
Let's Get Baking! Gluten-Free Loaf
Okay, let's get baking! And by baking, I mean, let's dive into something truly special: a gluten-free loaf that's so good, you'll forget it's even gluten-free. Seriously. I know, I know, the mere mention of "gluten-free bread" can sometimes conjure images of dry, crumbly disappointment. But trust me on this one. This isn't just good gluten-free bread, it's a genuinely delicious loaf that stands tall, with a wonderfully soft crumb and a satisfying crust.
This recipe is particularly dear to me because it came about during a time I was navigating a brand-new gluten-free diet. I was missing my usual daily bread fix terribly! I tried so many recipes that were either flavorless or just…well, sad. So I started experimenting. This recipe is the result of that journey of trial and many errors (and some flour explosions). It's become a staple in my kitchen and I'm genuinely thrilled to share it with you. Get ready to experience the joy of truly satisfying gluten-free bread that doesn't taste like you're making a compromise. Ready to get started?
Ingredients You Will Need:
- 1 ½ cups warm water (about 105-115°F) – This is important for activating the yeast!
- 1 tablespoon granulated sugar – A little sugar helps the yeast party, and adds a touch of sweetness.
- 2 ¼ teaspoons active dry yeast – The heart of our bread making it rise
- 1 teaspoon apple cider vinegar – Adds a little tang that really ups the flavour and texture!
- 3 tablespoons olive oil – For richness and moisture
- 1 large egg, lightly beaten – The binder!
- 3 cups gluten-free all-purpose flour blend (make sure it contains xanthan gum, if not add 1 tsp separately.) – Not all GF blends are amazing so be sure to use a good brand.
- 1 teaspoon salt – Enhances the flavour and helps control the rise
- ½ teaspoon garlic powder – This is optional but amazing!
- ¼ cup flaxseed meal – This adds extra fibre and helps with the texture
- Additional olive oil, for greasing and brushing
- Optional sesame seeds, everything bagel seasoning - For added flair!
Let's Bake! Step-by-Step Instructions:
- Yeast Activation: In a large mixing bowl, combine the warm water, sugar, and yeast. I like to gently give the mix a soft stir and then let it sit for about 5-10 minutes. You'll know the yeast is good to go when it gets bubbly and foamy on top. This is like their party invitation! If it doesn't froth, your yeast might be expired and you'll need to start with fresh yeast. It's a sad but crucial step to get the mix right.
- Add the Wet Ingredients: Once the yeast is bubbly, whisk in the apple cider vinegar, olive oil, and the lightly beaten egg. Everything should be well mixed before adding the dry ingredients. Don't skip the vinegar; it's a game changer for the texture of gluten-free bread
- Dry It Up!: Now, add in the gluten-free flour blend, salt, garlic powder (if using), and flaxseed meal and mix together. Be gentle, don't over mix. Mix on a low setting at first, you just want a smooth dough (as goo as it will go!) and be sure it all is combined together.
- First Rise: Line a bread pan with parchment paper or grease it well with olive oil. Transfer the sticky dough to the prepare bread pan. I like to use a damp spatula to smooth the top of the dough. Cover the pan with a tea-towel and place it in a warm spot for about 40-60 minutes, or until the dough has nearly doubled in size. This is a crucial step so don't rush it!
- Preheat: About 20 minutes before the rise is done, preheat your oven to 375°F (190°C). Get ready to bake, don't be tempted to peek too early!
- Bake: Remove the cover and brush the top of the loaf with a bit more olive oil, sprinkle with sesame seeds or everything bagel seasoning here if using. Bake in the preheated oven for about 45-55 minutes, or until the loaf is golden brown and sounds hollow when tapped on the bottom. Keep an eye on it! Every oven varies slightly and you don't want your creation to be burnt.
- Cooling off!: Let the cake rest to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely before slicing and enjoying! This step is important, resist the urge to cut it while warm. It needs time to set up!
Tips & Tricks for the Best Gluten-Free Loaf:
- Flour Choice: This is one of the most important steps! A gluten-free flour blend that contains xanthan gum is crucial for structure. If your mix doesn't include it, just add another teaspoon of xanthan gum to the dry ingredients. I find that specific blends work best, some might not give you the same results, be sure to read reviews about the brands you are using.
- Warmth is Key: Having the water warm is important to help activate the yeast, but make sure it's not too hot as this could actually kill the yeast. Think slightly warmer than lukewarm.
- Don't be Afraid to Experiment: Feel free to add in different herbs, spice or seeds to the dough, mix it up! A pinch of dried rosemary or some chopped walnuts goes a long way.
- Slicing: Let bread cool COMPLETELY! Gluten-free bread tends to be a bit more delicate when warm so don't jump the gun to slice it. A serrated bread knife also helps if its still a bit stubborn.
- Overnight Rise: For a more developed flavor, try doing a shorter first rise and then doing a second slower rise in the fridge overnight. Just punch the air out gently from the dough after the first rise, put it in the pan, cover and refrigerate. Let it come to almost temperature for a final proof before baking.
- Storing: Slice what you will have and once the loaf is complelty cooled, wrap the loaf tightly in plastic-wrap or place in an airtight container (or bag) at room temperature for up to 3-4 days. To freeze, wrap slices or the full loaf in plastic wrap, and then cover in a freezer-safe bag or container for up to 3 months. Bring frozen slices to room temp or toast directly from the freezer.

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Gluten-Free Loaf Recipe
Yields: 1 Loaf
Prep time: 20 minutes
Rise Time: 45-60 minutes (plus optional overnight)
Cook time: 45-55 minutes
Ingredients:
- 1 ½ cups warm water (105-115°F)
- 1 tablespoon granulated sugar
- 2 ¼ teaspoons active dry yeast
- 1 teaspoon apple cider vinegar
- 3 tablespoons olive oil
- 1 large egg, lightly beaten
- 3 cups gluten-free all-purpose flour blend (with xanthan gum)
- 1 teaspoon salt
- ½ teaspoon garlic powder (optional)
- ¼ cup flaxseed meal
- Additional olive oil, for greasing
- Optional sesame or everything bagel spices
Instructions:
- Activate yeast in warm water with sugar for 5-10 minutes, until foamy.
- Whisk in vinegar, olive oil, and egg.
- Add gluten-free flour, salt, garlic powder (if using) and flaxseed meal.
- Transfer to greased loaf pan. Cover and rise for 45-60 minutes.
- Preheat oven to 375°F (190°C).
- Brush dough with olive oil and bake for 45-55 minutes. Until golden brown and hollow.
- Let cool in pan for 10 minute, then on a wire rack completely before slicing.
Product Recommendations:
- If you're looking for a reliable stand mixer to streamline your baking process, I highly recommend the KitchenAid Stand Mixer. It's a workhorse and perfect for any level baker.
- Also for even baking, using a 9 x 5 inch loaf pan with helps ensure the bread is evenly cooked.
- Or for a great gluten-free all-purpose blend that already contains the xanthan gum, try Bob's Red Mill 1-to-1 Gluten Free Baking Flour.

Okay, my friend, there you have it – a delicious loaf of gluten-free bread that you can be proud of! I hope you enjoy making it as much as I do. Remember, practice makes perfect (and even the 'mistakes' taste delicious!). Happy baking!
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