But, like any good culinary adventurer, I refused to give up. After many trials (and even more errors), I've finally landed on a recipe that yields a truly soft and delicious loaf. Seriously, this isn't your typical gluten-free bread. This is the kind of bread that you’ll be excited to slice for sandwiches, toast for breakfast, or even just nibble on with a pat of butter. The kind that reminds you that gluten-free doesn't have to mean compromising on taste or texture. So, are you ready to experience the joy of slicing into a beautifully soft loaf of homemade bread? Let's get baking!

The Ultimate Softness: Homemade Gluten-Free Bread

Alright, let's get our hands floury! This recipe is a labor of love, but it’s also easier than you might think. A few key techniques will get us to that perfect loaf.

Ingredients You'll Need:

• 1 ½ cups warm water (about 105-115°F)

• 1 tablespoon granulated sugar (organic sugar)

• 2 ¼ teaspoons (or 1 packet) active dry yeast (active dry yeast)

• 2 tablespoons olive oil (extra virgin olive oil), plus more for greasing

• 2 large eggs

• 1 teaspoon apple cider vinegar (organic apple cider vinegar)

• 3 cups gluten-free all-purpose flour blend (gluten-free all purpose flour) (make sure it contains xanthan gum)

• 1 teaspoon salt (sea salt)

• ½ cup tapioca starch (tapioca starch)

• 2 tablespoons psyllium husk powder (not whole husks) (psyllium husk powder)

• 1/4 cup of non-fat milk powder(optional)

Step-by-Step Instructions:

1. Activate the Yeast: In a large mixing bowl, combine the warm water and sugar. Sprinkle the active dry yeast over the top, give it a gentle stir, and let it sit for 5-10 minutes until it becomes frothy. This step is crucial! If the yeast doesn’t activate, your bread won’t rise.

2. Combine the Liquids Add the olive oil, eggs, and apple cider vinegar to the yeast mixture. Whisk it together to form a smooth mixture. That apple cider vinegar is our secret weapon for the most fluffy result.

3. Mix the Dry Ingredients: In a separate, large mixing bowl, whisk together the gluten-free all-purpose flour blend, salt, tapioca starch, psyllium husk powder, and milk powder. Make sure these ingredients are all evenly combined.

4. Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing on low speed with a stand mixer fitted with a dough hook (or use a hand mixer, though you’ll need some muscle!). Continue mixing on medium speed for 5 minutes or so, until the dough forms into a sticky, elastic ball. Don’t panic about the stickiness, that’s the way it’s meant to be.

5. First Rise: Lightly grease a large bowl with olive oil. Transfer the dough to the bowl, turning to coat it. Cover the bowl tightly with plastic wrap and let it rise in a warm place for 1-1.5 hours, or until it has nearly doubled in size. This is when the yeast really goes to work, so make sure to give it a warm, draft-free place to do its thing. I put mine in the sun during the day and inside my oven (turned off!) at night.

6. Shape the Dough: Gently punch down the dough to release the air. Transfer the dough to a loaf pan (approximately 9x5 inches) that has been lined with parchment paper (this helps get the loaf out without hassle). Smooth the top of the dough in the loaf pan. You may want to lightly wet your hands with water to prevent sticking during this part of the process.

7. Second Rise: Cover the loaf pan lightly with a clean kitchen towel or plastic wrap and let it rise for another 45 minutes in a warm place, until it’s almost reaching the rim of the pan. The goal is to get a nice final rise here for that perfect light texture.

8. Preheat and Bake: Preheat your oven to 375°F (190°C). Bake the loaf in the preheated oven for 45-55 minutes, or until the crust is golden brown and the bread sounds hollow when you tap it. Make sure to use a thermometer if necessary to ensure the center has reached 200F before removing the bread from the oven.

9. Cooling: Carefully remove the loaf from the pan and place it on a wire rack to cool completely before slicing. Cooling it completely is important. Be patient – slicing into the loaf when it’s too hot will make the texture seem gummy. The cooling time lets the bread set properly and is absolutely worth the wait!

Tips & Tricks for Perfect Gluten-Free Bread

• Warm Water is Key: Be sure the water temperature is in the 105-115°F range for optimal yeast activity. Too hot, and you can kill the yeast; too cold, and it won’t activate.

• Psyllium Husk Powder: This ingredient is crucial for the bread’s structure. It’s not an optional ingredient! Please make sure you use the powder and not the whole husks.

• Xanthan Gum: Ensure your gluten-free all-purpose flour blend already includes xanthan gum (most blends do) or you’ll need to add it separately.

• Don’t Overmix: Mix the dough until just combined. Overmixing can make the texture tough.

• Cooling is Crucial: As tempting as it is to dive right in when it comes out of the oven, it's incredibly important to let it cool before slicing it. I suggest a minimum of one hour of cooling!

• Add Extras: Add nuts, seeds, or herbs into the mix to customize this recipe to your taste. Rosemary and cranberries would make a delicious option during the holidays!

Recipe Card: Soft Homemade Gluten-Free Bread

Yields: 1 loaf (approximately 9x5 inches)
Prep Time: 25 minutes
Rise Time: 2 - 2.5 hours
Cook Time: 45-55 minutes

Ingredients:

• 1 ½ cups warm water (105-115°F)

• 1 tablespoon granulated sugar

• 2 ¼ teaspoons active dry yeast

• 2 tablespoons olive oil, plus more for greasing

• 2 large eggs

• 1 teaspoon apple cider vinegar

• 3 cups gluten-free all-purpose flour blend

• 1 teaspoon salt

• ½ cup tapioca starch

• 2 tablespoons psyllium husk powder

  • 1/4 cup of non-fat milk powder(optional)

Instructions:

1. Activate yeast in warm water with sugar.

2. Combine wet ingredients with yeast.

3. Combine dry ingredients in a separate bowl.

4. Mix dry into wet on low then medium for 5 minutes until dough is elastic and sticky.

5. First rise: Place dough in an oiled bowl and cover, let rise until doubled.

6. Punch down, and shape the dough into a loaf in a lined pan.

7. Second rise: Let dough rise again until reaching the edge of the pan.

8. Bake at 375°F (190°C) for 45-55 minutes.

9. Cool completely on a wire rack before slicing.

There you have it, my friend! A beautifully soft, homemade loaf of gluten-free bread ready to fill your home with warmth and deliciousness. Get ready to have your sandwiches and toast game elevated! Please let me know how your loaf turns out, and if you add anything to the dough! Happy baking!