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.
The psyllium husk powder you suggested is not available, is there another brand you would recommend?
Thanks
I’ve noticed that. I’ve been checking as well. This does happen intermittently with this company, though. It goes out of stock, and fortunately it’s always been replenished. There’s others I can recommend, but they will make baked goods slightly darker, almost like a whole wheat look. You can try Now brand or It’s Just brand until the other one comes back in stock. Or you can just make a loaf without it now and wait a bit for it to come back in.
Best,
Melissa
I have made this twice & both times I have had to bake it more than twice as long as the 40 min. suggested. What am I doing wrong?
Hi Myrna,
How much longer are you talking? Sometimes I have to bake it 50 minutes, plus I always error on the side of slightly overbaking and loosely cover with foil to protect from getting overly brown. If it is longer than that, I would cut back on the water a bit. Start with 2 tablespoons less and go from there.
Best,
Melissa
Thank you for the quick response. I’d say about 90 minutes total. I will try the water trick the next time. I am going to try the hot dog rolls in the am. Hope I don’t run into the same issue or should I decrease the water in this one also? Thank you, Myrna
Oh wow, yes, it shouldn’t take that long. What GF flour are you using? Did the dough look like the pics, but just took longer to bake, or it was runnier. Feel free to email me pics. It helps for me to see what it looks like while making the dough and after baking!
Best,
Melissa
Sorry, already cut & in freezer. Dough was sticky but not runny. I did the hot dog recipe this am & didn’t adjust water & had to bake an add’l 5 min.
I’ll keep trying!! Thank you for your help. Myrna
Thank you for this recipe. It is wonderful and makes a great loaf of bread. I like having the measurements in grams therefore I can use my kitchen scale and have this breaad ready for the oven fast. Again, thank you for the work you put into developing this recipe.
You’re so welcome, Susan! It means a lot when I hear from readers. Makes it all worth it!
Best,
Melissa
Amazing! I will never buy store bought ever again. Delicious, buttery, crisp! Ugh. I love this recipe. Thank you!!!
Love this, Jessa! Thanks for taking the time to let me know 🙂
Best,
Melissa
This recipe is great! So tall! I followed the directions and sprayed my plastic wrap with oil prior to covering the dough. When it rose, the dough stuck to the plastic terribly. Anyone else experienced this?
Hi Erica,
Mine actually doesn’t touch the plastic wrap before I bake it. It won’t rise all the way out of the pan, like wheat bread, before baking. When it bakes it finishes rises because of the baking powder. Perhaps you can let it rise for a shorter time next time? Hope this helps!
Best,
Melissa
Wow yum! I made this in my bread machine..and honestly when it was done, I was almost positive it didn’t turn out because it hadn’t risen very well and it was sort of stopped in the middle. But after it cooled, I put it in a bag and didn’t try it till the next day and I was pleasantly surprised. It was soo good! The texture is amazing! I’m so thankful to have found this recipe! Wonder though, does yours rise out of the pan like normal bread?
Thanks for sharing, Annalisa! No, it will not rise out of the pan before baking. Since it has baking powder in it, it finishes rising in the oven.
Best,
Melissa
Soooo grateful I found this recipe. Loved the exact measurements. Used King Arthur’s gluten free bread flour, and even at high altitude this recipe turned out perfect. So much better than store bought gf breads, thank you!
So sweet of you, Maria! Thank you so much for taking the time to share with me!
Best,
Melissa
Thank you so much for this recipe! I would like to replace the vegetable oil with butter. Is there a reason it may not work?
No, that should be fine. Just use melted butter. Enjoy!
Best,
Melissa
Have you ever tried the cup-4-cup wholesome flour instead??
Hi Jenna,
I haven’t, but I get loads of comments from reader’s using different GF flours and it seems to be pretty forgiving to all kinds. So I don’t see that being a problem!
Best,
Melissa
Hello. Yesterday I’ve made this bread, for the first time using GF flours. It came perfect and taste delicious. Thanks for your hard work. I’ll keep trying other GF recipes.🤗🤗
This makes me very happy, Rina. Please write back when you do! I love hearing from all of you.
Best,
Melissa
I’m fairly new to GF baking, and this was a wonderful and easy recipe to start with! The bread turned out amazing. I couldn’t wait and sliced off a small end piece while it was hot—with a tad of butter—and it was amazing!! (I didn’t have psyllium husks but substituted xanthan gum and it worked!) Thanks!
Thank you for taking the time to share, Gigi! That’s helpful to know that xanthan works too. How much did you use?
Best,
Melissa
I used a tablespoon, since the psyllium husk was a tablespoon. I don’t know if that’s a normal substitution amount, but we liked the result! 🙂 I’ll try it with the psyllium next time—I was just cozy at home and didn’t want to venture to the store. 🙂
This bread is the best gluten-free bread I have had, truly better than store-bought. Even my non-gluten-free eating family loves it and they usually can’t stand eating gluten-free, which says a lot.
Wow, that’s quite a compliment! And I agree, store-bought GF bread is a disappointment 🙁
Best,
Melissa
Trying this in my bread machine now. Smells amazing. Can’t wait to taste it! Thanks for sharing the recipe.
You’re so welcome, Karen! Enjoy!
Best,
Melissa
This is the first gluten free bread recipe I’ve tried and been happy with the results! So happy I found it! Thank you!
I appreciate this, Lauren! Thanks for taking the time to let me know!
