Description
This easy gluten-free bread recipe yields a delicious loaf perfect for sandwiches or toast.
Ingredients
Scale
- 2 1/2 cups (300g) all-purpose gluten-free flour, measure-for-measure flour with xanthan gum
- 11/2 teaspoon (5g) xanthan gum, acts as a binder
- 11/2 teaspoon (5g) gluten-free baking powder, check for gluten-free certification
- 1 packet (2 1/41/2 teaspoons) rapid rise/instant yeast, ensure it is fresh
- 1/4 cup (60ml) extra virgin olive oil, high-quality for best flavor
- 1/4 cup (85g) honey, can substitute with agave nectar or maple syrup
- 11/2 teaspoon (5ml) apple cider vinegar, adds tanginess and helps with rising
- 1 1/2 cups (360ml) warm water, between 100-110 degrees F
- 3 egg whites (from large eggs), at room temperature
- 11/2 teaspoon (5g) salt
Instructions
- Mix Your Wet Ingredients: In a bowl, whisk together the warm water, honey, olive oil, apple cider vinegar, and egg whites until well blended. Ensure the mixture is smooth without lumps. The aroma will be inviting, indicating it is ready.
- Combine Dry Ingredients Next: In a separate bowl, whisk together the all-purpose gluten-free flour, xanthan gum, baking powder, and salt until uniform. This step is crucial to avoid uneven rising in your bread.
- Blend Wet and Dry Ingredients: Pour the wet mixture into the dry ingredients, stirring gently until just combined. The dough should feel slightly sticky. Do not over-mix to keep the loaf light and airy.
- Let the Dough Rise: Cover the bowl with a damp cloth and place it in a warm location. Allow it to rise until it doubles in size, usually about an hour, and a pleasant yeasty aroma should be noticeable. Avoid letting it sit too long to prevent collapse.
- Shape & Transfer to Pan: Gently scoop the risen dough into the prepared loaf pan, smoothing the top evenly. Pack it without pressing hard to maintain the dough’s structure.
- Bake Time!: Place the loaf in the oven and bake until it turns golden brown and sounds hollow when tapped, roughly 30 minutes. The tempting smell will start around eight minutes, but avoid opening the oven.
- Cool & Slice It Up: Once baked, cool the loaf in the pan for a few minutes before transferring it to a wire rack to cool completely. Use a serrated knife for slicing to prevent squishing the bread.
Notes
- Storage Tips: Store leftover bread in an airtight container at room temperature. Best if not pre-sliced for storage.
- Expert Tips: Bread rises best in a warm location; consider using a proofing mode if available. A 9-inch x 4-inch Pullman loaf pan yields the best results with a nicely shaped loaf that is easy to slice. For accurate flour measures, use the ‘spoon & level’ method to avoid packed flour. If the dough has not doubled in size, resist the urge to bake early to prevent dense bread. Slice with a serrated knife for clean cuts and to avoid squishing your loaf.
- Reheating Instructions: To reheat, wrap the bread in aluminum foil and heat in a 350 degrees F oven for about 10 minutes or until warmed through.
- Serving Suggestions: Serve as toast with jam or butter. Pair with soups or salads for lunch. Use slices for sandwiches, with fillings like turkey or fresh vegetables.
- Recipe Variations: Add herbs like rosemary for an aromatic twist. Incorporate seeds such as chia or flax for added nutrition. Substitute different oils, like avocado oil, to vary the flavor profile.
- Ingredient Notes: Choose a good quality all-purpose gluten-free flour for the best texture. If needed, you can omit xanthan gum if using flour that includes it. Verify that your baking powder is gluten-free; some brands may contain gluten.
Nutrition
- Serving Size: 1 slice
- Calories: 114
- Sugar: 5g
- Sodium: 189mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 3g