Easy Gluten Free Bread (Perfectly Soft and Fluffy!)

Add 2 large eggs, oil, 1 teaspoon apple cider vinegar, 1/4 cup light oil, and 1 1/2 cups purified water (around 110º F) to a stand mixer bowl. Put on the paddle attachment. Start mixing on low speed, then increase to medium until fully blended.

Combine 1 cup sorghum flour,1/2 cup brown rice flour, 1 cup tapioca starch, 1/2 cup potato starch, 2 1/2 teaspoons rapid yeast, 2 tablespoons cane sugar, 2 teaspoons psyllium husk powder, 2 tablespoons ground flaxseed meal, 1 teaspoon baking powder, and 1 teaspoon salt in a large mixing bowl. * I recommend mixing the dry ingredients separately before adding them to the mixer. This ensures they are all blended together evenly.

Add the dry ingredients to the wet ingredients a cup at a time. Mix on low to mix in the flour before adding more. If you add all of the flour at once, some may fly out of the stand mixer bowl. Gradually increase the speed to medium and let the dough mix for 2 minutes.

Once the dough comes together, check the consistency. Look at your dough and poke a finger into it. Is it wet, sticky, or just right? You may need to add more flour or water depending on which flour blend you use.

Use a spatula to scrape the dough from the bowl and paddle. I like to rise my dough in the oven. Preheat the oven to 175ºF, then turn it off. Crack the oven door open and place the dough inside to rise in the warm oven.

Line a 9.5x5 inch or Pullman loaf pan with parchment paper. Transfer the dough to the pan and loosely cover it with plastic wrap. Cover the dough loosely with plastic wrap and put it in the warm oven to rise. The dough is finished rising when it has doubled in size.

Remove the pan from the rising area, remove the plastic, and preheat your oven to 350º F. Place the pan of risen dough in the oven and bake for 40-45 minutes. The actual bake time will vary by the material the pan is made from, the size of the pan, etc.

The bread is finished baking when it is golden on top and has an internal temperature of 200-205º F. I recommend using this digital thermometer to check the internal temperature.

When the bread is finished baking, remove the pan from the oven. Let it sit in the pan for 5 minutes, then carefully lift the bread out of the Pullman loaf pan by the ends of the parchment paper. Put the bread onto a cooling rack.

Do not cut the bread before it has fully cooled! Let it cool completely to room temperature before cutting. This helps the crumb set and prevents the bread from becoming gummy.