Easy Gluten-Free Bread Recipe

I bake a lot of simple loaves at home, and this Easy Gluten-Free Bread is my go-to when I want a reliable, sandwich-ready loaf in under two hours. It’s soft, slightly chewy, and forgiving for new bakers — I often compare techniques with this Easy Gluten-Free Oat Quick Bread recipe when experimenting with flours.

Why Make This Recipe

• Quick and reliable: ready from start to finish in about 1 hour 45 minutes, including a short rise.
• Great texture: a light crumb and crisp crust without the gummy aftertaste some GF breads have.
• Versatile: excellent for toast, sandwiches, and meal prep.
• Pantry-friendly: uses common ingredients—gluten-free flour blend, yeast, eggs (or flax), and olive oil.
• Personal insight: I love this loaf because it consistently rises well in my small oven and pairs with both sweet and savory toppings.

(For more recipe ideas and a broader collection, see this gluten-free bread recipes category.)
Gluten-free bread recipes category

Recipe Overview

Prep time: 15 minutes.
Cook time: 35–45 minutes.
Total time: 1 hour 10–1 hour 15 minutes (including a 20–30 minute rise).
Servings: 10–12 slices (1 standard 9×5-inch loaf).
Difficulty: Easy.
Method: Mix, brief proof, bake in a loaf pan at 375°F (190°C) until internal temperature reaches 205°F (96°C).

(If you want a quick primer on mixing and proofing techniques, check this baking basics guide.)
Baking basics & techniques

My Experience Making This Recipe

I tested this loaf across three different gluten-free flour blends and adjusted liquid to get consistent crumb and spring. I learned that warm liquid (110°F/43°C) and a slightly higher oven temperature help the crust set while the interior finishes baking.

How to Make Easy Gluten-Free Bread

You’ll whisk dry ingredients, bloom active dry yeast in warm water with a pinch of sugar, then combine wet and dry and beat to a smooth, thick batter rather than a traditional wheat dough. Transfer to a greased 9×5-inch loaf pan, let it rise 20–30 minutes until slightly puffy, then bake at 375°F (190°C) for 35–45 minutes. Expect a golden crust and an internal temp of about 205°F (96°C) for a fully baked loaf.

Key techniques: use an instant-read thermometer for doneness, and avoid overmixing once the ingredients are combined—the batter should be cohesive but not gluey.

Expert Tips for Success

• Measure flour by weight when possible: 2 cups gluten-free blend ≈ 260 grams for consistency.
• Use warm water 105–115°F (40–46°C) to activate yeast; check with an instant-read thermometer.
• Add 1 teaspoon xanthan gum if your blend lacks a binder to improve elasticity and crumb structure.
• Bake in the center of the oven and rotate the pan once halfway through to avoid uneven browning.
• For a crisper crust, remove the loaf from the pan after 10 minutes and finish baking on a wire rack or preheated baking stone.

(If you like classic sandwich loaves, this resource about classic everyday breads is a helpful reference.)
Classic everyday breads

How to Serve Easy Gluten-Free Bread

• Toast slices and spread with butter, jam, or mashed avocado for breakfast.
• Make hearty sandwiches—this loaf holds up well to mayo, greens, and sliced meats.
• Serve warm with a drizzle of olive oil and flaky sea salt as a simple appetizer.
• Present slices on a wooden board with cheese and charcuterie for casual entertaining.

Storage and Reheating Guide

Store cooled whole or sliced loaf in an airtight container or resealable bag at room temperature for up to 3 days. Refrigeration can dry the bread, so only refrigerate if you live in a hot, humid climate; in that case, keep it sealed and consume within 5 days. For longer storage, freeze whole or sliced in double-wrapped plastic and a freezer bag for up to 3 months. Reheat frozen slices directly in a toaster or thaw at room temperature and warm in a 350°F (175°C) oven for 8–10 minutes for a fresh-baked texture.

Recipe Variations

• Dairy-free: replace eggs with 2 tablespoons ground flax + 6 tablespoons water (let sit 5 minutes) and use olive oil instead of butter.
• Egg-free (vegan): use commercial egg replacer or aquafaba (3 tablespoons) plus 2 teaspoons baking powder for lift.
• Seeded loaf: fold 2 tablespoons each of sunflower and flax seeds into the batter and sprinkle sesame on top.
• Artisan-style: bake in a small Dutch oven at 425°F (220°C) with steam for the first 15 minutes for a chewier crust and open crumb.
  (For inspiration on artisan techniques, see this specialty breads collection.)
  Specialty artisan breads

Nutritional Highlights

• Higher in protein when you include eggs or add seeds; fiber content depends on your flour blend and added seeds.
• Typically lower in FODMAPs if you choose a certified low-FODMAP gluten-free flour blend (check ingredients).
• Allergen info: contains gluten-free flours (may include oats—use certified GF oats if sensitive), eggs (optional), and sometimes xanthan gum; always read labels. Portion guidance: one slice (~40–50 g) is a good serving for sandwiches or toast.

Troubleshooting Common Issues

• Dense loaf: likely under-proofed or too much flour. Use a kitchen scale, allow a full 20–30 minute rise, and ensure your yeast is active.
• Gummy crumb: often due to underbaking or too much liquid. Check internal temp (205°F/96°C) and bake an extra 5–10 minutes if needed.
• Heavy crust but pale top: oven not hot enough or loaf placed too low. Bake at 375°F (190°C) and position rack in center.

Frequently Asked Questions

Q: Can I make this without xanthan gum?
A: Yes, if your flour blend already contains a binder (some blends include xanthan or guar). Otherwise, use 1 teaspoon xanthan or 1 tablespoon psyllium husk powder for structure and moisture retention.

Q: How do I test if the bread is done without a thermometer?
A: Tap the bottom of the loaf—if it sounds hollow, it’s likely done. For best results, use an instant-read thermometer and aim for 205°F (96°C) in the center.

Q: Can I use instant yeast instead of active dry yeast?
A: Yes. Use slightly less instant yeast (about 3/4 tablespoon) and mix it directly with dry ingredients. You may need a slightly shorter rise time.

Q: Will this recipe work in a bread machine?
A: It can, but because GF batters are more like thick cake batters, use the quick-bread or cake setting on some machines. Check the manufacturer’s guidelines and scale ingredients to fit the machine’s loaf size.

Conclusion

For a clear, tested walk-through and another easy version to compare, see this Easy Gluten-Free Bread – Mama Knows Gluten Free for additional tips and a step-by-step recipe.
Easy Gluten-Free Bread – Mama Knows Gluten Free

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