Gluten Free Hawaiian Bread
Experience the tropical bliss of homemade Gluten-Free Hawaiian Bread, a soft, sweet loaf infused with island-inspired flavors. Crafted with a blend of gluten-free all-purpose flour, tapioca starch, and xanthan gum, this recipe ensures a tender, moist crumb perfect for anyone avoiding gluten. Pineapple juice and unsweetened coconut milk provide a luscious, fruity base, while melted butter and vanilla extract add richness and aroma. Easy to prepare, this bread requires minimal rising time and bakes to a golden perfection in under an hour. Ideal for breakfast, brunch, or as a snack, it pairs perfectly with butter or jam and is a delightful addition to any table.
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Recipe Information
Ingredients
- 3.5 cups Gluten-free all-purpose flour blend
- 0.5 cup Tapioca starch
- 2.25 teaspoons Instant dry yeast
- 1 teaspoon Salt
- 1.5 teaspoons Xanthan gum
- 0.5 cup Granulated sugar
- 1 cup Unsweetened coconut milk
- 1 cup Pineapple juice
- 3 units Large eggs
- 0.5 cup Unsalted butter, melted
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan and set aside.
In a large mixing bowl, combine the gluten-free flour blend, tapioca starch, instant dry yeast, salt, xanthan gum, and sugar. Whisk these dry ingredients together until well blended.
In a separate medium-sized bowl, mix together the coconut milk, pineapple juice, eggs, melted butter, and vanilla extract until fully combined.
Pour the wet ingredients into the dry ingredients. Using a sturdy spoon or an electric mixer with a paddle attachment, mix the ingredients together until you achieve a smooth, thick batter. It should resemble cake batter more than bread dough.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula. If necessary, use a dampened spoon or spatula to help distribute the batter evenly.
Cover the pan lightly with plastic wrap or a clean kitchen towel, and let the dough rise in a warm, draft-free area for about 20-30 minutes. The batter should rise slightly but may not double in size due to its density.
Once risen, remove the covering and place the loaf pan in the preheated oven. Bake for 35 to 40 minutes, or until the top is a deep golden brown and a toothpick inserted into the center comes out clean.
Remove the bread from the oven and let cool in the pan for about 10 minutes. Then, carefully turn out the bread onto a cooling rack to cool completely before slicing and serving.
Nutrition Facts
Calories |
3650 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.6 g | 153% | |
| Saturated Fat | 69.3 g | 346% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 816 mg | 272% | |
| Sodium | 2682 mg | 117% | |
| Total Carbohydrate | 625.6 g | 227% | |
| Dietary Fiber | 18.1 g | 65% | |
| Total Sugars | 139.4 g | ||
| Protein | 30.2 g | 60% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 654 mg | 50% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 597 mg | 13% | |
*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.
