Gluten-Free Homemade Bread with Red Pepper Spread
Discover the perfect pairing of flavor and texture with this Gluten-Free Homemade Bread with Red Pepper Spread, a recipe designed to elevate any table. This soft and tender bread, made with gluten-free all-purpose flour and a touch of apple cider vinegar for added tang, is an excellent addition to your repertoire of gluten-free baking. The warm loaf comes together with ease, featuring a quick rise and bake time while delivering a beautifully golden crust. But the magic doesn’t stop there—this recipe is completed with a velvety red pepper spread, made from roasted red bell peppers, garlic, lemon juice, and olive oil, for a smoky, slightly tangy finish that perfectly complements the bread’s subtle sweetness. Whether served as a snack, appetizer, or the centerpiece of a light lunch, this gluten-free classic will satisfy anyone at your table. Perfect for those adhering to a gluten-free lifestyle without compromising on flavor or satisfaction!
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Recipe Information
Ingredients
- 3 cups Gluten-free all-purpose flour
- 2 teaspoons Xanthan gum
- 1 teaspoon Salt
- 1 packet Instant yeast
- 3 tablespoons Sugar
- 1.5 cups Warm water (110°F)
- 1 tablespoon Olive oil
- 3 large Eggs, room temperature
- 1 teaspoon Apple cider vinegar
- 2 large Red bell peppers, roasted and peeled
- 2 cloves Garlic cloves, minced
- 1 tablespoon Lemon juice
- 0.5 teaspoon Salt
- 2 tablespoons Olive oil
Instructions
Preheat the oven to 375°F (190°C) and grease a 9x5-inch loaf pan.
In a large bowl, mix the gluten-free flour, xanthan gum, salt, and yeast.
In a separate small bowl, dissolve the sugar in warm water. Let it sit for about 5 minutes until bubbly.
Whisk together olive oil, eggs, and apple cider vinegar in a medium bowl.
Add the wet ingredients to the dry ingredients, then pour in the yeast mixture. Mix thoroughly until well combined. The dough should be thick but sticky.
Pour the dough into the prepared loaf pan, smoothing the top with a spatula.
Cover the dough loosely with plastic wrap and let it rise in a warm place until it just reaches the top of the pan, about 25-30 minutes.
Bake in the preheated oven for 35-40 minutes, or until the bread is golden brown and sounds hollow when tapped.
Remove from the oven and let it cool in the pan for 10 minutes. Then turn out onto a wire rack to cool completely.
For the Red Pepper Spread: In a blender or food processor, combine roasted red peppers, minced garlic, lemon juice, salt, and 2 tablespoons of olive oil.
Blend until smooth and creamy. Adjust seasoning with more salt or lemon juice if necessary.
Serve the gluten-free bread with a generous serving of red pepper spread on top.
Nutrition Facts
Calories |
2230 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.4 g | 80% | |
| Saturated Fat | 12.4 g | 62% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 3806 mg | 165% | |
| Total Carbohydrate | 395.0 g | 144% | |
| Dietary Fiber | 22.7 g | 81% | |
| Total Sugars | 57.8 g | ||
| Protein | 35.3 g | 71% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 175 mg | 13% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 978 mg | 21% | |
*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.
