Why batter-like dough is right
Gluten-free bread needs more hydration than wheat dough; resist adding extra flour.
Kitchen tested. Prepared and evaluated on Oct. 16, 2026.
The method
4 clear steps.
1
Mix the dough.
Whisk the flour blend, sugar, yeast, and salt in a stand-mixer bowl. Add the warm milk, eggs, oil, and vinegar; beat with the paddle for 4 minutes. The dough will resemble thick batter.
2
Shape and proof.
Scrape into a greased 9 × 5-inch loaf pan. Smooth the top with wet fingers, cover loosely, and let rise in a warm place until the dough crowns about 1 inch above the rim, 45–60 minutes.
3
Bake.
Heat the oven to 375°F. Bake for 40–45 minutes, until deeply golden and the center reaches about 205°F.
4
Cool completely.
Turn the loaf out after 10 minutes and cool on a rack for at least 2 hours before slicing.
Make it work.
Small details that matter most with gluten-free cooking.
For the best rise
Use liquids that feel warm, not hot, and begin baking once the dough crests the pan.
For neat slices
Cool fully and use a serrated knife. Freeze extra slices with parchment between them.