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Loaves of freshly baked gluten free bread on a cutting board

Best Gluten Free Bread

This gluten-free bread is fluffy, moist, and perfect for sandwiches or toast, making it a staple for anyone avoiding gluten.
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Prep Time 35 minutes
Cook Time 35 minutes
Total Time 1 hour 10 minutes
Servings: 10 slices
Course: Breakfast, Side Dish, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups gluten-free flour blend Make sure to use a high-quality blend.
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 tablespoon baking powder
  • 2 teaspoons active dry yeast Ensure yeast is active for best results.
Wet Ingredients
  • 1 cup warm water Temperature should be around 110°F (43°C).
  • 1 tablespoon olive oil
  • 1 teaspoon apple cider vinegar
  • 2 pieces eggs Can be replaced with flax eggs for a vegan option.

Method
 

Preparation
  1. In a small bowl, combine warm water and yeast; let it sit for 5 minutes until it becomes frothy.
  2. In a large mixing bowl, combine the gluten-free flour, sugar, salt, and baking powder.
  3. In another bowl, whisk together the olive oil, apple cider vinegar, and eggs.
  4. Add the yeast mixture and the wet ingredients to the dry ingredients; mix until everything is well combined.
  5. Allow the dough to rest for 30 minutes to help the bread rise.
Baking
  1. Preheat your oven to 375°F (190°C).
  2. Pour the dough into a greased loaf pan, smoothing the top if necessary.
  3. Bake for 30-35 minutes or until the top is golden brown and a toothpick inserted comes out clean.
  4. Let cool before slicing to avoid a gummy texture.

Notes

Store in an airtight container at room temperature for up to 3 days or freeze for up to 3 months. Toast slices straight from the freezer when ready to enjoy.