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.
I absolutely love this bread! Been celiac for 15 years and this is definitely the best! Cup4cup flour is considerably more expensive so I decided to tr try a mock up. First ingredient is corn starch and I also noticed it has powdered milk in it. So I took 2 cups of King Aurhur Flour and added 1 cup cornstarch. Also added 2TBLsp powdered milk. Instead of psyllium I substituted 2 TBLsp of ground flax seed. Also added a few drops of apple cider vinegar. Buttered the bread pan and it came out perfect! Thanks for sharing this recipe!
Wow, Lisa, these tips are amazing! I do feel like a just-as-good alternative is need for C4C because it’s pricey (but so worth it to not be disappointed by taste and texture). I love your hack. I will try it next time!
Best,
Melissa
This is by far the best gluten free bread I have made yet! I used Bob’s Red Mill gluten free 1 to 1 baking flour and it turned out great!
Thank you!
So glad to hear, Shannon!
Best,
Melissa
Hi!
I made this recipe and followed the directions- it did rise before I put it in the oven but then it never rose more in the oven?
What could have gone wrong?
Hi Dani,
Is it possible you forgot to add the baking powder? Or the bread could have accidentally collapsed as you transferred it to the oven. I’m sorry that happened! I hope you will give it another try!
Best,
Melissa
This is the best gluten free bread I have eaten! My husband is particlar since he doesn’t have gluten intolerance and I usually have to buy his and mine. He loves this as well! It’s easy and delicious! I do recommend the Cup 4 Cup as stated in the recipe- it turns out perfect. I tried another popular gf flour the first time and it wasn’t as wonderful. Thank you for this recipe. It really is life changing!!
Yay! Makes me so happy, Kelly!
Best,
Melissa
This is such an awesome recipe for AMAZING GF bread. I have never baked anything other than quick breads and that was before I had to eat GF. Since my celiac diagnosis, when I have tried the quick breads w GF flour they all flopped, so I was a bit intimidated to try baking homemade bread like this. My hubby surprised me a bread machine for my bday that I had been researching, so I needed to find a good recipe. The way you explained the benefits of some ingredients (I.e. psyllium husks) and provided the brands you have found to be successful gave me the confidence to try making my first loaf. I used your recommended brands (Cup4Cup and Fleishmann’s Rapid Rise Yeast) and for the first time ever, measured the ingredients on a kitchen scale. And the bread turned out so good! It is soft, has a hint of sweetness to it, has a great texture and I even enjoyed eating the end crust piece! I enjoyed it with butter and then added a drizzle of honey. I am so happy to have found an EASY way to have ‘real’ bread again.
You asked for bread machine tips, so here goes…it truly couldn’t be easier. I added all the liquid ingredients to my bread machine bread pan and based on a different bread machine recipe, I stirred the liquids together. Then in a separate bowl, I combined all of the dry ingredients, including the rapid rise yeast. I took a chance on this step, but it worked! After my dry ingredients were combined, I spooned the dry ingredients on top of the liquid. I did not mix the liquids with the dry ingredients. I closed the lid, said a quick prayer and set my Kitchenarm Bread Machine to the Gluten Free Bread setting (#5) and set it for a 2 lb loaf with a medium crust. My bread maker told me it would take 2 hours and 34 mins, if I recall. I left for dinner and came back to a beautiful loaf. It is so easy, I will never buy another loaf of store bought bread again! Thank you Melissa for providing this recipe, with your thoughtful explanations so we could be successful!
This is absolutely amazing!!! Thank you so much for the bread machine tips. It’s immensely helpful!
Best,
Melissa
Hi there! This is such delicious bread.. however mine keeps sinking in the middle once it’s cooled down! Any ideas why?? I pretty much follow the recipe exactly, apart from switch to olive oil, and a little less salt as I use Celtic sea salt. Looking forward to your response!
Thanks, Katie
Hi Katie!
