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.
First time making gluten free bread. It turned out beautifully. Nice
Texture and flavor.I used traditional yeast because that is what I had on hand and proofed it as normal. It was fine. Nice rise on the bread and density.
Awesome, Patricia! Thanks so much for sharing your experience with the traditional yeast!
Best,
Melissa
This is the best and only recipe needed for GF bread. I used home blend of Better than Cup4Cup, and baked in 3 small bar tins for 40 minutes. Perfect crusty bread. My thanks to you, Melissa.
Love reading this, Ann! It’s an honor to help. Thank you for the note!
Best,
Melissa
I followed the recipes exactly step by step with Cup4Cup GF flour, with dry milk powder substitute as well. OMG my gluten allergic friend was in such joy that he can eat fresh warm soft slice of bread with dinner. It was amazing👍👍👍
Thank you. I look forward to make dinner rolls now.
Yay, Phae! So kind of you to make gf bread for your friend. Thanks for sharing!
Best,
Melissa
I just found your recipe and I am excited to try it. I do have some questions before I try it (I’ve failed many times and it gets expensive)
Is there a way to make this recipe dairy free?
Is it possible to sub out the psyllium husk either xanthan gum? I use Bob’s Redmill 1:1 Gluten free baking flour
I have 9X5 pans. Does that make that much of a difference?
Thank you.
Hi Jolene,
I’m happy to help. First off, the recipe is already dairy-free. There is nothing you have to do except make sure your GF flour doesn’t have dairy in it. I would just leave out the psyllium if you can’t have that. I made it for many years without it. Your BRM 1:1 flour should have xanthan already in it. And before I bought the pullman pans, I used to make it in a 9X5 pan. So, sounds like you are good to go!
Best,
Melissa
I almost gave up on making GF bread. Than I came across you thank you so much. It is so very delicious. So easy to make.
I’m so glad you didn’t give up and that you landed here! It’s a pleasure to help. Thanks, Linda!
Best,
Melissa
Can I sub real maple syrup for the honey? What about molasses for honey? Also, must I purchase a Pullman pan with or without holes?
Hi Susan,
Pure maple syrup would work. You could use molasses, but it will change the taste and color of the bread. This is the pullman pan I recommend (the one without the lid).
Best,
Melissa
This recipe tastes great! Thank you. I’m having trouble with the bread falling after I remove it from the oven. It reaches 205 degrees, but it still falls. It’s quite a waste of ingredients so how do I prevent this?
Hi Louise,
I’d be happy to help. Which GF flour blend are you using? Some starch blends require less water, which is why it could be falling. KA measure-for-measure requires 2-3 T less, but if your mix doesn’t have cornstarch I would try the same thing.
Best,
Melissa
Thanks for your speedy reply. I am using Bob’s Red Mill 1 to 1 Baking Flour.
I would add 2 T cornstarch to the mixture and cut back 2 T water. Also, lay it on its side when it cools. See if that helps and let me know!
Best,
Melissa
I’ll try it
I made this bread but it didn’t quite turn out how I though it would. The bread was not near as tall as the picture and heavy. Would really like to make again but need some tips on what I might have done wrong.
Hi Melissa,
First of all, I’d love to know what GF flour you used. Some brands require less flour because they absorb liquids differently. Did you use instant yeast or active dry yeast?
Best,
Melissa
I used Cup 4 Cup flour and active yeast
Hi Melissa,
I’m assuming you activated the yeast in the water first before adding it in with the dry ingredients? If so, then next time I would make sure to add the milk powder (method described in recipe notes) and possibly take out an additional 2 T flour.
Best,
Melissa
Recipe doesn’t say when to add yeast?
Confusing its “soft and squishy” but recipe states best served toasted or grilled?!?
Hi Anita,
I’d be happy to clear this up. 🙂 The last step in the recipe says, “serve room temperature, toasted, or grilled. Chilled, cold bread has an adverse effect on texture,” and the yeast is in the first step to be added. That is if you are using instant yeast, though. You can activate dry yeast in the water and add that with the liquid ingredients as well.
Best,
Melissa
Five * for such an easy to make recipe! It was fun and I’ll make it again. I only had a glass loaf pan but the loaf still came out tall, golden and no gummy insides at 205°. I do wish it had some kind of flavor tho. That’s my only con. Thank you Melissa for your efforts! I do appreciate your great recipe books!
