This white gluten-free bread is soft, fluffy, and perfect for sandwiches, toast, or enjoying fresh out of the oven. If you’ve ever struggled to find a gluten-free bread that tastes as good as it looks, this recipe is for you.
We’ve spent countless hours perfecting this loaf to bring you an easy, reliable recipe that works every time.
We first created this recipe for a friend newly navigating a gluten-free lifestyle, and it quickly became a staple in our kitchen.
There’s nothing quite like pulling a fresh loaf of homemade bread from the oven, especially one that’s free from gluten but full of flavor and great texture. Trust us, once you try this, you’ll never go back to store-bought.
Quick Look at What’s Inside
Ingredients for the Best White Gluten-Free Bread
Making White Gluten-Free Bread at home might sound intimidating, but this recipe keeps it simple and beginner-friendly. Gather these ingredients, and you’re halfway there:
- 2 ½ cups gluten-free all-purpose flour (ensure it includes xanthan gum)
- 2 teaspoons baking powder
- 1 ½ teaspoons salt
- 1 packet (2 ¼ teaspoons) active dry yeast
- 1 cup warm water (about 110°F / 45°C)
- 2 tablespoons granulated sugar
- 2 large eggs, room temperature
- 3 tablespoons olive oil or melted unsalted butter
- 1 teaspoon apple cider vinegar
You’ll also need a standard 9×5-inch loaf pan, parchment paper for easy release, and a mixing bowl.
Step-by-Step Instructions for Perfect White Gluten-Free Bread
Don’t worry if you’ve never baked bread before, this process is straightforward and forgiving. Let’s get started!
1. Activate the yeast
In a small bowl, combine the warm water, sugar, and active dry yeast. Stir gently and let it sit for 5–10 minutes until it becomes frothy. This step ensures your yeast is alive and ready to work its magic.
2. Mix the dry ingredients
In a large mixing bowl, whisk together the gluten-free flour, baking powder, and salt. This ensures the dry ingredients are evenly distributed.
3. Combine wet ingredients
In a separate bowl, whisk the eggs, olive oil, and apple cider vinegar. Once the yeast mixture is frothy, add it to the wet ingredients and stir well.
4. Form the dough
Gradually add the wet ingredients to the dry ingredients, stirring until a thick, sticky dough forms. Gluten-free bread dough is much wetter than traditional dough it should resemble a thick batter rather than something you’d knead by hand.
5. Transfer to the loaf pan
Line your loaf pan with parchment paper, leaving some overhang for easy removal. Spoon the dough into the pan and smooth the top with a spatula.
6. Allow to rise
Cover the pan with a clean kitchen towel and let it rise in a warm spot for 30–40 minutes, or until the dough has nearly doubled in size.
7. Bake to golden perfection
Preheat your oven to 375°F. Once the dough has risen, place the loaf in the oven and bake for 40–45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
8. Cool and enjoy
Remove the bread from the oven and let it cool in the pan for 10 minutes. Then, use the parchment paper to lift the loaf onto a wire rack to cool completely. This step is key for the best texture, resist the urge to slice it while it’s hot!
Simply Nourished Life’s Baking Tips
- Use a high-quality gluten-free flour blend that includes xanthan gum or a similar binder. It helps hold the bread together and creates a soft, elastic texture.
- For the best rise, make sure your water is warm (not hot) when activating the yeast. Aim for about 110°F.
- Let the bread cool completely before slicing; this prevents a gummy texture and ensures clean slices.
Variations, Leftovers, and Storage
This white gluten-free bread recipe is endlessly customizable. Here are a few ideas to make it your own:
- Add seeds or nuts: Sprinkle sesame seeds, sunflower seeds, or chopped nuts on top before baking for added crunch and nutrition.
- Dairy-free option: Substitute melted coconut oil or avocado oil for the butter.
- Sweet bread: Add a teaspoon of cinnamon and a tablespoon of honey to the batter for a slightly sweet loaf perfect for breakfast.
- To store leftovers, wrap the bread tightly in plastic wrap or place it in an airtight container. It will stay fresh at room temperature for up to 2 days or in the fridge for up to a week.
