Learn how to make the best squishy soft gluten free bread easily from scratch! My homemade sandwich bread is made using *for real* simple ingredients, requires just a dump and mix, one rise, and, honestly, will be the end-all for GF bread searches. If my word isn’t good enough, read the hundreds of 5-star reviews below, or better yet, make this easy loaf today and let me know what you think!
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Hands-Down Best Gluten-Free Bread (SERIOUSLY!)
It has taken me years to fully stand behind a gluten-free 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 when testing squishy-soft gluten-free dinner rolls or a tender, fluffy gluten-free biscuit, 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. Read the comments below!
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! Take a look to see how this magical bread recipe has transformed our community members’ lives, and I hope you will be so convince to start working through the rest of our highly-reviewed gluten-free bread collection!
Delicious, easy bread! I have been gluten free for over 15 years and have tried countless bread recipes. This by far is the easiest AND best tasting 👍🏼
—FancyMom
I never comment on things like this, but oh my god….I’ve tried so many gluten free recipes and none fitted me properly. But this one? AMAZING!
—Ana
Free Guide! 5 easy tips for baking like a gluten-free pro!
Simple hacks for fail-proof gluten-free dishes every time!
Ingredients Tid Bits
Since sandwich bread is an everyday staple, the ingredients should be simple, affordable, and ready to go whenever. This recipe also works perfectly for making a classic, moist gluten-free stuffing or I like to use leftover slices to make homemade gluten-free bread crumbs (freeze a batch to have on hand for recipes).
- 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 alternative GF flour recommendations.
- 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. Want to know more? Learn why psyllium helps gluten-free baking.
- Honey – Granulated sugar may be substituted, but I like the moisture the honey adds. Some readers have asked about reducing the amount of sugar, and that is fine.
- Oil – Use any preferred oil. I usually use canola, but whatever floats your boat! Or substitute the same amount of melted butter, but not for gluten-free dairy-free bread.
- (Optional) Milk Powder – This is a new addition to the recipe, so it’s completely optional, but adds moisture to the bread. Recently Cup4Cup removed milk powder from their formulation, so now when I make the bread I remove 2 tablespoons GF flour and replace it with a gluten-free milk powder. Works fabulously!
Watch The Recipe
Let’s Make This Together!
(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)
Mix dry and then wet – easy enough?
For best results use a stand mixer with a paddle attachment. Add all the dry ingredients – gluten-free flour, instant yeast, psyllium husk, salt, and baking powder. Once that’s combined together, add the wet ingredients – room temp eggs, oil, honey, and water.
Time to beat the dough
Now you just mix everything together on low speed. Once it’s combined, increase the 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. When you’re done your dough will be slightly runny and almost pourable. You’re on the right track!
Rising, but how much?
Scrape the dough into a greased bread pan. I recommend using a small pullman loaf pan because you won’t risk the bread overflowing as it bakes and it makes a nice, tall sandwich style loaf (no dinky bread slices here!) 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 30-40 minutes. The bread should rise about two-thirds to the top of the pan.
How to know when it’s done and cooling tips
Remove the plastic wrap and bake the bread for 40-50 minutes, tenting a piece of foil loosely over the bread for the last 20 minutes or until the internal temperature reaches 205ºF.
I highly recommend using an instant read thermometer (the linked one is my fave!) before pulling the bread. GF breads often “look done” before they are cooked through inside, means not enough time for moisture to evaporate and a dense, gummy crumb.
If you use the recommended pullman loaf pan, you may even want to lay the loaf on its side to cool, since the loaf is a lot taller. That way you won’t risk the bread sinking in the middle as it cools. Voila, now you have the most legit, soft and squishy sandwich bread ever!
Most Important Part – Quality Gluten-Free Flour
Once the recipe was perfected, it was tested with different gluten free flours to make sure the results were consistent. This is the process I use with many of my bread recipes, including my signature artisanal GF sourdough loaf.
Initially I tested withCup4Cup, which rates as the top gluten free flour, King Arthur Measure-for-Measure, Bob’s Red Mill, and Pillsbury gluten free flour because some readers have been asking about its performance. However, as new blends have been introduced and formulas changed, I have expanded my tests.
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. Cup4Cup was the softest, with King Arthur in between.
As far as taste, Cup4Cup was the clear winner. There was nothing “gluten free” tasting about the bread. It was soft, squishy, and slightly sweet. Since King Arthur has came out with their bread flour formula, I also found this to work very well.
