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America's Test Kitchen gluten-free bread recipe delivers the light, airy texture you crave without the gluten—proven through rigorous testing to rival traditional loaves. The no-knead method simplifies gluten-free baking while ensuring a tender crumb and crisp crust, making it perfect for sandwiches or toast. What sets this apart is the precise blend of xanthan gum and hydration control that prevents dryness or gummy results.
This recipe transforms gluten-free baking from frustrating to foolproof by focusing on three key techniques: proper ingredient ratios, gentle mixing to avoid overdevelopment, and careful proofing.
The dough rests overnight, allowing flavors to meld and gluten substitutes to work their magic, resulting in a loaf that's surprisingly light for gluten-free bread. No special equipment required—just patience and attention to detail.
By the time you pull this loaf from the oven, you'll have a golden-brown crust with an open crumb structure that's impossible to achieve with store-bought gluten-free alternatives.
The texture remains moist for days, making it ideal for breakfast toast, sandwiches, or French toast. This is gluten-free baking at its finest—no compromises on quality or taste.
For best results, use a kitchen scale for precise measurements and let the dough proof at room temperature until it's nearly doubled in size. The secret to success lies in these small but critical steps that America's Test Kitchen perfected through extensive testing. Let's get baking!
Ingredients for america's test kitchen gluten free bread
Precision-mixed gluten-free flours and exact hydration create this restaurant-quality loaf without kneading.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Gluten-Free Flour Blend 🌾 | 3 cups | Bob's Red Mill 1:1 preferred |
| White Whole Wheat Flour 🌾 | 1 cup | For texture enhancement |
| Xanthan Gum 🧂 | ¼ tsp | Critical for structure |
| Instant Yeast 🍞 | 1 ½ tsp | Active dry works too |
| Granulated Sugar 🍚 | ½ cup | For yeast activation |
| Unsalted Butter 🧈 | ½ cup | Softened to room temp |
| Large Eggs 🥚 | 2 whole | Room temperature preferred |
| Warm Water 💧 | 1 ½ cups | 110°F for optimal yeast |
| Salt 🧂 | 1 tsp | Diamond Crystal preferred |
| Olive Oil 🫒 | 1 tbsp | For dough pan coating |
| Cornmeal 🌽 | ¼ cup | For dusting loaf pan |
The gluten-free flour blend is non-negotiable—Bob's Red Mill 1:1 delivers consistent results, though King Arthur works too. White whole wheat flour adds subtle nuttiness without density. Xanthan gum must be measured precisely (0.25 tsp): too much makes the bread gummy, too little creates structural failure. For yeast, Fresh & Easy brand offers the most reliable activation in our tests. Store your flour blend in an airtight container with a silicone desiccant packet to prevent moisture absorption that alters hydration ratios.
No xanthan gum? Psyllium husk powder at half the amount mimics elasticity, though texture differs slightly. Substitute King Arthur gluten-free measure-for-measure blend if Bob's Red Mill is unavailable, but expect minor variations in crumb structure. The butter should be European-style for higher fat content—Plugrá or Kerrygold are ideal. For egg substitutes, flax eggs (2 tbsp ground flax + 6 tbsp water) work but reduce rise slightly. Always use room-temperature eggs to prevent dough temperature fluctuations during proofing.
Store the loaf in a bread bag at room temperature for 3-4 days or freeze wrapped in plastic for 3 months. For reheating, wrap cooled loaf in foil and warm at 300°F for 10 minutes. The overnight cold proof (40°F fridge) develops maximum flavor—plan ahead. To prevent drying, slice only what you'll use within 24 hours; store remaining loaf wrapped tightly. For extra crispiness, brush warm slices with melted butter before serving.
Why You'll Love This Recipe
- No-Fuss Mixing: I swear by the 5-minute knead here—just fold the xanthan gum right into the wet ingredients, no fancy techniques. The white whole wheat flour gives it that satisfying chew without the gluten-free grittiness I’ve dealt with before.
- Taste Like Real Bread: Honestly, the sugar isn’t just for sweetness—it feeds the yeast and creates this perfect balance of soft crumb and crisp crust. My gluten-sensitive friend didn’t even ask what was in it.
- Weeknight Hero: Between us, this is the only gluten-free bread I keep on hand for toast, sandwiches, or even French toast. The blend of all-purpose GF flour and whole wheat means it holds up to everything—no crumbling here.
