Allergen Free Gluten Free Bread
Discover the perfect solution for those with dietary restrictions with this Allergen-Free Gluten-Free Bread recipe, a wholesome and versatile staple that’s entirely free of common allergens like dairy, eggs, nuts, and, of course, gluten. Made with a blend of gluten-free all-purpose flour, psyllium husk for structure, and a touch of applesauce for natural moisture, this bread is delightfully soft, yet sturdy enough for sandwiches or toasting. The recipe uses simple, pantry-friendly ingredients like olive oil and maple syrup, and comes together effortlessly with minimal kneading and rise time. Ideal for those following gluten-free or allergen-sensitive diets, this homemade loaf is baked to golden perfection in under an hour, offering a warm, comforting alternative to store-bought gluten-free options. Perfect for breakfast, lunch, or snacks, this bread is a must-try for anyone seeking a delicious, allergen-safe option.
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Recipe Information
Ingredients
- 300 grams Gluten-free all-purpose flour (allergen-free blend)
- 2 tablespoons Psyllium husk powder
- 2 teaspoons Baking powder
- 1 teaspoon Salt
- 120 milliliters Unsweetened applesauce
- 50 milliliters Olive oil or allergen-safe vegetable oil
- 1 tablespoon Maple syrup
- 1 packet Instant yeast
- 240 milliliters Warm water (about 100°F/38°C)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x5-inch loaf pan or line it with parchment paper.
In a large mixing bowl, combine the gluten-free all-purpose flour, psyllium husk powder, baking powder, and salt. Mix well to ensure even distribution of dry ingredients.
In a separate small bowl, mix the warm water with the packet of instant yeast. Let it sit for about 5 minutes until it becomes foamy.
In another bowl, whisk together the applesauce, olive oil, and maple syrup.
Pour the liquid ingredients (including the activated yeast mixture) into the bowl with the dry ingredients. Stir the mixture thoroughly until a sticky dough forms. You can use a spatula or a handheld mixer with dough hooks if needed.
Transfer the dough into the prepared loaf pan. Use a spatula to smooth out the top.
Cover the pan loosely with a clean kitchen towel and let it rise in a warm place for 30 minutes, or until the dough has risen by roughly 50%.
Once risen, place the loaf pan in the preheated oven. Bake for 55 minutes, or until the crust is golden brown and a skewer inserted into the center comes out clean.
Remove the bread from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing.
Store the bread in an airtight container at room temperature for up to 2 days, or refrigerate for longer shelf life.
Nutrition Facts
Calories |
502 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.7 g | 2% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3274 mg | 142% | |
| Total Carbohydrate | 112.5 g | 41% | |
| Dietary Fiber | 24.4 g | 87% | |
| Total Sugars | 24.9 g | ||
| Protein | 8.2 g | 16% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 73 mg | 6% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 370 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
