Soft White Gluten Free Bread Recipe (2024)

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Learn how to make the best soft, white gluten free bread recipe easily from scratch! Homemade sandwich bread is made from simple ingredients, comes together in minutes, and will be your new go-to gluten free, dairy free recipe!

Soft White Gluten Free Bread Recipe (1)

Best recipe for gluten-free bread

It has taken me years to fully stand behind a gluten free sandwich bread recipe. Every homemade recipe I tried was difficult, time consuming, and yielded the most disappointing results.

For the longest time, buying expensive, subpar store-bought gf bread sufficed because at least I was saving time!

So many readers, though, have asked for a great-tasting gluten free bread. Just like in my gluten-free rolls recipe and gluten-free biscuits, there have been a lot of trials, but I finally landed on a recipe that exceeds my essential criteria.

  • Easy to make! It mixes together in one bowl, has one short rise, and bake.
  • Simple ingredients I have stocked and ready at all times
  • Quick and effortless – No one wants to spend all day making a loaf of bread.
  • Most important – Tastes BETTER than any gluten free bread out there. Seriously.

I wouldn’t stand behind this recipe if I didn’t feel it 100% met all these crucial elements. I know what it feels like to waste precious time and expensive ingredients, and I wasn’t about to add another recipe to that vortex!

I truly hope this recipe makes all your gluten free dreams come true, just as much as it has for me! Read the comments below to see how this magical bread recipe has transformed many readers’ lives, then check out many more highly-reviewed gluten-free bread recipes!

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Ingredients Needed

Since sandwich bread is an everyday staple, the ingredients should be simple, affordable, and ready to go whenever. This recipe also works perfectly for gluten-free stuffing or gluten-free bread crumbs.

Many readers love this homemade bread recipe so much, they ask if they can shape it into other types of breads. The GF bread category on the site includes many adaptations, including homemade gluten-free hot dog buns, rolls, and more!

  • Gluten-free flour – Using a good gluten free flour (I highly recommend Cup4Cup GF flour) makes or breaks the quality of the bread. I tested the recipe with different flours to make sure it consistently turns out, but some performed handedly better than others. See below for what to use and avoid.
  • Psyllium Husk Powder – I’ve made the bread multiples with and without the psyllium husk powder. It doesn’t affect the taste, but it does help maintain moisture and prevents the bread from becoming crumbly. Learn more about the benefits of psyllium in gluten-free breads here!
  • Baking powder
  • Salt
  • Instant (Rapid Rise) Yeast – I would suggest buying this is bulk and storing in your refrigerator.
  • Honey – Granulated sugar may be substituted
  • Eggs
  • Oil – Or substitute the same amount of melted butter, but not for gluten-free dairy-free bread.

How to make gluten-free bread

(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)

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Soft White Gluten Free Bread Recipe (4)
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  1. First combine the dry ingredients in a bowl of a stand mixer. Use the paddle attachment to combine on low speed.
  2. Add the liquid ingredients – warm water, eggs, honey, and oil. Mix on low to combine for 1 minute.
  3. Increase speed to medium and beat for 5 minutes. This gives time to hydrate and relax the starches so your bread is soft instead of gritty.
  4. Scrape the dough into a greased bread pan. Spray a large piece of plastic wrap with nonstick spray and lay over the top of the pan. Set the pan in a warm place while the oven preheats to 350ºF, about 30-45 minutes. The bread should rise almost the top of the pan.
  5. Bake bread for 40-45 minutes, tenting a piece of foil loosely over the bread for the last 20 minutes. or until the internal temperature reaches 205ºF.

Best Gluten-Free Flour to use for bread

Once the recipe was perfected, it was tested with three different gluten free flours to make sure the results were consistent.

Using information from the best gluten free flour article, I eliminated using Bob’s Red Mill 1-to-1 GF Flour because it had such disappointing results across the board.

I tested with Cup4Cup, which rates as the top gluten free flour, King Arthur Measure-for-Measure, and Pillsbury gluten free flour because some readers have been asking about its performance.

From an ease and baking standpoint, they all performed well. Pillsbury had the most solid structure, which turned out to be a not very good thing. Cup 4 Cup was the softest, with King Arthur in between.

As far as taste, Cup 4 Cup was the clear winner. There was nothing “gluten free” tasting about the bread. It was soft, squishy, and slightly sweet.

(By the way, Cup4Cup also handedly won out in the best all purpose flour for gluten free banana bread as well.)

