Gluten-Free Milk Bread
This is a gluten free milk bread, that’s light, fluffy and quick to make. A combination of yeast and baking powder to gives it the additional ride needed to make as lighter style of bread with gluten-free flour.
Ingredients
- 2 ½ cups gluten-free flour
- 1 tsp xanthan gum Xanthan gum helps to replace the elasticity and texture of gluten. Omit if your GF flours already has some in it.
- 1 tsp gluten-free baking powder
- 2 ¼ tsp instant yeast
- ¼ cup extra virgin olive oil
- ¼ cup honey
- 1 tsp apple cider vinegar
- 1 ½ cups milk If the milk is too hot it will kill the yeast. About 40°c is about right. Water or non-dairy milk can be used instead
- 2 large eggs room temperature
- 1 tsp salt
Instructions
- Preheat your oven to 190°c.
- Add the gluten-free flour, baking powder, and instant yeast to a large bowl and stir to combine the ingredients.2 ½ cups gluten-free flour, 1 tsp gluten-free baking powder, 2 ¼ tsp instant yeast, 1 tsp xanthan gum
- Add the olive oil, honey, and apple cider vinegar, and warm milk to the flour mixture and mix on low for 1 minute.¼ cup extra virgin olive oil, ¼ cup honey, 1 tsp apple cider vinegar, 1 ½ cups milk
- Add the beaten eggs and salt to the dough and mix on medium for a minute. The dough will look like a thick cake batter.2 large eggs, 1 tsp salt
- Pour the dough into a greased loaf tin. Cover the tin with oiled plastic wrap and then a kitchen towel and allow the bread to rise in a warm place to rise for 30 minutes.
- Place on the middle rack of the oven to bake for 30 minutes at 190°c. Remove when golden brown on top.
- Allow the loaf to cool in the tin for 10 minutes before turning it out onto a cooling rack. Allow the bread to cool completely before slicing.
Notes
Heat the milk just until it feels warm to the touch. Or use a thermometer to check the water’s temperature. The ideal temperature for instant yeast is 30°–40°c. If the milk is any hotter than that, it could kill the yeast and your bread will not rise.
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