Gluten-Free White Bread Recipe

Learn how to make fluffy gluten-free white bread at home. This easy recipe creates soft, sliceable loaves perfect for beginners and busy families.

You know that moment when you walk into a bakery and smell fresh bread baking? I used to think that moment was gone forever when I went gluten-free. But here’s the thing—I figured out how to recreate that magic in my own kitchen, and honestly, it changed everything for our family’s bread situation.

This easy gluten-free white bread recipe is the real deal: soft, sliceable, and actually tastes like bread, not a dense brick.

For years, I struggled with gluten-free bread recipes that either crumbled apart or tasted like cardboard. Then I discovered the secret ingredients (hello, psyllium husk powder and honey!) that transform a basic white gluten-free bread into something truly special. Now, I make this gluten free loaf bread every week, and it disappears faster than I can say “fresh toast.”

Whether you’re new to gluten-free baking or you’ve had some less-than-stellar experiences, this paleo bread recipe for beginners breaks down every step so you feel confident from mixing to slicing. No fancy equipment needed—just a stand mixer, a baking pan, and about two hours total time (mostly hands-off rising and baking). Ready to make white bread part of your gluten-free life again?

Ingredients For Gluten-Free White Bread

Ingredient	Amount
Gluten-free all-purpose flour (Cup4Cup recommended)	3 cups (438 g)
Instant rapid-rise yeast	1 packet (2¼ tsp, 9 g)
Psyllium husk powder (optional but recommended)	1 tablespoon (11 g)
Baking powder	1 teaspoon
Salt	1 teaspoon
Warm water (110°F)	1½ cups (338 g)
Large eggs (room temperature)	2
Honey	¼ cup (85 g)
Vegetable oil	¼ cup (55 g)

Instructions For Gluten-Free White Bread

Step 1: Combine Your Dry Ingredients

Using a stand mixer with a paddle attachment, combine the gluten-free flour, yeast, optional psyllium husk powder, baking powder, and salt on low speed until everything is evenly mixed. This gentle blending ensures the yeast distributes throughout your white gluten-free bread dough without activating prematurely.

Step 2: Add the Wet Ingredients

Pour in the warm water, room-temperature eggs, honey, and vegetable oil. Mix on low speed for about 1 minute, letting everything come together into one cohesive mass. You’ll notice the dough is quite sticky—that’s perfect and exactly what we want for this gluten free loaf bread.

Step 3: Beat the Dough

Increase the mixer speed to medium and beat for 5 minutes, stopping halfway through to scrape down the paddle and sides of the bowl. The batter should look stiff but remain sticky to the touch, with a texture somewhere between dough and thick cake batter.

Step 4: Prepare Your Pan

Grease a 9×4 baking pan generously and pour the dough inside. Using a spatula, smooth the top into an even layer—this helps your white gluten-free bread bake more uniformly. Spray a large piece of plastic wrap with nonstick cooking spray and lay it greased-side down over the pan to keep moisture in during rising.

Step 5: Let It Rise

Place the covered pan in a warm, draft-free spot to rise. You’re aiming for the bread to reach about two-thirds to the top of the pan (don’t let it overflow, or it’ll rise more in the oven and potentially spill over). This usually takes about 30 minutes, and while it’s rising, preheat your oven to 350°F.

Step 6: Bake Until Golden

Remove the plastic wrap and place the pan on the middle oven rack. Bake for 40 to 50 minutes, tenting a piece of foil loosely over the top halfway through to prevent over-browning. Your gluten free loaf bread is done when the internal temperature reaches 205°F on an instant-read thermometer.

Step 7: Cool Completely

Let the loaf cool in the pan for 5 minutes, then turn it out onto a cooling rack. This is the patience-testing part—allow your white gluten-free bread to cool completely (at least 2 hours) before slicing. This cooling time helps the crumb structure set, ensuring clean slices instead of crumbly pieces.

Substitutions for Your Gluten-Free White Bread

Alternative Gluten-Free Flours

Cup4Cup flour is my top pick because it mimics all-purpose wheat flour so closely, but King Arthur Gluten-Free or Krusteaz also work well in this easy gluten free bread recipe. Just make sure your blend includes xanthan gum for proper structure; if it doesn’t, add ½ teaspoon per cup of flour to stabilize the dough.

Skipping the Psyllium Husk

If you can’t find psyllium husk powder or prefer not to use it, you can still make white gluten-free bread without it. Your loaf may be slightly less moist and have a crumb that’s a bit more tender, but it’ll still turn out beautifully for an easy gluten free bread recipe.

Maple Syrup or Agave Instead of Honey

Swap the honey for ¼ cup maple syrup or agave nectar in your gluten free loaf bread. Both work equally well and add subtle flavor differences—maple gives a cozy depth, while agave stays neutral. The bread rises and bakes the same way with either option.

Oil Substitutes

Melted butter, coconut oil, or appleseed oil can replace vegetable oil in this white gluten-free bread. Each adds its own flavor note, so feel free to experiment once you’ve mastered the basic recipe.

