Legit Squishy-Soft White Gluten Free Bread Recipe

I’ve tested this Legit Squishy-Soft White Gluten Free Bread recipe multiple times, and it reliably yields a tender, pillowy loaf that slices without crumbling. What makes it special is the soft crumb and straightforward no-knead technique that fits into a busy weeknight routine. I learned a few small tricks while testing that keep the texture consistently squishy and resilient.

Why Make This Recipe

• Soft, sandwich-ready texture that holds up to toasting and spreads without falling apart.
• Quick and low-effort: mostly mix, rest, and bake — perfect when you want homemade bread without long kneading.
• Allergy-friendly as written (gluten-free) and easily adapted to dairy-free or egg-free versions.
• Great for lunches, sandwiches, or a warm slice with butter and jam; makes about 10 slices.
• Personal insight: I love this loaf because it keeps its soft texture for days when stored properly — no dry crumbs after day two.
• For more gluten-free loaf ideas, check this recipe page I used as a reference while refining my method.

Recipe Overview

• Prep time: 15–20 minutes active, plus 45–60 minutes proofing.
• Cook time: 35–45 minutes at 375°F (190°C).
• Total time: about 1 hr 40 min including cooling.
• Servings: 10–12 slices.
• Difficulty: Easy (no knead, basic mixing).
• Method: Combine wet and dry ingredients, brief mixing to hydrate, rest for one rise, then bake in a greased 9×5-inch loaf pan until internal temp reaches 200–205°F (93–96°C). For background on techniques, see this collection of gluten-free bread recipes.

My Experience Making This Recipe

I tested this loaf in both metal and glass pans and found metal heats more evenly, giving a crisper crust without drying the crumb. Early attempts felt gummy; adding a short extra bake time and using an instant-read thermometer solved that. A tablespoon of apple cider vinegar and an extra egg white improved the crumb structure in my trials.

How to Make Legit Squishy-Soft White Gluten Free Bread Recipe

Start by whisking dry ingredients: 3 cups gluten-free all-purpose flour (with xanthan gum included), 1 1/2–2 tbsp sugar, 1 1/2 tsp instant yeast, and 1 1/4 tsp salt. Separately, warm 1 1/4 cups liquid (about 110°F/43°C) — a mix of water and milk (dairy or plant) — and whisk with 3 large eggs, 2 tbsp oil, and 1 tbsp vinegar. Combine until smooth (batter-like), pour into a well-greased 9×5 loaf pan, cover, and proof at a draft-free, warm spot until roughly 1–1 1/4 inches above the rim (about 45–60 minutes). Bake at 375°F (190°C) for 35–45 minutes until the top is golden and the center reads 200–205°F (93–96°C). Cool at least 30 minutes before slicing to set the crumb.

Expert Tips for Success

• Use an instant-read thermometer to judge doneness — gluten-free breads often look done before the center reaches safe, dry temperature (200–205°F). For more baking basics, visit this baking techniques resource.
• Measure by weight when possible: 3 cups GF blend ≈ 420–450 g depending on the blend; a kitchen scale improves consistency.
• Prefer instant yeast for convenience — it mixes straight into dry ingredients and gives a reliable rise at 80–90°F proof temp. If using active dry yeast, proof it in warm liquid first.
• Avoid overmixing; the batter should be homogenous but not whipped. Overmixing can introduce excess air and large holes in the crumb.
• Grease and line the loaf pan with parchment for clean release; a light oil spray plus a strip of parchment makes lifting easy. For loaf style inspiration, check classic preparations at this classic breads collection.

How to Serve Legit Squishy-Soft White Gluten Free Bread Recipe

• Serve toasted with butter and honey for breakfast or use it as the base for lunchtime sandwiches.
• Make garlic bread: brush slices with olive oil, minced garlic, and parsley, then broil briefly until golden.
• For a brunch spread, cut thick slices, grill briefly, and top with avocado and a fried egg.
• Present sliced on a wooden board with small bowls of flavored butters or jams for guests.

