Table of Contents
Discover the secret to making the most delicious Legit Squishy-Soft Gluten Free Bread that’s soft, fluffy, and perfect for any meal. This recipe is a game-changer for anyone following a gluten-free diet.
As someone who loves baking but follows a gluten-free diet, finding the perfect bread recipe has always been a challenge. After numerous trials and errors, I finally stumbled upon this amazing recipe for Legit Squishy-Soft Gluten Free Bread. It’s become a staple in my kitchen, and I’m excited to share it with you.
Get ready to cook up a storm with this fantastic gluten-free bread recipe that’s sure to impress!
What to Expect
- Time: Approximately 1 hour 30 minutes (including rising time)
- Difficulty: Moderate
Before You Begin
Before you start, make sure all your ingredients are at room temperature. This helps in achieving the perfect texture for your Legit Squishy-Soft Gluten Free Bread. Also, ensure your yeast is fresh and active for the best results.
Ingredients You’ll Need
| Ingredient | Quantity |
|---|---|
| Gluten free all purpose flour | 3 cups (438 g) |
| Instant rapid rise yeast | 1 packet (2 ¼ tsp, 9 g) |
| Psyllium husk powder (optional) | 1 tablespoon (11 g) |
| Baking powder | 1 teaspoon |
| Salt | 1 teaspoon |
| Warm water (110°F) | 1 ½ cups (338 g) |
| Large eggs, room temperature | 2 |
| Honey | ¼ cup (85 g) |
| Vegetable oil | ¼ cup (55 g) |
Step-by-Step Guide
- 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.
- Add warm water, eggs, honey, and vegetable oil. Mix on low speed to let the dough come together, about 1 minute.
- Increase speed to medium and beat for 5 minutes, scraping down paddle and bowl halfway through. The batter will be stiff, but sticky.
- Grease a 9X4 baking pan (recommended). 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 minutes.
- Meanwhile preheat oven to 350°F. Remove plastic and bake bread on middle rack for 40-50 minutes, tenting a piece of foil loosely over the bread halfway through. The internal temperature of the bread should read 205°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 hours, before slicing.
Pointers for Perfection & How to Store
For the best results, serve the Legit Squishy-Soft Gluten Free Bread at room temperature, toasted, or grilled. Chilled, cold bread has an adverse effect on texture. To store, 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.
For another delicious gluten-free recipe, check out Crispy Fluffy Gluten Free Fry Bread.
Print
Legit Squishy-Soft Gluten Free Bread
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf (12 slices) 1x
- Diet: Gluten Free
Description
This ‘Legit Squishy Soft’ Gluten-Free Bread finally solves the problem of dry, crumbly loaves. Thanks to a magical combination of psyllium husk and egg whites, this bread has a true flexible structure—you can bend it, squish it, and make sandwiches without it falling apart. It toasts beautifully, freezes well, and has that classic white bread taste you’ve been missing.
Ingredients
— Yeast Mixture —
1 ½ cups warm water (105°F-110°F)
2 tablespoons honey (or sugar)
1 packet (2 ¼ tsp) instant yeast
— Dry Ingredients —
3 cups gluten-free bread flour blend (or high-quality all-purpose blend)
3 tablespoons whole psyllium husk (or 1 tbsp psyllium husk powder) – *Crucial for the ‘squish’*
1 ½ teaspoons salt
1 teaspoon baking powder
— Wet Ingredients —
¼ cup olive oil (or melted butter)
2 teaspoons apple cider vinegar
3 large egg whites, room temperature (save yolks for another use)
Instructions
1. Activate Yeast: In the bowl of a stand mixer, combine the warm water and honey. Sprinkle the yeast on top and whisk gently. Let it sit for 5-10 minutes until it becomes foamy and bubbly.
2. Mix Dry Ingredients: In a separate medium bowl, whisk together the gluten-free flour, psyllium husk, salt, and baking powder. Ensure the psyllium is evenly distributed.
3. Combine Wet Ingredients: To the foamy yeast mixture, add the olive oil, apple cider vinegar, and egg whites.
4. Make Dough: Add the dry ingredients to the wet mixture in the stand mixer. Using the paddle attachment (not the dough hook), mix on low speed for 1 minute to combine. Then, increase to medium-high speed and beat for 3–4 minutes. The dough will look like thick, sticky cake batter—this is correct.
5. Proof in Pan: Grease a 9×5 inch loaf pan. Scrape the dough into the pan and use a wet spatula to smooth the top into a nice dome shape. Cover loosely with oiled plastic wrap or a warm towel. Let it rise in a warm spot for 45–60 minutes. The dough should rise just above the rim of the pan. (Do not let it rise too high, or it will collapse).
6. Bake: Preheat oven to 350°F (175°C) while the dough finishes rising. Bake the bread for 45–55 minutes. The top should be golden brown, and the loaf should sound hollow when tapped. Internal temperature should reach 205°F-210°F (96°C-99°C).
7. Cool Completely: Remove from the oven and immediately turn the loaf out onto a wire rack. Let it cool completely (at least 2 hours) before slicing. Slicing while warm will make the texture gummy.
Notes
Psyllium Husk: This is the secret ingredient that binds the water and creates the flexible lattice structure. Do not skip it. If using powder, use less (1 tbsp); if using whole flakes, use more (3 tbsp).
Egg Whites: These provide lift and structure without the heaviness of the yolks.
Weighing Flour: For gluten-free baking, weighing your flour (approx. 120-130g per cup) is far more accurate than scooping.
Storage: Store in an airtight bag at room temperature for 3 days, or slice and freeze for up to 3 months. It toasts perfectly from frozen.
- Prep Time: 20
- Cook Time: 50
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 165
- Sugar: 3
- Sodium: 290
- Fat: 5
- Saturated Fat: 1
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 3
- Protein: 3
- Cholesterol: 0
Your Burning Questions Answered!
- Can I use a different type of flour?
- While you can experiment with different gluten-free flours, Cup4Cup gluten free flour is highly recommended for the best results.
- What if I don’t have psyllium husk powder?
- The psyllium husk powder is optional but helps with moisture and structure. You can make the bread without it, but it may be slightly less soft.
Can I make this bread in a bread machine?
Yes, several readers have had great results using a bread machine with a gluten-free setting. Add the wet ingredients first, followed by the dry ingredients
Dig In & Enjoy!
Now that you have the perfect recipe for Legit Squishy-Soft Gluten Free Bread, it’s time to dig in and enjoy! This bread is incredibly versatile and can be used for sandwiches, toast, or simply enjoyed on its own. For more delicious ideas, follow me on Pinterest.