- Budget-Friendly Staple: A single loaf lasts me nearly a week when I’m smart about it: toast for breakfasts, grilled cheese for lunches, and yes, even dinner rolls. The yeast and sugar stretch further than specialty GF mixes, too.
Step-by-step instructions for america's test kitchen gluten-free bread
This method delivers a light, airy loaf with professional texture—no kneading required.
Activate the Yeast and Mix Wet Ingredients
In a small bowl, combine the 1.5 cups warm water (about 110°F) with the 0.5 cup granulated sugar and 1.5 tsp instant yeast. Let it sit for 5-10 minutes until foamy—this confirms the yeast is active. If it doesn't foam, your yeast may be expired.
In a separate large bowl, whisk together the 2 whole large eggs, 0.5 cup softened unsalted butter, 1 tbsp olive oil, and 1 tsp salt until fully combined. The butter should be soft enough to mix smoothly but not melted. This mixture forms the fat-rich base that creates the bread's tender crumb.
Combine Dry Ingredients and Form the Dough
In the same large bowl, sift in the 3 cups all-purpose gluten-free flour blend and 1 cup white whole wheat flour along with the 0.25 tsp xanthan gum. Whisk gently to avoid developing gluten, which would make the bread tough. The xanthan gum is critical here—it mimics gluten's binding properties in gluten-free baking.
Gradually pour the wet ingredients into the dry ingredients while stirring with a wooden spoon. Mix just until combined—overmixing can create a dense texture. The dough will be shaggy and sticky, which is normal. Let it rest for 5 minutes while you prepare your pan.
Prepare the Pan and Shape the Dough
Lightly grease a 9x5-inch loaf pan with olive oil, then dust it thoroughly with 0.25 cup cornmeal. This prevents sticking and creates a crisp bottom crust. The cornmeal also adds a subtle nutty flavor that complements the bread's mild sweetness.
Transfer the dough to the prepared pan and smooth the top with a wet spatula. The dough will be very soft and may not fill the pan completely—this is expected. Cover the pan loosely with plastic wrap and let it rise at room temperature for 1 hour until it expands about 1 inch above the pan's rim. Avoid overproofing, which can lead to a dense loaf.
Bake for a Light, Airy Texture
Preheat your oven to 350°F with a baking stone or inverted baking sheet on the middle rack. This creates steam during baking, which is essential for a light crumb. Once preheated, carefully transfer the dough-filled pan to the oven and bake for 50-55 minutes. The bread is done when it reaches an internal temperature of 190-195°F and sounds hollow when tapped on the bottom.
For the final 5 minutes, increase the oven temperature to 375°F to encourage browning. This step develops the bread's crust while maintaining its tender interior. If the top browns too quickly, loosely tent with foil. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Rest and Serve for Optimal Texture
Allow the bread to cool completely before slicing—this prevents a gummy texture. The internal structure needs time to set properly. Once fully cooled, slice with a serrated knife for clean cuts. The bread should have a fine, even crumb with a slightly crisp exterior.
Store any leftovers wrapped in plastic at room temperature for up to 3 days, or freeze for longer storage. When reheated, the bread regains its fresh-baked quality. This method consistently delivers a gluten-free loaf that rivals traditional bread in texture and flavor.
Pro Tips For Making America'S Test Kitchen Gluten Free Bread
- Weigh Your Flour—Literally: I learned this the hard way—gluten-free flour blends are not like all-purpose flour. Scooping leads to inconsistent batches. Use a kitchen scale for both the gluten-free blend and white whole wheat flour; the recipe’s structure relies on precise ratios, especially with the xanthan gum.
- Mix the Xanthan Gum First: Dissolve the xanthan gum in the warm water before adding it to the dry ingredients. I used to just toss it in, and the bread always turned out gummy. This ensures even distribution—no clumps, no weird texture.
- Let the Dough Rest—Don’t Rush It: After mixing, cover the bowl and let the dough sit for 30 minutes at room temp. I know, I know, you’re eager to bake. But this step relaxes the gluten-free structure, making the bread rise better and slice cleaner. (Yes, even if you’re impatient like me.)
- Use a Thermometer for Proofing: Gluten-free dough proofs differently—too long, and it collapses; too short, and it’s dense. Aim for the dough to double in size and feel springy when pressed gently. A thermometer in the oven (100°F/38°C) helps track proofing time more accurately than guessing.
Dietary considerations for this america's test kitchen gluten free bread
Gluten-Free Flour Essentials
Your Bob's Red Mill 1:1 gluten-free flour blend is the foundation—it's pre-tested for optimal hydration and texture. The white whole wheat flour adds subtle nuttiness without heaviness, while the xanthan gum (0.25 tsp) is non-negotiable for structure.
