
The Easiest, Most Amazing Gluten-Free Bread You'll Ever Make
Hey, friend! Let's talk bread. For years, the mere mention of homemade bread would send shivers down my spine. It seemed so… complicated. And then, I was diagnosed with a gluten intolerance, adding a whole new layer of complication! Store-bought gluten-free bread? Let's just say, it frequently tastes more like cardboard than anything remotely enjoyable. So, armed with a bit of determination and a desire for something that actually tasted *good*, I took matters into my own hands.
After countless failed attempts (and a few kitchen disasters), I finally nailed it! We're talking fluffy, chewy, golden-brown bread that makes you forget all about those gluten-filled days. Now, I'm not saying this is *exactly* like a classic sourdough, but it's darn close and it's so, so good! The best part? It is ridiculously easy to make, perfect for beginners or those who want fantastic taste with minimum effort. This isn't a recipe that takes days to ferment; you can have warm, wonderful bread in a couple of hours with minimal hands-on time. Are you ready to be amazed at how easily you can create bakery-worth bread? Let's get started!
What You'll Need (aka the Star Players)
- 3 cups (390g) Gluten-Free All-Purpose Baking Flour Blend (with xanthan gum already included) - *Please note: this is important for the recipe's success. If your blend doesn't have xanthan gum, add 1 teaspoon.*
- 1 teaspoon Baking Powder – *This helps with the fluffiness!*
- 1 teaspoon Baking Soda - *Another key for the perfect rise and texture.*
- 1 teaspoon Salt – *Enhances all the flavors!*
- 1 tablespoon Sugar – *Just a touch to help activate the yeast and add nice flavor. Honey or maple syrup also work!*
- 1 packet (7 grams) Instant Dry Yeast – *Instant yeast means no need to 'proof' it separately , which makes things so simple!*
- 1 cup (240ml) Warm Water (about 110°F/43°C) – *It should feel warm, not hot to the touch.*
- 2 tablespoons Olive Oil – *Adds some richness and helps with texture. Other oil like avocado also work.*
Let's Get Baking: Step-by-Step
- The Dry Squad: In a large mixing bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, and sugar. Make sure everything is well combined, giving these dry guys their chance to work together.
- Yeast Activated: In a measuring cup, pour in the warm water, then sprinkle the instant yeast over the top. Give them a gentle stir, and then let them sit for a moment – about 5 minutes will do, giving the yeast a chance to wake up and start bubbling. *Don't worry if you don't see a lot of bubbles – as long as they hydrate they will be ready.*
- Olive Oil Time: Now pour in the olive oil and gently stir into the yeast mixture.
- Wet Meets Dry: Create a well in the center of the dry ingredients, and pour in the wet mixture with the hydrated yeast. Use a spatula or wooden spoon to gently mix all ingredients until just combined, forming the batter. *Don't overmix. The dough will be sticky and not like a typical wheat-based dough, rather more like a thick batter.*
- Rise and Shine: Cover the bowl with plastic wrap and set it in a warm place for 45 minutes to an hour. You might be surprised to see how much this stuff rises! If your kitchen is cold, try setting it in a slightly warm oven (turned off) with oven light on.
- Prep the Pan: While the dough is rising, go ahead and prepare your baking dish. Use an 8x4 inch loaf pan – my personal favorite is a silicone loaf pan – it helps to prevent the bread from sticking! Lightly oil or spray the pan with a non-stick spray.
- Into the Pan: After rising, gently remove the plastic wrap from bowl, using a spatula, gently pour the batter into prepared pan.
- Oven Bound: Bake in a preheated oven at 375°F (190°C) for 45-50 minutes, or until the loaf is golden brown all over and sounds hollow when tapped on the bottom. *Keep a close eye towards the end in case your oven runs hot.*
- Cool Down: Once out of the oven, give it about 10 minutes of cooling in the loaf pan, then gently transfer to a wire rack to cool completely before slicing. *I know, the wait is hard but important!.*
Tips and Tricks for Bread Dominance
- Flour Power: Gluten-free flour blends can vary. If yours doesn't contain xanthan gum, make sure to add 1 teaspoon for that essential texture. It is really difficult to substitute the flour in this recipe. I tried almond and coconut and failed.
- Warmth is Key: The water should be warm, but not hot – think baby bottle temperature. This creates the perfect environment for the yeast to do its magic. If it's too hot, it could kill the yeast.
- Flavor Boost: For a savory twist, try adding herbs like rosemary or thyme to the dry ingredients. For something with a hint of sweetness, try adding a teaspoon of cinnamon or mixed spice.
- Texture Note: This bread is a little denser than typical wheat bread, however, with proper cooking, it will be fluffy and soft on the inside with a nice crispy outside.
- Slicing Smart: A serrated bread knife is your best friend when slicing homemade bread. It creates nice even slices. I personally use this bread knife, it's so smooth!
- Storage Savvy: Store your cooled bread in an airtight container at room temperature for 2-3 days or in the fridge for up to a week. You can also slice and freeze it for longer storage. Just defrost and enjoy.

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Easy Gluten-Free Bread
Description: A simple and delicious gluten-free bread recipe that uses minimal ingredients and requires minimal hands-on time. Perfect for beginners or anyone looking for a stress-free baking experience. This recipe consistently produces a soft, fluffy result that is great for toasting, sandwiches and so on!
Ingredients
- 3 cups (390g) Gluten-Free All-Purpose Baking Flour Blend (with xanthan gum)
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- 1 teaspoon Salt
- 1 tablespoon Sugar
- 1 packet (7 grams) Instant Dry Yeast
- 1 cup (240ml) Warm Water (about 110°F/43°C)
- 2 tablespoons Olive Oil
Instructions
- In a large mixing bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, and sugar.
- In a measuring cup, add warm water and sprinkle the instant yeast over top. Stir gently and let sit for 5 minutes.
- Add olive oil to the yeast mixture.
- Create a well in the center of the dry ingredients, pour in wet mixture using a spatula gently mix until combined.
- Cover the bowl and let it rise in a warm area for 45-60 minutes.
- Preheat oven to 375°F (190°C) and prepare a loaf pan.
- Pour the dough gently into the loaf pan.
- Bake for 45-50 minutes, until golden brown and hollow-sounding when tapped.
- Cool in the pan for 10 minutes, then move to a cooling wire rack before enjoying.
Enjoy the Deliciousness!
There you have it - a completely stress-free guide to making your own gluten-free bread. Seriously, try it and you will see that baking your own bread isn't so hard after all! It is perfect for sandwiches, toast, or just dipping in some extra virgin olive oil. I truly hope you love this recipe as much as I do! Happy baking!

Oh, and you absolutely *need* a good wire rack for cooling your baked creations. This cooling rack is a kitchen essential, in my opinion! And what about a nice looking bread box? These Amazon product recommendations aren't just random picks, I actually use them all the time, and they truly enhance the baking experience. So, gear up for an enjoyable bake and be sure to let me know about your marvelous gluten-free bread adventures!
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