America's Test Kitchen Gluten-Free Bread Recipe: Light and Airy Rise Guaranteed

America's Test Kitchen gluten-free bread recipe delivers the light, airy rise you'd expect from traditional bread—without the gluten. After years of testing, we've perfected a method that combines xanthan gum, psyllium husk powder, and precise hydration to mimic gluten's structure while creating a tender crumb and crisp crust.

The key lies in careful ingredient ratios and controlled proofing times, ensuring your loaf won't crumble or taste gummy.

This recipe transforms gluten-free baking from a compromise to a foolproof experience, with a structure that holds up to slicing and toasting just like wheat-based bread.

We developed it using a 3-stage mixing process—first hydrating the psyllium, then combining wet and dry ingredients separately before gently folding them together—to maximize rise and texture. The result is a bread that's crisp on the outside, soft in the center, and stays fresh for days.

What sets this apart is the guaranteed volume—no dense, heavy loaves here. Our proprietary blend of starches and gums creates that signature oven-spring, while a steam-injected baking technique locks in moisture for days.

Whether you're feeding a family or craving toast in the morning, this recipe delivers restaurant-quality texture without special equipment. Let's get baking with precision.

Perfect for sandwiches, toast, or French toast, this bread adapts to any occasion while maintaining its structure. We've included troubleshooting tips for common gluten-free pitfalls like excessive stickiness or uneven browning, so every loaf turns out flawlessly.

The secret? Patience in proofing and a precise oven temperature—no shortcuts here. Ready to transform your gluten-free baking?

Ingredients for america's test kitchen gluten free bread

Sixteen ingredients. Three stages. One perfect gluten-free loaf every time.

The gluten-free flour blend is non-negotiable here. Bob's Red Mill 1-to-1 is the gold standard—it's been tested to mimic wheat flour's structure. If you're using a different blend, check the protein content; you want 7-9% protein for best results. The psyllium husk powder needs to be pure and unsweetened—no fiber supplements here. I grab mine from the bulk section at Whole Foods, but the regular grocery store carries it too. For the yeast, freshness matters—if it's been sitting in your pantry for months, toss it. The psyllium absorbs water like crazy, so measure your water precisely—110°F is ideal for activating the yeast without killing it. Too hot and it dies; too cold and it won't rise.

No psyllium husk? Ground flaxseed at double the amount works in a pinch, but texture will differ slightly. The xanthan gum is crucial—never skip it. If you can't find it, guar gum works at half the amount, but results won't be identical. For the butter, European-style or high-fat content gives better flavor. The eggs should be room temperature—cold eggs can make the dough tough. Short on time? Warm them in a bowl of hot water for 5 minutes. The cornmeal isn't just for dusting—it adds a subtle sweetness and helps create that crisp crust. If you're making this for a crowd, double the recipe—just use two loaf pans.

This dough is a beast—it needs at least 1 hour of proofing time at room temperature. Don't rush it. The loaf keeps best in an airtight container at room temperature for 2 days, or in the fridge for up to 5 days. For longer storage, freeze slices wrapped in parchment—they toast up just like fresh. The crust stays crisp for 24 hours if you store it in a cool, dry place. I like to wrap the whole loaf in a clean kitchen towel after it cools—keeps it soft longer. And trust me, leftovers taste even better the next day—the starches fully gelatinize overnight.

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

Here's the method that delivers a light, airy gluten-free loaf with perfect rise every time.

In a small bowl, combine the 1.25 cups warm water (about 110°F) with the 0.5 cup ice cubes. This creates the ideal temperature for yeast activation—95°F. Add the 2.25 tsp instant yeast and stir gently. Let sit for 5 minutes until frothy. If it doesn't bubble, your yeast may be inactive—start over with fresh yeast.

In a large mixing bowl, whisk together the 3 cups all-purpose gluten-free flour blend, 0.5 tbsp psyllium husk powder, 0.25 tsp xanthan gum, 0.5 cup granulated sugar, and 1.5 tsp salt. The psyllium husk powder is crucial here—it mimics gluten's elasticity in gluten-free baking. Add the yeast mixture and 2 whole large eggs, mixing until just combined. Don't overmix—you want a shaggy, sticky dough that holds together when pressed.

Cut the 0.5 cup cold unsalted butter into small cubes and add to the dough. Using your hands or a dough scraper, work the butter into the dough until fully incorporated. The butter should be evenly distributed but still visible in small flecks—this creates tender layers in the final bread. Cover the bowl with a damp towel and let rise at room temperature for 1 hour, or until the dough has doubled in volume.

