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.
Ingredients
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3 cups (360 g) gluten-free all-purpose flour blend (with xanthan gum)
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2 ½ teaspoons instant yeast
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1 tablespoon sugar (or honey)
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1 ½ teaspoons salt
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1 ½ cups (360 ml) warm water (110°F / 43°C)
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2 large eggs, room temperature
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¼ cup (60 ml) olive oil (or vegetable oil)
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1 teaspoon apple cider vinegar
Optional:
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2 tablespoons milk powder (adds softness)
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1 tablespoon chia seeds or flax meal (adds texture and nutrients)
Instructions
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Grease a 9×5 inch loaf pan or line with parchment.
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Mix warm water, sugar, and yeast. Let sit for 5–7 minutes until foamy.
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In a large bowl, whisk flour and salt. Add optional dry ingredients if desired.
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In another bowl, whisk eggs, oil, and vinegar. Add to yeast mixture.
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Pour wet mixture into dry ingredients. Beat with a mixer for 3–5 minutes until a thick batter forms.
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Transfer batter to loaf pan. Smooth top. Cover and let rise 30–40 minutes until slightly above rim.
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Preheat oven to 375°F (190°C). Bake 35–40 minutes until golden brown and hollow-sounding when tapped.
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Cool 10 minutes in pan, then remove and cool fully on a rack before slicing.
Notes
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Gluten-free dough is more like batter, not kneadable.
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Do not slice before cooling fully; bread may crumble.
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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