Here’s a Fluffy and Soft Gluten-Free Bread recipe that’s perfect for sandwiches, toast, or just enjoying warm with butter. It has a tender crumb, a golden crust, and no gritty texture. Bonus: it’s easy to make!
🥖 Fluffy & Soft Gluten-Free Bread Recipe
Yields: 1 loaf
Prep Time: 20 minutes
Rise Time: 45–60 minutes
Bake Time: 40–45 minutes
🌾 Ingredients:
Dry:
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2½ cups (300g) gluten-free all-purpose flour (with xanthan gum*)
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1 tbsp sugar (feeds the yeast)
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1½ tsp salt
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1 tbsp psyllium husk powder (adds elasticity)
Wet:
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2¼ tsp (1 packet) active dry yeast
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1¼ cups warm water (about 110°F / 43°C)
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2 tbsp olive oil
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1 tsp apple cider vinegar
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2 large eggs (room temp)
*If your flour blend doesn’t contain xanthan gum, add 1 tsp.
🔧 Instructions:
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Activate Yeast
In a small bowl, mix warm water and sugar. Stir in yeast. Let sit for 5–10 minutes until foamy. -
Mix Dry Ingredients
In a large bowl or stand mixer, whisk together gluten-free flour, salt, and psyllium husk. -
Combine Wet + Dry
Add yeast mixture, eggs, oil, and vinegar to the dry ingredients. Mix on medium speed for 3–4 minutes (or beat with a spoon until smooth and sticky). The dough will resemble a thick batter. -
First Rise
Pour dough into a greased 9×5-inch loaf pan. Smooth the top with a wet spatula. Cover with a towel or plastic wrap and let rise in a warm place for 45–60 minutes, until puffy and nearly doubled. -
Bake
Preheat oven to 375°F (190°C). Bake for 40–45 minutes, or until the top is golden and internal temp reaches 200°F (93°C). -
Cool
Let bread cool in the pan for 10 minutes, then remove and cool fully on a wire rack before slicing.
📝 Tips for Success:
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Use a kitchen scale for precise measurements, especially with GF flours.
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For extra softness, sub ¼ cup of the water with milk (dairy or non-dairy).
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Want a golden crust? Brush with olive oil or melted butter before baking.
