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Best Gluten-Free Bread Recipe

Did you know over 3 million Americans eat gluten-free because they have celiac disease? Finding tasty and nutritious gluten-free recipes can be hard, which is why I developed this easy homemade gluten-free bread recipe. Are you ready for a sandwich loaf with a golden crust and a soft, airy inside that tastes so good that you’ll forget it’s gluten-free? Let’s get started!

Sliced loaf of gluten free white bread.

Why I Love This Recipe

When I started baking gluten-free recipes, the first couple of tries were discouraging. My attempts at homemade gluten-free bread looked and even tasted like cardboard.

It was easy to win my family over with these gluten-free cinnamon rolls or gluten-free black bean brownies, but a loaf of bread was another story. Unlike my simple no-knead artisan bread and country whole wheat biscuits, gluten-free bread felt complicated and foreign.

Learning that gluten-free flours act differently than their wheat counterparts was a step in the right direction. As I continued to research and learn, I was finally able to produce a from-scratch gluten-free loaf of bread that perfectly balances flavor, texture, and nutrition, and now you can too!

A gallon jar of sorghum flour.

Tips for the Best Homemade Gluten-Free Bread

Gluten-free baking can be very different from the traditional bread-making you are used to. Following these tips can help improve your odds of success:

  • Use Fresh Ingredients – Use top-quality flours and check that your baking powder and yeast are fresh. Fresh ingredients make your bread taste great and produce a soft and fluffy loaf.
  • Correct Yeast Usage – For the best results, make sure your yeast is fresh and proof it with a bit of sugar. Old yeast won’t work as well. You’ll know your yeast is active if you see bubbles after proofing.
  • Proper Mixing Techniques – Use a stand or hand mixer on medium speed to mix everything well, taking care not to overwork the dough. This stops your bread from being dense or gummy.
  • Optimal Rising Conditions – For perfect gluten-free bread, make sure the dough rises well. Keep it in a warm, quiet spot. Cover it with plastic wrap or a damp cloth to keep it moist. Be patient and let the dough rise fully for a soft and airy bread.
  • Optimal Flour Blends – Using a blend of several grains for your gluten-free flour is key to the right feel and texture. Rice flour, sorghum, tapioca starch, and potato starch are common in these mixes.
The Art of Gluten-Free Homemade Bread book cover.

The Art of Gluten-Free Homemade Bread

There are thousands of recipes, blogs, and books devoted to gluten-free bread and baking, but many of these recipes are focused on taste and texture at the cost of nourishment to your body.

This inspired me to write The Art of Gluten-Free Homemade Bread, which aims to give you a more intuitive sense of gluten-free baking while producing nutritious baked goods with a pleasant texture and comforting taste similar to gluten-based products. 

We believe food should fill your belly, satisfy your soul, and nourish your body simultaneously. With this valuable tool, you will shorten your gluten-free learning curve and soon enjoy delicious gluten-free sourdough bread, yeast bread, pancakes, quick bread, biscuits, cookies, cakes, and more!

Although we’re sold out of the physical book, we still have some digital options available! Get on the waitlist for the physical book and get instant access to a digital copy today!

Gluten free bread dough in a bowl.

Supplies Needed

  • Large Bowl – This loaf is easy to mix by hand, but a mixer can certainly be used as well.
  • Mixing Utensils – A whisk is great for dissolving the yeast and psyllium husk in water, and a silicone spatula or Danish dough whisk works best for mixing the remainder of the ingredients.
  • Measuring Utensils – Gluten-free recipes turn out best when measured by weight, so a digital scale works best. If you don’t have one, measuring cups and spoons can be used.
  • Loaf Pan – This recipe makes one loaf in a standard 9×4” or 9×5” loaf pan. We like to use ceramic loaf pans, glass loaf pans or stainless steel loaf pans in our home. It can easily be doubled for two loaves.
  • Thermometer – This optional tool is the most accurate way to check to see if your bread is baked all the way through.
  • Cooling Rack – A cooling rack will allow the bread to cool without condensation collecting and creating a soggy crust.

