Simple Gluten-Free White Bread
This Simple Gluten-Free White Bread recipe provides a soft, fluffy, and delicious loaf that’s perfect for anyone avoiding gluten. With just a few basic ingredients and simple steps, you can create a light, airy bread that can be enjoyed as a sandwich or served alongside your favorite dishes. This recipe is perfect for gluten-free beginners and experienced bakers alike, and can be customized with various add-ins to suit your taste.
Equipment
- Mixing bowl (1, large)
- Hand Mixer or Stand Mixer – 1
- Loaf Pan – 1 (9x5-inch)
- Thermometer (Optional) – 1
- Spatula (1)
Ingredients
- 2 cups Gluten-Free Flour Blend such as rice flour, potato starch, and tapioca flour
- 1 tsp Xanthan Gum or Guar Gum
- 1 tsp Salt
- 2 tsp Active Dry Yeast
- 1 tbsp Sugar
- 1 cup Warm Water
- 2 Large Eggs
- 2 tbsp Vegetable Oil or coconut oil
- 1/4 cup Warm Water additional for proofing yeast
Instructions
- Prepare the Yeast Mixture: In a small bowl, combine the 1 cup of warm water and sugar. Sprinkle the active dry yeast over the top and let it sit for 5–10 minutes, or until it becomes frothy.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the gluten-free flour blend, xanthan gum, and salt. Ensure the dry ingredients are evenly mixed.
- Combine Wet and Dry Ingredients: Pour the yeast mixture into the dry ingredients. Add the eggs and vegetable oil, then mix using a hand mixer or stand mixer on medium speed. Continue mixing until the dough is smooth but still slightly sticky. Scrape the sides of the bowl as needed to ensure everything is incorporated.
- Knead the Dough: Gluten-free dough doesn't require extensive kneading. Mix on medium speed for about 3–4 minutes until the dough is smooth and thick. If the dough seems too thick, add water one tablespoon at a time until the desired consistency is achieved.
- Let the Dough Rise: Transfer the dough into a greased loaf pan. Use a spatula to smooth the top and evenly distribute the dough. Cover the pan with a clean towel and place it in a warm, draft-free area. Let it rise for 1 to 1.5 hours, or until the dough has doubled in size.
- Bake the Bread: Preheat the oven to 375°F (190°C). Once the dough has risen, bake the bread for 30–40 minutes, or until the top is golden brown and the internal temperature of the bread reaches 200°F (93°C) (optional: use a thermometer to check).
- Cool the Bread: Remove the bread from the oven and let it cool in the pan for 5–10 minutes. Then transfer it to a wire rack to cool completely before slicing.
Notes
- Storage: Store in an airtight container at room temperature for 2–3 days. For longer storage, wrap in plastic wrap and freeze.
- Customizations: Feel free to add herbs, seeds, or sweeteners like honey to enhance flavor. You can also try replacing the vegetable oil with olive oil for a unique taste.
- Dairy-Free: To make the bread dairy-free, substitute the eggs with flax or chia eggs and use a dairy-free oil like coconut oil.