Simple Gluten-Free Bread Recipe
This simple gluten-free bread recipe makes soft, fluffy loaves that slice cleanly and hold up perfectly for sandwiches or toast. No fancy ingredients or equipment required—just reliable, bakery-quality results every time.
Ingredients
Dough Base
- 2.5 cups all-purpose gluten-free flour (Pillsbury Gluten-Free recommended)
- 1 teaspoon xanthan gum Skip if flour blend already includes it
- 1 teaspoon gluten-free baking powder
- 2.25 teaspoons instant yeast (1 packet)
- 1 teaspoon salt
Wet Ingredients
- 1.5 cups warm water Between 100–110°F
- 0.25 cup extra virgin olive oil
- 0.25 cup honey Substitute with agave nectar or maple syrup if preferred
- 1 teaspoon apple cider vinegar
- 3 large egg whites At room temperature
Instructions
- Lightly spray a 9x5 inch loaf pan or 9x4 inch Pullman pan with gluten-free cooking spray. Move oven rack to the middle position.
- Preheat oven to 350°F (175°C).
- In a large mixing bowl, combine the gluten-free flour, baking powder, xanthan gum (if using), and instant yeast. Stir until uniform.
- Add warm water, olive oil, honey, and apple cider vinegar. Mix on low speed using a stand mixer with paddle attachment for 1 minute.
- Add egg whites and salt. Beat on medium speed for 1 minute until the dough resembles thick cake batter.
- Transfer batter into prepared loaf pan. Smooth top with a spatula or spoon.
- Lightly spray plastic wrap and cover the pan. Cover with a towel and let rise in a warm place for 30 minutes or until the dough rises just above the rim.
- Remove coverings and bake for 30 minutes. Bread should be golden and internal temperature should reach 205–210°F (96–99°C).
- Let bread rest in the pan for 10 minutes after baking.
- Carefully transfer loaf to a wire rack and let it cool completely before slicing.
- Slice with a serrated knife and store in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Notes
To make this bread vegan, replace each egg white with 3 tbsp aquafaba or 1 tbsp chia seeds + 2.5 tbsp water (let gel). For gum-free baking, swap xanthan gum with 1 tbsp psyllium husk powder. Avoid over-proofing and check doneness with a thermometer to ensure perfect results every time.
Nutrition Facts (Per Serving)
- Calories: 114 kcal
- Carbohydrates: 18 g
- Protein: 3 g
- Fat: 4 g
- Saturated Fat: 0.5 g
- Polyunsaturated Fat: 0.5 g
- Monounsaturated Fat: 3 g
- Sodium: 189 mg
- Potassium: 18 mg
- Fiber: 2 g
- Sugar: 5 g
- Vitamin C: 0.03 mg
- Calcium: 29 mg