Oh, thank you, Patti! I’m so happy you finally found a successful loaf! I would add 1/4 tsp more salt next time. I find some GF flours need a little more oomph in seasonings.
Best,
Melissa
Success at last!
I made this a few times now. BEST GF BREAD EVER!!!!! I use my bread machine on the normal bread setting and it comes out perfect. I add 1/2 stick of Grated Cold Butter to the recipe, Very Good!. Also added a few tablespoons of Garlic Powder with the butter, made an excelent loaf of Garlic Bread. Thinking of trying this with a muffin pan to make dinner rolls.
Reading comments like this never gets old. Thank you, Jim, for sharing your experience!
Best,
Melissa
Love love love this!
Thank you for this recipe!
So glad you love it. I’m honored to help!
Best,
Melissa
I was so impressed with this recipe. Finally a soft bread!
Oh, yay, Susan! Love hearing this. Thanks for sharing.
Best,
Melissa
Finally GF bread that tastes like real bread! This was so easy, and i did have to bake it a bit longer to get the temperature correct. This is now my go to, rather than paying a small fortune for store bought ones without taste and without breaking all apart. Thank you so much!
It’s my pleasure, Trish! Thanks for taking the time to leave me a note!
Best,
Melissa
Fantastic video and she explained it well
Thank you!
Best,
Melissa
Hi Melissa,
I’ve just baked this for the first time. Thank you for the recipe, it’s a great bake, and a great texture. I’ve been trying GF breads for ages, and whilst some are fine, it’s the addition of additives and preservatives I take issue with, so it’s lovely to find something tasty and credible without all the nasty extras.
I do have one question – I found it a little sweet for my personal taste; if I reduce the amount of honey in the mixture, do I have to replace the volume with something? Any suggestions?
Many thanks in advance.
With warm wishes,
Elle
Hi Elle,
No cutting the honey in half would be fine. I have many readers that adjust the sweetness. I’m glad you enjoyed it!
Best,
Melissa
I don’t know what happened… I used Cup4cup flour, new instant yeast, tested my water temp etc . The bread rose beautifully, it was 207 degrees in the middle when I took it out of the oven , was a lovely brown. Before the 5 minutes cooling time was up it had collapsed in on itself. The sides were falling down too. New instant read thermometer that seemed accurate. This is the first recipe of yours I’ve had fail.. Any ideas?
Hi Barb,
Hmm, it definitely seems like you did everything right! With yeast recipes, though, sometimes a change in environment could be the culprit, temperature, humidity, etc. I’m assuming when you sliced into it, it was denser because it collapsed? To make sure that doesn’t happen again you could try holding back the water, about 1/4 cup, and adding just enough to make the dough like the picture. Sometimes I let it bake a little longer, tenting the top with foil, even if the temperature does read “done.” GF baked goods take a little longer for the excess moisture to evaporate while baking. If using a pullman pan, also lay it on its side on the cooling rack rather then upright. Hopefully this helps!
Best,
Melissa
I am new to gluten free baking. This is so good. The best recipe yet. It is as good as if not better than bread with gluten.
I’m so glad you found my corner of the internet, Donna and that you loved the recipe! Thank you!
Best,
Melissa
Thank you so much for this recipe. I did substitute psyllium husk powder for flaxseed powder and turned out great! My daughter loved it. Well, honestly we ALL did. 💜 God bless!
Thanks for sharing your experience, Michele! I appreciate it.
Best,
Melissa
Thanks so much for a wonderful gluten free recipe. Just leaving this comment to let folks know it worked beautifully in my Zojirushi bread machine. I had to add two tablespoons of warm milk during kneading (my machine can sometimes need a drop more liquid.) I was wondering if this would work with half the amount of honey. I LOVE the recipe, I just want to attempt lowering the sugar a bit. Your thoughts? Thank you again.
Oh gosh, that’s lovely to hear. I get a lot of questions about the bread machine, so this is helpful! And yes, it wouldn’t be an issue to cut the amount of honey. No other adjustments would have to be made.
Best,
Melissa
Hi. I have king author measure for measure flour. Would that work?
Hi Lauren,
Yes, that wouldn’t be a problem, but I would hold back a little of the water, about 1/4 cup. You can always add it gradually in at the end if more liquid is needed. You can refer to the process shots or video to see what the consistency of the dough should look like. It’s not as stiff as traditional bread dough.
Best,
Melissa
The Texas sheet cake is the G O A T !!
Haha! Thanks, Lenora!
