An Easy Gluten Free Bread Recipe That Anyone Can Make (That’s Dairy-Free, Too!)

Tired of gluten-free bread that tastes stale or crumbly? This reliable gluten free bread recipe yields soft, flexible loaves that stay tasty at room temperature — and it’s dairy-free.

Have you ever bought an expensive loaf of store-bought gluten-free bread only to be disappointed by small, airy slices or dry texture? I was paying premium prices and getting subpar results.

Often a slice would be full of holes, or the loaf would crumble, flatten, or simply taste like cardboard. After many failed attempts I was almost ready to give up. But I kept testing and adjusting until I developed a dependable recipe I now make regularly.

Baking gluten free bread at home led to other problems.

Homemade gluten-free loaves can collapse, be too crumbly to slice, or lack any pleasant flavor. I learned the hard way that gluten-free baking is different from traditional bread baking—but once you understand the differences, it becomes straightforward and consistent.

After experimenting, I landed on a formula that produces soft, bendable sandwich bread with good whole-grain flavor. It’s become my go-to recipe and it’s simple enough to make frequently.

Read next: How to Stock a Gluten-Free Pantry on a Budget

The best gluten-free sandwich bread recipe…

This is my favorite gluten-free sandwich loaf. It’s not a white sandwich bread — it has a hearty whole-grain taste similar to whole wheat sandwich bread and holds up well for sandwiches and toasting.

This gluten free sandwich bread is:

• Soft
• Bendable
• Tasty at room temperature
• Quick and easy to prepare
• Dairy-free

Is it cheaper to make your own gluten free bread?

Commercial gluten-free loaves are expensive. Making this bread at home costs a fraction of store-bought varieties and tastes far better. I calculated the ingredients and each loaf costs roughly $1.50 to make versus at least $4.99 in stores.

To save more, buy gluten-free flours and staples in bulk, or order from a trusted co-op if you need certified gluten-free handling.

Related: Easy gluten free dinner rolls—that even kids can make!

Disclaimer: This post contains affiliate links. I may earn a small commission if you make a purchase, at no extra cost to you. I only recommend products I trust.

Baking gluten-free bread is different from regular bread-making.

Think of gluten-free bread more like making muffins. The mixture behaves like a batter rather than a traditional dough, so there’s no kneading and only one short rise after the batter is poured into pans.

Instead of gluten, this recipe relies on xanthan gum (or alternatives like psyllium husk or guar gum) combined with yeast to create structure and chew. The process is easy and forgiving once you follow a few simple steps.

Tips for the best gluten free bread:

1. Beat the batter for 3 minutes once it’s smooth. This helps xanthan gum or its substitute develop structure and chew in the loaf.
2. I use a 4-ingredient flour blend I make at home and have also had success with premade multi-grain gluten-free blends. Results can vary by blend, so use one with a higher proportion of whole grains when possible.
3. If you plan to freeze loaves, cool completely, slice, then freeze. Because gluten-free bread can mold faster, store in the fridge or freezer after 2–3 days.
4. The recipe makes two loaves but can easily be halved to bake a single loaf.

Can I make this gluten-free bread vegan?

Yes. The bread works without eggs. Replace the eggs by using 1/4 cup chia seeds plus an extra 1/2 cup water. Combine the chia and extra water with the flaxseed mixture and let it gel before proceeding. The vegan version may not rise as high but remains soft and tasty.

Is this gluten free bread dairy-free?

Yes. The recipe uses water and oil, no dairy, so it’s naturally dairy-free.

Is this healthy gluten free bread?

“Healthy” depends on individual needs, but this recipe emphasizes whole-grain flours, flaxseed, and almond flour for fiber, protein, and minimal processing. It still contains carbohydrates, so enjoy it in moderation as part of a balanced diet.

What is the best way to store gluten-free baked bread?

Gluten-free bread stays fresh at room temperature for about 2 days when sealed. After that it is best refrigerated or frozen to prevent mold.

