Easy Gluten-Free Bread

This easy gluten-free bread is a reliable, everyday loaf that gives you soft slices without complicated technique. I first developed it when I wanted a quick sandwich bread that didn’t crumble under pressure, and it’s become my go-to for packed lunches and toast. If you like herbs, try a flavored version like this rosemary loaf for a savory twist: gluten-free rosemary bread.

Why Make This Recipe

• Quick to assemble: no kneading or long rises, so you can be baking in 15 minutes.
• Versatile flavor: mild base that takes sweet or savory additions easily.
• Reliable texture: eggs and a little oil create a tender, sliceable crumb.
• Great for everyday meals: perfect for sandwiches, toast, or soup night.
• Personal insight: I love this recipe because it lets me make a dependable loaf on weeknights without pulling out yeast and extra tools — it’s consistently forgiving. See how oat-based quick loaves compare in texture with an oat quick bread.

Recipe Overview

Prep time: 15 minutes.
Cook time: 35–45 minutes.
Total time: 50–60 minutes.
Servings: 10–12 slices (1 standard 9×5-inch loaf).
Difficulty: Easy.
Method: Whisk dry ingredients, combine wet ingredients, mix until just combined, bake in a greased 9×5-inch loaf pan at 350°F (175°C) until golden and an instant-read thermometer reads about 205°F (96°C).

My Experience Making This Recipe

I tested this loaf multiple times to balance moisture and structure; small tweaks to egg and liquid levels fixed gummy crumbs. One discovery: a short rest (10–15 minutes) after baking helps the crumb set and slices cleanly. I also experimented with slightly different gluten-free blends and found that a blend with xanthan or guar gives the most consistent rise.

How to Make Easy Gluten-Free Bread

This is essentially a quick-bread method: you mix dry leavening with the flour, whisk in wet ingredients, pour into a loaf pan, and bake. The egg proteins and oil create structure and tenderness, while baking powder and a touch of vinegar give lift. Expect a batter-like consistency rather than a sticky dough; it will spread in the pan and rise in the oven to a golden loaf.

Basic tested ingredient set (for a 9×5-inch loaf)

• 2 cups (260 g) gluten-free all-purpose flour blend (if the blend lacks xanthan gum, add 1 tsp).
• 1 tbsp baking powder.
• 1 tsp fine salt.
• 2 tbsp granulated sugar or honey.
• 2 large eggs, room temperature.
• 1 cup (240 ml) warm milk or dairy-free milk (about 105–115°F / 40–46°C).
• 1/4 cup (60 ml) olive oil or melted butter.
• 1 tsp apple cider vinegar.

Step-by-step

1. Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment if you want easier removal.
2. Whisk flour, baking powder, salt, and sugar in a bowl until even.
3. In another bowl, whisk eggs, warm milk, oil, and vinegar. Add wet to dry and stir until just combined — the batter should be pourable.
4. Pour into the prepared pan, smooth the top, and bake 35–45 minutes. Check with an instant-read thermometer; 205°F (96°C) signals done.
5. Cool in the pan 10 minutes, then transfer to a rack to cool completely before slicing.

Equipment tips: a digital scale, an instant-read thermometer, and a 9×5-inch loaf pan will improve results.

Expert Tips for Success

• Weigh your flour: 260 g for 2 cups gives consistent results — spoon flour into the cup, don’t scoop.
• Don’t overmix: stir until just combined to avoid a dense loaf; a few small lumps are fine.
• Use room-temperature eggs and warm liquids: they help the batter emulsify and rise better.
• Check doneness by temperature: 205°F (96°C) in the center is a reliable doneness indicator; visual cues can mislead. For deeper technique on shaping and crust, read this artisan gluten-free bread guide.
• Pan and oven matter: a dark pan browns faster, and an oven thermometer helps you hit 350°F accurately.

How to Serve Easy Gluten-Free Bread

• Classic sandwich: sliced thin with mayo, turkey, and crisp lettuce for a weekday lunch.
• Toasted with olive oil and smashed garlic for a simple bruschetta-style snack.
• Serve slightly warm with soup, especially creamy tomato or butternut squash.
• For brunch, top slices with ricotta, honey, and fresh berries for a sweet treat.

Storage and Reheating Guide

Cool the loaf completely before storing to avoid sogginess. Store wrapped in plastic wrap and then in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate up to 5 days (refrigeration speeds staling but prevents mold), or slice and freeze in a zip-top bag for up to 3 months; freeze slices flat with parchment between them. Reheat whole loaf in a 325°F (160°C) oven for 15–20 minutes from frozen or toast slices directly in a toaster or toaster oven. For tips on how different ovens affect baking time and temperature, see baking gluten-free bread in different ovens.

Recipe Variations

• Dairy-free: use almond or oat milk and a neutral oil (canola or sunflower).
• Higher-fiber: swap 1/2 cup of the all-purpose blend for certified gluten-free oat flour; reduce liquid by 1–2 tbsp if batter feels too loose.
• Yeast-version: for a lighter, airier loaf, convert to a yeast recipe (use 1 packet active dry yeast, warm water, and a longer rise) — recipes and technique differ, so plan for proofing time.
• Sweet version: fold in 1 cup diced apple and 1 tsp cinnamon for an apple loaf; I often lean on this when I want a breakfast bread — see a similar apple-cinnamon approach here: apple-cinnamon sweet gluten-free bread.

Nutritional Highlights

• Gluten-free by design: appropriate for people with celiac disease or gluten sensitivity when using certified gluten-free ingredients.
• Moderate protein: eggs add protein to the loaf compared with many quick breads.
• Allergen notes: contains eggs and possibly dairy and soy depending on your flour blend; always check labels. Portion guidance: one standard slice is about 1/10–1/12 of the loaf — adjust toppings to control calories.

Troubleshooting Common Issues

• Dense, heavy loaf: likely too much flour or overmixing. Solution: weigh flour, mix gently, and ensure baking powder is fresh.
• Gummy or wet crumb: underbaked or too much liquid. Solution: bake until internal temp reaches ~205°F (96°C) and use an instant-read thermometer.
• Collapsed top: oven temperature too low or opening the door during the early bake. Solution: preheat thoroughly and avoid opening the oven for the first 25 minutes.

Frequently Asked Questions

Q: Can I use a gluten-free flour blend that doesn’t contain xanthan gum?
A: Yes, but add 1 tsp xanthan gum per 2 cups of flour to improve structure. Alternatively, use psyllium husk (1 tbsp) for a slightly different texture and extra fiber. Both help mimic gluten’s binding.

Q: Can I make this loaf in a different pan size?
A: You can, but baking time will change. A 9×5-inch pan gives the predicted times; for a 8×4-inch pan expect a taller loaf and add 5–10 minutes. Use an instant-read thermometer to ensure doneness.

Q: Why did my bread taste eggy, and how can I reduce that?
A: Eggs provide structure in this formula. To reduce egg flavor, lower to 1 egg and add 1/4 cup extra milk plus 1–2 tbsp more flour, or try an egg replacer if you need egg-free — note texture will change.

Q: Can I double the recipe and bake in a larger pan?
A: Yes, but bake times and pan dimensions will differ. For two standard loaves, use two pans and bake simultaneously, rotating front-to-back halfway through. If using a larger single pan, reduce depth to avoid underbaked center.

Conclusion

If you want another tested, easy version to compare techniques and proportions, check out this alternative: Easy Gluten-Free Bread – Mama Knows Gluten Free.

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