Instructions
1. Activate the Yeast
In a small bowl, combine warm milk and sugar. Sprinkle yeast over the top and let sit for about 5 minutes until foamy.
2. Mix the Dough
In a large mixing bowl, whisk together gluten-free flour and salt.
Add the yeast mixture, oil, eggs, and vinegar.
Mix on medium speed for 2–3 minutes until smooth and thick. The dough will be wetter than traditional bread dough — that’s normal.
3. Rise
Transfer the dough into a greased 9×5-inch loaf pan and smooth the top.
Cover loosely and let rise in a warm place for 45–60 minutes, until visibly puffed.
4. Bake
Preheat oven to 375°F (190°C).
Brush the top lightly with milk or egg wash if desired.
Bake for 45–55 minutes, until golden brown and the loaf sounds hollow when tapped. If browning too quickly, loosely cover with foil.
5. Cool
Let cool in the pan for 10 minutes, then transfer to a wire rack.
Allow to cool completely before slicing for best texture.
Storage
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Store at room temperature for up to 3 days.
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Freeze sliced bread for up to 3 months.
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