Gluten-Free Honey Wheat White Bread
Discover the perfect blend of flavor and texture with Gluten-Free Honey Wheat White Bread—your ultimate go-to for a wholesome, homemade loaf that’s soft, fluffy, and naturally sweetened. Crafted with a mix of gluten-free baking flour and nutrient-rich sorghum flour, this bread captures the subtle nuttiness of wheat without gluten. Enhanced with honey for a touch of sweetness and apple cider vinegar for a tender crumb, every slice is packed with unbeatable flavor and versatility. Easy to mix and bake, this recipe incorporates essential ingredients like xanthan gum for structure and instant yeast for rapid rise, making it an ideal choice for both novice and experienced bakers craving a gluten-free alternative. Perfect as a sandwich base, toast, or paired with your favorite spread, this golden loaf rises beautifully, delivering bakery-style results in the comfort of your own kitchen.
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Recipe Information
Ingredients
- 2.5 cups Gluten-free baking flour blend
- 0.5 cup Sorghum flour
- 2.25 teaspoons Instant yeast
- 1 teaspoon Xanthan gum
- 1 teaspoon Salt
- 3 tablespoons Honey
- 3 tablespoons Olive oil
- 1 teaspoon Apple cider vinegar
- 1.5 cups Warm water
- 2 Eggs
Instructions
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) and lightly grease a standard loaf pan.
In a large mixing bowl, combine the gluten-free baking flour blend, sorghum flour, instant yeast, xanthan gum, and salt. Mix these dry ingredients thoroughly.
In a separate bowl, whisk together the honey, olive oil, apple cider vinegar, and warm water.
Add the eggs to the wet mixture and whisk until well blended.
Pour the wet ingredients into the dry ingredients. Using a stand mixer with a paddle attachment or a hand mixer, blend the mixture at medium speed for about 3 minutes, or until the batter is smooth and thick.
Spoon the batter into the prepared loaf pan, spreading it evenly with the back of a spoon or spatula.
Cover the loaf pan with a clean kitchen towel and let the dough rise in a warm place for about 30 to 45 minutes or until it has risen to the top of the pan.
Once risen, place the loaf in the preheated oven and bake for 40 to 45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Remove the bread from the oven and let it cool in the pan for 10 minutes. Carefully turn the bread out onto a wire rack and let it cool completely before slicing.
Nutrition Facts
Calories |
2050 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.0 g | 76% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 2539 mg | 110% | |
| Total Carbohydrate | 322.7 g | 117% | |
| Dietary Fiber | 27.9 g | 100% | |
| Total Sugars | 52.0 g | ||
| Protein | 42.7 g | 85% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 170 mg | 13% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 681 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
