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Soft Gluten Free White Bread Recipe
Emily

Wonderful Gluten Free White Bread

A soft and fluffy gluten-free white bread that’s perfect for sandwiches, toast, or enjoying warm with butter. Made with simple pantry staples, it delivers the texture and flavor of classic bread without the gluten.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 12 slices
Course: Bake Your Own Bread
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups gluten-free all-purpose flour
  • 1 tbsp xanthan gum (if not included in the flour blend)
  • 2 1/4 tsp instant yeast (1 packet)
  • 1/4 cup sugar
  • 1 tsp salt
  • 1 1/2 cups warm milk (110°F/45°C)
  • 2 large eggs
  • 1/4 cup vegetable oil

Equipment

  • Large mixing bowl
  • Small mixing bowl
  • Whisk or spoon
  • 9x5 inch loaf pan
  • plastic wrap
  • Oven
  • Wire rack
  • Spatula

Method
 

  1. In a large bowl, combine gluten-free flour, xanthan gum (if needed), yeast, sugar, and salt. In a separate bowl, mix warm milk, eggs, and oil. Gradually add the wet ingredients to the dry mixture, stirring until smooth and well combined.
  2. Cover the bowl with plastic wrap and let the dough rise in a warm place for 30–45 minutes, or until it doubles in size.
  3. Grease a 9x5-inch loaf pan. Transfer the dough into the pan, smoothing the top with a spatula.
  4. Cover the pan and let the dough rise for another 30 minutes, or until it just reaches the top of the pan.
  5. Preheat your oven to 375°F (190°C). Bake for 35–40 minutes, or until the top is golden brown and the bread sounds hollow when tapped.
  6. Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack. Slice and enjoy fresh or toasted.

Notes

For best results, ensure your milk is warm (around 110°F/45°C) to activate the yeast. You can substitute dairy-free milk if needed. This bread keeps well for 2–3 days at room temperature, or slice and freeze for longer storage.