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!
Now I’ve had plenty of experience with gluten-free bread recipes, I mean I did write the book Gluten-Free & Grain Free Breads, Batters & Doughs, but I have to tell you, this one is something special!
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 minutes- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
Yield: 16 pieces 1x
Category: gluten-free
Method: baking
Cuisine: american
Print Recipe
Pin RecipeDescription
The best gluten free bread recipe that is made without brown rice flour! Great for sandwiches and toast!
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.
Calories: 145 Fat: 4.1g Carbs: 23.7g Protein: 2.5g Recipe Adapted From Land O Lakes
Nutrition
- Serving Size: 1 piece
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.
Ghee is just clarified butter..not dairy free.
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).
A lot of people use ground chia seeds with ground flax seed, also adding some psyllium husks
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).
★★★★★
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?
★★★★★
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.
★★★★★
Can I use honey instead of the sugar?
Sure can!
If using honey instead of sugar in this GF bread recipe, how do you adjust for the extra liquid in honey
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.
★★★★★
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!
What company makes the gluten free flour you use?
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….
Stella, I also was trying to figure out tasty carbs to add to my diet. I discovered Pamela’s whenever bars and I buy 3 boxes of 5 a week because my kids grab them for breakfast and snacks. Coconut chocolate chip is the best. They are not overly sweet just delicious.
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!