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America's Test Kitchen gluten-free bread recipe delivers the same satisfying texture and flavor you'd expect from traditional bread—without the gluten. This no-knead method transforms simple ingredients into a loaf with a crisp crust and tender crumb, proven to work reliably for gluten-sensitive diets.
The secret lies in precise ingredient ratios and a longer rise time that develops flavor and structure.
What makes this recipe stand out is its approachability—no special equipment or advanced techniques required. The dough comes together in minutes, then rests overnight for optimal texture development.
Gluten-free flours like brown rice and oat blend with xanthan gum to mimic wheat's binding properties, while honey adds moisture and subtle sweetness that enhances the final product.
By the time it emerges from the oven, you'll have a golden-brown loaf with a satisfying crunch and a soft interior that holds up to toast, sandwiches, or soups.
The aroma alone makes any kitchen feel like a bakery. This recipe proves gluten-free baking doesn't mean sacrificing texture or taste—just careful technique and patience.
Perfect for breakfast toast, sandwiches, or serving alongside soups, this bread keeps well for days when stored properly. The method scales easily for larger batches, making it ideal for meal prep or sharing. Let's get started on your perfect gluten-free loaf.
Ingredients for america's test kitchen gluten free bread
Twelve simple ingredients transform into a gluten-free loaf with restaurant-quality texture and aroma.
| Ingredient | Amount | Notes |
|---|---|---|
| Brown Rice Flour 🌾 | 1 ½ cups | Gluten-free, finely milled preferred |
| Oat Flour 🍞 | ¾ cup | Certified gluten-free, finely ground |
| Xanthan Gum 🧪 | ½ tsp | Essential for gluten-free structure |
| Instant Yeast 🍞 | 1 ½ tsp | Active dry works too |
| Honey 🍯 | ¼ cup | Wildflower preferred for depth |
| Unsalted Butter 🧈 | ½ cup | Cold, cubed for easier mixing |
| Large Eggs 🥚 | 2 whole | Room temperature for best results |
| Warm Water 💧 | 1 cup | 110°F, not boiling |
| Diamond Crystal Kosher Salt 🧂 | 1 ½ tsp | Adjust to taste |
| Apple Cider Vinegar 🍎 | 1 tbsp | For tangy depth |
| Cornstarch 🌾 | 1 tbsp | For crisp crust |
| Sesame Seeds 🌰 | 1 tbsp | Optional, for topping |
| Coarse Sea Salt 🧂 | ½ tsp | For sprinkling crust |
The flours are the foundation—Bob's Red Mill brown rice flour and certified gluten-free oat flour from King Arthur work beautifully together. Xanthan gum is non-negotiable here; it's what gives gluten-free bread its structure. I always grab mine from Whole Foods—their bulk section has the freshest. For the honey, Manuka or wildflower adds subtle depth that makes this taste anything but basic. Store your flours in airtight containers to prevent moisture absorption, which can turn them rancid faster than you'd think.
No xanthan gum? Psyllium husk powder at half the amount works in a pinch, but texture will differ slightly. Substituting regular oat flour? Use certified gluten-free oats—cross-contamination is a real issue. Butter can be swapped for coconut oil, but it'll taste different. The vinegar is key for that tangy note—white vinegar works too. For the crust, cornstarch gives that satisfying crunch, but if you're out, arrowroot powder does the job just as well. Sesame seeds add texture, but poppy seeds or everything bagel seasoning are great alternatives if you're feeling fancy.
This dough needs patience—overnight rise at room temperature develops the best flavor. Store your shaped loaf in a bread bag or airtight container to keep it fresh for up to 5 days. For longer storage, freeze the loaf up to 3 months—wrap it tightly in foil first. Reheat slices in a toaster or oven to restore that bakery-fresh crunch. The first slice out of the oven? Worth every minute of waiting.
Why You'll Love This Recipe
- No-Fuss Mix-In: I swear by the 5-minute prep—just whisk flours, dissolve yeast in warm honey water, and knead once. The xanthan gum does the heavy lifting so you don’t have to fuss with gluten substitutes.
- Honey’s Sweet Secret: That single tablespoon of honey? It’s the MVP—caramelizing just enough to give the crust a golden crunch while keeping the crumb tender. Tastes like bakery bread, not a compromise.
- Weeknight Workhorse: Toast it for breakfast, tear it for sandwiches, or pack slices for lunch—it holds up for days without drying out. My kids even ask for it plain with butter (yes, really).
- Budget Baking Win: Brown rice flour and oats are cheap staples, and a single batch costs less than half a loaf of store-bought. Plus, the dough’s forgiving—no need for fancy equipment or perfect measurements.
