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.
Wonderful recipe! I really like the flavor more than others I’ve tried.
I love to hear this, Nikki! Thanks for commenting.
Best,
Melissa
King Arthur gluten free bread flour contains psyllium fiber. Should I add the psyllium husk powder anyway? Thanks!
Hi Tamara,
No, you can leave it out. If you have some on hand, though, I don’t think it would hurt to add an extra teaspoon.
Best,
Melissa
Goodness! I love, love, love this bread💙 I’ve always wanted to make my own bread but after reading so many recipes that were complicated, I became discouraged. Found Mama Gourmand’s drop biscuit recipe liked them and began making them weekly. Then decided to try the bread recipe. I’m definitely hooked.
Yay! This makes me so happy, Glenda. Thank you so much for taking a moment to share with me. It means a lot!
Best,
Melissa
Can this recipe be done in a bread machine?
Hello,
Yes, many people have made it in the bread machine. I would recommend mixing it in there and then transferring the dough out to rise and bake, but if you look through the comments, you might find others have risen and baked it in there as well.
Best,
Melissa
I’m excited to try this for my celiac brother in law! Have you ever tried using luke warm soda water instead of regular water? I’ve read the carbonation can give the bread more rise, but I don’t want to ruin my loaf. Just wondering if you or anyone has tried it / has any feedback on whether it would work.
Hi Lisa,
I have not, but I’m very intrigued by this! If you want to give it a go, I would suggest just keeping an eye on it during rising. It might not need as long. Also, just to be on the safe side, I would bake the loaf with a baking tray on the oven rack below the bread. Just in case it rises too much while baking it will save you from cleaning your oven!
Best,
Melissa
Mama G this recipe turns out consistently great! I’ve used it multiple times. Based on its texture, smell and soft crumb, I am confident that it is good enough to give this loaf to a friend of mine for her birthday tomorrow. Thank you for sharing it.
How lovely, David. Tell your friend Happy Birthday! I hope they love your gift.
Best,
Melissa
Hi, wondering where to purchase Physillum Husk powder?
Hi,
I link to the brand I like to use in the recipe card because it keeps the bread white. Darker psyllium will turn baked goods purple.
Best,
Melissa
Just wondering if you are aware the link in your recipe takes you to Zen Psyllium Husk powder on Amazon — not Terrasoul , which is what you say yu use. I’ve tried the link several times with same results.
Hi Barb,
Thanks for the heads up, but that one works too! That brand and Terrasoul are the only ones I’ve found that are light enough. The Zen brand is a little cheaper, but I’ve found it goes out of stock a lot, so if it’s available, I would grab it!
Best,
Melissa
First try—great results! Looks, smells, feels and tastes like real bread! Thank you so much for your recipe!
Yay! Thanks for taking the time to leave this note, Nancy. I appreciate it!
Best,
Melissa
I’ve tried a bunch of different recipes for GF bread, and I was at the point where I thought I would never again be able to have a decent sandwich until a couple days ago when I found this one. I’m 79 years old and just got diagnosis with Celiac about a year ago. This bread is what you kids would call “AMAZING” it really is soft and not crumbly or hard like all the rest I’ve tried. It’s been sitting on the counter 4 days (wrapped in plastic) and it’s still just as soft as it was the day I made it and it tastes delicious plain or toasted. I’ve even cut the slices very thin to make a sandwich plain or toast and it works great. I can’t say enough good things about this recipe. No matter what you have to do please try this one you will not be disappointed. Thank you so much Melissa you have saved my life in a way.
Wow, Donna, what a beautiful note. Thank you for truly brightening my day and the huge stamp of approval!
Best,
Melissa
This is my go-to recipe and I’ve made it several times. But the last loaf deflated on me and I don’t know why?? I used an instant read thermometer and am wondering if taking the internal temperature may have caused it to deflate?? Any ideas?
Hi Kristi,
If this was the first and only time it happened, it could have been humidity changes, possibly opening the oven too much, or rising too quickly. If it happens again, I would suggest cutting back on the water a couple tablespoons to stabilize the structure more.
