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Easy Gluten-Free Bread Recipe

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This easy gluten-free bread recipe yields a moist, tender loaf perfect for sandwiches or toast. Using a blend of gluten-free flour and simple ingredients like olive oil, honey, and egg whites, it produces a flavorful bread with a golden crust and soft crumb. Ideal for those who need to avoid gluten but still want to enjoy homemade bread.

  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour 4 minutes
  • Yield: 16 servings
  • Category: Bread
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Ingredients

Dry Ingredients

  • 2 1/2 cups all-purpose gluten-free flour
  • 1 teaspoon xanthan gum (omit if your flour blend already contains it)
  • 1 teaspoon gluten-free baking powder
  • 1 packet rapid rise/instant yeast (2 1/4 teaspoons)
  • 1 teaspoon salt

Wet Ingredients

  • 1/4 cup extra virgin olive oil
  • 1/4 cup honey (or agave nectar or maple syrup)
  • 1 teaspoon apple cider vinegar
  • 1 1/2 cups warm water (100-110°F)
  • 3 egg whites (from large eggs, room temperature)

Instructions

  1. Prepare Pan and Oven: Spray a 9-inch x 5-inch bread pan or a 9-inch x 4-inch small Pullman loaf pan with gluten-free cooking spray. Move the oven rack to the middle position and preheat the oven to 350°F.
  2. Mix Dry Ingredients: In a large bowl, combine the gluten-free flour, baking powder, and instant yeast. Stir well to distribute the ingredients evenly.
  3. Add Wet Ingredients: Add the olive oil, honey, apple cider vinegar, and warm water to the flour mixture. Using a stand mixer with the paddle attachment or a hand mixer, mix on low speed for 1 minute until combined.
  4. Add Egg Whites and Salt: Add the room temperature egg whites and salt to the dough and mix on medium speed for 1 minute. The batter should resemble a thick cake batter at this stage.
  5. First Rise: Pour the batter into the prepared bread pan. Spray plastic wrap with gluten-free cooking spray and cover the top of the pan. Then cover with a kitchen towel and allow the dough to rise in a warm place for 30 minutes.
  6. Bake the Bread: Place the bread on the middle oven rack and bake at 350°F for 30 minutes. The bread is done when the crust is golden brown and the internal temperature reaches between 205-210°F.
  7. Cool Loaf: Let the bread cool in the pan for 10 minutes, then transfer it to a cooling rack. Cooling the bread in the pan fully can cause sogginess due to trapped steam. Allow the loaf to cool completely before slicing.
  8. Slice: Use a serrated knife to slice the bread gently. Avoid using a smooth-blade knife to prevent squishing the loaf.
  9. Store Leftovers: Once completely cooled, store leftover bread in an airtight container at room temperature. Do not pre-slice the bread before storing to maintain freshness.
  10. Freeze for Longer Storage: Wrap the cooled loaf tightly in plastic wrap, then in foil or freezer paper, and place in a freezer bag. Freeze up to 3 months. Thaw overnight in the refrigerator before use.

Notes

  • If your gluten-free flour blend contains xanthan gum, omit it from the ingredients.
  • Warm water temperature should be between 100-110°F for optimal yeast activation.
  • Use the paddle attachment on a stand mixer instead of the dough hook to achieve the correct batter texture.
  • Using a small Pullman loaf pan (9-inch x 4-inch) is highly recommended for the best loaf shape and texture.
  • Do not slice the bread until completely cooled to prevent crumbling and squishing.
  • Store bread at room temperature and avoid pre-slicing to extend freshness.

Find it online: https://cheftinaskitchen.com/easy-gluten-free-bread-recipe/