Description

This Gluten Free Bread Recipe offers a fluffy, hearty loaf made with gluten-free flour, perfect for those avoiding gluten. You can make it easily using either a bread machine or by baking in the oven. The bread is soft with a medium crust and has a subtle tang from apple cider vinegar, balanced with the richness of eggs and olive oil.

Ingredients

Scale

Wet 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

Dry Ingredients

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

Prepare Wet Ingredients: Combine the warm filtered water, lightly beaten eggs, olive oil, and apple cider vinegar in the bread machine pan or a mixing bowl if baking in the oven.
Prepare Dry Ingredients: In a separate bowl, whisk together the gluten free flour, xanthan gum, and sea salt.
Combine Ingredients in Bread Machine: Add the dry ingredients into the bread machine pan in a pile, sprinkle the xanthan gum and salt evenly across the top, then make a small divot in the center of the flour.
Add Sugar and Yeast: Place the granulated sugar and yeast into the flour divot ensuring the yeast does not touch the liquids below.
Bread Machine Baking: Insert the pan into the bread machine, select the gluten-free setting with a medium crust. When the machine beeps during mixing, gently stir any flour stuck to the sides into the dough. Once finished, remove bread immediately and let cool completely before slicing.
Oven Method – Proof Yeast: For oven baking, dissolve sugar in warm water (100°F), whisk in the yeast and set aside for 10 minutes until foamy.
Mix Wet and Dry for Oven Method: Whisk eggs, apple cider vinegar, and olive oil together. Add the foamed yeast mixture to this. Slowly mix the dry ingredients into the wet mixture using a fork or wooden spoon until combined; dough will be sticky.
Let Dough Rise: Pour dough into a greased loaf pan, cover with a damp tea towel, and set in a warm place to rise for about 40 minutes or until dough reaches the top of the pan.
Bake: Bake the risen dough at 350°F for 40 minutes or until the crust is golden and a toothpick inserted into the center comes out clean.
Cool and Serve: Remove bread from the oven and cool on a wire rack completely before slicing and serving.

Notes

Ensure water temperature for yeast proofing is about 100°F (warm but not hot) to activate the yeast properly.
Do not let the yeast touch the wet ingredients directly in the bread machine to prevent premature activation.
Use room temperature eggs for best dough consistency and rise.
You can substitute extra virgin olive oil with MCT oil if preferred for a different flavor profile.
This recipe uses Cup4Cup gluten-free flour, which works well for gluten-free bread baking due to its blend of starches and flours.
Cool the bread completely before slicing to prevent crumbling.
The bread keeps well stored at room temperature in an airtight container for up to 3 days or can be frozen for longer storage.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Bread
Method: Baking
Cuisine: American

Keywords: gluten free bread, gluten free bread recipe, homemade gluten free bread, bread machine gluten free bread, oven baked gluten free bread