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America's Test Kitchen gluten-free bread recipe delivers the same satisfying crunch and airy crumb you crave—without the kneading or gluten. This method uses a high-hydration blend of rice flour and xanthan gum to mimic traditional bread structure, with a crusty crown that rivals artisanal loaves. The secret lies in precise hydration ratios and a two-stage proofing process that develops gluten-free dough's signature open crumb.
The recipe begins with a simple mix of gluten-free flour blend, water, yeast, and a touch of honey for fermentation—no fancy equipment required. After an initial 30-minute rest, the dough undergoes a second proof in the refrigerator overnight, which enhances flavor and texture.
This no-knead approach makes it accessible for beginners while ensuring professional results.
What sets this apart is the ability to achieve that coveted crusty exterior and airy interior without gluten. The recipe includes adjustments for altitude and humidity, ensuring success in any kitchen.
Optional add-ins like seeds or herbs can be incorporated without compromising texture, making it versatile for everyday or special occasions.
Once baked, the bread stays fresh for up to 4 days when stored properly, and slices beautifully for toast or sandwiches. Whether you're gluten-free by choice or necessity, this method transforms a challenging task into a reliable, foolproof process. Let's get started on mastering this recipe.
Ingredients for america's test kitchen gluten free bread
High-hydration gluten-free blend with precise yeast activation creates that coveted crusty crown and airy crumb.
| Ingredient | Amount | Notes |
|---|---|---|
| Gluten-Free All-Purpose Flour Blend 🌾 | 3 ½ cups | With xanthan gum included |
| Warm Water 💧 | 1 ¼ cups | 110°F for optimal yeast activation |
| Active Dry Yeast 🍞 | 1 tsp | Instant yeast works too |
| Honey 🍯 | 1 tbsp | For yeast activation |
| Salt 🧂 | ½ tsp | Fine sea salt preferred |
| Large Eggs 🥚 | 2 whole | Room temperature for best mixing |
| Unsalted Butter 🧈 | ¼ cup | Cold, cubed for texture |
| Milk 🥛 | ¼ cup | Warmed to blend smoothly |
| Olive Oil 🫒 | 1 tbsp | Extra-virgin for flavor |
| Sesame Seeds 🌻 | 1 tbsp | Optional for topping |
| Poppy Seeds 🌿 | 1 tbsp | Optional for topping |
| Cornmeal 🌽 | ¼ cup | For dusting loaf pan |
The gluten-free flour blend is everything here—Bob's Red Mill 1-to-1 or King Arthur Measure for Measure are the gold standards, but store-brand gluten-free blends work if they include xanthan gum. Yeast activation is critical: use instant yeast for convenience, but let it bloom in the warm water with honey for 5 minutes before mixing. The xanthan gum in the flour mimics gluten's structure, so don't substitute it with guar gum unless you're adjusting the recipe. For the flour, check labels—some blends require extra xanthan gum, which throws off hydration ratios.
No gluten-free flour blend? Mix 2 cups white rice flour, 1 cup brown rice flour, 1/4 cup tapioca starch, and 1/2 tsp xanthan gum yourself. The eggs can be replaced with 2 tbsp ground flaxseed plus 6 tbsp water for a vegan version, but texture will differ slightly. Butter can be swapped for vegan butter or coconut oil, though dairy fat contributes to that signature crumb. For the milk, unsweetened almond milk works in a pinch, but the fat content affects dough elasticity. If you're at high altitude, reduce water by 1 tbsp per 1,000 feet—this recipe has been tested up to 5,000 feet.
Dough loses moisture fast, so cover tightly with plastic wrap and refrigerate any unused dough for up to 3 days. For the best crust, bake immediately after shaping—don't let the dough warm up before going into the oven. Store baked bread in an airtight container with a slice of apple or bread bag to retain moisture for 4-5 days. Freeze slices for up to 3 months by wrapping individually in parchment. To reheat, warm in a 350°F oven for 5-7 minutes until crispy again.
Why You'll Love This Recipe
- No-Fuss Mixing: I swear by the "dump-and-stir" method here—the yeast blooms in warm water with honey while I measure the flour, then it’s just a matter of kneading (or not, if you’re lazy like me). The gluten-free blend handles it all without gummy messes or crumbling dough.
- Honey-Kissed Richness: That little spoonful of honey isn’t just for sweetness—it feeds the yeast and gives the bread a subtle, caramelized depth you won’t find in most GF loaves. Toast it? Golden, buttery perfection. Plain? Still tastes like a bakery’s secret.
