Soft Homemade Gluten Recipe

My gluten-free bread recipe is my go-to indulgence. I love how the blend of gluten-free flour, yeast, eggs and a hint of apple cider vinegar creates a soft, inviting loaf bursting with flavor. Paired with butter or jam, this simple yet delightful treat totally elevates my breakfast experience. Honestly irresistible.

I recently discovered that making soft homemade gluten free bread is not as hard as it seems. I mixed 2 1/2 cups gluten free all purpose flour with xanthan gum, baking powder, salt, active dry yeast and sugar.

I then stirred in 2 large eggs, 1/4 cup vegetable oil, 1 teaspoon apple cider vinegar and 1 cup warm milk. This recipe balances simple ingredients with good nutritional value.

The protein from the eggs and the healthy fats from the oil give you a decent energy boost while keeping it light on calories. I enjoy this homemade gluten free recipe as it provides the best gluten free bread experience with its soft texture.

Even if you are used to the typical gluten free treats, this one stands out for its fresh taste and ease of preparation. It is a great option for a nutritious sandwich or a snack with a bit of butter and jam.

Why I Like this Recipe

1. I love how soft and fluffy the bread turns out, its texture is like nothing ive had before which makes it super perfect for making sandwiches.
2. I really appreciate that it’s gluten free so i dont have to worry about feeling sick after i eat it, which is a huge bonus.
3. The recipe is honestly really easy to follow and even if i’m not the best baker, i feel like i can nail it every single time, even when i mess up a bit here or there.
4. I also dig that it gives off this amazing aroma while it’s baking that fills my kitchen with warmth and makes me feel all cozy.

Ingredients

• Gluten-free all-purpose flour: Provides a stable carbohydrate base, giving body to the dough while keeping it light.
• Xanthan gum: Helps to bind ingredients together and improve dough elasticity for a softer texture.
• Active dry yeast: Creates bubbles that make the dough airy and causes it to rise in a warm environment.
• Eggs: Add protein along with richness that naturally improves the bread structure and flavor.
• Sugar: Offers a mild sweetness that nicely balances out the other savory ingredients in the mix.
• Apple cider vinegar: Gives a slight tang that not only brightens the taste but also tenderizes the crumb.
• Vegetable oil: Imparts moisture and softness to the dough and helps keep gluten free bread from drying out.
• Baking powder: Acts as a leavening agent that ensures the finished loaf is light and fluffy.
• Warm milk: Boosts tenderness while supplying essential nutrients making the finished product taste even better.

Ingredient Quantities

• 2 1/2 cups gluten-free all-purpose flour
• 1 teaspoon xanthan gum (omit if your blend already has it)
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 packet (2 1/4 teaspoons) active dry yeast
• 1/4 cup sugar
• 2 large eggs at room temperature
• 1/4 cup vegetable oil
• 1 teaspoon apple cider vinegar
• 1 cup warm milk

How to Make this

1. In a small bowl, combine the 1 cup of warm milk, 1/4 cup sugar and 1 packet of active dry yeast. Let it sit for about 5 minutes until it starts to froth.

2. In another bowl, beat the 2 large eggs (make sure they’re at room temperature) with 1/4 cup vegetable oil and 1 teaspoon apple cider vinegar.

3. In a large bowl, mix together 2 1/2 cups gluten-free all-purpose flour, 1 teaspoon xanthan gum (omit if your blend already has it), 1 teaspoon baking powder, and 1/2 teaspoon salt.

4. Pour the frothy yeast mixture and the egg mixture into the dry ingredients and stir well until the batter is smooth and no lumps remain.

5. Give the batter a good stir to make sure every ingredient is well combined, it should still be a bit sticky.

6. Cover the bowl with a clean towel and let the batter rest in a warm spot for about 30 minutes so it can slightly rise.

7. Preheat your oven to 375°F and grease a loaf pan to make sure the bread doesnt stick.

8. Transfer the dough into the greased loaf pan and smooth out the top using a spatula.

9. Bake for about 30 to 35 minutes until the top turns a nice golden brown and a toothpick inserted in the middle comes out clean.

10. Remove the bread from the oven and let it cool in the pan for 10 minutes before transferring it onto a rack to cool completely. Enjoy with butter and jam or as a sandwich base!

Equipment Needed

1. Small bowl for combining warm milk, sugar, and yeast
2. Medium bowl for beating eggs with vegetable oil and apple cider vinegar
3. Large mixing bowl for the gluten-free flour blend and other dry ingredients
4. Measuring cups and spoons for all precise ingredient amounts
5. Whisk or fork to beat the eggs well
6. Clean towel to cover the large bowl while the batter rests
7. Loaf pan that has been greased before adding the dough
8. Spatula to smooth out the dough in the pan
9. Oven preheated to 375°F for baking the bread
10. Toothpick for checking if the bread is baked thoroughly
11. Cooling rack to help the bread cool completely after baking

FAQ

• Q: Can I use any type of milk for this recipe?
  
  A: Yea, you can use non-dairy milk like almond or soy, but the flavor might change a bit.
• Q: What if my gluten free flour blend already has xanthan gum in it?
  
  A: If it already includes it, you can just omit the extra xanthan gum to avoid a gummy texture.
• Q: How can I tell that my dough is ready to rise properly?
  
  A: Look for a doubled in size dough and a bubbly surface. Sometimes it takes a bit longer than the recipe says.
• Q: Can I make this recipe ahead of time?
  
  A: Yes, you can store the dough in the fridge for a day, but let it come back to room temp before baking for best results.
• Q: What should I do if my dough turns out too sticky?
  
  A: If it feels too sticky, add a little more flour slowly till it holds together without being too dry.

Soft Homemade Gluten Recipe Substitutions and Variations

• Gluten-free all-purpose flour – you can try making your own blend with rice flour, potato starch, and tapioca starch if you dont have a premade mix
• Xanthan gum – if you dont have xanthan gum, use guar gum in the same amount which works almost as good in most recipes
• Baking powder – you can make your own by mixing 1/4 teaspoon of baking soda with 1/2 teaspoon of cream of tartar to equal 1 teaspoon of baking powder
• Active dry yeast – if necessary, swap for instant yeast using the same measurement, just make sure its fresh so your dough rises properly

Pro Tips

1. Make sure your warm milk is really at the right temperature; if its too hot, the yeast will die and your bread wont rise like it should.
2. Be patient when letting the yeast sit; if it doesnt froth up nicely, give it a few extra minutes before mixing it with the other ingredients.
3. When you mix the batter, be gentle but thorough so that you avoid lumps without overmixing it, which can sometimes affect the texture.
4. Let the bread cool completely before cutting into it; waiting a bit longer helps the crumb set properly and keeps it from getting squished when you slice it.