The Best Gluten Free Bread Recipe
I have found it! Yep, this is hands down the best gluten free bread recipe that I have ever tasted!
I am super excited to share with you all this easy and delicious gluten free bread recipe!
As I mentioned in this post: Gluten Free All Purpose Flour Recipe Without Brown Rice, I was having a really hard time finding a gluten free flour and gluten free bread recipe that didn’t have brown rice in it.
Gluten Free Bread Recipe Without Brown Rice
Brown rice can be very problematic for many individuals, including myself. Make sure to read this post that explains why I choose white rice over brown rice.
So I set out to make not only a gluten free all purpose flour recipe without brown rice, but also a gluten free bread recipe that also did not have any brown rice in it.
Here is that recipe! I mean really, how delicious does this look?
A Closer Look…
This bread is so delicious I just had to give you a closer look! 🙂
Do you want a piece yet? Oh, and let me tell you… it makes the best toast and, is sturdy enough to put two eggs on top to make a delicious breakfast sandwich!
Top It With My Favorite Jam Recipe!
Or you can just put some of your favorite organic fruit preserve or try this delicious strawberry jam recipe!
I also did a how-to video a few years back showing you how easy it is to make your own jam!
So let’s get to the recipe already… are you ready for this? I am about to share, quite simply, one of the best recipes out there for gluten-free bread!!
The Best Gluten Free Bread Recipe Ever!
Prep Time: 15 mins- Cook Time: 50 mins
- Total Time: 1 hour 5 minutes
- Yield: 16 pieces
Prep Time:
Yield:
Print Recipe
Pin RecipeDescription
Calories: 145 Fat: 4.1g Carbs: 23.7g Protein: 2.5g Recipe Adapted From Land O Lakes
Ingredients
- 2 1/2 cups gluten free all purpose flour without brown rice flour ~ See Recipe
- 1 cup warm milk (about 110ºF) of choice (nut milk, fresh coconut milk or raw goat or cow’s milk)
- 1/4 cup organic cane sugar
- 2 1/4 tsp active dry yeast
- 1 tsp sea salt
- 1/4 cup butter or ghee melted and cooled
- 2 large eggs
Instructions
- In a small bowl, combine warm milk, sugar and yeast. Stir and dissolve the yeast and allow the yeast mixture to sit for 10 minutes.
- In a large mixer bowl that attaches to a stand up mixer, combine the gluten free all purpose flour and salt and turn the mixer on low and for a few seconds to blend.
- Add the yeast mixture to the flour and blend on low for 30 seconds.
- Add in butter and eggs and blend on low scraping the sides as needed. Blend until dough is well blended, about 30 seconds.
- Turn the mixer on high and beat for 3 minutes or until the batter becomes smooth.
- Cover the bowl with a towel and allow the dough to rise in a warm place for an hour. I heated my oven up to 100ºF and then turned the oven off and placed it in the oven for an hour.
- Grease a 8×4 or a 9×5″ bread pan with coconut oil or butter. Stir the dough after it has rose for an hour and gently place it into the prepared bread pan.
- Cover with a piece of greased plastic wrap and loosely lay it on top and allow the bread to rise in a warm place for another 20-30 minutes or until the loaf rises just to the top of the loaf pan.
- Preheat the oven to 350ºF and bake the bread for 40-50 minutes. The bread will be golden brown on top and have a hard shell.
- Remove from pan and completely cool before slicing into it. Once cool, slice and enjoy!
Notes
Please note: this recipe has been tested to work without brown rice flour. It has not been tested any other way and I highly recommend that you follow this recipe exactly as written with no substitutions.
Nutrition
- Serving Size: 1 piece
My family is trying to be gluten free
What if you do not have a standing mixer just use hands and knead?
I have done it that way and have been very successful…
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Hi! I made this bread last night and LOVE IT!!! Seriously amazing. I left out the xantham gum and instead put 1 tsp gelatin in the bread batter. It worked perfectly! Love that you use white rice flour and starches only 🙂
Emily I am so glad you liked this. Did you use Great Lakes Gelatin?
is there any thing I can change out the potato starch for? Trying to stay away from nightshades and potato is one?
You can try adding arrowroot powder or tapioca starch but I have not tested different ratios. Do let us know how it turns out if you experiment!
Can I make this in a bread machine? I bought a bread machine when I discovered I was gluten intolerant and would like to utilize the machine for great tasting bread. I read somewhere that if you put all the liquid ingredients in first and then the solids, recipes will work just fine. Do you know if that’s true? Thanks!
