Fluffy & Soft Gluten-Free Bread

Ingredients

Flour Blend (Structure Base)

• 2 cups gluten-free flour blend

Flour Blend (Structure Base)

• Provides bulk
• Forms base structure

Binder (Critical Component)

• 1 tbsp psyllium husk OR 1 tsp xanthan gum

Binder (Critical Component)

• Replaces gluten elasticity
• Traps gas

Yeast

• 2 tsp active dry yeast

Yeast

• Creates rise

Liquid

• 1½ cups warm water or milk

Liquid

• Activates yeast
• Hydrates starches

Fat

• 2–3 tbsp oil or butter

Fat

• Soft texture
• Moisture retention

Sugar

• 1 tbsp sugar

Sugar

• Feeds yeast

Salt

• 1 tsp salt

Salt

• Flavor balance

Instructions

Step 1: Activate Yeast Properly

1. Mix warm liquid with sugar and yeast.
2. Let sit until foamy.
3. This confirms yeast is active.

Step 2: Prepare Binder Gel (If Using Psyllium)

1. Mix psyllium with water.
2. Let it form a gel.
3. This step is critical for elasticity.

Step 3: Combine Dry Ingredients

1. Mix flour blend and salt.

Step 4: Build Dough

1. Add:
2. Yeast mixture
3. Binder gel
4. Oil
5. Mix until smooth, thick batter forms.

Step 5: Transfer to Pan

1. Pour into loaf pan.
2. Smooth top with wet spatula.

Step 6: Proofing (Rise Phase)

1. Let rise until doubled.
2. Do not overproof.

Step 7: Baking Phase

1. Bake until:
2. Golden crust forms
3. Internal structure sets

Step 8: Cooling Phase

1. Cool completely before slicing.
2. This step is non-negotiable.