Name: Soft Homemade Gluten-Free Bread
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Gluten-Free
Ingredients: 3 cups (360 g) gluten-free all-purpose flour blend (with xanthan gum); 2 ½ teaspoons instant yeast; 1 tablespoon sugar (or honey); 1 ½ teaspoons salt; 1 ½ cups (360 ml) warm water (110°F / 43°C); 2 large eggs, room temperature; ¼ cup (60 ml) olive oil (or vegetable oil); 1 teaspoon apple cider vinegar; 2 tablespoons milk powder (for softer texture); 1 tablespoon chia seed meal or flax meal (for extra structure and nutrition)

Baking bread at home has always been a comforting ritual, but for those who follow a gluten-free diet, it often feels intimidating. Many store-bought gluten-free breads come out dense, crumbly, or dry. The good news is that you don’t need to settle for that. With the right ingredients and method, you can prepare a soft, fluffy, and flavorful gluten-free bread right in your kitchen. This recipe uses straightforward steps, detailed measurements, and practical techniques so you can confidently bake a loaf that rivals traditional bread in both texture and taste.

Contents show

Ingredients (with detailed measurements)

For one standard 9×5-inch loaf, prepare the following:

3 cups (360 g) gluten-free all-purpose flour blend (ensure it contains xanthan gum)
2 ½ teaspoons instant yeast
1 tablespoon sugar (or honey for a natural sweetener)
1 ½ teaspoons salt
1 ½ cups (360 ml) warm water (about 110°F / 43°C)
2 large eggs, at room temperature
¼ cup (60 ml) olive oil (or another neutral oil)
1 teaspoon apple cider vinegar

Optional extras for improved texture and nutrition:

2 tablespoons milk powder (helps soften the crumb)
1 tablespoon ground flaxseed or chia seed meal (adds fiber and stability)

These ingredients work together to mimic the structure of wheat bread. Yeast ensures a proper rise, eggs provide moisture and binding, and vinegar reacts with the baking elements to encourage lift.

Instructions (Step-by-Step Guide)

Step 1: Prepare the pan

Grease a 9×5-inch loaf pan with oil or line it with parchment paper. A properly prepared pan prevents sticking and makes removal easy.

Step 2: Activate the yeast

In a medium bowl, combine the warm water, sugar, and yeast. Stir briefly and let it sit for 5–7 minutes. When the mixture becomes foamy, the yeast is active and ready to use.

Step 3: Combine dry ingredients

In a large mixing bowl, whisk together the gluten-free flour blend and salt. If you’re using milk powder or flaxseed meal, add them here. Mixing them evenly helps achieve consistency.

Step 4: Mix wet ingredients

In another bowl, lightly beat the eggs. Add olive oil and apple cider vinegar. Pour this mixture into the yeast mixture and stir.

Step 5: Form the dough

Gradually pour the wet mixture into the dry mixture. Use a hand mixer or stand mixer with a paddle attachment to beat on medium speed for 3–5 minutes. Unlike wheat dough, gluten-free dough should look more like a thick, sticky batter. This consistency ensures the loaf will be moist and soft.

Step 6: First rise

Transfer the batter into the loaf pan. Smooth the top with a spatula. Cover the pan loosely with plastic wrap or a clean towel and place it in a warm spot. Allow the dough to rise for about 30–40 minutes, or until it reaches just above the pan’s rim.

Step 7: Bake the loaf

Preheat the oven to 375°F (190°C). Bake the loaf for 35–40 minutes. It should turn golden brown and sound hollow when tapped on the bottom. For accuracy, use a thermometer: the internal temperature should reach 200°F (93°C).

Step 8: Cool before slicing

Remove the bread from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack. Allow the loaf to cool completely before slicing, as cutting too soon may cause it to crumble.

Conservation and Storage

Gluten-free bread dries out faster than wheat-based bread, so proper storage is key.

At Room Temperature: Wrap the bread in plastic wrap or store in an airtight container for up to 2 days.
Refrigeration: Keeps the bread fresh for about 5 days, though it may become firmer. Toasting revives the texture.
Freezing: Slice the loaf before freezing. Wrap slices in plastic wrap and store in freezer bags for up to 2 months. Thaw slices at room temperature and toast for best results.

Variations

Gluten-free bread is adaptable, and you can customize it to suit your preferences.

Whole-Grain Blend: Substitute part of the all-purpose flour with sorghum, millet, or brown rice flour for a heartier loaf.
Seeded Loaf: Add sunflower seeds, pumpkin seeds, or sesame seeds to the batter or sprinkle on top before baking.
Savory Twist: Mix in herbs like rosemary, oregano, or thyme, or add garlic powder for a savory flavor.
Dairy-Free: Omit the milk powder and use plant-based milk in place of water if desired.
Egg-Free: Replace eggs with flax eggs (1 tablespoon flax meal + 3 tablespoons water per egg). Expect a slightly denser loaf but still delicious.

Serving Suggestions

This bread is versatile and pairs well with many meals:

Slice and serve with butter, jam, or honey for breakfast.
Use for sandwiches—its soft crumb holds fillings well without crumbling.
Toast and top with avocado, smoked salmon, or hummus for a healthy snack.
Serve alongside soups and stews for a comforting meal.
Cube and bake for gluten-free croutons or bread pudding.

Tips for Perfecting the Dish

Use a flour blend with xanthan gum. Without it, the bread will not hold together properly.
Measure accurately. Too much flour can make the bread heavy; use a kitchen scale for precision.
Beat the batter well. Unlike wheat dough, gluten-free bread benefits from thorough mixing to incorporate air.
Control rising time. Over-proofing can cause the bread to collapse; aim for just above the pan’s rim.
Cool completely before slicing to prevent a gummy texture.

Conclusion

Soft homemade gluten-free bread proves that dietary restrictions don’t mean sacrificing flavor or texture. By combining a balanced flour blend, proper hydration, and simple mixing techniques, you can bake a loaf that’s moist, fluffy, and full of character. Its versatility makes it perfect for everyday meals, from breakfast toast to hearty dinner sides. Once you try this recipe, you’ll see that gluten-free bread can be just as satisfying as traditional loaves—and often even fresher and more flavorful.