Simple Gluten-Free Bread Recipe
A delightful gluten-free bread that is soft, fluffy, and perfect for sandwiches or as a side for soups and salads.
Equipment
- Mixing Bowl
- Loaf Pan
- Wooden Spoon
- Wire Rack
Ingredients
Dry Ingredients
- 2 cups Gluten-Free Flour Blend A mix of rice flour, tapioca flour, and potato starch.
- 1 teaspoon Xanthan Gum Provides elasticity and binds the ingredients.
- 1 tablespoon Baking Powder Acts as a leavening agent.
- 1 teaspoon Salt Enhances flavor.
Wet Ingredients
- 1 cup Warm Water Activates the yeast.
- 2 tablespoons Honey or Sugar For sweetness and to help activate the yeast.
- 2 tablespoons Olive Oil Adds moisture and richness.
- 1 packet Active Dry Yeast About 2 ¼ teaspoons.
Instructions
- Gather all your ingredients and ensure they are at room temperature.
- In a large mixing bowl, combine the gluten-free flour blend, xanthan gum, baking powder, and salt. Stir well.
- In a separate bowl, mix the warm water, honey or sugar, and yeast. Let it sit for 5-10 minutes until frothy.
- Add the yeast mixture and olive oil to the dry ingredients. Mix until a thick batter forms.
- Cover the bowl with a kitchen towel and let the dough rise in a warm place for 30-45 minutes until doubled in size.
- Preheat your oven to 375°F (190°C).
- Transfer the dough to a greased loaf pan and smooth the top.
- Let the dough rise again for 20-30 minutes, covered with a towel.
- Bake for 30-35 minutes until golden brown and sounds hollow when tapped.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Slice and serve as desired. Store in an airtight container or freeze for later use.
Notes
For variations, consider adding herbs, seeds, or dried fruits to the dough.