Easy Homemade Gluten Free Bread Recipe
This homemade healthy gluten-free bread recipe is super easy to make, and has a soft chewy texture! It’s easy to slice and works well for sandwiches, toast, and your other favorite bread-based meals.
Servings: 8 servings
Calories: 268kcal
Ingredients
- 2¼ tsp Dried yeast
- 2 tbsp Sugar
- 1¼ cup Unsweetened almond milk warmed
- 3¼ cup Gluten-free flour
- 1 tsp Baking powder
- 1 tsp Salt
- 2 tsp Apple cider vinegar
- ¼ cup Olive oil
- 3 Egg whites
- 2 tbsp Sesame seeds optional
Instructions
To Make In The Oven
- In a small bowl mix together the yeast, sugar and warm milk. Stir, cover and set aside to proof for approx 10 minutes.
- Whisk together the flour, baking powder and salt in the bowl of a stand mixer.
- When the yeast starts to bubble add it, along with the apple cider vinegar, oil and egg whites to the flour mixture.
- Use the paddle attachment and beat the batter for 30 seconds until combined. Scrape down the edges and continue to beat for a further 3 minutes on a medium speed.
- Line a 13 x 5 inch bread tin with baking paper, lightly spray it with oil and fill the tin with batter. Smooth off the top with a spatula.
- Sprinkle with sesame seeds if using, loosely cover with plastic wrap and a tea towel and place in a warm spot to allow the dough to rise for 1 hour.
- When you have about 15 minutes left for your dough to finish rising, preheat the oven to 350 degrees F / 180 C.
- Remove the plastic wrap and place the bread tin in the oven. Cook for 60 - 65 minutes, cover with foil midway through to stop it from burning.
- When cooked through, remove from the oven, cool in the tin for 5 minutes then allow to cool completely on a cooling rack.
To Make In A Bread Machine
- Note: You will need instant yeast, not active dry yeast for this version. Add your wet ingredients into the bread pan: that would be the almond milk, olive oil, sugar, egg whites, and apple cider vinegar, in that order.
- Add your dry ingredients into the bread pan: the flour, baking powder, and salt.
- Make a hole in the center of the bread pan, and pour your yeast into the hole. Select the "gluten free bread" setting and start your bread machine.
- Alternatively, you could add all the ingredients at once, and if you did that, the order of the ingredients would be: almond milk, egg whites, oil, apple cider vinegar, flour, salt, sugar, yeast. Then you'd select "gluten free bread" for the setting and hit start. Let the bread cool completely before slicing.
- Note: If your bread machine does not have a gluten-free setting, choose the setting that has only one mixing cycle (typically it'll be the "quick" or "basic" or "rapid" cycle). Select light or medium for the crust.
Notes
- Add xanthan gum to the mix if the gluten free flour that you’re using doesn’t have it already added.
- There’s no need to knead this bread mixture, it’s as simple as mixing until a smooth batter is formed, allowing it to rise and baking. Super simple!
- Topping your bread with seeds is optional although they do add a delicious flavor.
- Store bread in an airtight container in a cool dry place.
- Allow bread to completely cool before slicing.
- Bread is best used within 24 hours of making.
- This bread toasts really well.
- Use a slightly wet spatula when smoothing off the top of the bread, this helps the batter to smooth evenly in the tin.
- For best results make sure to use baking powder and yeast that are not expired, and are fresh, and that all ingredients are at room temperature.
- Make sure your water is between 95-110 degrees before mixing it with the yeast and other ingredients.
- When you're measuring out your dry ingredients, spoon both into your measuring cup and then level. That will ensure you don't end up with too much flour and your bread won't be overly dense.
Nutrition
Serving: 2slices | Calories: 268kcal | Carbohydrates: 41g | Protein: 8g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 363mg | Potassium: 112mg | Fiber: 4g | Sugar: 5g