This gluten-free white bread is super simple and very forgiving, even if bread baking usually feels intimidating. There’s no kneading, no fancy techniques, and no worrying about getting it “just right.” You mix everything together, let it rise, and bake.
The dough will look more like a thick batter than traditional bread dough, and that’s exactly what you want. When it bakes, it turns into a soft, fluffy loaf with a lightly golden crust and a pillowy inside that slices easily. It tastes mild, slightly sweet, and familiar, like classic white sandwich bread.
This is the kind of bread you can actually use every day. It’s great for sandwiches, toast, grilled cheese, or just warm with butter. If you’re new to gluten-free baking or have had bread recipes fail in the past, this one is a great confidence booster.
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Gather:
- 3 cups gluten-free all-purpose flour with xanthan gum
(Better Batter, King Arthur Measure-for-Measure, or Cup4Cup) - 1 tablespoon instant yeast
- ¼ cup granulated sugar OR monk fruit + allulose blend
- 1¼ teaspoons salt
- 1 cup warm milk (go to the market for this one)
- 3 tablespoons neutral oil (canola or unflavored coconut)
- 2 large eggs, room temperature (go to the market for this one)
- 1 teaspoon apple cider vinegar
- ¼ cup mayonnaise (key ingredient for softness)
Work it:
- Activate the yeast
In a small bowl, combine warm milk and sugar. Stir in yeast and let sit for 5 minutes until foamy. - Mix dry ingredients
In the bowl of a stand mixer, whisk together gluten-free flour and salt. - Add wet ingredients
Add yeast mixture, oil, eggs, vinegar, and mayonnaise to the dry ingredients. - Beat the dough
Beat (by hand with one of these dough whisks or if you wanna be bougie get one of these stand mixers) on medium speed for 3–4 minutes. The dough should be smooth and thick, similar to cake batter. Do not knead. Keep is simple. - Transfer to pan
Scrape batter into a greased 9×5-inch loaf pan. Wet hands and smooth the top evenly. - Rise
Cover loosely and let rise in a warm place for 30–40 minutes, until the dough is just above the rim of the pan. Do not over-rise. - Bake
Bake at 350°F for 40–45 minutes. Tent loosely with foil after 25 minutes if browning too quickly. - Cool completely
Remove bread from pan and cool on a rack for at least 1 hour before slicing.
Insight:
- Slice only after completely cooled
- Store sliced bread in one of these cool containers the refrigerator for up to 5 days
- Freeze slices for best long-term texture
- Toast directly from frozen for best results