Best,
Melissa
Hi. I’m new to all things gluten free and have made bread before but this one did not turn out right at all. Firstly it did not rise and then when I baked it for correct time it came out very doughy. I checked temperature with thermometer and it was at correct temperature. Any ideas?
Hi Laura,
I’m so sorry for the frustrations. Can you tell me what GF flour you used? If it did not rise or bake it definitely sounds like something was off. Even with using a different GF flour, which a lot of people that bake this recipe do, it shouldn’t have turned out like that. I wish I could know what went wrong.
Best,
Melissa
Excellent! I used half cup4cup & half King Arthur bread flour in a Pullman loaf pan. Very slight caving on sides of loaf, hardly noticeable. After 10 years of crappy bread , Thank you!
Hi Lenora,
Great to hear. Next time I would hold back about 2 tablespoons of water and see if that helps!
Best,
Melissa
I have wasted so much money on gluten free bread recipes. My biggest thing is I want the bread not to turn to mush before I can chew the ham and cheese. I have to spit it out. Do you think this would help, please?
Hi Susan,
If you are wondering if this bread has the texture of “real” bread, I encourage you to read through the comments at the bottom of the post. Hundreds of people have written their thoughts and experiences and I think you will be sold!
Best,
Melissa
How do you freeze your bread? Sliced and then in Plastic wrap and then in foil? Good tasting bread
Hi Sandra,
I cool it completely, like a few hours, and then slice. If you plan on going through it quickly, just transfer the sliced bread to a ziplock bag. If it will take you longer to go through, I would wrap two slices together in plastic wrap and transfer those to the freezer bag.
Best,
Melissa
Thank you! Your recipe made, by far, the best gluten free bread that I have eaten. All the bread recipes I’ve tried from other sites were lousy, even though they were rated highly and praised by reviewers. I used King Arthur gluten free BREAD flour, deleted the psyllium husk powder since it is already included in this flour blend, and did not decrease the water. On the down side, my bread caved in slightly on all sides, even though it was a nicely browned, tall loaf that did not cave in on top. Do you have any idea what would cause the sides to cave in? Also, since this particular flour blend doesn’t contain gritty rice flour, do you think that the 5 minute mix (for moisture absorption) is needed, or does it just whip the eggs unnecessarily, potentially leading to a spongy texture? Thanks again!
Oh, thank you for this! I would try decreasing the water a bit, maybe 1/4 cup. That will help build out the structure. Unfortunately all the GF flours absorb moisture different so it sounds like yours needs a little less liquid. You can also try whipping the batter less. I think that might help. Let me know how the next loaf turns out! Sometimes I have to work with readers a bit to tweak the recipe for their flour blend, but I’m happy to do it!
Best,
Melissa
I don’t own a stand mixer so can this bread be made by hand and if so how long should it be kneaded?
Hi Dee,
People have made the bread with a hand mixer. It works, it’s just harder to mix together. This dough doesn’t need to be kneaded by hand.
Best,
Melissa
Was the recipe using the ORIGINAL Cup for Cup… the formula of ingredients was changed about 2-3 years ago Thanks
Hello,
Yes, it was, but I have tested many times with the new formula and it works just as good. I’ve made a slight adjustment with the recipe that you can remove 2 tablespoons of GF flour and replace with milk powder to replicate the old formula.
Best,
Melissa
I tried making this bread again. I used instant yeast. Bread turned out heavy again. I am using all purpose Cup 4 Cup flour in the Blue packaging. I re read the recipe and there is a note about removing 2 T of flour and adding milk powder. Is this step necessary to get really soft light and fluffy bread?
Thank youKim
Hi Melissa,
I appreciate the follow up. Yes, I do suggest that and I do think it helps (otherwise I would never add an extra step). However, I’ve made it plenty of times without it and it shouldn’t affect the crumb so much to make it dense or heavy. It’s really helpful if I can see what the inside of the bread looks like. Then I can try to see if there’s too much water or too much flour. Weighing ingredients also helps to make sure too much flour or water isn’t accidentally getting added. If you have pics, feel free to email them to me!
Best,
Melissa
I would replace the vege oil with another oil. I hope that wouldn’t mess the recipe up with using another kind of oil.. I will never put canola oil or vegetable oil in any of my recipes ..
No, that would be perfectly fine!
Best,
Melissa
Can you use olive oil or avocado oil instead of the vegetable oil?
Yes, that’s not a problem at all! Use any oil you’d like.
Best,
Melissa