Gluten Free Dairy Free Bread
This soft, fluffy gluten free dairy free bread rivals any store-bought loaf — no more crumbly, cardboard-tasting slices. With the perfect combination of a gluten-free flour blend, xanthan gum, and warm non-dairy milk to activate the yeast, this homemade loaf delivers a beautifully risen, tender crumb that stays moist for days. Ready in just over an hour, it's perfect for sandwiches, toast, French toast, and more.
Equipment
- 9x5-inch loaf pan or 9x4-inch Pullman pan - Narrower pan helps bread rise taller
- Stand mixer with paddle attachment - Or hand mixer
- Instant-read thermometer - To check liquid temperature for yeast activation
- Measuring cups and spoons
- Large mixing bowl
- Medium mixing bowl
- Whisk - For combining dry ingredients
- Rubber spatula - For scraping down the bowl
- Kitchen towel or plastic wrap - To cover dough during rising
- Wire cooling rack - Allows bread to cool evenly
- Serrated knife - For clean slices without tearing
Ingredients
- 2.5 cups gluten-free all-purpose flour blend - 350g; use a yeast-friendly blend such as Pillsbury or Simple Truth
- 1 tsp xanthan gum - Omit if your flour blend already contains it
- 2 tsp instant yeast - Make sure it is fresh and not expired
- 2 tbsp granulated sugar - 25g; feeds the yeast and adds subtle sweetness
- 1 tsp salt
- 1 tsp baking powder - Provides extra lift for a lighter texture
- 3 large eggs - Room temperature
- 3 tbsp olive oil or vegetable oil - 45ml; keeps the bread tender and moist
- 1 tbsp apple cider vinegar - Helps dough rise and adds subtle depth of flavor
- 1 cup warm non-dairy milk - 240ml; almond, oat, or cashew milk heated to 105–115°F (40–46°C)
Instructions
- Generously grease a 9x5-inch loaf pan with oil or non-dairy butter, coating the sides all the way to the top. Position the oven rack in the middle position.
- In a large bowl, whisk together the gluten-free flour blend, xanthan gum (if using), baking powder, and salt until evenly combined. Set aside.
- Stir the sugar into the warm non-dairy milk until dissolved, then sprinkle the instant yeast over the top and stir gently. Let sit for 5–10 minutes until foamy and bubbly; if no foam forms, start this step again.
- Lightly beat the eggs in a medium bowl until just combined, then whisk in the oil and apple cider vinegar.
- Stir the foamy yeast mixture into the egg mixture, then pour everything into the dry ingredients. Beat with a stand mixer (paddle attachment) or hand mixer on medium speed for 3–4 minutes until you have a thick, smooth batter similar to cake batter.
- Transfer the batter to the prepared pan, smooth the top, and cover loosely with a kitchen towel or oiled plastic wrap. Let rise in a warm spot for 30–45 minutes until dough is about ½ inch above the rim.
- About 15 minutes before the rise is complete, preheat your oven to 350°F (175°C).
- Remove the cover and bake for 45–55 minutes until the top is golden brown and a thermometer inserted in the center reads 205–210°F (96–99°C). If the top browns too quickly, tent loosely with foil after 30 minutes.
- Cool in the pan for 10 minutes, then run a knife around the edges and turn out onto a wire rack. Cool completely (at least 1 hour) before slicing with a serrated knife.
Notes
- Measure flour using the spoon-and-level method — scooping directly from the bag packs in too much flour and results in dry, dense bread.
- Use a yeast-friendly gluten-free flour blend such as Pillsbury or Simple Truth. Bob's Red Mill 1-to-1 and King Arthur Measure for Measure are not recommended for yeast breads.
- Make sure your liquid is between 105–115°F (40–46°C). Too hot kills the yeast; too cold won't activate it.
- Do not skip the xanthan gum — it replaces the binding role of gluten. If your flour blend already contains xanthan gum, omit the additional teaspoon.
- Xanthan gum can be substituted with psyllium husk powder at a 2:1 ratio (use 2 teaspoons psyllium husk per 1 teaspoon xanthan gum).
- Use room temperature eggs to avoid cooling the dough and slowing yeast activity.
- Do not over-proof — gluten-free dough can collapse if it rises too much before baking. Watch carefully during the rise.
- To make this recipe vegan, replace the 3 eggs with 3 flax eggs (3 tbsp ground flaxseed + 9 tbsp water, rested 5 minutes) or ¾ cup aquafaba.
- Store cooled bread in an airtight container at room temperature for up to 3 days, refrigerated for up to 1 week, or freeze slices for up to 3 months.
- Frozen slices can be toasted directly from the freezer — no thawing needed.