Print

Easy Gluten-Free Bread Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This easy gluten-free bread recipe yields a moist, tender loaf perfect for sandwiches or toast. Made with a blend of gluten-free flour, xanthan gum, and a touch of honey for sweetness, this bread requires simple ingredients and basic preparation techniques. It’s ideal for those avoiding gluten but craving a homemade bread experience with minimal fuss and reliable results.

  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour 4 minutes
  • Yield: 16 servings
  • Category: Bread
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Ingredients

Dry Ingredients

  • 2 1/2 cups all-purpose gluten-free flour
  • 1 teaspoon xanthan gum (omit if your flour already contains it)
  • 1 teaspoon gluten-free baking powder
  • 1 packet rapid rise/instant yeast (2 1/4 teaspoons)
  • 1 teaspoon salt

Wet Ingredients

  • 1/4 cup extra virgin olive oil
  • 1/4 cup honey (or agave nectar, or maple syrup)
  • 1 teaspoon apple cider vinegar
  • 1 1/2 cups warm water (100-110°F)
  • 3 egg whites (from large eggs, room temperature)

Instructions

  1. Prepare Pan and Oven: Spray a 9×5-inch bread pan or a 9×4-inch small Pullman loaf pan with gluten-free cooking spray. Move the oven rack to the middle position and preheat the oven to 350°F for optimal baking.
  2. Combine Dry Ingredients: In a large bowl, mix the gluten-free flour, baking powder, and instant yeast thoroughly to ensure even distribution of leavening agents.
  3. Add Wet Ingredients: To the dry mixture, add olive oil, honey, apple cider vinegar, and warm water. Mix on low speed for 1 minute using a paddle attachment if using a stand mixer, ensuring a smooth batter formation.
  4. Incorporate Egg Whites and Salt: Add the three egg whites and salt to the dough mixture. Mix on medium speed for 1 minute. The dough will resemble a thick cake batter in consistency at this stage.
  5. First Rise: Pour the batter into your prepared bread pan. Spray plastic wrap with gluten-free cooking spray and cover the pan, then cover with a kitchen towel and let it rise in a warm place for 30 minutes until slightly puffed.
  6. Bake the Bread: Place the pan horizontally on the middle rack of the oven and bake for 30 minutes at 350°F. The bread should turn golden brown with an internal temperature between 205-210°F when done.
  7. Cool the Bread: Let the loaf cool in the pan for 10 minutes, then transfer it to a cooling rack to cool completely. Avoid cooling it entirely in the pan to prevent sogginess from trapped steam.
  8. Slice: Use a serrated knife to slice the bread carefully to maintain its structure and avoid compression.
  9. Store Leftovers: Once the bread is fully cooled, store leftover portions in an airtight container at room temperature without pre-slicing for best freshness.
  10. Freeze for Longer Storage: Wrap the fully cooled loaf tightly in plastic wrap, then in foil or freezer paper. Place it in a freezer bag and freeze up to 3 months. Thaw overnight in the refrigerator before use.

Notes

  • If your gluten-free flour already contains xanthan gum, omit it from the recipe.
  • Using a Small Pullman loaf pan is highly recommended for a better shape and crust.
  • Ensure the water is warm, not hot, to activate the yeast without killing it.
  • Do not pre-slice the bread before storage to prolong freshness.
  • Use a serrated knife for slicing to keep the bread from squishing.
  • Cooling the bread on a rack prevents sogginess from steam accumulation.

Find it online: https://cheftinaskitchen.com/easy-gluten-free-bread-recipe-2/