Gluten-Free Wonder Bread
Okay, let's get cooking! I'm so excited to share one of my absolute favorite recipes with you: a ridiculously easy, incredibly fluffy, and completely gluten-free bread. This isn't your average dense, crumbly gluten-free loaf, my friend. We're talking cloud-like texture, a beautiful golden crust, and a flavor that will have you saying, "Wait, *this* is gluten-free?!"

I stumbled upon this recipe a few years ago, during the dark ages (or so it seemed!) of my gluten-free journey. I was tired of store-bought breads that tasted like cardboard and desperate for something that felt, you know, *normal*. After a lot of trial and (sometimes disastrous) error, I finally cracked the code. Now, this is my go-to recipe for everything from toast to sandwiches, and I can't wait for you to try it. Trust me on this one, it's a game-changer.
Let's Gather Our Ingredients
Here's what you'll need to whip up this loaf of gluten-free magic:
- 1 ½ cups warm water (around 105-115°F): Temperature is crucial here! Too cold and the yeast won't activate; too hot and you'll kill it. If you don't have a thermometer, aim for the temperature of a warm baby's bath.
- 1 tablespoon honey or maple syrup: This feeds the yeast and adds a touch of sweetness, but you can omit it if you want a more neutral flavor.
- 2 teaspoons active dry yeast: Make sure your yeast is fresh! Stale yeast will cause some serious baking sadness.
- 2 tablespoons olive oil or melted coconut oil: Provides moisture and structure to the bread.
- 1 teaspoon apple cider vinegar: This unassuming ingredient helps improve the texture and flavor, giving the loaf a nice tang. Feel free to use white vinegar if you don't have apple cider vinegar.
- 1 ½ teaspoons salt: Vital for balancing out the sweetness and bringing out the other flavors.
- 3 ½ cups gluten-free all-purpose flour blend: This is where things get a little tricky. Make sure your blend contains xanthan gum or add it if it doesn't (about ½ teaspoon if adding). Otherwise you'll end up with a crumbly mess. My favorite blend uses mainly rice, potato, and tapioca flour.
- Option 1/4 cup of gluten free oat flour: for added texture.
Ready? Let's Bake!
Now for the fun part! Follow these steps, and you'll be enjoying fresh, homemade gluten-free bread in no time:
In a large mixing bowl, combine the warm water and honey (or maple syrup). Sprinkle the yeast over the top. Give it a gentle stir and let it sit for about 5-10 minutes. You should see a foamy "bloom" on top of the liquid, which means your yeast is happy and working (yay!). If it doesn't bloom after 10 minutes, it means the yeast is dead, grab that bin and get some more yeast. You might also check the water temperature, it could be too cold, or too hot.
Once the yeast has proofed, drizzle in the olive oil and apple cider vinegar. Stir everything together. If you are using melted coconut oil, ensure the liquid isn't hot and then add it, but it cools a bit so you don't kill the yeast.
Add the salt to the bowl and then, while stirring, add the gluten-free flour blend and the oat flour if adding. You can start by mixing with a spoon, but the dough will become quite thick. You'll need to switch to a spatula or your hands, don't get scared, it will be wet and sticky, this is normal. Pro Tip: If you're using a stand mixer, go ahead and attach the dough hook at this point and let it do the heavy lifting for the next part.
Here is the tricky part, because it's not kneading, but mixing! Kneading does little for gluten-free recipes. Mix the wet dough until it is well combined, 3-5mins using the mixer or 6-8minutes with your hands. The dough will be very sticky.
Transfer the sticky dough to a lightly oiled bowl, turning it to coat, and cover with plastic wrap. Place the bowl in a warm place to rise! This usually takes 1 to 1-1 ½ hours, but it could take longer depending on how warm your house is. It should double in size.
About 30 minutes before the end of the first rise, preheat your oven to 400°F (200°C). Place one rack in the center of the oven and have the next rack right underneath it(this is because the bread will rise quite tall). It is also the perfect time to choose the vessel you'd like to use for baking.
