Learn how to make the best squishy soft gluten free bread easily from scratch! My homemade sandwich bread is made using *for real* simple ingredients, requires just a dump and mix, one rise, and, honestly, will be the end-all for GF bread searches. If my word isn’t good enough, read the hundreds of 5-star reviews below, or better yet, make this easy loaf today and let me know what you think!
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Hands-Down Best Gluten-Free Bread (SERIOUSLY!)
It has taken me years to fully stand behind a gluten-free bread recipe. Every homemade recipe I tried was difficult, time consuming, and yielded the most disappointing results. For the longest time, buying expensive, subpar store-bought gf bread sufficed because at least I was saving time.
So many readers, though, have asked for a great-tasting gluten-free bread. Just like when testing squishy-soft gluten-free dinner rolls or a tender, fluffy gluten-free biscuit, there have been a lot of trials, but I finally landed on a recipe that exceeds my essential criteria.
- Easy to make! It mixes together in one bowl, has one short rise, and bake.
- Simple ingredients I have stocked and ready at all times
- Quick and effortless – No one wants to spend all day making a loaf of bread.
- Most important – Tastes BETTER than any gluten free bread out there. Seriously. Read the comments below!
I wouldn’t stand behind this recipe if I didn’t feel it 100% met all these crucial elements. I know what it feels like to waste precious time and expensive ingredients, and I wasn’t about to add another recipe to that vortex!
I truly hope this recipe makes all your gluten free dreams come true, just as much as it has for me! Take a look to see how this magical bread recipe has transformed our community members’ lives, and I hope you will be so convince to start working through the rest of our highly-reviewed gluten-free bread collection!
Delicious, easy bread! I have been gluten free for over 15 years and have tried countless bread recipes. This by far is the easiest AND best tasting 👍🏼
—FancyMom
I never comment on things like this, but oh my god….I’ve tried so many gluten free recipes and none fitted me properly. But this one? AMAZING!
—Ana
Free Guide! 5 easy tips for baking like a gluten-free pro!
Simple hacks for fail-proof gluten-free dishes every time!
Ingredients Tid Bits
Since sandwich bread is an everyday staple, the ingredients should be simple, affordable, and ready to go whenever. This recipe also works perfectly for making a classic, moist gluten-free stuffing or I like to use leftover slices to make homemade gluten-free bread crumbs (freeze a batch to have on hand for recipes).
- Gluten-free flour – Using a good gluten free flour (I highly recommend Cup4Cup GF flour) makes or breaks the quality of the bread. I tested the recipe with different flours to make sure it consistently turns out, but some performed handedly better than others. See below for alternative GF flour recommendations.
- Psyllium Husk Powder – I’ve made the bread multiples with and without the psyllium husk powder. It doesn’t affect the taste, but it does help maintain moisture and prevents the bread from becoming crumbly. Want to know more? Learn why psyllium helps gluten-free baking.
- Honey – Granulated sugar may be substituted, but I like the moisture the honey adds. Some readers have asked about reducing the amount of sugar, and that is fine.
- Oil – Use any preferred oil. I usually use canola, but whatever floats your boat! Or substitute the same amount of melted butter, but not for gluten-free dairy-free bread.
- (Optional) Milk Powder – This is a new addition to the recipe, so it’s completely optional, but adds moisture to the bread. Recently Cup4Cup removed milk powder from their formulation, so now when I make the bread I remove 2 tablespoons GF flour and replace it with a gluten-free milk powder. Works fabulously!
Watch The Recipe
Let’s Make This Together!
(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)
Mix dry and then wet – easy enough?
For best results use a stand mixer with a paddle attachment. Add all the dry ingredients – gluten-free flour, instant yeast, psyllium husk, salt, and baking powder. Once that’s combined together, add the wet ingredients – room temp eggs, oil, honey, and water.
Time to beat the dough
Now you just mix everything together on low speed. Once it’s combined, increase the speed to medium and beat for 5 minutes. This gives time to hydrate and relax the starches so your bread is soft instead of gritty. When you’re done your dough will be slightly runny and almost pourable. You’re on the right track!
