Description
A delightfully squishy-soft gluten-free bread recipe that captures the essence of traditional bread with a pillowy interior and tender crust.
Ingredients
Scale
- 1 1/2 cups (180g) gluten-free all-purpose flour blend
- 1 teaspoon xanthan gum (omit if your flour blend contains it)
- 1 teaspoon salt
- 2 teaspoons sugar
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1 cup (240ml) warm milk (dairy or non-dairy)
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 2 large egg whites
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, whisk together the gluten-free flour, xanthan gum (if using), salt, and sugar until well combined.
- In a separate small bowl, dissolve the yeast in the warm milk. Let it sit for 5 minutes until it becomes foamy.
- Add the yeast mixture, olive oil, apple cider vinegar, and egg whites into the dry ingredient bowl.
- Mix on medium speed with a hand mixer or stand mixer for about 3-4 minutes until the batter is smooth.
- Pour the batter into a greased loaf pan, spreading it evenly.
- Let the batter rise in a warm place for 30-45 minutes or until it has doubled in size.
- Bake for 45-50 minutes, until golden brown. Test for doneness with a toothpick.
- Allow the loaf to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
Store at room temperature in an airtight container for up to 3 days or freeze sliced for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Bread
- Method: Baking
- Cuisine: Gluten-Free
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 1g
- Sodium: 200mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg