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
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)
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