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.
Thank you, for the dedicated work put into your 5 star recipe. I made two loafs this am in no time. Both came out of the oven raised, golden, and like I wasn’t eating GF! After being formally diagnosed with Celiac at 46, I have tasted alot of changes along the way. With our current economic environment ($8.99 for a package of bread) it was time to return scratch baking aftern12 yeara for me. Store bought convenience is not in the budget. Your excellent recipe is very much appreciated to both our taste buds and wallet! Again, thank you for sharing!
I appreciate you taking the time to let me know, Crystal! I was right there with you for the longest time, buying subpar expensive bread. It really was a game changer after developing this recipe. I’m glad it’s making a difference in other people’s lives as well!
Best,
Melissa
Help! I tried making this bread today and followed the recipe exactly, using Cup 4 Cup flour. Internal temperature was 207 when I took it out of the oven. I let it cool for three hours before cutting into it. The exterior looked perfect! However, there was a large hole the entire length of the loaf; and it was gummy at the bottom the loaf. The parts that There tasted good, though. What have I done wrong?
Hi Sherri,
Congratulations, I haven’t heard this one before! A large hole might have something to do with the yeast. Like it rose too fast and flour wasn’t able to absorb into the structure. This could also have to do with the gumminess as well. Next time you can try having it rise in a slightly cooler location if your kitchen is warm. If that doesn’t work, I would reduce the water by 1/4 cup. Gumminess comes from the water not absorbing in the GF starches. Hope this helps and you try again with better success!
Best,
Melissa
Thank you! I will definitely try again making those adjustments and will let you know the results! Thanks, again for your work in developing all of your recipes!
Sherri
I just read on Happy Mama Essentials that this means the bread was over-proofed.
Thanks Charmine, I appreciate you following up with this!
Best,
Melissa
Hi, I am wanting to bake this recipe but I do not have the cup4cup flour does King Arthur gluten free flour work work well or will it not work properly?
Hi Alya,
Yes, King Arthur will work fine. If you want to replicate the Cup4Cup texture removed 2 tablespoons KA flour from your measurements and replace it with cornstarch. However, it’s not totally necessary, but slightly softens the KA texture.
Best,
Melissa
I made mine with KingArthur cup4cup won’t he measurements from the recipe. Perfect bread!
Thanks Jen, I really appreciate this!
Best,
Melissa
I’m trying to troubleshoot why it would still be gummy after adding 10 minutes to the bake time to reach 208 degrees? Is it just still underbaked?
Hi Jinny,
What GF flour did you use? Since they are made of different starches, some absorb liquids differently. It sounds like you may have to cut back on the water a little bit. Try decreasing by 1/4 cup.
Best,
Melissa
Can you add oats or flax seeds?
Hi Jennifer,
If you add oats or flax seeds it would have to replace some of the flour because those things absorb a lot of moisture. If you are adding 1/2 cup oats, I would cut back 1/3 cup of flour, but that’s just an educated guess!
Best,
Melissa
I was wondering the same thing! Has anyone tried this!
Hi there, I’m in the UK. Please can you advise the weight of the flour in grams? Also what size are the eggs – medium or large. Really keen to give this a go reading all the positive comments! Thanks
Hello,
I’m so glad you are excited to try the recipe! For the eggs, they should be large. I will update that info in the post. There’s a reason why I don’t indicate the flour in grams. For gluten-free flours, they all weigh differently for a standard US measuring cup because they are made of different starches. The GF flour I use and recommend for the recipe, Cup4Cup, unfortunately isn’t available where you are. However, you could still make the bread based on that measurement, which is 120g per cup, so you would use 360g of your flour. It won’t be exactly precise in terms of volume because I don’t know what your flour weighs per cup, but it should get you pretty close!
Best,
Melissa
Have you used Cup4Cup GF Wholesome flour in this recipe?
Hi TJ,
Yes, I have, and it works well!
