Soft Fluffy Gluten-Free Dairy-Free Bread Recipe
This soft and fluffy gluten-free bread is dairy-free and perfect for those with dietary restrictions. Made with a blend of gluten-free flour and almond milk, it features a moist and tender crumb with a golden-brown crust. Easy to prepare and baked to perfection, this loaf is ideal for sandwiches or toast.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 25 minutes
- Yield: 1 loaf (8x4 inch pan), approximately 12 slices
- Category: Bread
- Method: Baking
- Cuisine: Gluten-Free
- Diet: Gluten Free
Ingredients
Dry Ingredients
- 2 1/2 cups gluten-free all-purpose flour
- 1 teaspoon xanthan gum (optional, omit if included in flour blend)
- 1 teaspoon gluten-free baking powder
- 2 1/4 teaspoons instant yeast
- 2 tablespoons sugar
- 1 teaspoon salt
Wet Ingredients
- 1/3 cup sunflower oil
- 1 teaspoon apple cider vinegar
- 1 1/2 cups warm unsweetened almond milk (105-110°F)
- 2 large eggs, beaten and at room temperature
Instructions
- Preheat and Grease: Preheat your oven to 350°F and position the rack in the middle. Grease an 8″x4″ loaf pan with oil to prevent sticking.
- Whisk Dry Ingredients: In a large bowl, whisk together the gluten-free all-purpose flour, xanthan gum (if using), gluten-free baking powder, instant yeast, sugar, and salt until fully combined.
- Add Wet Ingredients to Get Stick Dough: Pour in the sunflower oil, apple cider vinegar, and warm almond milk. Mix for one minute until combined. Add the beaten eggs and mix for another minute until the dough resembles thick cake batter. The dough will be wet and sticky, which is normal.
- Transfer Dough to Pan: Pour the sticky dough into the prepared loaf pan and smooth the top with a spatula to even it out.
- Let Dough Rise: Cover the pan with a kitchen towel and let the dough rise in a warm, draft-free place for 30 minutes or until it roughly doubles in size.
- Bake Until Golden Brown: Place the loaf pan on the middle rack of the oven and bake for 50 minutes, or until the top is golden brown and the loaf sounds hollow when tapped.
- Remove Loaf from Oven: Take the loaf out and let it cool in the pan for 10 minutes. This prevents the bottom from becoming soggy. If the bottom is not brown enough, you can bake it bottom-side-up at 375°F for an additional 10 minutes.
- Cool Fully Before Slicing: Transfer the bread to a cooling rack and allow it to cool completely before slicing to avoid crumbling.
Notes
- If your gluten-free flour already contains xanthan gum, omit the additional teaspoon from the recipe.
- Room temperature eggs help achieve a better rise and texture.
- Make sure the almond milk is warm (105-110°F) to activate the yeast properly.
- Allowing the bread to cool fully before slicing is crucial to maintain structure and prevent crumbling.
- You can substitute sunflower oil with any mild-flavored oil like canola or vegetable oil.