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
Easy Gluten Free Bread Recipe
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.
Gluten Free Artisan Bread
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 :)
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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.
Gluten Free Sourdough Bread Recipe
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.Looking for that perfect loaf of homemade gluten-free bread? Try my easy gluten-free bread machine recipe that will satisfy cravings for soft and tasty bread. Includes a dairy-free option.
Personally, I am not a big sandwich person (unless it’s big fatty sub like a cheesesteak) and I have a hard time paying over $5 for a very small loaf of bread.
I broke down went out a bought a bread machine that had a gluten-free setting. The bread machine that I have is an Oster bread machine with a gluten-free setting. When I set the machine to the gluten-free setting it no longer allows me to choose between a 1.5lb or a 2lb loaf. So, I’m assuming it’s a 2lb loaf.
Gluten Free Bread Recipe (vegan, Yeast Free)
I ended up modifying a recipe on the back of Gluten Free Mama’s flour blend a bit to find the perfect bread machine bread recipe for my family. I have also made this recipe using Pillsbury gluten-free flour.
Making gluten-free homemade bread in a bread machine is as easy as that! Just make sure your bread machine is set to the gluten-free mode.
I have not tried to make bread by hand because honestly, I don’t have time for all of that. I just add all the ingredients into my bread machine and walk away until it’s done.
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If your bread machine does not have a gluten-free setting, you will want the setting that only has one mixing cycle (it’s often the quick, rapid, rapid rise, one rise or basic feature). Gluten-free bread does not need a second rise.
If you don’t have a feature with only one mixing cycle, try to see if you can override the pre-programmed settings for a 20-minute mix cycle, 1-hour rise cycle, and 1 hour-bake cycle.
You can also check out your bread machine’s manufacturer
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