Ingredients Needed

  • 1.5 tsp (7g) Yeast – This recipe was tested using active dry yeast. Instant yeast or rapid dry yeast are also acceptable and have the added advantage of allowing you to skip the proofing step.
  • 1 Tbsp (15g) Sugar – Honey, brown sugar, or maple syrup can be substituted. Note that honey burns easier than sugar and will brown faster. If using honey, watch the crust and top with tinfoil toward the end of cooking to prevent too much browning, if needed.
  • 1 Tbsp (10g) Psyllium Husk Powder – I like using psyllium husk, but flax meal, eggs, or chia seeds can be substituted.
  • 1 Tbsp(12g) Oil – You can use any mild-tasting oil, such as olive or avocado oil.
  • 2 ½ Cups (525g) Warm Water – Use non-chlorinated, filtered water.
  • 2 tsp (12g) Salt – I use Redmond Real Salt; just make sure your salt has no additives. (Using that link for Redmond Salt will automatically give you 15% off your order!)
  • ¾ Cup (100g) Tapioca Starch – Tapioca adds structure, elasticity, and chewiness to baked goods. Sometimes it is also called tapioca flour.
  • 1 Cup (170g) Potato Starch – Potato flour and potato starch are two different products. Potato flour is heavier and is not suitable for this recipe, be sure you’re using potato starch.
  • ½ Cup (90g) White Rice Flour – You can either mill this flour at home or easily purchase the commercially prepared flour. We love our Nutrimill. Homesteading Hack: Use that link and coupon code “HOMESTEADINGFAMILY” at checkout to get $20 off your purchase!
  • ¾ Cup  (125g) Sorghum Flour – This cereal grain is very nutritious and adds good flavor to otherwise bland gluten-free flour blends.
  • ½ Cup (70g) White Bean Flour – This flour is high in protein and helps add structure to breads and baked goods.

Instructions

Mixing:

  1. In a bowl, add yeast, sugar, psyllium husk, oil, and warm water.
  2. Whisk until the psyllium husk and yeast have dissolved.
  3. Let the mixture sit for 10 minutes to allow the yeast to activate. Once the yeast is foamy and bubbly, proceed.
  4. Add the tapioca, potato starch, white rice, sorghum, and white bean flours to the bowl. No sifting is necessary.
  5. Sprinkle the salt on top of the flour mixture. 
  6. Mix into the flour with a rubber spatula (or your mixer) until well combined. The mixture should resemble the texture of thick oatmeal.

Shaping & Rising:

  1. Pour the bread batter into a buttered or greased loaf pan. Smooth the top of the loaf with your spatula as you would with a quick bread, pushing the spatula down along the sides of the pan about ½ inches (1.25 cm) to just slightly separate the top of the batter from the sides of the pan.
  2. Cover loosely with plastic wrap. Let the loaf rise in a warm place until the dough reaches the top of the pan. Depending on your kitchen’s temperature, this may take as little as 30 minutes or as much as 1.5+ hours.

Baking:

  1. Bake at 400°F (204°C) for 60 minutes or until the internal temperature of the loaf registers 210°F (99°C). Homesteading Hack: You may want to turn the pan a few times to be sure that the loaf bakes evenly.
  2. Once the loaf is done baking, remove it from the loaf pan immediately and cool on a wire rack for 10-12 hours (or overnight) before slicing.
Sliced loaf of gluten free white bread.

And that’s it! You now have made yourself the most delicious and simple gluten-free white loaf of bread. Perfect for sandwiches, melts, toast, to make croutons or whatever else your heart desires.

Did you make this recipe? If so, please leave a star rating in the recipe card below. Then snap a photo of your gluten-free bread and tag us on social media @homesteadingfamily so we can see!

FAQ

How can I bake gluten-free bread that’s also easy to make?

To bake easy gluten-free bread, use a simple recipe with easy steps and ingredients. My favorite recipe will help you make a tasty loaf with a golden crust and soft inside.

Why does this gluten-free bread recipe taste so good?

This recipe is special because it mimics traditional bread without sacrificing nutrition. It’s perfect for any meal, making it a great addition to your gluten-free baking.

Why is gluten-free bread often low in nutrition?

Gluten-free bread can lack nutrients because it often doesn’t have whole grains. Adding different flours and seeds can make it healthier without losing flavor.

Which flour is best for gluten-free bread?

Great flours for gluten-free bread include white rice flour, brown rice flour, white bean flour and sorghum flour. Use them blended together to make your bread even better.

What’s the biggest challenge of making gluten-free bread?

The big challenges are getting the right texture and allowing ample time for the loaf to rise. I offer tips in this post to help you overcome these issues.

How can I make gluten-free bread rise higher?

For a taller loaf, use the right flour mix and yeast that’s not expired, and let it rise well. You can also use a slightly smaller loaf pan with taller sides. These steps help make your bread look great.

Gluten free cinnamon rolls, frosted in a cast iron pan.

Looking for more gluten-free recipes like these ooey-gooey cinnamon rolls? Be sure to check out some of our other gluten-free favorites below.

