Ingredients
Scale
- 2 cups gluten-free flour blend
- 1 tablespoon psyllium husk or 1 teaspoon xanthan gum
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1 1/4 cups warm water (105–115°F / 40–46°C)
- 2 large eggs
- 2 tablespoons olive oil
Instructions
- In a bowl, combine warm water with sugar and yeast; let bloom for about 5 minutes.
- In a separate bowl, whisk together the gluten-free flour blend, salt, and psyllium husk or xanthan gum.
- In a mixing bowl, combine the bloomed yeast mixture, eggs, and olive oil.
- Add the dry ingredients to the wet ingredients and mix until combined; the dough will be wet and batter-like.
- Tap the pan to remove air pockets and pour the dough into a greased 9×5-inch loaf pan.
- Cover and let rise in a warm spot for 45-60 minutes.
- Preheat the oven to 375°F (190°C).
- Bake the loaf for 35-45 minutes until it reaches an internal temperature of 200-205°F (93-96°C).
- Let cool completely before slicing.
Notes
For best results, measure ingredients by weight. Experiment with add-ins like seeds or herbs for variety.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Bread
- Method: Baking
- Cuisine: Gluten-Free
- Diet: Gluten-Free