Single Rise Gluten Free Bread made with quick-rising yeast combines the convenience of a fast rise with the structure and flavor of a yeasted loaf.

It has a slightly airy yet moist texture, though a bit denser than traditional wheat-based bread.

This recipe yields one 8″ x 4″ loaf.

Without gluten to create elasticity, it relies on a blend of alternative flours along with binders like psyllium husk and xanthan gum, to provide structure.

The yeast gives it a subtle, fermented flavor and a light lift, while warm liquids and a brief resting period encourage rapid rising before baking.

It has a soft crust and a tender crumb, making it ideal for fresh consumption or toasting.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

To begin making Single Rise Gluten Free Bread I dumped some Caputo gluten free flour, granulated sugar, psyllium husk powder, baking powder, xanthan gum, salt, cream of tartar and some quick-rise yeast into the bowl for my stand mixer.

I mixed the ingredients together on low speed.

Next I melted some butter in the microwave.

Then I poured in the melted butter while it was still mixing on low speed.

I slowly added in some warm water while the mixer was on low speed.

The last ingredient to add was a bit of apple cider vinegar.

Then I turned the stand mixer to medium speed for 5 minutes.  I scraped the sides of the bowl at the half way point.

I scraped the contents of the bowl into a greased 8″ x 4″ loaf pan.  I smoothed out the top. 

I put mine in the microwave with a cup of warm water beside it for extra moisture.  Then I covered it with plastice wrap and let it rise for about an hour.

Just before the hour was up I preheated the oven to 375F and then removed the bread dough from the microwave.

At this point you can put a shallow cut in the top of the loaf with a sharp knife.

Then I placed the loaf in the preheated oven for 35 minutes.

After 35 minutes I removed the loaf from the oven.

I immediately flipped it out of the baking pan.  I like to tap the bottom of the loaf and check for doneness that way.  It should feel and sound sort of hollow.

Then I left the loaf to cool completely on a cooling rack.

Freshly baked bread is warm, golden, and irresistibly fragrant.

The aroma—rich, yeasty, and slightly sweet—fills the air, making it impossible to resist a bite.

As you slice the Single Rise Gluten Free Bread, the crust crackles slightly, revealing a soft, airy interior.

The taste is comforting, with a perfect balance of subtle sweetness and savory depth.

Slather it with butter while it’s still warm, and it melts instantly, soaking into the fluffy crumb.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Other Recipes Using Caputo Flour that You Will Love… 

PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE

Ingredients You’ll Need to Make this Single Rise Gluten Free Bread:

• 3 cups Caputo Gluten Free Flour
• 2 tbsp granulated sugar
• 2 tbsp psyllium husk powder
• 1 1/2 tsp baking powder
• 1 tbsp quick-rise instant yeast 
• 2 tsp xanthan gum
• 2 tsp salt
• 1/4 tsp cream of tartar
• 1 1/2 cups warm water
• 1/4 cup butter melted
• 1 tsp apple cider vinegar

How to Make Sinlge Rise Gluten Free Bread:

1. Mix the Gluten Free Caputo Flour, psyllium husk powder, baking powder, xanthan gum, quick-rise instant yeast, cream of tartar, granulated sugar and salt together by using a stand mixer on low speed.
2. Melt the butter in the microwave.
3. Pour in the warm water while the mixer is turning on low speed.
4. Pour in the butter while the mixer is turning on low speed.
5. Add the apple cider vinegar while the mixer is turning on low speed.
6. Mix on medium speed for about 5 minutes.  Scrape sides of the bowl at the half way point.
7. Grease an 8″ x 4″ loaf pan.
8. Scrape the bread dough into the loaf pan and smooth the top.
9. Cover with plastic wrap and let stand for 1 hour.  
10. Preheat oven to 375F.  
11. Place the baking pan in the preheated oven for 35 minutes.
12. Remove and flip the loaf out.  Check for doneness by tapping the bottom of the loaf.  Should feel and sound hollow.
13. If done transfer to a cooling rack.
14. Once cooled the loaf can be sliced.
15. Enjoy!

FAQS:

What are some ways to use single rise gluten free bread?

Single-rise gluten-free bread can be super versatile! Here are some ways to use it:

Savory Uses

1. Sandwiches – Since it’s sturdy, use it for grilled cheese, deli sandwiches, or paninis.
2. Toast & Spreads – Toast it up and slather on butter, avocado, nut butter, or jam.
3. Garlic Bread – Slice, brush with butter, garlic, and herbs, then broil until crispy.
4. Croutons – Cube and toast for soups and salads.
5. Bread Pudding – Use it in a savory or sweet baked pudding.
6. French Toast – Dip in an egg mixture and fry up for a decadent breakfast.
7. Breadcrumbs – Dry it out, blend it up, and use as a topping or breading.
8. Pizza Crust Substitute – Flatten it, top with sauce and cheese, and bake.

Sweet Uses

9. PB&J or Nutella Toast – A simple, satisfying treat.
10. Cinnamon Toast – Spread with butter, sprinkle cinnamon sugar, and broil.
11. Bread Pudding – A delicious dessert with custard and spices.
12. Strata – Layer with eggs, milk, and fruit for a baked dish.

How do I store single rise gluten free bread?

Single rise gluten free bread, like sandwich loaves or artisan-style loaves, needs careful storage to prevent dryness and staling. Here’s the best way to store it:

Short-Term (1-2 Days at Room Temperature)

• Let the bread cool completely before storing to avoid condensation and sogginess.
• Wrap it in plastic wrap or place it in an airtight container.
• Store at room temperature in a cool, dry place. Avoid the fridge, as it can make gluten-free bread dry out faster.

Medium-Term (Up to 1 Week in the Fridge, If Necessary)

• If your home is very warm or humid, the fridge may help prevent mold.
• Wrap the bread tightly in plastic wrap or store it in an airtight container.
• Warm slices slightly in the toaster or microwave before eating to restore texture.

Long-Term (Up to 3 Months in the Freezer)

• Slice the bread before freezing so you can thaw only what you need.
• Wrap each slice (or the whole loaf) in plastic wrap, then place it in a freezer-safe bag.
• Thaw slices at room temperature or warm them in a toaster/microwave for best results.