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Gluten free bread recipe golden artisan loaf on cutting board

Gluten Free Bread Recipe

This gluten free bread recipe makes a golden, soft, and sliceable loaf that actually feels like real bread. No gums or bread machine needed. It rises beautifully, freezes well, and works for sandwiches, toast, and more. Built for beginners and trusted by pros.
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Prep Time 15 minutes
Cook Time 45 minutes
Resting time 2 hours
Total Time 3 hours
Servings: 10 Slices
Course: Breakfast, Gluten-free
Cuisine: American
Calories: 182
Ingredients Equipment Method Notes

Ingredients
  

  • Main Bread Dough:
  • 2 cups | gluten free flour blend | 240–260 grams see recipe for blend
  • 1 tbsp | psyllium husk powder: 8–10 grams
  • 2 tsp | instant yeast: 6–7 grams
  • 1 tbsp | sugar or honey: Sugar → 12–13 grams Honey → 20–21 grams
  • 1 tsp | salt
  • 1¼ cups | warm water 100–110°F
  • 1 tbsp | olive oil
  • 1 | egg optional | for richer texture

Equipment

  • Mixing bowl
  • 8x4-inch loaf pan
  • Measuring cups
  • Spatula or dough hook
  • Oven
  • Wire cooling rack

Method
 

  1. In a large bowl, whisk together gluten free flour, psyllium husk, yeast, salt, and sugar.
  2. Add warm water, olive oil, and egg (if using). Mix until a thick, sticky dough forms.
  3. Cover and let rise for 45–60 minutes in a warm spot.
  4. Transfer dough to a greased loaf pan. Smooth the top.
  5. Let rise again for 30–40 minutes, until near the top edge.
  6. Bake at 375°F (190°C) for 45–50 minutes. Tent with foil if browning too quickly.
  7. Remove and cool on a wire rack for 2–3 hours before slicing.

Notes

For egg-free: add ½ tsp extra psyllium + 1 tbsp oil
Cool completely before slicing to prevent a gummy texture
Bread can be frozen in slices and reheated in the toaster
Add herbs or garlic for a savory twist
Use in bread machines (see article for settings)