gluten free bread recipe
The Best gluten free bread recipe
What I love most about this recipe is how versatile it is. It works just as well for a quick weekday breakfast as it does for a weekend brunch with friends. And the best part? It’s packed with better ingredients than most gluten-free breads you’ll find at the store. No weird preservatives or gums, just simple, wholesome stuff that makes me feel good about serving it to my family. Plus, it’s naturally lower in sugar and higher in protein than a lot of the options out there, which is a win in my book. If you’re new to gluten-free baking, don’t worry—this one’s foolproof. Even on my busiest days, I can throw it together without stress, and it always turns out great.
Easy Gluten-Free Sandwich Bread
A soft and fluffy gluten-free bread that’s perfect for sandwiches or toast. This recipe uses a blend of gluten-free flours to mimic the texture of traditional bread without the gluten.
🥘Ingredients
- 1 ½ cups gluten-free all-purpose flour blend (with xanthan gum)
- ½ cup almond flour
- ¼ cup tapioca starch
- 1 tsp salt
- 1 tbsp instant yeast
- 1 tbsp sugar (or honey)
- 1 ¼ cups warm water (about 110°F)
- 2 large eggs, room temperature
- 2 tbsp olive oil or melted butter
- 1 tsp apple cider vinegar
- 1 tbsp psyllium husk powder (for better texture)
- 1 tbsp chia seeds (soaked in 3 tbsp water for 5 mins)
- 1 tsp garlic powder (for savory bread)
👨🍳Directions
-
1
Preheat your oven to 375°F (190°C). Grease a 9×5-inch loaf pan and line it with parchment paper, leaving an overhang for easy removal. -
2
In a large bowl, whisk together the gluten-free flour blend, almond flour, tapioca starch, salt, yeast, and sugar until well combined. -
3
In a separate bowl, mix the warm water, eggs, olive oil, and apple cider vinegar. If using psyllium husk or chia seeds, add them now. -
4
Pour the wet ingredients into the dry ingredients and mix with a whisk or electric mixer for 2-3 minutes until the batter is smooth and slightly thickened. The batter will be more liquid than traditional bread dough. -
5
Transfer the batter to the prepared loaf pan and smooth the top with a wet spatula. Let it rise in a warm place for 30-40 minutes, or until the batter has risen slightly above the pan. -
6
Bake for 45-50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. If the top browns too quickly, tent the pan with aluminum foil. -
7
Remove the bread from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a cooling rack to cool completely before slicing (at least 1 hour).
🔧Equipment
- Large mixing bowl
- Whisk or electric mixer
- 9×5-inch loaf pan
- Parchment paper
- Oven
- Cooling rack
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Easy Gluten-Free Sandwich Bread Works
❓ Frequently Asked Questions About Gluten-Free Sandwich Bread
1. Can I make gluten-free bread without a bread machine?
Yes! While a bread machine simplifies the process, you can make gluten-free bread by hand. Mix the ingredients in a bowl, let the dough rise in a warm place, then bake it in a preheated oven. Just ensure the dough is well-mixed and properly proofed for the best texture.
2. Why did my gluten-free bread turn out dense or gummy?
Gluten-free bread can be dense or gummy due to several reasons:
– Overmixing – Gluten-free dough doesn’t need kneading like regular bread.
– Underproofing – Let the dough rise fully before baking.
– Too much liquid – Gluten-free flours absorb moisture differently; adjust as needed.
– Wrong flour blend – Use a high-quality gluten-free flour blend with xanthan gum or add it separately.
3. Can I substitute ingredients in a gluten-free bread recipe?
Some substitutions work, but others may affect texture and rise. For example:
– Flour blends – Stick to a 1:1 gluten-free flour blend for best results.
– Eggs – Flax eggs (1 tbsp flaxseed + 3 tbsp water per egg) can work, but the bread may be denser.
– Yeast – Active dry yeast is preferred; instant yeast can be used but may require slight adjustments.
– Sweeteners – Honey or maple syrup can replace sugar, but they may alter browning.
4. How do I store gluten-free bread to keep it fresh?
Gluten-free bread dries out faster than regular bread. To extend freshness:
– Room temperature – Store in an airtight container or bag for 2–3 days.
– Refrigerator – Not recommended; it can make the bread dry out faster.
– Freezer – Slice before freezing, then toast or reheat as needed. It stays fresh for up to 3 months.
5. Why does my gluten-free bread crumble when sliced?
Crumbly gluten-free bread is often due to:
– Lack of binding agents – Ensure your recipe includes xanthan gum, psyllium husk, or eggs.
– Overbaking – Gluten-free bread can dry out quickly; check for doneness early.
– Cooling too fast – Let the bread cool completely on a wire rack before slicing to prevent moisture loss.
– Low-protein flours – Adding a bit of almond flour or sorghum flour can improve structure.
