This gluten-free bread loaf is a simple and satisfying alternative for those avoiding gluten. Made with a blend of gluten-free flours, it delivers a soft and fluffy texture, perfect for sandwiches or toast.
The recipe is easy to follow and requires basic baking techniques. You can customize it with herbs, seeds, or nuts to enhance the flavor.
Homemade Gluten-Free Bread Loaf
This gluten-free bread loaf is a delightful option for anyone avoiding gluten.
Made with a mix of almond and tapioca flour, it offers a soft and fluffy texture that is perfect for sandwiches or toast.
The simplicity of the recipe makes it accessible for bakers of all skill levels.
Ingredients for Success
The key to achieving that perfect loaf lies in the ingredients.
A combination of almond flour and tapioca flour creates a light and airy texture, while eggs provide structure and moisture.
Olive oil adds richness, and a touch of honey or maple syrup can enhance the sweetness if desired.
Baking Process
Start by preheating your oven to 350°F (175°C) and greasing a loaf pan.
Mix the dry ingredients in one bowl and the wet ingredients in another.
Combining these two mixtures is where the magic happens, creating a batter that is thick yet pourable.
Perfecting the Bake
Pour the batter into the prepared loaf pan and smooth the top for an even bake.
The baking time ranges from 40 to 50 minutes, and the goal is a golden brown top.
To check for doneness, insert a toothpick into the center; it should come out clean.
Cooling and Slicing
Once baked, allow the bread to cool in the pan for about 10 minutes.
Then, transfer it to a wire rack to cool completely before slicing.
This step is crucial for maintaining the loaf’s structure and preventing it from becoming gummy.
Serving Suggestions
Enjoy the bread warm or toasted, perhaps with a drizzle of olive oil and a sprinkle of herbs for added flavor.
It pairs wonderfully with soups, salads, or as a base for your favorite spreads.
This gluten-free loaf not only satisfies but also invites creativity in the kitchen.
Homemade Gluten-Free Bread Loaf
This gluten-free bread loaf features a combination of almond flour and tapioca flour, resulting in a light and airy texture. The recipe takes about 1 hour from start to finish and yields one loaf.
Ingredients
- 2 cups almond flour
- 1 cup tapioca flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 4 large eggs
- 1/4 cup olive oil
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey or maple syrup (optional)
- 1/4 cup water (adjust as needed)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a loaf pan.
- Mix Dry Ingredients: In a large bowl, combine almond flour, tapioca flour, baking soda, and salt.
- Combine Wet Ingredients: In another bowl, whisk together eggs, olive oil, apple cider vinegar, and honey or maple syrup.
- Combine Mixtures: Pour the wet ingredients into the dry ingredients and mix until well combined. Add water gradually until the batter reaches a thick but pourable consistency.
- Transfer to Loaf Pan: Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake: Bake in the preheated oven for 40-50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Cool and Slice: Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 40-50 minutes
- Total Time: 1 hour
- Servings: 12 slices
- Calories: 150kcal
- Fat: 10g
- Protein: 6g
- Carbohydrates: 8g