Gluten-Free Cream Bread
Indulge in the soft, pillowy perfection of Gluten-Free Cream Bread, a delightful twist on traditional cream bread that’s completely free of gluten but full of decadent flavor. Made with a blend of gluten-free all-purpose flour and xanthan gum, this recipe ensures a tender crumb that rivals its wheat-based counterpart. The combination of heavy cream, butter, and eggs creates a rich, moist texture, while instant yeast delivers a beautiful rise, making this bread irresistibly fluffy. Perfect for novice and experienced bakers alike, the batter comes together quickly, and the 1-hour rise adds just the right amount of time to build anticipation. Bake it to golden-brown perfection, and enjoy thick, satisfying slices for breakfast, sandwiches, or your favorite spreads. Gluten-free baking has never looked—or tasted—so good!
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Recipe Information
Ingredients
- 2.5 cups Gluten-free all-purpose flour
- 1 teaspoon Xanthan gum
- 1 tablespoon Granulated sugar
- 1 teaspoon Salt
- 1 tablespoon Instant yeast
- 1 cup Heavy cream
- 2 tablespoons Unsalted butter
- 2 large Eggs
- 0.5 cup Warm water (110°F/43°C)
Instructions
In a large mixing bowl, combine the gluten-free all-purpose flour, xanthan gum, sugar, salt, and instant yeast. Stir together until evenly blended.
In a separate bowl, whisk together the heavy cream, melted unsalted butter, and eggs until well combined.
Make a well in the center of the dry ingredients and pour in the cream mixture. Begin mixing with a spoon or an electric mixer on medium speed for about 2 minutes.
Gradually add the warm water to the batter and continue mixing for another 3 minutes until you achieve a smooth, thick batter-like consistency.
Lightly grease a 9x5-inch loaf pan. Pour the batter into the prepared pan, smoothing the top with a spatula.
Cover the pan with a damp cloth and let the dough rise in a warm, draft-free place for about 1 hour, or until the dough has doubled in size.
Preheat your oven to 375°F (190°C).
Bake the bread in the preheated oven for 30 to 35 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 about 10 minutes. Then transfer it to a wire rack to cool completely before slicing.
Nutrition Facts
Calories |
233 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.7 g | 15% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 67 mg | 22% | |
| Sodium | 220 mg | 10% | |
| Total Carbohydrate | 25.1 g | 9% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 1.6 g | ||
| Protein | 3.4 g | 7% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 11 mg | 1% | |
| Iron | 0.6 mg | 3% | |
| Potassium | 37 mg | 1% | |
*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.
