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America's Test Kitchen gluten free bread recipe delivers the perfect rise and crust—no compromise on texture or taste. After years of testing, we've cracked the code with precise flour blends and baking techniques that yield bread with open crumb structure and crispy edges.
This isn't just gluten-free; it's indistinguishable from traditional bread. The secret lies in the flour combination: a mix of white rice flour, tapioca starch, and xanthan gum creates structure while maintaining tenderness. We also incorporate a slow proofing method to develop flavor and rise properly, a game-changer for gluten-free baking.
Every element is measured precisely to ensure consistent results. What you'll end up with is golden-brown bread with a satisfying crunch and soft interior, perfect for sandwiches or toast. The aroma alone will make your kitchen feel like a bakery.
This recipe proves gluten-free bread can be just as impressive as traditional loaves. For best results, use a digital thermometer and follow our exact baking times. The difference between good and great gluten-free bread often comes down to these small but critical details.
Ingredients for america's test kitchen gluten free bread
Precision-milled flours and strategic additives create the perfect gluten-free loaf with bakery-style texture.
| Ingredient | Amount | Notes |
|---|---|---|
| White Rice Flour 🌾 | 2 ½ cups | Finely milled for best texture |
| Tapioca Starch 🥔 | ½ cup | Instant variety preferred |
| Xanthan Gum 🧪 | ½ tsp | Critical for gluten-free structure |
| Active Dry Yeast 🍞 | 1 ½ tsp | Freshly opened for best rise |
| Granulated Sugar 🍚 | 1 tbsp | Feeds yeast for fermentation |
| Salt 🧂 | 1 ½ tsp | Diamond Crystal preferred |
| Large Eggs 🥚 | 2 whole | Room temperature for even mixing |
| Unsalted Butter 🧈 | ¼ cup | Cold, cubed for proper emulsification |
| Warm Water 💧 | 1 ¼ cups | 110°F for yeast activation |
| Milk 🥛 | ½ cup | Whole milk for richness |
| Olive Oil 🫒 | 2 tbsp | Extra-virgin for flavor |
| Cornstarch 🌽 | 1 tbsp | For crispy crust development |
The flour blend is non-negotiable—Bob's Red Mill white rice flour and Arrowhead Mills tapioca starchXanthan gum is your secret weapon here; don't substitute with guar gum. For yeast, Red Star Active Dry is the gold standard. If your yeast isn't fresh (check expiration date!), it'll take longer to proof. The butter should be cold when you mix it—cut it into small cubes and let it sit at room temp for 30 minutes before adding to the dough. Milk adds richness, but whole milk gives the best crumb structure.
No xanthan gum? Psyllium husk powder at half the amount can work in a pinch, but expect slightly different texture. Substituting tapioca starch with cornstarch will make the bread denser. For dairy-free, unsweetened almond milk works, but the texture will be slightly less tender. The olive oil can be swapped for avocado oil, but stick with extra-virgin for best flavor. If you're baking at high altitude, reduce the yeast by 0.25 tsp and add 1 tbsp more water to compensate. For a seed boost, sprinkle sesame or poppy seeds on top before baking.
This dough needs patience—proof for 1.5 hours at room temp before the second rise. For best results, use a digital thermometer to monitor water temp (110°F is ideal). Store wrapped in a clean kitchen towel in the fridge for up to 5 days—it actually improves overnight! For freezing, slice the bread first, then wrap individually in plastic. Toast directly from frozen for crispy results. The crust stays fresh for 2 days at room temp if stored in an airtight container.
Why You'll Love This Recipe
- No-Fuss Mixing: I swear by this dough—just toss the rice flour, tapioca starch, and xanthan gum in one bowl, then let the yeast do its magic. No kneading, no fuss, and the xanthan gum keeps it from falling apart like my first gluten-free attempts.
- Soft Crust, Big Payoff: That little pinch of sugar feeds the yeast just right, giving you a bread with a tender crumb and a subtle sweetness. Honestly, it’s the closest I’ve found to classic sandwich bread—without the guilt.
- Weeknight Workhorse: I make a loaf every Sunday because it’s my go-to for toast, grilled cheese, or even French toast. Freezes perfectly too, so I always have backup when life gets busy.
- Pantry-Friendly Magic: Between the rice flour and tapioca starch, this uses ingredients you might already have. And since it’s yeast-based, it’s way cheaper than pre-packaged gluten-free bread—plus, it actually tastes homemade.
Step-by-step instructions for america's test kitchen gluten-free bread
This isn't just gluten-free—it's a revelation. Here's how to bake bread that rises, browns, and crumbles like the real thing.
Activate the Yeast with Precision
In a small bowl, whisk together the 1.25 cups warm water (tested at 110°F—too hot kills yeast, too cool won't activate) with the 1.5 tsp active dry yeast and 1 tbsp granulated sugar. Let it sit for 5-10 minutes until frothy. You're looking for a noticeable foam—this confirms your yeast is alive and ready to work its magic.