Gently deflate the dough and turn it out onto a lightly floured surface. Don't over handle it! Shape it into a round or into a rectangle depending if you will put it in a round pan or a rectangle.
If you chose to put it in a loaf pan, spray the loaf pan with some cooking spray. Place the shaped dough onto the oiled bread pan, and cover. Then let it rise for about 30 minutes: if it is free form, just place it on the lined bake sheet and cover. This rise doesn't take as long, and it can also depend how warm the place is. Your dough should look a bit puffy.
Place the loaf pan with the dough in the middle of the oven, place another bake sheet at the bottom rack, add ½ cup of boiling water as this will create some steam for a nice crust. Bake for 40-50 minutes, or until the center is cooked through and the crust is a beautiful golden brown. Check with a toothpick or skewer, If it comes out clean, it's ready.
Once baked, remove the loaf from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Letting it cool this way will allow it to retain its perfect shape.
Tips & Tricks for Bread-Making Success
- Spice things up: Add herbs like rosemary or thyme to the dough for a savory twist. You can also add some dried garlic or onion powder.
- Seed it up: For added crunch and nutrition try adding flax seeds, sunflower seeds, and pumpkin seeds to the batter.
- Sweeten things: For a sweeter loaf try adding a teaspoon of cinnamon and 1/4 cup of raisins to batter.
- Double the Recipe: This recipe doubles beautifully, so you can easily make two loaves and freeze one for later. Simply use the ingredients and then split the loaf into two bread pans.
- Storage: Store the bread in an airtight container at room temperature or in the fridge for up to 3 days. Freeze sliced bread in a freezer-safe bag for longer storage (it's great for toast!). You can also freeze the loaf whole.
- Baking Stone Recommendation: For even better results you can also put an unglazed baking stone in your oven whilst preheating to retain the heat.

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Recipe Card
Gluten-Free Wonder Bread
Yields:
1 loaf
Prep time:
20 minutes
Rise time:
1.5 - 2 hours
Cook time:
40-50 minutes
Ingredients:
- 1 ½ cups warm water (105-115°F)
- 1 tablespoon honey or maple syrup
- 2 teaspoons active dry yeast
- 2 tablespoons olive oil or melted coconut oil
- 1 teaspoon apple cider vinegar
- 1 ½ teaspoons salt
- 3 ½ cups gluten-free all-purpose flour blend (with xanthan gum or add ½ teaspoon)
- Optional: ¼ cup gluten-free oat flour
Instructions:
- In a large bowl, combine warm water, honey/maple syrup, and yeast. Let it sit for 5-10 minutes until foamy.
- Add olive oil, apple cider vinegar, and salt and then mix well
- Gradually add the all purpose flour and the oat flour if desired to the wet ingredients, mixing till well combined, scraping the side of the bowl as needed. Use the bread hook of your mixer or using your hands for 5-8 minutes.
- Transfer the dough to a lightly oiled bowl, cover, and let it rise in a warm place, for 1 or 1 ½ hours or until doubled.
- Preheat your oven to 400°F (200°C).
- Gently deflate the dough and shape it into a round or a rectangle.
- Place it on a lightly oiled bread loaf pan covered or if free form on a baking sheet then, let it rise again for 30 mins.
- Bake for 40-50 mins, or until a tester inserted into the center comes out clean.
- Cool on a wire rack before slicing.
Product Recommendations
Baking is all about the right tools:
- A good thermometer is a must when working with yeast, ensuring your water is the perfect temperature to activate the yeast.
- A sturdy stand mixer can help make mixing your dough a breeze, which is crucial in gluten free baking when kneading is not necessary.
- For even baking, I love using a silicone loaf pan, it provides great results every time.
There you have it – my simple, foolproof recipe for the fluffiest gluten-free bread! I know it looks like a lot of steps, but the process is super simple and the final product is so worth it. You'll be amazed how easy it is for anyone to create a beautiful, delicious and healthy loaf that even your non-gluten free friends and family will love. Don't hesitate to drop me a comment if you have any questions, happy baking!
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