Learn how to make the best soft, white gluten free bread recipe easily from scratch! Homemade sandwich bread is made from simple ingredients, comes together in minutes, and will be your new go-to gluten free, dairy free recipe!
Best recipe for gluten-free bread
It has taken me years to fully stand behind a gluten free sandwich bread recipe. Every homemade recipe I tried was difficult, time consuming, and yielded the most disappointing results.
For the longest time, buying expensive, subpar store-bought gf bread sufficed because at least I was saving time!
So many readers, though, have asked for a great-tasting gluten free bread. Just like in my gluten-free rolls recipe and gluten-free biscuits, there have been a lot of trials, but I finally landed on a recipe that exceeds my essential criteria.
- Easy to make! It mixes together in one bowl, has one short rise, and bake.
- Simple ingredients I have stocked and ready at all times
- Quick and effortless – No one wants to spend all day making a loaf of bread.
- Most important – Tastes BETTER than any gluten free bread out there. Seriously.
I wouldn’t stand behind this recipe if I didn’t feel it 100% met all these crucial elements. I know what it feels like to waste precious time and expensive ingredients, and I wasn’t about to add another recipe to that vortex!
I truly hope this recipe makes all your gluten free dreams come true, just as much as it has for me! Read the comments below to see how this magical bread recipe has transformed many readers’ lives, then check out many more highly-reviewed gluten-free bread recipes!
Ingredients Needed
Since sandwich bread is an everyday staple, the ingredients should be simple, affordable, and ready to go whenever. This recipe also works perfectly for gluten-free stuffing or gluten-free bread crumbs.
- Gluten-free flour – Using a good gluten free flour (I highly recommend Cup4Cup GF flour) makes or breaks the quality of the bread. I tested the recipe with different flours to make sure it consistently turns out, but some performed handedly better than others. See below for what to use and avoid.
- Psyllium Husk Powder – I’ve made the bread multiples with and without the psyllium husk powder. It doesn’t affect the taste, but it does help maintain moisture and prevents the bread from becoming crumbly. Learn more about the benefits of psyllium in gluten-free breads here!
- Baking powder
- Salt
- Instant (Rapid Rise) Yeast – I would suggest buying this is bulk and storing in your refrigerator.
- Honey – Granulated sugar may be substituted
- Eggs
- Oil – Or substitute the same amount of melted butter, but not for gluten-free dairy-free bread.
How to make gluten-free bread
(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)
- First combine the dry ingredients in a bowl of a stand mixer. Use the paddle attachment to combine on low speed.
- Add the liquid ingredients – warm water, eggs, honey, and oil. Mix on low to combine for 1 minute.
- Increase speed to medium and beat for 5 minutes. This gives time to hydrate and relax the starches so your bread is soft instead of gritty.
- Scrape the dough into a greased bread pan. Spray a large piece of plastic wrap with nonstick spray and lay over the top of the pan. Set the pan in a warm place while the oven preheats to 350ºF, about 30-45 minutes. The bread should rise almost the top of the pan.
- Bake bread for 40-45 minutes, tenting a piece of foil loosely over the bread for the last 20 minutes. or until the internal temperature reaches 205ºF.
Best Gluten-Free Flour to use for bread
Once the recipe was perfected, it was tested with three different gluten free flours to make sure the results were consistent.
Using information from the best gluten free flour article, I eliminated using Bob’s Red Mill 1-to-1 GF Flour because it had such disappointing results across the board.
I tested with Cup4Cup, which rates as the top gluten free flour, King Arthur Measure-for-Measure, and Pillsbury gluten free flour because some readers have been asking about its performance.
From an ease and baking standpoint, they all performed well. Pillsbury had the most solid structure, which turned out to be a not very good thing. Cup 4 Cup was the softest, with King Arthur in between.
As far as taste, Cup 4 Cup was the clear winner. There was nothing “gluten free” tasting about the bread. It was soft, squishy, and slightly sweet.
(By the way, Cup4Cup also handedly won out in the best all purpose flour for gluten free banana bread as well.)
