What type of bread is gluten-free?

Gluten-free bread is made without wheat, rye, or barley grains that contain gluten. Instead, it uses a blend of gluten-free flours such as rice flour, sorghum flour, tapioca starch, and others. These breads are often supplemented with xanthan gum or psyllium husk to replicate gluten’s binding properties.

Why are so many doctors against a gluten-free diet?

Doctors often caution against a gluten-free diet when it isn’t medically necessary. Many packaged gluten-free bread products are low in fiber and high in refined starches, which can lead to blood sugar spikes and nutritional imbalances. It’s important to consult a healthcare professional before eliminating gluten from your diet.

Is sourdough bread gluten-free?

Traditional sourdough bread is not gluten-free because it is made from wheat-based flour. While fermentation reduces some gluten, it doesn’t remove it entirely. However, you can bake sourdough-style gluten-free bread using a gluten-free starter and appropriate flours.

What does gluten do to your body?

In individuals with Celiac disease, gluten triggers an autoimmune response that damages the small intestine. In those with non-Celiac gluten sensitivity, it may cause bloating, fatigue, or digestive issues. For most people, gluten is safe to consume and provides important nutrients when included as part of whole grains.

Gluten-Free Bread: The Ultimate Homemade Loaf You’ll Love

Name: Gluten-Free Bread
Prep time: 15 min
Cook time: 40 min
Total time: 1 h
Yield: 1 loaf
Cuisine: American
Ingredients: 2 1/2 cups all-purpose gluten-free flour; 1 teaspoon xanthan gum; 1 teaspoon gluten-free baking powder; 1 packet rapid rise/instant yeast (2 1/4 teaspoons); 1/4 cup extra virgin olive oil; 1/4 cup honey (or agave nectar/maple syrup); 1 teaspoon apple cider vinegar; 1 1/2 cups warm water (100–110°F); 3 egg whites (from large eggs, room temperature); 1 teaspoon salt

Description

Soft and flavorful gluten-free bread that’s easy to bake and perfect for everyday use.

Ingredients

2 1/2 cups all-purpose gluten-free flour

1 teaspoon xanthan gum

1 teaspoon gluten-free baking powder

1 packet rapid rise/instant yeast (2 1/4 teaspoons)

1/4 cup extra virgin olive oil

1/4 cup honey (or agave nectar/maple syrup)

1 teaspoon apple cider vinegar

1 1/2 cups warm water (100–110°F)

3 egg whites (from large eggs, room temperature)

1 teaspoon salt

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Instructions

1. In a large mixing bowl, combine gluten-free flour, xanthan gum, baking powder, and salt.

2. In a separate small bowl, mix warm water with yeast and honey. Let it sit for 5–10 minutes until frothy.

3. Add olive oil, apple cider vinegar, and egg whites to the yeast mixture.

4. Slowly incorporate the wet ingredients into the dry ingredients, stirring constantly.

5. Using a stand mixer (or by hand), beat the dough for 5 minutes until smooth and slightly thickened.

6. Pour the batter-like dough into a greased loaf pan.

7. Cover loosely with a clean towel and let rise in a warm place for 30–45 minutes, or until doubled in size.

8. Preheat your oven to 375°F (190°C).

9. Bake the bread for 35–40 minutes, or until golden brown and a toothpick inserted in the center comes out clean.

10. Let cool completely on a wire rack before slicing.

Notes

Store sliced bread in an airtight container at room temperature for up to 3 days or freeze individual slices for longer storage. Serve with soups, salads, or your favorite brunch dishes.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Bread
Method: Baking
Cuisine: American