Soft homemade gluten-free bread is easier to make than you think! Simple and delicious, you'll love it in a sandwich or with some butter and jam. Most importantly, you'll be amazed that this bread is gluten-free!
Believe it or not, I still have trouble convincing some people that gluten-free bread can actually be good.
Crazy, right?
I've been doing gluten-free baking for a long time...
...and if you know me, you know I won't actually post a recipe unless it ticks all the boxes.
For bread, it's got to be SOFT...
...and delicious...
...and good enough and close enough to "real bread" that you don't realize it's gluten-free.
Bonus points if it's also easy to make!
Well, this bread recipe ticks all the boxes and is just another example of how good gluten-free bread can actually be!
The Dry Ingredients
I like to keep the ingredients fairly simple, and this bread recipe is no exception. The dry ingredients are made up of rice flour, tapioca starch, sorghum flour (which can be substituted with buckwheat or oat flour), xanthan gum, and salt. That's it! The rice flour provides the bulk, the tapioca starch provides the moisture, and the sorghum flour gives the wheat-like smell and taste. The xanthan gum acts as the "glue", if you will, giving the bread that chew that we want from bread.
I prefer not to use pre-made gluten-free flour blends as they often contain other ingredients that I do not want, so I like to create my recipes from scratch with the core ingredients. However, be rest assured that the gluten-free flours I use are commonly found and affordable, so anyone can make these recipes.
Now on to the other dry ingredient...yeast.
Contrary to common thinking, you do not have to proof yeast before adding it to the rest of the ingredients. If you are confident that the yeast is active (or if you want to live life on the edge!), you can simply add it dry to the rest of the dry ingredients. I have done this and the bread has always worked out without any issue. Keep in mind that I also store my yeast in the fridge to facilitate it staying active longer.
If you aren't sure if your yeast is active, or if you just want to make sure it is before you combine it with all the other ingredients, there is nothing wrong with proofing it first. For proofing the yeast for this recipe, I simply take ¼ cup of the required amount of warm water, mix it with the 2 tablespoons of honey, and add the yeast.
Creating the Batter
Yes, I said batter.
One major difference from regular wheat bread is that gluten-free bread dough is more like a batter and doesn't require any kneading. It is as simple as mixing all the wet and dry ingredients together with a mixer, pouring the batter into a pan and letting it rise once before baking. In that respect, making a gluten-free bread is much simpler than wheat bread!
The wet ingredients are also very straightforward, being composed of eggs, honey (which you may have already used for proofing your yeast), warm water, oil, and apple cider vinegar.
The dry, the wet, and the yeast mixture (if proofing ahead of time) all get combined into a mixing bowl. Whether you are using a stand or hand mixer, it only takes about a minute for the bread batter to come together.
The Rise
Scoop the bread dough batter into a parchment-lined loaf pan and now you just have to let it rise. (See Recipe Notes below regarding pan sizes.) If my kitchen is already warm (like during the summer months), I will simply leave it on the counter. Otherwise, during the colder months, I will often put the bread pan in the oven with just the oven light on and that creates a perfect warm environment for the bread to rise.
Once the bread is no more than ¼" above the edge of the pan, it is ready to bake. I know it may be tempting to let it rise just a *little* bit more until it reaches, what you think, is the perfect height. However, take it from someone who has done just that...don't. 🙂
The bread batter continues to rise a bit once it goes into the oven and that can result in your bread having a "ledge" or, even worse, the batter may spill over the edge of the pan. So err on the side of being conservative.
Bread Magic
After the bread dough has risen, it's time to bake and let the heat do its magic. Before you know it, the wonderful aroma of fresh baked bread will be wafting through your home! In 45 minutes, you'll have a beautiful loaf of bread..that looks and smells like "real" bread!
I know it will be difficult, but it's best to let the bread cool completely before slicing. Your patience will be rewarded when you make those first slices, see the beautiful airy bubbles, and take your first bite!
And of course, no gluten-free bread recipe of mine is complete without a shot of the "bend" test! It's softness you can see!
Did I mention this soft homemade gluten-free bread makes awesome sandwiches?? Get your favorite fillings, like my Easy Homemade Sandwich Deli Meat, and pack them between two slices…there's something incredibly satisfying about making fresh sandwiches with your very own homemade bread!
