Gluten Free Bread Recipes

A gluten-free bread recipe that is easily baked in the oven. This soft gluten-free white sandwich bread has an amazing texture, bends, squishes, and is easy to slice. The bread is also naturally dairy-free.

For years readers have been asking me how to bake my Gluten-Free Bread Machine Recipe in the oven. I have always baked gluten-free bread in a bread machine with a gluten-free setting.

I have an Oster bread machine with a gluten-free setting. Using a bread machine makes it super easy, and I can just set it and forget it.

I know a lot of people do not have bread machines, but they still want to enjoy homemade gluten-free bread. That’s why I have developed this oven-baked gluten-free bread recipe. I know a lot of you have been waiting a while for me to publish this gluten-free bread recipe, and I promise it is worth the wait!

I wanted a bread recipe that would not only be gluten-free but also dairy-free as well. You won’t need any dairy-free alternatives for this gluten-free bread recipe, just olive oil, and warm water. So now you can easily enjoy a loaf of gluten-free and dairy-free bread.

I also wanted this bread recipe to be a gluten-free white bread recipe. So, it’s a little different from my original bread machine recipe and uses egg whites instead of whole eggs.

This recipe makes excellent gluten-free sandwich bread! This yeast bread is so soft, has an amazing texture, bends and squishes, and is easy to slice.

I have also included a gluten-free bread recipe video that shows step-by-step how to make this easy gluten-free bread recipe.

Easy Gluten-Free Bread {Dairy-Free}

A gluten-free bread recipe that is easily baked in the oven. This soft gluten-free white sandwich bread has an amazing texture, bends, squishes, and is easy to slice. The bread is also naturally dairy-free.Â

Prep: 34min

Total: 64min

Yield: 16

Serving Size: 1 slice

Nutrition Facts: servingSize 1 slice, calories 114 kcal, Carbohydrate 18 g, Protein 3 g, Fat 4 g, Saturated Fat 1 g, Sodium 162 mg, Fiber 2 g, Sugar 5 g

Ingredients:

• 2 1/2 cups all-purpose gluten-free flour
• 1 teaspoons xanthan gum (, leave out if your flour already has it in it)
• 1 teaspoon gluten-free baking powder
• 1 packet rapid rise/instant yeast ((2 1/4 teaspoons))
• 1/4 cup extra virgin olive oil
• 1/4 cup honey
• 1 teaspoon apple cider vinegar
• 1 1/2 cups warm water (100-110°F)
• 3 egg whites (, from large eggs and room temperature)
• 1 teaspoon salt

Instruction:

1. Spray a 9-inch x 5-inch bread pan or 9-inch x 4-inch small Pullman loaf pan with gluten-free cooking spray. Move the top oven rack to the middle rack. Preheat your oven to 350°F. I used both a 9-inch x 4-inch Small Pullman loaf pan.
2. Add the gluten-free flour, baking powder, and instant yeast to a large bowl and stir to combine the ingredients.
3. Add the olive oil, honey, and apple cider vinegar, and warm water to the flour mixture and mix on low for 1 minute. If you are using a stand-up mixer use the paddle attachment, not the dough hook.
4. Add the egg whites and the salt to the dough and mix on medium for 1 minute. The dough will look like a thick cake batter.
5. Pour the dough into a greased 9-inch x 5-inch bread pan or the 9-inch x 4-inch small Pullman loaf pan. I HIGHLY recommend using a 9-inch x 4-inch Small Pullman loaf pan. Spray plastic wrap with gluten-free cooking spray and cover the top of the pan. Cover the pan with a kitchen towel and allow the bread to rise in a warm place to rise for 30 minutes.
6. Place in the oven to bake for 30 minutes at 350°F. Bake the bread on the middle rack horizontally. The bread will be golden brown and have the internal temperature between 205-210ºF.
7. Allow the loaf to cool for 10 minutes in the pan. Remove the loaf from the baking pan and place it on a cooling rack. If the bread completely cools in the pan, the steam can get trapped and the loaf can get soggy, especially on the bottom. Allow the bread to cool completely before slicing.
8. Store the leftover bread in an airtight container, once it’s completely cooled. It may be kept on the counter at room temperature. It is also best not to pre-slice the bread before you store it, so just store the left-over portion of the loaf.
9. The bread can be frozen once it is completely cooled. Wrap the loaf tightly in plastic wrap, then wrap it in foil or freezer paper. Place the wrapped loaf in a freezer bag. The bread can be frozen up to 3 months. Thaw the bread in the refrigerator overnight.

How to Make the Best Gluten-free Bread | Easy Gluten-free Sandwich Bread Recipe

FAQ

What is the trick to making good gluten-free bread?

1. Use psyllium husk powder.
2. Let the dough rest (not exactly the same as a bulk proof)
3. Mix or knead thoroughly.
4. Use less yeast.
5. Bake in a tin with tall sides.
6. Bake for longer, often at a lower temperature.
7. Create steam in the oven.
8. Use the tangzhong or scalded flour method.

What gluten-free flour is best for bread?

Is it cheaper to make your own gluten-free bread?

What is the biggest challenge of making gluten-free bread?