This Best Gluten-Free Bread is warm, tender, and surprisingly simple — the kind of loaf that makes mornings feel cozy and midday sandwiches taste like a little celebration. Imagine pulling a golden slice from the oven with a soft crumb that holds together but still melts in your mouth. Fun fact: early gluten-free bakers often relied on dense, heavy loaves, but modern blends and a touch of xanthan gum have changed the game.
Why try this recipe? It’s straightforward, quick to prepare, and perfect for picky eaters and family lunches. If you like comfort-bread desserts, you might also enjoy the twist on leftovers in our apple pie bread pudding, which shows how versatile homemade bread can be. Read on — you’ll be making this loaf in no time, and it’s sure to become a go-to.
What is Best Gluten-Free Bread?
What’s in a name — and why call it “Best”? Is it because it rises beautifully? Because it’s soft enough for toddlers and sturdy enough for open-faced sandwiches? Maybe it’s a little of both. You might chuckle when you hear I’ve named a loaf “Best,” but sometimes a recipe earns its crown when everyone asks for seconds. And who can resist the old chestnut “the way to a man’s heart is through his stomach.” Try it for yourself and see if the name holds up — I dare you to stop at one slice.
Why You’ll Love This
This loaf is irresistible for three big reasons. First, the texture: light, tender crumb with a slightly crisp crust that’s perfect toasted or plain. Second, making bread at home saves money — one batch yields several days’ worth of sandwiches and snacks, cheaper than specialty gluten-free store loaves. Third, the simple, quality ingredients — olive oil, eggs, and a touch of apple cider vinegar — add richness and a subtle depth of flavor that store breads often lack. If you enjoyed another entry like our best gluten-free bread recipe collection, this loaf is a fresh, reliable staple to add to your rotation. Go ahead — bake a loaf and enjoy the compliments.
How to Make:
Quick Overview
This recipe is easy, forgiving, and reliably delicious. Preparation is straightforward: mix a few pantry staples, let a brief rise, and bake to a golden finish. Expect a soft interior with a slightly chewy crust. Prep time: about 15 minutes. Rise time: 30–45 minutes. Bake time: 35–40 minutes. Total: roughly 1 hour 30 minutes from start to finish.
Ingredients
- 2 1/2 cups gluten-free all-purpose flour blend (with xanthan gum)
- 1/4 cup powdered milk or non-dairy milk powder (optional, for added richness)
- 2 tablespoons sugar
- 1 1/2 teaspoons salt
- 1 tablespoon active dry yeast
- 1 1/4 cups warm water (110°F or 45°C)
- 1/4 cup olive oil (or any neutral oil)
- 2 large eggs, room temperature
- 1 teaspoon apple cider vinegar
Directions
- In a small bowl, combine the warm water, sugar, and active dry yeast. Stir gently and let it sit for 5-10 minutes until the yeast becomes frothy.
- In a large mixing bowl, whisk together the gluten-free all-purpose flour, powdered milk (if using), and salt.
- Add the frothy yeast mixture, olive oil, eggs, and apple cider vinegar to the dry ingredients. Mix well using a stand mixer with a paddle attachment or a hand mixer on medium speed for about 3-4 minutes. The dough will be sticky.
- Transfer the dough to a lightly greased 9×5-inch loaf pan. Smooth the top with a spatula and let it rise in a warm area for about 30-45 minutes.
- Preheat the oven to 375°F (190°C) while the dough is rising.
- Once the dough has risen, place the pan in the oven. Bake for 35-40 minutes, until golden brown and the internal temperature reaches 200°F (93°C).
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
What to Serve With
This loaf pairs beautifully with many options:
- Classic butter and jam for breakfast
- Avocado and poached egg for a wholesome brunch
- Tomato soup or roasted vegetable soup for a hearty lunch
- Hummus, olive tapenade, or herbed cream cheese as savory spreads
- Sliced turkey, Swiss, and mustard for a satisfying sandwich
- A glass of chilled iced tea or a warm mug of chicken broth to round out a cozy meal
Top Tips for Perfecting
- Flour blend: Use a good-quality gluten-free all-purpose blend that already contains xanthan gum. If yours doesn’t, add 1 teaspoon xanthan gum per cup of flour.
