Description

This gluten free bread recipe is soft, golden, and surprisingly easy to make. Using a perfect balance of flours, this loaf has a tender crumb and gorgeous crust—no kneading, no overnight proofing, just straightforward ingredients and incredible results. It slices cleanly, toasts like a dream, and makes for the best gluten free sandwiches you’ll ever eat. Whether you’re new to gluten free baking or a seasoned pro, this is the only bread recipe you’ll need in your arsenal.

Ingredients

Scale

3 cups gluten free all-purpose flour blend
1½ teaspoons xanthan gum (if not in flour blend)
1¼ teaspoons salt
1 tablespoon sugar or honey
1 tablespoon apple cider vinegar
3 large eggs, room temperature
¼ cup olive oil or vegetable oil
1 packet (2¼ tsp) instant yeast
1¾ cups warm water (100°F–110°F)

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Instructions

Grease a 9×5-inch loaf pan or line it with parchment paper.
Combine warm water, sugar, and yeast in a small bowl. Let stand until foamy, about 5–10 minutes.
In a large mixing bowl, whisk together flour, xanthan gum (if needed), and salt.
Add eggs, oil, vinegar, and the yeast mixture. Mix on medium speed for 3–5 minutes.
Transfer batter to the pan, smooth the top, and let rise 45–60 minutes until slightly above the rim.
Preheat oven to 375°F. Bake 45–50 minutes until golden brown and internal temp reaches 200°F.
Cool completely on a wire rack before slicing.

Notes

Let the bread cool for at least an hour before slicing for best texture.

For a heartier loaf, mix in seeds or nuts before baking.

You can freeze slices and toast directly from frozen.

Prep Time: 20 minutes
Cook Time: 45–50 minutes
Category: bread
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (1/12 of loaf)
Calories: 210