The Ultimate Guide to Easy, Soft, Homemade Gluten-Free Bread

Are you craving that classic, soft bread texture but need it to be gluten-free? Look no further! This isn’t just another gluten-free bread recipe; it’s a game-changer. Finally, a recipe that uses simple, accessible ingredients and delivers a wonderfully soft, pliable loaf every single time. Forget complex instructions or hunting down obscure flours. This recipe is designed for ease, making delicious gluten-free baking a joyful reality rather than a daunting challenge. Whether you slice it for sandwiches, toast it for breakfast, or dunk it into a warm bowl of soup, this bread is a true delight. And for those with additional dietary needs, you’ll be thrilled to know this fantastic loaf is also naturally dairy-free! Carb lovers, rejoice – your bread journey begins anew.

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Choosing the Best Gluten-Free Flour for Your Bread

Many gluten-free bread recipes can be intimidating, often demanding a collection of specialty flours to create your own custom blend. As a busy home baker, I understand that few people have the time, kitchen space, or desire to store bags upon bags of various grains and starches. My philosophy is simple: baking should be enjoyable and straightforward. That’s why this recipe prioritizes convenience without compromising on quality.

For the best and most consistent results with this recipe, I highly recommend using a high-quality, store-bought gluten-free all-purpose flour blend. After extensive testing, I’ve found that King Arthur Baking Mix performs exceptionally well, yielding a consistently soft and tender loaf. Its carefully balanced blend of gluten-free grains and starches is formulated to mimic the properties of traditional wheat flour, making your baking experience much easier.

But what if you’re looking for a more budget-friendly option, or simply can’t find King Arthur’s blend? You’re in luck! I’ve gone the extra mile to test this recipe with one of the most accessible and inexpensive gluten-free flours on the market: Walmart’s Great Value’s Gluten Free All Purpose Flour. With just a few simple adjustments, you can achieve equally fantastic results. When using the Great Value brand, maintain the same measurement of 3 cups of flour, but increase the oil from 1/4 cup to 1/3 cup, and boost the baking powder from 1 teaspoon to 1 tablespoon. And just like that, you have incredible gluten-free bread two ways! It’s a testament to the versatility of this recipe, proving that deliciousness doesn’t have to break the bank.

In fact, the accompanying photo showcasing two beautiful loaves side-by-side demonstrates this perfectly—one made with Great Value and the other with King Arthur. Side-by-side, you’ll be hard-pressed to detect any difference in taste or texture. This versatility ensures that everyone can enjoy amazing homemade gluten-free bread, regardless of their preferred flour brand or budget.

It’s crucial to understand that not all gluten-free flours are created equal. You CANNOT simply substitute a single gluten-free flour (like almond flour, oat flour, or rice flour) for an all-purpose gluten-free blend. These blends are specifically designed with a mix of different flours and starches to provide the structure, texture, and rise that gluten-free baking requires. Each component plays a vital role in mimicking gluten. Additionally, while I’ve tested with King Arthur and Great Value, other brands of gluten-free all-purpose flour blends may vary in their composition. I haven’t specifically tested this recipe with every brand, so if you venture beyond my recommendations, be aware that results may differ. Experimenting with other brands might require minor adjustments to liquid or leavening, so proceed with a bit of caution and enjoy the baking adventure!

The Role of Psyllium Husk in Gluten-Free Bread: A Key Ingredient Explained

I know I promised no “crazy” ingredients, and indeed, most components of this recipe are common pantry staples: eggs, oil, water, yeast, honey, salt, and baking powder. However, there’s one ingredient that truly sets this gluten-free bread apart and is vital for its incredible texture: psyllium husk powder. While some bakers might omit it, I strongly recommend against doing so. Psyllium husk acts as a miraculous binder and elasticity enhancer, essentially replacing the role of gluten in traditional bread.

In gluten-free baking, one of the biggest challenges is achieving that characteristic chewiness and pliability that gluten provides. Gluten is the protein network that gives wheat dough its elasticity, allowing it to stretch and trap gas, resulting in a light, airy loaf. Without gluten, baked goods can often be crumbly, dense, or dry. Psyllium husk, derived from the seeds of the *Plantago ovata* plant, forms a gel when mixed with liquid. This gel provides the necessary structure, elasticity, and moisture retention that gluten-free dough desperately needs. It helps bind the ingredients together, making the dough more manageable and, most importantly, giving the final bread that soft, slightly chewy, and wonderfully bendable texture we all crave.

