Easy Gluten-Free Bread {Dairy-Free}

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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. 

Gluten-Free Bread Recipe

For years readers have been asking me how to bake my Gluten-Free Bread Machine Recipe in the oven. I have always baked gluten-free bread in a bread machine with a gluten-free setting.

I have an  Oster bread machine with a gluten-free setting. Using a bread machine makes it super easy, and I can just set it and forget it.

I know a lot of people do not have bread machines, but they still want to enjoy homemade gluten-free bread. That’s why I have developed this oven-baked gluten-free bread recipe. I know a lot of you have been waiting a while for me to publish this gluten-free bread recipe, and I promise it is worth the wait!

I wanted a bread recipe that would not only be gluten-free but also dairy-free as well. You won’t need any dairy-free alternatives for this gluten-free bread recipe, just olive oil, and warm water. So now you can easily enjoy a loaf of gluten-free and dairy-free bread.

I also wanted this bread recipe to be a gluten-free white bread recipe. So, it’s a little different from my original bread machine recipe and uses egg whites instead of whole eggs.

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.

I have also included a gluten-free bread recipe video that shows step-by-step how to make this easy gluten-free bread recipe.

How To Make Gluten-Free Bread

• This gluten-free bread recipe only has a few simple ingredients: gluten-free all-purpose flour, baking powder, instant yeast, honey, olive oil, apple cider vinegar, warm water, room temperature egg whites (from large eggs), and salt.  (photo 1)
• Spray a 9″x 4″ bread 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. (photo 2)
• 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 room temperature egg whites and the salt to the dough and mix on medium for 1 minute. The dough will look like thick cake batter.

• Pour the dough into a greased 9″x 4″ bread pan. (photo 5)
• Spray plastic wrap with gluten-free cooking spray and cover the top of the pan. (photo 6)
• Cover the pan with a kitchen towel and allow the bread to rise in a warm place to rise for 30 minutes. The bread will have risen almost to the top of the pan. (See photo number 7). Do not allow the bread to rise longer than 30 minutes.
• Place in the oven to bake for 30 minutes at 350°F. The bread will be golden brown and have the internal temperature between 205-210ºF. (photo 8)
• Remove the loaf from the baking pan and place it on a wire rack to cool. If the bread cools in the pan, the steam can get trapped and the loaf can get soggy, especially on the bottom.
• Allow the bread to cool before slicing.

What is the best type of yeast to use in this gluten-free bread recipe?

This recipe uses instant yeast or rapid rise yeast. I use Fleshman’s Rapid Rise Yeast. It is important to use the rapid yeast and to make sure it is at room temperature.

Rapid rise yeast does not need to be proofed and can be added directly to the flour. It is still important to use warm water because yeast is a live organism and thrives in a warm environment.

Heat the water just until it feels warm to the touch. Or use a thermometer to check the water’s temperature.  The ideal temperature for instant yeast is 100°–110°F. If the water is any hotter than that, it could kill the yeast and your bread will not rise.

If you want to make sure that your instant yeast is still active, you can proof the yeast before adding it to the flour mixture. Add the honey to the warm water and stir until it dissolves.

Then add the yeast to the water mixture and allow to sit for 5 minutes until bubbly. This is not a necessary step. This is only needed if your yeast is not new or fresh. 

I have not tried active dried yeast in this recipe. Active dried yeast requires a proofing step. Active dried yeast also requires a longer rising time.

Is yeast gluten-free?

Most yeast is gluten-free, but some kinds of yeast do contain gluten. The most common kinds of yeast used for baking, like baker’s yeast, active dry yeast, and instant yeast, are gluten-free.

I use Fleshman’s Rapid Rise Yeast, and it is labeled gluten-free. Always check your labels.

Where is the best place to rise gluten-free bread?

Bread rises the best in a warm location. My oven has a bread proofing mode. When the oven is set in bread proofing mode it is a 100°F.

I always move the top rack to the middle rack. I proof and I bake the bread on the middle rack. I never want the bread to touch the top of the oven rack.

What is the best type of bread pan for baking gluten-free bread?

I test baked this gluten-free bread in two different types of bread pans. I used both a 9-inch x 4-inch Small Pullman loaf pan and a Wilton 9-inch x 5-inch non-stick pan.

I highly recommend using the 9-inch x 4-inch loaf pan with this recipe. The Pullman loaf pan has a narrow bottom with steep, high sides and a ridged surface that gives gluten-free bread dough the extra support to help it rise the best. I did not use the lid in this recipe. I only bought the Pullman loaf pan.

