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!
Want to Save This Recipe?
Enter your email below & we'll send it straight to your inbox. Plus you’ll get affordable and easy gluten-free recipes delivered each week!
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!
Save this recipe to your pinterest board!
Let’s be friends on Pinterest! I’m always sharing great recipes!
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.
Wow! This bread is amazing. Soft just like pictured and moist, it does not get caught up in your teeth and gums like most of the store brand GF breads do (why does that happen?? 😉 If I want to make the bread less sweet, for hearty sandwiches, what is a good substitute for the honey that will still give it the moisture that honey does? Thank you for the wonderful recipe.
Hi Marta,
So happy you enjoyed the recipe! I’ve made this bread using sugar instead of honey with no issues. Therefore, if you want to cut back on the honey, to make it less sweet, it wouldn’t affect the recipe. It’s pretty forgiving!
Best,
Melissa
Wow!! My first time making GF bread. I almost never leave comments but this bread was AMAZING! I am a novice at baking and even I couldn’t screw the recipe. Its even better than regular store bought bread even!!
Yes! This makes me so happy to hear, Neza! Thank you so much for sharing!
Best,
Melissa
Can I make this in a glass loaf pan?
Yes, that shouldn’t be problem! Just make sure your pan is big enough capacity. It should be a 9X5-inch.
Enjoy!
Melissa
This is my go-to recipe for gf bread — it never fails me! I use this recipe for a standard loaf, individual sandwich buns, etc. Sometimes I add savoury seasonings, sometimes sweet. Every variation I make turns out delicious. Thank you so much!
Thank you so much! I appreciate this!
Best,
Melissa
I baked this on Saturday and the it was awful. I did everything precisely to the directions and it came out half baked (after 90 minutes in the oven) and tasting absolutely awful. Will never make again.
I’m so sorry to hear this. I understand how frustrating it is when things don’t work out as planned, especially when using expensive ingredients and a lot of your time. If it was half baked after 90 minutes, there had to be some sort of issue with the amount of ingredients. It sounds like not enough flour or too much water. Which GF flour did you use? Was it an all purpose GF flour?
Best,
Melissa
My mom has celiac so I made this bread for her. As someone who refuses to buy grocery store bread & make my own, this might be the best bread recipe I’ve ever made! And the easiest!! Apparently gluten-free bread from the store tastes so awful that my mom won’t eat it. This is something the grocery store shelves need!
Um yes, it is awful and grossly overpriced. I’m so happy your mom enjoyed it and how sweet of you to make it for her!
Best,
Melissa
Gluten Free Bread with Neretva Bread Maker
Dry:
3 Cups of Cup-4-Cup Gluten Free Flour
1 Tablespoon Psyllium Powder
1 Tablespoon Baking Powder (double acting if available)
1 Tablespoon Instant Yeast
1 Teaspoon Sugar
Wet:
2 Cups (1 pint) Whole Milk
2 Eggs (Large)
½ Cup Honey
½ Cup (4 Tablespoons) Butter (unsalted)
½ Cup Water
Directions:
Combine the Flour, Psyllium Powder, and Baking Powder in a bowl with fork and until mixed well then set aside.
In separate bowl combine Milk, Eggs, Butter, and Honey – heat in microwave in 1 minute intervals on high mixing in-between until the temperature of the mixture is 125-130 Fahrenheit.
In a glass measuring cup heat ½ Cup water to 125 Degrees Fahrenheit, mix in sugar with fork and stir until sugar dissolves then stir in 1 Tablespoon Instant Rapid Rise Yeast until decently mixed – cover and let yeast activate for 2-5 minutes.
Combine Activated Yeast to wet bowl and stir well. Add Contents of wet bowl to bread pan. Add dry ingredients to the wet in the bread pan – put the pan in the mixer and use the Gluten Free setting (on my unit Option 6). Use spatula during the first few minutes of mixing to push down ingredients stuck on sides to make sure all ingredients are mixed.