I have never tried it in the bread machine. Less mixing/kneading is needed because there isn’t any gluten that is needed to be kneaded. I might overmix in a bread machine. If you give it a whirl, let us know how it turns out.
This is a great recipe. I was a little lazy and just used the GF all purpose flour I had on hand and put it all in my bread machine on the GF setting. The bread came out great.
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Hi,
I just made this recipe in a bread machine that has a gluten free setting. It worked out great and taste really good! I don’t know if I’d like it for sandwiches, though. It’s a little sweet for me. Next time, I will probably try it with less sugar.
What about cider vinegar? Will vinegar improve it in any way?
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Does this bread need to be heated up to become soft? Or can I bring it with me for lunch (room temp/cold) and still have a good taste and texture?
No need to heat it up, it is soft right out of the pan!
Hi, can you tell me how I should store this bread? In the refrigerator? Maybe saran wrap? How long does it typically keep? Thank you!
I store mine in a dutch oven pot with a lid on it and leave it on the counter and it keeps it fresh for several days. It also depends where you live, as the humidity and climate can change how certain things should be stored.
I am used to kneading bread, but this recipe doesn’t call for kneading. Can you please describe the dough consistency when it is ready to put in the pan? Is it thick, or can you just pour it in. You obviously don’t shape the loaf.
I wouldn’t say it pours but you don’t have to form it either. It is somewhere in between and it takes a shape of its own. It’s a great bread!
I made this recipe a few months ago trying to make a bread dough for beirrocks. The flour blend I used was Krusteauz all purpose blend which I didnt realize had brown rice in it. The recipe worked though the dough never held together sadly no bierrocks. But the dough did make according to my wife the best gluten free bread she has ever had. So needless to say I will still be using this recipe. <3
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Hi Paul,
Thanks for the feedback! I have not tested this recipe outside of my own gluten-free flour mix, so happy to get some other feedback! 🙂
Better than gluten free breads at the store-yummy!
Yay Mary, so happy you are enjoying it!
Hi! I did not use a stand up mixer since I don’t have one. I just manually mixed everything. The bread is tasty but It didn’t rise enough. Do you have any recommendations to make the dough rise?
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In the cooler months, you may need to let the dough rise a little longer (say about an hour), this should help your dough rise better.
Do you have any recommendations on making this bread dairy free?
This bread could easily be dairy free. Replace the milk with nut milk or coconut milk and replace the butter with ghee.
My son has allergy to xantham gum, do you have a substitute? Thanks
I really don’t Fe. Xantham gum is used to hold the bread together. I’ve seen recipes that use more eggs to complete this, but I have not tested this recipe for those results.
I use guar gum or gelatin.
I don’t see xantham gum in the recipe am I missing something?
It’s in the GF All Purpose Flour Blend (click on the orange text to see that recipe).
I am so thrilled to have made my first loaf of gluten free bread. Great recipe, but I did use my own white rice flour mxs with tapioca flour and potato starch, Fantastic out come! Thanks for all the effort you put into this recipe. It is such a feeling of satisfaction to end up with a great gluten free addition to my diet. Yes, I also use guar gum (one teaspoon).
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I made bread using Bob’s Red Mill baking flour and it looks like the picture! It’s a big difference in making and eating bread on a gluten free diet ( it’s new for me)
SOOO yummy and I cut off the end while it was still warm. T he storage of it in a dutch oven pot is a great idea, do you cover it?
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Yes, cover it so that the air doesn’t get in and dry out your bread. Glad you are enjoying this recipe. Thanks for sharing!
I am new to gluten free. I’m anxious to try your recipe.
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Can I use honey instead of the sugar?
Sure can!
I wanted to go gluten free in 2016 but had a challenge of getting what tasted like wheat. It wasn’t until February 2017 after months of research and trial and error that I got a gluten free flour that really tasted like wheat. When I made cupcakes with it and gave my husband and two more picky eaters, they could not tell the difference. I sell gluten baking mixes so this was added to my product list. I have made this bread three times and every time I make it, it doesn’t last 24hrs. It is lovely. Thank you so much for sharing.
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What company makes the gluten free flour you are referring to in your comment?
I would be interested in your gluten free products too. Very new to gluten free eating but have been experimenting as well and came to this site, looking for a bread recipe – this one looks good!! Loved the picture!
I keep seeing comments about xantham gum in bread recipe but don’t see the recipe calling for it. If it needs it how much?
