Gluten Free Bread
This easy gluten free bread is soft inside, golden on the outside, and full of real flavor, no gums, no weird ingredients, just bakery-worthy results you can make in one bowl.
Ingredients
- 2 cups 240g gluten free all-purpose flour
- 1/2 cup 60g almond flour
- 1 tbsp psyllium husk powder
- 2 tsp baking powder
- 1 tsp salt
- 1 1/4 cups 300ml warm water
- 1 tbsp apple cider vinegar
- 1 tbsp olive oil
- 2 tsp maple syrup
- 1 tbsp sesame or sunflower seeds optional
Instructions
- Preheat oven to 375°F (190°C) and line an 8x4-inch loaf pan.
- In a large bowl, whisk the dry ingredients.
- In another bowl, mix warm water, vinegar, oil, and maple syrup.
- Pour wet into dry and stir until thick. Let sit 10 minutes.
- Transfer dough to the pan, smooth the top, and sprinkle seeds if desired.
- Bake 55–65 minutes until golden and firm.
- Cool in the pan 10 minutes, then fully on a rack before slicing.
Notes
Use oat flour instead of almond flour for a nut-free version. Bread stores well for 2 days at room temperature or 5 days in the fridge. For longer storage, slice and freeze. Toast slices straight from the freezer for a fresh-baked texture.