Everyday Gluten-Free Bread

Adapted from Bob’s Red Mill Everyday Bread (gluten-free) recipe.

I found the original recipe a bit too sweet, as I’m a fan of salty and savory bread. I lowered the amount of sugar and amped up the salt. As a result, final product reminds me a bit of corn bread, but more solid.

🍳Recommended Equipment

  • loaf pan
  • stand mixer with dough hook, or a mixing bowl and spatula
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Adjust Servings
453grams gluten-free all purpose flour (such as King Arthur's) approx 3⅓ cups
30grams brown sugar approx 2 tablespoons
7grams active-dry yeast approx 2¼ teaspoons
15grams salt
390milliliters milk, warmed to 110°F approx 1½ cups + 2 tablespoons
60milliliters oil approx ¼ cup
2 eggs
butter (for greasing)



Combine dry ingredients

Combine 453g gluten-free all-purpose flour, 30g brown sugar, 7g yeast, and 15g salt.
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Add liquid ingredients and mix

Add 390ml milk, 60ml oil, and 2 eggs to dry ingredients.
Beat batter until smooth.
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Pour batter in loaf pan

Grease loaf pan with butter. Pour batter into loaf pan.
Cover with a tea towel and let rise for an hour, or until it's risen to the top of the pan. In the meantime, preheat oven to 375°F.
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Bake for 40-50 minutes

Bake for 40-50 minutes or until temperature of bread reaches 200°F.
Cool for 5 minutes and then remove from pan to cool.
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