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 5″ bread pan or 9″x 4″ 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. (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 a thick cake batter.
- Pour the dough into a greased 9″x 5″ 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 an internal temperature between 205-210ºF. (photo 8)
- Allow the loaf to cool in the pan for 10 minutes. Remove the loaf from the baking pan and place it on a wire rack to cool. 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.
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 small Pullman 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.
Bob’s Red Mill 1 for 1 and King Arthur Measure for Measure state on their website and/or package that their cup for cup blends are not recommended for yeast baking.
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:
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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Easy Gluten-Free Bread {Dairy-Free}
Ingredients
- 2 ½ 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 ¼ teaspoons)
- ¼ cup extra virgin olive oil
- ¼ cup honey
- 1 teaspoon apple cider vinegar
- 1 ½ cups warm water (100-110°F)
- 3 egg whites , from large eggs and 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. 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 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 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.
- 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.
- 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. 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.
- Best baked in a 9"x 4" small Pullan loaf pan. If you use a 9"x 5" bread pan, the bread will not rise as tall. I used 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.
- 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 labels!"
Nutrition
Pam from Pittsburgh says
My husband has been GF for only a few months and has missed bread. Impossible to find any decent tasting GF breads in stores, from bakeries, online or even at farmer’s markets. I expected this one to fail like all other recipes I have tried but was pleasantly surprised. Done in an old DAK bread making machine, it turned out tall and fluffy. Great texture! Not dense at all. A tad sweet but my husband was soooooo happy and loved it. A KEEPER! Thank you so much for sharing this recipe. I am going to try to add ingredients like Oats and potato flakes for some variety in the taste. I would attach a photo but can’t see where to upload one.
Agustina says
I recently found out my son was gluten, dairy, and nut sensitive. He’s been so sad he couldn’t have bread. I made this today and it was amazing. My Dad even had a piece and loved it. He said it was better than store bought. Thank you so much for sharing this recipe!
Linda says
I have never been so happy about a GF loaf of homemade bread as I am with this one. I love how it turned out in my new pullman loaf pan.
Followed the simple to follow directions in this recipe and voila…the best gf bread I have ever made. Thank you for this recipe. It’s a keeper.
#mamaknowsglutenfree
Ashley says
This is one of 3 loaves of gluten free dairy free bread I made today and so far the best. I think it may be my new go to bread recipe. Quick to whip up, though it did take a little longer to bake than called for the taste more than makes up for it! Comparable to store bought glutenous bread in taste and mouth feel! Even my bread snob 8 year old liked it
Josephine says
Best gluten free bread recipe ever! I will make this over and over for the three men in my immediate family who have celiac. They absolutely love it!! Thank you! Thank you! Thank you!
Sabrina says
Just made this today, exactly by the recipe and instructions. Even went back to the store for the Pillsbury GF flour. I cannot believe how it turned out!! Perfect texture and flavor. I can actually slice this for a sandwich. I am so excited to have found such a fantastic tasting GF bread!!
Michelle C says
This turned out better tasting and texture than store bought gf bread. I used Cup 4 Cup flour, no problem rising. I did the rising in the garage (it’s been 100+ degrees here🧐). I couldn’t believe how fluffy the texture was! I did have a mishap, my range has a small and a large oven and I put it in the small one….oops it rose so high that it stuck to the element! I will definitely bake it in the lower oven next time and I will definitely make more soon!! Thanks again for a great recipe🌺
Joy Miller says
Dang! This is amazing! Used the Pillsbury GF flour, and only subbed maple syrup for the honey. (I have SIBO) I’m also a bit sensitive to egg whites, so may try with 2 whole eggs next time to reduce the whites. But, wow, this is just amazing! Both taste and texture were perfect. Thanks so much for this recipe!
Kathy says
This is the first GF bread recipe I have tried that actually works. I have to make my own GF mix, and I also reduced the sodium with kosher salt and 2/3 t of it. I also reconstituted 3 powdered egg whites. I used my small Pullman pan. It hadn’t risen much after the 30 minutes, so I gave it more rising time and a longer bake time. It turned out really well, and I will make it again. Thanks!
Kathy says
I made a loaf again today and tried a tip I received. Instead of warm flat water, I used warm carbonated water. It worked exceptionally well. I will continue to use the carbonated water. My bread was lighter, fluffier, and even seemed to have a finer crumb.
MelO says
I love this bread! It’s easy to make, which is nice because I think it’s best within days of making it. This is better than the store-bought stuff and waaaaay less expensive!
Mimi says
We love this recipe! My husband is Celiac and missed his bread the most!! I made one loaf and he ate it in 4 days!! I have another loaf in the oven now!! Thank You!!
Tonya Cable says
Loved it! I just recently found out I was gluten intolerant and this recipe has saved the day!! I used to eat sandwiches all the time and I thought they were a thing of the past but not any more! So please I found this recipe!
