I used to think that "good gluten free bread" was an oxymoron. Either dense as a brick or so crumbly it would flake all over the place with the first swipe of the knife. Not this fluffy and soft gluten free bread recipe. It rises up into a beautiful tall tender loaf with a golden crust and a crumb that bends rather than breaks. Perfect for slicing nicely for sandwiches or toast. I've been playing around with it since 2024 and making some tweaks in 2025 until I have something I'm proud to serve guests who eat gluten every day. No kneading, no stand mixer, no special skills required. Just a bit of patience with a wet batter and the courage to trust it.
Most gluten free breads are either gummy in the middle or dry the next day. This one avoids both by using a thick spoonable batter instead of a dough you shape. This allows the starches to swell and properly set up in the oven with the extra moisture. It's also forgiving. No need to shape it, no need to be worried about overworking the mixture because there's no gluten to make it tough. Just a bowl, a jug and a loaf tin. The result is a bread that tastes like bread. Lightly yeasty, slightly sweet with a soft interior that you can spread butter on without it tearing.
First and foremost is the flour blend. You want a general purpose gluten free blend with xanthan gum in it already. Ideally, one that's based on rice flour with some starch and a bit of protein rich flour like sorghum or millet. I tend to avoid the bean flour heavy ones as they can have a distinct aftertaste. Psyllium husk powder is the unsung hero of the loaf. It absorbs liquid and forms a gel that mimics the stretch of gluten. This is what makes the crumb flexible. You can use whole husks in a pinch but the powder will give you a smoother texture and lighter colour. Eggs are used for structure and richness. Make sure they're at room temperature so they mix in evenly. You want lukewarm milk, not hot. Too hot and you'll stun the yeast. Any dairy or unsweetened plant milk is fine. I find oat and soy work most like dairy. A bit of mild vinegar will help keep the crumb tender and help with the rise. Use a neutral oil for a softer crust or olive oil if you like a bit of fruitiness. If you have anyone at the table with coeliac disease, make sure you're checking labels, even on the yeast. And make sure you're using tins and utensils that haven't been near wheat flour.
Start by mixing the dry ingredients well. You want to make sure the yeast, salt and psyllium are well distributed. It seems like a mundane task but if you don't have even salt or yeast distribution, you can end up with patchy loaves. Next add the wet ingredients. You want to add them all at once. When you pour them on top of the flour, it'll look alarmingly loose. Resist the urge to add more flour. Give it a short beat and you'll start to feel a change. The psyllium will swell, the batter will thicken and start to cling to the spatula. It'll be a smooth glossy mass like a heavy cake batter. Scrape it into a lined tin and smooth the top with a wet spatula. This helps prevent any tearing on the surface. Now put it somewhere warm and out of the draughts. You'll start to see small bubbles around the edges first. Then a gentle dome will start to form in the middle. It'll start to smell slightly sweet and yeasty, like a bakery before they open. When you bake it, it'll puff up more in the oven. The surface will start to set and change from a pale gold to a deep amber. Brush it with some melted butter as soon as you take it out. This helps keep the crust tender rather than papery.
First, look at the crust. It should be a confident golden brown. Firm on top and very slightly pulling away from the sides of the tin. Tap the bottom once you've taken the loaf out. If it sounds hollow and drumlike, then the interior has set. You'll also notice the aroma change. It'll go from raw and yeasty to a toasty nutty smell that will fill the kitchen. If it feels heavy for its size or the sides are pale and damp, give it a bit longer. I like to use an instant read thermometer to take the guess work out of it. I trust it more than my eyes. Whatever you do, don't try and slice it until it's fully cooled. Gluten free crumb continues to set as it cools. If you slice it warm, it'll be gummy no matter how well it's been baked.
