I found a recipe for this bread on Pinterest, and tweaked it just a little bit to make it my own. I LOVE this recipe!!! I no longer buy gluten free bread at the store. Not only is this recipe more cost effective than buying pre-made gluten free bread, but there is no comparison when it comes to taste and texture!!! As with any gluten free bread, the texture is much softer and holds together better if you warm it up. I always heat my bread in the microwave before eating it, and it comes out so soft and moist that you would never know it was gluten free.
You could also warm it in a toaster, toaster oven or a standard oven if you prefer. In order to save time, I usually bake 4 loaves at once and put 3 of them in the freezer for later. That way, I only have to bake one time to have moist and delicious gluten free bread all month long! This recipe also works well with wheat flour if you are not gluten free. I use wheat flour when I make it for the rest of my family, and they really like it, too. It is also a great basic recipe on which you can build other flavors. Be sure to check out my cinnamon raisin version as well! Here’s the basic recipe:
This recipe, as with any gluten free bread, is best enjoyed warm. This is a truly satisfying delight for all you food allergy sufferers out there! I hope you like it as much as I do! Enjoy!
- ¬ 1½ cups Warm Water
- ¬ ¼ cup Honey (I use a little less that 1/4 cup, but feel free to use the full amount if you like it sweeter.)
- ¬ 2½ tsp. Active Dry Yeast (1 packet)
- ¬ 2 tsp. Lemon Juice
- ¬ ¼ cup Olive Oil
- ¬ 2 Large Eggs
- ¬ 3 cups Gluten-Free Flour (Bob’s Red Mill 1 to 1 Baking Flour)
- ¬ 4 tsp. Baking Powder
- ¬ 1½ tsp. Salt
Add honey, then yeast to warm water and let the mixture proof for 10 minutes.
Combine the wet ingredients, blend and add into the yeast mix. Briefly blend again.
Add the dry mix to the wet mix and blend until thoroughly combined. Dough should be pretty sticky.
Pour dough into a greased 9” bread pan and smooth the top of the loaf with a wet spatula. Bake at 375 degrees for 40-45 minutes.
Let the bread cool partially. Turn the bread out onto cooling racks to finish cooling before slicing.
Have questions or comments? I would love to hear them! Please email me at firstname.lastname@example.org