Bread & Baked Goods/ Kid Friendly/ Recipe

Easy Newbie Gluten Free Bread

This is hands down the easiest and best gluten free bread you will ever make!

This is hands down the easiest and best gluten free bread you will ever make! If you're new to gluten free bread making this is the recipe for you.

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There is a reason I don’t bake bread often. It’s because in the presence of a freshly baked loaf of bread I have very little self-control. I can’t stop eating it. But then I got a reader request for a gluten-free bread recipe. Since I aim to please, here it is reader, you know who you are, the best and easiest gluten-free bread recipe.

Making gluten-free bread is no easy feat. Gluten gives bread its light, airy structure and enables it to hold together as it rises. Trying to mimic that is downright hard. Once you dive into the world of gluten-free bread baking you will soon discover recipes with ingredients as long as a thesis! Ingredients such as whey protein powder, powdered milk, Ultratex 3, Expandex, xanthan gum, guar gum and many more.

I have tried to keep this recipe as simple as possible. I was once a newbie, I know what its like. Expensive flours and exotic sounding ingredients can unfortunately produce a substandard, disappointing loaf of bread. I am still experimenting with my own all-purpose gluten-free flour mix but until it is perfected I use Schar bread mix B.

In North America this flour mix is called Schar Naturally Gluten-Free Classic White Bread Mix. I get excellent results with this bread mix every time. Its pretty fool-proof. If you are new or seasoned to gluten-free bread making this is the recipe for you. I suspect that another gluten free mix combined with my tips and tricks below will also result in a great loaf of bread. I have heard good things about King Arthur Gluten Free Multi Purpose Flour and Bob’s Red Mill Gluten Free 1 to 1 flour If you do experiment with an alternative mix be sure to let me know how it turned out in the comment section.

newbie gluten free bread

This is a long post I must warn you. I wanted to detail every step especially for those new to gluten-free bread making.

Easy Newbie Gluten Free Bread Ingredients

Organic Buckwheat Flour – adding a high protein flour to your mix adds structure and flavor to the bread. Feel free to experiment with other high protein flours like sorghum, millet, amaranth, teff, gluten-free oat flour. Just beware that it will affect the taste.

Sparkling water – contains carbon dioxide which helps the loaf rise and develop air bubbles.

Organic Psyllium Husk Powder – is an excellent binder and really gives the bread that ‘bread like’ texture.

Olive oil – adds moisture, a tender texture and extends shelf-life.

 Now on with the bread making newbie gluten free bread.

newbie gluten free bread

newbie gluten free bread

newbie gluten free bread

Easy Newbie Gluten Free Bread Tips & Tricks

This gluten free bread dough is more like a batter than a dough. You wont be able to knead it. Do not be tempted to add additional flour or it will result in a dry loaf.
Sprinkle Omega Seed Sprinkles onto the surface of the loaf with  for a nutrition boost!
I highly recommend using a scale. You’ll get the best results. I have this one.
I use the Lekue Silicone Bread Maker The bread comes out of the maker so easily without any extra flour, greasing or prying. The end result is a beautiful artisan bread with a nice crust. I love Lekue products! Their silicone is 100% BPA free dishwasher, freezer, microwave and oven safe. If you half this recipe all the mixing, rising etc can actually be done in the bread pan. If you decide to purchase the bread maker please use my affiliate link. Your cost remains the same, but I earn a small percentage to help support this blog. Thank you!
This loaf lasts a couple of days at room temperature. I usually slice up half of the loaf. Wrap each slice in plastic wrap. Flash freeze the wrapped slices then place them in a freezer bag. When I need a slice I simply defrost one overnight in the fridge. Frozen slices can be warmed up in the oven or toaster as well.

With a few adaptations you can also make dinner rolls.

