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Gluten-Free White Bread

Gluten-Free White Bread

@cookinglanka
Easy gluten-free white bread recipe made with simple ingredients. Soft, moist, and wheat-free — ideal for celiac, gluten intolerance, or healthy baking!
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Prep Time 20 minutes
Cook Time 20 minutes
Additional Time: 1 hour 5 minutes
Total Time 1 hour 45 minutes
Course Main Course
Cuisine Asian Recipes
Servings 12

Ingredients
  

Dry Ingredients:

  • 2 ½ cups (300 g) gluten-free all-purpose flour blend (with xanthan gum)
  • 1 tbsp sugar (or honey)
  • 1 tsp salt
  • 1 tbsp instant yeast

Wet Ingredients:

  • 1 ¼ cups (300 ml) warm milk (or dairy-free milk alternative, about 40°C / 105°F)
  • 2 large eggs, room temperature
  • 3 tbsp melted butter (or olive oil for dairy-free)
  • 1 tsp apple cider vinegar

Optional (For Softer Texture):

  • 1 tbsp psyllium husk powder (helps structure)
  • 1 tbsp milk powder (for flavor and browning)

Instructions
 

Activate The Yeast (If Needed):

  • If using active dry yeast instead of instant, mix it with warm milk and sugar. Let it sit for 5–10 minutes until foamy.

Mix Dry Ingredients:

  • In a large bowl, whisk together the gluten-free flour, salt, and yeast (if instant). Add psyllium husk and milk powder if using.

Combine Wet Ingredients:

  • In another bowl, whisk together the eggs, melted butter (or oil), and vinegar. Pour in the warm milk.

Mix The Batter:

  • Slowly add the wet mixture to the dry ingredients. Beat with a hand mixer or stand mixer (using the paddle attachment) for 2–3 minutes until smooth and slightly thick — the consistency should be more like thick cake batter, not dough.

First Rise:

  • Cover the bowl loosely with a towel or plastic wrap. Let the batter rise in a warm place for about 45–60 minutes, until slightly puffed.

Prepare The Loaf Pan:

  • Grease a 9x5-inch (23x13 cm) loaf pan and line it with parchment paper.

Transfer Batter & Smooth:

  • Spoon the batter into the pan. Smooth the top with a wet spatula.

Second Rise:

  • Let it rest again for 20–30 minutes, until the batter rises just to the top of the pan.

Bake:

  • Preheat the oven to 180°C (350°F). Bake for 35–40 minutes, until golden brown and the internal temperature reaches about 93°C (200°F).

Cool Completely:

  • Remove from the pan and cool on a wire rack for at least 1 hour before slicing (this helps set the texture).