Easy Gluten Free Bread With No Added Sugar

Most gluten free loaves fail the same way: dense, crumbly, and gone stale by dinner. The fix is psyllium husk, which forms the gel that gluten normally provides, so the dough traps air instead of collapsing. This loaf is mixed in one bowl, needs no kneading, and contains no added sugar at all.

If this is your kind of baking, try our gluten free cheese bread (brazilian pão de queijo) next.

Browse the full index of sugar free and gluten free recipes to plan the week.

Ingredients

• 2 cups (240 g) gluten free all-purpose flour blend
• 1/2 cup (60 g) tapioca starch
• 3 tbsp whole psyllium husk
• 2 1/4 tsp instant yeast (1 packet)
• 1 1/4 tsp fine sea salt
• 1 1/2 cups (360 ml) warm water, about 105°F/40°C
• 2 tbsp olive oil
• 2 large eggs, room temperature
• 1 tsp apple cider vinegar

Instructions

1. 1

   Whisk the psyllium husk into the warm water and let it sit for 5 minutes, until it thickens into a loose gel.

2. 2

   In a large bowl, whisk together the flour blend, tapioca starch, yeast, and salt.

3. 3

   Add the psyllium gel, olive oil, eggs, and vinegar. Mix with a spatula for 2 minutes — the dough will be sticky and thick, closer to batter than to wheat dough. Do not add extra flour.

4. 4

   Scrape into a greased 9x5-inch loaf pan, smooth the top with a wet spoon, cover loosely, and let rise in a warm spot for 45 to 60 minutes, until it domes just above the rim.

5. 5

   Bake at 375°F (190°C) for 50 to 55 minutes, until deep golden and the internal temperature reads 205°F (96°C).

6. 6

   Cool completely on a rack before slicing — at least 2 hours. Slicing warm gluten free bread makes the crumb gummy.

Why yeast works without sugar

Bakers add sugar to feed yeast, but yeast also feeds on the starches in the flour itself. It rises slightly slower without sugar, which is why this dough proofs for a full hour instead of 30 minutes — and the flavor is better for it.

Skip the sugar substitute here too. Erythritol and stevia do not feed yeast, so they add nothing but cost.

Storing and freezing

Keep the loaf cut side down on the counter for 2 days. Refrigeration turns gluten free bread stale faster, not slower.

For longer storage, slice the cooled loaf, freeze the slices flat in a bag, and toast straight from frozen.

Frequently asked questions

Can I make this gluten free bread without eggs?

Yes. Replace each egg with 1 tablespoon ground flaxseed mixed with 3 tablespoons water, rested for 10 minutes. The crumb will be a little denser and the loaf slightly shorter.

Do I need xanthan gum?

Only if your flour blend does not already contain it. The psyllium husk does most of the structural work, so no extra gum is needed with a blend that includes it.

Why did my loaf sink in the middle?

Almost always over-proofing. If the dough rises much above the rim before baking, the structure collapses in the oven. Bake as soon as it domes just past the edge of the pan.