Soy-Free Gluten Free Hawaiian Bread
Indulge in the tropical flavors of this Soy-Free Gluten-Free Hawaiian Bread, a soft and fluffy loaf perfect for those with dietary restrictions. Sweetened naturally with honey and pineapple juice, this bread captures the essence of Hawaiian-inspired baking without compromising on taste or texture. Warm coconut milk and olive oil provide richness, while gluten-free flour and xanthan gum ensure a cohesive dough—a true win for gluten-sensitive bakers. Topped optionally with sesame or poppy seeds, this beautifully golden loaf is ideal for sandwiches, breakfast spreads, or enjoying on its own. With just 20 minutes of prep time, this easy-to-make recipe marries allergen-free baking with the sweet, subtle charm of the islands, making it a must-have for your recipe collection!
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Recipe Information
Ingredients
- 1 cup Warm coconut milk
- 2.25 teaspoons Active dry yeast
- 0.25 cup Honey
- 3 whole Large eggs
- 0.5 cup Pineapple juice
- 0.25 cup Olive oil
- 1 teaspoon Vanilla extract
- 3.5 cups Gluten-free all-purpose flour
- 1 teaspoon Xanthan gum
- 1 teaspoon Salt
- 1.5 teaspoons Baking powder
- 1 tablespoon Optional sesame seeds or poppy seeds for topping
Instructions
In a small bowl, combine the warm coconut milk, active dry yeast, and 1 tablespoon of the honey. Let it sit for about 10 minutes until foamy.
In a large mixing bowl, whisk together the eggs, remaining honey, pineapple juice, olive oil, and vanilla extract until well combined.
In another bowl, mix the gluten-free all-purpose flour, xanthan gum, salt, and baking powder.
Add the yeast mixture to the wet ingredients, stirring gently to combine.
Gradually add the dry ingredients to the wet mixture, stirring continuously to form a smooth dough.
Transfer the dough to a greased loaf pan, smoothing the top with a spatula. Optionally, sprinkle sesame or poppy seeds on top.
Cover the pan with a clean kitchen towel and let the dough rise in a warm place for about 45 minutes to 1 hour, or until it has doubled in size.
Preheat the oven to 350°F (175°C).
Bake the bread for 40-50 minutes, or until the top is golden brown and the bread sounds hollow when tapped.
Remove from the oven, allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Nutrition Facts
Calories |
2812 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.4 g | 133% | |
| Saturated Fat | 35.4 g | 177% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 3306 mg | 144% | |
| Total Carbohydrate | 451.3 g | 164% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 69.5 g | ||
| Protein | 34.3 g | 69% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 220 mg | 17% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 771 mg | 16% | |
*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.
