Description
This Legit Squishy-Soft Gluten Free Bread is the perfect solution for anyone looking for a soft, flavorful gluten-free loaf. Made with simple ingredients and easy steps, it’s perfect for sandwiches, toast, or simply enjoying on its own. With a light, fluffy texture and a perfect golden crust, this bread will become your go-to gluten-free recipe!
Ingredients
For the Bread:
3 cups (438 g) gluten-free all-purpose flour (Cup4Cup highly recommended)
1 packet (2 ¼ tsp, 9 g) instant rapid-rise yeast
1 tablespoon (11 g) psyllium husk powder (optional, helps with bread moisture & structure)
1 teaspoon baking powder
1 teaspoon salt
1 ½ cups (338 g) warm water (110°F)
2 large eggs, room temperature
¼ cup (85 g) honey
¼ cup (55 g) vegetable oil
Optional Additions (for Extra Moisture):
2 tablespoons gluten-free certified milk powder (optional, for extra moisture)
Instructions
Prepare the dry ingredients:
In the bowl of a stand mixer with the paddle attachment, mix the gluten-free flour, yeast, psyllium husk powder (if using), baking powder, and salt on low speed until combined.
Add the wet ingredients:
Add the warm water, eggs, honey, and vegetable oil. Mix on low speed until the dough starts to come together, about 1 minute.
Mix the dough:
Increase the mixer speed to medium and beat the dough for 5 minutes, scraping down the paddle and sides of the bowl halfway through. The dough will be stiff but sticky.
Prepare the pan:
Grease a 9×4-inch loaf pan with nonstick spray and pour the dough into the pan. Smooth the top with a spatula.
Let the dough rise:
Cover the pan with greased plastic wrap (greased side down) and set in a warm, draft-free place to rise for 30 minutes, or until the dough reaches two-thirds of the way up the pan. Preheat the oven to 350°F (180°C) while the dough is rising.
Bake the bread:
Remove the plastic wrap and bake the bread for 40-50 minutes, tenting the loaf with foil halfway through to prevent over-browning. The internal temperature should reach 205°F (96°C).
Cool and slice:
Let the bread cool in the pan for 5 minutes before transferring it to a cooling rack. Allow the bread to cool completely (at least 2 hours) before slicing. For best results, serve the bread at room temperature, toasted, or grilled.
Notes
Adding Milk Powder: This addition helps retain moisture and adds richness. If your gluten-free flour blend no longer includes milk powder (like Cup4Cup), you can add it separately for better texture.
Psyllium Husk Powder: Adds moisture and prevents the bread from becoming crumbly. It’s optional but highly recommended for a soft and pliable loaf.
Storage: Gluten-free bread is best stored at room temperature for 1-2 days. For longer storage, slice and freeze the bread after it has cooled completely. Reheat slices directly from the freezer by toasting or griddling.
- Prep Time: 10 minutes
- Rising time:: 45 minutes
- Cook Time: 55 minutes
- Category: Bread
- Cuisine: American
