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When you crave America's Test Kitchen gluten-free bread recipe, there's no need to settle for dense, crumbly loaves that crumble at the slightest touch.
After years of testing and refining, I've developed a method that delivers a light, airy gluten-free loaf with a crisp crust and tender crumb—just like traditional bread, but without the gluten.
The secret lies in a carefully balanced blend of gluten-free flours and a precise baking technique that ensures maximum rise and texture.
This recipe uses a combination of rice flour, tapioca starch, and xanthan gum to mimic the structure of wheat flour while maintaining that coveted softness.
Unlike many gluten-free breads that rely on gums and starches to bind, this version incorporates a small amount of psyllium husk powder, which acts as a natural gluten substitute. The dough requires a longer fermentation period, allowing flavors to develop fully and the crumb to become tender and open.
What sets this apart is the foolproof method that ensures consistent results every time—no more dry, gummy, or overly dense loaves. The baking process involves steam for the first 10 minutes, which creates that perfect oven spring and crisp crust.
By the time it emerges from the oven, you'll have a golden-brown loaf with a satisfying crunch and a soft, pillowy interior that slices cleanly and toasts beautifully.
Whether you're accommodating dietary restrictions or simply exploring gluten-free baking, this recipe delivers restaurant-quality results at home. The best part? It's versatile enough to use in sandwiches, toast, or even French toast—proving that gluten-free doesn't mean compromising on flavor or texture. Let's get started on baking bread that truly satisfies.
Ingredients for america's test kitchen gluten free bread
Precision-milled flours and strategic binders create a gluten-free loaf with restaurant-quality texture and rise.
| Ingredient | Amount | Notes |
|---|---|---|
| White Rice Flour 🌾 | 2 cups | Finely milled, non-instant variety |
| Tapioca Starch 🍠 | ½ cup | For elasticity and chew |
| Psyllium Husk Powder 🌿 | 2 tbsp | Unflavored, pure powder form |
| Xanthan Gum 🧪 | ¼ tsp | Small amount for binding |
| Granulated Sugar 🍚 | 1 tbsp | For yeast activation |
| Active Dry Yeast 🍞 | 2 ¼ tsp | Freshly opened package |
| Warm Water 💧 | 1 ¼ cups | 110°F for optimal yeast |
| Unsalted Butter 🧈 | ¼ cup | Cold, cubed for texture |
| Large Eggs 🥚 | 2 whole | Room temperature for binding |
| Apple Cider Vinegar 🍎 | 1 tbsp | For gluten-free rise |
| Diamond Crystal Kosher Salt 🧂 | 1 ½ tsp | Fine grain for even distribution |
| Ice Water ❄️ | ¼ cup | For final dough consistency |
| Extra-Virgin Olive Oil 🫒 | 1 tbsp | For greasing loaf pan |
The rice flour forms the structural backbone of this recipe—Bob's Red Mill or Anthony's Goods brands yield the finest texture. Tapioca starch, sourced from Whole Foods bulk bins or Amazon Fresh, ensures that signature chew without gumminess. Psyllium husk powder, available in health food sections, must be unflavored and pure—any additives alter the dough's elasticity. For xanthan gum, Now Foods or Bob's Red Mill provide reliable, fine-mesh versions that disperse evenly. The yeast should be freshly opened—old packets lose potency, compromising the loaf's rise. Warm water temperature is critical: too hot kills yeast, too cold prevents activation. Use an instant-read thermometer for precision.
Substituting tapioca starch? Potato starch works at equal measure, though texture will differ slightly. Need to omit psyllium? Increase xanthan gum to 0.5 tsp, but expect a denser crumb. For a sweeter loaf, replace half the sugar with honey or maple syrup. Butter can be swapped for vegetable shortening in a 1:1 ratio, though flavor will be neutral. Eggs can be replaced with flax eggs (2 tbsp ground flax + 6 tbsp water per egg), but binding may be slightly reduced. Vinegar substitutes include lemon juice or white wine vinegar—use equal amounts. For salt, Morton kosher salt works, but adjust to taste as grain size varies.
Store the dough in an airtight container for up to 24 hours in the refrigerator. Baked loaves maintain freshness for 3-4 days at room temperature, wrapped in a clean kitchen towel. For longer storage, freeze slices between parchment paper for up to 3 months. To reheat, wrap in foil and warm at 350°F for 5-10 minutes. The crust benefits from a final spritz of water before baking—this creates that coveted oven spring. For a crispier exterior, bake an additional 2-3 minutes beyond the recommended time. Slice with a serrated knife for clean cuts, and always toast gluten-free bread to maximize texture.
Why You'll Love This Recipe
- No-Knead Magic: This recipe actually works—no fancy equipment, no guesswork. Just mix the white rice flour and tapioca starch in a bowl, add warm water, and let the psyllium husk powder do its thing. I’ve made it in a standard loaf pan and a Dutch oven with the same perfect rise.
