Make this easy gluten-free sandwich bread leavened with yeast for a fluffy, tangy, and delicious loaf to make sandwiches, toast, and more. Perfect for school lunches!
HOW TO MAKE IT
1 hr. 30 min.
YEAST MIX INGREDIENTS: 1½ cups water 3 Tablespoons honey 2½ teaspoons active dry yeast DRY MIX INGREDIENTS: 3 cups gluten-free 1-to-1 all-purpose flour blend (I used Pillsbury) 1 teaspoon xanthan gum (in addition to what is usually in most blends) 4 teaspoons baking powder 1 teaspoon salt WET MIX INGREDIENTS: 2 teaspoons apple cider vinegar ¼ cup oil 2 eggs
Start by warming some water in a microwave-safe bowl. It should be warm, but not hot (otherwise you’ll kill the yeast). Dissolve the honey in the warm water and let it sit for 10 minutes. It should be bubbly and cloudy when it’s ready.
In a mixing bowl, combine the flour, xanthan gum, baking powder and salt. In a stand mixer, combine the apple cider mixing, oil and eggs until smooth.
Add the yeast mixture to the wet ingredients, then add the dry ingredients and beat until you have a sticky dough.
Preheat the oven to 375°F. Grease a 9×5-inch loaf pan with nonstick spray. Transfer the bread dough into the prepared pan. Place it in a warm place (like on top of the preheating oven) for 20 to 25 minutes. The dough will rise and develop its tangy flavor during this time.
Bake the bread for 35 to 40 minutes, until cooked through in the center and golden on top. Remove the loaf from the oven and let it rest for 2 minutes in the pan before taking it out of the pan.
Cool the bread on a wire rack fully before slicing and enjoying.