The Ultimate Comfort Food: Homemade White Gluten-Free Bread
Ever walked into a bakery, inhaled the warm, yeasty aroma of fresh bread, and thought, “I need that in my life”? This Legit Squishy-Soft White Gluten-Free Bread Recipe is your ticket to that delightful experience—without standing in line or worrying about gluten! Imagine slicing into a loaf so fluffy and moist, it seems to invite butter, jam, or whatever toppings you adore.
Why Make This Recipe?
Why shouldn’t you whip up this heavenly bread? Here are a few reasons that’ll have you reaching for the mixing bowl:
- Easy Clean-Up: Seriously, who loves doing dishes? This recipe keeps it simple, meaning fewer pots and pans scattered across your kitchen.
- Family-Friendly: All ages can enjoy this bread—kids and adults alike will clamor for a slice (or two, or three…).
- Quick to Make: From mixing to baking, you’ll have scrumptious gluten-free bread ready in no time. Quick snack emergencies, anyone?
Ingredients
You don’t need fancy stuff—just these basics!
- 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
Directions
Time to bring this fluffy magic to life! Follow these steps like a pro:
1️⃣ Prepare the Dough: In a stand mixer, combine the gluten-free flour, yeast, psyllium husk (if you’re using it), baking powder, and salt on low speed. Slowly add in warm water, eggs, honey, and vegetable oil. Mix on low for 1 minute, then kick it up to medium for another 5 minutes. The dough will be thick and sticky—this is totally normal!
2️⃣ Shape & Rise: Grease your 9×4-inch loaf pan. Pour the dough in and smooth the top with a spatula. Cover it with greased plastic wrap and let it rise in a warm spot for about 30-45 minutes. The dough should rise to about two-thirds up the pan—don’t let it overflow!
3️⃣ Bake the Bread: Preheat your oven to 350°F (175°C). Once risen, remove the plastic wrap and bake on the middle rack for 40-50 minutes. If the top starts browning too quickly, tent a piece of foil loosely over the loaf halfway through. It’s ready when the internal temp reaches 205°F—a satisfied bread thermometer doesn’t lie!
4️⃣ Cool Completely: Take the bread out of the oven and allow it to cool in the pan for 5 minutes. Then, transfer it to a cooling rack and let it cool completely for at least 2 hours before slicing. Patience is crucial for the best texture!
How to Make Legit Squishy-Soft White Gluten-Free Bread Recipe (Overview)
To create this delightful bread, you start by mixing all those lovely dry ingredients—flour, yeast, and the gang. Next, you blend in the warm water, eggs, honey, and oil, forming a sticky dough. Give it some time to rise appropriately for that perfect fluffy texture before popping it in the oven. And remember, don’t rush the cooling stage—it’s worth the wait for that ultimate squishy goodness!
Pro Tip: Don’t skip the rising part; it’s the secret to that airy texture we’ve all come to love! 😉
How to Serve Legit Squishy-Soft White Gluten-Free Bread Recipe
Now, how about serving this beauty? Imagine toasting slices until golden, then layering on rich, creamy butter or a dollop of homemade jam. Or go for a classic grilled cheese—warm, melty cheese sandwiched between crispy bread, who could resist? The aroma will have everyone gathering around the kitchen in no time!
How to Store Legit Squishy-Soft White Gluten-Free Bread Recipe
This bread keeps best for about 3-5 days in the fridge. If you need it to last longer, you can freeze it for up to 3 months. Just slice it first for easy-to-reheat portions. Pop it in the toaster when you want that fresh-baked warmth again!
Tips to Make Legit Squishy-Soft White Gluten-Free Bread Recipe
Here are some insider tricks to make this recipe shine even brighter:
- Use Room Temperature Eggs: This helps the ingredients blend better, making for a smoother dough.
- Don’t Skip the Psyllium Husk: It works wonders for texture, giving that squishy soft feel we all want!
- Keep Your Water Warm: Not too hot! You want it warm enough to activate the yeast but not scalding; aim for about 110°F.
- Time Your Cooling: Wait the full 2 hours before slicing—trust us on this one for the best results!
Variation
Feeling adventurous? You can easily swap out honey for maple syrup for a vegan twist or throw in some herbs or cheese into the dough for extra flavor. Want a cinnamon twist? Just sprinkle some into the mix for a delightful breakfast option!
FAQs
Can I use a different gluten-free flour?
Absolutely! Just make sure it’s a good all-purpose mix. Some might work better than others, so go with what you have.Can I make this ahead of time?
Sure! Prepare the dough, let it rise, and then freeze it before baking. Just thaw and bake when you’re ready!What’s the best way to reheat this bread?
The toaster is your friend! Pop in a slice for a quick warm-up or use an oven to revive its texture.
📌 Pin this recipe for your next cozy dinner night!
Legit Squishy-Soft White Gluten-Free Bread
Ingredients
Dry Ingredients
- 3 cups gluten-free all-purpose flour (Cup4Cup recommended)
- 1 packet instant rapid-rise yeast (2 ¼ tsp, 9g)
- 1 tbsp psyllium husk powder (optional but recommended for texture)
- 1 tsp baking powder
- 1 tsp salt
Wet Ingredients
- 1 ½ cups warm water (110°F)
- 2 pcs eggs (room temperature)
- ¼ cup honey
- ¼ cup vegetable oil
Instructions
Preparation
- In a stand mixer, combine the gluten-free flour, yeast, psyllium husk (if using), baking powder, and salt on low speed.
- Slowly add in warm water, eggs, honey, and vegetable oil. Mix on low for 1 minute, then increase to medium for an additional 5 minutes until the dough is thick and sticky.
Shaping and Rising
- Grease a 9×4-inch loaf pan, pour the dough in, and smooth the top with a spatula.
- Cover with greased plastic wrap and let rise in a warm spot for about 30-45 minutes until it rises to about two-thirds up the pan.
Baking
- Preheat your oven to 350°F (175°C). Remove plastic wrap and bake on the middle rack for 40-50 minutes.
- If the top starts browning too quickly, tent a piece of foil loosely over the loaf halfway through.
- The bread is ready when the internal temperature reaches 205°F.
Cooling
- Take the bread out of the oven and allow it to cool in the pan for 5 minutes.
- Transfer to a cooling rack and let it cool completely for at least 2 hours before slicing.
Notes
Printable Recipe Card
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