Soft, homemade, gluten free bread fresh out of the oven. Stop settling for crumbly, tasteless bread! This bread is soft and has a wonderful flavor that is so close to regular bread.

Whenever I talk to someone who is just starting to eat gluten free, the first question is always what to do for bread. Bread is such a staple, and it really is tough to find a good gluten free bread. 

We’ve tried many a store bought variety, but they can be spendy and many don’t even taste very good (check out our list of favorites HERE)

I grew up on homemade bread so I was accustomed to smelling that irresistible aroma of fresh baked bread and waiting eagerly for it to cool so we could eat half the loaf. 

I have waited a loooong time to post a gluten free bread recipe because I wanted it to be really good. Something that is soft and bendable, has that slightly sweet and hearty homemade flavor, and is so good fresh out of the oven that you just can’t resist having an extra slice.

THIS IS IT.

Why is this the best gluten free bread recipe?

This gluten free bread isn’t grainy. It isn’t crumbly. It is soft and has that yummy freshly-baked smell and taste. It also happens to be quite easy and quick to make #bonus

I first developed this recipe over 8 years ago, and have continually tweaked it over the years to improve its taste and texture. These changes were made in order to replicate the recipe my husband’s grandma passed along to me, and he agrees that this bread tastes just like hers. Now that is a compliment.

You can use this gluten free bread any way that you would normally use bread. makes great sandwiches, grilled cheese, and french toast!

What is the best pan to use when making gluten free bread?

I sometimes use my Norpro 12 Inch Nonstick Bread Pan and others I use a standard size loaf pan. It really depends on what size you want your slices 🙂

WHICH GLUTEN FREE FLOUR WORKS WELL FOR THIS RECIPE?

I first developed this recipe using my flour mix. It’s very easy, less expensive, and more nutritious than many pre-made blends you would find at the store. The recipe includes 3 different batch sizes and if you use the small batch it’s just the right amount for this recipe.

I make a point of testing all the gluten free recipes on this site with a variety of gluten free flours so that I can share what has worked and what hasn’t. No point in you having to go out and buy a different kind of flour if you can use something you have on hand and achieve the same results.

When making this gluten free bread recipe, gf Jules works the very best. It makes the softest bread with the highest rise. Better Batter is also an option, but I find it doesn’t rise as much.

WHAT INGREDIENTS DO I NEED?

• high quality gluten free flour (I highly recommend using gf Jules for this recipe)
• yeast (I prefer instant yeast for a faster rise)
• sugar
• salt
• potato flakes
• powdered milk
• egg
• butter
• water

HOW TO MAKE GLUTEN FREE BREAD

Bread making is an art, and baking gluten free bread is a different experience entirely, so I have included the step-by-step pictures and more detailed instructions below to walk you through the process.

There are a few important things to remember about gluten free yeast breads.

1. There is no need for a second rise
2. You don’t have to knead the dough
3. you want your “dough” to be more of a batter consistency. It’s a little difficult to capture in a picture, but you can see that the dough is not thick enough to be shaped by hand, and is still quite sticky.

This is such an easy recipe, you’ll measure all ingredients into the bowl of a stand mixer (you can use a hand mixer, too), and mix for a few minutes.

Because your dough is soft and sticky, you will want to shape it in the pan. No worries, it will (magically) turn out just like any yeast bread would. Be sure to grease your pan well because gluten free goods tend to stick a little more. Using a rubber spatula or wet hands, round the top.

Allow your dough to rise in a warm location. I use the rapid proof setting on my oven.

Be sure to bake the bread thoroughly. If you underbake, the dough will have a poor texture and will sink after you take it out of the oven. Look for a nice golden brown color and bake for at least 45 minutes.

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MAKING THIS RECIPE???

We would love to see what you create! Snap a photo and tag @LifeAfterWheat on social media!