You can typically find psyllium husk powder in the health food aisle of many grocery stores, in the bulk foods section (like Winco), or conveniently online. When purchasing, make sure you’re getting psyllium husk *powder* for consistent results, as whole psyllium husks can absorb liquid differently. This ingredient truly is a secret weapon for achieving superior gluten-free bread, transforming a potentially dense loaf into one that’s genuinely delightful.

Pro Tips for Baking Perfect Easy Gluten-Free Bread

This recipe is intentionally designed to be simple and accessible, even for novice bakers. If you can measure and pour, you’re already halfway there! However, a few key tips will ensure your gluten-free bread rises beautifully and turns out perfectly soft every time:

Check Your Yeast’s Expiration Date: Old or inactive yeast is the most common culprit for flat, dense bread. Always ensure your rapid-rise instant yeast is fresh and within its expiration date. A quick test: if your yeast doesn’t foam slightly when mixed with warm water and a pinch of sugar, it’s likely dead.
Freshen Up Your Baking Powder: Just like yeast, baking powder loses its potency over time. If your baking powder is expired or has been sitting in the pantry for ages, it won’t provide the necessary lift, impacting the bread’s rise and texture.
Room Temperature Eggs are a Must: Eggs that are at room temperature incorporate more smoothly into the batter, creating a more uniform mixture. They also contribute to a better rise by not chilling the other ingredients, which could slow down yeast activity. A quick trick: place shelled eggs in a bowl of warm (not hot!) water for 5-10 minutes while you gather your other ingredients.
Stick to Recommended Flour Blends (or Adjust Carefully): As discussed, not all gluten-free flour blends are interchangeable. Each brand has a unique composition, and substituting without understanding these differences can drastically alter the bread’s texture, moisture, and rise. If you do experiment with other brands, be prepared to make adjustments to liquids or leavening, and understand you’re doing so at your own risk.
Use the Correct Bread Pan Size: The pan size truly matters for optimal rise and shape. A 9x5x2 ¾ inch loaf pan is ideal. Using a smaller pan can cause the dough to bubble over during proofing or baking, leading to an uneven crust and shape.
Preheat Your Oven Thoroughly: Always ensure your oven is fully preheated to the specified temperature (350°F) before placing the bread inside. A cold or underheated oven can negatively affect the initial rise and overall texture of your gluten-free loaf.

By following these simple yet crucial tips, you’ll be well on your way to baking consistently amazing gluten-free bread that will impress everyone who tries it!

Essential Tools for Effortless Gluten-Free Bread Making

While this recipe is designed to be straightforward, having the right kitchen tools can significantly enhance your experience and guarantee better results. Think of these as investments that will make your gluten-free baking journey much smoother and more enjoyable:

Stand Mixer with a Dough Hook: A stand mixer is truly a game-changer for this recipe. While electric hand beaters can work in a pinch, a stand mixer with a dough hook makes the mixing process incredibly easy and efficient, ensuring the sticky gluten-free dough is thoroughly combined and properly aerated. If you’re committed to a gluten-free lifestyle, you’ll likely be baking a lot, so this appliance is a worthwhile investment. Consider adding it to your wish list for holidays or keep an eye out for sales like Amazon Prime Day! Once you taste this homemade bread, you’ll be making it frequently, justifying the purchase.
Instant-Read Digital Thermometer: This is an invaluable, multi-purpose kitchen tool that will quickly become your best friend. For bread making, it’s critical for ensuring your water is at the precise temperature (around 110°F) to activate the yeast without killing it. But its utility doesn’t stop there; I use mine for checking meat temperatures, making candy, and countless other cooking tasks. It’s an inexpensive tool that offers incredible precision and prevents many baking mishaps.
Properly Sized Bread Pan: The size of your bread pan makes a significant difference in the final shape and rise of your loaf. I highly recommend a 9x5x2 ¾ inch pan. I’ve personally experimented with smaller pans, and they often lead to the dough overflowing during the proofing or baking stages, creating a messy situation and an uneven loaf. I’ve had great success with the USA Pan brand for its quality and consistent results.

