Ever tried gluten-free bread that tastes like cardboard? Or lactose-free options that crumble faster than your willpower on a Monday? Yeah, we’ve been there.
But this recipe? It’s a game-changer. Soft, fluffy, and actually edible—no weird aftertaste, no sad texture.
Whether you’re celiac, lactose intolerant, or just curious, this bread won’t disappoint. And the best part? You don’t need a degree in baking science to make it.
Ready to upgrade your bread game? Let’s go.
Why This Recipe Slaps
Most gluten-free breads are dry, dense, or taste like they’ve been sitting in a freezer since 1992. Not this one.
The secret? A blend of rice and tapioca flour for lightness, plus psyllium husk to mimic gluten’s elasticity. No gums, no weird additives—just real ingredients that work. And because we’re ditching lactose, we use plant-based milk and oil for moisture without the dairy drama.
The result? Bread that’s soft, chewy, and doesn’t fall apart when you look at it.
Ingredients You’ll Need
- 1 ½ cups rice flour (white or brown, your call)
- ½ cup tapioca flour (for that stretchy texture)
- 2 tbsp psyllium husk powder (don’t skip this—it’s the MVP)
- 1 tsp salt (because flavor matters)
- 1 tbsp sugar (or honey, if you’re fancy)
- 1 packet instant yeast (7g, or about 2 ¼ tsp)
- 1 cup warm plant-based milk (almond, oat, or coconut)
- 2 tbsp olive oil or melted coconut oil (fat = flavor)
- 1 tbsp apple cider vinegar (trust us, it helps)
- 2 eggs or flax eggs (for binding)
Step-by-Step Instructions
- Mix the dry stuff: In a bowl, whisk rice flour, tapioca flour, psyllium husk, salt, sugar, and yeast. No clumps allowed.
- Add the wet team: Pour in warm milk, oil, vinegar, and eggs.
Stir until it looks like thick batter. Pro tip: Let it sit for 5 minutes—the psyllium will work its magic.
- Knead (sort of): Wet your hands and shape the dough into a loaf. It’ll be sticky, but that’s normal.
Place it on a lined baking tray.
- Let it rise: Cover with a towel and leave it in a warm spot for 45–60 minutes. It should double in size. (If it doesn’t, your yeast might be dead. RIP.)
- Bake: Preheat oven to 375°F (190°C).
Bake for 40–45 minutes until golden brown. Tap the bottom—if it sounds hollow, it’s done.
- Cool: Resist the urge to slice it immediately. Let it cool for 20 minutes, or you’ll end up with bread mush.
How to Store This Masterpiece
Gluten-free bread dries out faster than your phone battery, so store it right. Room temp: Wrap it in a towel or beeswax wrap for 2–3 days. Freezer: Slice it, bag it, and freeze for up to a month.
Toast straight from frozen—no thawing needed. FYI, fridge storage is a no-go unless you enjoy chewing on rocks.
Why This Bread is a Win
Beyond tasting like actual bread, this recipe is digestive-friendly, nutrient-dense, and versatile. Rice flour packs B vitamins, psyllium husk is a fiber powerhouse, and plant-based milk keeps it lactose-free without sacrificing moisture.
Plus, it’s perfect for toast, sandwiches, or just eating straight from the loaf like a chaotic neutral.
Common Mistakes to Avoid
- Overmeasuring flour: Spoon it into the cup, don’t scoop. Too much flour = brick bread.
- Skimping on rise time: Patience is key. No rise = no fluff.
- Using cold milk: Yeast needs warmth to activate.
Think “baby bottle temp,” not “just left the fridge.”
- Slicing too soon: Hot bread is tempting, but it’ll crumble. Wait. Seriously.
Swaps and Subs
Out of something?
Here’s your cheat sheet:
- Rice flour: Swap for sorghum or buckwheat flour.
- Plant milk: Water works in a pinch, but add an extra tbsp of oil.
- Eggs: Flax eggs (1 tbsp ground flax + 3 tbsp water per egg) for vegan.
- Psyllium husk: Chia seeds or ground flax can sub, but texture will be denser.
FAQs
Can I make this without yeast?
Technically, yes, but you’ll get a denser loaf. Try 1 tsp baking powder + ½ tsp baking soda as a sub, but don’t expect the same rise.
Why did my bread turn out gummy?
Underbaking or too much liquid. Use a thermometer—internal temp should hit 205°F (96°C).
Can I use a bread machine?
Sure, if yours has a gluten-free setting.
Mix wet and dry first, then let the machine handle the rest. IMO, oven-baked tastes better.
Is psyllium husk the same as metamucil?
Kinda, but don’t use flavored metamucil unless you want orange-cinnamon bread. Stick to plain psyllium powder.
Can I add seeds or nuts?
Absolutely.
Toss in ¼ cup of sunflower seeds, chia, or chopped walnuts before baking. Texture upgrade unlocked.
Final Thoughts
Gluten-free, lactose-free bread doesn’t have to suck. This recipe proves it.
With simple ingredients, zero weird chemicals, and a texture that doesn’t remind you of styrofoam, it’s a win for anyone tired of settling. Bake it, slice it, toast it—just don’t blame us when you eat the whole loaf in one sitting.