- 2 1/2 cups all-purpose gluten-free flour (see recipe notes below for flour blend alternatives)
- 1 teaspoon xanthan gum (leave out if your flour blend already includes it)
- 1 teaspoon gluten-free baking powder
- 2 1/4 teaspoon instant yeast
- 2 tablespoons sugar
- 1 teaspoon salt
- 1/3 cup vegetable oil
- 1 teaspoon apple cider vinegar
- 1 1/2 cups warm almond milk (or other non-dairy milk or water), between 105-110F
- 2 large eggs, beaten, room temperature
- Grease a 9″x4″ loaf pan with vegetable oil and preheat the oven to 350F.
- In a large mixing bowl, whisk the all-purpose gluten-free flour, xanthan gum (if using), baking powder, instant yeast, sugar, and salt together to combine.
- Add the vegetable oil, apple cider vinegar, warm milk and mix for one minute until combined.
- Add the beaten eggs and mix for another minute until you get a dough that resembles thick cake batter (the dough will be wet and sticky, but that’s completely fine).
- Transfer the dough to the prepared loaf pan and use a spatula to smooth out the top of the dough.
- Cover the dough with a kitchen towel, and let it rise for the next 30 minutes in a warm, draft-free place, until it has roughly doubled in size.
- Place the loaf pan on the middle rack of the oven and bake for 40 minutes, tenting with aluminum foil for the last 10 minutes, until the top is golden brown.
- Remove the loaf from the oven and let it cool down for 10 minutes in the pan before removing it to finish cooling on a rack (this will prevent the bottom from getting soggy). If the bottom is not brown enough for your liking, let it bake bottom-side-up for another 10 minutes at 375F.
- Allow the loaf to fully cool before slicing (this is important as the loaf may disintegrate if it’s still hot when you slice).
Gluten-Free Dough Consistency: Don’t be alarmed when you see that the dough doesn’t resemble normal wheat bread dough. Gluten-free dough will always be sort of wet and shapeless, just like cake batter. In fact, for gluten-free bread to come out moist and fluffy, the dough has to be wet, otherwise, the bread will be too dry.
Gluten-Free All-Purpose Flour Blend: I live in Argentina and use a gluten-free all-purpose flour blend from the brand Siñor de Sipan, which is primarily made up of corn starch, rice flour, and xanthan gum. As you can see, it’s a light, white flour blend that results in light and fluffy bread. For those of you who have access to Amazon, I believe a good alternative would be King Arthur Flour gluten-free all-purpose flour or Pilsbury gluten-free flour.
Milk Alternatives: I used my 5-minute homemade almond milk for this recipe, but you can also use my homemade cashew milk, or other non-dairy milk of your choice. If you are not lactose-intolerant, you can also use normal dairy milk, or even water to replace the milk. I find that using non-dairy milk gives the bread a richer taste, but I’ve also made it with water and it comes out delicious as well!
Pan Size Will Determine the Height of Bread: I like using a 9″ x 4″ loaf pan because the bread rises slightly more in this smaller pan. If you use a larger pan (such as a 9″ x 5″ pan), just note that the dough will spread out more and as a result will not rise as high compared to baking in a smaller pan.
Cut the Bread with Serrated Knife: It’s important to use a serrated knife (knife with a tooth-edge) to slice the bread. Do not use a smooth-edged knife as that may flatten the bread and not cut properly.
How to Store/Freeze the Bread: Store in an airtight container for up to 1 week in the refrigerator, or wrap it in plastic wrap unsliced and freeze for up to 3 months in the freezer. If freezing, make sure to thaw the bread overnight in the refrigerator before slicing and using.
Adapted from: Mama Knows Gluten-Free
- Category: Bread
- Method: Baking
- Cuisine: American
Keywords: gluten-free bread