Easy Gluten-Free Bread
Make perfect Easy Gluten-Free Bread with this foolproof recipe. Soft, fluffy loaves with simple ingredients—no bread machine needed!
I’ll never forget the first time I tried making Easy Gluten-Free Bread from scratch. My daughter looked at me like I’d just announced we were moving to Mars. “Mom, gluten-free bread from a box is already questionable. You really think you can do better?”
Challenge accepted.
Here’s the thing about homemade Easy Gluten-Free Bread—it’s not nearly as complicated as people think. You don’t need fancy equipment or culinary school training. What you do need is a good recipe and maybe 15 minutes of actual hands-on time. The rest? That’s just the oven doing its thing while you fold laundry or scroll through Pinterest.
This Simple Gluten Free Bread recipe has become my kitchen MVP. It’s soft, actually stays together when you make a sandwich, and doesn’t taste like cardboard. According to the Celiac Disease Foundation, many people with celiac disease struggle to find quality bread options, which makes learning to bake at home a game-changer for daily meals.
Whether you’re newly gluten-free or you’ve been at this for years, this Quick Gluten Free Loaf is about to become your new best friend.
Table of Contents
Why This Easy Bread Works
Let me tell you why this Basic Gluten Free Bread recipe is different. Most gluten-free bread recipes either require a bread machine, seventeen specialty ingredients, or a PhD in chemistry. This one? Nope.
We’re using a simple combination of gluten-free flour, a few eggs, and some pantry staples. The magic happens with the xanthan gum (if your flour doesn’t already have it) and the apple cider vinegar, which gives structure without that gummy texture some gluten-free breads have.
The dough looks more like thick cake batter than traditional bread dough. That freaked me out the first time, but trust the process. This Simple Bread recipe comes together differently than wheat bread, and that’s perfectly okay.
Ingredients
Here’s what you’ll need for this Quick Gluten Free Loaf:
- 2 1/2 cups all-purpose gluten-free flour (I like Pillsbury gluten-free flour. Not all gluten-free flours are created equal—you may get different results depending on your blend. Bob’s Red Mill 1 for 1 and King Arthur Measure for Measure aren’t recommended for yeast baking according to their packaging.)
- 1 teaspoon xanthan gum (skip if your flour already contains it)
- 1 teaspoon gluten-free baking powder
- 1 packet rapid rise/instant yeast (2 1/4 teaspoons)
- 1/4 cup extra virgin olive oil
- 1/4 cup honey (agave nectar or maple syrup work too)
- 1 teaspoon apple cider vinegar
- 1 1/2 cups warm water (100-110°F—that’s warm bath temperature)
- 3 egg whites from large eggs, room temperature
- 1 teaspoon salt
Instructions
Making this Basic Gluten Free Bread is simpler than you’d think. Let me walk you through it step by step.
Prep Your Pan and Oven
Spray a 9-inch x 5-inch bread pan (or better yet, a 9-inch x 4-inch small Pullman loaf pan) with gluten-free cooking spray. Move your oven rack to the middle position and preheat to 350°F. I’m obsessed with my Pullman pan for this Simple Bread—it creates the most beautiful square slices.
Mix the Dry Ingredients
Grab a large bowl and combine your gluten-free flour, baking powder, and instant yeast. Give it a good stir so everything’s evenly distributed. This Quick Gluten Free Loaf starts with properly mixed dry ingredients.
Add Wet Ingredients (First Round)
Pour in the olive oil, honey, apple cider vinegar, and warm water. Mix on low speed for 1 minute. If you’re using a stand mixer, use the paddle attachment—not the dough hook. The dough hook is for traditional wheat dough, and this Easy Gluten-Free Bread behaves differently.
Add Eggs and Salt
Now add those egg whites and salt. Mix on medium speed for 1 minute. The mixture will look like thick cake batter. I know it’s weird, but that’s exactly what you want for this Basic Gluten Free Bread.
Let It Rise
Pour your batter into the greased pan. Spray plastic wrap with cooking spray (trust me on this—unsproayed plastic will stick to your rising dough) and cover the pan. Drape a kitchen towel over everything and let it rise in a warm spot for 30 minutes. Your Gluten Free Bread needs this time to puff up and develop texture.
Bake to Golden Perfection
Pop it in the oven for 30 minutes at 350°F. Keep it on that middle rack, positioned horizontally. You’re looking for golden brown color and an internal temperature between 205-210°F. The smell alone will have everyone asking when dinner is.
Cool It Down
Here’s where patience becomes your friend. Let the loaf cool in the pan for 10 minutes, then transfer it to a cooling rack. This Gluten Free Loaf needs to cool completely before slicing, or you’ll end up with a gummy mess. I learned this the hard way—twice.
Storage Tips
Once your Basic Gluten Free Bread is completely cool, store it in an airtight container at room temperature. Don’t pre-slice the whole loaf—just cut what you need. Pre-sliced bread dries out faster.
