The Quest for Great Gluten-Free Bread
Bread is what most people miss first when going gluten-free. Soft sandwich bread, crusty sourdough, dinner rolls — gluten is what makes bread chewy, airy, and delicious. Replicating these qualities without gluten is the greatest challenge in GF baking.
The good news: GF bread has improved dramatically over the past decade. Several commercial brands now produce genuinely enjoyable bread, and the homemade GF bread movement has developed reliable techniques and recipes that produce impressive results.
Best Store-Bought GF Bread Brands
Canyon Bakehouse
Consistently ranked among the top GF bread brands. Makes several varieties including a Mountain White, Honey Whole Grain, and Ancient Grain loaf. Texture is soft and sliceable; flavor is mild and pleasant. Wide distribution at mainstream grocery stores. Good for everyday sandwiches and toast.
Schar
A European GF brand with deep expertise (they've been making GF products for decades). Their Artisan Baker White Bread and Multigrain Bread are popular for their pleasant chew and good shelf life. Schar uses a proprietary blend that gives their bread a particularly good texture compared to many competitors.
Udi's Gluten Free
One of the pioneer GF bread brands, widely available. Sandwich breads, hot dog buns, hamburger buns, and bagels. Reliable quality; not as innovative as newer brands but dependable.
Three Bakers
Certified GF from a dedicated facility. Multiple varieties. Good flavor and texture. Slightly more expensive but worth it for the certification assurance.
Simple Kneads
A newer brand making ambitious GF bread with interesting flavors. More artisan-style than mass market.
Storage: The Single Most Important Factor for GF Bread
This is where many people go wrong with GF bread. Gluten-free bread stales and molds much faster than conventional bread due to its composition (no gluten network to hold structure and moisture).
Do not store at room temperature for more than 1-2 days. GF bread at room temperature goes stale very quickly and molds faster than wheat bread.
Refrigerate: 1-2 weeks in a sealed bag. The bread will be firmer but toast well from the fridge.
Freeze immediately after buying: This is the best approach for most GF bread. Slice and freeze in a sealed bag. Individual slices toast directly from frozen (pop in the toaster straight from the freezer — they toast beautifully and taste as good as fresh).
Toast everything: GF bread is dramatically better toasted than fresh. The toasting restores texture and improves flavor. Even for sandwiches, consider lightly toasting the bread.
Making Homemade GF Bread
Homemade GF bread is more economical, often tastier, and more customizable than store-bought. It does require more time and a learning curve, but the results are worth it.
What Makes GF Bread Different
GF bread dough is actually more like a thick batter than a traditional bread dough — it's too wet and sticky to knead conventionally. This is normal and correct. Working with GF bread dough requires adjusting your expectations.
Essential Equipment
- Stand mixer or hand mixer: GF bread benefits from thorough mixing to develop structure
- Loaf pan (8x4 or 9x5 inch): GF bread typically doesn't hold its shape without support
- Parchment paper: Line the loaf pan for easy removal
- Instant-read thermometer: GF bread is done when internal temperature reaches 200-205°F / 93-96°C
Key GF Bread Ingredients
GF flour blend: Use a blend designed for bread baking, or a general-purpose blend. Bob's Red Mill 1-to-1 works; King Arthur Bread Flour (a GF blend with more protein) is specifically designed for bread.
Xanthan gum or psyllium husk: Essential for structure. Psyllium husk is particularly effective in GF bread, creating a chewy, bread-like texture.
Eggs: Provide structure and binding. Many GF bread recipes use 2-3 eggs per loaf.
Yeast: Active dry or instant yeast works. GF bread still uses yeast for rise and flavor development.
Apple cider vinegar: Small amount (1-2 teaspoons) helps activate the leavening and creates a slightly acidic environment that improves texture.
Warm liquid (milk or water + often oil): More liquid than conventional bread; the wet batter consistency is correct.
Basic GF Sandwich Bread Technique
- Mix dry ingredients: GF flour, salt, xanthan gum (if needed), sugar
- Proof yeast in warm water with sugar for 5-10 minutes
- Mix wet ingredients: eggs, oil, vinegar, milk or water
- Combine wet and dry ingredients with mixer on medium-high for 3-4 minutes
- Pour batter into greased, parchment-lined loaf pan
- Smooth top with wet spatula
- Cover and let rise in warm place 45-60 minutes (GF bread rises less than wheat bread — it should dome slightly over the pan edge)
- Bake at 375°F / 190°C for 35-45 minutes until golden and internal temp reaches 200°F
- Cool in pan 10 minutes, then on wire rack for at least 1 hour before slicing (critical — slicing too early creates gumminess)
- Yeast was old or water temperature was too hot (kills yeast) or too cold (doesn't activate)
- Not enough xanthan gum or psyllium husk
- Flour blend doesn't have enough protein
- Rise environment was too cold
- Underbaked — use a thermometer to verify 200-205°F internally
- Sliced too soon before fully cooling
- Too much xanthan gum
- Too much liquid in the recipe
- Gluten-Free Sandwich Bread Loaf
- Gluten-Free Everything Bagels
- Gluten-Free Rosemary Focaccia
- Gluten-Free Pizza Dough
- Gluten-Free Flaky Biscuits
- Gluten-Free Classic Cornbread
- Gluten-Free Banana Nut Bread
- Gluten-Free Pumpkin Bread
- Gluten-Free Soft Pretzels
- Gluten-Free Cinnamon Rolls
- Gluten-Free French Toast
Why GF Bread May Not Rise Enough
Why GF Bread May Be Gummy Inside
GF Sourdough and Advanced Bread
GF sourdough has become a popular pursuit for serious GF bakers. It requires developing a GF sourdough starter (typically using brown rice flour or sorghum flour) and a longer, slower fermentation. The result — when successful — is genuinely excellent bread with complex flavor and better texture than yeasted GF bread. It's a worthwhile project for those who bake frequently.
Updated October 2026
Most failed gluten-free loaves are gummy because they were sliced while hot, or flat because the binder and yeast never had a warm rise. Cool the loaf fully, and use a certified gluten-free blend plus xanthan gum or psyllium husk.
Bread recipes that show the fix
Why is my gluten-free bread gummy in the center?
The center stays gummy when the loaf is underbaked or sliced while hot. Bake until the middle is set, then cool completely on a rack before the first slice. Too much xanthan gum, or a blend that already contains it, causes the same sticky crumb.
Why did my gluten-free loaf not rise?
Gluten-free dough does not rise like a gluten-containing dough. It needs a binder such as xanthan gum or psyllium husk, fresh yeast, and a warm place to dome slightly over the pan. A cold kitchen or a blend with too little starch leaves the loaf flat.
What should I check on store-bought gluten-free bread?
Read the package for a gluten-free or certified gluten-free label before it goes in the cart. Toast slices straight from the freezer. A shared toaster is a cross-contact risk, so keep a separate toaster for gluten-free bread and ask your clinician about your own needs.
Which bread recipes show a reliable gluten-free crumb?
The sandwich loaf, sourdough, bagels, and focaccia linked above are the practical set. French toast is the way to use leftover slices once the crumb is fully cool.
Baking at home instead? The homemade side lives on its own pages: how to bake gluten-free bread that rises and gluten-free sourdough.