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.
Mines crumbles and I followed the instructions do I need to add xanthan gum. I’m using cup 4 cup flour. I let stand 1hr I did less prior and came out horrible. Should I let stand longer?
Hello,
I’m so sorry to hear this! My apologies for the frustrations. Do you mean you let it rise for 1 hour before baking?
Best,
Melissa
Yes my apologies that’s what I meant.
Okay, no need for xanthan gum. It’s in the Cup4Cup flour blend. After 1 hour did the bread rise to about 2/3 the way up the pan? That is what you should be looking for. If it is crumbly it seems like there is some sort of imbalance with the amount of flour or liquid added. You used Cup4Cup brand flour and added 3 cups of that to the recipe?
Best,
Melissa
Can you use regular rise yeast? And if so, what would you need to change?
Hi Michelle,
Yes, you can. Just activate it in the warm water with 1 tsp of sugar. Once it’s foamy, add it with the liquid ingredients.
Best,
Melissa
Hi, I really enjoy your recipes and appreciate that you provide nutritional info! Is a serving size 1 slice or 2?
Many thanks!
Cathy
It’s one slice, Cathy, and thank you!
Best,
Melissa
This has become my husband’s favorite GF bread. Your recipe is easy to follow and it comes out great every time! I can’t wait to try your other GF recipes! I used Cup 4 Cup flour!
Thank you so much, Gina! I really appreciate you taking the time to let me know!
Best,
Melissa
How many slices do you get per loaf?
Hello, 14 slices!
Hi. I bought King Arthur Measure for Measure gluten-free flour to make bread. Reading the back of pkg. it states “Not recommended as 1:1 substitute for yeasted recipes (breads, pizza, & buns). Ok I’m confused. Can I use it. Or did I just waste $10. Please advise .
Hi Marcie,
No, you didn’t waste money. Many readers have used that brand for this recipe. You’re all good!
Best,
Melissa
My daughter just went gluten free to see if it helped any of her belly issues. This bread is amazing!!! I have several GF friends that I’m sharing it with. I was wondering if anyone tried to make burger buns with it? If so, please share. It’s like the perfect recipe! Thanks so much!! I used Bobs Red Meal.
Hi Bonnie! I hope going gluten-free helps your daughter and I’m so glad you love the bread. I actually have a Burger Bun Recipe. Check it out! Thanks for sharing the love with your gluten-free friends!
Best,
Melissa
Thank you so much for this recipe! I’ve tried so many options for a GF bread and finally found one that is soft and tasty. It is not dry. I made a half loaf in my Pullman loaf pan and expect this will be gone in a couple days. The recipe is perfect. I did use the psyllium husk as recommended.
Yes! This makes me so happy to hear, Cheryl! Thank you so much for sharing!
Best,
Melissa
We are newly Gluten Free and learning to adapt for young kids who love their PB&J sandwiches. The store bought options haven’t been the best since the slices are so small. This recipe was so easy and even on the first try I thought it was a success. Though, I felt the bread came out a bit dense, almost cake like on the inside and not fluffy and light. Can I adjust anything to change that? I cooked for 44 minutes and internal temp was reading just over 205*.
Hi Eileen,
Sure, I’d be happy to help. What GF flour did you use? If it’s too dense you might have to cut back on the flour a bit. Unfortunately all the different blends don’t exactly have the same consistent results.
Best,
Melissa
Hi Melissa, I used the Cup4Cup GF Flour
Hmm, I’m not sure if the denseness is coming from the flour or water amount. It would be helpful to see a pic of the inside. Next time you make it can you email me a picture? Also, you are using psyllium and what type of bread pan?
Best,
Melissa
It’s the Best recipe for Gluten Free Bread I’ve had made. After 13 years of trying to get and try a bread recipe, this has been the softest bread without breaking apart. Very good and I don’t buy G F bread at the stores anymore. And I know the magic ingredient is the Psyllium Husk. Thankyou for printing such a great recipe! It’s a 5 Star for Us.
Oh, thank you, Marianna. I was thrilled to not have to buy store bought bread anymore after developing this recipe, so I’m happy you feel the same!
Best,
Melissa
This recipe has been my go-to for sandwich bread for my family. I make two loaves at a time, let them cool completely, and then slice and freeze. We take out two pieces at a time, toast, and use for sandwiches.
I live at elevation, use King Arthur Measure for Measure gf flour, and sub in olive oil. My results have been dependably reliable.
The embedded ingredients in each step make following the recipe a breeze and that’s no small convenience!
THANK YOU for sharing your hard work and perfect recipe.
You are so welcome, Katie! I appreciate you taking the time to let me know. It means a lot. 🙂
Best,
Melissa
Oh my gosh. I just realized I was wrong- I use Cup 4 Cup with this recipe! I don’t think I can edit my review, but wanted to make sure to correct.
No worries! Thanks for the follow up.
Best,
Melissa
Could I use something other than vegetable oil? Avocado oil or olive oil perhaps? I really try to avoid seed oils.
Yes, Haley! You can use any preferred oil. 🙂
Best,
Melissa
I’m confused about cup 4 of flour. Do that just apply when you’re kneading it? Mind is currently cooking in my bread machine. Should I have added more flour to the mix?
Sorry for the confusion, Valerie. Cup4Cup is the name brand of the flour. It confuses many people who aren’t familiar with it. Wish it had a better name!
