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Homemade Gluten-Free Bread

  • Let’s start with the dry ingredients. You’ll need gluten free bread flour, salt, xanthan gum (omit if your flour already contains it) and rapid yeast. 
  • For your wet ingredients, you’ll use warm almond milk, unsalted butter, eggs, honey and apple cider vinegar. I like using local honey, farm fresh eggs and fresh apple cider vinegar in my breads. 
  • I serve my gluten-free white bread with a combination of butter and raw honey. 
  • This soft and airy bread can be reheated in a microwave or toasted like regular bread for any meal idea. 
Print Recipe
Prep Time:12 minutes
Cook Time:3 hours

Ingredients

  • 1-1/2 cups warm Almond or Oatly milk
  • 1/4 cup unsalted butter
  • 2 eggs beaten
  • 1 tsp apple cider vinegar
  • 1/2 cup honey
  • 3 cups gluten-free flour
  • 1 tsp fine sea salt
  • 1-1/2 tsp xanthan gum omit if flour contains it
  • 1-1/2 tsp rapid rise yeast

Instructions

  • Warm the butter and milk by placing them in a microwave safe dish and warming them together in the microwave until the butter is just melted enough to mix with the milk. Pour the warmed butter and milk mixture into the bread machine pan.
  • Add the honey into the bread machine pan with the butter and milk mixture. 
  • Add the well beaten eggs into the bread machine pan mixture. 
  • Pour the apple cider vinegar in the bread machine pan mixture.
  • Using a sifter to assure there are no clumps in your flour, sift in the flour, salt and xathan gum (omit if flour already contains it) into your bread machine pan. 
  • Make a small hole in the center of the dry ingredients using the bottom of a measuring teaspoon, pour your yeast into the hole.
  • Set your bread machine to its "Basic" or "Gluten-Free" setting.
  • Set your crust to your liking, I prefer a light golden curst so I set my bread machine to Light.
  • Start your bread machine and let it run its course. 
  • When the bread machine starts the mixing process, sometimes it's required to take plastic utensil to scrape down the sides to make sure all the flour mixes in with the dough. 
  • Remove the finished loaf from your bread machine pan promptly after its finished. Remember that the machine just finished baking and the pan will be hot so use potholders or a hand towel to hold the pan. 
  • Slice into 1/2" slices and serve warm or leave as a loaf, let it cool to room temperature and store for future use in an airtight container. 

Notes

  • I prefer King Arthur (blue bag) gluten-free flour for this recipe. I recommend trying other flours using this same method to experience other results. 
  • I use almond milk and dairy free unsalted butter to make this bread not only gluten-free, but also dairy free. Any non-dairy milk such as almond, oat or coconut can be used. 
  • To store bread for a future day, it is recommended to let the loaf cool to room temperature on a cooling rack, once cooled it can then be stored at room temperature in a sealed container or bag. 
  • If your bread rises over the top of your bread machine pan during the "rising" process and spills over, try reducing the amount of yeast by 1/8-1/4 tsp. If it doesn't rise enough, try adding 1/8-1/4 tsp of yeast. 
  • Simple way to reheat bread is to slice it in a 1/2" thick piece, place it on a microwave safe plate, heat for 15-20 seconds, spread butter and honey over the top, let it set for a few seconds while the butter melts then enjoy.
  • If using salted butter, i omit the teaspoon of salt from the recipe.
Servings: 1 loaf / 10-12 slices
Author: Chris Dierschke