If you bake the gluten-free bread in a 9-inch x 5-inch bread pan, it will not rise as high because the pan is larger than the Pullman loaf pan. Even though it does not rise as high, it’ still as delicious!

What is the best way to store gluten-free baked 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 left-over portion of the loaf.

Can I freeze the bread?

Yes! 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.

Can I make this recipe in a bread machine?

Yes, you can! 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.

Gluten-Free Flour

I like baking with an all-purpose cup for cup (or 1 for 1) gluten-free rice flour blend. A cup for cup gluten-free flour blend has rice flour, starches and already has xanthan gum it.

Xanthan gum helps to replace the elasticity and texture of gluten. It makes gluten-free baking so much easier! Make sure not to add any extra xanthan gum to your flour if it already has it in it. If you do you will get really gummy bread!

My preferred brand of gluten-free flour is Pillsbury gluten-free flour. I have found that not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.

I have not tested this recipe with any other brand of gluten-free flour. This bread recipe will not work with almond or coconut flour.

Tips For Measuring Gluten-Free Flour

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.

Friends, please do not scoop the flour out of the bag with your measuring cup. If you do you may get more flour than the recipe calls for. 

Also, measure flour using nested measuring cups. Do not measure dry ingredients in a liquid measuring cup.

Tips For Baking Gluten-Free Bread

• Make sure you have fresh yeast (see tip above for checking your yeast).
• Always use room temperature ingredients! Yeast thrives in a warm environment.
• You can bring your egg whites to room temperature by pacing the whole large eggs in a bowl of really warm (but not hot) water and let them sit for 5 minutes.
• Always use gluten-free non-stick cooking spray to grease your pan and the plastic wrap. I like either coconut oil or olive oil cooking spray.
• Bake the bread on the middle rack.
• I also like to bake my bread horizontally for even baking.
• Remove the loaf from the baking pan and place it on a cooling rack. If the bread cools in the pan, the steam can get trapped and the loaf can get soggy, especially on the bottom.
• Use a serrated knife to slice the bread. Using a smooth-blade knife can squish the bread.

Dairy-Free Baking

This gluten-free bread recipe is also naturally dairy-free. I used olive oil and warm water when creating this recipe so it would not only be gluten-free but dairy-free as well.

Some of my favorite dairy-free alternatives that I like to bake with are almond, cashew or coconut milk. If you can’t have nuts, you can also use soy milk.

I also like baking with coconut oil or Smart Balance butter.

More Gluten-Free Bread Recipes To Try!

Another of my favorite gluten-free bread recipes are:

• Gluten-Free Rolls {Dairy-Free Option}
• Gluten-Free Buttermilk Biscuits {Dairy-Free Option }
• Gluten-Free Sweet Cornbread {Dairy-Free Option}

These bread recipes are also super easy to make!

Check out a few of my most popular gluten-free recipes!

• Easy Gluten-Free Banana Bread
• Easy Gluten-Free Pancakes {Dairy-Free & Vegan Option}
• Gluten-Free Cinnamon Roll Cake {Dairy-Free Option}
• Easy Gluten-Free Banana Blueberry Muffins

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5 from 5 votes

Easy Gluten-Free Bread {Dairy-Free}

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. 

Course Side Dish

Cuisine American

Keyword gluten-free bread, gluten-free bread recipe, gluten-free dairy-free bread

Prep Time 34 minutes

Cook Time 30 minutes

Servings 16 servings

Calories 114kcal

Author Audrey from Mama Knows Gluten Free

Ingredients

• 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.
• 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
• 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

Instructions

• Spray a 9-inch x 4-inch bread pan with gluten-free cooking spray. Move 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 the salt to the dough and mix on medium for 1 minute. The dough will look like thick cake batter.
• Pour the dough into a greased 9-inch x 4-inch 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 to rise 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.
• Remove the loaf from the baking pan and place it on cooling rack. If the bread cools in the pan, the steam can get trapped and the loaf can get soggy, especially on the bottom. Allow the bread to cool before slicing.
• 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.
• 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.

Video

Notes

• 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.
• Best baked in a 9"x 4" bread pan. If you use a 9"x 5" bread pan, the bread will not rise as tall. I used both a 9-inch x 4-inch Small Pullman loaf pan.
• Store the leftover bread in an airtight container, once it’s completely cooled.
• The bread can be frozen up to 3 months.
• Use a serrated knife to slice the bread. Using a smooth-blade knife can squish the bread.
• Mama says, "Check all of your lables!"

Nutrition

Calories: 114kcal | Carbohydrates: 18g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Sodium: 162mg | Potassium: 41mg | Fiber: 2g | Sugar: 5g | Calcium: 24mg | Iron: 1mg

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