Storage and Reheating Guide

• Room temp: keep wrapped tightly in plastic wrap or in a large zip-top bag for up to 3 days. Use a bread box or a cool cupboard to avoid fridge drying.
• Refrigeration: avoid unless you’ll use it within 24 hours; refrigeration speeds staling.
• Freezing: slice then freeze in an airtight container or double-wrapped bag for up to 3 months. Freeze flat, then stand slices to toast directly from frozen.
• Reheating: toast slices directly (best for texture) or warm a whole loaf in a 300°F (150°C) oven for 10–15 minutes wrapped in foil to refresh softness.

Recipe Variations

• Dairy-free: use unsweetened almond or oat milk and replace butter with neutral oil (no texture change when measured correctly).
• Egg-free/vegan: replace 3 eggs with a vegan egg replacer (follow package amounts) or use 1/2 cup aquafaba + 1/4 cup oil; bake slightly longer and watch internal temp.
• Seeded pan: fold 2–3 tbsp chia or flaxseed into the batter and sprinkle sunflower seeds on top before baking for flavor and texture.
• Whole-grain boost: substitute up to 25% of the GF blend with buckwheat or sorghum flour — add 1 extra tbsp of liquid to maintain hydration.

Nutritional Highlights

• Lower-refined-gluten option: this recipe avoids wheat proteins and is suitable for those with celiac disease if certified gluten-free ingredients are used.
• Moderate calories and fat: using 2 tbsp oil and eggs provides richness without excessive saturated fat; swap oil for applesauce to lower fat.
• Allergen note: contains eggs and may contain dairy depending on milk choice; is gluten-free only if all ingredients and cross-contact controls are certified. Adjust portions to 1–2 slices per serving based on dietary goals.

Troubleshooting Common Issues

• Center sinks or is gummy: solution — bake until internal temp reaches 200–205°F (93–96°C) and avoid underbaking; an extra 5–10 minutes can help. Also verify your yeast is fresh.
• Crust too hard: solution — lower oven temp by 10–15°F and tent with foil for the last 10 minutes; or brush the top with melted butter after baking to soften.
• Bread is crumbly: solution — ensure the flour blend contains a binder (xanthan gum or psyllium husk). Add 1 tsp of psyllium husk (mixed with 2–3 tbsp water) to improve elasticity. For texture ideas and variations, see specialty options here: specialty artisan bread ideas.

Frequently Asked Questions

Q: Can I make this bread without xanthan gum?
A: Yes — but you must replace its binding properties. Use 1–2 tsp psyllium husk powder or a pre-blended GF flour that already contains a binder. Psyllium improves chew and sliceability and often produces a less crumbly loaf than omitting binders entirely.

Q: How do I know if my yeast is still good?
A: Proof active dry yeast in 1/4 cup warm water (105–110°F/40–43°C) with a pinch of sugar; it should foam within 5–10 minutes. If there’s no foam, discard the yeast and use fresh — poor yeast causes weak rise and dense crumb.

Q: Can I make this in a bread machine?
A: You can adapt it to the dough cycle if your machine supports gluten-free settings; add ingredients in the order recommended by the manufacturer (usually liquids first). Watch the first rise and be ready to transfer to a loaf pan for finishing if the machine’s bake cycle over-browns the top.

Q: Why did my loaf have large holes or uneven crumb?
A: Overly vigorous mixing or too much yeast can create big air pockets. Mix just until homogeneous and use the recommended yeast amount (about 1 1/2 tsp instant). Gently tap the pan on the counter before proofing to remove large trapped bubbles.

Conclusion

For a reliable, soft, no-knead loaf you can make on a weeknight, try the original detailed recipe here: Legit Squishy-Soft Gluten Free Bread Recipe – Easy Peasy, No Knead.

Print