Gluten Free White Bread

I love a good, springy loaf of gluten-free white bread — it’s my go-to when I want sandwich-ready slices without the chewiness that often comes from boxed loaves. After several tests I learned how to coax a soft crumb and a golden crust from a gluten-free mix, and I often compare results to a classic squishy, soft white gluten-free loaf I bookmarked early on. This recipe brings that familiar comfort with reliable technique and everyday ingredients.

Why Make This Recipe

• Soft, familiar texture: produces tender crumb and thin crust that works for toast, sandwiches, and French toast.
• Fast and convenient: no long autolyse or multiple turns — active hands-on time is short.
• Reliable for special diets: gluten-free without sacrificing flavor or structure.
• Great for batch cooking: bakes well in standard 9×5 loaf pans so you can freeze slices.
• Personal note: I love this recipe because it consistently rises without complicated ingredients, which makes weeknight sandwich prep stress-free. Also try a sweet spin like this apple-cinnamon loaf for brunch.

Recipe Overview

• Prep time: 15–20 minutes active (plus 1–1.5 hours total including rising)
• Cook time: 35–45 minutes at 375°F (190°C) until internal temp ~205°F (96°C)
• Total time: ~1.5–2 hours
• Servings: 10–12 slices per 9×5 loaf
• Difficulty: Easy–Medium — basic mixing and an oven bake
• Method: Mix dry flours and binder, whisk wet ingredients, combine, proof in a greased 9×5 pan, bake at 375°F, cool before slicing. For tips on oven behavior during baking see how different ovens affect gluten-free loaves.

My Experience Making This Recipe

I developed this loaf by testing different flour blends and hydration levels over several weeks. Early batches were dense; swapping some rice flour for tapioca starch and adding a small amount of psyllium husk created airier crumb and better sliceability. I also learned to trust an instant-read thermometer — it removes guesswork about doneness.

How to Make Gluten Free White Bread

Start by whisking your dry blend (white rice flour, tapioca starch, potato starch, xanthan gum or psyllium) with instant yeast, salt, and sugar. Heat liquids to about 105–115°F (40–46°C) if using active dry yeast, or use room-temperature liquids with instant yeast; add oil and eggs (or aquafaba/olive oil for vegan adjustments). Beat or mix for 2–3 minutes until batter is smooth — the dough will be wetter than wheat dough but should hold some shape. Spoon into a greased 9×5 pan, smooth the top, cover, and let rise until almost to the top edge (about 40–60 minutes). Bake at 375°F (190°C) for 35–45 minutes, tenting with foil if the crust browns too quickly. Cool completely on a rack for at least one hour before slicing to set the crumb.

Expert Tips for Success

• Use a tested flour mix: the balance of rice flour + tapioca + potato starch matters. For guidance on flours and milks choose brands with consistent grind and moisture: best flours and milks for gluten-free bread.
• Hydration is key: gluten-free dough/batter needs higher hydration than wheat. Aim for a batter-like consistency that loosens during mixing; under-hydrated doughs bake dry and crumbly.
• Add structure with psyllium or xanthan: 1–2 teaspoons psyllium husk (or 1 tsp xanthan gum) helps trap gas and gives sliceable texture.
• Use an instant-read thermometer: bake until internal temp reaches ~205°F (96°C) to avoid a gummy center.
• Pan selection matters: a light-colored 9×5 metal pan gives even browning; silicone can cause a softer crust.

How to Serve Gluten Free White Bread

• Classic sandwiches: thinly sliced for deli-style turkey or grilled cheese.
• Toast and spreads: slice and toast for butter, jam, or avocado smash.
• Brunch French toast: slightly stale slices absorb custard beautifully without falling apart.
• Presentation tip: warm slices briefly in a low oven (300°F/150°C) for 5–7 minutes before serving to revive softness.

Storage and Reheating Guide

• Room temp: keep whole loaf wrapped in a clean towel or airtight container for 2–3 days.
• Refrigerator: avoid refrigerating unless your kitchen is very hot — refrigeration dries bread faster.
• Freezing: slice before freezing and store in a zip-top bag with layers separated by parchment; freeze up to 3 months.
• Reheating: toast frozen slices directly from the freezer, or wrap a slice in foil and warm at 325°F (160°C) for 8–12 minutes for soft texture. Use gentle heat to avoid drying out.

Recipe Variations

• Dairy-free/vegan: replace milk with unsweetened plant milk and eggs with 3 tbsp ground flaxseed + 9 tbsp water (let sit 5 minutes) or 3 tbsp aquafaba. See flour and milk combos here: best flours and milks.
• Hearty seed loaf: fold 2–3 tbsp mixed seeds into batter and sprinkle on top before baking.
• Sweet white loaf: add 2–3 tbsp honey and 1 tsp cinnamon; try a companion recipe for sweet loaves like the apple-cinnamon variant.
• Artisan-style: for a more open crumb and rustic crust, use higher hydration and consult shaping and steam techniques in an artisan gluten-free bread guide.

Nutritional Highlights

• Gluten-free: suitable for people with celiac disease or gluten intolerance when made with certified gluten-free flours.
• Calorie and macronutrient note: white gluten-free blends often have fewer fibers than whole-grain alternatives — add seeds or use part sorghum/teff to boost fiber.
• Allergens: check your version for eggs, dairy, or soy; many mixes include rice, tapioca, or potato starch. Adjust accordingly for egg-free or dairy-free diets.
• Portion guidance: one slice is typically 80–120 kcal depending on ingredients; account for spreads and toppings.

Troubleshooting Common Issues

• Dense, heavy loaf: likely underproofed or underhydrated. Let rise longer in a warm (75–85°F/24–29°C) spot and add a tablespoon or two of extra liquid next time.
• Gummy or wet crumb: baked not long enough — verify with an instant-read thermometer for 205°F (96°C) internal temp and bake an extra 5–10 minutes if needed.
• Crumb falls apart when slicing: bread cooled insufficiently. Always cool at least 60 minutes; chilling 30 minutes helps if you need firm slices for sandwiches.

Frequently Asked Questions

Q1: Can I replace xanthan gum with something else?
A1: Yes — psyllium husk is an excellent replacement and often gives a more elastic crumb. Use about 1–2 teaspoons xanthan equivalent (1 tsp xanthan ≈ 1–2 tsp psyllium). Mix psyllium into dry ingredients to hydrate evenly.

Q2: Why does my gluten-free bread taste gritty?
A2: Grittiness often comes from coarse rice flours or under-mixed batter. Use finely milled white rice flour and mix batter long enough (2–3 minutes with a paddle or hand mixer) to hydrate all starches fully.

Q3: Can I make this in a bread machine?
A3: Yes — use the gluten-free setting if your machine has one. Add ingredients in the manufacturer’s recommended order and check dough consistency early in the mix cycle; adjust liquid as needed because hydration requirements vary.

Q4: How do I get a better crust without drying the loaf?
A4: Brush the top with a little oil or dairy-free milk before baking for a softer crust, or introduce steam in the first 10 minutes (place a small pan of hot water in the oven or mist oven walls) to promote oven spring without over-browning.

Conclusion

If you want another dependable formula to compare or tweak, this Easy Gluten Free Bread Recipe: Original & Best is a practical resource with clear ratios and step-by-step photos to help refine your loaf.

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