Weigh your flour. Gluten free flour is different from cup to cup in terms of how it packs. If you're heavy handed, you're going to end up with a dry loaf. Use a mixer or sturdy spatula to beat the batter until it's smooth. Otherwise, you'll end up with little rubbery pockets from the psyllium lumps. Don't over rise the batter. Once it reaches the rim of the tin, you're good to go. Gluten free structure is delicate. If you let it go too high, it'll collapse in the oven. If you find the top is browning faster than the middle is cooking, you can tent it loosely with some foil. Also, make sure you're using the right size tin. If you use a tin that's too big, it'll thin out the batter and you'll end up with a squat loaf.
A dense, heavy loaf. Might have been old yeast or milk too hot or cold. Check the date on the packet. Use a thermometer for the liquid. Sunken top. Usually, this means the batter has been proving for too long. Bake it as soon as it reaches the rim next time. Gummy middle. Either it was underbaked or you sliced it too early. Check the internal temperature and be patient with the cooling. Dry, crumbly slice. Too much flour or too long in the oven. Weigh carefully. Test early. Pale crust. Might have a cool oven. An oven thermometer is a cheap worthwhile check.
It's great toasted and buttered. The edges will get crisp and the middle will stay soft. It makes a decent sandwich bread too. Sturdy enough for some ham and mustard or a ripe tomato with salt. For breakfast, I like it with some soft scrambled eggs. Or thickly spread with some nut butter and sliced banana. Cubed and dried in a low oven, it makes good croutons for soup. Simple comfort is some slices with a bowl of lentil stew.
Add a handful of seeds like sunflower or pumpkin seeds for some nutty crunch. Sprinkle some on top as well for looks. If you want a savoury loaf, add some finely chopped rosemary and a spoonful of grated hard cheese. For a cinnamon and raisin version, it's great on the weekends. Swirl some cinnamon sugar into the batter as you spoon it into the tin. For a dairy free version, use plant milk and brush the baked loaf with oil instead of butter.
Once it's fully cooled, you can keep the loaf wrapped in a clean cloth or bread bag at room temperature for up to 3 days. Gluten free bread dries out quicker than wheat bread so don't leave it uncovered on the counter. To keep it longer, slice it first. Then put small squares of parchment between the slices. Freeze in a sealed bag for up to 3 months. Toast the slices from frozen and they'll come back to that fresh baked softness. Never bag a warm loaf. The trapped steam will encourage mould. If you see any fuzzy bits or smell anything sour, discard the whole loaf. Don't try and cut around it. Since there's raw egg in the batter, don't taste it before baking.
Can I make this in a bread machine?
Most machines are designed for kneaded wheat dough. So I wouldn't recommend it unless you have a dedicated gluten free setting. Even then, you might get a slightly different texture.
Why do you add vinegar to a bread batter?
A bit of acidity helps keep the crumb tender and helps with the rise. You won't taste it in the final loaf.
Can I use a different size tin to bake it?
Yes, but the size will affect the result. If you use a wider tin, you'll end up with a flatter loaf. If you use a narrower tin, you'll end up with a taller loaf that might need more time in the oven.
Can I use active dry yeast instead of instant yeast?
Yes. Dissolve it in the warm milk first. Let it foam. Then mix it with the rest. It might take a bit longer to rise.
Why is it a batter and not a dough?
Gluten free flours need more liquid to fully hydrate. If you have a stiffer mixture, you'll end up with a dry crumbly loaf.
Is it better toasted?
Many people find it is. Especially on day two or three. Toasting will refresh the crust and bring back the softness on the inside.
I still smile every time I see this loaf rising in the oven. It reminds me of how long I thought less of gluten free baking. Give your first attempt some room to be imperfect. The second one will almost certainly be better. I'd love to hear how you got on when you make this gluten free bread recipe. Leave a rating and a comment below.
This fluffy gluten-free bread is made from a thick, no-knead batter that rises in the tin and bakes into a golden loaf. Psyllium husk gives the crumb its stretch, so slices stay soft and hold together for sandwiches, toast and everyday spreading.
Servings 12
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.