Easy Gluten Free Bread Recipe

If you’ve been searching for the very best Easy Gluten Free Bread Recipe, you’ve just found it! This loaf is unbelievably soft, tender, and slices beautifully—no dense or crumbly textures here.

With a mild, slightly nutty flavor and a golden, crusty top, this bread is perfect for sandwiches, toast, or just warm from the oven with a pat of butter. The best part? It’s a one-bowl recipe that comes together in a flash—no fancy equipment or complicated steps!

This has become my go-to gluten free loaf, inspired by a family member’s need for a wheat-free diet. It’s so easy and delicious that my whole family requests it, gluten free or not!

Whether you’re new to gluten free baking or a seasoned pro, you’ll love how simple and satisfying this recipe is. Make it for your next breakfast, lunch, or snack—trust me, it’ll disappear fast!

Why You'll Love This Recipe

• Super quick and easy – Comes together with simple ingredients and one bowl.
• Soft and fluffy texture – No more dense or crumbly gluten free bread!
• Versatile – Perfect for sandwiches, toast, or as a side with soup.
• Allergy-friendly – Dairy free option included, plus entirely gluten free.

Key Ingredients for Easy Gluten Free Bread Recipe

See recipe card below for full list of measurements, ingredients, and instructions.

Gluten Free All-Purpose Flour Blend

This is the backbone of the bread, giving it structure and softness. Opt for a quality 1:1 gluten free flour blend that contains xanthan gum, as this acts as a binder and mimics gluten’s elasticity. If your blend does not contain xanthan gum, add 1 teaspoon per recipe for best results. Popular brands like Bob’s Red Mill or King Arthur work beautifully.

Instant Yeast

Yeast is what gives the bread its lift and airy crumb. Use instant (or rapid-rise) yeast for convenience and a quicker rise. If you only have active dry yeast, you can use it—just proof it in warm water before adding to the batter.

Psyllium Husk Powder

Psyllium husk keeps gluten free bread moist and helps with the chewy, bouncy texture often missing in wheat-free loaves. Use the powdered form for easy mixing. If you don’t have psyllium, you can substitute with an extra egg or a tablespoon of ground flaxseed, though texture will be slightly different.

Olive Oil

Olive oil adds tenderness and aids in browning the crust. Any neutral oil (like avocado or canola) can be swapped in if you prefer. For extra flavor, try melted butter (unless making dairy free).

Apple Cider Vinegar

Just a splash of apple cider vinegar helps activate the yeast and improves rise, making the crumb lighter. White vinegar or lemon juice are fine substitutes, but apple cider vinegar provides a gentle flavor boost.

Instructions for Easy Gluten Free Bread Recipe

See recipe card below for full list of measurements, ingredients, and instructions.

Prepare Your Pan and Ingredients

Preheat your oven to 350°F (175°C). Lightly grease a standard 8x4-inch loaf pan and line it with parchment paper for easy removal. Gather all your ingredients—having everything ready makes the process a breeze.

Mix the Dry Ingredients

In a large mixing bowl, whisk together the gluten free flour blend, psyllium husk powder, instant yeast, salt, and sugar until well combined. This ensures an even distribution of rising agents and flavor throughout your loaf.

Combine Wet Ingredients

In a separate bowl or large measuring cup, whisk together the warm water, olive oil, eggs, and apple cider vinegar until smooth. Make sure your water isn’t too hot—just warm to the touch—so you don’t kill the yeast.

Make the Dough

Pour the wet ingredients into the bowl of dry ingredients. Using a sturdy spatula or a stand mixer fitted with a paddle attachment, beat the mixture for 2-3 minutes. The dough will be thick and sticky, more like a batter than traditional bread dough.

Shape and Rise

Spoon the dough into the prepared loaf pan, smoothing the top with a wet spatula or the back of a spoon. Cover loosely with plastic wrap or a clean towel. Let it rise in a warm, draft-free spot for 30-40 minutes, or until the dough has just crested above the pan.

Bake the Bread

Once risen, bake the loaf in the center of the preheated oven for 40-45 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean. If the crust is browning too quickly, tent lightly with foil for the last 10 minutes.

Cool and Slice

Remove the bread from the oven and let it cool in the pan for 10 minutes. Then lift out and cool completely on a wire rack before slicing. This helps set the crumb and ensures perfect slices!

Recipe Variations

Dairy Free Option

Need a dairy free loaf? You’re in luck—this bread is naturally dairy free! Just be sure to use oil and not butter, and double-check that your flour blend doesn’t include milk powder.

Egg Free/Vegan

For a vegan option, substitute each egg with a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water per egg, let sit 5 minutes). The loaf will be slightly denser but still rises well.

Herb and Seed Loaf

Add a tablespoon of your favorite dried herbs (like rosemary or Italian seasoning) to the dough, or sprinkle the top with sesame, poppy, or sunflower seeds before baking for extra flavor and crunch.

Whole Grain Twist

Swap 1/2 cup of the gluten free all-purpose flour with certified gluten free oat flour or sorghum flour for a heartier loaf with a nutty flavor.

Sweet Bread Variation

Stir in 1/2 cup of raisins or dried cranberries and a teaspoon of cinnamon for a sweet twist that’s perfect for breakfast toasts.

Serving Suggestions

This gluten free bread is delicious simply toasted with a pat of butter or your favorite jam. It also makes a sturdy, satisfying base for sandwiches, avocado toast, or grilled cheese. Pair it with homemade soup, a fresh salad, or top it with creamy hummus and veggies for a wholesome lunch. For a finishing touch, sprinkle with flaky sea salt or fresh chopped herbs just before serving.

Storage and Reheating

Store your bread, tightly wrapped or in an airtight container, at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days, or freeze individual slices for up to 3 months. To reheat, simply toast slices straight from the fridge or freezer until warm and crisp. For a just-baked feel, wrap a slice in foil and warm in a 350°F oven for 5-7 minutes.

Frequently Asked Questions About Easy Gluten Free Bread Recipe (FAQ)

Q: Can I use a different gluten free flour blend?
A: Absolutely! Most high-quality 1:1 gluten free flour blends work well. Just make sure your blend contains xanthan gum or add it separately if needed.

Q: Why is my gluten free bread dense or gummy?
A: Overmixing, underbaking, or using cold eggs can cause dense bread. Make sure to bake until a toothpick comes out clean and let the loaf cool completely before slicing.

Q: Can I make this recipe without yeast?
A: This recipe relies on yeast for rise and texture. For a yeast-free version, try a baking powder/soda based quick bread, but the flavor and crumb will be different.

Baking homemade gluten free bread doesn’t have to be hard—this easy recipe proves it! Whether you’re gluten free by necessity or choice, you’ll love the soft crumb and simple process. Give this loaf a try and let me know what you think in the comments below. Don’t forget to leave a rating!