Rising, but how much?
Scrape the dough into a greased bread pan. I recommend using a small pullman loaf pan because you won’t risk the bread overflowing as it bakes and it makes a nice, tall sandwich style loaf (no dinky bread slices here!) Spray a large piece of plastic wrap with nonstick spray and lay over the top of the pan. Set the pan in a warm place while the oven preheats to 350ºF, about 30-40 minutes. The bread should rise about two-thirds to the top of the pan.
How to know when it’s done and cooling tips
Remove the plastic wrap and bake the bread for 40-50 minutes, tenting a piece of foil loosely over the bread for the last 20 minutes or until the internal temperature reaches 205ºF.
I highly recommend using an instant read thermometer (the linked one is my fave!) before pulling the bread. GF breads often “look done” before they are cooked through inside, means not enough time for moisture to evaporate and a dense, gummy crumb.
If you use the recommended pullman loaf pan, you may even want to lay the loaf on its side to cool, since the loaf is a lot taller. That way you won’t risk the bread sinking in the middle as it cools. Voila, now you have the most legit, soft and squishy sandwich bread ever!
Most Important Part – Quality Gluten-Free Flour
Once the recipe was perfected, it was tested with different gluten free flours to make sure the results were consistent. This is the process I use with many of my bread recipes, including my signature artisanal GF sourdough loaf.
Initially I tested withCup4Cup, which rates as the top gluten free flour, King Arthur Measure-for-Measure, Bob’s Red Mill, and Pillsbury gluten free flour because some readers have been asking about its performance. However, as new blends have been introduced and formulas changed, I have expanded my tests.
From an ease and baking standpoint, they all performed well. Pillsbury had the most solid structure, which turned out to be a not very good thing. Cup4Cup was the softest, with King Arthur in between.
As far as taste, Cup4Cup was the clear winner. There was nothing “gluten free” tasting about the bread. It was soft, squishy, and slightly sweet. Since King Arthur has came out with their bread flour formula, I also found this to work very well.
King Arthur Measure-For-Measure and BRM absorbs liquid at different rates. Since I want this recipe to be accessible to many flour blends, I added some recommended adjustments to the recipe below yielding great results!
Sadly the bread made with GF Pillsbury flour went straight into the trash. It tasted like dry cardboard and was inedible. Pillsbury GF flour might work for other recipes, but definitely did not work well with this one!
If you have a question about using a different flour, other than mentioned here, I encourage you to read the comments below. A lot of readers have written in with which brands they used, and I have added my notes in the recipe card below.
Important Note About Serving
Generally GF bread requires toasting or a buttered griddle to taste good, but not with this GF bread (another reason why it’s the cat’s meow). Room temperature bread is exceptionally soft and fluffy.
However, please note, if pulling from the freezer and serving at room temp, thoroughly defrost the bread first. If it is chilled slightly it will become more crumbly.
Do I Need a Stand Mixer?
Yes and no. It definitely makes the sandwich bread recipe easier to throw together. It may be done with a hand held mixer, but since it uses a large amount of flour, it will be a lot more taxing on the mixer and yourself.
If you don’t want to invest in a stand mixer (although don’t get me started on how obsessed I am with mine!), a gluten-free bread machine would be a cheaper option and just as easy!
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Did you make this recipe? I love hearing from you! Leave a star rating and comment below the recipe card. It helps others when searching for recipes and I appreciate feedback from our community. You will always hear back from me! -Melissa
Legit Squishy-Soft Gluten Free Bread Recipe
Ingredients
- 3 cups (438 g) gluten free all purpose flour, Cup4Cup gluten free flour highly recommended – see recipe notes for optional milk powder addition and alternative flour notes
- 1 (9 g) packet (2 ¼ tsp) instant rapid rise yeast
- 1 tablespoon (11 g) psyllium husk powder (optional), helps with bread moisture & structure (what is psyllium husk?)
