Simple Gluten Free Bread Recipes

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Overview: How To Make Gluten Free Sandwich Bread


The full recipe for this easy gluten-free bread loaf is found down below in the recipe card. However, heres an overview of steps along with photos to help you make this simple and quick gluten free loaf!

  • Whisk: Youll first start by whisking together all of the dry ingredients, including the yeast.
  • Mix: Add the wet ingredients to the dry ingredients, and either use a stand mixer with a dough hook attachment or mix by hand. This will take about 5-7 minutes in the stand mixer or about 10 minutes if youre mixing in a large bowl with a wooden spoon.
  • First proof: This is the bulk fermentation proof. Youll proof the bread until its doubled in size.
  • Shape & second proof: After the dough has risen for the first time, shape it into a loaf form and place the dough into your loaf pan to rise again while the oven preheats.
  • Top: If youd like, you can top your gluten-free sandwich bread with toppings! Simply brush a mixture of maple syrup and diary free milk on top of the risen loaf, and sprinkle your toppings on top.
  • Bake: This next step moves quickly! Were creating a steam bath to help create a crusty bread loaf. Youll place a square baking pan on the lowest rack, and the middle rack will be for the loaf. Place the loaf onto the middle rack, and then quickly pour the boiling water into the square baking pan on the lower rack. Close the oven and let the bread bake!
  • Once your gluten-free sandwich bread has baked, allow it to cool completely before slicing!

    Why Would Someone Need A Gluten

    Maybe you arent looking at this list for yourself, but because someone in your family has mentioned they need gluten-free bread at your next family get-together. There are several reasons they may have made this request.

    First of all, they may have celiac disease. Celiac disease is a serious condition where even a small amount of gluten can make an individual very sick. People with celiac must avoid gluten entirely.

    Another reason your family member may have requested gluten-free bread is that they are sensitive to gluten. Gluten sensitivity isnt a full allergy like Celiac, but most individuals with a sensitivity still require gluten-free food otherwise their stomach may be upset.

    Either way, no matter what the reason, when someone asks for gluten-free bread it is critical that it is made without any gluten, just in case they have a severe allergy like Celiac disease.

    Tips For Baking Gluten

    • Make sure you have fresh yeast .
    • Always use room temperature ingredients! Yeast thrives in a warm environment.
    • You can bring your egg whites to room temperature by pacing the whole large eggs in a bowl of really warm water and let them sit for 5 minutes.
    • Always use gluten-free non-stick cooking spray to grease your pan and the plastic wrap. I like either coconut oil or olive oil cooking spray.
    • Bake the bread on the middle rack.
    • I also like to bake my bread horizontally for even baking.
    • Remove the loaf from the baking pan and place it on a cooling rack. If the bread cools in the pan, the steam can get trapped and the loaf can get soggy, especially on the bottom.
    • Use a serrated knife to slice the bread. Using a smooth-blade knife can squish the bread.

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    Mixing The Ingredients And Kneading The Dough

    First, mix the yeast and sugar with some warm water to activate the yeast. After 5 10 minutes, it will become bubbly and frothy, which means that the yeast is active. If theres no bubbles and/or foam formation, youll know that its inactive and you should open a new yeast package.

    Next up, prepare the psyllium gel by mixing the psyllium husk with some water. The gel will begin to form within seconds.


  • Add the potato starch, brown rice flour, buckwheat flour,
  • and salt to a bowl,
  • and mix thoroughly to combine.
  • Make a well in the middle and add the yeast mixture,
  • the psyllium gel, and
  • the apple cider vinegar.
  • Now, we come to the mixing and kneading stage theres really no right or wrong way to knead gluten free bread, as you dont have to go though the stretching motions youd typically use to build up the elasticity in a gluten-containing wheat bread.

    Once the wet and the dry ingredients are combined, I tend to squeeze the dough through my fingers until smooth and homogeneous. After a few minutes youll notice the dough coming away from the sides and it will be easy to form it into a rough ball.

    While it wont have the same super-stretchy elasticity of a gluten-containing wheat dough, theres enough elasticity there that you can stretch portions of it without them breaking off.

    Once you complete one 360 degree rotation of the dough, you should be left with a ball of dough. Flip it seam side down and rotate in place to seal the seams.

    Your Bread Has A Mushy Center Or A Dense Bottom

    Super Soft and Easy Gluten Free Bread

    This problem is common in almost all bread baking. Mushy centers and dense bottoms are a sign that your bread is underbaked. It can also sometimes mean that you dont have enough leavener, especially if baking longer leads to an overly dense texture or a hard bread.

    Start by lowering your oven temperature and extending the cooking time slightly. Try reducing the temperature by 50 degrees and baking for another 20-30 minutes. Make sure to check the bread a couple of times to make sure it isnt finished baking early.

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    Pro Tip For Measuring Flour

    The best way to measure gluten-free flour is the spoon & level method. Using a spoon, scoop the flour into the measuring cup. After youve spooned the flour into the measuring cup, use the back of a knife to level off the top of the measuring cup. Friends, please do not scoop the flour out of the bag with your measuring cup.