King Arthur Measure-For-Measure and BRM absorbs liquid at different rates. Since I want this recipe to be accessible to many flour blends, I added some recommended adjustments to the recipe below yielding great results!
Sadly the bread made with GF Pillsbury flour went straight into the trash. It tasted like dry cardboard and was inedible. Pillsbury GF flour might work for other recipes, but definitely did not work well with this one!
If you have a question about using a different flour, other than mentioned here, I encourage you to read the comments below. A lot of readers have written in with which brands they used, and I have added my notes in the recipe card below.
Important Note About Serving
Generally GF bread requires toasting or a buttered griddle to taste good, but not with this GF bread (another reason why it’s the cat’s meow). Room temperature bread is exceptionally soft and fluffy.
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.
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!
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Did you make this recipe? I love hearing from you! Leave a star rating and comment below the recipe card. It helps others when searching for recipes and I appreciate feedback from our community. You will always hear back from me! -Melissa
Legit Squishy-Soft Gluten Free Bread Recipe
Ingredients
- 3 cups (438 g) gluten free all purpose flour, Cup4Cup gluten free flour highly recommended – see recipe notes for optional milk powder addition and alternative flour notes
- 1 (9 g) packet (2 ¼ tsp) instant rapid rise yeast
- 1 tablespoon (11 g) psyllium husk powder (optional), helps with bread moisture & structure (what is psyllium husk?)
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 ½* cups (338 g) warm water (110°F), *see recipe note if using alternative flour
- 2 large eggs, room temperature
- ¼ cup (85 g) honey
- ¼ cup (55 g) oil , any preferred
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 large eggs, ¼ cup honey, ¼ cup oil
- Increase speed to medium and beat for 5 minutes, scraping down paddle and bowl halfway through. The batter will be stiff, but sticky.
- Grease a 9X4 baking pan (recommended). 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 minutes. Meanwhile preheat oven to 350°F.
- Remove plastic and bake bread on middle rack for 40-50 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 hours, before slicing. For best results, serve the bread at room temperature, toasted, or grilled. Chilled, cold bread has an adverse effect on texture.
Notes
Adding Milk Powder
This is a new addition to the recipe, so it’s completely optional, but adds moisture to the bread. Recently Cup4Cup removed milk powder from their formulation, so now I remove 2 tablespoons GF flour and replace it with 2 tablespoons gluten-free certified milk powder. You can do this with any GF flour blend, it doesn’t have to be C4C.Alternative Gluten-Free Flour Adaptations
KA Measure-For-Measure – I find this flour to be more absent of flavor and moisture, so adding an additional ¼ tsp salt, as well as modifying with milk powder (use method explained above) can help. I also recommend cutting the water to 1 ¼ cup + 2 tbsp (305 g) to build out the structure and prevent the bread sinking during cooling. King Arthur Gluten-Free Bread Flour – I recently tried this and loved the results! It has a great taste and nice soft texture. My only recommendation would be to cut back on the psyllium husk powder to 1/2 tbsp since it’s already in the flour’s blend. Bob’s Red Mill Gluten Free 1-To-1 Baking Flour – I worked with this flour quite a lot to try to mimic the texture with C4C. To counteract a “spongy,” wet crumb I recommend omit milk powder, cutting water to 1 ¼ cups (295 g), and adding ¼ cup cornstarch to the dry ingredients.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 the psyllium listed in the ingredients 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.Freezing / Storing
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. Generally GF bread requires toasting or a buttered griddle to taste good, but not with this recipe. Room temperature bread is exceptionally soft and fluffy. 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.This post contains affiliate links. My opinions are always my own. If you purchase a product through an affiliate link, I make a small commission – at no cost to you. Read full disclosure policy here.
Wow! Came out delicious and beautiful! I used KAF measure for measure flour blend, canola oil and maple syrup instead of honey. Definitely the best gf bread I’ve ever made and 2,000 times better then store-bought!
Oh yeah!!!! Music to my ears and makes me so happy! Thank you for taking the time to let me know!
Best,
Melissa
Do you think it would work with egg replacer?
I haven’t personally tried it, but I believe others have written in and said it worked with an egg replacer.
Melissa
I did use Bob’s Red Mill egg replacer and it was just as good!
Glad to hear! Thanks for letting me know!
If you use a Pullman pan, should the recipe be doubled? It tastes amazing!
