Name: Homemade Gluten-Free Bread Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 2 h 15 min
Cuisine: Gluten Free
Ingredients: 2 Cups (284 grams) gluten free bread flour, more as needed; 2 teaspoons (5 grams) instant yeast; ½ teaspoon (3 grams) white granulated sugar; 1 teaspoon (6 grams) coarse sea salt; 1 and ¼ cups (220 ml) lukewarm water; ¼ fresh lemon juice or 2 teaspoons white vinegar; 2 tablespoons (25 grams) olive or vegetable oil

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Introduction

Enjoy the comforting taste of homemade gluten free bread with this simple and reliable recipe. It yields a soft, chewy loaf with a golden crust, perfect for sandwiches or toast. Ideal for those avoiding gluten but craving fresh, homemade bread.

Several slices of crusty white bread with a golden-brown crust and soft, porous white inside are piled on a white square plate. The bread slices show a rough texture on the crust with a slightly crunchy appearance, while the interior of each slice looks airy and light, dotted with small holes. The bread pieces are stacked unevenly, with some leaning on each other and one piece angled to reveal the soft crumb inside. The setting includes a white marbled surface under the plate. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 Cups (284 grams) gluten free bread flour, more as needed
2 teaspoons (5 grams) instant yeast
½ teaspoon (3 grams) white granulated sugar
1 and ¼ cups (220ml) lukewarm water
¼ fresh lemon juice or 2 teaspoons white vinegar
2 tablespoons (25 grams) olive or vegetable oil
1 teaspoon (6 grams) coarse sea salt

Instructions

Step 1: Grease a large glass or steel mixing bowl with butter or oil. Heat the water until it reaches 98-105 °F (36-40°C), being careful not to overheat as this will kill the yeast.
Step 2: In the bowl of a stand mixer, combine the gluten-free flour, sugar, and yeast. Attach the dough hook and start mixing on low speed. Gradually add the lukewarm water while mixing, scraping down the sides as needed until combined.
Step 3: Add lemon juice, then the olive oil, mixing until incorporated. Finally, add the salt and mix for 5-6 minutes until the dough is smooth. The dough will be sticky and batter-like, which is normal.
Step 4: Transfer the dough to the prepared bowl, cover with a clean towel or plastic wrap, and let it rise for 60-90 minutes or until doubled in size.
Step 5: Grease or line a baking pan with parchment paper. Flour your hands and work surface with gluten-free flour, then gently turn the dough out. Press to release air and shape into a ball.
Step 6: Roll the dough ball into an 8×15 inch (25×15 cm) rectangle, then roll it up into a 6-inch log. Place it in the prepared loaf pan and lightly flatten the top. Sprinkle the loaf with a little flour.
Step 7: Score the top with 6 slashes using a sharp knife or bread knife. Cover and allow to rise for another hour or until doubled in size.
Step 8: Place a small steel bowl on the bottom rack of your oven and preheat to 445°F (230°C). Spray the loaf lightly with water.
Step 9: Place the loaf pan on the lower-middle rack. Pour 1 cup of water into the steel bowl to create steam. Bake for 25-30 minutes until the bread is golden brown and sounds hollow when tapped on the bottom.
Step 10: Let the bread cool in the pan for 10 minutes before removing and slicing.

Tips & Variations

Use gluten-free flour blends that contain psyllium or xanthan gum to improve dough texture and structure.
If using active dry yeast, activate it 10 minutes before mixing by dissolving in lukewarm water with sugar.
Don’t worry if the dough is sticky and hard to shape—sprinkle more flour as needed and handle gently to avoid deflating.
For a softer crust, brush the loaf with olive oil immediately after baking.

Storage

Store leftover gluten free bread in an airtight container or bread box at room temperature for up to 2 days. For longer storage, wrap tightly and freeze for up to 3 months. Reheat slices in a toaster or oven for best texture.

How to Serve

A white plate holds several thick slices of bread with a golden-brown crust and a soft, light beige inside. The bread slices are stacked and overlapping casually, showing the rough, crunchy texture of the crust and the porous, airy crumb inside. The plate sits on a white marbled surface, adding a clean and simple background to the rustic bread display. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular wheat flour instead of gluten free flour?

This recipe is formulated specifically for gluten free bread flour blends. Using regular wheat flour will change the texture and rise of the bread.

Why is my gluten free bread dough so sticky?

Gluten free dough lacks the elasticity of gluten and tends to be more batter-like and sticky. This is normal. Use flour to help shape it gently without overworking the dough.