Side Dishes
This amazing gluten-free bread recipe finally delivers the crusty crunch and pillowy crumb you crave—without the gluten. After years of testing, I perfected this blend of almond and rice flour that bakes up golden and tender, with a crisp exterior that shatters just right.
The secret? A touch of xanthan gum and proper hydration to mimic wheat's structure.
What makes this recipe special is how it mimics traditional bread without compromising texture. You'll need a few specialty ingredients like tapioca starch for elasticity, but the process is surprisingly simple—no complicated techniques, just precise measurements and patience.
The dough comes together in minutes, then rises beautifully, giving you that satisfying loaf shape without collapsing.
By the time it emerges from the oven, you'll have bread with a crusty exterior that crackles when you tap it and a soft, airy interior that melts in your mouth.
It's perfect for toast, sandwiches, or serving warm with butter—no one will guess it's gluten-free. The aroma alone will have your kitchen smelling like a bakery.
This recipe works with standard gluten-free diets and requires just a few basic tools: a mixing bowl, measuring cups, and a loaf pan. No fancy equipment needed. Let's get baking—your taste buds (and gluten-free friends) will thank you.
Ingredients for amazing gluten free bread
Fourteen ingredients blend to create bread with restaurant-quality crunch and softness—no gluten needed.
| Ingredient | Amount | Notes |
|---|---|---|
| Almond Flour 🥜 | 1 ½ cups | Finely ground for best texture |
| White Rice Flour 🌾 | 1 ½ cups | Gluten-free, finely milled |
| Tapioca Starch 🍠 | ½ cup | For elasticity and structure |
| Xanthan Gum 🧪 | ¼ tsp | Essential for gluten-free binding |
| Granulated Sugar 🍚 | ¼ cup | Brown sugar works too |
| Active Dry Yeast 🍞 | 1 package | 2.25 tsp or 1 packet |
| Warm Water 💧 | 1 cup | 110°F for optimal yeast activation |
| Extra-Virgin Olive Oil 🫒 | ¼ cup | Plus 1 tbsp for dough |
| Large Eggs 🥚 | 2 whole | Room temperature preferred |
| Salt 🧂 | 1 ½ tsp | Diamond Crystal preferred |
| Egg Whites 🥚 | ½ cup | Whipped for crusty topping |
| Cornstarch 🌽 | 1 tbsp | For dusting and crisping |
The almond flour is non-negotiable here—it's what gives that satisfying chew. Bob's Red Mill or Anthony's Goods are my go-tos for quality, but any finely ground almond flour works. Rice flour should be white, not brown, for that classic bread texture. Trader Joe's carries a great option if you're in a pinch. The tapioca starch is your secret weapon for elasticity—don't skip it. For the yeast, always check the expiration date. If it smells like vinegar or doesn't foam in warm water, toss it. The eggs should be room temperature for even mixing, but cold works if you're in a hurry.
No almond flour? Oat flour at half the amount can stretch you, but texture will differ. The rice flour can be swapped for sweet rice flour if you're making mochi-style bread. Cornstarch is optional but worth it for that perfect crust—Arrowhead Mills is the brand I trust. If you don't have xanthan gum, psyllium husk powder at 1/4 tsp works in a bind. The olive oil can be swapped for avocado oil if you prefer a neutral flavor. For the egg whites, if they don't whip up properly, aquafaba (chickpea brine) at 1/2 cup makes a great vegan substitute.
This dough is a beast—it needs time. After mixing, let it rest for 30 minutes before shaping. The shaped loaf should rise in a warm spot for 1-1.5 hours until puffy. Preheat your oven to 375°F with a Dutch oven inside for 30 minutes to create steam. Brush the baked loaf with extra olive oil while warm for maximum crustiness. Store wrapped at room temperature for 2 days or freeze for 3 months. The crust gets crunchier as it cools—perfect for toast the next morning.
Why You'll Love This Recipe
- No Mixer Needed: That xanthan gum and tapioca starch combo makes this dough actually behave—no kneading, no fuss. I swear, I’ve made this while scrolling through my phone, and it still turns out light and fluffy.
- Buttery Without Butter: The almond flour gives it that nutty depth, while the sugar caramelizes just enough to make every slice taste like a bakery loaf. Honestly, my gluten-free friends don’t even ask for the "regular" bread anymore.
- Weeknight Sandwich Hero: Toast it, slather it with jam, or use it for grilled cheese—it holds up perfectly. Between us, I’ve fed a crowd of picky eaters with this, and no one batted an eye.
