4 Ingredient Gluten Free Bread
This easy gluten free bread recipe uses just a handful of pantry staples and comes together in one bowl with no yeast, no kneading, and no rising time. The result is a tender, sliceable loaf with a golden crust and soft crumb that's perfect for toast, sandwiches, and snacking.
Equipment
- 9x5-inch loaf pan - standard size
- Large mixing bowl
- Hand mixer or stand mixer - a whisk can be used with some elbow grease
- Measuring cups and spoons
- Kitchen scale - highly recommended for accuracy with gluten free baking
- Parchment paper - for easy loaf removal
- Rubber spatula or wooden spoon
- Wire cooling rack
- Instant-read thermometer - optional - bread is done when internal temp reaches 205-210°F
Ingredients
- 2 cups gluten free all-purpose flour blend - 240g, with xanthan gum already included
- 4 large eggs - room temperature
- 1 tablespoon baking powder - 12g
- 3 tablespoons olive oil - 45ml, or melted coconut oil, or avocado oil
- fine sea salt - ½ teaspoon, optional but recommended for flavor
- warm water - ½ cup or 120ml, 100-110°F / 38-43°C
Optional Toppings
- flaky sea salt - for sprinkling on top before baking
- sesame seeds - for sprinkling on top before baking
- sunflower seeds - for sprinkling on top before baking
Instructions
- Preheat oven to 375°F (190°C). Line a 9x5 inch loaf pan with parchment paper, leaving overhang on long sides. Lightly spray or brush with oil.
- In a large bowl, whisk together 2 cups (240g) gluten free flour, 1 tablespoon (12g) baking powder, and ½ teaspoon fine sea salt until evenly distributed.
- Create a well in the center of dry ingredients. Add 4 room-temperature eggs and 3 tablespoons (45ml) olive oil. Beat on medium speed for 30 seconds until combined.
- With mixer running on low, slowly pour in ½ cup (120ml) warm water. Increase speed to medium and beat for 1-2 minutes until batter is smooth and well combined.
- Pour batter into prepared loaf pan and smooth the top with a spatula. Sprinkle with optional toppings if desired.
- Bake on center rack for 40-45 minutes until deep golden brown and bread pulls from pan sides. Internal temperature should reach 205-210°F (96-99°C) when done.
- Remove from oven and let rest in pan for 10 minutes. Use parchment to lift loaf out and transfer to wire rack. Cool for at least 30 minutes before slicing.
Notes
- Flour choice: Use a quality gluten free all-purpose flour blend that already contains xanthan gum, such as Bob's Red Mill 1:1 or King Arthur Measure for Measure.
- Measure accurately: Weigh your flour using a kitchen scale for the most consistent results. Gluten free flours can compact significantly when measured by volume.
- Room temperature eggs: Cold eggs don't emulsify as well and can make the batter lumpy. Place cold eggs in warm water for 5 minutes to bring them to room temperature quickly.
- Don't skip cooling: Allow the bread to cool completely for at least 30 minutes before slicing. Slicing too early will result in a gummy, underdone texture.
- Check for xanthan gum: If your flour blend doesn't include xanthan gum, add ½ teaspoon to the dry ingredients or the bread may crumble.
- Storage: Store wrapped tightly at room temperature for up to 2 days, refrigerate for up to 5 days, or freeze sliced for up to 3 months.
- Reheating: Toast frozen slices directly from the freezer. For a whole loaf, wrap in foil and warm at 300°F for 10-15 minutes.
- Flavor variations: Add 1 teaspoon garlic powder and 1 tablespoon dried herbs for savory bread, or fold in ½ cup shredded cheese before baking.
- No yeast needed: This is a quick bread that relies on baking powder and eggs for leavening, requiring no rising time whatsoever.
- Dairy free: This recipe is naturally dairy free when made with olive oil, avocado oil, or coconut oil.