Hi Kaitlyn,
It depends which one you use. If you use the one linked to in the recipe post (one pound dough pan), that is the accurate size for the ingredient amounts. I also have larger ones (13X4 inches, 2 pound dough pans), and for those you would have to double the recipe.
Best,
Melissa
This is my favorite gluten free bread recipe. I can slice very thin and it makes the best sandwich bread. I use my own cheap blend of rice flour, corn starch and tapioca starch. It comes out perfect every time. I’ve made this five times. I do add the psyllium husk as well. I cannot believe how easy this is. Great recipe!
Thank you so much, Gina! I appreciate you taking the time to let me know!
Best,
Melissa
Hello may i know the amount of your substitution flour blend you used in this recipe? Thanks before 🙂
Hi Gina, may I know what it’s the portion of substitutions you did? Thanks
I don’t usually leave comments, but this bread recipe is amazing! It is the best gluten free bread that I have ever made! The texture and taste are both perfect! I’ve been trying to make a good gluten free bread for years and they never seem to turn out. I’ll be making this bread weekly!
Oh, thank you so much, Amy! Yay!
Best,
Melissa
This is the best gluten free bread I have ever made. I had given up on gluten free bread because of how it tastes but this bread is amazing!
Oh, this really makes me so happy, Melanie. Thank you for sharing!
Best,
Melissa
I’m also interested if anyone has tried an egg replacer. My 6yo is allergic to (so many things in addition to) eggs and legumes- so no chickpeas or the aquafaba stuff in the cans. He wants bread so badly but we can’t done a recipe or pre made he can eat, would love any feedback! This looks like a close recipe! Thanks !
Hi Claire,
I don’t think it’s in these comments, but on Pinterest someone has told me they used egg replacer and it worked out fine! I would try flax seed eggs, if he can have that. Please follow up with how it turns out if you decide to give it a try!
Best,
Melissa
I’ve got a ton of allergies and a histamine intolerance issue, so I often experiment with replacements. I use bobs red mill egg replacer personally, and it works great for me. I’ve also used flaxseed as egg replacement and had wonderful results. Best of luck, having allergies to so many things can be so hard, especially as a kid.
Amazing recipe it really is the best. I used the King Arthur gluten free flour due to being dairy free. And I didn’t have the psyllium husk powder so I substituted 1/2 The amount with xantham gum. My family loves it!
So glad you and your family are enjoying it. Thank you so much for taking the time to let me know!
Best,
Melissa
Will this recipe work without a stand mixer? I have a hand mixer but no paddle attachment. Recipe looks great but I just can’t justify spending the money for a stand mixer. I can’t believe how expensive they are.
Hello,
Ugh, I know, they are expensive! I have not tried the recipe with an hand mixer, but I know others have done it in a bread machine with a gluten free setting (which is a lot cheaper, but still an investment). Since the dough isn’t an extremely thick, it might work with a hand mixer, but I worry it would “climb” the beaters and you would have to stop and intermittently scrape it down. If you are up for the challenge, I’d love to hear how it turns out!
Best,
Melissa
Do you think I could use this recipe to make meat buns with a filling of ground ham/bacon? I need to be able to fill the dough and crimp the edges. Is this dough too sticky?
Hi Rachel,
I think the dough will be too sticky to crimp the edges. Currently I’m testing a gluten-free breadstick recipe based off this bread and to shape them I’m going to try to pipe them out with a ziplock bag. Perhaps you could try something like this for the meat buns (placing circle of dough on bottom, topping with filling, and piping on covering)??
Best,
Melissa
Thanks for the idea of the piping bag. I may try that. I ended up putting a scoop of dough in the bottoms of a muffin tin. Then a scoop of ham filling, then a scoop of dough on top. It was definitely a mess and not too pretty, but it tasted sooo good. This is by far the best gf bread recipe I’ve tried. Thanks!
Oh yes! Thanks for following up. The muffin tin is a fabulous idea!
Best,
Melissa
Hello! I would love if you could give me some advice!
I keep getting large holes in the loaf and I was wondering if you knew causes/how I can prevent it?
It tastes great and the texture is also really nice but I just can’t seem to stop the holes from appearing…
Thank you for your help!!
Hi Miku,
Ugh, the joys of gluten-free baking! I notice this across the board with cakes, quick breads, and yeast breads. I’m sure you’ve noticed this if you’ve bought gluten-free bread. It seems like a rip off when you pay that much and half the loaf is missing! I find the homemade versions have considerably less, but they are still there. Some things you can try is making sure all the ingredients are at room temperature, using active dry yeast, not instant yeast. Also, using a paddle stand up mixer helps, rather than an electric mixer. Hope this helps!
