Fluffy & Soft Gluten-Free Bread Recipe

This bread is remarkably close to traditional wheat bread—soft, springy, and perfect for sandwiches or toast. The key is in the blend of gluten-free flours and the right binding agents.

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Ingredients

Dry Ingredients:

• 2 cups (280g) gluten-free bread flour blend (see notes for homemade blend)

• ¼ cup (30g) almond flour or oat flour (for tenderness)

• ¼ cup (25g) tapioca flour or arrowroot starch

• 3 tablespoons (25g) ground psyllium husk (not whole husks—crucial for structure)

• 2 teaspoons baking powder

• 1 teaspoon salt

• 1 teaspoon sugar or honey (helps yeast activity)

• 1 packet (2¼ tsp) instant yeast or active dry yeast

Wet Ingredients:

• 1¼ cups (300ml) warm water (about 110°F/43°C)

• 2 large eggs, at room temperature

• 2 tablespoons olive oil or melted butter

• 1 tablespoon apple cider vinegar or lemon juice

• 1 teaspoon honey or maple syrup (if not added to dry ingredients)

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Instructions

Step 1: Prepare the Dough

1. In a large bowl, whisk together all dry ingredients (including yeast).

2. In a separate bowl, whisk wet ingredients until smooth.

3. Pour wet ingredients into dry ingredients. Stir vigorously with a wooden spoon or spatula for 1–2 minutes until a thick, sticky dough forms. It will resemble a very thick batter more than traditional bread dough.

4. Cover the bowl with a damp cloth and let it rise in a warm place for 45–60 minutes, until roughly doubled in size.

Step 2: Shape & Second Rise

1. Preheat oven to 375°F (190°C). Line a standard loaf pan (8.5″ x 4.5″) with parchment paper.

2. Wet your hands lightly to prevent sticking. Scoop the dough into the prepared pan and smooth the top with wet fingers.

3. Cover loosely with oiled plastic wrap and let rise again for 30–40 minutes until the dough rises just above the pan’s rim.

Step 3: Bake

1. Bake for 45–55 minutes until golden brown and the internal temperature reaches 205°F (96°C) on an instant-read thermometer.

2. If the top browns too quickly, loosely tent with foil after 25 minutes.

3. Crucial: Let the bread cool completely in the pan for 15 minutes, then transfer to a wire rack to cool fully (at least 2 hours) before slicing. This prevents gumminess.

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Homemade Gluten-Free Bread Flour Blend

(If you can’t find a pre-made bread blend)

• 1 cup (140g) white rice flour

• ½ cup (65g) tapioca flour/starch

• ½ cup (60g) potato starch (not potato flour)

• ¼ cup (30g) millet or sorghum flour
  Mix well and use 2 cups for this recipe.

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Tips for Success

• Psyllium Husk is Non-Negotiable: It acts as the “gluten” binder. Use finely ground, not whole husks.

• Weigh Ingredients: Gluten-free baking is more precise. A kitchen scale ensures perfect results.

• Don’t Under-Bake: Internal temperature must reach 205°F for proper texture.

• Slice When Cool: Use a serrated knife and gentle sawing motion for clean slices.

• Store: Keep in an airtight container at room temperature for 2–3 days. For longer storage, slice and freeze in a zip-top bag for up to 3 months. Toast slices straight from the freezer.

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Why This Recipe Works

• Psyllium + Eggs + Vinegar create the flexible, gas-trapping structure gluten-free bread usually lacks.

• Almond/Oat flour adds fat and protein for softness.

• Double rise ensures proper air pockets and lightness.

Enjoy your soft, fluffy, and truly sliceable gluten-free bread! 🍞