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How To Make The Best Homemade Gluten-Free Bread Recipe You’ll Ever Try

best gluten-free bread recipe

When my son Kell was diagnosed with celiac disease several years ago, I was completely overwhelmed by the idea of gluten-free baking. It was just too complicated! But he had to avoid all forms of gluten–even trace amounts from cross-contamination–or he faced severe intestine damage.

Eventually, I was forced to face those fears because he missed bread and a “normal” diet. As a mom, I have learned the hard way that sometimes you have to make changes to your plans very quickly. Celiac disease and finding the best gluten alternatives to create my own bread recipe was never in the plan. But you adjust.

I am not fond of the gluten-free (GF) bread options that are available in the stores. Many of the pre-mixed, pre-packaged, and pre-made GF bread products that we tried just did not taste good. I wanted to find a solution to give him a sense of normalcy. But also, the list of ingredients is often written in small print and can contain surprisingly high amounts of sugar.

Related: How To Make The Best Gluten-Free Pumpkin Bread

gluten free bread

I decided to try writing my own gluten-free yeast bread recipe. But, what ingredients are ideal when making a gluten-free bread recipe at home? There are now so many options for gluten-free flour on the market, but that does not mean every gluten-free flour is ideal for bread. Did you know that tapioca starch doesn’t hold up to heat as well as corn starch? From xanthan gum to xylitol, what is the best sweetener to use?

I researched and tested available alternative flour options to clarify the ingredients that are best for a healthy gluten-free bread recipe. I wanted my loaf of gluten-free bread to hold together, taste great and not dry out or feel gummy. I found a gluten-free flour blend is better than choosing just one, and I decided not to include almond flour or flaxseed flour because of taste and texture reasons.

After spending time looking into my options, I worked on my recipe hard to put together the best GF bread recipe available. My son sure appreciated it, and now I want to share it with you! After all, you shouldn’t have to give up toast with cinnamon sugar just because you’re gluten intolerant!

Homemade Gluten-Free Bread Recipe

Gluten-free bread never tasted so good! Pay close attention to the packaging of every ingredient to verify it is marked gluten-free for truly gluten-free recipes.

Makes: 1 Loaf
Prep Time: 10 minutes
Total Time: 1 hour 15 minutes

gluten free bread

Bread Ingredients

  • 1 1/3 cups of brown rice flour
  • 1 1/3 cups of corn starch
  • 1 1/3 cups of tapioca flour
  • 1 Tbsp of potato flour ((If you can’t find potato flour in the store, you can make your own by blending a handful of potato flakes in your blender.)
  • 2 tsp of salt
  • 1 Tbsp of xanthan gum
  • 1/2 cup of dry milk
  • 1 Tbsp of gluten-free egg replacer
  • 1 packet (2 1/4 tsp) of gluten-free active dry yeast (not INSTANT dry yeast)
  • 2 cups of warm water
  • 3 large eggs, room temperature
  • 1/3 cup of honey
  • 1/4 cup of butter, softened
  • 2 tsp of apple cider vinegar

*A couple of notes about eggs:

  • Yes, this recipe calls for both eggs and egg replacer. The combination helps create the wonderful springy texture of the finished bread.
  • If you can’t eat eggs, you can replace the 3 eggs with: 9 tablespoons of water and 3 tablespoons of ground flax seed, or substitute the correct amount of egg replacement powder (in addition to the tablespoon called for in the recipe).

GF Bread Directions

Prepare two 8-inch bread pans by spraying them with cooking spray.

gluten free bread

Add the yeast to the 2 cups of warm water, and stir until mixed. Set this aside to activate while you mix the rest of the ingredients.

gluten free bread

Mix GF flours together with a whisk for an even gluten-free flour blend. Add in the remaining dry ingredients and set aside.

gluten free bread

Put eggs, butter, vinegar, and honey in the bowl of your mixer. Mix together for about 30 seconds using the paddle attachment. The butter will be chunky, and that’s okay!

gluten free bread

Add half of the dry ingredients to the wet mixture in the mixer. Mix just until blended, and then add the remaining dry ingredients and mix for another 30 seconds, until blended.

gluten free bread

With the mixer on low speed, slowly add the warm water and yeast mixture, then turn the mixer to medium-high speed and beat for 4 minutes. After the 4 minutes your bread dough should resemble thick cake batter.

gluten free bread

Spoon the dough into your greased bread pans. Dip your fingers in water to smooth the top of the dough, if desired. Set aside in a warm place to rise for approximately one hour. While the dough rises, preheat your oven to 375 degrees.

gluten free bread

When the dough has risen to about an inch above the top of the pans, place the pans in your preheated oven on the middle rack.

gluten free bread

Bake for 45 to 55 minutes, or until the bread’s internal temperature reaches 200 degrees with an instant-read thermometer. (This is very helpful! It’s hard to tell when gluten free bread is done. If you don’t have an instant read thermometer, just use your best guess based on your particular oven.)

