Here’s a soft and fluffy Gluten-Free White Bread recipe that’s perfect for sandwiches, toast, or just enjoying warm with butter. It’s dairy-free optional and uses simple ingredients for great texture and taste.
🍞 Gluten-Free White Bread Recipe
Yield: 1 standard loaf (8.5″x4.5″ pan)
Prep Time: 15 mins
Rise Time: 45–60 mins
Bake Time: 40–45 mins
🧾 Ingredients:
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2 cups (280g) gluten-free all-purpose flour blend (with xanthan gum)
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1 cup (240ml) warm milk (or dairy-free milk)
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2 large eggs, room temp
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3 tbsp neutral oil (like canola or light olive oil)
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1 tbsp honey or sugar
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1 ½ tsp active dry yeast
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¾ tsp salt
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Optional: 1 tsp apple cider vinegar (helps texture)
🥣 Instructions:
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Proof the yeast:
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In a small bowl, mix warm milk, honey (or sugar), and yeast.
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Let sit for 5–10 minutes until bubbly.
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Mix wet ingredients:
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In a large bowl, beat the eggs lightly.
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Add oil and apple cider vinegar (if using).
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Combine:
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Add the proofed yeast mixture into the bowl with eggs.
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Gradually mix in the gluten-free flour and salt.
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Mix thoroughly:
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Beat the batter using a hand mixer or stand mixer for 3–5 minutes until smooth. It will look more like thick cake batter than traditional dough.
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First rise:
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Grease a loaf pan and spoon the batter in.
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Smooth the top with a wet spatula.
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Cover and let rise in a warm place for 45–60 minutes until it domes slightly above the pan.
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Bake:
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Preheat oven to 180°C (350°F).
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Bake for 40–45 minutes until golden brown and internal temp is 95°C (200°F).
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Cool completely on a wire rack before slicing.
📝 Tips:
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Use a blend with xanthan gum or add 1 tsp if your flour doesn’t have it.
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Don’t skip the mixing time—it helps create a better texture.
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Store in an airtight container for 3 days, or slice and freeze.
