Gluten Free Breakfast Bread

◾stand electric mixer ◾dry measuring cups ◾liquid measuring cup ◾measuring spoons ◾large mixing bowl ◾plastic wrap ◾9” x 5” (23 cm x 13 cm) loaf pan ◾wire cooling rack

Gluten Free Breakfast Bread

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2

    tsp (10 mL) granulated sugar

  • cup (175 mL) warm water (105°-115°F/40°-56°C)

  • 1

    tbsp (15 mL) active dry yeast

  • cups (800 mL)

  • Robin Hood® Nutri Flour BlendTM Gluten Free

  • 1

    tbsp (15 mL) xanthan gum

  • 2

    tsp (10 mL) salt

  • 1

    cup (250 mL) warm water (105°-115°F/40°-56°C)

  • ¼

    cup (50 mL) honey

  • ¼

    cup (50 mL) Vegetable or Canola Oil

  • 1

    tsp (5 mL) vinegar

  • 4

    eggs

Directions

1 Dissolve 2 tsp (10 mL) sugar in 2/3 cup (175 mL) warm water in a liquid measuring cup. Sprinkle in yeast. Let stand 10 minutes, until double in size, stir well. 2 Combine flour, xanthan gum and salt in large bowl of an electric mixer. 3 Add remaining 1 cup (250 mL) warm water, honey, oil and vinegar with mixer on low speed. Beat in eggs. Add yeast mixture and beat on high speed for 2 minutes. Leave dough in mixing bowl. 4 Cover with plastic wrap and let rise for 1 hour. 5 Return dough to mixer and beat on high for 3 minutes. Spoon dough into greased 9” x 5” (23 cm x 13 cm) loaf pan. Let dough rise for 60 minutes. 6 Preheat oven to 400°F (200°C). 7 Bake in preheated oven for 55 to 60 minutes or until a skewer inserted in center of bread comes out clean. 8 Remove from pan and cool on wire cooling rack. Tips •If you prefer a bread that is not so sweet simply add 2 tbsp (30 mL) honey instead of the ¼ cup (50 mL). Slice bread and toast. •*Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer. Nutritional Information


Nutrition

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