Introduction

This gluten-free bread recipe is perfect for anyone looking to enjoy fresh, homemade bread without gluten. It can be made either in a bread machine or baked in the oven, resulting in a soft, fluffy loaf with a delightful crust. Whether you’re gluten-intolerant or just trying to cut down on gluten, this bread will quickly become a favorite.

A loaf of bread with a light golden-brown crust sits on a wooden cutting board, cut into three thick slices. The inside of the bread is pale, soft, and fluffy with small airy holes throughout. The top crust is slightly uneven and textured, and the bread has a smooth but airy crumb. The cutting board has darker and lighter wood tones, contrasting with the warm color of the bread. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ⅔ cups warm filtered water
3 eggs (at room temperature, lightly beaten)
3 tablespoons extra virgin olive oil (or MCT oil)
1 tablespoon apple cider vinegar
3 ⅔ cups Cup4Cup gluten free flour
2 teaspoons xanthan gum
2 ½ teaspoons sea salt
3 tablespoons granulated sugar
2 ½ teaspoons active dry yeast (or instant yeast)

Instructions

Step 1: For the bread machine method, add warm water, eggs, olive oil, and apple cider vinegar to the bread maker pan.
Step 2: Add the gluten free flour into the center of the pan in a pile. Sprinkle xanthan gum and sea salt over the flour, then make a small divot in the middle.
Step 3: Fill the divot with sugar and yeast, making sure no yeast touches the liquid.
Step 4: Place the pan into the machine and select the gluten-free setting with a medium crust. When the machine beeps, gently stir any flour stuck to the sides back into the dough.
Step 5: Once baking is complete, remove the loaf and let it cool completely before slicing.
Step 6: For the oven method, dissolve sugar in 1 ⅔ cups water warmed to 100°F in a glass bowl. Whisk in the yeast and let it proof for 10 minutes until foamy.
Step 7: Whisk together gluten free flour, xanthan gum, and sea salt in a separate bowl.
Step 8: In another bowl, whisk eggs, apple cider vinegar, and olive oil together.
Step 9: Mix the foamed yeast into the liquid ingredients.
Step 10: Gradually combine dry ingredients with the wet mixture using a fork or wooden spoon until sticky and well blended.
Step 11: Pour dough into a loaf pan and cover with a damp tea towel. Let it rise in a warm place for about 40 minutes, until it reaches the top of the pan.
Step 12: Bake at 350°F for 40 minutes or until the bread is golden brown and a toothpick inserted comes out clean.
Step 13: Cool the loaf on a wire rack before slicing and serving.

Tips & Variations

For best results, use fresh yeast and filtered water to enhance the bread’s flavor and texture.
If you don’t have xanthan gum, you can substitute with guar gum, but the texture may vary slightly.
Adding a tablespoon of honey instead of sugar can give a subtle sweetness and help with browning.
Try mixing in herbs like rosemary or thyme for a savory twist.
Ensure eggs are at room temperature to help the dough rise properly.

Storage

Store the cooled bread in an airtight container or wrapped in plastic wrap at room temperature for up to 3 days. For longer storage, freeze sliced bread in a sealed bag for up to 3 months. To reheat, toast slices or warm them gently in the oven until soft and fragrant.

How to Serve

A close-up image of a freshly baked loaf of bread placed on a wooden cutting board. The loaf has a golden-brown crust with a slightly rough texture on top. Two slices are cut and lie flat next to the remaining loaf, showing a soft and airy interior with small, even holes. The crust is thin and light brown on the sides. The surface beneath is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this bread without a bread machine?

Yes! The recipe includes detailed oven-baking instructions that yield a delicious loaf without the need for a bread machine.

Is xanthan gum necessary in gluten-free bread?

Xanthan gum acts as a binder to replace gluten’s elasticity and structure. Using it improves texture and prevents crumbling, so it’s highly recommended in gluten-free baking.