Cooking Instructions
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Step 1
In measuring cup, measure & warm
Water (1 1/2 cups)
to just above body temperature - it should be warm to the touch. Stir in
Honey (3 Tbsp)
and add
Active Dry Yeast (1 Tbsp)
last. Set-aside & let proof for approx. 10 minutes.
Step 2
Combine
Gluten-Free All-Purpose Flour (3 cups)
,
Xanthan Gum (1/2 Tbsp)
,
Baking Powder (1 Tbsp)
, and
Salt (1 tsp)
in a small bowl.
Step 3
Combine
Apple Cider Vinegar (1/2 Tbsp)
,
Olive Oil (1/4 cup)
, and
Eggs (2)
in bowl of stand mixer fitted with the paddle attachment. Mix just for a few seconds.
Step 4
Add in the proofed Yeast Mix and mix again for just a few seconds.
Step 5
Add the Dry Mix and beat on medium-high for approx. 3 minutes. Dough will be wet, but thick and sticky!
Step 6
If necessary, oil and flour your 9x5 Loaf Pan or spray with non-stick coating. I use USA pans and do not need to coat them.
Step 7
Using a spatula, scrape the bread mixture into your prepared loaf pan and set on top of your stove to proof while the oven is preheating. Be sure to smooth out the loaf with spatula or wet fingers before proofing as the loaf will not smooth out itself.
Step 8
Preheat your oven to 375 degrees F (190 degrees C).
Step 9
Bake for approx. 35-45 minutes. If the crust is darkening too quickly, you can cover it with foil with tent open ended and return to baking until done.
Step 10
Unlike regular bread, Do NOT let the loaf sit in the pan to rest. Carefully remove loaf from the oven - Within 1-2 minutes, gently turn it out onto its side onto your cooling rack.
Step 11
Allow to cool completely before attempting to cut into slices.
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VIEW MORE TAGS VIEW LESS TAGSGluten Free Banana Bread
Gluten Free Vegan Pie Crust
The Best Gluten Free Pie Crust
Gluten-Free Zucchini Muffins
Erika's All Purpose Gluten Free Flour Mix
Soft Gluten-Free Vegan Bread
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