My recipe for the gluten free bread are gaining such attention over pinterest and that got me really excited! Today, I decided to make a detailed post on how to make my gluten free bread! This is more a step by step tutorial with photos of each procedure.

Baking gluten free is never easy. It was a trial and error for me to finally come up with the perfect and best gluten free recipe. I will not make this any longer and let’s go into baking! Gather everything you need and follow the step by step procedure to a successful gluten free bread!

Click here to read on the post with the printable recipe.

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Ingredients:

Yeast Mixture

  • 2 ½ tsp active dry yeast
  • ¼ cup warm water
  • 4 tbsp sugar

Dry Ingredients

  • 2 cups white rice flour
  • ⅔ cup tapioca flour
  • ⅓ cup arrowroot flour
  • ⅓ cup almond flour
  • 1 tsp baking powder
  • 1 ½ tsp salt
  • 3 tsp xanthan gum

Wet Mixture

  • 3 eggs
  • ¼ cup unsalted butter
  • 1 cup milk

STEP BY STEP PROCEDURE

1. Pre heat the oven.

  • Preheat oven at 350°F. Turn oven off after preheating. You will use it for proofing the bread.

2. Make the yeast mixture.

  • Put the yeast and sugar into a glass or pyrex measuring cup. Add the warm water. (To make the right temperature for the yeast, mix 1/8 cup of boiling water and 1/8 cup of regular water.) Stir. Set aside for 5-10 minutes until it bubbles and double the size.

3. Combine all the dry ingredients.

  • In a separate bowl, put all the flours and dry ingredients together. Give it a good mix until everything is combined. Use a whisk to combine everything.

5. Make the wet mixture.

  • Using a stand mixer, beat eggs in the mixing bowl with the paddle attachment in low setting for 1 minute until yolks and whites are incorporated. Set aside. If not using a stand mixer, beat the eggs in a large bowl using a whisk or a hand mixer.
  • Using a microwave, put butter in a medium size bowl and warm it in microwave for 30 seconds. Add milk and warm it again for 40 seconds. If you do not have a microwave: Place a saucepan on the stove in low-medium heat, add butter and milk. Warm it up until the temperature reaches 110-120°F. Don’t let it boil. Remove from the stove.
  • Add the butter and milk mixture to the eggs, then add the yeast mixture. Scrape all the yeast bubbles and sugar from the cup. Give it a quick mix using a whisk.

6. Making the dough.

  • Add the dry mixture to the wet mixture and mix on medium-low setting. Scrape side of bowl for few times and make sure that all flour is incorporated. You should have a wet, sticky smooth dough mixture. (If not using a stand mixer, mix with a spatula until everything is combined and you have a sticky smooth dough mixture.)

7. Proofing the dough.

  • Put dough in a greased bread pan and cover it with a cling wrap. Make sure that you don’t cover it too tight. Make it snug and have a room for the dough to rise. On top of the cling wrap, use a tea towel to cover it again.
  • Put it in the preheated oven that is turned off for proofing. Then, use a wooden spoon and put in between the oven door so it’s not completely close. Set timer for 30 minutes for the bread to rise. Make sure that you don’t proof it more than 40 minutes or the bread will fall flat during baking.
  • Take it out from the oven. Take the towel and cling wrap off the proofed dough.

8. Baking.

  • Preheat oven again at 350°F.
  • Bake it for 40-45 minutes. (I usually bake mine for 45 minutes. If the top crust is darkening too quickly, you can cover it with foil on top.
  • Take it out from the oven, let it rest for 5-10 minutes before taking it out of the pan. Transfer it to a wire rack and let it cool completely before slicing.

9. Serving and storage.

  • Slice the bread into 12-16 slices depending on the thickness of your choice.
  • You can serve it after it cooled down and spread your favourite jam on it or make your favourite sandwich!
  • After slicing, store it in an airtight container and freeze it. I usually store mine in a big freezer bag. Don’t worry if they get stuck together. It does not break into pieces if you try to take them apart when frozen. Trust me, I’ve been doing this for a long time!
  • You can let it thaw in room temperature or microwave it for 30 sec.
  • I usually put mine straight into the toaster and toast it for 2.5-3 minutes.
  • it can stay in the freezer up to 1 month.
a flat lay shot of sliced gluten free bread loaf on the left side with two slices on the right side. A small pot of butter, a slice of bread with raspberry jam spread on it, and a small pot of raspberry jam with a butter knife on the upper part of the photo.

10. Let me know how your bread turned out.

  • Feel free to comment and message below on how your bread turned out. I would love to hear from you!
  • You can also follow me on my social media accounts and tag us a photo of your bread. I would love to see all your work! <3
  • Instagram: @beyond.the.slice
  • Pinterest: Beyond The Slice
  • Facebook: Beyond The Slice

Recommended Products:

I personally use Bob’s Red Mill gluten free products. It is the most accessible and easiest to find in all the grocery store nearby. This is the list of the products that I usually use in making my gluten free bread. Links are provided so you can check them out if you’re not familiar with it.

How To Make Gluten Free Bread