The two problems that make almost every homemade GF bread disappointing:

Wrong binders. Single-binder recipes that rely on xanthan gum alone produce a gummy, dense interior. At home, adding psyllium husk powder alongside the xanthan gum fixes that: it absorbs up to 14 times its weight in water, forms a gel that gives the dough elasticity, and produces an even, non-gummy crumb that xanthan gum alone can’t achieve.

Cutting too soon. GF bread’s crumb is set by starch gelatinization and xanthan gum binding — a process that continues for up to two hours after the loaf leaves the oven. Slice it warm and the steam inside escapes before the crumb firms, leaving a gluey, underbaked-looking interior even in a fully cooked loaf. This is the single most common GF bread failure, and it’s entirely avoidable.

Canyon Bakehouse Mountain White is built on brown rice flour, tapioca flour, and whole-grain sorghum. This home version keeps the brown rice flour and tapioca and swaps in potato starch where Canyon uses sorghum — potato starch is easier to find and delivers the same pillowy softness.

Whole-grain brown rice flour is the structural base. It provides the bulk and a faint nutty flavor that makes GF bread taste like bread rather than a rice cake. Use whole-grain (not white rice flour) for better flavor and the slightly coarser texture that helps the loaf hold its shape.

Tapioca starch is the chew builder. It’s highly elastic when baked and produces a slightly glossy crumb — the quality that makes Canyon Bakehouse bread feel soft rather than crumbly when you take a bite.

Potato starch adds softness. It bakes to a pillowy texture and prevents the dry, gritty crumb that happens when rice flour carries too much of the load. Don’t substitute cornstarch here — it bakes drier.

GF bread dough looks nothing like wheat bread dough. It’s a thick, smooth batter that you pour into the pan — not a dough you knead or shape. That’s correct.

Beat the dry and wet ingredients together for a full 2 minutes with a hand mixer or stand mixer. The mixing activates the xanthan gum and psyllium husk, which begin hydrating and building the gel network that replaces gluten. Undermixing leaves those binders underactivated and produces pockets of dense, gummy flour in the finished loaf. Two minutes is enough; more won’t hurt.

Scrape the batter into a well-greased loaf pan, smooth the top with a wet spatula (dip it in water to prevent sticking), and cover loosely with plastic wrap.

GF bread needs a full rise to develop flavor and achieve the light crumb texture of Canyon Bakehouse bread. Place the covered pan in a warm spot — 75 to 80°F. A slightly warm oven (heated to 200°F, then turned off for 5 minutes) works well in a cold kitchen.

Rise until the dough crests just above the rim of the pan, 60 to 90 minutes. If the dough is heavily crowned (more than ½ inch above the rim), it may crack during baking — a slight peak is ideal. Don’t rush the rise; under-risen GF bread bakes dense.

Bake at 375°F for 35 to 40 minutes until the top is deep golden brown. The color check alone isn’t reliable — GF bread can brown on the outside before the interior is fully baked. Use a thermometer: the target is 205°F at the center of the loaf. Below 200°F and the crumb will gum when sliced; at 205°F, it’s done.

The loaf will pull slightly from the sides of the pan when done. Turn it out immediately onto a wire rack.

Set the loaf on a wire rack and do not touch it for a minimum of 2 hours. If the loaf is still even slightly warm to the touch on the bottom, wait longer.

This is not optional. GF bread’s structure is still setting as it cools. The starches and binders continue to firm and the steam inside the loaf needs time to redistribute. Slice early and you’ll cut through a gluey, sticky interior that looks underbaked even though the thermometer read 205°F in the oven.

Once fully cooled, use a serrated bread knife and slice in confident, single-pass cuts. The loaf should hold together cleanly — no tearing, no crumbling at the edges.