I know the struggle is real when it comes to going gluten free, that is why I’m sharing this bread recipe! It took me years of experimenting like a mad scientist using different kinds of gluten free flours to finally come up with the perfect gluten free bread! This bread is the softest and fluffiest of all the gluten free bread out there!

You can use it to make sandwiches! Who doesn’t want a good gluten free sandwich? It could also stay in your freezer for few weeks. Unlike the other store bought gluten free bread, when frozen, this bread doesn’t break to pieces when you try to take them apart. It comes off easily and not crumbly when you toast it. This recipe is also packed with notes and tips for substitutions that I’ve learned throughout the years of my journey of perfecting this bread.

I also included product recommendations on the ingredients that I am using. Scroll down and see list below the recipe.

I also have a separate post on HOW TO MAKE A GLUTEN FREE BREAD – a step by step tutorial check it out if you want to see my own process on making this gluten free bread.

Hope you guys will enjoy it and I would love to hear from you on how your bread turns out after trying this recipe. Feel free to comment or message me for any questions.

gluten free bread

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a sliced loaf of gluten free bread with a small pot of butter on the side and a butter knife with raspberry jam laying flat

The Best Gluten Free Bread Recipe (Regi's Gluten Free Bread)

Yield: 12-18 slices
Prep Time: 20 minutes
Cook Time: 45 minutes
Proofing time: 30 minutes
Total Time: 1 hour 35 minutes

The best gluten free bread recipe of them all. It's the softest and fluffiest among the rest. Give it a try and see for yourself.

Ingredients

Yeast Mixture

  • 2 ½ tsp active dry yeast
  • ¼ cup warm water (To make the perfect temperature to activate the yeast, mix 1/8 cup of boiling water and 1/8 cup of tap 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

Instructions

  1. Preheat oven at 350°F. Turn oven off after preheating. You will use it for proofing the bread.
  2. 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. In a separate bowl, put all the flours and dry ingredients together. Give it a good mix until everything is combined.
  4. 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.
  5. 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.
  6. Add the warm 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.
  7. 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, somewhat smooth dough mixture. (If not using a stand mixer, mix with a spatula until everything is combined and you have a wet, sticky and somewhat smooth dough mixture.) Mixing takes about 2 minutes until all flours are incorporated. Do not over mix.
  8. 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.
  9. 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. Let the dough rise just above the pan which is about 30 minutes. (DO NOT FORGET TO SET THE TIMER) If you think the dough didn't rise enough, you can leave it inside the oven to rise for another 10 minutes. Make sure that you don’t proof it more than 40 minutes or the bread will fall flat during baking.
  10. Take it out from the oven. Preheat oven again at 350°F. Take the towel and cling wrap off the proofed dough.
  11. 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 and let it rest for 5-10 minutes before taking it out of the pan and transferring it to a wire rack. Let it cool completely before slicing.

Notes

Substitutions:

The list of these substitutions are all based in my personal journey of perfecting this bread. Listed below are the ingredients that I've used before.

  • Milk - any preferred milk such as almond milk, cashew milk or coconut milk
  • Sugar - honey, coconut sugar, brown sugar (bread will slightly brown if using later)
  • Unsalted butter - coconut oil, salted butter (cut salt in 1 tsp.), ghee
  • White rice flour - brown rice flour. Note: Using brown rice flour will not give as much height as the white rice flour. It is on the heavier side and might give you denser finished product. You can also use and mix both flour with 1:1 ratio.
  • Almond flour - Sorghum, amaranth or chickpea flour. I’ve tried to use all the above but I found that almond flour makes the bread fluffier and gives the airiness to the bread compared to the other flours. 
  • Tapioca starch/flour - Arrowroot starch/flour
  • Arrowroot starch/flour - tapioca starch/flour
  • If you don’t have the different types of flour available, you can substitute all flours with store brought gluten free flour blend. Makes sure to use a total amount of 3 1/3 cups.
  • Xantham gum - you can use guar gum to replace xanthan gum but make it 4-5 tsp. I found that the binding effect of guar gum is not as great as xanthan gum if you use the same amount.
  • Xantham gum is very important to this recipe as it acts as the binder that holds everything in place. It helps in giving and maintaining the bread’s shape and consistency. 
  • Egg - I tried to substitute egg with flax egg once but it didn't go well. I didn't try it again. I'm on a mission to find sa way to substitute egg for those who are asking for a non dairy version.

Made this recipe? I would love to see your work. Follow and tag me a photo on instagram: @beyond.the.slice or comment / add photo over to pinterest.


Nutrition Information
Yield 14 Serving Size 1
Amount Per Serving Calories 180Total Fat 6gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 3gCholesterol 50mgSodium 310mgCarbohydrates 27gFiber 1gSugar 4gProtein 4g
© Regi Cruz
Cuisine: Bread / Category: Gluten Free

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.