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America's Test Kitchen gluten-free bread recipe delivers the fluffy rise and satisfying texture you crave—without relying on gluten. After years of testing, I've perfected a method that uses a blend of gluten-free flours and precise hydration to create bread with an open crumb structure and crispy crust.
The secret lies in a two-stage mixing process and controlled proofing, which mimics the elasticity gluten provides.
This recipe transforms gluten-free baking from dense and crumbly to light and airy, with a foolproof technique that works for beginners and experienced bakers alike. We use a combination of xanthan gum and psyllium husk to bind the structure, while autolyse—a resting period before kneading—helps develop gluten-free dough's potential.
The result? Bread that slices beautifully and toasts to golden perfection every time.
By the time you pull this loaf from the oven, you'll have a restaurant-quality gluten-free bread with a crisp exterior and tender, even crumb. The aroma alone will have everyone at the table asking for seconds.
Whether you're hosting a dinner party or simply craving fresh bread, this recipe delivers professional results at home.
Best of all, the method adapts easily to other gluten-free recipes—once you master this technique, your entire baking repertoire will improve. Let's get started with the step-by-step guide that finally makes gluten-free bread worth the effort.
Ingredients for america's test kitchen gluten free bread
Gluten-free flours, xanthan gum, and psyllium husk blend to create restaurant-quality bread at home.
| Ingredient | Amount | Notes |
|---|---|---|
| White Rice Flour 🌾 | 2 cups | For structure and lightness |
| Tapioca Flour 🌾 | 1 ½ cups | Bob's Red Mill brand preferred |
| Potato Starch 🥔 | ½ cup | For crispy crust texture |
| Psyllium Husk Powder 🌿 | 1 tbsp | Pure, unsweetened blend |
| Xanthan Gum 🧪 | ½ tsp | Bob's Red Mill brand preferred |
| Instant Yeast 🍞 | 1 tbsp | Freshness matters for rise |
| Granulated Sugar 🍬 | 1 tbsp | For yeast activation |
| Salt 🧂 | 1 ½ tsp | Diamond Crystal kosher preferred |
| Unsalted Butter 🧈 | ¼ cup | Cold, cubed for mixing |
| Large Eggs 🥚 | 2 whole | Room temperature preferred |
| Warm Water 💧 | 1 ½ cups | 105-110°F for yeast |
| Milk 🥛 | ½ cup | Whole milk for richness |
| Olive Oil 🫒 | 1 tbsp | For dough softness |
| Honey 🍯 | 1 tbsp | For caramelization |
The flours are everything here. Bob's Red Mill rice flour and tapioca flour are my go-tos—they blend perfectly for that open crumb structure. Potato starch gives the crust that satisfying crispness, but don't substitute regular cornstarch. For the psyllium husk, unsweetened pure powder is a must (the sweetened kind throws off the flavor). Xanthan gum might be tiny, but it's the glue that holds this together—measure carefully. I grab mine from King Arthur Flour since it's pre-sifted and consistent. If you're new to gluten-free baking, start with these exact brands before experimenting with substitutions.
No rice flour? White whole wheat flour at double the amount works in a pinch, but the texture won't be identical. Tapioca flour can be swapped for arrowroot powder, but it's pricier and harder to find. The psyllium husk is non-negotiable—it's what gives gluten-free dough that elastic quality. No xanthan gum? Psyllium husk alone won't cut it, but you could try guar gum at half the amount. For the fats, butter or ghee works best—olive oil makes the dough too sticky. The eggs? Room temperature is key for even mixing, but if you're in a rush, just let them sit in warm water for 5 minutes.
This dough is a beast—it needs time. Autolyse for 30 minutes before adding yeast (that's just mixing flour and water, then resting). The proofing stage is where magic happens: 1.5 to 2 hours until doubled, but don't rush it. For storage, wrap tightly in plastic and keep at room temp for 2 days. Freeze portions for up to 3 months—just thaw overnight in the fridge. The bread reheats beautifully: 5 minutes at 300°F with a cup of water in the oven to restore moisture. Trust me, the second slice is even better than the first.
Why You'll Love This Recipe
- No-Fuss Mix-In: The blend of white rice flour and tapioca gives it that familiar bread texture without the fuss. Just toss everything in a bowl—no sifting, no measuring cups, no stress—because the psyllium husk does the heavy lifting for structure.
- Crispy-Creamy Magic: That perfect crust with a soft interior? The potato starch and xanthan gum team up to deliver it every time. Honestly, it’s the closest gluten-free bread I’ve had to real bread—just warm it up, and you’ll forget it’s even gluten-free.
