Quick Gluten-Free Bread

This simple recipe for gluten-free bread yields a light and fluffy loaf perfect for sandwiches or served with soups, all made in under an hour.

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Prep Time 10

Cook Time 25

Total Time 35

Servings: 8 slices

Course: Bread, Side

Cuisine: American, Gluten-Free

Calories: 120

Main Ingredients

1 packet dry active yeast Essential for leavening the bread, creating a light and airy texture.
1 cup warm water Activates the yeast, promoting proper rising of the dough.
1 tbsp honey Adds a hint of sweetness and helps feed the yeast.
2 cups blanched almond flour Provides a nutty flavor and gluten-free structure to the bread.
1 cup arrowroot flour Aids in achieving a light texture while keeping the loaf gluten-free.
1 tsp salt Enhances the overall flavor profile of the bread.
1 large egg Binds the ingredients together and adds moisture.
2 tbsp olive oil Contributes richness and helps keep the bread soft.
1 tbsp raw apple cider vinegar Aids in dough rising and adds a slight tang.

Preparation

In a large bowl, whisk together the yeast, warm water, and honey. Set aside for five minutes to proof, or until frothy.
Add in the almond flour, arrowroot flour, salt, egg, olive oil, and vinegar.
Mix just until a dough forms.
Cover the bowl with plastic wrap or a damp kitchen towel, and let it rise in a warm spot for 30-60 minutes, or until the dough appears puffy and smells of yeast.
Line a baking sheet with parchment paper or a silicone mat and preheat the oven to 400°F.
Transfer the dough to the prepared baking sheet and shape it into a round loaf.
Use a sharp knife to score diagonal lines every 1 inch along the loaf.
Bake for 20-25 minutes until the bread is golden brown on top.
Remove from the oven and let cool for 10 minutes before slicing and serving.

Ensure all ingredients are at room temperature before mixing. Experiment with other gluten-free flours for variations.