Soft Gluten-Free Bread (Detailed Recipe)
Makes: 1 loaf
Time: About 2½–3 hours total
Oven: 180°C / 350°F
Ingredients
Dry Ingredients
- 2 ½ cups gluten-free all-purpose flour blend
(Must say “for bread” or contain xanthan gum — if not, add it separately) - 1 ½ teaspoons xanthan gum (skip if already in flour blend)
- 1 tablespoon sugar or honey
- 1 teaspoon salt
- 2 ¼ teaspoons (1 packet) instant yeast
Wet Ingredients
- 1 cup warm milk (dairy or dairy-free like almond/oat)
(Warm, not hot — about body temperature) - 2 large eggs, room temperature
- 3 tablespoons oil (olive, vegetable, or melted butter)
- 1 teaspoon apple cider vinegar or lemon juice
Step-by-Step Instructions
Step 1: Activate the Yeast (Important!)
- Pour the warm milk into a bowl.
- Add sugar and yeast.
- Stir gently and let it sit for 5–10 minutes.
You should see bubbles or foam on top.
If nothing happens, the yeast may be old or the milk was too hot.
Step 2: Mix Dry Ingredients
In a large mixing bowl:
- Add gluten-free flour
- Xanthan gum (if needed)
- Salt
Mix well so everything is evenly combined.
Step 3: Add Wet Ingredients
To the dry ingredients, add:
- Eggs
- Oil
- Vinegar
Then pour in the activated yeast mixture.
Step 4: Mix the Dough (Very Different from Normal Bread!)
- Use a hand mixer, stand mixer, or strong spoon.
- Mix for 3–4 minutes.
Gluten-free dough will look like thick cake batter, not stretchy dough.
That’s normal and correct.
Step 5: Prepare the Pan
- Grease a loaf pan with oil or butter.
- Spoon the dough into the pan.
- Smooth the top with a wet spoon or spatula.
Step 6: First Rise
- Cover the pan loosely with a clean towel.
- Place it in a warm, draft-free area.
- Let it rise for 45–60 minutes.
The dough should rise close to the top of the pan.
Do not over-rise or it may collapse.
Step 7: Bake
- Preheat oven to 180°C / 350°F.
- Bake for 45–55 minutes.
Top should be golden brown
Bread should sound hollow when tapped
If the top browns too fast, loosely cover with foil for the last 15 minutes.
Step 8: Cool (Very Important!)
- Remove bread from pan after 10 minutes.
- Cool completely on a wire rack (at least 1 hour).
Don’t slice while hot — gluten-free bread firms up as it cools.
Tips for Best Gluten-Free Bread
- Always measure flour carefully (spoon into cup, don’t pack)
- Room-temperature eggs help the bread rise better
- Store sliced bread in the freezer — it stays fresh longer
- Toast slices before eating for best texture
Variations
- Seed bread: Add 2 tablespoons sunflower or flax seeds
- Herb bread: Add 1 teaspoon dried herbs (oregano, rosemary)
- Slightly sweet: Add 1 extra tablespoon honey or sugar
If you want:
- No-egg version
- Rice-flour only bread
- Sandwich-style bread
- 🫓 Flatbread or rolls