Low Sodium Gluten Free Hawaiian Bread
Indulge in the tropical flavors of this Low Sodium Gluten-Free Hawaiian Bread—a light, fluffy, and naturally sweet bread that's perfect for those with dietary restrictions. Made with a gluten-free all-purpose flour blend and free from added sodium, this recipe incorporates crushed pineapple, coconut milk, and a touch of honey for a naturally sweet and moist texture with hints of the islands. A yeast-infused batter enriched with eggs, melted butter, and vanilla creates an irresistibly soft loaf that's ideal for breakfast, snacks, or even as a base for dessert creations. Whether you're gluten-free, watching your sodium intake, or simply craving a slice of paradise, this easy-to-make bread can be on your table in just a little over an hour.
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Recipe Information
Ingredients
- 3 cups Gluten-free all-purpose flour blend
- 1 teaspoon Xanthan gum
- 1 tablespoon Baking powder
- 0.33 cup Granulated sugar
- 0.5 cup Crushed pineapple, drained
- 0.75 cup Coconut milk
- 3 whole Large eggs
- 1 whole Egg yolk
- 0.25 cup Unsalted butter, melted
- 2 tablespoons Honey
- 1 teaspoon Vanilla extract
- 2 teaspoons Instant yeast
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper.
In a large mixing bowl, whisk together the gluten-free all-purpose flour blend, xanthan gum, and baking powder until well combined.
In another bowl, combine the crushed pineapple, coconut milk, eggs, egg yolk, melted butter, honey, and vanilla extract. Mix well.
Add the sugar and instant yeast to the wet ingredients and whisk until the sugar has dissolved completely.
Slowly pour the wet ingredients into the dry ingredients, stirring continuously with a spatula or wooden spoon until the batter is smooth and well combined. The batter will be thick.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Cover the pan loosely with plastic wrap or a clean kitchen towel and let it sit in a warm place for about 20 minutes to allow the dough to rise slightly.
Remove the covering and bake in the preheated oven for 35-40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Let the bread cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely before slicing.
Serve and enjoy your homemade Low Sodium Gluten Free Hawaiian Bread!
Nutrition Facts
Calories |
2578 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.9 g | 92% | |
| Saturated Fat | 36.7 g | 184% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 872 mg | 291% | |
| Sodium | 1640 mg | 71% | |
| Total Carbohydrate | 467.9 g | 170% | |
| Dietary Fiber | 16.2 g | 58% | |
| Total Sugars | 130.0 g | ||
| Protein | 32.1 g | 64% | |
| Vitamin D | 3.5 mcg | 17% | |
| Calcium | 186 mg | 14% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 670 mg | 14% | |
*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.
