An Easy Gluten Free Bread Recipe That Anyone Can Make (That’s Dairy-Free, Too!)
Tired of gluten-free bread that tastes like cardboard? Try this easy gluten free bread recipe that turns out soft and bendable every time (even at room temperature).
Have you ever bought a bag of chips, only to open them and find, like, 6 chips and the rest of the bag is air?
That’s how I was feeling about my store-bought gluten-free bread.
I was paying a pretty penny, but half the loaf was missing!
My buttered knife was staring at a slice of this bread with only hole to fill. So I folded the bread in half, pretended to not care, and silently cried inside.
Baking gluten free bread at home led to other problems.
Namely, gluten-free bread that went flat like a pancake.
Or was crumbly and didn’t hold together well.
Or tasted like cardboard (an overused saying, but if the shoe fits…).
I’m embarrassed to say I’ve cried a few tears over bread. Nothing I made tasted good, and everything I made was wasting money.
But I’m glad I kept searching for answers to why my gluten free bread was doing those weird things.
Because now I’ve found a reliable gluten free bread recipe that I make every month, usually twice…at least.
The best gluten-free sandwich bread recipe…
This is by far my absolute favorite gluten-free sandwich bread recipe. It’s not a white sandwich bread, so don’t expect that. It’s got a great whole grain taste, much like a whole wheat sandwich bread.
It checks all the boxes!
This gluten free sandwich bread is:
- Delicious at room temperature (which is really hard for a gluten-free bread)
- So stinkin’ easy to whip up
- And it’s dairy-free!
Better bread for less money
Have you seen the price for a loaf of gluten free bread in the store?! Oh my goodness gracious. It’s ridiculous. And as I said before, half the loaf is missing sometimes!
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, like Azure Standard. 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.
Baking gluten-free bread 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. 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.
(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!).
- I have make this bread with my own 4-ingredient flour blend recipe, so I can’t vouch for how all gluten-free flour blends will work. I have also made it successfully with this flour and this flour.
- 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.
Related: Amazing GF Cinnamon Raisin Bread
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.
I hope you enjoy having this gluten-free homemade bread, smothered in butter (or honey). Because there are no giant missing holes. So you can.