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
Really yummy bread.
I am on step # 5 and I cant wait to try this!!!!
Great recipe. People keep talking about not rising. Lol. My first attempt went everywhere. What a mess. But what survived was very tasty. Second attempt much better. My only issue is how dry it seams. Can I add something to help with that ?
Bret, you can try to cook it a little less and that should help with the dryness.
Hi, I tried this recipe and it turned out good. The only problem was the amount of sugar. i found it very sweet. Just wondering if i could use half the sugar? Thank you.
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Yes, you could easily use half the sugar with success.
Hi.. I made this bread today for my son who is a celiac.. The taste was awesome.. my bread rose fine in the first hour.. When I put it in the loaf pan and left it for another round to rise.. It didn’t rise much.. As a result the bread is quite dense..what can be the reason.. I had put 2 medium size eggs..and kneaded it by hand
There is no need to knead this bread as there is no gluten in it. That is most likely why it was dense. Next time, just remove it and place it in the pan and let it rise to the top of the pan for the second rise and you will be good to go.
Hi.. If possible, please upload a video for this recipe.. Thanks alot..
I made this bread yesterday, came out very well, However I had to add one more egg and some more milk to make sure the consistency of the dough was good. Came out very soft and nice. Thanks a lot for this recipe.
On hindsight, is there an more less caloric substitute for Potato Starch and Tapioca flour so that this could fit well for diabetics too ?
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* I meant to say a less caloric substitute
Potato starch and tapioca play important roles in this bread recipe. I have several other gluten-free breads that might work for what you are looking for:
Gluten Free Vegan Bread Recipe – https://wholelifestylenutrition.com/recipes/gluten-free-vegan-bread-recipe/
Gluten-free Bread Recipe With Oats – https://wholelifestylenutrition.com/recipes/gluten-free-sandwich-bread-recipe/
My husband has celiac and this is such a great bread I am not even trying and other recipe. It taste so much better than any bread that you can buy and so very easy to make. Thank you so much for sharing.
★★★★★
So happy that you and your husband are enjoying it!
Thank you for the recipe! When you use the stand mixer should we be using the dough hook or paddle? Sorry if that is a silly question.
Good question! I use the paddle, not the dough hook.
This bread completely fell apart when we tried to take it out of the pan.. guess we’ll use it for bread crumbs
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Oh no, I am sorry to hear that! Did you use parchment paper to help remove it from the pan? I’ve never had that happen…
I was so excited to try this recipe when I found it because the ingredients are simple. I used the last bit of my gluten free flour. I loved the way it turned out. I was so excited. My husband even enjoyed it who isn’t gluten free. However…… Shortly after I made it my very large dog jumped on the counter and ate the whole damn loaf. luckily I did get to eat a couple slices. Even though I’m so mad at my dog, I’m saving this recipe and making it again as soon as I get more flour! Best gluten free bread I’ve made so far!
★★★★★
Oh my goodness Kristin, sorry to hear that your loaf disappeared so quickly! Well at least we know the dog loves it too, right? 🙂
Lol ….my dog also ate it also ?my first time making this bread ?had my back turned for 2 mins, he seemed to enjoy sooo much, I made it again! Every one loved, ps dog is now on lock down during bread making.
can I use coconut oil instead of the butter? how much?
I haven’t tried it, you certainly can try it. I’d swap them equally.