Easy Gluten Free Health Bread

Easy Gluten Free Health Bread

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


  • 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:

  1. 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.
  2. Add the gluten-free flour, baking powder, and instant yeast to a large bowl and stir to combine the ingredients.
  3. 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.
  4. 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.
  5. 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.
  6. Place in the oven to bake for 30 minutes at 180°C. Bake the bread on the middle rack horizontally.
  7. 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.
  8. Store the leftover bread in an airtight container, once it’s completely cooled. It may be kept on the counter at room temperature.
  9. 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.
Recipe inspiration: https://www.mamaknowsglutenfree.com/easy-gluten-free-bread/
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