Homemade Gluten Free Bread Recipe
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.
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)
Instructions
- Add the gluten-free flour blend, instant yeast, and salt to the bowl of your stand mixer fitted with a dough hook.
- 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.
- 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.
- 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.
- 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.
- 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.
- Toward the end of the rising period, begin preheating your oven to 375°F so it’s ready to go.
- Bake the bread uncovered at 375°F for 30 minutes, then reduce heat to 350°F and bake an additional 30–35 minutes.
- The bread is done when the internal temperature reaches 210°F—check with a thermometer for accuracy.
- Cool in the pan for 15 minutes, then transfer to a wire rack to cool fully before slicing.
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.