
The Easiest, Dreamiest Gluten-Free Bread You'll Ever Make (Seriously!)
You know, sometimes the universe just throws you a curveball. For me, that curveball was diagnosed with gluten intolerance. Suddenly, my beloved bread, that fluffy, comforting staple, was off the menu. Talk about heartbreak! But instead of wallowing in a carb-less pit of despair, I decided to take matters into my own hands. And let me tell you, what I discovered was nothing short of miraculous. This isn't your dense, crumbly gluten-free attempt. This is real bread. Soft, airy, and with that perfect crust you crave. I've tested and tweaked this recipe numerous times, and I'm now so confident that this will change your gluten-free world, I just had to share!
It's been a game-changer for my family – gone are the days of sad, dry gluten-free slices. Now we have sandwiches that actually hold together and toast that reaches golden-brown perfection. Let's get baking, shall we?
What You'll Need – The Magic Ingredients
Before we get started, let's gather our supplies. This list might seem a little longer than usual , but I swear, it's all for the good stuff!
- 1 1/2 cups warm water (about 105-115°F, think baby bath warm, not scalding)
- 1 tablespoon granulated sugar (just regular white sugar is fine!)
- 2 teaspoons active dry yeast (make sure it's fresh!)
- 3 tablespoons olive oil (plus a little extra for greasing)
- 1 teaspoon apple cider vinegar (don't skip this, it's key!)
- 1 teaspoon salt (the sea salt is best!)
- 3 cups gluten-free all-purpose flour blend (make sure it contains a good mix of starches and gums for the best texture – my go-to is Bob's Red Mill 1-to-1)
- Optional: 1/4 cup gluten-free oat flour (this really boosts the texture, but it's optional if you don't have it on hand)
- Optional: 1 teaspoon xanthan gum (if your gluten-free flour blend doesn't already contain it)
A Word on Flour: Choosing the right gluten-free flour is like picking the perfect paint for a masterpiece. A blend that contains xanthan gum or other gums is crucial for a good rise. I mention my favorite above, but feel free to find one you love, but double-check that it contains xanthan gum. If your flour doesn't contain it, please use the optional, extra 1 teaspoon xanthan gum. If you don't have a blend I recommend using a recipe with a single flour, such as a bread made purely from buckwheat or almond flour.
Let's Bake! Step-By-Step Guide
Okay, time to get our hands doughy! Don't worry, it's easier than you think:
- Activate the Yeast: In a large mixing bowl (a good mixing bowl set is a kitchen essential), combine the warm water and sugar. Sprinkle the yeast over the top and let it sit for about 5-10 minutes, or until it gets nice and foamy. This is how you know your yeast is alive and ready to party.
- Add the Wet Stuff: Once the yeast has foamed, add the olive oil and apple cider vinegar to the bowl.
- Combine the Dry Goods: In a separate bowl, whisk together the gluten-free all-purpose flour, salt, and oat flour (if you're using it) and the xanthan gum- if you are using them.
- Mix it All Together: Gradually add the dry ingredients to the yeast mixture, mixing with a spatula or the paddle attachment of a stand mixer until a wet batter forms. Don't worry if it's sticky; this is perfectly normal for this recipe. Use a stand mixer for best results; it's really makes this easier.
- Let it Rise: Cover the bowl with plastic wrap or a clean kitchen towel and place it in a warm spot. Let the dough rise for 1 to 1 1/2 hours, or until it has doubled in size. This part feels like watching a baby grow, so be patient!
- Prepare Your Pan: While the dough is rising, grease your loaf pan with a little olive oil, you could also add parchment paper if you want to be sure the loaf comes out clean.
- Shape (Minimal Shaping Required!): Once the dough has doubled, gently punch it down (it's a little squishy, but so fun!) and transfer it to the greased loaf pan. Just plop it in; no fancy shaping needed!
- Another Rest: Cover the loaf pan again and let it rise for another 30 minutes. This is where that magic extra rise happens!
- Preheat the Oven: Preheat your oven to 375°F.
