The Best Gluten-Free Bread (with Grain-Free Option)

Gluten-free bread dough

I have been on the quest for the best gluten-free bread that I could make for my family and this is it. There have been a few other recipes that I really liked, but this one beats them all hands down. And the added bonus is that it is super easy to make.

It’s low-carb, on plan for Trim Healthy Mama and can be completely grain free if you use grain-free baking powder. I adapted this from the Bread in A Mug recipe from Trim Healthy Mama to a large recipe that makes 40 slices because everyone in my family eats gluten free and we need to have a good supply of bread at any given moment.

Gluten-Free Bread

Since this bread is baked in a half sheet pan, it will need to be cut differently than “normal” bread. Cut the bread into 20 squares and then remove with a metal spatula. Place on a cutting board and slice the pieces in half horizontally. You will end up with 40 slices of bread. If you need your slice of bread a little longer, say for a hot dog, make some of the initial slices a little longer to fit the size of your hotdogs. This bread is great for sandwiches, toast, or buns.

Gluten-Free Bread

The pan that I use is a Doughmakers Sheet Pan that I have used for years. While I like this brand, it is really the size of the pan that I love, a big whopping 13 x 18 inches. I use it nearly everyday for baking anything from chicken, cookies, scones, and this bread. This Nordic Ware Pan looks to be of really good quality too, it’s the same size, has great reviews on Amazon, and is a lower price.

I use this bread as a base for my Chipotle Chicken Pizza Squares.

Trim Healthy Mamas this bread would be an “S”.

The Best Gluten-Free Bread (with Grain-Free option)
Prep time
Cook time
Total time
Our favorite gluten-free bread! So easy to make and satisfying.
Recipe type: Breads
Serves: 40 slices
  1. Preheat oven to 350°. Liberally grease a half size sheet pan (13 x 18) with nonstick cooking spray.
  2. Using a whisk, mix dry ingredients in a medium bowl.
  3. Put egg whites in a large bowl and beat with mixer until frothy. While mixing, slowly add the melted coconut oil and flour mixture until thoroughly blended.
  4. Pour into prepared pan. Using a spatula, spread batter evenly to the edges of pan. Bake for 40 minutes or until golden brown.
  5. Cool on rack before cutting. Using a serrated bread knife cut into 20 squares. Using a metal spatula lift each square out of pan and place on a cutting board. Slice each square horizontally.
  6. After completely cool, store in a sealed container on counter for 2-3 days or in refrigerator for up to 5 days. Can also be frozen.
  7. If freezing, place parchment or freezer paper between squares if you want to take out a small serving at a time.
This bread makes great sandwiches and toast. If toasting, watch toaster carefully, the fresher the bread the easier it is to burn.
This post may contain affiliate links. See my disclosure policy here.

Be sure to see my Recipe Index for more Grain-Free, Gluten-Free, and Dairy-Free recipes!

Grain-Free Bread - Gluten-free, Dairy-free, Low-carb, sugar-free

  1. Alison

    This is perfect!! Thanks!

    • MamaShire (Author)

      Alison, I’m glad you like it! Thank you!

  2. Lou Lawson

    I am so glad you started this fine blog. I love this bread! Thanks for posting it. Now, I guess I will have to make my own. :/

    • MamaShire (Author)

      I’m so glad you like the blog and the bread. It’s always good to know how to make your own, but you can always stop by for some. 🙂

  3. Angel

    Hi there. Just making sure this bread would be considered an “S”, correct?

    • MamaShire (Author)

      Yes, it is a “S”.

  4. Darcy

    Would it change it up too much if I substituted bacon grease for the coconut oil? I would always put bacon grease in my flour breads when making it.

  5. Rachel

    This was wonderful! I will be having my first THM dippy eggs with toast in the am! Because I do not like the taste of baked flax seed, I cut back on the flax seed, added a !little oat fiber, peanut flour, coconut flour, and natures yeast, it was the best S sandwich I have had thus far! Thanks again.

    • MamaShire (Author)

      That sounds wonderful. So glad you were able to make it to suit your tastes!

  6. Rachel

    Wonderful recipe. I had the best S sandwich this evening with bread warm out of the oven, and tomorrow I will have real dippy eggs with toast!

    • MamaShire (Author)

      Warm bread…sounds wonderful. I just had some toast with a little jam. Yum.

