Ingredients
Method
Step 1: Activate Yeast
- In a medium bowl, mix the warm water, yeast, and honey. Let sit for 5-10 minutes until the mixture becomes frothy.2 ¼ teaspoons active dry yeast, 1 ½ cups warm water, ¼ cup honey or maple syrup
Step 2: Combine Wet Ingredients
- In a large bowl, beat the eggs, olive oil, and apple cider vinegar. Stir in the frothy yeast mixture until combined.¼ cup olive oil or melted butter, 3 large eggs, 1 teaspoon apple cider vinegar
Step 3: Add Dry Ingredients
- Slowly add the gluten-free flour, baking powder, and salt to the wet ingredients. Beat with a stand mixer or sturdy spoon for 3 minutes until the dough resembles a thick cake batter.3 cups gluten-free all-purpose flour blend, 1 teaspoon sea salt, 1 ½ teaspoons baking powder
Step 4: Prepare Pan
- Grease and line a 9x5-inch loaf pan with parchment paper. Pour the batter into the pan and smooth the top with a wet spatula.
Step 5: Let Rise
- Cover the pan and let it rise in a warm spot for 30-45 minutes, or until the dough reaches the top edge of the pan.
Step 6: Bake the Loaf
- Preheat the oven to 375°F (190°C). Bake for 40-45 minutes until the top is deep golden brown and sounds hollow when tapped.
Step 7: Cool Completely
- Rest the bread in the pan for 5 minutes before transferring it to a wire rack. Cool for at least 1 hour before slicing to prevent a gummy texture.
Notes
- If your bread turns out gummy inside, it means it either did not bake long enough or you cut into it while it was still warm.
- Gluten-free baked goods continue to "bake" and set internally as they cool down on the wire rack.
- Always use a kitchen thermometer to check the center of the loaf if you are unsure; it should register around 205°F to 210°F when fully baked.