Description
Soft Homemade Gluten-Free Bread changed my kitchen forever. As a Tuscan chef turned gluten-free baker, I spent years perfecting this pillowy, tender loaf that stays soft for days.
Ingredients
- Whole grain gluten-free flours
- Starches (e.g., tapioca, potato starch)
- Psyllium husk or xanthan gum
- Olive oil or melted butter
- Honey or maple syrup
- Yeast
- Warm water
- Salt
- Milk or dairy-free milk
Instructions
- Combine the gluten-free flours and starches in a large mixing bowl.
- Add psyllium husk or xanthan gum and mix well.
- Mix in yeast, warm water, olive oil or butter, honey or maple syrup, milk, and salt.
- Use a stand mixer on medium speed for 5 minutes until smooth and elastic.
- Let the dough rest for 15 minutes to hydrate fully.
- Transfer dough to a loaf pan and proof at 80°F (27°C) for 45–60 minutes until risen.
- Place a pan of water in the oven for steam and bake at 375°F (190°C) until golden and loaf sounds hollow underneath.
- Brush top with melted butter right after baking to lock in moisture.
Notes
Cool completely before storing. Wrap in parchment and store airtight at room temperature. Freeze extra slices to keep them soft. Perfect for French toast or bread pudding!
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Bread
- Method: Baking
- Cuisine: Gluten-Free
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 2g
- Sodium: 200mg
- Fat: 4g
- Saturated Fat: 1.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 5mg