King Arthur still tasted good and had a favorable texture, but had a strong rustic taste to it. It reminded me more of wheat bread than white bread.

Sadly the bread made with GF Pillsbury flour went straight into the trash. It tasted like dry cardboard and was inedible. Pillsbury gluten free flour might work for other recipes, but definitely did not work well with this one!

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best yeast to use

Instant Rapid Rise yeast, either Red Star or Fleishman’s brand is best. Instant yeast has smaller granules so it does not have to be proofed before using.Just be sure your water is warm enough to activate the yeast while mixing.

If you only have active dry yeast on hand, that will work as well. Simply add the yeast to the warm water with 1 teaspoon of sugar. Stir and let it sit for 5 minutes. Once it’s foamy, add to the dry ingredients with the eggs, honey and oil.

how to know when gluten-free bread is done

I highly recommend using an instant read thermometer to check the temperature when baking gluten free. Typically, the bread will “look” done before it’s actually done adequately baking.

If you pull the bread too soon the liquids won’t have time to evaporate and it will be gummy and dense, instead of soft and fluffy.

The internal temperature should reach 205ºF. Checking quickly with an instant read thermometer will help the bread retain valuable heat while the temp is being read. A Thermoworks Thermapen does this efficiently and accurately.

storing and freezing

Gluten-free bread does not have the shelf life like normal bread. Refrigerating will dry it out, and is not recommended. It may be wrapped tightly and left at room temperature, but will lose optimal taste and texture quickly.

For best results, slice and freeze the bread after it has completely cooled (at least 3 hours). Pull slices as needed from the freezer to defrost or toast from frozen.

important note about serving

Generally GF bread requires toasting or a buttered griddle to taste good, but not with the best gluten free bread recipe! Room temperature bread is soft, fluffy, and delicious tasting!

However, please note, if pulling from the freezer and serving at room temp, thoroughly defrost the bread first. If it is chilled slightly it will become more crumbly.

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Dairy-free modification

All the ingredients in this gluten-free bread recipe are dairy-free. However, if you choose to use Cup4Cup brand flour, it does contain milk powder. If this doesn’t work for you, I recommend using King Arthur Measure-for-Measure instead.

How to make in a bread machine

Although I have not personally tried making this recipe in a bread machine, several readers have written in and said they’ve had great results using one!

You will need a bread machine with a gluten-free setting. Add all the wet ingredients to the bottom of the bread baking pan. Then add the dry ingredients over that. Start the bread machine and set it to the “gluten-free” setting.

Do I need a stand mixer?

Yes and no. It definitely makes the sandwich bread recipe easier to throw together. It may be done with a hand held mixer, but since it uses a large amount of flour, it will be a lot more taxing on the mixer and yourself.

If you don’t want to invest in a stand mixer (although don’t get me started on how obsessed I am with mine!), a gluten-free bread machine would be a cheaper option and just as easy!

Do I Have to add psyllium husk?

No. I’ve made the bread multiples with and without the psyllium husk powder. It doesn’t affect the taste, but it does help maintain moisture, prevents the bread from becoming crumbly, and makes it softer.

Psyllium husk powder is very affordable to buy, lasts a long time, and greatly improves GF breads texture because it helps absorb moisture. It also works well for gluten-free pizza dough and gluten-free cinnamon rolls.

I recommend this brand because the lighter color doesn’t affect the bread. Some powders are darker, which will make GF baked goods a grayish, purple color.

Best Baking Pan to Use

Use a 9X5 or 9X4 loaf pan. A small pullman pan makes bread with the most authentic sandwich bread shape for slicing and conducts heat evenly while baking.

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How to Make Ultra Soft White Gluten Free Bread

Learn how to make the best soft, white gluten free bread recipe easily from scratch! Homemade sandwich bread is made from simple ingredients, comes together in minutes, and will be your new go-to gluten free, dairy free recipe!

4.91 from 287 votes

Print Pin Rate

Prep Time: 10 minutes minutes

Cook Time: 55 minutes minutes

Rising: 45 minutes minutes

Servings: 14

Author: Melissa Erdelac

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Ingredients

Instructions

  • Using a stand mixer with paddle attachment, mix together gluten free flour, yeast, optional psyllium husk powder, baking powder, and salt on low speed until combined.

