Are you tired of gluten-free bread that tastes like cardboard? Prepare to be amazed by David Butler's Irresistibly Gluten Free Bread - a game-changing recipe that proves allergen-friendly baking can be absolutely delicious! This foolproof recipe transforms simple ingredients into a golden, soft loaf that will have everyone asking for your secret, whether you're gluten-sensitive or just looking for a healthier bread option.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: Gluten-Free
Serves: 1 loaf
Ingredients
- 2 cups gluten-free all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 tablespoon yeast
- 1 cup warm water
- 2 tablespoons olive oil
Instructions
- In a large mixing bowl, combine the gluten-free all-purpose flour, sugar, and salt. Whisk these dry ingredients together thoroughly to ensure even distribution.
- In a separate small bowl, activate the yeast by mixing it with warm water (approximately 110°F). Let it sit for 5-7 minutes until it becomes frothy and bubbles form on the surface, indicating the yeast is active.
- Create a well in the center of the dry ingredients and pour in the activated yeast mixture and olive oil. Mix with a wooden spoon or electric mixer until a smooth, slightly sticky dough forms.
- Cover the bowl with a clean kitchen towel and let the dough rest in a warm, draft-free area for about 30 minutes to allow it to rise. The dough should increase in volume and become slightly puffy.
- Preheat the oven to 375°F (190°C) and lightly grease a standard 9x5 inch loaf pan with olive oil or gluten-free cooking spray.
- Gently transfer the risen dough into the prepared loaf pan, smoothing the top with a spatula to create an even surface.
- Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Remove from the oven and let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Tips
- • Ensure your water is precisely warm (around 110°F) when activating yeast - too hot will kill the yeast, too cool won't activate it • Use a kitchen thermometer for accurate temperature control • Let the dough rise in a consistently warm spot like near (but not on) a preheated oven • Don't open the oven during baking, as this can cause the bread to collapse • Allow the bread to cool completely before slicing to maintain its structure • Store in an airtight container and consume within 2-3 days for best texture
Nutrition Facts
Calories: 240kcal
Carbohydrates: 40g
Protein: 3g
Fat: 7g
Saturated Fat: 1g
Cholesterol: 0mg
