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.
So we tried the recipe and the recipe was easy to follow instead of using the flour that you recommended we used our flour that has no gluten or no grain in it cuz my wife needs it so and it came out a little dense how do I fix that
Hi Jared,
I’m sorry I’m not sure how much help I will be because I haven’t experimented with your flour, but I do understand food allergies can be tricky to work with. Which blends of starch did you use?
Best,
Melissa
cassava: tapioca, chickpea I use these three to combined and all-purpose flour that my wife can have so I don’t know where I went wrong anybody else has other ideas let me know so I can do another attempt I thank you for getting back to me
Hi Jared,
I think some of these flours might not be absorbing the liquid as much as an all purpose flour or GF flour. I would start by cutting back the water by 1/4 cup to see if that helps. If you find that helps with the denseness, but the bread is too dry, add in an additional egg yolk. That is where I would start experimenting.
Best,
Melissa
I will probably do that this weekend I thank you for your response and yes I will start trying that stuff so when we first made it it was really runny so we started adding flour and I think we added too much but I’m going to start by cutting back the water I appreciate your time and thank you for all your recipes
This is the best gluten free bread I have ever had. It is easy to make and my family loved it. Thanks for the extra tips. Very helpful. Love our recipes
I appreciate you taking the time to leave such a thoughtful note, Lori!
Best,
Melissa
My daughter has Celia. I have tried breads in the past. I bought King Arthur bread flour. I was so excited, but my daughter warned me that it contains wheat. Sure enough, it does. I am going to try the Krusteaz brand all purpose flour and see how it does.
Hi Pam,
I’d love to know more about this. Do you mean King Arthur has a gluten-free bread flour mix that contains wheat? That seems absolutely crazy to me for some mixed messaging marketing. I’d love to hear your thoughts on Krusteaz. I’ve tried it for cookies and cakes and found the taste to be very gritty. I haven’t tried it with breads.
Best,
Melissa
my partner has celiac so it is my mission to make them the best gf bread ever. This is the best recipe I’ve tried!! It’s soft, flexible, airy and delicious. So excited to have found this recipe! Thank you so much:)
I’m so glad you here, Natalie! Thanks for taking the time to share. I appreciate it!
Best,
Melissa
I made ths it turnt out very good instead of milk powder I skip tht and the water use milk instead so instead of the cup n whatever of water I use milk skip milk powder cuz I dont need it now I used sugar I used flax not.psyllium and it was the best random bread recipe ive made yet I will def make again im actually sitting in front my bread machine was gonna start another loaf but the kids drank a whole gallon of milk up so I gotta buy more 😅 but I’ll Def be making more later tysm for sharing the recipe sharing is caring and I’ll Def be sharing it too
Thanks for taking the time to share, Alisha! I appreciate it!
Best,
Melissa
The bread came out nice and squishy, a nice soft texture. I did use a hand mixer. Wasn’t a big deal. I kept my spatula handy to scrape off as the beaters worked. I used King Arthur 1:1 Bread Flour. The psyllium husk powder I used definitely made it have a slightly purple tone. My only issue is that it tastes a bit yeasty. So either too much yeast or over proofed? Any suggestions?
Oh, so happy to hear it came out with a hand mixer! I get this asked a lot. Perhaps over-proofing for the yeasty taste? Did you use active dry or instant granules?
Best,
Melissa
I used quick yeast
Perhaps the yeast isn’t good or where it’s rising isn’t warm enough. You can boil a couple cups of water in the microwave and then place the bread in there with the door closed for a warmer, more humid environment. Also, you may want to try active dry yeast. To activate it stir it in the warm water amount from the recipe and let it sit for 5 minutes. It should get foamy, then add it with the other liquid ingredients. And you are adding the baking powder to the recipe as well, correct?
Best,
Melissa
good
Thank you! I appreciate this.
Best,
Melissa
I made this and it was dense and wet. After cooling I sliced and laid the slices on a wire rack. Made no difference. My GF flour has psyllium. I added the milk powder/ subtracted the GF flour as recommended. I have pictures but could not attach.
Is it still amazing without adding honey? I can’t have anything with honey in it.
Hi Vanessa,
Is it the honey or you can’t have sugar? If you can’t have honey, I would swap out an equal amount of sugar. It helps add moisture to the recipe. You can reduce the amount slightly as well.
