I’ve been making this Easy Gluten-Free Bread for years—soft crumb, reliable rise, and a simple ingredient list that fits into a busy week. What makes it special is the balance between a tender interior and a thin, crisp crust without any fancy equipment. If you like quick skillet breads too, I often pair this loaf with the best cottage cheese flatbread for a different texture and flavor.
Why Make This Recipe
- It’s reliably soft and sliceable—great for sandwiches and toast straight from the oven.
- Uses pantry-friendly gluten-free flour and common ingredients, so you can bake it any day.
- Quick to mix and bake: no long, fussy processes or specialty flours required.
- Versatile: delicious plain, seeded, or flavored with herbs and cheese.
- I love this recipe because it rose predictably when other gluten-free loaves I tried failed, giving me a consistent, tender crumb every time.
Recipe Overview
- Prep time: 15 minutes (plus 45–60 minutes rising)
- Cook time: 30–40 minutes
- Total time: 1 hour 30 minutes (including rise)
- Servings: 10–12 slices (1 standard 9×5-inch loaf)
- Difficulty: Easy
- Method: Proof yeast, mix into a sticky dough, 1 rise in a greased loaf pan, bake at 375°F (190°C) until golden and 205°F (96°C) internal temp.
My Experience Making This Recipe
I tested this loaf across three different gluten-free flour blends and adjusted hydration to keep the crumb tender. The biggest discovery was that a slightly stickier dough and a short, single rise give the most sandwich-friendly texture. I also found brushing the top with olive oil before baking creates a pleasing thin crust.
How to Make Easy Gluten-Free Bread
Start by proofing 1 packet (7 g) active dry yeast with 1 tablespoon sugar in 1 cup (240 ml) warm water (105–110°F / 40–43°C) until foamy, about 5–8 minutes. Whisk together 2 cups (260 g) gluten-free all-purpose flour (with xanthan gum included; add 1 tsp if not), 1 teaspoon fine salt, and 1 teaspoon baking powder. Beat 2 large eggs, 2 tablespoons neutral oil, and the foamy yeast into the dry mix until a slightly sticky dough forms—use a stand mixer with the paddle or a sturdy spatula. Transfer to a greased 9×5-inch loaf pan, smooth the top, cover lightly, and let rise in a warm spot until the dough reaches the top of the pan, about 45–60 minutes. Bake at 375°F (190°C) for 30–40 minutes until golden and an instant-read thermometer reads 205°F (96°C) in the center. Cool 10 minutes in the pan, then transfer to a rack to finish cooling before slicing.
Expert Tips for Success
- Measure flour by weight: 2 cups ≈ 260 g for consistent results—gluten-free flours vary widely by volume.
- Use a thermometer for the water (105–110°F) to avoid killing the yeast and to ensure a good rise.
- A slightly sticky dough is normal—don’t add too much flour; it leads to a dry loaf.
- For better crust color and flavor, brush the top with olive oil or an egg wash before baking. Also consider using a light pan spray to prevent sticking.
- If you like sweeter quick loaves, my tested easy banana bread (3 ingredients) shows how to adapt simple ingredients into a reliable loaf.
How to Serve Easy Gluten-Free Bread
- Slice and toast with butter and jam for breakfast, or make classic grilled cheese for lunch.
- For a rustic appetizer, serve thick slices with good olive oil and herbs—try my recommended bread dipping oil for dipping.
- Use as sandwich bread for egg salad, turkey, or roasted vegetables; it holds up well.
- For brunch boards, pair with fruit, soft cheeses, and sliced honeyed banana—similar flavor profiles to the easy banana bread make for a cozy spread.
Storage and Reheating Guide
- Store at room temperature wrapped airtight for up to 3 days—use plastic wrap or a sealed container to prevent drying.
- For longer storage, freeze whole or sliced: double-wrap in plastic and place in a freezer bag for up to 3 months. Thaw at room temperature or in the fridge overnight.
