Ninth Times The Charm!
Ever since we moved out to our little homestead, I have had the drive to make so much of what we eat from scratch. I can't stand going to the grocery store, reading the labels, and just being disgusted at the crap that is hidden in our food.
Even though gluten free is all the rage, and I secretly love it for the quality factor, a lot ingredients are still just trash.
I've baked nine separate gluten free bread recipes. I've scoured TikTok, Pinterest, Instagram, and every foodie blog that Google threw my way.Then I found it, the (almost) perfect recipe. It was simple, not super hands on, and it rose so beautifully in the oven. Then we ate it, and half a loaf was gone in minutes because we couldn't stop. It's so mouth watering, a hour later, I made a second loaf.
So, now I'm sharing with you! I've tweaked a few things to meet our family standards, but I know you'll love it too!
I've linked some of our favorites, if you choose to shop from our link, we do get a small commission. Thank you for your support regardless!
Ingredients:
3 cups Flour (we use cup4cup)
2 1/4 teaspoon Quick Rise Yeast
1 Tablespoon Psyllium Husk Powder
1 teaspoon Baking Powder
1 teaspoon Salt
1 1/2 cup Warm Water (110°)
2 Eggs Room Temp
1/4 cup Honey (we use raw local honey)
1/4 cup Avocado Oil
Add the first 5 ingredients (flour, yeast, psyllium husk powder, baking powder, and salt) to a stand mixer. Use the paddle attachment and put on stir mode for a minute to sift it altogether.
Add in the warm water, eggs, honey, and avocado oil and stir for about a minute until combined.
Turn mixer up to medium and mix for 5 minutes. Halfway through, scrape the sides of the bowl down with a spatula and continue mixing for the remaining 5 minutes. It should be a little bit thicker than cake batter.
Grease a loaf pan, I prefer butter, I just take the stick and glaze the pan until it's completely covered.
Pour the mixture into the pan and cover with a kitchen towel, let it rest for 30-45 minutes. The amount of time depends on how warm or cool your kitchen is. You want the bread to rise about 3/4 of the way to the top, or right up to the edge, it will rise more in the oven. While your dough is resting, heat the oven to 350°
Once the dough has risen, place it in the oven on the middle rack and let it bake at 350° for 40-45 minutes. I let it do it's thing, you can tent some foil over it about halfway through, but I don't think it's necessary.
Once you pull it out of the oven, let it sit for a couple of minutes, then transfer it to a cooling rack. I slather some butter on top and let it soak into the bread while it's cooling.
Now for the most important, I know you want to slice into it instantly, but you have to wait for it to cool, or it'll become gummy. So wait the painstakingly 2-3 hours before slicing it. I keep ours in a bread bag on the counter and it gets eaten in a few days. You can slice it and freeze it and pull out the pieces as you need them and just toast them up.
Look at that beauty!
I hope you enjoy this recipe as much as we have!