Ingredients
Scale
- 3 cups gluten-free all-purpose flour blend (ensure it contains xanthan gum)
- 1.5 teaspoons salt
- 1.5 teaspoons xanthan gum (only if your flour blend does not include it)
- 2.25 teaspoons (1 packet) instant yeast
- 1.25 cups warm water (about 105°F – 110°F)
- 2 tablespoons honey or maple syrup
- 3 tablespoons olive oil or melted coconut oil
- 1 teaspoon apple cider vinegar
- 2 large eggs, room temperature
Instructions
- Step 1: Prepare the Pan and Oven: Lightly grease a 9×5 inch loaf pan with oil or line it with parchment paper. Preheat your oven to 350°F (175°C). Ensuring the pan is well-prepped prevents the bread from sticking to the sides after baking.
- Step 2: Mix the Dry Ingredients: In a large mixing bowl or the bowl of a stand mixer, whisk together the gluten-free flour blend, salt, yeast, and extra xanthan gum if needed. Make sure the ingredients are evenly distributed to avoid clumps in the finished bread.
- Step 3: Combine the Wet Ingredients: In a separate medium bowl, whisk together the warm water, honey, olive oil, apple cider vinegar, and eggs. The water should be warm to the touch but not hot, as excessive heat can kill the yeast and prevent the bread from rising.
- Step 4: Create the Dough: Pour the wet ingredients into the dry ingredients. Using a stand mixer with a paddle attachment or a hand mixer, beat on medium-high speed for about 3 to 5 minutes. The dough will look more like a thick, sticky batter than traditional bread dough.
- Step 5: The Proofing Phase: Scoop the batter into the prepared loaf pan and smooth the top with a wet spatula. Cover the pan with a clean, damp kitchen towel and let it rise in a warm, draft-free spot for 45 to 60 minutes. The dough should rise until it is just level with or slightly above the top of the pan.
- Step 6: Baking the Bread: Place the pan in the center of the preheated oven. Bake for 35 to 40 minutes. The top should be golden brown, and the internal temperature should reach about 205°F if checked with a meat thermometer. If the top browns too quickly, cover it loosely with foil for the last 10 minutes.
- Step 7: Cooling and Slicing: Remove the bread from the oven and let it cool in the pan for 5 minutes. Then, transfer the loaf to a wire cooling rack. It is crucial to let the bread cool completely (about 1-2 hours) before slicing. Gluten-free bread continues to set its structure as it cools; cutting it too early will result in a gummy texture.
- Cook Time: 1 hour 55 minutes (includes 1 hour rising time)
- Diet: Gluten-Free