Easy Gluten-Free Bread

Two pieces of gluten-free bread stacked on a round wooden cutting board with another piece of bread in the background

4.87 from 400 votes

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.

Prep Time34

Cook Time30

Total Time1 4

Course: Baking

Keyword: easy gluten-free bread

Servings: servings

Author: Audrey Roberts

Equipment

1 Stand Mixer

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. 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
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.
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.

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.
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.
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 used both a 9"x 5" bread pan and a 9-inch x 4-inch loaf pan. I HIGHLY recommend using the small one.
Use a serrated knife to slice the bread. Using a smooth-blade knife can squish the bread.
Remember to check ingredient labels! It should say gluten-free on the packaging.
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.
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.
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.
Gluten-free dough doesn’t benefit from being over proofed. Once the dough doubles in size, it’s time to bake!
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.

Nutrition