This soft and fluffy gluten-free bread is moist, light, and incredibly delicious. It’s easy to make, requires minimal rising time, and is ready in just over an hour. Perfect for sandwiches, toast, jam, avocado toast, or even French toast. Once you try this homemade loaf, you won’t want store-bought gluten-free bread again.
Why This Recipe Works
- Uses simple, affordable ingredients
- Short rise time of only 30 minutes
- Soft, moist, and fluffy texture
- Completely gluten-free and dairy-free
Ingredients
- 2½ cups gluten-free all-purpose flour
- 1 tsp xanthan gum (omit if flour already contains it)
- 1 tsp gluten-free baking powder
- 2¼ tsp instant yeast
- 2 tbsp sugar
- 1 tsp salt
- ⅓ cup vegetable oil
- 1 tsp apple cider vinegar
- 1½ cups warm non-dairy milk or water (105–110°F / 40–43°C)
- 2 large eggs, beaten (room temperature)
Instructions
- Preheat the oven to 350°F (180°C) and grease an 8×4-inch loaf pan.
- In a large bowl, whisk together the gluten-free flour, xanthan gum, baking powder, yeast, sugar, and salt.
- Add the oil, apple cider vinegar, and warm milk. Mix until combined.
- Add the beaten eggs and mix until a thick, smooth batter forms. The dough will be wet and sticky—this is normal.
- Transfer the batter into the prepared loaf pan and smooth the top.
- Cover with a kitchen towel and let the dough rise in a warm place for 30 minutes, until doubled in size.
- Bake for 50 minutes, until the top is golden brown and the loaf sounds hollow when tapped.
- Remove from the oven and let cool for 10 minutes in the pan, then transfer to a wire rack.
- Allow the bread to cool completely before slicing.
Tips
- Do not add extra flour; gluten-free dough should be wet.
- Use a serrated knife for clean slices.
- For a darker bottom crust, bake the loaf upside-down for 10 extra minutes at 375°F (190°C).
Storage
- Store in an airtight container in the refrigerator for 5–7 days.
- Freeze whole or sliced bread for up to 3 months.
