Gluten-Free Bread That Actually Tastes Good – Homemade & Simple

Check out the original recipe that inspired this one here.

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Let’s be real—finding a good gluten-free bread is hard. Most of the store-bought ones are either oddly chewy, too crumbly, full of funky ingredients... or all of the above. I’m all about feeling good with the food we eat, and when something doesn’t work for your body, it’s totally okay to pivot and find something that does.

Maybe you’re here because gluten just doesn’t sit well with you. Or maybe someone in your family has celiac, a gluten sensitivity, or an autoimmune condition like Hashimoto’s—and you’re trying to make one loaf that works for everyone. Whatever brought you here, you’re in the right place. 💛

Why I Had to Find a Better Bread

I'm not here to make anyone feel restricted. I love food—especially bread—and I fully believe it can still be part of your life, even if you’re gluten-free. I just couldn’t get behind the taste (or ingredient list) of most store-bought GF breads, so I started experimenting with different recipes in my kitchen.

Making bread at home is something I’ve always loved. It’s grounding, cozy, and honestly, kind of therapeutic. Plus, I feel so good knowing exactly what’s going into the food we eat.

And while I adore sourdough, this season of life (hi, beautiful chaos) calls for something a little more low-maintenance.

So I set out to find a gluten-free bread recipe that checks all the boxes:

• Easy to make

• Made with real, simple ingredients

• Actually tastes good (like, really good)

• Works for the whole family

Spoiler: I found it

And the secret? A gluten-free flour blend I’m obsessed with. It gives the perfect texture—no grit, no weird aftertaste, just soft, sliceable bread that you’ll actually want to eat.

🍞 The Best Gluten-Free Bread (Homemade & Easy!)

You’ll need:

• 1 3/4 cups of warm milk

• 1/4 cup of unsalted, grass-fed butter

• 2 large eggs, beaten

• 1 tsp apple cider vinegar

• 1/4 cup honey (1/2 cup is delicious if you are going for a very sweet bread)

• 3 cups (~390 grams) of gluten-free flour (I use 260 grams of cup4cup wholesome flour + 130 grams of cup4cup ancient grains flour)

• 2 tsp salt

• 2 tsp rapid yeast/instant yeast

• Optional: sprinkle in some flax for some bonus omegas

🥣 How to Make It:

1. Warm the milk and butter together in a pan over the stove.

2. Pour warm milk and butter into bread pan.

3. Add honey, beaten eggs, and apple cider vinegar into pan.

4. Add flour and salt into pan. Highly recommend using a scale to measure out your flour.

5. Make a small indentation in the center of the yeast mixture and pour the yeast in.

6. Select the “gluten-free” bread setting on your bread machine.

7. Bake (total time ~2 hours).

8. Once finished, remove from bread machine and let it cool on the counter. before slicing! I know it’s hard, but it’s worth it. 😉

This loaf is perfect for avocado toast, sandwiches, french toast... or just warm from the oven with butter. 🍞✨

Whether you’re new to gluten-free or a seasoned pro, I hope this recipe brings a little joy (and a lot of yum) back to your table.

FAQ’s: Gluten-Free Bread Edition

Which bread maker do you use?
I love this one: Zojirushi Bread Maker. It has a gluten-free setting and makes a perfectly shaped loaf every time. Total game-changer and time saver! I load all the ingredients in there in less than 10 minutes and have a perfect loaf 2 hours later.

What if I don’t have a bread maker?

You can still make it ! Here are the step by step instructions:

1. Warm the milk and butter
In a small saucepan, gently warm the milk and butter together over low heat until the butter is just melted. You want it warm, not hot—about 110°F if you’re using a thermometer (too hot and it could kill the yeast).

2. Combine wet ingredients
Pour the warm milk-butter mixture into a large mixing bowl. Add in the honey, beaten eggs, and apple cider vinegar. Stir to combine.

3. Add dry ingredients
Add the gluten-free flour and salt to the bowl. Use a scale if you can for best results. Sprinkle the yeast on top and gently mix it into the flour layer without fully stirring everything yet.

4. Mix the dough
Use a stand mixer with a paddle attachment (or a sturdy spoon and strong arms 😅) to mix everything together for about 3–5 minutes. The dough will be thick, like a very soft batter—this is normal for gluten-free bread.

5. Transfer to a loaf pan
Lightly grease a 9x5" loaf pan and scoop the dough in. Smooth out the top with a spatula or wet hands.

6. Let it rise
Cover the pan loosely with a clean towel or plastic wrap. Let the dough rise in a warm spot for about 30–45 minutes, or until it’s puffed up and just above the edge of the pan.

7. Bake
Preheat your oven to 375°F. Bake the bread for 40–45 minutes, or until golden brown on top and it sounds slightly hollow when tapped. You can also check the internal temp—it should be around 200°F when fully baked.

8. Cool completely before slicing
Resist the urge to slice it right away! Let it cool on a wire rack for at least an hour to finish setting and avoid a gummy texture.

Can I make this with dairy-free milk instead of cow’s milk?
Yes! Sub 1/4 cup of high quality olive oil for the butter and 1 3/4 cup of almond, oat, or kiki milk.

Can I freeze it?
Yes! Once the bread is fully cooled, slice it up and freeze it in a zip-top bag with parchment paper between slices. That way, you can toast one whenever you need it.

Do I have to use the flax?
Nope! It’s optional. I rarely use it but sometimes I like to add a little bonus to it.

Do I have to use cup4cup?
You don’t! I have not tried using other gluten-free flours to make this bread. If you do, please be sure to add xanthan gum to your recipe if the flour you use does not already contain it. Not all GF flours are the same nor have the same quality ingredients, which is why I use cup4cup.

How long can I leave it on the counter?

We leave ours on the counter for 5-6 days covered. You know your kitchen best and how long it takes for food to mold in your environment so trust your gut on how long to leave it out.

Comment below if you try it—I’d love to hear how it turns out!