Gluten-free Bread Recipe

This easy gluten free bread recipe makes a soft, sliceable loaf with a golden crust and tender crumb. Made with simple pantry ingredients, psyllium husk for structure, and no complicated tools, it’s perfect for sandwiches, toast, or dipping.

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Course: Baking

Cuisine: Gluten-free

Diet: Gluten Free

Prep Time: 15

Cook Time: 1

Total Time: 1 15

Servings: slices

Calories: 165kcal

Author: Chloe White

Cost: $3

Equipment

large mixing bowl
whisk
9x5-inch loaf pan
Spatula or wooden spoon
Digital thermometer (optional) For checking internal temperature

Ingredients

2.5 cups gluten free flour blend (with xanthan gum or psyllium)
2 tsp instant yeast
1 tbsp whole psyllium husk
1 tbsp olive oil
1 tbsp apple cider vinegar
1 tbsp honey or maple syrup
1 tsp fine sea salt
1.75 cups warm water

Instructions

Mix psyllium husk with warm water in a large bowl. Let sit for 2–3 minutes until it forms a gel.
In a separate bowl, whisk together gluten free flour blend, yeast, and salt.
Add olive oil, vinegar, and honey to the psyllium gel and stir well. Add dry ingredients to wet mixture and stir until smooth. Dough will be thick and soft.
Transfer dough to a greased 9x5-inch loaf pan. Smooth the top with wet hands or spatula. Cover and let rise in a warm place for 45–60 minutes until slightly domed.
Preheat oven to 375°F (190°C). Bake uncovered for 55–60 minutes until golden and firm. Internal temperature should reach 205–210°F.
Let cool completely in the pan for at least 1 hour before slicing.

Notes

For best results, let the bread cool completely before slicing to prevent gumminess. Use a digital thermometer if possible, bread is done at 205–210°F internally. This loaf freezes beautifully when sliced first. Store airtight at room temperature for 2–3 days.

Nutrition