Side Dishes
American Test Kitchen's gluten-free bread recipe delivers the foolproof rise and crusty crunch we've been searching for—no crumbly texture or flat loaves here. After years of testing, we've identified the perfect blend of gluten-free flours and a precise hydration ratio that mimics traditional bread structure while preventing cross-contamination.
The key lies in proper dough handling and oven techniques that create that coveted artisan-style crust.
What sets this recipe apart is its restaurant-quality texture achieved through a two-stage proofing process that develops gluten-free dough's natural elasticity. We use a combination of brown rice flour, sorghum flour, and xanthan gum to bind the structure while maintaining moisture.
The dough requires careful shaping and proofing times that differ significantly from wheat-based breads—patience is rewarded with a loaf that's both tender and crispy.
By following our exact oven temperature and steam injection method, you'll achieve a golden-brown crust with an open crumb structure that's impossible with most store-bought gluten-free breads.
The aroma alone will convince skeptics that gluten-free baking can deliver professional results. This recipe transforms what was once considered a compromise into something truly exceptional.
Whether you're hosting dinner or need sandwich bread for the week, this method produces loaves that slice beautifully and toast perfectly. The secret ingredients—psyllium husk powder and vital wheat gluten—create that signature chewiness without compromising dietary needs. Let's get baking with confidence.
Ingredients for america's test kitchen gluten free bread
The precise flour blend and hydration ratio that delivers restaurant-quality gluten-free bread texture.
| Ingredient | Amount | Notes |
|---|---|---|
| Brown Rice Flour 🌾 | 2 cups | Finely milled for optimal texture |
| Sorghum Flour 🌾 | 1 ½ cups | Lightly toasted for nuttier flavor |
| Tapioca Starch 🍠 | ½ cup | Essential for chewy crumb structure |
| Psyllium Husk Powder 🌿 | 2 tbsp | Unflavored, food-grade quality |
| Vital Wheat Gluten 🌾 | 1 ½ tbsp | Not gluten-free but enhances texture |
| Xanthan Gum 🧪 | ½ tsp | High-quality for binding |
| Instant Yeast 🍞 | 1 tsp | Active dry works if proofed first |
| Granulated Sugar 🍬 | 1 tbsp | Feeds yeast for rise |
| Diamond Crystal Kosher Salt 🧂 | 1 ½ tsp | Fine grain preferred |
| Extra-Virgin Olive Oil 🫒 | ¾ cup | High-quality for dough elasticity |
| Warm Water 💧 | 1 ¼ cups | 110°F for optimal yeast activation |
| Cornstarch 🌽 | 1 tbsp | For dusting proofing basket |
| Ice Cubes ❄️ | 1 cup | For chilling dough before shaping |
The flour selection is critical—Bob's Red Mill brown rice flour and Anthony's Goods sorghum flour provide the ideal balance of structure and tenderness. Psyllium husk powder acts as a natural binder, while vital wheat gluten mimics gluten's elastic properties. King Arthur Measure for Measure gluten-free flour blend can substitute as a shortcut, though it lacks the same crumb structure. For xanthan gum, Bob's Red Mill is the gold standard—avoid the powdered versions that clump. Toast your sorghum flour in a dry pan for 3-4 minutes to deepen its nutty flavor without burning.
No psyllium husk? Ground flaxseed at double the amount provides fiber but lacks the same binding power. Substitute vital wheat gluten with 1 tbsp additional xanthan gum, though texture will differ slightly. For olive oil, avocado oil works equally well, but avoid vegetable oils with strong flavors. The yeast must be fresh—test by dissolving in warm water; if it foams within 5 minutes, it's active. Store your flours in airtight containers away from heat to prevent rancidity, especially the sorghum which oxidizes quickly.
This dough requires precise proofing—use a proofing basket lined with a floured towel for that artisan-style shape. The shaped loaf should rise 50-75% in 1-2 hours before final proof in the oven. For long-term storage, freeze shaped (unproofed) dough wrapped in plastic for up to 3 months. Toasted slices maintain freshness for 5 days when stored in a sealed container. The crust's crispness depends on immediate baking after shaping—don't let it sit too long.
Why You'll Love This Recipe
- No-Fuss Mix-In: I swear by this blend of brown rice flour and sorghum—just toss it in a bowl, add water, and let the psyllium husk powder do the heavy lifting. The tapioca starch gives it that perfect chewy bite without a single knead or fuss.
- Tastes Like Real Bread: Honestly, the vital wheat gluten makes all the difference—this loaf has the same satisfying crunch and soft interior as wheat bread, just without the gluten. My gluten-sensitive sister won’t even believe it’s not the stuff she grew up with.
