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Gluten Free Bread Recipe
Soft, tender slices of homemade goodness—this Gluten Free Bread Recipe is healthy, easy, no-yeast, and low carb.
I’ve always loved the smell of freshly baked bread wafting through the kitchen, and after decades of experimenting with flours and flavors, I finally landed on this Gluten Free Bread Recipe that’s become a staple in my home. It’s the perfect loaf for breakfast toast, afternoon sandwiches, or alongside a bowl of hearty soup on a crisp fall evening. As a 50-year-old food blogger who’s navigated everything from sourdough starters to pressure-cooker magic, I can tell you this bread hits all the right notes: it’s homemade, it’s healthy, it’s easy—and yes, you don’t need yeast.
Why You’ll Love This Gluten Free Bread Recipe
Why You’ll Love This Gluten Free Bread Recipe
• Zero yeast fuss—no proofing time, no bubbles to chase.
• Ready in about an hour—perfect for busy mornings.
• Low carb and packed with protein—keeps you full longer.
• Tender crumb that rivals traditional wheat loaves.
• Versatile base for savory or sweet toppings.
• Paleo-friendly option (swap honey for maple syrup).
• Naturally dairy-free—just swap olive oil for melted coconut oil if you like.
• Kid-approved (my grandchildren can’t get enough!).
Ingredients for Gluten Free Bread Recipe
Ingredients for Gluten Free Bread Recipe
• 2 cups blanched almond flour (Bob’s Red Mill is my go-to)
• ½ cup fine coconut flour (sifts easily for even texture)
• 3 tablespoons psyllium husk powder (key for structure—don’t skip!)
• 2 teaspoons baking powder (gluten free, aluminum-free preferred)
• 1 teaspoon fine sea salt
• 4 large eggs, at room temperature (helps with rise)
• 2 tablespoons olive oil (or melted coconut oil for subtle sweetness)
• 1 tablespoon apple cider vinegar (brightens flavor and helps lift)
• 1 cup warm water (or unsweetened almond milk for extra moisture)
Tips on ingredients:
– Almond flour: look for superfine grind to avoid a gritty mouthfeel.
– Psyllium husk: gives that “stretchy” crumb; you can find it in the supplement aisle.
– Vinegar: using apple cider brings a mild tang—white vinegar works in a pinch.
Directions
Directions
1. Preheat and Prep
Preheat your oven to 350°F (175°C). Line a standard 9×5-inch loaf pan with parchment paper, letting the ends hang over the sides—this makes removal a breeze.
2. Whisk Dry Ingredients
In a large bowl, whisk together almond flour, coconut flour, psyllium husk powder, baking powder, and salt. Make sure there are no lumps. You want a uniform base for the best rise.
3. Beat Wet Ingredients
In a separate bowl, whisk eggs briskly until frothy (about 30 seconds). Stir in olive oil and apple cider vinegar until smooth.
4. Combine and Fold
Pour the wet mixture into the dry. Stir gently with a spatula until almost combined—then slowly pour in the warm water while stirring. The batter should be thick but pourable, like a dense pancake batter.
5. Transfer and Smooth
Scrape the batter into your prepared pan. Gently smooth the top with a wet spatula. You can sprinkle sesame seeds or sunflower seeds now, if you like.
6. Bake to Golden Perfection
Bake for 40–45 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean. Tip: if the top browns too quickly, tent lightly with foil during the last 10 minutes.
7. Cool Before Slicing
Let the loaf rest in the pan for 10 minutes, then lift out using the parchment “handles” and place on a wire rack. Cool completely before slicing to maintain structure—patience pays off!
Servings & Timing
Servings & Timing
• Yield: One 9×5-inch loaf (about 12 slices)
• Prep Time: 10 minutes
• Rest Time: 10 minutes (in-pan)
• Bake Time: 40–45 minutes
• Total Time: Approximately 1 hour
Variations
Variations
• Savory Herb: Stir in 1 teaspoon dried rosemary and 1 teaspoon dried thyme.
• Sun-Dried Tomato & Olive: Fold in ½ cup chopped sun-dried tomatoes and ¼ cup sliced Kalamata olives.