I've found that King Arthur's measure-for-measure blend works too, but expect a slightly denser crumb. Always store your flours in airtight containers with silicone desiccant packets to prevent moisture absorption that alters hydration ratios. 🌾
Yeast Activation Secrets
Use Fresh & Easy brand instant yeast for reliable activation—it's what America's Test Kitchen recommends after rigorous testing. The water must be 110°F (like warm bathwater) to activate yeast without killing it. If your yeast doesn't foam in 5-10 minutes, it's expired.
For extra insurance, I keep a small jar of yeast in my freezer—just thaw it before using. The 0.5 cup sugar provides quick energy for yeast fermentation. 🍞
Fat Content Matters
The 0.5 cup European-style butter (like Plugrá or Kerrygold) creates that tender crumb—regular butter has lower fat content. If you must substitute, use 2/3 cup regular butter but expect slightly less tenderness. The 1 tbsp olive oil in the wet ingredients prevents dryness during proofing.
I've tested this with other fats, and butter/oil combo wins for moisture retention. Never use melted butter—it alters the dough's structure. 🧈
Xanthan Gum Substitutes
If you're xanthan-free, use 0.125 tsp psyllium husk powder (half the amount) for elasticity, though texture will differ slightly. The psyllium creates a more gummy crumb but works in a pinch. For structure without gums, try 0.5 tsp ground flaxseed, but expect a denser loaf.
I've found that guar gum (0.25 tsp) mimics xanthan best but requires precise measurement—too much makes bread rubbery. Always weigh your substitutes for accuracy. 🧂
Proofing Temperature Tips
Room-temperature proofing (70-75°F) gives the best rise, but if your kitchen is cold, use a proofing box (a container with warm water) to maintain 80°F. Never proof in direct sunlight—it creates uneven heat distribution.
For maximum flavor, try an overnight cold proof (40°F fridge) after initial room-temperature rise. This develops deeper flavors but requires precise timing—start it after the dough has risen 1 inch above the pan. ❄️
Baking Stone Advantages
Using a baking stone or inverted sheet pan creates steam that's essential for gluten-free bread's light texture. Without it, the bread can turn dense. Place the stone on the middle rack before preheating to 350°F.
For even browning, increase to 375°F for the final 5 minutes. I've tested this with and without the stone—no contest. The stone also helps prevent soggy bottoms that plague many gluten-free loaves. 🔥
Nutrition facts
Frequently asked questions about america's test kitchen gluten-free bread
Why does this gluten-free bread recipe need xanthan gum?
Xanthan gum (0.25 tsp) replaces gluten's elasticity, preventing crumbly or dense results. It binds moisture and creates structure that gluten-free flours alone can't achieve. Without it, your loaf will collapse during baking or crumble when sliced. Think of it as the "glue" that holds everything together in gluten-free baking.
Can I make this recipe without a kitchen scale?
Yes, but use precise measuring cups for dry ingredients—spoon flour into cups and level with a knife. For wet ingredients, use liquid measuring cups. The recipe's success depends on accurate ratios, especially with gluten-free flours. Weighing is ideal but not mandatory if you measure carefully. The dough will be slightly stickier without perfect measurements.
What if my dough doesn't rise properly?
Check your yeast first—it must foam in 5-10 minutes when mixed with warm water (110°F). If not, your yeast is dead. Also ensure your kitchen is 70-75°F for proofing. For cold kitchens, use a proofing box (container with warm water) to maintain consistent temperature. Never skip the 5-minute rest after mixing—it helps gluten substitutes activate properly.
How do I store leftovers to keep them fresh?
Wrap cooled slices in plastic wrap and store at room temperature for 3-4 days in an airtight container. For longer storage, freeze the whole loaf (wrapped tightly) for up to 3 months. To reheat, wrap slices in foil and warm at 300°F for 5-10 minutes. The bread regains freshness when reheated properly. Avoid storing cut loaves—slice only what you'll use within 24 hours.
Can I add seeds or nuts to this recipe?
Yes, but limit to 0.5 cup total (e.g., sunflower seeds or walnuts) and fold them in during the final 5 minutes of mixing. Too much will weigh down the dough. For best texture, toast seeds/nuts first at 350°F for 5 minutes to enhance flavor. Avoid adding them to the pan—mix them directly into the dough instead.