Gluten-Free Bread

Name: Gluten-Free Bread
Prep time: 20 min
Cook time: 45 min
Total time: 185 min
Yield: 12 slices
Cuisine: Canadian
Ingredients: 2 cups gluten-free all-purpose flour (with xanthan gum); 1/2 cup almond flour; 1/4 cup tapioca starch; 1 tbsp baking powder; 1 tsp salt; 1 1/2 cups warm water (about 43°C / 110°F); 2 tbsp olive oil; 1 tbsp honey; 2 tsp apple cider vinegar; 2 tsp active dry yeast

185 min 12 slices Medium

All Recipes

Gluten-Free Bread

Deliciously soft and airy gluten-free bread perfect for any meal.

Prep

20 min

Cook

45 min

Total

185 min

Servings

Difficulty

Medium

Baking gluten-free bread can be a rewarding culinary experience, allowing those with gluten sensitivities to enjoy fresh, homemade bread. This gluten-free bread recipe results in a loaf that is soft, airy, and perfect for sandwiches or as a side to your favourite soup or salad. Gluten-free baking requires a careful balance of ingredients and techniques to achieve the right texture and flavour. With the right blend of gluten-free flours and some patience, you can create a loaf that rivals any traditional wheat bread.

Ingredients

Servings

Dry Ingredients

Wet Ingredients

Instructions

Prepare the yeast

In a small bowl, combine warm water, honey, and active dry yeast. Stir and let it sit for about 5 minutes until bubbly.

Pro tip: Ensure the water is warm, not hot, to activate the yeast without killing it.

Mix dry ingredients

In a large mixing bowl, whisk together gluten-free flour, almond flour, tapioca starch, baking powder, and salt.

Pro tip: Sifting the dry ingredients can help prevent lumps.

Combine wet ingredients

Add olive oil and apple cider vinegar to the yeast mixture, stirring well.

Mix the dough

Pour the wet ingredients into the dry ingredients. Mix with a spatula until a smooth dough forms.

Pro tip: The dough will be sticky; this is normal for gluten-free bread.

First rise

Cover the bowl with a damp cloth and let the dough rise in a warm place for 1 hour, or until doubled in size.

Pro tip: A warm oven (turned off) can be an ideal draft-free spot.

Prepare the loaf pan

Grease a 9x5 inch (23x13 cm) loaf pan with olive oil or line it with parchment paper.

Second rise

Transfer the dough to the prepared pan, smoothing the top. Cover and let it rise for another 30 minutes.

Pro tip: The dough should rise to just above the top of the pan.

Preheat the oven

Preheat your oven to 375°F (190°C).

Bake the bread

Bake for 45 minutes, or until the top is golden brown and the internal temperature reaches 200°F (93°C).

Pro tip: Tap the bottom of the loaf; a hollow sound indicates it's done.

Cool and serve

Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Pro tip: Cooling completely is crucial to prevent the bread from being gummy.

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Tips & Tricks

<ul><li>Use room temperature ingredients for even mixing.</li><li>Let the dough rise in a warm, draft-free area.</li><li>Use a thermometer to check internal bread temperature for doneness.</li><li>Store bread in a paper bag to maintain texture.</li></ul>

Serving Suggestions

Once baked, allow your gluten-free bread to cool completely before slicing to prevent it from crumbling. Serve it with your favourite spreads, or use it to make hearty sandwiches. To extend its freshness, store the bread in a paper bag at room temperature for up to two days, or freeze slices for longer storage. Enjoy the versatility and taste of homemade gluten-free bread with your meals.