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Hello! I’m Anjali. I’m a board certified health coach, author, wife, mom and food lover from the SF Bay area (now living in Seattle, WA!); with a passion for delicious food and a desire to make healthy eating easy, tasty and fun! Learn more about me here and stay for a while!

Anjali Shah

Gluten Free Bread Recipe (Best Healthy, Easy Bread!)

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This homemade healthy gluten-free bread recipe is super easy to make, and has a soft chewy texture! It’s easy to slice and works well for sandwiches, toast, and your other favorite bread-based meals.

easy healthy gluten free bread recipe with yeast sliced on a cutting board

We absolutely love this easy gluten free bread recipe. It’s so versatile – you can use it for sandwiches, grilled cheese, bread pudding, french toast, making croutons – pretty much everything! This is the healthiest gluten free bread recipe that tastes just like regular bread!

Latest Recipe Video!

Typically, I don’t recommend eating gluten-free bread unless you have celiac disease, or a diagnosed gluten allergy / sensitivity and are following a gluten free lifestyle.

This is because most store-bought gluten-free bread has a ton of additives and more processed starches to make up for the fact that it can’t use wheat flour or any other gluten containing grains ingredients (rye, barley, etc). The result might be gluten-free, but you’re also eating bread that’s higher in refined carbs and sugar, and low in fiber, protein, and other critical nutrients.

That is why I am SUPER excited about this whole grain gluten-free bread recipe with yeast, which not only tastes great but is also really great for you!

👩🏽‍🍳 Why This Recipe Works

  • Made with whole grains
  • High in fiber
  • Super healthy
  • Amazing recipe for bread lovers!
  • Great for kids and families
  • Easy to make
  • Best gluten-free bread recipe that actually tastes good!

🥘 Ingredients

This low calorie gluten free bread recipe can be made with simple ingredients found in your pantry or at your local grocery store!

ingredients for easy healthy gluten free bread recipe with yeast

Gluten Free Flour: Make sure to find one with xanthan gum added. I like Bob’s Red Mill Gluten Free 1:1 Flour.

Dried Yeast, Apple Cider Vinegar, And Baking Powder: Key to helping this healthy gluten free bread rise!

Cane Sugar, Warm Almond Milk, And Salt: To activate the yeast and add flavor.

Egg Whites and Olive Oil: Acts as a binder for this gluten free bread recipe!

Sesame Seeds for topping (a little bit goes a long way!) or you can also use sunflower seeds, pumpkin seeds, or a mix of chopped nuts and seeds!and

🔪 Instructions

Proof The Yeast: In a small bowl mix together the yeast, sugar and warm milk. Stir, cover and set aside to proof for about 10 minutes.

yeast rising in a bowl

Combine Dry Ingredients: Whisk together the flour, baking powder and salt in the bowl of a stand mixer.

dry ingredients combined in a bowl

Mix Wet Ingredients: When the yeast starts to bubble add it, along with the apple cider vinegar, oil and egg whites to the flour mixture.

dough mixed in a stand mixer

Mix Dough: Use the paddle attachment and beat the batter for 30 seconds until combined. Scrape down the edges and continue to beat for a further 3 minutes on a medium speed.

dough in a stand mixer

Add Gluten-Free Bread Dough To Bread Pan: Line a 13 x 5 inch bread tin with baking paper, lightly spray it with oil and fill the tin with batter. Smooth off the top with a spatula.

dough added to loaf pan

Allow Dough To Rise: Sprinkle with sesame seeds if using, loosely cover with plastic wrap and a tea towel and place in a warm spot to allow the dough to rise for 1 hour. When you have about 15 minutes left for your dough to finish rising, preheat the oven to 350 degrees F / 180 C.

dough covered with a cloth to allow for rising

Bake: Remove the plastic wrap and place the bread loaf pan in the oven. Cook for 60 – 65 minutes, cover with foil midway through to stop it from burning.

baked bread fresh out of the oven

Cool On A Wire Rack: When cooked through, remove from the oven, cool in the bread pan for 5 minutes then allow to cool completely on a cooling rack.

easy healthy gluten free bread recipe with yeast cooling on a wire rack

Slice And Serve: Once the bread has cooled completely, slice with a bread knife and serve at room temperature.

easy healthy gluten free bread recipe with yeast sliced on a cutting board

❓Recipe FAQs

What Gluten-Free Flour Is Best For Bread?

