Few kitchen moments feel as satisfying as slicing into a warm, freshly baked loaf of bread. For those following a gluten-free diet, that experience can sometimes feel out of reach. Traditional wheat-based loaves rely on gluten for structure and elasticity, but with the right ingredients and techniques, you can achieve the same softness, chew, and golden crust—without the gluten.
This easy soft homemade gluten-free bread recipe brings you the joy of classic breadmaking without the hassle. You don’t need complex equipment or rare ingredients—just a simple mix of flours, a touch of patience, and a good rise. The result? A loaf that’s soft inside, crusty outside, and ideal for sandwiches, toast, or enjoying warm with butter. Whether you’re gluten-intolerant or just exploring healthier baking options, this bread will quickly become a favorite.
Ingredients
For one medium loaf, prepare the following ingredients:
- 2 cups (280g) gluten-free all-purpose flour blend (ensure it contains xanthan gum; if not, add it separately)
- 1 teaspoon xanthan gum (skip if your blend already includes it)
- 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) – activates yeast and hydrates the dough
- 2 tablespoons olive oil – adds moisture and softness
- 2 large eggs (room temperature) – provide structure and lift
- 1 teaspoon apple cider vinegar – enhances rise and texture
Optional additions:
- 1 tablespoon milk powder or dairy-free alternative – for a tender crumb
- 1 tablespoon melted butter – for richer flavor
Instructions
Step 1: Prepare the Yeast Mixture
In a medium bowl, combine warm water, sugar or honey, and yeast. Stir gently and let it sit for about 5–10 minutes, until a foamy layer forms. This step confirms your yeast is active and ready to leaven the dough.
Step 2: Mix the Dry Ingredients
In a large mixing bowl (or the bowl of a stand mixer), combine the gluten-free flour, xanthan gum (if needed), and salt. Use a whisk to distribute everything evenly. Gluten-free flours can settle or clump, so even mixing is crucial.
Step 3: Add Wet Ingredients
Make a small well in the center of the dry mixture. Add the olive oil, eggs, apple cider vinegar, and the activated yeast mixture. Mix on low speed using a dough hook or paddle attachment for 1–2 minutes, then increase to medium speed. Beat for another 4–5 minutes, until the dough is smooth and thick but still slightly sticky.
Unlike wheat dough, gluten-free dough won’t form an elastic ball. It should resemble a thick, sticky batter that holds its shape when scooped.
Step 4: Shape and Transfer the Dough
Grease a 9×5-inch loaf pan with oil or line it with parchment paper. Transfer the dough into the pan, using a spatula to smooth the top evenly. Wet your hands slightly to prevent sticking, then gently shape and flatten the surface.
Step 5: Proof the Dough
Cover the pan loosely with a damp towel or plastic wrap. Place it in a warm, draft-free spot (around 80°F / 27°C) for about 35–45 minutes, or until the dough rises to just above the rim of the pan. Gluten-free doughs rise faster, so don’t overproof—too much time can cause collapse during baking.
Step 6: Bake
Preheat your oven to 375°F (190°C) while the dough proofs. Once ready, uncover the loaf and place it on the middle rack. Bake for 35–40 minutes, or until the crust turns golden brown and a thermometer inserted in the center reads 200°F (93°C).
Step 7: Cool and Slice
Remove the loaf from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing. Cutting too early releases steam and makes the bread gummy inside.
Conservation and Storage
Homemade gluten-free bread doesn’t contain preservatives, so proper storage keeps it fresh longer:
- At Room Temperature: Wrap the completely cooled loaf in plastic wrap or store it in an airtight container. It stays soft for up to 2 days.
- Refrigeration: Store it in the fridge for up to 5 days, but reheat slices before serving to restore softness.
- Freezing: Slice the bread first, then freeze slices in an airtight freezer bag for up to 3 months. Reheat directly in a toaster or oven to enjoy a fresh-baked texture.
Avoid exposing the loaf to air for long periods—gluten-free bread dries faster than wheat-based versions.
Variations
One of the best parts about homemade gluten-free bread is its adaptability. You can customize the recipe to suit your taste, diet, or available ingredients.
- Whole Grain Version: Replace ½ cup of the flour blend with gluten-free oat flour or buckwheat flour for a nuttier, heartier flavor.
- Seeded Loaf: Add 2 tablespoons of chia seeds, sunflower seeds, or flaxseeds to the batter for added fiber and crunch.
- Dairy-Free Option: Substitute butter or milk powder with plant-based alternatives like almond milk powder or coconut oil.
- Herb & Garlic Bread: Mix in 1 teaspoon of dried rosemary, thyme, or garlic powder for a savory twist.
