Tulo

Gluten Free Bread Recipe

A sliced loaf of gluten free bread on a wooden board, showing an even, tight crumb and a golden brown crust with a few slices fanned out in front.
Photo by Jim Robbins on Pexels

Psyllium husk powder absorbs liquid and forms a gel that mimics the stretch gluten normally provides, while a mix of rice flour, potato starch, and tapioca starch gives structure without the gumminess a single gluten free flour tends to produce.

Prep
25 min
Cook
50 min
Total
135 min
Servings
12

Ingredients

Servings12
  • 2 cups white rice flour
  • 1/2 cup potato starch
  • 1/2 cup tapioca starch
  • 3 tablespoons psyllium husk powder
  • 2 tablespoons granulated sugar
  • 2 1/4 teaspoons instant yeast
  • 1 1/2 teaspoons fine sea salt
  • 1 3/4 cups warm water (about 110°F/43°C)
  • 3 large eggs, room temperature
  • 3 tablespoons olive oil
  • 1 tablespoon apple cider vinegar

Nutrition per serving

Calories
370
Protein
11g
Carbs
70g
Fat
6g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

Need different units or a different yield? Try our Conversion Calculator →

Instructions

  1. 1In a small bowl, whisk the psyllium husk powder into the warm water and let it sit for 1-2 minutes until it thickens into a thick gel. Set aside.
  2. 2In a large bowl or the bowl of a stand mixer, whisk together the white rice flour, potato starch, tapioca starch, sugar, instant yeast, and salt.
  3. 3Add the eggs, olive oil, apple cider vinegar, and the psyllium gel to the dry ingredients. Beat on medium speed with a paddle attachment (or a handheld mixer) for 3-4 minutes, until the mixture forms a thick, sticky, uniform dough that looks more like a stiff batter than a kneadable dough.
  4. 4Scrape the dough into a greased 9x5-inch loaf pan. Wet your hands and smooth the top into an even dome shape.
  5. 5Cover loosely with plastic wrap or a damp towel and let rise in a warm spot for 50-60 minutes, until the dough has risen about 1 to 1.5 inches above the rim of the pan. It won't double the way wheat dough does.
  6. 6Preheat the oven to 375°F (190°C) toward the end of the rise.
  7. 7Bake for 45-55 minutes, tenting loosely with foil after 30 minutes if the top is browning too quickly. The loaf is done when it sounds hollow when tapped on the bottom and an instant-read thermometer inserted into the center reads at least 205°F (96°C).
  8. 8Turn the loaf out onto a wire rack immediately and let it cool completely, at least 2 hours, before slicing.

Tips & variations

  • Weigh the flours if possible. Rice flour and starches pack differently by volume than wheat flour, and even a small excess makes the loaf dry and crumbly.
  • For a slightly softer crumb, swap 2 tablespoons of the water for 2 tablespoons of milk or a dairy-free milk alternative.
  • Psyllium husk powder (not whole husks or flakes) is important for a smooth crumb; whole husks leave visible flecks and a slightly gritty texture.
  • If the dough looks noticeably thinner or runnier than a thick cake batter after mixing, add flour one tablespoon at a time until it holds its shape when mounded.
  • A pinch of xanthan gum (about 1/2 teaspoon) can be added alongside the psyllium for extra insurance on structure, especially at higher altitudes.

Storage & reheating

Once fully cooled, store sliced bread in an airtight container or bag at room temperature for up to 2 days, or refrigerate for up to a week (gluten free bread stales faster than wheat bread at room temp). For longer storage, slice the whole loaf and freeze in a zip-top bag for up to 3 months; toast slices straight from frozen. Refresh day-old slices in a toaster or a 350°F (175°C) oven for 5 minutes to revive the crust.

Tips from the Tulo kitchen

  • Let the mixed dough rest in the bowl for 5 minutes before shaping it into the pan; this gives the psyllium a chance to fully thicken and makes the dough much easier to smooth.
  • Set the pan to rise near a warm oven or on top of the fridge rather than in direct sun, which can dry out the exposed surface and cause a crack across the top.

FAQ

Why is my gluten free bread gummy in the middle?

This almost always means it was undercooked or sliced too soon. Bake until the internal temperature hits at least 205°F (96°C) and let the loaf cool fully, ideally 2 hours, before cutting.

Can I make this bread dairy-free?

Yes, the recipe as written contains no dairy. Just double-check that any add-ins, like a milk swap for part of the water, use a dairy-free alternative.

Can I substitute the psyllium husk with something else?

Ground flaxseed mixed with water can work in a pinch, but it will give a denser loaf with a slightly nuttier flavor and less lift. Psyllium husk powder gives the closest texture to wheat bread.

Why doesn't my gluten free dough rise like regular bread dough?

Without gluten to trap gas, the dough can't stretch as much, so a rise of 1 to 1.5 inches above the pan rim is normal and expected, not a sign of dead yeast.

Can I use a bread machine for this recipe?

Some machines have a dedicated gluten free cycle that works well since it skips the extended kneading phase; without that setting, it's more reliable to mix by hand or stand mixer and bake in a conventional oven.

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