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A classic Gluten-Free Bread boule, made with yeast and ready in just a few hours! It’s light, fluffy, and perfect for sandwiches, toast, and anything else you’d use bread for. This gluten-free loaf is also vegan and free of the top 8 food allergens. Thanks to Bob’s Red Mill for sponsoring this post!
I’ve been deep in gluten-free sourdough land for a while now. It started with my classic gluten-free sourdough loaf, then extended into sourdough pizza, sourdough crackers, sourdough focaccia…until I was feeding my starters all the time and constantly making bread and its friends. I even started a gluten-free sourdough Facebook group, where we share tips, tricks, and advice! It’s been a blast because sourdough is a deeeeep rabbit hole, and it’s fun to have friends down there with you!
But one thing I’ve been asked about a lot is how people can make amazing gluten-free bread without needing to maintain a sourdough starter. Not everyone has the patience to get one started or keep it maintained, and I completely understand that. Sourdough is a process, and it requires planning to achieve perfect loaves. It became clear that we needed a traditional yeasted gluten-free bread.
…and I am OH SO happy to introduce you to her!!! This homemade gluten-free bread boule is a winner.
Why you’ll love this gluten-free bread
- Light & fluffy with a nice crumb
- Made with yeast, so you don’t need a sourdough starter
- Made in three and a half hours (just have to wait for it to cool)
- It’s egg-free, dairy-free, vegan, and free of gums, like xanthan gum
- Makes a great sandwich bread, especially if you make it in a loaf pan
How do you activate dry yeast?
I use Bob’s Red Mill active dry yeast for this recipe. This bread recipe has been developed to use an active dry yeast, as opposed to instant yeast. You could try using instant yeast in this recipe, but I have not tried it, so experiment at your own risk!
To activate active dry yeast, you’ll mix it with warm water (100–110℉) and some sugar. For this recipe, I used maple syrup. You’ll do a quick stir to combine, and then let it sit for 10 to 15 minutes. In that time, you should see it start to bubble, and then it will get nice and foamy on top. If this doesn’t happen, retry with new yeast and water. If the yeast doesn’t get foamy and bubbly, it means it isn’t active and it won’t help your bread rise.
What’s the difference between active dry yeast and instant yeast? Active dry yeast must be activated by warm water before use, usually along with some kind of sugar to help feed the yeast and get it nice and bubbly. Instant yeast is mixed directly into the dry ingredients and is activated when the dough is mixed together. I find it easier to troubleshoot with active dry yeast because if your instant yeast doesn’t activate, you need to restart the whole recipe.
How long does this gluten-free bread take to make?
One of my favorite things about this recipe is that it can be done in about two and a half hours, start to finish!! That is way quicker than sourdough, so this is a perfect last-minute bread recipe when you want some bread to eat that day! And of that three and a half hours, probably only about 30ish minutes (if even) is active time. The rest of it is rising and baking time!
What ingredients do you need to make gluten-free bread?
A note: I don’t share any volume measurements for this bread, because I find it’s so much easier and more accurate to use weight. Please get a baking scale if you’ll be doing bread baking with any kind of regularity – it will make things much easier and more accurate! Plus, less messy measuring cups :)
- Active Dry Yeast: this provides our lift for the recipe and gives us a nice, fluffy loaf!
- Maple Syrup, Honey, or Sugar: most of the sugar is actually “eaten” by the yeast and helps your bread rise – this won’t add any sweetness to the bread.
- Filtered Water: filtered or distilled is important! Hard water can inhibit the rise of your bread.
- Psyllium Husk: our magic ingredient! It helps replace the gluten and adds structure and elasticity to the loaf. More details on this ingredient below!
- Olive Oil: olive oil helps soften the crust and adds to the flavor.
- Potato Starch: make sure you seek out the white, powdery potato starch, not potato flour!
- Tapioca or Arrowroot Flour: interchangeable with tapioca starch or arrowroot starch, these add lightness and fluffiness to the bread.
- Sorghum Flour: this has a light, sweet, mild flavor that works incredibly well in this bread.
- Brown Rice Flour: more of a whole-grain kind of flour, but still lends for a light and fluffy bread loaf. Can be switched out with white rice flour, or another whole-grain flour if you’re avoiding rice.