From this point there are 2 options available as follows:
For regular loaf density- allow Breadmaker to do it’s full cycle and you will get a decent loaf 😊
For less dense loaf stop the breadmaker before it does the knock-down on the first rise – on my machine this is just before the indicator reaches 1:30 mark (90 minutes remaining) – stop the bread maker from doing the knock down and allow the dough to continue to rise to the size you want and then active the Bake Cycle on the unit. My unit starts the knock down right at 1:30 (1 Hour 30 minutes remaining) so be sure to turn off the unit before then (but not too much before as it does heat the internals to help the rise) – I usually stop mine at 1:40 and then wait until I get the Rise I want to bake – usually another 20 minutes or so – the machine is picky about waiting 10 minutes before it forgets the program it is running and I have not found a way around this – so at a minimum you will need to wait 10 minutes with the unit unplugged to be able to get back to the menu and select the Bake option (14 on my unit) and adjust the time to 50 minutes.
Wow, so helpful, Adam! Thank you for this! I appreciate the time you took to share. 🙂
Best,
Melissa
I used your recipe here as a guide with a Neretva Bread Maker as follows with much success – wanted to share with everyone if that is ok?
Have at it! I’m always welcome to any sort of reader comment. I’m a big fan of reading through comments myself when checking out recipes.
Best,
Melissa
I noticed that the photos with loaves of bread where you tried the three different flours were short loaves. The photos of the bread on your recipe card has is much taller. Which can I expect if I make this bread. I like to know what recipes should look like so I know if mine is turning out right.
Hi Bec!
Yes, thanks for pointing this out. When I tested the recipe with all the different flours I did not have the tall pullman pan yet. I used to bake it all the time in traditional loaf pans. However, since getting a pullman pan, I use that because it makes much better sandwich-size slices. The texture of both pans will be the same, just the shape will be different. Hope this helps!
Best,
Melissa
Not sure if it was the Bob’s Redmill one for one or something else but this recipe unfortunately didn’t work well for me. I am ordering the USA pan and will do the one4one flour next time. Hopefully, the next time around, it’ll come out a lot better. Right now, it looks like a pile of sunken bread. I’m not used to the consistency. This recipe is definitely a lot more wet than other gluten-free recipes that I’ve tried. Thank you for posting the recipe. I definitely will try again.
Gosh, Mike I’m so sorry to hear about your results! I appreciate your willingness to give it another go. If you take a look at my gluten-free flour post, I write about how this bread recipe turns out using 4 different flour blends. Unfortunately BRM turned out with the most disappointing results. I’m glad you are able to order the Cup4Cup flour and the pan. I think you will be very happy with the results! Check back in after making it again, please.
Best,
Melissa
I made this bread using ardent mills all-purpose flour and it turned out great!! My gf brother says it tastes like regular bread, but a bit more moist!! Super easy recipe to make.
So happy to hear! That’s the best compliment ever. Thanks for taking the time to let me know!
Best,
Melissa
Surprisingly easy. I don’t have baking equipment so I just used a hand whisk to combine the dry ingredients and then used my hands to mix in the wet ingredients. Baked in a tin foil loaf pan from the grocery store (8 something x 4 something). Used slightly less water so it was the consistency of sticky bread dough. Rose well and didn’t sink after cooling. The texture is great. I do wish GF bread tasted like wheat but this still hit the spot with my tomato soup.
Thanks for adding all those tips about doing it without a stand mixer! So helpful for others and I’m glad it hit the spot!
Best,
Melissa
I followed the recipe and instructions to a T. It smells amazing (it’s currently cooling) and looks great but unfortunately it’s only about 3 inches thick.. not very sizeable for a sandwich at all. I used a typical sized bread pan. Any idea what I did wrong or what could be going on? Do you have to use a smaller pan?
Hi Heather,
Wow, yes, that doesn’t sound right at all! Did the bread rise before baking? I’m wondering if it fell during baking. Like the pan might have gotten knock while putting it in the oven, the oven door was opened and caused it to fall, or perhaps it rose too quickly and then fell? I’m sorry that happened! I hope you give it another try.
Best,
Melissa
It rose really well, I’m not sure what happened. It was really moist but did have kind of a weird aftertaste. I think I’m gonna buy the smaller pan you linked and try it again. I’m not sure if the aftertaste is the yeast or the fiber but it was really odd! I might just have to play around with it. I used Great value GF flour. I use it for all my baking and have never had an issue before but maybe this recipe needs a specific flour to work right?