Troubleshooting Your Gluten-Free Bread

Bread Didn’t Rise Enough

If your white gluten-free bread stayed dense and short, your yeast might have been expired or the rising location too cold. Yeast loves warmth—aim for a spot around 75–80°F, like inside your oven with the light on or on top of the fridge. Next time, test your yeast in warm water first to confirm it’s active.

Bread Is Too Crumbly

Crumbly texture usually means under-baking or slicing before the loaf fully cooled. Make sure your gluten free loaf bread hits that 205°F internal temperature, and give it the full 2 hours to cool. Chilled bread especially struggles with texture, so always serve at room temperature or toasted for best results.

Dense, Heavy Crumb

If your easy gluten free bread recipe turned out like a brick, the dough might not have risen long enough or the oven wasn’t fully preheated. Also, over-mixing can deflate the gluten-free dough, so beat for exactly 5 minutes—no more. Next time, give it the full 30-minute rise and confirm your oven reached 350°F before baking.

Gummy Interior

A gummy center means under-baking or the bread cooling in the pan too long. Your gluten-free white bread should hit 205°F inside; if you’re seeing lower temps, bake an extra 5–10 minutes. Remove it from the pan after just 5 minutes so the bottom can crisp up properly.

Storage and Meal Prep

Storing Your Baked Loaf

Once your white gluten-free bread cools completely, wrap it tightly in foil or store in an airtight bread box. It’ll keep at room temperature for 2 to 3 days before the crumb starts to dry out. For longer storage, slice the loaf first, then freeze individual slices in a freezer bag for up to 3 months.

Make-Ahead Dough Strategy

You can mix the dough the night before and refrigerate it in a greased bowl covered with plastic wrap. The next morning, let it come to room temperature for about 30 minutes, then proceed with rising and baking as usual. This easy gluten free bread recipe actually benefits from overnight cold fermentation—the flavor deepens beautifully.

Serving Suggestions and Pairings

Breakfast Ideas

Toast a slice of your homemade white gluten-free bread and top with avocado, a fried egg, and a sprinkle of sea salt for a satisfying breakfast. Or go simple with butter, jam, and a cup of coffee while you ease into your day. This gluten free loaf bread makes the perfect canvas for whatever breakfast topping calls to you.

Sandwich Perfection

This easy gluten free bread recipe creates slices sturdy enough for classic sandwiches without falling apart mid-bite. Build your favorite deli creation, or go creative with leftover roasted veggies, fresh cheese, and pesto for a gluten-free lunch that feels special.

Holiday Table Addition

Bring this white gluten-free bread to your next family gathering, whether it’s Thanksgiving dinner or a casual Sunday brunch. Guests are always surprised when you reveal it’s gluten-free—they expect it to taste totally different, and this loaf completely changes their minds about gluten free loaf bread.

Variations and Dietary Adjustments

Honey-Free Version

If you’re avoiding honey, replace it with ¼ cup coconut sugar or regular granulated sugar mixed with a splash of water to create a slurry. Your gluten free loaf bread won’t have quite the same tender crumb, but it’ll still turn out delicious and work great for this easy gluten free bread recipe.

Dairy-Free and Vegan Twist

This white gluten-free bread is already oil-based, so it’s naturally vegan-friendly. For the two eggs, use a flax egg (2 tablespoons ground flaxseed mixed with 6 tablespoons water, let sit 5 minutes) to bind everything together. The loaf won’t rise quite as high, but you’ll still get a soft, sliceable result.

Herb-Infused Bread

Man, oh man, adding 1 to 2 teaspoons of Italian seasoning, garlic powder, or fresh herb flavoring to your gluten-free flour creates a delicious savory twist on this easy gluten free bread recipe. Mix it in during step 1, and you’ve got a loaf that pairs perfectly with soup or salad.

Gluten-Free White Bread FAQs

More Gluten-Free Recipes to Explore

Once you’ve mastered this gluten-free white bread, expand your baking skills with our complete gluten-free cookie collection for treats that rival any traditional bakery. Looking for something special for dessert? Try our creamy dairy-free pumpkin pie, which pairs beautifully with warm slices of easy gluten free bread.

Check out our beginner-friendly baking tips for more confidence-boosting techniques that make gluten-free cooking feel less intimidating and more rewarding. You’ve got this!

For more information on gluten-free baking science and how different flours behave, check out this trusted gluten-free nutrition and baking resource that explains the role of structure-building ingredients like psyllium husk in gluten-free recipes.

The Joy of Homemade Gluten-Free Bread

Well, here’s what I’ve learned after making this white gluten-free bread week after week: there’s something deeply satisfying about pulling a golden loaf from your oven and knowing exactly what went into it. No mystery ingredients, no preservatives, just pure homemade goodness that your family can trust.

This easy gluten free bread recipe doesn’t just fill your kitchen with that bakery aroma—it fills your heart with the pride of creating something nourishing from scratch. Whether you’re toasting a slice for breakfast, building the perfect sandwich at lunch, or serving it alongside dinner, this gluten free loaf bread becomes that reliable friend you reach for again and again.

You deserve bread that tastes amazing and feels good to eat. This white gluten-free bread delivers both, and I can’t wait for you to experience that first perfect slice. Happy baking!