Gluten Free Bread Recipe

Combine dry ingredients

In a large bowl, whisk together the gluten-free all-purpose flour blend, brown rice flour, sorghum flour, instant yeast, sugar, and sea salt until evenly distributed and there are no lumps. Set aside.

Warm water and activate yeast (if using active dry)

If using active dry yeast, pour 1.25 cups warm water (105–115°F / 40–46°C) into a measuring cup, stir in the tablespoon of sugar, then sprinkle the yeast over the surface and let bloom 5–10 minutes until foamy. If using instant yeast, skip the blooming step and just use the warm water.

Mix wet ingredients

In a separate bowl, whisk the eggs lightly. Add the yogurt, oil, and apple cider vinegar and whisk to combine. If you bloomed active dry yeast, add the foamy yeast mixture now. If using instant yeast, add the warm water directly to this wet mix.

Combine wet and dry

Pour the wet ingredients into the bowl with the dry ingredients. Using a stand mixer fitted with a paddle attachment or a sturdy handheld mixer on medium speed, mix for 2–3 minutes until the batter is smooth, somewhat thick, and slightly sticky — more like a batter than traditional dough. Scrape down the sides and mix another 30 seconds to ensure everything is incorporated.

Prepare a 9x5-inch (23x13 cm) loaf pan by greasing it with butter or oil and optionally lining with parchment for easy removal. Transfer the batter to the prepared pan and smooth the top with a wet spatula or lightly oiled spoon to make an even surface. The batter should fill the pan about two-thirds to three-quarters full.

Cover the pan loosely with lightly greased plastic wrap or a clean kitchen towel. Place in a warm draft-free spot (around 75–85°F / 24–29°C) and let rise for 45–75 minutes, until the loaf has puffed noticeably and is nearly reaching the top edge of the pan. Because gluten-free doughs don't become elastic, look for visible expansion rather than a specific bounce.

Preheat the oven to 375°F (190°C) while the loaf is finishing its rise. Position the rack in the middle. If you want a shinier crust, brush the top with the beaten egg or non-dairy milk wash and sprinkle seeds evenly across the top.

Bake on the middle rack for 35–45 minutes. Start checking at 30 minutes: the crust should be golden brown, and an instant-read thermometer inserted into the center should register 200–205°F (93–96°C). If the top is browning too quickly, tent loosely with foil for the remaining time.

When done, remove the pan from the oven and let the loaf cool in the pan for 10 minutes. Then carefully lift the loaf out using the parchment (if used) or invert onto a cooling rack. Cool completely (at least 1 hour) before slicing — slicing warm gluten-free bread can result in a gummy crumb.

Once completely cooled, store the bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. For longer storage, slice and freeze in a sealed bag for up to 3 months; toast or thaw slices before eating.