The Best Gluten-Free Bread Recipe
A foolproof recipe for soft, sliceable gluten-free bread that actually tastes good. Customize safely with our AI-powered builder that auto-balances your modifications.
Ingredients
Best combined with starches for lighter texture.
Excellent for binding and moisture retention.
Critical for achieving stretchy, bread-like texture.
Do not confuse with potato flour. Creates tender, moist crumb.
Must hydrate before adding to dough. Creates stretchy, bread-like texture.
Use 100-110°F (38-43°C) for active dry yeast.
Use light/refined for neutral flavor, extra virgin for robust taste.
Raw honey has enzymes that may affect yeast. Use pasteurized for consistency.
Proof in 100-110°F water with pinch of sugar. Should foam within 10 min.
Keep away from yeast when mixing. Controls fermentation rate.
Room temperature eggs incorporate better. Critical for GF bread structure.
Instructions
Prepare Dry Ingredients
In a large bowl, whisk together all flours, starches, psyllium husk, and salt until evenly combined. Make sure there are no lumps.
Activate Yeast
In a separate bowl, combine warm water (100-110°F) with honey. Sprinkle yeast on top and let sit for 5-10 minutes until foamy.
Combine Wet & Dry
Add the yeast mixture to the dry ingredients along with eggs and oil. Mix with a sturdy spoon or stand mixer until a thick, sticky dough forms (about 3-4 minutes).
First Rise
Transfer dough to a greased 9x5 inch loaf pan. Smooth the top with wet hands. Cover with plastic wrap and let rise in a warm place for 45-60 minutes until dough reaches just above the rim.
Bake
Preheat oven to 375°F (190°C). Remove plastic wrap and bake for 40-50 minutes until deep golden brown and internal temperature reaches 205°F (96°C).
Cool Completely
Let cool in pan for 10 minutes, then turn out onto a wire rack. Cool completely before slicing (at least 1 hour) to allow the crumb to set.
Pro Tips
- 1.Don't skip the cooling time! GF bread needs time for the starches to set.
- 2.Store sliced bread in the freezer for best freshness. Toast directly from frozen.
- 3.If the top browns too quickly, tent with foil for the last 15 minutes.
- 4.Use a digital thermometer—internal temp is the most reliable doneness indicator.
Want to Add Something?
Our AI builder lets you customize this recipe safely. Add banana, protein powder, or other ingredients and we'll auto-balance everything.
Increases moisture - reduce water by 30g
May affect texture - add 20g more liquid
Adds crunch and nutrition