Best,
Melissa
What a delicious bread recipe! I recently made this for a family birthday gathering. Everyone enjoyed it. Previously, I had searched many other sites. Finding a recipe that didn’t take combing various flours (plus the expense) to make one GF flour is so nice. I really appreciate your site and your videos on Youtube. Thanks.
This makes my day, Debbie! Thanks for taking the time to leave me a note. I appreciate it!
Best,
Melissa
Really good! Has become my go to recipe, keeps well, good texture and flavor.
Wanted to let you know someone called the recipe mingle copied your recipe and title word for word “legit squishy soft” etc and are passing it off as their own. Found it on accident when I was trying to find this recipe again.
https://pin.it/1AJFte7bQ
Hi Elaina,
Thanks so much for letting me know. Ugh, you are right about the recipe copy. I reported it to Pinterest. Thanks so much for letting me know!
Best,
Melissa
This is the best recipe for gluten free bread, I’ve had success with lately. Since some of the gluten flours have changed, have little success.
Thank you!
Love hearing this Letha! Thanks for taking the time to comment.
Best,
Melissa
I am 66, gluten intolerant and have made so many gluten free bread eceipes that end up in the trash can I cannot even keep count. 20? 30? AT LEA.ST and I followed instructions and never deviated. Too crumbly, didn’t raise correctly, heavy like a hocky puck when you cut in to it, tasted like cardboard, and on an on. So tired of store purchased gf bread made with so many non food ingredients and taste awful most of the time. And i wanted away from xanthum gum and emulsifiers.
I tried this receipe this morning. HANDS DOWN the best gf bread I EVER made. Warm out of the oven, I just wolfed down my first piece. I even let my non gluten free husband have his second piece. This receipe is now printed off and in my folder for those gf receipes that really work. THANK YOU for sharing. I can serve this during family gatherings too knowing anyone would enjoy a slice.
Gosh, Mary, this means so much to me. Really nothing makes me happier to hear because those of us who are gluten free know exactly what you are talking about. Especially when you’re on a mission to find a recipe that is better then the awful store bought bread. Thank you sincerely for making my day!
Best,
Melissa
I feel like this is likely a silly question, but can unflavoured Metamucil be used as the psyllium powder?
Hi Gisele,
I haven’t tried this, but the only thing I know will happen will be your bread will turn almost a purplish color. When using a darker colored psyllium powder it turns the baked goods purplish. It’s weird and I’m not sure why…
Best,
Melissa
I love this bread !!
Substituted 1 Tb of apple sauce for the psyllium. Used King Arthur bread and pizza flour.
The texture is like bread is supposed to be and tests delicious 😋
Thanks so much, I had almost given up !!
Thanks for sharing your adaptations, Elizabeth! And I’m glad you didn’t give up!
Best,
Melissa
Is the nutritional info “per slice”?
Thanks, fantastic, easy recipe!!
Thanks Lynn! Yes, the nutritional info is per slice.
Best,
Melissa
I love this bread recipe and I make it by weight rather than measurement, but 1 1/2 c of water will never be 360 g. I wonder if there is a mistake there somewhere.
Hi Barb,
Thank you so much for pointing that out! All fixed now 🙂
Best,
Melissa
Have you worked out the measurements for the larger size pullman pan, please?
Hi Nancy,
I’m sorry, I have not. However, if you stand mixer can handle that much flour, a standard pullman pan (13X4X4-inches) will hold about 5-6 cups of flour. So if you do 1 1/2 times the recipe that should be the appropriate amount.
Best,
Melissa
This was my second attempt at gf bread. The first recipe was complicated and did not come out well. My friend shared this recipe, and success! I subbed ground flax seed for the husk, and guava for the honey. The title is accurate… legit squishy-soft! Took the advice from the recipe, my friend, and other commenters and wrapped sliced and froze what we’re not eating today. Thank you so much for making this easy 🙂
Never get sick of hearing this, Becky! Thanks for sharing your adaptations too. It’s so helpful for others!
Best,
Melissa
I have multiple food sensitivities and the only GF flour I’ve found that I can tolerate is Pamela’s All-Purpose Flour Mix. I can’t have eggs so I used Bob’s Red Mill Egg Replacer. I didn’t have any psylium husk on hand so I used 1 T almond flour. In spite of the substitutions, my bread turned out amazing! It’s soft and flexable. Best rise I’ve had on GF bread. I used a handheld mixer and only mixed for about 3 minutes and it still worked. Thank you!!
Wow, Nancy! Thanks so much for sharing and I’m so glad it worked out well for you using substitutions to fit your needs.