Best,
Melissa
Hi I really want to try this recipe but I have whole psyllium husk and not powder. Do you think that would be ok to substitute and how much would you suggest? Many thanks.
Hi Helen,
Yes that would be fine. You will need to use slightly more whole husk, so for this recipe in particular I would use a heaping tablespoon. Enjoy!
Best,
Melissa
Hi I made this bread today, it was all going so well and I followed the recipe and instructions exactly but when I removed the loaf from the oven it completely sank down and after cooling I cut it and it was very wet and stodgy. It looked like a thick layer of uncooked dough was on the base and it had a hole through the middle of it. The internal temp was 208 degrees after 45 minutes so I assumed it was cooked. Do you have any suggestions please? My only issue maybe was measuring the flour in cups. I am in the UK and more used to measuring on a digital scale so maybe I was under on the weight of flour? I also use a gluten free brand of flour from the UK which I assume you don’t have so maybe the flour blend is not suitable. But I use it for all my baking and it is usually fine. I would be very grateful if you have any ideas as to what went wrong. Many thanks.
Hi Helen,
I think the issue is with the type of gluten-free flour you are using. Unfortunately they are not all created equal and are made up of different starches. It sounds like yours has a harder time absorbing liquids. When I’ve helped other international bakers, we’ve had to adjust the amount of liquid added to achieve an ideal balance. It could also be the amount of flour used, since they will weigh differently. For reference, the brand I recommend weighs 140 grams per cup so you would need 420 grams total. You can try making sure you have 420 grams of your GF flour and decrease the water by 1/4 cup. If the batter is too dry, then you can add a little more water. I’m really sorry about the wasted ingredients and time. That is no fun! If you are willing to try it again and want me to continue to help troubleshoot, I’m happy to help! If you message me on Instagram or Facebook you can include pictures and that really helps with seeing what is happening.
Best,
Melissa
Thank you so much for your reply and advice. It is all trial and error especially as I can’t buy the flour blend that you have used. I think I did have about 420g of flour as I weighed the cups out to make sure I was getting the same each time. The batter did seem quite wet so maybe I will try the recipe again and add less water as you suggest. Will take some pictures next time and let you know how it goes. Thanks again for helping.
Absolutely delicious! Thank you so much. Do you think I could combine all the dry ingredients into bags to grab to make a quick loaf? Just add wet ingredients? Thanks!
Hi LeAnn,
Yes, I don’t think that would be a problem and great idea! Just make sure the bags are stored in an airtight container.
Best,
Melissa
I’ve made this recipe several times and love it! This tastes so much better than any other GF bread I’ve had. I do have one question to appease my curiosity: Do you sift your flour before you measure it for this recipe?
Hi Hanna,
I’m so happy you enjoy the recipe! No, I do not sift the flour first. I “fluff” the flour in the bag just using my measuring cup, fill it, and level it off. I’m a minimalist when it comes to cooking and baking, and try to streamline extra steps unless it really makes a difference (and then I’ll be sure to tell you!)
Best,
Melissa
Hi Melissa
Thank you for sharing this recipe. Really excited to try it out. However I’m wondering if I can mix the dough using hand instead of a mixer?
Hi Katrina,
It may depend on what type of GF flour you use. Cup4Cup has cornstarch in it, which makes the dough thicker when mixing. I’m afraid it would be too thick for whisk beaters to get through. Other GF flours aren’t as gelatinous when mixing. So, technically you can, but it’s a lot easier to do with a stand mixer and paddle attachment. It also works with a bread machine (with GF setting). The directions for that are in the recipe notes.
Best,
Melissa
We’ve been Gluten-free for years. Best sandwich bread! Take whatever amount of slices I need from the freezer and always great. Thank you!!
I forgot to mention I used cup4cup and it worked beautifully!
Thank you so much, Mark! This is the best compliment ever and so appreciated!