How to freeze homemade gluten free bread

Cool loaves completely, slice, and store slices in an airtight container or freezer bag with a slight slant so slices separate easily. Reheat frozen slices in a toaster or microwave: start with 30 seconds and add 10-second increments until warm.

Is yeast gluten free?

Yes. Yeast itself is gluten free, but always read labels in case manufacturers add other ingredients.

For guidance on reading labels and gluten-containing foods, consult reliable resources and ingredient lists tailored to a gluten-free diet.

What gluten free flour is best for bread?

Use a blend of gluten-free flours rather than a single flour. A good blend combines whole grain flours (like brown rice, sorghum, or millet) with starches and a binding agent to better mimic wheat’s structure. Avoid blends heavy in garbanzo bean flour if you don’t like a dense or beany flavor.

If making your own blend feels intimidating, choose a commercial blend that lists whole grain flours high in the ingredient list.

Want more easy gluten free bread recipes that are dairy free, too? Try these next!

• Best Vegan Gluten-Free Rolls EVER
• Amazing GF Cinnamon Raisin Bread
• Easy Weeknight Gluten Free Flatbread (only 5 ingredients!)
• Gluten-free Pretty-darn Perfect “Rye” Bread

Now let’s make some bread — fresh slices, toasted or slathered with butter or honey. No more missing-hole slices; just reliable, homemade gluten-free bread you can enjoy every day.

And my grass-fed butter is waiting patiently…

The Best Soft Gluten Free Sandwich Bread

Yield:
2 Loaves

Prep Time:
8 minutes

Cook Time:
45 minutes

Additional Time:
32 minutes

Total Time:
1 hour 25 minutes

This soft, pliable bread is gluten-free, dairy-free, and can be made tree-nut free. Gluten free bread doesn’t have to be disappointing — enjoy!

Ingredients

For the yeast mixture:

• 1 cup warm water (about 110° F)
• 2 tablespoons organic sugar or honey
• 2 envelopes, or 4 ½ teaspoons, active yeast

For the flaxseed mixture:

• 1 cup warm water
• ½ cup ground flaxseed

Dry ingredients:

• 3 cups gluten free flour blend
• 1 cup almond flour (or an extra cup gluten-free flour or brown rice flour for tree-nut allergies)
• 1 tablespoon Himalayan salt (reduce to 2 teaspoons if using sea salt)
• 1 tablespoon xanthan gum

Wet ingredients:

• 4 eggs (or vegan substitute)
• ½ cup oil (light-flavored oil such as avocado, coconut blend, or grapeseed)
• Optional: 2 tablespoons blackstrap molasses

Instructions

1. Combine the water and sugar, stir to dissolve slightly, add yeast, and set aside in a warm place for 5 minutes until frothy.
2. In the mixer bowl combine the other cup of warm water with ground flaxseed and stir; let sit while the yeast proofs for 3–5 minutes.
3. Add gluten-free flour, almond flour (or extra gluten-free flour), salt, xanthan gum, eggs, oil, yeast mixture, flaxseed mixture, and molasses to the mixer and start on low speed.
4. Mix until combined, scraping the bowl to incorporate all ingredients.
5. When smooth and without major lumps, turn the mixer to high and beat for 3 minutes to develop structure.
6. Grease and lightly flour two loaf pans (use brown rice flour to dust pans).
7. Divide the batter between the pans and smooth the tops; you can oil your hands to get a very smooth surface.
8. Cover loosely and let rise in a warm place for about 35 minutes. Stop the rise before the batter reaches the pan edge.
9. Preheat the oven to 375° F while the loaves rise.
10. Bake 40–50 minutes until the tops are browned and the internal temperature reaches about 200° F. Tent with foil if the top browns too quickly.
11. Cool in pans for 20 minutes, then turn onto a rack to finish cooling before slicing (unless you prefer to cut and enjoy warm).
12. Enjoy!

Notes

Once cooled, slice and store leftovers in the fridge or freezer after 2 days. This bread can mold quickly if left at room temperature.

I hope you enjoy this gluten-free homemade bread, whether spread with butter or honey. No more missing holes — just dependable, delicious slices.

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