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1 Comment Gluten-free bread: delicious, but definitely a bit different from bread with gluten. It took me quite a while to find a really good recipe – but here it is at last! This gluten-free bread is soft, slightly moist, and full of flavor, without that dry or gritty texture many gluten-free breads have. Perfect for anyone who wants to bake gluten-free at home without hassle.
Table of contents
Why You’ll Love This Recipe
Looking for a tasty and easy gluten-free bread without long rise times or yeast? Then you’re in the right place. This recipe uses a blend of gluten-free flours and natural binders, creating a surprisingly light and flavorful loaf. Perfect for slicing, toasting, or eating as-is.
Recipe Ingredients
To make this delicious gluten-free loaf, you’ll need the ingredients listed in the recipe card. Below I highlight the more unique ingredients and possible substitutions:
- Flour blend – I used almond flour, chestnut flour, and coconut flour. Because there’s a little coconut milk in the dough, the bread has a subtle coconut flavor. I don’t find it overpowering, but you can swap the coconut milk for almond milk if preferred.
- Chia seeds – Chia works as a binder and absorbs moisture, which helps keep the bread nice and moist. You can replace it with ground flaxseed if needed.
- Psyllium husk (also called psyllium fiber) – Another essential binder that helps hold gluten-free bakes together. Without gluten, breads crumble easily, so this ingredient really helps with structure.
- Tapioca starch – Provides elasticity and helps bind everything together. Can be replaced with arrowroot starch.
- Eggs – Eggs give lift and help the gluten-free bread rise together with baking powder and baking soda. Apple cider vinegar also creates lift.
- Honey – Optional and can be replaced with maple syrup or another liquid sweetener.
How To Make Gluten-Free Bread
In many ways, making gluten-free bread is actually easier than making traditional bread. You don’t need to worry about yeast, proofing, or kneading. It’s simply a matter of mixing the dry ingredients, mixing the wet ingredients, and then combining the two.
Make sure to sift the chestnut flour and coconut flour, as they tend to clump – and that’s not what you want here. Other than that, it’s really straightforward: mix everything well and pour the batter into a loaf pan lined with parchment paper.
Bake for about 45 minutes, or until a wooden skewer comes out clean. Let it cool in the pan briefly before removing it, then transfer to a cooling rack to cool completely.
More Easy Gluten Free Recipes
I love trying out different gluten-free recipes and below are some of my favorites:
FAQ Gluten-Free Bread
Gluten-free bread has a different texture than regular bread: often a bit denser and less elastic. Thanks to the almond flour, chestnut flour, and coconut flour, this loaf has a full, slightly nutty flavor and a soft crumb.
Because there’s no gluten, the bread needs other binders:
- Chia seeds: hold moisture and bind
- Psyllium husk: provides elasticity and prevents crumbling
- Tapioca starch: gives a light chewy texture and cohesion
Together they create a bread that doesn’t fall apart.
It’s not recommended. Psyllium provides structure. Without it, the bread will be drier and more crumbly. If you can’t find it, you could increase the chia and add a bit more tapioca, but the result will be different. Psyllium is often available online and in health food stores.
Yes, but with some caution:
- Almond flour: can be replaced with hazelnut flour or another nut flour
- Chestnut flour: can be replaced with buckwheat flour (stronger flavor + slightly different texture)
- Coconut flour: is harder to replace because it absorbs a lot of moisture — if substituting, reduce the liquids
Experiment per flour, as gluten-free flour blends are rarely 1:1 replacements.
No. This recipe uses no yeast, only baking powder + baking soda + apple cider vinegar for lift. It’s much faster than yeast breads and requires no rising time.
Let it cool completely and then store:
- At room temperature: 1-2 days, wrapped well
- In the fridge: 3-4 days, in an airtight container (may dry out slightly)
Tip: slice only what you need – the loaf stays moist longer.
Yes, it freezes very well. Slice it, wrap 2-3 slices together, and freeze for up to 3 months. Thaw at room temperature or toast straight from frozen.
Often yes, but this recipe stays moist thanks to the fibers, eggs, and oil. Toasting is always a great idea after a day or two — it becomes even more delicious.
Summary
If you’re looking for an easy gluten-free bread that is delicious and perfect for everyday use you’ve found it. If you’ve never tasted a gluten-free bread before and are used to regular bread you might still be a bit disappointed. Because – let’s face it – it’s not exactly the same. That said; I love the versatility of this recipe and served with some eggs and avocado? This is a perfect breakfast if you ask me!
Gluten-Free Bread
Ingredients
- 50 g almond flour
- 60 g chestnut flour sifted
- 30 g coconut flour sifted
- 40 g chia seeds
- 1 tbsp psyllium husk psyllium fiber
- 35 g tapioca starch or arrowroot starch
- 1 tsp baking soda
- 1½ tsp baking powder
- ½ tsp sea salt
- 4 large eggs
- 60 ml olive oil
- 1 tbsp apple cider vinegar
- 1 tbsp honey
- 60 ml coconut milk
Equipment
- 1 9 x 5-inch loaf pan (or similar)
Instructions
- Preheat the oven to 350°F (175-180°C). Line a loaf pan with parchment paper.
- In a large bowl, whisk together the chestnut flour, almond flour, coconut flour, baking powder, chia seeds, psyllium husk, tapioca starch, baking soda, and sea salt.
- In a separate bowl, whisk together the eggs, olive oil, apple cider vinegar, and honey.
- Pour the wet ingredients into the dry and mix until combined. Add the coconut milk to form a smooth batter.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for about 45 minutes, or until a toothpick inserted into the center comes out clean and the loaf is golden brown.
- Remove from the oven and allow to cool in the pan for about 10 minutes. Then transfer to a wire rack to cool completely before slicing.
Notes
Nutrition Information per portion:
Disclaimer:
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
After having tried like a gazillion different recipes for gluten-free bread I finally found I love!