This gluten-free dry yeast bread is a soft, sliceable loaf made with a measured gluten-free flour blend, instant yeast, and psyllium husk for structure. Its dough is wetter than wheat bread dough and rises just once in the pan, making it a practical loaf for toast and sandwiches.
Ingredients
- 2½ cups (375 g) gluten-free all-purpose flour blend, preferably one containing rice flour and starches but no added leavener
- 2 tablespoons (18 g) whole psyllium husk, not psyllium powder
- 2¼ teaspoons (7 g) instant dry yeast, one standard packet
- 1 tablespoon (12 g) granulated sugar
- 1 teaspoon (6 g) fine salt
- 1¼ cups (300 ml) warm water, about 100°F (38°C)
- 2 large eggs (about 100 g without shells), at room temperature
- 3 tablespoons (45 ml) olive oil or neutral oil
- 1 teaspoon (5 ml) apple cider vinegar
- 1 teaspoon (5 ml) oil or softened butter, for greasing the pan
Instructions
- Prepare the pan and oven. Grease an 8½-by-4½-inch (21-by-11-cm) loaf pan. If your pan is larger, the loaf will be shorter and may bake faster. Set a rack in the center of the oven; you will preheat it after mixing while the dough rises.
- Combine the dry ingredients. In a large bowl, whisk together the gluten-free flour blend, psyllium husk, instant yeast, sugar, and salt until evenly mixed. Psyllium helps bind the dough and gives the finished loaf enough structure to slice.
- Mix the wet ingredients. In a separate bowl, whisk the warm water, eggs, oil, and vinegar. The water should feel warm, not hot; temperatures much above 120°F (49°C) can damage yeast. Pour the liquid into the flour mixture.
- Beat into a sticky dough. Use a sturdy spoon or an electric mixer with a paddle attachment and beat for about 3 minutes, scraping down the bowl once. The mixture should be thick, sticky, and more like soft dough or very stiff batter than a kneadable wheat dough. Do not add extra flour just to make it easy to handle.
- Fill the pan and rise. Scrape the dough into the prepared pan. With damp fingers or a wet spatula, smooth the top. Cover loosely with oiled plastic wrap or a clean towel. Let rise in a warm, draft-free place for about 60–75 minutes, until the dough has risen noticeably and reaches near the top of the pan. Do not wait for it to double; overproofed gluten-free dough can sink.
- Preheat the oven. During the last 20 minutes of rising, heat the oven to 375°F (190°C). Remove the cover before baking. If the dough has risen very quickly and is already level with the pan rim, bake it rather than letting it continue to overproof.
- Bake until set. Bake for 45–50 minutes, until the top is firm and golden and the loaf sounds hollow when tapped. If it browns too quickly, loosely cover the top with foil for the final 10–15 minutes. For the most dependable doneness check, insert an instant-read thermometer into the center: aim for about 205–210°F (96–99°C). This is a bread texture check, not a USDA food-safety temperature requirement.
- Cool completely before slicing. Let the loaf rest in the pan for 10 minutes, then turn it onto a rack. Cool for at least 60 minutes before cutting; the crumb is still setting as it cools, and slicing too soon can make it gummy. Use a serrated knife and a gentle sawing motion.
Tips
- Check the flour blend. Use a blend intended for baking and weigh it if possible. Brands vary in density and starch content, so a cup measure can produce a dry loaf. If your blend already contains psyllium or a binder such as xanthan gum, follow its label and avoid adding extra binder without testing the formula.
- Use instant yeast as listed. Active dry yeast also works, but dissolve it in the warm water with the sugar and wait 5–10 minutes until foamy before adding it. That short proof is not required for instant yeast. If the yeast does not foam, it may be inactive.
- Keep the dough moist. Gluten-free bread dough should not be kneaded or dusted heavily with flour. If it looks unusually stiff after mixing, add water one tablespoon (15 ml) at a time; if it is pourable, check the flour weight and psyllium amount before adding more flour.
- Confirm gluten-free ingredients. Choose flour, yeast, vinegar, and any optional toppings labeled gluten-free, especially when cooking for someone with celiac disease. Clean the work surface and use uncontaminated utensils.
Serving Suggestions
Serve slices warm or toasted with butter, jam, or nut butter. The loaf also works for sandwiches, avocado toast, and grilled cheese; toast it lightly if you prefer a firmer surface. For neat sandwich slices, let it cool completely and use a sharp serrated knife. If it is very fresh, a brief toast helps support moist fillings.
Variations
For a seeded loaf, fold in 2 tablespoons (18 g) of sunflower or pumpkin seeds after mixing, then scatter another tablespoon (9 g) on top before the rise. For a savory flavor, add 1 teaspoon (2 g) dried rosemary or ½ teaspoon (1 g) garlic powder to the dry ingredients. To make the loaf dairy-free, no change is needed: the recipe contains no dairy. Do not replace the eggs with a liquid egg substitute without adjusting the formula; eggs contribute moisture and structure, and a direct swap may leave the loaf dense.
Storage and Reheating
Once fully cool, store the loaf in an airtight container or bag at room temperature for up to 2 days. Gluten-free bread can dry out quickly, so freezing is usually best for longer storage: slice the cooled loaf, separate slices with parchment if desired, and freeze in a sealed bag for up to 2 months. Toast slices straight from frozen, or thaw them at room temperature. To warm several slices, place them in a 300°F (150°C) oven for about 5–8 minutes. Refrigeration is not recommended for routine storage because it can make bread stale faster. Discard bread if you see mold; do not eat or trim around moldy portions.
Frequently Asked Questions
Can I use active dry yeast instead of instant yeast?
Yes. Use the same quantity, but first stir it into the warm water with the sugar and let it stand for 5–10 minutes until foamy. Then mix it with the remaining wet ingredients and continue as directed.
Why did my loaf sink in the middle?
Common causes include overproofing, too much liquid, or underbaking. Let the loaf rise only until it is near the top of the pan, measure the flour accurately, and bake until the center reaches the bread-doneness range given above.
Can I make this without psyllium husk?
Psyllium provides important structure and moisture retention in this formula. Flax or chia gel is not a reliable one-for-one substitute here; for a psyllium-free loaf, use a recipe specifically developed without it.
Can I make the dough ahead?
This recipe is designed for a same-day rise and bake. A long, unattended rise can overproof the dough and cause it to collapse. For convenience, bake the loaf, cool it fully, slice it, and freeze it instead.
How do I know the bread is baked through?
The crust should be golden and firm, and the center should register about 205–210°F (96–99°C) on an instant-read thermometer. Let the loaf cool completely before judging the crumb, since gluten-free bread can seem gummy while hot.
Can I bake this as rolls?
The dough is too soft to shape like wheat rolls, but you can divide it among greased muffin cups. Fill each about two-thirds full, let rise until puffy, and start checking after 20 minutes at 375°F (190°C); baking time depends on the size of the cups.
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