Simple Ingredients for Your Delicious Gluten-Free Bread

You’ll be pleasantly surprised at how few ingredients are needed to create this incredible gluten-free loaf. This recipe calls for just nine essential items, and chances are, at least seven of them are already in your pantry or refrigerator, making it even easier to get started:

King Arthur Gluten-Free Baking Mix: Our preferred all-purpose blend for consistent, soft results.
Rapid Rise Instant Yeast: Essential for a good rise, ensure it’s fresh and active.
Psyllium Husk Powder: The “secret weapon” for elasticity and binding in gluten-free baking (see section above for more details).
Baking Powder: Provides an additional lift, complementing the yeast.
Salt: Enhances flavor and helps control yeast activity.
Warm Water (110 degrees F): Crucial for activating the yeast; use your digital thermometer to verify.
Eggs (room temperature): Add structure, moisture, and richness to the bread.
Honey: Feeds the yeast, adds a touch of sweetness, and promotes browning.
Canola Oil or other neutral tasting oil: Contributes moisture and tenderness to the crumb.

Step-by-Step Instructions: How to Make Delicious Gluten-Free Bread

Get ready to bake a perfectly soft and fluffy gluten-free loaf with these easy-to-follow steps:

Prepare Your Eggs: To ensure your eggs are at room temperature, place them (still in their shells) in a bowl of warm water for 5-10 minutes. This is a quick and effective way to warm them up while you gather and measure your other ingredients.
Combine Dry and Wet Ingredients: In the bowl of a stand mixer fitted with the dough hook attachment, add all your ingredients: the gluten-free flour, rapid-rise instant yeast, psyllium husk powder, baking powder, salt, room-temperature eggs, canola oil, and honey. Carefully pour in the warm water. Remember to use your digital instant-read thermometer to confirm the water temperature is precisely 110°F – too hot, and you risk killing the yeast, too cold, and it won’t activate properly.
Initial Slow Mix: Begin mixing the dough on a slow speed. This allows the ingredients to gradually come together and prevents flour from flying out of the bowl. Mix for approximately 1 minute, until a rough batter starts to form.
Increase Speed for Development: Once the ingredients are loosely combined, increase the mixer speed to high. Allow the dough to beat for 2.5 minutes. This high-speed mixing is crucial for developing the structure of the gluten-free dough.
Scrape the Bowl: Stop the mixer and use a spatula lightly coated with non-stick spray. Scrape down the sides and bottom of the bowl thoroughly. This ensures all ingredients are fully incorporated into the dough, leaving no dry pockets.
Final High-Speed Mix: Turn the mixer back to high speed and continue beating for another 2.5 minutes. This second mixing period further develops the dough, making it smooth and uniform.
Prepare Pan and Transfer Dough: Liberally spray a 9×5-inch bread loaf pan with non-stick spray. Using your non-stick sprayed spatula (or lightly greased hands), carefully pour the sticky gluten-free batter into the prepared pan. The dough will be quite wet and sticky, which is normal for gluten-free bread. Gently press and smooth the dough evenly into the pan until the top is flat.
Cover for Proofing: Take a piece of cling wrap (plastic film) and spray one side thoroughly with non-stick spray. Place the non-stick sprayed side down directly onto the dough in the pan, ensuring it’s tightly covered. This prevents the dough from drying out as it rises.
Create a Warm Proofing Environment: Grab a mug and fill it with 1 cup of water. Microwave the mug on high power for 2-3 minutes until the water is steaming hot.
Proof in the Microwave: Quickly open the microwave door and carefully place your covered bread pan inside, next to the hot mug of water. Do NOT turn on the microwave with the bread inside. The goal is to trap the hot, moist air from the steaming water within the small, enclosed microwave environment. This creates the perfect warm, humid microclimate for your gluten-free dough to proof effectively and rise beautifully.
Monitor the Rise: Set a timer for 45 minutes. Proofing time can vary slightly depending on the ambient humidity and temperature in your kitchen. You’ll know the dough has finished rising when it has nearly reached the top edge of the bread pan. It should look noticeably puffed and airy.
Preheat Oven and Prepare for Baking: While the bread is proofing, preheat your oven to 350°F (175°C). Once the oven is fully preheated and the dough has risen adequately, carefully remove the cling wrap from the bread. Place the uncovered bread pan onto the middle rack inside your hot oven.
Bake to Perfection: Bake the bread for 45 minutes. To confirm it’s fully baked, insert your digital thermometer into the center of the loaf. It should read between 205-210°F (96-99°C). If it hasn’t reached this temperature, continue baking in 5-minute increments until it does.
Cooling and Buttering: Once baked, remove the bread from the oven and allow it to cool in the pan for 5 minutes. During this short cooling period, take a stick of butter and generously brush the top crust of the bread. This adds a lovely sheen, a hint of flavor, and helps keep the crust soft.
Final Cooling: After 5 minutes, carefully turn the loaf out onto a wire cooling rack. Remove it completely from the pan to allow air circulation around all sides, preventing a soggy bottom. Let it cool completely before slicing for the best texture.
Slice and Enjoy: Once cooled, slice your beautiful homemade gluten-free bread and savor every soft, delicious bite!