Best,
Melissa
So far this is the best GF bread recipe I’ve made that is akin to “real” bread. Mine needed to bake 60 min so I put foil on top at 40 min to keep the crust from burning.
Thanks a bunch for sharing this recipe!
Sounds great, CB! Thanks for taking a minute to leave me this note. I appreciate it!
Best,
Melissa
This is quite good. Really soft texture. I used both psyllium husk and milk powder. That being said, the psyllium husk powder I had did make my bread purple. But, this recipe is easy and straightforward. I used KAF GF AP.
Thanks, Craig! Psyllium husk powder will do that. Haha! This is why I use Terrasoul Superfoods.
Best,
Melissa
Really love this “go-to” bread recipe. I so depend on all your recipes since I too use the Cup4Cup flour as my main flour blend. Lately I’ve altered this recipe by replacing about 3 Tbls of regular flour with a mixture of the same amount of almond flour and flax meal flour. I’m loving the added ingredients for texture. You’re the best!
Thank you so much, Pat! I love the suggestions of the almond flour and flax meal flour. What affect does it have? Adding more moisture?
Best,
Melissa
Yes. More moisture and always looking for ways to add flax meal into my different foods for my health, and suggested by my doctor.
So, i’ve tried so many gluten free breads…soooo many. THIS ONE works and is amazing!!!
Changes I made:
I didn’t have powdered milk but I had powdered buttermilk and it worked wonderfully!
Question:
Is there any alternative rather than the psyllium husk? Whenever I eat psyllium husk, I get heart palpitations.
Oooh, I’m glad to hear about the buttermilk powder. I always have that on hand! Thanks for sharing, Zion.
Best,
Melissa
Any alternatives to Psyllium Husk powder? Or should I just omit?
For this recipe, you can omit it in a pinch. The bread doesn’t have to be shaped, so you’ll be fine.
Best,
Melissa
Has anyone used this recipe to make rolls?
Hi Amanda,
This dough is too loose to make rolls. Luckily, I have a fantastic roll recipe that is just as good as this bread!
Best,
Melissa
Just made this recipe again in two weeks. It is so easy and tasty, both toasted and plain. Thank you for sharing so many excellent recipes that I have already tried and keeping my family happy. Wishing you a very happy Thanksgiving!
Thanks so much, David! Happy Thanksgiving to you and your family.
Best,
Melissa
Made this bread today for my stuffing. I cut a small end piece~perfect! Been gluten free for years and this I will make on repeat.
Thanks
So good to hear, Lorrie! Thank you for taking a minute to share. I appreciate it!
Best,
Melissa
OMG! This is the easiest, softest, squishiest, best bread I’ve ever made! Even my non-gf husband approves! It was a little sweet, but that’s perfectly ok. Thank you Melissa!
You are so welcome, Kari! So glad you guys loved it. I am grateful you took the time to share.
Best,
Melissa
Hi, I don’t have a stand mixer or the strength to pick one up. So my question is can this be made with a hand mixer without destroying the mixer?
Hi Donna,
I haven’t done it personally, but I know others have commented they’ve made it work with a hand mixer.
Best,
Melissa
Your recipe is so good that I went out and bought a Kitchen Aid 3.5-quart mixer so I can finally make it with ease as long as at my age I can pick it up when I need it. Thank you, Melissa, for you wonderful recipe.
Wow! I love this for you! Thanks for the encouraging note.
Best,
Melissa
Legit Squishy-Soft GF Loaf. I’ve made this bread 6 times. I love sandwiches and this recipe comes together so quickly and easily. I slice it all at once, storing 2 slices in a zip bag for the freezer. Texture and taste are perfect. I do add the milk powder which helps with the rise. I’ve made yeast breads over the years, but nothing compares to the ease and simple joy of making bread that is outstanding. I give a shout out to USA PAN. Worth every penny. Great product.
Thank you so much for this big stamp of approval, Linda! I love the USA pan because it bakes evenly and it makes you feel legit-shaped slices of bread!
Best,
Melissa
I am so thankful to have found this recipe and that you share it! I made this for the first time today and my family can’t get enough. I’ll be making another loaf tomorrow. Thank you!