- Quinoa Flour: I love the light fluffy texture quinoa flour brings to the table, but too much can add a slightly bitter taste, so I keep the amount on the smaller side.
- Sea Salt: for flavor, of course!
Almost all of the yeast, flours, and starches that I use are from Bob’s Red Mill, one of my all-time favorite brands for all things flour and baking supplies! I love how many organic options they have, how widely available their products are, and that so many of their flours are certified gluten-free. I highly recommend their products for this recipe (and all of my recipes) for great results! They can be found in most grocery stores, as well as on Amazon and many other online retailers.
Can I switch the flours? Yes, you can switch and substitute the whole grain flours (brown rice, sorghum, and quinoa) for each other and for other whole grain flours (buckwheat, millet, white rice, teff, etc.) if you want to experiment. Each has its own properties and flavors, but it can be super fun to experiment here and see which combination makes for your favorite loaf.
All the flours!
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What is psyllium husk? Can I replace it?
Psyllium husk is our gluten for this bread: it provides the binding properties and elasticity that help make the dough easy to work with, knead, and shape. It gives the structure and support for the bread to rise, as well. Psyllium is a form of fiber that is derived from the husks of plantain seeds. It has a lot of health and digestive benefits, but it’s the gelling, fiber-filled aspects of the plant that we’re after!
From my experiments: you need psyllium husk for good gluten-free bread. For my bread recipes, I wouldn’t try to replace it. It makes the dough workable, so it doesn’t squish all over the place. It’s also what makes your bread chewy and stretchy.
NOTE: Psyllium husk and psyllium husk powder are different. You want the full husk. I usually find it in the supplement section of most grocery stores, and it can also be purchased online.
How do you make gluten-free bread?
- Activate the yeast. Combine the yeast with the sweetener and warm water. Let it hang out to activate for about 10 minutes.
- Make the psyllium gel. Mix together the psyllium, olive oil, and water. Whisk and let it set for a few minutes, until it has thickened and become gel-like.
- Mix together your dry ingredients. In a large mixing bowl or the bowl of a stand mixer, mix all of your flours, starches, and salt. Whisk to combine.
- Combine everything and form into a dough. I mix everything in my stand mixer with the dough hook, but you can also do this by hand. If mixing by hand, I like to use a dough whisk to get it combined. Then, turn it out onto the countertop and use my hands to knead the rest of the flour in.
- Knead and shape the dough. Use your hands to knead the dough into your desired shape/shapes. Then, you’ll place it in the banneton or loaf pan for the proof.
- Rise, score, and bake! Let the loaf rise for one hour, or until it’s light and puffy to the touch, and preheat the oven to 425℉ while it rises. Once the bread has risen, score it with a knife or lame (flipping it out of the banneton onto parchment, or a silicone sling if baking in a Dutch oven). Then, place into your baking vessel. Bake for 1 hour and 15 minutes, removing the lid for the last 15 if baking in a Dutch oven.
- Cool completely. This is definitely the hardest part, but you really need to let the loaf cool completely so the inside can set. I usually try to let it cool overnight. You definitely want it to be fully cool to the touch before cutting into your loaf.
- Slice and eat! Definitely the best part :)
How to Store Your Gluten-Free Bread: If you’re eating and serving it within a day or two, storing it at room temperature in a plastic bag or wrapped in a tea towel is sufficient. If you’re storing it for about three or four days, you can keep it in the refrigerator. Any longer than that, and I recommend slicing and freezing in an airtight bag. You can toast straight from frozen, no need to thaw.
I hope this helps you make some amazing gluten-free bread! Please drop a comment below the recipe card if you have any questions, concerns, or need help troubleshooting! I’m happy to help you figure out what’s going on because I’m on a mission for everyone to have amazing gluten-free bread!
Sending lots of yeasty love your way. Happy baking!
More gluten-free yeast bread recipes
Want to try making gluten-free sourdough bread, too?!