Remove the bread from the oven and let cool in pans for 10 minutes. Then remove loaves from the pans and place on a rack to cool completely. (As you can see, I brushed the top of mine with butter when they came out of the oven.)

gluten free bread

After allowing it to cool COMPLETELY before slicing. (This is important! Don’t rush it and cut into it while it’s still warm or you will flatten it.) And make sure to let your bread knife do the cutting for you! You provide the “sawing” action, but let the knife blade do the work. Don’t press down, just keep “sawing” across the top until you get all the way to the bottom of the loaf.

gluten free bread

Tips to Improve Your GF Bread

  • Before you start mixing your ingredients, allow them to reach room temperature. Take all cold ingredients the recipe calls for, like eggs and butter, out of the fridge and allow it to sit on the counter until they warm up. Your ingredients need to be room temperature to rise. In a time pinch, you can warm your butter up in the microwave on a low power setting (around 4) for 20 seconds and soak your eggs in warm water to help speed the process.
  • Always check your ingredients to ensure they are gluten-free before you start the recipe (Bob’s Red Mill has some great options for GF flour). Pay particular attention to any flour or yeast you select from the store to ensure that you do not have any risk of contamination from ingredients that contain gluten.
  • If you are looking for a dairy-free or vegan GF bread recipe, then opt for milk alternatives, like soy milk, almond milk, rice milk, etc. Butter can be replaced with margarine or olive oil. Adjustments may impact the taste or texture of the bread and may not go well the first time. You will want to try a few different alternatives to determine the best substitute for your taste. You will likely need to replace the full amount of water in this recipe with the milk alternative since it will be liquid and not powder.
  • Store extra bread in the freezer if you do not plan to eat the entire loaf of bread in one day. For easy gluten-free sandwich bread or french toast: slice the bread and put wax paper between the slices before putting it into a freezer bag and storing it. Remove the number of slices you want for a meal and put it in the microwave for 15 seconds to thaw at a later date. Freezing the bread will help keep it fresh until you are able to eat the entire loaf.
  • For corn sensitivities or allergies, you can make a corn-free GF bread by substituting potato starch.

This gluten-free bread recipe is a great option if you have extra time to make an entire loaf from scratch. If you are in a hurry and do not have time to make a whole loaf of bread, then you can make a single serving of GF bread in your microwave.

Gluten Free Bread

Jillee’s Best Gluten-Free Bread Recipe Ever

Jill Nystul
After hours of research and numerous attempts, I finally managed to bake up a delicious, springy loaf of gluten free bread. This may be the best gluten free bread ever. Give it a try for yourself!
4.09 from 96 votes
Prep Time 1 hour 10 minutes
Cook Time 50 minutes
Cooling: 10 minutes
Total Time 2 hours
Course Bread
Cuisine American
Servings 16
Calories 204 kcal

Ingredients
  

Brown Rice Flour Blend

  • 1 1/3 cups brown rice flour
  • 1 1/3 cups tapioca flour/starch
  • 1 1/3 cups cornstarch
  • 1 tbsp potato flour

Gluten Free Bread

  • 4 cups Brown Rice Flour Blend see recipe above
  • 1 Tbsp xanthan gum
  • 1 Tbsp gluten-free egg replacer
  • 2 tsp salt
  • 1/2 cup powdered milk
  • 3 large eggs room temperature
  • 1/4 cup butter room temperature
  • 2 tsp apple cider vinegar room temperature
  • 1/3 cup honey
  • 2 1/4 tsp active dry yeast (not INSTANT dry yeast)
  • 2 cups warm water

