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?
I even did the math, and each loaf comes out to only cost about $1.50
To save the most amount of money, try to buy your gluten-free flours and ingredients in bulk. If you have celiacs and are unable to shop the bulk section for risk of contamination, try ordering through a local co-op. This might also save you quite a bit of money!
Disclaimer: This post contains affiliate links. I may earn a small commission if you make a purchase, but you will not be charged a penny extra! And mama, I never recommend products I don’t love or believe in.
Making gluten-free bread, 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.
Here are a couple important things to note about this gluten free bread recipe:
- 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…
For the yeast mixture:
- 1 cup warm water (about 110° F)
- 2 T organic sugar or honey
- 2 envelopes, or 4 ½ tsp, active yeast
For the flaxseed mixture:
- 1 cup warm water
- ½ cup ground flaxseed
- 3 cups gluten free flour blend
- 1 cup almond flour (UPDATE: for those with tree nut allergies, this can be replaced with another cup of gluten free flour or brown rice flour)
- 1 T salt
- 1 T xanthan gum
- Combine the water and sugar in a measuring glass and stir to dissolve the sugar slightly. Add yeast and gently mix together then set aside in a warm area for 5 minutes until frothy
- In the bowl of the mixer, combine the other cup of warm water with the ground flaxseed and stir well. Let sit while the yeast mixture proofs, for about 3-5 minutes
- Now add the gluten-free flour, almond flour (or extra cup of gluten free flour), salt, xanthan gum, eggs, oil, yeast mixture, flaxseed mixture, and molasses to the mixer bowl and turn it on low
- Mix together until combined, scraping the bowl to incorporate it all
- Once it’s all smooth and there aren’t any major lumps, turn the mixer to high and let beat for 3 minutes
- While it’s mixing, grease and lightly flour (with brown rice flour) two bread loaf pans
- Divide dough-batter between the two pans and smooth the tops as best you can since they will hold that shape through baking (if you REALLY want the tops smooth, you can oil your hands and smooth the tops gently)
- Cover pans loosely with plastic wrap or a towel and let rise in a warm place for 35 minutes. You don’t want the dough to rise above the top of the pan, so keep an eye on it
- Preheat oven to 375° F while the dough is rising
- Bake the bread for 40-50 minutes until the top is nicely browned and the inside temperature is 200° F. If the top starts to get too dark to early, you can add a tin-foil tent over the top to help stop the browning
- Let bread cool for 20 minutes until turning out onto a cooling rack to finish cooling before slicing (unless you’re like me and cut off the ends while they’re still piping hot to smother them in Kerrygold butter to devour)
Once cooled, slice and store left overs in the fridge or freezer after 2 days. This bread does mold quickly if left out.