An Easy Gluten Free Bread Recipe That Anyone Can Make (That’s Dairy-Free, Too!)
Tired of gluten-free bread that tastes like cardboard? Try this reliable, easy gluten free bread recipe that turns out soft, pliable, and delicious at room temperature.
I used to be frustrated with store-bought gluten-free loaves—expensive and often disappointing. Slices felt hollow, texture was off, and flavor was underwhelming. Baking at home brought its own challenges: flat loaves, crumbly slices, or that familiar bland taste. After many trials and errors, I finally landed on a recipe that delivers consistent, tasty results every time.
This recipe has become my go-to. I bake it regularly because it reliably produces soft, flexible sandwich bread that keeps well and tastes satisfying without dairy.
Baking gluten free bread at home led to other problems.
Many gluten-free recipes behave differently from traditional wheat breads. They can collapse, crumble, or be unappealing in texture. I kept experimenting until I discovered a dependable method and ingredient balance that works.
The best gluten-free sandwich bread recipe…
This is my favorite gluten-free sandwich bread. It leans toward a whole-grain flavor rather than a plain white loaf, similar to whole wheat bread in taste. It checks all the boxes:
- Soft
- Bendable
- Tastes great at room temperature
- Simple to make
- Dairy-free
Is it cheaper to make your own gluten free bread?
Yes. Store-bought gluten-free loaves are expensive. When you make this loaf at home, ingredients cost much less—about $1.50 per loaf when purchased wisely—compared with $5 or more for commercial loaves. Buying flours and ingredients in bulk lowers the cost further. If you must avoid bulk due to cross-contamination concerns, consider safe alternatives through trusted co-ops or suppliers.
Disclaimer: Some original posts contained affiliate links. Recommendations are based on personal experience.
Baking gluten-free bread is different from regular bread-making.
Think of this process more like making muffins than traditional yeast bread. The mixture is a batter rather than a kneadable dough. There’s no intensive kneading and only one short rise after the batter is in the pans. Instead of gluten for structure, this recipe relies on gums, flax, and yeast to give structure and chew.
Tips for the best gluten free bread:
- This recipe uses xanthan gum (or a suitable substitute such as psyllium husk or guar gum) to bind and add chew. For best results, beat the batter for 3 minutes so the gum can do its job.
- I’ve tested this with a homemade 4-ingredient gluten-free flour blend and with a few reliable commercial blends. Different blends may change texture and rise slightly.
- For freezing: cool the loaf completely, slice, then freeze. Homemade gluten-free bread can mold faster at room temperature, so store in the fridge or freezer after 2–3 days.
- The recipe yields two loaves but is easy to halve if you prefer one.
Can I make this gluten-free bread vegan?
Yes. Replace the eggs with a chia “egg” substitute: use 1/4 cup chia seeds plus an extra 1/2 cup water, combine with the flax mixture and let gel before adding. The vegan version may not rise as high but remains soft and tasty.
Is this gluten free bread dairy-free?
Yes. This recipe uses water and oil—no dairy—so it is dairy-free as written.
Is this healthy gluten free bread?
“Healthy” depends on your needs. This loaf uses whole ingredients—flaxseed, almond flour, and brown rice flour—providing fiber and protein. It still contains carbohydrates, so enjoy in balance with your diet.
What is the best way to store gluten-free baked bread?
At room temperature in an airtight container, homemade gluten-free bread stays fresh about two days. After that, refrigerate or freeze to prevent quick molding. For freezing, cool completely, slice, and store in an airtight container or freezer bag. Reheat slices in a toaster or microwave wrapped in a towel—start 30 seconds and add short increments until warm.
Is yeast gluten free?
Yes. Yeast itself is naturally gluten free. Most active dry yeast products are gluten free, but always check labels for added ingredients if you need strict gluten-free assurance.
What gluten free flour is best for bread?
For good structure and flavor, use a blend of gluten-free flours rather than a single flour. Aim for blends with higher amounts of whole grains—rice, sorghum, or millet—listed early in the ingredient list. Avoid blends heavy in garbanzo bean flour if you dislike its distinct flavor. You can make your own blend or choose a reputable pre-made mix designed for baking.
- Choose blends with whole grains listed first (rice, sorghum, millet).
- Avoid garbanzo bean–heavy mixes if you want a milder flavor.
Want more easy gluten free bread recipes that are dairy free, too? Try these next!
- Best Vegan Gluten-Free Rolls
- Gluten-Free Cinnamon Raisin Bread
- Easy Weeknight Gluten Free Flatbread (5 ingredients)
- Gluten-free “Rye” Bread
Now let’s make some bread—there’s nothing better than fresh homemade slices slathered in butter or honey. No large holes, just consistent, satisfying bread.