  7. Just wondering what you think about subbing the THM Baking Blend for the almond flour and if so, how much and would you have to use more egg whites or ?

    • MamaShire (Author)

      I haven’t tried this recipe with the THM Baking Blend. If you wanted to try the Bread in a Mug recipe in the either the older version of Trim Healthy Mama or the new cookbook, you could play around with a smaller recipe to get it the way that you want. Let me know if you try it out.

  8. I have made this bread twice now and the second time I made it with the same flax meal in your link and it made a huge…huge difference…so much better and no need to use THM baking blend….this bread is amazing…you are my hero…the only trouble I have is slicing it horizontally…lol… going to be making some more this morning because I can’t get enough of it. I am actually thinking about making it into smaller pan so I don’t have to slice the bread and I’ll have brown slices on both sides….. I don’t mean to go on and on but everybody should make this bread and everybody should buy that flax meal because flax because obviously all flax meal is not created equally so have a blessed day and thank you so much for this recipe which has changed everything for me when it comes to having sandwiches and everything else.

    • MamaShire (Author)

      Thank you! I am so glad that you like. Yeah, that horizontal slicing can be a bit tricky. 🙂 Enjoy!

  9. Amanda

    Does this have an eggy taste to it? It seems like every time I make something with egg whites it ends up having that weird eggy taste. Thanks for sharing! Planning to try this but I don’t think my flax seed is golden, so I’m not sure how that would turn out.

    • MamaShire (Author)

      Amanda, I understand about the eggy taste. I don’t think this bread has an eggy taste, but it does have a little bit of an eggy texture. If you don’t like the texture be sure to toast it. It is perfect toasted.

  10. This is my second time to comment and I wanted to once again say how much I love love love love love this bread. I have struggled with slice it in half and had to take all the time to do that and wrap it in parchment paper and blah blah blah you know what I mean. So I bought A 15 x 21 baking sheet so I could spread it theater and wouldn’t have to slice in the middle and good have toasty sesame seeds on both sides. It just came out of the oven and it is absolutely perfect no slicing just cut it into pieces and stack it for the best sandwich bar none. It does take just a bit of effort to smooth it out of the pan but I did that with the back of a big spoon and it worked perfect. Once again thank you for this wonderful recipe.

    • MamaShire (Author)

      Brenda, that is such a great idea! Yes, you really have to pay attention when cutting it horizontally and I haven’t always been doing that. 🙂
      I’ll have to try it that way. And I so glad that you like this bread. It’s a must have at our home.

  11. Tricia Cox

    Hi there, have you by chance tried any other flours in place of the almond four? I have a nut allergy and need to find an alternative. Look forward to trying your recipe. Thanks

    • MamaShire (Author)

      Hi Tricia, no I haven’t tried any other flour in place of the almond flour. You could maybe try coconut flour, but it is definitely a thirstier flour. Maybe even make a very small portion of the recipe to try it out.

  12. Twila

    Is the texture of this bread spongy? So many of the ones I’ve tried are…

    • MamaShire (Author)

      Hi Twila,

      I do like it best when it’s been toasted. When not toasted there is just a little bit of egginess sponge, but too bad.

  13. Melissa Storms

    I am going to give this a try. My son has red bumps on his arms which our dr says is caused by gluten. My husband has severe psoriasis and a gf diet has been recommended. This bread would be good start, it really is hard to get started on a gf diet.

    • MamaShire (Author)

      Melissa, I agree! It is hard to start a gluten-free diet, everything is different. I remember when we first went GF standing in my kitchen not knowing how to do anything. It was a huge learning curve! Have your husband add in fish oil. Actually, I had a persistant patch of psoriasis even being gluten-free and it wasn’t until I add sardines 3 times a week to my diet did it go away. It was actually pretty amazing.

  14. Diane Gill

    Have you tried cooking it in a bread pan?

    • MamaShire (Author)

      No, only the large sheet pan, so that it has a nice crust on each piece.

  15. Rita

    A question about process: When you say whip the egg whites until frothy–do you mean frothy or soft peaks?

    I whipped until frothy but the bread was pretty thin. Still sliceable but it ‘looks’ thinner than yours. All I can think is I didn’t whip the egg whites long enough.

    • MamaShire (Author)

      I whip my eggs until they are nice and frothy, not soft peaks.


You can use these tags: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

All Content Copyright © 2015 by MamaShire
Design by Emily Rose