Gluten Free Bread Recipe: Soft, Satisfying Loaf That Actually Tastes Like Bread

Bread Without the BS

Ever tried gluten-free bread that tastes like cardboard? Yeah, me too. But this gluten free bread recipe is different. We’re talking a loaf so soft and flavorful, you’ll forget gluten ever existed. Ready for a bread glow-up?

Why This Recipe Is Awesome

This gluten free bread is:

• Soft and pillowy—no gritty texture here.
• Easy to bake—no weird ingredients, no fuss.
• Versatile—toast it, sandwich it, or just snack on it.
• Kid-friendly—even picky eaters give it a thumbs-up.

Ingredients

• 2 cups gluten-free all-purpose flour blend (with xanthan gum)
• 1/4 cup almond flour
• 2 Tbsp sugar or honey
• 1 tsp salt
• 1 Tbsp instant yeast
• 1 1/4 cups warm water (105–110°F)
• 2 large eggs
• 1/4 cup olive oil or melted butter
• 1 tsp apple cider vinegar

Substitutions:

• Use dairy-free milk or coconut oil for dairy-free.
• Omit sugar for savory loaf—just bump water to 1½ cups.

Tools & Kitchen Gadgets Used

• Loaf pan (9×5″)
• Mixing bowls
• Whisk
• Rubber spatula
• Measuring cups/spoons or kitchen scale
• Plastic wrap or damp towel
  (Affiliate alert: loaf pans, digital scale, mixing bowls)

Step‑by‑Step Instructions

1. Mix dry: flour blend, almond flour, sugar, salt, yeast.
2. Whisk wet: warm water, eggs, oil, vinegar.
3. Combine until smooth. Batter will be more like cake.
4. Transfer to greased loaf pan; smooth top.
5. Proof 45–60 mins in warm place—doubled and puffy.
6. Bake at 350°F for 30–35 mins until golden and toothpick comes out clean.
7. Cool fully before slicing—trust me, it finishes setting while cooling.

Calories & Nutritional Info

• Per slice (~60 g): ~180 kcal, 8 g fat, 21 g carbs, 4 g protein
• Notes: Lower in carbs than some GF bread, thanks to almond flour.

Common Mistakes to Avoid

• Using cold water = no rise—yeast demands warmth!
• Skipping vinegar = less rise and structure—don’t skip it.
• Overbaking = dry loaf—check toothpick at 30 mins.
• Slicing too early = gummy interior—let it cool, no exceptions.

Variations & Customizations

1. Seeded crust: press sesame or flax seeds on top before baking.
2. Garlic herb: stir in 1 tsp garlic powder and mixed dried herbs.
3. Cheesy loaf: fold in ½ cup grated cheddar right before baking.
4. Sweet swirl: swirl cinnamon sugar on top pre-bake.
5. Whole grain: swap ½ cup flour blend for oat flour for extra fiber.

FAQ

1. Can I use yeast-free?
   Nope—yeast gives the rise and best texture.
2. How to double recipe?
   Just double every ingredient and use a 2-lb loaf pan.
3. Is xanthan gum necessary?
   Yes—it gives structure and chew in GF baking.
4. Can I freeze it?
   Absolutely! Slice, freeze, and toast straight from freezer.
5. Any egg-free option?
   Try flax egg (1 Tbsp flax + 2.5 Tbsp water each), but texture may vary.
6. Why did loaf sink?
   Likely over-proofed, or water was too hot—check temps.
7. Can I make it dairy-free?
   Yes—swap butter for coconut oil or dairy-free margarine.

Final Thoughts

So there it is: a gluten-free loaf that’s actually good. You nailed the gluten free bread recipe. Share your triumphs, tag your airy toast pics, and say goodbye to stale sandwich options. Bake it, love it, brag about it. Your gluten-free journey just got tastier! 🥪✨