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Easy Gluten Free Bread Recipe

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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

  1. Grease a 9 x 5 inch loaf pan or line it with parchment paper and set aside.
  2. 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.
  3. Add the kosher salt and mix again to distribute evenly.
  4. Pour in the warm milk, melted butter, apple cider vinegar, and egg whites. Mix on low speed until no dry flour remains.
  5. Increase the speed to medium-high and mix for about 3 minutes until the dough becomes thick, smooth, sticky, and slightly fluffy.
  6. Transfer the dough to the prepared loaf pan and smooth the top with a wet spatula.
  7. Cover loosely and allow the dough to rise in a warm place for 30 to 45 minutes until about 50% larger.
  8. Preheat the oven to 375°F (190°C).
  9. 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.
  10. Bake for 45 to 60 minutes until the crust is deep golden brown and the internal temperature reaches about 205°F (96°C).
  11. Let the bread rest in the pan for 10 minutes.
  12. Transfer the loaf to a wire rack and cool completely for 1 to 2 hours before slicing.
  13. 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.
  • Author: Amelia
  • Prep Time: 15 minutes
  • Cook Time: 45–60 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Nutrition

  • Serving Size: 1 slice
  • Calories: 170 kcal
  • Sugar: 3 g
  • Sodium: 300 mg
  • Fat: 5 g
  • Saturated Fat: 3 g
  • Unsaturated Fat: 2 g
  • Trans Fat: 0 g
  • Carbohydrates: 28 g
  • Fiber: 2 g
  • Protein: 4 g
  • Cholesterol: 10 mg

Find it online: https://cooksplash.com/easy-gluten-free-bread-recipe/