Are you ready to elevate your sandwich game with a delicious, homemade Gluten Free Bread that rivals any bakery? This easy-to-follow recipe will not only satisfy your cravings but also impress your friends and family with its fluffy texture and rich flavor. Perfect for those with gluten sensitivities, this bread is made with simple ingredients and can be whipped up in just 45 minutes! Get ready to discover the secret to baking the perfect loaf that will make your taste buds dance with joy!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 1 loaf
Ingredients
- 300g gluten-free bread mix
- 1 tsp salt
- 1 tsp sugar
- 1 tbsp olive oil
- 400ml warm water
- 7g yeast
Instructions
- Activate the yeast by combining warm water (around 110°F) with sugar in a medium mixing bowl. Sprinkle the yeast over the water and let it sit for 5-7 minutes until it becomes foamy and fragrant.
- In a large mixing bowl, combine the gluten-free bread mix and salt. Create a well in the center of the dry ingredients.
- Pour the activated yeast mixture and olive oil into the well of dry ingredients. Mix thoroughly using a wooden spoon or electric mixer until a smooth, slightly sticky batter forms.
- Grease a standard 9x5 inch loaf pan with olive oil or non-stick spray to prevent sticking.
- Transfer the bread batter into the prepared loaf pan, using a spatula to spread it evenly and smooth the top.
- Cover the pan with a clean kitchen towel and let the dough rise in a warm, draft-free area for approximately 30-40 minutes. The dough should nearly double in size.
- Preheat the oven to 375°F (190°C) about 15 minutes before the rising time is complete.
- Remove the towel and place the loaf pan in the preheated oven. Bake for 30-35 minutes until the top is golden brown and a toothpick inserted in the center comes out clean.
- Remove from oven and let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Tips
- Yeast Activation: Ensure your water is warm, but not too hot—around 110°F is ideal. This temperature helps activate the yeast without killing it, leading to a perfect rise.
- Mixing Technique: When combining the wet and dry ingredients, don’t overmix. Just mix until you achieve a smooth, slightly sticky batter for the best texture.
- Rising Time: For optimal rising, place your covered dough in a warm, draft-free area. If your kitchen is cool, you can preheat your oven to the lowest setting for a few minutes, then turn it off and let the dough rise inside.
- Loaf Pan Preparation: Greasing the loaf pan with olive oil or non-stick spray is essential to prevent sticking. You can also line the bottom with parchment paper for easy removal.
- Checking for Doneness: The bread is done when the top is golden brown and a toothpick inserted in the center comes out clean. If you want a crustier exterior, you can bake it a few minutes longer.
- Cooling: Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack. This step helps maintain the bread's structure and prevents it from becoming soggy.
- Storage: Store any leftover bread in an airtight container at room temperature for up to three days, or freeze slices for longer storage.
Nutrition Facts
Calories: 117kcal
Carbohydrates: 21g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
