Ingredients
Scale
- 2 cups gluten-free flour blend (approx. 240g)
- 1 tsp xanthan gum (if not included in blend)
- 1 tbsp sugar
- 1 packet (2 1/4 tsp) active dry yeast
- 1 cup warm water (100–110°F / 38–43°C)
- 2 large eggs
- 3 tbsp olive oil (or melted butter)
- 1 tsp salt
Instructions
- Whisk together dry ingredients including gluten-free flour blend, xanthan gum, and salt.
- Dissolve the yeast with warm water and sugar; let it activate for a few minutes.
- Combine the yeast mixture with the wet ingredients (eggs, oil) and dry ingredients; beat for 2–3 minutes to build structure.
- Pour batter into a greased 9×5-inch loaf pan and allow to rise in a warm place for 20–30 minutes.
- Bake in preheated oven at 375°F (190°C) until golden and internal temperature reaches 205°F (96°C), about 35–45 minutes.
- Cool on a rack before slicing.
Notes
Store at room temperature in a paper bag for up to 3 days or freeze slices for lasting freshness. To refresh a whole loaf, reheat at 350°F (175°C) for 10–12 minutes wrapped in foil.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Bread
- Method: Baking
- Cuisine: Gluten-Free
- Diet: Gluten-Free