There’s something so satisfying about pulling a fresh loaf of bread out of the oven—but if you or your family eat gluten-free, store-bought options can be expensive and, let’s be honest… kind of dry and crumbly. This Homemade Gluten-Free Bread recipe changes the game. It’s soft, sliceable, and holds together beautifully, whether you’re making sandwiches, toast, or just slathering on some butter.
This loaf is a family staple in our kitchen—especially because it doesn’t require a second rise or special equipment. Just mix, pour, rise once, and bake. Kids love it for grilled cheese or cinnamon toast, and you’ll love how simple and budget-friendly it is to make at home!
🛒 What You’ll Need
Ingredients:
- 2 cups gluten-free all-purpose flour (with xanthan gum included)
- 1 cup warm milk (or dairy-free milk like almond or oat)
- 2 tablespoons olive oil or melted butter
- 2 tablespoons honey or sugar
- 2¼ teaspoons active dry yeast (1 packet)
- 1 teaspoon apple cider vinegar
- ¾ teaspoon salt
- 2 large eggs
👩🍳 Pro Tips for Bread-Baking Success
- Use a good-quality gluten-free flour blend with xanthan gum for best results.
- Don’t overmix – mix just until combined so the bread stays light and fluffy.
- Let it rise in a warm place – like an oven with the light on or near a sunny window.
- No kneading necessary! This batter is more like thick cake batter, so just pour and smooth.
- Cool completely before slicing to avoid a gummy texture.
🛠 Tools You’ll Need
- 9×5-inch loaf pan
- Mixing bowl
- Whisk or electric mixer
- Rubber spatula
- Measuring cups and spoons
- Clean towel for rising
🔄 Substitutions & Variations
- Dairy-free: Use almond milk or oat milk and olive oil instead of butter.
- Egg-free: Try using flax eggs (2 tbsp flaxseed meal + 5 tbsp water, let sit 5 minutes).
- Honey swap: Use maple syrup or sugar.
- Add-ins: Stir in herbs, shredded cheese, or seeds for extra flavor.
⏰ Make Ahead Tips
- Bake and freeze slices for up to 2 months – great for school lunchboxes or busy mornings.
- Make the batter ahead of time and refrigerate overnight (let it come to room temp before baking).
👩🍳 How to Make Homemade Gluten-Free Bread
1. Activate the Yeast
In a small bowl, combine warm milk (100–110°F), honey, and yeast. Let sit for 5–10 minutes until foamy.
2. Mix the Wet Ingredients
In a large bowl, whisk together eggs, olive oil, apple cider vinegar, and the yeast mixture.
3. Add Dry Ingredients
Add the gluten-free flour and salt to the wet ingredients. Mix until you get a thick, smooth batter (it will be looser than regular bread dough).
4. Pour Into Loaf Pan & Let Rise
Scoop the batter into a greased or parchment-lined 9×5″ loaf pan. Smooth the top and cover with a clean towel. Let rise in a warm spot for 30–45 minutes, or until the dough domes slightly over the top.
5. Bake the Bread
Preheat oven to 350°F (175°C). Bake for 40–45 minutes, until golden and firm to the touch. The internal temp should reach 200°F.
6. Cool & Slice
Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
🧊 Leftovers & Storage
- Room Temp: Store in an airtight container or bread bag for 2–3 days.
- Fridge: Up to 5 days (toast before eating for best texture).
- Freeze: Slice and freeze with parchment between slices. Toast straight from frozen!
🥖 Let’s Bake This Loaf!
If you’ve been looking for that perfect homemade gluten-free bread that your whole family will actually enjoy, this is the one. It’s soft, sturdy, and totally satisfying—no dry crumbs or dense slices here.
Tried it? Let me know how it turned out! I’d love to hear if you added your own twist or served it with something delicious! 💬💛🍞
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