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 toast, grilled cheeses, 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.
Excited to try this recipe, could I use a different gluten-free flour like King Arthur‘s or Bob’s?
Yes, if you look in the recipe notes I add adaptations for those. Enjoy!
Best,
Melissa
Thanks for your quick response, Melissa. I have used BRM egg replacer in other recipes with success – was aiming for a more economical alternative. I read 15 pages of comments, only other references I noted were aquafaba (how many cans of beans to get 6T. 😆?) and flax; might try chia egg due to allergy. I’ll use BRM for my first attempt then try an alternate for next loaf. Time to order my Pullman pan!
Diana
Let me know how it goes!
Best,
Melissa
Perfect bread the first loaf! It tastes amazing without putting anything on it too! This will be my go to. I made it with King Arthur Bread Flour.
So glad this will be your to to bread, Cheryl! Thank you for commenting!
Best,
Melissa
It’s the first gluten-free bread I’ve made that’s a total success!
Yay! Thanks for sharing!
Best,
Melissa
I can’t wait to try this recipe, I’ll even purchase a pullman bread pan to do so! I have egg and flax allergies (flax the usual recommendation for egg substitute). Do you have any suggestions for a successful egg substitute (or any followers who’ve tried any)?
Thanks!
Diana
Hi Diana,
Have you tried the egg replacers, like Bob’s Red Mill? I’m not sure about all the commercial ones, but this one doesn’t seem to have flax. I haven’t personal tried the egg replacers, but I do know everyone who has written in about replacing the eggs has done it with success, so it seems to work with a variety of options. Enjoy!
Best,
Melissa
Hi Diana,
Have you tried the egg replacers, like Bob’s Red Mill? I’m not sure about all the commercial ones, but this one doesn’t seem to have flax. I haven’t personal tried the egg replacers, but I do know everyone who has written in about replacing the eggs has done it with success, so it seems to work with a variety of options. Enjoy!
Best,
Melissa
The sides of my bread sink in. Do you know what could cause this?
Hi Heather,
Sometimes this happens to me too. If you are using C4C flour, I would try baking it gently a little longer. When it’s “done” open the oven door slightly and let it sit in there 5-10 minutes. You can also slightly reduce the amount of baking powder to see if it’s an overproof reason. Lastly, lay your bread on its side to cool so the top doesn’t weigh it down.
Best,
Melissa
Hi, my 9×4 pullman style loaf pan has steam holes in the bottom. I usually use a piece of parchment just on the bottom for runnier doughs. Do you know if this would work with your recipe? Thanks in advance, excited to try it
Hi Therese,
Yes, that wouldn’t be a problem at all and great idea!
Best,
Melissa
This is the best GF bread! I make one loaf every week! It is a great sandwich bread and toasting a slice with butter always hits the spot! Thank you Melissa!
It’s my pleasure, Phadley725! Thank you for taking the time to comment.
Best,
Melissa
When you say to defrost the frozen slices, do you mean in the microwave?
Yes, I usually do that just to be quicker about it!
Best,
Melissa
In your ingredients list, it says to use instant quick-rise yeast. Your link takes me to instant yeast, not quick rise. Which do I use? Thank you!
My apologies for the confusion. Some instant yeasts are also quick rise. I’ve used plain instant and instant quick rise. Both work, just keep a closer eye on quick rise that it doesn’t overproof before baking.
Best,
Melissa
Hello!
Since I began, I used your recipe with KA flour. I switched to cup4cup and the results are fantastic! So glad I found your site! Thank you!
Thanks for sharing this, Nancy! I appreciate it.
Best,
Melissa
I made your bread recipe & for the first time the texture was perfect!!!!! I finally thought I found the perfect bread for my 9-yr-old Grand-daughter. Well she likes to toast her bread & when this bread is toasted, it tastes really yeasty. Is there anything I could do to change that? I used Red Star quick rise yeast. I would love your suggestion. That’s so much for your help & recipes!
Hi Patty,
Hmm, this is a question I haven’t gotten before! I’m glad your granddaughter is enjoying the bread! Perhaps instead of putting the bread in the toaster, you can try it on a butter frying pan?
Best,
Melissa
My husband was diagnosed with CD 10+yrs ago and my son just last wk. My hubby has been eating store bought since then. And now that my son has it too, i decided to invest a bread machine with gf setting. My 1st attempt was not that good. Then i searched around and found your recipe. Hands down! The best GF bread we ever had. It’s indeed squishy, soft and yummy gf bread. My son (13y/o) said
“much better than the regular bread”. Thank you so much for sharing your recipe.
