Best Gluten-Free Bread

Slice of delicious homemade gluten-free bread on a wooden cutting board

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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.

Prep Time15

Cook Time40

Total Time1 30

Course: Main

Cuisine: American

Keyword: Easy

Servings: servings

Calories: 150kcal

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.

Notes

Store wrapped in plastic wrap or an airtight container for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze for up to 3 months.

Nutrition