Gluten-Free Breakfast Bread
Our high protein, gluten-free breakfast bread recipe has a light, sweet flavor and soft texture and it's also dairy and soy-free.
- Serves: 10 persons
- 3cups dairy-free/soy-free gluten-free flour blend
- ⅓cup sugar
- 1tablespoon instant yeast
- 2teaspoons guar gum (or xanthan gum)
- 2teaspoons salt
- 6egg yolks
- ⅓cup light olive oil
- 1 ¾cups club soda or sparkling mineral water
Step 1Grease a bread loaf pan with butter. (We used an 8.5 x 4.5 loaf pan)
Step 2Combine dry ingredients in a large mixing bowl. Use a large whisk to thoroughly blend.
Step 3Lightly whisk egg yokes. Add olive oil to yolks and add to dry ingredients.
Step 4Slowly add carbonated water to the bowl and mix until blended.
Step 5Using an electric hand or stand mixer, beat bread batter on high for 4 minutes. Scrape batter down with a spatula and cover bowl with a damp towel or plastic wrap. Place in a warm location to rise for approximately 45 minutes.
Step 6Preheat oven to 325 F.
Step 7Stir down the batter and pour into prepared loaf pan. Dip a flexible spatula in water and use it to press the batter evenly into pan and smooth the top of the loaf.
Step 8Set the loaf pan, uncovered in a warm, draft-free location to rise.
Step 9When the batter is about 1 inch below the top rim of the bread pan, place it in preheated oven.
Step 10Bake bread for 50 minutes or until internal temperature reads 200 F on an instant-read thermometer.
Step 11Remove bread from loaf pan and cool on a rack before slicing. Reminder: Always make sure your work surfaces, utensils, pans, and tools are free of gluten. Always read product labels. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.