This is by far my absolute FAVORITE gluten-free bread recipe.
And I’ve tried a lot.
This bread, though, ah, is nearly perfect.
It’s soft, bendable, delicious at room temperature (which is really hard for a gluten-free bread), and is so stinkin’ easy to whip up! AND it’s also dairy-free!
This gluten-free bread is not only simple to make, but it’s also cost-effective.
Have you seen the price for a loaf of gluten free bread in the store?! Oh my goodness gracious. It’s ridiculous.
This bread costs just a fraction of that to make and tastes a million times better. That’s just the best win-win situation possible, right?
As a heads up, gluten-free bread-making, if you haven’t given it a go yet, is SO different from regular bread-making.
Think of it more like making muffins.
It’s way more like a batter than a dough. But don’t get confused, this gluten-free bread is EASY to make! Just like muffins. It’s just different.
If you’ve been binge-watching The Great British Baking Show (like me), it’s nothing like those breads here! There is no kneading. Uh-uh. Nope. And there’s only one proofing.
Instead of gluten, we’re working with gums and yeast. So there is a proofing, but only after you’ve poured your dough-batter into the pans.
I think I’ve gotten that point across, so let’s move on.
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Here are a couple important things to note:
- This gluten-free bread relies on xanthan gum to bind it together and add chewiness. (Note: I have only tried this recipe with xanthan gum, but it should work just fine with psyllium husk or guar gum. If you try it, let me know how it turns out!). To really help the gum do its job, you need to beat the “dough” for 3 minutes. This is an important step to not skip.
- I have only made this bread with my own flour blend recipe, so I can’t vouch for how other gluten-free flour blends would work.
- If you plan on freezing the bread, it’s best to wait until it cools, slice it, and then put it in the freezer. This bread does mold more quickly than regular bread if it’s left at room temperature. It is best stored in the fridge or the freezer after 2-3 days. It has always reheated beautifully for me.
- This recipe is for TWO loaves of bread, but it is crazy-simple to halve and just make one loaf.
Now let’s make some bread! I’m getting really hungry talking about it.
And my grass-fed butter is waiting so patiently…
Leave any questions or comments below!
Here are the links to my main “kitchen tools.”These are my recommendations based on my own personal experience and what I actually use, for those who want to know. But use what you’ve got and what you want, of course!