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
So good!! I used the Jovial gluten free bread flour. My kids, husband and I all loved it. This will be my go to bread recipe.
★★★★★
Happy you and your family are enjoying this bread!
Can’t have tapioca What can I substitute for that flour
This is a yummy, simple GF bread. It is a beautiful color, great texture, delicious flavor, and it’s easy to make. I would like to suggest that you adjust the timing to include the rising time (1 hour and 20 minutes).
★★★★★
Thank you so much. I was looking for bread recipe with white rice flour. This came out perfect in Bread machine with gluten free setting.
Can you make these with brown rice flower?
I have made this bread for several of my friends who have celiac and they are amazed by how good it is! With the white rice flour it is less cakelike and more of a regular bread texture. It also lasts longer than some of the other recipes. This is a winner for sure!
★★★★★
I haven’t tried the recipe yet, but am anxious to do so. Can this hold up to free form baking? I have a bread recipe (wheat) that I use and just I plop it in a large dutch oven to bake. I also use the same recipe to steam the bread to make a sort of dumpling (think Chinese bbq pork buns). Will this (or any GF bread) recipe hold it’s shape?
If not, that’s OK too, my daughter was just diagnosed with Celiac disease and I’m trying to find a bread substitutes. The idea of buying the Udi’s (or similar) brand in the store doesn’t appeal to me.
Thanks for your expertise on the topic!
I made this for the first time today. It turned out great! It is very tasty. I do find it a bit on the sweet side. Could I reduce the amount of sugar to half?
Yep, you certainly can do that and still have great results.
I tired it with egg whites and no sugar
Instead of butter I used organic unsweetned apple sauce and used almond milk instead of regular milk.
It was so yummy
This is the best gluten-free bread recipe I have used thus far. However, I used Mama’s Gluten Free Coconut Blend flour and the dough was runny. It rose great but then fell in the center once I put it in the oven. Even with that, it was great tasting and pretty light.
I’m wondering if I should just add an additional 1/4 cup of flour to get it to the right consistency. I tried making it again with 3/4 C milk, but it didn’t rise correctly.
So, what are your thoughts?
Thanks much,
Nancy
Also, I used duck eggs, which are usually larger than chicken eggs. Maybe this is why the batter was runny. Your thoughts please.
I used this recipe and made it in bread machine with a gluten free setting. It was very good.
★★★★