America's Test Kitchen Gluten Free Bread Recipe: Bakery-Style Crust and Crumb Without Gluten

America's Test Kitchen gluten-free bread recipe delivers bakery-style texture without gluten—crisp crust, airy crumb, and no compromise on flavor. After testing dozens of blends, we’ve perfected a method using xanthan gum and a precise hydration ratio that mimics traditional bread. The secret? A two-stage mix and careful proofing to develop gluten-free structure where it matters most.

This recipe replaces wheat flour with a blend of rice flour, potato starch, and tapioca flour for elasticity, while psyllium husk powder adds chewiness and browning. We’ve eliminated common pitfalls like gummy interiors or dense crumb by controlling oven temperature and steam during baking.

Every slice will have that satisfying snap and soft center you crave.

The process is methodical but not complicated: mix, rest, shape, proof, and bake at 375°F with steam for that perfect oven-spring. No special equipment needed—just patience and our exact ratios. The result? Bread so good, gluten-free eaters won’t believe it’s possible without wheat.

Perfect for sandwiches, toast, or French toast, this recipe also works as a base for garlic bread or croutons. We’ve included troubleshooting for common issues like sticking or uneven browning. Let’s make bread that doesn’t feel like a compromise.

Ingredients for america's test kitchen gluten free bread

Twelve ingredients, bakery-style perfection—no gluten, no compromise on texture or flavor.

The flour blend is non-negotiable. Bob's Red Mill rice flour and potato starch work best—avoid pre-mixed gluten-free blends with additives. Psyllium husk powder is the secret to that satisfying chew; Now Foods sells it in bulk at natural food stores. Xanthan gum? Bob's Red Mill brand is the most reliable for baking. For the yeast, Saf-Instant is my go-to—it activates faster, but active dry works if you've got it. Store all dry ingredients in airtight containers away from heat to prevent moisture absorption.

No psyllium husk? Substitute an extra 0.5 cup potato starch and 0.5 tsp guar gum—not ideal, but it'll work. Running low on rice flour? Sweet rice flour from Asian markets is a 1:1 swap. The eggs can be replaced with 2 flax eggs (2 tbsp ground flaxseed + 6 tbsp water) for vegan adaptation. Butter out? Vegan butter or coconut oil maintains moisture, though texture will differ slightly. The milk can be any kind—dairy, almond, or oat—but warm it to 110°F for proper yeast activation.

Mix the dry ingredients first—this is crucial for gluten-free structure. Let the dough rest 30 minutes before shaping to develop bonds. Shape into a loaf or rolls and proof in a warm place until doubled (1-1.5 hours). For steam during baking, place a baking sheet with boiling water in the oven when you start preheating. Cool completely on a wire rack—this prevents gumminess. Loaves keep 3 days wrapped at room temperature or 1 week in the fridge. Freeze for up to 3 months—thaw overnight in the fridge.

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

This method delivers bakery-quality gluten-free bread with a crisp crust and tender crumb—no compromises.

In a large bowl, combine the 1.5 cups warm water (110°F), 2.25 tsp instant yeast, and 1 tbsp apple cider vinegar. Let this sit for 5 minutes until frothy—this confirms the yeast is active. If it doesn’t bubble, your yeast may be dead, and you’ll need to start over.

In a separate bowl, whisk together the 2.5 cups white rice flour, 1.5 cups potato starch, 1 cup tapioca flour, 1.5 tbsp psyllium husk powder, 0.5 tsp xanthan gum, 0.25 cup granulated sugar, and 2 tsp salt. Sift these dry ingredients once through a fine-mesh sieve to eliminate any lumps. This ensures even distribution and a lighter texture.

Add the 2 whole large eggs and 0.5 cup cold cubed unsalted butter to the yeast mixture. Whisk gently until the butter melts slightly and the eggs are fully incorporated. The mixture should be smooth but not overly thick—this is normal.

Gradually pour the wet ingredients into the dry ingredients while mixing on low speed with a stand mixer or using a wooden spoon. Mix for 2-3 minutes until a shaggy dough forms. The psyllium husk powder will create a gummy consistency, so don’t overmix—just until everything is combined. If the dough is too sticky to handle, wet your hands slightly to prevent sticking.

Transfer the dough to a lightly greased bowl and cover with a damp towel. Let it rest at room temperature for 30 minutes. This step allows the psyllium husk to fully hydrate and the gluten substitutes to activate, which is critical for structure and chewiness.

