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Legit Squishy-Soft White Gluten Free Bread

This gluten-free bread recipe is soft, fluffy, and perfect for any occasion, ensuring a deliciously chewy texture that's loved by everyone.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 12 slices
Course: Bread, Breakfast, Snack
Cuisine: American, Gluten-Free
Calories: 150
Ingredients Method Notes

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) Make sure it's the right temperature for yeast activation.
  • 2 large eggs (room temperature) Room temperature eggs integrate better into the dough.
  • ¼ cup honey Can be swapped for maple syrup for a vegan option.
  • ¼ cup vegetable oil

Method
 

Preparation
  1. In a stand mixer, combine the gluten-free flour, yeast, psyllium husk (if using), baking powder, and salt on low speed.
  2. Slowly add warm water, eggs, honey, and vegetable oil.
  3. Mix on low for 1 minute, then increase the speed to medium and beat for 5 minutes. The dough will be thick and sticky.
Shaping & Rising
  1. Grease your 9×4-inch loaf pan.
  2. Pour the dough into the pan and smooth the top with a spatula.
  3. Cover with greased plastic wrap and let it rise in a warm spot for about 30-45 minutes until it reaches two-thirds up the pan.
Baking
  1. Preheat your oven to 350°F (175°C).
  2. Once the bread has risen, remove the plastic wrap and bake in the middle rack for 40-50 minutes.
  3. If the top browns too quickly, tent a piece of foil loosely over the loaf halfway through.
  4. The bread is ready when it reaches an internal temperature of 205°F.
Cooling
  1. Remove the bread from the oven and let it cool in the pan for 5 minutes.
  2. Transfer to a cooling rack and let it cool completely for at least 2 hours before slicing.

Notes

Store in an airtight container at room temperature for up to 3 days or freeze for up to a month. Remember to slice before freezing for easy thawing.