The best and easiest gluten-free bread you will ever make.

The Best, Easiest Gluten-Free Bread

  • Author: Alexandra Stafford
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 2 hours
  • Yield: 2 loaves


From my cookbook, Bread Toast Crumbs


  • 4 cups (500 g) gluten-free flour—my favorite is Cup4Cup
  • 2 teaspoons kosher salt
  • 2 1/4 teaspoons instant yeast
  • 2 cups lukewarm water
  • 2 tablespoons honey
  • 2 eggs lightly beaten
  • 2 tablespoons neutral oil like grapeseed
  • 1 teaspoon white wine or cider vinegar
  • softened unsalted butter for greasing


  1. In a large bowl, whisk together the flour, salt, and instant yeast. In a medium bowl, pour the water over the honey and stir to dissolve. Add the eggs, oil, and vinegar. Add the wet ingredients to the dry and mix with a spatula to form a batter.
  2. Grease two 1-quart oven-safe bowls with the softened butter—be generous. Divide the dough evenly between the prepared bowls. With wet hands, smooth the surface of the dough. Let the dough rise in a warm or draft-free spot for 30 to 45 minutes, until the top of the dough just crowns the rims of the bowls. Halfway through the rising, set a rack in the middle of the oven and preheat it to 425 degrees F.
  3. Transfer the bowls to the oven, and bake for 15 minutes. Reduce the heat to 375 degrees F and bake for 17 to 20 minutes more, until golden all around. Remove the bowls from the oven and turn the loaves out onto the cooling racks. Let the loaves cool for at least 20 minutes before cutting.
  • Category: Bread
  • Method: Bake
  • Cuisine: Gluten-Free

Keywords: gluten-free, bread, yeast