Soft Gluten-Free Bread (Easy!)

April 27, 2014

This tastes a little bit like egg-bread, and is delicious! I developed this recipe for my dad, who missed sandwich bread when he was forced to go gluten-free. The recipe went over really well and we even make it for those in the family without a gluten allergy!

1 1/2 C warm water
3 Tbsp agave (or honey)
2 Tbsp dry active yeast
3C gluten-free all purpose flour
1 Tbsp xanthan gum
4 Tsp baking powder
¼ - ½ C of your favorite nut (optional)
1 Tsp salt
2 Tsp lemon juice
¼ C olive oil
2 eggs

Proof the yeast (combine yeast, hot water, and honey and set aside) Mix dry ingredients Mix wet ingredients Combine everything and mix well. This bread “dough” will be very wet, about the consistency of banana bread. Transfer dough to a lightly oiled bread pan and let the dough rise for 15 minutes (long enough for the oven to preheat) If you want to keep the bread moist, tent some foil over the top of the bread pan while cooking – remember to leave lots of room on top or the dough will stick to the foil! Bake at 375F for about 40 min Cool slightly before transferring loaf to a cooling rack

Nutritions

Calories
56

Sodium
317mg
13% DV

Fat
1g
2% DV

Protein
1g
3% DV

Carbs
11g
3% DV

Fiber
2g
9% DV