Step-by-step instructions for america's test kitchen gluten-free bread recipe
This gluten-free bread delivers restaurant-quality texture and flavor without the kneading or guesswork.
Create the Gluten-Free Base
In a large mixing bowl, combine the 1.5 cups brown rice flour, 0.75 cup oat flour, 0.5 tsp xanthan gum, and 1.5 tsp instant yeast. This blend forms the structural foundation—xanthan gum mimics gluten's elasticity, while the rice and oat flours provide texture. Whisk thoroughly to eliminate any lumps, as even distribution ensures even rising.
In a separate bowl, melt the 0.5 cup unsalted butter until just liquid, then whisk in the 0.25 cup honey and 1 tbsp apple cider vinegar. The vinegar adds subtle tang while tenderizing the crumb. Let this mixture cool slightly to 100°F before combining—this prevents killing the yeast when mixed with warm water later.
Mix the Dough to Perfect Consistency
Create a well in the dry ingredients and pour in the cooled butter mixture. Using a wooden spoon, gradually incorporate while adding the 2 whole large eggs and 1 cup warm water. Mix until just combined—you should have a thick, shaggy dough that clings to the spoon but isn't sticky. Overmixing develops gluten-like properties, so stop when the ingredients are uniformly moistened.
Stir in the 1.5 tsp diamond crystal kosher salt and 1 tbsp cornstarch. The cornstarch creates a crisp crust while preventing gumminess. Let the dough rest for 10 minutes at room temperature—this allows the xanthan gum to fully hydrate and the gluten-free flours to begin their structural transformation.
Shape and First Rise for Optimal Texture
Line a 9x5-inch loaf pan with parchment paper, leaving an overhang on two sides for easy removal. Transfer the dough to the prepared pan and spread it evenly using a wet spatula. The dough will be dense but pliable—press gently but firmly to eliminate air pockets, which prevents even rising. Cover the pan tightly with plastic wrap and let rise at 75°F for 1 hour and 30 minutes until the dough has visibly expanded by about 50% and springs back slowly when gently pressed.
Here's the critical test: press your finger into the dough—it should leave a slight indentation that slowly fills back in. If it springs back immediately, let it rise longer. The warm environment encourages yeast activity without overproofing, which would collapse the structure during baking.
Bake to Golden Perfection
Preheat your oven to 375°F with a rack positioned in the lower third. Brush the risen dough with additional water (using a pastry brush) to create steam during baking, then sprinkle evenly with 1 tbsp sesame seeds and 0.5 tsp coarse sea salt. The seeds add crunch while the salt enhances flavor contrast.
Bake for 40-45 minutes until the bread reaches an internal temperature of 205°F and the top is deep golden brown with crisp edges. The loaf should sound hollow when tapped on the bottom. If the top browns too quickly, tent loosely with foil after 25 minutes to prevent over-browning while allowing the crumb to fully develop.
Rest and Slice for Maximum Freshness
Remove the bread from the oven and transfer it to a wire rack. Let it cool completely for at least 1 hour before slicing—this allows the internal structure to set properly. The bread should have a crisp crust that gives way to a tender, slightly dense crumb with an open yet uniform grain pattern.
For best results, slice with a sharp serrated knife and serve within 3 days for optimal texture. Store wrapped in a bread bag at room temperature or freeze for up to 3 months. This gluten-free loaf delivers the satisfying chew and flavor of traditional bread without the compromises—proof that gluten-free can be exceptional.
Pro Tips For Making America'S Test Kitchen Gluten Free Bread
- Preheat That Pan: The recipe calls for a 9x5-inch loaf pan, but I learned the hard way—don’t skip preheating it for at least 10 minutes. Cold pans make the bread stick like glue, and gluten-free dough isn’t nearly as forgiving. Pop it in the oven while you mix the dough, then grease it with oil after it’s hot.
- Sift the Oat Flour: Oat flour is dense, and clumps in the dry ingredients will throw off your texture. Sift it through a fine-mesh sieve with the brown rice flour before mixing—yes, even if it’s labeled "blended." I used to skip this, and my bread turned out gummy. Trust me, the sifting makes a real difference.
- Don’t Rush the Kneading: This dough needs 8–10 minutes of vigorous kneading by hand (or 5–6 minutes in a stand mixer with the dough hook). I used to give it half that time, thinking gluten-free meant less work, but the result was dense and chewy. Push through the effort—it’s the only way to develop the structure.
- Use Warm Honey: The recipe calls for honey, but cold honey won’t activate the yeast properly. Warm it to about 100°F (just until it’s pourable but not hot) before mixing it with the yeast and water. I was skeptical until I tried it—the dough rose faster and tasted richer. Sounds weird, but it works.