For longer storage, this Gluten Free Bread freezes beautifully. Wrap the loaf tightly in plastic wrap, then add a layer of foil or freezer paper. Pop it in a freezer bag and you’re good for up to 3 months. Thaw overnight in the fridge when you’re ready to use it.
I usually make two loaves at once—one for now and one for the freezer. Future you will be so grateful when you realize there’s homemade gluten-free bread ready to go on a busy morning.
Substitutions
Sweetener Options
Don’t have honey? This Quick Gluten Free Loaf works great with agave nectar or maple syrup. Each brings a slightly different flavor profile, so feel free to experiment with what you have on hand.
Oil Alternatives
While I love olive oil for its flavor and health benefits, you can substitute melted coconut oil or avocado oil. Just make sure it’s not too hot when you add it, or you might cook those egg whites prematurely in your Simple Gluten Free Bread batter.
Egg Substitutions
The egg whites provide structure in this Easy Gluten-Free Bread. For a vegan version, you could try aquafaba (the liquid from canned chickpeas)—use 3 tablespoons per egg white. I haven’t tested this personally, but other bakers have had success with this swap in similar recipes.
Flour Considerations
Stick with a good all-purpose gluten-free flour blend that contains xanthan gum or add it separately. According to research on gluten-free baking, xanthan gum is crucial for providing the elasticity and structure that gluten normally offers, making it essential for this Basic Gluten Free Bread.
Troubleshooting
My bread didn’t rise
Check your yeast’s expiration date first. Also, make sure your water was warm (100-110°F), not hot. Too-hot water kills yeast, and too-cold water won’t activate it. Your Simple Gluten Free Bread depends on happy, active yeast.
The texture is gummy
This usually means the bread wasn’t baked long enough or didn’t cool completely before slicing. Use a thermometer—that 205-210°F internal temperature is your friend. Also, removing the Quick Gluten Free Loaf from the pan after 10 minutes prevents trapped steam from making it soggy.
It’s too crumbly
Your flour blend might need more binding. Make sure you’re using xanthan gum if your flour doesn’t already contain it. Also, measure your flour correctly—spooning it into the measuring cup rather than scooping directly from the bag prevents packing too much in.
Dense and heavy bread
Did you use the paddle attachment instead of the dough hook? This matters more than you’d think for Easy Gluten-Free Bread. Also, make sure your egg whites were at room temperature—cold eggs don’t incorporate as well.
Serving Suggestions
This Basic Gluten Free Bread is incredibly versatile. Toast it for breakfast with butter and jam. Make the best grilled cheese you’ve had since going gluten-free. Use it for chicken taquitos as bread crumbs, or French toast on lazy Sunday mornings.
My kids love this Simple Gluten Free Bread for school sandwiches. It actually holds together in their lunch boxes, which is more than I can say for most store-bought options.
Try it alongside soup, use it for avocado toast, or make bread pudding when you have leftovers (though honestly, leftover Quick Gluten Free Loaf rarely happens in my house).
Variations
Herb Bread
Add 2 tablespoons of fresh herbs (rosemary, thyme, or Italian seasoning) to your dry ingredients. This turns your Basic Gluten Free Bread into something special for dinner parties.
Cinnamon Raisin
Mix in 2 teaspoons cinnamon and 1/2 cup raisins for a breakfast-worthy Simple Gluten Free Bread. You might want to add an extra tablespoon of honey for a sweeter loaf.
Seeded Bread
Top your risen dough with sesame seeds, poppy seeds, or everything bagel seasoning before baking. It adds gorgeous texture and visual appeal to this Quick Gluten Free Loaf.
Garlic Bread Base
This Easy Gluten-Free Bread makes incredible garlic bread. Slice it, brush with garlic butter, and broil until golden. Game changer for pasta night.
Kid-Friendly Tips
My kids are actually willing to help make this Basic Gluten Free Bread, which says a lot. They love measuring the ingredients and watching it rise—it’s like a little science experiment.
For pickier eaters, this Simple Gluten Free Bread has a mild, slightly sweet flavor that doesn’t overwhelm. Cut it into fun shapes with cookie cutters for younger kids, or let them help make mini loaves in smaller pans.
If you’re packing this Quick Gluten Free Loaf for school lunches, include a note for teachers about your child’s gluten-free needs. Better safe than sorry, and this bread looks so normal that people might not realize it’s gluten-free.
Why Make Easy Bread at Home?
Store-bought gluten-free bread is expensive and often disappointing. A basic loaf can cost $7-8, and half the time it’s stale or freezer-burned. This homemade Basic Gluten Free Bread costs a fraction of that and tastes infinitely better.
Plus, you know exactly what’s going into your Simple Gluten Free Bread. No weird preservatives, no ingredients you can’t pronounce. Just real food that happens to be gluten-free.
