If you think gluten free bread is dry, crumbly, or just not worth the effort, this recipe will change your mind. This easy gluten free bread is soft, fluffy, and tastes just like traditional sandwich bread. The best part? No kneading required. With a simple blend of gluten free flour, yeast, and a few pantry staples, you can enjoy fresh homemade bread without the hassle.
Why This Gluten Free Bread Works
This recipe uses a combination of gluten free all-purpose flour, eggs, and a touch of apple cider vinegar to create structure and lift. The vinegar helps the bread rise higher and stay tender. Unlike many gluten free breads, this one doesn’t require a bread machine or special techniques. Just mix, rise, and bake.
Ingredients You’ll Need
For the best results, use a high-quality gluten free flour blend that already contains xanthan gum. If yours doesn’t, add 1 teaspoon. Warm milk and water activate the yeast, while eggs and butter add richness. A little sugar feeds the yeast and helps browning.
Step-by-Step Instructions
Start by proofing the yeast in warm milk and water with sugar. Once foamy, combine with the dry ingredients and mix until a thick batter forms. Let it rise in a warm spot, then transfer to a greased loaf pan. A second rise ensures a light texture. Bake until golden and the internal temperature reaches 200°F.
Tips for Perfect Gluten Free Bread
Use a kitchen scale for accurate measurements. Let the batter rise in a warm, draft-free area. Don’t skip the second rise—it’s crucial for volume. Cool completely before slicing to avoid a gummy texture. For extra flavor, add herbs, seeds, or cheese to the batter.
Serving Suggestions
This bread is perfect for sandwiches, toast with butter, or alongside soups and salads. It also makes great French toast or breadcrumbs. Store leftovers in an airtight container and toast slices for best texture.
Frequently Asked Questions
Check our FAQ section above for answers to common questions about flour blends, storage, and substitutions. This recipe is versatile and forgiving, so feel free to experiment.
Frequently Asked Questions
Can I use a different gluten free flour blend?
Yes, but results may vary. A blend with rice flour, tapioca starch, and potato starch works best. Avoid single flours like almond or coconut.
Why is my gluten free bread dense?
Dense bread often results from too little liquid, overmixing, or not enough rising time. Ensure your yeast is fresh and let the batter rise until doubled.
Can I make this bread dairy free?
Absolutely. Use dairy-free milk like almond or oat milk and replace butter with coconut oil or vegan butter.
How do I store gluten free bread?
Store in an airtight container at room temperature for 3 days or freeze sliced for up to 3 months. Toast before eating for best texture.
Easy Gluten Free Bread
Ingredients
Equipment
Method
- In a small bowl, combine warm milk, warm water, and sugar. Sprinkle yeast on top and let sit for 5-10 minutes until foamy.
- In a large mixing bowl, whisk together gluten free flour blend and salt.
- Add the yeast mixture, eggs, melted butter, and apple cider vinegar to the dry ingredients. Stir until a thick batter forms.
- Cover the bowl with plastic wrap and let rise in a warm place for 30-45 minutes until doubled.
- Grease a 9x5 inch loaf pan. Stir the batter down and transfer to the pan, smoothing the top.
- Cover loosely and let rise again for 20-30 minutes until batter reaches the rim.
- Preheat oven to 375°F (190°C). Bake for 45-50 minutes until golden brown and internal temperature reaches 200°F.
- Cool in pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.