Baking & Pastry > Gluten-Free Baking > Gluten-Free Baking Recipes > Gluten-Free Bread Recipe

Simple Gluten-Free White Bread

A classic and versatile gluten-free white bread recipe that's soft, fluffy, and perfect for everyday use. This bread is ideal for sandwiches, toast, or enjoying with your favorite toppings.

Prep Time
20 minutes
Cook Time
40-45 minutes
Servings
1 loaf
Ingredients
  • 375 g Gluten-Free All-Purpose Flour Blend
  • 50 g Tapioca Starch
  • 7 g Instant Dry Yeast
  • 2 tbsp Sugar
  • 1 tsp Salt
  • 350 ml Warm Milk (dairy or non-dairy)
  • 3 tbsp Olive Oil
  • 1 tbsp Apple Cider Vinegar
  • 1 tsp Xanthan Gum

Mixing Dry Ingredients

In a large bowl, whisk together the gluten-free all-purpose flour blend, tapioca starch, instant dry yeast, sugar, salt, and xanthan gum. Make sure everything is well combined.

Combining Wet Ingredients

In a separate bowl, whisk together the warm milk, olive oil, and apple cider vinegar.

Creating the Dough

Pour the wet ingredients into the dry ingredients and mix well with a stand mixer or a hand mixer until a smooth, slightly sticky dough forms. The dough will be more like a thick batter than a traditional bread dough.

First Rise (Optional)

Gluten-free bread doesn't always require a long rise. However, if you have time, you can cover the bowl with plastic wrap and let it sit in a warm place for 30 minutes. This will help to improve the texture of the bread.

Preparing the Loaf Pan

Grease a 9x5 inch loaf pan with olive oil or non-stick cooking spray. You can also line the bottom of the pan with parchment paper for easy removal.

Shaping the Dough

Pour the dough into the prepared loaf pan and spread it evenly. Smooth the top of the dough with a wet spatula.

Second Rise

Cover the loaf pan with plastic wrap or a damp cloth and let the dough rise in a warm place for 30-45 minutes, or until it has risen slightly above the edge of the pan.

Baking the Bread

Preheat your oven to 350°F (175°C). Bake the bread for 40-45 minutes, or until the crust is golden brown and a toothpick inserted into the center comes out clean. If the crust is browning too quickly, you can tent it with aluminum foil during the last 15 minutes of baking.

Cooling and Slicing

Remove the bread from the oven and let it cool in the loaf pan for 10 minutes. Then, transfer it to a wire rack to cool completely before slicing. Slicing the bread while it's still warm can cause it to be gummy.

← Hearty Gluten-Free Buckwheat Bread →

FAQ

  • What is a gluten-free all-purpose flour blend?

    A gluten-free all-purpose flour blend is a combination of different gluten-free flours, such as rice flour, tapioca starch, and potato starch, that is designed to mimic the properties of wheat flour. Look for a blend that is specifically formulated for baking.
  • Can I use a different type of milk?

    Yes, you can use any type of milk you prefer, including dairy milk, almond milk, soy milk, or oat milk. Just make sure it's warm to activate the yeast.
  • Why is xanthan gum used in gluten-free baking?

    Xanthan gum is a thickening agent that helps to bind the gluten-free flours together and provide structure to the bread. It acts as a gluten replacement, preventing the bread from being crumbly.