If you want to switch up the flours in this recipe here are some other gluten-free flours that work well for baking bread:
– Buckwheat Flour
– Sorghum Flour
– Cassava Flour
– King Arthur Baking Company Gluten Free All Purpose Flour
– Millet Flour
– Oat Flour
– Brown Rice Flour

You can also experiment with mixing your own gluten-free flour blend! That can be a great option to control what kinds of grain you’re using if you have other grain allergies. You can also use custom flour blends to improve the texture of your bread and other baked goods. 

It may also be helpful to make your own gluten-free bread flour if you live at high elevations or in places where baking is a little different because of environmental factors. Feel free to experiment with different combinations of flours until you have the perfect combination for gluten-free bread and other gluten-free baked goods.

How do you get gluten-free bread to rise?

In traditional bread making, gluten is what causes bread to rise. Without gluten, you need a rising agent to help your bread rise! We make our gluten free bread recipe with yeast and choose a flour that has xanthan gum added to help this bread become nice and fluffy. Yeast and xanthan gum are the two ingredients that help gluten-free bread to rise.

Is Yeast Gluten Free?

Most yeast is gluten-free, but a couple of types of yeast are not. The two types of yeast that likely contain gluten are brewer’s yeast and yeast extract. 
But these two types of yeast aren’t usually used for baking. The most common types of yeast used for baking (baker’s yeast, dry yeast, instant yeast) are all gluten-free.

How to Store and Freeze This Bread

You can easily store and freeze this bread if you want to make it in bulk in advance and use it for months.
To store: Once the bread has cooled, slice it and wrap it tightly in plastic wrap, then wrap it in foil and place it in an airtight container. You can store it in the fridge for up to 2 weeks.
To freeze: Put the wrapped loaf in an airtight freezer bag or container. The bread will last in the freezer for up to 3 months. Defrost the bread in the fridge before use, and then heat it in a toaster oven or regular oven.

Is gluten free bread healthy?

It depends! If you are buying an organic, gluten free bread that has no added sugar or processed ingredients, then yes, it is healthy. But a lot of gluten free bread brands are highly processed and have very little nutritional value, making them not great for you!

This recipe is super healthy because it is:
High in Fiber: One serving of this bread has almost 6g of fiber. That’s more than double the amount in typical gluten-free breads!
High in Protein: Each serving of bread has 8g of protein.
Low in Sugar: Only about 2 grams of sugar in each slice of bread means it’s totally guilt-free!

What is the best gluten free bread brand?

There are some great store-bought options for gluten free bread! I have a few favorite brands – some of the best gluten-free sandwich breads I’ve found at the grocery store are:
** Happy Campers Organic Gluten Free Bread
** Canyon Bakehouse
** Franz Gluten Free Bread
** Udi’s Gluten Free
** Little Northern Bakehouse Bread Seeds & Grains Gluten Free

Is GF bread good for kids?

It depends – if you find a store bought version without a bunch of fillers / preservatives, or you make this high fiber gluten free bread recipe, then yes! Gluten free bread can be great for kids!

Despite the fact that this isn’t a traditional bread recipe, my kids loved this gluten-free bread. They said it tasted just like regular wheat bread! They enjoyed it with some butter and jam for an afternoon snack – but I think they would be happy eating this as part of a peanut butter sandwich or just about any time of the day!

✔️ Troubleshooting Gluten-Free Bread Making

Baking is hard to master because it’s both an art and a science at the same time. You need to be very precise, but learning how to adapt your recipes to environmental conditions on the fly can be just as important. 

Gluten-free baking is no exception, and can sometimes be even more challenging than regular baking! 

Don’t give up if your first attempts at gluten-free bread don’t yield a perfect loaf. For best results, see the expert tips at the bottom of this post. Here are some additional solutions to the most common gluten-free baking problems you’re likely to encounter when making bread!

Your Gluten-Free Bread is Too Crumbly

With normal bread, chains of gluten proteins help hold the bread together. That’s why so many bread recipes don’t call for many binders, like eggs. 

When it comes to gluten-free bread though you need something else to help the bread hold together and prevent too much crumbliness. 

The easiest way to add a little more binding power is to add an egg (or flax-eggs) to your bread to help keep everything together. Chia seeds or even plain flax seeds can also be good options. 

Some gluten-free bakers also use binders like xantham gum or guar gum to help hold their bread together. Usually, both of these ingredients are mixed in with the flour ahead of time to help it stick together. 

