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Gluten Free Bread
Brown rice and arrowroot flour combine to make the perfect bread for sandwiches, toast or dipping in sauce.
Ingredients
- 1/4 cup Bob's Red Mill Arrowroot Flour
- 2 ¾ cups Bob's Red Mill Brown Rice Flour
- 1 ½ tablespoons honey
- 2 teaspoons instant yeast
- 1½ teaspoons pink Himalayan sea salt
- 1 tablespoon xanthan gum
- 1 cup warm water
- 4 tablespoons olive oil
- 3 large eggs
Instructions
- In a large bowl (or the bowl of your stand mixer), combine flour, yeast, salt and xanthan gum and stir to combine.
- With your mixer on low, slowly pour in the warm water and honey. Turn the mixer to medium speed, and continue to beat until mixture comes together.
- Add the olive oil and beat until thoroughly blended.
- Add eggs one at a time, and beat until thoroughly blended. Continue to beat at high speed until smooth.
- Cover the bowl and let the dough rise for about one hour.
- Place the risen dough into a greased loaf pan and press gently so it fills the pan.
- Cover with greased plastic wrap and allow it to rise for about 45-60 minutes.
- When the rising time is almost over, preheat oven to 350°F.
- Bake the bread for 35-40 minutes or until golden brown. Remove the bread from the pan and allow it to cool on a wire rack.
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This bread looks so delicious! I will try the recipe. I like the feature to print the recipe. It is very helpful. Thank you for sharing it.
You’re welcome, Anisa! I’d love to know what you think after you make it. 🙂