Description
A soft, fluffy gluten-free bread with perfect texture and taste, ideal for sandwiches or toast. Made with a blend of gluten-free flours and xanthan gum for optimal rise and structure.
Ingredients
2.5 cups gluten-free all-purpose flour blend (with xanthan gum)
0.25 cup powdered milk (optional, for added richness)
2 tablespoons sugar
1.5 teaspoons salt
1 tablespoon active dry yeast
1.25 cups warm water (110°F or 45°C)
0.25 cup olive oil (or any neutral oil)
2 large eggs (room temperature)
1 teaspoon apple cider vinegar
Instructions
- In stand mixer bowl, whisk together flours, yeast, sugar, and salt.
- Add vinegar, eggs, oil, and warm water. Beat on medium-high for 4 minutes (dough will be sticky).
- Grease 9×5-inch loaf pan. Transfer dough to pan, smoothing top with wet spatula.
- Cover with oiled plastic wrap. Let rise in warm place for 45-60 minutes until nearly doubled.
- Preheat oven to 375°F (190°C). Brush loaf with egg white if using.
- Bake 40-45 minutes until golden and internal temperature reaches 205°F (96°C).
- Cool in pan 10 minutes, then transfer to wire rack to cool completely before slicing.
Notes
- For dairy-free version, use olive oil and ensure flour blend is dairy-free
- Let bread cool completely to prevent gummy texture
- Store wrapped at room temperature 3 days or freeze up to 3 months
- Add 1 tbsp psyllium husk powder for extra fiber and structure
- Prep Time: 15 mins
- Cook Time: 45 mins
- Category: Bread
- Method: Baking
- Cuisine: Gluten-Free
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 2g
- Sodium: 210mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg