Gluten Free White Bread Almost Supermarket Style
Indulge in the perfect balance of softness and structure with this Gluten-Free White Bread Almost Supermarket Style—a homemade gluten-free option that rivals the texture and taste of store-bought loaves. Made with gluten-free all-purpose flour (with xanthan gum included) and a blend of pantry staples like instant yeast, sugar, and salt, this bread delivers a pillowy interior and a golden, crusty exterior. The addition of apple cider vinegar ensures a tender crumb, while whole milk—or your favorite dairy-free alternative—adds richness. Ready in just over an hour, this recipe minimizes prep time with simple mixing steps and a quick rise. Whether toasted or used for sandwiches, this versatile loaf slices beautifully and stays fresh for days, making it a must-have for your gluten-free baking repertoire. Perfect for weekday breakfasts or packed lunches, this recipe guarantees bakery-style results right from your kitchen!
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Recipe Information
Ingredients
- 3.5 cups Gluten-free all-purpose flour (with xanthan gum included)
- 2.25 teaspoons Instant yeast
- 3 tablespoons Sugar
- 1 teaspoon Salt
- 1.5 cups Whole milk (or dairy-free alternative)
- 3 tablespoons Unsalted butter (melted, or dairy-free alternative)
- 1 teaspoon Apple cider vinegar
- 2 Large eggs
- 0.25 cups Warm water
- 1 teaspoon Oil (for greasing pan)
Instructions
In a small bowl, combine instant yeast, sugar, and warm water. Stir gently and let it sit for 5–10 minutes until it becomes frothy.
In the bowl of a stand mixer fitted with a paddle attachment (or a large mixing bowl), combine the gluten-free all-purpose flour and salt.
In a separate medium bowl, mix milk, melted butter, apple cider vinegar, and eggs. Whisk until fully blended.
Add the yeast mixture into the wet ingredients and whisk to combine.
Pour the wet ingredients into the dry flour mixture. Beat on medium speed (or stir with a wooden spoon if mixing by hand) for 5 minutes until the dough has a smooth and sticky consistency. Scrape the sides of the bowl if needed during mixing.
Grease a standard 9x5-inch loaf pan with oil to prevent sticking.
Scoop the dough into the greased loaf pan and spread it evenly with a spatula or spoon, smoothing the surface.
Cover the loaf pan loosely with plastic wrap or a clean kitchen towel and allow the dough to rise in a warm place for 30–45 minutes, or until it has doubled in size and is slightly domed above the pan.
Toward the end of the rise time, preheat your oven to 375°F (190°C).
Place the loaf in the preheated oven on the center rack and bake for 45–50 minutes, or until the bread is golden brown and sounds hollow when tapped lightly on top.
Remove the bread from the oven and let it cool in the pan for 5–10 minutes. Then transfer the bread to a wire rack to cool completely before slicing.
Store in an airtight container at room temperature for up to 2 days, or freeze for longer storage.
Nutrition Facts
Calories |
131 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.3 g | 8% | |
| Saturated Fat | 3.3 g | 16% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 50 mg | 17% | |
| Sodium | 224 mg | 10% | |
| Total Carbohydrate | 14.6 g | 5% | |
| Dietary Fiber | 0.7 g | 3% | |
| Total Sugars | 5.6 g | ||
| Protein | 3.4 g | 7% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 52 mg | 4% | |
| Iron | 0.4 mg | 2% | |
| Potassium | 72 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