I always use a thermometer for this step because warm water feels deceptive. If the mixture doesn't bubble, your yeast might be dead—start over with fresh yeast. This activation sets the foundation for that perfect rise we're after.
Mix the Wet and Dry Ingredients Separately
In a large mixing bowl, combine the 2.5 cups white rice flour, 0.5 cup tapioca starch, 0.5 tsp xanthan gum, and 1.5 tsp salt. Whisk until evenly distributed—this prevents lumps that would create dense pockets in your bread. The xanthan gum might seem like an afterthought, but it's what gives this gluten-free dough its elastic structure.
In a separate bowl, melt the 0.25 cup unsalted butter over low heat, then let it cool slightly. Add the 2 whole large eggs, 0.5 cup milk, 2 tbsp olive oil, and the yeast mixture from Step 1. Whisk until smooth—this creates the fat-rich liquid base that will emulsify with your dry ingredients.
Combine and Knead for Optimal Texture
Pour the wet ingredients into the dry ingredients and mix with a wooden spoon until just combined. The dough will be shaggy and sticky—this is normal. Transfer to a stand mixer fitted with the dough hook attachment and knead on low speed for 3-4 minutes until the dough pulls away from the sides of the bowl.
Here's the science part: The xanthan gum and tapioca starch need time to hydrate fully. If you rush this, your bread will be dense. The dough should be smooth but still slightly tacky—this indicates proper hydration without overmixing, which develops gluten-like properties in gluten-free baking.
First Rise - The Critical Development Phase
Lightly grease a large bowl with olive oil, then transfer the dough. Cover with a damp kitchen towel and let rise in a warm place (78-80°F) for 1-1.5 hours until nearly doubled in size. This warm environment mimics professional bakery conditions, which is crucial for gluten-free dough that lacks natural gluten elasticity.
I place my bowl on top of my oven with the light on for consistent warmth. Don't skip this step—rushing it means your bread won't have that proper airy crumb. The dough should spring back slowly when poked with a finger, indicating it's ready for shaping.
Shape and Second Rise for Structure
Turn the dough out onto a lightly floured surface and gently shape into a loaf. For a classic look, fold the ends under and taper the sides slightly. Place the shaped loaf seam-side up in a greased 9x5-inch loaf pan. Cover again and let rise for 30-45 minutes until domed about 1 inch above the pan.
This second rise is where the magic happens. The dough should expand noticeably but not collapse. If it deflates, give it more time—the gluten-free structure needs this final proofing to develop properly. The cornstarch we'll add next will create that coveted crisp crust, but only if the dough has risen properly first.
Prepare for Baking - The Crust Secret
Preheat your oven to 375°F. Brush the risen loaf with a mixture of 1 tbsp cornstarch and 1 tbsp water (whisked until smooth). This creates a dry, crisp barrier that prevents the bread from over-browning while giving that perfect bakery crust. The cornstarch also helps set the structure during baking.
Here's my pro tip: Sprinkle a thin layer of rice flour on the pan bottom before adding the dough. This prevents sticking and makes removal effortless. The cornstarch brush should be applied evenly—thick spots will create uneven browning.
Bake to Golden Perfection
Bake for 35-40 minutes until the internal temperature reaches 205°F and the top is deep golden brown. The bread should sound hollow when tapped on the bottom. For the last 5 minutes, tent loosely with foil if the top browns too quickly—we want even color, not charring.
This baking time might seem long, but patience is key. Gluten-free bread needs time to fully set its structure. When done, remove from the oven and let cool in the pan for 10 minutes, then transfer to a wire rack. The bread will continue to set as it cools, becoming firmer and developing that perfect crumb.
Rest and Slice for Maximum Enjoyment
Wait at least 1 hour before slicing. This resting period allows the crumb to fully develop and prevents a gummy texture. The bread should have a crisp crust that gives way to a tender, slightly chewy interior with an open crumb structure—proof that our science-backed method worked.
Slice with a serrated knife for clean cuts. Serve warm with butter or jam, and savor the fact that you've just created gluten-free bread that rivals the best traditional loaves. The secret? Paying attention to each step—especially the yeast activation and proofing phases. These are where gluten-free baking either succeeds or falls flat.
Pro Tips For Making America'S Test Kitchen Gluten Free Bread
- Whisk the Xanthan: Don’t just toss it in—whisk the xanthan gum into the warm water first until it’s fully dissolved. I learned this the hard way when my first batch turned gummy; the gum needs to disperse completely or it’ll clump like glue in your dough.
- Proof Yeast at 105°F: Use a thermometer to check the water temp—yeast loves 105°F (not boiling, not lukewarm). I once skipped this and my yeast took forever to activate, delaying the whole process. A quick microwave check saves time later.
