From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/12
Instructions
1
First, in a large mixing bowl, whisk together the gluten free flour, almond flour, tapioca flour, ground flaxseed, instant yeast, and salt.
2
In a separate bowl, combine the warm water, olive oil, maple syrup (or honey), and eggs. Whisk until well blended.
3
Gradually pour the wet ingredients into the dry ingredients, stirring well with a wooden spoon or spatula. Mix until a thick, sticky batter forms.
4
Transfer the bread batter to a greased 9-inch by 5-inch loaf pan. Smooth the top with a wet spatula.
5
Cover the pan loosely with a clean kitchen towel. Let it rise in a warm place for about 1 hour, or until doubled in size. Gluten free dough may not rise as much as traditional bread dough.
6
Preheat your oven to 375 degrees Fahrenheit while the dough is rising.
7
Once the dough has risen, place the pan in the preheated oven. Bake for 45 to 50 minutes, or until the top is golden brown and the bread sounds hollow when tapped.
8
Finally, remove the bread from the oven. Cool for 10 minutes. Then, transfer it to a wire rack to completely cool before slicing.
My Calorie Intake
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Tips & Tricks (5)
- Activate Yeast Properly 🧫Proof your instant yeast in warm water (110°F) for 5-10 minutes before mixing to ensure it's active and will create proper rise and texture in your gluten-free bread.
- Balance Your Flour Blend 🌾The combination of tapioca flour, almond flour, and gluten-free 1-1 flour is critical—don't substitute or skip any component as each provides essential binding, structure, and texture that mimics traditional bread.
- Add Ground Flaxseed for Moisture 💧Ground flaxseed acts as a binder and moisture retainer in gluten-free dough, preventing the bread from becoming dry; mix it thoroughly with other dry ingredients before adding liquids for even distribution.
- Don't Over-Knead Your Dough 🤲Unlike traditional bread, gluten-free dough should be mixed until just combined (about 2-3 minutes)—over-mixing will create a dense, gummy crumb since there's no gluten to develop elasticity.
- Use Honey or Maple Syrup Strategically 🍯These sweeteners feed the yeast for better fermentation and browning while adding moisture; use liquid honey or warm maple syrup (not crystallized) and mix thoroughly for consistent texture throughout the loaf.
Recipe Facts
Diet at a Glance
Vegetarian
Gluten Free
Low Sugar
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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