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STEPS
INGREDIENTS
Add the wet ingredients into a bowl

Add the wet ingredients into a bowl

Mix until well combined

Mix until well combined

Add gluten free flour to the mixture of wet ingredients

Add gluten free flour to the mixture of wet ingredients

Mix until completely combined

Mix until completely combined

Add the yeast

Add the yeast

Mix the yeast into the dough for 2-3 minutes or until thoroughly intergrated

Mix the yeast into the dough for 2-3 minutes or until thoroughly intergrated

Once combined, scope the dough into a greased 9x4 pan. Optional: sprinkle toppings

Once combined, scope the dough into a greased 9x4 pan. Optional: sprinkle toppings

Cover your dough with a damp kitchen towel

Cover your dough with a damp kitchen towel

Preheat the oven to 200 degrees. After the oven is preheated turn off the oven and place and pan inside the oven for 30 minutes. This allows the dough to rise in a warm location.

Preheat the oven to 200 degrees. After the oven is preheated turn off the oven and place and pan inside the oven for 30 minutes. This allows the dough to rise in a warm location.

Put the pan in the oven for 30min

Put the pan in the oven for 30min

Remove the towel from the pan

Remove the towel from the pan

Preheat the oven for 325 degrees

Preheat the oven for 325 degrees

Bake the risen dough for 40 minutes to an hour

Bake the risen dough for 40 minutes to an hour

To check the bread put a tooth pick or thermometer into the bread. If the tooth pick or thermometer comes out of the bread clean then the dough is ready, or if the bread is at 205 degrees.

To check the bread put a tooth pick or thermometer into the bread. If the tooth pick or thermometer comes out of the bread clean then the dough is ready, or if the bread is at 205 degrees.

Let the bread in the pan cool for 10 minutes

Let the bread in the pan cool for 10 minutes

Let the bread cool until it is no longer warm. Then slice, serve and enjoy :)

  • 2 Tbs. honey or agave nector
  • 1 1/4 cup plain yogurt or milk
  • 1 tsp apple cider vinegar
  • 1/4 cup extra virgin olive oil
  • 2 large eggs
  • 1 rapid rise yeast packet.
  • 3 cups gluten free flour