King Arthur still tasted good and had a favorable texture, but had a strong rustic taste to it. It reminded me more of wheat bread than white bread.
Sadly the bread made with GF Pillsbury flour went straight into the trash. It tasted like dry cardboard and was inedible. Pillsbury gluten free flour might work for other recipes, but definitely did not work well with this one!
best yeast to use
Instant Rapid Rise yeast, either Red Star or Fleishman’s brand is best. Instant yeast has smaller granules so it does not have to be proofed before using. Just be sure your water is warm enough to activate the yeast while mixing.
If you only have active dry yeast on hand, that will work as well. Simply add the yeast to the warm water with 1 teaspoon of sugar. Stir and let it sit for 5 minutes. Once it’s foamy, add to the dry ingredients with the eggs, honey and oil.
how to know when gluten-free bread is done
I highly recommend using an instant read thermometer to check the temperature when baking gluten free. Typically, the bread will “look” done before it’s actually done adequately baking.
If you pull the bread too soon the liquids won’t have time to evaporate and it will be gummy and dense, instead of soft and fluffy.
The internal temperature should reach 205ºF. Checking quickly with an instant read thermometer will help the bread retain valuable heat while the temp is being read. A Thermoworks Thermapen does this efficiently and accurately.
storing and freezing
Gluten-free bread does not have the shelf life like normal bread. Refrigerating will dry it out, and is not recommended. It may be wrapped tightly and left at room temperature, but will lose optimal taste and texture quickly.
For best results, slice and freeze the bread after it has completely cooled (at least 3 hours). Pull slices as needed from the freezer to defrost or toast from frozen.
important note about serving
Generally GF bread requires toasting or a buttered griddle to taste good, but not with the best gluten free bread recipe! Room temperature bread is soft, fluffy, and delicious tasting!
However, please note, if pulling from the freezer and serving at room temp, thoroughly defrost the bread first. If it is chilled slightly it will become more crumbly.
Dairy-free modification
All the ingredients in this gluten-free bread recipe are dairy-free. However, if you choose to use Cup4Cup brand flour, it does contain milk powder. If this doesn’t work for you, I recommend using King Arthur Measure-for-Measure instead.
How to make in a bread machine
Although I have not personally tried making this recipe in a bread machine, several readers have written in and said they’ve had great results using one!
You will need a bread machine with a gluten-free setting. Add all the wet ingredients to the bottom of the bread baking pan. Then add the dry ingredients over that. Start the bread machine and set it to the “gluten-free” setting.
Do I need a stand mixer?
Yes and no. It definitely makes the sandwich bread recipe easier to throw together. It may be done with a hand held mixer, but since it uses a large amount of flour, it will be a lot more taxing on the mixer and yourself.
If you don’t want to invest in a stand mixer (although don’t get me started on how obsessed I am with mine!), a gluten-free bread machine would be a cheaper option and just as easy!
Do I Have to add psyllium husk?
No. I’ve made the bread multiples with and without the psyllium husk powder. It doesn’t affect the taste, but it does help maintain moisture, prevents the bread from becoming crumbly, and makes it softer.
Psyllium husk powder is very affordable to buy, lasts a long time, and greatly improves GF breads texture because it helps absorb moisture. It also works well for gluten-free pizza dough and gluten-free cinnamon rolls.
I recommend this brand because the lighter color doesn’t affect the bread. Some powders are darker, which will make GF baked goods a grayish, purple color.
Best Baking Pan to Use
Use a 9X5 or 9X4 loaf pan. A small pullman pan makes bread with the most authentic sandwich bread shape for slicing and conducts heat evenly while baking.
Click here to see the step-by-step web story instructions for this recipe!
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How to Make Ultra Soft White Gluten Free Bread
Listen to Recipe Audio
Ingredients
- 3 cups gluten free all purpose flour (Cup4Cup gluten free flour highly recommended – see recipe notes for DF)
- 1 packet (2 ¼ tsp) instant rapid rise yeast
- 1 tablespoon psyllium husk powder (optional) helps with bread moisture & structure (what is psyllium husk?)
