Light and Fluffy Gluten Free Bread Recipe

This gluten free bread recipe makes a light and fluffy loaf that is delicious!

Light and Fluffy Gluten Free Bread from

A reader recently let me know that she had tried my gluten free dinner roll recipe as bread and she loved it.  After she left the comment I realized that I had never shared the bread version with you. I can’t believe I have never shared the bread version because I make it all the time. The reader was not the only one that loves that recipe as bread. My family loves it that way too.

I recently made this bread and was able to get a few pictures before my family devoured the loaf. It really is that good. A loaf does not last long at our house.

Light and Fluffy Gluten Free Bread__

See how light and fluffy that is? It really is delicious. And not only that it is easy to make.

Light and Fluffy Gluten Free Bread-

This gluten free bread recipe is simply my gluten free roll recipe made into a loaf of bread. I love the basic dough I use for my gluten free rolls and I know some of you do as well. After posting my roll recipe I did a follow up post on gluten free brands and if they matter. For this recipe I used all Bob’s Red Mill brand products and it has turned out great every time.

If you are missing bread this gluten free bread is a must make. I have made this so many times over the last year. It is one of my favorite gluten free doughs to work with and works great for bread, rolls, monkey bread, and even pizza. It is a great gluten free dough.

Light and Fluffly Gluten Free Bread


Lynn's Kitchen Adventures


  1. What size loaf pan?

  2. Our new favorite!! Thanks.

  3. Can you use arrowroot starch in place of potato starch I can’t have it.

  4. I am trying your roll recipe today, but this is good to know that I can also use it for a bread recipe! I have been gluten free for a year now, and have yet to fall in love with any bread recipes. Yours looks amazing, and I can’t wait to have a yummy fluffy roll tonight! Yay!!

  5. Diana Myers says:

    Any idea on a flour I can sub for the brown rice? Coconut?

    • I can assure you… DO NOT substitute with coconut flour. Coconut is not even a grain. It is used in grain-free baking and absorbs A LOT of water. It just won’t work with the coconut.

  6. I love your website. I am rather new to gluten free cooking. I have been cooking loaf bread . What size loaf pan do you use ? Do you ever have issues with bread being doughy. If so , do you have a remedy? Thank you

  7. I also am in search of good hamburger bun recipe. Thank you so much.

  8. Can this bread be made in a bread machine?

  9. I’m having trouble with my loaf contracting once I take it out of the oven. It isn’t deflating but the sides are literally being sucked in. any ideas? Other than that this is my fav bread recipe!

    • Does it happen right when you take it out of the oven or after it cools for awhile?

      • It is gradual as it cools. I am using honey instead of sugar – do you think it should bake longer or that i should reduce the water?

    • Kathy Siebert says:

      My bread does the same thing. So last time I made a ryeless rye I left it in the oven to cool down with door open and it did not drop or cave in. Today I am going to try making this bread and do the same thing. I think it is because it cools too fast. My house is cooler than most. (my husband is heat stingy).

  10. Oh my goodness! My girlfriend and I are super excited to try this out. We have plans for a loaf of bread and a couple batches of pizza dough. With that, we have a question. When making the pizza dough, do we also need to let that rise or can we go from mixing to making pizza?
    Thank you for taking the time to not only post your recipes but also reading our message! Thank you.

    • For pizza I let the dough rise in the bowl after making it for about 1 hr. Than I press it out for pizza. I bake the crust for 6-7 minutes, top it with toppings, than bake 6-8 more minutes. So yes, I let it rise, but before I press it out into pizza. I hope you enjoy it!

      • Thank you, Lynn.

        We made the batches that I mentioned earlier. They turned out amazing!
        They sure are sticky! We weren’t sure we had done it right because of that but in the end it was awesome.

        Our only mistake was using a whole batch of dough for each pizza! hahah Whoops.

  11. This is the best gluten-free bread I have tried making! Do you have a gluten-free cinnamon raisin bread recipe? I tried one that came with my bread machine and it was virtually flavorless.