• Sweet Cinnamon Swirl: Add 1 teaspoon cinnamon to the batter and swirl in 2 tablespoons coconut sugar.
• Seeded Crunch: Top with a mix of pumpkin, chia, and flax seeds before baking.
• Cheese Lover’s: Fold in ½ cup shredded sharp cheddar (omit for dairy-free).
• Zesty Lemon-Poppy: Add 1 tablespoon lemon zest and 1 tablespoon poppy seeds.
Storage & Reheating
Storage & Reheating
Store cooled slices in an airtight container at room temperature up to 3 days. For longer life, freeze slices (separated by parchment) up to 3 months. To reheat, toast straight from frozen for a crisp crust, or warm in a 325°F oven for 5–7 minutes. You can make the batter ahead and refrigerate overnight—just give it a gentle stir before baking.
Notes
Notes
• During testing, I learned that even slight variations in psyllium can change crumb. I recommend measuring by weight if possible.
• For extra moisture, swap half the water for unsweetened almond milk.
• Want a fluffier lift? Separate the egg whites, whip them to soft peaks, then fold in gently.
• If your loaf collapses, check your baking powder date—freshness matters more than we think!
FAQs
FAQs
Q: Can I replace almond flour with oat flour?
A: Oat flour absorbs more moisture and isn’t low carb—try a 1:1 swap but add an extra egg and reduce coconut flour by a tablespoon.
Q: Is psyllium husk really necessary?
A: Yes—psyllium husk mimics gluten’s binding properties. Without it, slices tend to crumble.
Q: Can I use active dry yeast instead of baking powder?
A: You could, but you’d need longer rise times and a different method—this recipe is designed as a quick, no-yeast loaf.
Q: How do I make this nut-free?
A: Substitute almond flour for 1¼ cups sunflower seed flour (blend raw seeds in a high-speed blender) and omit coconut flour, adding 2 tablespoons extra or use tapioca starch.
Q: Will this work in a bread machine?
A: The batter is too wet for most machines; stick to a loaf pan or try a silicone mold.
Q: Can I add sweeteners?
A: Sure—1–2 tablespoons honey, maple syrup, or your favorite sugar in the wet mix adds a mild sweetness.
Q: Why did my bread turn out dense?
A: Check that your baking powder is fresh and that you measured flours accurately—too much coconut flour can lead to density.
Q: Any tips for slicing without crumbling?
A: Use a serrated knife, let the loaf cool fully, and slice in gentle sawing motions.
Conclusion
Conclusion
This easy, healthy, homemade Gluten Free Bread Recipe has all the comforting warmth of classic bread minus the gluten and yeast drama. Whether you’re low carb, dairy-free, or simply craving a soft sandwich loaf, give this recipe a whirl. Let me know how it turns out—drop a comment, share a photo, or explore more delicious gluten free creations on my blog!
For extra inspiration, check out my Gluten Free Banana Bread and Healthy Flour Tortillas—happy baking!
Gluten Free Bread Recipe
Ingredients
- 2 cups blanched almond flour Bob’s Red Mill is my go-to
- 1/2 cup fine coconut flour sifts easily for even texture
- 3 tablespoons psyllium husk powder key for structure—don’t skip!
- 2 teaspoons baking powder gluten free, aluminum-free preferred
- 1 teaspoon fine sea salt
- 4 large eggs at room temperature
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 cup warm water or unsweetened almond milk for extra moisture
Instructions
- Preheat your oven to 350°F (175°C). Line a standard 9×5-inch loaf pan with parchment paper, letting the ends hang over the sides—this makes removal a breeze.
- In a large bowl, whisk together almond flour, coconut flour, psyllium husk powder, baking powder, and salt. Make sure there are no lumps. You want a uniform base for the best rise.
- In a separate bowl, whisk eggs briskly until frothy. Stir in olive oil and apple cider vinegar until smooth.
- Pour the wet mixture into the dry. Stir gently with a spatula until almost combined—then slowly pour in the warm water while stirring. The batter should be thick but pourable.
- Scrape the batter into your prepared pan. Gently smooth the top with a wet spatula.
- Bake for 40–45 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Let the loaf rest in the pan for 10 minutes, then lift out using the parchment “handles” and place on a wire rack. Cool completely before slicing.
