Gluten-free Bread Recipe

Steps

1. 1

   Activate yeast

   In a small bowl, combine warm water (about 110°F / 43°C), granulated sugar, and active dry yeast. Let it sit for 5–10 minutes until the mixture is foamy.

2. 2

   Whisk dry ingredients

   In a large mixing bowl, whisk together gluten-free flour blend, xanthan gum, and fine salt until well combined.

3. 3

   Combine wet ingredients

   In a separate bowl, whisk together olive oil and apple cider vinegar.

4. 4

   Create dough batter

   Pour the foamy yeast mixture and the wet ingredients into the dry ingredients. Stir with a spatula or spoon to form a thick, cohesive batter. If the dough is too dry, add a tablespoon of warm water at a time until it just comes together.

5. 5

   Hydration and rest

   Let the dough rest for 10 minutes to hydrate the flour and improve binding.

6. 6

   Shape and prep pan

   Line a loaf pan (9x5 inches) with parchment paper or lightly grease. Scrape the dough into the pan and smooth the top with a spatula.

7. 7

   First rise / proof

   Cover the pan and place in a warm spot for 40–60 minutes, or until the loaf has puffed and crested slightly above the pan.

8. 8

   Bake

   Preheat oven to 350°F (175°C). Bake the loaf for 35–45 minutes, until the crust is golden and an inserted toothpick comes out clean. Internal temperature should reach about 200°F (93°C).

9. 9

   Cool and slice

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