Gluten-Free Homemade Bread with Pesto Swirl
Discover the magic of baking with this Gluten-Free Homemade Bread with Pesto Swirl—a perfectly soft and fluffy loaf infused with the vibrant flavors of fresh basil, garlic, and Parmesan. Ideal for those seeking a gluten-free alternative, this recipe uses xanthan gum and a silky batter to achieve the perfect texture, avoiding the dense consistency often associated with gluten-free breads. The aromatic homemade pesto adds a beautiful swirl that not only looks stunning but also elevates every slice with savory, herbaceous notes. Perfect as a side for dinner or a stand-alone snack, this bread is a delicious way to enjoy artisan-style creations without gluten. Ready in less than two hours and packed with bold Italian-inspired flavors, this recipe is sure to become your new favorite gluten-free bread adventure!
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Recipe Information
Ingredients
- 3 cups Gluten-Free All-Purpose Flour
- 2.25 teaspoons Instant Yeast
- 2 tablespoons Sugar
- 1.5 teaspoons Salt
- 1.5 cups Warm Water
- 3 large Eggs
- 0.25 cup Olive Oil
- 1.5 teaspoons Xanthan Gum
- 2 cups Basil Leaves
- 0.25 cup Pine Nuts
- 0.5 cup Parmesan Cheese, grated
- 2 Garlic Cloves
- 0.5 teaspoons Salt (for pesto)
- 0.5 cup Extra Virgin Olive Oil (for pesto)
Instructions
In a large mixing bowl, combine gluten-free flour, instant yeast, sugar, salt, and xanthan gum.
In a separate bowl, whisk together warm water, eggs, and olive oil.
Pour the wet ingredients into the dry ingredients and mix on medium speed using a hand mixer for about 5 minutes until the batter is smooth.
Cover the bowl with a damp cloth and let it rise in a warm place for about 45 minutes or until doubled in volume.
While the dough is rising, prepare the pesto. In a food processor, blend basil leaves, pine nuts, grated parmesan, garlic cloves, and salt. Gradually add the olive oil while processing until you get a smooth texture.
Once the dough has risen, grease a 9x5 inch loaf pan.
Spread the dough onto a floured board and roll it out into a rectangle roughly 10x15 inches.
Spread the homemade pesto evenly over the dough, leaving a 1-inch border around the edges.
Carefully roll the dough from the short edge into a tight log, ensuring you don't squeeze out the pesto.
Place the rolled dough seam side down into the prepared loaf pan.
Cover loosely with a damp cloth and let it rise for another 30 minutes.
Preheat your oven to 350°F (180°C).
Bake the bread in the preheated oven for 50-60 minutes, or until the top is golden brown and the bread sounds hollow when tapped.
Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Nutrition Facts
Calories |
3626 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 228.6 g | 293% | |
| Saturated Fat | 40.4 g | 202% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 598 mg | 199% | |
| Sodium | 5594 mg | 243% | |
| Total Carbohydrate | 356.0 g | 129% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 28.0 g | ||
| Protein | 52.4 g | 105% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 606 mg | 47% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 577 mg | 12% | |
*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.