Instructions
 

  • Prepare two 8-inch bread pans by spraying them with cooking spray.
  • Add the yeast to the 2 cups of warm water, and stir until mixed. Set this aside to activate while you mix the rest of the ingredients.
  • Mix the flour blend, xanthum gum, egg replacer, salt, and powdered milk together in a medium-size bowl and set aside.
  • Put eggs, butter, vinegar, and honey in the bowl of your mixer. Mix together for about 30 seconds using the paddle attachment. The butter will be chunky, and that’s okay!
  • Add half of the dry ingredients to the wet mixture in the mixer. Mix just until blended, and then add the remaining dry ingredients and mix for another 30 seconds, until blended.
  • With the mixer on low speed, slowly add the warm water and yeast mixture, then turn the mixer to medium-high speed and beat for 4 minutes. After the 4 minutes your bread dough should resemble thick cake batter.
  • Spoon the dough into your greased bread pans. Dip your fingers in water to smooth the top of the dough, if desired. Set aside in a warm place to rise for approximately one hour. While the dough rises, preheat your oven to 375 degrees.
  • When the dough has risen to about an inch above the top of the pans, place the pans in your preheated oven on the middle rack.
  • Bake for 45 to 55 minutes, or until the bread’s internal temperature reaches 200 degrees with an instant-read thermometer. (This is very helpful! It’s hard to tell when gluten free bread is done. If you don’t have an instant read thermometer, just use your best guess based on your particular oven.)
  • Remove the bread from the oven and let cool in pans for 10 minutes. Then remove loaves from the pans and place on a rack to cool completely. (As you can see, I brushed the top of mine with butter when they came out of the oven.)
  • After allowing it to cool COMPLETELY before slicing. (This is important! Don’t rush it and cut into it while it’s still warm or you will flatten it.) And make sure to let your bread knife do the cutting for you! You provide the “sawing” action, but let the knife blade do the work. Don’t press down, just keep “sawing” across the top until you get all the way to the bottom of the loaf.

Notes

*A couple of notes about eggs: Yes, this recipe calls for both eggs and egg replacer. The combination helps create the wonderful springy texture of the finished bread. If you can’t eat eggs, you can replace the 3 eggs with: 9 tablespoons of water and 3 tablespoons of ground flax seed, or substitute the correct amount of egg replacement powder (in addition to the tablespoon called for in the recipe).

Nutrition

Calories: 204kcalCarbohydrates: 36gProtein: 3gFat: 5gSaturated Fat: 2gCholesterol: 42mgSodium: 366mgPotassium: 111mgFiber: 1gSugar: 7gVitamin A: 170IUVitamin C: 0.3mgCalcium: 45mgIron: 0.6mg

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Jill Nystul Photo

Jill Nystul (aka Jillee)

Jill Nystul is an accomplished writer and author who founded the blog One Good Thing by Jillee in 2011. With over 30 years of experience in homemaking, she has become a trusted resource for contemporary homemakers by offering practical solutions to everyday household challenges.I share creative homemaking and lifestyle solutions that make your life easier and more enjoyable!

About Jillee

Jill Nystul

Jill’s 30 years of homemaking experience, make her the trusted source for practical household solutions.

About Jillee

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Food & Recipes

  • Im really excited to finish this recipe and try the finished product. The texture so far seems so much better than others I’ve seen. I’m curious though as to why you split this into two loaves? Have you tried it as one loaf? I’m thinking I might try just to have larger bread. Obviously cook times would need to be adjusted. Would love your feedback and thoughts. Thanks!

  • I made 2 loaves today. I like the larger recipe because I find assembling ingredients a pain. I also added Dough Enhancer from Authentic Foods (gluten-free) 1/4 tsp per cup of flour. The loaves took about 1 1/2 hours to rise. I choked on baking though and baked it for 35 minutes for fear of over baking or burning it. However, in hindsight I should have trusted the process as my loaves are quite moist. But the taste is wonderful and I will definitely make it again.

  • Hi Jillee,
    I love your recipes and I’m able to modify the ones that use flour by using cornstarch for my GF husband, luckily, he is not allergic to corn.
    However, as I am well into my 80s I look for the “easy way out.” There are some great GF breads in many grocery stores. Schar make great GF bread, hamburger rolls and hot dog rolls. Also, if there is an Aldi’s Market near by, they have a GF bread called “Live Free.” Aldi’s, also, carries delicious GF cookies. My husband says that both the “Live Free” and Schar Breads, hamburger rolls and hot dog rolls are excellent. He never says, “No” to the GF cookies that are made by Schar and Aldi’s “Live Free.”

  • At long last I can quit looking. I have found my bread recipe. I will never change again. This is delicious and it makes astonishing toast. Thank you so much.

  • I just saw this recipe on Instagram this past week and must say, this bread is AWESOME!!!! After years of horrible GF bread options, this is life changing! Thank you!!!!

