A good loaf of gluten-free bread is the backbone of gluten-free cooking — once you have a reliable base recipe, sandwiches, toast and dinner rolls all become easy again. This version is built for beginners: one bowl, one loaf pan, and ingredients you can find at any grocery store.
Why Homemade Beats Store-Bought
Most store-bought gluten-free bread is dense and dries out fast because it’s formulated to survive weeks on a shelf. A fresh homemade loaf, by contrast, has a genuinely soft crumb and stays good for several days when stored properly — plus you control exactly what goes into it.
You’ll Need
- 3 cups gluten-free bread flour blend (with xanthan gum)
- 2 1/4 teaspoons instant yeast
- 2 tablespoons sugar
- 1 teaspoon salt
- 1 1/3 cups warm water
- 3 large eggs, room temperature
- 3 tablespoons olive oil
- 1 tablespoon apple cider vinegar
How to Make It
Whisk the flour blend, yeast, sugar and salt together in a large bowl. In a separate bowl, whisk the warm water, eggs, olive oil and vinegar. Combine the wet and dry ingredients and beat with a mixer for about 3 minutes — the batter will be thick and closer to a heavy cake batter than a kneadable dough, which is normal for gluten-free bread.
Transfer to a greased 9×5-inch loaf pan, smooth the top with a wet spatula, and let rise in a warm spot for 45–60 minutes, until it crests just above the rim of the pan.
Bake at 375°F (190°C) for 40–45 minutes, tenting with foil after 25 minutes if the top is browning too quickly. The loaf is done when it sounds hollow when tapped on the bottom.
Tips for Success
Let the loaf cool completely on a wire rack before slicing — cutting too early can make it seem gummy even when fully baked. Store sliced bread in the freezer and toast straight from frozen for the best texture.