Hi Heather,
Do you bake bread usually with the Great Value GF flour? I have tried it when testing other recipes, including this one, and I did find it to have a grittier texture and aftertaste compared to Cup4Cup or King Arthur. I think it is more forgiving with desserts, though. Also, you’re sure you used baking powder and not soda? That could cause rising issues and also an aftertaste. Sorry to question you. I don’t mean that you did anything wrong, but I know from my own experience I absentmindedly make mistakes when I’m baking because, you know, distractions.
Best,
Melissa
Yes I used baking powder. I bought some King Arthur and I’ll try with that. I hadn’t used the great value gf flour for making bread before, this was actually my first attempt at making bread. I had assumed it would turn out well since it’s always been great with muffins and banana bread 🙂
Sounds good, let me know what you think! I think the sugar hides the after taste in muffins and breads so that’s why it’s not as noticeable…
Best,
Melissa
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 👍🏼
Oh yes! I always love hearing this! Thanks for taking the time to share!
Best,
Melissa
My kids finally like sandwiches because of this bread recipe. Thank you so much! I use the King Arthur Bread Flour and skip the psyllium husk powder. It works beautifully. Also, I had to substitute corn syrup/brown sugar last time to make about an 1/8 c more as I ran out of honey and it worked great too! I make at least a loaf a week!
Thank you so much, Jody! I appreciate adding your modifications. So helpful!
Best,
Melissa
It is so gooood!
Because of health issues I have been trying different recipes, hoping to find a “decent” gf sandwich bread.
I came across this recipe and I’m so thankful for it!
It’s not only easy it’s delicious! I wanted to shed some tears of joy!
I will be trying some of your others recipes asap.
Thank you so much!
Amazing, Elizabeth! Nothing makes me happier to hear! I hope you try some other recipes and let me know what you think!
Best,
Melissa
I’ve been making this recipe for a while and it’s a hit and miss for sinking. I’m a chef/baker so I know the kitchen.
It comes out beautifully and then sinks. 😞
Please let me know why.
Hi Julie,
I would cut back on the water by 1/4 cup next time. Take it out of the pan and then lay it on it’s side to cool. Are you using a traditional loaf pan or the pullman pan?
Best,
Melissa
I am making this bread right now for the first time. My batter is far from be able to pour. I reviewed the recipe to see what did I do wrong. I think it was the amount of flour. The recipe said 3cup (438g). When I checked to conversion it came to 390.37 gm. So I think this is why the dough is so thick.
Hi Rose,
I weighed the Cup4Cup flour for the conversion. Which flour did you use? How was it after baking? If you decide to give the recipe another go, I always suggest adjusting the amount of flour rather than increasing liquid. I apologize for any frustrations or wasted ingredients. I know how frustrating that is. 🙁
Best,
Melissa
Hi Melissa, I used King Arthur Bread GF flour. The bread turned out great and rose beautifully. Next time I will try with using 3 cups of flour even though the bread turned out good. Thank you for your quick response and for the recipe. Rose
Of course, happy to hear it!
Best,
Melissa
Hi Melissa. I tried your recipe today in a 1 1/2 pound breadmaker. The dough overflowed the pan. Do you have measurements for a smaller breadmaker? Not sure if the loaf will be edible yet since it is still baking.
Good Morning Melissa. I sliced the bread and toasted a piece for breakfast this morning. It was very good. Do you think I could half the recipe for my small bread machine so that it doesn’t overflow the pan?
Hi Tina,
Yes, that wouldn’t be a problem. I would cut back the baking time by about 10-15 minutes as well too.
Best,
Melissa
Hi Tina,
Sorry I replied to your later comment before reading this. Yes, I would half the recipe. Another option would be to mix it in your bread maker, split the dough between two 8X4 loaf pans, let it rise on the counter and bake in the oven. Hope this helps!
Best,
Melissa
I’ve tried quite a few GF recipes for bread which involve an assortment of ingredients and sometimes time-consuming processes. Most turned out fine, no complaints.
But…..I can honestly say this is the BEST gluten-free loaf of bread I have ever made! The crumb is amazing and the flavor is unlike any bread I’ve ever baked!
I used the KA Measure for Measure and it turned out fine. I don’t have a stand mixer, so I combined the ingredients in my bread machine for mixing. I put it in 11-in by 4 in sandwich loaf pan for baking, which I had lined with parchment paper.
