Soft Homemade Gluten-Free Bread

(Author’s update September 3rd, 2018: I added a note to the end of the recipe, detailing how much to let your bread dough rise. I also adjusted the baking time slightly.)

Ever since I figured out how to make gluten-free bread that is actually like “real” bread, I’ve been working on variations to try and come up with another recipe…and here it is! I’ve got, what I think, is another winner of a recipe with Soft Homemade Gluten-Free Bread and this one is also dairy free!

Just to be clear, I have made MANY loaves of gluten-free bread, all as part of developing the perfect recipe. Starting with my very first attempt, which my family fondly refers to as The Brick (because it literally looked, tasted, and WEIGHED like one!), my family has been a patient group of guinea pigs in this gluten-free bread journey.

But when I finally achieve results like this…it makes eating all those test loaves (good and bad) worth it!

My Soft Homemade Gluten-Free Bread is just as the name states…it’s soft. It has a tender crumb, has good structure, has lots of air bubbles, has just the right amount of moisture, and is just plain GOOD. It is also very easy to make…put together your dry ingredients, put together your wet ingredients, mix the two together, pour into a loaf pan, let rise, bake, cool, slice, EAT. I love how easy it is to make…no kneading, no multiple rises necessary.

Did I mention this soft homemade gluten-free bread makes awesome sandwiches?? Get your favorite fillings and sandwich them between two slices…you would never guess you’re eating gluten-free bread.

If you want to try another gluten-free bread recipe, hop on over to my Soft Gluten-Free Sandwich Bread post and check that out. These two recipes are similar, but not the same, and they are both worth considering. I like to alternate between the two bread recipes and my family loves both.

Soft. Homemade. Gluten-free. Dairy-free. Easy. Tasty. Totally doable in your kitchen. What are you waiting for?

(Author’s update September 3rd, 2018: I added a note to the end of the recipe, detailing how much to let your bread dough rise. I also adjusted the baking time slightly.)

~ Lisa. 🙂

Soft Homemade Gluten-Free Bread

Soft, tender, and airy bread...and gluten-free! Who knew those words could all be used in the same sentence? Smells and tastes great and perfect for sandwiches or toasting...just like "real" bread!

0 from 0 votes

Print Pin Rate

Course: Breads

Cuisine: Western

Keyword: gluten-free bread

Prep Time: 30 minutes

Cook Time: 1 hour

Proofing: 30 minutes

Total Time: 1 hour 30 minutes

Makes: 1 loaf

Author: Lisa from A Day in the Kitchen

Ingredients

Dry Ingredients (volume ingredients in the Recipe Notes below):

• 260 g rice flour (white or brown is fine)
• 95 g tapioca starch (aka tapioca flour, cassava, arrowroot)
• 60 g sorghum flour (buckwheat also works well)
• 1 1/2 tsp xanthan gum
• 1 tbs active yeast (instant also works)

Wet Ingredients:

• 3 eggs room temperature
• 1 tbs apple cider vinegar
• 2 tbs honey
• 1 1/2 cup water lukewarm (about 100F, 37C)
• 1/4 cup light olive oil

Topping (optional):

• 2 tsp sesame seeds
• 1/2 tsp whole flax seeds

Instructions

• Combine all dry ingredients in bowl. Set aside.
  
  
• Combine all wet ingredients in large mixing bowl and beat until well mixed.
  
  
• Add dry ingredients to wet and beat for 1 minute, scraping down sides of the bowl halfway.
  
  
• Scoop into parchment lined loaf pan.
  
• Sprinkle topping of sesame seeds and whole flax seeds down center of the loaf, concentrating the seeds in the middle and away from the edges of the pan. Gently press seeds into dough with damp fingers.
  
  
• Place bread dough in a warm location to rise, checking after 20-30 minutes. Let dough rise until the center of the loaf is no more than 1/4" above the edge of the loaf pan. (See note below.)
  
• Preheat oven 350 deg F (180 C).
  
• Drape a sheet of foil over the bread and bake for 40 minutes.
  
• Remove foil sheet and bake another 20 minutes until golden brown and internal temperature is at least 200 deg F (93 C).
  
• Use parchment paper edges to help lift bread loaf from the pan and transfer to cooling rack. Let cool completely before slicing.
  

Notes

• Volume Measurements:
  • 2 1/4 cups + 2 tbs brown rice flour
  • 3/4 cup + 2 tbs + 1 tsp tapioca starch
  • 1/2 cup + 1 tbs + 1 tsp 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.
• Buckwheat 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!
• If you are letting your bread dough rise in the oven, it is important to remove the bread BEFORE it reaches what looks like the "perfect" rise height. I find no more than 1/4" above the edge of the loaf pan is a good guide. While you are waiting for the oven to preheat to 350 deg F, the dough will continue to rise. If you let the dough rise too much, it will end up spilling over the edge of the pan.
• Keeps well in a bag on the counter for a day, in the refrigerator for a few days (if it lasts that long!). If you refrigerate the bread, the slices taste better toasted.

Have you tried this recipe?Mention @dayinthekitchen or tag #adayinthekitchen!

If you make this recipe, share your photo on Facebook or Instagram and tag me @dayinthekitchen!

You might also like:

This recipe was updated on March 6th, 2019 with volume measurements for the flours and additional recipe notes.