An easy, fool-proof gluten-free bread recipe that is simply delish! It boasts a great texture, bends, squishes, and is easy to slice. The bread is also naturally dairy-free.
Prep Time: 34 minutes minutes
Cook Time: 30 minutes minutes
Total Time: 1 hour hour 4 minutes minutes
Servings: 16 servings
Calories: 114kcal
Ingredients:
- 2 ½ cups all-purpose gluten-free flour (we use Health Connection’s Gluten-free flour (we use Health Connection’s Gluten Free Brown Flour Mix)
- 1 teaspoons xanthan gum, leave out if your flour already has it in it
- 1 teaspoon gluten-free baking powder
- 1 packet rapid rise/instant yeast (2 ¼ teaspoons)
- ¼ cup extra virgin olive oil
- ¼ cup raw honey
- 1 teaspoon apple cider vinegar
- 1 ½ cups warm water
- 3 egg whites, from large eggs and room temperature
- 1 teaspoon salt
To make:
- Spray a 9-inch x 4-inch loaf pan with cooking spray. Move the top oven rack to the middle rack. Preheat your oven to 180°FC.
- Add the gluten-free flour, baking powder, and instant yeast to a large bowl and stir to combine the ingredients.
- Add the olive oil, honey, and apple cider vinegar, and warm water to the flour mixture and mix on low for 1 minute. If you are using a stand-up mixer use the paddle attachment, not the dough hook.
- Add the egg whites and the salt to the dough and mix on medium for 1 minute. The dough will look like a thick cake batter.
- Pour the dough into a greased loaf pan. Spray plastic wrap with gluten-free cooking spray and cover the top of the pan. Cover the pan with a kitchen towel and allow the bread to rise in a warm place to rise for 30 minutes.
- Place in the oven to bake for 30 minutes at 180°C. Bake the bread on the middle rack horizontally.
- Allow the loaf to cool for 10 minutes in the pan. Remove the loaf from the baking pan and place it on a cooling rack. This is important, or the loaf will become soggy if left to cool in the pan. Allow the bread to cool completely before slicing.
- Store the leftover bread in an airtight container, once it’s completely cooled. It may be kept on the counter at room temperature.
- The bread can be frozen once it is completely cooled. Wrap the loaf tightly in plastic wrap, then wrap it in foil or freezer paper. Place the wrapped loaf in a freezer bag. The bread can be frozen up to 3 months. Thaw the bread in the refrigerator overnight.