gluten free bread – recipesshubb

Gluten-Free Bread (Soft, Fluffy & Easy)

This gluten-free bread is light, tender, and easy to slice—without the dense or crumbly texture many gluten-free loaves have. It’s ideal for sandwiches, toast, or simply enjoyed warm with butter. Made with simple pantry ingredients, this recipe delivers reliable results even if you’re new to gluten-free baking.

Unlike traditional bread, gluten-free dough is more like a thick batter. This helps create structure and moisture while still producing a beautifully risen loaf.

Why You’ll Love This Gluten-Free Bread

Soft, fluffy texture that holds together
Perfect for sandwiches and toast
No kneading required
Beginner-friendly recipe
Freezer-friendly

Ingredients

3 cups (420 g) gluten-free all-purpose flour (with xanthan gum)
2¼ tsp (7 g / 1 packet) instant yeast
1 tbsp sugar or honey
1 tsp salt
1½ cups (360 ml) warm water (110°F / 43°C)
3 tbsp olive oil or melted butter
2 large eggs, room temperature
1 tsp apple cider vinegar

Instructions

Step 1: Prepare the Pan

Grease and line a loaf pan with parchment paper.

Step 2: Mix Dry Ingredients

In a large bowl, whisk together gluten-free flour, yeast, sugar, and salt.

Step 3: Add Wet Ingredients

Add warm water, oil, eggs, and apple cider vinegar.
Mix using a hand mixer or stand mixer for 3–4 minutes until smooth and thick.

Note: Gluten-free dough should resemble thick cake batter, not traditional dough.

Step 4: Rise

Spoon batter into prepared loaf pan.
Smooth the top with a wet spatula.
Cover loosely and let rise in a warm place for 30–45 minutes, until slightly puffed.

Step 5: Bake

Preheat oven to 190°C (375°F).
Bake for 45–50 minutes, until golden and firm on top.
If browning too fast, tent loosely with foil.

Step 6: Cool

Let bread cool in the pan for 10 minutes, then transfer to a wire rack.
Cool completely before slicing.

Tips for Perfect Gluten-Free Bread

Use a gluten-free flour blend with xanthan gum
Beat the batter well to incorporate air
Do not over-proof; gluten-free bread rises less
Let cool fully before slicing
Use a serrated knife for clean slices

Variations

Dairy-Free: Use olive oil instead of butter
Egg-Free: Substitute eggs with aquafaba (½ cup total)
Whole-Grain: Use a gluten-free whole-grain flour blend
Seeded Bread: Add sunflower, flax, or chia seeds

Storage & Freezing

Store at room temperature for 2 days, wrapped tightly
Refrigerate up to 5 days
Freeze sliced bread up to 2 months

Toast directly from frozen for best results.

Common Gluten-Free Bread Problems (Solved)

Bread sinks after baking
→ Over-proofed or too much liquid

Dense texture
→ Under-mixed batter or old yeast

Crumbly slices
→ Missing xanthan gum or sliced too early

Serving Ideas

Sandwiches and toast
Grilled cheese
French toast (yes, it works!)
Garlic bread base

Final Thoughts

This gluten-free bread is soft, dependable, and delicious—perfect for everyday meals. With no kneading and simple ingredients, it’s a recipe you’ll come back to again and again, whether you’re gluten-free by necessity or choice.