I had a piece warm with a little butter and it was awesome! I can hardly wait until tomorrow to see how it toasts for a sandwich!
Thank you for this very, very kind and uplifting message. I’m so glad you enjoyed it, and great idea to use the bread machine to mix it.
Best,
Melissa
fantastic bread!!! I’d like to bloom my yeast, should I pull my water and sugar from my recipe if I’m going to switch from honey to sugar? And I was wondering, other recipes are making a like gell with their psyllium husk with water and the husk then letting it sit for a minute. It brings better pull to the bread. Have you ever tried this? Ang again would I pull water from the recipe?
Hi Gina,
Lots of great questions! To bloom the yeast, pull the water from the recipe and add 1 tsp sugar with the yeast. I haven’t done the gel because I don’t use whole husk psyllium and I’ve had great results with just throwing it in the dry ingredients, and I’ll all about saving steps when it doesn’t make a difference! If you do want to try it and test the results, yes, reduce the water from the recipe that you added to the psyllium. Hope this helps!
Best,
Melissa
I never comment on things like this, but oh my god….
I found out gluten was making me feel bloated and gassy this year and my doctor advised me to cut it off, but I was so sad because I love love love bread. I’ve tried so many gluten free recipes and none fitted me properly. But this one? AMAZING!
If you, reader, are Brazilian like me: use mandioca(cassava), rice and tapioca flour 1:1:1 ratio. It gets outstanding!
Oh gosh, so helpful, Ana! Thank you so much for taking the time to write and especially with the Brazilian adaptation. I get so many questions about foreign flours, but I just don’t know and it makes me sad I can’t help everyone. Crossing Brazil off the list!
Best,
Melissa
Can a hand mixer be used?
Hi Daphne,
Technically yes, but it might be a little frustrating becaue the dough gets quite thick and might work it’s way up the beaters. Using a stand mixer with paddle attachment is preferred.
Best,
Melissa
I made a loaf and it looked perfect!! As it cooled it sunk. Temp was 190, so thought it was finished baking. Bread, when sliced, looked unbaked on the bottom part of slice. After reading the other comments, looks like I should have baked it longer. Anyway, bread taste is very good!
Hi Susan,
So sorry to hear this! Yes, next time I would bake it longer, it sounds like at least 10 minutes, and tent foil over the top. I’m not sure what GF flour you are using, but you may also want to cut back on the water a tad, maybe about 1/4 cup. Hope this helps!
Best,
Melissa
I’m about to try this recipe for the second time. I’m new to baking bread in general and confused about the rising. In the blog post, it says it will rise almost to the top of the pan, but the actual recipe says not to let it rise more than 2/3 above the pan. The first time I made the bread, when I poured it into the loaf pan it was already at 2/3 before even rising. (I let it rise more and forgot about it and it overflowed and it was a hot mess.) Anyway, how far do I let it rise this next time?
Oh no, I’m so sorry Julie! What size pan did you use? I made the adjustment, but obviously forgot to amend the post, because readers use all what they have on hand, and unfortunately bread pan sizes aren’t universal. I wanted to avoid what happened to you. If you have a second loaf pan, I would split the dough next time and not have it bake as long. I bought a pullman loaf pan, which is linked to in the post, and it makes a standard loaf size, kind of what “normal” bread looks like at the grocery store. Hope this helps!
Best,
Melissa
This is so good! Bread that anyone would love. And it is easy. Just follow the directions for perfect bread.
Thank you Kay! I appreciate your kind words. 🙂
Best,
Melissa
Thank you so much for this recipe! I can have good bread again…I was almost out of hope but I made this just as you recipe said and it is so good. Toast and sandwiches are possible again. It is soft, it smells good, and it tastes good.
I have only recently had to become gluten free and this is the best thing that has happened since.
I have always loved to bake, so this has been quite a problem but I know I will be able eto get around it because people like you share their successes.
This is so sweet. I was in the exact same boat 15 years ago. I was an avid cook / baker and my world was absolute turned upside down. I thought I would never to be able to do what I loved again and have to just live with barely edible baked goods. I’m so happy it was able to morph into this and I can share the recipes with all of you! I find it so much more rewarding!
Best,
Melissa
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