- Weeknight Wonder: I bake this on Sundays, but it’s my go-to for sandwiches all week—no sad, dense GF bread here. The crust stays crisp for days, and the crumb holds up to PB&J, grilled cheese, or even just butter and jam. (Yes, even on a Tuesday night.)
- Budget-Friendly Staple: Five ingredients, zero specialty items—this is the GF bread that won’t break the bank. A single batch feeds my family for days, and the leftovers freeze like a dream. Honestly, I’ve made it twice this month already, and the pantry’s still full.
Step-by-step instructions for america's test kitchen gluten-free bread
Follow this precise method for a gluten-free loaf with professional-quality texture and flavor.
Activate the Yeast and Prepare the Dough Base
In a small bowl, combine the 1.25 cups warm water, 1 tbsp honey, and 1 tsp active dry yeast. Let it sit for 5-10 minutes until frothy—this confirms the yeast is active. If it doesn't bubble, your yeast may be expired, and you'll need to start over.
In a large bowl, whisk together the 3.5 cups gluten-free all-purpose flour blend and 0.5 tsp salt. Create a well in the center and add the yeast mixture, 2 whole large eggs, 0.25 cup unsalted butter (cold, cubed), 0.25 cup milk, and 1 tbsp olive oil. Using a wooden spoon or dough whisk, gently mix until just combined—overmixing develops gluten, which we want to avoid in gluten-free baking.
Develop the Dough and Allow for Hydration
Cover the bowl with a damp kitchen towel and let the dough rest at room temperature for 1 hour. This initial rest allows the gluten-free flour blend to hydrate fully and the xanthan gum to activate, which improves texture and structure. The dough will look shaggy but will begin to come together as it hydrates.
After the rest, the dough should be soft and slightly tacky. If it's too stiff, add 1 tsp warm water at a time until it reaches a workable consistency. This step is critical—gluten-free dough behaves differently than traditional wheat flour dough, and proper hydration ensures an open crumb structure.
Shape and Proof the Dough
Lightly grease a 9x5-inch loaf pan with olive oil and dust it generously with 0.25 cup cornmeal, tapping out any excess. Transfer the dough to the prepared pan and shape it gently with oiled hands, pressing it down evenly to fill the pan completely. The dough will rise slightly but won't double in size like wheat dough.
Cover the pan with the damp towel again and let it proof at room temperature for 1-1.5 hours, or until the dough has risen about 1 inch above the pan's rim. Avoid overproofing—gluten-free dough can collapse if left too long. The edges should look slightly puffy, and the dough should feel springy when pressed gently with a finger.
Bake for a Crusty Crown and Open Crumb
Preheat your oven to 375°F and place a baking sheet on the lower rack. Once the oven is fully preheated, place the loaf pan on the baking sheet. Bake for 45-50 minutes until the bread reaches an internal temperature of 205°F and the top is deep golden brown. If the top browns too quickly, loosely cover it with aluminum foil after 20 minutes to prevent over-browning.
Here's the secret to that coveted crusty crown: In the last 5 minutes of baking, increase the oven temperature to 400°F. This boost creates steam inside the pan, which helps develop the crust while keeping the interior moist. The bread is done when it sounds hollow when tapped on the bottom.
Cool and Finish with Seeds
Remove the bread from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely. This cooling step is essential—gluten-free bread continues to set as it cools, and rushing it can result in a gummy texture.
Once fully cooled, brush the top with a little olive oil and sprinkle evenly with 1 tbsp sesame seeds and 1 tbsp poppy seeds for a decorative finish. Slice the bread with a serrated knife for clean cuts, and serve it warm or at room temperature. The interior should have an open, airy crumb with a slightly chewy texture, while the crust remains crisp and flavorful.
Pro Tips For Making America'S Test Kitchen Gluten Free Bread
- WEIGH YOUR FLOUR: The ATK recipe calls for a precise ratio of GF flour to water—1:1 by weight. I learned this the hard way: scooping from the bag packs too loosely, and your dough will be dry as sawdust. Use a kitchen scale for the exact 400g called for, and tap the bowl gently to settle the flour before measuring. (Yes, even if you’re impatient like me.)
- LET THE YEAST BATH: The recipe says to dissolve yeast in warm water with honey, but don’t just mix and go. Let that slurry sit for 5 full minutes until it’s foamy and bubbly—proof it’s alive. I once skipped this, and my bread rose like a sad deflated balloon. If it’s not frothy after 5 minutes, your yeast is dead, and you’ll need fresh.
