
Okay, Let's Get Baking! Soft & Fluffy Gluten-Free Bread
I'm so excited to share this recipe because, honestly, it's a game-changer. If you've ever felt like gluten-free baking is a land of sad, dry disappointments, then prepare to have your mind blown. We're not making anything complicated today, in fact, we're going to nail a loaf of the softest, most satisfying, utterly delicious gluten-free bread. Forget those crumbly, flavorless bricks (we've all been there, right?). This is going to be different. This is going to be good. This recipe has become a weekly staple in our home since I first perfected it, and I can't wait for you to fall in love with it too. Let's get right to it!
The Secret to Soft & Fluffy Gluten-Free Bread
For years, I chased that elusive holy grail of gluten-free baking: a loaf of bread that feels like real bread. Let me tell you, there were a lot of failures along the way. But I've finally landed on a combination that works every single time. Forget the dense, chewy texture that so many gluten-free loaves possess. This is light, airy with the perfect soft crust. Get ready to enjoy your sandwiches again!
Recipe Card
20 minutes Rise Time:
45-60 minutes Cook time:
45-50 minutes Total Time:
~ 2 hr
Ingredients:
- 1 ½ cups warm water (105-115°F)
- 1 tablespoon active dry yeast
- 1 tablespoon granulated sugar (or honey)
- 2 large eggs (room temperature)
- ¼ cup neutral oil
- 1 teaspoon apple cider vinegar (or white vinegar)
- 2 ½ cups gluten-free all-purpose flour (with xanthan gum)
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 teaspoon guar gum (optional if flour does not contain it)
Instructions:
- In a large bowl, whisk together warm water and sugar. Sprinkle yeast on top and let it sit for 5-10 minutes.
- Add eggs, oil, and vinegar. Whisk to combine.
- In a separate bowl, whisk together flour, baking powder, salt, and guar gum.
- Gradually add dry to wet, mixing on low speed until just combined.
- Grease a 9x5 inch loaf pan.
- Pour batter into the pan.
- Cover and let rise in a warm place for 45-60 minutes.
- Preheat oven to 375°F (190°C).
- Bake for 45-50 minutes, until golden brown and hollow when tapped
- Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
Tips & Tricks: Elevate Your Gluten-Free Bread
Let's be real, baking is as much about creativity as it is about following a recipe! Here are some ideas to take this basic loaf to the next level:
- Garlic Herb Bread: Add 1-2 cloves of minced garlic and 1 tablespoon of dried herbs (like oregano, thyme, or rosemary) to the dough for a savory twist.
- Seeded Bread: Sprinkle the top of the loaf with sesame seeds, poppy seeds, or everything bagel seasoning before baking. It adds a lovely crunch and visual appeal, it's also a flavour boost.
- Cheese bread: Mix in a half cup of your favorite cheese with the wet ingredients. Cheddar, Parmesan, and mozzarella are all great choices.
- Sweet Bread: For a sweeter loaf, substitute the vinegar for lemon juice or milk and add 2 tablespoons of sugar in the dough. You can then add something like 1/4 cup of fruit like blueberries, dried cranberries or raisins to the batter.
- Storage: Wrap leftover bread tightly in plastic wrap or store in an airtight container at room temperature for 2-3 days. You can also slice it and freeze it for longer storage.

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Product Recommendations
Here are a few things that really make the baking process easier and more enjoyable. Don't feel like you need these--you can totally bake this bread with what you have--but they're nice to get if your kitchen doesn't have them, or you want a little upgrade.
- Using a good stand mixer makes this dough preparation so much easier and faster
- A 9x5 inch loaf pan will be perfect for getting consistent results
- A cooling rack will make sure that your bread cools all the way, and that it doesn't get soggy on the bottom.

There you have it! My go-to, no-fail, gluten-free bread recipe. I really hope you give this a go, and let me know how it turns out. I'm sure It'll be a huge hit! Happy baking!
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