Gluten-Free Bread
A light and airy gluten-free bread perfect for sandwiches, toast, or enjoying on its own!
Equipment
- 9-inch x 5-inch bread pan
- Mixing Bowl
- Electric Mixer
- Kitchen thermometer
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 (approximately 2 1/4 teaspoons)
- 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 (between 100-110°F)
- 3 large egg whites room temperature
- 1 teaspoon salt
Instructions
- Preheat your oven to 350°F. Spray a 9-inch x 5-inch bread pan with gluten-free cooking spray.
- In a large mixing bowl, combine gluten-free flour, baking powder, and instant yeast. Stir well.
- Add olive oil, honey, apple cider vinegar, and warm water to the dry mixture. Mix with an electric mixer on low speed for about one minute.
- Add egg whites and salt. Increase mixer speed to medium and mix for another minute until dough resembles thick cake batter.
- Transfer the dough to the prepared bread pan, smoothing the top. Cover with plastic wrap sprayed with cooking spray and let rise in a warm area for 30 minutes.
- Bake for 30 minutes until golden brown and internal temperature reaches 205-210°F.
- Cool in the pan for 10 minutes, then remove and place on a cooling rack until completely cool before slicing.
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Notes
Store at room temperature for up to 3 days; freeze for longer storage.