Finally, a gluten-free bread that has simple instructions, no crazy ingredients and produces soft, wonderful bread. This gluten-free bread is great to eat by the slice, or for sandwiches. We love to eat it with soups as it makes the perfect side dish. Carb lovers unite: you can enjoy bread once again. This gluten-free bread is also naturally free of dairy too!
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WHY WE LOVE THIS GLUTEN-FREE LOAF
We love this bread because let’s face it–there’s just something about homemade bread wafting through the air as it cooks in your own oven. A warm loaf, with butter melting on top of it just makes you salivate. Tender and bendable, this bread will take you back to when you could have “regular bread”. I especially miss bread in the fall and winter. I want to bake, I want something carby and comforting. We eat a ton of soups and sometimes I just need something filling to go on the side, and nothing tops homemade gluten-free bread to dip into the broth.
I was so intimidated by homemade gluten-free bread that I didn’t try it for years. I just figured it was a lost cause and we’d just have to keep buying bread. Once I found this recipe I realized I’d been missing out for years because it’s not hard at all.
DO I HAVE TO KNEAD GLUTEN-FREE BREAD?
The nice part about this gluten-free batter is that it requires no kneading. It will be a very wet dough that you just pour into the bread pan. Simple! It really feels like magic. You’ll think how does this dough that looks more liquidy and sticky than solid become a beautiful loaf that I want to eat half of? Well, it just does. Trust the process.
GLUTEN-FREE FLOUR TO USE WHEN MAKING GLUTEN-FREE BREAD
No! There are so many recipes out there that require you to own multiple flours and to make your own blend. Who has time for that? Who wants to store bags and bags of grains and starches? Not me. I want to use a store-made blend and measure once and pour. I like King Arthur Baking Mix best and recommend it for best results for this recipe.
You are in luck! I not only gave you a recipe for bomb gluten-free bread, but I’ve figured out how to make it with another brand of gluten-free flour.
And not just any gluten-free flour, but the most inexpensive one I could find to help all you budget savers.
If you’d like to use Walmart’s brand, Great Value’s Gluten Free All Purpose Flour, use the same measurement, 3 cups, but increase the oil amount to 1/3 of a cup, instead of 1/4 a cup. Then, increase the baking powder from 1 tsp to 1 Tablespoon, and voila! Amazing gluten-free bread two ways?
Who loves you? I do.
In fact, that photo above showing the two loaves side by side actually have one loaf using the Great Value and one loaf using the King Arthur and you can’t tell a difference taste or texture wise.
As far as other gluten-free flours, you CANNOT sub in a single flour in place of an all purpose flour blend.
And as far as other brands, I have not recipe tested with them. Each brand is slightly different in the grains they use and the amounts, so you’ll have to test that on your own.
WHAT IS PSYLLIUM HUSK AND WHY DOES GLUTEN-FREE BREAD NEED IT?
OK. I know I promised no crazy ingredients–and most are normal: eggs, oil, water, yeast. But, I do think that psyllium husk helps out the recipe and I wouldn’t recommend not using it. Though, I know some people do. Pysllium husk is a binder and helps make the bread pliable. Remember–we’re trying to replace gluten–the thing that makes bread stretchy, so help yourself out and use this. I find it at Winco in the bulk foods section. You can also find psyllium husk powder on Amazon.
TIPS FOR MAKING EASY GLUTEN-FREE BREAD
Honestly, if you can pour and measure, you don’t need many tips for this easy recipe. It’s simple and accessible for a reason. However, there are a few tips to note:
- Don’t use old yeast! If it’s expired, it will not rise well.
- Don’t use old baking powder. If it’s expired, it will affect the rise.
- Make sure your eggs are room temperature (I have a note in the directions on how to do this quickly).
- Don’t sub out other brands of gluten-free flour without realizing this usually alters the results, try other brands at your own peril
- Use the correct bread pan size
- Make sure your preheat your oven before baking
And now you’re all set to make amazing gluten-free bread!
These three tools will allow for easier bread making:
- STAND MIXER: I do recommend having a stand mixer with a dough hook for the mixing. But, in a pinch, you could use electric beaters. It’s so much easier with a stand mixer. It’s an investment, but if you’re gluten-free…you’re going to be baking your own stuff a lot. So, you may as well put it on your Christmas list or wait for the next Amazon Day and get it sooner than later. Once you eat this bread, you’ll be making it a lot!
- THERMOMETER: I also recommend having an instant read electric thermometer. This will become a work horse in your kitchen. I use it for cooking meats, making bread, making caramel, you name it. There are so many uses! It’s a cheap kitchen tool and one that is worth its weight in gold.