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 ½* cups (338 g) warm water (110°F), *see recipe note if using alternative flour
- 2 large eggs, room temperature
- ¼ cup (85 g) honey
- ¼ cup (55 g) oil , any preferred
Instructions
- Using a stand mixer with paddle attachment, mix together gluten free flour, yeast, optional psyllium husk powder, baking powder, and salt on low speed until combined.3 cups gluten free all purpose flour, 1 packet (2 ¼ tsp) instant rapid rise yeast, 1 tablespoon psyllium husk powder (optional), 1 teaspoon baking powder, 1 teaspoon salt
- Add warm water, eggs, honey, and vegetable oil. Mix on low speed to let the dough come together, about 1 minute.1 ½* cups warm water (110°F), 2 large eggs, ¼ cup honey, ¼ cup oil
- Increase speed to medium and beat for 5 minutes, scraping down paddle and bowl halfway through. The batter will be stiff, but sticky.
- Grease a 9X4 baking pan (recommended). Pour into the pan and smooth top evenly with a spatula. Spray a large piece of plastic wrap with nonstick cooking spray. Lay the plastic, greased side down, over the pan.
- Set in a warm, draft-free place to rise until the bread reaches two-thirds to the top of the pan (do not let it go over this point because it rises more in the oven). This should take about 30 minutes. Meanwhile preheat oven to 350°F.
- Remove plastic and bake bread on middle rack for 40-50 minutes, tenting a piece of foil loosely over the bread halfway through. The internal temperature of the bread should read 205°F.
- Allow the loaf to cool for 5 minutes in the pan and then remove to a cooling rack. Allow bread to cool completely, at least 2 hours, before slicing. For best results, serve the bread at room temperature, toasted, or grilled. Chilled, cold bread has an adverse effect on texture.
Notes
Adding Milk Powder
This is a new addition to the recipe, so it’s completely optional, but adds moisture to the bread. Recently Cup4Cup removed milk powder from their formulation, so now I remove 2 tablespoons GF flour and replace it with 2 tablespoons gluten-free certified milk powder. You can do this with any GF flour blend, it doesn’t have to be C4C.Alternative Gluten-Free Flour Adaptations
KA Measure-For-Measure – I find this flour to be more absent of flavor and moisture, so adding an additional ¼ tsp salt, as well as modifying with milk powder (use method explained above) can help. I also recommend cutting the water to 1 ¼ cup + 2 tbsp (305 g) to build out the structure and prevent the bread sinking during cooling. King Arthur Gluten-Free Bread Flour – I recently tried this and loved the results! It has a great taste and nice soft texture. My only recommendation would be to cut back on the psyllium husk powder to 1/2 tbsp since it’s already in the flour’s blend. Bob’s Red Mill Gluten Free 1-To-1 Baking Flour – I worked with this flour quite a lot to try to mimic the texture with C4C. To counteract a “spongy,” wet crumb I recommend omit milk powder, cutting water to 1 ¼ cups (295 g), and adding ¼ cup cornstarch to the dry ingredients.Psyllium Husk Powder
I’ve made the bread multiples with and without the psyllium husk powder. It doesn’t affect the taste, but it does help maintain moisture, prevents the bread from becoming crumbly, and makes it softer. Psyllium husk powder is very affordable to buy, lasts a long time, and greatly improves GF breads texture because it helps absorb moisture. I recommend the psyllium listed in the ingredients because the lighter color doesn’t affect the bread. Some powders are darker, which will make GF baked goods a grayish, purple color.How to Make in a Bread Machine
Although I have not personally tried making this recipe in a bread machine, several readers have written in and said they’ve had great results using one! You will need a bread machine with a gluten-free setting. Add all the wet ingredients to the bottom of the bread baking pan. Then add the dry ingredients over that. Start the bread machine and set it to the “gluten-free” setting.Freezing / Storing
Gluten-free bread does not have the shelf life like normal bread. Refrigerating will dry it out, and is not recommended. It may be wrapped tightly and left at room temperature, but will lose optimal taste and texture quickly. For best results, slice and freeze the bread after it has completely cooled (at least 3 hours). Pull slices as needed from the freezer to defrost or toast from frozen. Generally GF bread requires toasting or a buttered griddle to taste good, but not with this recipe. Room temperature bread is exceptionally soft and fluffy. However, please note, if pulling from the freezer and serving at room temp, thoroughly defrost the bread first. If it is chilled slightly it will become more crumbly.This post contains affiliate links. My opinions are always my own. If you purchase a product through an affiliate link, I make a small commission – at no cost to you. Read full disclosure policy here.
