Homemade Soft Gluten-Free Bread
Let’s Bake Some Real Homemade Soft Gluten-Free Bread (With a Few Laughs)
Okay, so let me tell you—gluten-free bread was my Everest for ages. I have a memory (more like a haunting, if I’m honest) of my first attempt. The loaf came out denser than my old school gym socks, and my husband, sweet soul, actually tried eating a slice. Brave man. Anyway, after tinkering, swearing under my breath, and once actually dropping my phone in the batter (don’t ask), I can finally say I’ve got this gluten-free bread down. And if I can pull it off in my tiny kitchen with the cat weaving between my legs, I bet you can too.
Why I Keep Coming Back to This Recipe
I make this when I’m craving toast that doesn’t chew like cardboard, or when my daughter’s friend (she’s coeliac and adorable) stays for a sleepover. My family goes nuts for this because it’s soft inside—none of that crumbly nonsense. Honestly, it’s the only bread that doesn’t get major side-eye at our Sunday brunches. I used to dread baking bread because of how unpredictable the texture was, but this one, once you’ve done it a couple of times, is surprisingly forgiving. And yes, I do let people believe it takes ages (it really doesn’t, but shhh).
Here’s What You’ll Need
- 2 cups gluten-free flour blend (I’ve tried Bob’s Red Mill and King Arthur; my gran swore by Doves, but honestly, the store-brand stuff works fine in a pinch)
- 1 tablespoon psyllium husk powder (absolutely makes the texture, but I’ve skipped it once or twice and it was still decent)
- 1/2 cup warm milk (dairy or unsweetened almond/oat—whatever’s hanging around the fridge)
- 2 large eggs (or use flax eggs—honestly, it’s okay)
- 2 tablespoons olive oil (sunflower or melted butter if you’re feeling fancy)
- 2 tablespoons sugar (honey’s great too, but don’t get carried away)
- 1 and 1/2 teaspoons instant dry yeast (not the regular one, which I mixed up more than once…big difference!)
- 1/2 teaspoon salt
- 1/2 cup warm water (sometimes I add a splash more if the batter looks stiff)
How I Actually Make It (No Pretending Here)
- First, grab a mixing bowl (if it’s your favorite ‘lucky’ one, even better). Dump in the warm water, warm milk, and sugar. Give it a stir and sprinkle the yeast over the top. Let it get all bubbly—usually about 10 minutes. If you fear nothing’s happening, go make a cup of tea and trust the process. Or maybe check your yeast isn’t ancient. Don’t ask.
- Whisk the eggs in a smaller bowl (I’ve cracked an egg straight in before and fished the shell out, it’s not the end of the world). Add the oil right in there too.
- Once the yeast looks like a bubble bath, pour in the eggs and oil mixture. Mix gently. Now, slowly add your flour blend, psyllium husk, and salt. I like to switch to a wooden spoon at this point, but you do you.
- Batter will look more like thick cake batter—don’t panic, that’s what you want. If it seems too thick, add a dribble more water. Too runny? A spoonful more flour sorts it. Don’t overthink it; gluten-free dough has its own rules.
- Scoop (or plop) it into a lined loaf pan. Smooth the top (I wet my hands a bit to do this). Cover with a towel and let it rise somewhere warm—an hour or so, but sometimes it takes longer if my kitchen is chilly. Don’t stress, just let it do its thing.
- Bake in a preheated oven at 180°C (350°F) for about 35-40 minutes until golden and the kitchen smells like heaven. Sometimes I pull it at 35 because I’m impatient, but if it sounds hollow when you tap it, that’s your sign.
- This is where I always pick at the crust because who can resist?
Notes from My Trial-and-Error Adventures
- Bread turning out a bit gummy? It probably just needed more baking time. I thought mine was done once because the top looked brown, but nope—the inside was practically pudding. Now I check twice.
- If the loaf sinks while cooling, don’t despair. Still tastes fab as toast.
- I used to swear by mixing everything by hand, but actually, a stand mixer makes life easier (on second thought, a fork and a strong arm work fine, too).
