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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

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This homemade gluten-free bread recipe is healthy, 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. Plus, my gluten-free bread is keto-friendly as well!

gluten free bread served on a wooden board with a side of jam and butter

This keto-friendly, gluten-free bread is so versatile – you can use it for sandwiches, grilled cheese, bread pudding, french toast, making croutons – pretty much everything!

Latest Recipe Video!

Typically, I don’t recommend eating gluten-free bread unless you have a diagnosed gluten allergy or sensitivity. 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 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 gluten-free bread recipe, which not only tastes great but is also really great for you!

Tools and Equipment You’ll Need

How To Make Gluten Free Bread – Step By Step

Step 1: Place all the ingredients in a bowl. Order is less important with gluten-free bread, but it’s still easier to start with dry ingredients and then add wet ingredients when you’re ready to mix. Beat at medium-high speed for 5 minutes. 

Don’t under-mix your bread dough. This might be gluten-free bread, but this step is still critical for getting a delicious bread texture. It’s also harder to overmix or over-knead gluten-free bread, so it’s okay if you need a little longer to fully combine the dough.

bread dough being made in a bowl

Step 2:

Line a baking pan with parchment paper. Make sure the parchment paper is smooth and fits well in the pan unless you want wrinkles in the finished bread. 

Transfer the dough to the prepared pan. Use a spatula to help get all the dough transferred. It’s important to even out the top with the spatula as well since this dough won’t smooth out much on its own.

bread dough being added to pan

Step 3: Cover with a cloth and let it rise in a warm spot for 1 hour. Gluten-free bread dough doesn’t rise as much as other bread, but it should still increase in volume while it’s rising. 

bread in a pan before baking

Step 4:

Meanwhile preheat the oven to 350 degrees. Take the pan to the oven and bake for 45 to 50 minutes or until done. The bread should be a golden brown color and firm with a slight crust when done. 

The toothpick method is a good way to test and see if your gluten-free loaf is fully cooked.

bread freshly baked

Step 5: Let it cool down slightly before slicing. Slice when the bread is still lukewarm.

gluten free bread served on a wooden board with a side of jam and butter

What Makes This Gluten-Free Bread Recipe Healthy?

  • High in Fiber: One slice of this bread has almost 5g of fiber, thanks to the almond meal and flaxseeds. That’s more than double the amount in typical gluten-free breads! If you’re making a sandwich, you’ll get 10g fiber in your meal just from the bread — 40% of your daily fiber needs!
  • High in Protein: Each slice of bread has 5g of protein. This is great if you’re trying to remain plant-based but still want to make sure you’re getting enough protein.
  • Low in Sugar: Less than 1g sugar in each slice of bread means it’s keto-friendly and guilt-free!
  • Low in Carbs: Each slice of bread has under 7g carbs! That’s great for a wide range of diets, or even just people who want to reduce the amount of processed carbs in their diet.

Will Kids Enjoy This Gluten-Free Bread?

Despite the fact that this isn’t a traditional bread recipe, my kids loved this gluten-free 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!

gluten free bread served on a wooden board with a side of jam and butter

Recipe FAQs

What Gluten-Free Flours Are Best for Making 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
– Millet flour
– Bob’s Red Mill 1:1 Gluten-Free Flour Blend
– Oat flour

You can also experiment with mixing your own gluten-free flour! 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.

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.
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.

gluten free bread served on a wooden board with a side of jam and butter

Troubleshooting Gluten-Free Bread

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. Here are some solutions to the most common gluten-free baking problems you’re likely to encounter:

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 another egg (or more 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 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. 

Top Tips For Making Gluten-Free Bread

  • Make sure you line your loaf pan with parchment paper and then spray it with oil, this will help make sure the bread doesn’t stick and is easy to remove from the pan. The narrower your bread pan, the taller your bread will be. I used a 12×4 inch pan for this recipe.
  • Psyllium husk is a MUST for this recipe. The bread won’t rise if you don’t add it. You can sub it for flaxseed meal, but keep in mind — the bread will be much more dense.
  • If you don’t have ghee, you can use butter or coconut oil — all three of them work just as well!
  • You can substitute the full-fat sour cream for plain Greek yogurt for a protein boost or for coconut cream + 1 Tbsp apple cider vinegar for a plant-based alternative.
  • Ingredients at room temperature work best in this recipe.
  • Make sure your water is between 95-110 degrees before mixing it with the yeast and other ingredients. Otherwise the yeast might die off before it can help your gluten-free bread rise properly.
  • When you’re measuring out your almond meal and flaxseed, 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.

