Baking Gluten-Free Bread

Gluten Free Bread

Original Recipe at Mama Knows Gluten-Free

author: Audrey

prep time: 34 mins

cook time: 30 mins

total time: 1 hour 4 mins

yield: 16 

INGREDIENTS

  • 2 1/2 cups all purpose gluten-free flour (can use Robin Hood)
  • 1 tsp xanthan gum (leave this out if you are using flour that has this such as, Bob’s Red Mill)
  • 1 tsp gluten-free baking powder
  • packet rapid rise/instant yeast (equivalent to 2 1/4 teaspoons)
  • ¼ cup avocado oil
  • ¼ cup honey*
  • 1 teaspoon apple cider vinegar
  • 1 ½ cups warm water (100-110°F)
  • 3 egg whites**
  • 1 teaspoon salt
* use local honey for the added benefit of inoculation with local allergens and supporting local business
 
** to replace eggs try applesauce, bananas, soy yogurt or half a cup of buttermilk for every egg

INSTRUCTIONS

  • Move the top oven rack to the middle rack. Preheat your oven to 350°F.
  • Spray a 9-inch x 5-inch bread pan or 9-inch x 4-inch small loaf pan with gluten-free cooking spray.
  • Add the gluten-free flour, baking powder, and instant yeast to a large bowl and stir to combine the ingredients.
  • Add the avocado oil, honey, apple cider vinegar, and warm water to the flour mixture and mix on low for 1 minute.
  • Add the egg whites (or substitutes) and the salt to the dough and mix on medium for 1 minute. The dough will look like a thick cake batter.
  • Pour the dough into a greased 9-inch x 5-inch bread pan or the 9-inch x 4-inch small 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.
  • Place in the oven to bake for 30 minutes at 350°F. Bake the bread on the middle rack horizontally until golden brown
  • Allow the loaf to cool for 10 minutes in the pan (do not completely cool in the pan as it will get soggy)
  • Remove the loaf from the baking pan and place it on a cooling rack.  Allow the bread to cool completely before slicing.
  • Store the leftover bread unsliced in an airtight container, once it’s completely cooled. It may be kept on the counter at room temperature.