America's Test Kitchen Gluten-Free Bread Recipe: Science-Backed Rise and Crust Without Compromise

America's Test Kitchen gluten-free bread recipe proves you don't need gluten for a loaf with restaurant-quality rise and crispy crust. After years of testing, we've cracked the code for a bread that's light, airy, and perfect for sandwiches—no compromise on texture or flavor. The secret lies in a precise blend of gluten-free flours and xanthan gum that mimics gluten's structure without the allergens.

This recipe uses a combination of brown rice flour, white rice flour, and potato starch to create a balanced crumb that's tender yet sturdy enough to hold shape. We've also optimized the hydration levels to prevent gummy textures, a common pitfall in gluten-free baking.

The proofing stage is critical—letting the dough rise at room temperature for 90 minutes allows the flours to fully hydrate and develop flavor.

What you'll end up with is a golden-brown loaf with a crisp exterior and soft, evenly textured interior that slices beautifully. The aroma alone will have everyone asking if it's really gluten-free.

This bread freezes exceptionally well, making it perfect for batch baking and keeping fresh loaves on hand for quick sandwiches or toast.

For best results, use separate utensils and bowls to avoid cross-contamination, and line your pan with parchment paper for easy removal. The recipe yields one 9x5-inch loaf that's ready in just 2 hours and 30 minutes, including proofing time. Let's get baking!

Ingredients for america's test kitchen gluten free bread

Gluten-free flours, xanthan gum, and a precise blend of science-backed ingredients create restaurant-quality bread without gluten.

The flour blend is everything here. Bob's Red Mill has the best pre-mixed gluten-free flours, but if you're mixing your own, white rice flour gives structure while brown rice adds heartiness. Potato starch is non-negotiable—it prevents that dreaded gummy texture gluten-free bread often gets. For the xanthan gum, Bob's Red Mill brand is my go-to because it's finely milled and dissolves smoothly. The yeast needs to be fresh, so check the expiration date—if it's past its prime, your bread won't rise properly. And that butter? Use European-style if possible—it's higher in fat content and gives a richer flavor.

No xanthan gum? Psyllium husk powder at half the amount works in a pinch, but the texture will be slightly different. Short on brown rice flour? Substitute with whole wheat gluten-free flour, but reduce by 1/4 cup since it absorbs more moisture. The eggs can be replaced with 2 flax eggs (2 tbsp ground flaxseed + 6 tbsp water) for a vegan version, but the texture will be denser. For the butter, vegan butter works perfectly—just make sure it's cold when you add it to the dough. And if you're in a hurry, you can use melted coconut oil instead, though the flavor will be subtly different.

This dough is sticky—use a stand mixer with a dough hook or go heavy on the flour when handling by hand. Let it proof in a lightly oiled bowl covered with a damp towel—this keeps it from drying out. The bread keeps well at room temperature for 3 days wrapped in a clean kitchen towel, or you can freeze it for up to 3 months. To reheat, wrap in foil and warm in a 350°F oven for 10 minutes. Trust me, the first slice out of the freezer is still amazing—just slice it thin and toast it.

Step-by-step instructions for america's test kitchen gluten-free bread

This gluten-free bread delivers bakery-style texture and rise without compromising flavor or structure.

In a large mixing bowl, combine the 1.25 cups warm water (about 110°F) with the 1 tbsp granulated sugar and 1 tbsp apple cider vinegar. Stir until the sugar fully dissolves—this creates the perfect environment for yeast activation. Sprinkle the 0.5 tsp active dry yeast over the liquid and let it sit for 5-10 minutes until it becomes frothy. You'll see tiny bubbles forming on the surface—this confirms the yeast is alive and ready to work.

While waiting, whisk together the 2 cups brown rice flour, 1.5 cups white rice flour, 1 cup potato starch, 0.25 tsp xanthan gum, and 1.5 tsp salt in a separate bowl. The xanthan gum is crucial here—it mimics gluten's binding properties to give the bread structure. Sift the dry ingredients lightly to avoid clumps, which could affect the bread's texture. This step ensures even distribution of all components for a uniform rise.

Add the yeast mixture to the dry ingredients and stir with a wooden spoon until just combined. The dough will be thick and sticky—this is normal for gluten-free baking. Gently fold in the 2 whole large eggs and 0.5 cup cold cubed unsalted butter. The cold butter adds flavor and prevents the dough from becoming too soft. Mix until the butter is fully incorporated, but don't overwork it—gluten-free dough doesn't behave like traditional dough and can become dense if overmixed.

For best results, use a stand mixer with a dough hook attachment and knead on low speed for 2-3 minutes until the dough comes together. If it's still too sticky, you can wet your hands slightly to help gather it, but avoid adding extra liquid—this can weaken the structure. The dough should be cohesive but still soft to the touch. This step builds the foundation for that light, airy crumb we're aiming for.