  • Hi
    I have made this bread twice now as the ingredients sounded interesting
    Both time I have such a volume of flour when mixed. I use a UK cup size measuring cup from Tesco. When rising it drips over the edge. I am usung a
    2 x 1lb loaf tins The first it turned out like rock. This time I am waiting for it to
    Come out of the oven although from looking at it. The bread looks so much
    Larger than yours. What am I doing wrong. I followed your video.
    THANKS CS.

  • I made this tonight and it raised beautifully and I bakedit according to instructions and it read 200 internal temp but as it was coming for 10 minutes in pans they sunk. What did i do or not do?

    • When bread sinks in the middle, it’s usually because it’s too moist inside. How did you measure your dry ingredients? You could try a little less water next time! How did it taste? :-)

    • I have made this recipe three times now. It turns out amazing! I really love it. Even my non-GF family lives it. The third time I made it, I was out of honey, so I subbed brown sugar. I needed rolls, so I made 9 rolls and still had enough to make a regular bread loaf. The rolls look fantastic. Baked 375 for 18 minutes. (I don’t know how to share a picture, but trust me, they are perfect)

  • I just made up a batch of this recipe and am waiting for it to proof. My wife had been glued intolerant for quite some time and generally speaking gluten free bread intolerant for about the same period.
    I’ve tried numerous recipes including bread machine recipes as well as oven baked.
    After following the instructions religiously, I achieved batter. However, one of the dry ingredients lumped into hundreds of tiny little clumps about the size of a split pea and a little larger.
    I can’t tell which powder it was, even spreading it between my thumb and finger.
    I’m going to go ahead and bake the bread after it rises and hope for the best. I’m wondering if anyone else ran into the same issue.
    My powdered milk was chunky but I passed it through a sieve before adding it to the others and nothing else was “lumped” or clumped before mixing. The dry mix was pretty smooth.
    Anyway, I’ve taken a couple of pictures if you’re interested in seeing the batter before I put it in the over.

  • Hi, You Beautiful Lady, I just love your site . . . can’t get enough of it . . . can’t help but wonder if you’ve ever heard of “Wheatbelly” by Dr. William Davis . . . also, sometimes I am somewhat uneasy when some of the ingredients used for recipes or cleaning products are less than safe & even contain harmful chemicals . . . i.e. regular store bought soaps or flours . . . thank you for your kind and generous sharing of so much valuable knowledge . . . God Bless You… :)

  • You say “When the dough has risen to about an inch above the top of the pans, place the pans in your preheated oven on the middle rack.” After an hour my dough has barely risen to the top of the pan, if that. I’m rising it in a 100 deg. proofing box. Am I doing something wrong or am I misinterpreting your instructions?

  • This bread is amazing! I made it last night and had my first real sandwich in the 4 years since my celiac diagnosis. The store bought stuff can be ok for toast, but not for a tasty proper sandwich. My husband even agreed it is delicious. I’ll be making so many more loaves of this yummy bread in the future, thank you!!!!! Hello sandwich heaven!!!!

  • Is there another way to modify this recipe? Members of my household are sensitive to corn (makes them react the same as wheat exposure) and also to tapioca flour/starch. Those two things will make them ill. Would arrowroot or garbonzo flour work instead of tapioca? We already use potato starch instead of corn starch. Would this work? I understand at that point it is no longer like your recipe, but I would appreciate your opinion just the same.

  • Oh, i waited so long for great gluten free bread recipe like this. Because my wife want gluten free bread. So now i can suprise her when she back from work. Thanks Jille for this delicious recipe.

  • I was just diagnosed with Celiac disease and I’ve tried a bread from the store and wasn’t a fan. I’m looking for recipes and this looks great and I hope it tastes amazing!
    I’m wondering though, what is the cost to make 1 loaf? Or how many loaves of bread can you get out of the ingredients you purchased? I know it will vary by store, but I’m just curious. Thanks!

    • Just under $2 per loaf for me, though I’m going to try a larger loaf instead of two smaller ones since my first attempt ended up quite flat. I have the powdered egg now, so I’ll see how that goes tonight.

  • Just found this recipe and am so excited to try!!! I dont have any powdered milk although I do have powdered buttermilk LoL …….does it have to be powdered or could I use liquid milk, and how much? Also, I dont have egg replacer so I’ll use the flax instead?
    Thanks!
    Dria

    • You can just leave out the egg replacer altogether – as long as you include the regular eggs, it will still be delicious! Unfortunately, the milk does need to be powdered. The texture is very important. You can find it at just about any grocery store, though! :-)

  • This bread looks so good!!

