This homemade gluten-free bread is easy to make and comes together in just a little over 2 hours. It uses just one bowl to mix and separate proofing of the yeast is not necessary. If you’ve never made bread before, I have step-by-step instructions to guide you through and help you become a bread maker.
Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you'll get more yummy recipes every week!
And when you bake your own gluten-free bread, the aroma of it baking makes your home smell heavenly. You can also make delicious gluten-free toast with this bread. For another tasty recipe, try my Gluten-Free Rolls.
Jump to:
Gluten-free bread ingredients
Gluten-free flour (Pamela’s All-Purpose Gluten-Free Flour)
Sorghum flour
Psyllium Whole Husk
Sugar
Active yeast
Sea salt
Baking powder
2 large eggs
1 1/3 cups warm water (105°-110°)
1/3 cup olive oil
2 tablespoon apple cider vinegar
Ingredient notes
- Gluten-Free Flour – Pamela’s Gluten-Free 1-1 All-Purpose Flour. You may be able to find this at your local grocery store but if not you can order it through the link or on the Pamela’s Products website. If you decide you like this blend I would suggest ordering it in bulk through the website to make it very affordable. I have not tried this recipe with any other blend. If you use another gluten-free flour blend be sure that it contains xanthan gum. If not add 1/2 teaspoon xanthan gum per cup of flour.
- Sorghum flour – Sorghum gives the bread a light nutty flavor that resembles regular wheat flour. I use Bob’s Red Mill Sorghum Flour. This is for the four-pack but if you are just starting out and want to try a smaller package you can opt for a single bag.
- Psyllium husk– This helps to give the bread elasticity and structure. I use Himalaya Psyllium Whole Husk. I like to use psyllium whole husk and not psyllium husk powder.
- Yeast – I like Fleischmann’s Active Dry Yeast or Red Star Active Dry Yeast. Both are gluten-free. One packet of active yeast is equivalent to 2 1/4 teaspoons. If you have a Costco nearby they sell active yeast in a package that is a very good price.
- Eggs: The eggs are going to add structure to the bread.
- Baking powder and apple cider vinegar: Both of these ingredients help give the bread lift.
How to make gluten-free bread
Prepare your bread pan by lightly spraying the bottom of the pan with oil. I use a USA bread pan that measures 8.5 x 4.5 x 2.75 inches. You can also use a 9 x 5-sized pan. You could also line the bottom of the pan with parchment paper if desired. Set the pan aside.
In the bowl of a stand mixer, place all of the dry ingredients first: gluten-free flour, sorghum flour, psyllium husk, sugar, sea salt, active yeast, and baking powder.
Note: Place the salt and active yeast opposite of each other so they aren’t touching. It’s okay once the mixing starts but we don’t want the salt to kill the yeast while they are just sitting there.
Next, add the eggs, olive oil, apple cider vinegar, and warm water.
Mix on low for 30 seconds and then scrape down the sides and bottom of the bowl. Then mix on medium for 2 minutes.
Filling the bread pan: Spoon the bread dough into the prepared pan and smooth out the top of the bread with a spatula. Lightly spray the top of the dough with oil, like olive oil or avocado oil. Cover the pan loosely with plastic wrap and set the pan in a warm location. Set a timer for 45 minutes.
Placing the oven racks: When the timer goes off take your oven racks and place one in the bottom position and the other rack in the middle position. Place a stainless steel pan, like a square or casserole size-pan on the bottom rack of the oven. Close the oven and preheat the oven to 375°.
Adding steam to the oven: When the oven has preheated, place 6 ice cubes into a measuring cup or glass and have them next to the oven. Remove the plastic wrap from the bread pan and place the pan on the middle rack. Use a hot pad and pull the bottom rack out a little and pour the ice cubes into the stainless steel pan on the bottom rack. Push the rack back quickly and close the door. This creates steam that will help the crust of the bread be a little softer.
Next, change the oven temperature to 350° and bake the bread for 72-75 minutes. You can check the internal temperature with a digital food thermometer if you want, it’s not necessary though. If you do, it should be around 205-210°.
Carefully remove the bread from the pan and place it on a wire rack to cool. Slice the bread after it has completely cooled. You can also brush non-dairy butter (or real butter) on top once it’s cooled a little for an extra yummy loaf.
However, if you want to pinch off a corner of the bread while it’s still warm and slather it with non-dairy butter (or real butter) it’s absolutely wonderful. Once it’s completely cooled you can simply slice past that area or enjoy the whole loaf with the pinching method.
Measuring gluten-free flour
When baking with gluten-free flour it’s really important to measure your flour correctly.
- Before measuring out your flour use a spoon or whisk to fluff the flour in the container- mostly the top portion. Be sure to fluff any flour that you will be measuring. To fluff simply stir around the flour lifting it and letting it fall back loosely.
- Use a large spoon to lightly place the flour into the measuring cup. Fill up the measuring cup and then use the handle of the spoon and scrape it across the top of the measuring cup to level off the excess flour. Let the excess fall back into the container. You can also use a knife to level off the flour.
Storing and freezing
- Store: Once the bread is completely cool store it in a plastic bag at room temperature for 3-4 days.
- Freeze: Freeze for up to 4-6 weeks in a plastic freezer bag. Set on the counter to thaw.
