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The Ultimate Gluten Free Bread Recipe

A golden loaf of homemade gluten free bread, sliced on a wooden board, showing a soft, even crumb and crisp crust.
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This easy gluten free bread is soft, fluffy, and perfect for sandwiches or toast. Made with pantry staples and no kneading required—just mix, rise, and bake!

Ingredients

Scale

  • 2½ cups all-purpose gluten-free flour (e.g. Pillsbury GF flour)

  • 1 tsp xanthan gum (omit if your flour blend contains it)

  • 1 tsp gluten-free baking powder

  • 1 packet rapid rise/instant yeast (2¼ tsp)

  • ¼ cup extra virgin olive oil

  • ¼ cup honey (or agave nectar/maple syrup)

  • 1 tsp apple cider vinegar

  • 1½ cups warm water (100–110°F / 38–43°C)

  • 3 large egg whites (room temperature)

  • 1 tsp salt

  • Gluten-free cooking spray (for greasing pan)

Instructions

  • Prepare pan and oven
    Grease a 9×5-inch bread pan or 9×4-inch Pullman loaf pan with gluten-free cooking spray. Move oven rack to the center and preheat oven to 350°F (175°C).

  • Mix dry ingredients
    In a large bowl, combine gluten-free flour, xanthan gum (if needed), baking powder, and yeast. Stir well.

  • Add liquids
    Add olive oil, honey, apple cider vinegar, and warm water. Mix on low for 1 minute using a paddle attachment or hand mixer.

  • Add egg whites and salt
    Add egg whites and salt, then mix on medium speed for 1 minute. The dough should resemble thick cake batter.

  • Pour into pan & rise
    Pour batter into the prepared pan. Cover with plastic wrap sprayed with cooking spray and a kitchen towel. Let rise in a warm place for 30 minutes.

  • Bake
    Bake at 350°F (175°C) for 30 minutes on the center rack. Internal temperature should reach 205–210°F (96–99°C).

  • Cool properly
    Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

  • Store or freeze
    Store fully cooled loaf in an airtight container at room temperature. For freezing, wrap in plastic wrap and foil, then place in a freezer bag (up to 3 months). Thaw overnight in the fridge.

Notes

  • Use a serrated knife to slice without squishing.

  • For best texture and rise, use a 9×4-inch Pullman loaf pan.

  • Avoid pre-slicing for longer shelf life.

  • Some flour blends like King Arthur or Bob’s Red Mill 1-to-1 are not ideal for yeast recipes.

  • Substitute maple syrup or agave nectar if needed.

  • The dough won’t look like traditional bread dough—it’s more like cake batter. That’s normal!

Find it online: https://2thenextgen.com/the-ultimate-gluten-free-bread-recipe/