Egg-Free Gluten-Free Bread (So Tender!)

Soft and tender, this egg-free gluten-free bread is perfect for toasting and eating with butter, or for making sandwiches. I highly recommend baking a couple of loaves and freezing to enjoy homemade bread anytime – they’ll be gone in no time!

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Ingredients You’ll Need:

Here’s a visual overview of the ingredients required for making this egg-free gluten-free bread recipe.

(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)

Recipe Notes + Substitutions:

• Gluten-Free All-Purpose Flour: I recommend using a good-quality gluten-free all-purpose flour blend that is made up of lighter flours/starches (such as rice flour, tapioca starch, corn starch or potato starch) to ensure a lighter and fluffier final texture. I do NOT recommend using a gluten-free flour blend that is made up of heavier flours (such as garbanzo bean flour) as that will result in a denser final texture.
• Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours and helps to better bind the ingredients together. If your gluten-free flour blend does not already include xanthan gum, make sure to add it in.
• Brown Rice Flour: You can either grind your own brown rice flour or buy store-bought. Alternatively, you may also use millet flour or sorghum flour instead.
• Instant Yeast: I like using instant yeast because there is no pre-activation period required and you can mix the instant yeast directly with the other dry ingredients.
• Sugar: The sugar acts as “food” for the yeast to feed on so it can produce the gases required to create air pockets in the dough and make the dough rise. I used white sugar, but cane sugar, light brown sugar, dark brown sugar or coconut sugar will work too.
• Psyllium Husk Powder: I recommend using lighter-colored psyllium husk powder (some versions are darker and look like a brownish-purple) to ensure a lighter colored loaf. If you don’t have access to psyllium husk powder, you can make your own by grinding whole pysllium husks until they have a very fine texture.
• Baking Powder: Baking powder adds more rise to the dough, so make sure to add it in.
• Warm Water: It’s important that you use warm water that is between 105F and 115F (this is because the warmth is required to activate the yeast, but if the water is too hot, the high heat will kill the yeast). Alternatively, you may also use warm unsweetened almond milk if you prefer.
• Oil: I like using sunflower oil because I always have a bottle of it on hand. However, feel free to use other types of vegetable oil that is liquid at room temperature (such as olive oil, canola oil, avocado oil, etc.).

How to Make This Gluten-Free Egg-Free Bread (Step by Step):

Prepare Dough and Transfer to Pan

Whisk Dry Ingredients: In a large mixing bowl, whisk the gluten-free all-purpose flour, xanthan gum (if using), brown rice flour, instant yeast, baking powder, psyllium husk powder, sugar, and salt. Whisk until well combined.

Add Wet Ingredients: Add the warm water and oil to the dry ingredients.

Mix Wet and Dry Ingredients to Get Dough: Mix the wet ingredients and the dry ingredients well until you get a shaggy homogeneous dough that resembles thick cake batter (the dough will be a little wet, but that’s fine, don’t add more flour!).

Transfer Dough to Pan: Grease an 8”x4” metal loaf pan with oil or nonstick baking spray (alternatively, you may also line the pan with parchment paper). Transfer the dough to the prepared loaf pan, using a wet spatula to smooth out the top of the dough.

Let Dough Rise and Bake Until Golden

Let Dough Rise: Place the pan in a warm, draft-free space and let bread rise for approximately 30 minutes until it has doubled in size and the top of the dough has risen to the top of the pan. While the dough is almost done rising, preheat the oven to 350F (180C).

Bake Until Golden: Once the dough has fully doubled in size, place it on the middle rack of the preheated oven and bake for 50 to 60 minutes until it is golden on top and the loaf sounds hollow when tapped.

Let Cool Before Slicing

Let Cool Fully Before Slicing: Let the loaf fully cool on a wire rack (for at least 2 hours) or overnight before slicing into pieces.

Slice and Enjoy: Slice into the cooled loaf and enjoy!

Dish by Dish Tips:

• Use Light-Colored Pysllium Husk Powder: I recommend using lighter-colored psyllium husk powder (some versions are darker and look like a brownish-purple) to ensure a lighter colored loaf. If you don’t have access to psyllium husk powder, you can make your own by grinding whole pysllium husks until they have a very fine texture.
• Optional Add-Ins: If you wish to make gluten-free seed bread, go ahead and toss in a handful of mixed seeds (chia seeds, flax seeds, sunflower seeds, pumpkin seeds, etc.) together with the dry ingredients.
• Let Cool Before Slicing: It’s very important that you let the loaf cool completely on a cooling rack at room temperature before slicing because for gluten-free bread, the loaf will continue cooking with the residual heat even after removing it from the oven. If you slice into the loaf before it has fully cooled, you’ll get a gummy inside.
• Use Metal Pan: I highly recommend using a metal pan (as opposed to a glass pan or ceramic pan) as metal conducts heat better, which will allow the bottom and sides of the loaf to brown evenly.
• Bread Maker: I personally do not own a bread machine, but I believe you can also place all the ingredients for this gluten-free bread recipe in your bread maker, and bake it using the the “gluten-free” setting.
• Sandwich Bread or Toasted: You can use this gf bread un-toasted for regular sandwiches, or toast it and eat it with butter and jam, or make grilled cheese sandwiches!
• Storing/Freezing: To store, wrap the cooled gluten-free bread in plastic wrap or place in an airtight container and store for up to one week. To freeze, place it in a freezer-safe bag and freeze for up to 2 months. (Tip: Slice the bread into thin slices before wrapping, so you can take out one frozen slice at a time when needed!)