Gluten Free Soft Bread Recipe
Updated Jun 13, 2018, Published Apr 03, 2013
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For most people, a bread binge is consuming a lot of bread in a short period of time. For me, it is baking a lot of bread in a short period of time.
I was on a quest for an incredibly easy, soft, gluten free white (or sandwich) bread recipe that literally anyone could make. And since I have no patience, I wanted to be able to enjoy warm bread in an hour or so not an afternoon.
Aside from being dead simple to make, quick, soft, and tasty, I wanted the bread to be gum free. Psyllium husks are great for use in gluten free baking, they are cheaper and easier to come by than xanthan gum and don’t cause the tummy upsets that gums can for some people. While I have used psyllium husks in gluten free baking I had yet to try it in bread.
I feel a little bit of a ramble coming on so if you would prefer to just scroll down and get to the recipe, be my guest!
The first loaf I baked tasted fantastic, it was light, moist, and soft, it rose up beautifully and sliced well – pretty much everything I wanted – except it sunk in the middle. Not a lot, but enough to send me back to the drawing board (or in this case, kitchen.)
I should tell you that my husband said I could call the recipe a success; he loved the first loaf and didn’t understand why a little sinking in the center was such an issue. Additionally he thought the answer to the problem was to let the bread cool upside down on the cooling rack. I should also tell you that he is not a recipe developer and never will be.
So began the painstaking process of changing just on tiny thing at a time; a half teaspoon less yeast, a tad less salt, more sugar, less water, more psyllium husks, less psyllium husks… With each tiny correction I came closer and closer and the dent in the center began less and less pronounced.
The final change was to swap out the water I had been using in the recipe with milk; I figured a tad more protein couldn’t hurt. That did it – no more sinking!
Although I didn’t try it, I am thinking if you are dairy free you can use a high protein milk substitute like soy or you can just use water, it will sink slightly in the middle but it will still be soft, tasty, quick, easy, and gum free! And you can always try the letting the bread cool upside down suggestion from my hubby.
Prior to creating this Gluten Free Soft Bread recipe, I always thought a good stand mixer was essential to baking homemade gluten free bread. Interestingly, this recipe worked best with just a bowl and a whisk. Yep. Seriously, this recipe just keeps getting easier and easier.
Here are a few more thoughts and notes about the recipe, just in case you are interested.
- I used Erawan brand white rice flour, glutinous (sweet rice) flour, and tapioca starch. Asian flours are milled finer thus giving superior results when you are looking for a soft, even texture and they are about a third of the price of the flours and starches you get at the health food store.
- Look for psyllium husks in the supplement department of your health food store; it is typically sold where they sell colon cleansers and such. Try not to think about that when you are buying it.
- Be sure to grease AND flour your loaf pan; if you just grease it your bread may get a little soggy at the bottom.
- Heat your milk or water to warm (about 110 degrees) not hot. If you stick your finger in it, the liquid should feel warm and you can keep your finger in there for several seconds comfortably.
- Let your yeast proof until it is has a nice head of foam (like a glass of beer) about an inch thick. If you store your yeast in the fridge, it may take about 10 minutes.
- Measure your psyllium husks carefully. Trust me, after making 19 loaves of bread I found that exactly 1 level tablespoon is the correct amount.
- The batter for this bread is thinner than you might expect – it is similar to a thick pancake batter.
- Don’t let your batter rise too much; it should come just under the top of your pan for the best results.
So there you have it, soft, gluten free bread that could not be easier. Enjoy!
And one last thing! To make thing even easier, click here to see my cooking demonstration of this recipe on Daytime TV.
Gluten Free Soft Bread Recipe
Ingredients
- 1¼ cups warm, 110 degrees milk
- 4½ teaspoons dry active yeast
- 3 tablespoons sugar, divided use
- 1½ cups superfine or Asian white rice flour
- 1 cup tapioca starch
- ½ cup glutinous, sweet rice flour plus more for preparing the pan
- 1 tablespoon psyllium husks powder
- 1 teaspoon kosher salt
- 3 large eggs
- ¼ cup grapeseed or vegetable oil plus more for preparing the pan
Instructions
- Whisk together the milk, yeast, and 1 tablespoon of sugar. Let sit until the yeast has proofed (almost double in size with a head of foam about 1 inch thick), 5 – 10 minutes.
- Grease a 9.25 by 5.25 by 2.75 inch loaf pan with oil. Sprinkle in some sweet rice flour, coat the pan, and tap out the excess.
- Whisk the rice flour, tapioca starch, sweet rice flour, psyllium husks powder, salt, and remaining 2 tablespoons of sugar. Add the proofed yeast mixture, eggs, and oil, and whisk until smooth and lump free. Pour into the prepared pan, cover with a clean tea towel and let rise in a warm, draft free environment for 20 or 25 minutes or until the batter comes almost to the top of the pan. Preheat the oven to 375 while the bread is rising.