- For longer storage, slice the loaf and freeze individual slices for quick, gluten-free toast anytime.
Nutrition Facts
Here’s an approximate breakdown of the nutrition per slice (based on 12 slices per loaf):
- Calories: 140
- Protein: 3g
- Fat: 4g
- Carbohydrates: 24g
- Fiber: 1g
- Sugar: 2g
These values are estimates and may vary based on the specific ingredients and brands you use.
Frequently Asked Questions
Can I make this White Gluten-Free Bread without yeast?
Yes! While yeast adds that classic bread flavor and texture, you can substitute it with 2 teaspoons of baking soda and 2 teaspoons of lemon juice for a quick bread version.
What’s the best gluten-free flour for this recipe?
A good all-purpose gluten-free flour blend with xanthan gum works best. Brands like Bob’s Red Mill or King Arthur are great options.
Why is my bread dense or gummy?
This could happen if the dough doesn’t rise enough or if the bread is sliced before cooling completely. Be sure to follow the rising and cooling steps carefully for the best results.
Can I use this recipe to make rolls or buns?
Absolutely! Divide the dough into smaller portions and bake in a muffin tin or roll pan. Keep an eye on the baking time, as smaller portions will cook faster.
Soft, fluffy, and 100% gluten-free!
We hope this white gluten-free bread becomes a favorite in your home as it has in ours. It’s so rewarding to bake your own bread, especially when it’s this delicious and easy to make. Whether you’re new to gluten-free baking or a seasoned pro, this recipe is sure to impress.
Give it a try, and let us know how it turns out! We’d love to hear your feedback in the comments below.
If you snap a picture of your loaf, tag us on Instagram or Pinterest. And if you’re craving more gluten-free inspiration, check out our other recipes for quick gluten-free meals and snacks.
Let’s make every slice a little healthier and tastier—together!
White Gluten-Free Bread
Ingredients
- 2 ½ cups gluten-free all-purpose flour ensure it includes xanthan gum
- 2 teaspoons baking powder
- 1 ½ teaspoons salt
- 1 packet 2 ¼ teaspoons active dry yeast
- 1 cup warm water about 110°F / 45°C
- 2 tablespoons granulated sugar
- 2 large eggs room temperature
- 3 tablespoons olive oil or melted unsalted butter
- 1 teaspoon apple cider vinegar
Instructions
Activate the yeast
- In a small bowl, combine the warm water, sugar, and active dry yeast. Stir gently and let it sit for 5–10 minutes until it becomes frothy. This step ensures your yeast is alive and ready to work its magic.
Mix the dry ingredients
- In a large mixing bowl, whisk together the gluten-free flour, baking powder, and salt. This ensures the dry ingredients are evenly distributed.
Combine wet ingredients
- In a separate bowl, whisk the eggs, olive oil, and apple cider vinegar. Once the yeast mixture is frothy, add it to the wet ingredients and stir well.
Form the dough
- Gradually add the wet ingredients to the dry ingredients, stirring until a thick, sticky dough forms. Gluten-free bread dough is much wetter than traditional dough it should resemble a thick batter rather than something you’d knead by hand.
Transfer to the loaf pan
- Line your loaf pan with parchment paper, leaving some overhang for easy removal. Spoon the dough into the pan and smooth the top with a spatula.
Allow to rise
- Cover the pan with a clean kitchen towel and let it rise in a warm spot for 30–40 minutes, or until the dough has nearly doubled in size.
Bake to golden perfection
- Preheat your oven to 375°F. Once the dough has risen, place the loaf in the oven and bake for 40–45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Cool and enjoy
- Remove the bread from the oven and let it cool in the pan for 10 minutes. Then, use the parchment paper to lift the loaf onto a wire rack to cool completely. This step is key for the best texture, resist the urge to slice it while it’s hot!
Notes
- Calories: 140
- Protein: 3g
- Fat: 4g
- Carbohydrates: 24g
- Fiber: 1g
- Sugar: 2g