Best,
Melissa
This recipe makes the most beautiful bread. I used Anita’s Organic Mill GF Flour, topped with a bit of psyllium husk and oats, baked in a Pullman loaf tin. The result is beautiful to look at and delicious, with a soft, airy texture. It was very easy to make. Many thanks for sharing this wonderful recipe!
Thank you, Heather! I appreciate you sharing your adaptations. So helpful for others!
Best,
Melissa
I make this once a week and it’s so good. It goes so fast. It’s so nice to have normal sized sandwich bread again!
Thank you, Andrea! It’s so nice to not have to buy that awful bread, right??
Best,
Melissa
I’m not sure what went wrong. I made this twice and both times the consistency was like glue. There was no pouring out into pan. I had to scrape it out of the bowl. It didn’t rise. The second time I put it in a warm oven and forced it to rise. I cooked it anyway and it was small and “gummy tasting” per my celiac child. I read the comments to find tips, but didn’t see anyone with this problem. I really want a successful bread I can make for my child. I used all the same items mentioned or linked, except I used Red Star Quick Rise Instant Yeast (in date) instead of saf-instant. I’m hoping that’s the problem. I also used EVOO instead of veg oil. Please help!
Oh Melanie, I’m so sorry this happened! The modifications you did make would not have made a difference like this. If you used Cup4Cup flour the batter should look exactly like the picture. You’re absolutely certain the flour and liquids were correct? The fact that you have made this twice and it happened both times, though, makes me think something else is happening. How were you mixing the batter? Hand mixer or stand mixer with paddle attachment?
Best,
Melissa
I too am having issues. I’ve made it twice, one in the regular oven and the second time in convection mode and even left it in longer. The temperature was right and the bottom looked nicely baked but after it cooled and I cut it, the bottom was raw, both times. And as much as I want a nice soft bread, it was a little too moist. How can I fix this as, let’s face it, gluten free flour is quite expensive. Thanks!
Oh, I hear you, Barb. Gluten-free flour is hard to waste! Which flour are you using? I find some require less liquid. I would try cutting back the water by 1/4 cup. Also, are you using the psyllium? That helps absorb the liquids. If I have a problem with gumminess in other bread recipes I create, I find replacing about 1/3 cup of GF flour with potato starch does a nice job of absorbing and softens the texture as well.
Best,
Melissa
I used Bob’s Red Mill 1 to 1 Baking Flour. Yes, I used psyllium as well.
Hi Barb,
Huh, well that’s good you are using the psyllium. Since you are using Bob’s I would try cutting back on the water by 1/4 cup and replacing 1/2 cup of the flour with cornstarch and see if that helps.
Best,
Melissa
Thanks, I’ll try that!
Tried this today and although it was the best tasting gf bread ever, it deflated on me a few minutes out of the oven. Not sure what I did wrong. I will try again, it tasted that good,.
Hi Liza,
What GF flour did you use? It sounds like you need to cut back on the liquids a tad (like 3-4 tbsp), let it bake a little longer, and lay it on its side as it cools. Your oven may be running a tad too hot, which would activate the baking powder too quickly and then the bread would deflate. Sorry, I’m throwing a lot at you! I just want to make sure you get the best results next time!
Best,
Melissa
⭐️⭐️⭐️⭐️⭐️ My child has celiac disease and has tried many breads, both store bought and homemade. They said that this is not only their favorite gluten free bread they’ve ever tried, but it is their favorite loaf bread of all time (gluten included). They said it tastes like rolls and nearly cried when they were able to make a yummy peanut butter sandwich for the first time in years. Thank you so so much for bringing this recipe to us!! Psyllium husk will be an on hand staple in our house from now on.
Stacey,
This made me nearly cry! You have no idea how much joy this brings me. Thank you for taking the time to let me know. It is immensely appreciated 🙂
Best,
Melissa
This bread is FANTASTIC! It’s the first recipe of GF bread that I’ve made that actually looks like regular homemade bread and tastes like it and I was delighted! I have been baking GF for 5 years (had to be yeast and egg free for a while) and this is the best bread I’ve made in that time. Thank you SOOOO much!
By the way, your exact measurements were very helpful since I was using a different flour blend. I used Sarah Bakes GF Flour blend and it worked beautifully.
Thank you so much, Stacy! Every time I hear this I know EXACTLY how the person feels. Before creating this recipe, I have been disappointed by bread for WAY TOO LONG. We deserve this!
Best,
Melissa
Finally. I finally found a really good GF bread recipe. It is excellent. Sharing with two family members that are GF. Made it exactly as recipe stated. Super easy and very fast. Im definitely going to try the pizza crust. Thank you so much!
Yes, please do, Valerie! I’m in love with the pizza crust! I wish restaurants would serve it…
Best,
Melissa
I made this last night and it was awesome!! I was surprised at how simple the recipe is and how great it tastes! Definitely a win for me!!!
So happy to hear, Ellie! Thanks for sharing!
Best,
Melissa
Making this recipe for the second time. I have finally found a wonderful soft gluten free loaf bread! I have shared the link with friends! Thank you!!!
Dawn
Yay! Thank you so much for sharing, Dawn! It really helps!
Best,
Melissa
Can we make this gf bread without eggs??
Hello,
I haven’t personally tried this, but I do remember people writing in and saying that egg replacers work well with it!
Best,
Melissa
I absolutely love this bread just made my second loaf definitely our go too bread recipe
Love hearing this, Kim!
Best,
Melissa