light gluten free bread

Ingredients:

• 2 1/2 cups gluten-free all-purpose flour (make sure it contains xanthan gum, or add 1 tsp xanthan gum if not included)
• 1 packet (2 1/4 tsp) active dry yeast
• 2 tablespoons sugar (or honey)
• 1 teaspoon salt
• 1 cup warm milk (or dairy-free milk alternative)
• 1/4 cup olive oil or melted butter
• 3 large eggs, room temperature
• 1 teaspoon apple cider vinegar

Instructions:

Step 1: Proof the Yeast

1. In a small bowl, combine the warm milk (around 110°F/43°C), sugar, and active dry yeast. Stir gently and let it sit for about 5-10 minutes until the mixture becomes foamy. This means the yeast is activated.

Step 2: Mix the Dry Ingredients

1. In a large mixing bowl, whisk together the gluten-free flour, salt, and xanthan gum (if your flour blend does not contain it).

Step 3: Combine Wet Ingredients

1. In another bowl, beat the eggs, olive oil (or melted butter), and apple cider vinegar together until well combined.

Step 4: Mix the Dough

1. Pour the yeast mixture and egg mixture into the dry ingredients.
2. Using an electric mixer (with dough hooks or paddle attachment), mix on medium speed for about 5 minutes. The dough will be more like a thick batter, not as stiff as traditional bread dough.

Step 5: Let the Dough Rise

1. Grease a 9×5-inch loaf pan and pour the dough into the pan.
2. Smooth the top with a spatula or wet your hands to shape it neatly.
3. Cover the pan with plastic wrap or a clean kitchen towel and let it rise in a warm place for about 30-45 minutes, or until the dough has risen just above the top of the pan.

Step 6: Bake the Bread

1. Preheat your oven to 350°F (175°C).
2. Once the dough has risen, bake the bread in the preheated oven for 35-40 minutes, or until the top is golden brown and the bread sounds hollow when tapped.
3. If the top is browning too quickly, you can cover it with aluminum foil for the last 10 minutes of baking.

Step 7: Cool

1. Remove the bread from the oven and allow it to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Tips:

• Egg-Free Option: You can use a flaxseed egg or a commercial egg replacer if you need the bread to be egg-free.
• Milk Substitute: For a dairy-free version, use almond milk, oat milk, or any other dairy-free alternative.
• Additions: For extra flavor, you can mix in herbs, seeds, or even garlic powder to the dough before baking.
• Slicing: Wait until the bread is completely cool before slicing to prevent it from becoming gummy.

Storage:

• This gluten-free bread will stay fresh at room temperature for about 2-3 days. For longer storage, slice the bread and freeze it in an airtight container, then toast slices when needed.

Nutritional Information (per slice, based on 12 slices):

• Calories: ~140 kcal
• Carbohydrates: ~22g
• Protein: ~3g
• Fat: ~5g
• Fiber: ~2g

This Light Gluten-Free Bread is soft, airy, and versatile, making it perfect for everyday use. It doesn’t crumble like many gluten-free loaves and is much lighter in texture!