Best Gluten-Free Bread

Name: Best Gluten-Free Bread
Prep time: 15 min
Cook time: 40 min
Total time: 75 min
Ingredients: 2.5 cups gluten-free all-purpose flour blend ((with xanthan gum)); 0.25 cup powdered milk ((optional, for added richness)); 2 tablespoons sugar; 1.5 teaspoons salt; 1 tablespoon active dry yeast; 1.25 cups warm water ((110°F or 45°C)); 0.25 cup olive oil ((or any neutral oil)); 2 large eggs ((room temperature)); 1 teaspoon apple cider vinegar

Loaf of fresh gluten-free bread with slices on a cutting board

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Creamy, tender, and unexpectedly satisfying — Best Gluten-Free Bread is the little loaf that proves gluten-free can be just as comforting as traditional bread. This recipe gives you a soft crumb, a golden crust, and a slice that toasts beautifully for breakfast or holds up to hearty sandwiches. Fun fact: many people who try this loaf for the first time assume it came from a bakery.

If you enjoy quick, family-friendly bakes like our apple cinnamon bread, you’ll find this loaf just as approachable. Simple ingredients, minimal hands-on time, and a predictable rise make it ideal for beginners and busy cooks alike. Compare it to enriched sandwich bread recipes and you’ll see this one wins for ease and speed. Ready to bake? Let’s get excited — this bread is waiting for your oven.

What is Best Gluten-Free Bread?

What’s in a name? Best Gluten-Free Bread is our cheeky nod to the loaf that wins over skeptics — fluffy, sliceable, and utterly satisfying. Who decided what “best” means anyway? Was it crowned by taste testers or by the number of crumbs left on the counter? Maybe both. And of course, it’s true that “the way to a man’s heart is through his stomach,” but this loaf charms everyone, not just romantics. Try it and see if your household starts calling it the best too — I dare you not to get requests for repeats.

Why You’ll Love This:

This recipe is irresistible for three big reasons. First, the main highlight: a soft, moist interior with a golden, slightly crisp top that makes every slice feel special. Second, baking at home saves money compared with specialty gluten-free loaves from the store — you control the ingredients and skip the premium price. Third, flavorful add-ins and toppings like seeds, a brushed olive oil crust, or a sprinkle of flaky sea salt elevate this simple loaf into something memorable.

The bread pairs wonderfully with bright, crunchy sides; if you want a fresh salad to complete the plate, try something simple and vibrant like our best broccoli salad for contrast. Make it today and enjoy a warm, wallet-friendly loaf that tastes like comfort and care.

How to Make:

Quick Overview

This loaf is easy, delicious, and reliably satisfying. Preparation is straightforward — a yeast proof, quick mix, a short rise, and a single bake. Expect a tender crumb and a lightly crisp crust, ready in about 1 hour and 15 minutes from start to finish (including rising and baking). The standout element is the moist, slightly sticky dough that produces a delightfully soft interior.

Approximate time: Prep 15 minutes, Rise 30–45 minutes, Bake 35–40 minutes. Total about 1 hour 20 minutes.

Ingredients

2 1/2 cups gluten-free all-purpose flour blend (with xanthan gum)
1/4 cup powdered milk or non-dairy milk powder (optional, for added richness)
2 tablespoons sugar
1 1/2 teaspoons salt
1 tablespoon active dry yeast
1 1/4 cups warm water (110°F or 45°C)
1/4 cup olive oil (or any neutral oil)
2 large eggs, room temperature
1 teaspoon apple cider vinegar

