When I first found out that I had an allergy to gluten, the most devastating thing about it all was that I would have to give up my beloved bread. I love bread, especially freshly baked artisan breads with thick, crunchy crusts and soft, fluffy interiors. In all honesty, there really is nothing like it, and the thought of no longer being able to have it was absolutely soul crushing. The gluten free store bought breads I have tried in the past have been nothing short of disappointing, and the recipes I have found online have always turned out to be duds. I refused to accept that my gluten allergy meant the end of bread for me, or I guess I should say good bread, but I was utterly clueless on where to start in order to change that.
Then it hit me. The only thing that can be making the bread turn out flat, dry and cardboard-like was the flour I was using and the lack of yeast. I had always attempted to make bread with your run of the mill, gluten free all-purpose variety, but the problem with premixed all-purpose flours in gluten free baking is that they don’t always work for
Purpose, i.e., bread, so I began my research into different gluten free flours and starches. My findings? Make your own flour! A lot of things go into gluten free flours, but it is nowhere near as intimidating to make as it sounds, plus it is far cheaper!
Gluten Free Bread
In order to make a blend that works, you are going to want a 40/60 ratio: 40% whole grain and 60% flours/starches.
Obviously, there are a lot of choices here, but in order to make a light and airy bread, you need to use flours and starches that aren’t too heavy or dense. I created my own blend based based off of my own research into this, and this is now my go-to gluten free bread flour. A couple of things you will need to get started is a sifter, a high speed blender (at least 200 watts) or a coffee or herb grinder, and a digital scale. When making your own flours, a digital scale is necessary because measurements are not the same between each flour. For example, my recipe calls for equal amounts (200 grams) of both millet and oat flour, but because millet flour is so much more dense than oat flour, it actually ends up taking 2 cups of oat flour to make the same amount as 1 cup of millet flour. This is where a lot of recipes can get messed up, so it is crucial to invest in an accurate digital scale. I use the Oxo 11-Lb Digital Food Scale with Pull-Out Display which is around $50, but you can find plenty of good quality cheaper versions out there as well.
I personally find it to be easiest to buy the grains in whole form and blend them yourself into a fine flour. It is much more expensive to buy the flour premade than it is to make it yourself, plus you can use the leftover grains and starches in other recipes down the road.
Southern In Law: Recipe: Healthy Apple Bread
One other note – make sure that you do not use regular brown rice in place of short grain brown rice. This recipe needs the short grain variety in order to create a binding texture, as short grain rice is more ‘sticky’ than regular brown rice.
Now that you have your bread flour blend, you need a recipe to make it into the best ever gluten free bread. The key to making this bread soft and fluffy like regular bread is the addition of gluten free active dry yeast. Now, I tried hard, and I mean HARD to find a way to activate the yeast without the use of regular white sugar, but so far I have come up empty handed, and it is crucial that the yeast be activated prior to using it in order for it to work. The good news is that it only requires 1/4 tsp. of regular white sugar to do this, and the rest of the sugar called for in this recipe is stevia. If you have found another way to do this without the use of plain white sugar, I would love to know in the comments below, but otherwise, this miniscule amount shouldn’t do too much damage.
To make the honey oat version you see pictured, just add gluten free rolled oats to the top of your honey glaze before placing the loaf in the oven to bake.
Homemade Gluten Free Bread Recipe
This bread is not sandwich bread as much as it is bread that you munch on, toast, eat for breakfast, etc., so keep that in mind upon making it. This bread recipe would work outstanding as dinner rolls as well.
Hi, I'm Danielle, and I am the author, photographer and recipe developer behind The Lean Clean Eating Machine. Here you will find my natural, whole food recipes that I have created for those who are looking to leave artificial foods behind, without sacrificing taste in the process.Get the best gluten free bread recipe for gluten free white sandwich bread. Learn how to make the best gf bread with the original and best recipe.
With a soft and tender crumb, this gluten free bread recipe is the original and best. It's the white sandwich bread you've been missing since you started on your gluten free journey.
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It really is an amazing recipe if you're on a gluten free diet. It tastes and behaves just like regular bread. It's easy to make and if you follow the recipe closely, you'll get perfect bread every time.
This soft and tender gluten free bread bends and squishes and tastes like the “real thing”, and it has a lovely bakery-style crust to boot.
Use it for yummy sandwiches, grilled cheese, or classic peanut butter and jelly. You can toast it for a bit of crunch, and if you're craving something sweet, sprinkle on a bit of sugar and cinnamon. This gluten free sandwich bread is incredibly versatile — just like bread should be.
Pecan Banana Bread (gluten Free)
Yes, it's been copied and republished by others with “tweaks” to try and make it unique, but that actually ruin the bread. But this is the original, unadulterated recipe that I came up with way back in 2010. And it's quite simply the easiest and the best gluten free bread recipe you'll find.
This batter-style gluten free bread doesn’t look or behave anything like conventional yeast bread when it’s raw or even when it’s baking. That didn’t matter to me at all when I first developed the recipe. So don't be surprised when you're making this gluten free bread and you see it's a batter, not a dough. Don't worry – trust the recipe and keep baking.
I still have such vivid memories of researching every possible additional ingredient I could add to this gluten free bread recipe to help support the dough during its rise.
The Everything Guide To Making Gluten Free Bread (including Troubleshooting)
I finally settled on apple cider vinegar and cream of tartar, plus egg whites, and of course xanthan gum (you simply can’t make gluten free bread that doesn’t fall apart without xanthan gum).
Before that, I wasted a ton of expensive ingredients, including all different kinds of gluten free flours. But it was all worth it. Every failed recipe attempt eventually led to this awesome bread recipe.
As we discuss in our beginner's guide to gluten free baking, if you have any experience baking conventional yeast bread, this gluten free bread dough will seem completely unfamiliar to you.
How To Make Ultra Soft White Gluten Free Bread
The one drawback of this recipe is that I’ve never made it with total success with a bowl and spoon. And believe me, I've tried! Mixing all the ingredients until they’re truly smooth and fully incorporated is just really hard without a stand mixer.
It’s a bit fragile once it’s risen, so handle with care. If you’d like to add seeds to this gluten free bread, do it after the dough has risen. Just brush the top lightly with melted butter and sprinkle with seeds. But be gentle or you'll ruin the rise.
You've got a lot of choices when it comes to gf flours, but my go-to gluten free flour blend for this recipe (and many others) is Better Batter.
Gluten Free Sandwich Bread (amazing & Easy!)
It's an all purpose gluten free flour blend with just the right proportions of rice flour, potato flour, xanthan gum, and other ingredients for baking more than just the best gluten free bread.
I highly recommend that you stick with Better Batter for this recipe. However, if you're interested in trying a different blend for this recipe, consider the other options on our all purpose gluten free flour blends page.
To speed up the rising process, some people recommend letting the dough sit in a warm oven. I want to make it clear: I absolutely never recommend using an oven to proof bread.
Gluten Free Japanese Milk Bread
Believe me, it's not because I like sitting around waiting for my bread to rise. Instead, the reasoning is very simple: When you use a warm or hot oven to proof bread, you
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