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
Bake this bread today. I was a bit sceptical cause the dough was very gluey. Turned out its a very nice loaf. Springy & really yummy. Thank you for the recipe ?
★★★★★
This is a horrible recipe. No offence intended, but it contains nothing but starch, starch and more starch. And it tastes like a solid blob of starch. I am shocked at how many people actually commented that they liked this recipe…. sure, you can’t question individual taste, but this is by far one of the worse gluten-free breads I have ever had.
I had high hopes for it, but right off the bat, when I started making it, and realized that the main ingredients are white rice flour (starch), potato starch, arrowroot (starch) and tapioca (oh. what the hell, more starch), I kind of lost hope. Then, once baked, I tasted it and confirmed that it’s nothing but starch. Not even a pleasant texture.
The only positive I can say about it is that it has a very nice yeasty aroma (and it contains eggs, which is a good thing if you’re into that kind of thing).
Back to the drawing board, this recipe is not usable.
★
Hi,
What is the purpose of the sugar on this recipe – for taste or does the yeast need it?
All the commercial GF breads are sickly sweet and oily. The very reason why I would make homemade is to avoid using any sugar in the bread.
Look forward to hearing from you.
Many thanks
This bread is really easy and seriously delicious. The texture is excellent, which doesn’t always happen with gf products.
A couple of changes that worked well: 1) added 1tsp of Xantham gum for binding, 2) greased the pan with bacon grease, 3) added 1/4 water to the bottom of the oven to create steam which gives a crispier crust while keeping the inside moist.
I made this bread last night for a challah using a bread mold and a separate one in a bread pan. OMG! This is the best gluten free bread I have ever had! And the recipe is so easy!
Thank you so very much for sharing this!
★★★★★
Thank you so much for your recipe! I actually forgot to buy the xantham gum but made it anyway. It came out on the dense side but the flavor is excellent! Will make it again with the gum and I’m sure I’ll see the difference.
May I ask, what is the best way to store this bread?
★★★★★
I used a pre-packaged all -purpose gluten free flour (No brown rice). It is important to note that if your flour does not have xanthan gum in it, you must add it.
Hi! I was recommended this recipe from a nurse at the hospital where my son was having his endoscopy to confirm celiac. She has a daughter with celiac too and has been using this recipe for 4 years! I’ve been making my own bread for years, so I’m really thankful to have a recipe for my family now. I just checked my loaf which is on the bread rise option in my oven, and it will not rise at all. The yeast did proof in the milk- so I know that wasn’t the issue. Any thoughts?
It rose well and smelled great while baking. But halfway through it fell. Ratsumfratzum frats!
What did I do wrong?
★★★
Yes! This is the best recipe I’ve had! Kind of a mixture between bread and cake. Turns out perfect every time and it’s filling too. I’ve had no stomach issues with this bread either. Lovely.
★★★★★
On my goodness! This is the BEST Gluten-Free bread! This is the first time I have made gluten free bread. It is so easy to make! I followed the instructions exactly and it came out perfectly! Thank you!
★★★★★
As for another alternate to Whey, I have used egg-whites (and/or isolated egg-white protein) where possible and have found it to work quite nicely and not alter the flavor of baked items too much. In fact, that is one great thing with the whey protein: it didn’t change flavor profile of recipes much. So, an inert-tasting protein is ideal. As such, that really limits what I’d recommend as it will depend greatly on the recipe as to whether the taste of any particular protein will affect (negatively) the outcome/taste.
I have used pea-protein on occasion, but that definitely has a taste. So does soy. And some things like hemp protein are interesting but way too “strong” flavored for most recipes. Also, I have found the veggie-derived proteins in general (like soy, pea, hemp, etc.) tend not to have the same baking profile that the whey and/or egg protein offers.
★★★★★