Gluten Free Bread Recipe
This gluten free bread recipe is a no-yeast, low carb loaf you can whip up in under an hour, giving you a homemade, healthy slice of comfort any day of the week.
When I first set out to create a reliable wheat-free loaf, I was chasing two things: a soft crumb that didn’t crumble into sad little flakes, and a straightforward method that even a busy mom (or grandma like me) could manage without fuss. You know what? After a dozen experiments—yes, twelve!—I landed on this easy, wholesome loaf that’s as forgiving as it is tasty. Growing up in rural Pennsylvania, my mom baked bread nearly every Sunday; the scent of warm dough carried through our kitchen like a promise of cozy dinners. Fast-forward to now: after 50 years of life, dozens of family gatherings and holiday feasts, I still crave that homemade feel. This gluten free bread recipe brings back that nostalgic hug-in-bread-form, minus the triple-knead and a bag of yeast. Instead, we rely on baking powder and a blend of gluten free flours (Bob’s Red Mill and King Arthur are my go-tos) for lift and structure.
Whether you’re celiac, sensitive, or simply exploring a low carb lifestyle, this loaf fits right in. According to a 2025 survey by the International Food Information Council, nearly 45% of Americans have tried cutting gluten—and many stick with it because they feel lighter, more energetic. Each slice of this bread clocks in around 120 calories, 2 grams of sugar and roughly 12 grams of net carbs (thanks to a 50:50 mix of all-purpose gluten free flour and almond flour), plus 4 grams of fiber. That’s a win if you’re counting macros or just want a guilt-free sandwich platform. I love serving it warm with a pat of grass-fed butter, but it’s equally divine slathered with avocado or layered into French toast. In fact, last Thanksgiving someone actually asked if this was the “real stuff.” I’ll take that as a compliment!
Why You’ll Love This Recipe
• No yeast or proofing hassles—just whisk, mix, and bake
• One-bowl method keeps cleanup quick (I tested with only one spatula!)
• Low carb twist with almond flour for added protein and fiber
• Ready in about 60 minutes—perfect for last-minute meal prep
• Soft, golden crust and a tender crumb that holds together (no crumbling)
• Customizable: dairy-free, vegan flax-egg option, savory or sweet add-ins
• Freezer-friendly: slice, bag, and toast on demand
• Wallet-friendly pantry staples—no specialty equipment beyond a loaf pan
Ingredients
• 2 cups (240 g) gluten free all-purpose flour blend (Bob’s Red Mill 1-to-1)
• ½ cup (56 g) almond flour (King Arthur brand recommended for consistency)
• 1 tablespoon baking powder (aluminum-free for clean rise)
• 1 teaspoon xanthan gum (skip if your blend already includes it)
• 1 teaspoon fine sea salt (balances sweetness, enhances crust color)
• 1 tablespoon granulated sugar or coconut sugar (optional for browning)
• 2 large eggs, room temperature (substitute two flax eggs for vegan: 2 tbsp ground flax + 6 tbsp water, mixed and rested)
• 1½ cups (360 ml) unsweetened almond milk or whole milk (use soy milk for dairy-free)
• 2 tablespoons olive oil or melted coconut oil (for tenderness)
Directions
- Preheat your oven to 375°F (190°C) and grease a 9×5-inch loaf pan with butter or nonstick spray. A metal pan browns better; glass can work but may need extra 5 minutes.
- In a large mixing bowl, whisk together the gluten free flour blend, almond flour, baking powder, xanthan gum, salt and sugar until evenly distributed—no clumps.
- Crack in the eggs, pour in almond milk and olive oil, then stir with a rubber spatula or sturdy spoon. Mix until just combined; overmixing can make the crumb dense.
- Scrape the batter into your prepared pan, smoothing the top with the spatula. There should be small air pockets—those become lovely nooks in the loaf.
- Bake for 45–50 minutes. You’re looking for a deep golden top and a toothpick inserted in the center to come out clean or with a few moist crumbs. If it’s still gooey, give it 5 more minutes.
- Once done, let the loaf rest in the pan for 10 minutes—this helps it settle. Then transfer to a cooling rack and let it chill at least 20 minutes before slicing (tough, I know!).
- Slice with a serrated knife, wiping between cuts for neat pieces. Enjoy immediately or let the bread cool completely before packaging for storage.