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 ½ cups warm water (110°F)
- 2 eggs room temperature
- ¼ cup honey
- ¼ cup vegetable oil
Instructions
- Using a stand mixer with paddle attachment, mix together gluten free flour, yeast, optional psyllium husk powder, baking powder, and salt on low speed until combined.3 cups gluten free all purpose flour,1 packet (2 ¼ tsp) instant rapid rise yeast,1 tablespoon psyllium husk powder (optional),1 teaspoon baking powder,1 teaspoon salt
- Add warm water, eggs, honey, and vegetable oil. Mix on low speed to let the dough come together, about 1 minute.1 ½ cups warm water (110°F),2 eggs,¼ cup honey,¼ cup vegetable oil
- Increase speed to medium and beat for 5 minutes, scraping down paddle and bowl halfway through. The batter will be thinner, slightly thicker than cake batter.
- Grease a 9X5 or 9X4 baking pan. Pour into the pan and smooth top evenly with a spatula. Spray a large piece of plastic wrap with nonstick cooking spray. Lay the plastic, greased side down, over the pan.
- Set in a warm, draft-free place to rise until the bread reaches two-thirds to the top of the pan (do not let it go over this point because it rises more in the oven). This should take about 30-45 minutes. Meanwhile preheat oven to 350°F.
- Remove plastic and bake bread on middle rack for 40-45 minutes, tenting a piece of foil loosely over the bread halfway through. The internal temperature of the bread should read 205°F.
- Allow the loaf to cool for 5 minutes in the pan and then remove to a cooling rack. Allow bread to cool completely, at least 2-3 hours, before slicing. For best results, serve the bread at room temperature, toasted, or grilled. Chilled, cold bread has an adverse effect on texture.
- DID YOU MAKE THIS RECIPE?? DON'T FORGET TO LEAVE FEEDBACK AND RATE BELOW!
Equipment Needed
Recipe Notes
Dairy Free Modification
All the ingredients in this gluten-free bread recipe are dairy-free. However, if you choose to use Cup4Cup brand flour, it does contain milk powder. If this doesn’t work for you, I recommend using King Arthur Measure-for-Measure instead.Psyllium Husk Powder
I’ve made the bread multiples with and without the psyllium husk powder. It doesn’t affect the taste, but it does help maintain moisture, prevents the bread from becoming crumbly, and makes it softer. Psyllium husk powder is very affordable to buy, lasts a long time, and greatly improves GF breads texture because it helps absorb moisture. I recommend Now Supplements Psyllium because the lighter color doesn’t affect the bread. Some powders are darker, which will make GF baked goods a grayish, purple color.How to Make in a Bread Machine
Although I have not personally tried making this recipe in a bread machine, several readers have written in and said they’ve had great results using one! You will need a bread machine with a gluten-free setting. Add all the wet ingredients to the bottom of the bread baking pan. Then add the dry ingredients over that. Start the bread machine and set it to the “gluten-free” setting.How to Know When Bread Is Done
I highly recommend using an instant read thermometer to check the temperature when baking gluten free. Typically, the bread will “look” done before it’s actually done adequately baking. If you pull the bread too soon the liquids won’t have time to evaporate and it will be gummy and dense, instead of soft and fluffy. The internal temperature should reach 205ºF. Checking quickly with an instant read thermometer will help the bread retain valuable heat while the temp is being read. A Thermoworks Thermapen does this efficiently and accurately. Gluten-free bread does not have the shelf life like normal bread. Refrigerating will dry it out, and is not recommended. It may be wrapped tightly and left at room temperature, but will lose optimal taste and texture quickly.Freezing / Storing
For best results, slice and freeze the bread after it has completely cooled (at least 3 hours). Pull slices as needed from the freezer to defrost or toast from frozen. Generally GF bread requires toasting or a buttered griddle to taste good, but not with the best gluten free bread recipe! Room temperature bread is soft, fluffy, and delicious tasting! However, please note, if pulling from the freezer and serving at room temp, thoroughly defrost the bread first. If it is chilled slightly it will become more crumbly.Nutrition
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Colleen says
Hi Melissa! I have been searching for a great bread recipe so that I can save my money and make better gf bread! You recipe has been a great staple in my life and I am now making the bread in my college apartment! With the short rise-time it is not a long time commitment and it comes out light, fluffly and flavorful. One thing I am noticing is that yeast packets have shrunk in size to 2 1/4 Tbsp:(. How much do you think using a little less yeast would affect the recipe. Also I tried psyllium husk for the first time and it turned the bread a bit purple. Is that normal?