    Is This Healthy Gluten Free Bread

    This is a bit harder to answer, as the definition of healthy really depends on every persons individual needs.

    But on a grand scale, this is a healthy gluten free bread recipe. It has wholesome ingredients, very limited processing, and uses flaxseed, almond flour, and brown rice flour for a filling slice.

    It is still full of carbs, even though well-derived, and should be eaten in moderation.

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    The Best Gluten Free Bread Recipe

    I have found it! Yep, this is hands down the best gluten free bread recipe that I have ever tasted!

    Now Ive had plenty of experience with gluten-free bread recipes, I mean I did write the book Gluten-Free & Grain Free Breads, Batters & Doughs, but I have to tell you, this one is something special!

    I am super excited to share with you all this easy and delicious gluten-free bread recipe!

    As I mentioned in this post: Gluten Free All Purpose Flour Recipe Without Brown Rice, I was having a really hard time finding a gluten-free flour and gluten free bread recipe that didnt have brown rice in it.

    How To Make Gluten Free Bread That Tastes Like Real Bread

    GLUTEN FREE BAGUETTES | Easy gluten free bread recipe!

    So, in the process of making this easy gluten free bread recipe, Ive discovered 2 secrets to make the best gluten free bread:

    Number 1, choose a high-quality, super-fine gluten free flour. For me, my top choice is Bobs Red Mills Gluten Free 1-to-1 Baking Flour! Its primarily made of rice flour, and its ultra-fine texture keeps this homemade gluten free bread from getting too dense or heavy.

    Number 2, you need properly whipped egg whites, gently folded into your batter. Traditionally, wheat bread recipes rely on gluten and yeast to help the bread rise and maintain its lift. Instead, those whipped egg whites get the job done beautifully in this gluten free bread recipe!

    All of the delicious bread-liciousness, none of the glutenmission accomplished.

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    The Ultimate Gluten Free Bread Recipe

    Bread lovers, rejoice. This gluten free bread is the real deal with a soft, chewy open crumb and a deliciously crisp caramelised crust. Its also super easy to prepare, and it behaves similarly to regular wheat bread: it can be kneaded and shaped, and goes though two rounds of rising. And its vegan no eggs or dairy products needed!

    This post may contain affiliate links, which allow me to make a small commission for my referral, at no additional cost to you. For more info, check out the Disclosure Policy. Thank you for supporting The Loopy Whisk.

    Before we get to the gluten free bread recipe, Ive got some news: I am writing a book.

    Wait, lets put that in all-caps because this definitely feels like a shouting from the rooftops moment: I AM WRITING A BOOK.

    I will have more details to share with you soon, but heres the short of it: its a gluten free baking book, covering everything from cakes and cupcakes, through brownies and cookies, all the way to pies and tarts and bread. In fact, there will be over 15 different bread recipes, from artisan loaves to enriched doughs like cinnamon rolls and babka.

    To say that I am over-the-moon excited would be an understatement. And I cannot wait to share more book details with you over the coming weeks and months!

    But for now: lets talk gluten free bread.

    Before we get to the nitty gritty of how to make your own gluten free bread, heres a quick overview of the many reasons why its absolutely amazing.

    How To Know When Gluten

    I highly recommend using an instant read thermometer to check the temperature when baking gluten free. Typically, the bread will look done before its actually done adequately baking.

    If you pull the bread too soon the liquids wont have time to evaporate and it will be gummy and dense, instead of soft and fluffy.

    The internal temperature should reach 205ºF. Checking quickly with an instant read thermometer will help the bread retain valuable heat while the temp is being read. A Thermoworks Thermapen does this efficiently and accurately.

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    How Do You Make Gluten

  • Activate the yeast. Combine the yeast with the sweetener and warm water. Let it hang out to activate for about 10 minutes.
  • Make the psyllium gel. Mix together the psyllium, olive oil, and water. Whisk and let it set for a few minutes until thickened and gel-like.
  • Mix together your dry ingredients. In a large mixing bowl or the bowl of a stand mixer, mix all of your flours, starches, and salt. Whisk to combine.
  • Combine everything and form into a dough. I mix everything in my stand mixer with the dough hook, but you can also do this by hand. If mixing by hand, I like to use a dough whisk to get it combined. Then, turn it out onto the countertop and use my hands to knead the rest of the flour in.
  • Bulk ferment the dough for 1 hour. I leave it in the mixing bowl, covered with a clean tea towel, to rise for one hour. It should double in size and before light and fluffy.
  • Re-knead and shape the dough. After the bulk ferment, youll knock the air out of the dough and knead it into your desired shape/shapes. Then, youll place it in the banneton or loaf pan for the final proof.
  • Rise, score, andbake! Let the loaf rise for one more hour, and preheat the oven to 425 while it rises. Once the bread has risen, score it with a knife or lame . Then, place into your baking vessel. Bake for 1 hour and 15 minutes, removing the lid for the last 15 if baking in a Dutch oven.
  • Slice and eat! Definitely the best part 🙂
  • Sending lots of yeasty love your way. Happy baking!