- BREAD PAN: You must have a bread pan. And, the size matters. Be sure to get a 9x5x2 and 3/4 pan. I tried a smaller pan, and it sometimes bubbles over. I like the brand USA Pan.
You just need nine ingredients for this gluten free bread recipe, and I bet you have 7/9 ingredients in your pantry already:
- King Arthur Gluten-Free Baking Mix
- Rapid rise instant yeast
- Psyllium husk powder (see above if you have questions)
- Baking powder
- Warm water (110 degrees F)
- Canola oil or other neutral tasting oil
MAKING GLUTEN-FREE BREAD
Here are the instructions for making this recipe:
- In a bowl filled with warm water, place your eggs (shell on) for 5-10 minutes, to bring them up to room temperature while you get your stand mixer and measure out the rest of your ingredients.
- In a stand mixer fitted with the dough hook, pour all of your ingredients: gluten-free flour, fast rising instant yeast, psyllium husk powder, baking powder, salt, eggs, canola oil and honey. (Use a digital instant read thermometer to make sure your water is the right temperature. If it’s too hot, it can kill the yeast!)
- Mix the dough slowly until it starts to come together, around 1 minute.
- Then turn the speed to high and mix for 2.5 minutes.
- Stop, and use a spatula covered in non-stick spray to scrape the sides and the bottom and make sure everything is incorporating.
- Turn the mixer to high again and beat for another 2.5 minutes.
- Spray a 9×5 bread loaf pan with non-stick spray. Spray your spatula with non-stick spray and pour the sticky batter into the greased pan. Wet or grease your hands and press the dough into the pan evenly, until it’s flat and smooth.
- Measure your cling wrap and and spray it with non stick spray. Place the non-stick spray side down on the pan and tightly cover it.
- Take a mug and place 1 cup of water in it. Microwave on high 2-3 minutes.
- Quickly open the microwave door and add your bread pan. You want to trap the hot, moist air from the hot water and to aid your bread rising in your microwave. This small environment will be the perfect place to proof your dough and let it rise.
- Set a timer for 45 minutes. Proofing time will vary based on the humidity and temperature of your kitchen. You’ll know it’s done rising when it’s just about risen to the top of the pan.
- Preheat your oven to 350 degrees. When oven is ready, take cling wrap off the bread and place it on the middle rack inside your oven.
- Bake for 45 minutes, or until your digital thermometer reads between 205-210 degrees F, when placed in the middle of your loaf.
- Take out of the oven and allow it to cool in the pan for five minutes. During that time, brush the top with a stick of butter.
- Afterwards turn out onto a cooling rack and remove from the pan to finish cooling.
- Cut into slices and enjoy.
HOW DO I PROOF GLUTEN-FREE BREAD?
Just like regular bread recipes, it’s important to proof the dough (or let it rise). The yeast with the honey and warm water will activate and almost double the batter.
Warm air and moisture help the bread rise. So, to control these, I use a hot cup of water and my microwave. My microwave is a smaller area to contain the rising bread, rather than my bigger, sometimes drafty, oven.
I place a cup of water in a mug and microwave it on high for 2 minutes. Then, I place my dough, that’s in the greased pan and covered with greased cling wrap in the microwave next to the water. The heat and steam from the hot water in that small space will help it rise. It should take around 45 minutes, depending on the humidity and heat in your kitchen.
You’ll know when it’s done rising when the dough has risen to the top of the bread pan. It will then be ready to bake. I sometimes like to set my timer for 35 minutes, so I can then turn on my oven to start warming up. Afterwards, I set a ten minute timer to finish the proofing, so that when it’s done rising, the oven is already preheated and ready to bake!
Make sure you preheat your oven and remove the plastic wrap before moving onto the actual baking.
HOW TO STORE THIS GLUTEN-FREE BREAD
Most gluten-free bread is enjoyed freshly baked. Though, I do find that this bread will last 24-36 hours if left at room temperature in an airtight container (I use a Ziplock bag).
If by some miracle you still have bread left after that time period, slice the bread and place in the freezer. You’ll want to put a piece of parchment paper between each slice so that they don’t stick together. Keep frozen until you need a slice (or two!). I like to toast mine just barely so that it is thawed, warm and just starting to crisp.
VIDEO SHOWING HOW TO MAKE GLUTEN-FREE BREAD
To make sure you have the best chance for success, I’ve made a video showing you how I make the bread. You’ll see how uncomplicated it is and it will hopefully inspire you to make it soon yourself. The video should auto populate. If it doesn’t, it’s embedded into the bottom of the recipe card. If all else fails, you can view it on my YouTube Channel.
