The Easiest, Most Delicious Gluten-Free Bread You'll Ever Make (Seriously!)
Hey everyone! How's your week going? Mine's been, well, let's just say I needed a little comfort food pick-me-up. What screams cozy more than a warm loaf of freshly baked bread? But of course, gluten is a no-go here. Now, I know what you might be thinking: "Gluten-free bread? Easy? Delicious? Impossible!" And I totally get it. I've been down that rabbit hole of dry, crumbly gluten-free fails. But listen, friends, this recipe? This one's different.
This isn't your grandma's traditional sourdough; it's my go-to, no-fail, ridiculously simple gluten-free bread recipe that has never let me down. It came out of a night when I was craving that warm, crusty smell only fresh bread can give, but I was dead set on not going to the store. I dug through my pantry, threw stuff together, and BAM! Magic happened. What makes this recipe extra special is that it doesn't require some crazy flour blend that costs more than gold. You probably have most of these ingredients in your kitchen right now! Ready to ditch the store-bought alternatives and bake your very own slice of heaven? Let's do it!
What You'll Need: The Ingredients
Okay, let's talk ingredients. Here's everything you'll need to whip up this fantastic gluten-free loaf:
- 3 cups gluten-free all-purpose flour (Make sure it's a blend that includes xanthan gum, or add ½ teaspoon to recipe.) - Tip: I have had great success with Bob's Red Mill 1-to-1 baking flour!
- 1 ½ teaspoons of salt
- 1 teaspoon of sugar or honey (just a little to help the yeast get going)
- 1 packet (2 ¼ teaspoons) of rapid-rise or instant yeast
- 1 ½ cups of very warm water (not boiling, just warm to touch)
- 4 tablespoons of olive oil, plus more for greasing your pan
- 1 large egg
- 1 tablespoon of apple cider vinegar (this makes your bread extra moist!)
Note on Substitutions: If you are vegan, you can omit the egg or substitute it with a flax-egg! Combine 1 tablespoon of ground flaxseed with 3 tablespoons of water, let it sit for 5 minutes and then add it to the recipe.
Let's Get Baking! The Step-by-Step Instructions
Let's break it down and get to baking! Don't worry, this isn't complicated at all. It's more of a "throw it all in and see what happens" kinda vibe (but with a little bit of method behind the madness!)
- Activate That Yeast: First, in a large mixing bowl, combine the warm water, sugar (or honey), and yeast. Give it a little stir, and then let it sit for about 5-10 minutes. You'll know it's ready when it is nice and foamy on the top. We want our yeast to be happy and bubbly! This part is important so don't skip it!
- Dry Ingredients Mix-In: In a separate bowl, whisk together your gluten-free flour and salt. This makes it easier to combine into the wet ingredients evenly.
- Wet Meets Dry: Pour the olive oil, egg and apple cider vinegar into the bowl with the yeasty mixture and give it a light whisk. Now pour your dry ingredients into the bowl and mix it with a spatula. It's going to be a bit of a sticky, gummy dough at this stage and thats perfectly fine. Just get it all combined.
- Prepare Your Pan: Grease a standard loaf pan (about 9 x 5 inches) with olive oil or use parchment paper . This step is crucial – we don't want our bread sticking! You could also use a silicone bread pan for easy release.
- Pour it In: Gently pour your dough into your prepared pan. Smooth the top with a spatula or the back of a spoon.
- The Rise: Cover the loaf pan loosely with plastic wrap (I sometimes just use a clean tea towel) and let it rise in a warm place for about 45-60 minutes, or until it is about doubled in size. The warmer it is, the quicker it'll rise, so maybe pop it near a window of your oven if you are preheating it.
- Preheat While It Rises: About 20 minutes before the rising time is complete, preheat your oven to 375°F (190°C).
- Bake: Gently remove the plastic wrap or tea towel, and place the loaf pan in the preheated oven. Bake for 45-50 minutes, or until the crust is golden brown and a toothpick inserted into the center comes out clean.
- Cool Down: Let the bread cool in the pan for at least 10 minutes before carefully taking it out and placing it on a wire cooling rack to cool down completely. Be patient, this part is important!
Tips & Tricks for a Perfect Gluten-Free Loaf
Want your loaf to be even more amazing? Here are a few tips that I've learned along the way.
- Flour is Key: Not all gluten-free flours are created equal, so you may need to adjust the amount of liquid you're using depending on the flour blend you've chosen. I've found that most all-purpose blends will work well, as long as they contain xanthan gum (which acts as a binder for gluten-free bakes). If your flour doesn't contain it, be sure to add that ½ tsp. It prevents your bread from crumbling.
- Warmth is Your Friend: Warm water helps the yeast do its thing, and a warm place for rising will help your bread to have that perfect rise you are after!
- Flavor Boost: If you want to step up the flavor game, consider adding a sprinkle of your favorite herbs (rosemary is my personal fav) to the top of the loaf or some roasted garlic pieces to the mix.
- Seed It Up: Sprinkle some sesame, sunflower or poppy seeds on the loaf before baking. It adds a lovely texture.
- Best Kept Secret: If you love a nice crust - lightly brush some melted butter or olive oil on the top of the dough about 15 minutes before the baking time is finished. It makes the crust super golden and crispy!
- Storage Tip: Once cooled completely, store your bread in an airtight container or freezer for up to a month for longer storage. You can slice it and then toast it straight from frozen if you want! It's perfect for sandwiches or just with a little butter and a hot cup of tea. Using a good bread knife to slice your bread will guarantee wonderful slices.
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Gluten-Free Everyday Loaf
- Prep time: 15 minutes
- Rising time: 45-60 minutes
- Cook time: 45-50 minutes
- Yield: 1 loaf (9x5inch)
Ingredients
- 3 cups gluten-free all-purpose flour (with xanthan gum)
- 1 ½ teaspoons salt
- 1 teaspoon sugar or honey
- 1 packet (2 ¼ teaspoons) rapid-rise or instant yeast
- 1 ½ cups warm water
- 4 tablespoons olive oil
- 1 large egg
- 1 tablespoon apple cider vinegar
Instructions
- In a large mixing bowl, combine the warm water, sugar (or honey), and yeast. Let sit for 5-10 minutes until foamy.
- In a separate bowl, whisk together the gluten-free flour and salt.
- Add olive oil, egg, and apple cider vinegar to the yeast mixture and whisk.
- Pour in the dry ingredients and mix with a spatula until just combined.
- Grease a 9x5 inch loaf pan.
- Pour the dough into prepared pan, spread the dough evenly and cover gently with plastic wrap or a kitchen towel.
- Let the dough rise in a warm place for 45-60 minutes or until doubled
- Preheat oven to 375°F (190°C).
- Remove cover from dough and bake for 45-50 minutes.
- Let cool in the pan for 10 minutes before removing to a wire rack to cool completely.
And that's it, folks! A simple, homemade loaf of gluten-free bread that will blow any store-bought version away! It's perfect for toast, sandwiches, or just enjoying fresh with a smear of butter. I hope you enjoy this recipe as much as my family does!
Let me know in the comments how your loaf turns out! Happy Baking!
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