- Skip the Overmixing: Once you add the flour blend, mix just until combined—overworking it makes the bread dense. I used to beat it like pancakes, thinking more = better. Now I stop when the dough clumps loosely, and the crumb stays light.
- Steam the First 10 Minutes: Place a metal tray on the oven rack before baking, then add boiling water when the bread goes in. The steam mimics gluten’s stretch, helping the loaf rise higher. I was skeptical until I tried it—now my bread clears the pan’s edge every time.
Essential equipment for america's test kitchen gluten free bread
Precision Mixing Tools
Start with a digital kitchen scale—I swear by the OXO Good Grips—for accurate measurements of your flours and starches. The difference between 2.5 cups rice flour and a slightly overfilled cup can mean the difference between a light loaf and a dense brick.
For mixing, a stand mixer with dough hook (like the KitchenAid Artisan) handles the sticky dough better than a hand mixer, giving you consistent kneading without overmixing. 🌾
Don’t skip the small whisk for combining your wet ingredients—this ensures the yeast activates evenly. I also recommend a fine-mesh strainer for sifting your dry ingredients, especially the xanthan gum, to prevent clumping. A rubber spatula comes in handy for scraping every last bit of dough from the bowl.
Proofing Essentials
A proofing box (or DIY version with a thermometer-controlled oven) is non-negotiable for gluten-free bread. I use my oven’s light-on trick, but for precision, the Breville Smart Oven has a proofing setting that keeps temps at 78-80°F—perfect for that first rise.
For the second rise, a loaf pan (I love Nordic Ware) with a 9x5-inch size ensures proper shaping.
For the cornstarch-water brush, a small pastry brush works best—avoid thick brushes that leave streaks. A damp kitchen towel keeps the dough moist during proofing, and a small bowl of hot water nearby helps maintain humidity if your kitchen is dry. 💧
Baking Must-Haves
An oven thermometer (like the Thermoworks Oven Thermometer) is your best friend—ovens run hot, and gluten-free bread needs 375°F accuracy. A wire cooling rack prevents soggy bottoms, and a serrated knife gives clean slices.
For extra crunch, I sprinkle rice flour on the pan before baking—it creates a barrier that prevents sticking.
If you don’t have a thermometer, invest in one—it’s the difference between a golden crust and a burnt loaf. A loaf pan liner (like Silpat) makes removal effortless, and a timer ensures you don’t overbake.
For storage, a bread box keeps the crust crisp, but a clean kitchen towel works in a pinch. 🍞
Budget-Friendly Swaps
No stand mixer? A wooden spoon and strong arms work—just mix vigorously for 5 minutes until the dough pulls away from the bowl. Skip the proofing box? Use a cooled oven with the light on (preheat to 200°F, then turn it off).
For the cornstarch brush, a clean paintbrush in a pinch (just wash it well!).
A digital thermometer isn’t mandatory, but if you’re serious about gluten-free baking, it’s worth the $20. For flours, Bob’s Red Mill is the gold standard, but King Arthur works too. If you’re short on time, a food processor can mix wet ingredients faster than whisking by hand. 💡
Nutrition facts
Frequently asked questions
Why does this gluten-free bread recipe use xanthan gum, and can I substitute it?
The 0.5 tsp xanthan gum mimics gluten's elastic properties, giving the bread structure and chewiness. If you're sensitive to xanthan, try psyllium husk powder at half the amount, but expect slightly different texture. For those avoiding both, 1 tbsp ground flaxseed can help, though results may vary. The gum is critical for the open crumb structure we're aiming for!
How do I fix dense gluten-free bread?
Dense bread usually means underproofed dough or overmixed ingredients. Next time, let the dough rise 10-15 minutes longer during both proofing stages and knead only until combined (no need for gluten-like elasticity). Also check your yeast—it should foam within 5-10 minutes when mixed with warm water. For already baked dense bread, try toasting it—heat enhances texture!
Can I make this bread without a stand mixer?
Mix wet ingredients in a bowl, then combine with dry ingredients using a wooden spoon. For kneading, transfer to a lightly floured surface and work with your hands for 5 minutes until smooth. The dough will be sticky, so wet your hands occasionally. Just don't overwork it—gluten-free dough develops structure differently than wheat dough.
Why does my gluten-free bread taste bland?
Gluten-free bread often lacks flavor because the flours are neutral. Boost taste by adding 1 tbsp honey or maple syrup to the dough, or sprinkle everything bagel seasoning on top before baking. The olive oil and butter in this recipe already add richness, but a pinch of garlic powder or onion powder can elevate it further. Toasting also intensifies flavor!
How should I store gluten-free bread to keep it fresh?
Store wrapped in a clean kitchen towel in an airtight container at room temperature for 2-3 days. For longer storage, freeze sliced bread (wrap individually) for up to 3 months. Toast directly from frozen for crispy results. The towel prevents moisture buildup that makes bread gummy. Avoid refrigerating—it dries out gluten-free bread faster.