Learn how to make the best soft, white gluten free bread recipe easily from scratch! Homemade sandwich bread is made from simple ingredients, comes together in minutes, and will be your new go-to gluten free, dairy free recipe!
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.
Add warm water, eggs, honey, and vegetable oil. Mix on low speed to let the dough come together, about 1 minute.
1 ½ cups (360g) warm water (110°F), 2 eggs, ¼ cup (85g) honey, ¼ cup (55g) vegetable oil
Increase speed to medium and beat for 5 minutes, scraping down paddle and bowl halfway through. The batter will be thinner, slightly thicker than cake batter.
Grease a 9X5 or 9X4 baking pan. 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 30-45 minutes. Meanwhile preheat oven to 350°F.
Remove plastic and bake bread on middle rack for 40-45 minutes, tenting a piece of foil loosely over the bread halfway through. The internal temperature of the bread should read 190-200°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 2-3 hours, before slicing. For best results, serve the bread at room temperature, toasted, or grilled. Chilled, cold bread has an adverse effect on texture.
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Notes
Dairy Free Modification
All the ingredients in this gluten-free bread recipe are dairy-free. However, if you choose to use Cup4Cup brand flour, it does contain milk powder. If this doesn't work for you, I recommend using King Arthur Measure-for-Measure instead.
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.
How to Know When Bread Is Done
I highly recommend using an instant read thermometer to check the temperature when baking gluten free. Typically, the bread will "look" done before it's actually done adequately baking.If you pull the bread too soon the liquids won't have time to evaporate and it will be gummy and dense, instead of soft and fluffy. The internal temperature should reach 190-205ºF. Checking quickly with an instant read thermometer will help the bread retain valuable heat while the temp is being read. A Thermoworks Thermapen does this efficiently and accurately.
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 the best gluten free bread recipe! Room temperature bread is soft, fluffy, and delicious tasting!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.