Ingredients

The following ingredients have 4 Servings
  • 3 cups gluten free all purpose flour ((Cup4Cup gluten free flour highly recommended - see recipe notes for DF))
  • 1 packet (2 ½ tsp) instant rapid rise yeast
  • 1 tablespoon psyllium husk powder (optional)
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 ½ cups warm water (110°F)
  • 2 eggs (room temperature)
  • ¼ cup honey
  • ¼ cup vegetable oil

Instruction

  • Using a stand mixer with paddle attachment, mix together gluten free flour, yeast, optional psyllium husk powder, baking powder, and salt on low speed until combined.
  • Add warm water, eggs, honey, and vegetable oil. Mix on low speed to let the dough come together, about 1 minute.
  • Increase speed to medium and beat for 5 minutes, scraping down paddle and bowl halfway through. The batter will be thinner, slightly thicker than cake batter.
  • Grease a 9X5 or 9X4 baking pan. Pour into the pan and smooth top evenly with a spatula. Spray a large piece of plastic wrap with nonstick cooking spray. Lay the plastic, greased side down, over the pan.
  • Set in a warm, draft-free place to rise until the bread reaches three-fourths to the top of the pan, for about 45 minutes. Meanwhile preheat oven to 350°F.
  • Remove plastic and bake bread on middle rack for 40-45 minutes, tenting a piece of foil loosely over the bread halfway through. The internal temperature of the bread should read 205°F.
  • Allow the loaf to cool for 5 minutes in the pan and then remove to a cooling rack. Allow bread to cool completely, at least 2-3 hours, before slicing. For best results, serve the bread at room temperature, toasted, or grilled. Chilled, cold bread has an adverse effect on texture.
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