Best,
Melissa
I just made this for a potluck, my friend is GF and I wanted to surprise her with this bread. It was easy to make. Question. What is your suggestion, I am making it today and potluck is tomorrow… how should I store it? After 3 hrs of cool down should I cut it all and freeze it and thaw tomorrow to eat. Or just wrap it up in a plastic bag for tomorrow. Which is the freshest way to do it?
Hi Diane,
First of all, what a great friend! She will be so appreciative. If you are making it the day before I would just let it completely cool, like at least 4-5 hours, and then wrap it securely in plastic wrap and store at room temperature. You can slice it before serving it the next day.
Best,
Melissa
I tried this recipe with a few small changes. I used 1.5 cups of Bob‘s Red Mill 1 to 1 and 1.5 cups Bob‘s Red Mill All Purpose Flour. ( I have found that using these 2 flours together works much better than using either one by itself.)
I added xanthan gum instead of the psyllium husk and I used Agave instead of honey.
I used my dough hook instead of my paddle.
My family loved it. It has become our new holiday bread. We have also discussed making this fresh all year round instead of buying gluten free store bought bread. Even my non gluten free eating people loved it.
This recipe is so light and airy they couldn’t believe it was gluten free.
Thank-you so much for the recipe I have finally stopped my search for a gluten free bread.
Thank you! I really appreciate you taking the time to let me know the modifications! So you used have GF flour and half non-GF?
Best,
Melissa
No Ma”am it was all Gluten free flour. It was just 2 different versions of Bob’s Red Mill that I used. Using 1.5 cups of each. I have tried baking with them separately before and was not quite happy with them but they are my go to now. I always use half of each kind of the 2 flours to equal the required flour
Thank you for this! I will give it a try because I do not care for the Bob’s 1-to-1 on it’s own.
Best,
Melissa
Basically you didn’t make her bread!
Hi Melissa, thanks for your recipes! Have you ever weighed the amount of flour mixture you use? I will have to use a different flour mix, as I cannot get Cup4Cup, and prefer to compare by weight rather than volume. Also, have you ever baked this with the pullman pan lid on, or is the recipe too much for that?
Hi Esther,
I’d be happy to do this next time I make the bread and let you know. I usually don’t weigh the flour for bread because different GF flours weigh differently, based on the varying starches added. So (just throwing numbers out, not accurate), 8 ounces of Cup4Cup could equal 1 cup, but 8 ounces King Arthur could equal 3/4 cup. When mixing the ingredients together, the liquid and dry ratios would be off, resulting in a gummy bread.
Unfortunately with GF baking, it’s not an exact science. I try to my best to get the recipes to work for most flours, but with the variety on the market I don’t have the capacity to get the recipes adapted for all the variances.
I would leave the pullman lid off since GF baking needs a little more time to get the moistures to evaporate. The lid would interfere with this. I hope this helps and I will get back to you with the Cup4Cup weight!
Best,
Melissa
Esther, 1 cup of Cup4Cup gluten free flour = 5 ounces
Can Oat Fiber be even-swapped for psillium husk powder?
Hi Jimmy,
Yes, I don’t think that would be a problem. Enjoy!
Best,
Melissa
I made this in my bread machine today and it is AMAZING! I didn’t do the psyllium husk powder, wound up having to add about 1 extra TBSP of the Cup 4 Cup flour. I used melted butter instead of oil and I went ahead and stuck with the honey—I may try sugar next time. My machine does not have a gluten-free setting, it’s about 12 years old, so I used the Express 80minute setting and it must have been the right setting because omg this bread is beautiful and it tastes SO GOOD! I had been searching for yeast bread recipes with the Cup 4 Cup flour and was about to just use a regular recipe and sub the gf flour in when I came across this recipe. Thank You!!!! Only problem is that it’s almost gone because my non-Celiac kids are eating it all, they thought it was gluten-FULL bread.
Wow, Carrie! Thank you so much! I’m so grateful for the follow up with the modifications for the bread machine. I’m sure others will find that helpful as well!
Best,
Melissa
THE BEST! I have been searching for a really good GF bread recipe (for challah actually) and testing recipes for 2 years … FINALLY. Yours is great.
