Gluten‑Free Bread Made Simple: Recipes and Tips

Did you know you can bake a loaf that’s soft, chewy, and completely gluten‑free in under an hour? Most people think gluten‑free bread has to be dense or pricey, but with the right basics you can get bakery‑level results right at home.

Here at Brown Bear's Feast we’ve tried dozens of mixes, flours, and tricks. Below you’ll find the core ingredients you’ll need, a quick starter recipe, and a handful of shortcuts that keep your loaves from turning into brick.

Why Try Gluten‑Free Bread?

If you have celiac disease, gluten sensitivity, or just want to cut back on wheat, a good gluten‑free loaf lets you keep enjoying toast, sandwiches, and fresh‑baked scent without the gut upset. The biggest hurdle is texture—gluten gives dough its stretch. Without it you lose that airy crumb, but xanthan gum, psyllium husk, and the right combination of starches can fill the gap.

Another win is flavor control. Store‑bought gluten‑free breads often hide sweeteners or artificial taste enhancers. When you bake it yourself you decide on whole‑grain flours like sorghum or buckwheat, add herbs, spices, or seeds, and avoid unnecessary additives.

Simple DIY Gluten‑Free Bread Basics

Start with a three‑part flour blend: 1 part brown rice flour, 1 part tapioca starch, and 1 part potato starch. This mix gives a balanced protein‑to‑starch ratio that mimics wheat flour’s structure.

Add 1 ½ teaspoons of xanthan gum for each cup of flour blend. Xanthan acts like gluten, holding the dough together and giving it stretch. If you prefer a cleaner label, substitute with 2 tablespoons of psyllium husk powder; it also adds fiber.

Liquid is key. Use warm (not hot) water or milk alternative—about 1 ¼ cups per cup of flour blend. Warm liquid activates the gum and helps the dough rise. Mix in 2 tablespoons of olive oil for softness and 1 tablespoon of honey or maple syrup for a touch of sweetness and browning.

For leavening, combine 2 teaspoons of instant yeast with a pinch of sugar. Let the dough rest for 5‑10 minutes; you’ll see it become a bit tacky—this is the gum doing its job. Then give it a quick fold, shape it into a loaf pan, and let it rise until it barely peeks over the rim (about 30‑45 minutes).

Bake at 375°F (190°C) for 35‑40 minutes. The crust should turn deep gold and a tap on the bottom will sound hollow. Cool the loaf on a rack for at least 20 minutes; this prevents the crumb from getting gummy.

Want variety? Swap half the rice flour for oat flour (make sure it’s certified gluten‑free) for a nuttier taste, or add a handful of seeds—sunflower, pumpkin, or flax—for crunch and nutrition.

Store your loaf in a paper bag inside a bread box for the first day, then wrap it in foil or a reusable silicone bag for up to five days. For longer storage, slice and freeze; the slices toast up nicely straight from the freezer.

Now you have a solid foundation for gluten‑free baking. Try the basic recipe, experiment with flavors, and explore the other gluten‑free posts on our site for inspiration. Happy baking, and enjoy the smell of fresh bread without the gluten worries!"