2 1/2cups(320 grams) Bob’s Red Mill Gluten Free All Purpose Baking Flour, spooned
1 1/4teaspoons fine sea salt✅
2 teaspoons xanthan gum
1teaspoonbaking powder✅
2tablespoons extra virgin olive oil
2largeeggs, at room temperature
1largeegg white, at room temperature
Instructions
Prep the pan. Grease the loaf pan with cooking spray and line with parchment paper, allowing the parchment to overhang the pan for easy removal. Set aside.
Activate the yeast. In a large mixing bowl, add the water and sprinkle with yeast and sugar. Mix and allow to sit for 5-7 minutes to allow the yeast to activate and become bubbly.
Add the dry ingredients. To the yeast mixture add the flour, salt, xanthan gum and baking powder. Mix for one minute using a spatula until a super thick dough forms.
Whisk the wet ingredients. In a medium bowl, use a fork to whisk together the oil, eggs and egg white, just until combined and no streaks remain (about 30 seconds).
Blend the wet ingredients into the dry. Add the olive oil, eggs and egg whites to the flour mixture. Use a whisk to beat everything together for about 2 minutes until the dough resembles a thick batter that is slightly goopy looking. Transfer the batter to the prepared pan and spread into an even layer.
Preheat the oven and let the dough rise. Preheat the oven to 375°F. Cover the loaf pan with a thin dish towel and place in a warm area or on the stovetop, allowing the dough to rise for 25-30 minutes, as the oven preheats.
⭐️Bake. Remove the towel from the pan and you should see the batter has puffed up and is nearing the top of the pan edge. Bake at 375°F for 25 minutes, then reduce the heat of the oven to 350°F and bake for another 10-12 minutes. The bread should have a darker crusty exterior and look set.
⭐️Cool, slice and serve. Once the bread is cooked, remove from the oven and place onto a wire rack to cool. 10 minutes into the cooling process, remove the bread from the pan using the parchment overhang, then allow it to continue to cool for at least 1 hour before slicing and serving.
Notes
Storage Instructions
Store at room temperature for 1-2 days, in the fridge for up to 3 days or in the freezer for up to 3 months. If freezing, we recommend slicing then wrapping the loaf in plastic wrap. To reheat, thaw the slices in the fridge overnight or microwave then let cool.CKC Features both Gluten-Free Guidance and Kids Cooking Instructions: If you're new to eating gluten-free we understand it's overwhelming trying to figure out which foods may contain gluten and which ones don't. All of our gluten-free recipes marked with this symbol ✅ represent foods that need to be checked for gluten or cross-contamination.The ⭐️ symbol in the recipe below denotes the steps in which kid cooks may need a helper (depending on age). If there is no ⭐️ symbol, that step (or recipe) doesn't require a helper.