My Favorite Gluten-Free Bread Recipe
Okay, let's dive into this! I'm so excited to share one of my all-time favorite recipes with you – a gluten-free bread that's so good, even the most ardent gluten-lovers will be asking for seconds (and maybe even the recipe!). It's a journey we'll take together, filled with warmth, some kitchen magic, and guaranteed deliciousness.

Why this Gluten-Free Bread Recipe Matters
I've been gluten-free for a while now, and let me tell you, finding a bread that doesn't taste like cardboard can feel like discovering buried treasure! Store-bought options often leave you longing for the real thing – that familiar chew, that satisfying crust, that glorious aroma that only fresh bread can provide. That's why I became determined to create this recipe. It's not just about being gluten-free; it's about wanting the best bread, period. And trust me, this one delivers on all fronts. I've tried multiple different flours, and many different baking temperatures to obtain the perfect gluten free loaf every single time!
This recipe is special to me because it allowed me to get back one of my beloved kitchen experiences that dietary restrictions previously took. I can have fresh, warm bread again, and this isn't just any ordinary bread. It's truly next level!
Let's Gather Our Ingredients!
Ingredients
- 1 ½ cups (180g) gluten-free all-purpose flour blend (make sure it includes xanthan gum, or add ½ tsp if yours doesn't! I recommend the Bob's Red Mill 1-to-1 blend – it's a game-changer!)
- ½ cup (60g) tapioca starch (sometimes labeled tapioca flour – it helps with the chewiness!)
- 1 teaspoon sea salt
- 1 teaspoon granulated sugar (just a touch to feed the yeast)
- 1 packet (7g or 2 ¼ teaspoons) active dry yeast
- 1 ½ cups (360ml) warm water (around 105-115°F/40-46°C – warm to the touch but not hot)
- 2 tablespoons olive oil (plus extra for greasing)
- 1 tablespoon apple cider vinegar (adds a subtle tang and helps with the rise)
- 1 large egg (room temperature preferrably)
Optional Mix-ins
- 1 tsp garlic powder
- 1 tsp rosemary
- 1/4 cup any additional gluten free flour (I like potato flour)
Time to Bake: Step-by-Step Instructions
Alright, grab your apron, and let's get baking! Don't worry, I'll be right here with you every step of the way.
Instructions
- Activate the Yeast: In a large mixing bowl, combine the warm water and sugar. Sprinkle the active dry yeast over the top, give it a gentle mix, and let it sit for about 5-10 minutes, or until it becomes foamy. This is how we know that the yeast is active and ready to work its magic. It's like watching tiny little bubbles wake up!
- Wet Ingredients: Add the olive oil, apple cider vinegar, and the egg into the bowl with the yeast mixture. Whisk or fork until these wet ingredients are all combined.
- Dry Ingredients: In a separate bowl, whisk together your gluten-free flour blend, tapioca starch, and salt. This will ensure everything is evenly distributed when we add it into the wet ingredients.
- Combine and Mix: Gradually add the dry ingredients to the wet ingredients, mixing on a low speed (using either a stand mixer with the dough attachment or an electric hand mixer )or a large rubber spatula until you get a thick, sticky batter. Don't overmix though; just make sure everything is well combined. The batter shouldn't feel like a regular dough, but rather a very thick, sticky batter. For a quick dough, use a stand mixer with a bread hook! Using the stand mixer with the hook until there are no dry patches and the dough appears slightly stretchy, around five minutes.
- First Rise: Cover the bowl with plastic wrap or a clean kitchen towel, and place it in a warm spot for about 1 to 1 ½ hours, or until the dough has doubled in size. The dough should be puffy and airy at this point!
- Prepare the Loaf Pan: While the dough is rising, grease and dust a standard 9x5-inch loaf pan( I love the [ceramic loaf pans](Amazon Link), because gluten free dough is notoriously sticky!) with more olive oil and a bit of gluten free flour, to ensure an easy removal after baking.
- Transfer and Shape: Lightly punch the dough down to remove the excess air. It may feel very sticky to the touch however it should be easy to work with at this point. Transfer the batter to your prepared loaf pan and gently spread it with a spatula. It should fill about halfway to two-thirds of the pan so you have room for the second rise!
- Second Rise: Cover the loaf pan and place it in a warm spot to rise again for another 30-45 minutes. The loaf should have puffed up considerably.
- Bake: Preheat your oven to 375°F (190°C).
- Bake: Once the dough has completed its second rise, place it in the center rack of your preheated oven and bake for 45-55 minutes, or until the top is golden brown and sounds hollow when you tap it. It's important for this bread to bake fully, so don't try taking it out too early! A [digital thermometer](Amazon Link) can come in handy at this step.
- Cooling: Remove the loaf from the oven and let it cool in the pan for about 10 minutes, before carefully transferring it to a wire rack to cool completely. This is a crucial step, as cutting into bread too early can make it gummy!
Tips & Tricks for the Perfect Gluten-Free Loaf
- Flour Power: Not all gluten-free flours are made equal. I find the Bob's Red Mill 1-to-1 blend works wonders. If you use a different blend, you may need to adjust the liquids slightly. This is where experimentation becomes your friend!
- Warmth is Key: Yeast is sensitive to temperature. Too cold, it won't work; too hot, you'll kill it. Aim for that lukewarm temperature for the water when activating the yeast. A [kitchen thermometer](Amazon link) is helpful here.
- The Sticky Situation: Gluten-free dough can be very sticky. Don't be tempted to add more flour! This is normal. A wet spatula is your friend! If needed, even a silicone spatula works well to avoid any stickiness making it hard to work with.
- Creative Twists: Feel free to add herbs, spices, or even some grated cheese into the batter for a unique flavor profile. Rosemary and garlic? Amazing! Sun-dried tomatoes? Delicious!
- The Crumb Factor: The longer you let the finished loaf cool before slicing it, the less crumbly it will be. Patience is really key!
Get Your Exclusive Cookbook: "Be Gluten Free"

Recipe Card
Yields: 1 Loaf
Prep Time: 20 Minutes
Rise Time: 1 Hour 45 Minutes - 2 Hours 15 Minutes
Cook Time: 55 Minutes
Ingredients:
- 1 ½ cups (180g) gluten-free all-purpose flour blend (with xanthan gum)
- ½ cup (60g) tapioca starch
- 1 teaspoon sea salt
- 1 teaspoon granulated sugar
- 1 packet (7g or 2 ¼ teaspoons) active dry yeast
- 1 ½ cups (360ml) warm water (105-115°F/40-46°C)
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 large egg (room temperature)
Instructions:
- Combine warm water and sugar in a large bowl. Sprinkle yeast over top, and let sit for 5-10 minutes until foamy.
- Add olive oil, apple cider vinegar, and egg. Whisk to combine.
- In a separate bowl, whisk together gluten-free flour blend, tapioca starch, and salt.
- Gradually add dry ingredients to wet ingredients, mixing until just combined into a thick batter.
- Cover dough and let rise in a warm place for 1-1 1/2 hours, until doubled.
- Grease and flour a 9x5-inch loaf pan.
- Punch down the dough and transfer to the loaf pan, smoothing the top., then let it proof for 30-45 minutes, or until it is puffy and the loaf has risen.
- Preheat oven to 375°F (190°C).
- Bake for 45-55 minutes, until golden brown and sounds hollow.
- Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
I hope you enjoy this gluten-free bread recipe as much as I do. Happy baking, friends! And please, let me know how it turns out in the comments below! I'm so excited to bake with you!
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