Description
This easy gluten-free bread recipe is soft, sliceable, and made with pantry staples like eggs, olive oil, and gluten-free flour perfect for sandwiches or toast.
Ingredients
1 ½ cups warm water (110°F)
1 tablespoon sugar
1 tablespoon active dry yeast
¼ cup olive oil
2 large eggs, room temperature
1 tablespoon apple cider vinegar
3 cups gluten-free all-purpose flour (with xanthan gum)
1 teaspoon salt
Instructions
In a large mixing bowl, combine warm water, sugar, and active dry yeast. Let sit for 5–10 minutes until foamy.
Add olive oil, eggs, and apple cider vinegar to the yeast mixture and stir well.
In another bowl, whisk together gluten-free flour and salt.
Gradually add dry ingredients to the wet mixture, stirring until a thick batter forms.
Pour the batter into a greased 9×5-inch loaf pan.
Cover loosely and let rise in a warm spot for 45–60 minutes or until the batter reaches just above the pan rim.
Preheat oven to 375°F (190°C).
Bake for 35–40 minutes, until the top is golden and the internal temperature reaches 200°F.
Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
If your flour blend doesn’t contain xanthan gum, add 1 teaspoon per cup of flour.
Use a kitchen thermometer to ensure proper baking temperature.
Substitute flax eggs for a vegan version (1 tbsp flaxseed meal + 3 tbsp water per egg).
Store leftovers in an airtight container for 3 days or freeze sliced bread for longer storage.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 loaf)
- Calories: 160 kcal
- Sugar: 1g
- Sodium: 210mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 27mg
Keywords: Keywords: gluten-free bread, homemade gluten-free loaf, gluten-free sandwich bread, easy gluten-free baking