If you’ve been searching for the perfect recipe for white gluten free bread, your quest ends here. This squishy-soft loaf is everything you’ve been craving in gluten-free bread: light, airy, and tender, with a golden crust that’s just the right amount of chewy. Whether you’re making sandwiches, toast, or simply enjoying a slice fresh from the oven, this recipe is guaranteed to become your go-to.
What makes this recipe stand out? It’s the simplicity of the ingredients, the foolproof process, and the incredible texture that defies the typical “grainy” or “dry” reputation of gluten-free breads. And if you don’t take my word for it, check out the hundreds of glowing reviews from readers who’ve tried and loved it. Let’s dive into how you can make this amazing white gluten free bread from scratch in the comfort of your kitchen.
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Why This Recipe Works
Traditional bread relies on gluten to provide structure, elasticity, and that classic chewy texture. Gluten-free baking requires clever alternatives to mimic those characteristics. This recipe achieves perfection through a combination of high-quality gluten-free flour, eggs, psyllium husk powder (optional but recommended), and a precise mixing process. The result? A loaf so soft and moist that you’ll forget it’s gluten-free.
Ingredients for Success
Here’s what you’ll need to create your perfect white gluten free bread:
- Gluten-Free Flour (3 cups / 438g): We highly recommend Cup4Cup gluten-free flour for the best results. If you’re dairy-free, opt for King Arthur Measure-for-Measure flour.
- Instant Rapid Rise Yeast (1 packet / 2 ¼ tsp / 9g): This gives the bread its lift and light texture.
- Psyllium Husk Powder (1 tablespoon / 11g, optional): Psyllium adds moisture and structure, making the bread softer and less crumbly. (More on psyllium husk below!)
- Baking Powder (1 tsp): Helps provide additional leavening.
- Salt (1 tsp): Enhances flavor.
- Warm Water (1 ½ cups / 360g at 110°F): Activates the yeast.
- Eggs (2, room temperature): Provide structure and richness.
- Honey (1/4 cup / 85g): Adds sweetness and helps with browning.
- Vegetable Oil (1/4 cup / 55g): Contributes to the loaf’s tenderness.
Step-by-Step Instructions
1. Mix the Dry Ingredients
Using a stand mixer fitted with the paddle attachment, combine the gluten-free flour, yeast, optional psyllium husk powder, baking powder, and salt. Mix on low speed until all ingredients are well incorporated.
2. Add the Wet Ingredients
Add the warm water, eggs, honey, and vegetable oil to the dry mixture. Mix on low speed for about one minute until the dough begins to come together.
3. Beat the Dough
Increase the mixer speed to medium and beat the dough for 5 minutes, scraping down the paddle and bowl halfway through. The batter will be stiff yet sticky – this is normal for gluten-free bread dough.
4. Prepare the Pan
Grease a 9×4-inch loaf pan. Pour the dough into the pan and use a spatula to smooth the top evenly. Spray a large piece of plastic wrap with nonstick spray and lay it over the pan, greased side down.
5. Let It Rise
Place the pan in a warm, draft-free spot and allow the dough to rise until it reaches two-thirds of the way up the pan. This should take approximately 30-45 minutes. Be cautious not to let it rise too much, as it will continue to expand during baking.
6. Bake
Preheat your oven to 350°F. Remove the plastic wrap and bake the bread on the middle rack for 40-50 minutes. Tent a piece of foil loosely over the loaf halfway through to prevent over-browning. The bread is done when its internal temperature reads 205°F.
7. Cool and Slice
Let the bread cool in the pan for 5 minutes before transferring it to a wire rack. Allow the loaf to cool completely, at least 2 hours, before slicing. This ensures the bread sets properly and maintains its structure.
Pro Tips for Perfect Gluten-Free Bread
- Psyllium Husk Powder: While optional, this ingredient makes a huge difference in the bread’s texture. It locks in moisture, prevents crumbliness, and creates a softer crumb. Be sure to use a light-colored psyllium husk powder to avoid discoloration in your bread.
- Warm Water Temperature: Ensure the water is between 105°F and 110°F to activate the yeast without killing it.
- Mixing Thoroughly: Beating the dough for a full 5 minutes is essential. This step develops the batter’s structure, mimicking the elasticity of gluten.
- Cooling Time: Resist the temptation to slice the bread before it has fully cooled. Gluten-free bread requires time to set, ensuring it’s not gummy or crumbly when sliced.
FAQs
Can I Make This Recipe Dairy-Free? Yes! All the ingredients are naturally dairy-free, but if you’re using Cup4Cup flour, ensure it’s the updated version without milk powder. King Arthur Measure-for-Measure flour is another excellent dairy-free option.
Can I Use a Bread Machine? Absolutely! Many readers have reported great results using a bread machine with a gluten-free setting. Simply add the wet ingredients first, followed by the dry, and let the machine do the work.
How Should I Store Gluten-Free Bread? Gluten-free bread has a shorter shelf life than traditional bread. For best results, slice the loaf once cooled and freeze the slices in an airtight bag. Pull out slices as needed and toast or thaw at room temperature. Avoid refrigerating, as it can dry out the bread.
Freezing and Reheating
To freeze, wrap the fully cooled loaf tightly in plastic wrap or place slices in a freezer-safe bag. When ready to eat, remove slices as needed and let them defrost at room temperature or toast them directly from frozen. If serving at room temperature, ensure the bread is fully thawed to avoid a crumbly texture.