- Bake the bread for 30 – 40 minutes or until golden brown. Let cool in the pan then remove to a wire rack to finish cooling.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Haha, the part about your husband is too funny. A similar situation plays out in our kitchen frequently.
Those hubbies – they like to get theoir two cents in there, don’t they?
I remember early on, probably 20 years ago, trying to bake a loaf of gluten-free bread with only rice flour and soy flour. They fell and came out so dense I could have killed someone with them! Many loaves went in the garbage! It’s great to have so many flours to work with these days.
I hear you Laurie! I clearly recall my first attempt at gluten free bread 20 years ago – complete and utter disaster!
I remember all the attempts I made for my first bread recipe :) Many of them were okay for us to eat, but not to share with the world! This one looks fab Carol. I love a good bread binge!
Thanks Maggie – nothing like a good bread binge to keep the spirits up :)
Actually letting the loaf cool upside down on a cookie rack works pretty well for that perpetual sink in the middle. It’s been my own solution rather than adding more gums to the mix. :)
Hi Kathryn, ok so now I am going to have to tell my hubby he is right! That will make him very happy :) Thank you!
I’m avoiding white bread like fire. I’m definitely going to try your recipe!
Hi Melissa, I understand! I will be working on some more easy bread recipes with more whole grains so check back! I hope you enjoy this recipe.
where would I obtain the superfine or Asian white rice flour? I cannot find it anywhere; asked a few bulk stores but they have not heard of it
Asian store.
I’m new to gluten free eating and baking. So I’m confused about glutinous rice flour. What is glutinous rice flour and is it consider to be gluten free? Also I’m vegan how can I substitute the eggs in these recipes?
Hi Venus. It can be confussing! Glutinous rice flour does not have gluten in it, it comes from a sticker rice which is why it is called “glutinous”. It also goes by the name of sweet rice flour. I would try using egg replacer for 2 eggs and possibly you may have to add a tablespoon more liquid. I have not yet tried it that way, but it should work. You may get that little indentation in the center as it falls slightly when you make it vegan as I found the increased protien helped with that but it will still taste great and you can always try cooling it upside down like my husband suggested :)
Does it have to be psyllium powder & not husks?
I use the powder because it is easy for my to find but I believe there is no diffence. I would not swear to it though, it is just what I have heard, no actual hands on expirience. Good luck!
I could not find the psyllium with out the husks so I used it and my, o my, we are smiling for we are eating white bread. It rose lovely and the taste is so much like my home made white bread with reg. flour (that we have been missing so much, by the way!) hope this helps.
Great Bonnie, did you just add the husk whole or gind them up?
hmmm, you know it just said, “psylliym with husks” its not a powder like flour is, it reminds me of All Bran flakes that you use in muffins (it is cream in color, the one that comes in the green box) I purchased mine at a bulk barn where you can purchase just what you need. I did ask for the powder but she said this is all they have. Sorry I can’t help more.
That’s ok Bonnie. Thanks. I am really happy to know the recipe works with both ground and whole husks!
Hi Carol,
I did research on the “psylliym” yes it was with the Husks.
I am thrilled that it works with it for I couldn’t find the powder and the owner of the store
where I purchased it said there isn’t the sales to carry it.
Again thanks for the recipe!!!! Best bread yet!!
Hi Bonnie, it seems that psylliym wirks wheather it is husk or podwer. Thank YOU!
I have the psyllium with husks and I plan to grind it into a powder to use. I thought that the husks would make it healthier due to the increased fibre thus a lower glycemic index.
Hi Virginia,
I agree. I haven’t tried it but let me know how it comes out!
xo,
Carol
This bread looks fantastic. Bread that’s good for sandwiches has seemed to be the biggest GF challenge so far!
Thank you! And it is really so easy. Enjoy!
This bread looks fantastic. I’m definitely going to try your recipe! Thank you for your informative post.
My pleasure Salima, thank you!
“The final change was to swap out the water I had been using in the recipe with milk; I figured a tad more protein couldn’t hurt. That did it – no more sinking!”
Its all in the experimentation. Keeping trying you’ll eventually get there in the end.
I’ve never tried gluten free bread before, but I will definitely give this a try. I’ve been baking my own bread as the so called white bread they sell in stores is not real bread. Plain white bread should only have 3 key ingredients flour, water and salt. But the white bread in stores is full of emulsifiers and other ***p that I would not touch it.
Thanks for posting.
Thanks Maria. Unfortunately in my expirience, gluten free bread can’t be made so simply. Gluten free flour lack the protuen from the gluten so it needs something like eggs or flax or chia seeds or something to help hold it together.