Well this will be interesting….I poured the batter in a regular bread pan (41/4 x 81/2 x 21/4) it came to within 1/4 of the top. Too much in the pan. Haven’t seen this issue in the comments. I greased a second pan and split the batter between them. They now have ample room for rising and are currently rising beautifully as I’m typing this. Also, I read some comments about the bottom being mushy so another site recommended baking GF bread on a steel oven stone for better results. Don’t have one but will bake on one of my heavy duty cookie sheets. First time making a GF recipe, trying to ward off problems. Will let you know how it turns out. Thanks for this easy recipe.
Hello,
Thanks for sharing. Yes, that is a smaller loaf pan, but I’m glad you were able to pivot and make the recipe work. You avoided a mess in your oven! That’s interesting to hear about the baking sheet. An aluminum baking sheet or pizza stone would work as well. I do this for GF pie crust recipes (bake on a baking sheet to reflect heat up to the bottom crust).
Best,
Melissa
Update. Bread proofed to a little under 1/2” above rim in both pans and did not rise any more during baking. Baked on the thick sheet pan for exactly 50 min. Placed foil on top for last 20 min. Perfectly golden on all sides, springy and soft. Looks just like your photo using Cup4Cup flour. Maybe a tad airier. Everyone really liked it! So delicious and so easy. Your recipe has encouraged me to do more GF baking. Thanks for your posts.
Oh, this makes me so happy! Yes! Please try more baking recipes and keep me updated.
Best,
Melissa
Oh. My. Goodness! This recipe is great!! I make my own GF flour blend, so I’m assuming that is the reason that my dough filled the pan 2/3 prior to proofing. I still proofed it some, but that caused it to overflow during baking. It was ugly, but it was still GOOD and formed a nice even brown crust on the top! My husband really likes it too. He said that it has a buttery taste. I think that the honey gives it a nice flavor. To store it, I sliced it and placed it in a freezer bag with parchment paper between each slice to prevent them from sticking together. I ordered a deeper pan and plan to bake another loaf today! I have a lot of food allergies so my store options are very limited. Thank you for sharing this recipe!
I really appreciate this, Shene! It really makes me happy 🙂
Best,
Melissa
If you’re using the Pullman loaf pan, do you need to cover the holes on the bottom with parchment, or will the batter not fall through them?
Hmm, I’m not sure what you are talking about the holes. Mine doesn’t have that. This is the one I use
Best,
Melissa
Do you think this would work with King Arthur Gluten Free Bread Four?
Hi Brenda,
I don’t see why not. Many people have used the recipes with other flours and have found success. Let me know how it turns out!
Best,
Melissa
Do you know if the dough could be frozen to bake later?
We love this bread!
This is the best ever bread recipe! OMG, us gluten free people have had to sacrifice soooo much! This gives me hope! Thank you from the bottom of my heart!
Thank you for the heartwarming thank you! It means so much, Pam ❤️ And I know exactly what you are talking about. I’m so over sacrificing taste and texture in gluten free foods, so I hope you find many more recipes you love here.
Best,
Melissa
Pleasantly surprised by how good this bread was. Soft and not dry and grainy.
Thank you so much! This is so appreciated!
