The Easiest, Most Delicious Gluten-Free Bread You'll Ever Make (Seriously!)
Hey friends! So, confession time: for years, I was *terrified* of making bread. The whole kneading, rising, proving thing? It felt like some ancient, mystical art form only mastered by grandmothers in flour-dusted aprons. And don't even get me started on the gluten-free version! It always seemed like a recipe for a dense, crumbly, flavorless brick. But, oh boy, has that changed. I've finally cracked the code, and I'm SO excited to share it with you. This gluten-free bread recipe is not only incredibly easy, but it's also surprisingly soft, fluffy, and tastes like… well, like *real* bread! I started playing around with different flour blends a few months ago because a close friend of mine needed a recipe and hadn't had amazing bread in ages. It's become my go-to ever since. It's perfect for sandwiches, toast, or just slathering with your favorite butter. This is one recipe that I think will completely change your gluten free experience.
This recipe is super approachable, even if you've never touched a loaf pan before. Forget all the complex steps and fancy equipment – we're keeping it simple and fun. Ready? Let's bake!

What You'll Need
- 1 ½ cups warm water (about 105-115°F) – This is crucial for activating the yeast, so make sure it's not too hot or too cold.
- 1 teaspoon honey or maple syrup (optional, but adds a touch of sweetness and helps activate the yeast)
- 2 ¼ teaspoons (one packet) active dry yeast.
- 3 tablespoons olive oil (plus a little extra for greasing the bowl and pan) - You can use another oil if you wish but I personally love the flavor of olive oil in this bread.
- 2 large eggs
- 1 teaspoon Apple Cider Vinegar - This gives a little extra spring to our bread!
- 3 cups gluten-free all-purpose flour blend -Make sure it has xantham gum in it. If it doesn't, add 1 level teaspoon. My go-to blend is the Bob's Red Mill® Gluten Free 1-to-1 Baking Flour.
- 2 teaspoons salt - The amount of salt is a personal prefferance, add to your liking.
Let's Get Baking!
Alright, let's walk through the steps together, it's just like painting by numbers but a bit more delicious.
- Activate the Yeast: In a large mixing bowl, pour the warm water and stir in the honey (or maple syrup, if using). Sprinkle the active dry yeast on top, don't stir. Let it sit for about 5-10 minutes, until the mixture gets foamy. This "proofing" step tells us the yeast is nice and lively ready to do its hard work.
Tip: If the yeast doesn't foam up, it might be old or the water could be too cold/hot so start over!
- Mix the Wet Ingredients: Once the yeast is all bubbly add in the olive oil, eggs, and Apple cider vinegar to the yeast mixture. Whisk it all together until nicely combined.
- Add the Dry Ingredients: Add the gluten-free flour to the bowl and then the salt. Mix on low speed with a stand mixer or your hand mixer for 2 mins. After that, scrape the bowl with a rubber spatula and then turn it up to medium-high and mix for another 2 mins. The dough will not be as thick as regular bread. It's okay! It will be like a very thick cake mix batter.
Tip: Don't over-mix, just make sure everything's well combined.
- First Rise: Lightly grease a large bowl with olive oil. Transfer the dough to the greased bowl and turn it to coat it. Cover the bowl with plastic wrap or a damp tea towel. Let it rise in a warm place for about 1 hour, or until it almost doubles in size. The dough will look foamy and puffed up!
Tip: I like to put my bowl in a slightly warm oven that I turned off before starting prep.
- Shape the Loaf: Gently punch down the dough (don't panic, we're just releasing any air bubbles!). Grease a 9x5 inch loaf pan. Pour the dough into the greased pan, smoothing the top with a spatula.
- Second Rise: Loosely cover the loaf pan with plastic wrap, or a damp tea towel. Let the dough rise a second time in a warm place for another 30-45 minutes. The dough will puff up again.
Tip: this second rise is crucial, don't skip it!
- Preheat and Bake: While the dough rises for the second time, preheat your oven to 375°F (190°C). Once the dough has risen, remove the plastic wrap from the loaf and carefully place it in the oven, center rack. Bake for 45 to 50 minutes or until the loaf is golden brown, and the internal temperature reaches 200°F (93°C).
Tip: If the top starts to brown too quickly you can gently cover to foil.
- Cool Time: Take the hot bread out of the oven and let it sit in the pan for 5 minutes, carefully remove it from the pan, and let it cool completely on a wire rack before slicing. This crucial step prevents the loaf from being too gummy.
Tip: If you sliced the bread when it was still hot it will be a little gummy.

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Tips and Tricks for Bread Perfection
Now, before you run to the kitchen to get baking, here are a few extra tips to help you along:
- Flavor Boost: For extra flavor, stir in a tablespoon of your favorite herbs (rosemary, thyme, or even everything bagel seasoning work wonderfully) or a ½ cup of shredded cheese into the dough before the first rise.
- Dietary Options: For a dairy-free option, you can substitute the eggs for 6 tablespoons of apple sauce (this will make a slightly more dense loaf). To make it vegan you can replace the honey or maple syrup with Agave nector.
- Pan Options: If you don't have a loaf pan, you can divide this recipe into 6 muffin tins.
- Freezing: This bread freezes incredibly well! Once it's cooled completely, wrap it tightly in plastic wrap and then foil. Thaw on the counter when you're ready to enjoy.
- Doneness: A good rule of thumb to make sure that your loaf is cooked all the way through is to stick a tooth pic in the middle, If it comes out with just a few crumbs you're ready to go!
Easy Gluten-Free Bread Recipe
Prep Time: 20 minutes
Rise Time: 1 hour 30 minutes
Cook Time: 45 - 50 minutes
Yields: 1 loaf
Ingredients:
- 1 ½ cups warm water (105-115°F)
- 1 teaspoon honey or maple syrup (optional)
- 2 ¼ teaspoons (one packet) active dry yeast
- 3 tablespoons olive oil
- 2 large eggs
- 1 teaspoon Apple Cider Vinegar
- 3 cups gluten-free all-purpose flour blend (with xanthan gum)
- 2 teaspoons salt
Instructions:
- In a large mixing bowl, combine warm water, honey (or maple syrup), and yeast. Let sit for 5-10 minutes, until foamy.
- Add olive oil, eggs, and ACV to the yeast mixture, whisking to combine.
- Add flour and salt. Mix for 2 mins on speed low with a mixer. Scrap down the sides and mix for another 2 mins on high speed.
- Transfer dough to a greased bowl (turn to coat), cover, and let rise in a warm place for 1 hour, or almost doubled.
- Gently punch down dough, transfer it to a greased 9x5 loaf pan, and smooth the top.
- Cover and let rise again in a warm place for 30-45 minutes.
- Preheat your oven to 375F (190C)
- Bake for 45-50 minutes, or until golden brown and cooked through (internal temp of 200F or 93C).
- Let it cool five mins in the pan then cool completely on a wire rack before slicing.
Product Spotlight
Here are a couple of tools that have made my gluten-free bread-making journey much easier:
- A reliable stand mixer: Like this KitchenAid Stand Mixer, for effortless dough mixing. It saves my arms big time!
- A good Loaf Pan. I recommend this USA Pan Bakeware Aluminized Steel Loaf Pan because it gives a beautiful deep loaf.
- Instant Read Thermometer This ThermoPro Digital Food Thermometer- is reliable and can also help with other meals.
Alright, my friends! there you have it. That's my tried-and-true, incredibly easy gluten free bread recipe. I promise it's going to become your new go-to. I absolutely cannot wait to hear how it turns out! Happy baking!
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