After resting, the dough should be slightly less sticky and more cohesive. If it’s still too wet, add 1-2 tbsp more white rice flour to achieve a workable consistency. Avoid adding too much flour, as this can make the bread dense.

Line a 9x5-inch loaf pan with parchment paper, leaving an overhang on the sides for easy removal. Transfer the dough to the pan and shape it gently with wet hands to fill the corners evenly. The dough will be soft and slightly tacky—this is expected.

Cover the pan loosely with plastic wrap and let the dough proof at room temperature for 1-1.5 hours, or until it has risen about 50% above the pan’s rim. The dough should feel springy when pressed gently with a finger. If it doesn’t rise enough, place it in a warm oven (70°F) for an additional 30-45 minutes to encourage fermentation.

Preheat your oven to 375°F. While the oven heats, whisk together the 0.25 cup milk and brush it lightly over the top of the dough. This creates a golden, crisp crust. You can also sprinkle a pinch of salt or granulated sugar on top for extra browning.

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 should sound hollow when tapped on the bottom. If the top browns too quickly, tent it loosely with foil to prevent over-browning while the center finishes baking.

Remove the bread from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely for at least 1 hour before slicing. This resting period allows the crumb to set properly, preventing a gummy texture.

Slice with a sharp serrated knife for clean cuts. The bread should have a crisp exterior, a light, airy crumb, and just enough chewiness to mimic traditional bread. Store in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Troubleshooting this recipe

Dense or Gummy Crumb

Overmixing or adding too much flour during shaping are the usual culprits for a dense crumb. I’ve found that mixing only until ingredients combine—about 2-3 minutes—prevents overdevelopment. If your dough feels too sticky, add just 1 tbsp rice flour at a time.

Also, ensure your psyllium husk powder is fully hydrated during the 30-minute rest—this creates the chewiness that prevents gumminess. 💫

Another common mistake? Skipping the proofing stage or letting the dough proof too long. The ideal proof is when the dough rises 50% and feels springy—no more, no less.

If your oven isn’t warm enough (below 70°F), use a proofing box or place the dough in a turned-off oven with the light on to speed up fermentation.

Sticking to the Pan

Gluten-free dough is notorious for sticking, but parchment paper isn’t always enough. I recommend lining your pan with parchment and brushing it lightly with melted butter or oil before adding the dough. For extra insurance, dust the dough itself with 1 tsp rice flour before shaping.

After baking, let the bread cool in the pan for 10 minutes before transferring—this helps it release cleanly. 🧈

If your bread still sticks, your oven might not be hot enough. Preheat for at least 30 minutes and use an oven thermometer to confirm it’s at 375°F. A cold oven = poor oven spring = more sticking.

Pro tip: Place a baking sheet with boiling water on the lower rack when you put the bread in—this creates steam that prevents sticking and promotes a crisp crust.

Uneven Browning

Gluten-free bread often browns too quickly on top while staying pale underneath. To fix this, brush the dough with milk or egg wash before baking, then tent loosely with foil after 20 minutes if the top darkens too fast.

Rotate the pan halfway through baking to ensure even heat distribution. I also recommend using a dark metal or glass pan—they conduct heat better than light-colored pans. 🌡️

If the edges brown faster than the center, try placing a small piece of aluminum foil directly on the edges during the first 15 minutes of baking. This shields them while the middle catches up.

For extra crust control, bake at 350°F for the first 20 minutes, then increase to 375°F to finish. This gradual approach evens out browning.

Flat or Underproofed Bread

Flat bread usually means the yeast didn’t activate properly or the dough didn’t proof long enough. First, double-check your yeast: it should bubble within 5 minutes when mixed with warm water and vinegar.

If it doesn’t, your yeast is dead—replace it with fresh Saf-Instant yeast. Also, ensure your water is 110°F, not boiling (which kills yeast). 🔥

For proofing, aim for a 50% rise at room temperature. If your kitchen is cold (below 70°F), proof in a warm spot—like a turned-off oven with the light on or a proofing box.

Never skip the rest after mixing: the 30-minute rest lets the psyllium husk and xanthan gum activate, which is crucial for structure. If all else fails, try adding 0.25 tsp extra yeast during mixing.

Frequently asked questions