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.
Hi, I’m so glad I saved your recipe months ago. I’m going to make this this weekend but had a quick question. I know others mentioned they used instant yeast and it worked. My question is, do u still need to use the water or milk? This the only part I’m confused on. The instructions on the yeast says to add the yeast to the dry ingredients and no proofing needed. Thanks!
I guess I would follow the instructions on the box. Some yeasts are different. Most times the yeast needs to bloom. Let me know how your bread turns out.
Thanks so much. I ended up proofing the yeast in the milk and honey, and the bread turned out great. It’s very good. I was so excited to eat peanut butter & jelly toast this morning. Delicious! I haven’t baked bread in a while so I’m glad this turned out great. Thanks again
That is awesome. I am so glad it turned out. Nothing better than the smell of fresh bread in the kitchen!
Ok….I need help! The first time I made this loaf, it turned out pretty well. I used milk, et it rise for about 30 minutes, then stuck it in the oven. I only cooked it for about 35 minutes. It was kinda flat, and the bottom had a small area that wasn’t completely cooked, but it was usable for toast. This time, I used water, let it rise only 20 minutes (until it was a little below the top of my pan), and cooked it for almost 45 minutes. I took it out and it was massively underdone. Raw and inedible. I have used instant yeast both times because they don’t have any active dry in the store right now. What do you think I might be doing wrong?
Molly, this is a really good scientific question. Bread making and baking are very sensitive processes and sticking to a recipe is probably the best thing to do for the best result. But if you are like me, I like to try different things to see how the turn out. I googled your question and this link – https://opentextbc.ca/ingredients/chapter/milk-in-bread-baking/ – provided some good insight. The milk changes the fermentation process compared to the water. I think the best suggestion I could give you is to use a thermometer. The bread should come to 200 – 210 degrees. Then, you will know it is done. I hope this helps a little.
Your recipe says to bake for 30 to 45 min.what am I to be looking for to know when it is done? Thank you for the recipe, looking forward to trying it out.
Everyone’s oven is a little different. Basically, you are looking for a good crust and when you push on the bread with your fingers, it gives but comes right back. Does that make sense?
Yes, thank you for your quick reply. It’s almost ready to go in the oven. : )
I am on pins and needles. How did it turn out?
Do you take the bread out of the pan right away or let it cool down?
You should take it out pretty soon after it is done. Let me know how it turns out for you!
Hello. Do you think this recipe will work with a bread maker machine?
I have been asked that before and I think it will work. Please let me know how it turns out if you try it.
Okay. Turns out you’ve answered this question before and it works. My second question is do you think the recipe will work with Kind Arthur measure for measure gluten free flour which already has xanthan gum included in it? What adjustments do you think I need – remove the xantham gum from your recipe or something else?
Thanks a lot.
I made this bread today using King Arthur measure for measure and it came out great!!
I am so glad. All the feedback on this recipe is so good. I am glad I can share it and people find it!
So I finally(!) got round to making this with King Arthur measure for measure flour in a bread maker and it turned out really well. It was a tiny little bit cakey but that could be because I still added a reduced amount of the Xanthan gum even though there is some included in the King Arthur blend. I also added some raisins to the flour mix and it was extra yummy!
Love the addition of the raisins. So glad it worked out!
If you haven’t heard this, I thought you may want to know. You will find little to no benefits in trying gluten free for a week. Gluten can rest in your body for up to two weeks. It is recommended that if you want to see the full benefits of going gluten free that you should try it for 30 days, no cheating.
Thank you for sharing. Yes I have heard that. I have made it part of my lifestyle and noticed the benefits from reduced inflammation. I hope my readers see your comment.
I want to try this bread but was wondering if you can use the flour that already has zanthan gum in it?
Cathy, many people ask that question. What I have seen is that you can but then do not add more to the recipe. That should work. But the best way to make sure it turns our right is to add in the specific ingredients. Let me know how yours turns out?
I made it in my bread machine. I also made it after letting my machine do the kneading and then turned it into a bread pan. I liked that better. But both worked! This bread is delicious!!!
I am so glad you shared your experience. I will share your experience going forward. Thx so much. Try some of the other GF breads on the blog if you are adventuresome.
What setting did you use on your bread machine?
Liz, I did this in the oven. I have not tried this with a bread machine but some readers responded that they did try and it worked well. I do not know what setting they used. Let me know if you try it and how it turns out.
I get asked that question frequently. I think it should work fine. I have asked the readers that have asked me this question, to give me an update after they try it. I would love to be able to share the results with my readers. So please let me know how it turns out.
So do u use the same amount of flour if it is the Bob’s red mill 1to 1 G.F baking flour? Also can u use maple syrup instead of honey for those that are sensitive to it? Also can u use rapid rise active yeast, that’s all I have? Can wait to try this this weekend.
Gillian, allow me to answer but I cannot guarantee the results with changing the ingredients. Baking is very sensitive and scientific. With that said, I would think the flour change will work fine. Changing to maple syrup is probably ok but that one could change the result some. It sounds like you need to change it because of a sensitivity so try it. I would assume the rapid rise yeast should work as well. Please let me know how it turns out.
Delicious bread! I have made it on two occasions now. My husband ate almost the whole loaf himself and never knew it was gluten free! I made a toasted pecan honey butter to go with it! Yum!
I am so glad you and your husband liked it. I love the idea of the pecan honey butter. Now you need to make bread just to eat your butter!
I just made this wonderful, delicious bread, it was really delicious, I will de8be making this again.
I just made this bread today, it was so easy to make and it was sooooooooo delicious! I will definitely be making this again!
I am so glad it worked out for you. It is so easy!
Have you tried it with other gf flour blens? Like King Arthur?
I have used King Arthur’s flour but not for this recipe. If you try it with this flour, let me know how it turns out. I know I want to know and I am sure my readers would love to know as well. Thx Angela.
Hello! What is the estimated rising time?
You can go from 30 minutes to an hour. Let me know how it turns out?