Instructions
1. Activate the Yeast
In a small bowl, combine warm milk and sugar. Sprinkle yeast over the top and let sit for 5 minutes until foamy.
2. Mix the Dough
In a large mixing bowl, add gluten-free flour and salt.
Pour in the yeast mixture, oil, egg, and apple cider vinegar.
Mix on medium speed for 2–3 minutes until smooth and thick (more like batter than dough).
3. Rise
Scoop the dough into a greased loaf pan and smooth the top with a spatula.
Cover loosely and let rise in a warm place for about 30 minutes, until slightly puffed.
4. Bake
Preheat oven to 375°F (190°C).
Bake for 45–50 minutes, until the top is golden and the loaf sounds hollow when tapped.
If browning too quickly, loosely cover with foil for the last 10 minutes.
5. Cool & Slice
Remove from the oven and let cool in the pan for 10 minutes.
Transfer to a wire rack and cool completely before slicing for best texture.
Tips for Best Gluten-Free Bread
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Use a gluten-free flour blend with xanthan gum for proper structure.
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Gluten-free dough is wetter than traditional dough—this is normal.
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Let the bread cool fully before slicing to prevent gumminess.
Storage
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Store at room temperature for up to 2 days.
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Refrigerate up to 5 days, or freeze slices for up to 3 months.
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