Simple Gluten-Free Loaf
A soft, golden loaf that proves gluten-free bread can be just as satisfying as the real thing. Perfect for toasting, buttering, or dipping into soup.
- Prep15 min
- Cook30 min
- Total55 min
- DifficultyEasy
- Servings10
This gluten-free bread is wonderfully simple to make, with a tender crumb and a crisp crust. The combination of milk, eggs, and honey gives it a subtle sweetness and a soft texture that stays fresh for days.
Don't be put off by the sticky dough – it's meant to be that way. Just shape it gently on the tray, let it rise, and bake until golden. The result is a loaf that slices beautifully and tastes like real bread, without any gluten.
Ingredients
Servings
Converted amounts are rounded.
Method
- Warm the milk in a small saucepan over low heat until just warm, then remove from heat and let it cool slightly. In a large bowl, whisk together the eggs, honey, olive oil, and lemon juice. Slowly pour in the warm milk while whisking until well combined.
- In a separate bowl, mix the gluten-free flour, xanthan gum, salt, and yeast. Add the wet ingredients to the dry and stir until a sticky dough forms—it should hold together in a rough ball. If it's too wet, sprinkle in up to 2 tablespoons more flour.
- Lightly oil a large baking sheet. Using a spatula, scrape the dough onto the center of the tray. Dip a spoon in water and smooth the top of the dough into a loaf shape. Cover with a clean, damp kitchen towel and let it rise in a warm place for about 1 hour, until doubled in size.
- Preheat the oven to 400°F (fan 350°F/gas 6). Using a sharp knife, make two diagonal slashes across the top of the dough. Bake for 30 minutes, until golden brown and cooked through. To check, tap the bottom of the loaf—if it sounds hollow, it's ready. Transfer to a wire rack to cool completely before slicing.
💡 Tips
- For a softer crust, brush the top with a little olive oil right after baking.
- Store the bread in an airtight container at room temperature for up to 3 days, or freeze slices for longer storage.
- If you don't have xanthan gum, you can omit it, but the bread will be more crumbly.
Inspired by a recipe from Olive Magazine