- Reheat slices in a toaster or under a broiler for 1–2 minutes to restore crispness, or microwave a slice for 10–15 seconds and then toast to re-crisp the crust.
- Avoid refrigerating for long periods; refrigeration speeds staling in gluten-free bread.
Recipe Variations
- Herb & Garlic: Fold 1–2 teaspoons dried Italian herbs and 1 clove minced garlic into the dough for savory slices.
- Seeded Top: Sprinkle a mix of sesame, sunflower, and flax seeds on top before baking for crunch and nutrition.
- Dairy-Free/Egg-Free: Replace eggs with 2 flax eggs (2 tbsp ground flax + 6 tbsp water, set 5 minutes) and use oil or plant-based yogurt for richness.
- Savory Flatbread Twist: Flatten the dough into an oiled sheet pan for a quick gluten-free flatbread—try toppings similar to my easy chicken Caesar flatbreads for an imaginative meal.
Nutritional Highlights
- This recipe is naturally gluten-free and can be made dairy-free with oil or plant-based substitutes.
- Provides a source of protein from eggs and optional seeds; adding whole seeds increases fiber and healthy fats.
- Allergen note: contains eggs and may contain traces of soy or nuts depending on your gluten-free flour blend—always check labels. Aim for one or two slices per serving for portion control.
Troubleshooting Common Issues
- Dense loaf: Likely causes are old yeast or too little hydration—ensure yeast foams and keep the dough slightly sticky.
- Gummy or underbaked center: Bake until internal temperature reaches 205°F (96°C); if top browns too fast, tent with foil and continue baking.
- No rise: Check yeast freshness and water temperature; if yeast doesn’t foam, start over with new yeast and properly warmed water.
Frequently Asked Questions
Q: Can I make this without eggs?
A: Yes—use two flax eggs (2 tbsp ground flax + 6 tbsp water, mixed and rested 5–10 minutes) and increase baking time by 5–10 minutes. Expect a slightly denser crumb but still tasty and sandwich-worthy.
Q: Which gluten-free flour should I use?
A: Choose a 1:1 gluten-free all-purpose blend that contains a binder like xanthan gum; if your blend lacks it, add 1 teaspoon per 2 cups of flour. Blends with rice, potato, and tapioca starch give predictable texture.
Q: How do I know the bread is fully baked?
A: Use an instant-read thermometer—the center should register about 205°F (96°C). You can also tap the bottom of the loaf (when cool enough): it should sound hollow.
Q: Can I double the recipe for two loaves?
A: Yes—use two 9×5 pans or bake batches. If you double and bake two loaves at once in the same oven, rotate pans halfway through baking for even heat exposure.
Easy Gluten-Free Bread
- Total Time: 90 minutes
- Yield: 10-12 slices 1x
- Diet: Gluten-Free
Description
A soft and sliceable gluten-free bread with a tender interior and a crisp crust, perfect for sandwiches and toast.
Ingredients
- 1 packet (7 g) active dry yeast
- 1 tablespoon sugar
- 1 cup (240 ml) warm water (105–110°F / 40–43°C)
- 2 cups (260 g) gluten-free all-purpose flour (with xanthan gum)
- 1 teaspoon fine salt
- 1 teaspoon baking powder
- 2 large eggs
- 2 tablespoons neutral oil
Instructions
- Start by proofing the yeast with sugar in warm water until foamy, about 5–8 minutes.
- Whisk together the gluten-free flour, salt, and baking powder.
- Beat the eggs and oil into the dry mix along with the foamy yeast to form a sticky dough.
- Transfer the dough to a greased loaf pan, smooth the top, and cover lightly.
- Let it rise in a warm spot until it reaches the top of the pan, about 45–60 minutes.
- Bake at 375°F (190°C) for 30–40 minutes until golden and a thermometer reads 205°F (96°C).
- Cool for 10 minutes in the pan, then finish cooling on a rack before slicing.
Notes
For a better crust color, brush with olive oil before baking. Store at room temperature for 3 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 1g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg