Gluten-Free Bread
This homemade gluten-free bread is soft, flavorful, and perfect for sandwiches or toast. Using a blend of gluten-free flours and the right baking techniques, this recipe ensures a moist and chewy texture without the dryness that often comes with gluten-free baking.
Servings: 4 servings
Calories: 178kcal
Equipment
- Large mixing bowl
- Stand mixer (optional)
- Loaf pan (9x5 inches)
- Measuring cup
- Whisk
- Oven
Ingredients
- 2 cups gluten-free flour blend
- 1 teaspoon xanthan gum (omit if using a pre-mixed flour with xanthan gum)
- 1 packet instant yeast (2 ¼ teaspoons)
- 1 tablespoon sugar or honey
- 1 teaspoon salt
- 2 eggs (or flaxseed egg substitute for vegan)
- 1 cup warm water (110°F)
- 2 tablespoons olive oil or melted butter
Instructions
- In a mixing bowl, combine the gluten-free flour, xanthan gum, yeast, sugar, and salt.
- In a separate bowl, whisk the eggs, warm water, and oil.
- Gradually add the wet ingredients to the dry mixture, stirring until well combined. If using a stand mixer, beat the dough on medium speed for 3-5 minutes.
- Pour the dough into a greased loaf pan and smooth the top with a spatula.
- Cover with a kitchen towel and let it rest for 30 minutes in a warm place until slightly risen.
- Preheat the oven to 375°F (190°C).
- Bake for 40-45 minutes or until the top is golden brown and the loaf sounds hollow when tapped.
- Let it cool completely before slicing for the best texture.
Notes
- Use a gluten-free flour blend that includes starches like tapioca or potato starch for a softer texture.
- Store the bread in an airtight container for up to two days, or freeze for longer storage.
- Reheat slices in a toaster or oven for a fresh-baked taste.