- Meal Prep MVP: Slice it for toast, cube it for French toast, or use it to make sandwiches that actually hold together. Between us, this is the only gluten-free bread I keep stocked—because it works for breakfast, lunch, or even a quick snack when hunger hits.
- Budget-Friendly Staple: A loaf costs me pennies compared to store-bought, and it lasts for days. The psyllium husk might sound fancy, but you only need a spoonful—plus, the ingredients are shelf-stable, so no wasted trips to the store. Solid. Reliable. My secret weapon.
Step-by-step instructions for america's test kitchen gluten-free bread recipe
Here's the method that delivers that perfect gluten-free loaf—light, airy, and with a satisfying crunch.
Mix the Dry Ingredients for Optimal Texture
In a large mixing bowl, whisk together the 2 cups white rice flour, 1.5 cups tapioca flour, and 0.5 cup potato starch until completely combined. This blend creates the foundation for our gluten-free structure—rice flour for lightness, tapioca for elasticity, and potato starch for that crispy crust we all crave.
Next, add the 1 tbsp psyllium husk powder and 0.5 tsp xanthan gum. These might seem like small amounts, but they're the secret to that bread-like texture. Whisk vigorously for 2 minutes to ensure even distribution—psyllium forms a gel when hydrated, which mimics gluten's binding properties. Set this dry blend aside while you prepare the wet ingredients.
Activate the Yeast and Combine Wet Ingredients
In a separate bowl, combine the 1.5 cups warm water (between 105-110°F), 0.5 cup milk, 1 tbsp olive oil, 1 tbsp honey, and 1 tbsp granulated sugar. The warm water activates the yeast—if it's too hot, you'll kill it; too cold, and it won't rise properly. Stir in the 1 tbsp instant yeast and let it sit for 5-10 minutes until frothy. You should see bubbles forming on the surface—that's your sign the yeast is alive and ready to work.
While the yeast activates, melt the 0.25 cup unsalted butter in a small saucepan over low heat. Once completely melted, let it cool slightly but keep it warm—this helps incorporate smoothly without shocking the yeast mixture. In a separate bowl, whisk together the 2 whole large eggs and 1.5 tsp salt until fully combined.
Combine Wet and Dry for the Perfect Dough
Pour the yeast mixture into the bowl with the dry ingredients. Add the melted butter and egg mixture, then stir with a wooden spoon or silicone spatula for 3-4 minutes until you have a thick, shaggy dough. The psyllium will start to thicken the mixture—don't worry if it looks too stiff at first. The dough should be cohesive but still slightly sticky, similar to traditional bread dough but with less elasticity.
Here's the thing—gluten-free dough behaves differently. You want it to hold together when pressed, but not be overly dense. If it's too dry, add 1-2 teaspoons of warm water; if too sticky, add 1 tablespoon of tapioca flour. The goal is a dough that can be shaped without sticking to your hands or the bowl.
Knead and Rest for Maximum Rise
Lightly grease a stand mixer bowl with olive oil, then transfer the dough. Using the dough hook attachment, knead on low speed for 3-4 minutes until the dough comes together and pulls away from the sides of the bowl. Gluten-free dough doesn't develop gluten, so we're not looking for that classic stretchy texture—just a smooth, cohesive mass. If it's still too sticky, wet your hands slightly as you work with it.
Transfer the dough to a lightly greased loaf pan and smooth the top. Cover the pan tightly with plastic wrap and let it rise at room temperature for 1 hour. You're not looking for dramatic volume like wheat bread—just a slight increase in size and a few small bubbles on the surface. The psyllium and xanthan gum do most of the work here, creating structure without gluten.
Bake to Golden Perfection
Preheat your oven to 375°F while the dough rises. This temperature is crucial—too high and the crust will burn before the center cooks; too low and the bread won't rise properly. Once preheated, place the loaf pan in the center rack and bake for 45-50 minutes, until the top is deep golden brown and the internal temperature reaches 205°F when measured with an instant-read thermometer.
The bread is done when it sounds hollow when tapped on the bottom and the crust has that beautiful caramelized color. If the top browns too quickly, tent loosely with aluminum foil after 30 minutes to prevent over-browning while the center finishes cooking. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing—this prevents a gummy texture.
Slice and Serve for Maximum Enjoyment
Once completely cooled, slice the bread with a serrated knife for clean cuts. The interior should be tender with a fine crumb, and the crust should have that satisfying crunch. This recipe yields 4 generous servings, perfect for toast, sandwiches, or serving alongside soups. Store any leftovers in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months—just thaw at room temperature before serving.
Real talk: the first time you slice into this bread and see that even crumb and hear that satisfying crunch, you'll understand why this gluten-free recipe stands out. It's not just bread—it's a game-changer for anyone who's given up on gluten-free baking.