Best,
Melissa
I love this recipe
But it isn’t rising any tips on how to get it to rise?
Hi Astrid,
What type of yeast are you using? Is it rapid rise yeast or active dry?
Best,
Melissa
Any chance this can bake in a Dutch oven (like a sourdough loaf), or does it need the structure of a bread pan to hold its shape? Either way I can’t wait to try it!
Hi Laura,
This is a pretty loose bread, so I recommend baking it in the pan. However, I do have a gluten free Italian bread recipe that would work being baked in a Dutch oven! Let me know how it goes is you decide to give it a try.
Best,
Melissa
I am currently making this bread. I used a Wilton 4 mini loaf tray. I am really hoping it turns out. I used Could 9 1:1 Gluten-free Flour as well.
The biggest issue that I am having with having to make Gluten-free Large loaves is that they are very dry after a few days even being in a tied plastic bread bag. Toast it they crumble, anything wet while making a sandwich it just falls apart.
I will post an update when they are done baking in the.oven.
Hi Liz,
Unfortunately that is just the nature of working with GF flour. It doesn’t maintain moisture as well as wheat flour, so they tend to dry out a lot quicker. This is why I pretty much freeze everything immediately and just thaw from frozen. For the bread, you can slice it, freeze, and pull out slices as needed.
Best,
Melissa
Wow what do I do if it does rise too much?
Hi Leanne,
Before baking, I would take some of the dough out so you don’t risk it overflowing in your oven! If that’s not a possibility, bake it with foil-lined baking sheet on the shelf underneath it to catch any drips.
Best,
Melissa
Very good. I substituted butter for the veg oil on my second attempt with complete success once again. This is a very easy recipe to follow along with very helpful tips.
Thanks, Dale! I’m so glad you found it easy AND enjoyed it!
Best,
Melissa
This is the most amazing gluten and dairy free bread I have ever had!! I have missed fresh bread for over a decade. Well no more!!! The only thing that would make it better is if I could work out why it sags on me when I use the bread maker. I’m thinking that maybe the crust needs to be harder? Any advice?
Hi Lauren,
So happy to hear! Are you baking it in the bread maker? If so, I would use the bread maker to mix the dough and then transfer it to a pan to rise and bake. If you are doing that, I would cut back on the water 1/4 cup and see if that helps with the structure.
Best,
Melissa
I made this bread in my bread maker today. Oh my goodness!!!! I’m so happy I could cry. This is the best GF bread ever!!!
Your note made my day, Carla! Thanks so much taking the time comment. I appreciate it!
Best,
Melissa
So my bread looks beautiful and taste really good. But I could not get the loaf up to 205°. I don’t know if my oven temperature is off or my food thermometer temperature is off but I could never get it above 199. I ended up cooking at 30 extra minutes. Do you have any thoughts?
Hi Megan,
What was the texture like when you cut into it? That would give me a better clue of what could have happened. Also, which flour did you use?
Best,
Melissa
Just FYI for those of us with wheat allergies or intolerance the King Arthur flour is GF but it does contain wheat starch so you’ll want to avoid it.
Thanks for sharing, Anne! Yes, King Arthur’s Gluten-Free Bread and Pizza Flours contain gluten-free wheat starch. This is a key ingredient that helps mimic the texture and taste of traditional wheat flour in gluten-free baking. While the wheat starch is processed to remove gluten, it still contains trace amounts of wheat protein.
Best,
Melissa
I wish I could show you my loaf? It’s perfect. Your recipe is very easy. Ive been making gluten free bread for years. I did find a gal that I’ve been following and loving her bread, but it takes many different ingredients to just make the flour blend she uses. Then it goes through 2 rises. But the best I’ve tried yet. Your bread is easy with the flour you use, and it can be bought at store come home with and make in a few hours. I’ve never put oil or honey in my white bread. I do want to say even though it looks perfect it has a funny yeasty taste and smell. And it has a color of a whole wheat bread instead of white bread. I’m guessing that it’s because this is a quick bread? But it will be eaten and enjoyed just the same. I’m glad I found this recipe cuz I can now make bread in a few hours with less trouble and don’t have to buy 7 ingredients to make a flour blend! Thank you
Thank you so much for sharing, Pamela! I appreciate it! The color is from the brand of psyllium used. If you use a darker psyllium it changes the color of the bread, some will even turn baked goods a purplish hue. The linked brand in recipe card is the one I recommend to keep the bread white.
Best,
Melissa