Used Cup4Cup flour, psyillium husk and a silicone pan. I don’t have a stand mixer so used the Cuisinart Food Processor with the dough blade.
Delicious. Slices beautifully, keeping the bread moist and in tact.
Thank you for all your years of trial and error testing to come up with this recipe and sharing it. Now I’ll need to try your challah recipe.
Hi Joan,
This makes me so happy! Thank you so much for taking the time to let me know. It really made my day!
Best,
Melissa
My daughter is gluten free and is also allergic to eggs. Do you think it would completely wreck the texture to use a substitute for the eggs? I have had success subbing them out for quick breads but have never tried it in a yeast bread. Just wondering your thoughts. I’m having a heck of a time finding a good gluten free sandwich bread that avoids her long list of allergies. This one is so close, if I could just have to figure out how to sub the eggs. Thanks!
Hi Amanda,
I haven’t tried egg replacer in yeast breads. However, I did a little research and I think using 6 T. aquafaba will work. If Cup4Cup GF flour doesn’t trigger any of her allergies, I would use that for best results. King Arthur Measure-for-Measure GF flour is a good option too. Let me know how it works, if you try it!
Best,
Melissa
When I bake the bread in a Pyrex loaf pan, the bottom 1/4 inch is still doughy. The temperature shows 205-207. Should I stick the thermopen all the way to the bottom? I was afraid it would read the temperature on the bottom of the pan and not the dough. The rest of the bread is delicious!!
Hi Barbara,
If you have metal pan that would be best. Glass is a better insulator of heat, while metal conducts it, so it will cook the bottom a little faster as the top cooks. You could stick the thermometer all the way to the bottom, but just be sure to protect the top with a piece of tented foil. If you are using a glass pan, you may also want to cook it on the lowest oven rack. I’m glad you enjoyed the bread, though!
Best,
Melissa
Thank you so much for the tips!
You’re so welcome! Enjoy!
Best,
Melissa
I baked mine in a Pyrex bread pan. I had it on the middle rack until about half way through but then had to take the middle rack out because the bread rose even more in the oven and was touching top rack. I put the bottom rack on the second notch and continued cooking for the rest of the time and it came out perfection
I’m very happily surprised that this turned out like “real” bread even with all my substitutions! I used 1 1/2 c of my millet flour/potato starch blend (far more millet than potato starch), 1/2 c of sorghum flour and 1c. Brown rice flour. I added 2 rounded tsp’s of xanthan gum. I also substituted 1T ground flaxseed for the psyllium husk. I lined my 9×5 loaf pan with parchment paper. The taste is super and best of all the texture is fully baked but squishy just as bread should be. This will now be my regular bread to make!
Hi Heather,
Thank you so much for writing and providing the flour mix substitutions! This will be very helpful for those that can’t use the recommended flour.
Best,
Melissa
I have tried lots of different wheat free bread recipes but never a gluten free one. The instructions were spot on. The bread is really really good and I will definitely be making more. One thing I will mention. I cut the bread into slices and put 1/2 in the freezer and the other half into a vacuum sealed container. The container bread was really good this morning after being made yesterday afternoon. I heated it in the microwave for about 10 seconds. Excellent!!
Hi Barb,
I’m so glad you were able to find a recipe you like! I agree, the bread does taste better at room temperature. I’m the only one in my family that eats it, though, so I always have to freeze it. I do heat it in the microwave before using so it’s nice and soft again.
Best,
Melissa
My 2.5 year old granddaughter is gluten intolerant, the store bought gf bread is not toddler friendly. I’ve made this bread 3x first in a regular size loaf Pan and then in smaller loaf pans. I freeze the extra they last 2-3 weeks. The smaller loaves are consumable for her in a week. We use it for her PB&J, grilled cheese and French toast. Thank you so much for researching this recipe. It’s perfect!
Signed,
Aubrey’s Grandma ❤️
This really makes me so happy. 🙂 Thank you for taking the time to share. Made my day!
Best,
Melissa
OMG!!!! Thank you, thank you, thank you! I”m crying I’m so happy! Sharing with everyone I know who has to eat gluten-free because this is seriously a game changer. My husband is a professionally-trained baker who doesn’t have to eat gluten-free and even he was impressed with the results. I made it and I hate working with yeast but this was so easy.
Hi Tori,
This is the best thing ever! Thank you so much for sharing. I was pretty stoked about the recipe for the exact same reasons, but now we just need to get it out there! Thank you for sharing. It is so appreciated!