Melissa Erdelac says
Hi Colleen,
So glad you like the recipe! Thanks so much for taking the time to let me know. A yeast packet is 2 1/4 tsp, so thanks for pointing out that I made a mistake. I will get that fixed! As for the psyllium, unfortunately I have thrown out A LOT of psyllium because a lot of brands do that. It’s just from the darker color of the husk, but doesn’t affect anything but the look. Use the brand linked in the recipe card. It’s the best and keeps all the baked goods white!
Best,
Melissa
Sheri says
thank you for sharing this (i have shared it many times) it is THE BEST GF bread i have ever had.
I have also sold a couple of your books 😉
Melissa Erdelac says
Yay for you, Sheri! Love you! Thanks so much for bringing a smile to my face.
Best,
Melissa
Michelle says
Absolutely fantastic!!! I tried this today using cup4cup flour and active dry yeast because I had it on hand. It came together so easily and I used my new Pullman pan that worked so well. This is my new go to recipe. Thank you so much.
Melissa Erdelac says
Thanks Michelle! The Pullman pan was a game changer for me. Definitely worth the money!
Best,
Melissa
Vasie Ragavan says
I am a home baker and was not always confident in making breads or rolls…….basically anything that required yeast or proofing.
I saw your recipe and decided to give it a try. I had all the ingredients on hand. This is also the first time that I made GF bread. The bread turned out absolutely beautiful. Soft and delicious. This is my go to recipe.
Oh. I only mixed dough for 3 minutes .
Thank you for this awesome recipe. Will definitely try other breads and rolls:)
Melissa Erdelac says
Yay for you! The great thing about GF bread is I find it easier than traditional wheat breads. I hope you find many more recipes you love!
Best,
Melissa
Wendi says
Do you have an egg substitute? I cannot have eggs and miss bread so much!
Melissa Erdelac says
Hi Wendi,
I haven’t personally tried with an egg substitute, but I know others have written in and said it worked!
Best,
Melissa
crystal says
Complete game changer receipe…11 yrs Celiac!! Thank you for being the difference and sharing!
Melissa Erdelac says
Oh, this means so much. Thank you!
Best,
Melissa
Heather Dunsford says
Just attempted this recipe with high hopes, with a couple of questions now.
1. My batter was a bit thinner than that of cake batter rather than thicker. Should I have added a little more flour?
2. My instant-read thermometer said 206 after 45 mins, but as I moved the pan to pull out of the oven, it fell in the center. Is it because there was too much liquid? Should I have allowed it to bake longer before attempting to move it?
I have to admit the taste is fantastic. So I will be attempting this again. I’m really needing an actual sandwich-bread style recipe. I do make rolls, but having a sliceable loaf would be more optimal.
Thanks!
Melissa Erdelac says
Hi Heather,
I think you are almost there, but it sounds like the flour you are using is not absorbing the liquids as well. Instead of adding more flour, I would decrease the liquid by 1/3-1/4 until you get a little bit thicker of dough. It will not be like “regular” bread dough, but should be a little thicker than brownie batter. That is why your bread fell, there was too much moisture. Adding more flour might give you a crumbly texture.
Best,
Melissa
Eva Baker says
I have made this bread several times. It is a very easy recipe to follow. Love it
Melissa Erdelac says
Hi Eva,
I’m so grateful for you taking the time to let me know! Thanks so much!
Best,
Melissa
Joan J Stanton says
I made this bread today and it turned out perfect with the Measure for Measure King Arthur Bread flour! Used Just Egg for eggs and Maple syrup instead of honey. Nice tall loaf.
I wanted a loaf I could mix up quickly and would rise taller than store bought gluten free bread and this was excellent!