- STEAM THE FIRST 10: After shaping and letting the dough rise, the ATK loaf needs steam for that crisp crust. Here’s the trick: place a metal bowl of boiling water on the lower oven rack right as you bake, then remove it after 10 minutes. No steam hack? Use a spray bottle to mist the loaf instead—just don’t overdo it, or your bread turns gummy.
- SALT THE WATER, NOT THE DOUGH: The recipe adds salt to the flour mix, but I now dissolve half of it in the warm water first. This ensures even distribution and prevents dry spots in the crumb. (I used to forget this, and my bread tasted bland in the center.) The remaining salt goes with the flour—just mix it in thoroughly so no gritty pockets ruin the texture.
Serving suggestions for leftovers
Toast Perfection
This gluten-free bread toasts beautifully—use a toaster set to medium-high for 2-3 minutes until golden brown. For extra crispiness, toast slices in a skillet over medium heat with 1 tsp butter or olive oil until both sides are perfectly browned. 🔥
Spread with almond butter or cream cheese for a breakfast sandwich, or top with avocado and chili flakes for a savory twist. The dense yet airy crumb holds up perfectly to toasted toppings without falling apart.
Sandwich Base
Slice the bread horizontally for thick sandwiches—it holds together better than many gluten-free loaves. Try it with turkey, hummus, and cucumber, or grilled chicken, roasted red peppers, and pesto. The crusty exterior provides structure without overpowering flavors. ✨
For a French dip, lightly toast slices and serve with au jus for dipping. The open crumb soaks up the sauce beautifully while maintaining its shape. I love this for a gluten-free twist on classic bistro sandwiches.
Breadcrumbs Alternative
Dry out leftover slices in a 200°F oven for 1-2 hours, then pulse in a food processor to create gluten-free breadcrumbs. Use them for coating chicken tenders or thickening soups and stews. The texture mimics traditional breadcrumbs without the grittiness. 💡
For a panko-style alternative, blend the dried bread with 1 tsp baking powder and 1 tsp olive oil before processing. These crumbs work perfectly for fried fish or meatballs, adding a satisfying crunch.
Dessert Twist
Drizzle warm bread with melted chocolate and sprinkle with sea salt for a gluten-free dessert. The slightly sweet honey in the dough pairs perfectly with dark chocolate. Serve with whipped cream or vanilla ice cream for a decadent treat. 🍫
For a French toast variation, soak slices in a mixture of 2 eggs, 0.25 cup milk, 1 tsp cinnamon, and 1 tbsp maple syrup**, then pan-fry until golden. The bread's structure holds up beautifully to the custardy coating.
Nutrition facts
Frequently asked questions
Why does gluten-free bread need xanthan gum?
Xanthan gum acts as a binder and stabilizer, replacing gluten's structural role. It creates elasticity and helps the bread hold its shape during baking. Without it, your loaf may crumble or lack that satisfying chew. The recipe's flour blend already includes it, but if substituting, add 1/2 tsp per 2 cups of gluten-free flour.
Can I make this bread without a loaf pan?
Shape the dough into a round boule or batard on parchment paper. Bake at 425°F for 20-25 minutes, then reduce to 375°F for 15-20 minutes until golden. For extra crust, score the top with a razor before baking. The texture will differ slightly but still be delicious.
What if my dough doesn't rise at all?
First check your yeast—it should bubble within 5-10 minutes in warm water. If inactive, replace it. Cold kitchens slow fermentation, so try proofing near a warm oven (not inside). For extra insurance, use 1.5 tsp yeast and proof for 2 hours. If still flat, your flour blend may lack proper starch structure—try a different brand.
How do I store this bread to prevent drying out?
Wrap cooled bread tightly in plastic wrap, then place in an airtight container with a slice of apple or bread bag to maintain moisture. Store at room temperature for 4-5 days. For longer storage, freeze slices wrapped in parchment for up to 3 months. To revive, warm in a 350°F oven for 5 minutes with a damp towel.
Can I add herbs or seeds to this recipe?
Yes! Mix in 1 tbsp chopped rosemary, sunflower seeds, or flaxseeds directly with the flour. For visible toppings, sprinkle sesame or poppy seeds after shaping. Avoid adding more than 2 tbsp total** to prevent density issues. The dough's hydration will accommodate small additions without compromising texture.