Easy Gluten Free Bread
Discover the magic of homemade baking with this Easy Gluten-Free Bread recipe—perfect for those craving the warmth of freshly baked bread without the gluten. Crafted with a simple blend of gluten-free all-purpose flour and xanthan gum, this recipe ensures a soft and tender crumb that rivals traditional loaves. Using instant yeast, apple cider vinegar, and warm water, the dough rises beautifully with minimal effort, making it approachable for beginners and seasoned bakers alike. Ready in under an hour, this quick and fail-proof bread offers a hint of sweetness from granulated sugar and a touch of richness from olive oil and eggs. Perfect for sandwiches, toast, or a warm slice slathered with butter, it’s a must-try staple for any gluten-free kitchen. Bake it fresh today and enjoy the irresistible aroma of homemade bread!
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Recipe Information
Ingredients
- 2.5 cups Gluten-free all-purpose flour
- 1 teaspoon Xanthan gum
- 2.25 teaspoons Instant yeast
- 2 tablespoons Granulated sugar
- 1 teaspoon Salt
- 1.5 cups Warm water (110°F/43°C)
- 3 tablespoons Olive oil
- 1 teaspoon Apple cider vinegar
- 2 whole Eggs
Instructions
Preheat your oven to 375°F (190°C). Grease an 8x4-inch loaf pan and set aside.
In a large mixing bowl, combine the gluten-free all-purpose flour, xanthan gum, instant yeast, sugar, and salt. Mix well.
In a separate medium bowl, whisk together the warm water, olive oil, apple cider vinegar, and eggs until fully combined.
Gradually pour the wet ingredients into the dry ingredients, mixing with a hand mixer on a medium-high speed for about 2-3 minutes. The dough will be thick and sticky.
Spoon the dough into the prepared loaf pan, smoothing the top with a spatula. Do not overfill the pan, as the dough will rise.
Cover the pan loosely with a clean kitchen towel and let the dough rise in a warm spot for 30-40 minutes or until it has doubled in size.
Once risen, place the pan in the preheated oven and bake for 35-40 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
Remove the bread from the oven and allow it to cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely before slicing.
Store leftovers in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Nutrition Facts
Calories |
1746 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.4 g | 71% | |
| Saturated Fat | 10.2 g | 51% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 2541 mg | 110% | |
| Total Carbohydrate | 294.7 g | 107% | |
| Dietary Fiber | 11.1 g | 40% | |
| Total Sugars | 26.3 g | ||
| Protein | 22.9 g | 46% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 90 mg | 7% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 221 mg | 5% | |
*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.
