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gluten free bread recipe

This gluten-free bread recipe yields a delicious, soft, and fluffy loaf that anyone can enjoy. Perfect for sandwiches, toasting, or simply spreading with butter. It’s easy to make and requires no special equipment beyond a regular oven.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course Bread
Cuisine Gluten-Free
Servings 4 People
Calories 120 kcal

Equipment

  • 1 mixing bowl
  • 1 whisk
  • 1 bread pan (9x5 inches)
  • 1 measuring cups and spoons
  • 1 spatula
  • 1 oven

Ingredients
  

  • 2 cups gluten-free all-purpose flour Make sure it is certified gluten-free.
  • 1 cup warm water About 110°F.
  • ¼ cup olive oil
  • 1 tablespoon honey or maple syrup
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon instant yeast
  • 1 teaspoon salt
  • ½ teaspoon baking powder

Instructions
 

  • In a mixing bowl, combine the warm water, honey (or maple syrup), and apple cider vinegar. Stir until the honey dissolves.
  • Add the instant yeast to the warm water mixture and let it sit for about 5-10 minutes, until it becomes frothy.
  • In a separate bowl, whisk together the gluten-free all-purpose flour, salt, and baking powder.
  • Once the yeast mixture is frothy, add the olive oil and mix well.
  • Gradually add the dry ingredients to the wet ingredients, using a spatula to combine until a sticky dough forms. Do not over-mix.
  • Transfer the dough into a greased bread pan, smoothing the top with the spatula.
  • Cover the bread pan with a clean kitchen towel and let the dough rise in a warm place for about 30-40 minutes, or until it has doubled in size.
  • Preheat the oven to 375°F (190°C) while the dough is rising.
  • Once the dough has risen, bake in the preheated oven for 40-50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
  • Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing.

Notes

For added flavor, you can mix in herbs or seeds into the dough before baking.
Make sure that all your ingredients, especially the flour, are certified gluten-free if you are cooking for someone with gluten intolerance.
This bread can be stored in an airtight container at room temperature for up to 3 days or frozen for longer storage.