The Loaf Is Too Dense

Sometimes a dense loaf of bread is great, but other times you want more of an airy loose texture. If your loaves are too dense (but still taste and look great) then you might want to add a little more leavener to the mix. 

Baking soda, baking powder, and gluten-free yeast are all good options. Yeast especially can add a little more flavor to your bread, too. 

Gritty Bread Texture

Gritty bread is one of the most common struggles with gluten-free bread. Generally, the issue isn’t with your flour (though that can contribute). More often you’re trying to bake your bread too quickly which doesn’t give the dough any time to rest and settle. 

If you’re struggling with gritty texture try giving your bread a little longer to rest before you put it in the oven. The extra time should give the dough a chance to soften and will help bread batters even out. 

Your Gluten-Free Sandwich Bread Is Too Dry

Moisture is another struggle with gluten-free bread, but simply adding more water or milk to your dough usually isn’t the option. Instead, try to add moisture by adding a more substantial ingredient that’s less likely to evaporate in the oven. 

Apple sauce is a great way to add a little more moisture. For savory breads, sour cream or yogurt can also add some moisture and protein to your finished bread. Just remember that sour cream and yogurt also add to the fat content and increase the calories in your bread significantly. 

Your Bread Has A Mushy Center Or A Dense Bottom

This problem is common in almost all bread baking. Mushy centers and dense bottoms are a sign that your bread is underbaked. It can also sometimes mean that you don’t have enough leavener, especially if baking longer leads to an overly dense texture or a hard bread. 

Start by lowering your oven temperature and extending the cooking time slightly. Try reducing the temperature by 50 degrees (F) and baking for another 20-30 minutes. Make sure to check the bread a couple of times to make sure it isn’t finished baking early. 

💭 Expert Tips

  • Add 1 tsp xanthan gum to the mix if the gluten free flour that you’re using doesn’t have it already added.
  • There’s no need to knead this bread mixture, it’s as simple as mixing until a smooth batter is formed, allowing it to rise and baking. Super simple!
  • If your yeast is a little old and you’re not sure if it’s still active, you can proof the yeast before adding it to your bread flour mixture. To proof yeast, dissolve the yeast in warm water (between 95-100 degrees F) with a little honey or sugar and see if it forms small bubbles and becomes creamy (that means your yeast is still active). (Note – you can also proof yeast in milk or plant-based milk like in this recipe)
  • The ideal temperature for instant yeast is 100°–110°F. If the almond milk is any hotter than that, it could kill the yeast and your bread will not rise. If you want to make sure that your instant yeast is still active, you can proof the yeast before adding it to the flour mixture. Add the sugar to the warm milk and stir until it dissolves. Then add the yeast to the milk mixture and allow to sit for 5 minutes until bubbly. This is not a necessary step. This is only needed if your yeast is not new or fresh
  • Topping your bread with seeds is optional although they do add a delicious flavor.
  • Store bread in an airtight container in a cool dry place.
  • If you are using a bread tin / loaf pan, line it with parchment paper and bake bread as described above to give your loaf of bread a more traditional shape. The narrower your bread pan, the taller your bread will be. I used a 12×4 inch pan for this recipe.
  • Ingredients at room temperature work best in this recipe. It’s important not to substitute any ingredients in this recipe as I can’t guarantee it will turn out as well (bread recipes can be finicky!)
  • Make sure your water or milk is between 95-110 degrees before mixing it with the yeast and other ingredients.
  • When you’re measuring out your dry ingredients, spoon both into your measuring cup and then level. That will ensure you don’t end up with too much flour and your bread won’t be overly dense.
easy healthy gluten free bread recipe with yeast sliced on a cutting board

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📋 Recipe Card

easy healthy gluten free bread recipe with yeast sliced on a cutting board
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5 from 30 votes

Gluten Free Bread Recipe (Easy, Healthy)

This homemade healthy gluten-free bread recipe is super easy to make, and has a soft chewy texture! It’s easy to slice and works well for sandwiches, toast, and your other favorite bread-based meals.
Prep Time1 hr 20 mins
Cook Time1 hr 5 mins
Total Time2 hrs 25 mins
Course: Baking, Bread
Cuisine: American
Diet: Gluten Free, Low Fat, Vegetarian
Servings: 8 servings
Calories: 268kcal
Author: Anjali Shah

