Gluten-Free Bread Recipe (Soft & Delicious!)

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There’s nothing like the smell of freshly baked bread—especially when it’s gluten-free, fluffy, and flavorful. This gluten-free bread recipe is perfect for sandwiches, toast, or enjoying warm with butter. Made with a blend of gluten-free flours, it’s soft inside with a golden crust—no dense bricks here!

Ingredients:

  • 2 ½ cups gluten-free all-purpose flour (with xanthan gum)

  • 1 tbsp sugar

  • 1 ½ tsp salt

  • 1 tbsp instant yeast

  • 1 ¼ cups warm water (110°F / 45°C)

  • 2 tbsp olive oil

  • 2 eggs (room temp)

  • 1 tsp apple cider vinegar

  • Instructions:

    1. Activate Yeast:
      In a small bowl, mix warm water, sugar, and yeast. Let sit for 5–10 minutes until foamy.

    2. Mix Wet Ingredients:
      In a large mixing bowl, whisk together eggs, olive oil, and apple cider vinegar.

    3. Add Dry Ingredients:
      Add the flour and salt to the bowl, then pour in the yeast mixture. Mix with a stand mixer or hand mixer on medium for 3–4 minutes until smooth and sticky.

    4. First Rise:
      Cover the bowl with a towel and let rise in a warm place for 45–60 minutes, or until nearly doubled.

    5. Preheat & Prepare Pan:
      Preheat oven to 375°F (190°C). Lightly grease a 9×5 inch loaf pan.

    6. Bake:
      Spoon the dough into the prepared pan, smooth the top with wet fingers or a spatula. Let rest another 15 minutes, then bake for 35–40 minutes, or until golden and it sounds hollow when tapped.

    7. Cool:
      Let cool in pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

      Tips:

      • Use a flour blend that contains xanthan gum or add 1 tsp if yours doesn’t.

      • For extra moisture, add 2 tbsp plain Greek yogurt or applesauce.

      • Store in an airtight container at room temperature for 2–3 days or freeze for up to 2 months.

      Would you like a dairy-free version too?

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