If You’re Feeling Wild: Variations I’ve Tried
- Throwing a handful of pumpkin seeds on the top before baking—looks fancy, tastes better.
- Swapping out the olive oil for melted coconut oil gives a whole new, kind of sweet twist. My friend called it ‘tropical toast.’
- I once attempted adding cinnamon and raisins… let’s just say, it was too much going on for one loaf. Maybe skip that experiment!
Equipment: What I Use (and What I’ve Used in a Pinch!)
- Loaf pan (my favourite is a battered old 8×4-inch but honestly, I once used a cake tin—it came out round and nobody minded)
- Mixing bowl
- Wooden spoon or electric mixer (my mum says, “God gave you hands, use ‘em”)
- Tea towel for covering the dough (or clean T-shirt in a crunch, I’ve done it)
How I Store It (But Will You Even Get That Far?)
So, here’s the thing. This bread stays soft in a plastic bag or storage box for up to 2 days, but honestly, in my house it never lasts more than a day! If you don’t plan to devour it immediately, slice and freeze and it toasts right from the freezer. No need to get precious about it.
How We Love to Eat It
My own favorite way: toasted with a smear of raspberry jam and an irresponsible amount of butter. Sometimes, we make little grilled cheese soldiers for dunking in soup, which my son calls ‘bread sticks on holiday.’ Weekend mornings, my daughter and I share slices warm with honey. Simple things, right?
Pro Tips (or, Lessons Learned the Hard Way)
- Don’t rush the rising step—I once got cocky and baked it too soon; the result was dense enough to use as a doorstop.
- If the top starts browning too fast, just drape foil over it. I forgot and ended up with a ‘well done’ top more than once. Live and learn.
- Don’t slice right out of the oven—wait at least 30 minutes. (Me: impatient. Also me: regretful, because hot bread collapses)
Some Actual Questions I’ve Been Asked (and My Real Answers)
- Can I make this egg-free? Totally. Use ‘flax eggs’ (1 tbsp ground flax + 3 tbsp water, per egg). The texture’s barely different—my vegan pal swears by it.
- Is it supposed to be this sticky? Yup, that’s the nature of gluten-free dough. If it’s the consistency of thick cake batter, you’re right on track.
- What if I don’t have psyllium husk? Just leave it out. The loaf might be a touch more crumbly, but still tastes great. I’ve forgotten it more than once (no one noticed except me).
- Can I use a bread machine? You can! Just add the liquids first, then the dry, and set it to the gluten-free cycle. Still, I think the oven version tastes better.
- Why does my bread collapse? Could be over-proofing or too much liquid. Or, you know, some days bread just has a mind of its own. I say, eat it anyway—it’s great toasted!
Little digression—sometimes I wonder if bread making is more about achieving the perfect crumb or just the simple comfort of eating something homemade with the people you care about. Probably both, if I’m honest. Anyway, happy baking—I’ll be cheering you on from my famously crumb-dusted kitchen table!
Ingredients
- 2 1/2 cups gluten-free all-purpose flour blend
- 1 cup warm water
- 2 tablespoons olive oil
- 2 tablespoons honey
- 2 large eggs
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1 teaspoon apple cider vinegar
- 1/2 teaspoon salt
- 1/2 teaspoon xanthan gum (omit if your flour blend contains it)
Instructions
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1In a small bowl, combine warm water, honey, and yeast. Let sit for 5-7 minutes until foamy.
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2In a large mixing bowl, whisk together the gluten-free flour blend, salt, and xanthan gum.
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3Add eggs, olive oil, apple cider vinegar, and the yeast mixture to the dry ingredients. Mix until a smooth batter forms.
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4Pour the batter into a greased 9×5-inch loaf pan. Smooth the top with a spatula.
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5Cover the pan with a towel and let the dough rise in a warm place for 30-40 minutes, until nearly doubled in size.
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6Bake in a preheated 350°F (175°C) oven for 40 minutes, or until golden brown and a toothpick comes out clean. Cool completely before slicing.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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