Directions

In a small bowl, combine the warm water, sugar, and active dry yeast. Stir gently and let it sit for 5-10 minutes until the yeast becomes frothy.
In a large mixing bowl, whisk together the gluten-free all-purpose flour, powdered milk (if using), and salt.
Add the frothy yeast mixture, olive oil, eggs, and apple cider vinegar to the dry ingredients. Mix well using a stand mixer with a paddle attachment or a hand mixer on medium speed for about 3-4 minutes. The dough will be sticky, which is normal for gluten-free bread dough.
Transfer the dough to a lightly greased 9×5-inch loaf pan. Smooth the top with a spatula or wet hands. Cover the pan with a clean kitchen towel or plastic wrap and let the dough rise in a warm, draft-free area for about 30-45 minutes, or until it has risen to the top of the pan.
While the dough is rising, preheat your oven to 375°F (190°C).
Once the dough has risen, remove the cover and place the pan in the preheated oven. Bake for 35-40 minutes, or until the top is golden brown and the internal temperature reaches 200°F (93°C).
Remove the bread from the oven and let it cool in the pan for 10 minutes. Then, transfer the bread to a wire rack to cool completely before slicing.

Best Gluten-Free Bread

What to Serve With

Butter and a drizzle of honey for a classic, simple breakfast.
Cream cheese and smoked salmon for an elegant brunch.
Hearty soups like tomato bisque or chicken noodle to soak up every crumb.
Fresh salads, roasted vegetables, or a bright slaw to balance the loaf’s soft texture.
Use slices to make sandwiches—turkey, avocado, and crisp lettuce make a lovely combo.

Top Tips for Perfecting

Use a reliable gluten-free all-purpose blend that contains xanthan gum; if yours doesn’t include it, add 1 teaspoon per cup of flour.
Warm the water to about 110°F (45°C) to properly activate the yeast. Too hot will kill it, too cool will delay rising.
Room-temperature eggs incorporate more easily — take them out of the fridge 30 minutes before baking.
For a richer crust, brush the top with a little olive oil or melted butter before baking.
If the top browns too quickly, tent the loaf loosely with foil for the final 10–15 minutes.
Avoid overmixing; gluten-free doughs should be mixed until evenly combined and sticky, not stiff.
Common mistake: assuming gluten-free dough behaves like wheat dough — expect stickiness and a denser rise.

Storing and Reheating Tips

Refrigeration: Wrap cooled slices tightly and store in the refrigerator for up to 4 days. For best texture, bring slices to room temperature before serving.
Freezing: Slice the loaf, place parchment between slices to prevent sticking, and freeze in an airtight container or bag for up to 3 months. Thaw slices at room temperature or toast from frozen.
Shelf life: At room temperature in an airtight container, the loaf will keep for about 2 days. Refrigerate for longer storage.
Reheating: Toast slices directly from frozen or warm gently in a 350°F (175°C) oven for 5–8 minutes. Microwaving will warm quickly but may soften the crust.

FAQs

Can I make this bread dairy-free?
Yes. Omit the powdered milk or use a non-dairy milk powder. The recipe will still be rich thanks to the eggs and oil.

Can I use instant yeast instead of active dry yeast?
Yes. Use the same quantity of instant yeast but mix it directly into the dry ingredients and skip the 5–10 minute proof step.

What if my loaf doesn’t rise much?
Check yeast freshness and water temperature. Make sure the dough rests in a warm, draft-free space. Gluten-free doughs rise less aggressively than wheat doughs but should still show a noticeable lift.

Can I add seeds or nuts to the top?
Absolutely. Brush the top with olive oil or egg wash and sprinkle seeds like sesame, poppy, or sunflower before baking for extra crunch and flavor.

Is this bread suitable for sandwich use?
Yes. Once fully cooled, it slices well and holds up to sandwich fillings. Toasting slightly helps improve structure for heavier fillings.

Conclusion

This Best Gluten-Free Bread is an approachable, budget-friendly loaf that proves homemade gluten-free baking can be easy and delicious. It’s soft, versatile, and perfect for breakfasts, sandwiches, or alongside a hearty dinner — plus it’s a comforting recipe to share with family and friends. For a deeper dive into techniques, troubleshooting, and a variety of gluten-free flour blends, see this helpful resource: The Ultimate Guide to Gluten Free Bread. Give this loaf a try and enjoy the warmth of a fresh-baked, homemade slice.