Easy Soft Homemade Gluten-Free Bread | No-Fail Recipe

Homemade bread holds a special appeal, but for those avoiding gluten, making a loaf that is soft, airy, and flavorful can feel like a challenge. Many gluten-free breads sold in stores taste dense or crumble easily. The good news is that you can create a fresh, soft, and satisfying loaf right at home without complicated techniques. This easy gluten-free bread recipe uses simple ingredients and clear steps, giving you a loaf that works for sandwiches, toast, or as a side to your favorite meals.

Ingredients (with detailed measurements)

To bake one standard loaf (9×5 inch pan), gather the following:

• 3 cups (360 g) gluten-free all-purpose flour blend (with xanthan gum included)

• 2 ½ teaspoons instant yeast

• 1 tablespoon sugar (or honey for natural sweetness)

• 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 (for structure and rise)

Optional additions:

• 2 tablespoons milk powder (adds softness)

• 1 tablespoon chia seeds or flax meal (adds texture and nutrients)

Each ingredient contributes to the final texture. Yeast provides lift, eggs help with binding, and vinegar reacts with baking elements for extra fluffiness.

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Instructions (Step-by-Step Guide)

Step 1: Prepare the loaf pan

Grease a 9×5 inch loaf pan with oil or line it with parchment paper. This ensures easy removal after baking.

Step 2: Activate the yeast

In a medium bowl, combine warm water, sugar, and yeast. Stir lightly and let it sit for 5–7 minutes until frothy. If the mixture does not foam, the yeast may be inactive.

Step 3: Mix the dry ingredients

In a large mixing bowl, whisk together the gluten-free flour blend and salt. If using milk powder or chia seeds, add them now.

Step 4: Combine wet ingredients

In a separate bowl, beat the eggs lightly. Add olive oil and apple cider vinegar. Pour this mixture into the activated yeast water.

Step 5: Make the dough

Slowly pour the wet mixture into the dry ingredients. Use a hand mixer or stand mixer with paddle attachment to beat on medium speed for 3–5 minutes. Gluten-free bread dough should look more like a thick batter than traditional dough.

Step 6: First rise

Transfer the batter into the prepared loaf pan. Smooth the top with a spatula. Cover loosely with plastic wrap or a clean towel and let it rise in a warm place for 30–40 minutes, or until it reaches just above the rim of the pan.

Step 7: Bake the bread

Preheat oven to 375°F (190°C). Bake the loaf for 35–40 minutes until golden brown on top. Tap the bottom of the loaf; it should sound hollow. For accuracy, use a thermometer: the bread should reach an internal temperature of 200°F (93°C).

Step 8: Cool before slicing

Remove from the oven and let the loaf cool in the pan for 10 minutes. Then transfer to a wire rack and allow it to cool completely before slicing. This prevents crumbling.

Conservation and Storage

Gluten-free bread tends to dry faster than wheat-based loaves, so proper storage matters.

• Room Temperature: Wrap tightly in plastic wrap or store in an airtight container for up to 2 days.

• Refrigeration: Keeps for 5 days, but may dry slightly. Toasting revives texture.

• Freezing: Slice before freezing. Wrap tightly and place in freezer bags. Thaw individual slices as needed and toast for best results.

Variations

Gluten-free bread can adapt to different flavors and textures:

• Whole-Grain Version: Use a gluten-free flour blend with brown rice flour, millet, or sorghum for a nuttier taste.

• Seeded Bread: Add sunflower, sesame, or pumpkin seeds into the batter or sprinkle on top before baking.

• Herb and Garlic Loaf: Mix in 1 teaspoon dried rosemary, oregano, or garlic powder for a savory variation.

• Dairy-Free Option: Skip milk powder and use non-dairy milk if substituting water.

• Egg-Free Adaptation: Replace eggs with flax eggs (1 tablespoon flax meal + 3 tablespoons water per egg). Texture will be slightly denser.

Serving Suggestions

This bread works in many ways:

• Slice and serve with butter or jam for breakfast.

• Use for sandwiches—its soft crumb holds fillings well.

• Toast and top with avocado, smoked salmon, or nut butter.

• Pair with soups, stews, or salads as a hearty side.

• Cube and toast for gluten-free croutons in salads.

Conclusion

Making soft, homemade gluten-free bread at home is both achievable and rewarding. By combining the right ingredients and following simple steps, you get a loaf that rivals traditional bread in flavor and texture. With options for variations, easy storage methods, and endless serving possibilities, this recipe can become a staple in your kitchen. Whether for everyday meals or special occasions, this bread proves that gluten-free baking can be both simple and delicious.

Easy Soft Homemade Gluten-Free Bread

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• Author: Eleanor
• Total Time: 55 minutes
• Yield: 1 loaf (about 12 slices) 1x
• Diet: Gluten Free

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Description

A soft, fluffy, and easy homemade gluten-free bread that’s perfect for sandwiches, toast, or as a side dish. Simple ingredients and no-fail steps make this loaf ideal for everyday baking.

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Ingredients

Scale 1x2x3x

• 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

Optional:

• 2 tablespoons milk powder (adds softness)

• 1 tablespoon chia seeds or flax meal (adds texture and nutrients)

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Instructions

• Grease a 9×5 inch loaf pan or line with parchment.

• Mix warm water, sugar, and yeast. Let sit for 5–7 minutes until foamy.

• In a large bowl, whisk flour and salt. Add optional dry ingredients if desired.

• In another bowl, whisk eggs, oil, and vinegar. Add to yeast mixture.

• Pour wet mixture into dry ingredients. Beat with a mixer for 3–5 minutes until a thick batter forms.

• Transfer batter to loaf pan. Smooth top. Cover and let rise 30–40 minutes until slightly above rim.

• Preheat oven to 375°F (190°C). Bake 35–40 minutes until golden brown and hollow-sounding when tapped.

• Cool 10 minutes in pan, then remove and cool fully on a rack before slicing.

Notes

• Gluten-free dough is more like batter, not kneadable.

• Do not slice before cooling fully; bread may crumble.

• Freeze slices for longer storage and toast before serving.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Bread
• Method: Baking
• Cuisine: Gluten-Free

Nutrition

• Serving Size: 1 slice
• Calories: 190 kcal
• Sugar: 2 g
• Sodium: 250 mg
• Fat: 6 g
• Saturated Fat: 1 g
• Unsaturated Fat: 5 g
• Trans Fat: 0 g
• Carbohydrates: 31 g
• Fiber: 2 g
• Protein: 4 g
• Cholesterol: 30 mg

Keywords: easy gluten-free bread, soft gluten-free bread recipe, homemade gluten-free loaf, gluten-free baking