Nut-Free Gluten Free Hawaiian Bread
Treat yourself to the irresistible flavor of sweet, golden-brown Nut-Free Gluten-Free Hawaiian Bread, a delightful twist on a tropical classic designed for those with dietary restrictions. This soft, fluffy bread boasts the perfect blend of unsweetened pineapple juice and a hint of vanilla for a subtly sweet, island-inspired flavor. Made with gluten-free all-purpose flour and without any nuts, it's an allergy-friendly option that's ideal for anyone seeking wholesome, homemade bread. With a balance of richness from melted butter and lightness from active dry yeast, this loaf rises beautifully to create a tender texture. Ready in just under an hour, it's perfect for breakfast, as a side for dinner, or simply as a snack with a touch of butter or jam. Whether you're gluten-free, nut-free, or simply enjoy the comforting taste of fresh-baked bread, this recipe is sure to become a new household favorite.
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Recipe Information
Ingredients
- 3 cups Gluten-free all-purpose flour
- 2 teaspoons Xanthan gum
- 2.25 teaspoons Active dry yeast
- 0.5 cup Granulated sugar
- 1 teaspoon Salt
- 1 cup Unsweetened pineapple juice
- 0.5 cup Whole milk
- 0.5 cup Butter, melted
- 2 whole Large eggs
- 1 teaspoon Vanilla extract
- 1 tablespoon Neutral oil, for greasing
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a 9x5 inch loaf pan with neutral oil and set aside.
In a large mixing bowl, combine the gluten-free all-purpose flour and xanthan gum until evenly mixed.
In a separate small bowl, dissolve the active dry yeast in the pineapple juice. Let it sit for about 5 minutes until it becomes foamy.
Gently heat the whole milk until warm, not hot, and mix with the melted butter. Set this mixture aside.
In another bowl, whisk together granulated sugar, salt, eggs, and vanilla extract until smooth.
Add the yeast mixture and milk-butter mixture to the sugar-egg mixture, stirring until well blended.
Gradually add the wet ingredients to the dry ingredients in the mixing bowl, stirring constantly until a smooth batter forms.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Cover the pan loosely with a clean kitchen towel and let it rise in a warm place for about 30-45 minutes or until it doubles in size.
Bake the bread in the preheated oven for 30-35 minutes, or until the top is golden brown and a toothpick inserted into the center of the loaf comes out clean.
Remove from the oven and let the bread cool in the pan for 10 minutes. Then transfer to a wire rack to cool completely before slicing.
Nutrition Facts
Calories |
3065 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.8 g | 165% | |
| Saturated Fat | 67.6 g | 338% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 644 mg | 215% | |
| Sodium | 2631 mg | 114% | |
| Total Carbohydrate | 464.7 g | 169% | |
| Dietary Fiber | 14.4 g | 51% | |
| Total Sugars | 132.6 g | ||
| Protein | 29.6 g | 59% | |
| Vitamin D | 4.8 mcg | 24% | |
| Calcium | 303 mg | 23% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 823 mg | 18% | |
*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.
