Are you tired of dry, crumbly gluten-free bread that disappoints with every bite? Get ready to revolutionize your bread-baking experience with this foolproof gluten-free white bread recipe that will make you forget you're eating a special diet version! Whether you're celiac, gluten-sensitive, or just looking to try something new, this recipe promises a soft, delicious loaf that will have everyone asking for your baking secrets.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Gluten Free
Serves: 1 loaf
Ingredients
- 2 cups gluten free flour blend
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 tablespoon yeast
- 1 cup warm water
- 2 tablespoons olive oil
Instructions
- Gather all the ingredients: 2 cups of gluten free flour blend, 1 tablespoon of sugar, 1 teaspoon of salt, 1 tablespoon of yeast, 1 cup of warm water, and 2 tablespoons of olive oil.
- In a small bowl, combine the warm water and sugar. Stir gently until the sugar is dissolved.
- Add the yeast to the warm water mixture. Let it sit for about 5 to 10 minutes, or until it becomes frothy. This indicates that the yeast is active.
- In a large mixing bowl, combine the gluten free flour blend and salt. Mix well to ensure the salt is evenly distributed throughout the flour.
- Once the yeast mixture is frothy, add it to the bowl with the flour and salt. Also, add the olive oil.
- Using a spatula or a wooden spoon, mix the ingredients together until a thick, sticky dough forms. The dough will not have the same consistency as traditional bread dough but should hold together.
- Cover the mixing bowl with a clean kitchen towel or plastic wrap. Place it in a warm, draft-free area to rise for about 30 minutes. The dough should puff up slightly during this time.
- Preheat your oven to 375°F (190°C) while the dough is rising.
- After the dough has risen, lightly grease a loaf pan with olive oil or line it with parchment paper for easy removal.
- Transfer the dough into the prepared loaf pan. Use a spatula to smooth the top and shape it as desired.
- Cover the loaf pan with the kitchen towel again and let it rest for another 10-15 minutes to allow for a slight second rise.
- Once the oven is preheated, place the loaf pan in the oven and bake for 30 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
- After baking, remove the loaf from the oven and let it cool in the pan for about 5 minutes. Then transfer it to a wire rack to cool completely.
- Once cooled, slice the gluten free white bread and enjoy it fresh or store it in an airtight container for later use.
Tips
- Ensure your yeast is fresh and active - this is crucial for a good rise in gluten-free bread.
- Use a high-quality gluten-free flour blend for the best texture and flavor.
- Create a warm, draft-free environment for rising to help the dough develop properly.
- Don't skip the resting and rising times - they're essential for developing flavor and texture.
- Check your bread's doneness by tapping the bottom - it should sound hollow when fully baked.
- Allow the bread to cool completely before slicing to prevent a gummy texture.
- Store in an airtight container and consume within 2-3 days for optimal freshness.
- For best results, use a digital kitchen scale to measure ingredients precisely.
- If the dough seems too dry, add a little extra warm water, one tablespoon at a time.
- Consider using a stand mixer with a paddle attachment for more consistent mixing.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 35g
Protein: 3g
Fat: 7g
Saturated Fat: 1g
Cholesterol: 0mg
