Fluffy and Soft Gluten-Free Bread Recipe

Ingredients

• 3 cups (420 g) gluten-free flour blend
• 2 teaspoons instant yeast
• 1 teaspoon salt
• 1 tablespoon sugar or honey
• 1 teaspoon xanthan gum (if not already included in the flour blend)
• 2 large eggs
• 1¼ cups (300 ml) warm water
• 3 tablespoons olive oil or vegetable oil
• 1 teaspoon apple cider vinegar

Instructions

1. In a large bowl, combine the gluten-free flour, yeast, salt, sugar, and xanthan gum.
2. Add the eggs, warm water, oil, and apple cider vinegar. Mix until a smooth, sticky dough forms.
3. Cover the bowl and let the dough rise for 45–60 minutes, or until noticeably expanded.
4. Transfer the dough to a greased loaf pan and smooth the top with a damp spatula.
5. Let it rest for another 20–30 minutes.
6. Bake in a preheated oven at 375°F (190°C) for 35–40 minutes, or until the loaf is golden brown and sounds hollow when tapped on the bottom.
7. Remove from the oven and allow the bread to cool completely on a wire rack before slicing.

Tips for Extra Soft Bread

• Use room-temperature ingredients whenever possible.
• Gluten-free dough is naturally stickier than regular dough; avoid adding too much extra flour.
• Store the bread in an airtight container to maintain its softness.
• Slice and freeze leftovers for longer storage, then toast when needed.

Enjoy your fluffy, soft, gluten-free bread!