Soft & Sliceable Gluten-Free Bread: The Only Homemade Recipe You Need

Why This Recipe Works

---

Ingredients Explained

---

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.

---

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.

---

🔄 Ingredient Swaps

---

How to Store

---

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.

---

🍞 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.

→ Start Free 14-Day Trial