There’s nothing quite like the smell of fresh-baked bread filling your kitchen—and this Homemade Gluten Free Bread Recipe delivers that comfort without any of the gluten.

With a soft, fluffy center and a golden, crisp crust, this loaf is perfect for slicing, toasting, or sandwich-building.

It uses a simple blend of pantry staples, comes together in just over 2 hours, and skips the complicated techniques of traditional bread-making.

Whether you’re newly gluten-free or just looking for a homemade loaf that’s tender, reliable, and full of flavor, this recipe is a great place to start.

Why You’ll Love This Gluten Free Bread Recipe

This loaf bakes up beautifully with a tender crumb and chewy texture that rivals any traditional wheat bread.

Made with Bob’s Red Mill gluten-free bread mix and a blend of eggs, olive oil, and honey, it rises well, slices cleanly, and holds together without crumbling.

It’s also customizable—you can sub in butter, adjust the sweetness, or experiment with different loaf pans.

Plus, no bread machine required! All you need is a reliable stand mixer, a cozy spot for rising, and your oven to bring it all together.

Keep reading for step-by-step instructions and pro tips to get perfect results every time.

Before You Get Started

Make sure your yeast is instant (not active dry), and use a thermometer to check the water temperature—it should be between 105–115°F to properly activate the yeast.

Don’t skip the eggs; they provide structure and help the loaf rise correctly. If you’re sensitive to yolks, the extra whites are still essential for texture.

Feel free to use melted butter instead of olive oil or white sugar instead of honey—just make sure to include some form of sweetener to help the yeast activate.

How to Make Homemade Gluten Free Bread

Making this gluten-free bread at home is easier than you think. With just one good loaf pan and a bit of rise time, you’ll have a golden, bakery-worthy bread that slices beautifully and holds together for sandwiches, toast, or snacks.

It’s ideal for meal prep and so much better than store-bought!

Ingredients

1 package of Bob’s Red Mill Gluten-Free Bread Mix (be sure to set aside the enclosed yeast if included)

2 ¼ teaspoons instant yeast (1 packet)
1 ¼ teaspoons salt
1 ½ cups water, heated to 110°F
1 whole egg
2 egg whites
5 tablespoons olive oil (or sub melted butter)
2 tablespoons honey (or sub white sugar)

Tip: For best results, use a meat thermometer to check the water temperature—it’s crucial for activating the yeast.

Step-by-Step Instructions to Make Gluten Free Bread

Step 1

Add the gluten-free flour blend, instant yeast, and salt to the bowl of your stand mixer fitted with a dough hook.

Step 2

Heat water to about 110°F using a meat thermometer. Water temperature matters—aim for warm, not hot, to give the yeast the best chance to do its job.

Step 3

Begin mixing on low speed and gradually pour in the warm water, egg, egg whites, olive oil, and sweetener. Scrape down the sides as needed.

Step 4

Once all ingredients are added, turn the mixer up to medium and knead the dough for about 5 minutes until it forms a smooth, uniform texture.

Step 5

Brush a 9×5-inch loaf pan with oil, transfer the dough into it, and gently smooth out the surface. Use a spatula to gently level out the dough’s surface before letting it rise.

Step 6

Cover the loaf pan loosely with a clean towel and place it somewhere warm to rise for 45 minutes. It won’t double but should puff up noticeably.

Step 7

Toward the end of the rising period, begin preheating your oven to 375°F so it’s ready to go.

Step 8

Bake the bread uncovered at 375°F for 30 minutes, then reduce heat to 350°F and bake an additional 30–35 minutes.

Pro Tip: If the top starts to brown too quickly, tent it loosely with foil to avoid over-darkening.

Step 9

The bread is done when the internal temperature reaches 210°F—check with a thermometer for accuracy.

Step 10

Cool in the pan for 15 minutes, then transfer to a wire rack to cool fully before slicing.

Variations

Dairy-Free Option: Stick with olive oil and honey for a dairy-free loaf that’s still rich and flavorful.

Savory Herb Bread: Mix in garlic powder, dried rosemary, or Italian seasoning for an herbed twist perfect for dipping or sandwiches.

Seeded Loaf: Sprinkle sesame seeds, sunflower seeds, or flax on top before baking for added texture and visual appeal.

How to Store

Keep the loaf in a sealed container or bread bag at room temperature—it will stay fresh for about three days.

To extend freshness, slice and freeze the loaf—then just toast from frozen whenever you need a piece.

Avoid refrigeration, as it can dry out the crumb more quickly.

Notes

Do not skip the sweetener—it feeds the yeast and helps with browning.
Eggs are essential for rise and structure; omitting them will result in a dense, gummy loaf.
A pullman loaf pan can be used for a taller, more narrow shape.

FAQs

Can I make this gluten-free bread without eggs?

Eggs are crucial for structure and rise. Omitting them will make the bread heavy and gummy. You can experiment with egg replacers, but results will vary.

What can I use instead of olive oil?

Melted butter is a great substitute and adds rich flavor. Any neutral oil like avocado or sunflower oil also works.

Why does my bread turn out dense?

Most often, it’s due to water that’s too hot (kills yeast), not enough mixing, or skipping the eggs. Sticking to the recommended kneading and rising times helps the dough develop structure and bake evenly.

Do I need a bread machine?

Not at all! This recipe is made in a stand mixer and baked in the oven—no bread machine necessary.

Can I freeze this gluten-free bread?

Yes! Once fully cooled, slice the bread and wrap individual pieces in parchment paper before freezing. Toast straight from frozen for best texture.

Conclusion

This Homemade Gluten Free Bread Recipe is easy, wholesome, and so much better than anything you’ll find on the grocery shelf.

It’s soft, sliceable, and made with simple ingredients you can feel good about.

Whether you’re living gluten-free or just want a fresh loaf with no preservatives, this bread will quickly become a staple in your kitchen.

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