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