My gosh, Joanne. Thank you so much! This makes me immensely happy. I appreciate you taking a moment to share with me.
Best,
Melissa
Can raisins be added.
Hi Ada,
Yes, this gluten-free cinnamon raisin bread is an adaptation of this recipe.
Best,
Melissa
Is there a substitute for the honey?
This is the best GF bread I’ve ever had. I am just not a big honey fan.
Hi Heather,
You can swap out the same amount of granulated sugar or adjust it as you’d like.
Best,
Melissa
Is the honeys specifically for blooming the yeast? I use instant yeast and add it directly to flour. Could it be removed from recipe with same result?
Hi Heather,
No, it’s not added to bloom the yeast. I use instant dry yeast with the dry ingredients as well. It is for moisture and taste. You can cut back the amount or swap out with granulated sugar.
Best,
Melissa
I’m glad someone asked about switching out honey as I cannot tolerate it digestively. Glad I can give this bread a try by just switching to sugar. Sounds delish and I cant wait to try it.
Hope you enjoy it, Marci!
Best,
Melissa
Can I sub whole psyllium husks for the psyllium husk powder?
Hi Lori,
Yes, I would just use a few grams more.
Best,
Melissa
My daughter has ceiliacs. I made this for her and she said it’s better than any other gf bread she’s eaten, and she’s tried them all. Excellent recipe!
Yay! This makes me immensely happy! Thanks for taking a moment to let me know!
Best,
Melissa
Hello, just wondering what weight your eggs would be? I used two large eggs from our own chooks – they lay quite large eggs & maybe they where too big? My loaf collapsed while raising/baking.
Hi Debbie,
Could be, but I would say a bigger culprit would be the brand of GF flour used and the amount of liquid. Did you check out the recipe notes? I talk about making some slight adjustments based on flour. If you brand isn’t listed I would still experiment with cutting back water a little, or not letting it rise as long before baking.
Best,
Melissa
I was so excited it’s to try this bread but I do have a question…the inside of my loaf looks purple?? I used BRM 121 Baking Flour and confess, I let it over proof slightly and scooped some out of the middle before baking so it wouldn’t overflow. But purple?? lol! Thoughts or ideas?
Nothing you did wrong, Megan! It was the brand of psyllium you used. Darker psyllium reacts with baking powder and turns baked goods purple. The brand I link in the recipe card won’t do this.
Best,
Melissa
Oh my word, I never thought of that! And as a food scientist, I should have lol 😂 I thought maybe I needed to get my eyes checked, but that reaction makes more sense! Thank you so much, can’t wait to try this again.
It turned out amazing!! I’ve never had huge success with making gluten free sandwich bread until I tried this one! I used King Arthur Measure for Measure flour (adjusted to the water for it and didn’t use the milk powder) and a vegan egg replacer (Just Egg) and it worked out perfect! I also used whole psyllium husks instead of the powder and it turned out great. Thank you so much!!
It’s my pleasure, Ruthie! Comments like yours never get old. I appreciate you taking the time to write!
Best,
Melissa
Do you think I could make this sourdough style and not use the loaf pan?
Hi Kyle,
I haven’t tried that, but if you are talking about doing a freeform shape and baking in a bread cloche I wondering if the dough will be a little too loose. I also just published my gluten-free sourdough recipe I’m very jazzed about!
Best,
Melissa
Definitely going to try this! Wonder would rice flour work instead?
Hello,
Unfortunately, no. If using rice flour only all the liquids would have to be recalibrated. I haven’t tried the recipe with a single grain starch, just the all purpose GF flour blends.
Best,
Melissa
Love this bread! Makes a great sandwich. toasts beautifully, tastes amazing. It doesn’t dissolve in your mouth. Chewy, soft, and tastes like bread. I just have a small problem with it it cooking at the bottom. I do put it on its side.
Hi Susan,
I’m glad you enjoy the bread! This makes me happy. When you say cooking on the bottom, do you mean it’s not cooked at the bottom? Putting it on it’s side is for when it’s out of the pan and cooling. This is more helpful when using a pullman pan since it’s taller.
Best,
Melissa
Oh my goodness! I was diagnosed a month ago with Celiac. Oh my goodness, I cried when I ate this, so good, so much like regular bread!!
I’m so glad you enjoyed the bread, April! Thanks for taking the time to leave me a note.
Best,
Melissa
Have you tried the recipe with Buttermilk powder?
Hi April,
I haven’t, but I know a reader wrote in and said it works!
Best,
Melissa