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, can this recipe be made with just white rice flour only?
Just made this with great value all purpose GF flour. It turned out perfect!! So much better than the store bought gf breads. Thank you for an amazing recipe!
★★★★★
Trying this recipe for my grandson.
I am excited to make your recipe! Have you ever tried making it into rolls?
Thank you so much!
Can I use flax eggs instead of regular eggs?
Really good bread! Best GF recipe I have made.
★★★★★
Love the taste but it’s too dry and crumbly for sandwiches. I used garbanzo bean flower. Was that that reason? Fantastic nutty flavor. But how do I get that wonder bread feel and texture for sandwiches?
★★★★
Currently baking this beauty and it smells AMAZING! I used a different flour mix (white rice, sorghum, buckwheat, millet, tapioca) and added 2 tsps of Xanthan Gum in the final mix. Also used active yeast mixture not dried yeast. Both rises we’re impressive! Doing the bake in my breadmaker as the pan is deeper and I think this is going to be a tall loaf 😀
It baked perfeftly in the breadmaker! Also for those having issue with rising time due to temp I did my final rise in the oven set to low and a wet tea towel over the top. Will definitely be making this again!
★★★★★
Well, I see lots of good comments here. I am used to bread making and have made various gluten free recipes which have been good, but more cake like than bread, so I was enthused to find this recipe. I did everything exact and twice but each time it did not rise and was just a heavy, cracked dough that would hardly stay together. I was so precise with everything and my yeast was fresh and did ferment before I put it in. Disappointed I’m afraid.
★
I have made this bread twice and both times it ends up sinking in the middle. It rises in the pan just fine, but then, after the bake, the middle caves in. I used whole milk, butter, and everything else according to the recipe. The second time i made it I used less milk, thinking the amount of liquid might be the problem, yet I has the same issue. Any thoughts on where I might be going wrong?
Should I be using a dough hook in the stand mixer?
No need to, the dough hook is to knead a yeast loaf and helps with breaking down the gluten. There is no gluten in this loaf, so a dough hook isn’t needed.
Love the taste but it’s too dry and crumbly for sandwiches. I used garbanzo bean flower. Was that that reason? Fantastic nutty flavor. But how do I get that wonder bread feel and texture for sandwiches?