This easy gluten free bread is soft, tender, and perfect for everyday use. The loaf has a light interior and a golden crust that slices beautifully for sandwiches, toast, or simple spreads. The dough is simple to prepare and requires only a few pantry ingredients. With the right mixing method and proper rising time, this recipe produces a reliable homemade loaf with a pleasant texture and flavor.
Why You’ll Love This Recipe
This recipe creates a soft, sliceable loaf that works well for sandwiches, breakfast toast, and snacks. It uses common ingredients and a straightforward method, making it accessible even for beginner bakers. The dough mixes quickly and does not require kneading like traditional bread. The finished loaf keeps a tender crumb and can be frozen for later use, making it a practical option for weekly baking.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
3 cups (420 g) all purpose gluten free flour blend designed for yeast bread
3 teaspoons xanthan gum (only if the flour blend does not already contain it)
2 1/2 teaspoons (8 g) instant yeast
1/4 teaspoon cream of tartar
2 tablespoons (25 g) granulated sugar
2 teaspoons (12 g) kosher salt
1 1/2 cups (360 ml) warm milk, about 95°F
4 tablespoons (56 g) unsalted butter, melted and slightly cooled
1 teaspoon apple cider vinegar
2 egg whites (50 g), at room temperature
2 tablespoons toasted sesame seeds (optional)
Directions
Grease a 9 x 5 inch loaf pan or line it with parchment paper and set it aside.
In the bowl of a stand mixer fitted with the paddle attachment, add the gluten free flour blend, xanthan gum if needed, instant yeast, cream of tartar, and granulated sugar. Mix these dry ingredients together until evenly combined.
Add the kosher salt and mix again so it is distributed evenly throughout the flour mixture.
Pour in the warm milk, melted butter, apple cider vinegar, and egg whites. Begin mixing on low speed until all ingredients are combined and no dry flour remains.
Increase the speed to medium-high and continue mixing for about 3 minutes. The dough will become thick, smooth, sticky, and slightly fluffy in appearance.
Transfer the dough into the prepared loaf pan. Use a wet spatula to smooth the surface evenly.
Cover the pan loosely and allow the dough to rise in a warm place for 30 to 45 minutes, or until the dough becomes about 50 percent larger than its original size.
Preheat the oven to 375°F while the dough is finishing its rise.
Remove the cover from the pan. If desired, lightly score the top of the loaf with a sharp knife. Brush the surface lightly with melted butter and sprinkle with sesame seeds if using.
Place the loaf pan in the oven and bake for 45 to 60 minutes. The bread is ready when the crust becomes deep golden brown and the internal temperature reaches about 205°F.
Remove the bread from the oven and allow it to rest in the pan for 10 minutes.
Transfer the loaf to a wire rack and allow it to cool completely for at least 1 to 2 hours before slicing.
Slice the bread with a serrated knife into 10 equal slices.
For a dairy-free version, replace the butter with a plant-based butter and use an unsweetened non-dairy milk such as almond milk or oat milk.
For an egg-free version, replace the egg whites with 50 g aquafaba or a prepared egg replacer suitable for baking.
For added texture, sprinkle sunflower seeds, pumpkin seeds, or chia seeds on top of the loaf before baking.
For a more flavorful loaf, mix 1 teaspoon dried herbs such as rosemary or oregano into the dry ingredients.
For a slightly rustic texture, psyllium husk powder can be used instead of xanthan gum.
Storage/Reheating
Once the bread has cooled completely, wrap the loaf tightly in plastic wrap or an airtight container. Store at room temperature for up to 2 days.
For longer storage, freeze the bread. The loaf can be frozen whole or sliced. If freezing slices, wrap each slice individually or place parchment paper between slices before freezing.
To reheat, toast slices directly from frozen or warm them in a toaster oven. If the bread becomes slightly dry, lightly sprinkle a small amount of water on the slice before toasting to restore moisture.
FAQs
Why didn’t my gluten free bread rise properly?
