Gluten Free Bread

Evan Miller

A soft, flavorful gluten-free bread that's perfect for sandwiches and toast. This beginner-friendly recipe uses a blend of gluten-free flours and xanthan gum to create a texture that rivals traditional wheat bread.

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Prep Time 25

Cook Time 50

Rise Time 1

Total Time 2 15

Course bread

Cuisine American

Servings 7

Calories 180 kcal

Equipment

1 Loaf pan 9×5 inch light-colored aluminum loaf pan
1 Digital scale
1 Stand mixer or powerful hand mixer
1 Digital thermometer
1 Silicone spatula
1 Measuring cups and spoons

Ingredients

Homemade Flour Blend (Makes 3 cups total): 2 cups (240g) brown rice flour½ cup (60g) tapioca starch¼ cup (30g) potato starch¼ cup (30g) sorghum flour
Note:You can substitute with 3 cups (360g) store-bought gluten free flour blend like King Arthur or Bob's Red Mill

3 cups Brown rice flour (360 g)
2¼ teaspoons Active dry yeast (7 g)
2 teaspoons Xanthan gum (omit if your blend includes it)
1½ teaspoons Salt
3 large eggs room temperature
1½ cups warm water (355ml) (110°F)
⅓ cup Olive oil (80ml) or melted butter melted and cooled (plus more for brushing if using seeds)
3 tbsp Honey or Sugar
1½ teaspoons Apple cider vinegar
2 tbsp Psyllium husk powder

Optional

3 tbsp Seeds (sunflower, pumpkin, or sesame) Optional
1½ tbsp Herbs (rosemary, thyme, or Italian seasoning) Optional
1 tbsp garlic powder Optional

Instructions

Before You Start:

1. Remove eggs from refrigerator 30 minutes before starting OR place in warm water for 5 minutes
2. Measure all ingredients using a digital scale for accuracy
3.Line a 9x5 inch loaf pan with parchment paper, leaving overhang
4. Grease the parchment paper and any exposed pan edges with oil
5. Check yeast expiration datePlace oven rack in center position

Step By Step Process:

Step 1: Activate the Yeast
Heat water to 110°F and combine ½ cup of it with 1 tablespoon honey and 2¼ teaspoons yeast in a small bowl. Let sit for 5-10 minutes until foamy.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together flour blend, xanthan gum, salt, and psyllium husk powder until well combined. Set aside while preparing wet ingredients.
Step 3: Combine Wet Ingredients
Whisk together eggs, remaining warm water, oil, honey, and apple cider vinegar in a medium bowl. Add the foamy yeast mixture and stir gently to combine.
Step 4: Combine Wet and Dry
Pour wet ingredients into dry ingredients, mixing just until no dry flour remains. Don't overmix - the dough should resemble thick cake batter.
Step 5: Machine Mixing
Mix on low speed for 2 minutes, scrape bowl, then mix on medium for 2 more minutes until well blended.
Step 6: First Rise
Transfer dough to prepared pan, smooth top, and cover with oiled plastic wrap. Let rise in a warm spot for 60-90 minutes until doubled.
Step 7: Prepare for Baking
Remove wrap and preheat oven to 350°F. Place a pan on bottom rack for steam while oven heats.
Step 8: Baking
Add hot water to bottom pan, place bread on center rack, and bake 45-50 minutes until internal temperature reaches 205°F.
Step 9: Cooling
Remove from pan after 5 minutes and cool completely on wire rack for 2-3 hours before slicing.
Step 10: Storage
Once cooled, slice and store in airtight container at room temperature for 2-3 days or freeze for up to 3 months.