Easy Gluten-Free Bread Recipe
A soft, sliceable gluten-free sandwich bread that holds together beautifully — no kneading, no strange flours, just a simple one-bowl recipe perfect for everyday meals.
Servings: 12 people
Calories: 150kcal
Ingredients
- 2 cups gluten-free all-purpose flour with or without xanthan gum
- 1 tbsp instant yeast
- 2 tbsp sugar or honey
- 1 tsp salt
- 1½ cups warm water 95–110°F
- 2 large eggs or flax eggs for vegan
- ¼ cup oil avocado or neutral
- 1 tsp apple cider vinegar
- 1 tsp xanthan gum if flour blend doesn’t contain it
Instructions
Bloom the Yeast
- In a large bowl, combine warm water, sugar, and yeast. Let it sit 5–10 minutes until foamy.
Mix Wet Ingredients
- Add eggs, oil, and vinegar to the yeast mixture. Whisk gently.
Add Dry Ingredients
- Gradually mix in flour, salt, and xanthan gum (if needed). Stir until a thick batter forms.
Transfer & Smooth
- Scoop batter into a greased 9x5-inch loaf pan. Smooth the top with a wet spatula.
Let It Rise
- Cover loosely and let it rise in a warm spot for 30–45 minutes until slightly above pan rim.
Bake
- Bake at 375°F for 35–40 minutes until golden. Tap the crust — it should sound hollow.
Cool Completely
- Remove from pan, cool on a wire rack. Do not slice while warm.
Notes
- Calories: 150
- Carbs: 24g
- Protein: 3g
- Fat: 5g
- Fiber: 2g
- Store at room temperature for 2–3 days, or slice and freeze for up to 2 months.
- For egg-free: replace eggs with flax eggs (2 tbsp flax + 5 tbsp water).
- Bread machine: Add ingredients in machine order and select "gluten-free" setting.
