Ingredients
Scale
- 2 cups gluten-free all-purpose flour (blend with rice, tapioca, potato starch)
- 2 teaspoons instant yeast
- 1 1/2 teaspoons sugar
- 1 teaspoon salt
- 1 teaspoon xanthan gum (or 1 tablespoon psyllium husk powder)
- 1 cup lukewarm milk (110°F/43°C) or dairy-free milk alternative
- 2 tablespoons softened butter (or oil)
- 2 large eggs
Instructions
- In a large bowl, whisk together the gluten-free flour, instant yeast, sugar, salt, and xanthan gum (or psyllium husk).
- Warm the milk and dissolve the softened butter and eggs in it.
- Combine the wet ingredients into the dry ingredients and beat for 3–5 minutes until smooth and slightly sticky.
- Let the dough rise in a warm spot for 45–60 minutes until puffy.
- Transfer the dough to a greased 9×5-inch loaf pan and let it rise for another 30 minutes.
- Bake in a preheated oven at 375°F (190°C) for 35–45 minutes until the internal temperature reaches 200–205°F (93–96°C).
- Allow to cool fully on a rack before slicing.
Notes
For a crisper crust, place a small oven-safe dish of hot water on the bottom rack during the first 10 minutes of baking. Brush the top with melted butter immediately after baking for added flavor.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Bread
- Method: Baking
- Cuisine: Gluten-Free
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 1g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg