
The Easiest, Most Foolproof Gluten-Free Bread… Ever!
Hey, friends! If you're anything like me, the words "gluten-free bread" might send shivers down your spine. Let's be honest, sometimes the store-bought stuff tastes… well, like cardboard. And attempting to bake it at home often results in dense, gummy, or tragically flat failures. But what if I told you that there *is* a better way? What if I told you there's a gluten-free bread recipe so simple, so consistently delicious, that it'll become your new go-to?
That, my friends, is precisely what I'm sharing with you today. This isn't some complicated, finicky recipe that requires a chemistry degree. It's the bread I bake when life gets chaotic, when I want something comforting without the fuss, and when I need that perfect slice to soak up the juices of a good, hearty soup. This recipe came about after many a trial and error (and many…*many*…failed loaves), and is now my absolute, non-negotiable, I'll-bake-this-for-everyone, gluten-free bread champion.
And frankly, if I can nail this recipe, ANYONE can. Are you ready to change your gluten-free life? Let's get baking!
What You'll Need: The Ingredients for Gluten-Free Success
Here's a peek at the simple lineup of ingredients—you probably have most of them in your pantry already:
- 1 ½ cups warm water (not hot, just comfortably warm like bathwater for a baby).
- 1 tablespoon active dry yeast (it's what makes the magic happen!).
- 1 teaspoon honey or maple syrup (for the yeast to munch on).
- 3 tablespoons olive oil, plus more for greasing the pan (the good stuff!).
- 2 teaspoons apple cider vinegar (this helps with texture – don't skip it!).
- 3 cups gluten-free all-purpose baking flour blend (Make sure it includes xanthan gum for binding. If your flour blend doesn't contain xanthan gum, add 1 teaspoon.)
- 1 teaspoon salt (crucial for flavor, don't under-salt!).
Let's Get Baking! Step-by-Step Instructions
Alright, let's make some bread! Follow these steps closely, and you'll be enjoying a warm loaf in no time:
- Activate the Yeast: In a large bowl, whisk together the warm water, yeast, and honey/maple syrup. Let it sit for about 5-10 minutes, or until the mixture becomes nice and frothy. This is how you know the yeast is alive and kicking! If it doesn't become frothy, your yeast might be old and need replacing.
- The Wet Squad: To the frothy yeast mixture, add the olive oil and apple cider vinegar. Give it another quick whisk to combine.
- The Dry Squad: In a separate bowl, whisk together the gluten-free flour blend and salt. This step ensures the salt is evenly distributed.
- Combine the Troops: Now, gradually add the dry ingredients to the wet ingredients, mixing on low speed with a stand mixer or handheld electric mixer (or hey, a very strong spoon!) until *just* combined. Be careful not to overmix it. It's okay if it's a bit sticky – that's the right consistency for this one. The dough will more like a very thick batter.
- First Rise: Pour the dough into a well-greased 9x5-inch loaf pan. Cover with plastic wrap that is also greased. Place it in a warm, draft-free area, like an oven that's been turned off but has a pilot light, and let it rise for about 40-60 minutes, or until it has almost doubled in size. This resting time allows the yeast to work its wonders and create those lovely air pockets in the bread.
- Warm up the Oven: While dough is rising, preheat your oven to 375°F (190°C). Place an oven-safe dish with about a cup of water on the bottom rack of the oven. This will create steam while baking and help make the bread extra fluffy.
- Second Rise: Once the dough has risen, carefully remove the plastic wrap.
- Bake Time: Place the loaf pan in the preheated oven, and bake for 45-55 minutes, or until the top is a deep golden brown, and the internal temperature reaches about 200-210°F (93-99°C). A digital thermometer is handy for this. The internal temp should be around 200°F-210°F.
- Cool Down: Let the bread cool in the pan for 10-15 minutes before carefully removing it and transferring it to a wire rack to cool completely. (This is definitely the hardest step when you want to dig into a fresh loaf!)
My Top Tips & Tricks for Gluten-Free Bread Bliss
Now that you've nailed the basic recipe, let's talk about some ways to make this bread *even better* and truly your own.
- Herbaceous Happiness: For an herby twist, add a tablespoon of dried herbs (like rosemary, thyme, or oregano) to the dry ingredients.
- Seed Sensations: Toss in a tablespoon or two of your favorite seeds – like sunflower, pumpkin, or sesame seeds - for added crunch and nutrition.
- Sweet Surrender: For a sweet version, use 2 tablespoons of honey/maple syrup and add ½ tsp of cinnamon to the dry ingredients
- Make it in bulk: This dough can be made in bulk and frozen. After the first rise, but before baking, portion the dough into greased containers, and freeze. When you are ready to bake, thaw for 2-3 hours, let rise in pan for 30-40min, and then bake as instructed above.
- Even Cooking: If you notice the top of the bread is browning too quickly, loosely tent it with foil towards the end of the baking time, this can be especially true if you have an older oven. For even browning, a baking sheet works wonderfully.

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Recipe Card
Yields: 1 loaf
Prep Time: 20 minutes
Rise Time: 40-60 minutes
Bake Time: 45-55 minutes
Ingredients:
- 1 ½ cups warm water
- 1 tablespoon active dry yeast
- 1 teaspoon honey or maple syrup
- 3 tablespoons olive oil, plus more for greasing
- 2 teaspoons apple cider vinegar
- 3 cups gluten-free all-purpose baking flour
- 1 teaspoon salt
Instructions:
- Activate the yeast by whisking together warm water, yeast, and honey. Let sit for 5-10 min until frothy.
- Add oil and vinegar to the yeast mixture. Whisk to combine.
- Whisk together flour and salt in a separate bowl.
- Gradually add dry ingredients to wet, mixing until just combined. Dough should be stick and thick.
- Pour dough into greased 9x5 loaf pan. Cover with greased plastic wrap & let rise in a warm place for 40-60min
- Preheat over to 375°F (190°C) with a cup of water in an oven-safe dish on the bottom rack.
- Remove plastic wrap and bake bread for 45-55min, or until golden brown and cooked through.
- Cool in pan for 10-15 minutes before removing to wire rack to cool completely.

There you have it! The easiest, most reliable gluten-free bread you'll ever bake. I hope you love it as much as I do. Let me know how it turns out for you in the comments below—I can't wait to hear from you! Happy baking, friends!
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