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
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.
I bought my yeast today and the expectation date says it’ll last for another year. I had very little rise as well.
It might not be that your yeast is bad, but when the yeast was mixed with the water, the water was too hot and killed the yeast. The water should only be warm.
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/
I too am egg allergic there is an egg replacer sold in health food stores that could make the change work. Every time I use it in other recipes it swaps out well.
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!!!
★★★★★
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.
★★★★★
Molly, do you mind sharing your ratios for your flours as mentioned in this comment?
Very curious!
Thanks so much,
Katy
★★★★★
I’d like Molly’s proportions also for gluten free flour
Can this be frozen in balls to make cinnamon pecan rolls with? I make them for grandkids with frozen store doughbbut want to enjoy them too
Hello,
Can you tell me if you use a less caloric substitute for potatoe starch and tapioca?
Please share your gluten free flour recipe too.
Thanks,
Malini
Hi My name is Candy and I was looking for delicious gluten free bread and came across your site. after reading all the wonderful comments I went out and bought the items needed. I am new to gluten free.
Could you tell me what do you use to cut your bread. It looks very even and I would like to have mine look that way. I will let you know once I bake the bread. I am sure it wil be wonderful
Hi Candy, Welcome! I just used my serrated bread knife and it worked out great. Remember to let your bread to FULLY cool before slicing. Let us know how it turns out! 🙂
Hi Halle, in response to Julie Byrne’s and your reply comment of August 2017, you are right in what you say. However in Australia one cannot buy the two flours anymore. I am guessing that farmers are not growing arrowroot for a commercial product (but folks on Pitcairn Island make their own). The shop substitute is Tapioca which has been made from the Cassava root vegetable. Maybe in the States of America it is possible to get the two but by the looks of ‘Mackenzies’ who honestly declare their ingredient, it seems real Arrowroot flour is unlikely.
Is the sugar necessary? I try to avoid sugar. Thanks
You probably could eliminate it, but I haven’t tested the recipe without it.