Soft Gluten-Free Bread Recipe

Enjoy this delicious and soft gluten-free bread that's perfect for sandwiches and toast! This recipe is easy to follow and will yield a loaf with a wonderful texture and taste. 

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Ingredients:

• 2 cups gluten-free all-purpose flour blend (with xanthan gum)

• 1 cup cornstarch

• 1 cup sorghum flour

• 1/2 cup almond flour

• 2 tsp instant yeast

• 1 tsp baking powder

• 2 tsp salt

• 3 tbsp sugar

• 3 eggs room temperature

• 1/4 cup olive oil

• 1 1/2 cups warm water (110°F or 43°C)

• 1 tsp apple cider vinegar

Instructions:

1. Preheat Oven: Preheat your oven to 375°F (190°C). Grease a 9x5-inch loaf pan and line it with parchment paper for easier removal.

2. Mix Dry Ingredients: In a large bowl, whisk together the gluten-free all-purpose flour, cornstarch, sorghum flour, almond flour, instant yeast, baking powder, salt, and sugar.

3. Combine Wet Ingredients: In a separate bowl, whisk the eggs, olive oil, warm water, and apple cider vinegar.

4. Mix Together: Gradually add the wet ingredients to the dry ingredients. Mix until you have a smooth batter. The batter will be thicker than cake batter but not as thick as traditional bread dough.

5. Rise: Pour the batter into the prepared loaf pan. Smooth the top with a spatula. Cover the pan with a clean kitchen towel and let it rise in a warm place for about 30-45 minutes, or until the batter has risen to the top of the pan.

6. Bake: Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

7. Cool: Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.

8. Enjoy: Slice and enjoy your soft gluten-free bread!

TIPS: 

Use a Blend of Flours: Gluten-free bread benefits from a mix of different flours, such as rice flour, tapioca flour, almond flour, and sorghum flour. This combination helps mimic the texture and flavor of traditional wheat bread. 

Use Eggs: Eggs add structure, moisture, and richness to gluten-free bread. For egg-free versions, use flaxseed or chia seed gel as a substitute. 

Bake with Steam: Adding steam to your oven helps create a nice crust on your bread. Place a baking pan with hot water on the lower rack of your oven or spritz the dough with water before baking. 

Preheat Your Oven: Ensure your oven is fully preheated before placing the bread inside. This helps the bread to rise properly and develop a good crust. 

Check for Doneness: Use a digital thermometer to check the internal temperature of your bread. Gluten-free bread is done when it reaches about 200-210°F (93-99°C). 

Cool Completely: Let the bread cool completely on a wire rack before slicing. Gluten-free bread can be gummy if sliced too soon.