When I first started recommending gluten-free bread to patients, it wasn’t trendy. It wasn’t on every shelf. It wasn’t showing up at brunch spots. This was about fifteen years ago, and suddenly I was seeing more and more people who either felt better without gluten, were diagnosed with celiac disease, or were dealing with gluten sensitivities. That was the point when I dug in and started researching everything I could.
At the time, I didn’t have kids yet. Ironically, neither of my children ended up needing to avoid gluten, which I’m grateful for, but all that early research stayed with me. I can still remember handing patients a short list of gluten-free breads to try and then immediately telling them, “Toast it. Trust me. Toasting makes everything better.” And honestly, at that time, it did. Early gluten-free bread was dry, crumbly, and pretty bland right out of the bag.
Things have improved, but gluten-free bread is still its own world. And understanding that world is the key to choosing better products and making better homemade loaves.
What Gluten Does, and Why Gluten-Free Bread Behaves So Differently
Gluten is the protein that gives bread structure, stretch, and chew. Without it, you lose that natural elasticity and support, which is why gluten-free bread depends on a completely different set of ingredients. Instead of gluten, you’re relying on a combination of flours, starches, binders, and higher hydration to create something that feels like bread instead of cardboard.
Most gluten-free flours, like rice flour, sorghum flour, or oat flour, don’t have the same strength or binding ability as wheat. That’s why starches like tapioca or potato starch are added to lighten the texture and help with chew. Then you have binders such as xanthan gum or psyllium husk, which act as the “glue.” Without them, a loaf of gluten-free bread wouldn’t hold together at all.
The wetter, almost batter-like consistency you see with gluten-free dough is completely normal. Higher hydration helps compensate for the lack of gluten and allows the loaf to rise more evenly. Understanding this makes gluten-free baking much less intimidating because you stop trying to make gluten-free dough behave like traditional dough. It never will.
What to Look For in Store-Bought Gluten-Free Bread
Over the years, I’ve watched many people switch to gluten-free bread because they thought it was automatically the healthier choice. The truth is, gluten-free bread can be healthier, but it isn’t a guarantee. Some loaves are packed with refined starches, added sugars, and long ingredient lists designed to make up for taste and texture.
When you’re choosing a gluten-free bread, look at the fiber first. Without whole grains, the fiber content can drop significantly. Then look at sugar, since many gluten-free breads sneak in more than you’d expect. And finally, pay attention to ingredient quality. Flours made from simple, whole ingredients and not packed with gums and fillers bake more evenly, taste better, and don’t leave that heavy, gritty feeling behind.
Most gluten-free breads are still best toasted, but my husband prefers it to whole wheat toasted or not. And honestly, the quality has come a long way. My son had a grilled cheese on gluten-free bread today and could not have been happier.
Gluten-Free Breads I Recommend
Over time, a few brands have consistently delivered on taste and texture. Canyon Bakehouse (what we have in our refrigerator right now) and Schär are two of the most dependable options I recommend to patients. Whole Foods has a solid gluten-free sandwich bread that many people enjoy, and Trader Joe’s gluten-free whole grain loaf has a surprisingly good texture when toasted. Food For Life makes denser, whole-grain gluten-free breads that offer a better nutrition profile than many lighter options.
What Makes a Strong Gluten-Free Flour Blend
When I wrote my cookbook, I experimented with a lot of gluten-free flour combinations. My go-to flour blend for everyday baking is Cup4Cup because it behaves predictably and is free from the major allergens. But if you ever feel like blending your own, pairing rice flour with tapioca starch or sorghum flour with potato starch works well. Oat flour also adds natural moisture, which helps prevent dryness, which is one of the most common issues in gluten-free bread.
Whatever blend you choose, don’t skip the binder. Xanthan gum and psyllium husk are essential. They bring the elasticity and structure that gluten normally provides.
Tips for Baking Gluten-Free Bread at Home
If you’ve ever baked gluten-free bread and ended up with a dense brick, you’re not alone. The most common issue is not using enough hydration. Gluten-free dough should look wetter than traditional dough, and this throws people off the first time they try it. Proofing also behaves differently. You’re looking for a subtle rise, not a dramatic dome.
The type of pan matters too. Gluten-free dough needs support, so a loaf pan is almost always the right choice. And once the bread is baked, give it time to cool completely before slicing. Cutting too soon will collapse the crumb and make the loaf gummy in the center. The same thing happens with cookies, so always let any gluten-free baked good cool fully before diving in.
The Easiest Gluten-Free Bread Maker Recipe
If you’ve always wanted to bake gluten-free bread but haven’t been ready to jump into shaping loaves or dealing with sticky dough, a bread maker is your best friend. It removes the guesswork and gives you a reliable loaf without the intimidation factor. This is the recipe I recommend for beginners because it’s straightforward, forgiving, and produces a soft gluten-free bread that works well for toast and sandwiches.
Makes: 1 loaf
Ingredients:
2 cups gluten-free all-purpose flour (with xanthan gum included)
1 cup warm water
3 tablespoons olive or avocado oil
1 tablespoon honey or sugar
3 large eggs, room temperature
1 teaspoon apple cider vinegar
1 teaspoon salt
2 teaspoons instant yeast
Optional: 1 tablespoon extra water if the dough looks too thick
Instructions:
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Add the ingredients to your bread maker in this order: water, oil, honey, eggs, vinegar, gluten-free flour, salt, and then the yeast on top of the flour.
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Select the gluten-free setting, or if your machine doesn’t have one, choose the basic rapid cycle.
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Check the dough after the first few minutes. It should look like a thick batter, not a traditional dough ball. Add a tablespoon of water if needed.
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Let the machine complete the full cycle. Remove the loaf and let it cool completely before slicing.
A Few Notes:
Three eggs are intentional here. Eggs add structure, moisture, and softness to gluten-free bread that would otherwise crumble. You can experiment with reducing the eggs later, but for a beginner loaf, this gives the most reliable result.
Gluten-Free Bread FAQs
Is gluten-free bread healthier?
It depends on the ingredients. Some gluten-free breads are nutrient-dense, while others rely heavily on starches.
Can gluten-free bread be high in fiber?
Yes, if it includes whole-grain gluten-free flours like oats or sorghum.
Does gluten-free bread freeze well?
Absolutely. Slice it first so you can pull out what you need.
Conclusion
Choosing or baking gluten-free bread doesn’t have to feel overwhelming. Once you understand the ingredients and how they work together, you can read labels more confidently, choose better products, and eventually try baking your own. Whether you’re buying it, toasting it, or making it from scratch, gluten-free bread can fit beautifully into your kitchen and your lifestyle.
If you want more allergy-friendly recipes, health tips and support, subscribe to my newsletter. And stay tuned because my gluten-free sourdough bread post is coming out right after Thanksgiving!