The yeast may be inactive, the liquid temperature may have been too hot or too cold, or the flour blend may not be suitable for yeast bread.
What texture should the dough have?
The dough should be thick, sticky, and smooth. It will resemble a thick batter rather than traditional kneadable bread dough.
How do I know when the bread is fully baked?
The crust will be golden brown and firm. The internal temperature should reach about 205°F.
Why did my bread collapse after baking?
This can happen if the dough rises too long or if the bread is removed from the oven before it finishes baking.
Can I use active dry yeast instead of instant yeast?
Yes. Use about 3 teaspoons active dry yeast and dissolve it in the warm milk before adding it to the mixture.
Can I add seeds or grains to the dough?
Yes. Seeds such as sesame, sunflower, chia, or pumpkin seeds can be mixed into the dough or sprinkled on top.
Can I make this bread without a stand mixer?
Yes. The dough can be mixed by hand using a strong spoon, but it may require more effort to achieve a smooth texture.
Why must the bread cool before slicing?
Cooling allows the structure of the bread to set properly. Cutting too early may result in a gummy texture.
How thick should I slice the bread?
Slice the loaf into about 10 slices of even thickness for sandwiches and toast.
Can this bread be frozen?
Yes. The bread freezes well. Wrap it tightly and store it in the freezer for several weeks.
Conclusion
This gluten free bread recipe produces a soft, tender loaf that works well for everyday meals. With simple ingredients and a clear preparation method, it is an excellent option for homemade gluten free baking. The bread slices neatly, stores well, and can be frozen for later use, making it a practical addition to your baking routine.
A soft and tender homemade gluten free bread with a light interior and golden crust. This easy loaf is perfect for sandwiches, toast, and everyday baking, using simple ingredients and a no-knead mixing method.
Total Time:2 hours 15 minutes
Yield:10 slices
Ingredients
3 cups (420 g) all purpose gluten free flour blend designed for yeast bread
3 teaspoons xanthan gum (only if the flour blend does not already contain it)
2 1/2 teaspoons (8 g) instant yeast
1/4 teaspoon cream of tartar
2 tablespoons (25 g) granulated sugar
2 teaspoons (12 g) kosher salt
1 1/2 cups (360 ml) warm milk (about 95°F)
4 tablespoons (56 g) unsalted butter, melted and slightly cooled
1 teaspoon apple cider vinegar
2 egg whites (50 g), at room temperature
2 tablespoons toasted sesame seeds (optional)
Instructions
Grease a 9 x 5 inch loaf pan or line it with parchment paper and set aside.
In a stand mixer bowl fitted with the paddle attachment, combine the gluten free flour blend, xanthan gum (if needed), instant yeast, cream of tartar, and granulated sugar. Mix until evenly combined.
Add the kosher salt and mix again to distribute evenly.
Pour in the warm milk, melted butter, apple cider vinegar, and egg whites. Mix on low speed until no dry flour remains.
Increase the speed to medium-high and mix for about 3 minutes until the dough becomes thick, smooth, sticky, and slightly fluffy.
Transfer the dough to the prepared loaf pan and smooth the top with a wet spatula.
Cover loosely and allow the dough to rise in a warm place for 30 to 45 minutes until about 50% larger.
Preheat the oven to 375°F (190°C).
Remove the cover from the pan. Optionally score the top lightly with a sharp knife. Brush with melted butter and sprinkle sesame seeds if desired.
Bake for 45 to 60 minutes until the crust is deep golden brown and the internal temperature reaches about 205°F (96°C).
Let the bread rest in the pan for 10 minutes.
Transfer the loaf to a wire rack and cool completely for 1 to 2 hours before slicing.
Slice with a serrated knife into about 10 slices.
Notes
Use a gluten free flour blend specifically formulated for yeast bread.
The dough will resemble a thick batter rather than traditional kneadable dough.
Allow the bread to cool completely before slicing to prevent a gummy texture.
Seeds such as sunflower, pumpkin, or chia can be added for extra texture.
The bread freezes well; slice before freezing for convenient portions.
