Legit Squishy-Soft Gluten Free Bread Recipe

• servings: 14 servings
• active time: 10 minutes
• total time: 1 hour 5 minutes

Ingredients

3 cups (438 g) gluten free all purpose flour

1 packet (2 ¼ tsp, 9 g) instant rapid rise yeast

1 tablespoon (11 g) psyllium husk powder (optional)

1 teaspoon baking powder

1 teaspoon salt

1 ½ cups (338 g) warm water (110°F)

2 large eggs (room temperature)

¼ cup (85 g) honey

¼ cup (55 g) vegetable oil

Directions

Using a stand mixer with paddle attachment, mix together gluten free flour, yeast, optional psyllium husk powder, baking powder, and salt on low speed until combined.

Add warm water, eggs, honey, and vegetable oil. Mix on low speed to let the dough come together, about 1 minute.

Increase speed to medium and beat for 5 minutes, scraping down paddle and bowl halfway through. The batter will be stiff, but sticky.

Grease a 9X4 baking pan (recommended). Pour into the pan and smooth top evenly with a spatula. Spray a large piece of plastic wrap with nonstick cooking spray. Lay the plastic, greased side down, over the pan.

Set in a warm, draft-free place to rise until the bread reaches two-thirds to the top of the pan (do not let it go over this point because it rises more in the oven). This should take about 30 minutes. Meanwhile preheat oven to 350°F.

Remove plastic and bake bread on middle rack for 40-50 minutes, tenting a piece of foil loosely over the bread halfway through. The internal temperature of the bread should read 205°F.

Allow the loaf to cool for 5 minutes in the pan and then remove to a cooling rack. Allow bread to cool completely, at least 2 hours, before slicing. For best results, serve the bread at room temperature, toasted, or grilled. Chilled, cold bread has an adverse effect on texture.

Nutrition

• Calories: 147 kcal
• Total Fat: 5 g
• Saturated Fat: 3 g
• Cholesterol: 23 mg
• Sodium: 177 mg
• Total Carbohydrate: 24 g
• Dietary Fiber: 3 g
• Total Sugars: 6 g
• Protein: 3 g