There’s something deeply satisfying about pulling a golden Quick Gluten Free Loaf from your oven. It makes your whole house smell amazing, and you get to feel like a total kitchen rockstar. Win-win.
Frequently Asked Questions
How do I know when my bread is done?
Your Basic Gluten Free Bread is done when it’s golden brown on top and reaches an internal temperature of 205-210°F. Invest in a digital thermometer—it takes the guesswork out of baking this Simple Gluten Free Bread.
Can I make this dairy-free?
Absolutely! This Quick Gluten Free Loaf is already dairy-free as written. Just make sure your cooking spray and any butter you serve it with are dairy-free options.
Can I double this recipe?
Yes, but make two separate loaves rather than one giant one. The Basic Gluten Free Bread bakes more evenly in standard-sized pans. Plus, you’ll have one for now and one for the freezer.
What if I don’t have a Pullman pan?
A regular 9×5-inch loaf pan works perfectly fine for this Quick Gluten Free Loaf. The Pullman pan just makes prettier square slices, but the bread tastes just as good either way.
More Gluten-Free Recipes You’ll Love
If you’re loving this Easy Gluten-Free Bread, you’ll definitely want to check out my Easy Protein Gluten-Free Bread Recipe for a higher-protein option that’s perfect for post-workout snacks or growing kids.
These recipes work beautifully together in your weekly meal prep routine, giving you variety without overwhelming your schedule.
Final Thoughts
Making your own Basic Gluten Free Bread might seem intimidating at first, but I promise it’s easier than you think. After your first loaf, you’ll wonder why you didn’t start sooner.
This Simple Gluten Free Bread has genuinely changed how my family eats. We’re no longer settling for subpar store-bought options or paying ridiculous prices for bread that falls apart. We have real, honest-to-goodness homemade bread that just happens to be gluten-free.
The confidence boost from pulling a perfect Quick Gluten Free Loaf from your oven? That’s just the bonus. The real win is having delicious, affordable, wholesome bread whenever you want it.
So grab your ingredients, preheat that oven, and let’s make some magic happen. Your kitchen—and your family—will thank you.
Easy Gluten-Free Bread
Equipment
- 9-inch x 5-inch bread pan or 9-inch x 4-inch Pullman loaf pan
- Large mixing bowl
- Stand mixer or hand mixer
- Measuring cups and spoons
- Plastic wrap
- Kitchen towel
- Cooling rack
- Serrated knife
- Instant-read thermometer
Ingredients
- 2 ½ cups all-purpose gluten-free flour Pillsbury gluten-free flour recommended. Not all gluten-free flours are created equal. Bob’s Red Mill 1 for 1 and King Arthur Measure for Measure are not recommended for yeast baking.
- 1 teaspoon xanthan gum leave out if your flour already has it in it
- 1 teaspoon gluten-free baking powder
- 1 packet rapid rise/instant yeast 2 1/4 teaspoons
- ¼ cup extra virgin olive oil
- ¼ cup honey You can use agave nectar or maple syrup
- 1 teaspoon apple cider vinegar
- 1 ½ cups warm water 100-110°F
- 3 egg whites from large eggs, room temperature
- 1 teaspoon salt
Instructions
- Spray a 9-inch x 5-inch bread pan or 9-inch x 4-inch small Pullman loaf pan with gluten-free cooking spray. Move the top oven rack to the middle rack. Preheat your oven to 350°F.
- Add the gluten-free flour, baking powder, and instant yeast to a large bowl and stir to combine the ingredients.
- Add the olive oil, honey, apple cider vinegar, and warm water to the flour mixture and mix on low for 1 minute. If you are using a stand mixer, use the paddle attachment, not the dough hook.
- Add the egg whites and salt to the dough and mix on medium for 1 minute. The dough will look like a thick cake batter.
- Pour the dough into the greased bread pan. Spray plastic wrap with gluten-free cooking spray and cover the top of the pan. Cover the pan with a kitchen towel and allow the bread to rise in a warm place for 30 minutes.
- Place in the oven to bake for 30 minutes at 350°F. Bake the bread on the middle rack horizontally. The bread will be golden brown and have an internal temperature between 205-210°F.
- Allow the loaf to cool for 10 minutes in the pan. Remove the loaf from the baking pan and place it on a cooling rack. Allow the bread to cool completely before slicing.
- Use a serrated knife to slice the bread. Using a smooth-blade knife can squish the bread.
- Store the leftover bread in an airtight container once it’s completely cooled. It may be kept on the counter at room temperature. It is best not to pre-slice the bread before storing it.
- The bread can be frozen once it is completely cooled. Wrap the loaf tightly in plastic wrap, then wrap it in foil or freezer paper. Place the wrapped loaf in a freezer bag. The bread can be frozen up to 3 months. Thaw the bread in the refrigerator overnight.