Best,
Melissa
I absolutely LOVE your recipes and use them so much! I don’t know why but when I make this bread it falls when it cools. I use cup for cup in all recipes and all my ingredients are fresh. Any idea what I may be doing wrong? Possibly over proofing? I’m not sure what is going on lol
Hi Sarah,
I’m so glad you enjoy the recipes and I’d be happy to help! When I’m testing GF baked goods and they fall, it’s usually because they rose too quickly as it baked. Your oven may be running a little hot so the bread is rising faster and not giving enough time for the moisture to adequately evaporate and rise gradually. If you don’t have an oven thermometer to quick the true temp, try baking 25 degrees lower. If that doesn’t work, I would decrease the baking powder by half. Also, be sure the bread hasn’t climbed (during rising) more than about 2/3-3/4 up the pan before baking. Hoping one or all of these things fixes your problem. Please let me know!
Best,
Melissa
I had the “overflow” experience others commented on…while proofing the batter, in a warm/off oven, I didn’t check it until 45 minutes at which time it was a bubbly witches brew spilled all over my racks and the bottom of the oven. Clearly overproofed! Not to be deterred, I cleaned out the oven, wiped the sides of my breadpan clean, and baked….it turned out surprisingly great! The texture was a little off, with a very open “crumb” from all the gas bubbles, but flavor was good and it was soft and not a bit dry. So…check your proofing batter often. Proof times will vary depending on temperature, freshness of the yeast, and how hydrated your batter is.
Also, as a side note, I used Bob’s Red Mill All-Purpose GF flour, which includes bean flour, so the smell of the raw batter is suspicious, but it smelled good while baking and when done.
Can’t wait to try again and do it right next time! I know it will be the bread of my dreams. (-; Thank you mama G!
Hi Oreo!
Oh great to know! I will add a note to check sooner than 45 minutes, because cleaning out an oven is no fun! I admire your tenacity, though, and I’m so glad it worked out for you!
Best,
Melissa
Too sweet for me; tasted more like a yeasty cake than bread. Also a bit gluey, but I’ll admit that I cut into it a touch before it was entirely cool. Only waited about 4 hours.
Hi Kayli,
Sorry to hear you didn’t enjoy the taste. Personally I don’t find it sweet, but taste preferences are definitely personal! Thanks for taking the time to write, regardless!
Best,
Melissa
I have been making your recipe for dinner rolls and they are just awesome. Even my none celiac daughter gobbled them up. I decided to make your white bread recipe today, made a mistake in the ingredients for the first loaf and that ended up in the garbage. Not being a quitter, I made another one and it looks delicious. It’s still cooling off, but if it’s anything like your rolls, I’m sure to love it. Thanks for the great recipes.
This recipe is definitely a gift to the GF community!! Thank you. I didn’t read through your article and used bobs red mill initially and it was okay. I used King Arthur’s since I’m trying to minimize corn and it came out fantastic with or without the psyllium husk. I made it both ways. It is a fantastic tasting bread and checking the internal temperature is a must. I bake 20 minutes without foil and 35 minutes with foil tent and it’s perfect, soft, and delicious. No more getting tasteless gf bread from the stores for us!! You are a blessing to our family. Many thanks!!
Thank you so much for your lovely comment. It made my day! And thanks for sharing your experiences with the different flours. So helpful for others!
Best,
Melissa
Amazing recipe! I make this for my family every 4 days and it’s so easy and tasty!
Thank you so much, Carah! I appreciate you!
Best,
Melissa
This recipe is amazing g. We need a dairy free option so I’ve tried a couple different types of flour. We didn’t like Bob’s Red Mill. Out of all the flours we have tried, King Arthur Gluten Free Bread flour is AMAZING. To me, this recipe actually tastes like gluten bread! And bonus-it already has the Psyllium Husk in it!! Thank for the recipe-I share it every chance I get!
Oh Nancy, thanks for sharing with me and everyone else! The King Arthur GF bread flour…is that the measure-for-measure package or something else? I would love to try it, but didn’t see it on amazon. That it already includes psyllium is great!
