Gluten-Free Homemade Bread
Say goodbye to dry, store-bought loaves with this easy and delicious Gluten-Free Homemade Bread recipe! Perfectly soft, tender, and filled with that fresh-baked aroma, this bread is a game-changer for gluten-free baking enthusiasts. Made with a blend of gluten-free flour, xanthan gum for structure, and enriched with eggs and milk for a moist crumb, it rivals traditional bread in both texture and taste. A hint of apple cider vinegar adds balance while ensuring the perfect rise alongside instant yeast. Quick to prepare in under 20 minutes and baked to golden perfection, it’s a versatile loaf ideal for sandwiches, morning toast, or as a comforting side at dinner. Whether you’re gluten-sensitive or simply exploring gluten-free options, this recipe promises bakery-quality bread from your very own kitchen.
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Recipe Information
Ingredients
- 3 cups Gluten-free all-purpose flour blend
- 2.25 teaspoons Instant yeast
- 2 tablespoons Granulated sugar
- 1 teaspoon Salt
- 1.5 teaspoons Xanthan gum
- 3 large Eggs
- 1 cup Milk (dairy or non-dairy)
- 0.25 cup Vegetable oil
- 1 tablespoon Apple cider vinegar
- 0.5 cup Warm water
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x5 inch loaf pan or line it with parchment paper for easy removal.
In a large mixing bowl, combine the gluten-free all-purpose flour, instant yeast, granulated sugar, salt, and xanthan gum. Stir until well blended.
In a separate bowl, whisk together the eggs, milk, vegetable oil, and apple cider vinegar. Make sure the mixture is well-combined.
Add the wet ingredients to the dry ingredients in the large mixing bowl. Mix on low speed using an electric mixer until combined.
Slowly add the warm water to the dough, and increase the mixer speed to medium. Beat the mixture for about 3-4 minutes until it becomes smooth and slightly sticky.
Scoop the dough into the prepared loaf pan. Use a spatula to smooth the top and cover it lightly with a kitchen towel.
Allow the dough to rise in a warm place for approximately 45 minutes or until it doubles in size.
Bake the bread in the preheated oven for 40 to 45 minutes or until the top 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 about 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Nutrition Facts
Calories |
2236 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.4 g | 97% | |
| Saturated Fat | 15.1 g | 76% | |
| Polyunsaturated Fat | 33.6 g | ||
| Cholesterol | 578 mg | 193% | |
| Sodium | 2735 mg | 119% | |
| Total Carbohydrate | 360.9 g | 131% | |
| Dietary Fiber | 15.7 g | 56% | |
| Total Sugars | 37.6 g | ||
| Protein | 37.3 g | 75% | |
| Vitamin D | 5.6 mcg | 28% | |
| Calcium | 429 mg | 33% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 699 mg | 15% | |
*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.