- Sweet Bread: Add 2 tablespoons of sugar, ½ teaspoon of cinnamon, and ¼ cup of raisins for a breakfast-style loaf.
Each variation maintains the soft, moist crumb but offers a different personality—making this base recipe endlessly versatile.
Serving Suggestions
Gluten-free bread shines when served fresh, but it also adapts beautifully to various dishes:
- Breakfast: Toast slices and top with butter, honey, or fruit preserves.
- Lunch: Use for sandwiches or paninis, as it holds fillings without crumbling.
- Dinner: Serve warm alongside soups, stews, or salads for a comforting side.
- Snack: Spread with nut butter and banana slices or drizzle with olive oil and herbs.
- Dessert: Toast and top with cinnamon sugar or chocolate spread for a simple treat.
Light reheating in the oven (350°F / 175°C for 5 minutes) revives the loaf’s softness if it’s been stored for a few days.
Tips for Perfecting the Dish
- Use a kitchen scale. Gluten-free flours vary in density, so weighing ensures accuracy.
- Don’t skip the xanthan gum. It mimics gluten’s elasticity and keeps the bread from crumbling.
- Mix thoroughly. Proper beating helps hydrate the flours and incorporate air for better rise.
- Keep ingredients at room temperature. Cold eggs or liquids can slow yeast activity.
- Avoid overproofing. Once the dough doubles, bake immediately to prevent collapse.
- Cool completely before slicing. Patience preserves texture and structure.
These details separate a dense, crumbly loaf from a soft, springy one.
Conclusion
Baking gluten-free bread at home no longer means compromising on texture or flavor. This easy recipe gives you a soft, golden loaf with a tender crumb and satisfying chew—everything you expect from classic bread, minus the gluten. Its flexibility allows countless variations, from savory herb loaves to wholesome whole-grain versions. With simple ingredients, clear steps, and a little care, you can enjoy fresh, warm bread any day of the week.
In the end, this easy soft homemade gluten-free bread proves that good bread isn’t about gluten—it’s about balance, technique, and the joy of baking from scratch.
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Easy Soft Homemade Gluten-Free Bread: A Perfect Loaf for Every Table
- Total Time: 55 minutes
- Yield: 1 loaf (8 servings) 1x
- Diet: Gluten Free
Description
This Easy Soft Homemade Gluten-Free Bread delivers everything you want in a classic loaf—soft, moist, and perfectly golden—without any gluten. Simple to prepare and full of flavor, it’s ideal for sandwiches, toast, or enjoying fresh out of the oven with butter. No kneading or complicated steps required—just wholesome ingredients and reliable results every time.
Ingredients
2 cups (280g) gluten-free all-purpose flour blend (with xanthan gum, or add separately)
1 teaspoon xanthan gum (omit if already in flour blend)
1½ teaspoons salt
1 tablespoon sugar or honey
1 packet (7g / 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
1 tablespoon melted butter
Instructions
Activate Yeast: In a bowl, combine warm water, sugar or honey, and yeast. Let it sit for 5–10 minutes until foamy.
Combine Dry Ingredients: In a large mixing bowl, whisk together the flour blend, xanthan gum (if needed), and salt.
Add Wet Ingredients: Create a well in the center. Add olive oil, eggs, apple cider vinegar, and the yeast mixture. Mix with a stand mixer or hand mixer for 4–5 minutes until thick and sticky.
Shape the Dough: Grease a 9×5-inch loaf pan. Transfer the dough, smooth the top with a spatula, and lightly wet your hands to shape it evenly.
Proof: Cover loosely and let rise in a warm spot (around 80°F / 27°C) for 35–45 minutes, until slightly above the pan rim.
Bake: Preheat oven to 375°F (190°C). Bake for 35–40 minutes, until golden brown and the center reaches 200°F (93°C).
Cool and Slice: Let the loaf cool in the pan for 10 minutes, then remove and cool fully on a rack before slicing.
Notes
Measure flours by weight for best accuracy.
Do not skip xanthan gum unless your blend includes it.
Avoid overproofing; gluten-free dough rises faster.
Always cool completely before slicing to prevent gumminess.
Freeze slices individually for quick toasting later.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Bread
- Method: Baking
- Cuisine: Gluten-Free / American
Nutrition
- Serving Size: 1 slice (⅛ loaf)
- Calories: 210 kcal
- Sugar: 2 g
- Sodium: 350 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 45 mg
Keywords: Gluten-Free Bread, Soft Gluten-Free Bread, Easy Gluten-Free Recipe, Homemade Bread, No Knead Gluten-Free Loaf, Yeast Bread, Gluten-Free Baking