    How much of the ground flaxseed would I use in place of the egg replacer and do I mix it with water before adding to the ingredients?

    Thank you!

    • I would suggest leaving out the egg replacer. To replace the three eggs with flaxseed, however, I would recommend mixing 3 Tbs ground flaxseed with 7.5 Tbs water. Let it sit for 5 minutes before adding the other ingredients. :-)

  • I was checking the ingredients for the egg replacer (Bob’s Red Mills) and it contains wheat gluten so I just wanted to let you know in case you missed that. Also, can I replace the butter with oil since my son is allergic to dairy?

  • This bread is the BEST bread I ate in my whole life! A million thanks for this wonderful recipe. It makes me enjoy being gluten free and forget I’m celiac :)

  • Have you tried the bread mixes from Gluten-Free Heaven? They are absolutely fabulous and are easy to bake. There is a white bread mix and a honey whole grain mix. They don’t have the typical gritty gluten-free texture. They can be made totally vegan, if desired.

  • Hi there! I was wondering if I could use this recipe in a bread machine that has the gluten free setting? hoping to cut down on as many steps as possible by using the machine. Not sure if it would be the same though. Thanks for you help!

  • I am so excited! This bread is wonderful! I have made wheat bread and buns for years and had the technique mastered. Three months ago, I was finally diagnosed with severe gluten intolerance, and I have been so discouraged with my inability to make good bread that I can enjoy. I have tried a number of different gf recipes unsuccessfully. I pinned your recipe some time ago and kept reading and rereading it, and decided to make it today. My gf adult son and I devoured half a loaf! This is such an exciting discovery. I have no interest checking out any other recipes. This one is it! Thank you so much! I’m excitedly sharing my Pin with my daughters, so they can make it too!

  • Jillee’s Gluten-Free Bread (That Doesn’t Suck)
    You hit the nail on the head with this recipe! It is light and airy. Now we can have bread again.
    I wonder…. would it rise more if you doubled the yeast???
    Thanks so much for this recipe.

  • Back when I was doing the g free thing the bread recipe I used made 2 loaves. I would freeze the extra loaf and take it out when needed. It still tasted delicious and was also great for toasting.

  • Hi Jillee, I am excited to try this recipe! I just love all your tips and things that you share on your site. I’ve been told by my doc about 4 years ago that I have celiac so I’ve been GF for that long and it is very hard to find a bread that tastes decent. My question is this: I have also just been told I must go dairy free as well as gluten free, and I see that you have milk and butter in this recipe. Do you think that if I use almond milk (or some other dairy free milk) and Earth Balance, which is a dairy free butter substitute, that it will greatly affect the taste and texture of the bread? Just curious what you think before I try it.

  • Just a quick question…. might there be an option to make just 1 loaf in a bread machine? I am not a fan of frozen bread and since it’s just me, I would have to freeze the 2nd loaf… and really not worth heating up the whole oven just for 1 loaf of bread? Thanks for all you do!

  • This is one of the very best bread recipes I have made and it is always my fall back one to make. My son also has celiac disease and he successfully makes this recipe on his own now too. Thank you, Jillee–always always love your ideas, tips and great recipes. Don’t worry about the negativity–some people like to share their bad attitudes with everyone, rather than keep them to themselves.

  • I became. Gluten intolerant about 5 years ago after my knee replacement surgery and the antibiotics for infection control.
    We have tried to make several breads that turn out to taste horrendous or the bread is as hard as a rock.
    I’ve only found 1 bread that I enjoy, Udi’s. Except it’s so expensive for such a small loaf.
    Thank you for publishing this recipe. Maybe I can eat a decent sandwich, both in texture and taste.

  • Have you tried Walmart’s Sam’s Choice Gluten free white bread ? I AM NOT a baker but this bread is delicious
    believe me we have tried them ALL !!

  • to Gloria:
    as you point out, being gluten-free is not the same as being grain-free ala Dr. Davis. Isn’t it up to the OP to decide what kind of foods to eat?

  • That looks good. It looks a lot like a recipe I used when I was doing the g free stuff. I had testing done and came back negative. I’m not entirely convinced. I’ve had some other medical stuff, to deal with. I’ had seen the recipe in your book. I’ll still probably keep this recipe. My sister has been doing the g free for thyroid issues.

  • Thanks for your hard work in sharing all the valuable info, although I am disappointed in this gluten-free bread ingredients…just curious if you have ever YouTubed Dr. Davis’ Wheatbelly and others regarding the unhealthy effects of all of these ingredients? Thanks, again, and, God Bless . . .

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