I just made the Quick Gluten Free Bread everyone thinks is impossible and I’m not joking when I say it slices like a bakery loaf and actually stays soft.

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I’m obsessed with this bread. I love how a simple loaf from my machine turns into soft, chewy slices that actually taste like bread, not a science project.

I use large eggs and a splash of olive oil for richness. But what really gets me is how forgiving the recipe is.

No drama, just reliable loaf after loaf. I save this under Gluten Free Bread Machine Recipes Easy and Gf Bread Machine Recipes because it’s stupidly simple and worth making.

Sandwiches, toast, plain with butter. I crave it the second it cools.

You’ll want it in your kitchen, trust me.

Ingredients

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Gluten-free flour keeps it light and chewy, basically the bread’s whole vibe.
Plus xanthan gum gives stretch and hold so slices don’t fall apart.
Warm water wakes the yeast and helps the dough come together nicely.
Eggs add protein and richness, makes the crumb tender and not dry.
Olive oil or butter gives flavor and moisture, so it’s soft and not gritty.
Sugar or honey feeds the yeast and adds a hint of sweet warmth.
Salt balances flavors and tightens the dough’s overall taste profile.
Yeast makes it rise and gives that classic bread aroma you’ll love.
Basically apple cider vinegar boosts rise and adds a subtle tang.

Ingredient Quantities

3 cups (360 g) gluten-free all-purpose flour (preferably a blend that already has xanthan gum)

1 tsp xanthan gum (only if your flour blend doesnt contain it)

1 1/4 cups (300 ml) warm water

2 large eggs, room temperature

2 tbsp (30 ml) olive oil or melted butter

2 tbsp (25 g) granulated sugar or honey

1 1/2 tsp fine salt

2 1/4 tsp (1 packet) active dry yeast or instant yeast

1 tsp apple cider vinegar

How to Make this

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1. Pour 1 1/4 cups (300 ml) warm water into the bread machine pan, then add 2 large room temp eggs, 2 tbsp (30 ml) olive oil or melted butter, 2 tbsp (25 g) sugar or honey, and 1 tsp apple cider vinegar; give it a quick stir with a spatula so the eggs break up a bit.

2. Spoon in 3 cups (360 g) gluten free all purpose flour, spreading it evenly over the liquid. If your flour blend does not already contain xanthan gum, sprinkle 1 tsp xanthan gum on top of the flour.

3. Add 1 1/2 tsp fine salt at the edge of the flour layer, away from the center, and finally make a small well on the top surface of the flour (not down to the liquid) and put 2 1/4 tsp (one packet) active dry yeast or instant yeast in the well.

4. Place the pan in your bread machine, choose the gluten free or basic cycle designed for gluten free loaves, select medium or light crust if available, and hit start. Most machines bake a single 1 to
1.5 lb loaf in about 2 to
2.5 hours.

5. Do not open the lid during the initial mix and rise stages unless absolutely necessary; opening lets heat out and can make the loaf collapse. If the dough looks too dry in the first few minutes, add up to 1 tbsp extra water; if too wet and slumpy, sprinkle a little extra flour, 1 tsp at a time.

6. If your machine has a preheat or single knead option, you can let it run that once then stop and scrape down sides with a rubber spatula to make sure all flour is hydrated, then restart. This helps avoid dry pockets of flour.

7. When the bake is done, remove the pan with oven mitts and let it rest 5 to 10 minutes, then turn the loaf out onto a wire rack to cool completely for best slicing. Cutting while hot makes it crumbly.

8. For a softer crust brush the top with a little melted butter right after removing from the pan. For a chewier, toasty crust skip the butter.

9. Store cooled bread in a paper bag or wrapped in a kitchen towel for 2 days, or freeze slices in a freezer bag for up to 3 months. To refresh frozen slices toast or warm at 350 F for 8 to 10 minutes.

Equipment Needed

1. Bread machine with a gluten free or basic cycle
2. Bread machine pan and kneading paddle (usually included with the machine)
3. Liquid measuring cup (300 ml) and dry measuring cups (for flour)
4. Kitchen scale (for accurate flour weighing)
5. Measuring spoons (tsp and tbsp)
6. Rubber spatula for scraping and stirring
7. Small bowl or ramekin (for proofing yeast or beating eggs)
8. Oven mitts or heatproof gloves
9. Wire cooling rack and a pastry brush (for brushing melted butter)

FAQ

Q: Can I use a different gluten free flour blend?

A: Yes, you can, but pick a blend meant for breads if possible. If your blend does not have xanthan gum, add the 1 tsp listed. Some blends absorb more liquid so you might need to tweak water by a tablespoon or two.

Q: Do I have to use eggs?

A: Eggs give structure and help the loaf rise and stay moist. If you need an egg free version, try 2 flax eggs (2 tbsp ground flax + 6 tbsp water, mixed and rested) but the texture will be a bit denser.

Q: Which bread machine setting and cycle should I use?

A: Use the basic or gluten free cycle if your machine has one. If it only has a basic cycle, pick the small loaf size and light to medium crust. Watch the first rise to make sure dough looks right.

Q: How do I know if the yeast is still good?

A: Proof it by mixing yeast with a little warm water and a pinch of sugar. It should get foamy in 5 to 10 minutes. If nothing happens, the yeast is dead and replace it.

Q: Why did my loaf come out gummy or crumbly?

A: Gummy usually means underbaked or too much liquid. Let it cool completely before slicing to finish setting. Crumbly means not enough binder or overbaked. Try adding a little more xanthan gum or an extra egg next time.

Q: Can I add seeds, nuts, or herbs?

A: Totally. Add mix ins toward the end of the knead cycle so they get evenly distributed. About 1/2 to 3/4 cup of additions is a good range so you do not overwhelm the dough.

Easy Gluten Free Bread Recipe For Bread Machines Substitutions and Variations

Gluten-free all-purpose flour: swap with a mix of 2 cups (240 g) brown rice flour + 1 cup (120 g) tapioca starch for a lighter crumb. You may need a little extra water if the dough seems dry.
Xanthan gum: if your blend lacks it, use 1 tsp guar gum or 1 1/2 tsp psyllium husk powder. Psyllium gives more elasticity but can make the loaf denser so adjust liquid a tad.
Eggs: replace 2 large eggs with 1/2 cup (120 g) plain yogurt + 2 tbsp (30 ml) water for moisture and structure, or use 1/2 cup mashed banana for a sweeter, softer crumb (best for sweet breads).
Granulated sugar/honey: use 2 tbsp maple syrup or 2 tbsp agave nectar (reduce warm water by 1 tbsp). For a lower-sugar loaf try 1 1/2 tbsp coconut sugar, but flavor will change slightly.

Pro Tips

1) Check your yeast and water temp first. If the water feels too hot it will kill the yeast, too cool and it wont activate well. Aim for about 105 to 115 F. If you arent sure use your wrist like you would for a baby bottle; it should feel warm, not hot.

2) Hydration matters more with gluten free blends. Start with the recipe amount, then watch the first few minutes of mixing. If the dough looks dry and mealy add 1 tsp to 1 tbsp water at a time. If it looks soggy and falling apart add tiny pinches of flour. Little adjustments go a long way.

3) Scrape the pan once during the initial knead if your machine lets you pause. Gluten free flour tends to cling to the corners, and scraping makes the dough more uniform so you wont end up with dry pockets. Its messy but worth it.

4) Cool completely before slicing, or at least wait 20 to 30 minutes. Cutting too soon makes the crumb collapse and the loaf turn gummy. If you want a softer crust, brush with melted butter right out of the pan, if you want chewier and browned leave it plain.