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.
Absolutely AMAZING!! I just recently had to remove gluten from my diet and have struggled to find a bread I like. Tried this recipe and was not disappointed. The bread is so soft and delicious. I can’t wait to try the other recipes!
I’m glad you’re here, Ericka! Thank you for taking the time to comment!
Best,
Melissa
Wonderful Recipe!
Thank you so much, appreciate it!
Best,
Melissa
Oh my gosh… thank you so much for this recipe. Just made it for the first time this evening, and it came out beautifully. When I was finally able to try it, the texture and flavor brought tears to my eyes. Do you have a good GF cinnamon roll recipe that is now the last good recipe I’m looking to find!
Yay!!! This makes me so happy and I do! Here’s my gluten-free cinnamon roll recipe. I worked really hard on it so I hope it brings you the same level of joy. 🙂
Best,
Melissa
Does this recipe still work with the new cup 4 cup brand ? They eliminated the milk powder re formulated the ingredients.
Hi Maria,
Yes, it most certainly does. Phew. I was a little scared when I retried it with the new formula, but the differences in end product were negligible.
Best,
Melissa
Perfect! I will give this a try! thank you.
Success! Finally a gluten free bread machine bread that doesn’t fall apart! I used King Arthur flour and followed your recipe. My only issue was a sunken top in the bread machine. Any idea how to avoid this?
Oh, this makes me immensely happy, Megan! Thank you so much for taking the time to comment. It definitely brightens my day!
I’m sorry I can be more helpful with bread machine troubleshooting, but I would try cutting back on the water by 1/4 cup and see if that helps. If not, please write back and we can try something else.
Best,
Melissa
hi, just wanted to share how this did NOT fit into a typical 9″ x 4″ loaf pan for me. When i put the batter in , it was already up to the top of the pan. so there wasn’t any room left for rising. I transferred it to my largest loaf pan, 10″ x 5″, and that worked out pretty good. sfter it came out of the oven, 45 minute bake time, It kept trying to collapse on me, but just kept rotating it while it was cooling and managed to not collapse completely. I waited the 2 hrs. before cutting into it, and it looks good except for some very dense sections, where its a bit doughy. overall, it turned out ok
Hi Jeanne,
I appreciate the feedback and would be happy to troubleshoot. I’m curious why the batter came up so much higher for you. You were using a pullman style pan, not a 8 1/2 X 4 loaf pan? It sounds like perhaps it could have used a slightly longer bake time or the liquid / dry ratios may have been off a bit their were troubles with collapsing and dense sections. What GF flour did you use?
Best,
Melissa
Any advice on using King Arthur gluten feee bread flour? It has psyllium powder and xanthan gum. My dough was dough like and not like a batter. Mine is still rising so I hope it works out. I’m on my second try using this flour.
Oh, interesting. I haven’t used this! The xanthan wouldn’t be a problem because all the GF flour blends I’ve tried with it do have xanthan in the mix. Did you add the psyllium to the recipe as well? That could be why the dough was a lot stiffer. I would omit that from the recipe. Also, how is the crumb after it bakes? If it’s fine, I would just go with it. If it’s drier or more dense, I would try reducing the flour by 1/4, or at least starting off there.
Best,
Melissa
Anxious to try this recipe. Can eggs be substituted for an egg replacer? Or the brand Just Egg.
Hey Karen,
Great question. I haven’t personally tried this, but I know I have received comments from other readers that said they’ve had success with an egg-free recipe!
Best,
Melissa
This recipe looked too good to be true, and too fast and easy at first glance, but oh my god it is true! I just put the cooled loaf into the freezer, it sliced like a dream and made the whole house smell incredible.
Gosh this makes me so happy, Sophia! Finally able to enjoy gluten free bread again should massively be celebrated!
Best,
Melissa
Amazing bread and simple to make. Great results each time I make it. Thank you from me and my whole family!
Thank you for saying this, David! Makes my day!
Best,
Melissa
Best gluten free bread recipe!!!!
So glad you love it, Mary! I appreciate you taking the time to comment.
Best,
Melissa
Is there a substitute for vegetable oil? We cannot use that in this house, by the recipe looks amazing.
Hi Gina,
Yes, of course! You can use any preferred oil, it works with any.
Best,
Melissa
Will this work without the paddle? I only have basic (old) stand mixer.
Marilyn
Hi Marilyn,
I don’t see why not. You may have to finesse the batter out of the whisk, but it should still work.
Best,
Melissa
Uh oh… it doesn’t seem to be rising…. I guess I’ll give it more than 30 minutes…
The first time I made the bread it came out perfect but everytime since it’s still raw in spots. I’ve tried lowering it on the shelves, rotating it during cooking, I’m cooking it an extra 20 ish minutes and still raw. Any ideas? I’ve checked and triple checked everything i can think of
Hi Libby,
Hmm, wow, yes, it seems like something might have gone wrong. What GF flour blend did you use? Also are certain the liquid and dry ingredients were correct? It sounds like there was a lot more liquid to dry ratio. I apologize for any frustrations. 🙁
Best,
Melissa
How many loaves does this make?
