Introduction

This gluten-free bread recipe is perfect for anyone craving a soft, flavorful loaf without the gluten. Whether you use a bread machine or bake it in the oven, this bread turns out moist and fluffy every time. It’s a great staple for sandwiches or toast.

A loaf of gluten-free bread is shown, cut into four slices and placed on a wooden board. The bread has a golden-brown crust on top with a soft, light yellow inside that looks airy with small holes throughout. The slices are arranged leaning against the larger loaf behind them. The surface beneath the board is a white marbled texture. 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: If using a bread machine, add warm water, eggs, olive oil, and apple cider vinegar to the bread maker pan.
Step 2: Add the gluten-free flour in a pile into the center of the pan. Sprinkle xanthan gum and sea salt over the flour, then make a small well in the center.
Step 3: Place the sugar and yeast into the well, ensuring the yeast doesn’t touch the liquids directly.
Step 4: Insert the pan into the bread machine, select the gluten-free setting with a medium crust. When the machine beeps, gently fold in any flour stuck to the sides.
Step 5: Once the baking cycle is complete, remove the loaf from the pan and let it cool completely before slicing.
Step 6: To bake in the oven, dissolve sugar in 100°F warm water, whisk in the yeast, and let it proof for 10 minutes until foamy.
Step 7: In a bowl, mix gluten-free flour, xanthan gum, and sea salt.
Step 8: In another bowl, whisk eggs, apple cider vinegar, and olive oil together.
Step 9: Once the yeast is foamy, whisk it into the liquid mixture.
Step 10: Gradually stir the dry ingredients into the wet ingredients until well combined; the dough will be sticky.
Step 11: Pour the dough into a greased loaf pan, cover with a damp tea towel, and let rise in a warm spot for about 40 minutes or until it reaches the top of the pan.
Step 12: Bake at 350°F for 40 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean.
Step 13: Let the bread cool completely on a wire rack before slicing.

Tips & Variations

Use room temperature eggs to help the dough activate better and improve texture.
For a softer crust, brush the top of the loaf with olive oil after baking.
Substitute olive oil with melted coconut oil for a subtle flavor twist.
Add herbs like rosemary or thyme to the dry ingredients for a savory variation.
Ensure your yeast is fresh and active for the best rise.

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, slice and freeze in a sealed bag for up to 3 months. To reheat, toast slices directly from the freezer or warm in the oven until heated through.

How to Serve

A loaf of gluten-free bread is placed on a wooden board over a white marbled surface. The bread has a golden-brown crust on top with a soft, pale yellow inside that looks fluffy and porous. In front of the loaf, three even slices are laid out, showing the same light yellow texture with small air holes. The crust edges are slightly darker with a rough texture, while the bread's inside looks smooth and tender. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular wheat flour instead of gluten-free flour?

This recipe is formulated specifically for gluten-free flour, which behaves differently from wheat flour. Using regular wheat flour will change the texture and rise, so it’s best to stick with a gluten-free blend like Cup4Cup.

Do I need to proof the yeast if using a bread machine?

No, when using a bread machine, you can add the yeast directly into the flour well as instructed. The bread machine handles the proofing process during its cycle.