Glad you enjoy the recipe! Someone else just wrote in about this. Here is what they said…
“I do have two suggestions that might help some folks who are experiencing the dough collapsing after baking and that is to bake the bread to an internal temperature of 210 degrees F. That extra baking time to get to that temp will help bake out more moisture (in a good way, the bread will still be nice and moist for eating) and stabilize the structure of the bread. The other thing I do is to take the water called for in the recipe (1 1/2 cups) and I divide that in two and use 3/4 cup milk (any milk will do, even almond or oat milk) and 3/4 cup water. The milk proteins also help stabilize the bread and give it an even more wonderful texture.”
I’ll add it helps is you lay the bread on its side to cool, instead of upright. And I agree about the longer baking time. It will look done before the moisture has had enough time to evaporate. You may also want to experiment with baking at a slightly lower oven temp for longer to draw out the moisture more. Hope this helps!
Best,
Melissa
Very delicious gf bread recipe! It is my go-to bread now. But I do have two suggestions that might help some folks who are experiencing the dough collapsing after baking and that is to bake the bread to an internal temperature of 210 degrees F. That extra baking time to get to that temp will help bake out more moisture (in a good way, the bread will still be nice and moist for eating) and stabilize the structure of the bread. The other thing I do is to take the water called for in the recipe (1 1/2 cups) and I divide that in two and use 3/4 cup milk (any milk will do, even almond or oat milk) and 3/4 cup water. The milk proteins also help stabilize the bread and give it an even more wonderful texture.
Love this bread recipe! Thank you so much for sharing it with us!
Ella, this is amazing advice! Thanks so much for sharing. That is new knowledge for me about the milk protein. I’m going to try this next time. I do agree about the longer baking time. GF breads look done before they are, which is why I always recommend taking the internal temp. I have a tendency to slightly overbake to make sure adequate moisture has evaporated. Baking lower and slower also helps for this. Thanks so much for sharing your expert knowledge!
Best,
Melissa
Hello! This bread is FANTASTIC!!! Thank you so much! I want to use it for pbjs for my kiddos lunches. How do you think I should go about defrosting (as in, when)? And how long to keep it on the counter when defrosting? How long will it last on the counter if you wrap it tightly in cling wrap from fresh? I really will be making this all the time now so I want it to be perfect 😂😂
Hi Lindsey,
If you are using it for kids lunches, I would slice it, freeze it, and then defrost it. I find if you defrost it in the microwave to the slightest bit warm, versus just letting it sit out, the texture is more exactly like it was after it was baked. If you are wrapping up sandwiches in plastic wrap, just make sure it has cooled completely to avoid any potential condensation. I would say if you wrap it very tightly in plastic wrap it would be good 2 days max at room temp. Hope this helps!
Best,
Melissa
Trying for months to find a good recipe for gluten-free, dairy-free sandwich bread that I can actually make a sandwich with and toast. Found your recipe and am SO ecstatic! I’ve been really feeling the lack of a good bread in my life. This is so easy and comes out SO good. Even my picky granddaughter, who is also GF and DF, likes it — and that’s saying something! Thank you so much for creating this great bread.
Thank you, Judi. I love hearing when kids love the recipe as well. I know they are a tough crowd!
Best,
Melissa
What difference will I see if I use white sugar in place of honey? Thanks for everything…Jack .
Hi Jack,
I find the texture to be slightly drier when I replace the sugar with honey. Hope this helps!
Best,
Melissa
I just mixed up the bread base and when I poured it into my 9 x 5 loaf pan, it was already at 2/3 up the top. I measured carefully so I’m wondering if this is okay?
Hi Janice,
Still let it rise for at least 20-30 minutes. It can come up to 3/4 to the top. If you are nervous it will overflow, place a foil-lined baking sheet on the rack underneath where the bread is baking to catch any potential spill overs!
Best,
Melissa
Hi, this is my first time attempting this recipe (it’s in the oven now!) Just curious, is tenting the loaf halfway through cooking time to prevent it from browning too much on top, or does it have to do with how it cooks? Wondering if this step is necessary. Thank you!
Hi Hailey,
It’s to prevent it from becoming too brown on top. GF breads will look done on top before they are actually baked through. They need a longer baking time to evaporate the moisture. Loosely tenting foil on top just prevents an overly browned outer crust.
Best,
Melissa
First recipe that I made that turned out. I used King Arthur 1to1 using 372g of flour. I followed the recipe as was written. I am very happy with the results and will be making it again. Thank You!
