The Best Gluten Free Bread Recipe (Regi’s Gluten Free Bread)

This gluten-free loaf surprises people every time: crisp golden crust, tender crumb, and a reliable rise without wheat. I’ve baked this version repeatedly for family and potlucks, tweaking hydration and proofs to get a consistent texture. If you’re nervous about gluten-free bread, this recipe is forgiving and rewarding.

Why Make This Recipe

• Reliable texture: produces a tender, sliceable crumb that holds together for sandwiches and toast.
• Flavor-forward: uses a balance of rice and tapioca flours with warm honey notes when desired.
• Convenient: no long sourdough maintenance — yeast-based and ready in about an hour and a half.
• Allergy-aware: easy to adapt to dairy-free or egg-free needs with tested swaps.
• Personal note: I love this loaf because it keeps well and toasts beautifully for simple weekday breakfasts.
  For background on flour choices that improve texture, see this guide to best flours & milks for gluten-free bread.

Recipe Overview

• Prep time: 20 minutes
• Cook time: 50–60 minutes (depending on oven)
• Total time: 1 hour 10 minutes–1 hour 20 minutes (including a short rise)
• Servings: one 9×5-inch loaf (10–12 slices)
• Difficulty: Medium — straightforward steps but attention to hydration and temperature matters
• Method: Mix dry ingredients, hydrate with warm liquids, beat/whisk to develop structure, proof briefly, then bake in a preheated oven (375°F/190°C) until internal temp reaches 205–210°F (96–99°C).

My Experience Making This Recipe

I tested this loaf across several flour blends and adjusted water ratios until the crumb stayed moist for up to three days. Early versions were too gummy; adding psyllium husk and a slightly higher bake temperature fixed that. Using an instant-read thermometer was the single most reliable improvement.

How to Make The Best Gluten Free Bread Recipe (Regi’s Gluten Free Bread)

Start by warming liquid to about 105–115°F (40–46°C) — warm enough to activate yeast but not kill it. Whisk dry ingredients thoroughly (flour blend, 1–2 teaspoons xanthan gum or 2 tablespoons psyllium husk, salt, sugar) so the leavening distributes. Combine wet (eggs or egg replacer, oil or melted butter, warm milk or milk alternative, honey or sugar) and beat 2–3 minutes until the batter looks smooth and slightly elastic; this mimics gluten structure. Pour into a greased 9×5-inch loaf pan, let rise in a warm draft-free spot 25–35 minutes until slightly domed, score if desired, then bake at 375°F (190°C) for 50–60 minutes. Cool completely on a rack before slicing to let the crumb set.

Expert Tips for Success

• Measure flours accurately: spoon the flour into the cup and level it — don’t scoop — or weigh if possible for consistency.
• Use psyllium husk for structure: 1–2 tablespoons (whole or powdered) hydrates and creates a flexible crumb comparable to gluten. For a technique primer, check this baking basics & techniques.
• Temperature matters: proof at ~80–85°F (27–29°C) if your kitchen is cool; bake until the center reads 205–210°F with an instant-read thermometer.
• Steam early in the bake: place a small pan of hot water on the rack beneath the loaf for the first 10 minutes to help crust expansion and a thin crisp exterior.
• Avoid overmixing once psyllium is added: mix just until homogeneous to prevent a gummy feel.

For guidance on choosing a sandwich-style gluten-free loaf if you want to compare store options, see this best gluten-free sandwich bread resource.

How to Serve The Best Gluten Free Bread Recipe (Regi’s Gluten Free Bread)

• Classic sandwich: layer with roasted turkey, avocado, and crisp lettuce for balanced texture.
• Breakfast toast: toast slices, then top with ricotta, lemon zest, and honey or olive oil and smashed garlic.
• Appetizer: cut into cubes, toast, and brush with garlic-herb oil for crostini.
• Occasion tips: dress the loaf with seeds (sesame, poppy, sunflower) before baking for a festive brunch presentation.

Storage and Reheating Guide

Cool completely before storing to prevent condensation. Wrap airtight or place in a sealed container at room temperature for up to 2 days; refrigerate up to 4 days for longer keeping. For freezing, slice first, wrap tightly in plastic, then foil, and store up to 3 months; defrost slices at room temperature or toast directly from frozen. Reheat in a 325°F (160°C) oven for 8–12 minutes for a fresh-baked texture, or toast slices on medium heat for 2–4 minutes. For moist reheating, wrap a slice in foil with a teaspoon of water and heat briefly.

For more ideas on storing and other gluten-free recipes, visit this collection of gluten-free bread recipes.

Recipe Variations

• Dairy-free: swap milk for unsweetened almond or oat milk and use coconut oil or olive oil instead of butter.
• Egg-free / vegan: use a commercial egg replacer or aquafaba (3 Tbsp aquafaba per egg) plus 1 tsp baking powder to help lift.
• Seeded multigrain: add 1/2 cup mixed seeds (linseed, sunflower) and 1/4 cup buckwheat flour for nuttiness and texture.
• Reduced-sugar / savory: omit honey and add 1 tsp dried herbs and 1/2 cup grated Parmesan or nutritional yeast for umami.

Nutritional Highlights

• Lower simple carbohydrates when using whole-grain alternatives (buckwheat, sorghum) and seeds.
• Good source of fiber when psyllium or ground flaxseed is used.
• Allergen notes: recipe may include eggs and dairy — swap with aquafaba and plant-based milk for vegan/dairy-free needs. Portion guidance: one slice (about 1 inch) is a reasonable serving for sandwiches or toast.

Troubleshooting Common Issues

• Dense/gummy center: likely underbaked or too much liquid — bake until internal temp reaches 205–210°F and reduce liquid by 1–2 Tbsp next bake.
• No rise: check yeast age and water temperature (should be 105–115°F). If using instant yeast, mix directly; if active dry, proof 5–10 minutes until foamy.
• Crumb falls apart when sliced: loaf may not have cooled fully or lacked binding — ensure full cool time and consider adding 1 tsp xanthan gum or 1–2 Tbsp psyllium.

Frequently Asked Questions

Q: Can I swap all-purpose gluten-free flour 1:1 for this loaf?
A: You can, but results vary by blend. If your all-purpose mix lacks a binder, add 1 tsp xanthan gum per cup of flour or 1–2 Tbsp psyllium husk total to improve structure and sliceability.

Q: How do I know when the bread is fully baked?
A: Use an instant-read thermometer — the center should reach 205–210°F (96–99°C). Also tap the bottom of the cooled loaf: a hollow sound indicates doneness.

Q: Can I double the recipe to make two loaves?
A: Yes; bake in two pans simultaneously for even heat distribution. If your oven is small, bake sequentially. Make sure mixer and bowl are large enough to handle the doubled batter without spilling.

Q: Why does my gluten-free loaf dry out after a day?
A: Gluten-free breads tend to dry faster because they lack gluten’s moisture-retaining network. Keep the loaf airtight, slice and freeze extras, or add a tablespoon of oil or an extra egg to increase moisture retention in future batches.

Conclusion

If you’d like to compare this approach with Regi’s original proportions and notes, see the full write-up at The Best Gluten Free Bread Recipe – BEYOND THE SLICE.

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