Best,
Melissa
How would I make this into lemon/blueberry bread? I assume i can add blueberries but would i need to add extra flour or something to add lemon juice/zest?
Hi Catherine,
Yes, you can do that. No extract flour, but I would add 1 tablespoon lemon zest and 1 teaspoon lemon extract. You may also want to increase the sugar, unless you like a less sweet bread. The other option would be to use a quick bread recipe, which is traditionally what a lemon blueberry bread is. It is more sweet. If you’d like to do that route, I would use this gluten-free apple bread recipe. Omit the streusel topping, apples, and cinnamon. Instead of brown sugar use 3/4-1 cup granulated sugar total. Then you can add the suggested lemon zest and extract with the blueberries. Hope this helps!
Best,
Melissa
Thanks for this recipe, I’m really excited to try it out! I had a question about the nutrition information. Your yield is 14, I’m assuming that’s 14 slices? Is the nutrition information at the bottom per slice? Thank you so much!
Hi Sabrina,
Yes, if the bread is sliced in 14 slices, than 1 slice is a serving.
Best,
Melissa
After baking and tasting it, I chose 4 stars become I don’t know yet how it will last. Generally it’s one of the best recipes for plain bread that I’ve found and it was easy to make. I did bake it in my bread machine, and can’t predict how much more it would have risen if I’d done it manually, but so far so good! Thanks.
Great, thanks for sharing, Valerie!
Best,
Melissa
Love the flavor of this bread! How can I make it less dense? I don’t get the same flexibility/squisability. I’m using King Arthur Measure for Measure. Thanks!
Hi Shannon,
I would love to help. Are you using the psyllium? You can try to cut back on the flour slightly, perhaps by 1/2 cup and see if that helps.
Best,
Melissa
I am using the psyllium. We have made 4 loaves so far. I’ll try reducing the flour this next time. Thank you!!
Let me know if that helps!
Wow! FINALLY, I think the search is over.
Yes! That makes me happy!
Best,
Melissa
Hi Melissa,
Love the bread. My wife is gluten intolerant so I am so pleased to have found your recipe.
Shortly after I remove the bread from the oven the loaf starts to fall in the centre.
Can you suggest what it is that I am doing incorrectly?
Thanks for your help.
Jim
Hi Jim,
Glad to hear you are enjoying the recipe. Here’s some things I would try. Next time I would bake it longer, maybe 5-10 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. It’s about getting the moisture and dry ratios accurate to set the structure. Also, when it comes out of the oven, take it out of the pan and lay it on it’s side to cool. Hope this helps!
Best,
Melissa
Yes, I was saying to use 1/2 the amount of xanthan gum to psyllium husk powder. That is: recipe calls for 1T php-use 1.5 tsp xg
Autocorrect on my phone changed psyllium to paper
Thanks for clarifying!
Has anyone tried this with bobs red mill 1 for 1 flour? Thanks!!
Hi Morgan,
I have. It works. I don’t feel like the taste and texture is as good as other GF flour blends, but if you have used it in other GF bread recipes and find it works well for you, you can definitely use it here too!
Best,
Melissa
I’ve made this twice and it is super delicious and easy. Best bread recipe I’ve tried, and I’m so grateful! I’m not getting the same rise though. I used Bobs Red Mill 1:1 flour. I saw one other comment from someone with a similar issue, but the answer wasn’t clear to me. Does the Bobs Red Mill GF flour cause an issue with this recipe?
Hello,
I’d be happy to troubleshoot. Are you not getting the rise before putting it in the oven, or as it’s baking?
Best,
Melissa
I get good rise before the oven, no rise in the oven.
Even still, it’s still the best GF bread recipe I’ve tried. My daughter has recently been diagnosed with gluten intolerance, so I’m new to GF baking.
Hmm, that’s strange. And you are adding the baking powder? I would try to increase the baking powder to 1 1/2 tsp and see if that helps. Let me know!
Best,
Melissa
I have been gf for over 15 years and never have I tasted a bread this good. I’ve never baked bread before and this was very easy to make, I did use psyllium husk and the results are wonderful.
I appreciate this so much, Lisa. Thanks you greatly for taking the time to let me know!
Best,
Melissa
This bread is wonderful! The psyllium husk powder makes the best loaf, but my husband reacts to it, so I use 1½ tsp xanthan gum instead and King arthur 1to1 gf flour.
I’ve found to use 1/2 the amount of paper in most recipes.
So lovely to hear, Nell! Thank you so much for sharing the modification. So helpful!
Best,
Melissa
Hi! So I’m using KA’s too. What does 1/2 the amount of paper mean? I’m wondering if I should adjust slightly. I just made this one and haven’t eaten it yet as it’s fresh! Looks so good but I didn’t get a big rise and I am wondering if it’s the flour maybe.
Hi Natalie,
I’m trying to figure out this typo for you, but I’m at a loss. If you are using KA and the psyllium, though, you don’t have to worry about any adjustments. I think she was referring to something about subbing xanthan for psyllium.
Best,
Melissa
Oh thank you! I did end up making this and it was delicious! I did a larger pan though which I’m learning is a 2lb pan I think. So I need to double my recipe next time or use a smaller one like suggested 😂 soo good though!
Hi Natalie,
I wouldn’t suggest doubling the recipe because that would be a lot for your mixture to handle. I don’t think you would get a good enough mix. I’ve baked it in a 9X5 loaf pan before I bought my 1 lb pullman pan. Do you have one of those?
Best,
Melissa
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!