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Best Gluten Free Bread Recipe
I have tried nearly every gluten free bread in grocery and health food stores. A few are pretty good but the majority tends to be dry and stiff. Not to mention one loaf usually sets me back at least $5 (though in Hawaii I’ve seen it as high as $9 for a loaf of gluten-free bread). That’s just ridiculous.
Making your own is SO much easier but finding the right recipe makes all the difference. My mother-in-law is a master baker. She tests recipes all the time and helped me to come up with this delicious gluten-free bread recipe.
The secret? It’s the water roux. This process cooks some of the flour before it’s baked. It’s a traditional baking process that adds moisture and softness into bread – and for gluten-free bread that’s a must.
I usually serve this bread as toast in the morning for my boys before school and often use it as sandwich bread to pack school lunches. And as grilled cheese… YUM!
Where to Get Kitchen Pantry Essentials
I get my other kitchen pantry supplies like sea salt, black pepper, spices, coconut oil, and other essentials either on Amazon or my local health food store usually. But then I got a Thrive membership. If you don’t already have one – it’s awesome! It’s like Whole Foods meets Costco. Bob’s Red Mill baking soda, for instance, is about $3 at my local health food store and $6 on Amazon. But it’s only $2.03 (YES!) on Thrive Market. Great deal right? And the raw honey?! Don’t even get me started how much that costs at the health food store. But on Thrive Market it’s just $5.45 for a 10.5 oz jar of raw honey.
Sign up for a Thrive Market membership and get an extra 20% off your first 3 orders!
This Gluten-Free Bread recipe is so easy to make. It's perfect for toast, sandwiches, or even use it to make homemade french toast.
- 1/2 cup filtered water
- 1/2 cup all-purpose gluten-free flour
- 4 tbsp organic whole cane sugar (organic raw honey or organic coconut sugar also work)
- 1 packet of rapid-rise active yeast
- 1 cup warm raw sour milk (Don't have sour milk? Just add 2 tbsp lemon juice or 2 tbsp raw apple cider vinegar to 1 cup of milk and let it sit at room temperature for about 90 minutes)
- 1/4 cup raw or organic butter
- 3 and 1/2 or 4 cups of all-purpose gluten-free flour
- 1 tsp sea salt
- 1/2 tsp aluminum-free baking powder
- 1 pastured or organic egg (or egg replacer such as Ener-G)
- 1 tsp raw apple cider vinegar
- Combine yeast mixture ingredients and let the yeast activate for about 10 minutes. Set aside.
- Mix water roux ingredients in a small pan and heat on a stove top until the mixture is thickened or about 2-3 minutes. Set aside.
- Mix flour mixture ingredients together in a mixing bowl with a wooden spatula, then add yeast and water roux ingredients. Mix together well for a few minutes in a food processor to make a bread dough.
- Heat oven to 350 degrees.
- Grease a bread pan with butter and add the bread dough. Let sit on top of the stove (which is heating up) for about 30 minutes.
- When bread dough has risen, carefully place in the oven and bake for 25 minutes.
- Take the bread out of the bread pan and place on a baking sheet, then bake for an additional 15-20 minutes at 350 degrees. This seems to cook the bread more evenly and gives the edges a nice crispy texture.
- When done, take it out of the oven and let it cool down. Don't cut it while hot.
p.s. Looking for tips to transition to a real food or healthy gluten-free lifestyle? Check out my free Real Food Guide email course and e-book.
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