Best,
Melissa
It’s a different type of flour-not measure for measure.
https://a.co/d/f7WQbdX
This is the first time I have ever attempted gluten free bread. I followed the directions except I used a bread machine. It was amazing!! My husband is the one that is gluten free, he loved it!! I tried it and was pleasantly surprised with the taste. It was very moist and light. I will be making this again. Thank you for your hard work bring this recipe to life!
Thank you, Jen! How sweet of you to make this for your husband. I’m glad you enjoyed the recipe as well!
Best,
Melissa
This is my go-to sandwich loaf! It comes out every time and isn’t time consuming.
So happy to hear, Corrine!
Best,
Melissa
I made this bread this morning it turned out good! I think next time I’ll substitute the oil with butter & may add a little more honey. Definitely a success!
Thank you so much! Glad you enjoyed!
Best,
Melissa
I made this bread this morning it turned out good! I think next time I’ll substitute the oil with butter & may add a little more honey. Definitely a success!
Thank you so much! Glad you enjoyed!
Best,
Melissa
What would the measurements be for whole Psyllium husk? Also I know you are supposed to add water to the psyllium so it gels any suggestions would be appreciated.I would love to try this!! I’ve tried so many recipes that fail
Thank you
Hi Leah,
No, you just add the psyllium directly to the dry ingredients. No need to make a get first. If you use whole psyllium husk use a heaping tablespoon. There is not that significant difference between the two.
Enjoy!
Melissa
My husband made this recipe for me tonight -with the cup4cup flour- and let me tell you, this will make all of your gluten free, rice free and dairy free dreams come true. I am sooo glad I won’t have to give up bread. Don’t look any further. This recipe is the one. Thank you so much for this recipe.
I used Namaste Gluten Free Perfect Flour Blend from Costco and it turned out fantastic!
I appreciate it, Carah! Thanks for taking the time to let me know!
Best,
Melissa
Wow!!!! This bread is just like regular homemade bread! I can’t believe it! I’m so excited and grateful for my son and I to finally have a good loaf of bread for sandwiches that doesn’t cost a fortune or taste like cardboard! I didn’t have psyllium husk powder and it still was amazing! I did order some however so I’ll be updating my review once I get it in to bake with.
Oh you made my day, Carah! Thank you, thank!
Best,
Melissa
I made this bread in a pan the same size as recommended and it totally exploded in the oven! It overflowed and was hard to tell when cooked because of this. Any ideas why this happened?
Wow, this is a first! How high was the bread in the pan when it started to bake? Maybe it rose too long and then when it started to bake it overflowed? Perhaps is rose quickly because your kitchen is particularly warm? Since the recipe contains baking powder it will rise more as it bakes. Hope this helps and I’m truly sorry about the mess! No fun!
Best,
Melissa
It was probably too high when I put it in the oven. Not too much of a mess since I let it bake to a crisp hah. I was surprised it rose so much! The bread looks great though. I’m excited to try it tomorrow 🙂
I use this recipe regularly in my Breadman bread machine and it’s perfect! I just put the wet ingredients in the bottom, mix the dry in a bowl and then add the dry ingredients on top of the wet in the bread machine baking pan and that’s it! Works really well with no modifications! I haven’t tried it with the psyllium husk yet. I imagine that would make it hold together better if you don’t eat it all within a few days.
Thanks for the great recipe!
Thanks so much for sharing the bread machine directions, Sally! I’m glad to hear it works out well. Yes, please try the psyllium! It’s really cheap and lasts forever!
Best,
Melissa
Melissa, we love your bread…it is so flavorful and soft. However, no matter what I try it will not rise. I have used your flour blend and others just to be sure. What could I be doing incorrectly?
Hi Cindy,
Oh, let’s figure this out because I want you to have the full experience! When you say it won’t rise, do you mean before you bake it won’t rise or as it bakes? If it is before you bake, turn your oven to 200F before you begin the recipe and then turn it off. Once the bread is mixed and in the pan, cover with plastic wrap and let it sit in the warmer oven for 20 minutes. Pull it out and let it sit on the counter while the oven preheats. Remove the plastic and bake. If it won’t rise as it bakes it sounds like it could be the yeast or baking powder issue. Perhaps getting a fresh batch of either? Let me know what you think!
