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 407 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 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.

Video

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