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.
Very nice bread. Easy to make, simple ingredients. It doesn’t crumble and has a lovely crunch when toasted. Next time I am going to make it as a cinnamon raison bread. I am looking forward to it.
So glad it worked out for you. It does seem to be pretty foolproof. Do let me know how your cinnamon raison bread turns out when you try it.
I have a toddler who has to eat a gluten free diet. I bought a sandwich sealer so I could make pocket sandwiches that would be easier for her to hold and eat herself, but I haven’t been able to find a store bought gluten free bread with slices big enough to use with the sealer. The loaves are usually so much smaller than regular bread. I saw this recipe and immediately noticed how tall the bread is, and it sounds delicious. My question is do you think this bread would work with a sandwich sealer based on its texture, consistency, and sturdiness?
Carrie, I am glad you found this recipe and the blog. I have been experimenting with lots of gf flours trying to find the best consistency. What I have learned is the secret appears to be the apple cider vinegar. Not sure why it works but all my breads with apple cider vinegar are sturdier. So I think it will work for you. If you try it, let me know how it works.
Can I used monk fruit instead of honey??? And almond flour instead of gluten free flour? To make it keto bread thanks!!
Yes to the almond flour but it will be a little lighter. You might need to add a little bit of tapioca starch or another substitute. I truly do not know how the monk fruit will react. The honey provides sweetness and binds some. If you try it, let me know how it comes out? Good luck.
In my experience it’s difficult to use a single flour in gluten free flour mixes— it tends to fall apart. I’d also recommend using a starch like tapioca or arrowroot powder. My mixes usually compose of 2/3 medium flours (like almond or another nut flour for keto), and then 1/3 starches. As for a sweetener not sure about monk fruit but agave syrup is a great replacement that’s still plant based! Good luck hope it works out!
Muriel, I totally agree with you. When I make my other loaves, I use a combination of flours. I favor psyillium husk right now over zanthan gum. With that said, this bread has turned out every time and many of my readers have tried it and had similar success. This is a good alternative for bakers not familiar with making bread.
So, do you use 11/2 teaspoons of psyllium husk instead of 11/2 teaspoons of xanthan gum?
I have always used these two items interchangeably – so I would use the same amounts.
Thank you for your timely responses.
I have gkids with gf issues, one with Celiac’s, so we are very careful with his food. They always loved my regular bread but were feeling left out when they had to go gluten free. Mama’s Almond Blend flour works well too. I also use my Pampered Chef stone that is 4 small loaves instead of one big one. The loaves slice nicely and the kids love them that way. I can’t wait to try your recipe for them! Thanks you!
I will have to see if I can find Mama’s almond blend. I love hearing from my readers. I am sorry your kids have to be so careful but we have good alternatives now.
Update on my first comment. I tried this recipe and it is great. Smells so good and actually tastes so good. Not gritty. I have a question..,,Do you know the nutritional values on this bread? Asking for my daughter-in-law.
I just made this recipe. When I pulled it out of the oven, the top came off, if that makes sense. It’s like the crust formed and then it rose. Do you have any idea what went wrong?
Sam, are you saying it fell off because it went so far out of the loaf pan or it fell in at the center?
Has anyone substituted butter for olive oil in this gf bread recipe?
Is there a reason olive oil is used other than its health qualities?
I have made this bread following the recipe as written and it is an incredibly delicious gf bread.
Thanks to the creator(s).
So glad you like it. I would assume butter will work as well. Both the oil and butter serve as fat. I will say that my experience and all that I have read, shows that there is something about the olive oil that helps with gluten free breads. If you try the butter, let me know how it turns out.
Butter works just as well as olive oil. I will stick with evoo because of it’s nutritional value.
Thx for the insight. Glad you like the recipe.
Butter works very well. I used plant butter
That is good to know. I hope my readers see your comment. Thanks for stopping by.
I would love to know if I have gluten free flour with Xanthan Gum in it Do I add more?
What I have heard is you do not need to add more. Going forward, it is better to buy gluten free flour without the xanthan gum, then you know how much you are adding. let me know how it turns out.
Could something like tapioca starch or arrowroot be used instead of Xanthum Gum?
I would use physillium husk. These two are fairly interchangeable. I did google your question too and it suggested that tapioca starch could work. Here is the link – https://www.glutenfreeandmore.com/issues/in-the-kitchen-xanthan-gum-food-sensitivites-celiac-disease-more/#:~:text=There%20are%20several%20options%20for,size%2Dfits%2Dall%20formula.&text=For%20general%2Dpurpose%20baking%2C%20try,starch)%20or%20modified%20tapioca%20starch.
For once I made a loaf of gluten free bread that actually looks like a loaf of bread!!!! It was delicious. The only change I made was using coconut milk instead of regular milk or water. Turned out perfect. The only mistake I made was leaving it in the pan too long. It felt more moist. But I let it dry a bit on the rack. Any ideas for storage…….if it lasts that long!!! Ha ha
I would think the coconut milk worked really well. What I do is cut the loaf and then freeze the pieces pulling them out when I need them. I also place a piece of parchment paper between each piece so I can separate them when I pull them out of the freezer.
So glad your bread turned out well.
What size bread pan do you use?
Hi! So my bread did the same as another person who commented. I cooked it for the set time and after testing if it was done and needed another 10 minutes. I took it out and it still was not cooked throughout. I ended up putting it back in for probably another half hour or so. It still isn’t cooked throughout and of course the top flattened out. Ugh, I’m am a beginner baker lol
The only thing I did different was use the red Mills wheat gluten free flour. Do you know if that flour cooks differently? What should I do?
It is probably the flour. Flours are very temperamental. So changing out for wheat really changed the outcome. I just made this bread again this past weekend and it turned out perfect. As you are just starting out, I would encourage you to follow any recipe you try per the exact ingredients and directions to give yourself the best chance of success.
Okay will do! Thanks for your feedback. Ps, I let it sit on the stovetop and cool down and it cooked more. Its edible and the flavor and texture is amazing!! I’m really surprised. I’ll try making it again with the correct flour and I’m sure it will turn out even better! Thanks again, your recipe is awesome!
Thx so much. Let me know how it turns out for you next time.