The Easiest Gluten-Free Bread You'll Ever Bake (and Actually Love!)

Alright, folks, let's be real. Gluten-free bread has a reputation, and not always a good one. We've all been there, right? The dry, crumbly loaves that taste more like cardboard than actual bread. Well, I'm here to tell you that it doesn't *have* to be that way. This isn't some complicated, multi-step process involving a million obscure ingredients. This is simple. This is straightforward. And trust me, it's *actually* delicious.

I came up with this recipe after so many failed attempts at store-bought gluten-free bread. Seriously, the store shelves just weren't cutting it. I needed something that felt like "real" bread - something I could use for sandwiches, slather with butter, or even just tear off a warm, crusty piece and enjoy with my morning coffee. And you know what? This recipe truly delivers. It's the kind of thing that makes you think, "Wow, *this* is gluten-free?" I mean it.

So, if you're tired of the gluten-free bread struggle (or maybe you're just curious), grab your apron and let's get baking!

What You'll Need: The Ingredients

Here's what we'll be working with. Simple, I promise!

• 3 cups gluten-free all-purpose flour blend: Make sure it has xanthan gum in it, or you'll need to add some. (More on that later). My go-to is usually a blend with rice flour, tapioca starch, and potato starch, but any good quality blend should work well.
• 1 teaspoon salt: A good, old fashioned teaspoon will do!
• 1 teaspoon sugar: Just a touch to help activate the yeast.
• 2 1/4 teaspoons (one packet) active dry yeast: Make sure it's fresh!
• 1 1/2 cups warm water (about 105-115°F): It should feel warm but not hot to the touch. You don't want to kill our yeasties!
• 2 tablespoons olive oil: Plus a little more for greasing the pan.
• 1 egg: To help with binding and moisture.
• Optional: 1 teaspoon of apple cider vinegar, This will help create a softer crumb, don't skip if you've got it.

Alternative ingredient note: If you're dairy-free, just skip the egg/ or use flax egg. You can use most non-dairy milk if you don't have water, but you may need more to reach the proper dough consistency.

The How-To: Step-By-Step Instructions

Okay, let's bring this bread to life!

1. Activate the Yeast: In a large bowl, combine the warm water, sugar, and yeast. Give it a gentle stir and let it sit for about 5-10 minutes until it gets nice and foamy. This shows that your yeast is alive and ready to go. If it doesn't get foamy, your yeast might be old, so you may need to start again with a fresh packet.
2. Mix the Dry Ingredients: While the yeast is waking up, whisk together the gluten-free flour, salt, in a separate large bowl.
3. Combine Wet and Dry: Once your yeast mixture is foamy, add the olive oil, egg, and apple cider vinegar (if using) to it and stir well. Then, pour the wet ingredients into the bowl with the dry ingredients.
4. Mix to Combine: Using a wooden spoon or a spatula, mix everything together until just combined. The dough will be quite sticky (normal!), don't overmix at this point, that's just not needed! We just want everything to be well incorporated.
5. Shape and Proof: Grease a loaf pan (approximately 9x5 inch) with olive oil. Gently pour the batter into the pan. Smooth the top with a wet spatula. Cover the pan loosely with plastic wrap or a damp kitchen towel. Let it proof (rise) in a warm place for about 45-60 minutes, or until the dough has almost doubled in size. Don't rush this step!
6. Bake Time: Preheat your oven to 375°F (190°C). Once the dough has proofed, place the loaf pan in the center rack of the preheated oven. Bake for 45-55 minutes or until the top is golden brown and the internal temperature reaches around 200°F (93°C). You can use a food thermometer for the most accurate reading. If you see it browning quickly, you can gently cover it with foil to avoid it getting too brown, but most times this won't be necessary!
7. Cool and Enjoy: Remove the bread from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Resist the urge to slice it while it's still hot! It needs that cooling time for the texture to set.

Tips & Tricks for Gluten-Free Bread Bliss

• Xanthan Gum is Your Friend: If your gluten-free flour blend doesn't contain xanthan gum, you'll need to add about 1 teaspoon to this recipe. It works as a binder, helping to hold the bread together since we don't have gluten to do the job!
• The Warmth Factor: A warm environment is key to perfect, fluffy bread. if your kitchen is chilly, try placing the dough in a slightly warmed oven (turned off) or near a sunny window.
• The Egg Dilemma: For those who can't use eggs, try replacing it with 1 tablespoon of ground flaxseed mixed with 3 tablespoons of water (let it sit for a few minutes to thicken to a thick past) before incorporating this.
• Flavor Boosters: Feel free to add herbs like rosemary or thyme, cheese, seeded, or even some chopped nuts to the dough for extra flavor and pizzazz. These additions are a fun way to use your imagination and see what is your favorite.
• Storage: Once completely cool, store your gluten-free bread in an airtight container at room temperature for up to 3 days or in the freezer for longer storage.

And there you have it! My go-to, super easy gluten-free bread recipe. It's perfect for beginners, seasoned bakers, and everyone in between. I hope you enjoy baking and eating it as much as I love making it! Let me know how your loaf turns out in comments - I'd love to hear about your baking journey! Happy baking, friends!