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Easy Newbie Gluten Free Bread
Author: 
 
Ingredients
Dry
Wet
  • 500 ml / 1 ¾ cup sparkling water
  • 1 tablespoon honey
  • 2 tablespoons olive oil
Instructions
  1. Combine the dry ingredients in a large mixing bowl and make a well in the middle
  2. Combine wet ingredients in a microwave safe bowl or jug. Nuke in the microwave on high for 30 seconds to one minute. The water should be warm not hot to the touch in order to activate the yeast.
  3. Pour wet ingredients into well.
  4. Mix until combined
  5. Cover with plastic wrap & place in a warm spot for 1 hour
  6. After 1 hour remove the plastic wrap & transfer dough to the Lekue bread maker
  7. Brush the top of bread with olive oil and slash a few incisions on an angle with a sharp knife
  8. Dust the surface of the loaf with Omega Seed Sprinkles
  9. Preheat oven to 200ºC / 400ºF
  10. Bake for 50 mins
  11. Transfer bread to a wire cooling rack and leave to cool for at least 20 mins before serving

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77 Comments

  • Reply
    Sofia
    June 18, 2017 at 10:11 am

    Hi!
    I am now making this bread every week, for the last 4 weeks. This turns out really well (I add 1/4 more water as I normally don’t have sparkling water in hand and it seems too stiff). I bake this in the weekend, slice it, freeze it and take one slice everyday and put it in the toaster for my son to eat for breakfast, he even likes the crust!! 🙂
    I am really happy to have found this recipe, thank you for sharing!

    • Reply
      Krystal
      June 20, 2017 at 10:30 am

      Hello Sofia! I’m so happy to hear that you’re enjoying the bread. Are you using the Schar bread flour or another?

  • Reply
    Zehra
    October 5, 2016 at 5:02 pm

    Hi, my bread doesn’t rise all that much. How long should I proof it? And at what temperature? And when I put in the oven it collapses. Help!!

    • Reply
      Krystal
      October 5, 2016 at 5:27 pm

      Hi Zehra. One hour in a room temperature/warm spot should be enough time for the bread to proof. Over rising is what would usually cause a bread to collapse but if you say it doesn’t rise much then I’m stumped. Are you following the recipe exactly or have you made some substitutions?

      • Reply
        Zehra
        October 5, 2016 at 8:56 pm

        Yes , I’m following the recipe , maybe it’s the yeast, I’m using instant yeast 3×11g, does that make sense ?
        We don’t have a lot of options here in pakistan as far as gluten free is concerned. I’m adamant to get it right!

        • Reply
          Krystal
          October 5, 2016 at 9:39 pm

          Why so much yeast Zehra? The recipe calls for one packet 5.5g which is approx 2 teaspoons.

  • Reply
    Zehra
    August 16, 2016 at 5:56 pm

    This recipe is great, could you help me with the dimensions for the pan, and does the bread rise in the oven or just when it’s resting.

    • Reply
      Krystal
      August 16, 2016 at 6:03 pm

      Hi Zehra! Bread maker dimensions – 12.5 x 12.5 x 5.3 inches The bread rises during the resting time. Hope you like it 🙂

    • Reply
      Zehra
      October 8, 2016 at 8:26 am

      Oh ok! I’ll try it today , thanks a lot krystal!!

      • Reply
        Krystal
        October 8, 2016 at 9:57 pm

        Let me know how it goes Zehra!

  • Reply
    Lina
    April 1, 2016 at 2:19 am

    Hi! Made this bread and it was really good! Just curious why it turned out so gray/brown (on the inside) compared to your loaf in the pictures above. Do you always use the buckwheat flour? Thanks for a great recipe!

    • Reply
      Krystal
      April 1, 2016 at 10:08 am

      Hi Lina thanks for taking the time to comment and let me know you liked the bread! I’m really happy you enjoyed it. I alternate between buckwheat and oat flour. The buckwheat flour will give the bread that color. If you take a look at my buckwheat porridge you will see it has a grey/brown hue 😀

  • Reply
    Sandra Yamashita
    March 4, 2016 at 8:18 pm

    Where is the affiliate link for the bread maker? Or is that the link you embedded in the text? I just recently have gone gluten free and miss bread.. but the gluten free bread in the store is super expensive and everyone I know that’s had them said they taste aweful.. I was looking for a recipe and as you stated, all the recipes ingredients lists are a mile long.. Super excited to have found this page.. found you through Pinterest.. I can’t wait to try this recipe.. Thank you 😉 xoxo

    • Reply
      Krystal
      March 5, 2016 at 10:03 am

      Hi Sandra! Really hope you can try the bread. The affiliate link is in the text . Thanks for your support 🙂

  • Reply
    Kat
    February 21, 2016 at 5:09 pm

    I made this bread. It didn’t turn out as fluffy as yours, but it’s still good and VERY filling. If I were to add some milk or let’s say a tbs of cream – would that make the batter too runny? It should add to the flavour.

