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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.
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.
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.
You can buy gluten-free flours now at most local grocery stores, Walmart, or Target. If you want to purchase your flours online, Amazon and Thrive Market, sell many gluten-free flours. Gluten-free flours can be expensive depending on which ones you use. If you prefer you can buy a pre-made gluten-free flour mix. I recommend Bob’s Red Mill Gluten-Free 1-to-1 baking flour, King Arthur Gluten-Free All-Purpose Flour, or Krusteaz Gluten-Free All-Purpose Flour. (paid Amazon links)
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.
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.
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.
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.
Blessings, Laura xo