all-purpose flour? ›

Brown rice flour is about as close to a 1:1 substitute for all-purpose flour as it gets since it provides structure and a “wheat-like” flavor.

What does cream of tartar do in gluten free bread? ›

Achieving a good rise is essential for light and airy bread. Cream of tartar acts as a natural leavening agent when combined with baking soda.

Why won't my gluten free bread rise? ›

Of course make sure that your yeast and baking powder is still active and fresh. Your bread will not rise if your yeast or baking powder has expired. A dense loaf could also be the result of not measuring your ingredients accurately. Weight measurements are best (I have to update my recipes).

How long to let gluten free dough rise? ›

Knead and shape the dough.

Then, you'll place it in the banneton or loaf pan for the proof. Rise, score, and bake! Let the loaf rise for one hour, or until it's light and puffy to the touch, and preheat the oven to 425℉ while it rises.

Why is my gluten free bread so dense? ›

If your gluten free bread turned out dense, you didn't have enough liquid in the dough. It is critical to measure your dry ingredients accurately. Measure for weight when you can. If you don't have a digital scale, I recommend using either the spoon or the leveling method to measure your flour.

What makes gluten-free bread better? ›

Gluten-free bread lets you enjoy bread without the risk of causing harm to your intestines. And when you swap out white flour for a gluten-free alternative, it might make your bread healthier in certain ways. Other flours often have nutrients you wouldn't get with white flour.

How to make gluten-free bread rise more? ›

Create an Ideal Rising and Baking Environment

Lightly cover the loaf pan with a damp towel and place in the oven for 20 to 30 minutes or until the dough rises to the top of the loaf pan. This method really does speed up the time it takes for gluten-free bread to rise.

What binds gluten-free bread? ›

When making gluten-free breads, flatbreads, etc., Psyllium husk acts similarly to the way gluten would act in traditional wheat bread. It provides the binding properties and elasticity that helps the dough become workable. It gives the structure and support for the bread to rise, as well.

What does egg do in gluten-free bread? ›

Eggs are also natural leaveners that support the volume, texture, color, and shelf-life of gluten-free bread. Including oil can also result in a richer, more tasty loaf and provide a bit more moisture too.

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