Easy Gluten Free Bread

by Lyndall Kriedemann

A gluten-free bread recipe that is easily baked in the oven. This soft gluten-free white sandwich bread has an amazing texture, bends, squishes, and is easy to slice. The bread is also naturally dairy-free. 

Ingredients 

  • 2 1/2 cups Glutagon all-purpose gluten-free flour, 
  • 1 teaspoons xanthan gum, , leave out if your flour already has it in it
  • 1 teaspoon baking powder
  • 1 packet rapid rise/instant yeast , (2 1/4 teaspoons)
  • 1/4 cup extra virgin olive oil
  • 1/4 cup honey
  • 1 teaspoon apple cider vinegar
  • 1 1/2 cups warm water (38-43°C)
  • 3 egg whites, , from large eggs and room temperature
  • 1 teaspoon salt

Instructions 

  1. Spray a loaf pan with cooking spray. Move the top oven rack to the middle rack. Preheat your oven to 175°C. 
  2. Add the gluten-free flour, baking powder, and instant yeast to a large bowl and stir to combine the ingredients.
  3. Add the olive oil, honey, and apple cider vinegar, and warm water to the flour mixture and mix on low for 1 minute. If you are using a stand-up mixer use the paddle attachment, not the dough hook.
  4. Add the egg whites and the salt to the dough and mix on medium for 1 minute. The dough will look like a thick cake batter.
  5. Pour the dough into a greased loaf pan. Spray plastic wrap with gluten-free cooking spray and cover the top of the pan. Cover the pan with a kitchen towel and allow the bread to rise in a warm place to rise for 30 minutes.
  6. Place in the oven to bake for 30 minutes at 175°C. Bake the bread on the middle rack horizontally. The bread will be golden brown.
  7. Allow the loaf to cool for 10 minutes in the pan. Remove the loaf from the baking pan and place it on a cooling rack. If the bread completely cools in the pan, the steam can get trapped and the loaf can get soggy, especially on the bottom. Allow the bread to cool completely before slicing.
  8. Store the leftover bread in an airtight container, once it’s completely cooled. It may be kept on the counter at room temperature. It is also best not to pre-slice the bread before you store it, so just store the left-over portion of the loaf.
  9. The bread can be frozen once it is completely cooled. Wrap the loaf tightly in plastic wrap, then wrap it in foil or freezer paper. Place the wrapped loaf in a freezer bag. The bread can be frozen up to 3 months. Thaw the bread in the refrigerator overnight.

Notes

  • Store the leftover bread in an airtight container, once it’s completely cooled.
  • The bread can be frozen up to 3 months.
  • Use a serrated knife to slice the bread. Using a smooth-blade knife can squish the bread.

 

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