Serving Suggestions: Pairing Your Perfect Gluten-Free Loaf

As a self-proclaimed carb-a-holic, I would never dictate how many slices of this incredible homemade gluten-free bread you should enjoy! For personalized dietary advice, always consult with a certified nutritionist or dietitian. However, I can certainly offer some tantalizing suggestions to make the most of your freshly baked loaf. This bread is so incredibly versatile and delicious that it’s challenging to resist eating several slices in one sitting!

Its soft texture and neutral flavor make it the perfect companion for a wide variety of meals. Imagine sinking a slice into one of my yummy gluten-free soups—it’s an unbeatable combination! Beyond that, this bread is fantastic for:

Classic Sandwiches: From a simple PB&J to a hearty deli meat and cheese, its pliability holds up beautifully.
Toasted Delights: A slice of this bread, lightly toasted and topped with avocado, a fried egg, or your favorite jam, makes for an amazing breakfast or snack.
Garlic Bread: Slathered with garlic butter and lightly toasted, it transforms into an irresistible side for pasta dishes.
Bruschetta Base: While typically made with a crustier bread, a fresh, lightly toasted slice can still make a wonderful base for your favorite bruschetta toppings.
With Dips: Enjoy it torn into pieces and dipped into hummus, spinach dip, or a warm artichoke dip.

Experiment and find your favorite ways to enjoy this delightful bread. The possibilities are truly endless!

Mastering the Art of Proofing Gluten-Free Bread

Just like traditional bread recipes, proper proofing – or allowing the dough to rise – is a critical step for successful gluten-free bread. It’s during this phase that the yeast, activated by the warm water and honey, works its magic, causing the batter to nearly double in size. A successful proof leads to a lighter, airier, and more flavorful loaf.

The key to effective proofing lies in providing a consistently warm and moist environment. To achieve this controlled setting, I employ a simple yet highly effective microwave method. My microwave, being a compact and enclosed space, is far superior to a larger, potentially drafty oven for maintaining the ideal conditions for rising dough.

Here’s how this ingenious proofing method works: First, place one cup of water in a microwave-safe mug and microwave it on high for 2 to 3 minutes, until it’s steaming hot. Immediately after, open the microwave door and place your greased bread pan, with the dough securely covered by greased cling wrap, inside the microwave next to the hot water. Do not turn the microwave on with the bread in it! The heat and steam emanating from the hot water will create a warm, humid environment within the small, enclosed space. This perfectly regulated microclimate greatly aids the yeast activity and ensures a consistent, beautiful rise for your gluten-free dough.

Set a timer for approximately 45 minutes for the proofing process. Please note that the exact time can vary slightly depending on the humidity and temperature of your kitchen. You’ll know your dough is perfectly proofed when it has risen to just about the top edge of the bread pan, appearing noticeably puffed and expanded. I often like to set my initial timer for 35 minutes. This allows me to then turn on my oven to preheat to 350°F. Once the oven is warming up, I set a final 10-minute timer for the remaining proofing. This way, by the time the dough is perfectly risen, your oven is already preheated and ready for baking, saving you valuable time and ensuring a seamless transition!

Remember, it’s essential to remove the plastic wrap and ensure your oven is fully preheated before transferring the bread from the microwave to the oven for baking.