Best,
Melissa
Can I reduce the amount of C4C and add buckwheat flour? If so, what amounts? Thanks
I don’t think that would be a problem, but I would start gradually and see how that works out, like 1/2 cup. If you have good results you can up it a little more. You may have to adjust the water amount as you play with the flour ratios. I believe buckwheat would absorb a little more readily, so perhaps increasing by a bit.
Best,
Melissa
Bobs mills 1:1 gf flour did not work 🙁
Will try again!!!
Hi Elaine,
Hmm, I know people have used that. BRM is my least preferred GF flour brand because I feel like it has a very “gluten-free” taste to it and doesn’t make as lofty as a crumb. I do hope you try again, though! Let me know!
Best,
Melissa
I made this recipe in my bread maker using Pamela’s gluten free flour, I put the wet ingredients in first, then added the dry ingredients making a hole in the dry ingredients with my finger and put the yeast in the hole, put it on the gluten free setting with medium crust and this is by far the best gluten free bread recipe I’ve tired, bread was great. Thank you so much for sharing this recipe!
Thank you so much, Tammy! I appreciate you taking the time to leave a comment on the recipe!
Best,
Melissa
I made this bread recipe for a friend and he loves it, but he only has a hand mixer. Do you think it would work to make it with a hand mixer? Thank you.
Hi Joan,
I know readers have written in and said they have, but I haven’t personally tried it. To me it seems like the batter would be too much for the mixer…Does your friend have a bread maker? It can be mixed together in there as well.
Best,
Melissa
This is the best loaf of gluten free bread I have made! My neighbor let me borrow her stand mixer, I made this recipe and it was amazing! I went out and bought a stand mixer! Thank you!
Wow, Carol, that is so amazing to hear! You will not regret having a stand mixer. It’s my favorite kitchen appliance!
Best,
Melissa
I am super excited to try this. I just finished baking it. But I used psyllium husk cause that’s what I had, rather than.the powder. And did just use 11 grams. It did not rise much higher than it did before baking. Before baking it rose beautifully. So I did expect it to rise as high as your picture up above the top of the small Pullman pan. But it only rose about as high as the pan. So I wonder if I didn’t use enough psyllium? I don’t know how much of the husk to use instead of powder. What would you recommend?
I just ordered more cup4cup flour to make again asap!! So hope to hear how much psyllium husk to use in this recipe 🙏
I am grateful!!
Thank you!
Hi Kelly,
Thanks for writing. So you’re saying you used whole husk psyllium instead of the powder? If using whole husk you would need to use a few grams more than the powder. However, that wouldn’t affect the rise of the bread. Are you sure you added the baking powder to the dry ingredients? That helps it rise more as it is baking. How was the crumb after you baked it? Did it seem more condensed than what is pictured, or was the crumb fine?
Best,
Melissa
So yes, it did turn out dense. I did add baking powder. I used the Cup4Cup Ancient Grains flour. I think that was the problem. I searched all throughout the 6 pages of reviews to see if anyone said they used that. But there were so many people saying they had success using so many different flour brands I figured I’d try it, since that’s what I had. But I did order the same one you recommend to try again because with this many good reviews and those pictures have me very much needing to have that!! I will hopefully report back with better success! Thank you for the help with the psyllium husk, it was whole husk. And I did use 11 grams. So I will keep trying!
Most gluten free bread don’t use yeast – it’s another ingredient that a lot of people is allergic to.
This has been our go-to bread for well over a year. There is no point even looking for another. I make it weekly and we have so many uses for it such as plain with homemade jam, toasted (with creamy wild mushrooms), grilled (Welsh Rarebit), sandwiches, croutons (the rare time we have a bit leftover), bread pudding…anything and everything. It’s my favourite GF bread. Period. I am so grateful for this and your other recipes I regularly make!
