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Fail-Proof Legit Squishy-Soft Gluten Free Bread

A quick and easy homemade gluten-free bread that is soft and perfectly squishy, perfect for toast, sandwiches, or enjoying plain.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Bread, Snack
Cuisine: American, Gluten-Free
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 1/2 cups gluten-free all-purpose flour blend
  • 1 teaspoon xanthan gum Omit if your flour blend contains it
  • 1 teaspoon salt
  • 2 teaspoons sugar
  • 1 packet (2 1/4 teaspoons) active dry yeast
Wet Ingredients
  • 1 cup warm milk (dairy or non-dairy)
  • 2 tablespoons olive oil
  • 1 tablespoon apple cider vinegar
  • 2 large egg whites

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a large bowl, whisk together the gluten-free flour, xanthan gum (if using), salt, and sugar.
  3. In a separate small bowl, dissolve the yeast in warm milk. Let it stand for 5 minutes until it gets all foamy.
  4. Add the yeast mixture, olive oil, apple cider vinegar, and egg whites to your dry ingredients.
  5. Mix on medium speed until well combined, about 3-4 minutes.
  6. Pour the batter into a greased loaf pan.
  7. Let it rise in a warm place for 30-45 minutes, or until it’s doubled in size.
Baking
  1. Bake for 45-50 minutes, or until it turns a gorgeous golden brown.
  2. Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

Keep your bread fresh in the fridge for about 5 days, or freeze for up to 3 months. Reheat in the oven or toaster oven to regain softness.