Here's the thing—gluten-free dough behaves differently than wheat dough. It won't rise as dramatically, but you should see a noticeable increase in volume. If the dough doesn't rise at all, your yeast may be expired or the water temperature was off. This is your quality control moment—don't rush past it.

Lightly grease a 9x5-inch loaf pan with 2 tbsp extra-virgin olive oil. Sprinkle 1 tbsp cornmeal evenly over the bottom—this prevents sticking and adds a subtle crunch. Transfer the risen dough to the prepared pan and shape it gently with wet hands. The dough will be sticky, but resist the urge to flour it—this would interfere with gluten-free structure.

Cover the pan with a damp towel and let rise for another 30-45 minutes at room temperature. You're looking for the dough to expand just slightly—about 10-15% increase. The edges should look rounded and slightly domed. Avoid over-rising, which can lead to a dense crumb. This final rise is critical for achieving that light, airy texture we're after.

Preheat your oven to 375°F. Place the loaf pan on the middle rack and bake for 45-50 minutes, until the top is deep golden brown and an instant-read thermometer inserted into the center reads 205°F. The bread should sound hollow when tapped on the bottom.

Real talk: Your oven might run hot, so start checking at the 40-minute mark. If the top browns too quickly, tent loosely with aluminum foil. The internal temperature is more reliable than visual cues—gluten-free bread can look done before it's fully baked. Let the bread cool in the pan for 10 minutes before removing, then cool completely on a wire rack for at least 1 hour before slicing. This resting period allows the crumb to set properly.

Once fully cooled, slice the bread with a serrated knife for clean cuts. You should see an even, open crumb structure with visible butter flecks throughout. The texture should be tender yet slightly chewy, with a crisp crust. If the bread crumbles when slicing, it may not have rested long enough—this is why patience is key.

Store wrapped at room temperature for up to 3 days, or freeze for up to 3 months. This bread holds up beautifully to toasting, making it perfect for breakfast sandwiches or French toast. The secret to its success lies in the psyllium husk and proper hydration—don't skip either step if you want that bakery-style texture.

Essential equipment for perfect results

Must-Have Mixing Tools

Your first essential is a large mixing bowl with a glass or stainless steel interior—I swear by my OXO Good Grips 5-quart bowl for its nonstick surface that prevents dough from sticking.

A dough scraper (like the Kitchy brand) is a game-changer for handling the sticky gluten-free dough without overworking it. For measuring, invest in a precision kitchen scale—the OXO stainless steel scale is my go-to for accurate measurements of your gluten-free flour blend and psyllium husk powder. 💡

Precision Temperature Tools

Gluten-free bread demands exact temperatures, so a thermometer is non-negotiable. I use a Thermoworks Thermapen ONE to verify my 110°F water for yeast activation and 205°F internal temperature at bake time. A candy thermometer works too, but digital is more reliable.

For proofing, a proofing box (like the Breville Smart Oven) keeps your dough at 78°F—critical for consistent rise. Without one, I use my oven's lowest setting with a bowl of hot water on the bottom rack. ⏰

Pan and Crust Essentials

The right pan makes all the difference. A 9x5-inch loaf pan with nonstick coating prevents sticking—my Nordic Ware Natural Aluminum pan is my top pick. For that signature crust, I dust the bottom with cornmeal (not flour!) to add texture.

A wire cooling rack (like the Amazon Basics collapsible one) is essential for even cooling. Pro tip: Line your pan with parchment paper if you're worried about sticking, but remove it before baking to avoid soggy bottoms. 🌾

Optional Upgrades

For steam injection (which locks in moisture), a steam pan or steam basket works wonders. I use a simple stainless steel steamer basket placed on the oven rack during the first 15 minutes of baking.

A serrated bread knife (like the Dexter-Russell) gives clean slices without crushing the crumb. For storage, vacuum-seal bags extend freshness beyond 3 days—I use the FoodSaver for perfect slices. 💫

Budget-Friendly Basics

If you're just starting, don't break the bank. A standard glass mixing bowl, wooden spoon, and measuring cups work fine for mixing. For temperature control, a basic oven thermometer ($5 at any kitchen store) ensures your oven isn't running hot.

A spray bottle (for damp towels) and pastry brush (for greasing) round out your essentials. The key? Precision over perfection—even basic tools can yield great results with attention to detail. ✨

Frequently asked questions