Ingredients
- 2 cups gluten-free all-purpose flour blend (with xanthan gum)
- 1¼ cups warm water (110°F)
- 2¼ tsp instant yeast (1 packet)
- 1 tbsp sugar (feeds the yeast)
- 1 tsp salt
- 2 tbsp olive oil
- 1 tsp apple cider vinegar (helps the crumb!)
- 3 large egg whites (structure)
Nutrition (per serving)
Instructions
- 1
In a small bowl, mix warm water, sugar, and yeast. Let sit 5-10 minutes until frothy.
- 2
In a stand mixer bowl, combine flour blend and salt. Add yeast mixture, oil, vinegar, and egg whites.
- 3
Mix on low 1 minute, then medium 4-5 minutes until a soft, slightly sticky dough forms. It should pull away from the bowl.
- 4
Cover and let rise in a warm spot 45-60 minutes until doubled. GF dough won't rise as much as wheat — that's normal.
- 5
Preheat oven to 375°F (190°C). Grease a 9×5 loaf pan.
- 6
Shape dough into a loaf, place in pan, smooth the top with wet hands. Let rise 25-30 more minutes.
- 7
Bake 35-40 minutes until deep golden and internal temp reaches 205°F. Cover with foil if browning too fast.
- 8
Cool in pan 10 minutes, then on a wire rack completely — at least 1 hour before slicing. Patience = perfect crumb!
Pro Tips
- Weigh your flour if possible — GF blends are finicky with cup measurements.
- Add 1 tbsp psyllium husk for an even softer, more elastic crumb.
- Store in a bread box or wrapped in a cloth. Slice only what you need — it stays fresher whole.
- This loaf freezes beautifully. Slice, freeze, toast straight from frozen.
FAQs
Why did my bread collapse in the middle?
Usually underbaked or cooled too fast. Bake to 205°F internal temp and cool completely on a rack before slicing.
Can I make this dairy-free?
Yes — this recipe is already dairy-free! No milk or butter used.
Which flour blend works best?
Any 1:1 GF blend with xanthan gum works. King Arthur, Bob's Red Mill, or Cup4Cup all give great results.