Gluten-Free Bread Recipe

Inspired by Dainty Chefs

Nothing better than irresistible fresh homemade bread!

[Total: 3 Average: 3.3]


Yields 1 large loaf (9"x 5" pan) or 2 small loaves (8" x 4"pan)

  • 3 medium Eggs, at room temperature
  • 1 3/4 cups / 415mL Milk, warm
  • 1/4 cup/85mL Vegetable Oil
  • 1 3/4 cups / 255g Dainty All Purpose Flour
  • 1 1/4 cups / 150g Corn Starch
  • 1 tbsp Instant Yeast
  • 2 tbsp Sugar
  • 1 tsp Salt
  • 1/2 tsp Xanthan Gum



Preheat oven to 200F and turn it off once it reaches 200F. Grease a 9”x 5” loaf pan or two 8” x 5” loaf pans and line with parchment.


In the bowl of a stand mixer combine the eggs, milk, and oil using the paddle attachment.


Add all the dry ingredients (Dainty all-purpose flour, Corn starch, Instant yeast, Sugar, Salt, Xanthan gum) into a large bowl and whisk to combine them well. Add one cup of the flour mix to the prepared wet mix and blend on medium speed for 1 minute. Add the remaining bread mix one cup at a time scraping down the bowl in between each addition and blending for 1 minute. Mix on medium high for 4 minutes.


Pour batter into a loaf pan and spread smooth with a wet spatula. Oil a parchment paper and cover the top of each pan. Fill a bowl with water and place it in the oven. Place the pan(s) in the oven and let it sit for 30 minutes. After 30 minutes, remove the oiled parchment paper and water. Turn the temperature to 350°F (large loaf) or 375°F (small loaves).


Bake for 50 minutes – 1 hour (large loaf) or 25 minutes (small loaves) until the bread reaches an internal temperature between 205°F - 210°F.


Once out of the oven, remove bread from pan immediately and let cool on a wire rack.


Cool completely before slicing & store in an airtight container to avoid drying.

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