Sliced loaf of gluten free white bread.

Gluten-Free Bread Recipe

Finding tasty and nutritious gluten-free recipes can be hard, which is why I developed this easy homemade gluten-free bread recipe. Are you ready for a sandwich loaf with a golden crust and a soft, airy inside that tastes so good that you'll forget it's gluten-free?
No ratings yet
Print Pin
Course: Bread
Cuisine: American
Prep Time: 10 minutes
Cook Time: 1 hour
Resting Time: 40 minutes
Total Time: 1 hour 50 minutes
Servings: 12 servings
Calories: 161kcal
Author: Carolyn Thomas

Equipment

  • Large Bowl
  • Mixing Utensils
  • Measuring Utensils
  • Loaf Pan
  • thermometer
  • cooling rack

Ingredients

  • 1.5 teaspoons yeast 7g
  • 1 Tablespoon sugar 15g – or honey, brown sugar or maple syrup
  • 1 Tablespoon psyllium husk powder 10g
  • 1 Tablespoon avocado oil 12g – or olive oil
  • 2.5 cups warm water 525g
  • 2 teaspoons salt 12g
  • 3/4 cup tapioca starch 100g
  • 1 cup potato starch 170g
  • 1/2 cup white rice flour 90g
  • 3/4 cup sorghum flour 125g
  • 1/2 cup white bean flour 70g

Instructions

Mixing:

  • In a bowl, add yeast, sugar, psyllium husk, oil, and warm water.
  • Whisk until the psyllium husk and yeast have dissolved.
  • Let the mixture sit for 10 minutes to allow the yeast to activate. Once the yeast is foamy and bubbly, proceed.
  • Add the tapioca, potato starch, white rice, sorghum, and white bean flours to the bowl. No sifting is necessary.
  • Sprinkle the salt on top of the flour mixture. 
  • Mix into the flour with a rubber spatula (or your mixer) until well combined. The mixture should resemble the texture of thick oatmeal.

Shaping & Rising:

  • Pour the bread batter into a buttered or greased loaf pan. Smooth the top of the loaf with your spatula as you would with a quick bread, pushing the spatula down along the sides of the pan about ½ inches (1.25 cm) to just slightly separate the top of the batter from the sides of the pan.
  • Cover loosely with plastic wrap. Let the loaf rise in a warm place until the dough reaches the top of the pan. Depending on your kitchen’s temperature, this may take as little as 30 minutes or as much as 1.5+ hours.

Baking:

  • Bake at 400°F (204°C) for 60 minutes or until the internal temperature of the loaf registers 210°F (99°C). Homesteading Hack: You may want to turn the pan a few times to be sure that the loaf bakes evenly.
  • Once the loaf is done baking, remove it from the loaf pan immediately and cool on a wire rack for 10-12 hours (or overnight) before slicing.

Notes

Tips for the Best Homemade Gluten-Free Bread

Gluten-free baking can be very different from the traditional bread-making you are used to. Following these tips can help improve your odds of success:
  • Use Fresh Ingredients – Use top-quality flours and check that your baking powder and yeast are fresh. Fresh ingredients make your bread taste great and produce a soft and fluffy loaf.
  • Correct Yeast Usag– For the best results, make sure your yeast is fresh and proof it with a bit of sugar. Old yeast won’t work as well. You’ll know your yeast is active if you see bubbles after proofing.
  • Proper Mixing Techniques – Use a stand or hand mixer on medium speed to mix everything well, taking care not to overwork the dough. This stops your bread from being dense or gummy.
  • Optimal Rising Conditions – For perfect gluten-free bread, make sure the dough rises well. Keep it in a warm, quiet spot. Cover it with plastic wrap or a damp cloth to keep it moist. Be patient and let the dough rise fully for a soft and airy bread.
  • Optimal Flour Blends – Using a blend of several grains for your gluten-free flour is key to the right feel and texture. Rice flour, sorghum, tapioca starch, and potato starch are common in these mixes.

Nutrition

Calories: 161kcal | Carbohydrates: 33g | Protein: 3g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Sodium: 401mg | Potassium: 209mg | Fiber: 3g | Sugar: 2g | Vitamin A: 2IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg
Tried this recipe?We want to see! Tag @homesteadingfamily on Instagram.
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Josh and Carolyn bring you practical knowledge on how to Grow, Cook, Preserve and Thrive on your homestead, whether you are in a city apartment or on 40 acres in the country. If you want to increase your self-sufficiency and health be sure to subscribe for helpful videos on gardening, preserving, herbal medicine, traditional cooking and more.

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