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Easy Gluten-Free Bread

By Audrey Roberts

Updated May 16, 2025

4.85

Read 1,015 Reviews

Prep 34 minutes mins

Cook 30 minutes mins

Servings 16 servings

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The easiest gluten-free bread recipe is baked right at home in your oven. This soft, fluffy white sandwich bread is made with amazing dexterity. I make it every week and slice it up for all my kids’ sandwiches.

Gluten-Free Bread Recipe

For years, readers have been asking me how to bake my Bread Machine Recipe in the oven. I have always baked my bread in an Oster bread machine with a gluten-free setting, but I wanted a recipe that could be made right in the oven. 

This oven-baked gluten-free homemade bread is also completely dairy-free, a dietary must in my house. Instead of using milk, I used a mixture of olive oil and warm water to activate the yeast and add moisture to the bread. This recipe makes excellent gluten-free sandwich bread! This yeast bread is so soft, has an amazing texture, bends and squishes, and is easy to slice.

Gluten-Free Baking Tips

• Bread rises best in a warm location. My oven has a bread proofing mode. When the oven is set in bread proofing mode, it is 100°F.
• Best baked in a 9″x 4″ small Pullman loaf pan. If you use a 9″x 5″ bread pan, the bread will not rise as tall. I tried it with both a 9″x 5″ bread pan and a 9-inch x 4-inch Small Pullman loaf pan. I HIGHLY recommend using the small Pullman loaf pan. 
• The best way to measure gluten-free flour is the “spoon & level” method. Using a spoon, scoop the flour into the measuring cup.  After you’ve spooned the flour into the measuring cup, use the back of a knife to level off the top of the measuring cup. Do not scoop the flour out of the bag with the measuring cup. 
• Gluten-free dough doesn’t benefit from being over-proofed. Once the dough doubles in size, it’s time to bake!

4.85 from 480 votes

Easy Gluten-Free Bread

By: Audrey Roberts

Servings: 16 servings

Prep: 34 minutes mins

Cook: 30 minutes mins

Total: 1 hour hr 4 minutes mins

A gluten-free bread recipe that is easily baked in the oven. This soft gluten-free white sandwich bread has an amazing texture, bends, squishes, and is easy to slice. The bread is also naturally dairy-free. 

Step-by-step photos can be seen below the recipe card.

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Equipment

• 1 Stand Mixer

Ingredients 

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• ▢ 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 experience different baking results depending on the gluten-free flour blend you choose. Bob's Red Mill 1 for 1 and King Arthur Measure for Measure state on their website and/or package that their blends are not recommended for yeast baking.
• ▢ 1 teaspoons 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)
• ▢ 1/4 cup extra virgin olive oil
• ▢ 1/4 cup honey, You can use agave nectar or maple syrup.
• ▢ 1 teaspoon apple cider vinegar
• ▢ 1 1/2 cups warm water, 100-110°F
• ▢ 3 egg whites, from large eggs and room temperature**
• ▢ 1 teaspoon salt

US Customary – Metric

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. I used both a 9-inch x 4-inch Small Pullman loaf pan.
• 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, and apple cider vinegar, and warm water to the flour mixture and mix on low for 1 minute. If you are using a stand-up 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 a greased 9-inch x 5-inch bread pan or the 9-inch x 4-inch small Pullman loaf pan. I HIGHLY recommend using a 9-inch x 4-inch Small Pullman loaf 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 the internal temperature between 205-210ºF.
• 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. If the bread completely cools in the pan, the steam can get trapped and the loaf can get soggy, especially on the bottom. 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 also best not to pre-slice the bread before you store it, so just store the leftover portion of the loaf.
• 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.

Notes

*I used Fleischmann’s Rapid Rise Yeast, which should be at room temperature. Rapid-rise yeast doesn’t need proofing and can be mixed directly with the dry ingredients. However, warm water (100°–110°F) is essential for the yeast to thrive—hotter water can kill it, and colder water won’t activate it, preventing the bread from rising. To check if your yeast is still active (optional), dissolve honey in warm water, add the yeast, and let it sit for 5 minutes until bubbly. 

**Always use room-temperature ingredients. Yeast thrives in a warm environment. Egg whites and water should be left out on the counter for 5 minutes before using them.

Nutrition

Serving: 1servingCalories: 114kcalCarbohydrates: 18gProtein: 3gFat: 4gSaturated Fat: 0.5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gSodium: 189mgPotassium: 18mgFiber: 2gSugar: 5gVitamin C: 0.03mgCalcium: 29mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Baking

Tried this recipe?Mention @mamaknowsglutenfree or tag #mamaknowsglutenfree!

How to make Gluten-Free Bread Step-by-Step

Gather your ingredients.

Spray a 9-inch x 5-inch bread pan with gluten-free cooking spray. Using a large bowl, add 2 ½ cups gluten-free flour, 1 tsp baking powder, and 1 packet of instant yeast. Stir to combine the ingredients fully.

Make the dough: Add 3 large egg whites and 1 tsp salt to the dough and mix on medium speed for 1 minute. The dough should look like a thick cake batter.

Pour the gluten-free dough into the greased 9” x 5” bread pan. Place greased plastic wrap over the pan and drape a kitchen towel on top. 

Proof dough: Set the dough aside in a warm area to proof for 30 minutes to rise.

Bake: Once proofed, place the bread pan on the middle rack horizontally. Bake at 350 degrees F for 30 minutes. The bread should be golden brown and reach an internal temperature between 205-210 degrees F.

Let the loaf cool for 10 minutes, remove it from the loaf pan, and place it on a cooling rack. Let the loaf cool completely before slicing. 

Making it in a bread machine

Even though I developed this gluten-free bread recipe to be an oven-baked recipe, I also tested it in my bread machine. Just swap out these ingredients for the ingredients in my gluten-free bread machine recipe and follow the recipe’s directions. I always recommend using a bread machine that has a gluten-free setting.

Serving Suggestions

This is an everyday gluten-free bread recipe. I make this sandwich bread for my family every week to enjoy for morning toast and sandwiches like my homemade Uncrustables.

Storage Instructions

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 also best not to pre-slice the bread before you store it, so just store the left-over portion of the loaf.

Place the wrapped loaf in a freezer bag. The bread can be frozen for up to 3 months. Thaw the bread in the refrigerator overnight.

More Gluten-Free Bread Recipes

• Gluten-Free Pita Bread: If you love baking simple gluten-free breads like this easy loaf, try this gluten-free pita bread. These soft, fluffy pockets are perfect for stuffing with sandwiches, wraps, or dipping into hummus and sauces.
• Gluten-Free Garlic Bread: Once you’ve mastered easy gluten-free bread, turn it into gluten-free garlic bread. It’s buttery, garlicky, and crisp around the edges—perfect for serving alongside pasta, soups, or salads.
• Gluten-Free Baguette: For a bakery-style option, try this gluten-free baguette. It bakes up with a crisp crust and soft interior, making it perfect for sandwiches, crostini, or slicing alongside dinner.