Melissa Erdelac says
So glad to hear, Joan! Did you use the Pullman pan as well?
Best,
Melissa
crystal says
Thank you, for the dedicated work put into your 5 star recipe. I made two loafs this am in no time. Both came out of the oven raised, golden, and like I wasn’t eating GF! After being formally diagnosed with Celiac at 46, I have tasted alot of changes along the way. With our current economic environment ($8.99 for a package of bread) it was time to return scratch baking aftern12 yeara for me. Store bought convenience is not in the budget. Your excellent recipe is very much appreciated to both our taste buds and wallet! Again, thank you for sharing!
Melissa Erdelac says
I appreciate you taking the time to let me know, Crystal! I was right there with you for the longest time, buying subpar expensive bread. It really was a game changer after developing this recipe. I’m glad it’s making a difference in other people’s lives as well!
Best,
Melissa
Sherri Roe says
Help! I tried making this bread today and followed the recipe exactly, using Cup 4 Cup flour. Internal temperature was 207 when I took it out of the oven. I let it cool for three hours before cutting into it. The exterior looked perfect! However, there was a large hole the entire length of the loaf; and it was gummy at the bottom the loaf. The parts that There tasted good, though. What have I done wrong?
Melissa Erdelac says
Hi Sherri,
Congratulations, I haven’t heard this one before! A large hole might have something to do with the yeast. Like it rose too fast and flour wasn’t able to absorb into the structure. This could also have to do with the gumminess as well. Next time you can try having it rise in a slightly cooler location if your kitchen is warm. If that doesn’t work, I would reduce the water by 1/4 cup. Gumminess comes from the water not absorbing in the GF starches. Hope this helps and you try again with better success!
Best,
Melissa
Sherri Roe says
Thank you! I will definitely try again making those adjustments and will let you know the results! Thanks, again for your work in developing all of your recipes!
Sherri
Ayla Rhoades says
Hi, I am wanting to bake this recipe but I do not have the cup4cup flour does King Arthur gluten free flour work work well or will it not work properly?
Melissa Erdelac says
Hi Alya,
Yes, King Arthur will work fine. If you want to replicate the Cup4Cup texture removed 2 tablespoons KA flour from your measurements and replace it with cornstarch. However, it’s not totally necessary, but slightly softens the KA texture.
Best,
Melissa
Jen says
I made mine with KingArthur cup4cup won’t he measurements from the recipe. Perfect bread!
Melissa Erdelac says
Thanks Jen, I really appreciate this!
Best,
Melissa
Jinny says
I’m trying to troubleshoot why it would still be gummy after adding 10 minutes to the bake time to reach 208 degrees? Is it just still underbaked?
Melissa Erdelac says
Hi Jinny,
What GF flour did you use? Since they are made of different starches, some absorb liquids differently. It sounds like you may have to cut back on the water a little bit. Try decreasing by 1/4 cup.
Best,
Melissa
Jennifer Rodrigo says
Can you add oats or flax seeds?
Melissa Erdelac says
Hi Jennifer,
If you add oats or flax seeds it would have to replace some of the flour because those things absorb a lot of moisture. If you are adding 1/2 cup oats, I would cut back 1/3 cup of flour, but that’s just an educated guess!
Best,
Melissa
Jen says
I was wondering the same thing! Has anyone tried this!
Kindz says
Hi there, I’m in the UK. Please can you advise the weight of the flour in grams? Also what size are the eggs – medium or large. Really keen to give this a go reading all the positive comments! Thanks
Melissa Erdelac says
Hello,
I’m so glad you are excited to try the recipe! For the eggs, they should be large. I will update that info in the post. There’s a reason why I don’t indicate the flour in grams. For gluten-free flours, they all weigh differently for a standard US measuring cup because they are made of different starches. The GF flour I use and recommend for the recipe, Cup4Cup, unfortunately isn’t available where you are. However, you could still make the bread based on that measurement, which is 120g per cup, so you would use 360g of your flour. It won’t be exactly precise in terms of volume because I don’t know what your flour weighs per cup, but it should get you pretty close!