Best,
Melissa
It gets to the top of the pan and stops rising. Does not rise much or very little more when baking. I got fresh yeast but will try new baking powder also. I will also try the warm oven. Thanks for the quick reply and I will let you know how it turns out.
Cindy
THANK YOU, THANK YOU, THANK YOU for this recipe. Note only are the store brands way too expensive, but they taste like cardboard. I have been putting off trying to make my own sandwich bread.
Kept picturing the expensive ingredients, the work involved and having the final product inedible.
This bread is amazing! I used Red Mill 1 to 1 because that’s what I had on hand. The recipe came together exactly as pictured in your post. It rose, it smelled like regular bread baking, it didn’t crumble. Looked exactly like your picture. Thank you for figuring this all out. I will be checking out your website for more ideas.
Love this so much, Theresa! Thank you so much for taking the time to write!
Best,
Melissa
Hi,
I just wanted to thank u for posting this recipe. I just made it today and it’s so delicious. My kids loved it a lot. I made some little changes to the recipe, I added 3 tbsp of dry instant skim powder milk and 1 tbsp of cider vinegar. I didn’t have instant yeast so I just used active dry yeast and the bread turned out perfect. The kids loved it toasted with strawberry jam and peanut butter. Thank u so much. Stay blessed.
So happy to hear, Mimi! Thanks for writing!
Best,
Melissa
This bread came out fantastic. I did make some changes. I can’t help myself. I replaced some of the flour mix with some oat flour, increased the baking powder to 1 TBSP, used butter instead of oil for flavor, added about a tablespoon of apple cider vinegar, increased the amount of psyllium husk powder, and added more water. This was the best and tallest loaf I have ever baked, and the taste is fantastic. I have made a grilled cheese sandwich and had a regular sandwich with it and I have never had such a nice soft gluten free bread as good as this EVER. The next adjustment I am going to make is to put it in the loaf pan in layers with cinnamon, palm sugar, and pecans. Yum! Doesn’t that sound great?
Thank you so much for all the tips and info, Laura! I do agree the butter adds an extra boost of flavor, but a lot of readers like to have a gluten-free dairy-free bread. Love the cinnamon bread idea!
Best,
Melissa
Can I make the dough ahead & freeze?
I haven’t tried this, but I think you are one to something! I don’t see why it would work. Just thaw the dough overnight, transfer it to the loaf pan, let it come to room temperature and then rise for 45 minutes. Let me know how it turns out!
Best,
Melissa
My husband is so excited I have found your recipe. It’s amazing. Mine looks good when it comes out of the oven but as it cools it falls in the middle. Any suggestions? Thank you for your time and effort you put into your recipes.
Karen
Hi Karen,
I’m wondering if it is baked all the way through before pulling it out. I’ve found this bread looks “done” about 10-15 minutes before the temperature reads 195ºF in the middle. Are you checking the temp? If you don’t have a thermometer, I would loosely cover it with foil and let it bake 10 minutes longer. Another thing might be your oven is calibrated a little high so it’s rising too quickly. You can try lowering the oven temp 10ºF and baking it a little longer. I appreciate you writing and I hope we can figure this out!
Best,
Melissa
If it falls in the middle, the oven was probably a bit too hot. A trick I have learned about baking gluten free bread, is to tip the pan on it’s side when you cool it. Then tip it to the other side. After cooling for a bit, take it out of the pan and keep switching it back and forth on the side while letting it cool. Let it finish cooling by draping a cotton dish towel over it. When it is completely cool, cut the loaf in half. Wrap half of it in foil, making sure it is completely enclosed and put it in a freezer bag. Freeze it while you use the first half. It keeps much better in the freezer than the fridge.
This is a really great recipe. I hope you keep working with it. You won’t be disappointed.