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.
This recipe was so easy to follow and so fun to use my brand new mixer for! The bread turned out amazing, and I’m so so excited to make this more!
Yay, Claire! A stand mixer is so worth it! It makes such a difference and so much easier!
Best,
Melissa
The gluten-free bread road getting to this final landing was long! Thank You in all the genuine ways, Melissa. Everything about this bread is perfect. The flavor, the texture, the crust, how it holds together and….if you’re not up for measuring in grams, as long as you have Cup4Cup you can eye it! And, it’s easy to make! I had one fail because I have a large Pullman loaf pan…I’ve been looking for a recipe to 1.5x for bigger sandwich bread. I miscalculated the water the first time and it caved. Second time I got it right. I couldn’t be happier <3 Another fabulous thing about this recipe besides all of that is that the temperature of the oven isn't so high it ruins the pan. Finally…..a sandwich! Thank you so much Melissa! Your efforts are sincerely appreciated!
Wow Jolene, this is all so amazing to hear. I hear you on the long, disappointing road of being able to finally enjoy sandwiches again. I couldn’t be happier you feel the same way I do about this bread!
Best,
Melissa
My husband made this bread for himself- totally amazing! Thank you for sharing this recipe!!
I’m so glad to hear! Thanks so much for taking the time to let me know!
Best,
Melissa
Hi Melissa
I’ve been experimenting with GF bread recipes for a while now, and yours is the first one that really worked. Tastes great too. I didn’t have baking powder, so I used baking soda with an equal measure of caocao powder and it added a wonderful flavor. I did have one slight issue. How deep is your loaf pan? I’m using an 8.5×4.5 loaf pan, and the unrisen dough fills the pan to just past 2/3 of the way already. Please advise. I don’t want to waste any dough.
Hi Charlie,
I’m glad to hear you found a winning recipe. Yes, your loaf pan will not be big enough for the dough. I use a small Pullman loaf pan, which makes the bread into a more sandwich shape and bakes up nicely. If you don’t have that, then I would use a 9X5 pan. If you plan on making a lot of GF bread, though, I would invest in the Pullman loaf pan. It’s pretty magical. If you are in a situation now and you don’t want to waste the dough, take a look at this gluten-free breadstick recipe and pipe out the dough as directed to bake into breadsticks you can freeze.
Best,
Melissa
Hi Melisaa,
I’m going to make this recipe, but would like to know what to use in place of the vegetable oil. Would coconut oil or olive oil work? If so, how much?
Thank you for all the work you do providing amazing gluten free recipes.
Valerie
Hi Valerie,
Either of those would work and you would use the same amount of vegetable oil. It will slightly affect the taste, but if you primarily bake with those, I’m sure you know this!
Best,
Melissa
I’ve had celiac for 10+ years and this is the BEST bread I’ve ever eaten. And it’s so easy to make. Thank you, Melissa!!!!
Thank you so much! I love hearing this and it made my day!
Best,
Melissa
Oh Wow!!!! I’ve made this recipe with ingredients I could find in South Africa. First time – bread maker: bread was nice but didn’t rise as much and dough was clumpy. Then, second attempt, I followed the recipe to a T and used my Kenwood mixer. I think the 5 minutes beating and rise time made all the difference! I got a full loaf of bouncy, bubbly bread, super soft and just yummy!!!!! Thanks so much for this recipe!
Oh yay, Andri! Thank you so much for sharing. I couldn’t be happier for you! I know what a relief it is to find a bread recipe that works!
Best,
Melissa
Andri – I am also in SA🤗What gluten free flour did you use?
Thank you,
Kerry x
Hi Melissa! I have been searching for a great bread recipe so that I can save my money and make better gf bread! You recipe has been a great staple in my life and I am now making the bread in my college apartment! With the short rise-time it is not a long time commitment and it comes out light, fluffly and flavorful. One thing I am noticing is that yeast packets have shrunk in size to 2 1/4 Tbsp:(. How much do you think using a little less yeast would affect the recipe. Also I tried psyllium husk for the first time and it turned the bread a bit purple. Is that normal?