- Warm water: Keep it around 110°F (45°C). Too hot will kill the yeast; too cool slows the rise.
- Eggs: Room temperature eggs help the dough emulsify and trap air for a lighter crumb.
- Don’t overmix: Mix until combined and slightly smooth; overworking can make the crumb gummy.
- Rise environment: A warm, draft-free spot speeds rising — try your oven with the light on or near a warm stove.
- Slice once cooled: Slicing too soon can compress the loaf. Wait until fully cooled for clean slices.
Storing and Reheating Tips
- At room temperature: Store wrapped in plastic wrap or an airtight container for up to 2 days.
- Refrigeration: Keeps up to 5 days but may dry slightly; wrap tightly.
- Freezing: Slice the cooled loaf, wrap individual slices or the whole loaf tightly, and freeze up to 3 months. Thaw at room temperature or toast from frozen.
- Reheating: Toast slices for best texture. For a whole loaf, reheat in a 300°F (150°C) oven for 10-12 minutes wrapped loosely in foil to refresh without drying.
FAQs
Can I make this dairy-free?
Yes. Omit the powdered milk or swap it for a non-dairy milk powder or leave it out entirely; the recipe will still be rich thanks to eggs and oil.
What if I only have instant yeast?
You can use instant yeast. Mix it directly with the dry ingredients and skip the frothing step; still use warm water and follow the same timings.
Can I make this vegan?
This recipe uses eggs for structure. For a vegan version, try a commercial egg replacer and additional binding agents (like ground flaxseed with water) but expect different texture; trials may be needed.
Why did my loaf fall in the middle?
Common reasons: underbaked (check internal temperature), over-proofed before baking, or using too much liquid. Ensure proper rise time and measure ingredients accurately.
Can I add seeds or nuts?
Absolutely. Stir in up to 1/2 cup of seeds, chopped nuts, or dried fruit for extra texture and flavor. Press a few on top before baking for a pretty crust.
Conclusion
This Best Gluten-Free Bread is a dependable, delicious staple that proves homemade gluten-free baking can be both simple and satisfying. It’s forgiving for beginners, economical compared to store-bought loaves, and versatile enough for sweet or savory meals. For a deeper dive into techniques and troubleshooting when working with gluten-free bread, check out The Ultimate Guide to Gluten Free Bread | The Gluten Free Gathering. Bake a loaf this weekend, share it with loved ones, and enjoy the warm, homemade goodness.
Best Gluten-Free Bread
Equipment
- Mixing Bowl
- Loaf Pan
- Oven
Ingredients
Dry Ingredients
- 2.5 cups gluten-free all-purpose flour blend with xanthan gum
- 0.25 cup powdered milk optional, for added richness
- 2 tablespoons sugar
- 1.5 teaspoons salt
- 1 tablespoon active dry yeast
Wet Ingredients
- 1.25 cups warm water 110°F or 45°C
- 0.25 cup olive oil or any neutral oil
- 2 large eggs room temperature
- 1 teaspoon apple cider vinegar
Instructions
- In a small bowl, combine the warm water, sugar, and active dry yeast. Stir gently and let it sit for 5-10 minutes until the yeast becomes frothy.
- In a large mixing bowl, whisk together the gluten-free all-purpose flour, powdered milk (if using), and salt.
- Add the frothy yeast mixture, olive oil, eggs, and apple cider vinegar to the dry ingredients. Mix well using a stand mixer with a paddle attachment or a hand mixer on medium speed for about 3-4 minutes. The dough will be sticky.
- Transfer the dough to a lightly greased 9×5-inch loaf pan. Smooth the top with a spatula and let it rise in a warm area for about 30-45 minutes.
- Preheat the oven to 375°F (190°C) while the dough is rising.
- Once the dough has risen, place the pan in the oven. Bake for 35-40 minutes, until golden brown and the internal temperature reaches 200°F (93°C).
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.