Description
- A soft, fluffy, and delicious gluten-free bread that’s allergen-friendly and perfect for sandwiches, toast, or French toast.
Ingredients
- 2 cups gluten-free flour blend
- 1 cup warm water (110°F / 43°C)
- 3 tbsp olive oil (or neutral oil)
- 2 tbsp honey (or maple syrup for vegan option)
- 2 large eggs (or 2 flax eggs for vegan)
- 2 tsp apple cider vinegar
- 1 packet (2 ¼ tsp) active dry yeast
- 1 tsp salt
Instructions
- In a small bowl, combine warm water, yeast, and honey. Stir and let sit for 5–10 minutes until foamy.
- In a large bowl, whisk together gluten-free flour and salt.
- Add yeast mixture, eggs, oil, and apple cider vinegar. Mix with stand mixer (paddle attachment) for 3–4 minutes until smooth.
- Pour sticky batter into a greased 8×4-inch loaf pan. Smooth top with wet spatula.
- Cover and let rise in a warm spot until doubled (about 35–40 minutes).
- Preheat oven to 375°F (190°C). Bake 30–35 minutes, until golden and internal temperature reaches 200°F (93°C).
- Let cool fully on a wire rack before slicing.
Notes
- Best enjoyed toasted for structure and flavor.
- Store in an airtight container at room temp for up to 3 days, or slice and freeze up to 3 months.
- For variety, mix in seeds (chia, sunflower, sesame) or herbs.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Bread
- Method: Baking
- Cuisine: American