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.