    How To Make A Gluten

    Soft White Gluten Free Bread Recipe

    If you know anything about making traditional sourdough bread, you probably understand that the key ingredient, and the thing that makes sourdough what it is, is a good sourdough starter.

    For a normal sourdough starter, this involves mixing wheat flour and rye flour together with water, and leaving it out to collect wild yeast spores. You feed this yeast on a schedule in order to keep it alive and available for baking.

    You can get some gluten-free sourdough starter from a gluten-free friend, or you can ask at your local wheat-free bakery.

    It might be easier to make your own sourdough starter if those options aren’t available to you though. The full gluten-free starter recipe will be below, but here’s the basic idea.

    You may need 1-2 weeks to get a strong, working gluten-free sourdough starter, so plan ahead!

  • Mix 1 cup of all-purpose gluten-free flour with ½ cup of cool water. I use King Arthur’s Measure for Measure Flour for this.
  • Cover the mixture with a clean towel and let it rest overnight at room temperature.
  • The next day, discard half of the mixture, then feed it another cup of flour and another ½ cup of water.
  • Repeat this process every day for 5 to 10 days. Sometimes it could take even longer.
  • The gluten-free sourdough starter is ready when you notice that it only takes a couple of hours for the mixture to double or triple in size, rather than overnight.
  • At room temperature, you’ll need to feed the sourdough starter every 24 hours or so.

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    My Gluten Free Bread Recipe

    This easy gluten free bread recipe is simple to follow, uses basic ingredients, and creates one, 2lb loaf.

    As said previously, this is definitely best eaten when fresh from the oven, and makes delicious toast. You can also slice and freeze it too.

    If you make this recipe and love it, please do let me know by or using #theglutenfreeblogger. I love seeing your bakes!

    And please do leave a review to let others know you loved it too! It would mean the world to me.

    What Size Of A Pan Do I Use To Make Gluten Free Bread

    This gluten free bread recipe was developed using a 9 x 4 inch metal loaf pan. You can use a different size loaf pan but you’ll want to watch the cook time. Also, it won’t have the same rise, depending on the size.

    You can also make this bread recipe in a glass loaf pan lined with parchment paper. Metal and glass pans transfer heat differently and gluten free bread loaves typically have a thicker crust when baked in a glass pan.

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    Important Note About Serving

    Generally GF bread requires toasting or a buttered griddle to taste good, but not with the best gluten free bread recipe! Room temperature bread is soft, fluffy, and delicious tasting!

    However, please note, if pulling from the freezer and serving at room temp, thoroughly defrost the bread first. If it is chilled slightly it will become more crumbly.

    Can I Freeze This Crusty Gluten Free Bread

    Easy Gluten Free Bread Recipe

    Absolutely! Let your fresh loaf cool completely, and then place it inside a zip-top freezer bag with as much air squeezed out as possible. Your artisan gluten free bread will store up to three months.

    When you ready to eat it, remove it from the freezer and leave it in the fridge overnight. The bread wont be as crusty as when it was fresh, but you can remedy this by dropping slices in the toaster.

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    What If I Can’t Find All The Ingredients

    Unfortunately my supplies have been limited and I’ve only been able to test this gluten free bread recipe with the ingredients I have.

    As said above, I’m not sure how it would work with plain gluten free flour, but I imagine it would translate pretty well.

    If you don’t have/can’t eat eggs, I have seen similar recipes which use aquafaba but again, I haven’t tried this and don’t want to lead you down a path where I don’t know the outcome!

    I am still working on a replacement for yeast, as I know a lot of people have been struggling to get hold of it. I did try to make gluten free bread with beer instead – perhaps when I can restock my flour supplies I can try this again!

    Needless to say, my first attempt was a classic fail!

    How Long Does This Gluten

    One of my favorite things about this recipe is that it can be done in about three and a half hours, start to finish!! That is way quicker than sourdough, so this is a perfect last-minute bread recipe when you want some bread to eat that day! And of that three and a half hours, probably only about 30ish minutes is active time. The rest of it is rising and baking time!

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    Why Was My Gluten

    For your bread machine, does it have a gluten free setting? This setting is important because it only does one mix cycle, not two mix cycles like you get with other settings.

    If you don’t have the gluten free setting option, use a quick program that features one mixing cycle, rather than two, when making gluten free bread. Mixing it twice will always cause the bread to be denser.

    Are you scooping your measuring cup into the flour? Or spooning the flours into the cups and then leveling? You should always spoon then level.

    Otherwise, you’ll end up with more flour than you want which causes the bread to be dense.

    Are you storing your flours in the freezer or refrigerator? If flours are stored that way they lose moisture and when they are mixed with other ingredients they tend to absorb more of the moisture and the bread is denser.

    I don’t have a recipe for bagels but you might like these Gluten-Free Bagels from Salted Plains. My newest recipe – Gluten Free Rolls!

    I hope I’ve set you up for success with making the best gluten-free bread you’ve ever had. If you have any questions about this gluten-free bread recipe, leave a comment. Also, if you make it I want to know what you thought! Please come back and share your experience.

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