Fluffy and Soft Gluten-Free Bread

This homemade gluten-free bread is soft, fluffy, and perfect for sandwiches, toast, or serving with butter. The combination of gluten-free flour, psyllium husk, and yeast creates a loaf with excellent texture and structure.

Ingredients (Makes 1 Loaf)

• 3 cups (360 g) gluten-free all-purpose flour blend (with xanthan gum)
• 2¼ teaspoons (1 packet) instant yeast
• 2 tablespoons granulated sugar or honey
• 1 teaspoon salt
• 2 teaspoons psyllium husk powder
• 1 cup (240 ml) warm milk (or unsweetened almond milk)
• 2 large eggs, room temperature
• ¼ cup (60 ml) vegetable oil or olive oil
• 1 teaspoon apple cider vinegar

Instructions

1. Activate the Yeast

• If using active dry yeast, combine the warm milk, sugar, and yeast in a bowl.
• Let stand for 5–10 minutes, until foamy.
• If using instant yeast, you can mix it directly with the dry ingredients.

2. Mix the Dough

• In a large bowl, whisk together the gluten-free flour, instant yeast (if using), salt, and psyllium husk powder.
• Add the warm milk, eggs, oil, apple cider vinegar, and the activated yeast mixture (if using active dry yeast).
• Beat with a stand mixer or hand mixer for 4–5 minutes. The dough will be thicker than batter but softer than traditional wheat bread dough.

3. First Rise

• Transfer the dough to a greased 9 × 5-inch (23 × 13 cm) loaf pan.
• Smooth the top with a damp spatula.
• Cover loosely and let rise in a warm place for 45–60 minutes, or until the dough has risen close to the top of the pan.

4. Bake

• Preheat the oven to 375°F (190°C).
• Bake for 40–45 minutes, or until the loaf is golden brown and the internal temperature reaches 205–210°F (96–99°C).

5. Cool

• Let the bread cool in the pan for 10 minutes.
• Remove from the pan and cool completely on a wire rack before slicing.

Tips

• Use a quality gluten-free flour blend designed for yeast breads. If your blend doesn’t contain xanthan gum, add 1 teaspoon xanthan gum to the dry ingredients.
• Psyllium husk helps improve elasticity and reduces crumbling.
• Gluten-free dough is not kneaded like traditional bread dough—mixing well is enough.
• For a softer crust, brush the top with melted butter immediately after baking.
• Store at room temperature for 2 days, refrigerate for up to 5 days, or freeze sliced for up to 3 months.

Prep Time: 15 minutes
Rise Time: 45–60 minutes
Bake Time: 40–45 minutes
Total Time: About 1 hour 45 minutes
Makes: 1 loaf (10–12 slices)