Here’s a simple, reliable gluten-free white bread recipe you can make at home—soft, sliceable, and great for toast or sandwiches.
Gluten-Free White Bread
Ingredients
3 cups gluten-free all-purpose flour (with xanthan gum)
1 tbsp sugar or honey
1 tsp salt
2 ¼ tsp active dry yeast (1 packet)
1 ¼ cups warm water (about 40–45°C)
2 tbsp olive oil (or melted butter)
2 large eggs (room temperature)
1 tsp apple cider vinegar
Instructions
Activate yeast
In a bowl, mix warm water + sugar + yeast. Let it sit for 5–10 minutes until foamy.
Mix dry ingredients
In a large bowl, whisk together gluten-free flour and salt.
Combine everything
Add yeast mixture, oil, eggs, and vinegar. Beat with a mixer (or vigorously by hand) for 3–5 minutes. The dough will be more like thick batter than traditional dough.
First rise
Transfer to a greased loaf pan. Smooth the top with a wet spatula. Cover and let rise in a warm place for 30–45 minutes, until slightly puffed.
Bake
Bake at 180°C (350°F) for 35–45 minutes until golden brown.
Cool
Let it cool completely before slicing (this helps structure set).
Tips
Use a good gluten-free flour blend (rice flour + starches works best).
Adding xanthan gum improves texture if your blend doesn’t include it.
Store in an airtight container or freeze slices for longer freshness.
If you want, I can also give you a no-egg (vegan) or yeast-free quick version.