As I mentioned above, I have been baking gluten-free for a long time. So it would only make sense that I have a few gluten-free bread recipes!
They're all slightly different, and each delicious in their own way. It's definitely worth trying any, or all of them to see which one you like best! If you're like my family, we actually love all of them, and I find having the different recipes a nice way to have some variety.
So back to this recipe, just as the name says, it's soft. It has a tender crumb, good structure, lots of air bubbles, just the right amount of moisture, and it is just plain GOOD. It is also very easy to make...what's not to love?
~ Lisa.
Soft Homemade Gluten-Free Bread
Ingredients
Proofing the Yeast (see Recipe Notes below):
- ¼ cup warm water (about 100F/37C)
- 2 tbs honey
- 1 ½ teaspoon active yeast
Dry Ingredients (volume ingredients in the Recipe Notes below):
- 260 g rice flour (white or brown is fine)
- 80 g tapioca starch (same as tapioca flour)
- 60 g sorghum flour (can substitute with buckwheat or oat flour)
- 1 ½ teaspoon xanthan gum
- ½ teaspoon salt
Wet Ingredients:
- 3 eggs room temperature
- 1 tbs apple cider vinegar
- 1 ¼ cup water (about 100F/37C)
- ¼ cup light olive oil
Equipment
Instructions
- Combine ¼ cup warm water with 2 tbs honey and stir well. Mix in the yeast and let sit for 10 minutes to proof.
- Combine all dry ingredients in large mixing bowl and whisk together well.
- Add yeast mixture, 1 ¼ cups warm water, ¼ cup oil, eggs, and apple cider vinegar to the dry ingredients.
- Using a hand or stand mixer, beat mixture for 1-2 minutes, scraping down sides of the bowl halfway. Dough will be like batter.
- Scoop bread batter into parchment lined loaf pan and tap pan on the counter a couple of times to help the dough fill the corners.
- Place bread dough in a warm location to rise for approximately 1 hour, checking after 45 minutes. The center of the loaf should be more than ¼" above the edge of the loaf pan. (See note below.)
- Preheat oven 350 deg F (180 C).
- Bake uncovered for 45-60 minutes, until internal temperature taken with an instant-read thermometer registers at least 200F/93C.
- Let bread rest in the pan for 5 minutes before transferring to a cooling rack. Let cool completely before slicing.
Notes
- Can this be made in a bread maker?
- Yes! Be sure to check the manual for your bread maker as it may come equipped with a gluten-free setting. The most important thing is that the dough only go through ONE proof/rise before baking.
- This recipe works in different sized loaf pans: 5 x 9, Pullman tall style pans, 4 x 11.5 long pans.
- For the tall Pullman style pans, let the bread proof until doubled in size; do not let it rise above the edge of the pan.
- It is not necessary to proof the yeast. You can also simply add the dry active yeast to the dry ingredients and whisk together and simply add the 1 ½ cups warm water and the honey to the bowl with the rest of the wet ingredients. I have done it both ways without any issue.
- Volume Measurements:
- 2 ¼ cups + 2 tbs brown rice flour
- ¾ cup + 2 tbs + 1 teaspoon tapioca starch
- ½ cup + 1 tbs + 1 teaspoon sorghum flour
- Please note that gluten-free recipes work best with weight measurements because they are more precise than volume measurements. Gluten-free baking requires more precision and can be less forgiving than baking with regular all-purpose wheat flour.
- These volume measurements were made from spooning each of the flours into the measuring cups/spoons (so they are not packed) and leveling them off.
- The volume measurements are approximate. Make slight adjustments to the recipe as needed, adding a bit more water or tapioca starch or brown rice flour to achieve the correct dough consistency.
- Millet, buckwheat or oat flour can be used in place of sorghum flour.
- I have used sparkling mineral water in place of regular water, but have found that both yield similar results. You can use whatever you prefer!
- It is important to not let the bread rise too much before baking it. It is best to bake it when the rise looks just less than the "perfect" height, otherwise the dough may end up spilling over the edge.
- Keeps well in a sealed bag or container on the counter for a couple of days, in the refrigerator for a few days (if it lasts that long!). If you refrigerate the bread, the slices taste better toasted.
This recipe was January 14th, 2018 and republished on July 13th, 2020 with recipe updates, and new photos and writing.
