This Gluten-Free Honey White Bread is the most-visited bread recipe on my blog, and for good reason. It’s soft, fluffy and, most important, it holds together. You can slice it thin, toast it, spread it with butter and build a real sandwich without it crumbling in your hands.
I now eat mostly gluten-free, so having good bread at home matters to me. I know it matters to a lot of you too. Store-bought gluten-free bread is expensive and usually disappointing, and the best way I’ve found to have bread I actually want to eat is to bake it myself.
The beauty of this loaf is how simple it is. There’s no kneading and no shaping. You bloom the yeast with warm water and honey, beat everything together in a stand mixer, pour the batter into a loaf pan, let it rise and bake it. It uses one flour blend, Bob’s Red Mill 1-to-1 Gluten Free Baking Flour, which you can find in most grocery stores.
Over the years I’ve baked a lot of gluten-free breads with different flours, from teff and oat to psyllium sourdough. This is still the one I tell people to start with. If you want to see the others, they’re all in my roundup of 7 Gluten-Free Bread Recipes I Actually Bake.
Jump to Recipe
Why You’ll Love This Gluten-Free Honey White Bread
- It holds together. Eggs, xanthan gum and a good flour blend give it real structure, so it slices and holds a sandwich.
- No kneading. The dough is more like a thick batter. Your stand mixer does the work.
- One flour blend. No need to buy five different gluten-free flours.
- Soft and lightly sweet. The honey gives it a tender crumb and a golden crust.
- Great toasted. Perfect for grilled cheese, French toast and breakfast sandwiches.
Key Ingredients for Gluten-Free Honey White Bread
Bob’s Red Mill 1-to-1 Gluten Free Baking Flour
This is the base of the loaf. It’s a well-balanced blend that behaves a lot like regular flour. If you’d like to learn more about how different gluten-free flours work in bread, see my Ultimate Guide to Gluten-Free Flours for Bread Making.
Xanthan Gum
Xanthan gum helps bind the dough and keeps the bread from crumbling. Bob’s 1-to-1 already contains some, and the extra 1½ teaspoons in this recipe gives the loaf more structure.
Honey
Honey feeds the yeast, adds a gentle sweetness and helps the crust turn golden. Use 3 tablespoons for a lightly sweet loaf, or 4 if you like it a little sweeter.
Eggs and Olive Oil
Two eggs add structure and richness, and the olive oil keeps the crumb soft and moist.
Yeast, Baking Powder and Apple Cider Vinegar
Active yeast gives the bread its rise and flavor. Baking powder adds a little extra lift, and a splash of apple cider vinegar helps it all work together for a lighter texture.
Water or Milk
Either works. Water gives a lighter loaf, and milk makes it a bit richer and softer. Warm it to about 110°F so it wakes up the yeast without killing it.
How to Make Gluten-Free Honey White Bread
The full recipe with exact amounts is in the recipe card below. Here’s how it comes together.
Tips for the Best Loaf
- Don’t let it over-rise. Stop the rise when the dough is just below the top of the pan. If it rises above, the bread will likely fall in the oven.
- Use a thermometer. The surest way to know it’s done is an internal temperature of about 210°F.
- Watch the crust. If it’s browning too fast, tent it loosely with foil and keep baking.
- Cool it completely. Unlike wheat bread, gluten-free bread needs to cool all the way before you slice it, or the inside will be gummy.
- Bread machine? A lot of you have asked. One reader, Birdie, told me it turned out in her bread machine, but she liked it even better when she mixed it in the machine, moved it to a loaf pan and baked it in the oven.
The Best Thing Since Sliced Bread
We say “the best thing since sliced bread” without thinking about it, but sliced bread is younger than you might guess. Otto Rohwedder, a jeweler from Iowa, spent years building a machine that could slice and wrap a whole loaf. The first bread sliced on it was sold in 1928 by a bakery in Chillicothe, Missouri, and within a few years most bread in American stores came pre-sliced. Soft, square sandwich loaves like this one became the standard for the lunch box, which is exactly what I wanted from a gluten-free loaf: something you can slice evenly and use every day.
Serving Suggestions
- Grilled cheese: butter the outside and toast low and slow.
- Sandwiches: it’s sturdy enough for turkey, tuna salad or a BLT.
- French toast: day-old slices soak up the custard beautifully.
- Toast: with butter and honey, or avocado and an egg.
- Leftovers: turn the ends into breadcrumbs or croutons.
More Gluten-Free Breads to Try
- 7 Gluten-Free Bread Recipes I Actually Bake
- Gluten-Free Psyllium Husk Bread
- Teff and Oat Flour Gluten-Free Bread
- Gluten-Free Artisan Oat Bread
- Gluten-Free Flax Bread
Final Thoughts
If you’ve been disappointed by gluten-free bread before, give this one a try. It’s simple, soft and sturdy, and it’s the loaf that convinced me homemade gluten-free bread was worth the effort. Let me know in the comments how yours turns out.
This recipe was adapted from A Little Insanity.
The Recipe
Delicious Gluten Free Honey White Bread
Ingredients
Yeast Mix
- 1 1/2 Cups Water or milk, heated to 110 degrees
- 2 1/2 Tsp Active Yeast
- 3 – 4 Tbsp Honey
Wet Mix
- 1/4 Cup Olive Oil
- 2 Tsp Apple cider vinegar
- 2 Large Eggs
Dry Mix
- 3 Cups Bob's Red Mill 1 to 1 Gluten Free Baking Flour
- 1 1/2 Tsp Xanthan Gum
- 4 Tsp Baking Powder
- 1 Tsp Salt
Instructions
Yeast Mix
- In measuring cup, pour in 110 degree water (or milk), add the honey and the Yeast. Set-aside & let bloom for approximately ten minutes.
