
Easy Gluten-Free Bread Recipe
Okay, friend, let's talk bread. But not just any bread. We're diving headfirst into the world of ridiculously easy, unbelievably delicious, and completely gluten-free bread. Now, I know what you might be thinking: "Gluten-free bread? That's going to be dry and tasteless." And, honestly, I used to agree! My early attempts at gluten-free baking resembled hockey pucks more than anything edible. But after many failed efforts (and a considerable amount of frustration), I finally cracked the code. This recipe, my friends, is the result. It's the kind of bread that gets gobbled down so fast, I'm lucky if I snag a slice myself.
This recipe holds a special place in my heart because it's what finally allowed me to stop feeling like I was "missing out" on bread. Since going gluten-free years ago, I was always searching for that one perfect loaf. Something versatile, easy, and that wouldn't break the bank. I wanted bread that would make a fantastic sandwich, be amazing toasted with avocado, and even just slathered with a bit of vegan butter. If you are anything like me, then say hello to your new best friend.
So, enough chitchatting – let's get baking!
Ingredients You'll Need
- 2 cups Bob's Red Mill Gluten-Free 1-to-1 Baking Flour (the key to success here, folks!)
- 1 teaspoon baking powder – for that beautiful rise.
- 1/2 teaspoon baking soda -works with baking powder to create a light texture.
- 1/2 teaspoon fine sea salt - crucial for enhancing the flavor.
- 1 tablespoon granulated sugar or honey (honey adds a lovely subtle sweetness) – just a little something to balance the flavors.
- 1 cup warm water (not hot!) – the perfect temperature activates the yeast. If you're not using yeast, cool tap water will do.
- 1/4 cup olive oil or melted coconut oil – for moisture and healthy fats.
- 1 tablespoon apple cider vinegar – sounds weird, but trust me, it helps with that light, airy texture
- 1 teaspoon of dry active yeast (optional)
Instructions: Let's Bake!
- Prep Your Oven and Pan: First things first, let's preheat that oven to 375°F (190°C). Grab a standard loaf pan; a 9x5-inch pan works perfectly. Give it a light grease with some coconut oil or a non-stick cooking spray and set it aside. This will prevent the bread from sticking after it comes out of the oven.
- Dry Ingredients Party!: In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt. If adding yeast, mix with the dry ingredients but leave small well in the middle for warm water. Ensure even distribution of all the ingredients for best results.
- Wet Ingredients Mix: In a separate bowl or measuring cup, combine the warm water (yeast will bloom and get frothy after a few minutes if you use it), olive oil (or coconut oil) and apple cider vinegar. Give it a good stir.
- Add Wet to Dry: And now it's party time! Pour the wet ingredients into the bowl with the dry ingredients. Add the sweetener of your choice. Using a spatula or spoon, gently mix everything together until just combined. Don't overmix! The batter should be thick and a little sticky (that's a good sign).
- Pour and Rest (optional with yeast but strongly recommended if using): Pour the sticky batter into the prepared loaf pan, spreading it out evenly to the edges. If you used yeast, cover with a warm, damp towel and let it rise in a warm spot for about 30-45 minutes, or until the dough has doubled in size. If not using yeast you can skip this step.
- Let's Bake!: Pop the loaf pan into the preheated oven and bake for 45-50 minutes. You're looking for a golden-brown crust with a nice springy texture. If you're unsure if it's done, a toothpick inserted into the center comes out clean then it's ready. It will sound hollow when tapped.
- Cool It Down: Once baked, take the loaf out of the pan and let it cool completely on a wire rack before slicing. This is crucial for the texture. Cutting too soon results in a gummy texture and crumbs but will be hard but when cooled down it becomes the perfect texture.

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Recipe Card
Easy Gluten-Free Bread (No Knead)
Prep Time: 10 minutes
Cook Time: 45-50 minutes
Yields: 1 loaf
Ingredients:
- 2 cups Gluten-Free 1-to-1 Baking Flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 tablespoon granulated sugar or honey
- 1 cup warm water
- 1/4 cup olive oil or melted coconut oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon of dry active yeast (optional)
Instructions:
- Preheat oven to 375°F (190°C) and grease a 9x5 inch loaf pan.
- In a bowl, whisk flour, baking powder, baking soda, and salt. If adding yeast, make a well in the middle of ingredients.
- In a separate bowl, mix warm water, olive oil, and apple cider vinegar. If adding yeast pour into well.
- Pour wet ingredients into the dry and gently mix to combine.
- Pour batter into the pan, spread, and let rest for 30-45 minutes if using yeast.
- Bake for 45-50 minutes until golden and toothpick comes out clean.
- Cool completely on a wire rack.
Tips & Tricks for Gluten-Free Bread Domination
- Flavor Boost: Add herbs like rosemary or thyme to the dry ingredients for a savory twist. A sprinkle of garlic powder or onion powder is also delightful.
- Seed Power: Mix in 2-3 tablespoons of your favorite seeds, like sunflower, pumpkin, or chia seeds, for extra fiber and crunch.
- Sweet Lovers: A dash of cinnamon and some raisins or chopped dates make this an amazing breakfast or dessert loaf.
- Don't Overmix: Less is more when it comes to mixing gluten-free batter. Overmixing can result in a dense and gummy loaf instead of the light and airy texture we are going for.
- Use Room-Temperature Ingredients: This helps the ingredients come together more easily. Especially when not using yeast.
- Storage: This bread will last for a couple of days at room temperature, or you can slice it and freeze it for up to a month. Toast it straight from the freezer for a quick snack or sandwich.
Product Recommendations (that I personally use):
- For an evenly heated loaf, I like the Nordic Ware Loaf Pan . It bakes evenly and it is very easy to clean up afterwards.
- For measurements, I always trust Pyrex Measuring Cups. They are durable, easy to read, and essential for baking. Sometimes I even weigh my ingredients on my kitchen scale, but mostly I use cups.
- Using a great quality flour can also make or break the recipe. This is why I recommend the Bob's Red Mill 1to1 Flour. I have tried a ton of brands and this one works perfect every time.

There you have it: bread that's so good, it'll make you forget it's even gluten-free. I truly hope you enjoy this recipe as much as I do. Remember, baking is all about having fun and not being afraid to experiment. So grab that apron and let's get baking! Happy baking, my friend!
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