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.
WHAT MAKES THIS THE BEST GLUTEN FREE BREAD RECIPE?
This gluten free sandwich 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 11 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!
MY FAVORITE BREAD PAN FOR BAKING HOMEMADE GF BREAD
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.
INGREDIENTS YOU’LL NEED TO MAKE GLUTEN FREE SANDWICH BREAD
- high quality gluten free flour (I highly recommend using gf Jules for this recipe)
- yeast (you can use instant yeast or active dried yeast)
- potato flakes
- powdered milk
- warm 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.
You’ll be surprised to learn that gluten free bread is actually much easier than wheat bread. You’ll measure the dry ingredients into a bowl, add the wet ingredients, mix with the paddle attachment of your stand mixer, shape, and let it rise once before baking.
There are a few important things to remember about gluten free yeast breads.
- There is no need for a second rise
- You don’t have to knead the dough
- 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 with the paddle attachment.
Because your dough is soft and sticky, you don’t need to use a dough hook and 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.
Absolutely! Simply omit the powdered milk (or use powdered coconut milk) and use a dairy free butter substitute.
I haven’t tried using an egg substitute in this recipe, but if you do then please come back and let us know how it turned out for you!
Because gluten free flour blends all behave so differently, I cannot guarantee your results if you choose to use a flour blend other than the one I mention.
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- 3 cups High quality gluten free flour blend (my favorite is gf Jules)
- 1 T gluten free instant yeast
- 2 T gluten free potato flakes (instant potatoes)
- 1 tsp salt
- 1/2 cup instant dry milk powder (see notes for dairy free)
- 2 T sugar or honey
- 1 egg, room temp
- 1 3/4 cup water, just warmer than room temp
- 1 T butter, softened (see notes for dairy free)
- Measure flour by stirring the flour, scooping into measuring cup, and leveling with the flat end of a knife. Add all ingredients to bowl of stand mixer (you can also use a hand mixer) in order listed.
- Mix on medium speed for 3 minutes. It should be the consistency of a thick and sticky batter, like a banana bread that has too much flour. Add additional water or flour 1 T at a time if needed to attain this consistency. Refer to the photos in the post to see what the consistency should look like.
- Grease bottom and corners of a loaf pan. I use butter.
- Spread batter in loaf pan, peaking the middle a bit lengthwise instead of spreading flat.
- Cover lightly with plastic wrap sprayed with cooking spray or oil and let rise in a warm place until loaf has almost doubled in size. I use the rapid proof option on my oven and it takes about 25 minutes.
- Preheat to 350°.
- Bake for 45-50 minutes, until bread looks firm and is a nice deep golden brown on top. If you take it out too early, it will fall as it is cooling.
- Brush the top with butter.
- Let cool for 10 minutes in pan before removing to wire rack.
- Let cool completely before slicing.
- Be sure to enjoy it fresh! It is best this way.
- The best way to store gluten free bread is to slice, place in a Ziploc freezer bag, remove all the air, seal, and freeze. You can then remove a slice and pop it in the toaster or microwave as you need. It might help to put pieces of wax or parchment paper between the slices so they don't stick together.
- Once you have frozen the bread, it's best toasted or warmed in the microwave for 10-15 seconds. I don't recommend refrigeration as the bread tends to crumble easily.
I recommend using gf Jules gluten free flour in this recipe.
When measuring flour, always stir, scoop into your measuring cup, and level off.
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Nutrition Information:Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 127Total Fat: 1gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 14mgSodium: 170mgCarbohydrates: 25gFiber: 1gSugar: 6gProtein: 4g