If you’re gluten free, you know the bread you buy in the stores tends to be hard, tasteless, overpriced and basically awful. The good news is that you can easily bake gluten free bread that is soft, tasty and easy — and it’s much healthier than the stuff you buy in stores!
Here’s one of my basic go-to bread recipes. I use this bread for sandwich bread, french toast and stuffing especially. If you have any left over the second day (which never happens in our house), it’s also perfect for bread crumbs. It’s made with inexpensive flours and couldn’t be simpler.
(Please note that I am not a “food blogger” — Daryl and blog here to share recipes, information and ideas but I don’t usually do photo shoots of the food I make or make it all pretty and perfect. I am quickly posting this recipe today because several people have asked about soft gluten free bread lately and I thought I’d share one of my go-to easy recipes. These photos are from my phone, taken quickly while I was cooking last week with no time spent trying to make anything look picture-worthy. 🙂 That said, it tastes very good!)
Soft and Easy Gluten Free Bread
- 1½ cup WARM water or milk
- 3-4 TBS sugar, agave or honey
- 2½ tsp yeast
- 3 cups of gluten free flour mix (see below for the homemade mix I use)
- 1½ tsp additional xanthan gum
- 4 tsp baking powder
- 1 tsp salt
- 2 tsp vinegar (I use apple cider vinegar)
- ¼ cup olive oil
- 2 eggs or Ener-G egg replacer
- Herbs, spices or mix-ins like garlic powder, dried herbs, cinnamon and raisins, etc. (optional)
- Mix warm water, sugar and yeast in a small bowl and let sit a few minutes to proof.
- In a large mixing bowl, add flour, xanthan gum, baking powder and salt. Blend. Add the rest of the ingredients, including the yeast mixture. Mix on medium high for about 3 minutes. The dough will be wet and sticky, and not as thick as gluten bread dough.
- Oil a 9×5 loaf pan and spread the dough mixture in it. Smooth out the top with wet fingers.
- Preheat oven to 375°. Let the bread rise on top of the oven for 20-30 minutes while it preheats (it will rise more as it bakes).
- Bake for approx. 35-45 minutes or until golden brown on top and it sounds hollow when “knocked” on. Be sure to cook until browned on top, or it may deflate during cooling.
- Remove hot bread to a wire rack and let cool completely before slicing (it will collapse if you cut it warm). Use a serrated bread knife or meat slicer for easy slicing.
For the GF flour mix, I either use the one below or the same mix I use for my gluten free cupcakes, pancakes and other baked goods here (which is millet flour, sweet rice flour and potato starch).
Easy GF bread mix:
- 1 Bag (24 oz or 4.25 Cups) Brown Rice Flour
- 1 Bag (24 oz or 4.25 Cups) White Rice Four
- 1 Bag (24 oz or 4.25 Cups) Sweet Rice Flour (I get this from my local Asian market much cheaper)
- 1 Bag (20 oz or 4.5 Cups) Tapioca Flour/Starch
- 2 1/2 TBSP (0.8 oz) Xanthan Gum
Mix and store in a large container (I use inexpensive glass ice tea jugs for this). Keep in the fridge if you do not bake often.
For gluten free artisan bread, I highly recommend the book Gluten-Free Artisan Bread in Five Minutes a Day.
Here are a few breads I’ve made with their master recipe and directions.
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