Servings & Timing
• Yield: 1 standard loaf (about 12 medium slices)
• Prep Time: 15 minutes (plus 10 minutes oven warm-up)
• Bake Time: 45–50 minutes
• Cooling Time: 20–30 minutes
• Total Time: roughly 1 hour and 15 minutes
Variations
• Stir in 2 tbsp chopped rosemary and a sprinkle of sea salt for a fragrant herby twist.
• Fold in ½ cup shredded cheddar and 1 tsp smoked paprika for a savory cheddar loaf.
• Swap almond flour for coconut flour (use ¼ cup coconut flour + 2 extra eggs for absorbency).
• Add 2 tbsp chia or sunflower seeds on top before baking for crunch and nutrition.
• Mix in ½ cup mashed ripe banana and 1 tsp cinnamon for a subtly sweet, quick-bread vibe.
• Bake batter in a muffin tin for mini rolls—reduce bake time to 20–25 minutes.
Storage & Reheating
Store cooled slices in an airtight container at room temperature for up to 2 days or in the fridge for 5 days. For longer life, wrap the loaf tightly in foil and freeze up to 3 months. To enjoy, toast slices straight from freezer or let thaw on the counter for about 20 minutes, then warm in a toaster or microwave for 10–15 seconds. Make-ahead tip: Bake on Sunday, slice and bag, then grab one slice each morning for breakfast on the go.
Notes
I learned a few things while testing: weighing your flours by grams prevents dry, crumbly results—cup measures can vary by brand or how you scoop. Also, rest the batter for 5 minutes before baking; it gives the flours a quick hydration boost, leading to a springier crumb. If your top browns too fast, tent lightly with foil after 30 minutes. Finally, a quick brush of olive oil on the crust as it cools yields a subtle sheen and softer crust—great if you’re packing sandwiches for little hands.
FAQs
Q: Can I use a stand mixer?
A: Absolutely—mix on low speed for about 30 seconds, then finish by hand to avoid overworking the batter.
Q: Why is my loaf dense?
A: Check your leavening: baking powder may lose potency after a year. Also, too much almond flour without additional lift can weigh it down.
Q: Can I omit the xanthan gum?
A: Only if your flour blend includes it; otherwise, the loaf may be crumbly and fall apart when sliced.
Q: How do I make it vegan?
A: Swap the two eggs for flax eggs (2 tbsp ground flax + 6 tbsp water) and use plant-based milk—results are slightly denser but tasty.
Q: Is this really low carb?
A: It’s lower in carbs than many gluten free breads because of the almond flour, but still moderate—about 12g net carbs per slice.
Q: Can I add seeds or nuts?
A: Yes! Fold seeds or chopped nuts into the batter or sprinkle on top for texture and flair.
Q: What’s the best way to get a crisp crust?
A: Use a metal loaf pan and avoid covering the top until cooling—if you like extra crisp, bake 5 minutes longer.
Q: My bread sticks to the pan—help!
A: Line the bottom with parchment paper or spray thoroughly with baking spray, especially in the corners.
Conclusion
This easy, no-yeast gluten free bread recipe delivers a soft, flavorful loaf that’s perfect for sandwiches, toast or a cozy snack. Give it a try this weekend—then come back and let me know how it turned out, or snap a pic on Instagram and tag me! For more gluten-free baking fun, check out my Homemade Gluten Free Pizza Crust Recipe or explore my collection of healthy, easy bread recipes. Happy baking!
Gluten Free Bread Recipe
Ingredients
- 2 cups gluten free all-purpose flour blend (Bob’s Red Mill 1-to-1)
- 1/2 cup almond flour (King Arthur brand recommended for consistency)
- 1 tablespoon baking powder (aluminum-free for clean rise)
- 1 teaspoon xanthan gum (skip if your blend already includes it)
- 1 teaspoon fine sea salt
- 1 tablespoon granulated sugar or coconut sugar optional for browning
- 1 1/2 cups unsweetened almond milk or whole milk (use soy milk for dairy-free)
- 2 tablespoons olive oil or melted coconut oil (for tenderness)
Instructions
- Preheat your oven to 375°F (190°C) and grease a 9×5-inch loaf pan with butter or nonstick spray.
- In a large mixing bowl, whisk together the gluten free flour blend, almond flour, baking powder, xanthan gum, salt, and sugar until evenly distributed.
- Crack in the eggs, pour in almond milk and olive oil, then stir until just combined; do not overmix.
- Scrape the batter into the prepared pan and bake for 45–50 minutes until golden and a toothpick inserted comes out clean.
- Let the loaf rest in the pan for 10 minutes, then transfer to a cooling rack. Slice and enjoy warm or cooled.
