Gluten-Free Bread Recipe
The increased understanding of gluten-related illnesses, such as celiac disease, has led to a rise in the popularity of gluten-free bread in recent decades. For those with sensitivity to gluten, a protein present in wheat, rye, and barley, can lead to stomach problems. As a result, bakers and food scientists created gluten-free substitutes that have the same flavor and texture as regular bread.
Equipment
- Mixing bowl
- Electric mixer or hand whisk
- Measuring cups and spoons
- Loaf pan (8x4 inches)
- Parchment paper (optional)
- Cooling rack
Ingredients
- 2 ½ cups gluten-free all-purpose flour (make sure it contains xanthan gum)
- 1 packet (2 ¼ tsp) active dry yeast
- 1 ½ tsp sugar
- 1 tsp salt
- 1 ½ cups warm water (about 110°F/45°C)
- 2 tbsp olive oil
- 2 large eggs (room temperature)
- 1 tsp apple cider vinegar
Instructions
- In a small bowl, dissolve the sugar in the warm water.
- Sprinkle the yeast on top and let it sit for about 5-10 minutes until it becomes frothy and bubbly.
- In a large mixing bowl, combine the gluten-free all-purpose flour and salt.
- If your flour blend does not include xanthan gum, add 1 teaspoon of xanthan gum to help the bread hold together.
- In another bowl, whisk the eggs, olive oil, and apple cider vinegar together until well combined.
- Once the yeast mixture is ready, add it to the dry ingredients along with the egg mixture.
- Using an electric mixer (or by hand), mix the ingredients for about 3-5 minutes. The dough will be wetter and stickier than traditional wheat-based dough, which is normal for gluten-free bread.
- Grease your loaf pan or line it with parchment paper.
- Pour the dough into the pan and use a spatula to smooth the top.
- Cover the pan with a clean kitchen towel and let the dough rise in a warm place for about 1 hour, or until it has doubled in size.
- Preheat your oven to 350°F (175°C).
- Once the dough has risen, place the loaf in the oven and bake for 30-35 minutes, or until the top is golden brown and the bread sounds hollow when tapped.
- If the top is browning too quickly, cover it loosely with foil during the last 10 minutes of baking.
- Remove the bread from the oven and let it cool in the pan for about 10 minutes.
- Transfer the bread to a cooling rack to cool completely before slicing.
- Once cooled, slice and enjoy your homemade gluten-free bread!