This is the Best Gluten-Free Bread Recipe!
And I know because I have tried a lot of gluten-free bread recipes! I have tweaked this recipe many times to make it just perfect!
Originally, I made this in my bread machine, but then it died, so now I make it in the oven. There is not any difference in taste, just a slightly different shape because I’m using a different pan. What I’m trying to say is that you can use this recipe with a bread machine if you have one, or just your oven if you want.
This gluten-free bread is so delicious with just butter, or jelly, or used as sandwich bread! We eat this as sandwich bread when I make sloppy Joes!
I also use this exact recipe when I make pizza crust, it makes the best Deep Dish Pizza Crust!
If you really want to go crazy, throw a bunch of cinnamon and raisins in the dough to make cinnamon raisin bread. Okay, I’ve actually already done this and written up the recipe for Gluten-Free Cinnamon Raisin Bread for you and included Cinnamon butter…so good!!
Okay, enough with how awesome this bread is and how versatile it is, on to the recipe already!
Gluten-Free Bread Ingredients
- 1 packet or 2 Tablespoons active yeast
- 1- 2/3 cup warm water
- 3 Tablespoons sugar
- 1 teaspoon vinegar (I have used apple cider vinegar and white vinegar, either will work)
- 3 eggs, room temperature
- 4 tablespoons melted butter
- 3 cups gluten-free flour
- 2-1/2 teaspoons xantham gum
- 2/3 cup powdered milk
- 1-1/2 teaspoons salt
Gluten-Free Bread Directions
- Combine warm water, yeast, and sugar and let sit for 15 minutes until it becomes foamy.
- Add the rest of the ingredients to a bowl or stand mixer. Add the yeast mixture, and mix until well combined. Make sure all the flour gets mixed in, by scraping the bottom of the bowl.
- Put the dough in a bread pan. Cover with a clean towel and set in a warm spot for two to three hours or until it has raised to the top of the bread pan.
- Bake at 350 °F for 30 minutes. The top of the bread should be golden brown and an inserted toothpick should come out clean.
1. Combine warm water, yeast, and sugar and let sit for 15 minutes until it becomes foamy. 2. Add the rest of the ingredients to a bowl or stand mixer. Add the yeast mixture, and mix until well combined. Make sure all the flour gets mixed in, by scraping the bottom of the bowl. 3. Put the dough in a bread pan. Cover with a clean towel and set in a warm spot for two to three hours or until it has raised to the top of the bread pan. 4. Bake at 350 °F for 30 minutes. Top of bread should be golden brown and an inserted toothpick should come out clean. The Best Gluten-Free Bread Recipe, Made From Scratch
Ingredients
Instructions
mary jane somnis says
omgosh, i’ve got the bread in the oven now – the directions said to let the dough rise 2 to 3 hours before putting into the oven – that didn’t work, either, as there was too much dough for my normal size bread pan – the dough rised quickly; then continued to fall over the sides of the pan, prior to baking ! ! – so i used a scissors to shave off the dough around the edges, two diff. times ! – it is in the oven now, after rising less than an hour ! ! – i have no idea if this bread will turn out well – – ! mj
mary jane somnis says
also, in the ingred.s it calls for 2/3 c. powdered milk – didn’t understand that, either – did you mean “mixed water & milk powder” to make 2/3 cup ? – or, did you mean just 2/3 cup of milk powder ? ? – and, lastly, you didn’t clarify if the bread pan should be greased or ungreased ? ? – thanks for clairifying these details – mj 🙂
Blessed Beyond Crazy says
Just add the powdered milk, no need to mix with water first. Greasing your bread pan will depend on the material of your bread pan. If it is glass or metal, then you should rub the pan down with butter before adding the dough. If it is silicon, then no need to grease. When you add the dough to your bread pan, if it is more than 1/2 way full, before rising, then split the dough into two bread pans then let rise.
mary jane somnis says
hi – i’m just trying out this gluten free bread recipe – question: the ingred.s call for “1 packet yeast or 2 tablespoons yeast – – – which is it ? ? – a packet has just one tablespoon, not 2 tablespoons – confused – please explain – thank you – mj
Sharon says
I’m new at gluten free, what is the brand of gluten free flour you use. I’m hearing they are not created equal.
Thank you
Blessed Beyond Crazy says
Hi Sharon,
Here is a post that may help > https://blessedbeyondcrazy.com/5-basic-diy-gluten-free-flour-blends/
I know there are several varieties of gluten-free flour blends on the market today that we haven’t tried yet. We stick to what works for us and that is to create our own mix using different GF flours/starches.
I wish I could help you more but that’s what we do.
Take care,
Linda