    3 cups (438g) gluten free all purpose flour,1 packet (2 ¼ tsp, 9g) instant rapid rise yeast,1 tablespoon (11g) psyllium husk powder (optional),1 teaspoon baking powder,1 teaspoon salt

  • Add warm water, eggs, honey, and vegetable oil. Mix on low speed to let the dough come together, about 1 minute.

    1 ½ cups (360g) warm water (110°F),2 eggs,¼ cup (85g) honey,¼ cup (55g) vegetable oil

  • Increase speed to medium and beat for 5 minutes, scraping down paddle and bowl halfway through. The batter will be thinner, slightly thicker than cake batter.

  • Grease a 9X5 or 9X4 baking pan. Pour into the pan and smooth top evenly with a spatula. Spray a large piece of plastic wrap with nonstick cooking spray. Lay the plastic, greased side down, over the pan.

  • Set in a warm, draft-free place to rise until the bread reaches two-thirds to the top of the pan (do not let it go over this point because it rises more in the oven). This should take about 30-45 minutes. Meanwhile preheat oven to 350°F.

  • Remove plastic and bake bread on middle rack for 40-45 minutes, tenting a piece of foil loosely over the bread halfway through. The internal temperature of the bread should read 190-200°F.

  • Allow the loaf to cool for 5 minutes in the pan and then remove to a cooling rack. Allow bread to cool completely, at least 2-3 hours, before slicing. For best results, serve the bread at room temperature, toasted, or grilled. Chilled, cold bread has an adverse effect on texture.

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Recipe Notes

Dairy Free Modification

All the ingredients in this gluten-free bread recipe are dairy-free. However, if you choose to use Cup4Cup brand flour, it does contain milk powder. If this doesn’t work for you, I recommend using King Arthur Measure-for-Measure instead.

Psyllium Husk Powder

I’ve made the bread multiples with and without the psyllium husk powder. It doesn’t affect the taste, but it does help maintain moisture, prevents the bread from becoming crumbly, and makes it softer.

Psyllium husk powder is very affordable to buy, lasts a long time, and greatly improves GF breads texture because it helps absorb moisture.

I recommend the psyllium listed in the ingredientsbecause the lighter color doesn’t affect the bread. Some powders are darker, which will make GF baked goods a grayish, purple color.

How to Make in a Bread Machine

Although I have not personally tried making this recipe in a bread machine, several readers have written in and said they’ve had great results using one!

You will need a bread machine with a gluten-free setting. Add all the wet ingredients to the bottom of the bread baking pan. Then add the dry ingredients over that. Start the bread machine and set it to the “gluten-free” setting.

How to Know When Bread Is Done

I highly recommend using an instant read thermometer to check the temperature when baking gluten free. Typically, the bread will “look” done before it’s actually done adequately baking.

If you pull the bread too soon the liquids won’t have time to evaporate and it will be gummy and dense, instead of soft and fluffy.

The internal temperature should reach 190-205ºF. Checking quickly with an instant read thermometer will help the bread retain valuable heat while the temp is being read. A Thermoworks Thermapen does this efficiently and accurately.

Freezing / Storing

Gluten-free bread does not have the shelf life like normal bread. Refrigerating will dry it out, and is not recommended. It may be wrapped tightly and left at room temperature, but will lose optimal taste and texture quickly.

For best results, slice and freeze the bread after it has completely cooled (at least 3 hours). Pull slices as needed from the freezer to defrost or toast from frozen.

Generally GF bread requires toasting or a buttered griddle to taste good, but not with the best gluten free bread recipe! Room temperature bread is soft, fluffy, and delicious tasting!

However, please note, if pulling from the freezer and serving at room temp, thoroughly defrost the bread first. If it is chilled slightly it will become more crumbly.

Nutrition

Calories: 147kcal | Carbohydrates: 24g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 23mg | Sodium: 177mg | Potassium: 41mg | Fiber: 3g | Sugar: 6g | Vitamin A: 34IU | Calcium: 34mg | Iron: 1mg

Course: Bread, gluten free bread

Categories: Baking Breads Dairy Free Fall Freezer-Friendly Gluten Free Healthy(ish) Recipes Spring Summer Winter

This post contains affiliate links. My opinions are always my own. If you purchase a product through an affiliate link, I make a small commission – at no cost to you. Read full disclosure policyhere.

Soft White Gluten Free Bread Recipe (2024)

FAQs

What is the secret to super soft bread? ›

Instant milk powder makes bread dough super soft and fluffy and also helps to give it a good rise. It also contributes to the dough staying nice and soft after baking for a little longer than a recipe that does not use milk powder.