Building the Gluten Free Bread
- Meanwhile, combine the dry ingredients in a stand mixer and mix everything together.
- Next, add the yeast mixture into the mixing bowl. Mix until just combined.
- Once absorbed, add the eggs and olive oil and beat on medium-high for approximately 3 minutes. The dough will be wet and a tacky. Spray the loaf pan with non-stick spray.
- Pour the dough into the loaf pan. Note, that you want the mixture to come up about 3/4 of the way up the loaf pan. Find a warm spot in your kitchen and let the loaf proof until the dough gets to just below the bottom of the loaf pan. This will take anywhere from one to three hours. You do not want to let the proof rise above the loaf pan or your bread will likely fall during baking.
- In a pre-heated 375 degree oven, add the bread on a middle shelf.
- Bake for approx. 35 -45 minutes. If the crust is darkening too quickly, you can cover it with foil and return to baking until done. You do need to watch the bread. The best way to know when it is done is to check with a thermometer. You are looking for approximately 210 degrees.
- When the bread is complete, remove from the oven and after a few minutes, take the bread out and place on a wire rack. Unlike gluten breads, it is best to let the bread cool completely before cutting. Serve and enjoy!
Responses
comments – I answer every one.
I made your gluten free bread yesterday and used your exact ingredients. I followed the directions to the tee, except that I didn’t realize that the bread had, in fact, raised above the rim of my pan without my realizing it. When I baked it, it did overflow and started burning on the bottom of my oven. I scraped it out so it wouldn’t stink up the bread while it finished baking. When I took it out, it looked pretty good. After it cooled a bit, I used my electric knife and cut it into thin slices. I sent the pictures to my 14 yr.old grandson, who was diagnosed with Celiac last March and the only bread he has had is Udi bread. He texted me back and can’t wait to have it this morning. I ate the heel last night and it was super yummy!!!!!! I am so thankful for this recipe. It isn’t any more time or effort than making chocolate chip cookies. Thank you so much for posting this. It looks and feels like regular bread too!!!!!
I have chills with your message. I am so glad that it worked out for you. I have a number of family members that are celiac and know the challenges and limitations to a diet. You are so sweet to make this for your grandson. Let me know how he likes when he comes over. Be sure to try a few of the other gluten free breads I have made as well. God bless.
Hi, Yes, He really likes the bread a lot!!! He was so excited to have toast while everyone else was having bagels. We also had grilled turkey sandwiches and the kids commented on how his looked really good!!! He Smiled really big!!!! I have two griddles so I grilled his separately!! I am going to teach him how to make the bread and let him know that the bread needs to not raise above the side of the pan!!! His mom is very excited that she doesn’t have to buy $9.00 loaves of bread for him to have a sandwich. The flour is expensive, certainly, but not as much as a loaf of bread to have a turkey sandwich and french toast for a growing 14 year old!!!!!!! Thank you again, for giving us a GREAT recipe!!!! I have shared this with an Amazon person that is also Celiac and told her about your website. She asked me about Bob’s Red Mill Flour and I sent her to you!!!!
Oh my goodness!!! This is by far the most delicious GF bread that I have ever had!!
I was diagnosed with Celiac Disease in November of 2017 and have been craving good bread!!!
Thank you so much Chef Peter Block!!
I’m on cloud nine!!
Wow, your comment really warms my heart. I have been gluten free now for about the same amount of time as you. Please check out the other gluten free breads I have been creating – http://www.feedyoursoul2.com/teff-and-oat-flour-gluten-free-bread/. Bread is the thing I miss most so I took that issue in my own hands. Please stop by more often and I hope you manage your celiac disease.
Can egg be substituted my baby cant have eggs wheat dairy so I am trying to find a bread I can make for her
You can absolutely substitute the eggs with a non-dairy like coconut milk or almond milk. Let me know how it turns out for you and please check out the other gluten free bread recipes I have on my site.
Can an all purpose flour be used? If so, if it contains the zanthun gum do we still need to add it? Thank you!
Christine, I would think you do not need to add any more zanthun gum. You could try to make it both ways and see which one you like better.
I just made this and while it is delicious, the bread fell and did not become nearly as tall and fluffy! what’d i do wrong?
but it tastes FANTASTIC!!
I can not say for sure. But the texture of gluten free bread is definitely not as sturdy as typical gluten bread. Did you use a traditional sized loaf pan?
You did an amazing job with this gluten free bread. It looks perfect.
I admire your life. It is not easy going gluten-free. She might find it challenging but it will be worth it. Good luck and this is a great recipe.
Thank you for the encouragement. For now, we are considering making more gluten-free recipes a part of a healthier lifestyle.
That is a beautiful loaf of bread! Fantastic job 🙂 Be sure to stop by my link party, Om Nom Nom Friday (Even though it’s Sunday) and share some of your delicious creations!
Happy Blogging!
Happy Valley Chow
This looks so yummy!! I want some!! I have been gluten free for almost a year now… I am gluten intolerant so it’s not exactly by choice… but I will tell ya that I feel sooo much better now!! Thanks for sharing this recipe!!
Cailee, thanks for stopping by. As I wrote, we wanted to explore the gluten free experience. Many who are tolerant praise being gluten free. My wife and I will explore this concept more.
Love honey white bread- your recipe looks fantastic! Loving the fact it’s also completely GF! 🙂
Hi Peter, I have a loved one with an egg allergy and wondered if you have any insight on how this bread would turn out with a Flax or chai egg substitute. Thank you
I think it will turn out just as well with an egg substitute. Let me know how it turns out for you.