Delicious Gluten Free Honey White Bread

This Delicious Gluten Free Honey White Bread is my go-to loaf when I want soft, slightly sweet sandwich bread without wheat. It bakes up tender with a golden crust and a gentle honey flavor that pleases both kids and adults. I’ve made it dozens of times, tweaking hydration and proofing time to get a reliably squashy crumb like a classic white loaf — see my notes below and a similar gluten-free rosemary bread for herb variations.

Why Make This Recipe

• The flavor: a mild, honey-sweet crumb that toasts and sandwiches beautifully.
• Texture: soft, slightly springy slices that hold up to spreads and fillings.
• Convenience: uses quick yeast and a simple mix-and-rise method — no long kneading required.
• Versatility: great for toast, French toast, or packed lunches. I especially love it warmed with butter on busy mornings.
• Friendly for gluten-sensitive eaters when you use a certified gluten-free flour blend — similar to other honey-sweetened gluten-free bread approaches I’ve tried.

Recipe Overview

• Prep time: 15–20 minutes (plus 30–45 minutes rising)
• Cook time: 35–45 minutes
• Total time: 1 hour 20 minutes (including rise)
• Servings: 12 slices (1 loaf, 9×5-inch pan)
• Difficulty: Easy — good for first-time yeast bakers
• Method: Yeast bread made by proofing yeast, mixing wet and dry ingredients, short rise in pan, and baking at 350°F (175°C).

My Experience Making This Recipe

When I first tested this loaf, the crumb was too gummy until I increased the bake temperature slightly and monitored the internal temp. I learned that gluten-free dough behaves more like a thick batter than traditional dough, so I stopped trying to knead and instead focused on proper hydration and oven temperature.

How to Make Delicious Gluten Free Honey White Bread

Start by proofing 2 1/4 teaspoons active dry yeast in 1 cup (240 ml) warm milk or dairy-free milk at 105–115°F (40–46°C) with 1 tablespoon sugar or a splash of the honey. Whisk in 2 large eggs, 1/4 cup (60 ml) honey, and 1/4 cup (60 ml) neutral oil. Combine about 3 cups (360 g) gluten-free all-purpose flour (1:1 blend with xanthan gum) with 1 1/2 teaspoons salt and 1 teaspoon baking powder; mix into the wet ingredients using a stand mixer with the paddle attachment until smooth. Pour batter into a greased 9×5-inch loaf pan, cover, and let rise in a warm place until it’s about 1 inch above the rim (about 30–45 minutes). Bake at 350°F (175°C) for 35–45 minutes until the top is golden and the internal temperature reaches about 200–205°F (93–96°C). Cool 10 minutes in the pan, then remove and cool completely before slicing.

I sometimes riff on it like my favorite apple-cinnamon gluten-free bread by folding in cinnamon or seeds.

Expert Tips for Success

• Temperature matters: proof yeast at 105–115°F; water that’s too hot kills yeast and too cool won’t activate it. Use a thermometer for repeatable results.
• Use a reliable GF blend: choose a 1:1 gluten-free all-purpose flour that contains xanthan gum, or add 1 teaspoon xanthan gum per 3 cups of flour for structure. See my artisan gluten-free bread guide for blend tips.
• Expect batter-like dough: don’t knead — mix until combined. Gluten-free dough won’t form those classic smooth gluten windows; the mixer should create a uniform, slightly sticky batter.
• Check doneness by temperature: aim for an internal temperature of 200–205°F (93–96°C) rather than relying solely on color, especially with darker pans.
• Pan and cooling: use a light-colored 9×5-inch metal pan for even baking and cool the loaf completely on a rack before slicing to set the crumb.

How to Serve Delicious Gluten Free Honey White Bread

• Classic sandwiches: use 3/4-inch slices with turkey, mayo, lettuce, or a simple grilled cheese.
• Breakfast: toast thick slices and top with butter and jam or make French toast — the honey flavor adds depth.
• Snack boards: cut into cubes for dipping with cheeses and spreads.
• Presentation tip: brush warm loaves with 1 tablespoon melted butter right out of the oven for a soft, glossy crust.

Storage and Reheating Guide

Store at room temperature in an airtight container or a resealable bag for up to 3 days to preserve softness. For longer storage, slice and freeze in a zip-top bag for up to 3 months — freeze slices flat with parchment between them. Reheat frozen slices straight from the freezer in a toaster or toaster oven at 350°F (175°C) for 6–8 minutes, or wrap the whole loaf in foil and warm at 325°F (160°C) for 10–15 minutes. Avoid refrigerating for long periods; refrigeration dries gluten-free bread more quickly.

Recipe Variations

• Dairy-free: use unsweetened almond or oat milk instead of dairy milk and keep the oil unchanged.
• Egg-free/vegan: replace 2 eggs with a commercial egg replacer or 1/2 cup aquafaba and add 1 tablespoon ground flax + 3 tablespoons water for binding — note texture will change.
• Seeded honey loaf: fold in 1/3 cup mixed seeds (sunflower, flax, pumpkin) for crunch.
• Sweeter breakfast loaf: add 1 teaspoon cinnamon and 1/4 cup raisins or chopped apple like in some apple-cinnamon versions.

Nutritional Highlights

• Lower refined-sugar profile: honey provides sweetness with trace nutrients and antioxidants compared to granulated sugar, but it still contributes calories.
• Gluten-free: safe for those with celiac disease when using certified gluten-free flour and careful cross-contact practices.
• Allergen note: contains eggs and may contain dairy (unless you choose dairy-free substitutes); check flour blends for nuts, soy, or other allergens. Aim for 1 medium slice per serving as a reasonable portion.

Troubleshooting Common Issues

• Dense loaf: Likely underproofed or too much flour added. Ensure yeast is active (foamy) and measure flour by weight or spoon-and-level.
• Gummy, wet crumb: Underbaked or oven temp too low. Use an instant-read thermometer and bake until 200–205°F internally.
• Collapsed top: Overproofing or excess moisture; try a slightly shorter rise or reduce liquid by 1–2 tablespoons next time.

Frequently Asked Questions

Q1: Can I use instant yeast instead of active dry yeast?
A1: Yes. Reduce the proof time and mix instant yeast directly into the dry ingredients; you may skip the water-proof step or use a shorter 5–10 minute activation in warm liquid. Keep liquid temperature around 105–110°F for best results.

Q2: Why does gluten-free bread feel wetter than wheat bread right after baking?
A2: Gluten-free flours absorb and hold moisture differently. The crumb firms as it cools, so cool the loaf completely (at least 1 hour) before slicing. If it’s still gummy, bake a few minutes longer and check internal temp.

Q3: Can I bake this in a bread machine?
A3: You can, but use a gluten-free or quick-bake cycle and avoid kneading-heavy cycles. Add liquids first, then dry ingredients; stop the cycle after the initial mix if the machine over-kneads — GF “dough” should not be heavily kneaded.

Q4: How do I make the crust softer?
A4: Brush the top with melted butter right out of the oven and store the cooled loaf wrapped in plastic or a bread bag. You can also tent the loaf with foil during the last 10 minutes of baking to reduce crust browning.

Conclusion

If you want the tested, easy steps and exact measurements to bake this loaf yourself, follow the full recipe at Delicious Gluten Free Honey White Bread Recipe. It’s the source I used when refining my timing and temperature notes above.

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