Easy Gluten-Free Bread with Simple Ingredients
A light and crispy gluten-free bread with a tender crumb, made with rapid-rise yeast, natural sweeteners, and xanthan gum. Perfect for sandwiches, toast, or pairing with soups and salads.
Ingredients
- 2 1/2 cups all-purpose gluten-free flour
- 1 teaspoon xanthan gum
- 1 teaspoon gluten-free baking powder
- 1 packet rapid-rise yeast (2 1/4 tsp)
- 1/4 cup extra virgin olive oil
- 1/4 cup honey
- 1 teaspoon apple cider vinegar
- 1 1/2 cups warm water (100-110°F)
- 3 large egg whites (room temperature)
- 1 teaspoon salt
Instructions
- In a large bowl, combine gluten-free flour, baking powder, and instant yeast. Stir to mix evenly.
- Spray a 9x5-inch loaf pan or 9x4-inch Pullman pan with cooking spray.
- In a separate bowl, whisk warm water, olive oil, honey, and apple cider vinegar.
- Beat egg whites until stiff peaks form.
- Fold egg whites into the wet mixture, then slowly mix in the dry ingredients until just combined.
- Pour the batter into the prepared loaf pan and smooth the top.
- Let rise at room temperature for 30 minutes.
- Preheat oven to 350°F (175°C). Bake for 30 minutes or until golden and a thermometer inserted in the center reads 200°F.
- Remove from oven and let cool in the pan for 10 minutes before slicing.
Notes
Use a Pullman pan to prevent uneven rising. Omit xanthan gum if your flour already contains it. Substitute honey with agave syrup or maple syrup. Avoid overmixing the egg whites to retain air pockets. Store in an airtight container for up to 2 days.