
Fluffy Gluten-Free Bread Recipe
Okay, friend, let's talk bread. Not just any bread, but the kind of bread that makes you want to do a happy dance in your kitchen – a fluffy, soft, "did you really make this?" kind of gluten-free bread. Now, I know what you might be thinking: gluten-free bread?! Can it actually be good? I'm here to tell you, yes. Yes, it absolutely can.
For years, I wrestled with the cardboard-textured, flavorless versions that dotted the grocery store shelves. It felt like a cruel joke! Baking has always been my happy place, but gluten-free bread seemed like an insurmountable mountain. That is, until I started experimenting. And after countless trials (and some epic fails, we won't talk about the "brick bread of 2019"), I landed on this recipe. This isn't just a gluten-free bread recipe, it's a hug in carb form, and I'm so hyped to share it with you.
This recipe is different; it's actually easy. We aren't messing around with complicated techniques or obscure ingredients. This bread is about comfort, simplicity, and enjoying something delicious without any gluten to hold you back (get it? Hold you back? Alright, I'll stop). So, preheat your oven, grab your mixing bowls, and get ready to experience the magic of truly good, homemade, gluten-free bread. Let's do this!
Ingredients You'll Need:
Alright, let's gather the troops. Here's what you'll need to create this gluten-free masterpiece:
- 1 ½ cups (190g) gluten-free all-purpose flour blend (Make sure it says it has xanthan gum or add 1/2 teaspoon for every 1 cup of flour.)
- 1 teaspoon instant or rapid-rise yeast
- 1 teaspoon granulated sugar
- 1 teaspoon salt
- 1 ½ cups (360 ml) warm water (not too hot, lukewarm is perfect!)
- 2 tablespoons olive oil, plus extra for greasing
- 1 tablespoon apple cider vinegar
- 1 large egg, lightly beaten (Optional, but adds extra fluffiness)
Let's Get Baking: The Step-by-Step Guide
Okay, gather your ingredients, put on your favorite tunes, and let's get baking! I promise, this is easier than it looks.
- Activate the Yeast: In a large mixing bowl, combine the warm water, sugar, and yeast. Give it a gentle stir and let this mixture sit for about 5-10 minutes. You'll notice the yeast getting foamy and bubbly, which means it's alive and ready to go. Like we need yeast to go because it does a lot for this recipe.
Tip: If your water is too hot, it can kill the yeast. If it's too cold, it won't activate. Lukewarm is your best friend! Like a comfy bath.
- The Wet Stuff: Now, add the olive oil and apple cider vinegar to the yeast mixture. If you are using the egg, whisk it in here too. Give it another gentle mix until everything is well combined. Everything should be well incorporated.
- Add the Dry Stuff: In a separate bowl, whisk together your gluten-free all-purpose flour blend and salt. Make sure you mix your flour and salt very well. This should only take a few seconds. Create a well in the center of the dry ingredients and pour the wet ingredients in.
- Mix It Up: Using a spatula, mix everything together until it forms a sticky dough. Don't over mix it. The dough will come together but it will be very different texture. No worries, this is normal.
Tip: This dough will be stickier than regular bread dough, which is normal for gluten-free breads. Don't try to add more flour, this is how it's supposed to be. You are the boss of your dough, don't worry it's going to be okay.
- Transfer to a Loaf Pan: lightly grease a loaf pan using some of that extra olive oil we mentioned earlier, a 9x5 inch loaf pan works perfectly. Pour the dough into the prepared pan and use a spatula or your hands to smooth out the top. Now cover it with some plastic wrap and set aside to rise in a warm place for about an hour. Usually I just put it near my oven, because it is usually warmest there.
- Preheat the Oven: As your dough is doing its thing, preheat your oven to 375°F (190°C). This ensures your oven is ready to go once your dough has risen. It is very important to have your oven preheated.
- Bake It Up: Once the dough has doubled in size, remove the plastic wrap and place the loaf pan in the preheated oven. Bake for 35-40 minutes, or until the crust is golden and the internal temperature reaches about 200°F (93°C) . Usually I check this with an instant thermometer but the crust should be a good indicator as well.
- Cool and Enjoy: Let it cool in the pan for about 10 minutes before removing it and placing it on a wire rack to cool completely before slicing, don't cut too early, or the interior will be gummy! Patience is key, my friends! This will give the bread some time to cool and firm.
Tip: If the top is browning too quickly, you can loosely cover the loaf with foil during the last 10 minutes of baking. This will stop it from getting too brown.
Tips & Tricks for Gluten-Free Bread Bliss:
- The Flour Matters: Using high-quality gluten-free flour blends makes a big difference! Look for blends that include a mix of rice flour, potato starch, and tapioca starch. A good gluten free flour blend can make or break a recipe.
- Go Crazy With Seeds: Feel free to sprinkle some sesame, poppy, or sunflower seeds on top of the dough before baking for added texture and flavor.
- Herbs and Spices: Want to add a touch of flavor, why not throw in some Italian herbs before baking or add some garlic powder to the dough.
- Storage: Once cooled completely, store the bread in an airtight container at room temperature for 2-3 days or in the fridge for up to a week. My family always finishes the whole loaf.
- Toasting Revival: If the bread gets a bit stale, toasting it revives it beautifully. It also makes amazing toasted sandwiches!
- No Egg? No Problem: If you're egg-free, simply omit the egg. The texture will be slightly different, but still delicious.

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Recipe Card
Yields: 1 loaf
Prep Time: 20 minutes
Rise Time: 1 hour
Cook Time: 35-40 minutes
- 1 ½ cups (190g) gluten-free all-purpose flour blend
- 1 teaspoon instant or rapid-rise yeast
- 1 teaspoon granulated sugar
- 1 teaspoon salt
- 1 ½ cups (360 ml) warm water
- 2 tablespoons olive oil, plus extra for greasing
- 1 tablespoon apple cider vinegar
- 1 large egg, lightly beaten (Optional)
- In a large bowl, combine warm water, sugar, and yeast. Let sit for 5-10 minutes until foamy.
- Add olive oil, apple cider vinegar, and egg (if using) to the yeast mixture. Mix well.
- In a separate bowl, whisk together flour and salt.
- Pour wet ingredients into dry ingredients and mix into a sticky dough.
- Pour dough into a greased 9x5 inch loaf pan. Smooth the top, cover, and let rise in a warm place for 1 hour or doubled in size.
- Preheat oven to 375°F (190°C).
- Bake for 35-40 minutes, or until golden brown and an internal temperature of 200F.
- Cool in pan for 10 minutes before transferring to a wire rack. Cool completely before slicing.

And there you have it - a simple, delicious gluten-free bread that rivals any traditional bakery. This recipe is proof that gluten-free doesn't have to be difficult. Making your own bread can be so satisfying and it is also a really great way to unwind. If you have any questions feel free to ask me below, I always try to respond as soon as possible. Enjoy your baking adventures!
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