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The Gluten-Free Bread
Anousha Zain

The Gluten-Free Bread

This soft and fluffy gluten-free bread is perfect for sandwiches, toast, or enjoying with butter. Made with a gluten-free flour blend and simple pantry ingredients, it bakes into a delicious loaf with a tender crumb. Whether you're gluten-intolerant or simply looking for a homemade alternative, this recipe is easy to follow and delivers consistent results.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 10
Course: Dessert
Cuisine: American
Calories: 165
Ingredients Method Notes

Ingredients
  

  • 3 cups gluten-free all-purpose flour blend
  • 2¼ teaspoons instant yeast
  • 2 tablespoons granulated sugar
  • 1 teaspoon salt
  • 1 teaspoon xanthan gum if not included in flour blend
  • 1¼ cups warm milk or dairy-free milk
  • 2 large eggs
  • ¼ cup olive oil
  • 1 teaspoon apple cider vinegar

Method
 

  1. Grease a 9x5-inch loaf pan and set aside.
  2. In a large mixing bowl, combine the gluten-free flour, yeast, sugar, salt, and xanthan gum.
  3. Add the warm milk, eggs, olive oil, and apple cider vinegar.
  4. Mix for 4–5 minutes until a thick, smooth batter forms.
  5. Transfer the batter into the prepared loaf pan and smooth the top.
  6. Cover loosely and let rise in a warm place for 35–45 minutes.
  7. Preheat the oven to 375°F (190°C).
  8. Bake for 40–45 minutes until golden brown and fully cooked.
  9. Cool in the pan for 10 minutes.
  10. Remove the loaf and cool completely on a wire rack before slicing.

Notes

  • Use a high-quality gluten-free flour blend for the best texture.
  • Ensure all ingredients are certified gluten-free.
  • Do not over-proof the dough, as gluten-free dough can collapse.
  • Allow the bread to cool completely before slicing.
  • Store in an airtight container for up to 3 days or freeze for up to 2 months.
  • Toast slices for an even better texture after storage.

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