- Reheat: Wrap in foil and heat in 300° oven for 15-20 minutes.
Tools used
- Stand Mixer – I used a Kitchen Aid stand mixer with a paddle attachment for this recipe.
- Bread Pan: This is my absolute favorite pan to bake bread in.
- Oil Sprayer – My favorite oil sprayer can be easily refilled with avocado oil or olive oil.
- Spatula – These silicone spatulas are one of the most used items in my kitchen. This will help scrape down the sides of the mixing bowl and help scrape out the last bits of dough.
- Candy Thermometer – You may already have one but if not this thermometer will help to easily test the water temperature.
- Meat Thermometer – This instant-read meat thermometer can be used to test the internal temperature of your bread. It’s not necessary but can be helpful with many recipes.
More gluten-free bread recipes you’ll love
Gluten-Free Bread Recipe (Dairy-Free)
- Prep Time: 10 minutes
- Rising Time: 60 minutes
- Cook Time: 75 minutes
- Total Time: 2 hours 25 minutes
- Yield: 1 loaf of bread 1x
- Category: Breads
- Method: Oven
- Diet: Gluten Free
Description
This homemade gluten-free bread is easy to make and comes together in just a little over 2 hours.
Ingredients
2 1/2 cups gluten-free flour (Pamela’s All-Purpose Gluten-Free Flour)*
1/2 cup sorghum flour
2 1/2 tablespoons psyllium whole husk**
1/4 cup sugar
2 1/2 teaspoons sea salt
2 1/4 teaspoons active yeast (or 1 packet active yeast)
2 teaspoons baking powder
2 large eggs (lightly beaten)
1 1/3 cups warm water (105°-110°)
1/3 cup olive oil
2 tablespoon apple cider vinegar
Instructions
Prepare your bread pan by lightly spraying the bottom of the pan with oil. I use a USA bread pan that measures 8.5 x 4.5 x 2.75 inches. You can also use a 9 x 5-sized pan. You could also line the bottom of the pan with parchment paper if desired. Set the pan aside.
In the bowl of a stand mixer, place all of the dry ingredients: gluten-free flour, sorghum flour, psyllium husk, sugar, sea salt, active yeast, and baking powder.
Note: Place the salt and active yeast opposite of each other so they aren’t touching. It’s okay once the mixing starts but we don’t want the salt to kill the yeast while they are just sitting there.
Next, add the eggs, olive oil, apple cider vinegar, and warm water.
Mix on low for 30 seconds and then scrape down the sides and bottom of the bowl. Then mix on medium for 2 minutes.
Filling the bread pan: Spoon the bread dough into the prepared pan and smooth out the top of the bread with a spatula. Lightly spray the top of the dough with oil, like olive oil or avocado oil. Cover the pan loosely with plastic wrap and set the pan in a warm location. Set a timer for 45 minutes.
Placing the oven racks: When the timer goes off take your oven racks and place one in the bottom position and the other rack in the middle position. Place a stainless steel pan, like a square or casserole size-pan on the bottom rack of the oven. Close the oven and preheat the oven to 375°.
Adding steam to the oven: When the oven has preheated, place 6 ice cubes into a measuring cup or glass and have them next to the oven. Remove the plastic wrap from the bread pan and place the pan on the middle rack. Use a hot pad and pull the bottom rack out a little and pour the ice cubes into the stainless steel pan on the bottom rack. Push the rack back quickly and close the door. This creates steam that will help the crust of the bread be a little softer.
Next, change the oven temperature to 350° and bake the bread for 72-75 minutes. You can check the internal temperature with a digital food thermometer if you want, it’s not necessary though. If you do, it should be around 205-210°.
Carefully remove the bread from the pan and place it on a wire rack to cool. Slice the bread after it has completely cooled. You can also brush non-dairy butter (or real butter) on top once it’s cooled a little for an extra yummy loaf.
Fun tip: If you want to pull off a corner of the bread while it’s still warm and slather it with some non-dairy butter (or real butter) it’s absolutely wonderful. Once it’s completely cooled you can simply slice past that area.
Notes
Store: Once the bread is completely cool store it in a plastic bag at room temperature for 3-4 days. I like to use food storage bags that are not ziplocked but use a twist tie. But either will work.
Freeze: Freeze for up to 4-6 weeks in a plaster freezer bag. Set on the counter to thaw.
Reheat: Wrap in aluminum foil and heat in a 300° oven for 15-20 minutes.
*This recipe has only been tested with Pamela’s All Purpose Flour mix. See the blog posts for notes on ingredients.
** Use psyllium whole husk and not powder.
Paula
Great Recipe! First time ever my bread rose! Easy to follow, I did sub King Arthur flour and spelt flour, but no problems! Tastes great good texture! Thanks
Anna
I used King Arthur GF flour and baked in a 9×5 stoneware pan. I turned my oven to warm, let it heat, and then turned it off and put my bread in to rise. It turned out better than any of the multiple GF bread recipes I’ve tried over the years, and has such a nice mild, slightly nutty flavor. It also toasted nicely on a cast iron griddle. The only thing I might change next time I make it, is to leave out the psyllium husk, as it doesn’t agree with me.
Thank you for a great recipe!
Helen
I wish we could have weight measurements rather than cups… cups vary around the world…
Until then….🌻