Nutritional Information
Each slice of this white gluten free bread contains approximately:
- Calories: 147 kcal
- Carbohydrates: 24g
- Protein: 3g
- Fat: 5g
- Fiber: 3g
- Sugar: 6g
Legit Squishy-Soft White Gluten Free Bread Recipe
Ingredients
- 3 cups (438g) gluten-free all-purpose flour (Cup4Cup recommended)
- 1 packet (2 ¼ tsp, 9g) instant rapid-rise yeast
- 1 tbsp (11g) psyllium husk powder (optional but recommended for texture)
- 1 tsp baking powder
- 1 tsp salt
- 1 ½ cups (360g) warm water (110°F)
- 2 eggs (room temperature)
- ¼ cup (85g) honey
- ¼ cup (55g) vegetable oil
Instructions
1️⃣ Prepare the Dough
In a stand mixer, combine the gluten-free flour, yeast, psyllium husk (if using), baking powder, and salt on low speed. Slowly add warm water, eggs, honey, and vegetable oil. Mix on low for 1 minute, then increase the speed to medium and beat for 5 minutes. The dough will be thick and sticky—this is normal!
2️⃣ Shape & Rise
Grease your 9×4-inch loaf pan. Pour the dough into the pan and smooth the top with a spatula. Cover with greased plastic wrap and let it rise in a warm spot for about 30-45 minutes. The dough should reach two-thirds up the pan but not overflow.
3️⃣ Bake the Bread
Preheat your oven to 350°F (175°C). Once the bread has risen, remove the plastic wrap and bake on the middle rack for 40-50 minutes. If the top browns too quickly, tent a piece of foil loosely over the loaf halfway through. The bread is ready when it reaches an internal temperature of 205°F.
4️⃣ Cool Completely
Remove the bread from the oven and let it cool in the pan for 5 minutes. Transfer to a cooling rack and let it cool completely for at least 2 hours before slicing. This step is crucial for the best texture!
Notes
🍞 Squishy-Soft White Gluten Free Bread Recipe You’ll Love
Who says gluten-free bread can’t be soft, squishy, and downright irresistible? When I first went gluten-free, I struggled to find a loaf that didn’t taste like cardboard. Then I discovered this homemade white gluten-free bread recipe, and it was a game-changer! This bread is fluffy, moist, and holds its shape perfectly for sandwiches or toast. Trust me, once you bake it, you’ll never look at store-bought GF bread the same way. Give it a try—you might just bake your new favorite loaf today!
Ingredients
Here’s what you’ll need:
- 3 cups (438g) gluten-free all-purpose flour (Cup4Cup recommended)
- 1 packet (2 ¼ tsp, 9g) instant rapid-rise yeast
- 1 tbsp (11g) psyllium husk powder (optional but recommended for texture)
- 1 tsp baking powder
- 1 tsp salt
- 1 ½ cups (360g) warm water (110°F)
- 2 eggs (room temperature)
- ¼ cup (85g) honey
- ¼ cup (55g) vegetable oil
Equipment
- Stand mixer with a paddle attachment
- 9×4-inch loaf pan
Directions
1️⃣ Prepare the Dough
In a stand mixer, combine the gluten-free flour, yeast, psyllium husk (if using), baking powder, and salt on low speed. Slowly add warm water, eggs, honey, and vegetable oil. Mix on low for 1 minute, then increase the speed to medium and beat for 5 minutes. The dough will be thick and sticky—this is normal!
2️⃣ Shape & Rise
Grease your 9×4-inch loaf pan. Pour the dough into the pan and smooth the top with a spatula. Cover with greased plastic wrap and let it rise in a warm spot for about 30-45 minutes. The dough should reach two-thirds up the pan but not overflow.
3️⃣ Bake the Bread
Preheat your oven to 350°F (175°C). Once the bread has risen, remove the plastic wrap and bake on the middle rack for 40-50 minutes. If the top browns too quickly, tent a piece of foil loosely over the loaf halfway through. The bread is ready when it reaches an internal temperature of 205°F.
4️⃣ Cool Completely
Remove the bread from the oven and let it cool in the pan for 5 minutes. Transfer to a cooling rack and let it cool completely for at least 2 hours before slicing. This step is crucial for the best texture!
Tips & Tricks
- Dairy-Free Option: If you’re dairy-free, use King Arthur’s Measure-for-Measure Gluten-Free Flour instead of Cup4Cup.
- Freezing: Slice the bread after cooling, then freeze slices in an airtight container. Pull out slices as needed for toasting or defrosting.
- Toasting: Unlike most GF breads, this loaf tastes amazing at room temperature. But toasting or grilling enhances its flavor even more!
Why Psyllium Husk?
Psyllium husk powder helps lock in moisture and keeps your bread soft and fluffy. While optional, it makes a big difference in texture and prevents the bread from crumbling. You’ll find it affordable and easy to use for other gluten-free recipes too!
Nutrition
- Calories: 147
- Fat: 5g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 3g
Why You’ll Love This White Gluten Free Bread
This bread is soft, moist, and versatile, making it perfect for sandwiches, toast, or grilled bread recipes. Unlike store-bought gluten-free bread, this homemade version doesn’t require toasting to taste good. Serve it fresh at room temperature, and you’ll enjoy the best texture and flavor.
Final Thoughts
If you’ve struggled to find a good recipe for white gluten free bread, this is the one you’ve been waiting for. With simple ingredients and an easy process, you’ll have a delicious loaf ready in no time. Don’t forget to leave a review and let us know how it turned out for you. Happy baking!