Hey! This makes one loaf if you are using the suggested 9×14 baking pan.
Best,
Meilissa
Loveeeeee ittttttttt
Haha! That’s so good to hear!
Best,
Melissa
THANK YOU SO MUCH FOR SHARING THIS RECIPE!!!! I was diagnosed with Celiac Disease a week and a half ago and have really really struggled with finding a good replacement bread recipe! The GF store bought loaves have this horrible processed flavor I just cannot get over, and they are so very dry! I have been on a quest to find a good recipe to make my own. This is the first one that I tried that was not only easy, using simple ingredients and a simple process, but that had absolutely amazing results! The loaf came out so soft and so moist and had an awesomely delicious flavor. I would hug you if I could. I use to make bread multiple times a week before my diagnosis and I was completely crushed when I learned I couldn’t bake all my favorite recipes anymore. This is a total life saver. Thank you so so much!
Thank you so much, Megan. This means the world to me!
Best,
Melissa
I am so confused because when I looked up how many grams were in 3 Cups of flour, it said that it was 360 grams, yet your recipe says to measure out 3 Cups of flour and you have it weighing 438 grams. How do you explain the discrepancy?
Hi Joan,
Officially Cup4Cup gluten-free flour weighs 140 grams, according to their website. The weight of flour depends on your measuring technique, which is why baking by grams is more accurate. The technique I use to make the recipe yields a weight of 438 grams. Hopefully that helps and let me know if you have any other questions.
Best,
Melissa
This gluten-free bread definitely has the best texture and does not crumble apart. Even even my non-gluten-free family members loved it.
Its always nice when non-gluten-free family loves it! Thanks for taking the time to let me know, Patch.
Best,
Melissa
This recipe worked great! By far the best recipe for gluten free bread I have found! Wondering if I could swap the gluten free flour for regular flour to make for rest of my family?
Hi Kate,
I’m so happy you enjoy the recipe. Unfortunately, no, this wouldn’t work with regular flour. It was developed specifically for GF flour, which works a lot differently. If you like the taste of it, I would look at a recipe for Amish sandwich bread. That is what my mom used to make a lot growing up and what I based the flavor of the bread after.
Best,
Melissa
Hey Mel, made this bread for the first time today using a slightly larger bread pan, cooked for 47 minutes and it came out delicious. When I do it again (and I will), I will just add maybe 1/4 more ingredients so the loaf hits the height and width of the slice of bread I’m trying to get.. my question is: how should I wrap it to keep it out of the freezer for at least a day to get the benefits of not having to thaw bread, and when I do have to thaw it, how? I have 2 GF boys and I too am now GF man. Thank you for this, making a PB&J on an UDI’s bread with the crust cut off is basically a wheat thin
Hi Erik,
So great to hear! If leaving it out I would wrap it as well as possible. After it has cooled completely (make sure the inside is completely cooled), wrap the whole loaf in plastic wrap and place in a ziplock bag. I wouldn’t refrigerate it, just leave it on the counter.
Best,
Melissa
Will mixing by hand work for this? I don’t have a mixer
People have done it…I don’t know if I would recommend it…I think it would be very hard. I know it works in a bread maker. You can mix it in there and then put it in the pan to rise.
Best,
Melissa
Very good recipe! I used King Arthur measure for measure gluten free flour and I also substitute butter for the oil and I imagine I got very similar results. I cut a couple slices while it was warm for dinner and it was great! I let it cool to cut the rest and it crumbled quite a bit once I got past the middle (which was still slightly warm). Personally, while not recommended, I think slicing it while it’s warm would help with the crumbling when cutting.
I appreciate your insights, Morgan. Thanks for taking the time to drop a line!
Best,
Melissa
Made this recipe using great value all-purpose gluten free flour. Turned out great, added garlic, marjoram, oregano, basil and cilantro to recipe. Was great. Question: can I add cinnamon and brown sugar to recipe to make cinnamon bread for French toast?
Hi Margaret,
So happy to hear! Yes, for sure. I would follow this gluten free cinnamon bread recipe that is based off of this one and make whatever adjustments you are feeling.
Best,
Melissa
I forgot to add my 5 star rating in my earlier reply. Oops
I have,been of since 2009. I’ve tried many, many of bread recipes, but, yours is hands,down the very best. I have finally found my happy place. I think I’ll make this into buns for my burgers. Thanks for the recipe.
Sincerely, LKS
Thank you so, so much, Lillian. This makes me immensely happy. 🙂
Best,
Melissa