Yay! Love reading this, Jenn. Thank you for commenting.
Best,
Melissa
This recipe was delicious! I used the psyllium husk as recommended and it was perfect!
Thanks for sharing, Jennie! I appreciate it.
Best,
Melissa
Great bread. Made it many times now. Watch the video it helps.
Thanks, Richard! Glad the video helps!
Best,
Melissa
Flavor was very good. I got a new stove and first I had baked anything, so I wasn’t sure of baking time and opened oven to check the bread to many times. It fell a little. I’m going to buy the 9 x 4 pan (pullman) loaf pan. That also might have been the problem.
Hi Jan,
I’m glad you enjoyed it. I highly recommend, especially if you got a new oven, buying one of those inexpensive oven thermometers you set in there. I find all ovens need to be calibrated, especially at the beginning, and the temps will change, so it’s a good way to stay on top of it. I think the pullman pan is a good call. If it still falls after those two things, check back in with me. You might need to cut back on the water slightly.
Best,
Melissa
Today was the first time I made this bread. After the long wait for the bread to cool all the way so could slice it, I sliced all of it and cut one in half put some butter on it and gave my husband ( he’s not gluten free) one of the half’s, he was very impressed and asked if I’m going to keep using this recipe. I told him absolutely!
Now the big test is to see how it tastes tomorrow. I wrapped half in plastic wrap then put it in a freezer ziplock bag and that went in my freezer. The other half is wrapped in plastic wrap and I put it in a silicone bag on the counter ( out of my dogs reach)
Love this, Patti! Thanks so much for taking the time to share your experience.
Best,
Melissa
Hello, I am in Australia. This bread looks amazing but ns if we can get this flour? Also, as we are all dairy free, can I add soy flour as an added protein option? Can you give me an idea of what the cup4cup contains please so I can look at local alternatives? Many thanks
Hello,
Of course. They don’t print the amount of each starch used, but here’s a homemade blend that would probably be helpful for you! https://wheatbythewayside.com/cup4cup-gluten-free-flour-copycat-recipe/
Best,
Melissa
Bonsoir Melissa. Premièrement merci infiniment pour toutes tes recherches, ton travail et ton partage. Je voudrais savoir si tu as une recette de pain comme celui-ci mais version pain de campagne ou rustique. Merci. Amicalement Vaishali
Hello,
These recipes might interest you! Gluten-free Italian Bread and Gluten-Free Focaccia.
Best,
Melissa
Merci de votre réponse Mélissa.
I absolutely love this recipe and make it all the time!!
I’d love to hear your opinion on this—do you think there is there any way my gf sourdough starter can be added to a recipe like this? I really love the sourdough flavor but haven’t had the best luck with gf sourdough recipes. Or is the process just too different?
I love this thought, Natalie! I’m going to experiment with this and let you know! In the meantime, you might get to it before me, so if you try it can you leave me a comment back?
Best,
Melissa
AMAZING!!! This recipe is beyond 5 stars!! I have been trying different recipes for months now and this bread is by far the best I have ever had, store bought included! I followed the recipe and used Cup 4 Cup flour and psyllium husk powder. Only thing I changed was grass fed better in place of the vegetable oil. But oh my goodness! Best gf bread ever!! Even my non-gf husband loves it! And so easy to make too.
Incredible, Sarah! It’s the best with the non-gf love it too. I really appreciate you leaving me this note.
Best,
Melissa
I used coconut milk instead of water and sugar instead of honey (have you seen the price of honey lately?), and the bread turned out perfect! Easier and better results than my bread machine recipe.
Made this bread for the first time today and it did not disappoint! The only thing I’m wondering is it feels a little damp inside. I’m wondering if this is how it’s supposed to be? I used King Arthur measure for measure flour, powdered milk as suggested and psyllium husk powder as well. My dough was perhaps a little runnier than the picture. Any advice to make this a little more perfect?
Lovely to hear, Carrie. King Arthur requires a tad less water, so I would remove 1/4 cup water next time. As you’re mixing it if it seems too dry (not like the consistency pictured) go ahead and slowly add some back in.
Best,
Melissa