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Homemade Gluten-Free Bread Recipe

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★★★★★

4.5 from 91 reviews

This homemade gluten free bread recipe delivers a soft, chewy loaf with a golden crust using a blend of specialized gluten free flours and psyllium for structure. Perfect for those avoiding gluten, it requires simple ingredients, a stand mixer or manual mixing, and baking in the oven to create a fresh, delicious loaf ideal for sandwiches or toast.

Ingredients

Scale

Dry 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

Wet Ingredients

  • 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

Instructions

  1. Prepare the bowl and water: Grease a large glass or steel mixing bowl with butter or oil. Heat the water to between 98-105 °F (36-40°C), ensuring it is warm but not hot to avoid killing the yeast.
  2. Make the dough: In the bowl of a stand mixer fitted with a dough hook, add the gluten-free flour, sugar, and yeast. Start mixing on low speed, gradually pouring in the lukewarm water. Mix until combined, scraping the bowl sides as needed. Add lemon juice, then olive oil, mixing until incorporated, then add salt and mix. Continue kneading for 5-6 minutes until the dough becomes smooth but sticky, resembling a batter.
  3. First rise: Transfer the dough to the greased bowl, cover with a clean towel or plastic wrap, and let it rise for 60-90 minutes or until doubled in size.
  4. Prepare baking pan: Grease or line a loaf pan with parchment paper.
  5. Shape the dough: Flour your hands and work surface with gluten-free flour. Turn out the dough and gently press to release air. Shape into a ball, then roll the dough into a rectangle approximately 8×15 inches (20×38 cm). Roll it into a 6-inch log and place into the prepared loaf pan. Lightly flatten the top and dust the surface with gluten-free flour using a sieve.
  6. Score the loaf: Using a sharp knife or bread lame, make 6 slashes on the top surface of the dough.
  7. Second rise: Cover the shaped loaf and let it rise for another hour or until doubled in size.
  8. Preheat oven: Place a small steel bowl at the bottom rack of the oven and preheat to 445°F (230°C).
  9. Bake the bread: Lightly spray the loaf with water. Place the loaf pan on the lower-middle rack. Fill the steel bowl with 1 cup of water to create steam and bake for 25-30 minutes until the crust is golden and the bottom sounds hollow when tapped.
  10. Cool: Remove the bread from the oven and let it cool in the pan for 10 minutes before slicing and serving.

Notes

  • Flour: Use gluten-free bread flour blends containing psyllium and xanthan gum or hydroxypropyl methylcellulose for best structure and texture. Recommended brands include King Arthur Gluten Free Bread Flour, Bob’s Red Mill 1-for-1, Grandpa’s Kitchen, or Polselli Gluten Free Flour.
  • Yeast: Instant dry yeast is preferred; if using active dry yeast, activate by dissolving in water 10 minutes before mixing, adjusting rise times accordingly.
  • Temperature: Dough rises best around 68°F (20°C).
  • Shaping Tips: Gluten-free dough is sticky and tricky to shape; flour hands and surfaces generously and use a bowl scraper if needed.
  • Steam in Oven: Adding water to a bowl in the oven creates steam that improves crust quality.
  • Alternative Mixing: If no stand mixer is available, mix by hand with a spatula or wooden spoon.

Keywords: gluten free bread, homemade gluten free bread, gluten free baking, easy gluten free loaf, psyllium bread, gluten free sandwich bread, gluten free yeast bread

Find it online: https://cheframi.com/homemade-gluten-free-bread-recipe/