Gluten Free Bread
Discover the perfect recipe for soft, fluffy, and irresistible Gluten Free Bread that’s both beginner-friendly and packed with wholesome ingredients. This easy-to-make loaf combines a gluten-free all-purpose flour blend with tapioca starch and the magic of psyllium husk powder, giving it a beautifully tender crumb and impressive rise. Enhanced with olive oil, apple cider vinegar, and eggs for moisture and elasticity, this bread bakes to golden perfection in under an hour. Whether you’re following a gluten-free diet or simply looking to expand your baking repertoire, this recipe delivers a sliceable, versatile loaf that’s perfect for sandwiches, toast, or as a side to your favorite soups and stews. Pair it with your go-to spreads or toppings and enjoy homemade gluten-free bread that rivals any bakery!
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Recipe Information
Ingredients
- 300 grams Gluten-free all-purpose flour blend
- 50 grams Tapioca starch
- 10 grams Psyllium husk powder
- 7 grams Instant yeast
- 15 grams Sugar
- 5 grams Salt
- 375 ml Warm water (around 40°C/105°F)
- 30 ml Olive oil
- 5 ml Apple cider vinegar
- 2 pieces Eggs, large
Instructions
In a large mixing bowl, combine the gluten-free all-purpose flour blend, tapioca starch, psyllium husk powder, instant yeast, sugar, and salt. Mix well to ensure even distribution of ingredients.
In a separate 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. Using a wooden spoon or a stand mixer with a paddle attachment, mix until a thick batter-like dough forms. Scrape down the sides of the mixing bowl as needed.
Cover the mixing bowl with a clean towel and let the dough rest for 10 minutes. The psyllium husk will absorb moisture and thicken the dough further.
Grease a 9x5-inch (23x13 cm) loaf pan with olive oil or line it with parchment paper. Spoon the dough into the prepared pan and smooth the top with a spatula.
Cover the pan loosely with plastic wrap or a damp towel and let the dough rise in a warm place for 30-45 minutes, or until it doubles in size.
Preheat your oven to 190°C (375°F) while the dough is rising.
Once the dough has risen, place the loaf pan in the preheated oven and bake for 45-50 minutes, or until the top is golden brown and the bread sounds hollow when tapped.
Remove the bread from the oven and let it cool in the pan for 5 minutes. Then transfer the loaf 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 slices for longer storage.
Nutrition Facts
Calories |
1769 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.5 g | 53% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 2119 mg | 92% | |
| Total Carbohydrate | 334.3 g | 122% | |
| Dietary Fiber | 17.4 g | 62% | |
| Total Sugars | 16.7 g | ||
| Protein | 18.1 g | 36% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 117 mg | 9% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 265 mg | 6% | |
*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.
