Making gluten free bread that actually tastes like real bread shouldn’t feel like witchcraft. If you’ve battled gummy centers, dry crumbs, or flavorless loaves, you’re not alone. This gluten free bread recipe delivers on texture, flavor, and ease—no xanthan gum, no twenty-step processes, and no regrets.
Whether you’re celiac, gluten-sensitive, or just trying to eat cleaner, this recipe gives you a soft, chewy crumb and golden crust—without the BS. 1.Bake it once, and it’ll earn a permanent spot in your weekly rotation.
Table of Contents
Why You’ll Love This Gluten Free Bread
➲ No gums or weird binders – Uses psyllium husk for structure and softness, without gut-irritating additives
➲ One bowl, no mixer – No special equipment needed, just a spoon and some elbow grease
➲ Freezer-friendly – Stays soft after thawing, making it great for batch prep
➲ Neutral and versatile – Works equally well for toast, sandwiches, or dipping in soup
➲ Actually tastes like bread – Not dense. Not dry. Not cake disguised as bread
Ingredients
Dry:
• 2 cups (240g) gluten free all-purpose flour
Use one with xanthan gum already included (like Bob’s Red Mill 1:1). If yours doesn’t have it, add 1/2 tsp or use the psyllium-only method below.
• 1/2 cup (60g) almond flour
Substitute: oat flour or sunflower seed flour for nut-free
• 1 tbsp psyllium husk powder
• 2 tsp baking powder
• 1 tsp salt
Wet:
• 1 1/4 cups (300ml) warm water (100°F / 38°C)
• 1 tbsp apple cider vinegar
• 1 tbsp olive oil
• 2 tsp maple syrup (or honey if not strictly vegan)
Optional Toppings:
• 1 tbsp sesame seeds, sunflower seeds, or oats
Step-by-Step Instructions
➲ Preheat and prep.
Preheat your oven to 375°F (190°C). Line a loaf pan (8×4 inch) with parchment paper, or lightly grease it.
➲ Mix the dry stuff.
In a large mixing bowl, combine the gluten free flour, almond flour, psyllium husk, baking powder, and salt. Whisk thoroughly to eliminate any lumps.
➲ Combine the wet ingredients.
In a separate bowl or measuring cup, mix the warm water, apple cider vinegar, olive oil, and maple syrup. Stir well.
➲ Bring it together.
Pour the wet ingredients into the dry mixture. Stir until a thick, sticky dough forms. It will seem a bit looser than traditional dough—this is normal for gluten free. Let it sit for 5–10 minutes to hydrate and thicken.
Pro tip : Psyllium husk absorbs liquid over time. That short resting period makes a big difference in structure.
➲ Shape and top.
Scoop the dough into the prepared loaf pan. Use a spatula dipped in water to smooth the top. Add toppings now if using.
➲ Bake.
Bake for 55–65 minutes. The top should be golden, slightly cracked, and firm. A toothpick should come out clean.
Bonus tip : If you have a kitchen thermometer, the center should read 200–205°F (93–96°C). That’s how you avoid underbaked, gummy bread.
➲ Cool completely.
Resist the urge to cut into it early. Let it cool in the pan for 10 minutes, then transfer to a wire rack and cool for at least 1 hour. Cutting too soon traps steam and ruins the texture.
💡 How to Store It
This bread stays fresh at room temperature for up to 2 days. Store it in a sealed bag or wrap it in foil. For longer shelf life, slice it and freeze with parchment between slices. It toasts straight from the freezer like a dream.
Pro Tips
• Weigh your ingredients. Gluten free flour blends vary wildly in volume. Use a scale for consistency.
• Let it sit before baking. Those 5–10 minutes give the psyllium husk time to build structure. Don’t rush it.
• Add herbs or spices. Mix in dried rosemary, garlic powder, or caraway seeds to tweak the flavor profile.
• Use parchment paper. It guarantees a clean release and less mess.
• Don’t expect a huge rise. This isn’t wheat-based dough—it’ll puff slightly, but not like sourdough. That’s normal.
FAQs
➲ Can I make this bread ahead of time?
Yes. It keeps well for 2 days at room temp and up to 5 in the fridge. For long-term storage, slice and freeze.
➲ How do I reheat it?
Toast slices straight from the fridge or freezer. For a full loaf, wrap in foil and reheat at 300°F for 10–15 minutes.
➲ What’s a good substitute for almond flour?
Use oat flour, sorghum flour, or sunflower seed flour. They’ll change the texture slightly, but still work well.
➲ Why is my bread gummy in the middle?
Two likely reasons: underbaking, or slicing before it cooled. Always bake until internal temp hits 200°F and let it cool fully.
💡 Want More Real Gluten Free Recipes?
This isn’t your typical “just eat salad” kind of gluten free blog. If you liked this bread, you’ll love these:
• How to Make Scooby Snack Shot
• How to Make Gender Reveal Cake
Follow us on Instagram and Pinterest for more honest, no-nonsense gluten free recipes that actually work. We test everything so you don’t waste time or ingredients.
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