Best Gluten-Free Bread

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

Best Gluten-Free Bread

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.

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Course: Bread

Cuisine: American

Keyword: Easy, Gluten-Free

Prep Time: 15

Cook Time: 40

Total Time: 1 15

Servings: servings

Calories: 150kcal

Equipment

Mixing Bowl
Loaf Pan
Oven

Ingredients

Dry 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

Wet Ingredients

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

Instructions

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.

Notes

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.

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