Yields: 1 Loaf
Prep Time: 15 minutes + rising time
Cook Time: 35-45 minutes
Ingredients:
Dry Ingredients
- 2 cups (280g) gluten-free all-purpose flour blend (see notes)
- 1 cup (120g) tapioca starch/flour
- 1 teaspoon xanthan gum (omit if your blend already contains it)
- 1 ½ teaspoons instant yeast
- 1 teaspoon salt
- 1 teaspoon sugar
Wet Ingredients
- 1 ½ cups (360 ml) warm water (110-115°F / 43-46°C)
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 large egg white (room temperature)
Instructions:
- Activate the yeast: Combine the warm water, sugar, and instant yeast in a small bowl. Give it a quick stir and let it sit for 5 minutes until foamy.
- Combine dry ingredients: In a large bowl, whisk together the gluten-free flour blend, tapioca starch, xanthan gum (if needed), and salt.
- Mix wet and dry ingredients: Add the foamy yeast mixture, olive oil, apple cider vinegar, and egg white to the dry ingredients. Use an electric mixer or a sturdy whisk to mix until a thick, smooth batter forms.
- First Rise: Grease a standard 9×5 inch loaf pan. Transfer the batter to the pan, cover loosely with a damp tea towel or plastic wrap and place in a warm, draft-free area. Let the dough rise until doubled in size (roughly 1-1.5 hours).
- Preheat oven: Near the end of the rise time, preheat your oven to 400°F (200°C).
- Bake: Place the bread in the preheated oven and bake for 35-45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Cool and slice: Allow the bread to cool in the loaf pan for 10-15 minutes before transferring it to a wire rack to cool completely. Slice and enjoy!
Notes:
- Gluten-Free Flour: For the best results, choose a high-quality all-purpose gluten-free flour blend. Look for blends specifically formulated for bread. Popular choices include Bob’s Red Mill 1-to-1 or King Arthur Measure for Measure.
- Warm Water Temperature: The water temperature is critical for activating the yeast. Too hot, and you’ll kill the yeast; too cold, and it won’t activate properly.
- Storing: Store your gluten-free bread in an airtight container at room temperature for 2-3 days. For longer storage, slice and freeze.
Tips:
- Psyllium Husk: For extra softness and improved texture, add 1 teaspoon of psyllium husk powder to the dry ingredients.
- Egg Substitute: For an egg-free version, replace the egg white with a “flax egg” (1 tablespoon flax meal mixed with 3 tablespoons water).
- Bread Machine: This recipe can be adapted for a bread machine. Simply add the ingredients in the order recommended by your machine’s instructions and use the gluten-free setting.