Check Out These Other Delicious Gluten Free Recipes!

If you have tried this gluten free bread recipe, or any other recipe on my blog, then please rate it and let me know how it turned out in the comments below! You can also FOLLOW ME on FACEBOOKTWITTERINSTAGRAM and PINTEREST to see more delicious, healthy, family friendly food!

gluten free bread served on a wooden board with a side of jam and butter
Print Recipe
5 from 5 votes

Gluten Free Bread Recipe

This homemade gluten free bread recipe is healthy, easy to make, and has a soft chewy texture! This recipe is keto-friendly as well!
Prep Time10 mins
Cook Time50 mins
Resting Time1 hr
Total Time2 hrs
Course: Baking, Bread
Cuisine: American
Servings: 16 slices
Calories: 150kcal
Author: Anjali Shah

Ingredients

  • 2 tsp dry yeast
  • 2 tsp inulin or maple syrup
  • 1/2 cup water
  • 1.5 cup almond flour
  • 1 cup flaxseed meal
  • 3 tbsp psyllium husk
  • 3 tsp baking powder
  • 1 tsp salt
  • 1 egg
  • 3 egg whites
  • 1 tbsp vinegar
  • 1/4 cup ghee, melted
  • 1/3 cup sour cream

Instructions

  • Place all the ingredients in a bowl. Beat at medium-high speed for 5 minutes.
  • Line a baking pan with parchment paper. Transfer the dough to the prepared pan and with the help of a spatula even out the top.
  • Cover with a cloth and let it rise in a warm spot for 1 hour.
  • Meanwhile preheat the oven to 350 degrees. Take the pan to the oven and bake for 45 to 50 minutes or until done.
  • Let it cool down completely before slicing.

Video

https://youtu.be/KnO_7Xu27fg

Notes

Top Tips For Making Gluten Free Bread
  • Make sure you line your loaf pan with parchment paper and then spray it with oil, this will help make sure the bread doesn’t stick and is easy to remove from the pan. The narrower your bread pan, the taller your bread will be. I used a 12×4 inch pan for this recipe.
  • Psyllium husk is a MUST for this recipe. The bread won’t rise if you don’t add it. You can sub it for flaxseed meal, but keep in mind — the bread will be much more dense.
  • If you don’t have ghee, you can use butter or coconut oil — all three of them work just as well!
  • You can substitute the full fat sour cream for plain Greek yogurt or for coconut cream + 1 Tbsp apple cider vinegar.
  • Ingredients at room temperature work best in this recipe.
  • Make sure your water is between 95-110 degrees before mixing it with the yeast and other ingredients.
  • When you’re measuring out your almond meal and flaxseed, 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: 1slice | Calories: 150kcal | Carbohydrates: 6.6g | Protein: 5g | Fat: 12.3g | Saturated Fat: 4.8g | Cholesterol: 13.7mg | Sodium: 162.6mg | Potassium: 11.2mg | Fiber: 4.8g | Sugar: 0.8g

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.

12 responses to “Gluten Free Bread Recipe”

    • Thanks Jodi! I haven’t tried this recipe with chia seeds, but I actually don’t think ground chia seeds (to replace the ground flax seeds) would work as well in this recipe because the texture of chia seeds in baked goods is different than flaxseeds. That said, if you do decide to try the replacement, let me know how it turns out! 🙂

    • Hi Hina! If you’re trying to keep this bread keto-friendly, you can use any nut flour (walnut, pecans, hazelnuts, etc) or make your own almond flour by grinding up almonds in a food processor until they are a mealy like consistency. You can also use seed flour like sunflower or pumpkin seed meal as a 1:1 replacement for the almond flour in this recipe. If you’re ok with the recipe not being keto-friendly, but still being gluten-free, you can use any gluten free flour (oat, buckwheat, millet, etc) as a 1:1 replacement for the almond flour in this recipe. Hope that helps!

    • Hi Whitney! It will actually make the bread less dense to use oat flour but that’s ok! It will still taste great and might even be a little fluffier. The main thing with oat flour is that while it is gluten free, it’s not keto friendly – so that’s the main difference between using oat vs. almond flour in this recipe!

  1. WOW! I made this bread. I am happy that I succeeded with your recipe: the loaf looks like yours 🙂5 stars

  2. I’m new to making gluten-free bread, and I had no idea I needed psyllium husk. That’s going to be really great of our fiber intake too!5 stars

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