Hi Phyl,
The 1st item in the bread ingredients start with a gluten free all purpose flour recipe. This is what has the xantham gum in it. There is a link on this item next to the ingredient. I questioned this as well after reading the comments and then saw the link.
Although I am not GF, I am trying this recipe out for a friend today. She really misses having delicious fresh bread. Hopefully she loves it.
Just wondered if you have to toast this or not, I had a bread from a place (Which closed) and I was able to have an egg salad sandwich which was very good and it tasted like real bread. I hope this will. It does look like a good recipe, but I’ll try it and see. Thanks Cindy
i like it!!….mine did not rise enough, but will try it again in a few days….this loaf wont last very long! i am tasting a yeasty taste that i am not sure should be there….is it related to the lack of rise?
Well, there is yeast in the bread so it will have somewhat of a “yeasty” smell to it. If it is very strong, then it could be that it didn’t rise enough. You’ll get it!
i am also interested in GF products especially those reasonably priced. Since I am not a great cook, I find myself eating the same things all the time and I find myself hungry a lot. Now that I have a good tasting bread option the lack of enough carbs in my diet may be resolved. interested ot know more though….
I used this recipe with a GF flour mix that my daughter had made up from a previous attempt at bread. I have to say that her recipe turned out really dense and the tough. This recipe using the same flour turned out Great!!
I used half coconut milk and half cows milk. In the future I think I would stick with cows milk because I can taste the coconut milk. . And because her last attempt turned out so dense I added a tiny bit more yeast. The baking time was perfect and I devoured the end piece; my favorite.
Hey Janice! Sounds like a winner version of this recipe. Glad it worked out for you and that you are enjoying it!
Hi Halle
Made the bread followed the recipe with out the gum . Tasted nice except for the fact found it hard to swollo too dry and yet when you chew it its soft . What did I do wrong 😏
Cheers
Coco
Leaving the guar gum out of the recipe will do exactly what you described. If you don’t want to use gums, you could try substituting 1 tablespoon of unsweetened and unflavored apple butter. I’ve had great results doing that.
I never manage to get the dough to rise? Don’t know what I am doing wrong as I followed the recipe:-)
Sounds to me Aase that your yeast is bad. Try purchasing some new yeast and I bet your dough will rise nicely.
Hi.. I noticed in your all purpose flour recipe that it required arrowroot powder AND tapioca flour.
I purchase Mackenzies ‘Arrowroot (Tapioca Flour)’ which is stated on label.
Bit confused as I thought there was no difference?
thankyou
Julie
Hi Julie! Arrowroot and tapioca flour are not the same. Tapioca flour I find works best were texture matters (think bread and pasta), it gives it that chewy outcome. Arrowroot flour doesn’t offer that chew and is a tad bit lighter.
I must admit your slice of bread delicious And am drooling at the pictures. I use whole grain in glutenfree flour for it to be a bit healthier and low glycemic. I make 60% of sorghum, millet, quinoa, rice, flaxmeal and 40% of starches like arrowroot,tapioca.
I made this bread exactly as the recipe calls, using fresh ingredients. The bread didn’t not rise as it should and ended up like a brick. Very disappointed.
Kelly how old is your yeast? Even if you just bought it, it might be too old and will leave your bread like a brick, as you described.
Can u make gluten free bread without eggs? I am allergic. Having a terrible time trying to find things to make/ eat.
Unfortunately, this recipe would NOT work without eggs. Sometimes I make a naan-like flatbread that is equal parts water, almond flour and tapioca flour. Cook them up like you would a pancake in a greased skillet. Makes for a good sandwich wrap.
You can probably just use chia seeds and water as a substitute. https://detoxinista.com/how-to-make-flax-eggs-or-chia-eggs/
This turned out great! Thank you!
That’s great Jeannie, so glad you are enjoying your bread!
Hi there! I just used his recipe – and as a vegan I used egg replacer (Orgran Brand) which worked fantastic.
Also, I didn’t have any Xanthan Gum so I just used regular flour mixed with 2 Egg White (Orgran) and the bread turned out phenomenal.
By far the best and easiest gluten free recipe I’ve ever found and I actually jumped with joy when I finished making it! Delicious!!!
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Thanks so much for posting your adaptations! I am staying away from eggs, so I will have to try your version soon!
Made this today and we really liked it. I used 1/8 cup of sugar and my own gluten free blend of sorghum and teff flours with arrowroot powder. It tasted very good. My one daughter who doesn’t have gluten issues said it tasted a lot like “regular” bread.
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