    • Reply
      Krystal
      February 21, 2016 at 5:21 pm

      Hello Kat,you can surely try adding milk or cream, I have not. Adding more liquid means you will probably have to bake it a bit longer.

  • Reply
    Sue
    December 15, 2015 at 2:02 pm

    Hi Krystal, this looks great. Do you think this could be made in French loaf pan with holes in the bottom and a pan of water in the oven like one makes French baguettes? Trying to use what I have on hand.

  • Reply
    DILMA
    December 10, 2015 at 11:44 pm

    KRISTAL

    SOU BRASILEIRA, MAS SUA SIMPATIA E SORRISO CONTAGIANTE ME FIZERAM LHE ESCREVER. MEUS PARABÉNS POR SUAS DICAS CULINARIAS

  • Reply
    Tammy
    June 25, 2015 at 6:26 am

    What temp is this baked at? I couldnt find the info. Also, what about using a Lodge dutch oven or pot with a lid? I have heard of baking bread in them before, but not gluten free.

    • Reply
      Krystal
      June 25, 2015 at 9:12 am

      Hello Tammy thanks for the heads up. The bread is baked at 200ºC/400ºF for 50 mins. I have not tried baking this bread in a dutch oven. If you do I’d be curious how it turned out.

  • Reply
    vegetarianmamma (Cindy)
    March 9, 2015 at 3:41 am

    Yummmm!! Thanks for linking up, I can’t wait to see what you post next time! I pinned and tweeted this.

    -Cindy

    • Reply
      Krystal
      March 9, 2015 at 9:13 am

      Thank you Cindy! Always a pleasure, see you next time 🙂

  • Reply
    Andie Conn
    February 28, 2015 at 3:19 am

    I appreciate this gluten free bread recipe! I’m not sure if I’m up to something as fancy as making bread… but I definitely want to try some day (:

    • Reply
      Krystal
      February 28, 2015 at 7:57 pm

      Thank you Andie. Gluten free bread making isn’t easy but this recipe is foolproof! Give it a try and let me know how you get on.. 🙂

      • Reply
        Barbara
        May 7, 2016 at 2:46 pm

        Can this be nade without the beead machine and what would rhe kast step be?

        • Reply
          Krystal
          May 7, 2016 at 5:37 pm

          Hello Barbara, sorry I’m a bit confused by your question. What bread machine? The bread is baked in the oven in the silicone bread maker /pan.

  • Reply
    Jane (Limeade Gal)
    February 23, 2015 at 3:36 am

    This looks so good! I haven’t had a piece of bread in over a month! Yes, I’m a newbie to the gluten~free life due to wheat allergy. It is very overwhelming to figure out this new diet, never mind the baking aspects! I truly appreciate this post. Pinned!

    • Reply
      Krystal
      February 23, 2015 at 12:01 pm

      Hi Jane, thank you so much for your comment. It is extremely overwhelming at first. If you have any issues or questions feel free to contact me. Thanks for sharing.:)

  • Reply
    Melissa
    February 21, 2015 at 1:04 am

    I have been craving bread for quite some time, I have to try this out. It’s so hard to find good healthy recipes, thank you so much for sharing!

    • Reply
      Krystal
      February 21, 2015 at 10:17 am

      Thank you Melissa! I hope you’ll like it.. 🙂

  • Reply
    Chloe @ How We Flourish
    February 18, 2015 at 9:47 pm

    That looks like it turned out really well!

    • Reply
      Krystal
      February 18, 2015 at 9:50 pm

      It did! Thanks Chloe.. 🙂

  • Reply
    Mary
    February 18, 2015 at 12:25 pm

    This looks good…but doesn’t that bread mix contain all the things you said you don’t like to use in your bread? That kind of defeats the purpose of making bread from scratch, doesn’t it? Will this bread work without those added ingredients from the mix?

    I’m working on my own gf bread recipe. It’s not easy!

    • Reply
      Krystal
      February 18, 2015 at 1:16 pm

      Hi Mary thanks for your comment. I actually never said that I don’t like using any of those ingredients. The point I’m making is that combining those ingredients yourself is quite difficult and takes a lot of trial and error. I know because I am working on my own mix. I specifically wanted to keep this recipe simple especially for those new to GF bread making. By using a mix you can take a lot of the guess work out of it. For me this does not defeat the purpose of making the bread from scratch as I have yet to find a store bought GF loaf of bread that can even come close to this one and they contain 100 times more ingredients, one of which is usually eggs for which I have a slight intolerance.

