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Squishy-Soft Gluten Free Bread

A quick and easy gluten-free bread recipe that results in soft, squishy loaves, perfect for sandwiches or toasting.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 10 slices
Course: Bread, Side
Cuisine: Gluten-Free
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups gluten-free all-purpose flour blend Choose a quality blend for best results.
  • 1 teaspoon xanthan gum Omit if your flour blend contains it.
  • 1 teaspoon salt
  • 2 teaspoons sugar
Wet Ingredients
  • 1 packet active dry yeast (2 1/4 teaspoons)
  • 1 cup warm milk Dairy or non-dairy.
  • 2 tablespoons olive oil
  • 1 tablespoon apple cider vinegar
  • 2 large egg whites

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a large bowl, whisk together the gluten-free flour, xanthan gum (if using), salt, and sugar.
  3. In a separate small bowl, dissolve the yeast in warm milk. Let it stand for 5 minutes until it gets foamy.
  4. Add the yeast mixture, olive oil, apple cider vinegar, and egg whites to your dry ingredients.
  5. Mix on medium speed until well combined, about 3-4 minutes.
Baking
  1. Pour the batter into a greased loaf pan.
  2. Let it rise in a warm place for 30-45 minutes, or until doubled in size.
  3. Bake for 45-50 minutes, or until golden brown.
  4. Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

For extra fluffiness, add an extra egg white if you're feeling adventurous. Letting the bread cool completely before slicing is essential to avoid a hot mess!