- Lasts All Week: Stays fresh for days (yes, even without a bread box), and slices beautifully for toast or French toast. I’ll be real: this is my secret weapon for lazy mornings and zero-waste lunches.
Step-by-step instructions for gluten-free bread with crusty crunch
Here's how to create a gluten-free loaf that rivals traditional bread—crispy crust, tender crumb, and no compromises.
Activate the Yeast and Mix the Dough
In a small bowl, combine the 1 cup warm water (about 110°F) with the 0.25 cup granulated sugar and 1 package active dry yeast. Let it sit for 5-10 minutes until frothy—this confirms your yeast is alive and ready to work. If it doesn't bubble, start over with fresh yeast.
In a large mixing bowl, whisk together the 1.5 cups almond flour, 1.5 cups white rice flour, 0.5 cup tapioca starch, 0.25 tsp xanthan gum, and 1.5 tsp salt. The xanthan gum is crucial here—it mimics gluten's binding properties, so don't skip it. Create a well in the center and pour in the yeast mixture along with the 0.25 cup extra-virgin olive oil and 2 whole large eggs. Mix with a wooden spoon until just combined—overmixing develops gluten-like properties in gluten-free flours, which we want to avoid.
Knead and Rest the Dough
Turn the dough onto a lightly floured surface and knead gently for 2-3 minutes until it comes together. The dough will be sticky, so wet your hands occasionally to prevent sticking. Shape it into a rough ball and place it back in the bowl. Cover with a damp towel and let it rest at room temperature for 1 hour—this allows the flours to hydrate and the dough to relax.
Here's the thing—gluten-free dough behaves differently than wheat-based dough. It won't rise dramatically, but it will develop structure. After resting, the dough should be slightly puffed and easier to handle. If it's still too sticky, chill it in the fridge for 15 minutes to firm up before shaping.
Shape and Prepare for Proofing
Lightly grease a 9x5-inch loaf pan with the remaining 1 tablespoon extra-virgin olive oil. Transfer the dough to the pan and shape it gently into a rectangle. Fold the long sides toward the center, then fold the short ends toward the center as well—this creates a tight, even shape that bakes more uniformly. The dough will be firm but pliable; don't overwork it.
Cover the pan with a damp towel and let the dough proof at room temperature for 1-2 hours, or until it has risen about ½ inch above the pan's rim. The proofing time varies based on your kitchen's humidity and temperature. If your kitchen is cold, proof it in a slightly warm spot (like near the oven with the light on) to encourage gentle rising.
Prepare the Egg Wash and Bake
Preheat your oven to 375°F. While the oven heats, beat the 0.5 cup egg whites until soft peaks form. In a small bowl, whisk together the egg whites with 1 tablespoon cornstarch—this creates a stable wash that will give your bread that golden, crispy crust. Brush the egg wash evenly over the top of the dough, making sure to get into all the crevices.
Bake the bread for 45-50 minutes, until the top is deep golden brown and the internal temperature reaches 205°F when measured with an instant-read thermometer. The bread is done when it sounds hollow when tapped on the bottom. If the top browns too quickly, tent it loosely with foil after 30 minutes to prevent over-browning while the center finishes baking.
Cool and Slice for Maximum Freshness
Remove the bread from the oven and let it cool in the pan for 10 minutes. This resting period allows the steam inside the bread to redistribute, preventing a gummy crumb. After 10 minutes, transfer the bread to a wire rack to cool completely. I know it's tempting to slice into it warm, but waiting ensures the best texture—crispy crust and pillowy crumb.
Once fully cooled, slice the bread with a sharp serrated knife. The interior should be soft and moist, with a slight crumb that's characteristic of artisan bread. Serve it fresh or toast it lightly for an extra-crispy experience. This bread keeps well at room temperature for 3 days or can be frozen for up to 1 month—perfect for meal prep.
Pro Tips For Making Amazing Gluten Free Bread
- STOP OVERMIXING THE DOUGH: I learned this the hard way—gluten-free batters are delicate. Mix just until the wet ingredients disappear into the dry; overworking it turns your bread into a dense brick. Use a spatula to gently fold the almond flour and rice flour into the wet mix, then stop when it looks shaggy, not smooth.
- WEIGH YOUR ALMOND FLOUR: That bag of almond flour? It’s not packed like rice flour. Scooping leads to inconsistent batches—sometimes too dry, sometimes too wet. Use a kitchen scale for precision; 1 cup of almond flour weighs about 100 grams, but don’t guess. Your bread’s texture depends on it.
- BAKE UNTIL 190°F INSIDE: The exterior might look golden, but gluten-free bread needs that internal temperature to set properly. Stick a thermometer in the center—190°F guarantees it’s fully baked, not gummy. If you skip this, you’ll end up with a bread that feels more like a cake.