- How to Make a Gluten-Free Sourdough Starter
- Homemade Gluten-Free Sourdough Bread
- The Best Gluten-Free Sourdough Pizza
- Gluten-Free Sourdough Focaccia
- Rosemary Garlic Gluten-Free Sourdough Rolls
- Gluten-Free Sourdough Crackers
Homemade Gluten-Free Bread
Ingredients
To activate the yeast
- 7 g (2.5 tsp) active dry yeast
- 100 g warm filtered water
- 20 g maple syrup, honey or cane sugar
For the loaf
- 20 g whole psyllium husk
- 375 g filtered water
- 15 g olive oil
- 80 g potato starch
- 60 g tapioca flour, or arrowroot flour
- 150 g sorghum flour
- 140 g superfine brown rice flour
- 50 g quinoa flour, or replace with more sorghum flour or rice flour
- 12 g sea salt
Instructions
- In a small bowl, combine the yeast with the sweetener of your choice and warm water, between 100-110℉. It should feel warm, but not hot, to the touch. Let it sit to activate for about 10 to 15 minutes. You should notice it start to to bubble, and then it will get nice and foamy on top.7 g (2.5 tsp) active dry yeast, 100 g warm filtered water, 20 g maple syrup
- In a bowl or liquid measuring cup, mix together the psyllium husk, olive oil, and water. Whisk together, breaking up the psyllium, and let it set for a few minutes until it’s thickened and gel-like.20 g whole psyllium husk, 375 g filtered water, 15 g olive oil
- In a large mixing bowl or the bowl of your stand mixer, mix together all of your flours, starches, and salt. Whisk to combine.80 g potato starch, 60 g tapioca flour, 150 g sorghum flour, 140 g superfine brown rice flour, 50 g quinoa flour, 12 g sea salt
- Add the psyllium gel and the activated yeast mixture to your dry ingredients. If using a stand mixer, fit it with the dough hook and let it mix up the dough until combined and smooth, scraping down the sides a few times during the process, and flipping the dough around to make sure it's fully mixed on the bottom too. You can also do this by hand. If doing it by hand, I like using a dough whisk to get it mostly combined. Then, turn it out onto the countertop and use your hands to knead the rest of the flour in.
- Use your hands to knead the dough and shape it into your desired shape. Then, place it in the banneton (seam side up) or loaf pan (seam side down) for the final proof.
- Cover with a tea towel and let the loaf rise for one hour in a warm place. It should just about double in size, and it will feel light and puffy to the touch when it’s ready. Preheat the oven to 425℉ while it rises with a Dutch oven inside, if using.
- Once it’s risen, score the bread (carefully flipping it out of the banneton onto parchment or a silicone sling if baking in a Dutch oven). If you’re baking in a loaf pan, you may want to brush the top with oil to get a nice golden crust and help soften it slightly.
- Place into your baking vessel if using a Dutch oven. If using a loaf pan, just place right into the oven. Bake for 1 hour and 15 minutes, removing the lid for the last 15 minutes if baking in a Dutch oven. It should be golden brown and crusty.
- Remove from the baking pan and set on a cooling rack to cool completely. This is definitely the hardest part, but you really need to let the loaf cool completely so the inside can set. I try to let it cool overnight, but you'll want to let it cool for at least four to five hours. It should be fully cool to the touch before cutting into your loaf.
- Slice and eat. This bread is great raw, toasted, or however else you want to enjoy it!
Notes
- Banneton: this is a woven basket your bread rises in. You can also use a bowl lined with a clean cloth tea towel, but bannetons do give you beautiful ridges and provide a great environment for your bread to rise. I like using a 7-inch banneton.
- Lame: this is a razor blade you’ll use for scoring your bread before baking. A sharp knife will work well too.
- Stand Mixer: this is optional – I’ve made many loaves using a bowl, a wooden spoon or a dough whisk, and my hands. But if you have one, making bread using your stand mixer and a dough hook makes things super easy.
- Dutch Oven: you don’t need a Dutch oven per se, but it definitely helps: the lid traps the heat and steam, and it helps provide a wonderfully crunchy crust. Preheating the Dutch oven also helps support your bread’s rise once it hits the hot oven.
- Parchment Paper: I find parchment tremendously useful for making a “sling” to help lower your bread into the Dutch oven, so it doesn’t lose its rise from getting “dropped” into the Dutch oven, which can deflate the loaf. You can also use something like this silicone baking mat sling that’s perfect for lowering and lifting your bread into the Dutch oven.
Tools for Bread Making!
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I am excited about trying this recipe! love bread and it looks sooooo good!
What do you mean by your last statement that it bakes up super well from frozen? Do you mean freeze the dough after the bulk rising? take out of freezer later and thaw and bake?