Henry says
Amazing recipe!! I used the king Arthur GF flour and active dry yeast (I proofed it for a out 15 minutes total in 1/4 cup of 110°F water with a few spoons of sugar and some honey to really bring it to life) I substituted the olive oil with a 50/50 blend of avocado and sunflower oil. I’ve never had such a great success with gluten free before! Thank you so much for sharing!!
Mark says
Wow! Really good, easy recipe with common ingredients. I just used a small hand mixer and did not have a problem with the dough being too thick. The loaf rose really well in 30 minutes and also baked in 30 minutes through. Nice light texture and spongy with good flavor and smell. I made it with King Arthur Measure for Measure gluten-free flour. Thanks for sharing this – I think it will be my go-to bread from here on out.
Dina says
Oh my gawd!!! This recipe is EVERYTHING!!! Super easy and the results were amazing! No more spending crazy money on bad bread…this bread is perfection. And ps…I don’t bake at all …if I can do this anyone can.
Nicola says
Amazing recipe. I scattered seeds on top (pumpkin, sunflower, linseeds, sesame seeds, poppy seeds) after the 30 min rise time. Mine took longer to bake – 45 min – and was still slightly doughy, so will go for 50 min next time. Gone in a flash and enjoyed by everyone!
Amelia says
Made this bread for my mom she’s gluten free and doesn’t want dairy in her bread it was fantastic I’m so pleased this turned out for her I couldn’t have gotten a better recipe, so easy to make to she will have no trouble making it thank you amelia
Mem says
Loved it!!! Really good and easy
April says
I was hosting some friends who have alot of food sensitivities and I was panicking about what I could put out for food. I came across this recipe and appreciated how simple it was and with minimal ingredients so I gave it a try and it was awesome! Definitely will make this again❤
Thomas M. says
I have been making this recipe now for a while, almost enough to memorize it. It is the best recipe I have found and leagues better than any store-bought GF bread I have tried. I use the Great Value brand of GF Flour from Walmart and active dry yeast. I use two whole eggs instead of 3 egg whites. I have used maple syrup instead of honey, and it still turned out great. I have also used butter instead of olive oil, but I prefer olive oil. However, I use butter for my Pullman pan instead of cooking spray. It is very beginner-friendly to make.
Cherie Storozinski says
I have tried a few GF bread recipes and this one is the winner. I used Robin Hood Gluten Free All Purpose flour. I love that it is quick, dairy free and delicious.
Cynthia says
My husband is celiac and we have been searching for a GF bread recipe forever! After many dense, tasteless, crumbly loaves of bread we made this one and absolutely loved it! So moist and fresh tasting, easy to slices we ate it without toasted it. I am not celiac and I was impressed at what a lovely loaf of bread this is. Followed the recipe with Cup4Cup flour and 1/2 tsp of Xanthan ……perfect! Thank you❤️
Kim says
This is the best gf bread recipe that I’ve ever used. Easy to mix and has been perfect when using the Pillsbury GF flour and pullman pan.
Shellie says
Incredible!! Ive never had a GF recipe turn out perfect first time before. It’s also rare that I bake something GF and have to fight my non coeliac kids for it!! Thanks so much 😀
Vicky says
Made this bread for the first time and it was almost all gone in no time . We loved it.
Nancy Wicklund says
This bread is my favorite.
Oana says
I love this recipe, thank you for posting it! I’m usually not a good baker but this recipe came out amazing the first time with no alterations. Very simple, easy, straight forward, and also delicious!
Kristine says
The fluffiest gluten free bread I’ve ever made. Simple and yummy recipe. Gone within a few days! Thanks for the recipe 👍🏼
W. Anne. Caspar says
I did not have any other flour to use so I used Bob’s Red Mill one to one baking flour. I used it on the first recipe this morning and it turned out great. The only thing I substituted was grapeseed oil for the olive oil. It turned out so good that I made two more. Several of our family members are gluten-free so I am experimenting for them. Thank you so much for the recipe and it is delicious!
Debra Shawdash says
I’m having a tea party, making mini sandwiches. Some need gluten free. This is new to me. I followed exact, but I divided into 3 Wilton mini loaf pans & hoped for the best. Put a pan on rack below to catch obvious over flow while cooking. Turned out great! Tasted a small piece & loved it. Love the honey. Taste like regular bread. I’m freezing it for the party. Thanks
Ilse says
Hello from South Africa. Fantastic recipe! I had a great result on my first try.
Arden says
Thank you for the recipe. Like others, I also love this recipes. I was skeptical at first because I had tried a ton of other recipes and ended up feeding the bread to the squirrels and other critters in my yard. What sets this recipe apart from others is the flavor and texture. For the GF flour, I used whatever brand I bought from Costco. Delicious bread.