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The Ultimate 1-Hour Gluten-Free Bread: Easy & Delicious

The Easiest, Most Delicious, Gluten-Free Bread You'll Ever Make (And It's Ready in Under an Hour!)

Hey there, my fellow food lovers! Let's talk bread. Specifically, gluten-free bread. I know, I know. The words "gluten-free" can sometimes conjure up images of dry, crumbly, and utterly uninspiring loaves. But trust me on this one. This isn't *that* kind of gluten-free bread. Nope. This is the kind of bread that makes you want to sneak a slice while it's still warm from the oven. It's the kind of bread that even your gluten-loving friends won't be able to resist.

I've always loved baking, but when I discovered I needed to cut out gluten, I felt a little… lost. It felt like my relationship with flour had been dramatically altered. And the journey to finding a decent gluten-free bread recipe? Let's just say it's been a rollercoaster! There have been many, *many*, failed attempts (a special shoutout to the "gluey pancake" fiasco of 2021). But through it all, I was determined to create something that was not only easy, but truly delicious. And, my friends, I believe I've finally nailed it.

So today, I'm sharing *my* go-to, absolutely foolproof, gluten-free quick bread recipe. It uses a blend of easy-to-find gluten-free flours, requires no fancy equipment and is genuinely ready in under an hour! It's perfect for toast, sandwiches, or just enjoying with a smear of your favorite butter or jam. Ready to get baking? Let's do this!

Gluten-free bread loaf with butter on wood cutting board.

Ingredients You'll Need:

Gluten-Free Quick Bread

  • Dry Ingredients
  • 1 ½ cups gluten-free all-purpose flour blend (make sure it contains xanthan gum! If yours doesn't, add ½ teaspoon of xanthan gum to the recipe)
  • ½ cup tapioca starch (also known as tapioca flour)
  • ¼ cup almond flour (or other finely ground nut flour)
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • Wet Ingredients
  • 1 ½ tablespoons granulated sugar or honey
  • 1 ½ cups buttermilk (If you don't have buttermilk, you can substitute with 1.5 cups of regular milk mixed with 1.5 tablespoons of lemon juice or white vinegar. Let that sit for about 5 minutes before using. It will curdle which is exactly what we need!)
  • 2 large eggs
  • ¼ cup melted unsalted butter (plus extra for greasing your pan)

Let's Get Baking: Step-by-Step Instructions

  1. Preheat & Prep: First, let's preheat that oven to 375°F (190°C). While that's getting to temperature, grease a standard-sized loaf pan (about 9 x 5 inches) with butter or cooking spray. Trust me, a well-greased pan is your best friend when dealing with gluten-free baking. We don't want any bread sticking struggles!
  2. Dry Ingredients Unite: Grab a large mixing bowl and whisk together the gluten-free flour blend, tapioca starch, almond flour, baking powder, baking soda, and salt. Give it a good mix with that whisk, making sure everything is nicely combined.
  3. Wet Ingredients Party: In a separate, smaller bowl, whisk the buttermilk, eggs, melted butter, and sugar (or honey) until everything is evenly mixed.
  4. Combine Wet and Dry: Now, gently pour the wet ingredients into the bowl with the dry ingredients. Using a spatula or a wooden spoon, mix everything together, just until combined. Don't overmix! A few lumps are totally fine – overmixing can lead to tough bread. Think "just combined", not "smooth batter".
  5. Pour and Bake: Pour the batter into your prepared loaf pan, and smooth the top with the back of a spoon. This step is important so that your rise is even in the oven.
  6. Into the Oven, We Go! Pop your loaf pan into the preheated oven and bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean (or with just a few moist crumbs). Baking times can vary depending on your oven, so it's always best to keep an eye on it.
  7. Cooling Time: Once your bread is cooked, remove it from the oven and let it cool in the pan for about 10-15 minutes before transferring it to a wire rack to cool completely. This is the hardest part, I know, but patience is key here to avoid any of it crumbling when slicing.

Tips & Tricks for Gluten-Free Bread Perfection

  • Spice it Up: Feel free to add some flavor boosts. A teaspoon of dried herbs, like rosemary or thyme, can be a delicious addition. Or try adding half a teaspoon of garlic powder for a savory bread. You can even add cinnamon or other warm spices for something sweeter.
  • Seed Sensations: Want some extra texture? Throw in a couple of tablespoons of poppy, sunflower or sesame seeds to the batter. They add a nice crunch.
  • Nutritional Boost: You can also add a tablespoon of flaxseed meal or chia seeds for added moisture and fiber!
  • Freezing for Later: This bread freezes really well. Simply slice it once it's cooled completely, wrap it in plastic wrap, and store it in a freezer bag. Thaw at room temperature or pop a slice directly into the toaster.
  • Variations for Vegans: You can substitute the eggs with your favorite egg replacement like "flax eggs", and try substituting the buttermilk with a plant-based milk and lemon juice mix for a vegan-friendly loaf.
  • Mix it Up: feel free to try other gluten-free flours to switch things up to find your favorite blend. Be sure to add xanthan gum if your blend doesn't contain it already.
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Recipe Card

Prep time: 15 minutes
Cook time: 40-45 minutes
Yield: 1 loaf

Ingredients:

  • 1 ½ cups gluten-free all-purpose flour blend
  • ½ cup tapioca starch
  • ¼ cup almond flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • 1 ½ tablespoons granulated sugar or honey
  • 1 ½ cups buttermilk
  • 2 large eggs
  • ¼ cup melted unsalted butter

Instructions:

  1. Preheat oven to 375°F (190°C) and grease a loaf pan.
  2. Whisk together dry ingredients in a large bowl.
  3. Whisk together wet ingredients in a separate bowl.
  4. Pour wet ingredients into dry ingredients and mix until just combined.
  5. Pour batter into the prepared loaf pan.
  6. Bake for 40-45 minutes, or until a toothpick comes out clean.
  7. Cool in pan for 10-15 minutes, then transfer to a wire rack to cool completely.

Product Recommendations

  • For even cooking and a beautifully browned crust, I love using a heavy-duty loaf pan. A heavy pan ensures heat is distributed evenly.
  • A good quality whisk that won't fall apart in the mix is one of my best friends in the kitchen!
  • A fine mesh sieve. This can really help to get all of the lumps out of your dry flour blend for light texture in the bread!

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