How to Store Your Freshly Baked Gluten-Free Bread

One of the delightful aspects of baking your own gluten-free bread is enjoying it fresh from the oven. Unlike traditional wheat bread, gluten-free loaves tend to dry out more quickly. For the best flavor and texture, this bread is truly at its peak on the day it’s baked. However, with proper storage, you can certainly extend its deliciousness.

At room temperature, your homemade gluten-free bread will stay wonderfully fresh for about 24-36 hours when stored in an airtight container. A large Ziploc bag is my go-to for keeping it soft and preventing it from staling too quickly. After that initial period, if you still have any bread remaining, it’s best to move it to the refrigerator. While refrigeration can slightly alter the texture, it will extend its shelf life by another day or two.

If, by some miraculous chance, you find yourself with leftover bread after a couple of days, or if you simply want to prepare it for future enjoyment, freezing is your best friend. To properly freeze your gluten-free bread, first slice the entire loaf. Then, place a small piece of parchment paper between each slice. This crucial step prevents the slices from sticking together, allowing you to easily pull out just one or two slices at a time as needed. Store the sliced, parchment-separated bread in a freezer-safe bag or container, and it will keep beautifully for several weeks.

When you’re ready to enjoy a frozen slice, there’s no need to thaw it completely. I love to pop mine directly into the toaster. Toast it just barely enough to warm it through and thaw it out, so it’s starting to crisp slightly on the edges. This method brings back a fantastic texture, almost like it’s fresh from the oven!

Watch the Step-by-Step Recipe Video

To ensure you have the absolute best chance for success with this easy gluten-free bread recipe, I’ve created a comprehensive step-by-step video. This visual guide walks you through every part of the process, demonstrating just how uncomplicated and achievable it is to bake your own delicious loaf. Seeing the techniques in action will hopefully inspire you to get into the kitchen and try it for yourself!

The video should automatically appear within the content, or you can find it embedded at the bottom of the recipe card section. If for any reason you’re unable to view it there, you can always access it directly on my YouTube Channel. Don’t miss this helpful resource!

Explore More Delicious Gluten-Free Bread Recipes

If you’ve enjoyed this easy gluten-free bread recipe, I’m thrilled to share that I have even more fantastic bread recipes tailored for specific dietary needs. Expanding your gluten-free baking repertoire has never been easier or more delicious!

Two of my most popular bread creations include my delectable gluten-free vegan orange rolls, perfect for a sweet breakfast or brunch treat, and my savory gluten-free vegan breadsticks, which are an ideal accompaniment to any Italian-inspired meal. I’m confident you’ll love both of these flavorful additions to your baking collection!

Furthermore, if your dietary requirements extend beyond just gluten-free and you need a loaf that is also entirely vegan (meaning free of eggs and honey), be sure to check out my dedicated homemade gluten-free vegan bread recipe. It’s specially formulated to deliver a soft and satisfying loaf without any animal products.

Egg-Free Substitution for Gluten-Free Bread Bakers

I completely understand the challenges of baking for multiple allergies, especially when both gluten and eggs need to be avoided. My own son managed an egg allergy for over a decade, so I’m intimately familiar with the difficulties. Eggs play several crucial roles in gluten-free baking: they provide structure, act as a binder, and contribute significantly to the bread’s rise, moisture, and overall texture. Finding a suitable egg substitute that performs all these functions effectively can be tricky.

While I highly recommend using eggs in this particular recipe for optimal results in terms of softness and rise, I want to offer a viable alternative for those who cannot consume them. For an egg-free substitution, aquafaba (the liquid from canned chickpeas) has proven to be an excellent choice. When whipped, aquafaba can mimic some of the leavening and binding properties of egg whites. However, it’s important to note that substituting eggs can sometimes lead to slight variations in the final bread’s texture and density. If you need a fully gluten-free and egg-free bread, I encourage you to explore dedicated recipes formulated specifically for that combination, or be prepared for minor adjustments when using aquafaba here. While eggs are ideal for this recipe, aquafaba can certainly serve as a suitable alternative for those with egg allergies.

