Gluten Free Bread Recipe

Here is the best gluten free bread recipe you will ever eat! It is super soft, makes great toast and my kids who don’t need to eat gluten free like it so much better than regular bread! If you miss foods like sandwiches, French toast and croutons, you must try this recipe!

This gluten free bread recipe is easy to make, has a quick prep time and actually tastes good! I had to start eating a gluten free diet a while back and I was disappointed at how difficult it was to find gluten free bread that was edible. Some gluten free bread was OK but was very expensive, so I decided to try to come up with a recipe of my own.

After a lot of trial and error, I came up with the best gluten free bread recipe ever! This gluten free bread is great for sandwiches, toast and French toast. You can easily cut it up and dry it out to make gluten free croutons. The leftover gluten free bread makes wonderful bread pudding. If you don’t have any leftover, you can make the bread and let it dry out just to make the bread pudding!

If you also have to adhere to a dairy free diet, these recipes are dairy free, too!

I am including two versions of my gluten free bread recipe. Both of them are dairy free, too. One of them is designed to be used with some of my favorite store bought gluten-free flour mixes and I indicate which brands of flour worked best when I tested it.

The other gluten free bread recipe is designed to be used with homemade gluten free flour. In case the mix is not available or you prefer to make your gluten free bread from scratch ingredients, I included the particular mix of gluten free flours and starches that worked best.

When I say this is the best gluten free bread recipe, it is important when making the bread that you make it exactly according to the directions. I tested it over and over again (We are talking 30-40 times! It’s really been tested!) and the specific mixture of flours I included in the recipe was the one that made the absolute best bread flavor and consistency.

If you want to substitute ingredients, you will be changing the bread and I can’t say if it would be as good as the original recipe. I highly recommend that you make the gluten free bread exactly according to the directions the first few times so you know how to make a good loaf before you start experimenting.

After you have made the gluten free bread recipe a few times, you can experiment with substituting other ingredients and see how you like it. Be aware that experimenting is always trial and error (which is why I test it for you!), so be prepared to waste some ingredients if you decide to test.

(using store bought flour mix)

Herbed Bread

Add 6 tablespoons of fresh herbs to flour. Chives, sage and thyme work well.

Jalapeno Cheddar Bread

Add ½-1 cup dairy free Cheddar cheese and ¼ -½ cup chopped jalapeños.

Gluten Free Bread Recipe

(using homemade gluten free flours)

1¾ cups warm water (100°)
3 tsp. active dry yeast (not instant yeast)
2 Tbsp. + 2 tsp. sugar or honey

1⅓ cups tapioca flour
⅔ cup potato starch
⅔ cup cornstarch
⅔ cup brown or white rice flour
⅔ cup sweet white rice flour
1 Tbsp. baking powder (high altitude, use 2½ tsp.)
1 tsp. xanthan gum
1 tsp. salt
1 egg
⅓ cup shortening, melted

Place water, yeast and sugar in a bowl. Whisk well until yeast is dissolved. Then let it sit until foamy, about 5 minutes. Add remaining ingredients.

Combine the bread dough thoroughly until smooth, either with an electric mixer or vigorously by hand, using a large whisk, until there are no lumps remaining at all.

Pour dough into a greased 9x5x3 inch bread pan. (Note: DO NOT use an 8×4 inch pan.)

Set dough in a warm place until it has risen to ¼ inch below the top of the bread pan, about 15 minutes. (DO NOT let it rise higher than ¼ inch below the top.)

Preheat oven to 375°.

Remove the bread from the oven and let it cool in the pan 5 minutes. Then carefully transfer the loaf to a cooling rack, laying on its side to cool.

Let the bread cool for one hour before slicing.

Store in a plastic bag or airtight container at room temperature for up to 5 days. Slice and freeze if necessary.

This 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. When ready to use, thaw in the refrigerator overnight.

Herbed Bread

Add 6 tablespoons of fresh herbs to flour. Chives, sage and thyme work well.

Jalapeno Cheddar Bread

Add ½-1 cup dairy free Cheddar cheese and ¼ -½ cup chopped jalapeños.

Troubleshooting The Gluten Free Bread Recipe:

Here are some problems some people encounter making the dairy free gluten free bread recipe, along with how to deal with them:

My gluten free bread overflowed and made a huge mess. You CAN NOT let your bread rise higher than 1 inch below the top of the pan. If you do, it will overflow. If it does overflow, it may still be edible so, if possible, place a baking sheet under it and let it finish cooking.Also, MAKE SURE your bread pan is 9×5 inch and NOT 8×4 inch.
My bread is flat. Make sure your pan is 9×5 inches. This is the pan that works the best to make the most “normal” loaf of bread.
My bread didn’t rise. Either your yeast is dead or not fresh or your water wasn’t hot enough. Use a thermometer to make sure your water is the right temperature and buy fresh yeast.
The bread fell in the middle. You let it rise too high and then it fell when cooling OR you slammed the oven door or jarred the bread while baking in some way and it fell. DO NOT OPEN THE DOOR to the oven until your bread has cooked AT LEAST 40 minutes.
My bread is undercooked in the middle. Use a meat thermometer to stick into the bread and make sure the temperature is AT LEAST 200º before removing from the oven. If the top is getting too brown and you need to let it cook more, place a piece of foil over the top to stop the browning.
I want to substitute (fill in the blank). These recipes were tested as written and work IF you follow the directions EXACTLY! Feel free to substitute anything you want, but the results may or may not work out.
I just can’t get this gluten free bread recipe to work. I tested more than 25 loaves of gluten free dairy free bread. This IS the easiest and most delicious gluten free dairy free bread. If it is not working, try making it at least 5 times, paying careful attention to the instructions, to see if you can get it to work. It REALLY is MUCH cheaper ($1.50) than the store bought bread and MUCH tastier, so it IS worth learning how to make it.

