A classic Gluten-Free Bread boule, made with yeast and ready in just a few hours! It’s light, fluffy, and perfect for sandwiches, toast, and anything else you’d use bread for. This gluten-free loaf is also vegan and free of the top 8 food allergens. Thanks to Bob’s Red Mill for sponsoring this post!
I’ve been deep in gluten-free sourdough land for a while now. It started with my classic gluten-free sourdough loaf, then extended into sourdough pizza, sourdough crackers, sourdough focaccia…until I was feeding my starters
And constantly making bread and its friends. I even started a gluten-free sourdough Facebook group, where we share tips and tricks and advice! It’s been a blast because sourdough is a
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But one thing I’ve been asked about a lot is how people can make amazing gluten-free bread without needing to maintain a sourdough starter. Not everyone has the patience to get one going or keep it maintained, and I
Get that. Sourdough is a process and it can take planning to get perfect loaves. So, it became clear we needed a traditional yeasted gluten-free bread!
…and I am OH SO happy to introduce you to her!!! This homemade gluten-free bread boule is a winner. She’s light and fluffy, with a nice crumb, NO gumminess that sometimes accompanies gluten-free bread, and the best part? You can have this bread DONE in about three and a half hours. Then you just have to deal with the hard part – waiting for it to cool! Now let’s get into the details.
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I use Bob’s Red Mill active dry yeast for this recipe. This bread recipe has been developed to use an active dry yeast, as opposed to instant yeast. You could try using instant yeast in this recipe, but I have not tried it, so experiment at your own risk!
To activate active dry yeast, you’ll mix it with warm water (100–110℉) and some sugar. For this recipe, I used maple syrup. You’ll do a quick stir to combine, and then let it sit for 10 to 15 minutes. In that time, you should see it start to bubble, and then it will get nice and foamy on top. If this doesn’t happen, retry with new yeast and water. If the yeast doesn’t get foamy and bubbly, it means it isn’t active and it won’t help your bread rise.
What’s the difference between active dry yeast and instant yeast? Active dry yeast must be activated by warm water before use, usually along with some kind of sugar to help feed the yeast and get it nice and bubbly. Instant yeast is mixed directly into the dry ingredients and is activated when the dough is mixed together. I find it easier to troubleshoot with active dry yeast because if your instant yeast doesn’t activate, you need to restart the whole recipe.
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One of my favorite things about this recipe is that it can be done in about two and a half hours, start to finish!! That is
Quicker than sourdough, so this is a perfect last-minute bread recipe when you want some bread to eat that day! And of that three and a half hours, probably only about 30ish minutes (if even) is active time. The rest of it is rising and baking time!
A note: I don’t share any volume measurements for this bread, because I find it’s so much easier and more accurate to use weight. Please get a baking scale if you’ll be doing bread baking with any kind of regularity – it will make things much easier and more accurate! Plus, less messy measuring cups :)
Gluten Free Sourdough Bread Recipe (fodmap Friendly)
All of the yeast, flours, and starches that I use are from Bob’s Red Mill, one of my all-time favorite brands for all things flour and baking supplies! I love how many organic options they have, how widely available their products are, and that so many of their flours are certified gluten-free. I highly recommend their products for this recipe (and all of my recipes) for great results! They can be found in most grocery stores, as well as on Amazon and many other online retailers.
Can I switch the flours? Yes, you can switch and substitute the whole grain flours (brown rice, sorghum, and quinoa) for each other and for other whole grain flours (buckwheat, millet, white rice, teff, etc.) if you want to experiment. Each has its own properties and flavors, but it can be super fun to experiment here and see which combination makes for your favorite loaf.
Psyllium husk is our gluten for this bread: it provides the binding properties and elasticity that help make the dough easy to work with, knead, and shape. It gives the structure and support for the bread to rise, as well. Psyllium is a form of fiber that is derived from the husks of plantain seeds. It has a lot of health and digestive benefits, but it’s the gelling, fiber-filled aspects of the plant that we’re after!
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From my experiments:you need psyllium husk for good gluten-free bread.For my bread recipes, I wouldn’t try to replace it. It makes the dough workable, so it doesn’t squish all over the place. It’s also what makes your bread chewy and stretchy.
Are different. You want the full husk. I usually find it in the supplement area of most grocery stores, and you can also find it for sale online.
NOTE: this recipe previously recommended a bulk ferment, which is when you let the bread dough rise after mixing the dough together, but before you shape it and let it do its final rise in the banneton or loaf pan. It helps develop the flavor of the bread, but I found the difference to not be noticeable enough to add in the extra hour of time to the process, so I’ve removed it from the instructions.
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Gluten-free bread! Please drop a comment below the recipe card if you have any questions, concerns, or need help troubleshooting! I’m happy to help your figure out what’s going on because I’m on a mission for everyone to have amazing gluten-free bread!
A classic Gluten-Free Bread boule, made with yeast and ready in just a few hours! It’s light, fluffy, and perfect for sandwiches, toast, and anything else you’d use bread for. This gluten-free loaf is also vegan and free of the top 8 food allergens.
A note about measuring: I don’t share any volume measurements for this bread because I find it’s so much easier and more accurate to use weight. Please get a baking scale if you’ll be doing bread baking with any kind of regularity – it will make things much easier and more accurate! Plus, less messy measuring cups :)
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June 2023 Note: a previous version of this recipe recommended a bulk ferment after mixing together the dough. However, after making this recipe
Now, I don’t think it makes a big enough different in the final loaf to be worth the extra time, so I’ve removed it from the recipe.
I like storing this bread in a bread bag, or a plastic bag that’s not fully closed, if I’m just storing it for a few days.
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You can also slice and freeze this bread in a freezer bag. Place parchment paper between slices to make sure it doesn’t stick together if that’s a concern. It bakes up super well straight from frozen.Want soft, delicious gluten-free sandwich bread? Then this recipe is for you! It’s easy to make and comes out perfectly every time.
Ah, gluten-free sandwich bread. It’s more than a bit of a pain, isn’t it? The pre-made loaves, while light and tender, are expensive and often filled with holes. Homemade recipes save you money but are often dense–and depending on the recipe dry or gummy.
I’ve baked my owngluten-free sandwich bread for over a decade. In fact, there’s recipes for sandwich bread in both of my cookbooks. Butwhile I love these recipes, I wanted to make a bread that was light
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For about six months or so I’ve been working on this recipe. To be honest, I ate way too much bread and butter during these months. That’s the sacrifice I had to make, I guess. đŸ˜‰ Finally, FINE-AH-LEE, I have a gluten-free bread recipe that’s easy to make, soft in texture, doesn’t fall apart,
Let’s talk about how to make it. (BTW, I have a lot to say about how to make gluten-free bread. If you just want the recipe, I suggest you scroll down. Way down. Yeah,
When I set out to make a soft gluten-free bread, I started by looking at the flours and starches I used in previous recipes. Unlike wheat-based bread, which can be made with only flour, water, salt and yeast, gluten-free bread requires a blend of flours and starches. My original bread recipes both use brown rice flour. At the time (old timey gluten-free baker alert!), it was hard to find any gluten-free flours other than rice flour. Using brown rice flour made sense. Today we have lots of other options.
How To Make Gluten Free Sourdough Bread • Boule & Loaves!
After giving it some thought, I narrowed it down to two flours: millet flour and sorghum flour. Both are
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