Soft & Sliceable Gluten-Free Bread: The Only Homemade Recipe You Need
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A real loaf of gluten-free bread with a soft, sliceable crumb and crusty crust. Holds together for sandwiches, toasts perfectly, and stays fresh for days.
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Why This Recipe Works
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Ingredients Explained
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How to Make GF Bread (Step by Step)
Step 1: Combine Dry Ingredients
Whisk flour, xanthan gum, yeast, sugar, and salt in a large bowl or stand mixer bowl.
Step 2: Mix Wet Ingredients Separately
Combine warm milk, melted butter, egg whites, vinegar, and cream of tartar. The mixture may fizz slightly — that's the acid reacting and is a good sign.
Step 3: Beat for 3-4 Minutes
Add wet to dry and beat on medium. This develops the xanthan gum network that replaces gluten. Do NOT undermix. The dough should be thick, smooth, and sticky — more like cake batter than bread dough.
Step 4: Rise in the Pan
Transfer to a greased loaf pan, smooth the top, cover, and let rise for 30-45 minutes. The dough should rise to just above the rim. Don't let it over-rise — it'll collapse in the oven.
Step 5: Bake
375°F for 40-50 minutes. The top should be deeply golden and firm when tapped. Use a thermometer: the internal temp should hit 205-210°F.
Step 6: Cool COMPLETELY
This is the hardest step because the bread smells incredible. But GF bread MUST cool completely (1 hour minimum) before slicing. The interior is still setting during this time. Cutting it early = gummy, dense center.
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Expert Tips
Use a Thermometer
The most reliable way to know GF bread is done is internal temperature: 205-210°F. A normal-looking top can hide a raw center.
Tent with Foil
If the top is browning too fast (before 30 minutes), loosely cover with aluminum foil for the remaining bake time.
Slice with a Serrated Knife
GF bread tears easily with a straight-blade knife. Use a sharp serrated bread knife with a gentle sawing motion.
Toast It
Honestly, GF bread is always better toasted. Even excellent homemade bread benefits from a quick toast — it crisps the outside while keeping the inside soft.
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How to Store
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FAQs
Why did my bread collapse?
It over-rose before baking. Don't let it rise more than 1 inch above the pan rim. Also, opening the oven door early can cause collapse.
Why is the center gummy?
Either underbaked or sliced too early. Bake until internal temp hits 205-210°F, and wait a full hour before slicing.
Can I make rolls instead?
Yes! Divide the dough into 8-10 balls, place in a greased pan, let rise 20 minutes, and bake at 375°F for 20-25 minutes.
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🍞 Stop Paying $8 for a GF Loaf
Store-bought GF bread costs $7-9 per loaf, dries out in 2 days, and tastes like cardboard. This homemade loaf costs under $3 to make, tastes infinitely better, and freezes perfectly. Scan all your ingredients first with Check Gluten.
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Soft & Sliceable Gluten-Free Bread: The Only Homemade Recipe You Need
A real loaf of gluten-free bread with a soft, sliceable crumb and crusty crust. Holds together for sandwiches, toasts perfectly, and stays fresh for days.
Essentials
Ingredients
- 2 1/4 cups (315g) gluten-free 1-to-1 baking flour
- 1 1/2 tsp xanthan gum (if flour does not contain it)
- 1 packet (2 1/4 tsp) instant yeast
- 2 tbsp sugar
- 1 tsp salt
- 1 cup warm milk (105-110°F) — dairy or oat milk
- 2 tbsp unsalted butter, melted and cooled slightly
- 2 large egg whites
- 1 tsp apple cider vinegar
- 1/2 tsp cream of tartar
Instructions
In a large bowl or stand mixer, whisk together the GF flour, xanthan gum, instant yeast, sugar, and salt.
In a separate bowl, combine the warm milk, melted butter, egg whites, vinegar, and cream of tartar.
Add the wet ingredients to the dry and beat with a paddle attachment on medium for 3-4 minutes. The dough will look like thick cake batter — this is normal for GF bread.
Grease a 9x5 loaf pan. Transfer the dough into the pan and smooth the top with a wet spatula. The pan should be about 2/3 full.
Cover with a damp towel or plastic wrap. Let rise in a warm spot for 30-45 minutes until the dough has risen to just above the rim of the pan.
Preheat oven to 375°F during the last 10 minutes of rising.
Bake for 40-50 minutes until the top is deeply golden and the internal temperature reaches 205-210°F.
Let cool in the pan for 10 minutes, then turn out onto a cooling rack.
CRITICAL: Let cool COMPLETELY (at least 1 hour) before slicing. Cutting hot GF bread will make it gummy inside.
Nutrition Information
Calories: 130 per slice | Carbs: 22g | Protein: 3g | Fat: 3g
Nutrition information is an estimate provided by an online calculator.
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About the Author
Rachel Lopez
Recipe Developer & Certified Pastry Chef
Rachel is a classically trained pastry chef who transitioned to gluten-free baking after her daughter was diagnosed with celiac disease. She develops and tests every recipe on Check Gluten, ensuring they work perfectly with GF ingredients.
Meet our full team →Medical Disclaimer: This article is for informational purposes only and is not a substitute for professional medical advice. Always consult your physician or a registered dietitian before making dietary changes related to celiac disease or gluten sensitivity. Read full disclaimer.
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