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 5 years ago, and have continually tweaked it over the years to improve its taste and texture. The most recent change included using 1 whole egg instead of 3 egg whites, using butter instead of oil, and slightly reducing the yeast. 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!

How do I store gluten free bread?

Like any gluten free product, this gluten free bread is best served fresh. Store whatever you won’t eat in a day or two in the freezer. You can slice it, place pieces of wax paper between slices, and seal in a gallon size freezer bag. Be sure to press all the excess air out.

When you are ready for a slice of bread, pop it out of the freezer and into the toaster. Don’t store gluten free bread in the fridge, it gets crumbly very quickly this way.

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

My favorite pan to use is a Norpro 12 Inch Nonstick Bread Pan I got from Amazon. The slices aren’t overly big which helps the gluten free bread stay together, and it’s simply a more convenient size for toast and sandwiches and such. It’s one of the best investments I’ve ever made.

If you just want to use a pan you have on hand, that’s fine too! A regular 8×4 inch loaf pay will do the trick.

What flour should I use in this gluten free bread 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, I like to use gf Jules or Better Batter. 

OK, that all sounds great, but how do I make gluten free bread???

Bread making is an art, and baking gluten free bread is a different experience entirely, so I have included some pictures and more detailed instructions below to walk you through the process. If you’re already an experienced gluten free bread baker, feel free to skip down to the recipe 🙂

STEP 1

Proof the yeast by combining with warm water and sugar. If your water is too hot, it will kill the yeast. Too cold, and the yeast won’t activate. Don’t stress though, there is quite a wide range. I test the water on my wrist and if it feels a little warmer than room temp, and pleasant, it’s good (if you want to use a candy thermometer to check the temperature, it should be somewhere between 95° and 115° F). 

Stir until thoroughly combined, and let sit. I’ve found that putting the yeast mixture in the microwave (don’t turn it on!) and closing the door helps it proof faster. I use a 2 cup liquid measuring cup and add the yeast mixture to the dry ingredients when it’s almost risen to the top.

UPDATE: I no longer proof the yeast. I now add all the dry ingredients to the bowl, then all the wet, and then mix and it always turns out perfect. Of course, you can still proof the yeast if you’re more comfortable with that but if you want to skip a step, this is a good one to skip 😉

STEP 2

After adding the proofed yeast mixture and all other ingredients to your mixing bowl, you’re ready to make some dough! (bread dough, that is) There are 2 important things to remember about gluten free yeast breads.

The first is that you can’t over-mix. Gluten is what normally holds a dough together and provides elasticity. To compensate, we use xanthan gum to do the job of gluten, and it tends to work better if you really work it into the dough. Leave your mixer on for 3 minutes for best results.

The second thing to remember is that 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.

STEP 3

Because your dough is very 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.

STEP 4

A few things to note when making gluten free bread:

1. There is no need for a second rise
2. You don’t have to knead the dough
3. The dough rises quicker than your traditional bread.

When rising, I turn my oven on until it reaches 90°, then turn it off and put in the loaf. It usually takes 20-30 minutes, and you’ll still need time to preheat your oven, so pull the loaf out when it is right at the top of your pan.

Remove the pan from the oven while preheating, and then bake until a very golden brown. This bread is so very good fresh, our whole family loves it.

Frequently Asked Questions:

Can I make this gluten free bread dairy free as well?

Absolutely! omit the powdered milk and use a dairy free butter substitute or a neutral-tasting oil.

Can I make this recipe egg free?

Yes. You can use a flax egg in place of the egg.

The dough was too sticky so I added a lot of extra flour, and now the bread is crumbly and dry. What happened?

Gluten free bread dough is very different from regular bread dough. The dough is supposed to be very sticky, which is why you use a spatula to spread it in the pan instead of shaping the loaf with your hands. Despite its texture before baking, it will come out just like any old sandwich bread – it’s like magic 😉

Help! My bread dough didn’t rise.

Make sure your yeast is fresh and at room temperature. Once you open a package of yeast, store in the fridge for 4 months, then replace. Be sure to bring it to room temp before baking!

My loaf of gluten free bread looked AMAZING, and then it fell while cooling. Why did this happen?

Be sure you are cooking the bread long enough, if you remove it from the oven too soon, it will fall as it is cooling. You want the top to be a nice deep brown which should take 40-50 minutes (mine always takes between 45 and 50)

The bread tasted great, but had quite a few air pockets. Is this normal?

If you mix the dough at too high of a speed, it will develop air pockets. Next time, try using a lower setting on your mixer.

MAKING THIS RECIPE??? Snap a photo and tag @LifeAfterWheat on social media – we love seeing what you make!