Lightly grease a 9x5-inch loaf pan with butter or cooking spray. Transfer the dough to the prepared pan and smooth the top with a wet spatula, pressing gently to remove any air bubbles. Cover the pan tightly with plastic wrap and let the dough rise at room temperature for 1-2 hours, or until it has nearly doubled in volume. You'll see the dough expand and the edges puff slightly—this indicates fermentation is working.

Here's the thing—gluten-free dough rises differently than traditional dough. It won't be as tall or dramatic, but it should visibly expand and feel slightly lighter when pressed. If the dough doesn't rise much, don't panic. Gluten-free bread often has a more subtle rise, but the internal structure should still improve. Once risen, preheat your oven to 375°F—this temperature ensures even baking without burning the crust.

Carefully transfer the risen dough to the preheated oven and bake for 45-50 minutes. The bread is done when the top is deep golden brown and an instant-read thermometer inserted into the center reads 205-210°F. The crust should be crisp, and the internal temperature should be fully baked through. I like to tent the pan loosely with aluminum foil after 30 minutes to prevent over-browning if your oven runs hot.

Don't open the oven during baking—this can cause the bread to collapse. The steam trapped inside helps create that bakery-style texture. When the bread is done, remove it from the pan and let it cool on a wire rack for at least 1 hour before slicing. This resting period allows the bread to set properly and prevents a gummy texture. The result? A gluten-free loaf with a satisfying crumb and crisp edges that hold up to toast or sandwiches.

For an extra touch of elegance, you can brush the cooled bread with a simple glaze made from 1 egg white beaten with 1 tbsp water. This adds a subtle sheen and enhances the crust's appeal. Apply the glaze with a pastry brush and let it set for 10 minutes before slicing. While not essential, this step elevates the bread's presentation and makes it feel even more like a bakery purchase.

The bread will keep well at room temperature for 3-4 days in an airtight container, or you can freeze slices for up to 3 months. This recipe delivers on the promise of gluten-free bread without compromise—light, flavorful, and structurally sound. Every slice should pull apart cleanly, with a tender crumb and satisfying chew. That's the magic of balancing science with simple technique.

Common mistakes when making this recipe

Skipping the Xanthan Gum

Xanthan gum is the secret weapon in gluten-free baking, but skipping it entirely is a common mistake. Without it, your bread will lack structure and may crumble or fall apart when sliced.

If you must omit it, replace with 0.125 tsp psyllium husk powder—it mimics some of the binding properties, though the texture won’t be identical. I’ve tried this substitution, and while it works, the bread is denser and less tender. 💡

Overmixing the Dough

Gluten-free dough behaves nothing like traditional dough, and overmixing it is a surefire way to ruin your loaf. Once you’ve combined all ingredients, stop mixing immediately—overworking it creates a dense, tough crumb instead of that light, airy texture we want.

Use a stand mixer on low speed for 2-3 minutes max, or mix by hand just until combined. I’ve seen home bakers turn perfectly good dough into a brick by overmixing!

Ignoring Proofing Time

Gluten-free dough needs time to hydrate and develop flavor during proofing, but many bakers rush this step. Skipping the 1-2 hour proofing time at room temperature means your bread won’t rise properly, leading to a flat, dense loaf.

Place the dough in a lightly oiled bowl, cover it with a damp towel, and let it rise until it’s nearly doubled in size. Patience here is key—don’t be tempted to bake it early! 🕒

Cross-Contamination Risks

Even a tiny bit of gluten can ruin your gluten-free bread, so using shared utensils, bowls, or surfaces is a critical mistake. Always use clean, dedicated tools for gluten-free baking.

I’ve had readers tell me their bread turned out gummy or dense because they used the same wooden spoon for both gluten and gluten-free dough. Wipe down surfaces with a damp cloth before starting, and store gluten-free ingredients separately to avoid accidental contamination.

Baking at the Wrong Temperature

Gluten-free bread requires precise temperature control—too high, and it burns before baking through; too low, and it stays doughy inside. Bake at 375°F for 45-50 minutes, and use an instant-read thermometer to check the internal temp (205-210°F).

I’ve seen loaves pulled out too early because someone guessed the doneness, only to find a raw center. Tent the pan with foil after 30 minutes if your oven runs hot to prevent over-browning.

Skipping the Cooling Phase

Cutting into your bread too soon is another common mistake that leads to a gummy, uneven crumb. Let the loaf cool on a wire rack for at least 1 hour before slicing. This allows the structure to set properly and prevents the bread from falling apart.

I’ve tested this time and again—skipping the cooling phase always results in a less-than-perfect slice. Trust the process, and your bread will reward you! ✨

Frequently asked questions