Best,
Melissa
Tonight I’m making it again and doing it as dinner rolls, which I’m topping with some everything bagel seasoning on top so it’s savory. So excited about this that I bought more yeast packets so I could make sure to have some to make bread when I run out.
In South Africa I also use Golden syrup instead of honey and it still came out perfect. Thanks again for this lovely recipe!
It’s Health Connection Wholefoods’ gluten-free flour mix. It already contains xanthan gum. Worked so well! I didn’t add the psylliam husk powder though. But will definitely keep this recipe.
Hi Stella,
Thanks for the follow-up! I’m always happy to hear another flour works well. When I was testing the recipe I tried 4 different brands, but a couple of them didn’t have great results. Part of the adventure of gluten-free baking!
Best,
Melissa
Hi
This is my son’s response in his email to me = (Just wanted to let you know that I cut into the loaf of bread tonight and it was great. It is the best loaf of GF bread you have ever made. I started with a single slice, the butt end, with a bit of real butter. Then I had some extra butter, so I had to have one more slice into the loaf. It was splendid. Not dense and tough, definitely some airiness and lightness to it. The corner edges on the top of the loaf are hard, but it is a small price to pay for very good slices of bread. The grilled cheese was good too, Per your recommendation, I have it covered on the counter at room temperature. Don’t lose this recipe, it is absolutely wonderful. Thank you so very much!)
I used PG (Premium Gold GF Flax and Ancient Grain AP Flour from Sam’s club because I had it in the house……BUT I SIFTED IT . I have searched a long time for a recipe that ACTUALLY WORKS ..Thank you I just found it.
Hi Ruth Anne,
Thank you so much for taking the time to share your son’s response with me. I’m so glad he loved it! I haven’t bought GF bread since I came up with this recipe, and it makes me so much happier eating it than anything I’ve ever spent a small fortune on!
Best,
Melissa
I followed the recipe for the gluten free bread and it turned out a mess. When the dough was risen at the required time, it ran out of the pan and all over the cupboard. After baking for the required time it was still not baked through and was a complete mess. Had to throw it in the garbage. Big Dissapointment.
Hi Thelma,
I am so sorry to hear this! It sounds like it was a leavening issue. You mean it rose fine, but when you baked it, it rose too much out of the pan and in the oven? Did the GF flour you use have a leavener in it as well? I’m happy to troubleshoot what went wrong!
Best,
Melissa
Absolutely delicious! Great texture. I look forward to making it as dinner rolls. I used bread machine yeast as I did not have instant rapid rise yeast. I used Cup4Cup flour as it is my favourite GF flour. Your instructions were very clear and easy to follow. Thank you for the recipe
Hi Gwen,
You don’t know how happy this makes me! This is exactly what I was striving for. I hope this recipe will be of sliver of hope for others that struggle with gluten free bread!
Best,
Melissa
I made dinner rolls with this recipe, they came out great. I used an ice cream scoop to fill greased muffin tins, brushed melted butter on the tops and baked them 20 minutes as you suggested. They are delicious!!
Hi Sally,
Yay! Perfect! Thanks so much letting me know. I will give them a try as well!
Best,
Melissa
This recipe is delicious! Could this bread recipe be used for dinner rolls if baked in a muffin pan, if so what would you recommend for baking time at 350 degrees?
Hi Sally,
I’m so glad to hear you enjoy it! I haven’t tried the variations yet, but I don’t see why it would be a problem to bake them in greased muffin tins. I would guess they would take about 20-25 minutes, but I haven’t tested it. If you have a thermometer they will be done with the temp reaches 205 degrees fahrenheit. I’ll put it on my to do list, but I’d love to hear if you try it!
Best,
Melissa
Thanks for your speedy reply! I will try this on the weekend and let you know how they come out.
I made this recipe in South Africa using Gluten-free flour and it was yummy! So soft and delicious!
Hey Stella,
Yay! Thanks for writing and letting me know! What brand of gluten free flour is available there? I’d love to know what else works with the recipe!
Best,
Melissa
Cup 4 Cup is not dairy free. It contains a milk powder in the ingredients.
Hi Jess!
Yes, thanks so much for pointing that out. If you go with Cup 4 Cup, it is not dairy free, but you’re welcome to use any allergen-free GF flour blend. For another alternative please refer to my Best Gluten Free Flour article that lists all the allergens and how the GF flours compare.