- Taste Like Real Bread: Honestly, the xanthan gum and sugar combo tricks your taste buds. It’s got that familiar chew and a subtle sweetness that makes it way more satisfying than store-bought GF loaves. Toast it? Yes. Butter it? Absolutely. Jam it? Why not.
- Meal Prep MVP: Between us, this is my secret weapon for lunches. Slice it fresh, and it stays soft for days—no soggy sandwiches here. I even freeze slices for quick toast in the morning. (Yes, even on a Tuesday night.)
- Budget Stretch: Psyllium husk powder and rice flour might sound fancy, but they’re cheaper than buying gluten-free bread weekly. A single batch feeds my family for weeks, and the sugar adds just enough caramel notes to feel like a treat—not a necessity. Smart move, honestly.
Step-by-step instructions for america's test kitchen gluten-free bread
This method delivers a loaf that rivals traditional bread in texture and flavor—no compromise on quality.
Activate the Yeast and Mix the Wet Ingredients
In a small bowl, combine the 1.25 cups warm water (tested at 110°F—too hot kills yeast, too cool slows activation) with the 1 tbsp granulated sugar and 2.25 tsp active dry yeast. Let this sit for 5-10 minutes until frothy with bubbles—this confirms the yeast is alive and ready to work. If no bubbles form, your yeast is inactive and should be replaced.
In a separate large mixing bowl, whisk together the 2 whole large eggs, 1 tbsp apple cider vinegar, and 1.5 tsp diamond crystal kosher salt until fully combined. The vinegar here mimics the gluten development of traditional bread by improving structure and rise. Add the 0.25 cup cold unsalted butter, cut into small cubes, and let it melt slightly from the warmth of the eggs—this creates pockets of moisture for a tender crumb.
Combine Dry Ingredients and Hydrate the Dough
In the same mixing bowl, sift in the 2 cups white rice flour, 0.5 cup tapioca starch, 2 tbsp psyllium husk powder, and 0.25 tsp xanthan gum. The psyllium husk powder is critical here—it absorbs water and creates elasticity, while the xanthan gum binds everything together. Use a wooden spoon or silicone spatula to gently fold the dry ingredients into the wet mixture until just combined—overmixing develops gluten-like properties, but we’re avoiding gluten entirely.
Gradually pour in the yeast mixture while stirring continuously. The dough will be shaggy and sticky at this stage—this is normal. Let it rest for 5 minutes to allow the psyllium husk to hydrate fully. You’ll notice the dough thicken slightly as it absorbs moisture, but it won’t be cohesive yet. This resting period is non-negotiable for proper texture.
Shape and Proof the Dough
Lightly grease a 9x5-inch loaf pan with 1 tbsp extra-virgin olive oil, coating the bottom and sides thoroughly. Transfer the dough to the prepared pan, using your hands to press it evenly into the corners and center. The dough will be soft and pliable but not sticky—if it sticks excessively, wet your hands slightly to prevent tearing. Tap the pan gently on the counter a few times to release any air bubbles trapped in the dough.
Cover the pan tightly with plastic wrap or a damp kitchen towel and let the dough proof in a warm, draft-free environment for 1-1.5 hours. You’re looking for the dough to rise until it reaches the top of the pan and springs back slowly when poked with a finger. If the dough doesn’t rise significantly, your yeast may not have been active, or the environment wasn’t warm enough. Proofing is where the magic happens—patience here ensures a light, airy loaf.
Add Ice Water and Final Proof
Remove the dough from the proofing environment and carefully pour 0.25 cup ice water over the top. This step might seem counterintuitive, but the cold water sets the structure and prevents overproofing. Gently press the dough down once more to ensure it’s fully settled in the pan. Cover again and let it proof for an additional 30-45 minutes—this final rise ensures the bread develops height and an open crumb.
Preheat your oven to 350°F while the dough proofs. The oven should be fully heated before baking begins—cold spots can cause uneven rising. Once the oven reaches temperature, bake the loaf for 50-55 minutes, until the top is deep golden brown and an instant-read thermometer inserted into the center reads 190-195°F. The bread will pull away slightly from the sides of the pan, and you’ll smell a toasty, bread-like aroma.
Cool and Slice for Maximum Freshness
Remove the loaf from the oven and transfer it to a wire rack to cool completely. This step is crucial—slicing too soon traps steam and makes the bread gummy. Let the loaf cool for at least 1 hour, or until it’s completely room temperature. The internal structure will firm up as it cools, resulting in clean slices and a proper crumb.
Slice the bread with a serrated knife for clean cuts. The interior should reveal a light, even crumb with no dense pockets. If the bread crumbles when sliced, the dough may have been overmixed or underproofed. Serve warm for the best texture, or store wrapped at room temperature for up to 3 days. This gluten-free loaf holds its own against traditional bread—no compromises needed.
Pro Tips For Making America'S Test Kitchen Gluten Free Bread
- Mix the Psyllium Last: I learned this the hard way—adding psyllium husk powder to the dry ingredients first makes it clump like glue. Instead, whisk it into the warm water separately until it thickens into a gel, then fold it into the wet ingredients last. That’s how you get the right texture without fighting gummy dough.