DO I HAVE OTHER BREAD RECIPES?
If you need to know how to make gluten free bread that is also vegan (aka egg free and honey free) check out my gluten free vegan homemade bread recipe.
EGG-FREE SUBSTITUTION IN GLUTEN-FREE BREAD
If you also need to make a gluten-free egg-free bread, I understand. My son had an egg allergy for over a decade, and it was tough to be gluten-free and egg-free. Eggs are used in gluten-free baking for their important roles in texture, binding, and even rise. However, if you can’t use eggs, a viable alternative to consider is aquafaba. So, if you can use eggs, I recommend them, but if not, aquafaba can be a suitable substitute.
- 3 cups King Arthur Gluten Free Baking Mix
- 1 packet (2 and 1/4 tsp) *fast rising* instant yeast
- 1 Tablespoon psyllium husk powder
- 1 tsp baking powder
- 1 tsp salt
- 1 and 1/2 cups warm water (110 degrees F)
- 2 eggs, room temperature
- 1/4 cup canola oil or other neutral oil
- 1/4 cup honey
In a bowl filled with warm water, place your eggs (shell on) for 5-10 minutes, to bring them up to room temperature while you get your stand mixer and measure out the rest of your ingredients.
In a stand mixer fitted with the dough hook, pour all of your ingredients: gluten-free flour, fast rising instant yeast, psyllium husk powder, baking powder, salt, eggs, canola oil and honey. (Use a digital instant read thermometer to make sure your water is the right temperature. If it's too hot, it can kill the yeast!)
Mix the dough slowly until it starts to come together, around 1 minute.
Then turn the speed to high and mix for 2.5 minutes.
Stop, and use a spatula covered in non-stick spray to scrape the sides and the bottom and make sure everything is incorporating.
Turn the mixer to high again and beat for another 2.5 minutes.
Spray a 9x5 bread loaf pan with non-stick spray. Spray your spatula with non-stick spray and pour the sticky batter into the greased pan. Wet or grease your hands and press the dough into the pan evenly, until it's flat and smooth.
Measure your cling wrap and and spray it with non stick spray. Place the non-stick spray side down on the pan and tightly cover it.
Take a mug and place 1 cup of water in it. Microwave on high 2-3 minutes.
Quickly open the microwave door and add your bread pan. You want to trap the hot, moist air from the hot water and to aid your bread rising in your microwave. This small environment will be the perfect place to proof your dough and let it rise.
Set a timer for 45 minutes. Proofing time will vary based on the humidity and temperature of your kitchen. You'll know it's done rising when it's just about risen to the top of the pan.
Preheat your oven to 350 degrees. When oven is ready, take cling wrap off the bread and place it on the middle rack inside your oven.
Bake for 45 minutes, or until your digital thermometer reads between 205-210 degrees F, when placed in the middle of your loaf.
Take out of the oven and allow it to cool in the pan for five minutes. During that time, brush the top with a stick of butter.
Afterwards turn out onto a cooling rack and remove from the pan to finish cooling.
Cut into slices and enjoy.
Best enjoyed day of. Can keep in an airtight container for 24 hours room temperature. After that, in the fridge for the following day. After that, it is best sliced and kept frozen, with parchment paper between each slice. When needing one, take out a slice and toast to your liking to thaw.
If you'd like to know how to make this bread with a different flour blend, I did find a way to use Great Value's All Purpose Gluten Free Flour mix. See the note above the recipe.
Be sure to read all of the FAQs and watch the video for best success.
*Our allergies, while severe and that get re-tested frequently, are such that we can go strictly by what's on the label. I do not call companies to see what things are derived from, or call manufacturers to see about potential cross contact. If your allergies require you to do so, please do your own homework. And, products may have changed since the time of publication, so always re-read labels once you have them in hand. I cannot assure you of any ingredient's safety, only you can do that. I simply share what works for our family
**If you are going to feed this to someone with food allergies, and you yourself do not have food allergies, I HIGHLY recommend having them check every single brand and ingredient you are using, to ensure they're OK with each part of the recipe. And, to make sure you've talked to them about how to avoid cross contamination in your kitchen.
Nutrition Information:Yield: 14 Serving Size: 1
Amount Per Serving: Calories: 178Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 27mgSodium: 542mgCarbohydrates: 22gFiber: 1gSugar: 8gProtein: 3g
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Hi! I’m Megan, a mom to four kids, two with multiple food allergies & one with EOE. I’m a published cookbook author that constantly tweaks recipes to make them allergy friendly–it’s an addiction. I share every recipe & tip with you, to help you eat like you did before food allergies & dietary restrictions. You can still be awesome, even with food allergies!