Gluten-free bread can be soft, airy, and sliceable when the ingredients and method are carefully balanced. Because gluten is absent, we must create structure using a blend of flours, starches, and binding agents. This recipe is designed to produce a tall loaf with a fluffy interior and a flexible crust that works well for sandwiches and toast.
The instructions below are detailed and easy to follow so you can achieve consistent results.
Ingredients (Makes 1 Standard Loaf)
Dry Ingredients
- 2 cups (280 g) gluten-free all-purpose flour blend (with rice flour base)
- ½ cup (60 g) tapioca starch
- ¼ cup (30 g) potato starch
- 2 tablespoons sugar or honey
- 1 teaspoon salt
- 2¼ teaspoons (1 packet) instant yeast
- 1 teaspoon xanthan gum (omit if already included in flour blend)
Wet Ingredients
- 1¼ cups (300 ml) warm milk (dairy or plant-based, about 38–40°C)
- 2 large eggs, room temperature
- ¼ cup (60 ml) neutral oil (sunflower or light olive oil)
- 1 teaspoon apple cider vinegar
Equipment
- 9 x 5 inch (23 x 13 cm) loaf tin
- Stand mixer or hand mixer (recommended)
- Parchment paper
Step 1: Prepare the Pan
Line your loaf tin with parchment paper or lightly grease it with oil.
This prevents sticking and allows easy removal.
Step 2: Activate the Yeast (If Using Instant Yeast, This Is Optional)
If your yeast requires activation:
- Mix warm milk with sugar.
- Sprinkle yeast on top.
- Let sit for 5–10 minutes until foamy.
If using instant yeast, you can mix it directly with dry ingredients.
Step 3: Combine Dry Ingredients
In a large mixing bowl, whisk together:
- Gluten-free flour
- Tapioca starch
- Potato starch
- Salt
- Xanthan gum
Mix thoroughly to distribute the starches evenly.
Even mixing ensures proper structure.
Step 4: Mix Wet Ingredients
In a separate bowl, whisk:
- Eggs
- Oil
- Apple cider vinegar
The vinegar helps strengthen the crumb and improve rise.
Step 5: Form the Dough
Add wet ingredients and warm milk mixture to the dry ingredients.
Using a stand mixer with paddle attachment, beat on medium speed for 4–5 minutes.
The dough will look more like thick cake batter than traditional bread dough. This is normal for gluten-free bread.
Do not add extra flour.
Step 6: First Rise
Transfer the dough into the prepared loaf tin.
Smooth the top with a spatula dipped in water.
Cover loosely with plastic wrap or a damp cloth.
Let rise in a warm place for 35–50 minutes.
The dough should rise to just above the rim of the pan.
Avoid over-proofing, as gluten-free dough can collapse.
Step 7: Bake
Preheat oven to 190°C (375°F).
Place the loaf on the center rack.
Bake for 40–50 minutes.
The bread is ready when:
- The top is golden brown
- The loaf sounds hollow when tapped
- Internal temperature reaches about 95°C (200°F)
If the top browns too quickly, cover loosely with foil after 25–30 minutes.
Step 8: Cool Completely
Remove from oven and let sit in pan for 10 minutes.
Lift out using parchment and transfer to a wire rack.
Allow to cool completely before slicing.
Cutting too early can make the interior gummy.
Texture and Structure Tips
- Weigh ingredients for accuracy.
- Use room-temperature eggs for better rise.
- Do not reduce mixing time; beating adds structure.
- Avoid adding excess flour, even if dough seems wet.
- Cool fully before slicing.
How to Make It Extra Soft
For even more tenderness, add:
- 2 tablespoons plain yogurt
or - 1 tablespoon psyllium husk powder (for improved elasticity)
If using psyllium, add 2 extra tablespoons warm water.
Storage
Store at room temperature in an airtight container for up to 2 days.
For longer storage:
- Slice the loaf
- Freeze slices with parchment between them
- Toast directly from frozen
Gluten-free bread freezes very well.
Common Problems and Solutions
Dense texture
Ensure yeast is active and dough has risen properly.
Collapsed loaf
Avoid over-proofing. Bake as soon as it rises slightly above the pan.
Gummy interior
Bake fully and cool completely before slicing.
Dry texture
Measure flour accurately and avoid overbaking.
Serving Ideas
This bread works well for:
- Sandwiches
- Toast with butter and jam
- Grilled cheese
- French toast
- Avocado toast
