There’s nothing like the smell of freshly baked bread—especially when it’s gluten-free, fluffy, and flavorful. This gluten-free bread recipe is perfect for sandwiches, toast, or enjoying warm with butter. Made with a blend of gluten-free flours, it’s soft inside with a golden crust—no dense bricks here!
Ingredients:
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2 ½ cups gluten-free all-purpose flour (with xanthan gum)
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1 tbsp sugar
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1 ½ tsp salt
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1 tbsp instant yeast
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1 ¼ cups warm water (110°F / 45°C)
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2 tbsp olive oil
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2 eggs (room temp)
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1 tsp apple cider vinegar
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Instructions:
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Activate Yeast:
In a small bowl, mix warm water, sugar, and yeast. Let sit for 5–10 minutes until foamy. -
Mix Wet Ingredients:
In a large mixing bowl, whisk together eggs, olive oil, and apple cider vinegar. -
Add Dry Ingredients:
Add the flour and salt to the bowl, then pour in the yeast mixture. Mix with a stand mixer or hand mixer on medium for 3–4 minutes until smooth and sticky. -
First Rise:
Cover the bowl with a towel and let rise in a warm place for 45–60 minutes, or until nearly doubled. -
Preheat & Prepare Pan:
Preheat oven to 375°F (190°C). Lightly grease a 9×5 inch loaf pan. -
Bake:
Spoon the dough into the prepared pan, smooth the top with wet fingers or a spatula. Let rest another 15 minutes, then bake for 35–40 minutes, or until golden and it sounds hollow when tapped. -
Cool:
Let cool in pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.Tips:
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Use a flour blend that contains xanthan gum or add 1 tsp if yours doesn’t.
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For extra moisture, add 2 tbsp plain Greek yogurt or applesauce.
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Store in an airtight container at room temperature for 2–3 days or freeze for up to 2 months.
Would you like a dairy-free version too?
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