- Bake to Perfection: Bake for 50-60 minutes, or until the top is a deep golden brown. The center of the loaf should reach an internal temperature of 200-210°F, using your digital thermometer. If you don't have one, stick a skewer or toothpick into the middle of the bread; if it comes out clean, it's done!
- Cooling Time: Let the bread cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely. You might be tempted to slice into it immediately, but patience is key! A completely cool loaf will be much easier to slice and will have the best texture.
My Top Tips & Tricks
Okay, so now you have the recipe, but before you race off to the kitchen, here are a few tricks I've learned that can take your loaf from good to GREAT:
- Room temperature matters: Let all your ingredients come to room temperature, but especially the liquid. A too-cold or too-hot liquid could kill the yeast.
- Don't overmix: Once the wet and dry ingredients are combined, mix just until it comes together. Overmixing can result in a tough loaf, especially with gluten-free options.
- Get that crust: To get that gorgeous golden crust, you can brush the top of the loaf with a little bit of olive oil or melted butter before baking. For extra crunch, you can also sprinkle some seeds on top of the loaf before baking like sesame, poppy, or sunflower seeds.
- Make it savory: For a savory loaf, consider adding herbs like rosemary or thyme along with the dry ingredients. A handful of grated cheese – Parmesan or Cheddar, perhaps – would also be delicious.
- Freezing For Later: Wrap any remaining cooled bread in plastic wrap and then foil to freeze for up to 3 months. This bread freezes wonderfully, just make sure to thaw it completely before eating.
- Slicing: As soon as the bread is out of the oven, it will be challenging to slice. Wait until it is completely cooled to slice. You'll get a much cleaner slice if you can wait.

Struggling with Gluten-Free Meals? Get 300 Easy & Delicious Recipes to Transform Your Kitchen! 🍽️
Say goodbye to tasteless, complicated meals! This **expert-approved cookbook** gives you **300 mouthwatering gluten & dairy-free recipes, meal plans, and chef-level tips** to make every meal safe, easy, and incredibly tasty.
The Recipe Card
Ready to get baking? Here's a handy little summary for quick reference:
Gluten-Free Dream Bread
Prep Time: 20 minutes
Rise Time: 2 hours
Bake Time: 50-60 minutes
Yield: 1 loaf
Ingredients:
- 1 1/2 cups warm water
- 1 tablespoon granulated sugar
- 2 teaspoons active dry yeast
- 3 tablespoons olive oil
- 1 teaspoon apple cider vinegar
- 1 teaspoon salt
- 3 cups gluten-free all-purpose flour blend
- Optional: 1/4 cup gluten-free oat flour
- Optional: 1 teaspoon xanthan gum
Instructions:
- In a large bowl, combine warm water, sugar, and yeast. Let sit for 5-10 minutes until foamy.
- Add olive oil and apple cider vinegar to the yeast mixture
- Whisk dry ingredients including gluten free flour, salt, oat flour (if using), and xanthan gum (if using) together in a separate bowl.
- Gradually add the dry ingredients to the wet mixture, mixing until forming a wet batter.
- Cover the bowl and let rise for 1 to 1 1/2 hours, until doubled.
- Grease a loaf pan, and transfer dough to loaf pan.
- Cover and let rest for another 30 minutes.
- Preheat oven to 375°F (190°C).
- Bake for 50-60 minutes, until golden brown.
- Let cool in the pan for 10-15 minutes, then transfer to a wire rack to cool completely.
Notes:
If your flour doesn't contain xanthan gum, add an additional 1 teaspoon.
For best results, let your wet and dry ingredients come close to room temperature.
Use a digital thermometer to make sure the inside temperature has been cooked to 210F.

And that's it, friends! Trust me, this recipe will become a staple in your gluten-free journey. I can't wait to hear how it turns out for you! Don't forget to sprinkle seeds on the bread or rosemary or cheese. Tag me in your photos on social media, and let me know if you have any questions! Happy baking!
0 Comments