So glad to hear, Shawn! Thank you for adding the weights for KA. I wish all GF flours weren’t so different. Like it isn’t hard enough!
Best,
Melissa
Where have you been all my life….I’ve just discovered you! This bread is awesome! It’s hands down the easiest gluten-free bread I’ve ever made and the tastiest too! My hubby absolutely loved it as well. Thank you for doing so much research on gluten-free baked goods and coming up with such a great bread recipe. I can’t wait to try some of your other recipes.
This is so sweet, Anita! Thank you for taking the time to share. I hope you do try many more recipes, but some of my absolute faves (besides this bread) are the rolls, foccacia, hamburger buns, and breadsticks. They are all game changers!
Best,
Melissa
I absolutely will try them all!
Hi Melissa,
I agree this is absolutely the best bread I have ever tasted. I make bread for my entire family – all gluten intolerate. I’v been using your recipe for years now and I am still having some difficulties. When the bread comes out of the oven it is sooo beautiful and then once out of the pan it just collapes – top and sides. It is also a little gummie on the bottom of the loaf. I wonder if I am letting it rise to fast or sometimes it rises to the top of the pan. Maybe reduce the water by 1/4 c. One more question, do you use the top of the Pullman pan when it is baking? Seems like the lid would stop the bread from rising like it should. Please help, I am about bald from pulling my hair out.
Thanks for you time and your bread,
Sandy
Hi Sandy!
I’d be happy to help you figure this out because I never want anyone to pull their hair out! First, what GF flour are you using? KA requires a little less liquid, C4C should be the amount listed. I do not put the top on my pullman pan (I don’t have one for that size one), but when I take it out of the pan I let it cool on it’s side since it’s a taller loaf. If it’s a little gummy, then yes, it’s a liquid issue coupled with not enough baking time to allow the moisture to evaporate. I would cut back 3-4 T water. It’s always better to cut back on liquid than increase flour. Also, I would make sure your oven is a true 350. Do you have one of those cheap oven thermometers to check? If it’s running high, reduce your oven by 25 degrees so the rise will be slower and more gentle. Plus it will give it more baking time. Hope these suggestions help!
Best,
Melissa
This is amazing. My family could hardly believe that it wasn’t wheat flour bread. It is super soft. I pulled it out at 196 internal temp. I used a pullman covered pan and olive oil instead.of veg. oil. Everything else was the same, even the same brand of psyllium husk flour. My children are so happy, and I am very grateful for your effort to perfect this recipe. I have no desire to try anything else! This is our recipe now!
Thank you for sharing, Teena! It definitely brought a smile to my face!
Best,
Melissa
Curious if you or anyone has tried with an egg substitute? This looks delicious!
Hi Mindy,
I can’t say with certainty, but I believe some people have commented on Pinterest that this has worked for them!
Best,
Melissa
Thank you so much! Will try this week! 🙂 It looks delicious!
Hello! I also have the same question about how an egg substitute works in this recipe, and couldn’t find the comments on Pinterest anywhere for some reason. Would you mind posting what they generally said?
Also, did you use a small size pullman pan or large? Thank you!!
Hi Kathryn,
This is what someone wrote on Pinterest, “You can substitute a chia egg. I found this. I have done this in muffins and it works great. 1 tbsp chia seeds + 3 tbsp water = 1 egg. Mix well and allow to sit for 3 minutes. Then whisk vigorously for at least 15 seconds.” So you would double this for the two eggs.
Best,
Melissa
I have made this bread exactly as written maybe 50 times now. I have tried a ton of different recipes throughout the years and none of them could ever stand close to this bread recipe. Not only does it taste amazing and handle like bread with gluten- but it’s always good. Every single time. Like, every time. Ingredients are minimal and inexpensive. And it has everything a good gluten free bread needs in my opinion. Dry milk powder , white rice, and starches (in the flour), psyllium husk, honey, I guess all of it! This recipe just makes sense. I even make a mock cup4cup blend especially for this recipe( I can’t get it where we live, and ordering is too much money). This is the top tier of gluten free sandwich bread recipes!
Thank you!!
