Legit Squishy-Soft White Gluten Free Bread

I’ve made countless loaves of gluten-free bread and this Legit Squishy-Soft White Gluten Free Bread is one of the few that stays tender, sliceable, and forgiving. It’s designed for home cooks who want a squishy, sandwich-ready white loaf without complicated techniques, and I’ve tested tweaks that keep it reliably soft.

Why Make This Recipe

• Soft, pillowy crumb that works for sandwiches, toast, and French toast.
• Quick and no-knead-friendly method that saves hands-on time.
• Uses pantry-friendly gluten-free flours and simple ingredients.
• Freezer-friendly — make a double batch and freeze slices for quick meals.
• Personal insight: I love this loaf because it rebounds after toasting — the crumb stays tender rather than turning chalky. For a sweet twist try an apple-cinnamon variant I adapted once and it became a breakfast favorite.

Recipe Overview

• Prep time: 15–20 minutes active, plus 1–1.5 hours proofing.
• Cook time: 35–45 minutes.
• Total time: About 2 hours including cooling.
• Servings: 12 slices (one 9×5 loaf).
• Difficulty: Easy.
• Method: Mix wet and dry ingredients, short rest/proof, bake in a greased 9×5 loaf pan at 375°F (190°C) until golden and 205–210°F (96–99°C) inside.

My Experience Making This Recipe

I tested this loaf in both a stand mixer and by hand; the results were similar when I watched hydration and proof times. Early tests were gummy until I learned to bake to internal temperature and let the loaf cool fully before slicing.

How to Make Legit Squishy-Soft White Gluten Free Bread

Start by whisking dry ingredients: a gluten-free flour blend (about 360 g / 3 cups by volume), 1–2 tbsp sugar, 1½ tsp salt, 1 tbsp xanthan gum if your blend lacks it, and 2¼ tsp instant yeast. Whisk wet ingredients (1½ cups warm water 105–115°F, 2 tbsp oil, 2 large eggs or 2 tbsp flax + 4 tbsp water for egg-free) and mix into the dry until a thick, slightly sticky batter forms. Pour into a greased 9×5 pan, let rise in a warm spot (75–85°F) until puffed about 50–75% (30–60 minutes), then bake at 375°F for 35–45 minutes until the top is golden and the center reads 205–210°F with an instant-read thermometer. Cool completely on a rack before slicing for best texture.

Expert Tips for Success

• Measure flour by weight (360 g ≈ 3 cups) to avoid dry, dense loaves; cups vary too much with GF flours.
• Aim for a wetter dough than traditional wheat bread; gluten-free batters benefit from higher hydration for a softer crumb.
• Use an instant-read thermometer — 205–210°F internal temp ensures a fully cooked, non-gummy center.
• Create a gentle steam in the oven (place a small tray of hot water on the rack below) for a thinner, soft crust that stays supple.
• If your blend lacks xanthan gum, add 1 tbsp per loaf; this improves structure and sliceability.

How to Serve Legit Squishy-Soft White Gluten Free Bread

• Classic sandwiches: pair slices with deli meats, creamy mayo, and fresh lettuce for school or work lunches.
• Toast and top: butter and jam, avocado with lemon and chili flakes, or ricotta and honey.
• Make croutons or breadcrumbs: cube and toast the crust for salads or coating chicken.
• Special occasions: slice thick for French toast — the soft interior soaks custard beautifully without falling apart.

Storage and Reheating Guide

• Room temp: Store cooled loaf in a plastic bag or airtight container for up to 3 days. Keep away from direct sunlight.
• Refrigerator: not recommended for regular storage — it accelerates staling for gluten-free breads.
• Freezing: slice and flash-freeze on a tray, then transfer to a freezer bag; keep up to 3 months. Thaw slices at room temp or in the toaster.
• Reheating: For best texture, reheat frozen slices in a toaster oven at 350°F for 6–10 minutes or microwave 1–2 slices on medium for 20–30 seconds (then crisp in a toaster to avoid sogginess).

Recipe Variations

• Dairy-free: Swap milk for almond or oat milk and use oil instead of butter; the loaf stays soft.
• Egg-free: Use 2 tbsp ground flax + 4 tbsp water per egg (let sit 5 minutes) — adds structure and moistness.
• Seeded whole-grain style: Replace 25–30% of blend with sorghum or buckwheat and fold in 1/3 cup sunflower and flax seeds for texture.
• Sweet or spiced loaf: Add 2–3 tbsp sugar, 1 tsp cinnamon, and 1/2 cup grated apple for a breakfast bread variation.

Nutritional Highlights

• Can be made with heart-healthy oil (olive or canola) and whole-grain GF flours for extra fiber and nutrients.
• Gluten-free but not inherently low-carb — portion control matters; one slice is typically 100–180 kcal depending on ingredients.
• Allergen note: recipe can be adapted to be dairy- and egg-free, but may contain rice, tapioca, or other allergens depending on your blend — always check labels.

Troubleshooting Common Issues

• Dense, heavy loaf: likely under-hydrated or insufficient proofing; increase water by 1–2 tbsp and allow a warmer, longer rise.
• Gummy or wet center: underbaked — verify with an instant-read thermometer and bake until 205–210°F; tent with foil if crust browns too fast.
• Loaf collapses after baking: overproofing or too much yeast; reduce proof time and check yeast freshness.

Frequently Asked Questions

Q: Can I use my regular all-purpose gluten-free flour?
A: Yes — many single-bag all-purpose GF flours work well. If the blend lacks xanthan gum, add 1 tbsp per loaf. Flours heavy in rice may need slightly more water to prevent dryness.

Q: How do I make this loaf dairy-free and egg-free at the same time?
A: Use plant milk (oat, almond) and replace eggs with flax or chia eggs (1 tbsp ground seed + 3 tbsp water per egg). Add a tablespoon of oil for tenderness and don’t skimp on proof time to build structure.

Q: Why does my bread taste yeasty or sour sometimes?
A: Overproofing or too warm a rise can create a yeasty flavor. Keep proofing in a 75–85°F range and stop when the dough is noticeably puffed but not doubled.

Q: Can I bake this in a bread machine?
A: You can adapt it to a machine on a “quick” or “bake only” cycle, but gluten-free batters are wetter than typical dough, so watch hydration and use the machine primarily for baking rather than kneading.

Conclusion

If you want more recipes and alternate techniques for soft gluten-free loaves, these are excellent resources I refer to: Legit Squishy-Soft Gluten Free Bread Recipe – Easy Peasy, No Knead, Easy Gluten Free Bread Recipe: Original & Best, Easy Gluten Free Sandwich Bread – The Loopy Whisk, Soft, Fluffy Gluten-Free Bread (Dairy-Free) – Dish by Dish, and Easy Gluten-Free Bread – Mama Knows Gluten Free. These guides helped me refine proof times, hydration, and dairy-free swaps while testing this loaf.

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