Name: Soft Homemade Gluten-Free Bread: The Perfect Everyday Loaf
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Gluten-Free / American
Ingredients: 2 cups (280g) gluten-free all-purpose flour blend (ensure it includes xanthan gum; if not, add separately); 1 teaspoon xanthan gum (omit if already in blend); 1½ teaspoons salt; 1 tablespoon sugar or honey; 1 packet (7g or 2¼ teaspoons) instant yeast; 1½ cups (360ml) warm water (110°F / 43°C); 2 tablespoons olive oil; 2 large eggs (room temperature); 1 teaspoon apple cider vinegar; (Optional) 1 tablespoon milk powder or non-dairy substitute; (Optional) 1 tablespoon melted butter

Nothing compares to the smell of fresh bread wafting through the kitchen—a comforting, timeless aroma that feels like home. For anyone living gluten-free, however, baking soft, fluffy bread can often feel impossible. Many gluten-free loaves turn out dense, dry, or crumbly, leaving you disappointed. The good news? It doesn’t have to be that way.

This Soft Homemade Gluten-Free Bread recipe solves that problem. With the right combination of ingredients and proper mixing, you can achieve a loaf that’s light, moist, and full of flavor—no gluten required. Whether you’re gluten-intolerant, have celiac disease, or simply want to reduce gluten in your diet, this recipe brings back everything you love about classic homemade bread: a golden crust, soft interior, and delightful chew. Plus, it’s easy to make and ready in under an hour.

Ingredients

To make one medium loaf of soft gluten-free bread, you’ll need the following:

2 cups (280g) gluten-free all-purpose flour blend (make sure it contains xanthan gum; if not, add it separately)
1 teaspoon xanthan gum (omit if already in flour blend)
1½ teaspoons salt
1 tablespoon sugar or honey
1 packet (7g or 2¼ teaspoons) instant yeast
1½ cups (360ml) warm water (about 110°F / 43°C) – activates the yeast
2 tablespoons olive oil – adds moisture and softness
2 large eggs (room temperature) – provide structure and lift
1 teaspoon apple cider vinegar – improves texture and rise

Optional additions:

1 tablespoon milk powder or dairy-free alternative – for a more tender crumb
1 tablespoon melted butter – for richer flavor

These ingredients create a soft, springy loaf with a slight tang and a beautiful golden crust.

Instructions

Step 1: Activate the Yeast

In a medium bowl, combine warm water, sugar or honey, and yeast. Stir gently, then let it sit for 5 to 10 minutes, until it starts to foam. This shows the yeast is alive and ready to leaven the dough.

Step 2: Mix the Dry Ingredients

In a large bowl or the bowl of a stand mixer, whisk together the gluten-free flour blend, xanthan gum (if needed), and salt. Gluten-free flours can settle unevenly, so whisking ensures consistent results and prevents dense patches.

Step 3: Add the Wet Ingredients

Create a well in the center of your dry mix. Add the olive oil, eggs, apple cider vinegar, and the activated yeast mixture. Using a hand mixer with dough hooks or a stand mixer with a paddle attachment, mix on low for 1–2 minutes. Increase to medium speed and beat for about 4–5 minutes, until the dough becomes smooth and thick, similar to a sticky batter rather than traditional elastic dough.

Tip: Gluten-free dough doesn’t form a firm ball—it should be sticky but spreadable.

Step 4: Shape the Dough

Grease a 9×5-inch loaf pan with olive oil or line it with parchment paper. Transfer the dough to the pan using a spatula. Smooth the top with the back of a wet spoon or your fingers dipped in water. This helps create an even surface and prevents cracking during baking.

Step 5: Proof the Dough

Cover the pan loosely with a damp kitchen towel or plastic wrap. Place it in a warm, draft-free spot (around 80°F / 27°C) and let it rise for 35–45 minutes, or until it has almost doubled in size. The dough should rise just above the rim of the pan. Avoid overproofing—too much time can cause the loaf to collapse.

Step 6: Bake

Preheat your oven to 375°F (190°C) during the proofing stage. Once the dough has risen, remove the cover and place it on the middle rack. Bake for 35–40 minutes, or until the top turns golden brown and the internal temperature reaches 200°F (93°C).

If the crust browns too fast, cover loosely with foil during the last 10 minutes of baking.

Step 7: Cool and Slice

Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack. Cool completely before slicing to avoid a gummy texture. Gluten-free bread needs time to set as it cools.

Conservation and Storage

Homemade gluten-free bread has no preservatives, so proper storage keeps it fresh longer:

At Room Temperature: Wrap the fully cooled loaf in plastic wrap or store it in an airtight container for up to 2 days.
In the Refrigerator: Store for up to 5 days. Reheat slices in the toaster or oven to bring back softness.
In the Freezer: Slice the bread first, wrap slices in parchment paper, then store them in a freezer bag. Freeze for up to 3 months. Toast straight from frozen or reheat in a warm oven for 10 minutes.