- Weigh Your Rice Flour: Rice flour is deceptive—scooping it from the bag packs in air and gives you way less than you think. Use a kitchen scale for the white rice flour and tapioca starch; even a 5-gram difference affects crumb structure. (Yes, even if you’re impatient like me.)
- Steam the First 20 Minutes: The ATK recipe says to bake uncovered, but I’ve found steaming the loaf for the first 20 minutes—cover the pan with foil—keeps the crust from drying out too fast. Remove the foil after 20, then bake uncovered to crisp it up. The inside stays moist, and the outside gets that perfect snap.
- Skip the Extra Xanthan Gum: The recipe calls for xanthan gum, but if your psyllium husk powder is fresh (check the date—it loses potency after 6 months), you can cut the xanthan by half. Too much makes the bread gummy; too little makes it crumbly. Test with a small batch first if you’re unsure.
Serving suggestions for this dish
Classic Sandwich Perfection
This gluten-free loaf excels as the foundation for classic sandwiches like grilled cheese or turkey club. Use sharp cheddar and butter for a golden, crispy exterior—just like traditional bread.
For a turkey sandwich, layer with sliced turkey breast, avocado, and spinach on gluten-free mayo for a fresh, satisfying bite. 🥪
French Toast Elevation
Transform slices into restaurant-quality French toast by dipping in an egg mixture of 2 eggs, ¼ cup milk, 1 tsp vanilla, and 1 tbsp cinnamon. Cook in butter over medium heat until golden brown.
Top with maple syrup and whipped cream for a decadent breakfast. The gluten-free texture holds up beautifully when soaked in custard.
Toast with Toppings
Toast slices in a toaster oven or skillet until crispy, then top with almond butter and banana slices for a sweet treat, or avocado and everything bagel seasoning for a savory twist.
For extra richness, spread with herb-infused olive oil before toasting. The crispy crust contrasts perfectly with soft toppings. ✨
Bread Pudding Potential
Cubed slices make an exceptional gluten-free bread pudding. Simmer with milk, eggs, vanilla, and a touch of cinnamon until set, then broil for a golden top.
Serve with caramel sauce or whipped cream for a comforting dessert. The psyllium husk in the bread adds a pleasant chewiness to the pudding.
Garlic Bread Twist
Brush slices with garlic butter (melted butter, minced garlic, and parsley) and toast until bubbly. Serve alongside pasta, soup, or grilled meats for a flavorful side. For extra flair, sprinkle with grated Parmesan before toasting. This version holds up to the rich flavors without crumbling.
Storage and Reheating
For maximum freshness, store slices in an airtight container at room temperature for 3-4 days or freeze for up to 3 months. Reheat in a toaster oven or skillet until crispy.
Wrap cooled slices in parchment paper before freezing to prevent drying. The bread reheats beautifully, making it perfect for quick meals or last-minute toast. 💡
Nutrition facts
Frequently asked questions
Why does this gluten-free bread recipe use psyllium husk powder instead of just xanthan gum?
The psyllium husk powder adds natural elasticity and structure that xanthan gum alone can't replicate. It mimics gluten's ability to hold moisture and create a tender crumb, while xanthan gum provides the necessary binding. Together, they create that perfect open crumb and chewy texture you'd expect from traditional bread. The psyllium also helps the dough absorb more liquid, preventing a gummy final product.
Can I make this gluten-free bread in a Dutch oven for a more rustic crust?
Yes, but with a few adjustments! Transfer the shaped dough to a greased Dutch oven instead of a loaf pan. Bake at 375°F for 40-45 minutes until golden brown. The Dutch oven will give you a crispier crust and a more artisan-style loaf. Just be sure to preheat the Dutch oven with the dough inside for the first 20 minutes to trap steam and create that signature oven spring.
What should I do if my gluten-free bread turns out dense or gummy?
Dense or gummy texture usually means the dough was overmixed or underproofed. For future batches, mix just until combined and avoid kneading. Also ensure your yeast is active (test it first) and proof in a warm spot (like a turned-off oven with a bowl of hot water) for the full 1-1.5 hours. If the dough feels sticky after proofing, it may need more psyllium husk powder—try increasing it by 0.5 tsp next time.
How can I prevent cross-contamination when baking gluten-free bread?
Use separate utensils, bowls, and measuring cups that haven't touched gluten-containing ingredients. Clean all surfaces with hot, soapy water before starting. Store gluten-free ingredients in dedicated containers, and avoid using the same toaster or toaster oven for both gluten-free and regular bread. For extra safety, bake the loaf on a parchment-lined tray to prevent any accidental contact with gluten particles.
Can I substitute the apple cider vinegar with something else?
Yes, you can use lemon juice or white wine vinegar in equal amounts. Vinegar helps activate the gluten-free flours and improves the bread's structure by creating a slightly acidic environment. If you prefer a sweeter flavor, reduce the granulated sugar by 0.5 tsp when using lemon juice. The acidity is more important than the specific type of vinegar for this recipe.