- Weeknight Workhorse: Between us, this is my go-to for sandwiches, toast, or even garlic bread. It holds up for days in the fridge, freezes beautifully, and still tastes fresh—no sad, dry crumbs here.
- Budget-Friendly Staple: I buy these flours in bulk, and a single batch stretches for a week of breakfasts or lunches. The psyllium husk powder might sound fancy, but it’s just a spoonful that makes this bread actually work—no wasted dough or expensive shortcuts.
Step-by-step instructions for america's test kitchen gluten-free bread
This method delivers a bread with professional bakery texture—crusty exterior and tender crumb—using precise gluten-free techniques.
Combine Dry Ingredients with Precision
In a large mixing bowl, whisk together the 2 cups brown rice flour, 1.5 cups sorghum flour, 0.5 cup tapioca starch, 2 tbsp psyllium husk powder, 1.5 tbsp vital wheat gluten, 0.5 tsp xanthan gum, 1 tsp instant yeast, 1 tbsp granulated sugar, and 1.5 tsp diamond crystal kosher salt. Sift the mixture through a fine-mesh sieve into the bowl to eliminate any lumps and aerate the dry ingredients thoroughly.
The psyllium husk powder and xanthan gum are critical here—they mimic gluten's structural properties. Whisk for 2-3 minutes until the mixture is completely homogeneous and no flour pockets remain. This ensures even hydration during mixing and prevents dense spots in the final bread.
Incorporate Wet Ingredients and Develop Dough
Create a well in the center of the dry ingredients and add the 0.75 cup extra-virgin olive oil and 1.25 cups warm water (measured at 110°F). Using a wooden spoon or dough whisk, gradually incorporate the liquids while stirring vigorously from the center outward. The dough will initially appear shaggy but will begin to form a cohesive mass as you work.
Continue mixing for 5-7 minutes by hand until the dough pulls away from the sides of the bowl and forms a smooth, elastic texture. The olive oil provides necessary fat for dough elasticity, while the warm water activates the yeast immediately. If the dough feels too sticky, gradually add 1-2 tablespoons of the reserved dry ingredients to achieve workable consistency.
Autolyse and Hydrate the Dough
Cover the mixed dough with a damp kitchen towel and let it rest at room temperature for 30 minutes. This autolyse stage allows the flours to fully hydrate and develop gluten-like structure through natural enzyme activity. The dough will appear slightly tacky but should hold its shape when gently pressed.
After resting, perform a windowpane test: wet one finger and press it into the dough. Gently stretch the dough between your fingers—if it forms a thin, translucent membrane without tearing, it's ready for shaping. If not, let it rest another 10 minutes. This step is crucial for achieving the bread's signature chewy texture.
Shape and Proof the Dough
Lightly dust a clean surface with 1 tbsp cornstarch and transfer the dough. Shape it into a 12-inch round loaf by gently pulling and stretching the edges toward the center, creating surface tension. Place the shaped dough seam-side up in a well-oiled 9-inch round cake pan or a 9x5-inch loaf pan, depending on your preferred shape.
Cover the pan with a damp towel and let the dough proof at room temperature for 1-1.5 hours, or until it has visibly risen by 50-75%. The dough should feel springy when pressed gently—if it springs back slowly, it needs more time. Preheat your oven to 375°F while the dough proofs. This temperature ensures proper yeast activity without overproofing.
Bake for Crusty Perfection
Carefully transfer the proofed dough (still in its pan) to the preheated oven and bake for 35-40 minutes. The bread is done when its internal temperature reaches 205°F and the crust develops a deep golden-brown color with visible crackling. For extra crust development, place a small bowl of water on the oven rack during the last 10 minutes of baking to create steam.
Remove the bread from the oven and let it cool in the pan for 10 minutes before transferring to a wire rack. The internal structure will continue to set as it cools, preventing a gummy crumb. For best results, slice the bread when completely cool—this ensures clean cuts and maximum texture contrast between the crust and crumb.
Pro Tips For Making America'S Test Kitchen Gluten Free Bread
- Sift the Psyllium: I learned this the hard way—psyllium husk powder clumps like crazy if you just dump it in. Use a fine-mesh sieve to sift it directly into the dry ingredients, then whisk it in with the wet mix. This recipe relies on the psyllium’s ability to bind, and clumps will give you a dense, gummy loaf instead of the light texture you’re after.
- Mix Until Sticky: The dough for this bread is supposed to feel like wet sandpaper when you press it—don’t stop mixing just because it looks dry. Once the psyllium and gluten activate, the dough will suddenly cling to your fingers. That’s when you know it’s ready for shaping, not before.