Sheri Hutchins
Can I use this recipe in my gluten free bread machine versus baking in the oven?
Hi Sheri! Yes, I have had several readers make this bread successfully in a bread machine. The most important thing is that your dough must only go through one proof/rise before baking and not two (like normal wheat bread). I hope that helps!
Pat Gerbrandt
Yummy bread with lovely texture. It's soft and does not crumble! I was short of eggs, so I used one egg and egg replacer for the rest. I also cut down significantly the amount of honey because of of concern for diabetic family members, and because we don't like our bread sweet - unless it is meant to be a sweet bread!
My only concern is I don't have a Pullman baking pan, and the my bread gives proof (pun intended) I need a larger pan. I'd like to know if I can divide the dough and use my two 4" x 7 3/4" x 2 1/4" bread pans. I really can't afford to buy a Pullman pan, much as I'd love to have one, and my storage space is limited, anyway. I suppose I could give away two of my regular loaf pans, but the money is still a consideration! I notice most of the Pullman style pans are aluminum, and that concerns me, too. Please advise.
Hi Pat! Thanks for your comments and question! I'm glad to hear that the egg replacer worked with the recipe! For the loaf pans, it does not have to be a Pullman pan..any loaf pan with the right capacity will work. If your loaf pan is too small for this bread recipe, you could either reduce all the ingredients by, let's say 1/3, to make a smaller loaf, or you can, as you suggest, use two smaller pans and get to small loaves of bread. I hope that helps!
Barb
Can this be made with instant yeast?
Hi Barb! Yes, it can be made with instant yeast. Simply skip the proofing and add the water and honey in that step to the other listed wet ingredients to mix in with the dry ingredients. Thanks for the question!
Barb
This was amazing. It turned out great. I’m new to cooking gluten free. Do you think almond flour would work in this recipe as well? I’m diabetic and 2 little slices shot up my sugars.
Hi Barb! Thanks so much for reporting back! I'm so glad you made the recipe and liked it! Unfortunately, almond flour has very different qualities than the flours used for this bread so you cannot do a straight substitution and have the bread turn out. Also, the tapioca starch helps contribute to the softness and "bendability" so that the slices are like "real" bread...eliminating that to reduce the carbs would also completely change the results. I hope that helps answer your question.
Kaitlyn
Can this be made in a bread maker? I'm really looking forward to trying it.
Hi Kaitlyn! I have had other readers make this recipe with success in a bread maker. Just be sure that it only goes through one proof/rise before baking. Thanks for asking and I hope you like it!
Kenna
Made this yesterday. Didn't have sorghum flour so I used buckwheat. Followed the directions exactly and it turned out great. Was a little doughy so 45 minutes baking was not right for my stove. I will bake for a longer period next time. Definitely a keeper!!!
Hi Kenna! Thanks so much for making the bread and I'm so glad you liked it! If you have an instant-read thermometer to check that the internal temperature is at least 200F/93C, that is a much better way to check to make sure the bread is done. Also, it's really important to let the bread cool completely before slicing...otherwise it will be still be gummy inside.
Elizabeth
Hello
Thank you for this gluten free bread recipe.
Can we use any form of starch eg potato, arrowroot etc. or does it need to be tapioca starch?
Also, can this recipe be done in a bread machine?
Thank you again.
Eli.
Hi Elizabeth! You can substitute the tapioca starch with cornstarch, potato starch, or arrowroot starch. I have had readers make this recipe with success in a bread machine. You just have to make sure that you choose the gluten-free setting if the machine has one, or make sure that the bread only goes through one proof/rise and not two. I hope that helps!
Jon
Made this today,must say it's best bread every, but mine turned out bit wet still after 45 min. Can I turn down oven and cook for longer?. Thank for great recipe...
Hi Jon! Did you check the internal temperature with an instant read thermometer to make sure it was at least 200F/93C before removing the bread from the oven? The internal temperature is far more important than the time spent in the oven, and since all ovens are different, too, the baking time may vary. In your oven, it may take an hour instead of 45 minutes. If the top of the bread is browning too much, you can also lay a sheet of foil over top as it continues to bake. In short, I would keep the baking temperature the same and invest in an instant-read thermometer for more reliable results. Thank you for making the recipe and I'm glad that you liked it!