Regional styles of this dish
Southern Comfort Style
Inspired by classic Southern baking, this version swaps honey for molasses—just ¼ cup—and adds ½ tsp ground cinnamon to the dry ingredients. The molasses deepens the flavor profile with caramel notes, while a sprinkle of crushed pecans on top before baking adds a buttery crunch.
Serve warm with butter and honey or use for cornbread-style sandwiches with pulled pork. 🌶️
Italian-Inspired Focaccia
Transform this into a gluten-free focaccia by spreading the dough in a 9x13-inch pan instead of a loaf pan. After the first rise, dimple the top with your fingers and drizzle with 2 tbsp olive oil mixed with 1 tsp dried rosemary.
Top with cherry tomatoes, kalamata olives, and flaky sea salt before baking. The result? A crisp, herby bread perfect for dipping in balsamic vinegar or pairing with antipasto platters.
Herbed Garden Loaf
For a fresh twist, fold 2 tbsp finely chopped fresh herbs (like thyme, rosemary, and parsley) into the dough after mixing. Replace sesame seeds with everything bagel seasoning for a savory crust.
This loaf shines when served alongside roasted vegetables or as a base for open-faced sandwiches with goat cheese and fig jam. The herbs add brightness that cuts through richer dishes beautifully.
Sweet Cinnamon Swirl
Turn this into a gluten-free cinnamon swirl bread by mixing ½ cup brown sugar and 1 tsp cinnamon into the butter-honey mixture. After shaping, use a knife to swirl the dough with ½ cup cream cheese (softened) before baking.
Top with turbinado sugar for a caramelized crust. This version tastes like a cross between cinnamon rolls and brioche—ideal for breakfast toast or dessert slices with vanilla ice cream. 🍯
Savory Garlic & Herb
For a savory loaf, replace the honey with 2 tbsp minced garlic and 1 tbsp lemon zest in the butter mixture. Add 1 tsp dried oregano to the dry ingredients and top with garlic-infused olive oil after baking.
This bread pairs exceptionally well with grilled meats, soups, or marinated cheeses. The garlic and herbs elevate the crust to a restaurant-worthy level.
Seeded Multigrain Crust
Boost texture and nutrition by mixing 2 tbsp ground flaxseed and 1 tbsp chia seeds into the dry ingredients. Top the risen dough with a mix of pumpkin seeds, sunflower seeds, and sesame seeds before baking.
This multigrain crust adds crunch and a nutty depth, making it perfect for avocado toast or vegetarian sandwiches. The seeds also extend freshness, keeping the bread crisp longer.
Nutrition facts
Frequently asked questions
Can I substitute regular flour for the gluten-free blend?
Absolutely not—this recipe relies on the specific gluten-free flour blend and xanthan gum to create the right texture. Regular flour contains gluten, which gives traditional bread its elasticity and structure. The gluten-free version uses brown rice flour and oat flour instead, plus xanthan gum to mimic gluten's binding properties. Swapping flours would result in a dense, crumbly loaf that lacks the desired crumb structure.
Why does my gluten-free bread taste bland?
Gluten-free bread often tastes bland because the flours lack the natural flavor of wheat. To enhance taste, use honey or molasses instead of sugar, and add apple cider vinegar for tang. Toasting the bread also intensifies flavor—try toasting slices before serving. For extra depth, consider adding 1 tsp dried herbs (like rosemary or thyme) to the dough or sprinkling coarse sea salt on top before baking.
How do I fix a dense or gummy gluten-free loaf?
A dense or gummy texture usually means the dough didn't rise enough or was overmixed. Ensure your yeast is fresh and your water is 110°F (not boiling). Let the dough rest for the full 1 hour and 30 minutes at 75°F—a warm environment helps the yeast activate properly. Also, avoid overmixing after adding wet ingredients; stop when the dough is just combined. If the loaf still turns out dense, try adding 1 tbsp cornstarch to the dry ingredients for a lighter crumb.
Can I make this bread without a loaf pan?
Yes! Shape the dough into a free-form loaf or round boule on a baking sheet lined with parchment paper. For a rustic look, dimple the top with your fingers before baking. Bake at 375°F for 35-40 minutes, tenting with foil if the top browns too quickly. The crust will be slightly thicker, but the texture inside will remain tender. This method works well for focaccia-style variations too.
How long can I keep this gluten-free bread fresh?
Store the bread in an airtight container or bread bag at room temperature for up to 5 days. For longer storage, freeze the loaf (wrapped tightly in foil) for up to 3 months. To revive frozen bread, thaw at room temperature for 1-2 hours or reheat slices in a toaster or oven for 5-10 minutes at 350°F to restore crispness. The bread is best enjoyed fresh, but proper storage keeps it tasty for days.