Hi Colleen,
So glad you like the recipe! Thanks so much for taking the time to let me know. A yeast packet is 2 1/4 tsp, so thanks for pointing out that I made a mistake. I will get that fixed! As for the psyllium, unfortunately I have thrown out A LOT of psyllium because a lot of brands do that. It’s just from the darker color of the husk, but doesn’t affect anything but the look. Use the brand linked in the recipe card. It’s the best and keeps all the baked goods white!
Best,
Melissa
thank you for sharing this (i have shared it many times) it is THE BEST GF bread i have ever had.
I have also sold a couple of your books 😉
Yay for you, Sheri! Love you! Thanks so much for bringing a smile to my face.
Best,
Melissa
Absolutely fantastic!!! I tried this today using cup4cup flour and active dry yeast because I had it on hand. It came together so easily and I used my new Pullman pan that worked so well. This is my new go to recipe. Thank you so much.
Thanks Michelle! The Pullman pan was a game changer for me. Definitely worth the money!
Best,
Melissa
I am a home baker and was not always confident in making breads or rolls…….basically anything that required yeast or proofing.
I saw your recipe and decided to give it a try. I had all the ingredients on hand. This is also the first time that I made GF bread. The bread turned out absolutely beautiful. Soft and delicious. This is my go to recipe.
Oh. I only mixed dough for 3 minutes .
Thank you for this awesome recipe. Will definitely try other breads and rolls:)
Yay for you! The great thing about GF bread is I find it easier than traditional wheat breads. I hope you find many more recipes you love!
Best,
Melissa
Do you have an egg substitute? I cannot have eggs and miss bread so much!
Hi Wendi,
I haven’t personally tried with an egg substitute, but I know others have written in and said it worked!
Best,
Melissa
I replaced the psyllium husk with 1 tbsp of instant potatoes. It worked great! The bread is so soft and delicious!
How long can I leave it on the counter? I hate freezing bread and having to defrost it.
This is a great idea. Thanks for sharing! I would say wrap it up very tightly in plastic wrap, after it has cooled for several hours, and leave out for a maximum of 2 days.
Best,
Melissa
Complete game changer receipe…11 yrs Celiac!! Thank you for being the difference and sharing!
Oh, this means so much. Thank you!
Best,
Melissa
Just attempted this recipe with high hopes, with a couple of questions now.
1. My batter was a bit thinner than that of cake batter rather than thicker. Should I have added a little more flour?
2. My instant-read thermometer said 206 after 45 mins, but as I moved the pan to pull out of the oven, it fell in the center. Is it because there was too much liquid? Should I have allowed it to bake longer before attempting to move it?
I have to admit the taste is fantastic. So I will be attempting this again. I’m really needing an actual sandwich-bread style recipe. I do make rolls, but having a sliceable loaf would be more optimal.
Thanks!
Hi Heather,
I think you are almost there, but it sounds like the flour you are using is not absorbing the liquids as well. Instead of adding more flour, I would decrease the liquid by 1/3-1/4 until you get a little bit thicker of dough. It will not be like “regular” bread dough, but should be a little thicker than brownie batter. That is why your bread fell, there was too much moisture. Adding more flour might give you a crumbly texture.
Best,
Melissa
I have made this bread several times. It is a very easy recipe to follow. Love it
Hi Eva,
I’m so grateful for you taking the time to let me know! Thanks so much!
Best,
Melissa
I made this bread today and it turned out perfect with the Measure for Measure King Arthur Bread flour! Used Just Egg for eggs and Maple syrup instead of honey. Nice tall loaf.
I wanted a loaf I could mix up quickly and would rise taller than store bought gluten free bread and this was excellent!
So glad to hear, Joan! Did you use the Pullman pan as well?
Best,
Melissa
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