Gluten-Free Box Bread
- 350 grams gluten-free flour mix
- 100 grams garbanzo bean flour
- 2 ½ teaspoon active dry yeast
- 1½ teaspoon fine sea salt
- 1 teaspoon xanthan gum
- 3 medium eggs
- 40 grams grapeseed oil
- 40 grams honey
- 1 teaspoon cider vinegar
- 300 grams milk, warmed to 85°F (30 to 35°C)
- Mix gluten-free flour mix, garbanzo bean flour, yeast, salt, and xanthan gum together in a mixing bowl.
- Beat eggs, grapeseed oil, honey, and vinegar together in a separate bowl with a whisk; add the warm milk and beat to incorporate fully.
- Beat egg mixture into the flour in small batches with an electric hand mixer to incorporate each addition before adding the next. Mix until the xanthan gum activates and the dough is wet and sticky.
- Cover the dough in plastic wrap and rest in a warm place until it doubles in size, about 1 hour.
- Preheat oven to 350°F (180°C). Grease a 5x9-inch loaf pan.
- Use a wet spoon to transfer the dough from the bowl to the prepared loaf pan. Smooth the top of the dough with the back of the wet spoon. Cover bread pan with lightly greased plastic wrap. Move pan to a warm spot and let the dough rise until it reaches the top of the pan, 20 to 30 minutes. Remove and discard plastic wrap.
- Bake in preheated oven for 20 minutes, cover loaf with aluminum foil, and continue cooking until golden brown on top and the loaf makes a hollow sound when tapped on top, 40 to 45 minutes.
- Let bread rest at least 15 minutes before removing from the pan. Cool completely before slicing.
If you are not a fan of garbanzo flour, replace it with sorghum flour or more of the gluten-free flour mix. Garbanzo flour does add a good bite, and the usage here is too mild to be distinguished by most. If your gluten-free flour mix does not contain xanthan gum, increase the amount of xanthan gum in this recipe to 1 tablespoon.
What others are saying
Caro Hodgin says:
My mother is following a gluten-free diet for health reasons, which totally bums me out as she LOVES baking and enjoying good bread. I'm always on the hunt for new GF bread recipes that ACTUALLY taste good - and I am so happy to have found this one. It's light and airy with a perfect crumb. I'm going to try to make a cinnamon raisin bread using this recipe next - I'll let you know how it goes!