Ingredients
Scale
- 250 g gluten-free flour/starch blend (e.g., tapioca, potato starch, sorghum)
- 1 tsp instant yeast
- 1 large egg
- 1 egg white
- 1/4 cup neutral oil (such as canola or light olive oil)
- 1 tbsp sugar
- 1 tsp xanthan gum
- 1 cup warm liquid (100–110°F)
Instructions
- In a bowl, combine the gluten-free flour/starch blend and xanthan gum.
- In a separate bowl, whisk together the warm liquid, instant yeast, egg, egg white, oil, and sugar until smooth.
- Combine the wet and dry ingredients and mix until the batter is smooth and slightly thick.
- Transfer the batter to a greased 9×5-inch loaf pan.
- Let it rise in a warm place until domed, about 40–60 minutes.
- Bake in a preheated oven at 350°F (175°C) for 35–45 minutes until the internal temperature reaches 200–205°F.
- Allow to cool completely for at least 1 hour before slicing.
Notes
For best texture, use a scale for measuring flour and ensure all liquids are warm but not hot. Cool fully before slicing to avoid gummy crumbs.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Bread
- Method: Baking
- Cuisine: Gluten-Free
- Diet: Vegan, Dairy-Free Option Available