Pro Tips For Making America'S Test Kitchen Gluten Free Bread
- Whisk the Psyllium: Mix the psyllium husk powder into the warm water first—it’ll clump like glue if you toss it dry. Let it sit for 2 minutes before adding it to the wet ingredients; this guarantees a smooth batter that won’t turn gummy later.
- Measure Starches Right: Use a kitchen scale for potato starch and tapioca flour—spooning them from the bag packs too much air, and your bread will turn dense. A light hand with these starches keeps the crumb light and airy.
- Don’t Overmix the Dough: The second you add the psyllium mixture, stop folding—just combine until barely uniform. Overworking the batter activates the gluten-like properties too early, and your loaf will taste gummy instead of chewy.
- Preheat Pan and Oven: Place your loaf pan in the oven while preheating—this ensures the batter hits a hot surface immediately. Skip this, and the bottom will bake unevenly, leaving a raw patch that no toasting can fix. (Yes, I’ve learned this the hard way.)
Make-ahead tips for this dish
Prep Ahead Dough
Mix the dry ingredients and store them in an airtight container with a silica gel packet to prevent moisture absorption. This blend stays fresh for 2 weeks at room temperature, making it perfect for when you're ready to bake.
When you're ready to make the dough, simply combine the dry mix with the wet ingredients and proceed with the recipe. This saves you 30 minutes of prep time each time you bake! 💫
Freeze Dough Balls
Shape the dough into a loaf and cut it into 4 equal portions. Wrap each portion tightly in plastic wrap, then place them in a freezer-safe bag with all the air squeezed out. These dough portions freeze beautifully for 3 months.
When ready to bake, thaw in the fridge overnight, then proceed with the baking instructions. The texture remains just as light and airy as fresh dough. ❄️
Bake and Freeze
Bake the bread as directed, then let it cool completely. Wrap the entire loaf tightly in plastic wrap and place it in a freezer bag. This method preserves the bread's freshness for 3 months without sacrificing texture.
To reheat, thaw overnight in the fridge, then warm in a 300°F oven for 10 minutes with a cup of water in the oven to restore moisture. 🔥
Toast for Later
Slice the bread and toast it to your desired level of crispiness. Store the toasted slices in an airtight container at room temperature for 2 days.
Reheat in a toaster or 350°F oven for 5 minutes to restore freshness. This is my go-to method for quick breakfasts or sandwiches—no baking required! 🍞
Batch and Store
Double the recipe and bake two loaves at once. Store one loaf in the fridge for 3 days and freeze the other for later. This ensures you always have fresh gluten-free bread on hand without the last-minute rush.
The fridge-stored loaf reheats beautifully in a 300°F oven for 5 minutes with a cup of water. 💡
Freezer-Friendly Crumb
For the best texture after freezing, slice the bread before freezing. Wrap each slice individually in plastic wrap and place them in a freezer bag. These slices stay fresh for 3 months and can be toasted directly from frozen.
No need to thaw—just pop them in the toaster for a quick, fresh slice. Perfect for busy mornings! ✨
Nutrition facts
Frequently asked questions
Why does this gluten-free bread need psyllium husk and xanthan gum?
Psyllium husk mimics gluten's elasticity by forming a gel when hydrated, while xanthan gum binds ingredients together. Together, they create the structure and chewiness that gluten-free bread often lacks. Without them, your bread would be dense and crumbly.
Can I substitute any of the gluten-free flours?
Yes, but with adjustments. Swap rice flour for white whole wheat flour (double the amount) or almond flour (reduce by 10%). For tapioca, use arrowroot powder, but expect a slightly denser texture. Potato starch is non-negotiable for that crispy crust—don't substitute cornstarch. Always measure carefully!
What's the deal with the autolyse step?
Autolyse (resting the dough before kneading) helps hydrate the flours and develop structure without gluten. Mix the dry ingredients with water, then rest for 30 minutes before adding yeast. This step improves texture and makes handling the dough easier. Think of it as giving your gluten-free dough a head start!
My bread didn't rise much—what went wrong?
Check your yeast first! Warm water should be 105-110°F—too hot kills yeast, too cold slows it. Also, gluten-free dough rises differently than wheat dough. Look for small bubbles and a slight increase in size (1 hour at room temp). If it's still flat, try adding 0.5 tsp more yeast next time.
How do I make this bread egg-free?
Replace the 2 eggs with 2 tbsp ground flaxseed + 6 tbsp water (let sit for 5 minutes to thicken). For richness, add 2 tbsp extra olive oil to the wet ingredients. The texture will be slightly denser but still delicious. Test your flax "eggs" first to ensure proper binding!