Don’t you hate it when you’re eating a sandwich and the bread totally falls apart all around your hands so the only bread you’re left with is what’s held by your fingers? Yeah I do too, so I created this bread recipe that also happens to make fabulous hamburger buns or even dinner rolls. It tastes great, has good texture, and doesn’t fall apart.
I’m at high altitude. About 4500 feet and that makes a difference, especially when it comes to bread! So please realize that your baking time may vary. If your bread comes out drastically different looking than mine please let me know so maybe we can figure it out together.
Update! I’ve since moved and live very near to the coast, less than a mile from the Gulf of Mexico (hooray for the beach!) and this recipe still comes out well every time. I did not notice any changes from the altitude.
Gluten Free Bread Recipe (vegan, Yeast Free)
One tip that I have learned: If the bread appears to be getting too dark but it still needs a few minutes to bake, just turn the oven off but leave the loaf in there to finish cooking all the way through.
Variations: I’ve used this with fabulous success as dinner rolls as well. In fact I made them for Thanksgiving this year. The only change I made was I put the dough in muffin cups, filled about 1/2 full, to bake.
Inspiration: Of course we all want a good gluten free bread recipe. I tried dozens of recipes and was never fully satisfied with any of them. My biggest complaint was how they often fell apart. So I set out to make my own recipe. This is another Rachel original and it definitely took the longest of all my recipes to perfect. This bread does not fall apart!Bread lovers rejoice! This soft and fluffy gluten-free bread recipe is moist, light, and oh so good! It’s super easy to make, has a short rise time, and a loaf is ready in just over an hour! No need to buy storebought bread ever again! You’ll want to eat this loaf with everything – think avocado toast, or spread with jam, or to make a sandwich or French toast. Dairy-free too.
Egg White Bread
I’ve always had a penchant for baking bread – and especially since we’ve been spending so much time at home this year, I’ve been testing and experimenting with so many bread recipes.
In the past few months, I’ve made gluten-free no-knead bread (beautiful and rustic!), rosemary focaccia (Juan absolutely loves this), easy gluten-free naan bread (a huge favorite among readers!), among plenty of other bread recipes that I’m still tinkering with and testing out.
One of my pet peeves with buying storebought gluten-free bread or baked gluten-free products is that they tend to be expensive, dense, or dry (and many times all of the above). That means that by making my own loaf, I can enjoy fluffy tender bread that is easy and inexpensive to make!
Gluten Free Sandwich Bread (amazing & Easy!)
I can tell you with all certainty that this yeast bread recipe I’m sharing today (adapted from a recipe by Mama Knows Gluten Free) is probably one of the best gluten-free bread recipes I’ve ever made (and tried)! You probably won’t miss regular wheat bread anymore after trying this!
A main reason why many gluten-free breads turn out dry is because there is not enough liquid in the dough. In this recipe, the total wet ingredients are in roughly the same quantity as the dry ingredients (almost a 1:1 ratio). While this results in a relatively wet and shaggy dough, it’s also the reason why this bread comes out flexible, soft and fluffy.
The eggs in the recipe, along with the apple cider vinegar and baking powder and yeast, also help the bread to rise more and achieve a dome-shaped top (whereas gluten-free breads without eggs generally do not hold the dome shape well and are often flat on top). If you wish to make a vegan loaf, here’s a well-loved gluten-free vegan bread.
Doves Gluten Free Brown Bread Flour
Here’s a visual overview of the ingredients required to make this delicious gluten-free bread. This recipe only requires 10 ingredients. Dry ingredients include all-purpose gluten-free flour, xanthan gum (leave out if your flour blend already has it), baking powder, instant yeast, sugar, and salt. Wet ingredients include vegetable oil, apple cider vinegar, non-dairy milk, and eggs.
In a large bowl, whisk the all-purpose gluten-free flour, xanthan gum (if using), baking powder, instant yeast, sugar, and salt together to combine.
Add the vegetable oil, apple cider vinegar, warm milk and use a hand mixer or stand mixer to mix for one minute until combined. Add the beaten eggs and mix for another minute until you get a dough that resembles thick cake batter (the dough will be wet and sticky, but that’s completely fine).
Gluten Free Sourdough Bread (and Starter)
Transfer the gluten-free bread dough to the prepared loaf pan and use a spatula to smooth out the top of the dough.
Cover the dough with a kitchen towel, and let it rise for the next 30 minutes in a warm place that’s not exposed to drafts or wind, until it has roughly doubled in size.
Once the dough is done rising, lace the loaf pan on the middle rack of the oven and bake for 50 minutes, until the top is golden brown and the loaf sounds hollow when tapped.
Gluten Free Baking With Gums
Remove the loaf from the oven and let it cool down for 10 minutes in the pan before removing it to finish cooling on a rack (this will prevent the bottom from getting soggy).
Tip: If the bottom is not brown enough for your liking, you can simply bake the loaf for another 10-minutes bottom-side-up on the middle rack at 375F to brown it a little (it’s mainly for aesthetic purposes, and even if you don’t do it, the bread will still taste just as good).
Allow the loaf to fully cool before slicing (this is important as the loaf may disintegrate if it’s still hot when you slice).
Gluten Free Oat Bread Machine Recipe With Gf Setting
If you don’t plan on eating it immediately, gluten-free bread is best stored in an airtight container in the refrigerator, where it will keep for 5 to 7 days. I find it best to leave it unsliced and slice it only when you wish to eat it so it retain as much moisture as possible.
Yes! You can definitely freeze this gorgeous loaf of bread (especially if you plan to bake a few and keep on hand for future use). Once baked, let the bread cool completely before wrapping it in plastic wrap (unsliced) and freeze it in the freezer for up to 3 months. When you do decide to use the bread, I recommend thawing the loaf overnight in the refrigerator before slicing into it and toasting.
Many have asked which flour blend I use, since the flour blend makes a big difference in how the consistency of the bread turns out. Since I live in Buenos Aires, I use an all-purpose gluten-free flour brand from Argentina called Señor de Sipan, which is made primarily of corn starch, rice flour, and xanthan gum. For those of you who have access to Amazon, a good substitute is King Arthur Flour gluten-free all purpose flour or Pilsbury gluten-free flour.
Grain Free Sandwich Bread (paleo And Scd)
This soft and fluffy gluten-free bread is so insanely versatile, you can literally have it alone (either toasted or not), or make French toast, or eat it with other foods, both sweet and savory. Here are some of our favorite foods to eat with it:
P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!
The best soft and fluffy gluten-free bread that is moist, light, and oh so good! Once you make this, you’ll never buy another loaf of storebought bread again! You’ll want to eat it with everything – think avocado toast, or spread with jam, or to make a sandwich or French toast. Dairy-free too.
Using Gelatin And Agar Agar In Gluten Free Cooking
Gluten-Free All-Purpose Flour Blend: I highly recommend using a good-quality gluten-free all-purpose flour blend that is made of lighter flours/starches (such as rice flour, tapioca starch, corn starch, or potato starch) to ensure a fluffier and lighter final texture. I do NOT recommend using gluten-free flour blends that include heavier flours (such as garbanzo bean flour) as that will result in a densier final texture.
Xanthan Gum: Xanthan gum is a replacement for gluten in gluten-free baked goods, and is what helps to bind the ingredients together. If your gluten-free flour blend does not include xanthan gum, make sure you include it to get the best results.
Baking Powder: To make this gluten-free bread light and fluffy, one of the secret ingredients is baking powder to help give the dough extra rise (on top of using yeast). If you are Celiac or gluten-intolerant,
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