Ingredients
Scale
- 2 cups gluten-free flour blend (≈ 260 grams)
- 1 teaspoon active dry yeast
- 1 teaspoon sugar
- 1½ cups warm water (105–115°F or 40–46°C)
- 2 tablespoons olive oil
- 1 teaspoon xanthan gum (if the blend lacks a binder)
- 1 teaspoon salt
- 2 large eggs (or 2 tablespoons ground flax + 6 tablespoons water for a vegan option)
Instructions
- Preheat the oven to 375°F (190°C).
- Whisk together the dry ingredients in a bowl.
- Bloom the yeast in warm water with a pinch of sugar until frothy.
- Combine the wet and dry ingredients, mixing to a smooth, thick batter.
- Transfer the batter to a greased 9×5-inch loaf pan.
- Let the batter rise for 20–30 minutes until slightly puffy.
- Bake for 35–45 minutes until golden brown and internal temperature reaches 205°F (96°C).
- Cool the bread for 10 minutes in the pan before transferring to a wire rack.
Notes
Measure flour by weight for consistency. Use warm water to activate yeast. For a crisper crust, finish baking on a wire rack.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Bread
- Method: Baking
- Cuisine: Gluten-Free
- Diet: Vegetarian