Easy Gluten Free Bread + VIDEO

Yield:
14 slices

Prep Time:
50 minutes

Cook Time:
45 minutes

Additional Time:
5 minutes

Total Time:
1 hour 40 minutes

Finally, a gluten-free bread that has simple instructions, no crazy ingredients and produces soft, wonderful bread. This gluten-free bread is great to eat by the slice, or for sandwiches. We love to eat it with soups as it makes the perfect side dish. Carb lovers unite: you can enjoy bread once again. This gluten-free bread is also naturally free of dairy too!

Ingredients

3 cups King Arthur Gluten Free Baking Mix
1 packet (2 and 1/4 tsp) *fast rising* instant yeast
1 Tablespoon psyllium husk powder
1 tsp baking powder
1 tsp salt
1 and 1/2 cups warm water (110 degrees F)
2 eggs, room temperature
1/4 cup canola oil or other neutral oil
1/4 cup honey

Instructions

In a bowl filled with warm water, place your eggs (shell on) for 5-10 minutes, to bring them up to room temperature while you get your stand mixer and measure out the rest of your ingredients.

In a stand mixer fitted with the dough hook, pour all of your ingredients: gluten-free flour, fast rising instant yeast, psyllium husk powder, baking powder, salt, eggs, canola oil and honey. (Use a digital instant read thermometer to make sure your water is the right temperature. If it’s too hot, it can kill the yeast!)

Mix the dough slowly until it starts to come together, around 1 minute.

Then turn the speed to high and mix for 2.5 minutes.

Stop, and use a spatula covered in non-stick spray to scrape the sides and the bottom and make sure everything is incorporating.

Turn the mixer to high again and beat for another 2.5 minutes.

Spray a 9×5 bread loaf pan with non-stick spray. Spray your spatula with non-stick spray and pour the sticky batter into the greased pan. Wet or grease your hands and press the dough into the pan evenly, until it’s flat and smooth.

Measure your cling wrap and and spray it with non stick spray. Place the non-stick spray side down on the pan and tightly cover it.

Take a mug and place 1 cup of water in it. Microwave on high 2-3 minutes.

Quickly open the microwave door and add your bread pan. You want to trap the hot, moist air from the hot water and to aid your bread rising in your microwave. This small environment will be the perfect place to proof your dough and let it rise.

Set a timer for 45 minutes. Proofing time will vary based on the humidity and temperature of your kitchen. You’ll know it’s done rising when it’s just about risen to the top of the pan.

Preheat your oven to 350 degrees. When oven is ready, take cling wrap off the bread and place it on the middle rack inside your oven.

Bake for 45 minutes, or until your digital thermometer reads between 205-210 degrees F, when placed in the middle of your loaf.

Take out of the oven and allow it to cool in the pan for five minutes. During that time, brush the top with a stick of butter.

Afterwards turn out onto a cooling rack and remove from the pan to finish cooling.

Cut into slices and enjoy.

Best enjoyed day of. Can keep in an airtight container for 24 hours room temperature. After that, in the fridge for the following day. After that, it is best sliced and kept frozen, with parchment paper between each slice. When needing one, take out a slice and toast to your liking to thaw.

Notes

If you’d like to know how to make this bread with a different flour blend, I did find a way to use Great Value’s All Purpose Gluten Free Flour mix. See the note above the recipe.

Be sure to read all of the FAQs and watch the video for best success.

*Our allergies, while severe and that get re-tested frequently, are such that we can go strictly by what’s on the label. I do not call companies to see what things are derived from, or call manufacturers to see about potential cross contact. If your allergies require you to do so, please do your own homework. And, products may have changed since the time of publication, so always re-read labels once you have them in hand. I cannot assure you of any ingredient’s safety, only you can do that. I simply share what works for our family

**If you are going to feed this to someone with food allergies, and you yourself do not have food allergies, I HIGHLY recommend having them check every single brand and ingredient you are using, to ensure they’re OK with each part of the recipe. And, to make sure you’ve talked to them about how to avoid cross contamination in your kitchen.

Nutrition Information:

Yield: 14
Serving Size: 1

Amount Per Serving:
Calories: 178Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 27mgSodium: 542mgCarbohydrates: 22gFiber: 1gSugar: 8gProtein: 3g

DON’T FORGET TO PIN IT, SO YOU DON’T LOSE IT. WHILE YOU’RE IN PINTEREST, BE SURE TO CHECK OUT MY OTHER DIETARY SPECIFIC BOARDS.