Gluten-Free Bread Recipe

Okay, let's dive into a recipe that's near and dear to my heart – a truly delicious, incredibly versatile, and, of course, entirely gluten-free bread. Forget those dense, sad excuses for gluten-free loaves you might have encountered in the past. This is the real deal; soft, airy, and perfect for everything from a simple avocado toast to a gourmet sandwich.

Close-up of golden gluten-free bread loaf on wire rack, soft crumb, warm kitchen.

The Story Behind This Loaf

I know what you might be thinking: "Gluten-free bread… really?" I get it. I've been there, searching for a loaf that doesn't taste like cardboard or require a chemistry degree to bake. My journey to find the perfect gluten-free recipe was… well, let's just say it involved a few tragic failures and a lot of experimentation (my kitchen looked like a mad scientist's lab for a while, I'll admit). But, through all the trials and tribulations, I landed on this beauty, and honestly? I'm just excited to share it with you! The magic ingredient? It's not just one thing, it's more about the right combination, and trust me, once you give it a go, you'll be making it on repeat.

The Star Ingredients (And Why They Matter)

Okay, before we get into the nitty-gritty, let's gather our crew:

1 ½ cups (190g) Gluten-Free All-Purpose Flour Blend: Here's the cornerstone! Make sure your blend contains a binder like xanthan gum; it's what gives our bread its structure. If yours doesn't, add ½ teaspoon of xanthan gum to this recipe. Always double-check the label!
1 teaspoon (5g) Granulated Sugar: Just a touch to kickstart the yeast and add a hint of sweetness.
1 ½ teaspoons (7g) Instant Dry Yeast: This is our leavening agent, it's what makes the bread rise perfectly. Make sure your yeast is in date to get great results.
1 teaspoon (5g) Salt: Salt brings out the flavors, don't skip it!
1 tablespoon (12ml) Apple Cider Vinegar: Now, this is a bit of a secret weapon. It adds a tanginess and helps with the bread's texture. You can sub for white vinegar if necessary.
1 ½ cups (350ml) Warm Water (105-115°F): Too cold, and the yeast won't activate. Too hot, and you'll kill it! Use a kitchen thermometer for the best results.
2 tablespoons (30ml) Olive Oil: For moisture and that amazing soft texture. Melted unsalted butter or Avocado oil are great alternatives too.
1 Large Egg: This adds richness and binding. If you're vegan, you can substitute the egg with 2 tablespoons of flaxseed meal mixed with 6 tablespoons of water and allow to sit to thicken for 5 minutes.

Let's Get Baking! A Step-by-Step Guide

Alright, now for the fun part! Don't be intimidated, even if you're new to bread baking. I've broken it down so that it's easy to follow:

Whisk the Dry Ingredients: In a large mixing bowl, whisk together the gluten-free flour, sugar, instant yeast and salt. This makes sure everything is evenly distributed. It's kind of like a little flour party.
Combine the Wet Ingredients: In a separate bowl or measuring cup, combine the warm water, olive oil, apple cider vinegar and egg (or flax mixture). Whisk these gently to blend them well.
Mix the Wet into the Dry: Gently pour the wet ingredients into the bowl with the dry ingredients. With a spatula or wooden spoon, start mixing until a shaggy dough is formed. Don't overmix, we just want it incorporated. Don't worry that it's sticky; it's meant to be.
First Rise (The Patient Part): Cover the bowl with plastic wrap or a damp tea towel. Pop in a warm, draft-free spot. Let it rise for about 1 to 1 ½ hours, or until it has doubled in volume. This part takes patience but it's magical to watch!
Prepare the Loaf Pan: Lightly grease your 9x5 inch loaf pan with oil. If you have parchment paper, a sling is incredibly useful!
Shape the Dough: Once the dough has proved, carefully punch it down – just one or two pushes will do it (it feels so satisfying!). Lightly shape it into a loaf-like shape, it doesn't need to be perfect. Lift it up and place gently in the greased loaf pan. Shape it to fit so it fill the base.
Second Rise (Almost There!): Cover the loaf pan and let the dough rise again for another 30 to 45 minutes until it looks puffy and has risen up again.
Bake to Golden Perfection: Preheat your oven to 375°F (190°C). Once preheated, uncover your bread and bake for 45-55 minutes, or until the top is golden brown and the internal temperature reaches 200-210°F (93-99°C) if you have a food thermometer. The time will vary depending on the oven.
Cool it Down: Once the bread is done, carefully remove it from the oven and let it cool in the loaf pan for 10 minutes before carefully transferring it to wire rack to cool completely. This step is key; cutting too early will lead to a gummy bread.

Tips & Tricks for Bread Baking Superstars

Before you rush off to get baking, here are a few pro-tips I've picked up over time:

Oven Thermometers are your friend: Oven temperatures can fluctuate, so a simple oven thermometer can ensure your oven is at the sweet spot.
Don't Skip the Rise: Proper rising is key to light, airy bread. Be patient, it's worth it.
Invest in a Good Loaf Pan: A heavier metal loaf pan results in an evenly baked bread.
Add some Flavor: Seeds, herbs, or even a pinch of garlic powder can transform the plain loaf! Get creative: try poppy seeds, or dried rosemary or thyme.
Experiment with Flours: While this recipe works beautifully with most GF blends, every blend is slightly different. Once you get the hang of it, you can test different brands.
Storage: Once cooled, store in an airtight container or bag at room temperature for 2 to 3 days or freeze slices for up to a month.