A wonderfully soft and fluffy gluten free white loaf, with a simple method and only 6 ingredients?! Yes please! This beautiful loaf has been garnering huge appreciation in my household, a big hit with my (gluten-eating) husband and kids as well as me.
I’ve been coeliac for 25 years and it’s rare to find gluten free bread as soft and fluffy as this. If you’ve tried my breadmaker loaf or white rolls, you will love this white loaf as it’s a very similar base recipe. After having a few requests for an oven-baked version, I got stuck into the task and the result was wonderful.
A soft, fine crumb, with no gaping holes (hallelujah!) and great texture. You can slice it thin or thick, freeze it, eat it fresh, have it toasted – it’s wonderfully versatile.
And as it’s made using a starch-based gluten free flour, the outer crust isn’t too thick and tough. I love a crusty bread, but sometimes the crust on my beloved gluten free sourdough (a recipe in my cookbook) is too much for my kids.
What Flour Do I Need for This Gluten Free White Loaf?
I make this bread using the Mulino Caputo Fioreglut Gluten Free flour, which, as regular readers will know, I am a big fan of. I’ve used it to make wood fired pizza, 3-ingredient wraps, flatbread for kebabs and gyros, white rolls, a bread maker loaf, chocolate babka, cinnamon buns and now this gluten free white loaf. It’s magic!
You can buy Mulino Caputo Fioreglut online from various retailers, I’ve linked Fifo, who I’ve found it cheapest with and who I generally buy in bulk from. But you can also get it from Ocado or on Amazon, if you only want to buy a bag or two.
It’s more expensive than the mainstream gluten free flour brands, but is 100% worth it, in my opinion. You get two large gluten free white loaves from one bag, making it about the same value as shop-bought gluten free loaves and SOOOOOO much better.
Wheat allergy sufferers, please note this flour is not suitable for you, as it contains codex wheat starch. This is suitable for coeliacs (as the gluten has been removed and it’s fully certified) – read this article from Coeliac UK for more information.
Can I Substitute a Different Flour?
No, you must use the caputo flour for this gluten free breadmaker recipe. It will not work with FREEE or other flours. They do not have the right properties.
The only other codex wheat starch-based blend I know of, and which you should have success with, is the Juvela White Mix. Let me know if you give this one a try! I used to be able to get it on prescription (until they scrapped gluten free prescriptions for coeliacs in my area), and it was great.
Can I Slice and Freeze This White Loaf?
Absolutely, I do this all the time with my bread. Let it cool fully after baking, then slice and freeze, defrosting slices in the toaster as and when you want to enjoy it.
Is This Gluten Free Bread Maker Loaf also Dairy Free/Egg Free/Vegan?
Yes – all of those :). The ingredients are Mulino Caputo Fioreglut flour, salt, water, oil, sugar and fast action yeast.
Which Yeast Do You Use?
Any fast action yeast is fine for this gluten free white loaf. I generally use the Allinsons Easy Bake Yeast, which is widely available in UK supermarkets. It is gluten free at the time of writing, but please always check the label.
Gluten Free White Loaf Recipe (DF, V)
*Please note, this recipe is not suitable for wheat allergy sufferers as the Fioreglut flour contains gluten free wheat starch (fine for coeliacs – see Coeliac UK if you’d like to read more).*
If you need any help along the way or if you have questions, please do message me on social media (@myglutenfreeguide) or email me at email@example.com. I’ll get back to you as soon as I can.
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A wonderfully fluffy gluten free white loaf, made using only 6 ingredients. Naturally dairy free and vegan.
- 500g Mulino Caputo Fioreglut Gluten Free Flour
- 440ml warm water
- 8g fast action yeast (I use Allinsons Easy Bake Yeast)
- 2 tbsp olive oil (30ml) + extra for brushing and greasing the tin
- 1 tsp fine salt
- 1 tsp caster sugar
- Using a standmixer with dough hook attachment (or mixing bowl, wooden spoon and strong arm!), add all your ingredients to the mixer bowl. Mix for about 3-4 minutes until you have a smooth dough. It will be a very soft, sticky dough.
- Grease the inside (base and sides) of a non-stick 2lb loaf tin with a little olive oil. Then use a spatula or dough scraper to transfer the bread dough into the tin. Wet your fingers and use them to gently level and smooth out the top of the dough.
- Rub one side of large piece of cling film (larger than your loaf tin) with a little olive oil and lay, oil-side down, over the bread tin and dough. Ensure it is slightly baggy, to allow the dough space to rise, rather than maing it taut. Then leave to prove for about 1 hour, or until the dough has reached the top of the tin. On a cold day it may take slightly longer, on a warm day slightly less.
- Once proved, preheat your oven to 200C (fan). Lightly brush the top of the loaf with oil and use a sharp knife with a wet blade (just run under water - it helps ensure the dough does not stick to the nife) to make 5 slashes (about 1 cm deep) across the top of the loaf.
- Place on the middle shelf of the oven and bake for 35 minutes. After this time the loaf should be golden and the bottom will sound hollow when tapped.
- Remove from the tin (if should come out really easily) and set on a wire rack to cool...or enjoy it warm if you are finding it too irresistible! Once fully cooled, store in an airtight container (or wrapped in cling film) and it will keep for a couple of days. You can also slice and freeze the loaf - then toast direct from frozen when needed.
You must use the Mulino Caputo Fioreglut gluten free flour for this recipe. Other plain gluten free flour blends will not work.
The exception is the Juvela White Mix, which has similar ingredients and would probably work well - however I have not tried it on this particular recipe.
I hope this gluten free white loaf is a hit in your household. For more gluten free baking recipes, why not save some of these for later:
Happy baking! Laura xxx