Best,
Melissa
TJ says
Have you used Cup4Cup GF Wholesome flour in this recipe?
Melissa Erdelac says
Hi TJ,
Yes, I have, and it works well!
Best,
Melissa
Helen Goode says
Hi I really want to try this recipe but I have whole psyllium husk and not powder. Do you think that would be ok to substitute and how much would you suggest? Many thanks.
Melissa Erdelac says
Hi Helen,
Yes that would be fine. You will need to use slightly more whole husk, so for this recipe in particular I would use a heaping tablespoon. Enjoy!
Best,
Melissa
Helen Goode says
Hi I made this bread today, it was all going so well and I followed the recipe and instructions exactly but when I removed the loaf from the oven it completely sank down and after cooling I cut it and it was very wet and stodgy. It looked like a thick layer of uncooked dough was on the base and it had a hole through the middle of it. The internal temp was 208 degrees after 45 minutes so I assumed it was cooked. Do you have any suggestions please? My only issue maybe was measuring the flour in cups. I am in the UK and more used to measuring on a digital scale so maybe I was under on the weight of flour? I also use a gluten free brand of flour from the UK which I assume you don’t have so maybe the flour blend is not suitable. But I use it for all my baking and it is usually fine. I would be very grateful if you have any ideas as to what went wrong. Many thanks.
Melissa Erdelac says
Hi Helen,
I think the issue is with the type of gluten-free flour you are using. Unfortunately they are not all created equal and are made up of different starches. It sounds like yours has a harder time absorbing liquids. When I’ve helped other international bakers, we’ve had to adjust the amount of liquid added to achieve an ideal balance. It could also be the amount of flour used, since they will weigh differently. For reference, the brand I recommend weighs 140 grams per cup so you would need 420 grams total. You can try making sure you have 420 grams of your GF flour and decrease the water by 1/4 cup. If the batter is too dry, then you can add a little more water. I’m really sorry about the wasted ingredients and time. That is no fun! If you are willing to try it again and want me to continue to help troubleshoot, I’m happy to help! If you message me on Instagram or Facebook you can include pictures and that really helps with seeing what is happening.
Best,
Melissa
Helen Goode says
Thank you so much for your reply and advice. It is all trial and error especially as I can’t buy the flour blend that you have used. I think I did have about 420g of flour as I weighed the cups out to make sure I was getting the same each time. The batter did seem quite wet so maybe I will try the recipe again and add less water as you suggest. Will take some pictures next time and let you know how it goes. Thanks again for helping.
LeAnn Rader says
Absolutely delicious! Thank you so much. Do you think I could combine all the dry ingredients into bags to grab to make a quick loaf? Just add wet ingredients? Thanks!
Melissa Erdelac says
Hi LeAnn,
Yes, I don’t think that would be a problem and great idea! Just make sure the bags are stored in an airtight container.
Best,
Melissa
Hanna Stewart-Longhurst says
I’ve made this recipe several times and love it! This tastes so much better than any other GF bread I’ve had. I do have one question to appease my curiosity: Do you sift your flour before you measure it for this recipe?
Melissa Erdelac says
Hi Hanna,
I’m so happy you enjoy the recipe! No, I do not sift the flour first. I “fluff” the flour in the bag just using my measuring cup, fill it, and level it off. I’m a minimalist when it comes to cooking and baking, and try to streamline extra steps unless it really makes a difference (and then I’ll be sure to tell you!)
Best,
Melissa
Katrina says
Hi Melissa
Thank you for sharing this recipe. Really excited to try it out. However I’m wondering if I can mix the dough using hand instead of a mixer?
Melissa Erdelac says
Hi Katrina,
It may depend on what type of GF flour you use. Cup4Cup has cornstarch in it, which makes the dough thicker when mixing. I’m afraid it would be too thick for whisk beaters to get through. Other GF flours aren’t as gelatinous when mixing. So, technically you can, but it’s a lot easier to do with a stand mixer and paddle attachment. It also works with a bread machine (with GF setting). The directions for that are in the recipe notes.
Best,
Melissa