🍞 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!