More Gluten Free Recipes You May Like!

Easy Gluten Free Dinner Rolls Recipe

Gluten Free, Sugar Free Peanut Butter Dough Cookies

This easy gluten free bread recipe is from our gluten free dairy free cookbook:

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Gluten Free Bread Recipe - Easy Recipe Actually Tastes Good! (2024)

FAQs

What is the trick to making good gluten-free bread? ›

Tips and Techniques to make better Gluten Free Bread

Use psyllium husk powder.
Let the dough rest (not exactly the same as a bulk proof)
Mix or knead thoroughly.
Use less yeast.
Bake in a tin with tall sides.
Bake for longer, often at a lower temperature.
Create steam in the oven.
Use the tangzhong or scalded flour method.

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How do you make gluten-free baking taste better? ›

Flavor. New bakers should try adding extra vanilla and/or spices to recipes. Gluten-free flours often have unique tastes, and adding additional flavoring to recipes will help cover up these unfamiliar flavors.

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Can gluten-free bread taste like real bread? ›

Gluten is a binding agent that keeps food together, so if you elect not to use it, the result is often crumbly baked goods that fall apart when you touch them. But don't be discouraged. There exists gluten-free bread that does not fall apart, and that tastes just as good as normal bread.

Why is it so challenging to make good gluten-free bread? ›

Running into problems. Gluten is protein that elasticizes dough, providing structure and enabling it to trap the carbon dioxide generated by yeast. (This is why many gluten-free formulations don't use yeast.) Eliminating it often leaves dough that is runnier than conventional bread dough.

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What is the biggest challenge of making gluten-free bread? ›

One of the main challenges in making gluten-free bread is achieving the same texture and rise as traditional wheat bread. Gluten provides the structure and elasticity that allows bread dough to rise and hold its shape, so gluten-free doughs can be sticky and difficult to work with.

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What flour is best for gluten-free bread? ›

Best for Bread: Judee's All-Purpose Gluten-Free Bread Flour

The blend of tapioca, potato and corn starch, plus rice and corn flour, has a neutral flavor. The dough also has sugar and salt added, so most recipes require only adding yeast, oil and water.

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What is the secret of baking with gluten-free flour? ›

Use xanthan gum or guar gum: Gluten-free flours lack the elasticity and structure that gluten provides, so adding a binder like xanthan or guar gum can help to hold the ingredients together and give your baked goods a better texture.

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What can you add to gluten-free flour to make it taste better? ›

Dry Sweetener

Honestly, the taste of gluten-free flour is what turns most people off this way of eating, but luckily there are various sweeteners that can greatly improve the situation. We usually use coconut sugar, but you don't have to, any kind of sweetener will work just fine.

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What does cream of tartar do in gluten-free bread? ›

A: Yes, cream of tartar can be used in gluten-free bread recipes to improve dough stability and rise.

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What gluten free flour taste like flour? ›

Brown rice flour is about as close to a 1:1 substitute for all-purpose flour as it gets since it provides structure and a “wheat-like” flavor. However, because it can be gritty and dense, it works best when paired with lighter starches such as potato and cornstarch, and flours such as almond.

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Is Dave's Killer bread gluten-free? ›

A: We do not currently make any gluten-free products. It's really hard to get a gluten-free bread to match our high standards for killer taste and texture (we're trying!).

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Is Martin's potato bread gluten-free? ›

Currently none of our bread products are gluten-free. You can't make bread/rolls the way we do without the naturally occurring protein (gluten) in wheat flour that gives dough the elasticity needed to hold together.

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Which yeast is best for gluten-free bread? ›

What type of yeast should be used to bake Gluten Free Bread? Active dry yeast and instant yeast both work well and are often interchangeable. Be on the lookout for any Rapid Rise yeast that is best for one rise. For most of us that's the way gluten free bread is baked, a single rise in the tin.

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What are the cons of gluten-free bread? ›

Gluten-free bread manufacturers also often add sugar, fat and salt to their products to make them taste better, Dr. Lee said. And in part because gluten-free breads tend to contain more water, fat and refined starch than wheat-based breads, they spoil and become stale more quickly.

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Why is gluten-free flour not good for bread making? ›

These breads take longer to bake because the gums and fiber in Gluten-Free Bread Flour hold onto water more than gluten (which is typical of gluten-free flour), so they take longer to fully bake and “dry out.”

Is there a trick to baking with gluten free flour? ›

Gluten-free flours often contain fine starches, so they absorb more liquid than conventional flour. To address this, gluten-free recipes usually call for more liquid and produce looser batters. They may also call for a larger quantity of leavening, like baking powder, to help add volume and lighten the texture.

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Why is my homemade gluten free bread so dense? ›

You may need to add extra liquid or combine different flours to achieve the proper hydration level for your dough. Incorrect Flour Ratios: Different gluten-free flours have varying levels of protein and starch, which can affect the texture of your bread. Using the wrong flour ratio can result in a dense and gummy loaf.

Why do you put vinegar in gluten free bread? ›

Apple cider vinegar or another acid lightens up the dough. You can add up to 4 Tbsp of acid for 500 g gluten-free flour. Don't worry, you won't be able to taste it afterwards. To lighten up a yeast dough even more, you can add a packet of baking powder or cream of tartar baking powder to 500 g flour.

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How do you make gluten free bread less crumbly? ›

The gluten in traditional flour is what gives dough its stickiness. Without it, gluten-free products can be dry and crumbly. There is a way to compensate for this however — use xanthan gum. Some bakers also use gelatin or agar.

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