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 have been cooking gf for many years . I have tried a million bread recipes . They all were just ok. I made this bread and I CANNOT BELIVE how amazing it is! It doesn’t crumble , it isn’t gummy and it even springs when you bite it. I shared with a friend who couldn’t believe it was gf!! Thank you!!!
You just made my day and my week. I am so glad it turned out well for you. I feel very similarly. Those of us who remember what gluten bread tasted and felt like are searching for something that resembles what we used to know. This recipe is really good. Do search the blog for GF bread because I do have some others that I really like. Thanks for taking the time to comment!
Have recently been ciliac, have had flops in bread making. Made your recipe best ever with one exception!
It tends to break up in toaster and crust slip off when making a sandwich. Any ideas as to where I went wrong please. Julia
It is correct for the middle to sink down as it cools? This is my first time making this recipe and I wondered if I did something incorrectly?
it might sink a little but only modestly. I have had that issue on a number of recipes. It is ultimately about your oven temperature. One thing I do is to leave the bread/cake in the oven with the door open (after the baking time) so it does not fall. Let me know if you try that and how it goes.
Help please, I am ready to bake my bread but can not find the size of the loaf pan!!!! Please let me know where to.find it, thanks
Diane, it is the standard size loaf pan for this recipe. The standard size is 8 1/2 x 4 1/2. good luck!
Hi ,
I’m new to gluten free stuff and I’m looking for bread I can make , saw this and it looks good. My question is if Bob’s red mill has the Ingredients of the something gum .. sorry I couldn’t remember the name, do i still add in extra Gum powder to the recipe?
If the flour has xanthan gum in it, there is no need to add extra. Good luck on your breadmaking.
Per the ingredients listed on the Bob’s Red Mill 1 to 1 gluten-free flour, it contains xanthan gum, so do we need the to add the xanthan gum stated in the recipe to achieve the results shown with your bread?
I did add xanthan gum. Some people will feel it is not necessary.
Hi I live in Australia andhave Coeliac. I would love to try this recipe. The trouble is that we don’t have Bob’s mix flour here. Would a mix of almond flour and tapioca work and if so what ratio would I need
I think those flours are too light. You need something more like a gf all-purpose flour. I am sure you have some brand to pick from. Let me know how it turns out for you.
As the author said, you can use any all purpose flour in place of the Bob’s. I feel that he left out information on the xanthum gum. Check and see if your gluten free flour has xanthum gum already mixed with it. If it does, do not add more.
Heather good input. You definitely need to read the ingredients list of the all purpose flour to see if it contains any xanthum gum.
Look at Gluten Free on a Shoestring website, she gives several recipes for diy gf flours.
Thx for the info. On my way to check it out now.
Oh dear! I have not baked the bread yet, but the dough looks just wrong! It poured out of the bowl rather than needing to scrape it out. I have double-checked my measurements since I’m not that experienced with bread and can’t figure out why it is soupy. I used 1/2 cup of milk and I cup of water. When I added the honey and yeast it rose right up to almost past the two cup mark. I am letting it “proof” right now, but I don’t think anything is going to happen.
Any ideas where I may have gone wrong? I used rapid instant yeast.
Cyd, scroll to the bottom of the post to see a picture of the dough. You will note it is much more like a cake batter than a dough. If you still think it is too runny, add a flour a little at a time. It should still work well. Let me know.
It’s in the oven right now. Amazingly, it still rose to the top of the pan, but I have no idea how it’s going to turn out. Stay tuned!
I am so happy for you. Good luck. So many people like this recipe so I truly hope it works for you! Fingers crossed.
Verdict? I definitely did something wrong. I think it had to do with the yeast maybe? It doesn’t taste quite right, and overflowed all over the oven, LOL!!! But…it’s close enough that I think I’m going to try once more and get my husband to double check all my measurements.
Thank you so much for responding to my concerns so quickly!
I think the problem was you used milk AND water for the yeast mixture. It says water OR milk, not both.
I am sorry if the recipe directions were confusing. Almost everyone has had really good luck with this recipe. I hope you try it again. If you do, let me know how it comes out.
Would that really make a difference? In total, it still was the same amount of liquid as the recipe. Skim milk would just be higher fat milk that is watered down. The milk I used was 2%, plus some water.
I’m pretty sure my yeast measurements were wrong. Maybe I grabbed a tablespoon instead of a teaspoon…
You are right that it is about the total liquid. You also want to use warm water or milk. Maybe that could have affected it.
I’m not giving up! This recipe has great reviews and I’m going to try it once more. I’ll keep you posted.
I’m a little late to the party, but could the fact that you used instant yeast instead of active yeast make a difference?
Absolutely. Yeast, just like the flour is very sensitive. So many things can affect bread making including room temperature and humidity. I do appreciate you sharing your insight.
I think that’s what just went wrong with my first loaf
I will be buying just “active” and hope for better luck!
It is worth trying the active yeast and see if that makes a difference. Also, see my note to your first comment. Good luck and I hope it turns out for you.
I use instant yeast with this recipe and it works fine. I bought Pullman bread pans from Amazon and every loaf since has risen and kept its height.
So glad to hear that. The Pullman pans are great.
Kerry, how far do you let it rise in the Pullman pan?
The batter amount fills it to about half way, but I had to stop letting it rise after 35min, before it went above the top of the pan….(Also I’m at 5200 ft elevation)
local environment definitely changes the rules of thumb. You want to let it rise to just uner the top of the pullman pan. it will cook above that on the bake.
I’m trying this 1 more time today, following EXACTLY (other than using a Pullman pan)… Batter isnt to high in pan, and will make sure to not let it over rise … Fingers crossed!!
Are you able to use instant yeast instead of active dry?
I think you will be fine. Let me know how it turns out?
This is the best gluten-free bread recipe! Love it Thank you for sharing.
I am so glad you liked it. I am working on coming up with other gf bread recipes.
Can’t wait for more gf bread recipes. Thank you for your creativity in the gf world.
This bread was fantastic. Thank you!!! The best GF bread. Making it again today. I added olives and garlic???
I love to hear that. I like the addition of olives and garlic. I am sure that will be delicious.
This bread turned out so good but I think will leave in for an extra 5 minutes cause was a little soft but very good tasting , this is now my go to bread for sure, thinking of making buns do you think this will work .?
So glad you liked it. The timing is different for everyone because of our ovens. I would think this recipe would work well for buns. Not quite sure how long you would cook it. Be sure to egg wash the top of the bun so you get that look.
I made this bread and it is delicious and soft! It is definitely the best gluten free bread that I have ever made. It’s very light…not heavy and dense like most gluten free breads. I can even eat this without toasting it…it’s that good! 🙂
I am so glad you liked it. I agree with everything you said. It is amazing we have a gluten free bread that is actually good!