Hi Megan,
Wow! Thank you for all the kind words. I really appreciate you taking the time to let me know. I wish I could let everyone know about it! Let’s get the word out!
Best,
Melissa
I recently was gifted a stand mixer, and this recipe was the first thing I made! I subbed the honey for agave syrup, and oh my goodness, this has to be the best gluten free bread I’ve ever had!! Soft and moist and just the right level of sweetness. I followed the recipe to a T, using King Arthur’s measure for measure flour, 360 grams measured on a scale. Cut 14 slices beautifully. Will have to make this on a weekly basis!
Thank you, Amy! This makes me so happy. Stand mixers are always a great investment, especially with gluten-free baking! Thanks for taking the time to write.
Best,
Melissa
This is the best gf bread ever! Just made our 4th loaf this morning. We store it in the freezer and my husband takes out what he wants for the day to thaw. He said his sandwich’s taste like they come from the deli, itnis that good. I find the best texture is when the internal temp reaches 205, which takes 50 min. Thank you for sharing this recipe with us!❤️
Oh, I will add that the longer it is in the freezer (for us it is only less than a week) it does thaw dryer and more crumbly. But still the best bread😘
Hi Brenda!
This makes me so happy! Thanks for sharing!
Best,
Melissa
I made this and it was delicious!! I did run out of honey so i was wondering if I could substitute pure maple syrup since that’s what I have? I think I’m going to try and see what happens haha. Just wasn’t sure if you had thoughts on that. Thank you!
Hi Ashley,
I don’t think that would be a problem, but it will have a slight maple taste. You can also substitute an equal amount of sugar, but I do find that tends to have a slightly drier crumb.
Hope this helps!
Melissa
I did try the maple syrup and it was fine—didn’t taste it. I also used Olive Oil when the first time I made it I used avocado oil. The bread still set up great and had a wonderful texture, but I do prefer it with honey and avocado oil. It’s fun to experiment though and nice to know it still tastes great when I have to substitute here and there! Thanks again!
I am not a fan of vegetable oil. Will olive oil or avocado oil work instead?
Yes, that would be fine, Stephanie!
This is the absolute best gluten-free bread recipe I’ve tried so far . . . thank you! I used Caputo Fioreglut flour (from Italy, available on Amazon).
Thank you, Doro! I’ve been waiting to try that flour. Glad to hear it works with this recipe as well!
Best,
Melissa
What I miss most about not eating gluten is a nice artisan bread. Caputo flour is the best gluten-free flour. Search YouTube for “Cooking with the Coias” and you’ll find Ivo’s super simple recipe for perfect gluten-free artisan bread. Being a novice baker I not only followed his recipe to the letter, but also bought everything he uses in the video to make sure I got the same results. Enjoy! ~Doro
I am going to try this flour! Is it also a cup: cup?
I used it as a cup-for-cup with great results. I’m going to try it with other GF bread recipes on Mama Gourmand’s website. I hope it works well for you too!
Hi Brenda,
Cup4Cup gluten-free flour is a 1-to-1 all purpose gluten free flour. I LOVE it!
Best,
Melissa
Could not believe how well this turned out! I even decided to Franken-flour it 😂, using up the last of 3 GF baking mixes I had on hand. Didn’t impact the recipe. The bread rose beautifully and is soft and chewy. When I get a Pullman pan for Christmas, this loaf will bake up sky high! Highly recommend!
Ha! Love the Franken-flour term! I do that a lot too! A pullman loaf pan is the perfect idea for Xmas!
Best,
Melissa
This recipe is great! I was unable to fund Cup4Cup in my grocery stores. I used Bobs all purpose with adding xanthum gum and it has turned out beautiful. My dad and I are both gluten free and we now prefer this bread to any store bought. I make 2 loaves every 2 weeks. So grateful for your experimenting.
Yay! This makes me so happy! Thanks for sharing, Megan.
Best,
Melissa
Absolutely my new go to for my bread maker!! I am so thankful to have found this recipe!!
I’m so glad to hear! I’ve heard it works well in a bread maker and I’ve pieced together directions from what others have commented, but I’d love to hear any tips for others that want to make it that way.
Best,
Melissa