Ingredients (makes 1 small loaf)
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2 cups gluten-free all-purpose flour (make sure it has xanthan gum; if not, add 1 tsp xanthan gum)
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1 tsp baking powder
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1 tsp salt
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1 tbsp sugar or honey (optional, for a slightly sweet taste)
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1 packet (2 ¼ tsp) active dry yeast
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1 ¼ cups warm water (110°F / 45°C)
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2 tbsp olive oil
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1 tsp apple cider vinegar (helps with rise)
Instructions
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Activate the yeast:
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In a small bowl, mix the warm water, sugar, and yeast.
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Let it sit 5–10 minutes until foamy. If it doesn’t foam, your yeast might be dead.
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Mix dry ingredients:
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In a large bowl, combine gluten-free flour, salt, and baking powder.
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Combine wet and dry:
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Add the yeast mixture, olive oil, and apple cider vinegar to the dry ingredients.
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Stir until fully combined; the dough will be sticky.
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Let it rise:
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Cover the bowl with a towel or plastic wrap.
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Leave it in a warm place for 1–2 hours, until it roughly doubles in size.
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Prepare for baking:
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Preheat your oven to 425°F (220°C).
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Grease a loaf pan or line it with parchment paper.
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Shape the loaf:
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Spoon the sticky dough into the pan. Smooth the top lightly with a wet spatula.
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Bake:
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Bake for 35–45 minutes until the crust is golden and firm.
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Optional: For a crispier crust, brush the top with water or olive oil before baking.
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Cool:
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Let the bread cool completely on a wire rack before slicing.
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✅ Tips:
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Gluten-free dough is stickier than normal dough—don’t worry, that’s normal.
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You can add herbs, garlic powder, or seeds for extra flavor.
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Store in an airtight container; gluten-free bread tends to dry faster.
If you want, I can also give you a version that’s extra fluffy, almost like sandwich bread, without using any kneading at all.
Do you want me to do that?