Oh, thank you for making my day, Brenda! This makes me immensely happy. 🙂
Best,
Melissa
I’ve made this loaf a few times and it has the best texture and has been the most successful for me of all the gf loaves I’ve tried. I don’t have a stand mixer but find that a hand mixer works just fine for all those wondering. I use my own gf flour blend which is 《1 cup each of rice flour, sorghum flour, tapioca flour and potato starch and 2 tsp xanthan gum powder》 (the sorghum and rice can be used interchangeably, I often use just 2 cups of sorghum and omit the rice as most of the pasta we eat is rice in addition to all of the actual rice we consume), and i always boil a shallow pan of water and place it in the bottom of my oven and set the pan of dough on the top rack to rise to ensure a warm moist environment, always comes out perfect with this recipe. Thanks so much for an easy and reliable recipe!
Oh gosh, Hannah! Thanks for sharing that about the hand mixer. I get that question a lot. And thanks for sharing your own GF flour mix! So helpful 🙂
Best,
Melissa
What rack in the oven please? Also, if I substitute sugar in place of the honey, do I need to adjust anything else. I plan to use KA since I’ve already got that brand.
Thanks!
Hi Janice,
Middle oven rack is fine. And the sugar to honey substitution is one to one, but you can also reduce either if needed. I’ve tested the recipe with KA and it works great!
Best,
Melissa
Well I finally got the nerve to make it, borrowed my sister’s stand mixer. I did use the Cup4cup, without psyllium husk and used sugar instead of honey. It turned out really well but it was a tiny bit gummy near the bottom so I’m thinking I didn’t bake it long enough. I’ve never baked bread in my life so I’m happy with my first shot. Your recipe is so much easier and less intimidating than the ones with all the different ingredients. Can’t wait to make another loaf! So excited to never have to buy horrible and expensive store bought bread again. I was diagnosed celiac 14 years ago.
Thank you a million times over!
Can you use refined coconut oil or avocado oil in place of the canola oil? Wanting to make this but I avoid canola oil.
Hi Michelle,
Yes, that wouldn’t be a problem at all! Enjoy!
Best,
Melissa
Legit, best gluten free bread I’ve ever had! Soft and squishy and toasts beautifully. I do notice the flavor of the honey, I wonder if agave would give the same texture with less flavor?
Glad to hear, Amanda! You can swap agave or sugar as well. The sweetener can also be reduced to suite your taste! Thanks for taking the time to write.
Best,
Melissa
What can I use in place of the honey?
Hi Kelli,
You can swap out sugar in a one to one ratio or reduce the amount, if needed.
Best,
Melissa
Hi my name is Gerrit male 95 years old and baked your bread your bread is so far the best. I use similar ingrediens that are in cup4cup I change from EVOO to lactose free butter and use 1 Tbsp ACV.
Iwant to bake a raison bread with lots of raisons in it CAN I USE THE SAME RECIPE?
THANK you
Hello Gerrit! Thank you so much for writing. This is wonderful to hear! Yes, I’ve made this recipe into raisin bread as well. It sounds like you know what you are doing, but here’s the recipe I adapted for cinnamon raisin bread.
Best,
Melissa
Mine didn’t rise as well as it should have, I was expecting it to be taller. My question is, should I let it rise for longer than 30 minutes and tent the foil for longer? Or should I sub out instant yeast and use regular?
Hi Kay,
You added the baking powder with the dry ingredients? Yes, if yours didn’t rise I would let it rise a little longer before baking. Perhaps it was just a cooler environment. I would also try regular yeast and proof it in the warm water with one teaspoon of sugar before adding to the dry ingredients. I hope this helps and let me know if you have any other questions!
Best,
Melissa
I have made this a few times and it is amazing! It calls for 1/4 honey. Can you reduce that and still have a good product? One of the celiacs in the house says they find the bread sweet so I was wondering if I could use 1/8 cup instead? Or do you have any recommendations?
Thanks JoAnn. I’m glad to hear you enjoy it. Yes, that wouldn’t be an issue at all!
Best,
Melissa
I’m so excited to try this bread, it is going in the oven shortly…can I put the top on my Pullman pan? Will it affect the bread at all?
Hi Jill,
No, I would leave the top off. Great question!
