Buttery Gluten-Free Bread

Recipe by Jonathan Brasil

Buttery, tender slices of open-crumbed bread is something typically missing from a gluten-free diet. This loaf fills that toast-shaped hole. The slightly enriched dough is baked in a loaf pan so that it has the extra support it needs to rise high, making it ideal for toast or sandwiches. A touch of egg wash gives the loaf shine and golden brown color, while a layer of melted butter keeps the crust delightfully soft.  

15 mins
55 mins to 1 hr
2 hrs 20 mins
one 8 1/2" x 4 1/2" loaf
Buttery Gluten-Free Bread - select to zoom
Buttery Gluten-Free Bread - select to zoom
Buttery Gluten-Free Bread - select to zoom
Buttery Gluten-Free Bread - select to zoom
Buttery Gluten-Free Bread - select to zoom


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  1. Grease an 8 1/2" x 4 1/2" loaf pan

  2. In a large bowl or a stand mixer, combine the water, eggs, butter, sugar, vinegar, yeast, and salt. Add the gluten-free bread flour and beat using either a spoon (if mixing by hand) or the flat beater attachment (if using a stand mixer) for 1 minute on medium speed. If mixing by hand, there may be some lumps present — that's OK. 

  3. Cover the dough and set aside for 10 minutes. Then, on an oiled or (gluten-free) floured work surface, gently knead the dough — fold the dough in half towards you (use a bowl scraper for assistance, if needed), then pat it down, rotate the dough 90° (a quarter turn) and fold again — until it becomes firmer to the touch, smoother, and easier to handle, 5 to 6 times. As you work, dust your work surface and the dough lightly with gluten-free flour (or apply more grease), as needed, to prevent sticking. The dough should become noticeably less sticky. 

  4. Loosely roll the dough into a log and place it in the prepared loaf pan. Brush the dough with the egg wash (reserve the excess), cover, and set aside to rise for 40 to 60 minutes, or until the dough has crowned 1/2" above the pan in the center of the loaf. It’s better to err on the side of under-proofing, as over-proofing can cause the loaf to rip apart as it bakes.   

  5. While the dough is rising, preheat the oven to 350°F. 

  6. Before baking, brush the loaf with egg wash once more and sprinkle sesame seeds on top. Make one swift cut about 1/4" deep (“score”) lengthwise down the middle of the loaf. 

  7. Bake the gluten-free bread for 55 to 60 minutes, or until the bread is well browned and reads approximately 210°F to 212°F in the center of the loaf on a digital thermometer. (The bread may start to brown after 40 or 45 minutes, but leave it in the oven to achieve the best interior texture.) 

  8. Carefully turn the bread out of the pan onto a cooling rack. Brush the loaf while still warm with the melted butter. Place right-side up and allow to cool completely before slicing. 

  9. Storage information: Store gluten-free bread well-wrapped, at room temperature for up to 3 days. For longer-term storage, store slices in a zip-top bag in the freezer. 

Tips from our Bakers

  • Why brush the loaf with egg wash before the second rise? Gluten-free doughs tend to dry out more easily than their gluten-containing counterparts. A layer of egg wash helps keep the surface moist while the dough rises.  

  • What to do with your leftover egg wash? Freeze it in an ice cube tray to save it for another use. Fill as many wells of the ice cube tray as you can about a quarter full. Once frozen, the wash can be moved into a container for longer storage. Thaw by microwaving in a small bowl in 5-second bursts or until just melted. 

  • Be aware: some of your baking ingredients can be a hidden source of gluten. Learn more at our blog post: For gluten-free baking, think beyond just flour. For additional information on King Arthur-produced products, read the complete details of our allergen program, including our contact-prevention practices.