    • No I don’t, but adapting this would be a great idea! I may try to adapt this one and see how it works. I am thinking you could easily add in cinnamon and raisins to this and have it work fine. I am glad you enjoyed the recipe.

  12. Lynne, could I substitute a gluten free flour blend that has Xanthum In it for the last 5 ingredients and then follow the remainder of the recipe?

    • I have not tried it, so I am not 100%. The problem will be the xantham gum. This recipe has quite a bit more than most blends would. I would say you could try it, but you would need to add in some extra xantham gum as well.

    • Just did this with Better Batter all purpose flour and 1T xanthan gum. Worked great with this flour. See my comment below. 1st time I made with 3 cups Better Batter all purpose flour and 1/3 C Sorghum flour., 1T xanthan gum and that worked great. – like a white bread. Second time I used 1 Cup of Teff flour and then rest better batter and that was more like wheat bread.

  13. Just made this for the second time. I made changes as follows:

    2 1/4 cups of Better Batter all purpose flour (has xanthan gum in it)
    1 Cup teff flour (
    1 Tablespoon xanthan gum
    (flours were in place of all the flours and starches in the above recipe- I left out 1T xanthan gum since the better batter flour had it in it.)

    The Teff flour makes it look and taste more like wheat bread then white bread. Adds nutrition also.

    I bake until my digital thermometer reads 212 deg and then turn oven off and let it cool in the oven. This has solved my cave in and dropping issues. I also am using an xl toaster oven.

    Absolutely delicious right out of the oven. This has been the best gf bread recipe I have tried. I had given up making my own bread until now. Store bought was breaking my bank.

    Can’t wait to have it tomorrow and see if it is still soft and fluffy.

  14. This sounds very promising. I’m struggling to give my daughter a gluten-free bread that isn’t too different from regular bread. Most loaves I’ve baked are too dense for her liking. Do you think replacing the egg with a flax egg or other egg replacer allow it to still turn out? Thanks!

  15. I have made this recipe twice and I CANNOT get the oven spring!!! No matter what recipe I try, I can *never* get it to spring in the oven. In fact, it always falls a little instead. It proofs nicely, but it just won’t rise more in the oven. This time, I tried cutting little slits in the top (in case there was some sort of dried crust on top… even though I covered it with a clear shower cap), and I also preheated the oven for 45 minutes with a cast iron pan of water in the bottom of the oven, and a pizza stone. I placed the bread pan directly on the pizza stone. The theory for oven spring is that the bubbles in the dough heat rapidly and expand. So there needs to be room for expansion (humid oven, no “crust” preventing it from expanding), and rapid heat transfer (pre-heated pizza stone).

    It. Just. Won’t. Work.

    Any ideas?

    • Do you mean that yours does not look like mine in the picture or that you can’t get it to spring like a normal loaf of bread would? Gluten free bread dough is very different than regular bread dough, so I don’t think you can get quite the same spring/rise in the oven that you get with a regular bread dough.

      • I know gluten free dough is much different. It’s more like a paste (requires more moisture) and that’s why there are substitutes for gluten like the xanthan gum. Gluten gives the structure for “normal” bread so we have to compensate for all that with the ratio of flour to starch, eggs, etc. I don’t mean that it doesn’t spring as much as I expect it would with gluten dough… I mean it doesn’t spring *at all.* In fact, it “sinks” a little (not the horrible kind of sinking… but the “level” does go down). I can’t get mine to look like yours in the picture. I’m using a pain de mie pan (pullman pan), but even if I use a “normal” pan, it does the same thing.

  16. Holy cow, finally a bread without a hard crusty top, mine did shrink so my pieces are not nice and tall, but I may try a smaller pan next time. It rose beautifully but deflated a bit when it cooled. I have made so many breads, but I hate a hard crust, and this is perfect. I even brushed a little butter on the top as it came out, which gave it a nice flavor. Now I am looking for some soft rolls to make…

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