The Best Gluten-Free Bread Recipe

Introduction

This gluten-free bread recipe delivers a soft, flavorful loaf that’s perfect for sandwiches or toast. Using simple ingredients and a straightforward method, you can enjoy homemade gluten-free bread without any fuss.

Ingredients

• 4 cups Gluten-Free All-Purpose Flour
• 2 tablespoons Kosher Salt
• 2 1/2 teaspoons Instant Dry Yeast
• 2 cups Water
• 2 tablespoons Honey
• 2 Eggs
• 2 tablespoons Neutral Oil
• 1 teaspoon White Wine Vinegar
• Unsalted Butter, as needed

Instructions

1. Step 1: In a large bowl, whisk together the gluten-free flour, kosher salt, and instant dry yeast until evenly combined.
2. Step 2: In a medium bowl, stir the honey into the water until dissolved. Add the eggs, neutral oil, and white wine vinegar, mixing well. Pour the wet ingredients into the dry and stir with a spatula until a smooth batter forms.
3. Step 3: Generously grease two 1-quart oven-safe bowls with softened unsalted butter.
4. Step 4: Divide the dough evenly between the prepared bowls. With wet hands, smooth the surface of the dough to create an even top.
5. Step 5: Let the dough rise in a warm, draft-free spot for 30 to 45 minutes, until it just crowns the rims of the bowls. About halfway through rising, preheat your oven to 425°F (210°C) and place a rack in the middle.
6. Step 6: Transfer the bowls to the oven on a baking sheet for easy handling. Bake at 425°F for 15 minutes, then reduce the heat to 375°F and bake for an additional 17 to 20 minutes, until the bread is golden all around.
7. Step 7: Remove the bowls from the oven and carefully turn the loaves out onto cooling racks. Let cool for at least 20 minutes before slicing.

Tips & Variations

• Use warm water to help activate the yeast faster and improve rise.
• For a richer flavor, substitute honey with maple syrup or agave nectar.
• If you prefer, add herbs or seeds to the batter for extra texture and taste.
• Make sure to use well-greased bowls to prevent sticking and ease removal.

Storage

Store the bread wrapped in a clean kitchen towel or airtight container at room temperature for up to 3 days. To keep it longer, freeze slices in a sealed bag for up to 3 months. Reheat slices in a toaster or oven to restore freshness before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute different flours for gluten-free all-purpose flour?

Gluten-free flours vary widely, so it’s best to use a blend designed for baking to ensure texture and rise. Single flours like rice or almond flour won’t give the same results on their own.

Is it possible to make this bread vegan?

You can replace the eggs with flax or chia egg substitutes and use maple syrup instead of honey. However, texture and rise may vary slightly.

The Best Gluten-Free Bread Recipe

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★★★★★

4.8 from 99 reviews

• Author: Jake
• Total Time: 45 to 55 minutes
• Yield: 2 loaves (1 quart each) 1x
• Diet: Gluten Free

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Description

This recipe delivers the best gluten-free bread with a moist, tender crumb and a golden crust, perfect for those seeking delicious, wheat-free homemade bread. Made with gluten-free all-purpose flour and natural ingredients like honey and eggs, it rises beautifully and bakes to perfection using a simple two-step baking process in oven-safe bowls.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 4 cups Gluten-Free All-Purpose Flour
• 2 tablespoons Kosher Salt
• 2 1/2 teaspoons Instant Dry Yeast

Wet Ingredients

• 2 cups Water
• 2 tablespoons Honey
• 2 Eggs
• 2 tablespoons Neutral Oil (such as canola or vegetable oil)
• 1 teaspoon White Wine Vinegar

Additional

• Unsalted Butter, as needed (for greasing bowls)

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Instructions

1. Combine Dry Ingredients: In a large bowl, whisk together the gluten-free all-purpose flour, kosher salt, and instant dry yeast until evenly mixed.
2. Mix Wet Ingredients: In a separate medium bowl, pour the water over the honey and stir until the honey dissolves completely. Add the eggs, neutral oil, and white wine vinegar to the bowl and whisk to combine.
3. Form Batter: Pour the wet ingredients into the dry ingredients and mix with a spatula until a batter forms; it should be thick and sticky, not a traditional dough.
4. Prepare Bowls: Generously grease two 1-quart oven-safe bowls with softened unsalted butter to prevent sticking and aid in browning.
5. Divide and Shape: Evenly divide the batter between the prepared bowls. Using wet hands, smooth the surface of the batter so it is even and level.
6. First Rise: Allow the dough to rise in a warm, draft-free location for 30 to 45 minutes, or until the batter just crowns the rims of the bowls. Halfway through rising, place a rack in the middle of the oven and preheat to 425°F (210°C).
7. Bake First Stage: Transfer the bowls onto a baking sheet and place in the hot oven. Bake at 425°F for 15 minutes to set the crust.
8. Bake Second Stage: Reduce oven temperature to 375°F (190°C) and continue baking the bread for an additional 17 to 20 minutes, until the loaves turn a golden color all around.
9. Cool: Remove the bread from the oven, invert the bowls onto cooling racks, and gently release the loaves. Let the bread cool completely for at least 20 minutes before slicing to ensure optimal texture.

Notes

• Using oven-safe bowls and generously buttering them helps achieve a beautifully shaped, crusty loaf.
• Ensure the water is at room temperature to activate the yeast properly without killing it.
• It’s normal for gluten-free bread batter to be much wetter and stickier than traditional wheat dough.
• Allowing the bread to cool fully before slicing prevents it from crumbling.
• You can substitute honey with maple syrup or agave for a vegan variation but this recipe contains eggs so it is not vegan overall.

• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Category: Bread
• Method: Baking
• Cuisine: American

Keywords: gluten free bread, easy gluten free bread, homemade gluten free bread, gluten free baking, yeast bread, allergy friendly bread