Description
A soft and sliceable gluten-free bread with a tender interior and a crisp crust, perfect for sandwiches and toast.
Ingredients
Scale
- 1 packet (7 g) active dry yeast
- 1 tablespoon sugar
- 1 cup (240 ml) warm water (105–110°F / 40–43°C)
- 2 cups (260 g) gluten-free all-purpose flour (with xanthan gum)
- 1 teaspoon fine salt
- 1 teaspoon baking powder
- 2 large eggs
- 2 tablespoons neutral oil
Instructions
- Start by proofing the yeast with sugar in warm water until foamy, about 5–8 minutes.
- Whisk together the gluten-free flour, salt, and baking powder.
- Beat the eggs and oil into the dry mix along with the foamy yeast to form a sticky dough.
- Transfer the dough to a greased loaf pan, smooth the top, and cover lightly.
- Let it rise in a warm spot until it reaches the top of the pan, about 45–60 minutes.
- Bake at 375°F (190°C) for 30–40 minutes until golden and a thermometer reads 205°F (96°C).
- Cool for 10 minutes in the pan, then finish cooling on a rack before slicing.
Notes
For a better crust color, brush with olive oil before baking. Store at room temperature for 3 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 1g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg