Homemade Gluten-Free Bread

This homemade gluten-free bread is soft, slightly tangy, and sturdy enough for sandwiches while still light enough for toast. I’ve baked this loaf dozens of times for family meals and found it reliably dependable — no gummy center or crumbling crust. If you enjoy similar projects, try my take on homemade gluten-free English muffins for a great breakfast pairing.

Why Make This Recipe

• Reliable texture: a stable crumb that slices cleanly for sandwiches and toast.
• Better ingredients: control of flours, oils, and sweeteners compared with store loaves.
• Quick to pull together — no long ferment, perfect for weeknight baking.
• Great for gatherings: it freezes and reheats well for meal prep or potlucks.
• Personal note: I love this recipe because it consistently gives crusty edges with a tender interior, something many GF loaves miss. Also works with the same flour blend I use for gluten-free panko breadcrumbs when you want crunchy toppings.

Recipe Overview

Prep time: 20 minutes
Cook time: 35–45 minutes
Total time: 1 hour (including 20–30 minute rise)
Servings: 10–12 slices (1 standard 9×5-inch loaf)
Difficulty: Easy–Medium
Method: Mix, proof briefly, bake in a loaf pan at 375°F (190°C) until internal temperature hits 205°F (96°C).

My Experience Making This Recipe

I tested multiple flours and xanthan gum levels to avoid a gummy crumb; the balance below gave the best chew and oven spring. I also learned that a short, warm proof (20–30 minutes at 80–85°F) improves loaf height without overproofing.

How to Make Homemade Gluten-Free Bread

You’ll whisk dry ingredients, dissolve yeast in warm water (100–110°F / 38–43°C) with a pinch of sugar, then combine with wet ingredients and beat for 2–3 minutes to build structure. The dough is more batter-like than wheat dough; a stand mixer or strong wooden spoon helps. Pour into a greased 9×5-inch loaf pan, allow a 20–30 minute warm rise, and bake at 375°F (190°C) until golden and 205°F (96°C) inside. Expect a soft interior and crisping crust as it cools on a rack.

Expert Tips for Success

• Use a reliable 1:1 gluten-free flour blend with rice, tapioca, and potato starch; avoid single-flour loaves unless you want a dense result.
• Measure flours by weight (about 240 g for 2 cups of blend) to reduce variation — a digital scale is transformative.
• Activate yeast properly: water too hot kills it, too cold slows it; aim for 100–110°F (38–43°C).
• Add xanthan gum if your blend lacks it: 1 tsp per cup of flour for structure and elasticity.
• Use an instant-read thermometer to confirm doneness (205°F / 96°C internal) — visual cues alone can mislead with gluten-free loaves.

How to Serve Homemade Gluten-Free Bread

• Classic sandwich: layer with roasted vegetables, sliced turkey, or hummus for a sturdy, mess-free bite.
• Toasted with butter and jam: slices crisp nicely in a toaster or under the broiler for 1–2 minutes.
• Brunch board: include sliced loaf alongside cheeses, fruit, and a small bowl of 5-ingredient gluten-free pumpkin pudding for seasonal flair.
• Presentation tip: slice with a serrated bread knife and wipe the blade between cuts for neat slices.

Storage and Reheating Guide

Store at room temperature in a paper bag inside a zipper container or bread box for 2–3 days to retain crust. For longer storage, slice and freeze in an airtight bag for up to 3 months; separate slices with parchment to pull out portions easily. Reheat frozen slices by toasting directly from frozen, or warm a whole loaf at 350°F (175°C) for 10–12 minutes wrapped loosely in foil to refresh the crumb.

Recipe Variations

• Egg-free / vegan: replace 2 large eggs with 1/2 cup aquafaba plus 1 tbsp ground flaxseed mixed with 3 tbsp water.
• Dairy-free: swap milk for oat or almond milk and use olive oil instead of butter.
• Whole-grain boost: replace up to 25% of the blend with buckwheat or sorghum flour for flavor, but add 1–2 tbsp extra starch to maintain lightness.
• Herbed loaf: fold 1–2 tbsp fresh chopped rosemary or 1 tsp dried Italian seasoning into the batter for savory sandwiches; the technique remains the same, just don’t overmix.

Nutritional Highlights

• Gluten-free: suitable for people with celiac disease or gluten sensitivity when using certified GF ingredients.
• Moderate carbs: provides energy but portion control is key for low-carb diets — one slice is a reasonable portion for sandwiches.
• Allergen note: recipe commonly includes eggs and sometimes dairy; vegan and dairy-free substitutions listed above address those concerns.

Troubleshooting Common Issues

• Dense loaf: likely under-beaten or under-proofed; beat batter longer to incorporate air and allow a warm 20–30 minute rise.
• Gummy center: oven not hot enough or loaf underbaked; check internal temp (205°F/96°C) and bake until thermometer reads target.
• Crumbly slices: not enough binder (xanthan gum or eggs). Add 1/2–1 tsp xanthan gum per cup of flour or include an extra egg for improved cohesion.

Frequently Asked Questions

Q: Can I use instant yeast instead of active dry yeast?
A: Yes — use the same quantity (about 2 1/4 tsp or one packet) and mix it directly into the dry ingredients; instant yeast tolerates shorter proof times but still benefits from a warm 20–30 minute rest.

Q: Why is my gluten-free bread so crumbly after cooling?
A: Cooling stabilizes the crumb; if it’s crumbly, you likely need more binder (xanthan gum or psyllium husk) or slightly more hydration. Try adding 1 tsp xanthan gum per cup of flour or 1–2 tbsp ground psyllium for better sliceability.

Q: Can I make this in a bread machine?
A: Yes, use the rapid or gluten-free cycle if your machine has one; add liquids first and select a 1.5–2 lb loaf setting. Avoid a long dough-only cycle which can overwork batter-like gluten-free mixtures.

Q: How do I get a crisper crust on gluten-free bread?
A: Brush the top with oil or melted butter before baking and bake directly in the lower third of the oven for the first 15 minutes. You can also remove the loaf from the pan in the last 10 minutes and bake directly on a sheet to expose more surface area.

Conclusion

If you’d like another tested, straightforward loaf to compare techniques and ratios, check out this Easy Gluten-Free Bread recipe for additional tips and variations.

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