Affiliate Disclosure Statement: As an Amazon Associate, I earn from qualifying purchases. Some of the links in this post are affiliate links, which means that I will earn a commission if you choose to make a purchase. I only recommend products I have tried and used.
How to Make Simple Gluten-Free Bread
This is my simple gluten-free bread recipe that has taken many years to get right. Like you, I was a beginner. Like you, I was intimidated by the thought of making any kind of bread, let alone gluten-free. I’ve attempted many loaves of gluten-free bread. Most were either flat like a brick, too moist, or tasted terrible and ended up in the trash. I even had the bread dough bubble up over my bread machine, and make an awful mess. So, I am thrilled to bring you this recipe. Go ahead and give it a try.
Here are the steps to your first loaf.
First, place your oven rack on the lowest setting and place a baking stone on top. Then preheat your oven to 425 degrees. While your oven is preheating, follow the steps below.
Check your bread dough frequently. When the bread is almost to the top of the pan, turn the oven down to 375 degrees.
Store the bread in an airtight container at room temperature for 3-4 days or in the refrigerator for 1-2 weeks.
What Are the Best Flours for Gluten-Free Bread?
There are many gluten-free flours out there. Not all of them are great for making bread. If you want to make grain-free gluten-free bread, then a combination of almond flour, coconut flour, arrowroot, and tapioca flour are good choices. If you want more traditional gluten-free sandwich bread, brown or white rice flour works well. Also, sorghum and amaranth flours are used for many gluten-free bread recipes. Gluten-free bread turns out best when a combination of several different types of flour is used. In my gluten-free flour mix recipe. I use brown or white rice flour as my base and then combine it with arrowroot and tapioca flour. I store all of my gluten-free flours in the refrigerator to prevent them from going bad too quickly. Always read the ingredients carefully on all of your flours. Some are made in facilities where gluten is also processed.
Xanthan Gum (paid link) is necessary for most gluten-free recipes. This is what holds and binds all of your ingredients together, and gives your dough elasticity. Xanthan Gum acts as gluten does. It traps the yeast bubbles in your dough and allows them to grow and rise. Many pre-made gluten-free mixes already contain xanthan gum, but some don’t. Remember to check the ingredients carefully because you will need to add xanthan gum separately if not.
How to Make Gluten-Free Bread Rise?
When making gluten-free bread, use room-temperature ingredients. Having your ingredients at room temperature activates the yeast more quickly. An easy way to get your ingredients to room temperature is to measure out your flours, and set them out on your counter overnight or at least 1-2 hours before baking. Set out your eggs and other perishable ingredients about 1-2 hours before baking.
Another way to make your gluten-free bread dough rises is to prove it in a warm oven. If you have an oven with a bread-proof setting, then use that, if not, just set your oven to 200 degrees. Once it’s heated turn it off and place a pan of hot water on the lowest rack. Place your bread pan over the water and cover it with a damp cloth. This will help your bread to rise.
What’s the Best Gluten-Free Bread You Can Buy?
If you prefer to skip the bread-making process altogether, there are many good options nowadays for gluten-free bread. These are the brands I have tried or I know others have tried and liked. Canyon Bakehouse makes a great-tasting bread, which is also soy-free. Udi’s makes many gluten-free loaves of bread and baked goods which are also very good. Other brands include Three Bakers and Schar. Most of these brands can be found at your local grocery store or Walmart. You can also purchase these online at places like Amazon and Thrive Market.
This gluten-free bread recipe is simple and tastes great. I hope this recipe is one you and your family will love.
Keyword bread recipe, gluten-free, homemade
Prep Time 30 minutesminutes
Cook Time 1 hourhour
Rise Time 1 hourhour30 minutesminutes
Total Time 3 hourshours
Author Laura Kersting
Stand Mixer with a paddle attachment
Gluten-free loaf pan
Large Measuring Cup
397gramsGluten-Free flour mix (approx 3 1/8 cups)See my recipe link below
3gramsXanthan Gum (approx 1 tsp)omit if your flour mix already contains this
8gramsSalt (approx 1 1/4 tsp)
14grams Sugar (approx 1 Tbsp)
5grams Active Dry Yeast (approx 1/2 Tbsp)
227grams Water (approx 1 cup)
16gramsApple Cider Vinegar (approx 1 Tbsp)
20grams Olive Oil (approx 2 Tbsp)
Shortening or cooking spray to grease bread pan
Set your ingredients out on your countertop to bring them to room temperature.
Place your oven rack on the lowest setting and place a baking stone on the rack.
Preheat your oven to 425 degrees.
Grease your bread pan lightly with shortening or cooking spray. Then set aside.
In a small bowl mix the sugar and yeast together with a spoon.
Heat the water according to the directions on the yeast package then stir the water into the yeast mixture. Set bowl aside to prove.
Measure your flour mix using a kitchen scale and add to a large mixing bowl.
Measure the salt and xanthan gum using a kitchen scale then add them to the bowl with the flour mix.
Mix the flour, salt, and xanthan gum together with a large spoon then set aside.
Measure the apple cider vinegar using a kitchen scale and then add it to a large measuring cup.
Measure the olive oil using a kitchen scale and then add it to a large measuring cup
Add the eggs to the large measuring cup.
Whisk the eggs, apple cider vinegar, and olive oil together just until the mixture becomes frothy.
Check the yeast mixture. It should look bubbly, and fizzy on top. This means it is proved.
Add the yeast mixture and the egg mixture to the large bowl with the flour mix.
Using a stand mixer with a paddle attachment, mix the dough on medium speed (4-5) for 4 minutes.
The dough will be thick (see picture above for a reference).
Pour the dough into your prepared bread pan.
Cover the pan with a slightly damp towel.
Set the pan in a warm area of your kitchen and let the dough rise for about 60-90 minutes. The dough should rise to touch the top of the pan, or just slightly below.
While the dough is rising, turn your preheated oven down to 375 degrees.
Once your dough has risen, place the pan on top of the baking stone in the preheated oven and bake for 1 hour.
Check the bread after 1 hour with a thermometer. The bread is baked thoroughly when the temperature reaches 205-208 degrees.
Remove the bread from the pan and cool on a wire rack for about 20-30 minutes before slicing.
Store your bread in an airtight container at room temperature for 3-4 days or in the refrigerator for 1-2 weeks.
Calories are approximate (due to different flours and gluten-free flour mixes) and are based on 1 slice of bread using my flour mix.Gluten-Free Flour Mix RecipeTip: If possible weigh your flours and ingredients for the best results. Weighing the ingredients is more accurate and recommended when baking gluten-free. I have provided both weighted measurements and the approximate equivalents in standard measurements for this recipe. To allow my bread to rise, I use the bread proof setting on my double oven. If you don’t have this setting or a double oven, then set your bread on top or near your preheated oven. This warm environment will help the bread rise a bit faster.
I hope you will consider giving this recipe a try. Making your own simple gluten-free bread can actually be fun.
Leave me a comment and ask me any questions. Also, let me know if you tried this recipe and how it turned out. I really want this recipe to be a blessing to you. Enjoy.