Which yeast is best for gluten-free bread? ›

What type of yeast should be used to bake Gluten Free Bread? Active dry yeast and instant yeast both work well and are often interchangeable. Be on the lookout for any Rapid Rise yeast that is best for one rise. For most of us that's the way gluten free bread is baked, a single rise in the tin.

What is the biggest challenge of making gluten-free bread? ›

One of the challenges is that when gluten-free dough is thickened with additives like starches and gums, it becomes sticky. Some bakers dust sticky dough with flour, but that's problematic with gluten-free formulations.

What is the best gluten-free flour for yeast baking? ›

If you want to buy just one gluten-free flour, we highly recommend the Pillsbury all-purpose gluten-free flour. Not only is it our favorite gluten-free flour, and easy to use in gluten-free recipes, but it's also one of the few gluten-free flours currently on the market that is recommended for baking with yeast.

Why add vinegar to gluten-free bread? ›

Apple cider vinegar or another acid lightens up the dough. You can add up to 4 Tbsp of acid for 500 g gluten-free flour. Don't worry, you won't be able to taste it afterwards. To lighten up a yeast dough even more, you can add a packet of baking powder or cream of tartar baking powder to 500 g flour.

How do bakeries make their bread so soft? ›

There's something magical about the bread you get at your local bakeries - they're always sooo soft and fluffy. Many of these breads, especially packaged ones, are made with a ton of chemical additives such as calcium propionate, amylase, and chlorine dioxide which help keep them soft, light, and fluffy for days.

What is the best flour for soft bread? ›

AP flour can be used in the making of rich or enriched breads such as soft rolls, or brioche,” says Chef Stephen, which are meant to be softer in nature, rather than crusty.

What do bakeries put in bread to keep it soft? ›

Commercial bakeries use two types of ingredients to slow spoilage — emulsifiers and enzymes. Emulsifiers keep bread from going stale by preventing oil and water from separating. Adding emulsifiers sometimes goes by the names “crumb softening” or “dough conditioning” because it works to preserve texture.

What is the best gluten free flour for bread making? ›

Best for Bread: Judee's All-Purpose Gluten-Free Bread Flour

The blend of tapioca, potato and corn starch, plus rice and corn flour, has a neutral flavor. The dough also has sugar and salt added, so most recipes require only adding yeast, oil and water.

Why can't you use yeast with gluten free flour? ›

Baker's Yeast

However, some gluten-free bread products also contain yeast, which means you can safely consume those without worry. In fact, baker's yeast reacts well with gluten-free all-purpose flour and other gluten-free flours like rice flour for baking gluten-free bread recipes and pastries.

What happens if you add yeast to gluten free flour? ›

Gluten free flour will rise in recipes containing either chemical leaveners or yeast. It won't rise quite as much as flour with gluten, and it won't have as strong a atructure, so there are pans designed specifically for gluten free breads.

What does oil do in gluten-free bread? ›

Add in Proofed Yeast and Wet Ingredients

Most gluten-free recipes will call for the addition of eggs and oils to enhance moisture. Eggs are also natural leaveners that support the volume, texture, color, and shelf-life of gluten-free bread.

What does gluten-free bread do to your body? ›

Since gluten-free bread is so high in fiber content, they are the friendliest foods for our digestive tracts. Therefore, the nutrients in gluten-free bread can get fully used and also encourage the production of friendly bacteria in the intestine.

Why is it so challenging to make good gluten-free bread? ›

Gluten-free sandwich bread is one of the most challenging baked products because it relies heavily on gluten for structure and textural development. The first step is to replace the viscoelastic network.

Why is my homemade gluten-free bread so dense? ›

You may need to add extra liquid or combine different flours to achieve the proper hydration level for your dough. Incorrect Flour Ratios: Different gluten-free flours have varying levels of protein and starch, which can affect the texture of your bread. Using the wrong flour ratio can result in a dense and gummy loaf.

How do you make gluten-free dough taste better? ›

Add some almond flour: Using a small amount of almond flour in your baking can enhance the taste and texture dramatically. Due to the high moisture and fat content, it can also add moisture, and will help your baked goods to brown.

Does xanthan gum help gluten-free bread rise? ›

Without xanthan gum in a gluten-free bread or cake recipe for instance, the dough or batter would be dry and crumbly and would not rise, despite the presence of a leavening agent.

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