Why You’ll Love this Fluffy Gluten-Free White Bread
If you’ve been searching for a gluten-free bread that doesn’t have the texture of cardboard, your quest ends here. This recipe delivers a pillowy-soft loaf with a tender crumb that’s indistinguishable from traditional wheat bread.
What makes it special? The perfect balance of cornflour, potato starch, and psyllium husks creates that elastic texture we all miss from gluten-containing breads.
I love how this bread holds up for sandwiches without crumbling apart—can your store-bought gluten-free bread do that?
Plus, it toasts beautifully, with edges that turn golden and crisp while the inside stays soft. No more settling for disappointing alternatives.
What Ingredients are in Fluffy Gluten-Free White Bread?
Getting the right ingredients for gluten-free bread makes all the difference between a sad, crumbly disaster and a fluffy, slice-able loaf you’ll actually want to eat. The secret to this particular recipe lies in the careful blend of alternative flours and binding agents that work together to mimic the elasticity and structure that gluten normally provides.
Think of it as assembling a team where each player has a specific role in creating that perfect bread texture.
- 300g cornflour (cornstarch)
- 50g potato starch
- 4 teaspoons soya flour (soy flour)
- 1 teaspoon xanthan gum
- 25g psyllium husks
- 2 teaspoons instant yeast
- 1 teaspoon salt
- 1 tablespoon caster sugar
- 2 teaspoons vinegar
- 15ml sunflower oil (plus extra for brushing)
- 2 tablespoons yogurt
- 325ml warm water
- 30ml milk
When shopping for these ingredients, quality matters, especially with the psyllium husks and xanthan gum, which are the structural powerhouses of this recipe.
Can’t find psyllium husks at your regular grocery store? Check health food stores or online retailers—they’re worth hunting down as they’re non-negotiable for that stretchy texture.
The yogurt adds a subtle tanginess while helping with rise, and the vinegar works with the yeast to give the bread lift.
How to Make this Fluffy Gluten-Free White Bread
Making this gluten-free bread is surprisingly straightforward, but it does require a bit of patience with the rising time. Start by gathering all your dry ingredients—300g cornflour, 50g potato starch, 4 teaspoons soya flour, 1 teaspoon xanthan gum, 25g psyllium husks, 2 teaspoons instant yeast, 1 teaspoon salt, and 1 tablespoon caster sugar—and whisk them together in a large bowl.
In a separate container, combine your wet ingredients: 2 teaspoons vinegar, 15ml sunflower oil, 2 tablespoons yogurt, 325ml warm water, and 30ml milk. The warm water is particularly important here, as it activates the yeast without killing it (think baby bear’s porridge—not too hot, not too cold).
Now comes the magic moment where science happens right in your kitchen. Pour the wet ingredients into the dry and mix vigorously for a full minute. Don’t skimp on this step! We’re talking about a proper arm workout here, making sure everything is thoroughly incorporated into a soft, somewhat sticky dough. For a perfectly smooth mixture with no lumps, you might consider using a professional Vitamix blender which can handle thick batters effortlessly.
Once mixed, leave your dough to rest for an hour—this gives the psyllium husks time to work their binding magic and the yeast a chance to start creating those lovely air bubbles. After the hour’s up, lightly oil your countertop and hands (gluten-free dough can be sticky business), then shape your dough into either rolls or a baton for a loaf tin. Cover it again and let it rise for another hour and a half until it’s nearly doubled in size. Remember, gluten-free dough doesn’t have the same spring as regular dough, so patience is essential.
For the final stage, crank your oven up hot—really hot—to 245°C (220°C fan-assisted). The high heat gives the bread a much-needed boost at the beginning of baking. Brush the top with a little more sunflower oil for a lovely golden crust, then bake for about 25 minutes for rolls or 50 minutes for a loaf.
How do I know when it’s done? The bread should sound hollow when tapped on the bottom. Once baked, immediately remove from the tin and cover with a clean cloth while it cools on a wire rack. This cloth trick is vital—it traps steam and keeps the crust from becoming too hard, resulting in that soft, sandwich-worthy texture we’re all hoping for.
And voilà! Gluten-free bread that’s actually worth eating.
Fluffy Gluten-Free White Bread Substitutions and Variations
While the base recipe for this gluten-free white bread is fantastic on its own, you’ll be thrilled to know there’s plenty of room for substitutions and creative variations.
Can’t find potato starch? Tapioca starch works beautifully in its place. I’ve found that replacing the yogurt with dairy-free alternatives like coconut yogurt maintains that tender crumb we’re after.
For flavor twists, try adding herbs like rosemary or thyme, or perhaps a handful of seeds—sunflower, pumpkin, or sesame—sprinkled on top before baking.
The psyllium husks are pretty crucial for structure, but you could experiment with ground flaxseed if you’re in a pinch.
What to Serve with Fluffy Gluten-Free White Bread
Now that you’ve mastered making this dreamy gluten-free bread with all its possible variations, let’s talk about the fun part—what to pair it with!
I love serving this bread warm with a generous smear of salted butter that melts right in. It’s divine with homemade jam for breakfast or as the foundation for avocado toast with a sprinkle of everything bagel seasoning.
For lunch? Nothing beats a grilled cheese sandwich with sharp cheddar and tomato soup for dipping.
Want something heartier? Try it alongside a cozy vegetable stew or use it for French toast on lazy weekend mornings.
Final Thoughts
After you’ve taken that first heavenly bite of this gluten-free white bread, you’ll wonder how you ever lived without it in your kitchen arsenal.
I’m convinced this recipe changes everything for those of us traversing the gluten-free world.
The texture—so fluffy and tender—rivals any conventional bread, without that gritty, dense quality that plagues many gluten-free alternatives.