OR
I mean that after the loaf is fully baked, you can freeze it and reheat, I wouldn’t recommend freezing the dough before it’s been baked at all! Hope this helps.
Thank you for doing this work for all of us.
I was just diagnosed with celiac disease.
I am just starting my journey. I will be with a dietician and my g.i.
I have to say for now what I can eat for breakfast is limited. I will miss pizza. I am to afraid to try and buy it at restaurants when it is not prepared in a separate room from the white flour.
Thanks so much. I am looking for a way to soak the flours over night before putting them into a loaf…. I prefer the flours as used in artisan breads which can be risen over night in the fridge. can I do the first rising and then put the dough in the fridge and then take it out the next day to warm and then bake?
thanks for taking the time to answer these questions. I have my first loaves in the oven right now!
Hi Cherry, what do you mean soak the flours? If you want sprouted flours, you’re better off buying sprouted flours as soaking the flours will throw off the ratios. However, you can definitely refrigerate the loaf to rise in the fridge overnight. If you’re doing that, you can shape and place into a basket/bowl to rise for the night without needing the double proof – it will develop flavor while in the fridge. Hope this helps!
Yes, if I understand the process properly-
so you make the bread as per the recipe and then do the bulk rising in the fridge in the bread pans or… in a bowl ready to put into the heated dutch over for baking after it has warmed up for a while on the counter… No need to do the 2 risings.
I appreciate your quick reply! thank you
Hi Cherry, yes if you’re refrigerating you can just do the one rise.
Such a good recipe, and so versatile! I’ve made this with a few different mix-ins and have varied the flours a little bit based on what I’ve had on hand. Each loaf has been delicious.
I love that so much! So happy to hear you’re enjoy the bread, Brian.
Best gluten free loaf out of the many I have tried. Delicious, consistent, allows for flexibility in the flours. I make about two loaves a month, slice and freeze, giving myself the gift of delicious, clean, home made bread. Thank you!
I’m so happy you’re loving it, Samantha! It is such a self-care gift :)
Hi there! Mine came out dense and gummy both times I tried out the recipe.
Any idea of how this could have happened?
Hi Chris, without more information, it’s unfortunately impossible for me to say exactly what went wrong. Gumminess can come from over-proofing, under-proofing, mismeasuring an ingredient, underbaking, or even your oven temp running too low. If you want to DM me pics on Instagram or if you can provide more info, I can try to help you figure out what’s going wrong.
Since it’s the first day of fall I’d like to add pumpkin and chocolate chips! Do I mix these in at the same time I add in the gelled husk/yeast mixture to the flours?? I love this recipe!
Hi Linda, yes you could! I would reduce the amount of water to compensate for the pumpkin addition and add it in with the psyllium gel. If you’re going to add 50g, reduce water by 50g. I’d mix the chocolate chips in towards the end of the dough mixing. Enjoy, and let me know how it turns out! Sounds so delicious :)
I’ve followed your gluten- free bread recipe twice now and I keep getting the same results. The bread proofs perfectly. It looks great going into the hot cast iron Dutch Oven but when I remove the lid, I see that my lovely poofy bread has fallen! Any suggestions why it keeps deflating? Next time (haven’t given up), I’ll try it in a loaf pan. In the meantime, I’m open to any suggestions.
Hi Ilene, how odd! Sorry you’re having issues here. How does the bread look when you cut into it? Does it seem like it was overproofed? Often times that’s the cause for deflating. If you’re in a hot and/or humid climate, sometimes bread can rise faster and overproof more easily, so you may need a shorter rise time to prevent that.
Hi, what size banneton do you recommend investing in for this bread? I’m new to baking but can’t wait to have home baked bread on a regular basis. Thanks in advance!
I like using a 7″ banneton – the ones I have are linked right underneath the recipe card! Hope you love :)
Your recipes are inspiring me to take the plunge and invest in a stand mixer. I see you have the bowl lift style, and as a clumsy person that may struggle with a mess if I can’t lift the head up I wanted to ask if the artisan style would make your gluten free dough recipes, in general ( not just this one ) as well as this one or if this really is what you need for the best outcomes! I am SO excited to try baking again! Thank you for the beautiful inspiration!
Hi Cynthia, either style will be just fine!! I actually have the tilt head now and both work great for this and all my recipes so whichever makes more sense for you :) happy baking!