      • Reply
        Felix
        February 18, 2015 at 11:12 pm

        I agree, baking a bread like this from scratch takes some trial and error. However, I made very good experiences by building my own sourdough. After the 5th or so bread (3 weeks) the culture was very stable. All it took from there on was the sourdough culture, flour, a pinch of salt, a lot seeds (usually sunflower / flax / pumpkin) and little bit of extra yeast. The result was a typical heavy German style bread with with a thick crusty crust. Much better then anything commercial I could find around Montreal.

        • Reply
          Krystal
          February 18, 2015 at 11:16 pm

          Thanks Felix. Would you believe that just this week I started looking into making a gluten free sourdough starter! It always seemed so intimidating to me but it seems like you nailed it. Do you have an article or post I can refer to for help with that?

          • Felix
            February 19, 2015 at 12:57 am

            I had this German book to get started: “Der Sauerteig – das unbekannte Wesen”. This probably doesn’t do you any good, so just take a bowl and add a 2 cups of water and a cup of flour (use some old grains for less gluten). Add new flour and a bit of water every 24h. You will get some bubbles on top and it will smell sour, this is what you want! If it smells shxxty, throw it out and try again. Yeast bacteria is almost everywhere and likes to grow in this environment, so usually it will all work out. Just remember to feed it every day (especially on hot days). After a couple of weeks the sour smell will intensify and you will need less added yeast for your bread. Depending on your feeding schedule you will have to use half of your culture for a new bread every 3 to 4 days.

          • Krystal
            February 19, 2015 at 9:21 am

            Thanks a lot Felix! I’m gonna try it out. Much appreciated 🙂

      • Reply
        Mary
        February 19, 2015 at 11:46 am

        I totally understand. When I started gf baking I was a bit overwhelmed. I have never used a mix because of the odd ingredients. I’m getting close to a good gf bread from scratch that is egg free.

  • Reply
    Ariana
    February 18, 2015 at 6:17 am

    This looks sooo good! I need to get my hands on a bread maker. Thanks for sharing!

    • Reply
      Krystal
      February 18, 2015 at 12:49 pm

      Thank you Ariana! Yup that bread maker is pretty awesome!.. 🙂

  • Reply
    Ashley
    February 18, 2015 at 2:37 am

    I’m always looking for gluten-free recipes to make for my mom and sister. This bread looks fantastic!

    • Reply
      Krystal
      February 18, 2015 at 1:32 pm

      Thanks Ashley! I hope they like it.. 🙂

  • Reply
    Layne
    February 18, 2015 at 1:45 am

    What a delicious recipe — I love the bread maker you baked it in as well. I’ve never seen one like that. How cool!

    • Reply
      Krystal
      February 18, 2015 at 1:31 pm

      Thank you Layne!

  • Reply
    Carol
    February 18, 2015 at 1:18 am

    I’ve never tried Buckwheat flour so am excited to try it. Love the recipe and appreciate the step-by-step.
    Newbie or not.. Sometimes the pics just make it so much easier!
    Thanks! Now for that pan..

    • Reply
      Krystal
      February 18, 2015 at 11:16 am

      Thank you Carol. Buckwheat is really one of my favourite GF flours. I never liked white bread before going GF so I very often add buckwheat to baked goods for that whole grain feeling. Glad you liked the photos!

  • Reply
    Megan Stevens
    February 17, 2015 at 11:13 pm

    Good job figuring all that out! Looks like you nailed it! I love buckwheat flour! 🙂

    • Reply
      Krystal
      February 17, 2015 at 11:15 pm

      Thanks Megan! Buckwheat is one of my favourite GF flours!

  • Reply
    Emily @ Recipes to Nourish
    February 17, 2015 at 10:22 pm

    Oh this looks delicious! I haven’t had much success with gluten-free bread making … I really appreciate your recipe! It looks beautiful too!

    • Reply
      Krystal
      February 17, 2015 at 10:31 pm

      Thank you Emily! Its tough but I think I nailed it!.. 🙂 🙂

  • Reply
    Anna @Green Talk
    February 17, 2015 at 10:21 pm

    I have never seen a bread pan like this. I wonder if I can sub out the yeast for baking powder and baking soda. I can’t eat baker yeast.