Ingredients

  • tsp Dried yeast
  • 2 tbsp Sugar
  • cup Unsweetened almond milk warmed
  • cup Gluten-free flour
  • 1 tsp Baking powder
  • 1 tsp Salt
  • 2 tsp Apple cider vinegar
  • ¼ cup Olive oil
  • 3 Egg whites
  • 2 tbsp Sesame seeds optional

Instructions

  • In a small bowl mix together the yeast, sugar and warm milk. Stir, cover and set aside to proof for approx 10 minutes.
  • Whisk together the flour, baking powder and salt in the bowl of a stand mixer.
  • When the yeast starts to bubble add it, along with the apple cider vinegar, oil and egg whites to the flour mixture.
  • Use the paddle attachment and beat the batter for 30 seconds until combined. Scrape down the edges and continue to beat for a further 3 minutes on a medium speed.
  • Line a 13 x 5 inch bread tin with baking paper, lightly spray it with oil and fill the tin with batter. Smooth off the top with a spatula.
  • Sprinkle with sesame seeds if using, loosely cover with plastic wrap and a tea towel and place in a warm spot to allow the dough to rise for 1 hour.
  • When you have about 15 minutes left for your dough to finish rising, preheat the oven to 350 degrees F / 180 C.
  • Remove the plastic wrap and place the bread tin in the oven. Cook for 60 – 65 minutes, cover with foil midway through to stop it from burning.
  • When cooked through, remove from the oven, cool in the tin for 5 minutes then allow to cool completely on a cooling rack.

Video

Notes

  • Add 1 tsp xanthan gum to the mix if the gluten free flour that you’re using doesn’t have it already added.
  • There’s no need to knead this bread mixture, it’s as simple as mixing until a smooth batter is formed, allowing it to rise and baking. Super simple!
  • Topping your bread with seeds is optional although they do add a delicious flavor.
  • Store bread in an airtight container in a cool dry place.
  • Allow bread to completely cool before slicing.
  • Bread is best used within 24 hours of making.
  • This bread toasts really well.
  • Use a slightly wet spatula when smoothing off the top of the bread, this helps the batter to smooth evenly in the tin.
  • For best results make sure to use baking powder and yeast that are not expired, and are fresh, and that all ingredients are at room temperature.
  • Make sure your water is between 95-110 degrees before mixing it with the yeast and other ingredients.
  • When you’re measuring out your dry ingredients, spoon both into your measuring cup and then level. That will ensure you don’t end up with too much flour and your bread won’t be overly dense.

Nutrition

Serving: 2slices | Calories: 268kcal | Carbohydrates: 41g | Protein: 8g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 363mg | Potassium: 112mg | Fiber: 4g | Sugar: 5g

Posted In…

Gluten-Free ·

These celiac-friendly recipes are delicious and nutritious! Whether you are gluten-sensitive or intolerant, my recipes will help you follow your special diet without skipping out on flavor.

A gluten-free diet doesn’t mean that you have to miss out on tasty treats like pasta or cookies.

60 responses to “Gluten Free Bread Recipe (Best Healthy, Easy Bread!)”

  1. This is the best recipe! I didn’t totally have a full amount of GF flour so I used half brown rice flour. It turned out fantastic. I beat the whites so they are light and frothy and I find toasting this bread is best. I’m excited to try different seeds. I’m sure it will be great with any type I select. Thank you!5 stars

    • Hi Paula! Do you mean when it’s resting, or when it bakes? I would say it rises to about the top of the loaf pan when it bakes, but it shouldn’t like “spill” over the sides. Hope that helps!

  2. The recipe looks good accept the almond milk, I have a nut allergy. What can be a substitute for this?

  3. Recipe looks good I’m vegetarian so no eggs.. what is the substitute for eggs please advise thanks5 stars

    • Hi Sheila! I think theoretically, yes, it should work just fine in a bread machine! I don’t have a bread machine myself, so I can’t provide instructions on how to use this recipe with a bread machine, but it’s definitely worth a try! I don’t see why it wouldn’t work!

  4. I do not have a stand mixer. What do I need to look for while using my portable? Also, I’ve never made bread before hints?

    • Hi Cindy! Theoretically, you should be able to knead the dough by hand but it will just take longer! As for hints – there are lots of tips and tricks in the post itself so just read through it all and if you have any other questions, don’t hesitate to reach out!

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