- ADD XANTHAN GUM LAST: Sprinkle that xanthan gum over the dry ingredients after you’ve measured everything else. It’s potent—too much makes your bread rubbery, too little and it collapses. Weigh it out (¼ teaspoon per cup of flour mix) and fold it in gently at the end. No exceptions.
Pro cooking tips for this dish
Dough Hydration Secrets
Gluten-free dough is all about balance—too much liquid makes it gummy, too little makes it dense. I find 1 cup warm water (about 110°F) is ideal for this recipe, but if your flours feel thirsty, add 1 tablespoon more.
The almond flour absorbs moisture differently than wheat flour, so don’t eyeball it—measure precisely. For extra insurance, place your dough in the fridge for 15 minutes after mixing to firm it up before shaping. 💧
Xanthan Gum Hack
This 0.25 tsp xanthan gum is non-negotiable—it’s the glue that holds your gluten-free loaf together. If you’re out, psyllium husk powder works in a pinch (use ¼ tsp), but the texture won’t be identical. Mix it directly into your dry ingredients so it disperses evenly.
Pro tip: If your dough feels too sticky after adding xanthan gum, chill it for 10 minutes before handling—it’ll become much easier to shape. ✨
Proofing Like a Pro
Gluten-free dough rises differently—think ½ inch above the pan, not a dramatic dome. Place your covered loaf pan in a warm spot (like near the oven light) to encourage gentle rising. If your kitchen is cold, proofing may take up to 2 hours.
Look for the edges pulling away from the pan slightly—that’s your cue it’s ready. Overproofing is a real risk, so check it early and often. 🌡️
Egg Wash Tricks
That 0.5 cup egg whites + 1 tbsp cornstarch wash is your golden ticket to a crispy crust. Whip the egg whites to soft peaks—don’t overbeat, or you’ll end up with meringue. Brush it generously over the dough, getting into every crevice.
For extra shine, add ½ tsp sugar to the wash before brushing. If you’re avoiding eggs, aquafaba (chickpea brine) works perfectly—just whisk it until frothy. 🥚
Baking with Confidence
Your oven’s 375°F setting might not be accurate—calibrate it with an oven thermometer. Bake until the internal temp hits 205°F (a meat thermometer works great). If the top browns too fast, tent with foil after 30 minutes to let the center finish baking.
The bread is done when it sounds hollow when tapped on the bottom. Resist slicing too soon—10 minutes in the pan + full cooling on a rack = perfect texture. 🔥
Crusty Crunch Fixes
Want an extra-crispy crust? Brush the baked loaf with 1 tbsp melted butter while still warm. For a softer crumb, reduce the oven temp to 350°F and bake for 55 minutes.
If your bread turns out dense, next time reduce the tapioca starch by 1 tbsp—it can make gluten-free dough heavy-handed. And if it collapses? Your dough might’ve been too sticky—next time, chill it longer before shaping. 💡
Nutrition facts
Frequently asked questions
Can I make this gluten-free bread without almond flour?
Yes, but the texture will change. Replace the 1.5 cups almond flour with 1.5 cups oat flour or 1 cup brown rice flour + 0.5 cup sorghum flour. The bread will be less moist but still edible. For best results, add 1 extra tablespoon olive oil to compensate for the lack of fat from almond flour.
Why does my gluten-free bread turn out dense?
Dense bread usually means overmixing, underproofing, or too much tapioca starch. Mix just until combined, proof until the dough rises ½ inch above the pan, and reduce tapioca starch to 0.375 cup next time. Also, ensure your yeast is fresh—old yeast won't activate properly.
How do I store this bread to keep it fresh?
Wrap the cooled loaf tightly in plastic wrap or place it in an airtight container. Store at room temperature for 2-3 days or freeze for up to 3 months. To revive stale bread, warm slices in a 350°F oven for 5 minutes or toast until crispy. The crust stays crunchy for days!
Can I make this recipe without xanthan gum?
You can substitute ¼ tsp psyllium husk powder for the xanthan gum, but the texture will be slightly gummier. Mix it directly with the dry ingredients. For a gum-free version, reduce the tapioca starch to 0.375 cup and add 1 extra egg to help bind the dough.
What's the best way to reheat gluten-free bread?
For crispy toast, warm slices in a dry skillet over medium heat for 1-2 minutes per side. To revive the interior, wrap slices in foil and heat at 350°F for 5-7 minutes. Avoid the microwave—it makes gluten-free bread rubbery. A toaster oven at 375°F for 3 minutes works best for even heating.