Avoid refrigerating without wrapping—the cold air dries the bread quickly.

Variations

Once you master the base recipe, you can customize your gluten-free bread in several ways:

Whole-Grain Bread: Replace ½ cup of the flour with gluten-free oat flour or buckwheat flour for a nutty, hearty flavor.
Seeded Bread: Add 2 tablespoons each of chia seeds, sunflower seeds, or flaxseeds to the dough for texture and nutrition.
Herb and Garlic Bread: Mix in 1 teaspoon of dried rosemary, thyme, or garlic powder before baking for a savory twist.
Sweet Loaf: Add 2 tablespoons sugar, ½ teaspoon cinnamon, and ¼ cup raisins for a slightly sweet breakfast bread.
Dairy-Free Version: Use plant-based milk powder and coconut oil instead of dairy ingredients.

Each version keeps the loaf soft and flavorful while adding unique character.

Serving Suggestions

Soft gluten-free bread works beautifully in both sweet and savory dishes. Here are a few ways to enjoy it:

Breakfast: Toast slices and top with butter, jam, or nut butter.
Lunch: Use it for sandwiches, paninis, or avocado toast—it holds together without crumbling.
Dinner: Serve it warm with soups, salads, or stews for a cozy, hearty side.
Snack: Drizzle with olive oil and herbs, or top with smoked salmon and cream cheese.
Dessert: Spread with honey, cinnamon sugar, or chocolate hazelnut spread for a simple treat.

A quick toast in the oven restores its soft texture even after a few days.

Tips for Perfecting the Bread

Measure accurately. Gluten-free flours vary in density—use a kitchen scale for precision.
Do not skip xanthan gum. It replaces gluten’s elasticity and prevents crumbling.
Mix thoroughly. Proper mixing adds air, which helps the bread rise and stay soft.
Watch proofing time. Overproofing can make the loaf collapse; underproofing leads to a dense texture.
Cool completely. Cutting too soon traps steam, creating a gummy interior.
Use fresh yeast. Old yeast won’t rise properly, leading to a flat loaf.

These small details make the difference between an average loaf and a bakery-quality one.

Conclusion

This Soft Homemade Gluten-Free Bread recipe proves that gluten-free baking can be easy, flavorful, and rewarding. With simple ingredients, clear steps, and a few expert tips, you can bake a loaf that’s soft inside, crisp outside, and perfect for any meal. Its versatility means you can adapt it for sweet or savory occasions—no need for specialty mixes or complex methods.

Once you try this recipe, you’ll never need store-bought gluten-free bread again. Every slice offers the comfort of homemade goodness and the satisfaction of baking something truly delicious—proving that softness, flavor, and texture don’t depend on gluten but on the art of balanced, thoughtful baking.

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Soft Homemade Gluten-Free Bread: The Perfect Everyday Loaf

Author: hafsahafsa
Total Time: 55 minutes
Yield: 1 loaf (8 servings) 1x
Diet: Gluten Free

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Description

This Soft Homemade Gluten-Free Bread is the perfect combination of light, fluffy, and flavorful. With no gluten, no complicated steps, and simple pantry ingredients, it delivers a bakery-style loaf that’s moist inside with a crisp golden crust. Ideal for sandwiches, toast, or snacking, this recipe brings comfort back to gluten-free baking.

Ingredients

Scale

2 cups (280g) gluten-free all-purpose flour blend (ensure it includes xanthan gum; if not, add separately)

1 teaspoon xanthan gum (omit if already in blend)

1½ teaspoons salt

1 tablespoon sugar or honey

1 packet (7g or 2¼ teaspoons) instant yeast

1½ cups (360ml) warm water (110°F / 43°C)

2 tablespoons olive oil

2 large eggs (room temperature)

1 teaspoon apple cider vinegar

(Optional) 1 tablespoon milk powder or non-dairy substitute

(Optional) 1 tablespoon melted butter

Instructions

Activate Yeast: In a bowl, combine warm water, sugar (or honey), and yeast. Let it rest 5–10 minutes until foamy.

Mix Dry Ingredients: In a separate bowl, whisk together flour blend, xanthan gum (if needed), and salt.

Add Wet Ingredients: Add olive oil, eggs, apple cider vinegar, and yeast mixture to dry mix. Beat with a mixer for 4–5 minutes until smooth and sticky.

Shape Dough: Grease a 9×5-inch loaf pan and spread dough evenly. Smooth the top with a wet spatula.

Proof: Cover loosely and let rise in a warm spot (80°F / 27°C) for 35–45 minutes, until just above the rim.

Bake: Preheat oven to 375°F (190°C). Bake for 35–40 minutes, or until golden brown and internal temperature reaches 200°F (93°C).

Cool: Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.