The Best Gluten-free Bread Recipe (You'll Never Buy Frozen GF Bread Again) by Jan Mostrom

I'm so excited to share this bread recipe with my gluten-free friends. I'm a sourdough bread maker and I've tried to make a gluten-free starter but it just doesn't turn out for me. Then I found this gluten-free bread recipe – and it's amazing.

My GF friends rave about this delicious bread, and it's so simple to make. I first made it in a food processor and it was great. One of my friends said she didn't have a processor, so I tried it with my stand mixer and it turned out just as well. What's really fun is coming up with new things to add into it like seeds, nuts and herbs. For an extra fun snack, you also could put chunks of pepper-jack cheese, or make it a sweet bread by topping with an apple crumb mixture.

I've outlined the base recipe here, but feel free to make it your own and try different versions. As with all homemade breads, it's amazing warm just out of the oven! Here are the simple ingredients you'll want to have on had to make it: gluten-free flour, ground flax seed, psyllium husk powder, quick rise yeast, sea salt, water, olive oil, a sweetener, apple cider vinegar, egg whites and any optional ingredients like seeds, nuts or herbs.

Now let's get to baking. You won't regret it!

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Cuisine: American
Prep Time: 10 minutes plus 1 hour to rise
Cook Time: 45 to 50 minutes
Total Time: 2 hours
Servings: 12

Ingredients

Dry

• 2 2/3 cups gluten-free measure-for-measure flour  
• 2 tablespoons ground flaxseed
• 1 tablespoon psyllium husk powder (not psyllium whole husk)
• 1 packet quick-rise yeast (must be quick-rise yeast)
• 2 teaspoons sea salt

Wet

• 1 1/2 cups plus 2 tablespoons warm water (120 degrees F)
• 3 tablespoons olive oil, plus some for the pan
• 2 tablespoons pure maple syrup, honey or sweetener of choice
• 1 tablespoon apple cider vinegar
• 2 large egg whites

Optional Toppings

• 1/3 cup seeds or nuts or 1/2 cup fresh herbs

Helpful Products

• Measuring Cups
• Measuring Spoons
• Food Processor
• Rubber Spatula
• Mixing Bowl
• Loaf Pans
• Stand Mixer
• Kitchen Towels
• Meat Thermometer

Recipe Notes

• I used 1-1 gluten-free flour from King Arthur.

• I found psyllium husk powder at Whole Foods.

• This recipe only works with quick rise yeast!

• The recipe works exactly the same for a food processor or with a paddle mixer.

• A kitchen thermometer works both for the water and bread temperature.

Here's how to make it: 

1. In a large 12-cup food processor bowl or stand mixer bowl, add all the dry ingredients and gently mix or pulse to combine.
   
2. Add water, olive oil, maple syrup or other sweetener, apple cider vinegar and egg whites (in that order). Mix until it becomes a sticky dough. Make sure to scrape down the sides so all the ingredients are combined.
   
3. If you want to add anything into the dough, add it and gently mix or pulse to combine. Reserve a bit to sprinkle on the top.
   
4. Preheat oven to 200 degrees F. Lightly oil a large loaf pan and scrape the dough into the pan. (Feel free to sprinkle your toppings on here now as well.)
   
5. Cover with a damp kitchen towel. When oven is preheated, TURN IT OFF and place the dough inside the oven to rise for about 1 hour.
   
6. After an hour, remove the dough from the oven and turn the oven to 375 degrees F.
   
7. Bake the dough for about 45 to 50 minutes until the loaf is golden brown and temperature inside the bottom of the loaf is 205 degrees.
   
8. Remove the loaf and cool for 10 to 30 minutes on a wire rack. Loosen the sides and remove from pan and serve warm with butter. Enjoy!
   

Nutrition Facts Per Serving

Calories: 79

Total Fat: 4.1g

Saturated Fat: 0.6g

Cholesterol: 0mg

Sodium: 380mg

Total Carbohydrate: 9.8g

Dietary Fiber: 1.7g

Total Sugars: 4.1g

Protein: 1.3g

Vitamin D: 0mcg

Calcium: 26mg

Iron: 0mg

Potassium: 26mg

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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