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Gluten-Free Bread

A simple and versatile gluten-free bread recipe perfect for sandwiches, toast, or enjoying with a pat of butter.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 12 slices
Course: Bread, Breakfast, Snack
Cuisine: Gluten-Free
Calories: 120
Ingredients Method Notes

Ingredients
  

Key Ingredients for Gluten-Free Bread
  • 2 cups gluten-free all-purpose flour Use a high-quality gluten-free flour blend.
  • 1 cup warm water (110°F)
  • 3 tablespoons honey or maple syrup Can use either as a sweetener.
  • 1 tablespoon active dry yeast Ensure it's fresh for best results.
  • 1 teaspoon salt
  • 1 tablespoon olive oil
  • 1 teaspoon apple cider vinegar

Method
 

Preparation
  1. In a small bowl, combine warm water and honey. Sprinkle the yeast on top and let it sit for about 5-10 minutes until it becomes foamy.
  2. In a large mixing bowl, whisk together the gluten-free flour and salt.
  3. Once the yeast is activated, add it to the dry ingredients, along with olive oil and apple cider vinegar. Mix until a smooth dough forms.
  4. Transfer the dough to a greased loaf pan. Cover it with a clean kitchen towel and let it rise in a warm spot for about 30-40 minutes, or until it doubles in size.
  5. Preheat your oven to 350°F (175°C). Bake the bread for about 40-45 minutes, or until the top is golden brown and sounds hollow when tapped.
  6. Allow the bread to cool in the pan for 10 minutes, then remove it and let it cool completely on a wire rack before slicing.

Notes

Store in an airtight container at room temperature for up to 3 days. For longer storage, freeze slices individually wrapped in plastic wrap and placed in a freezer bag for up to 3 months.