Legit Squishy-Soft White Gluten-Free Bread
This fluffy and moist gluten-free bread is your ticket to enjoying fresh-baked bread at home, perfect for toasting or toppings.
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
Store the bread in the fridge for 3-5 days or freeze for up to 3 months. Slice for easy reheating.