Best,
Melissa
Love, love, love this recipe.
Thank you, thank you, thank you, Pat!
Best,
Melissa
Thank you for this recipe. I love, love, love it. The first time I made it I was waiting for the psyllium husk powder to come from amazon, but they kept putting me off on the delivery so I decided to try making it w/o the powder. It came out very nice. I just couldn’t stop eating it. So, today, since I was down to my last slice, I made it again–this time with the psyllium powder. I could really tell a difference in how the dough felt. It seemed more like regular yeast bread when I put it in the pan to raise. Both times, the bread rose for me in about 10 minutes. I guess it was because I have a program on my oven for proofing bread which keeps the oven at 100 degrees. It just seems to raise too fast, so the next time I may just try letting it sit on my counter. It is in the oven now, baking, and it looks beautiful. The last time it went over the pan as the dough, w/o the powder was more like spackling. This time with the powder, like I said, it was more like regular yeast dough. I make regular yeast bread for my husband all the time so I could compare the two. I love that the slices are large. I hated the bought gluten free bread. The taste, size and everything about it is horrible. So, thank you so much for your recipe. It rocks!!!! Merry Christmas. Blessings, Joan
Oh, this is so lovely to hear, Joan! And I agree about the horrible store bought bread. I gave it up a long time ago because it was so disappointing and expensive!
Best,
Melissa
I made this recipe today and I am thrilled.
It turned out so amazing, so moist and delicious 😋.
This will be my go to bread from now on.
Yay! I love this, Irene. Thank you so much for taking a moment to let me know. It’s apprecaited!
Best,
Melissa
I did not use the Psyllium husk and used the Cup4Cup GF flour. Awesome results. Its for my BFF who’s gluten free. I used the temp probe and followed your great instructions step-by-step. Thank you so much for this. Pass it on!, I already have.
I really appreciate this, Karen! I’m so happy you found the instructions helpful 🙂
Best,
Melissa
Love this recipe. Have searched for a gluten free bread recipe my hubby would eat. And preferably one that doesnt take 16 different crazy ingredients. And this is it! He is super happy with this one!! It has a nice crust and texture. We toasted the slices in the air fryer and they were perfect for hamburgers:) i didnt have the psyllium husk, so i found out i can use xanthan gum in its place, but use half the amount. I am still adjusting the amount, and will use less on the next loaf. I also use my own blend of brown and white rice flours( 60% white rice, 40% brown rice) and it is the best recipe!! Im making some cinnamon raisin muffins today with this recipe:)
This is so lovely and makes me so happy Mandy! I couldn’t be more pleased it works with your own GF flour blend too. Thanks for sharing!
Best,
Melissa
I am so pleased with this recipe. The bread came out nice and soft and it doesn’t crumble. I have made two loaves so far. I am using the bread machine. This is going to be my go to recipe. Thanks so much.
Lovely to hear, Laurie, and I appreciate you taking the time to let me know! 🙂
Best,
Melissa
Since Cup 4 Cup has changed their blend and taken the milk powder out, is it still the preferred brand?
Hi Patricia,
I tested this recipe with the new C4C formula and it works just as well, so yes!
Best,
Melissa
this is the best I have ever had hands down
Yay, Sheri! Thanks for making my day!
Best,
Melissa
I used Namaste Perfect Bread Flour and my bread turned out great. I didn’t have the psyllium, I ordered some and will use it next time.
Great to hear, Reta! I always appreciate readers writing in what GF flours they used because there are so many and they all bake differently!
Best,
Melissa
Hi, Melissa! I’m so excited to try this recipe for my daughter. All the comments have me hopeful for a good bread that she will like (finally!). I have a question though: you had noted in another article that psyllium husk and powder needed to be different amounts because of weight. How do I convert the measurement from powder to whole husk measurement? Thank you!
Hi Carrie,
If you are using whole husk psyllium I would just use a touch more. I would use 13 g of whole husk powder. Let me know what your daughter thinks!
Best,
Melissa