Gluten Free Bread Recipe
This homemade gluten free bread recipe is soft, fluffy, squishy, and so delicious! It has the look, feel, and texture of traditional white sandwich bread. This quick and easy recipe is great for making sandwiches, toast, French toast, and more. It is much better than any store bought kind!
Why You’ll Love This Recipe
- This gluten free bread tastes like regular classic bread!
- It has the taste and texture of sandwich bread.
- After trying many brands, this is still my favorite gluten free bread recipe!
- The texture is perfect! Great for sandwiches, toast, and French toast.
- This recipe is also egg free, refined sugar free, and dairy free.
- Great for those who have Celiac disease or gluten allergies.
- This recipe does not require a bread machine.
- Everything takes only 2 hours in total!
- As tasty as regular bread, with a great texture.
- A good base to add to. This gluten free bread can be flavored with herbs, spices, cheeses, and more.
- Check out this Paleo Bread for a grain free option!
What is Gluten Free?
Gluten free is a way of eating that excludes any foods or ingredients made with gluten. Gluten can be found in ingredients made with wheat, rye, barley, and their derivatives.
There are different reasons to eat a gluten free diet. Some people eat gluten free to help manage chronic illnesses, allergies, intolerances, and inflammation.
Gluten based products include regular pastas, breads, cakes, cookies, and more. Dressings, bottled sauces, seasonings, and a lot of premade foods contain gluten.
There are many gluten free options today! Grocery stores and restaurants carry many gluten free items.
Taste and Texture
This gluten free bread recipes has a delicious, subtle taste.
It has more flavor than regular bread, thanks to the almond flour, maple syrup, and olive oil.
The texture is firm but light. The olive oil gives the loaf a moist texture while the flour gives it a good structure.
Ingredients and Substitutions
These are the ingredients and substitutions for this gluten free bread recipe. Scroll down to the bottom for the full recipe.
Use gluten free 1 to 1 flour. These flour blends typically contain xantham gum. I love using King Arthur Flour or Bob’s Red Mill.
Use finely blanched almond flour. Do not use almond meal.
Tapioca flour acts like cornstarch. In addition, it is corn free. Feel free to use arrowroot powder or cornstarch if needed.
Ground flaxseed adds a nutty and hearty flavor to the bread. In addition, it adds nutrients and vitamins.
Instant yeast is a quick acting yeast. Also known as a rapid-rise yeast, it will not require proofing.
Warm water must be used in the dough. The water helps activate the yeast and sugar in the honey or maple syrup. If the water is too hot, it will kill the yeast and stop the dough from rising. Make sure it is around 110 degrees Fahrenheit (43 degrees Celcius).
Olive oil adds a little moisture to the bread and some flavor. Choose avocado oil as a substitute.
Use honey or maple syrup as the natural sweetener. It also gives the crust of the bread its golden brown look.
Eggs help bind the bread together. In addition, they contribute a light and airy texture. Do not replace the eggs.
How to Make
First, in a large mixing bowl, whisk together the gluten free flour, almond flour, tapioca flour, ground flaxseed, instant yeast, and salt.
In a separate bowl, combine the warm water, olive oil, maple syrup, and eggs. Whisk until well combined.
Gradually pour the wet ingredients into the dry ingredients, stirring well with a wooden spoon or spatula. Mix until a thick, sticky batter forms.
Transfer the bread batter to a greased 9-inch by 5-inch loaf pan. Smooth the top with a wet spatula.
Cover the pan loosely with a clean kitchen towel. Then, let it rise in a warm place for about 1 hour, or until doubled in size.
Preheat your oven to 375 degrees Fahrenheit while the dough is rising.
Once the dough has risen, place the pan in the preheated oven. Bake for 45 to 50 minutes, or until the top is golden brown and the bread sounds hollow when tapped.
Finally, remove the bread from the oven. Cool for 10 minutes. Then, transfer it to a wire rack to completely cool before slicing.
Expert Tips and Tricks
Here are the tips for making the best gluten free bread recipe!
Make sure the yeast used is fresh so that the bread rises.
Mix the dough well but avoid overmixing. Overmixing can result in a dense texture. Mix lightly for best results.
