I finally nailed the Best Homemade Gluten Free Bread and it slices like a dream, stays soft for days, and actually makes sandwiches worth bragging about.

Jump to Recipe

I am obsessed with this loaf because it actually eats like bread, not sadness. I love that every slice bounces back when you poke it, with a tender crumb that makes sandwiches sing.

I bake it when I want Best Homemade Gluten Free Bread or Gluten Free Bread With Yeast. And I can’t stop thinking about way egg and xanthan gum team up to give chew and structure without weird gloop.

It toasts like regular stuff. Simple, honest, so reliable.

No frills. Just bread that behaves and tastes like what you grew up on and makes mornings infinitely better.

Ingredients

Print Recipe (No Advertisments)

Gluten free flour blend: the main body and texture, gives loaf its crumb and heft.
Plus xanthan gum: helps bind crumbs so it’s not powdery or falling apart.
Active dry yeast: brings lift and that slightly tangy, breadlike aroma we want.
Warm water: wakes the yeast up fast, it’s the engine for rise and proof.
Warm milk: adds tenderness and a bit of richness without being heavy.
Basically eggs: give structure, protein and a nice golden crumb and chew.
Sugar: feeds yeast, adds tiny sweetness and boosts browning on the crust.
Oil or melted butter: keeps the crumb soft and shelf life longer.
Salt: balances flavor and tightens the dough’s structure, don’t skip it.
Vinegar: helps with dough strength and a lighter, less gummy texture.
Tapioca or potato starch: adds chew and a slightly crisp, springy bite.

Ingredient Quantities

3 cups gluten free all purpose flour blend, preferably one that contains xanthan gum

1 teaspoon xanthan gum, only if your blend does not already have it

2 1/4 teaspoons (1 packet) active dry yeast

1 cup warm water, about 105 to 110 F

1/2 cup warm milk (dairy or unsweetened non dairy)

2 large eggs, room temperature

2 tablespoons granulated sugar

2 tablespoons neutral oil or melted butter

1 teaspoon salt

1 teaspoon apple cider vinegar or white vinegar

1/4 cup tapioca starch or potato starch for extra chew

How to Make this

Print Recipe (No Advertisments)

1. In a large bowl whisk together 3 cups gluten free all purpose flour blend and 1/4 cup tapioca starch; if your blend does not already have xanthan gum add 1 teaspoon xanthan gum now.

2. In a separate measuring cup or small bowl dissolve 2 tablespoons granulated sugar in 1 cup warm water (105 to 110 F) then sprinkle 2 1/4 teaspoons active dry yeast on top, stir gently and let sit 5 to 10 minutes until foamy. If it doesn’t foam the yeast might be dead, toss and try new yeast.

3. Warm 1/2 cup milk (dairy or unsweetened non dairy) until just warm, then whisk into the foamy yeast mixture with 2 large room temperature eggs, 2 tablespoons neutral oil or melted butter, and 1 teaspoon vinegar.

4. Pour the wet mixture into the dry ingredients and using a sturdy spoon or a paddle on low speed mix until fully combined; the dough will be more like a thick batter not a traditional elastic dough, that’s normal.

5. Scrape the bowl and add 1 teaspoon salt, then mix a little longer, 30 to 60 seconds, to make sure salt and xanthan are evenly distributed; if it seems too stiff add 1 to 2 tablespoons warm water, if too loose add a little extra tapioca or flour, but keep it sticky.

6. Transfer the batter into a greased 9×5 inch loaf pan, smoothing the top with a wet spatula or damp hands so it’s even; tap the pan on the counter a couple times to remove big air bubbles.

7. Cover loosely with plastic wrap or a clean kitchen towel and let rise in a warm draft free spot until about 1 to 1 1/2 inches above the rim, usually 45 to 60 minutes depending on temp; it will not rise like wheat dough but should noticeably puff.

8. Preheat oven to 375 F while the loaf is finishing its rise. Right before baking brush the top lightly with oil or milk for a softer crust and sprinkle a little extra tapioca starch if you like chew.

9. Bake for 30 to 40 minutes until the top is golden and a thermometer inserted in the center reads about 205 to 210 F; if it browns too fast tent loosely with foil for the last 10 minutes.

