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Slices of gluten free bread recipe showing a light, airy crumb structure thanks to the carbonated lift method.

Easy Gluten Free Bread Recipe

Rebecca Blumer
A soft, flexible, sliceable gluten-free loaf that rises well thanks to a foamy yeast proof and a thick, supportive batter.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Proofing time 55 minutes
Total Time 2 hours 15 minutes
Course Bread
Cuisine American
Servings 12 Slices
Calories 150 kcal

Equipment

  • Standard-size metal loaf pan
  • Parchment Paper
  • Cooking spray
  • Stand mixer with paddle attachment
  • Rubber spatula
  • Plastic wrap
  • Aluminum Foil

Ingredients
 

  • 1 1/4 cup water between 95°F-110°F
  • 2 tablespoons sugar or honey
  • 2 1/4 teaspoons active dry yeast a 7g packets worth
  • 1 cup white rice flour
  • 3/4 cup tapioca starch
  • 3/4 cup potato starch or arrowroot starch
  • 1/2 cup millet flour or almond flour
  • 1/4 cup ground flaxseed flaxseed meal
  • 2 1/2 teaspoons xanthan gum
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/4 cup oil of choice I used avocado oil
  • 3 egg whites
  • 1 teaspoon apple cider vinegar

Instructions
 

Pan prep and yeast proof

  • Line a standard-size metal loaf pan with parchment paper and spray it with cooking spray; set it aside.
  • Add the sugar and yeast to the warm water (95–110°F) and stir. Set aside for 5–10 minutes but no longer, until foamy.

Mix the dry and build the batter

  • While the yeast is proofing, add the flours, flax seed meal, xanthan gum, baking powder, and salt to the bowl of a stand mixer fitted with the paddle attachment. Mix on low just until combined.
  • With the mixer still going, add the oil, egg whites, vinegar, and the proofed yeast mixture.
  • Increase to medium speed and mix for 2 minutes. The dough will be thick and sticky, closer to a thick cake batter than a kneadable dough.

Shape and rise

  • Use a rubber spatula to add the dough to the prepared loaf pan, filling the corners and leveling the top. Wet your fingers and smooth the top.
  • Cover with a lightly oiled piece of plastic wrap and let rise in a warm place for 45 to 60 minutes, or until it has risen slightly above the loaf pan.
  • When the dough is near the top of the pan, preheat the oven to 350°F.

Bake and cool for the best crumb

  • Remove the plastic wrap and bake for 60–65 minutes. Halfway through baking, cover the loaf with foil to prevent over-browning.
  • Remove from the oven and let cool completely before slicing.
  • Slice the entire loaf and store in a container at room temperature for up to 4 days, or freeze for up to a month.

Notes

For the best texture, bake in a metal pan, keep the yeast proof to 5–10 minutes, and stop rising once the dough is only slightly above the rim. Cool completely before slicing to avoid a gummy crumb.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Nutrition

Calories: 150kcalCarbohydrates: 22gProtein: 4gFat: 5gSaturated Fat: 0.8gSodium: 190mgPotassium: 60mgFiber: 2gSugar: 3gCalcium: 20mgIron: 1mg
Keyword Celiac disease, gluten free bread recipe, gluten-free bread, yeast bread
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