As mentioned earlier, the temperature of the water used is key. Warm water will activate the yeast; too hot water will kill it. Keep an eye on the recommended temperature.
The bread should be removed from the pan after 10 minutes and not cooled completely in the tin. If it is left to cool, it will most likely stick.
Flavor Variations and Add-ins
Here are some fun ways to switch up the flavors of this gluten free bread recipe.
- Herb and cheese bread. Mix in fresh rosemary and thyme and some grated mozzarella or parmesan cheese.
- Banana bread. Add in a few mashed bananas to the dough. Lay sliced banana along the top of the bread before baking.
- Seed topping. Top the bread with gluten free oats, flaxseeds, poppy seeds, sunflower and chia seeds before going into the oven. These can also also be added into the dough.
- Cinnamon raisin. Stir in soaked raisins and ground cinnamon for the ultimate breakfast recipe.
- Sun dried tomato and basil. Fold in sliced sundried tomatoes and dried basil.
How to Serve and Store
Serve the bread fresh or toasted with your favorite spread and some butter. It is a lovely side to soup or use it for sandwich making.
Keep this gluten free bread recipe in an airtight bread container. Make sure the bread is completely cool before packing it up. Keeping it airtight will retain freshness.
The bread can be stored at room temperature or in the fridge for 3 to 4 days.
This gluten free bread recipe will keep in the freezer for up to 3 months.
Thaw the loaf or slices overnight in the fridge.
Frequently Asked Questions (FAQs)
Use instant yeast for this gluten free bread recipe. I use Fleshman’s Rapid Rise Yeast.
Do not overmix the dough. Be careful with measuring the ingredients. Use high quality ingredients for making the best bread.
I love using King Arthur Flour or Bob’s Red Mill for this recipe. Both brands make a great gluten free flour blend. Choose a flour blend that contains xantham gum.
The bread will have a beautiful dome shape. In addition, it will have a golden brown exterior. Tap the bread. If it sounds hollow, it is done baking.
Pyrex 3 Glass Mixing Bowls: These measuring bowls are great for mixing and easy to clean.
Pyrex Glass Measuring Cups: Use these measuring cups for measuring out all of the ingredients.
Whisk: Whisk the batter together using this whisk.
Bread Pan: This is my favorite bread pan for baking bread.
Check out all of my kitchen favorites!
You May Also Like
- Chocolate Banana Bread
- Sourdough Banana Bread
- Pumpkin Banana Bread
- Cream Cheese Banana Bread
- Protein Banana Bread
If you make this healthy gluten free bread recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. Join my exclusive Facebook Group for a behind the scenes look. I would love for you to follow along! For more ideas, check out these Breakfast Recipes.
Get the Recipe: Gluten Free Bread Recipe
- First, in a large mixing bowl, whisk together the gluten free flour, almond flour, tapioca flour, ground flaxseed, instant yeast, and salt.
- In a separate bowl, combine the warm water, olive oil, maple syrup (or honey), and eggs. Whisk until well blended.
- Gradually pour the wet ingredients into the dry ingredients, stirring well with a wooden spoon or spatula. Mix until a thick, sticky batter forms.
- Transfer the bread batter to a greased 9-inch by 5-inch loaf pan. Smooth the top with a wet spatula.
- Cover the pan loosely with a clean kitchen towel. Let it rise in a warm place for about 1 hour, or until doubled in size. Gluten free dough may not rise as much as traditional bread dough.
- Preheat your oven to 375 degrees Fahrenheit while the dough is rising.
- Once the dough has risen, place the pan in the preheated oven. Bake for 45 to 50 minutes, or until the top is golden brown and the bread sounds hollow when tapped.
- Finally, remove the bread from the oven. Cool for 10 minutes. Then, transfer it to a wire rack to completely cool before slicing.
- I love using King Arthur Flour gluten free 1 to 1 flour for this recipe. Bob’s Red Mill also works well.
- Use a gluten free flour blend that contains xantham gum.
- Gluten free bread typically does not rise as much as traditional bread.
- The bread is done baking when the top is a dome shape and golden brown.
- Tap the bread. If it sounds hollow, the bread is done baking.
- Allow the bread to fully cool before slicing into.
- Store in an airtight container for up to 3 days at room temperature.
- Freeze individual slices for up to 3 months.
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