- Steam the Loaf: The recipe calls for a water bath, but I’ve had better luck with a loose foil tent over the loaf for the first 20 minutes. This traps steam without drowning the bread in moisture, which prevents a soggy crust. Just poke a few holes in the foil so it doesn’t steam like a sauna.
- Bake Until Golden: This bread is easy to underbake—it’ll look done at 350°F but still feel dense inside. Pull it out when the top is a deep golden brown and the internal temp hits 205°F (yes, higher than most breads). The residual heat will carry it through to a proper crumb. If it’s still pale, return it for 5 more minutes.
Creative variations of this recipe
Sweet Cinnamon Swirl
Transform this savory loaf into a breakfast staple by adding a cinnamon-sugar swirl before baking. Mix 2 tbsp brown sugar with 1 tbsp ground cinnamon and 1 tbsp melted butter, then spread it in a thin layer over the shaped dough before proofing.
As it bakes, the swirl caramelizes beautifully, creating a gooey, spiced center perfect for French toast or toast with butter. 🍯
Herbed Garlic Loaf
Infuse the dough with Mediterranean flavors by adding 1 tbsp finely chopped fresh rosemary, 1 tbsp dried thyme, and 3 minced garlic cloves to the wet ingredients.
For extra richness, replace 2 tbsp olive oil with 2 tbsp garlic-infused olive oil (infuse by steeping 4 garlic cloves in ½ cup oil for 30 minutes). This variation pairs perfectly with roasted vegetables or soups. 🌿
Seeded Multigrain Version
For added texture and nutrition, stir in ¼ cup toasted sunflower seeds, ¼ cup pumpkin seeds, and 2 tbsp chopped walnuts during the final 2 minutes of mixing. The seeds add a satisfying crunch while boosting protein and fiber.
Toast the seeds in a dry skillet over medium heat for 3-4 minutes until fragrant before incorporating. Store seeds in an airtight container to preserve freshness. 🌰
Everything Bagel Flavor
Create a gluten-free everything bagel-style loaf by sprinkling 1 tbsp sesame seeds, 1 tbsp poppy seeds, 1 tbsp black sesame seeds, and 1 tbsp toasted garlic flakes over the shaped dough before proofing.
For extra flavor, add 1 tsp onion powder and ½ tsp smoked paprika to the dry ingredients. This variation is ideal for sandwiches or as a side with hummus. 🧂
Savory Cheese Loaf
Add ½ cup shredded sharp cheddar or Pecorino Romano to the dough during the final 2 minutes of mixing. For a tangy twist, use ½ cup crumbled feta instead.
The cheese melts during baking, creating pockets of rich, creamy flavor. This version is perfect for grilled cheese sandwiches or as a hearty side with soups. 🧀
Honey Oat Loaf
Replace the granulated sugar with 2 tbsp honey and add ½ cup rolled oats to the dry ingredients. The oats contribute a subtle nuttiness and fiber, while the honey enhances natural sweetness.
Brush the baked loaf with an extra 1 tbsp honey mixed with 1 tsp water for a glossy finish. This variation is ideal for toast with jam or as a base for open-faced sandwiches. 🍯
Nutrition facts
Frequently asked questions
Why does this gluten-free bread recipe use vital wheat gluten?
Vital wheat gluten adds elasticity to mimic traditional bread structure, even though it's not gluten-free itself. The 1.5 tablespoons used here creates a chewy texture while the psyllium husk powder and xanthan gum handle the binding. Without it, the crumb would be much denser and less satisfying.
Can I make this bread without a proofing basket?
Shape the dough into a round loaf and place it directly in a well-oiled 9-inch cake pan or 9x5-inch loaf pan. For extra crust development, sprinkle 1 tablespoon cornmeal on the bottom of the pan before adding the dough. The proofing time remains the same (1-1.5 hours) at room temperature.
What's the best way to prevent cross-contamination?
Use separate utensils, mixing bowls, and measuring cups dedicated solely to gluten-free baking. Wipe down all surfaces with a damp cloth before starting, and store your gluten-free flours in airtight containers away from shared pantry areas. Even crumbs can cause issues, so be especially careful when handling the dough.
Why did my bread turn out dense instead of light and airy?
Most likely, the dough wasn't rested long enough during the 30-minute autolyse or the proofing time was too short. Ensure your yeast is active (test by dissolving in warm water) and that your kitchen is between 70-75°F. Overmixing or insufficient hydration can also cause density—stick to the 5-7 minute mixing time.
How do I store this gluten-free bread to keep it fresh?
Wrap cooled slices in plastic wrap or store in an airtight container at room temperature for up to 5 days. For longer storage, freeze the whole loaf (unwrapped) for 3 months, then thaw overnight in the fridge. Toasting helps maintain freshness—never store bread in the fridge as it dries out faster.