Gluten Free Soft Bread Recipe
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.
- 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
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.
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