The words ‘Soft’ and ‘Gluten Free’ are rarely used in the same sentence – and for good reason… Most gluten free baked goods are dry, crumbly and taste like recycled rice cakes. Why for the love of Pete (whoever he is), can we put a man on the moon, but can’t make a gluten free bread that doesn’t require toasting it first so we can eat it without falling apart?!

Good news my friends… Soft, Gluten Free Sandwich Bread, Pizza Crusts & Hamburger Buns do exist! It starts with having the right combination of my ‘Erika’s All Purpose Gluten Free Flour Mix‘ paired with the perfect ratio of other ingredients and a careful cooking method. But that doesn’t mean you need to be a rocket scientist to make it… in fact this recipe is so easy, my kids help me with it all of the time and it still turns out great!

** If you’re looking for a VEGAN version of this recipe (no eggs), CLICK HERE for my Gluten Free and Vegan Bread Recipe!**

The Tools & Ingredients In This Recipe:





Here’s a better look at the proofing & baking process.

Shape Dough in Pan using wet hands if needed.

Dough will retain most of the imperfections.

Leave Dough on Stove Top to Proof while Oven is pre-heating.

See how it’s starting to rise?

Dough has been proofing for about 20-25 minutes and is ready for the oven!



After 5 minutes in the oven.



After 10 Minutes in the Oven.



After 15 Minutes in the Oven.



After 20 Minutes in the Oven.

Notice how the original markings have stayed?



After 25 Minutes in the Oven.



If you think the crust is browning too quickly, you can tent it with foil.

I never have to do this, but your oven or pan may cook differently then mine.



Bread is done when internal temp reaches 200 – 220 degrees.

I always keep mine in for 1-2 minutes extra after it reaches 210 to ensure the inside isn’t too sticky…

I believe this also helps it retain it’s shape so it doesn’t deflate.



All Done… Enjoy!