10. Let the bread cool in the pan 10 minutes, then remove to a wire rack and cool at least 1 hour before slicing so the crumb sets; store in a sealed bag for up to 3 days or freeze sliced for longer storage.

Equipment Needed

1. Large mixing bowl for the flour and dry mix
2. Whisk for blending flour and xanthan, and for eggs
3. Measuring cups and spoons (1 cup, 1/2 cup, tablespoon, teaspoon)
4. Small measuring cup or bowl to proof the yeast and dissolve sugar
5. Sturdy wooden spoon or silicone spatula, or a stand mixer with paddle attachment
6. 9 x 5 inch loaf pan, greased
7. Instant read thermometer to check internal temp (205 to 210 F)
8. Pastry brush for oil or milk, and a damp spatula or wet hands to smooth the top
9. Wire cooling rack, plus plastic wrap or a clean kitchen towel for the rise

FAQ

Can I skip the xanthan gum if my flour blend already has it?

Yes. If your blend includes xanthan gum, do not add the extra teaspoon. Too much makes the dough gummy and heavy.

My dough seems dense and not rising well. What went wrong?

Check your yeast and liquid temps. Water should be about 105 to 110 F. If water is hotter it kills the yeast, if it's colder yeast won't activate. Also make sure your yeast is fresh. Underproofing or packing the loaf too tight will also give a dense crumb.

Can I use all non dairy milk and still get the same result?

Yep. Use unsweetened almond, oat or soy milk warmed the same way. Results are very similar but oat milk can make a slightly sweeter or softer crumb.

How do I make the bread chewier like a classic white loaf?

Add the 1/4 cup tapioca or potato starch and don't overmix. Slightly higher hydration helps chewiness, so keep the dough a bit tacky. Let the loaf cool fully before slicing to finish setting.

Can I freeze the bread and how do I reheat it?

Yes. Slice and freeze in a sealed bag for up to 3 months. To reheat, toast slices from frozen or warm whole loaf at 300 F for 10 to 15 minutes wrapped in foil so it doesn't dry out.

My crust is pale and soft. How do I get a golden crust?

Brush the loaf with milk or an egg wash before baking and bake on the middle rack. If you want a thicker crust, move the oven rack up in the last 5 minutes or use a hotter oven for a brief finish, but watch it closely so it doesn't burn.

Baking The Perfect White Gluten Recipe Substitutions and Variations

3 cups gluten free all purpose flour blend: you can swap for 2 1/2 cups sorghum flour plus 1 cup tapioca starch and 1/2 cup brown rice flour, or use a cup-for-cup baking blend labeled for breads; if you do single flours, add 1 teaspoon xanthan gum per cup to help structure.
1 teaspoon xanthan gum: if you dont have it use 1 1/2 teaspoons psyllium husk powder or 1 tablespoon ground chia or flax seeds mixed with 3 tablespoons water (let sit until gelled).
1/2 cup warm milk (dairy or unsweetened non dairy): replace with equal parts water plus 1 tablespoon butter or oil for richness, or use almond, oat, or soy milk for a neutral flavor.
2 large eggs: use 1/2 cup silken tofu whipped smooth, or 3 tablespoons aquafaba (chickpea liquid) plus 1 teaspoon baking powder, or 1/4 cup applesauce plus 1 tablespoon oil for a softer crumb.

Pro Tips

1. Proof the yeast in the exact temp range listed; if your water is too hot it kills the yeast, too cool and it won’t wake up. A quick check: the water should feel noticeably warm but not hot on the inside of your wrist. If foam doesn’t form in 10 minutes toss the yeast and try fresh.

2. Room temp eggs and warm milk make a smoother batter and better rise. Cold eggs can shock the yeast and give you a denser loaf, so take them out 30 minutes before starting.

3. Don’t overmix after adding the salt. Mix just enough to distribute everything; overworking xanthan gum makes the batter gummy. If the batter seems too stiff add warm water by tablespoons until it’s sticky but still pourable.

4. Use a digital oven thermometer and check the internal temp of the loaf. Ovens vary a lot. Aim for 205 to 210 F in the center for a fully baked crumb, and tent with foil if the top browns too fast.

5. Let it cool at least an hour before slicing, even though it’s hard to wait. Gluten free breads finish setting as they cool, slice too soon and you get a gummy, crumbly mess. For longer life slice and freeze, toast from frozen for best texture.