    • Reply
      Krystal
      February 17, 2015 at 11:15 pm

      Hi Anna, the bread pan is awesome! I haven’t tried it but you can probably substitute the yeast for baking powder and baking soda. I would add a couple tablespoons of ACV to help with the rise.

  • Reply
    Jessica @ConveyAwareness
    February 17, 2015 at 9:12 pm

    Looks great. I like your step-by-step directions.

    • Reply
      Krystal
      February 17, 2015 at 9:13 pm

      Thanks Jessica! I’m a very visual person.. 🙂

  • Reply
    Rama
    February 17, 2015 at 9:02 pm

    Yum! This looks awesome! I keep steering clear of gf baking, but I know once I dive in it won’t be that bad. Thanks for making it look easy. -Rama

    • Reply
      Krystal
      February 17, 2015 at 9:03 pm

      Thanks Rama! I have had many fails but THIS recipe is a winner.. 🙂

  • Reply
    Anna
    February 17, 2015 at 8:49 pm

    I love it. So many of my friends don’t eat gluten and are always looking for some new recipes for a gluten free bread. I shall share your awesome recipe with them. Pinned too 🙂

    • Reply
      Krystal
      February 17, 2015 at 9:02 pm

      Thank you so much for sharing Anna!

  • Reply
    Renee Kohley
    February 17, 2015 at 8:48 pm

    Oooook girl. So I have made approximately 1,456 loaves of GF bread FLOPS. Like for real. This looks really good – I’m tempted LOL. What is the bread flour mix – I’m not familar with Schar? Also I do have a Cuisinart breadmaker with a GF setting – I might try it in there…we’ll see 😉 Thanks for the inspiration! The sparkling water is a neat idea!

    • Reply
      Krystal
      February 17, 2015 at 9:02 pm

      Hi Renee, I hear ya on the flops. The number of ‘bread like’ GF flops I have had to eat.. well I am not proud! This is the website for Schar US. http://www.schar.com/ I have a really limited selection of GF flours here in Spain. This one gives me the best result so far. You could probably substitute with another mix you like. I have heard good things about the Bob’s Red Mill brand.

  • Reply
    Rebecca @ Strength and Sunshine
    February 17, 2015 at 8:37 pm

    This looks super awesome! I am totally intrigued by that bread maker!

    • Reply
      Krystal
      February 17, 2015 at 8:41 pm

      Thanks Rebecca! Its awesome I get that perfect golden crust every time! 🙂

  • Reply
    Pamela
    February 17, 2015 at 5:04 pm

    This looks yummy. I don’t have any gluten issues but I know some people who do, I will have to tell them about this recipe.

    • Reply
      Krystal
      February 17, 2015 at 6:55 pm

      Thank you for sharing Pamela!

  • Reply
    Hannah @ CleanEatingVeggieGirl
    February 17, 2015 at 4:49 pm

    The idea of making my own bread kind of intimidates me, but this sounds pretty simple. I’ll have to give it a try!

    • Reply
      Krystal
      February 17, 2015 at 6:54 pm

      Don’t be intimidated Hannah it really is very easy. Trust me.. 🙂

  • Reply
    Donielle
    February 17, 2015 at 4:06 pm

    That is the coolest bread pan ever! I really want it!

    • Reply
      Krystal
      February 17, 2015 at 4:18 pm

      Thanks Donielle! I love it as well. The crust is to die for!

  • Reply
    AJ @ NutriFitMama
    February 17, 2015 at 4:05 pm

    LOVE it. Looks easy and it’s gluten free. 🙂

    • Reply
      Krystal
      February 17, 2015 at 4:20 pm

      Thanks AJ!

  • Reply
    GiGi Eats
    February 17, 2015 at 3:07 pm

    THIS looks like something that wants to go in my mouth! So moist and toasty at the same time 🙂

    • Reply
      Krystal
      February 17, 2015 at 3:23 pm

      Thanks GiGi you gotta try it! Its all those things and more.. 🙂

      • Reply
        Karin
        March 29, 2015 at 7:07 pm

        Where do you buy Mix B from Schar?

        • Reply
          Krystal
          March 29, 2015 at 8:30 pm

          Hi Karin I am in Europe and get this at my local supermarket. In North America the mix is called Schar Naturally Gluten-Free Classic White Bread Mix. I’ve added an Amazon link in the most for it. Thanks!

          • Karin
            March 29, 2015 at 9:26 pm

            Thank you! I have to buy this mix when I visit Europe (my homeland).

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