Ingredients
Scale
- 300 g (2 1/4 cups) gluten-free all-purpose flour blend (with xanthan gum included)
- 1 tsp baking soda (5 g)
- 3/4 tsp fine Himalayan pink salt (4 g)
- 2 tbsp sugar or honey (optional, 25–30 g)
- 2 large eggs, room temperature
- 240 ml (1 cup) buttermilk or plain Greek yogurt thinned with 2 tbsp water
- 60 ml (1/4 cup) neutral oil (vegetable or light olive oil)
- 1 tsp apple cider vinegar
Instructions
- Preheat oven to 375°F (190°C). Grease and line a 9 x 5-inch loaf pan.
- Whisk dry ingredients in a large bowl: gluten-free flour, baking soda, pink salt, and sugar.
- In a separate bowl, whisk eggs, buttermilk/yogurt, oil, and apple cider vinegar.
- Pour wet into dry and fold gently with a spatula until just combined — a few small streaks are fine.
- Transfer batter to the pan, smooth the top, and bake for 35–45 minutes until golden and a toothpick near center comes out clean.
- Cool for 15–20 minutes in the pan, then remove and finish cooling on a rack before slicing.
Notes
For best texture, ensure your ingredients are at room temperature and do not skip the acid to avoid a metallic taste.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Bread
- Method: Baking
- Cuisine: Gluten-Free
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 slice
- Calories: 130
- Sugar: 2g
- Sodium: 180mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg